Creme Brulee French Toast

We usually have this Easter morning but I think we might have it Christmas morning too.  This is super easy to put together the night before.  It bakes in 30 minutes so I don't know what we'll do for the last 23 minutes after we open presents.

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (I've used other kinds, just don't do Wonder, fluffy stuff)
5 eggs
1 1/2 cups half and half (or mixture of milk and whipping cream)
1/4 teaspoon salt
1 teaspoon vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.  Pour mixture onto large, greased jelly roll pan (18x13). Spread to cover surface.  Place 12 slices Texas toast bread in a single layer to cover pan.  Mix together eggs, cream, salt, and vanilla.  Spoon mixture over each piece of bread.  Cover and refrigerate overnight. Bake uncovered at 350 degrees. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). You can serve with syrup butter but I just use a small amount of plain syrup since the bread is super sticky, moist, and rich anyway.

Syrup Butter

1 1/2 cups butter
3 cups maple syrup

Melt together and serve over toast.

Bourbon Chicken - Updated

*which actually has no bourbon in it, but "Apple Juice Chicken" just doesn't sound good at all

*and yes, I stole this picture off of someone else's blog

2 lbs chicken, cooked and cubed chicken

In a small saucepan combine:

**UPDATE FROM ORIGINAL POST...You should really make a double batch of the sauce because there never seems to be enough of it. OKAY, CARRY ON**

1 garlic clove, crushed
1/4 tsp ground ginger
3/4 tsp paprika (substitute crushed red pepper if you like it really spicy)
1/4 cup apple juice
1/3 cup brown sugar
2 Tbsp ketchup
1 Tbsp white vinegar
1/2 cup water
1/3 cup soy sauce

Heat until dissolved. Pour over chicken and bring to a boil. Simmer 20 minutes. Serve over rice with vegetables on the side.

Brownie Trifle

1 pkg brownie mix
1 pkg (lg) instant chocolate pudding
9 Heath bars, crushed (or use toffee bits) (I don't use that many bars and bits are easier)
12 oz whipped topping

Bake brownies as directed, cool and crumble (chunk). Prepare pudding, do not cool.
Layer brownies, pudding, candy and whipped topping, using half in each layer. Chill.

Soft Gingersnaps

1 1/2 cups butter (do not substitute) softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
3 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1/2 tsp salt
1/2 tsp nutmeg
Additional sugar for rolling in

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each egg. Beat in molasses. Combine flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg. Gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.

2. Roll into 1" balls, roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 for 8-12 min or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Candy Coated Pecans

1 egg white
1/2 cup packed brown sugar
1 dash vanilla
4 cups pecans

1. Preheat oven to 275 degrees. Line cookie sheet with wax paper. Spray wax paper with cooking spray.
2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour nuts onto the prepared cookie sheet.
3. Bake until browned, approximately 10-15 minutes.

Caution: these are addicting.

Texas Cake

2 c. flour
2 c. sugar
1 c. margarine
1 tsp. soda
2 eggs
1 c. water
1/2 c. buttermilk
1 tsp vanilla

(add 1/4 c. cocoa for chocolate cake)

Mix flour and sugar in bowl. Cook margarine, water, (cocoa), bring to boil. Pour in flour and sugar, mix. Add remaining ingredients. Pour on greased cookie sheet.

Frosting:

Bring to boil:
1/2 c. margarine
6 T. milk
(1/4 c. cocoa if wanting chocolate frosting)

add:
1 tsp vanilla
3/4 bag powdered sugar til thick, beat til smooth.

Christmas Marshmallow Fudge

4 1/2 c sugar
1/2 c butter
1 tall can milk

Boil above ingredients for 10 minutes, stirring constantly

Pour over:
1 pkg chocolate chips
1 giant hershey bar
6 oz marshmallows
2 tsp vanilla
1 c. nuts (optional)

stir together until well blended, pour into buttered pan.

Christmas Pastry-Wrapped Salmon Ring

15 1/2 oz can pink salmon
1 1/2 cup soft bread crumbs
2 eggs
1/2 cup finely chopped celery
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped onion
1 Tbsp lemon juice
1 8-oz pkg crescent rolls
Sour cream and chives

Grease 5 cup ring mold. In bowl, drain and flake salmon, removing skin and bones. Add bread, eggs, celery, pepper, onion, and lemon juice. Separate rolls into triangles. Arrange triangles in ring mold alternating points and wide ends so dough drapes over center and outside edges of mold. Pat dough lightly to line mold. Pack salmon mixture into mold. Fold end of dough to cover salmon and press to seal. Bake 375 for 30 minutes. Loosen edges. Invert to serving platter. Serve with sour cream. 4-6 servings.

Layered Mint Chocolate Fudge

1 12 ounce package semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
1 cup mint chocolate chips

In heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax paper-lined 8 or 9 inch square pan; Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

In heavy saucepan, over low heat, melt mint chips with remaining sweetened condensed milk. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.

