August 14, 2010
posted by Amber at 8:43 AM

4 Chicken Breasts
1 Green Pepper
1 jar of Salsa
Soft Shell Tortillas

Put the above first 3 ingredients in a slow cooker. Cook on low for 4 hours or a bit longer.
When done cooking break the chicken apart with a fork so it is shredded (it might be a bit runny, if it is scoop some liquid off before you shred the chicken) Then add one tub of cream cheese. Scoop mixture into tortillas and roll up, put in oven just to heat up the tortillas.
Submitted by: Gina
 
June 12, 2010
posted by Amber at 8:49 AM

¼ cup Mayonnaise
¼ cup Ketchup
1 Scallion, white bulb and 3 inches of green, very thinly slices on the diagonal
3 teaspoons chopped fresh Italian Parsley
1 whole Boneless, Skinless Chicken Breast (8 ounces), cooked
1 ripe Avocado
4 slices Whole-Wheat Bread, lightly toasted
4 slices large Sharp Cheddar Cheese, 1/8- to ¼-inch thick
Paprika, to taste

Mix mayonnaise, ketchup, 1 teaspoon of scallion, and 2 teaspoons parsley in a bowl. Set aside.

Cut chicken breast in half down the center. Cut each half into 4 long, thin slices. Peel the avocado, removed the seed, and slice each half lengthwise into 4 slices.

Place 2 slices of chicken on each piece of toast. Spread half the reserved dressing over chicken. Lay avocado slices over the dressing, and cover with remaining dressing. Place a piece of Cheddar on top to each sandwich (the cheese should be large enough to cover toast; or use several smaller pieces). Sprinkle lightly with paprika and remaining scallions.

Preheat broiler. Place sandwiches in a broiler pan, and broil 3 inches from heat until cheese melts, 1½ minutes. Remove pan from broiler and sprinkle sandwiches with remaining parsley. Serve immediately. Serves 2 to 4.

Submitted by: Janelle from “The New Basics Cookbook,” by Julee Rosso and Shiela Lukins
 
posted by Amber at 8:47 AM

6 cups Rolled Oats
2 cups Raisins/Dried Fruit
2 cups Nuts
2 cups Chocolate Chips (or peanut butter or butterscotch chips)
2 cups Sunflower Seeds or Coconut
2 cans of Low Fat Sweetened Condensed Milk

Mix all together. Spread onto 2 well greased cookies sheets (or line cookie sheets with parchment paper for easier cleanup and less fat). Press down. Bake at 325 degrees for 25 minutes. Bake longer if you like crunchy granola bar (we like them soft and chewy). Cut each pan into 16 or 24 pieces. These freeze really well and are great to take along for lunch. We love this recipe because it is so easy and tastes so good.

Note: Feel free to substitute the nuts, dried fruit, chips, etc. to whatever is your favorite.
Submitted by: Janelle
 
May 7, 2010
posted by Amber at 8:43 AM

2 cups Sugar
1/2 cup Milk
1/2 cup Cocoa
1/2 cup Butter or Margarine
1 cup Peanut Butter
3 cups Oats

Bring first four ingredients to a boil for a full minute. Add last two ingredients and drop onto wax paper.
 
June 27, 2009
posted by Amber at 10:42 AM

9 cups Chex Cereal (I used Shreddies)
1 cup Semi Sweet Chocolate Chips
1/2 cup Smooth Peanut Butter
1/4 Butter
1-2 teaspoon Vanilla
1 1/2 cup Icing Sugar

Measure cereal into bowl and set a side. Microwave chocolate chips, peanut butter and butter in a bowl on high for 1 minute. Stir. Microwave til smooth (it only took me 1 minute) add vanilla. Pour chocolate mixture over cereal and mix. Pour mixture into large ziplock bag and add icing sugar. Mix well. Place on wax paper and put on counter to cool. Store in ziplock bag or large sealed bowl (I think it tastes best stored in the freezer).
Submitted by: Raquel

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posted by Amber at 10:35 AM

3/4 cup Milk
1/4 cup Margarine
3 Tbsp Sugar
1/4 tsp Vanilla
1 1/2 cups Flour
1 Egg
2 tbsp Instant Yeast
1 cup Flour
melted Margarine
Brown Sugar
Cinnamon

Syrup:
1/4 cup Cream
1/4 cup Brown Sugar
1/4 tsp Vanilla
pinch Salt
1 tsp Margarine
3/4 tsp Cornstarch


