Easy Homemade Chicken Noodle Soup

4 cooked chicken breasts
1 (16 oz.) pkg. egg noodles
2 carrots, chopped or sliced
3 stalks celery, sliced
2 cans cream of chicken soup
1/4 cup onion, chopped
salt and pepper, to taste

Cook chicken by boiling until tender. Dice the chicken and set aside. Cook noodles according to package directions. Boil carrots and celery until tender. Add the vegetables, chicken and cream soup to the cooked noodles. Salt and pepper to taste. Simmer for about 15 minutes. Enjoy!

Dark Chocolate Almond Fudge

4 cups sugar
1/2 cup butter
1 (12 oz.) can evaporated milk
16 oz. dark chocolate, coarsely shopped
1 (7 oz.) jar marshmallow creme
1 cup slivered almonds, toasted & chopped
1 tsp. vanilla

Line a 13x9-inch baking pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside. Combine sugar, butter and evaporated milk in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (17 to 20 minutes). Continue cooking, stirring constantly, until candy thermometer reaches 234 degrees (15 to 17 minutes). Remove from heat. Gradually stir in chocolate until melted. Stir in marshmallow creme until well mixed. Stir in almonds and vanilla. Spread fudge into prepared pan. Cool completely. Cover; refrigerate. Cut into 1-inch squares. Enjoy!

*Tip: To toast almonds, heat oven to 350 degrees. Spread almonds onto un-greased 15x10x1-inch jelly-roll pan. Bake for 8 to 9 minutes, stirring occasionally, or until golden brown.

Buckeyes

16 oz. jar peanut butter
1-1/2 boxes powdered sugar
2 sticks of butter

Melt 2 sticks of butter and pour over powdered sugar and peanut butter. Combine above ingredients real well. Form into small balls and refrigerate about 2 hours.

In double broiler:
Combine 12 to 18 oz. of chocolate chips and a 1/2 cake of parafin wax. Cook over medium heat till melted and blended.
Dip buckeyes in chocolate mixture with toothpicks, covering half of buckeyes with chocolate. Chill and serve. Enjoy!

Tomato Soup Cake

CAKE INGREDIENTS:

1/2 cup solid shortening
1 cup sugar
1 (10 1/2 oz.) can condensed tomato soup
1 1/4 cups chopped nuts (pecans or walnuts are good)
1 tsp. baking soda
1 cup raisins
1 1/2 cups flour
1 tsp. baking powder
1 1/2 tsp. ground nutmeg
2 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves

ICING INGREDIENTS:

3 oz. cream cheese
1 tsp. vanilla extract
1 cup powdered sugar
1/4 cup chopped nuts

Preheat ovent to 375 degrees. Grease a 10-inch square cake pan. Cream shortening and sugar in a large bowl. Stir in tomato soup (undiluted) and then mix in soda, raisins, just 1 cup of the nuts, flour, baking powder and spices mixing well after each addition. Spread batter into prepared pan and bake for 45 minutes. When cake is done, remove it from oven and loosen edges with a knife. Let cool before frosting. Icing... Place cream cheese in a small bowl and let it soften at room temperature. Add vanilla and sugar. Mix well. Spread icing on cooled cake. Sprinkle with remaining 1/4 cup nuts and serve. Enjoy!

Chicken or Turkey Pot Pie

1 (15 oz.) pkg. refrigerated pie crusts
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups shredded, cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Heat oven to 425 degrees. Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan. In a medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places. Bake at 425 degrees for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Enjoy!

Oatmeal Muffins with Orange Butter

Muffins:
1 1/3 cup quick cooking oats
1 1/4 cup flour
1/2 cup sugar
1 Tbls. baking powder
1/3 cup sweet cream butter
1 cup milk
1 egg
1/2 cup chopped pecans

Heat oven to 400 degrees. In a large bowl combine oats, flour, sugar, baking powder and salt. Cut in butter until mixture resembles small peas. Combine milk and egg; pour all at once into dry mixture. Mix just until ingredients are moistened. Stir in pecans. Spoon into greased muffin pan. Bake for 17 to 20 minutes or until golden brown. Cool 5 minutes on wire rack. Remove from pan.

Orange butter:

1/2 cup sweet cream butter, softened
1 Tbls. powdered sugar
1 tsp. grated orange peel

In a small mixer bowl combine all ingredients. Beat at medium speed until light and fluffy.

Enjoy!

Creamy Spinach Dip

1 can (about 13 oz.) whole leaf or chopped spinach
2 cups sour cream
1/4 cup mayo
1 cup chopped red pepper
1 pkg. (about 1.4 oz.) dry onion soup mix

Drain spinach well, reserving 2 Tbls. liquid (chop spinach if using whole leaf). Combine reserved liquid, sour cream, mayo and soup mix. Stir in spinach and red pepper. Refrigerate several hours or overnight to blend flavors. Serve with vegetables or bread. Enjoy!

Pumpkin Pecan Ice Cream Pie

1 cup of canned pumpkin
1/4 cup brown sugar
1 tsp. pumpkin pie spice
1/4 tsp. salt
2 cups cool whip
1 qt. butter pecan ice cream, slightly softened
1 (9-inch) graham cracker pie crust
2 Tbls. chopped pecans

Mix pumpkin, brown sugar, pumpkin pie spice and salt in a bowl until well blended. Fold in cool whip. Spoon ice cream into pie shell; spread evenly to edges. Top with pumpkin mixture. Freeze pie uncovered at least 3 hours. Let pie stand at room temperature about 15 minutes then sprinkle with chopped pecans before serving. Enjoy!

Perfect Apple Pie

1 (15 oz.) pkg. refrigerated pie crusts
6 cups thinly sliced & peeled apples (I like the Washington State apples)
3/4 cup sugar
2 Tbls. flour
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 Tbls. lemon juice

Heat oven to 425 degrees. Prepare pie crust according to package directions for two-crust pie using a 9-inch pie pan. In a large bowl, combine remaining ingredients, mix lightly. Spoon into crust-lined pan and apply top layer of crust and flute together. Cut slits in several places. Bake at 425 degrees for 40 to 45 minutes or until apples are tender and crust is golden brown. To avoid burning edges of crust apply aluminum foil. Cool and Enjoy!

Lemony Bars

1 cup butter
1/2 cup powdered sugar
2 cups flour
1/2 tsp. salt
4 eggs, beaten until fluffy
2 cups sugar
5 Tbls. lemon juice
2 Tbls. grated lemon rind
Powdered sugar for topping

Preheat oven to 300 degrees. In a large bowl, cream together butter and 1/2 cup powdered sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 degrees for 20 minutes. While crust is baking, in a medium bowl blend together eggs, sugar, lemon juice and rind. Pour over crust. Raise oven temperature to 350 and bake for an additional 15-20 minutes. Remove from oven and cool. When cooled, sprinkle generously with additional powdered sugar. Enjoy!

Cheesecake Fudge

1/4 cup butter
2 1/2 cups sugar
1 (5 oz.) can evaporated milk (or 2/3 cup)
3 cups miniature marshmallows
2 (3oz.) pkgs. cream cheese, cubed and softened
1 (12 oz.) pkg. premium white chocolate chips
2 tsp. vanilla extract

Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Combine butter, sugar, milk and marshmallows in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in cream cheese and white chocolate chips until melted. Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares. Enjoy!

Southern Beef Stew

2 lbs. beef of choice, cut into 1-inch cubes
2 Tbls. olive oil
2 cloves garlic, minced
1 small onion, finely chopped
4 ribs celery, chopped
2 carrots, shredded
6 small new potatoes, cubed
2 sprigs fresh thyme
1 cup dry red wine
2 cups beef broth
1/2 cup cold water
1/4 cup cornstarch
salt and pepper

In a large saucepan heat oil and brown beef, add garlic and onion and cook until tender. Add celery, carrots, potatoes, thyme, red wine, beef broth, salt and pepper. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed mix water and cornstarch together until smooth and add to stew to thicken. This recipe is also great for crock pot users. Enjoy!

Easy Potato Casserole

2 cans (10 3/4 oz.) cream of mushroom soup
2 cups sour cream
2 cups mozzarella cheese, shredded
5 green onions, sliced
1 pkg. (32 oz.) frozen southern style hash browns, thawed

In a large bowl, combine all ingredients. Transfer to greased 2 1/2 qt. baking dish. Bake, uncovered at 350 degrees for 1 1/2 hours or until potatoes are tender. Enjoy!

Overnight French Toast

3 eggs
1/2 cup milk
2 Tbls. sugar
1/8 tsp. baking powder
1/4 tsp. cinnamon
1 tsp. vanilla
6 slices French or sour dough bread, cut 3/4-inch thick

Whisk all ingredients together. Soak bread overnight. Cook in real butter and serve with pure maple syrup. Enjoy!