Divinity

2 and 2/3 cups sugar
2/3 cup corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla

Cook sugar, corn syrup, and water on the stove to hard ball stage. Beat the egg whites in a mixer until VERY stiff. Gradually pour sugar mixture in a small stream into egg whites with mixer running. Add vanilla. Mix until it loses its shine and sets up.

Christmas Salad

Bottom:
1 large pkg. lime jello, mix as directed on the box. Set in 9x13 pan

Middle:
1 small pkg. lemon jello dissolved in 1 c. hot water.
1/2 lb. marshmallows - stir til melted in jello
1 8 oz pkg cream cheese - softened gradually
add lemon jello mixing well -
8 oz cool whip - fold in, pour on jello

Top:
1 lg pkg cherry jello

Chill til set

Christmas Dutch Mustard Pickles

2 qts cucumbers, peeled and cut up
1 qt small pickling onions, peeled
1 qt large onions, trimmed, peeled and cut up
1 large head cauliflower, cut up
2 sweet red peppers (for Christmas coloring)
1 cup salt
1 gal water

Soak vegetables overnight in brine. Bring to a boil then drain. Pour dressing over, bring to a boil, simmer 15 min. Pack in clean hot jars, seal. Process in boiling water bath for 30 minutes.

Aunt Erva's Candy

Carmelize 1 cup sugar in a frying pan over low heat.

Slowly add 1/3 cup water, a little at a time, and stir until the sugar is dissolved in the water.

In another sauce pan combine 6 cups sugar, 1 can Canned Milk, 1/4 cup corn syrup, bring to a boil over medium low heat, being careful not to scorch.

Gradually add the camelized sugar. Cook to soft ball. Add 1/4 cup butter. Cool completely. Chill twelve hours, mold, dip in chocolate.

Mom's Pecan Pie

3 eggs
2/3 cup sugar
dash salt
1 cup corn syrup
1/3 cup melted butter
1 cup pecan halves
9" unbaked pie crust

Beat eggs thoroughly with electric mixer. Add sugar, salt, corn syrup and butter and mix well. Add pecans. Pour into pie crust. Bake at 350 for 50 minutes or until knife comes out clean.

Christmas Recipes

Can you post some Christmas food recipes? Thanks! (I'll again delete this when it's known I want them)

Quick Raisin Filled Cookies

2 cups shortening
2 cups sugar
1 cup brown sugar
4 eggs
2 T. + milk
2 tsp. vanilla
7 cups flour

Mix. Shape into rolls about 2 inches in diameter. Wrap in waxed paper. Chill.
Slice 1/4 inches thick. Place 1 tsp. filling on slice. Top with another slice.
Bake at 350 until lightly brown. on edges.

Filling:
2 cups raisins
1 cup water
3/4 cup sugar
1 T. flour
1 tsp. vanilla

Combine in pan, boil til thick. Cool.

I got this recipe from Grandma Syme. This is a big batch and makes a lot of cookies. But they freeze well.

Pumpkin Bread

5 eggs

1 1/4 cups oil

1 15oz can of pumpkin

2 cups flour

2 cups sugar

2 pkgs (3oz) vanilla pudding powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

(bag of chocolate chips if so desired)

Beat eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients and gradually add to pumpkin mixture. Pour batter into desired pan (5 mini loaves, 2 reg loaves, 1 bundt pan etc). Bake 325 degrees for 50-55 minutes or until toothpick comes out clean.

Waffles

Here's a basic waffle recipe.  But by basic I mean yummy. It makes like twice as much as Justin, Sarah, and I ever eat.  But leftovers are good.

2 eggs
2 cups buttermilk (I do the regular milk plus a couple of tablespoons of vinegar trick)
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 butter, melted (I've used oil and it's good too)

Heat waffle iron. In a large bowl beat eggs. Add everything else and beat until smooth.  Pour batter into hot, lightly greased waffle iron.  Cook 2-3 minutes or until golden brown.  Remove waffle carefully (It really says that in this cookbook).  Top with syrup, strawberries, whipped cream or ice cream as desired. (Just in case you've never had waffles before and didn't know your options.)

Bacon Wrapped Cream Cheese and Green Chile Chicken

The name pretty much says it all. Rachael Ray says to roll it up and cook on the grill but we lost a lot of filling that way and burned the bacon.

Serves 6

3 chicken breasts, butterflied and pounded flat (so now you have 6 pieces of chicken)
1 pkg cream cheese
1 can diced green chilies
6 strips of bacon

Mix cream cheese and green chiles in a bowl until smooth.  Put a big glob in the center of each chicken piece.  Roll the chicken up.  Wrap with bacon.  Secure with toothpicks if you need to and place in a baking dish. Bake at 375 until done. 

The bacon under the chicken doesn't get browned so I didn't eat it.  It might be better just to lay the bacon only on top of the chicken so it all gets nice and crispy.

Corn Chowder

This is Justin's mom's recipe and one of his favorite dinners ever.  It's super easy (like 30 minutes start to finish) and is perfect for a cold day.

