CROCKPOT BEEF AND GRAVY

CROCKPOT BEEF AND GRAVY

2-3 pounds roast cut into bite sized pieces
1 packet Lipton's Onion soup mix
2 cans Cream of mushroom soup

Place pieces of roast in crock pot. Sprinkle packet of onion soup on
meat. Cover with cream of mushroom soup. Let cook up to 9 hours.
Stir about 1/2 way through cooking (but I'm sure you could just stir at the end).
Serve over mashed potatoes or pasta.

Sugar Free Cherry Tea Mix

Gift in a Jar Recipe
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Sugar Free Cherry Tea Mix

Ingredients:
1 pkg unsweetened cherry-flavored soft drink mix
1 1/4 cups sugar-free instant tea mix (artificially sweetened)

Combine items in a small bowl until well blended. Store in an airtight container.

To serve:

stir 2 teaspoons tea mix into 8 ounces hot or cold water.

Makes 1 & 1/4 cups tea mix.

CHICKEN TORTELLINI STEW

CHICKEN TORTELLINI STEW

Ingredients
. 2 cups water
. 1 14-ounce can reduced-sodium chicken broth
. 1 medium yellow summer squash
. 6 cups torn beet greens, turnip greens, or spinach
. 1 green sweet pepper, coarsely chopped
. 1 cup dried cheese-filled tortellini pasta
. 1 medium onion, cut into thin wedges
. 1 medium carrot, sliced
. 1-1/2 teaspoons snipped fresh rosemary
. 1/2 teaspoon salt-free seasoning blend
. 1/4 teaspoon pepper
. 2 cups chopped cooked chicken
. 1 tablespoon snipped fresh basil

Directions:
In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).

Lettuce Wraps

Lettuce Wraps

Ingredients:
Veggies
# (chopped very small) 2 thick broccoli stalks or about 7 florets
# 2 med. carrots
# 2 green onion
# 1 cup fresh fennel tops
# 1 small handful parsley
# 2 roma tomatoes (or 1 beefsteak)
# 2 Tbsp. capers
# 2 cups crushed pistachios
# 1 cup crushed cashews
# 1/2 red pepper
# 2 big stalks celery
# 1 cup chopped mushrooms

Sauce
# 1 Tbsp. lime juice
# 1 Tbsp. cilantro
# 1/2 cup sesame oil
# 1/4 cup rice wine vinegar
# 1 1/2 raw sugar
# 2 1/2 tsp. sea salt
# 2 Tbsp. Gomisio - or you can subsitute sesame seeds and crumbled
Nori (dried seaweed)
# 2 1/2 Tbsp. minced garlic
# 2 tsp. fresh cracked pepper
# 2 tsp. onion powder
# 2 tsp. coriander
# 2 Tbsp. hot sauce*
# 1 Tbsp. wasabi powder*
*optional

Chop all the the ingredients, get a big bowl (no, bigger), and toss it
all together with the sauce.

Wash lots of big leaves of lettuce. Use them as you would tortillas.

Variations:

-To make it Greek style, add a cucumber, slices of feta cheese (but
this will make it not dairy free/milk free/vegan,) or tofu to make it
veg*an, (but then it will not be soy free), and make wraps using
blanched grape leaves instead of lettuce.
-To make it Indian style, add cooked potatoes and lentils, and a add a
dash of curry.

Fall Pumpkin Cider Bread

Fall Pumpkin Cider Bread

Makes 1 loaf

2 cups fresh pressed apple cider from your local orchard
1 cinnamon stick
1 tablespoon mulling spices
1 cup canned or fresh homemade pumpkin puree from the pumpkin patch
2 large fresh eggs from the chicken coop
1/4 cup vegetable oil
3/4 cup light brown sugar, firmly packed
1 tablespoon freshly grated orange zest
2 cups all-purpose flour
2-1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts

Preheat your oven to 350°F.
In a saucepan combine the apple cider, cinnamon stick, and mulling spices.
Boil the mixture until it is reduced to about 1/4 cup and let it cool.
In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange zest, and
the cool reduced cider. Into a mixing bowl, sift together the flour, baking
powder, salt, baking soda, mace, cinnamon, and ground cloves. Add the
chopped walnuts, and stir the batter until it is just combined together.
Transfer the batter to a well-buttered 8 1/2-inch by 4 1/2-inch loaf pan.
Bake the bread in the middle of your preheated 350°F. oven for 1 hour, or
until your toothpick or cake tester comes out clean. Let the bread cool in
the bread pan.