Chocolate Chunk Pecan Pie

1 unbaked 9-inch deep-dish pie shell (4 cup volume)
3 large eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup (1/2 stick) butter, melted
1 tsp. vanilla
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks

Preheat oven to 350 degrees. Combine eggs, corn syrup, sugar, butter and vanilla in medium bowl with a wire whisk. Pour pecan mixture into pie shell. Bake for 50 to 55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If edges brown too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until ready to serve. Enjoy!

Salmon Patties

1 can salmon
1 egg
1/2 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
Oil to cover bottom of frying pan

Open can of salmon, take fork and break apart to take out any bone, drain. Mix in bowl with rest of ingredients. Make patties about 2 inches in diameter, fry in oil until brown on both sides, about 10 minutes. Sprinkle with salt. Enjoy!

Stuffing

12 cups slightly dry bread
1/3 cup parsley
1/3 cup finely chopped onion
1 1/2 tsp. salt
1 tsp. ground sage
1 tsp. crushed thyme
1 tsp. crushed rosemary
1 cup of chicken broth
6 Tbls. butter, melted

Combine bread, parsley, onion, salt, sage,thyme, and rosemary. Add broth and butter; toss lightly to mix. Use to stuff a 12-pound turkey or bake covered, in a 2-quart casserole at 325 degrees until heated through, about one hour. Enjoy!

Double Stuffed Pumpkin Pie

Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.

Filling:
4 oz. cream cheese, softened
1 Tbls. half and half
1 Tbls. sugar
1 1/2 cup thawed cool whip
1 cup half and half
2 (4oz.) pkgs. instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.
* Garnish with whipped topping and nuts, if desired. Enjoy!

Eggplant Parmesan

1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup oil or salad oil
1/2 cup grated Parmesan cheese
2 tsp. oregano
1/2 lb. Mozzarella cheese
3 (8oz.) cans tomato sauce

Preheat oven to 350 degrees. Pare eggplant if desired, cut into 1/4-inch thick slices. Dip each slice into eggs, then into crumbs. Saute in hot oil in skillet until golden on both sides. In 2-quart casserole, place layer of eggplant, top with Parmesan, oregano and Mozzarella; cover well with some tomato sauce. Repeat until eggplant is used, topping last layer with Mozzarella. Bake uncovered 30 minutes; or until sauce is bubbly and cheese is melted. Enjoy!

Mini Chip Snowball Cookies

1 1/2 cup butter (3 sticks), softened
3/4 cup powdered sugar
1 Tbls. vanilla
1/2 tsp. salt
3 cups flour
2 cups (12 oz.) mini chocolate chips
1/2 cup finely chopped walnuts
powdered sugar

Preheat oven to 375 degrees. Beat butter, sugar, vanilla and salt in a large mixer bowl until creamy. Gradually beat in flour; stir in mini chocolate chips and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on un-greased baking sheet. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies while still on baking sheet. cool on baking sheet for 10 minutes; remove to wire racks to cook completely. Sprinkle with additional powdered sugar. Store in airtight container. Enjoy!

Pumpkin Roll

Roll:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin

Filling:

1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbls. butter, softened
1 tsp. vanilla
Powdered sugar

Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a clean kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Enjoy!

Homemade Shells and Cheese

8 oz. mini pasta shells
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 Tbls. flour
2 Tbls. butter
1/2 cup bread crumbs
1 pinch paprika

Preheat oven to 350 degrees. Cook pasta according to the package directions and drain. In a saucepan, melt butter over medium heat. Stir in enough flour to thicken mixture a little, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Combine pasta and sauce in a large casserole dish and stir. Melt remaining 2 Tbls. of butter in skillet over medium heat, add breadcrumbs and brown. Spread over the shell mixture to cover. Sprinkle with a little paprika and bake for 30 minutes. Enjoy!

Sweet Potato Souffle

1-18 oz. can sweet potatoes, drained & slightly mashed
1 cups sugar
2 eggs
1/2 c cups milk
1/2 tsp. salt
1/3 stick butter, melted
1 tsp. vanilla

Mix well. Pour into buttered pan.

Topping:
1/2 cup flour
1 cup brown sugar
1/3 cup butter, melted
1 cup pecan pieces

Mix together. Crumble topping over potato mixture. Bake at 350 degrees for 35 to 45 minutes, uncovered. Enjoy!

Pineapple Upside Down Cake

1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 Tbls. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp. vanilla
3/4 cup milk

Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9-inch square cake pan in the oven and remove from heat. Stir in the brown sugar. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt. Set aside. In a medium bowl cream remaining butter and sugar. Add eggs one at a time and continue beating until light. Stir in vanilla. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan. Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean. Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out. Serve warm.
*Great served with whipped cream. Enjoy!

Baked Potato Salad

3 medium-sized potatoes (preferably Idaho)
water
1 1/3 tsp. salt
2 Tbls. salad oil
1/2 cup onion, chopped
1 tsp. dry mustard
1/4 tsp. celery seed
2 Tbls. apple-cider vinegar
1/2 cup green pepper, diced
1/4 cup carrot, shredded

Put potatoes in a large saucepan with 1-inch cold water and 1 tsp. salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Enjoy!

Yummy Banana Bread

1/2 cup butter (room temp.)
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas (use very ripe ones)
1/2 cup chopped nuts
1/2 cup sour cream
1 tsp. cinnamon

Preheat oven to 350 degrees. In a large bowl cream the butter and sugar. Beat in eggs and vanilla. Add bananas, nuts and sour cream. Mix well. In a separate bowl, mix all dry ingredients. Pour the dry ingredients into the wet ones and fold them together gently just until all moistened. Bake in a greased loaf pan for 1 hour or 4 mini-loaf pans for 45 minutes. Enjoy!

Taco Salad

2 lbs. ground beef
2 pkgs. taco seasoning mix
16 oz. cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads of lettuce (preferably iceberg), chopped
4 tomatoes, chopped
2 avocados, chopped
2 green peppers, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 ( 8oz.) bottle Catalina salad dressing

Brown ground beef with chopped yellow onion. Add 1 pkg. of taco seasoning and water according to package directions. Set aside to cool completely. In a large bowl mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, olives, and 2nd pkg. of taco seasoning. Add cooled beef mixture. Just before serving toss with the dressing and the last step is to mix in 3/4 of the package of crushed Doritos, leaving the rest on the side for people who want extra. (they get soggy if you do them too early.) Enjoy!

Swirled Pumpkin and Caramel Cheesecake

Crust ingredients:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 oz.)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling ingredients:
4 (8 oz.) pkgs. cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 Tbls. whipping cream
1 tsp. ground cinnamon
1 tsp. ground allspice
4 large eggs
4 Tbls. purchased caramel sauce
1 cup sour cream

Crust: Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 Tbls. whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 Tbls. whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Enjoy!

Yummy Potato Casserole

1 1/2 lbs. (4 to 5 medium) potatoes, peeled & diced
1/2 tsp. salt
3 Tbls. butter
2 Tbls. flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 Tbls. chopped onion
3 Tbls. dried bread crumbs

Place potatoes in large saucepan. Cover with cold water. Add 1/2 tsp. salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. Melt 2 Tbls. butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 Tbls. butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot. Enjoy!

Chicken Wraps

4 boneless, skinless chicken breasts
1 tsp. Mexican seasoning
6 (12-inch) flour tortillas
2 cups (8 oz.) shredded Monterrey Jack cheese
1 purple onion, chopped
3 tomatoes, chopped
3/4 cup ranch-style dressing

Cut each chicken breast into 6 strips, and toss with Mexican seasoning (you make need to add 1 to 2 tsp. of water for easy mixing, but not too much). Saute chicken in a nonstick skillet coated with cooking spray over medium-high heat 6 minutes or until done. Remove from skillet. Wipe skillet clean. Place tortillas, 1 at a time, in skillet, and sprinkle with 1/3 cup cheese; cook over medium-high heat 2 minutes or until cheese melts. Remove from skillet, and layer each with one-sixth of chicken, onion, tomato, and dressing. Roll up, jellyroll fashion, and repeat procedure with remaining ingredients. Serve with salsa. Enjoy!

Guacamole

7 Ripe medium avocados, seeded and peeled
1/2 large onion, chopped
1 Garlic clove, crushed
1 Tomato, diced
1/2 lb Monterrey Jack cheese, grated
2 Green chilies, diced
1/2 cup Fresh cilantro, finely chopped
1/4 cup Fresh lime juice

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate. Enjoy!