Makes about 6 servings

1 lb. bacon, cut into one-inch pieces (or less bacon, if you prefer)
1 onion, chopped
3 large potatoes, cut into cubes
2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans of canned corn, with water
1 can evaporated milk
1/4 c. flour
1/2 c. water
Paprika

Brown bacon in large pot.  Let drain on paper towel.  Drain all but 2 tbs of bacon grease.  Brown the onion in bacon grease.  Add the chopped potatoes, 2 cups water, salt and pepper.  Bring to a boil, then simmer for 15 minutes.  Add corn with liquid and canned milk.   Mix 1/4 cup flour in 1/2 cup of water until smooth.  Add to soup.  Add the bacon and sprinkle with paprika.

Chocolate Melting Cake

This is something you can make when you're craving chocolate and eggs are on sale.  I half the recipe and just make 4 cakes.

1 3/4 c. chocolate chips

1 3/4 c. butter

9 large eggs

1/2 c. sugar

2/3 c. flour

Preheat oven to 400.

Melt chocolate chips and butter in the microwave or in a saucepan on the stove.

Mix half of eggs and sugar in large bowl.  Add flour.  Add remaining eggs and sugar.  Add chocolate/butter mixture. Mix well.

Pour into 8 greased and floured ramekins. (I bought mine at Walmart for like a dollar each.  Or you could use a muffin tin I guess.  Or any little oven safe bowls.)

Bake for 8-12 minutes or until cake is done on edges but still gooey in center.  Top with a large scoop of vanilla ice cream. You may need a glass of milk too.



Autumn Harvest Pork Loin

This was today's dinner...and boy was it yummy!! I was surprised at how good it turned out. And it was relatively easy. Success Rate: Kenny and Rachel LOVED it. Zachary thought the meat was super good, and he even poured on some honey. Tyler didn't care for it much, he picked at it a little, but that was about it. The flavor is sweet, so we had a hard time knowing what to serve with it, so we ended up making some corn bread and that seemed to be a perfect combination. We will for sure be making this again.

1 cup cider or apple juice
1 1/2 - 2 lb. pork loin
salt
pepper
2 large Granny Smith apples, peeled and sliced
1 1/2 whole butternut squashes, peeled and cubed *
1/2 c brown sugar
1/4 tsp. cinnamon
1/4 tsp. dried thyme
1/4 tsp. dried sage

1. Heat cider in hot skillet. Sear pork loin on all sides in cider.
2. Sprinkle meat with salt and pepper on all sides. Place in slow cooker, along with juices.
3. Combine apples and squash. Sprinkle with sugar and herbs. Stir. Place around pork loin.
4. Cover. Cook on Low 5-6 hours.
5. Remove pork from cooker. Let stand 10-15 minutes. Slice into 1/2 inch thick slices.
6. Serve topped with apples and squash.


*I don't know what butternut squash is, so just bought regular yellow squash, you know the kind that looks like cucumbers only bright yellow. It worked out great and yummy.

Chicken Enchilada Casserole

We made this conference weekend for Sunday dinner. Mom and I each made a crockpot full. They were basically the same in each crockpot, but the brand of enchilada sauce was different and I had an extra dose of green chilies in mine, so it made it a little spicer. I think that we can all agree that it was tasty. You can't go wrong with this ingredient combination. Success Rate: Mom, Dad, Diana, Justin, Rachel and Kenny all liked it. Leftovers were great. Tyler picked at it and only at the chicken and tortilla, and Zachary wouldn't try it.

(The original recipe called for red enchilada sauce, but I prefer green with chicken, so this is my version of the recipe.)

1 onion chopped
1 garlic clove, minced
1 tbsp oil
BIG can of green enchilada sauce (can't remember the oz's)
salt to taste
pepper to taste
8 flour tortillas
3 boneless chicken breast halves,
15-oz can black beans, drained and rinsed
11-oz can Mexicorn, drained
3/4-lb shredded cheese
2 1/4-oz can sliced black olives, drained

1. Saute onion and garlin in oil in saucepan. Add chicken and cook until chicken is cooked thoroughly. (I added a can of diced green chilies during this step for fun)
2. Spray inside of slow cooker with cooking spray. Place 2 tortillas in bottom of slow cooker. ( you may need to trim to fit) Layer one-third chicken on top. Top with one-third enchilada sauce, one-third beans, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 more times. Top with 2 tortillas, coat with sauce and cheese.
3. Cover. Cook on Low 6-8 hours.

Applesauce Cookies

2 cup sugar
1 cup shortening (I use butter/margarine)
2 eggs
2 cups applesauce
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 tsp baking soda
4 cups flour
chocolate chips

Mix the standard cookie method. Bake at 350 for 12-15 minutes or until the edges of cookies look golden brown.

Applesauce Cookies

2 cup sugar
1 cup shortening
2 eggs
2 cups applesauce
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 tsp baking soda
4 cups flour
chocolate chips

Mix the standard cookie method. Bake at 350 for 12-15 minutes or until the edges of cookies look golden brown.