Famous Recipes

CHOCOLATE HEAVEN

CHOCOLATE HEAVEN (Sugar Free)

1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 large box instant sugar-free chocolate pudding
1 cup chopped pecans
1 small box instant sugar-free vanilla pudding
1 large container Cool Whip

Melt margarine in 13 x 9-inch pan. Stir in flour and pecans. Press to make crust.
Bake 15 minutes at 350º F. Cool.
Mix pudding according to instructions on box. Pour over crust, then top with Cool Whip.

Substitutions:

You can use coconut, lemon or any other pudding as filling.

Bread Pudding

Bread Pudding

Ingredients
2 cups (475 ml) milk
1/4 cup (60 ml) margarine or butter
2 eggs, slightly beaten
1/2 cup (125 ml) sugar
1 tsp (5 ml) cinnamon or nutmeg
1/4 tsp (1 ml) salt
6 cups (1425 ml) dry bread cubes (8 slices bread)
1/2 cup (125 ml) raisins, if desired

Heat oven to 350 degrees (175 C.).
Heat milk and margarine over medium heat until margarine is melted and milk is hot.
Mix eggs, sugar, cinnamon or nutmeg, and salt in 4 quarts (3775 ml) bowl.
Stir in bread cubes and raisins.
Stir in milk mixture.
Pour into ungreased 1-1/2 quarts (1425 ml) casserole.
Place casserole in pan on oven rack. Pour very hot water into pan until 1 inch deep.
Bake, uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.
Serve warm and, if desired, with cream.

INSIDE OUT TACO WRAPS

INSIDE OUT TACO WRAPS

Ingredients:

Dipping Sauce
1 cup Old El Paso® Thick 'n Chunky Salsa
1/2 cup peach preserves
1/2 teaspoon liquid smoke
1/2 teaspoon Worcestershire sauce
Wraps
2/3 cup diced peeled jicama
2 teaspoons fresh lime juice
1 ripe large avocado, pitted, peeled and coarsely chopped
1 (18-oz.) container Old El Paso® Refrigerated Taco Sauce with
Seasoned Ground Beef
1 3/4 cups coarsely crushed tortilla chips
1/4 cup chopped green onions (4 medium)
1 (2.25-oz.) can sliced ripe olives, drained
2 oz. (1/2 cup) finely shredded sharp Cheddar cheese
1/4 cup coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels


Preparation Directions:

1. In small bowl, mix all dipping sauce ingredients; set aside. In
another small bowl, mix jicama with 1 teaspoon of the lime juice. In
third small bowl, mix avocado with remaining teaspoon lime juice.
Heat taco sauce with ground beef in microwave as directed on
container.

2. On large serving platter, layer crushed chips, warm taco sauce
with ground beef, jicama, avocado, onions, olives and cheese.
Sprinkle cilantro over top. On large plate, arrange lettuce leaves.

3. To serve, spoon about 1/3 cup layered fillings onto each lettuce
leaf; wrap lettuce around filling. Serve with dipping sauce.

High Altitude Instructions:

Heat taco sauce with ground beef in microwave following High
Altitude directions on container.

Chicken Quesadillas

Chicken Quesadillas

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)



In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.



To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.



To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

Cream Cheese Muffins

Cream Cheese Muffins

Ingredients
Filling Ingredients:
4 oz (112 grm). cream cheese, softened
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) grated lemon peel
1/8 tsp (1 ml) vanilla
1 egg
Batter Ingredients:
1 egg
3/4 cup (175 ml) milk
1/2 cup (125 ml) vegetable oil
2 cups (475 ml) flour
1/3 cup (80 ml) sugar
3 tsp (15 ml) baking powder
1/2 tsp (2 ml) salt
powdered sugar

Mix filling ingredients with mixer; set aside.
Preheat oven to 350 degrees (175 C.).
Oil bottoms only of medium muffin tins.
Beat eggs; stir in milk and oil; set aside.
Mix together flour, sugar, baking powder, and salt until well blended.
Pour liquids, all at once, into flour mixture; stir until moistened.
Fill muffin cups about 1/2 full.
Spoon 1 tsp (5 ml) filling onto batter.
Top with batter to 3/4 full.
Bake 30 to 35 minutes.
Don't brown; should be light in color.
Roll hot muffins in powdered sugar

Cranberry Apple Crisp

Cranberry Apple Crisp

3 cups apples, peeled and sliced
2 cups fresh cranberries
1 cup Equal (or 24 Equal packets)
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup unsalted butter, melted
1/2 cup Equal

Combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie
plate.