Chinese Salad

1 head cabbage
1/2 green onions; bunch, chopped
2 pkgs. Ramen Noodles; uncooked and broken into pieces (discard seasonings)
2 Tbls. sunflower seeds
1 cup sliced almonds
1/4 cup butter
1/2 cup sugar
3/4 cup oil
1/4 cup red wine vinegar
1 Tbls. soy sauce

Chop cabbage into medium-sized pieces, add chopped green onions. Brown noodles, sunflower seeds, almonds in butter (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, cool completely. Toss everything together just before serving. * Doesn't keep well overnight because of the consistency. Enjoy!

Lemonade Cookies

1 cup butter
1 cup sugar
2 large eggs
3 cups sifted all-purpose flour
1 tsp. baking soda
1 ( 6-ounce) can lemonade concentrate, thawed

In large bowl, cream butter and sugar together until fluffy; add eggs and beat well.
Mix flour and baking soda together; add to creamed mixture alternating with 1/2 cup lemonade. Drop by spoonfuls 2-inches apart on greased cookie sheet.
Bake for 8 minutes at 400 degrees. Remove cookies from oven. Brush lightly with remaining lemonade; sprinkle with additional sugar. Enjoy!

Roasted Pumpkin Seeds

4 cups water
2 cups fresh pumpkin seeds, rinsed
1 1/2 Tbls. sale (or seasoned salt)
Oil

Combine water, pumpkin seeds and salt in a mixing bowl; cover and let seeds soak for at least 8 hours. After seeds have soaked, preheat oven to 350 degrees. Drain seeds and pat dry with paper towels or a clean kitchen towel. Toss with oil and spread onto a shallow baking sheet. Toast for 20 minutes or until fragrant and darkening. Season by tossing with additional salt and/or spices, if desired. Enjoy!

Chocolatey Peanut Brittle

1/4 cup Cocoa
1 tsp. baking soda
1 Tbls. butter
1 cup sugar
1/2 cup light corn syrup
1/4 cup whipping cream
1 1/4 cup salted peanuts

Lightly butter a cookie sheet; set aside. In small bowl, stir together cocoa and baking soda; add butter. Set aside. In heavy 2-quart saucepan, stir together sugar, corn syrup and whipping cream. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300 degrees on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely. Snap into pieces; store in tightly covered container. Enjoy!

Crockpot BBQ Beef for Sandwiches

3 lbs. Chuck roast
1 cup Water
2 Beef bouillon cubes
1 Tbls. minced onion
15 oz. can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce

Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner rolls or your favorite choice of bread. Enjoy!

Chili Dog Casserole

2 (15 oz.) cans of chili with beans
1 (16 oz.) pkg. hot dogs
10 (8-inch) flour tortillas
1 (8 oz.) pkg. Cheddar cheese, shredded

Preheat oven to 425 degrees. Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese. Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes. Enjoy!

Peanut Butter Fudge

1/2 cup peanut butter
1 1/2 cup marshmallow creme
1 1/2 sticks butter
2/3 cup evaporated milk
1 tsp. vanilla
3 cups sugar

Combine butter, sugar and milk. Heat on high. Boil for 3 minutes, stirring constantly. Remove, add remaining ingredients. Mix together and pour onto cookie sheet with sides. Cool and then cut into squares. Enjoy!

Beef Goulash

3 Tbls. vegetable oil
1 lb. round steak, cubed
3 medium onions, chopped
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. sugar
2 cups hot water
1 Tbls. flour
1/4 cup cold water
1/2 cup whipping cream
1 (8 oz.) package your choice of noodles

Heat oil in a skillet. Add steak and brown well, approximately 10 minutes. Stir in onions and cook until soft. Sprinkle with paprika, salt, garlic powder, pepper and sugar, blend thoroughly. Pour in hot water; cover, and simmer gently for about 1 1/2 hours. Blend flour with cold water until smooth. Stir into the meat mixture, and cook until the sauce is thick. Remove from the heat and stir in cream. Meanwhile, prepare noodles according to package directions; drain.
Serve Beef Goulash over prepared noodles. Enjoy!

Margarita Cheesecake

1/2 cup butter, melted
1 1/4 cups finely crushed pretzels
1 Tbls. sugar
2 (8 oz.) packages cream cheese, softened
3/4 cup sugar, divided
2 Tbls. cornstarch
1/4 tsp. lemon extract
4 large eggs
1/3 cup tequila
1 1/2 tsp. finely grated lime peel, divided
1/2 tsp. vanilla extract
2 cups sour cream
1 Tbls. lime juice

Preheat oven to 325 degrees. In small mixing bowl, combine butter, pretzels and 1 Tbls. sugar. Press onto the bottom and up the sides of a 9-inch spring form pan. Bake until golden, about 6 to 8 minutes. Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar, cornstarch and lemon extract. Add eggs to sugar mixture, one at a time, beating well after each addition. Stir in tequila, 1 teaspoon lime peel and vanilla. Pour into crust and bake for 25 to 30 minutes or until center is almost set. Cool for 30 minutes. Increase oven heat to 425 degrees.
Meanwhile, in a medium mixing bowl, combine sour cream, remaining 1/4 cup sugar, lime juice and remaining 1/2 tsp. lime peel. Carefully spread over cooled pie. Bake for 10 minutes. Allow to cool before refrigerating for 2 hours. Serve chilled. Enjoy!

Beef and Noodle Casserole

1 lb. ground beef
1 (14.5 oz.) tomato sauce
2 cloves garlic, chopped
1 tsp. sugar
1 tsp. salt
1 (12 oz.) pkg. thin egg noodles
1 cup (8 oz.) sour cream
6 green onions, finely chopped
2 oz. cream cheese, softened
2 cups (8oz.) shredded mozzarella cheese
2 Tbls. chopped fresh parsley

In a large skillet, brown ground beef; drain. Add tomato sauce, garlic, sugar and salt and bring to a boil. Reduce heat and simmer for 30 minutes. Meanwhile cook noodles according to package directions; rinse with cold water and drain. Mix together sour cream, green onions and cream cheese until thoroughly combined while noodles cook; set aside. Preheat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking pan with vegetable cooking spray. In prepared baking dish, spread half the noodles, cover with half the cream cheese mixture and top with half the mozzarella. Cover with all the meat sauce. Put in remaining noodles, cream cheese mixture and mozzarella.
Bake uncovered for 30 minutes, or until hot and bubbly. Garnish with parsley and serve. Enjoy!

Chicken Fried Steak

1 cup flour
1 egg
2 Tbls. milk
4 lbs. cube steak
vegetable oil
1 3/4 tsp. salt
3/4 tsp. pepper

Combine flour, 1 3/4 tsp. salt, 3/4 tsp. pepper. Beat egg and milk together. Dredge each steak in flour mixture, then coat in egg mixture and dredge in flour mixture again. Let steaks stand about 30 minutes. In a heavy frying pan, heat about 1 inch oil over medium-high heat. Dredge steaks once more in flour mixture. Fry steak in hot oil, turning once until golden brown, about 4 minutes. Enjoy!

Butterfinger Popcorn Balls

6 cups popped popcorn
3 (2.1 oz.) Butterfinger candy bars, chopped
1/4 cup butter
3 1/2 cups miniature marshmallows

Combine popcorn and chopped Butterfinger in a large bowl. Melt butter in saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into 3-inch balls. Place on waxed paper to cool. Store in airtight container. Makes about 6 popcorn balls. Enjoy!

Yummy Oatmeal Cookies

3 cups uncooked quick-cooking oats
2 cups firmly packed brown sugar
1 cup butter, softened
2 large eggs
1 tsp. baking soda
2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups flour

Heat oven to 375 degrees. Combine all ingredients except flour in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Stir in flour by hand until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Enjoy!

Blueberry Buttermilk Muffins

2 1/2 cups flour
2 1/2 tsp. baking powder
1 cup sugar
1/4 tsp. salt
1 cup buttermilk
1/2 cup butter, heated until slightly browned
2 large eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 Tbls. flour

Heat oven to 400 degrees. Grease and flour a 12-cup muffin tin or line with paper liners.
Combine 2 1/2 cups flour, baking powder, sugar and salt in a mixing bowl; make a well in the center. In another bowl, combine buttermilk, melted butter and eggs; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix. Toss blueberries with 1 tablespoon flour and gently fold into batter. Fill prepared muffin tins two-thirds full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack. Enjoy!

Mock Enchilada Casserole

1/2 lb. ground beef
2 (15 oz.) cans kidney beans, drained
1 cup enchilada sauce
1 (8.5 oz.) pkg. cornbread mix

Preheat oven to 375 degrees. Brown beef in a large skillet, stirring to crumble. Drain on paper towel. Combine beef, kidney beans and enchilada sauce in a casserole dish. Bake for 15 minutes. Combine beef, kidney beans and enchilada sauce in a casserole dish. Bake for 15 minutes. Meanwhile, prepare cornbread batter according to package directions. When beef mixture is bubbling hot, spoon cornbread batter on top leaving space between. Continue baking for about 25 minutes or until cornbread is set and golden. Enjoy!