Brownies

These are fantastic!

Ingredients

• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

yummiest chocolate chip oatmeal cookies ever!

This recipe is from April's blog: http://winkfromheaven.blogspot.com/
(I added it here just so I can have quick access to it when I have a craving for oatmeal cookies)

I like recipes that make a lot so this is a great one!

1 1/2 c shortening or margarine

1 1/2 c sugar

3/4 c brown sugar
4 eggs

1 tsp vanilla

5 c oatmeal

2 1/2 c flour

1 tsp salt

1 tsp soda

1 1/2 tsp cinnamon (I add more because I think it's tasty!)

1/2 tsp nutmeg

2 c of chocolate chips (I add more because you can never have too much chocolate)
Mix the first 6 ingredients. Then mix dry ingredients and add to the sugar mixture. Blend well and drop on cookie sheets. Bake at 350 for 7-9 minutes.

Sweet and Sour Ribs

So I got me a new cookbook. It has 1400 slow cooker recipes. Kenny and I decided that we will have "Crock-pot Sundays" for the next several cold months, and today was the first dinner I made from this cook book. As a courtesy to ya'll, I will only post the ones that actually turned out yummy. I was successful on my first recipe attempt...(I am basing my success on that fact that I like it, Kenny likes, Tyler likes, and Zachary tried it)...here goes:

3-4 lbs. boneless country-style pork ribs
20-oz. can pineapple tidbits
15-oz. can tomato sauce
1/2 cup thinly sliced onions
1/2 cup thinly sliced green bell pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tbsp. Worcestershire sauce
1 garlic clove, minced
1 tsp. salt
1/2 tsp. pepper

1. Place ribs in slow cooker
2. Combine remaining ingredients. Pour over ribs.
3. Cook on Low 8-10 hours.
4. Serve over rice.

Meat Loaf

Meat loaf. Beat loaf. I hate meat loaf.  I think I remember complaining whenever Mom made meatloaf but then scarffing it right up.  It took me well into my adult years to figure out I actually like it even though I've been eating it all along.  And it's easy.  Just think of it as a low-carb hamburger.  This isn't how Mom makes hers but I sure like it.

17 saltines, crushed fine (about 2/3 cup)
1/4 cup milk
3 T Worcestershire sauce
1/3 cup minced fresh parsley (or less, or none at all)
1 1/2 T  Dijon mustard
1 large egg
1 tsp onion powder
1/8 tsp cayenne pepper
Salt and pepper
1 1/2 lbs meat loaf mix (I never buy that, just ground beef for me)

Mix everything in a bowl but the meat.  Then add the meat. (This is where I deviate from the recipe.  It actually instructs to shape into mini-loaves and fry on the stove. The oven is easier) Then mold it into a loaf shape and place in a pan. Cover in ketchup just like Mom did.  Bake at 350 uncovered until no longer pink. (Do you have a meat thermometer?  You're looking for 160 degrees. No? Then keep checking til its not pink.)

Mac and cheese, meatloaf and squash.  What a wonderful fall meal.

Classic Macaroni & Cheese

Not to sound like a food snob or anything, but boxed Mac & Cheese has nothing on homemade. I've tried lots of recipes and this is my favorite.

I usually half this recipe for the 3 of us and we still have plenty for leftovers. 

1 T plus 1 tsp salt

1 lb macaroni  (I would put in more noodles.  Like an extra cup)

5 T butter

6 T flour

1 1/2 tsp dry mustard

1/4 tsp cayenne pepper

5 cups milk

8 oz Monterey Jack cheese (2 cups)

8 oz cheddar cheese (2 cups)  (or whatever you have on hand.  I don't like all medium cheddar but mild is good)

1. Boil water. Add noodles and 1 T salt.  Cook until tender.  Drain and set aside.
2. In the now empty pot, melt butter over medium-high heat.  Add flour, mustard, cayenne, and 1 tsp salt. Whisk to combine, about 1 minute.  Add milk gradually while whisking constantly.  Bring to a boil. Reduce heat to medium and simmer until consistency of heavy cream (5 minutes).
3. Off the heat, stire in cheeses until fully melted.  Add pasta, stir, cook 6 minutes until heated through. 

The recipe goes on and says to transfer to a broiler safe pan and broil the mac n cheese with bread crumbs on top.  But I don't.  Who wants to dirty another dish?  So we top with crumbled saltines. Tasty!

Hot Collard Slaw - Eat Your Greens!