In a separate bowl, combine flour, pecans, melted butter and 1/2 cup Equal; mix until well blended.

Sprinkle flour mixture over apples and cranberries in pie plate. Bake in preheated 350 deg F oven 55 to 60 minutes or until bubbly and lightly browned.

Smothered Round Steak

Smothered Round Steak

2 lb ground steak
2 tsp salt
1/2 tsp ground black pepper
1 tsp ground red pepper
1 tsp ground white pepper
1 x all purpose flour, dredging
1/2 cup vegetable oil
3 ea medium onions, chopped
2 ea bell peppers, chopped
1 ea celery rib, chopped
1 cup beef stock or water

Sauteed all the ingredients, then cooked with a little liquid over a low heat for a long time
Season the roast with one half of the salt and peppers. Dust with flour on all sides
Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides
Remove the meat and pour off all but 1 tsp of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water
Stir well and reduce the heat to the lowest possible point
Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes
Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly, let tenderness be your guide

White Chocolate-Cinnamon Triangles

White Chocolate-Cinnamon Triangles

Bars:
1 (18 oz.) pkg. Pillsbury Refrigerated White Chocolate Chunk Cookies
1/2 c. honey-roasted cashews, chopped
1/2 c. toffee bits
1 t. cinnamon

Glaze:
1/2 c. powdered sugar
1/4 t. cinnamon
2 1/2-3 t. milk

Heat oven to 350º. In large bowl break up cookie dough. Add all
remaining bar ingredients; mix well. Press dough in bottom of
ungreased 9-inch square pan. Bake at 350º for 23-27 minutes or until
golden brown. Cool 30 minutes.

To make glaze, combine remaining ingredients in a small bowl:
stirring until smooth, adding enough milk for desired drizzling
consistency. Drizzle over bars. Cool an additional 45 minutes or
until its completely cooled. Cut into 16 bars. Cut each bar in half
diagonally to make triangles.

Olympic Spinach Salad

Olympic Spinach Salad

This recipe serves: 2

Preparation time : 15 minutes; Cooking time : 5 minutes

splash vegetable oil

1/2 cup sliced red onion

1 tablespoon fresh lemon juice

pinch sugar

1/4 teaspoon finely chopped garlic

1 tablespoon extra virgin olive oil

2 cups loosely packed spinach

salt to taste

freshly ground black pepper

1/2 cup sliced, roasted red pepper

1/2 cup sliced cherry tomatoes

2 tablespoons pitted, sliced Greek olives, such as Kalamata

2 tablespoons crumbled goat cheese

1 piece pita bread, warmed and cut into wedges

1. Heat the vegetable oil in a small skillet over medium heat. Add the red onion and cook until the onion is soft, about 5 minutes. Set aside.

2. To make the dressing, whisk the lemon juice, sugar, garlic and olive oil together in a small bowl.

3. In a large salad bowl, toss the spinach with the dressing, salt and pepper. Arrange the onion, red pepper, cherry tomatoes, olives and goat cheese on top of the dressed spinach.

4. Serve the salad with warm pita wedges.

Serving Size 1 salad with 1 tablespoon dressing

Nutrition Facts Per Serving: Calories 287, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 6 mg, Sodium 476 mg, Total Carbohydrate 37 g, Dietary Fiber 5 g, Protein 12 g, Percent Calories from Fat 35%, Percent Calories from Protein 16%, Percent Calories from Carbohydrate 48%

WHITE BEAN CHILI

WHITE BEAN CHILI

Yield: 6 servings

INGREDIENTS

- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons minced green pepper
- 2 tablespoons unbleached white flour
- 1 tablespoon ground cumin
- 2-1/2 cups fat-free, reduced-fat chicken broth
- 3 cups cooked white navy beans or cannelini beans
- 1 cup white corn (frozen or fresh)
- Salt and pepper to taste
- Garnish: 1/4 cup minced parsley

DIRECTIONS

In a large stockpot, over medium-high heat, heat the oil.
Add the onion, garlic, and green pepper and saute for
3-4 minutes. Sprinkle the flour and cumin over the onion
mixture and cook 1 more minute.