Monkey Bread

3 (10-oz.) cans refrigerated biscuits
1/2 cup butter, melted
1 cup granulated sugar
3/4 cup brown sugar, packed
1 Tbls. ground cinnamon
1/4 cup finely chopped nuts
1/2 cup raisins (optional)

Preheat oven to 350 degrees. Spread 1 to 2 Tbls. butter in the bottom of a 2-quart casserole dish. Combine sugar, brown sugar, cinnamon, nuts and raisins in a brown or plastic bag.
Quarter each biscuit with a pair of kitchen scissors. Drop a handful of the quartered biscuits into the sugar mixture and shake to coat well. Layer prepared casserole dish with half the quartered biscuits. Drizzle with 2 to 3 tablespoons butter. Layer remaining biscuits. Mix remaining butter with remaining sugar mixture in the bag and crumble over top layer of biscuits. Bake for 45 minutes or until done. Invert onto serving plate and serve warm. Enjoy!

Bacon, Lettuce and Tomato Salad

2 large tomatoes, cubed
8 slices crisply cooked bacon , crumbled
1 (10 oz.) bag (about 6 cups) mixed salad greens
3/4 cup creamy-style ranch dressing
2 cups (8 oz.) cheddar cheese , shredded

Layer tomatoes, bacon, salad greens, dressing and cheese in large serving bowl . Toss just before serving. Enjoy!

Baked Spinach

1/2 cup butter
8 oz. cream cheese
2 pkgs. frozen spinach
1 pkg. Lipton Onion Soup Mix
Breadcrumbs

Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup and mix together. Stir well. Place in a casserole dish. Top with breadcrumbs and bake at 300 degrees for 45 minutes. Enjoy!

Cinnamon Carrot Bread

3/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup vegetable oil (sunflower seed oil is great in this recipe)
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
2 eggs
1 pinch salt
1 cup grated carrots
1/2 cup chopped pecans
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
In a large bowl, beat together the sugars and oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely. Enjoy!

Macaroni and Cheese

3 1/2 cups elbow macaroni, uncooked
1/4 cup butter
1/4 cup flour
1 tsp. salt
3/4 tsp. dry mustard
1/2 tsp. pepper
3 1/2 cups milk
5 cups cheddar cheese, shredded

Cook macaroni in boiling salted water until almost tender. In a small saucepan, melt butter. Stir in flour, salt, mustard and pepper. Cook and stir until smooth. Drain macaroni; combine with butter mixture in a large bowl and mix well. Stir in milk and 4 cups of cheese. Pour into an ungreased 13x9x2" baking dish. Cover and bake at 350 degrees for 45 minutes or until bubbly. Sprinkle with remaining cheese; Let stand 5 minutes before serving. Enjoy!

Baked Pork Chops

6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 Tbls. olive oil
1 (10.75 oz.) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Preheat oven to 350 degrees.
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes. Enjoy!

Breakfast Casserole

24 oz. ounces mild to medium bulk sausage
10 eggs, lightly beaten
1 cup sour cream
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
16 oz. mushrooms, sliced
2 cups cubed American cheese

Preheat the oven to 350 degrees. Cook sausage. Drain grease and set aside to cool slightly. In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color. Enjoy!

Crockpot Chicken Alfredo

4 skinless, boneless chicken breast halves - cubed
2 (16 oz.) jars Alfredo pasta sauce
4 slices Swiss cheese
3 Tbls. grated Parmesan cheese
1 tsp. garlic powder
salt and pepper to taste

In the crockpot, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving. Serve over fettuccine or other favorite pasta. Enjoy!

Deep Fried Onion Rings

4 large white onions
cold milk
2/3 cup yellow cornmeal
2/3 cup all-purpose flour, sift before measuring
1/4 tsp. salt 1/8 teaspoon pepper
2 Tbls. melted shortening
1 beaten egg
1 2/3 cups milk
flour

Peel onions and slice into rounds about 1/4-inch thick. Separate rings; soak in milk for 15 minutes. Meanwhile, mix cornmeal, flour, salt, pepper, melted shortening, egg, and 1 2/3 cups milk to make the batter. Drain onion rings; dip in batter then in flour. Fry onion rings in batches in deep fat at 360 degrees to 370 degrees for 2 to 3 minutes, or until golden brown. Enjoy!

Angel Strawberry Banana Trifle

1 (5oz.) pkg. instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving. Enjoy!

Easy Grilled Chicken Caesar Salad

8 cups romaine lettuce
1 lb. boneless, skinless chicken breast, grilled & cut into strips
1 cup seasoned croutons
1/2 cup (2 oz.) shredded or grated Parmesan cheese
3/4 cup Caesar or Italian dressing

Toss all ingredients in large bowl. Serve with fresh lemon wedges and freshly ground pepper. Enjoy!

Lemonade-Stand Pie

1 can (6oz.) frozen lemonade (pink or regular, partially thawed)
1 pint (2 cups) vanilla ice cream, softened
1 tub (8oz.) Cool Whip, thawed
1 (6oz.) graham-cracker crumb crust

Beat lemonade in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand at room temp. for 30 minutes or until pie can be cut easily. Garnish with strawberries; if desired. Enjoy!

Easy Chicken Parmesan

4 boneless & skinless chicken breasts (halved)
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 Tbls. butter
1 3/4 cup spaghetti sauce
1/2 cup shredded mozzarella
1 Tbls. Parmesan
1/4 cup parsley

Using palm of hand, flatten chicken to even out thickness. Dip chicken into egg and then into bread crumbs to coat. In skillet over medium heat, melt butter and then brown chicken on both sides. Add spaghetti sauce. Reduce heat. Cover and simmer for about 10 minutes. Sprinkle with cheeses and parsley; simmer additional 5 minutes or until cheese melts. Enjoy!

Banana Walnut Loaf

3/4 cup sugar
1/4 cup butter, softened
2 eggs
1 cup very ripe bananas, mashed
2 cup flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1 cup walnuts, chopped

Mix sugar, butter and eggs; beat until light and fluffy. Add mashed bananas. Sift flour with baking powder, salt and baking soda. Stir flour mixture into creamed mixture, beating until smooth. Add walnuts. Pour into greased loaf pan. Bake at 350 degrees or until inserted toothpick comes out clean. Cool. Enjoy!

Pot Roast

2 Tbls. salad oil
1 (4 1/2 lb.) beef chuck roast
2 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. thyme
1 bay leaf
9 medium-sized potatoes (peeled & cut in half)
1 (16 oz.) bag of small carrots
1 lb. small white onions (peeled & cut in halves or thirds)
1/2 cup flour

In an 8-quart dutch oven over medium high heat, with hot salad oil, cook beef chuck roast until well browned on all sides. Stir in salt, sugar, pepper, thyme, bay leaf and 3 cups of water; heat until boiling. Reduce heat to low; cover and simmer 2 1/4 hours. Add potatoes, carrots, and onions; over high heat, heat to boiling. Reduce heat to medium low; cover and cook 45 minutes or until meat and vegetables are fork tender. In a small bowl, stir flour and 1/2 cup water until blended. Discard bay leaf; gradually stir flour mixture into the dutch over. Cook over medium high heat, stirring until gravy boils and thickens slightly. Enjoy!

Cinnamon Bread

1 cup milk
3/4 cup water
1/3 cup butter or margarine
6 1/2 - 7 1/2 cups flour
6 Tbls. sugar
1 Tbls. salt
1 package yeast
3 eggs at room temperature
1/2 cup sugar
2 tsp. cinnamon
2 Tbls. butter or margarine melted
1 egg white


Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm, butter does not need to melt. Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour. Place in a well greased bowl and roll around to grease top. Let rest covered until dough doubles in size. Punch dough down and divide in half. Shape halves into loaves and place in well greased pans, let rise until doubled in size. Bake at 375 degrees for 35 minutes. Remove from pans and brush all surfaces well with shortening or cooking oil. Enjoy!

Homemade Sloppy Joes

1 lb. ground beef
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 cup ketchup
1/4 cup water
2 beef-flavored bouillon cubes
2 tsp. sugar
1 tsp. dry mustard

In skillet, brown meat with pepper and onion; drain. Add rest of ingredients; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes. Best served on warm toasted buns. Enjoy!

Very Easy Quiche

2 eggs
1 cup shredded cheddar cheese
2 tsp. salt
1/4 tsp. pepper
2 Tbls. butter, softened
1/2 cup bisquik
1 1/2 cup milk
6 slices bacon, crisp & crumbled

Blend all ingredient, except for bacon for 3 minutes. Stir in bacon. Pour into greased 9-inch pie pan. Bake at 375 degrees for 35 minutes. Let cool for 10 minutes. Enjoy!