A year or so ago, I decided to make friends with vegetables. So I went on a quest for recipes to make vegetables taste good. This has become my favorite. I could eat this every day. If I'm just cooking them for me, I use one bunch of greens, and if someone else is around who will eat them too, I use two bunches...it will seem like a lot, but really, they shrink way down. If I can make someone else a collard green lover, I'll be happy :-)

• 1/4 cup olive oil
• 1 clove garlic, crushed (or 2...I love garlic)
• 2 T apple cider vinegar
  
• 2 T whole grain mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp sugar
• 1 bunch collard greens (cut the hard center stems out, then chop the leaves into 1 inch strips)
• 1/2 lb bacon, cut into 1/2 inch strips, cooked*

1. In small bowl, combine 3 T olive oil, cider vinegar, mustard, salt, pepper, sugar. Set aside.
2. Heat remaining olive oil in large skillet. Add crushed garlic & greens and saute until greens are tender (5 - 6 minutes).
3. Add vinegar mixture and toss to cover evenly.
4. Transfer to serving dish and top with bacon pieces.

*I've never actually used bacon, although I'm sure it's a great addition. I have added thinly sliced steak, or slices of polish sausage, and made it a one-dish meal, and it's delicious that way.

Blonde Brownies

Melt in large pan: 2/3 cup butter (I use 1 square)
Mix in: 2 2/3 cup brown sugar
Add 3 eggs, one at a time, mixing after each
Add 1 tsp. vanilla

Mix in:
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Spread in greased 12 by 17 inch cookie sheet.
Sprinkle with 1 cup chocolate chips.

Bake at 350 for 15 minutes or until lightly brown.

Carrot Cookies

Beat together:
1 egg
3/4 cup sugar
3/4 cup shortening

Add:
1 cup cooked, mashed carrots
1 tsp. vanilla

Add:
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped nuts (optional)

Drop by spoonful on greased baking sheet. Bake at 375 for 15 minutes or lightly browned.

Frosting:
1/2 orange, juiced
little grated rind
1 T. butter
1 cup powdered sugar

Heat juice, rind and butter. Mix in powdered sugar. Spoon over cookies.

Sweet Rice with Mango

1.5-2 c. uncooked STICKY rice My steamer can only handle 1.5 cups of uncooked rice and I can only find STICKY rice at the Asian market. Just ask for sticky rice, they know...This is different than jasmine rice or any other rice you find at the grocery store.

**soak rice for 2-3 hours, drain off water
**Steam rice in steamer as you would any other rice according to your steamer instructions

Coconut Milk sauce:
1 can coconut milk
3/4 - 1 cup sugar
1 tsp. salt
1 tsp. veg oil

Combine above ingredients in pan, cook over medium heat stirring constantly, bring to boil, remove from heat.

Pour 3/4 of mixture over cooked rice and stir well, cover for 15 minutes.

Cut fresh mango into slices and place on serving of sweet rice,
drizzle some of remaining coconut milk over mangoes....yummy!!


Just for fun information:
Thai sticky rice (also known as "sweet rice" or "glutinous rice") is a tasty, sweet rice that does a great job of filling the stomach--but be careful not to eat too much... According to Thai tradition sticky rice can put you fast asleep if more than a couple handfuls are eaten.

Chicken Broccoli Pasta Goodness

This recipe was given to me from a friend here in the Carolina's. She didn't mention any given name, but it's delicious.

A nice alternative to the run of the mill pasta salad. Good enough for a meal.

• 1 box of penne pasta
• 1 jar of alfredo sauce
• 1 lb boneless chicken breast
• 1 can of cream of chicken soup
• 1-2 bags of "steam in a bag" broccoli (depending on how much you want)
• parmesan
  

Boil pasta. Cook chicken. Cut up chicken. Microwave broccoli. Combine alfredo sauce and cream of chicken soup on the stove until hot. When everything is done, mix in a pot on the stove until nice and hot and I pour into a disposable roasting pan, cause it feels like a potluck when you do that. Top with parm cheese if you do so desire. It is really tasty, quick and easy.

Homemade Lemonade

• 6 or 7 lemons
• 1 cup of sugar
• 6 cups cold water

This is a recipe I got off recipes.about.com. It's so refreshing and beats any lemonade you buy.

Lemonade Simple Syrup

While you can simply mix the juice water and sugar together some people recommend making a simple syrup. This creates a more even distribution of sugar and eliminates the need for stirring up each glass individually.

Boil the Simple Syrup

Make the simple syrup first – so it can cool while you squeeze the juice from the lemons. To create a simple syrup – combine your sugar and water and bring to a boil on the stovetop. Boil for approximately five minutes and remove from the heat. Now that the sugar has dissolved let the syrup cool to room temperature.

Squeeze the Lemons

Prior to squeezing your lemons roll them firmly between your hand and a flat surface – this helps the juice rise to the surface and promotes easier juicing. You should squeeze enough lemons, 6 to 7, to make one cup of pure lemon juice.

Mix Lemonade Ingredients

Add your lemon juice to the water and sugar mixture and refrigerate.

Black Bean & Avocado Salsa

• 1 can black beans, rinsed & drained
  
• 1 can shoepeg corn (getting harder to find this...it's a sweet corn, and if you can't find it, I'd buy frozen sweet corn and use that because other canned corns have a definite canned corn taste that you don't want, or at least I don't :-)
• 2 large avocados, diced
• 2 - 3 roma tomatoes, diced
• a bunch of chopped cilantro (how much you use depends on your taste for cilantro. I use a lot. If you're Meredith, you'll get this far and decide not to make this recipe)
• juice from 2 - 3+ limes, depending on how much you like lime
• a little bit of salt
  
• 1 envelope Good Seasons Italian dressing, prepared as directed

Mix it all together and let it sit in the fridge for about an hour before serving.