Add the remaining ingredients except the parsley and
bring to a boil. Lower the heat to simmer and cover,
and cook for 30-35 minutes.

Nutritional Information Per Serving (1 cup):
Calories: 197, Fat: 3 g, Cholesterol: 0 g, Sodium: 204 mg,
Carbohydrate: 34 g, Dietary Fiber: 7 g, Sugars: 5 g, Protein: 11 g Diabetic
Exchanges: 2 Starch, 1 Very Lean Meat

Curried Chicken & Pasta Salad

Curried Chicken & Pasta Salad
Makes 2 servings

Ingredients
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon cornstarch
1/2 teaspoon curry powder
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon red pepper flakes
Nonstick cooking spray
1 green onion, sliced
1 clove garlic, minced
1 cup broccoli florets
1/3 cup carrot slices
1 teaspoon olive oil
4 ounces boneless skinless chicken breast, cut into bite-size
pieces
2/3 cup cooked small shell pasta
1/2 cup sliced celery
1/3 cup dried cranberries or tart cherries
1/4 cup fat-free honey Dijon salad dressing
Salt
2 lettuce leaves

Baked Monster Eyes

Baked Monster Eyes

1 lb. lean ground beef
2 T. taco seasoning
2 T. ice water
1/2 C. shredded Mexican cheese (or cheddar, Monterey jack, or Colby)
1 C. crushed tortilla chips
1 C. sour cream
32 black olive halves
taco sauce

1. Mix together the ground beef, taco seasoning, and ice water. Press
into 32 mini tart (or muffin) tins. Press firmly into the bottom and
up the sides of the pans.

2. Sprinkle the cheese and then the tortilla chips over the bottom
and sides of the beef mixture, gently pressing into the beef if
necessary to hold the mixture on the sides.

3. Spoon the sour cream into each meat cup. Top with a half olive,
cut side up. Fill the cavity in the olive with the taco sauce.

4. Bake at 375°F. for 10 minutes. Serve hot.

Baked Monster Eyes

Mex-Amer Chicken Casserole

Mex-Amer Chicken Casserole

Ingredients
1 chicken, cooked and deboned
1/4 cup chicken broth
1 can cream of chicken soup
1 can Rotel tomatoes, chopped
1 small onion, chopped
1 tsp chili powder
1 bag white corn tortilla chips
4 cups grated chedder cheese

Mix first six ingredients together.
Put in 9 x 13 inch dish (sprayed with cooking spray).
Layer corn chips and cheese on top.
Bake at 350 degrees for about 25 minutes.

Creamy Swiss Chicken

Creamy Swiss Chicken

Ingredients
6 boneless skinless chicken breast halves
Swiss cheese, grated or sliced (enough to cover chicken)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 a soup can of milk
1 box stuffing mix of your choice
1/2 cup butter, melted

Preheat oven to 375 degrees
Place chicken breasts in a 9 x 13 inch baking dish.
Cover with Swiss cheese.
In a medium bowl mix cans of soup and milk.
Pour mixture over chicken.
Sprinkle bread cubes and seasoning from stuffing evenly over chicken and soup mixture.
Sprinkle with melted butter.
Bake for 35 minutes or until chicken juices run clear when thickest part is cut.
--
1 g fiber
117 mg sodium

German Apple Pancake

German Apple Pancake

1/2 cup flour
1/2 cup milk
2 eggs
1 large or 2 medium size apples
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1 teaspoon cinnamon

Preheat oven to 400 degrees F.
Mix sugar and cinnamon. Mix flour, milk and eggs together. Melt butter in cast iron skillet

Crazy Toffee Snack Cake

Crazy Toffee Snack Cake

Prep: 15 min - Bake: 35 min

Cake Ingredients:

1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teapoon salt
1 egg
1 teaspoon vanilla
1/2 cup LAND O LAKES® Light Butter, melted
3/4 cup milk

Topping Ingredients:

1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
2 tablespoons LAND O LAKES® Light Butter, softened
1/2 cup milk chocolate English toffee bits*


Heat oven to 350°F. Combine 1 1/4 cups flour, sugar, baking
powder and salt in ungreased 8 or 9-inch square baking pan.
Set aside.