Easy Skillet Chicken

4-half boneless chicken breasts, skinned
6 Tbls. Parmesan cheese
3 Tbls. flour
1/2 cup chopped onion
2 Tbls. olive oil
1/2 tsp. rosemary, crushed
1 cup sliced mushrooms
1 can (14 1/2 oz.) Italian style stewed tomatoes

Flatten chicken slightly. Coat with 4 Tbls. Parmesan cheese and then flour. Salt and pepper to taste. In skillet, cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onions, and rosemary until soft. Add tomatoes; cook uncovered over medium-high heat until thickened. Spoon over chicken; top with remaining cheese. Server over hot, cooked, buttered pasta of your choice. Enjoy!

Chicken Fried Steak

Steaks:
2 lbs. round steak, tenderized
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning (you can use paprika if you can't find Old Bay)
Fresh, ground pepper
2 eggs, beaten
1/2 cup milk
vegetable oil

Gravy ingredients:
1 Tbls. butter
6 Tbls. flour
3 cups hot milk
salt and pepper

Cut steak into 4 pieces. Combine flour, salt, garlic powder, Old Bay or paprika and pepper on a plate. Combine eggs and milk in a bowl. Dip steak in egg/milk mixture then coat with flour mixture. Cook steaks in hot oil in a heavy skillet. Remove steaks and keep warm. Add butter to skillet and and mix with drippings. Add flour and cook and stir until flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks. The steaks are tender and tasty and the gravy adds a nice touch. Enjoy!

Funnel Cakes

2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup packed brown sugar
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Oil for deep frying
Powdered sugar
funnel

In a bowl, combine the eggs, milk and brown sugar. Combine the flour, baking powder and salt. Beat into the egg mixture until smooth. In an electric skillet or cast iron pan, heat the oil to 375 degrees. Cover the bottom of the funnel spout with your finger. Ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all of the batter is released. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with the remaining batter. Dust with powdered sugar. Serve warm. This is fun to make and fun to eat. Enjoy!

Great Meatloaf

3 lbs. ground beef
1 1/2 slices bread, made into bread crumbs
1 cup milk
2 eggs, beaten
2/3 cup onion, chopped
1 tsp. salt
1 tsp. pepper
1/2 tsp. dry mustard
6-7 celery ribs, chopped
5-6 garlic cloves, minced
1 Tbls. sage, heaping
2 Tbls. poultry seasoning
1 Tbls. Worcestershire sauce
1/2 green pepper, chopped
1/2 cup fresh parsley, chopped
BBQ sauce for the top

Mix all ingredients together, except BBQ sauce. Put in large loaf pan. Pour sauce over the top. Bake at 350 degrees for 1 to 1 1/2 hours. Enjoy!

Topped Baked Potatoes

4 medium potatoes, baked
1/2 lb. hamburger
1 can (17 oz.) corn, drained
1 Tbls. chili powder
1 can (14 oz.) stewed tomatoes
1/2 cup ketchup
1/2 cup chopped green pepper
sour cream
grated cheddar cheese

In large skillet brown hamburger; drain. Stir in corn, tomatoes, ketchup, peppers and chili powder. Cover and simmer for about 10 minutes. Slit potatoes; spoon in 1 cup meat mixture over each potato. Garnish with cheddar cheese and sour cream. Enjoy!

Chocolate Mudslide Frozen Pie

1 prepared 9-inch chocolate crumb crust pie
1 cup (6oz) semi-sweet chocolate chips
1 tsp. instant coffee
1 tsp. hot water
3/4 cup sour cream
1/2 cup sugar
1 tsp. vanilla
1 1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup baking cocoa
2 Tbls. semi-sweet chocolate chips

Melt 1 cup of chocolate chips in a small, heavy-duty saucepan over lowest possible heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes. Combine coffee and water in medium bowl. Add sour cream, sugar and vanilla; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; chill. Beat cream, powered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with chocolate chips. Freeze for at least 6 hours or until firm. Just before serving (if desired), cover with cool whip.

Enjoy!

Seven Layer Fiesta Dip

1 (8 oz.) pkg. cream cheese, softened
1 Tbls. taco seasoning mix
1 cup prepared guacamole
1 cup tomato-based salsa
1 cup shredded lettuce
1 cup grated cheddar cheese
1/2 cup chopped green onion
1 (2 oz.) sliced black olives

Mix cream cheese and seasoning mix together. Spread on bottom of 9-inch pie plate. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately with tortilla chips. Refrigerate any remaining dip. Enjoy!

Easy Crockpot Chicken and Dumplings

4 boneless skinless chicken breasts, cut into small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/2 cup baby carrots, cut into small chunks
1 cup water
2 (10 oz.) packages refrigerated biscuits
1 can chicken broth

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 7 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through. Enjoy!

Veggy Pasta Salad

2/3 cup olive oil
1/4 cup fresh lemon juice
1 1/2 cup paprika
1 tsp. salt
1 tsp. sugar
1 cup small broccoli flowerets
1 cup small cauliflower flowerets
8 oz. spiral pasta
2 green onions, sliced diagonally
1 cup shredded carrots
1 cup sliced, ripe black olives
8 oz. cheddar cheese, cubed
10 cherry tomatoes, halved

Blend oil, lemon juice, paprika, salt and sugar in blender. Prepare salad: Cook broccoli and cauliflower in large pot of boiling salted water for 3 minutes or until tender. Remove from boiling water and drain. Add pasta to boiling water; cook according to package directions. Drain and rinse. Combine flowerets and pasta and refrigerate till cold. Add vegetables, cheddar cheese and dressing to pasta mixture. Refrigerate for 3 ours. Garnish with tomatoes. Serve & Enjoy!

Cheesy Salmon Patties

1 large can salmon (make sure it's de-boned & the skin is removed)
1 egg, beaten
1/4 cup buttermilk
1/3 cup self-rising flour
1 cup shredded cheddar cheese

Combine all ingredients, make into patties and fry in a little oil. Enjoy!

Party Taco Salad

2 lbs. ground beef
2 pkgs. taco seasoning mix
16 oz. cheddar cheese, shredded
1 yellow onion, chopped
1 red onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 avocados, chopped
2 green peppers, chopped
1 can sliced black olives
1 large bag Doritos, crumbled
1 (8oz.) bottle Catalina salad dressing

Brown ground beef with chopped yellow onion. Add 1 package of taco seasoning and water according to package directions. Drain any excess grease and set aside to cool completely. In a large bowl mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, olives and 2nd package of taco seasoning. Add cooled beef mixture. Just before serving, toss with the Catalina dressing and then mix in 3/4 of the package of crushed Doritos, leaving the rest on the side for people who want extra. (*The Doritos will get soggy if you add them in too early).
Enjoy!

Onion Roasted Potatoes

4 medium all-purpose potatoes, cut into large chunks
1 envelope onion soup mix
1/3 cup olive oil

Preheat oven to 450 degrees. In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated.

In a 13 x 9 inch baking pan, arrange potatoes; discard bag.

Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Enjoy!

Creamy Banana Cheesecake

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups bananas, sliced
1 (3oz.) pkg. instant banana pudding mix
1 & 3/4 cup milk
2 cups whipped topping

Combine cream cheese, sugar and vanilla and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving. Enjoy!

Aloha Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbls. flour
1 Tbls. vegetable oil
2 cans (8 oz. each) unsweetened pineapple chunks
1 tsp. cornstarch
1 Tbls. honey
1 Tbls. light Teriyaki sauce or light soy sauce
1/8 tsp. pepper
Hot cooked rice

Flatten the chicken to 1/4 inch thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice and mix until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat thoroughly. Serve over rice. Enjoy!

Potato Salad

6 red new potatoes
2 stalks celery, chopped
1 small red onion, chopped
6 Tbls. Italian salad dressing
3 Tbls. sweet pickle relish
6 Tbls. mayonnaise
3 Tbls. yellow mustard
salt and pepper to taste
6 eggs, hard boiled, peeled and chopped

Put whole potatoes in a couple of inches of salted water, cover pot and boil for 20-25 minutes, or until just barely tender. Drain potatoes, and when cool enough to handle, peel and cut into 2 inch chunks. Combine potatoes, celery, onion and salad dressing in a large bowl and allow to marinate for a few minutes. Add remaining ingredients except for chopped eggs, taste and adjust seasonings as desired. Add eggs and stir in gently to combine. Garnish with more sliced hard boiled eggs, chopped fresh parsley and/or paprika.

Enjoy!