Spinach-Artichoke Dip

Definitely not low fat, and when I've made it for the family get-togethers, I double the recipe.

1 pkg frozen spinach, thawed, drained, squeezed dry
1 can (14 oz) artichoke hearts, drained & chopped
3 cloves garlic, minced
1/2 cup mayo
2 pkgs cream cheese, softened
2 T lemon juice (use fresh lemons, not the bottled stuff)
1 cup grated Parmesan cheese (not the kind in the can...get the real stuff, which can be expensive, so I've used Italian blend cheese that has parmesan in it and it's worked fine)

• Mix cream cheese & mayo in a bowl until smooth
• Add everything else and stir
  
• Pour into baking dish, cover with foil, bake 375 for 20 minutes, then uncovered for 5 minutes more,
• Or, do what I do and dump it all in a crockpot and stir it every once in a while until it's hot and bubbly
  

Carmel Apple Dip

This is Justin's mom's recipe. I eat it with a spoon when no one's looking.

1 8 oz package cream cheese
3/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix together with hand mixer. Dip in your apples and enjoy. I like equal parts apple and dip. Cover and store in the fridge (if there's any left over).

Focaccia Bread

2 tsp rapid rise yeast
1 tsp sugar
1 cup plus 2 T warm water
1 T. olive oil
1/2 tsp. black pepper
1 tsp. salt
1 tsp dried rosemary
3 cups flour

For Top:
2-6 T. olive oil
1/4 to 3/4 cup Parmesan cheese
rosemary
pepper

In large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with wooden spoon. (If you have a free-standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough 5 minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425. Press dough into 12-inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve.

Good for You Creamy Tomato Soup

This is the best served with Focaccia Bread. If you do, start the bread first.

1 T. olive oil
1 onion chopped (I do more like 1/4 onion)
2 carrots, peeled and chopped
3 cloves garlic, chopped
1 (14 oz) cans Italian style diced tomatoes, undrained
2 cups chicken broth
pinch of red pepper flakes
1 tsp balsamic or red wine vinegar (I've used white vinegar and it was fine but balsamic is better)
1 tsp honey
3/4 cup evaporated milk or half and half or 4 oz cream cheese or (cream cheese is best)

In a large pot, heat oil over medium-high heat. Add onion and carrots and saute for 5 minutes. Stir in garlic and saute additional minute. Add tomatoes, broth, red pepper flakes, vinegar and honey. Season to taste with salt and pepper. Bring to a boil; cover and reduce heat to medium and simmer for 20 minutes or until all vegetables are tender. If you want a creamy soup (I know I do) transfer to bender and blend or use an immersion blender directly in the pot. Just before serving, add evaporated milk or cream cheese, or half and half. Warm through but do not boil. Serve with warm focaccia bread.

Easy Creamy Pasta Sauce with Chicken

I'll be honest, I made this up. It's inspired by a few recipes, adjusted to how I like it.

2 T. olive oil
2 chicken breasts, cut into chunks
8 oz cream cheese, cut into squares
1 can chicken broth
1/2 cup Parmesan cheese
1 14 oz can diced tomatoes, drained (optional)
1/4 cup frozen spinach (optional)

Cook chicken in frying pan with olive oil. Remove from pan. On medium heat, add cream cheese and chicken broth to the pan, cook until cream cheese is melted. Add Parmesan cheese and stir until melted. Add tomatoes and spinach if desired. Return chicken to pan. Add milk if it's too thick or let simmer uncovered if it's too thin. Serve over angel hair or fettuccine.

Sweet Jalepeno Pork Chops

This isn't too hot if you remove the jalepeno seeds. I like to serve over rice with some yummy vegetables.

6 pork chops
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp petter
3 jalepenos, minced
1/4 cup brown sugar
2 tbsp honey
1/2 cup apple juice

In frying pan, place chops and season with salt, garlic powder and pepper. Cook pork chops until done. Mix jalepenos, brown sugar, honey and apple juice and pour over chops. Lowe heat and let simmer until thick but before jalepenos brown.

All-In-One Pork Chop Bake

Pork chops are cheap and there's nothing better than a one-dish dinner.

4 bone-in pork chops
1 cup dried bread crumbs
2 potatoes, cut into thin wedges
2 tbsp. Italian dressing
1/2 cup BBQ sauce
1 cup cheese of choice

Preheat oven to 400. Coat pork chops with crumbs. Place in foil lined 13x9 baking pan.

Add potato wedges, drizzle with dressing.

Bake 30 minutes. Top each pork chop with 2 tbsp BBQ sauce and 1/4 cup cheese. Bake ad additional 5 min. or utnil cheese is melted.