Combine egg and vanilla in small bowl with wire whisk. Make
two indentations in flour mixture; pour egg mixture in one
and 1/2 cup melted light butter in the other. Pour milk over
all; mix well with fork until flour mixture is completely
moistened.

Combine all topping ingredients except toffee bits in small
bowl. Sprinkle over batter. Bake for 35 to 40 minutes or until
toothpick inserted in center comes out clean. Immediately
sprinkle with toffee bits. Cool completely.

Makes 9 servings

Nutritional Info Per 1 Serving: Calories 330, Fat 12 g,
Cholesterol 55 mg, Sodium 350 mg, Carbohydrates 54 g,
Dietary Fiber <1 g, Protein 5 g

Sweet Corn Tomalito

Sweet Corn Tomalito

5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.
In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.

NOTE: The pan must be tightly wrapped at all times.
Makes 12 to 16 servings.

Sesame-Soy Vinaigrette

Sesame-Soy Vinaigrette

1/4 cup tamari soy sauce
1/4 cup rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup light sesame oil
Salt and pepper to taste

In bowl or jar, mix soy sauce, vinegar, mustard, honey, oil. Add salt, pepper.
Serve with Asian greens, meat or poultry, or as desired.

Cracked Peppercorn Chicken and Pasta

Cracked Peppercorn Chicken and Pasta

1 package Skinner Fettuccine (12 oz) -- uncooked
3 tablespoons all-purpose flour
1 1/2 teaspoons coarse ground black pepper
1 1/2 teaspoons dry ground mustard
1 pound boneless, skinless chicken breasts -- cut into 1 1/2" pieces
1 tablespoon vegetable oil
2 cloves garlic -- minced
1/2 cup chicken broth
1/2 cup dry white wine or chicken broth
1/2 cup light cream
1/2 cup grated parmesan cheese
1/2 cup sliced ripe olives
1/4 cup chopped fresh parsley
1/2 teaspoon salt

Cook pasta according to package directions; drain. Meanwhile, stir together flour, pepper, and mustard; coat chicken with flour mixture. In large skillet over medium-high heat, heat oil; add chicken and garlic. Cook 5 minutes, turning pieces occasionally. Reduce heat to medium. Combine broth and wine; add to chicken. Add light cream. cook, stirring frequently, until sauce is reduced by half, about 5 minutes. Stir in remaining ingredients. Toss hot pasta with sauce; serve immediately.

4 to 6 servings

Southwestern Chicken and Corn Dinner

Southwestern Chicken and Corn Dinner

1 large heavy-duty aluminum foil bag
1 tablespoon all-purpose flour
9 skinless, bone-in chicken pieces
3 tablespoons Old El Paso taco seasoning mix
2 packages frozen Green Giant Niblets corn in butter sauce -- broken apart and removed from bag
1 medium green bell pepper -- cut into 1" pieces
1 medium red bell pepper -- cut into 1" pieces
1 medium onion -- cut into eighths

Heat oven to 450F. Open foil bag; sprinkle flour inside bag. Sprinkle chicken with taco seasoning mix. Place chicken and vegetables in single layer in bag. Double fold open end of bag to seal. Place bag in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

Bake 50 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Use oven mitts when opening bag with knife; carefully fold back top of bag to allow steam to escape.

To grill: Heat coals or gas grill; make chicken and vegetables in bag as directed above. Place bag on grill rack; cover and grill 4 to 5 inches from medium-high heat 25 to 30 minutes or until chicken is no longer pink when centers of thickest pieces are cut.

Lobster Fondue

Lobster Fondue

Ingredients:
1 lb. processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail - broiled OR
1/4 lb. crawfish tail meat - broiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley


Combine all ingredients except red pepper and parsley in a saucepan.

Heat on medium-low heat, stirring constantly, until cheese has melted.

When ready to serve, garnish with red bell pepper and parsley.