Sweet and Sour Chicken

3 Tbls. cornstarch
1 can (10 1/2 oz) condensed chicken broth
1 Tbls. vegetable oil
1 lb. skinless, boneless chicken breast, cut up
1 can (8oz) pineapple chunks, keep in juice - do not drain
4 cup hot cooked rice
1/4 cup vinegar
1/4 cup sugar
1 medium green pepper, cut in strips

Stir together cornstarch and broth until smooth. In skillet over medium-high heat, pour in oil, when oil is hot, stir-fry chicken. Remove chicken when done and set aside. In same skillet, combine pineapple in juice, pepper, sugar, vinegar and reserved cornstarch mixture. Cook over medium high heat until mixture boils and thickens, stirring constantly. Return chicken to skillet. Cover, cook for 5 minutes or until pepper is tender; stirring occasionally. Serve over hot rice. Enjoy!

Cream Cheese Butter Cookies

2 1/2 cup sifted flour
1/4 tsp. cinnamon
1/2 tsp. salt
1 cup sugar
1 egg yolk
1 cup butter
3 oz. cream cheese
1 tsp. vanilla
1 tsp. grated orange rind

Sift together: already sifted flour, with salt and cinnamon; set aside. Cream butter and cream cheese together. Gradually add sugar and mix well. Beat in egg yolk, vanilla and orange rind. Slowly blend in flour mixture. Refrigerate dough for 1-2 hours. If using cookie cutters, dough should be rolled out on a floured board till 1/4 inches thick. Place cookies on ungreased cookie sheet 1-inch apart. Bake at 350 degrees for 12-15 minutes. Cool on wire rack.

Enjoy!

Homemade Creamy Cole Slaw

1 medium head cabbage, cored & grated
1 medium onion, chopped
1 large carrot, grated
3/4 cup mayonnaise
1/4 cup sour cream
3 Tbls. red wine vinegar
2 Tbls. sugar
2 tsp. caraway seeds
salt & pepper to taste

Place grated cabbage in large mixing bowl. Mix in onion and carrot. In a small bowl, combine mayonnaise, sour cream, vinegar, sugar and caraway seeds. Toss dressing with cabbage. Season cole slaw with salt and pepper. Chill thoroughly before serving. Enjoy!

Seven Layer Salad

1/4 head iceberg lettuce, washed
1/2 cup bottled real bacon pieces
1/2 medium green bell pepper, seeded and chopped
1/2 small onion, chopped
5 oz. frozen peas, thawed
2 celery ribs, chopped
1 carrot, peeled and shredded
3/4 cup shredded cheddar cheese
3/4 cup mayonnaise type salad dressing
2 Tbls. sugar
1/2 cup croutons

Prepare day before serving.

Arrange lettuce in the bottom of a deep baking dish or plastic container with a cover (A deep glass or see-through plastic bowl works wonderfully). Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad so it is air tight. Cover and refrigerate until serving time. Just before serving, toss and add croutons, if desired. Enjoy!

Quesidillas Casserole

1 can (16oz.) refried beans
1 can (8oz.) tomato sauce
1 can (4oz.) chopped green chilies
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 cup finely chopped onion
4 8-inch tortillas
2 cups shredded cheddar cheese

In a small bowl, combine first 7 ingredients. Place 1 tortilla in an 8-inch round cake pan sprayed with cooking spray. Spread about 1/4 of the bean mixture over tortilla. Repeat with second tortilla and bean mixture. Sprinkle with 1 cup of cheese over bean mixture. Repeat with remaining tortillas and bean mixture. Sprinkle remaining 1 cup cheese over top. Bake uncovered in a preheated 350 degree oven for 35-40 minutes or until heated through and cheese is bubbly. Enjoy!

Awesome Homemade Toffee

1 lb. of butter
1/2 cup water
2 cups sugar
1 tsp. salt
16 oz. milk chocolate chips
(*you will need a candy thermometer)

Bring first 4 ingredients to a boil over high heat in a 2-quart saucepan (nonstick works best) and stir constantly until temperature on candy thermometer reaches 300 degrees (this will take about 10-13 minutes). Pour into an un-greased 10x13 inch baking sheet and spread evenly to coat. Will begin to harden immediately so move quickly. Sprinkle milk chocolate chips evenly over hot toffee and wait 1 minute till they begin to melt. Spread softened chocolate evenly over entire pan (like frosting) and chill for 2 hours. Slam pan once over counter to crack and break apart into about 2-inch or smaller pieces. Store chilled in a sealed plastic bag or container and let get to room temperature before serving. Enjoy!

Stuffed Shells

2 Tbls. olive oil
1 lb. ground beef
1 med. onion, chopped
2 cloves garlic, minced
1 cup beef broth
1/4 cup fresh parsley, chopped
1 Tbls. fresh basil, chopped
1/3 cup grated Parmesan cheese
12 oz. box jumbo macaroni shells, cooked and drained
1 (12 oz) jar of spaghetti sauce
2 cups shredded mozzarella cheese
salt & pepper to taste

Saute ground beef, onion and garlic in olive oil in a saucepan. Drain off all fat. Add beef broth, parsley, basil, salt, pepper and Parmesan cheese and mix well. Stuff each shell with meat mixture and place in a glass baking dish. Pour sauce over shells and sprinkle with mozzarella cheese. Bake for 30 minutes in a preheated 350 degree oven. Enjoy!

Fiesta Pizza

2 cups flour
1 1/2 cups cornmeal
2 tsp. baking powder
1/2 tsp. salt
1/2 cup oil
1 1/2 pkgs. dry taco seasoning mix
1 1/3 cup milk

Combine dry ingredients. Add milk, oil and stir with a fork until mixture forms a ball. Turn onto floured board and knead 10x. With greased fingers press dough onto pan, forming a ridge around crust. Bake at 400 degrees for 10 minutes.

Toppings:

2 1/2 lb. hamburger
1 1/2 lb. sausage
1 bottle taco sauce
1 (15 oz.) can tomato sauce
1 1/2 to 2 Tbls. flour
2/3 Tbls. sugar
1pkg. dry taco seasoning
1 medium green pepper, chopped
1 medium onion, chopped
Fresh mushrooms, sliced

Combine hamburger, sausage and vegetables in frying pan and cook. When meat mixture is almost done cooking, stir in flour till thoroughly absorbed by oil and meat. Stir in taco seasoning, then add taco sauce, tomato sauce and sugar. Place mixture on crust. Then layer on desired cheese, chopped tomatoes, lettuce, etc... Return to oven for 10 to 15 minutes or until cheese is melted. Add sour cream, etc.. as desired. Enjoy!

Crockpot Beef Dinner Over Fettucini

1 1/2 lbs. top round steak, 1 inch thick
1 (10 3/4 oz.) can of condensed cheddar cheese soup
1/3 cup minced onions
3 Tbls. tomato paste
1/2 tsp. lemon pepper seasoning
2 cups small mushrooms, halved
9 oz. frozen Italian green beans
1/2 cup buttermilk
9 oz. fettuccine, cooked

Trim fat from steak. Cut into 1 inch pieces. Spray skillet and heat over medium heat and cook the steak until brown. Place meat into crockpot (at least 3 1/2 qt.). Combine soup, onion, tomato paste and lemon pepper seasoning in a medium bowl. Pour mixture over meat. Add mushrooms. Cook on low setting for 8 to 10 hours (or on high for 4 to 5 hours). Turn heat to high and add frozen green beans and buttermilk. Stir, cover and cook for 30 more minutes. Serve over cooked fettuccine. Enjoy!

Peanut Butter Fudge

1/2 cup peanut butter
1 1/2 cup marshmallow cream
1 1/2 sticks butter, softened
2/3 cup evaporated milk
1 tsp. vanilla
3 cups sugar

Combine butter, sugar and milk. Heat on high. Boil for 3 minutes while stirring. Remove from heat, add remaining ingredients. Mix together and pour in pan. Let cool and set completely. Cut into desired sized squares. Enjoy!

Chicken Enchilada Casserole

6 chicken breasts, skinned and boneless
2 cups sliced fresh mushrooms
1 1/4 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbls. minced jalapeno pepper
1 (4oz.) can chopped green chiles
1/4 cup milk
3 Tbls. flour
1 1/2 cup water
3/4 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup chopped tomato
1/4 cup sour cream

Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper and minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat, cook and stir until thick and bubbly. Stir in chili powder, salt, cumin and pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels and then in foil and bake at 350 degrees for 10 minutes. Arrange half of the tortillas in a 12 x 8 x 2 inch baking dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with cheese; let stand 10 minutes. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices. Enjoy!

Oatmeal Cookies

2 cups oats, uncooked
1 1/2 cup flour
2 eggs
1 cup packed brown sugar
1 cup walnuts, chopped
1 cup shortening
1/2 cup sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla

In a large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping sides of the bowl. Drop dough by spoonful about 3 inches apart onto an ungreased cookie sheet. Bake at 375 degrees for 15 minutes or until lightly browned. Take out of oven and immediately remove cookies to cool. Store in a tightly covered container. Enjoy!