Jello Cookies

(sorry about the photo, couldn't find a red version)

3/4 c. shortening
1/2 c. sugar
2 eggs
1 pkg (3 oz) cherry jello
1 tsp vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking powder

Mix and bake in waffle iron

Coffee Cake

topping:
1/2 c. brown sugar
1/4 c. sugar
1/4 c. butter, room temperature
1 tsp cinnamon

cake:
1 1/2 c. flour
2 1/2 tsp baking powder
1/2 tsp salt
1 egg, beaten
3/4 c. sugar
1/3 c. melted butter
1/2 c milk
1 tsp vanilla

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Cake. Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Peach Cobbler

2 c. flour
2 tsp baking powder
1/4 tsp salt

sift dry ingredients

then add:
1 c sugar

cut in:
1/2 c shortening

then add:
1 c. milk

mix will and pour in 13x9 pan

1 bottle peaches sliced
place slices on top of batter
sprinkle:
1 c sugar
then pour:
2 c. peach juice. (you will need to add a little water to the peach juice to make 2 cups.)

bake at 350 degrees for 40 min or until top is golden brown and bubbly
serve hot with vanilla ice cream!!

Chicken Tortilla Soup

1 can of chicken and rice soup
1-1/3 cups water
1 cup salsa
1 can pinto beans, rinsed
1 can black beans, rinsed
1 cup frozen or canned corn
1 cup diced cooked chicken
1 tsp. ground cumin

tortilla chips
shredded cheese
sour cream

In large saucepan, combine the first 8 ingredients, cook over medium heat for 5-7 minutes.
Serve with tortilla chips, cheese and sour cream. Yield 5 servings.

Apple Salad

8 oz cream cheese
1 jar marshmallow creme
1/2 tsp vanilla
5-6 granny smith apples, cut in bite size chunks

Let the cream cheese soften for a while, then whip it until creamy. Add the marshmallow creme and vanilla. Add the apples and stir until they are all covered. Keep refrigerated until served.

KFC Cole Slaw

1 Tbsp minced onion
1/4 cup sugar

1/4 tsp salt
1/8 tsp pepper
1/4 cup mayo
1/4 cup buttermilk
1 Tbsp white vinegar
1 ½ Tbsp lemon juice

1 bag shredded green cabbage and carrots

Combine dressing ingredients in a large bowl and beat until smooth.
Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.

Zuppa Toscana (just like Olive Garden's)

1 lb Italian Sausage
2 large Russet Potatoes, slice in half lenghwise, then in 1/4 inch slices (leave the skins on)
1 large Onion, chopped
1/2 cup Bacon, chopped
2 cloves Garlic, minced
2 cups Kale or Swiss Chard, torn into bite-size pieces
2 cans Chicken Broth
1 quart Water
1 cup Heavy Whipping Cream

1. Cook and crumble sausage in large saucepan.
2. Drain sausages on paper towels (You may want to rinse the sausage off, otherwise it leaves a orange film in the soup.)
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve with bread or rolls.

Speedy Beef Stroganoff

Brown and season 1 lb ground beef

Add:
2 cans cream of mushroom soup
1 cup sour cream
2 Tbsp worcestershire sauce
2/3 cup milk

Heat through and serve over egg noodles.

Sour Cream Drops

*like Farm House Cookies, only better

Cream together:
1/2 cup shortening
1 1/2 cups sugar

Beat in:
2 eggs
1 cup sour cream
1 tsp vanilla

Add dry ingredients:
2 2/3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Cover and refrigerate at least one hour.

Bake on greased cookie sheet at 425 for 7-8 minutes or until cookies start to brown on edges. Remove to wire rack to cool.

The recipe also comes with a frosting recipe, but I've never made it because the cookies are good enough on their own. But if you want to try it, here it is:

In a small saucepan combine:
4 Tbsp butter (let it melt)
1 cup powdered sugar
1/2 tsp vanilla
6-8 tsp hot water (enough to achieve a spreading consistency)

Spread on cooled cookies.

Pumpkin Bread

Using your mixer combine:
1 can solid pack pumpkin
1 cup oil
3 cups sugar
3 eggs

Then add:
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

Optional:
1 cup chopped walnuts
1 cup raisins
1 cup mini chocolate chips

Preheat oven to 350. Spray 2 loaf pans or 1 bundt pan. Add batter and bake 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely.

Meredith's Favorite Rolls

2 - 2 1/2 cups all-purpose flour
3 Tbsp sugar
1 pkg instant yeast
1/2 tsp salt
3/4 cup warm water (120-130 degrees)
2 Tbsp butter, melted

Using mixer, combine 1 1/2 cups flour, sugar, yeast and salt. Add water and butter; beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Machine knead or hand knead 4-6 minutes. Cover and let rest 10 minutes. Roll dough to 3/8 inch thickness; cut with 2 1/2 biscuit cutter or glass.