Garlic Cream Veggies

Garlic Cream Veggies

Metric Ingredient Imperial
1 L vegetables cut in bite size pieces (asparagus, broccoli, carrots, cauliflower, etc.) 4 cup
5 ml vegetable oil 1 tsp
4 cloves garlic, finely chopped 4
75 ml mayonnaise 1/3 cup
75 ml milk 1/3 cup
30 ml fresh parsley, chopped 2 tbsp



Directions
Prepare vegetables and cook until tender crisp.
In a small saucepan; heat oil. Add garlic; stir and cook until golden brown. Remove from heat; stir in mayonnaise and milk.

In a large serving bowl; mix veggies and garlic cream.

Serves 4

Fudge Nut Muffins

Fudge Nut Muffins


4 Squares semi-sweet chocolate
2 Sticks butter
2 -(up to) 3 c Chopped pecans
1 3/4 c Sugar
1 c Unsifted flour
4 lg Eggs
1 ts Vanilla

Melt chocolate & butter in saucepan. Add nuts. In mixing bowl stir
sugar, flour, eggs & vanilla. (Do not use electric mixer.) Stir only
enough to blend the ingredients. Add chocolate mixture. Stir only
enough to blend. Do not beat. Place in paper muffin containers placed
in muffin tins. Bake at 325 for 25-30 minutes. DO NOT OVERCOOK. Makes
24 cupcakes.

Recipes
Famous Recipes

Garlic Cream Veggies

Garlic Cream Veggies

Metric Ingredient Imperial
1 L vegetables cut in bite size pieces (asparagus, broccoli, carrots, cauliflower, etc.) 4 cup
5 ml vegetable oil 1 tsp
4 cloves garlic, finely chopped 4
75 ml mayonnaise 1/3 cup
75 ml milk 1/3 cup
30 ml fresh parsley, chopped 2 tbsp


Directions
Prepare vegetables and cook until tender crisp.
In a small saucepan; heat oil. Add garlic; stir and cook until golden brown. Remove from heat; stir in mayonnaise and milk.

In a large serving bowl; mix veggies and garlic cream.

Serves 4

Carnival of the Recipes - It's A Beach

Carnival of the Recipes - It's A Beach - Summer is Over: Recipe Carnival #107

Carnival of the Recipes is up at Trinity Prep School

As our fruits and vegetables begin to wither on the vine, the end of summer brings lots of creative recipes......many using those backyard garden left-overs. But before hitting the kitchen, enjoy one last look at some beautiful beaches around the world, and sip a bit of tea as you read through this week's recipes.

Nominations here --->! Daily Blog Awards

It's A Beach - Summer is Over: Recipe Carnival #107

Carnival of the Recipes - It's A Beach - Summer is Over: Recipe Carnival #107

Carnival of the Recipes is up at Trinity Prep School

As our fruits and vegetables begin to wither on the vine, the end of summer brings lots of creative recipes......many using those backyard garden left-overs. But before hitting the kitchen, enjoy one last look at some beautiful beaches around the world, and sip a bit of tea as you read through this week's recipes.

Vote for Me! Blog Awards

Chicken Recipes - CHICKEN NOODLE CASSEROLE

Chicken Recipes - CHICKEN NOODLE CASSEROLE
1 lb. noodles (spiral, or wide egg noodles)
1/2 cup margarine
2 cans cream of chicken soup
1 cup chicken broth or water
1 lb. grated American cheese
2 lbs. cooked, boned chicken

Cook and drain noodles. Mix with margarine; stir well. Add soup, water (or broth) and cheese to the noodle and chicken mixture. Bake at 350E° for 40 minutes.

Chicken Recipes - GOOD GRAVY SPICY CHICKEN

Chicken Recipes - GOOD GRAVY SPICY CHICKEN

4, boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour

over chicken. Cover the pan and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

Chicken Recipes - ROTEL CHICKEN

Chicken Recipes - ROTEL CHICKEN
4-5 chicken breasts
1 lb Velveeta
1 bell pepper, diced
1 onion, diced
1 can of mushrooms-or fresh
2 cans Rotel tomatoes
1 lb spaghetti

Broil chicken breast. Cut into chunks. Meanwhile, cook spaghetti. Saute onion and bell pepper in a little butter and garlic. Add cheese, Rotel, and mushrooms, heating until cheese is melted. Add mixture to chicken and spaghetti. Bake in casserole dish at 325* for 30 minutes.