Chili

*This is just a basic and easy way to make chili*

1 lb. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 1/1 Tbls. chili powder
1 clove garlic, minced
1 jalapeno pepper, chopped
1 (28 oz) can tomatoes, chopped (do not drain)
1 can (14 oz.) tomato sauce
1/2 tsp. ground cumin
1/2 tsp. marjoram
1/2 tsp. thyme
1 can (15 oz) chili beans or kidney beans, undrained

Cook first 3 ingredients in a large saucepan until meat is browned, stirring until it crumbles; drain. Add all remaining ingredients except beans. Stir well; bring to a boil. Cover, reduce heat and simmer, stirring occasionally for about 1 to 2 hours. Add beans, stirring well, and cook until thoroughly heated. Enjoy!

Zucchini with a Twist

1 lb. zucchini squash
1 16 oz. can whole kernel corn
1 large onion, sliced thin
2 cups fresh chopped tomatoes
1/4 cup butter
1 1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. sugar
1 Tbls. flour
dash of pepper

Peel and cut zucchini into 1/4 inch slices. Add drained corn, tomatoes and remaining ingredients. Place in baking dish and cook uncovered at 350 degrees for 1 hour. Enjoy!

Bacon and Cheddar Mashed Potatoes

1 1/2 lbs. potatoes, unpeeled, quartered
1/2 cup Miracle Whip
1/2 milk
6 slices of bacon, crisply cooked and crumbled
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
salt and pepper

Cover potatoes with water in pot. Bring to boil, reduce heat. Cook for 20 minutes or until tender. Drain.

Mash potatoes. Add dressing, milk, bacon and garlic powder. Beat until fluffy. Season to taste with salt and pepper. Stir in cheese. Enjoy!

Homemade Chicken 'N Dumplings

1 4 lb. whole chicken

Cook chicken in 3 quarts water till tender. Save water. Cool and pick meat off bone. Set aside.

Add to water above: add 4 Tbls. flour and mix well to thicken. Bring to boil when ready to make dumplings.

In mixing bowl: mix together 2 cups self-rising flour, 2 Tbls. shortening, 1 tsp. salt, 1 cup buttermilk and 1 egg. Mix till thick. Roll out onto flat floured surface and cut into small strips. Drop into boiling broth and cook for 8 to 10 minutes. Add chicken.

Enjoy!

Cylinda's Best Brownies

Brownie ingredients:

1 1/2 cups flour
2 cups sugar
1/2 cup cocoa
4 eggs
1 cup chopped nuts
1 tsp. vanilla
2 sticks butter, softened

Mix above ingredients with spoon until well mixed. Pour into a 9 x 13 greased pan. Bake at 350 degrees for 23 to 26 minutes. Cool and Frost.

Frosting ingredients:

1/3 cup butter, softened
2 cups powdered sugar
1/3 cup cocoa
1 1/2 tsp. vanilla
About 2 Tbls. milk

Mix butter and cocoa in medium bowl. Stir in powdered sugar. Beat in vanilla an milk until smooth and of spreading consistency.

Enjoy!

Scalloped Potatoes

6 large potatoes
2 cans cream of chicken soup
2 cups sour cream
1 1/2 cups grated cheddar cheese
1/2 cup chopped green onion
1 stick butter, room temperature
corn flake crumbs (mixed with melted butter)

Boil potatoes until half done. Slice and place in a 13 x 9 inch greased casserole dish. Mix together sour cream, onions, butter, soup and cheese and pour over potatoes. Top with buttered corn flake crumbs. Bake at 350 degrees for 45 minutes. Enjoy!

Sour Cream Cornbread

3 large eggs, lightly beaten
1 cup self rising cornmeal
1 can (8 3/4 oz.) cream style corn
8 oz. sour cream
1/4 cup vegetable oil

Heat a lightly greased 8 inch cast iron skillet in a 400 degree oven for 5 minutes. In a bowl, combine all ingredients, and mix until all is moistened. Pour batter into hot pan. Bake in oven at 400 degrees for 20 minutes or until golden.

Enjoy!

Meatloaf

*This is another one of my meatloaf recipes.

Loaf ingredients:
2 lbs. ground beef
2 eggs
3 oz. Italian tomato paste (1/2 of 1 small can, save other half for sauce)
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup crushed Ritz crackers
1 small onion, chopped
2 cloves garlic, crushed

Sauce:
remaining 1/2 can of tomato paste
1 clove garlic, peeled
1 cup water
1 small onion, chopped
1 small red pepper, seeded, cored and chopped
1/2 tsp freshly ground pepper
1/2 tsp. salt

In a large mixing bowl, mix together all the ingredients for the meatloaf by hand. Place meat mixture into a 9 x 13 inch baking dish and shape into a loaf in the middle of dish, leaving room on all sides.

Place all sauce ingredients in a blender and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil - do not touch meat with foil. Bake for 45 minutes, then uncover and bake for 45 minutes longer. Let cool for 15 minutes before serving. Enjoy!

Better Than Sex Cake

*Everyone I know has their own version of this cake, here is mine.

1 pkg. German Chocolate Cake Mix
7 oz. sweetened condensed milk
1 can caramel topping
8 oz. cool whip
1 butterfinger or heath bar, crushed

Prepare cake according to package instructions. When done slightly cool. Poke holes in top and pour over the milk and 1/2 of the topping, let set for 1 hour. Cover cake with cool whip and sprinkle with crushed candy bar on top. Refrigerate. Enjoy!

*I still don't think it is better than sex, but it is very good!

Margarita Pie

1 9-inch graham cracker crust
1 10 oz. can sweetened condensed milk
1/4 cup fresh lime juice
1 oz. tequila
1 oz. triple sec
2 cups whipped topping
Slices of fresh limes for garnish

Combine sweetened condensed milk, lime juice, tequila and triple sec. Fold in whipped topping and spread into the graham cracker crust. Freeze for several hours before serving. Serve with fresh lime slices and more whipped topping. Enjoy!

Fiesta Chicken Salad

1 lb. boneless, skinless chicken breasts, cooked and shredded
1 cup salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 Tbls. finely chopped onion
1 tsp. chili powder
1/4 tsp. ground cumin
lettuce leaves

In a large bowl, combine all ingredients except lettuce leaves. Mix well. Serve over lettuce leaves. Enjoy!

BBQ Ribs

3 lbs. of ribs (you can use beef or pork)
2 cloves garlic, minced
2 Tbls. olive oil
12 oz. chili sauce
1/2 cup lemon juice
1/4 cup molasses
1/4 cup dark rum (optional)
3 Tbls Dijon mustard
1 Tbls. Worcestershire sauce

Simmer ribs in a pot of water for 40 minutes. Drain and set aside. Saute the onion and garlic in the oil until the onions are transparent. Stir in the rest of the ingredients. Simmer for 25 minutes. Pour the sauce over the ribs. Cover and marinated overnight in refrigerator. Bake for 1 hour 15 minutes on the grill; basting every 20 minutes.

Enjoy!

Peanut Butter Brownies

1 cup creamy peanut butter
1 3/4 cup sugar
3 eggs, at room temperature
1/2 cup butter, at room temperature
1 tsp. vanilla
1/4 cup cocoa
1/2 cup flour

Preheat oven to 350 degrees. Grease an 8-inch square baking dish. In a medium bowl, blend peanut butter, 3/4 cup sugar, and 1 egg. Press mixture into bottom of pan. In a separate mixing bowl, beat butter, 1 cup sugar, 2 eggs and vanilla until fluffy. Add cocoa and flour; mix on medium speed until smooth. Spread over peanut butter layer. Bake for 35 to 40 minutes, until toothpick inserted in the center comes out with a moist crumb. Enjoy!

Greek Pasta Salad

1/2 cup olive oil
1/2 cup red wine vinegar (can also use apple-cider vinegar)
1 1/2 tsp. garlic powder
1 1/2 tsp. basil
1 1/2 tsp. oregano
3/4 tsp. freshly ground pepper
3/4 tsp. sugar
3 cups fresh mushrooms, thinly sliced
15 cherry tomatoes, halved
1 cup sliced red bell pepper
3/4 cup crumbled feta cheese
1/2 cup chopped green onion
4 oz. black olives (you can use sliced or whole-your preference)
12 oz. sliced pepperoni
2 1/2 cups cooked macaroni, drained & cooled

In a large bowl, whisk together oil, vinegar, sugar and seasonings. Add cooked pasta, vegetables, cheese, olives and pepperoni. Toss until all ingredients are well coated. Cover and chill at least 2 hours or overnight.

Enjoy!