Place in greased 9x13 baking pan with sides touching. Cover and let rise until doubled (30-60 minutes). Bake 375 for 11-14 minutes. Makes about 1 dozen.

Ilona's Pear Salad

1 pkg lime jello (6 oz)
1 cup pear juice
1 pkg cream cheese (8 oz)
1 cup hot water
1 quart pears, drained
8 oz cool whip

Mix jello with hot water. Add pear juice. Blend pears and cream cheese in blender. Add to jello. Add cool whip. Chill and serve.

Granola

2 1/2 cups oats
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans (or whatever kind of nuts you prefer)
1 tsp cinnamon
3 Tbsp flax seed
1/4 cup unprocessed bran or wheat germ
1/4 cup melted butter
1/3 cup honey
1 tsp vanilla

Preheat oven to 325. Combine all dry ingredients. Then combine all wet ingredients and add to dry ingredients. Mix well. Bake in lightly greased 9x13 pan for 20 minutes, stirring occasionally. If you want to ruin it by adding raisins, craisins or some other dried fruit, this would be the time to add it. Spread mixture onto ungreased cookie sheet to cool. Crumble up cooled granola and store in refrigerator in airtight container. Makes about 6 cups. Delicious over strawberry yogurt.

Stays-Soft Caramel Corn

Pop 4 bags microwave popcorn

1 stick of butter in large saucepan, melt completely then add
1 can sweetened condensed milk and
1 cup corn syrup, then
2 cups brown sugar

Stir well and heat through, but don't boil much at all, just enough to dissolve the sugar.
Pour over the popcorn and enjoy. Keep leftover popcorn in an airtight container.

Broccoli Salad

4-5 cups fresh broccoli flowerettes
1/2 cup red onion, diced
½ lb bacon, cooked and chopped
1 cup shredded mozarella
½ cup craisins

Dressing:
½ cup mayo
1 Tbsp red wine vinegar
¼ cup sugar

Mix all together and refrigerate one hour before serving.

Wheat Bread

(Makes 2 Loaves)

2 ½ cups warm water (120-130 degrees)
¼ cup honey
¼ cup oil
¾ Tbsp. salt
Enough wheat flour to make dough the consistency of cake batter (about 2 ½ - 3 cups).
Mix together well.

Add 1 ¼ Tbsp instant yeast
And enough wheat/white flour until the dough clings together and cleans the side of the bowl.
Machine knead 6-8 minutes.

Divide dough in half and place in greased bread pans.
Let rise about 30-60 minutes.
Preheat oven to 400 degrees, but reduce to 325 when you put the bread in.
Bake for 25-30 minutes or until internal temperature reaches 180 degrees.
Remove from pans immediately.
Eat warm with butter, jam, brown sugar, or nutella spread on a big slice.

Super Soft Peanut Butter Cookies

¾ cup peanut butter
½ cup butter flavored shortening (This is the key to making soft cookies. The softness of shortening but the taste of butter)
1 ¼ cup brown sugar
3 T. milk
1 T. vanilla
1 egg
1 ¾ cups flour
¾ tsp. salt
¾ tsp. baking soda

Preheat oven to 375.
Combine first 6 ingredients in large bowl. Beat until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Roll into 1 ½ inch ball and roll in sugar. Place on ungreased cookie sheet. Bake 8 minutes. Makes about 3 dozen.

Chocolate Eclair Bars

1 ½ sticks butter
1 ½ cups water
1 ½ cups flour
6 eggs, slightly beaten

In pan, combine butter and water. Bring to a boil. Remove from heat; add flour. Stir until it forms a ball. Add beaten eggs a little at a time. Stir until smooth. Spray large cookie sheet. Spread dough on sheet and bake at 400 for 25 minutes. Let cool completely.

Topping
8 oz cream cheese
3 tablespoons milk
2 pkg vanilla instant pudding
3 cups milk
8 oz cool whip
Mrs Richardson’s hot fudge topping

Mix cream cheese with 3 tablespoons milk Beat until smooth. In another bowl, beat pudding and 3 cups milk. Mix the cream cheese in and fold in the cool whip. Spread over the crust and drizzle hot fudge topping across the top.

Peanut Butter Bars

1 cup margarine, butter or shortening or a combination (I use half butter, half shortening)
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs


Cream together then add

1 tsp soda
½ tsp salt
2 tsp vanilla
2 cups flour
2 cups oats

Spread in 12x17 cookie sheet. Bake at 350 for 20 minutes. For thicker bars, spread in 9x13 and bake for 30 minutes.

Frosting (sorry, its not a very exact recipe but I just dump stuff in when I make frosting. You may want to increase the butter to 3/4 cup if covering a cookie sheet.)

1/2 stick margarine or butter softened
3 T to 1/4 cup cocoa (depending on how chocolatey you like frosting)
Powdered sugar
1 tsp vanilla
Milk

Cream the butter and cocoa. Add powdered sugar until it looks and tastes right. Add milk and vanilla. Spread on warm bars. Or melt the butter, add the rest of the ingredients and spread on cooled bars.