Pea Salad

3lbs. frozen peas, rinsed in hot water but not thawed
2 cups sweet pickle chips, chopped
1 cup diced red bell peppers
2 cups diced celery
12 hard-boiled eggs, whites only, sliced
1/2 cup finely-chopped onion
1 cup cubed American cheese

4 cups mayonnaise
1/4 cup sugar
1/4 cup chopped sweet pickle chips
1 Tbls. diced red bell pepper

In a large bowl, combine first 7 ingredients. In a separate bowl, mix last 4 ingredients. Add to salad mixture and gently toss. *This recipe makes a lot that is perfect for carry-ins and picnics.* Enjoy!

Sausage Gravy

1 lb. ground sausage
2 Tbls. flour
1 1/2 cups milk
1 1/2 cups water
salt and pepper to taste

Brown the crumbled sausage in a skillet over medium heat. Sprinkle on the flour. Cook for 3 minutes, stirring frequently. Whisk in the milk and water. Reduce the heat to low and simmer for about 25 minutes, stirring often. Serve warm over hot biscuits. Enjoy!

Fried Green Tomatoes

4 large green tomatoes
1 cup milk
2 cups flour
4 tsp. baking powder
1 tsp. salt
4 eggs
2 tsp. sugar
1 1/3 cup milk
vegetable oil for frying

Cut the hard core out of the tomatoes and then cut into 1/4 inch thick slices. Place tomatoes slices in a large, shallow dish. Pour 1 cup of milk over them. In another bowl, mix together flour, baking powder and salt. Beat the eggs vigorously and add to the flour along with the sugar and milk. Heat the oil in a deep frying pan until very hot. Remove tomatoes slices from the milk a few at a time, dip in batter and fry in hot oil until golden brown on both sides. Remove from oil and drain on paper towels. Yum! You don't have to be a southerner to love these! Enjoy!

Easy Rueben Sandwiches

12 slices rye bread
12 slices Swiss cheese
2 lbs. corned beef, sliced thin
2 cups sauerkraut, drained
1/2 cup Thousand Island dressing
Butter

Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until browned. Slice and serve. Enjoy!

*This is one of my favorite sandwiches and it is so easy to make!

Snickerdoodle Cookies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. baking soda
2 3/4 cup all-purpose flour
2 tsp. cream of tartar
1/2 cup sugar with 2 tsp. cinnamon stirred in

Cream together the butter and sugar. Add the eggs one at a time, mixing well after each. Mix all dry ingredients together and add them to the egg mixture 1/3 at a time, mixing well after each addition. Cookie dough will be soft and sticky. Refrigerate the dough for at least 1 hour. Shape the dough into small balls (the size of one of those bubble-gum machine bouncy balls) and roll them in the cinnamon-sugar mixture. Place them on a baking sheet that has been sprayed with cooking spray about 2 inches apart and flatten them slightly. Cookies will spread out as they bake. Bake at 400 degrees for 10 to 12 minutes or until lightly browned around the edges, but still soft. Let cool and enjoy. This will make about 6 dozen cookies. Enough to bring into work and share with everyone! Enjoy!

Beef Stroganoff

2 Tbls. butter
2 Tbls. flour
1 1/2 cups beef broth
2 Tbls. butter (yes again)
1 medium onion, diced
1 cup fresh mushrooms, sliced
1 lb. beef tenderloin (or sirloin), cut into cubes
6 oz. sour cream
4 cups egg noodles, cooked

First make the sauce. Melt the 1st portion of butter in a saucepan. Whisk in the flour and cook for 3 minutes, stirring constantly. Slowly whisk in the broth. Reduce the heat and simmer for 15 minutes, stirring frequently. Melt the 2nd portion of butter in a skillet. Add the onions, beef and mushrooms. Cook until onion is tender and the meat has browned. Pour the sauce over the mixture and simmer for 30 minutes. Whisk in the sour cream and heat for 3 minutes longer. Serve over warm, cooked noodles.

This is so yummy! Enjoy!

Hummingbird Cake

Cake Ingredients:

3 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3 eggs
2/3 cup vegetable oil
2 tsp. vanilla
8 oz. can crushed pineapple
2/3 cup pecans, chopped
3 bananas, mashed

Icing Ingredients:

8 oz. cream cheese, softened
1/3 cup butter, softened
16 oz. powdered sugar
1 tsp. vanilla
1/2 cup pecans, chopped

Combine first 5 cake ingredients in a large bowl, then add eggs and oil and mix. Add vanilla, pineapple, nuts, and bananas and mix well. Pour batter into 3 greased and floured 9-inch cake pans. Bake for 25 to 30 minutes at 350 degrees. Allow cakes to cool completeley before frosting. To prepare frosting, beat cream cheese and butter together. Add sugar and vanilla and beat until fluffy. Spread between each layer of cake and along the top and sides. Sprinkle with chopped pecans.

Enjoy!

(This was my favorite cake when I was a little girl)

Meatloaf

*This is one of my meatloaf recipes*

2 lbs. ground beef
1 1/4 crushed Ritz crackers
1 egg
1/4 cup chopped onion
1/2 small can of 'Italian Style' tomato paste
1 pkg. Lipton's onion soup mix
1/2 cup milk
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dry mustard
1 Tbls. worcestershire sauce

Mix together all ingredients thoroughly. Put in loaf pan. Bake at 350 degrees for 1 hour.

Enjoy!

Sour Cream Potato Soup

1/4 lb. bacon, diced
1 med. onion, diced
2 stalks celery, diced
1 Tbls. all-purpose flour
3 cups water
2 cups chicken broth
4 large potatoes, peeled and diced
1 1/2 cup sour cream
salt & pepper to taste

Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until just soft. Sprinkle on the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 30 to 40 minutes). In a separate bowl, ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Salt and pepper to taste. Serve warm. (*re-heat any leftovers slowly). Enjoy!

Scrumptious Carrot Cake

2 cups sugar
1 1/2 cups vegetable oil
2 cups cake flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
4 eggs
2 1/2 cups grated carrots
1 cup chopped walnuts

Combine above ingredients (except walnuts) and mix with blender. Then add walnuts and fold them into the mix. Grease and flour a 13x9 inch pan or 2 9 inch round cake pans. Pour mix into baking pan. Preheat oven to 359 degrees and bake for 45 minutes.

Icing

2 lbs. powdered sugar (about 4 cups)
2 sticks of butter, room temperature
16 oz. cream cheese, softened
4 tsp. vanilla


Combine above ingredients and mix with blender. Spread on cooled cake. Cake is best when served cold. Keep refrigerated. Enjoy!

Buttermilk Potato Fried Chicken

1 (about 3 lbs.) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 tsp. poultry seasoning
1/2 tsp. salt
1 tsp. freshly ground pepper
1/2 cup vegetable oil

Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour in buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight. When ready to prepare, mix potato flakes, flour, poultry seasoning, salt and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat. In a large skillet,heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.

Enjoy!

Fabulous Pineapple Cake

1 box of yellow cake mix
1 large or 2 small boxes of instant vanilla pudding
2 large cans of crushed pineapple
1 large or 2 small tubs of cool whip

Drain 1 can of pineapple (saving juice in a measuring cup). Add water to saved juice to equal amount of water needed for cake mix. Mix cake together as directed on box , using pineapple juice. Blend in drained pineapple. Bake as directed. Cool completely.

Drain other can of pineapple, discarding juice. Mix together cool whip, vanilla pudding and the drained crushed pineapple. Spread over cooled cake. Refrigerate for at least 2 hours before serving. Refrigerate any leftover cake. Enjoy!

Stuffed Peppers

Here's to all my friends that have asked for this recipe. I refuse to email it any more.

Cylinda's Stuffed Peppers

4 to 6 green peppers 1 cup rice
1 lb. sausage 1 lb. hamburger
2 eggs 3/4 cup chopped onion
1/2 tsp. crushed garlic 1 tsp. basil
1 tsp. crushed red pepper 1/2 tsp. oregano
1 tsp. Italian seasoning 1/4 tsp. salt
12 oz. tomato paste 1 (about 32 oz) can crushed tomatoes
1/2 cup red wine vinegar 1/2 cup brown sugar
2 tsp. dried onion 1/2 tsp. oregano
1 tsp. basil

Cut peppers in half and clean out.
Cook rice according to package directions.

Mix sausage, hamburger, eggs, chopped onion, crushed garlic, and seasonings. Cook till done.
Cool rice completely, then mix 1 1/2 to 2 cups into meat mixture.

Mix tomato paste and crushed tomatoes in a separate bowl. Add vinegar, brown sugar, dried onion, 1/2 tsp oregano and 1 tsp. Italian seasoning. Mix thoroughly.

Put meat mixture into cut green pepper halves and place in pan. Spoon tomato sauce mixture over. Place aluminum foil over pan.

Bake 1 1/2 hours at 350 degrees. Take foil off for last 15 to 2o minutes of baking.

Enjoy!