Microwave milk and 1/4 cup margarine for 2 minutes. Add sugar, vanilla, 1 1/2 cups flour, egg and yeast. Mix and add 1 cup flour. Knead to make soft dough. Let rise until double. Divide into 3 balls. Roll out into pizza pan shape 13 inch size. Place one in pizza pan, brush with melted margarine, sprinkle with brown sugar and cinnamon. Place second on top of first, repeat with margarine, sugar and cinnamon. Put third on top of second. With small tumbler, cut circle in middle of twist. With pizza cutter, cut into quarters. Cut each quarter in fourths or fifths. Give each one a twist by turning half over. Bake in 350'F over for 13-15 minutes. In my oven I had to bake it for 21 minutes, so bake time does vary a bit. Cook syrup until thick or full boil. Cool and spread on cooled twist. This sound far more complicated than it is.
Submitted by: Christine

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May 14, 2009
posted by Amber at 11:10 PM

3/4 cup Brown Sugar
3/4 cup Ground Flax Seed
5 ripe Bananas, mashed
1/4 cup Skim Milk
1/4 cup Low-Fat Sour Cream
1 Egg White
2 cups Whole Wheat Flour
1 tsp Baking Soda
1/2 tsp Salt


Preheat the oven to 350. Grease and flour a 9x5 inch loaf pan. In a medium bowl, mix together the sugar, flax, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.
Submitted by: Amber
 
March 24, 2009
posted by Amber at 9:00 AM

2 tbsp Flour
¼ tsp Thyme
¼ tsp Paprika
Dash of pepper
2 Boneless, Skinless Chicken Breasts or 4 Thighs
2 tbsp Vegetable Oil
1 Onion, chopped
2 cups Chicken Stock
2 Potatoes, peeled and cubed
2 cups Frozen Mixed Vegetables
Parsley

Combine flour, thyme, paprika, and pepper. Cut chicken into bite sized pieces; dredge in flour mixture. In deep skillet, heat oil over medium heat and brown chicken. Remove from skillet. Add onion; cook for 4 minutes. Stir in chicken stock; cook, stirring, for 5 minutes or until thickened. Whisk in more flour if necessary. Stir in chicken and potatoes. Cover and cook over medium heat until potatoes are soft. Add frozen vegetables. Cook, covered, for 4-5 minutes or until veggies are tender. Stir in parsley to taste and season with salt & pepper to taste. Serves 2-3 as a main course or 4-5 as a side.
Submitted by: Karina

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posted by Amber at 8:50 AM

500 g Cottage Cheese
1 cup Softened Margarine
2 1/3 cups Flour

Cream margarine. Add cottage cheese. Stir in flour. Chill for 3 hours. Divide into 3 equal portions. Roll each portion into circle. Cut each circle into 12 wedges. Roll up each wedge, beginning with the wide end. Bake for 30 minutes at 350. Great as is or for a sweeter taste spread some jam on the dough before rolling up or glaze with icing while warm. So easy and delicious!

Submitted by: Karina

 
March 23, 2009
posted by Amber at 8:00 PM

3/4 cup Whole Wheat Flour
3/4 cup Oats
1/4 cup Flaxseed, ground
1/2 tsp Salt
1/2 tsp Baking Soda
1 cup Smooth Peanut Butter
1/2 cup Honey
1 Egg
1 tsp Vanilla
1/8 cup Mini Chocolate Chips
1/4 cup chopped Dried Apricots
1/4 cup chopped Pecans
.
Combine flour, oats, flax, salt and soda. In a seperate bowl mix together peanut butter, honey, egg and vanilla. Mix wet and dry well, then mix in fruit, nuts and chocolate chips. Drop by teaspoons onto cookie sheet and flatten with a fork. Bake in a preheated oven at 375 for 8-10 minutes. They're ready when the edges are slightly browned - keep checking as honey browns fast. Makes approx. 60 toonie sized cookies.
Submitted by: Amber

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February 27, 2009
posted by Amber at 4:50 PM

1 or 2 Medium Onions, minced
2 tbsp Butter or Margarine
1lb Ground Beef
1 cup regular strength Beef Broth (I use OXO)
2 tbsp Flour
1 tsp (or less) Salt
1/4 tsp (or more) Pepper
1 tbsp Ketchup
1/2 tsp Worchestershire
1/2 tsp prepared Mustard, Dijon or Dry Mustard
1 cup (or more) mixed Frozen Veggies
6 medium Potatoes, peeled and chopped
3 to 5 cloves Garlic, roasted or freshly minced
2 tbsp Butter or Margarine (optional)
1/4 cup Milk
Salt/Pepper to taste

1. Preheat oven to 425F, reduce by 15 if using glass dish
2. Grease 8" square baking pan or 10" deep dish pie plate (I use a big corningware dish)
3. Saute onions in butter till tender in wide skillet over medium heat, add beef cook through.
4. Stir in flour, salt and pepper. Add broth, ketchup, worchestershire, mustard, cook briefly.
5. Stir in frozen vegetables. Add more broth if needed to make a juicy but thick filling.
6. Scoop into prepared dish. Level with spoon.
7. Meanwhile prepare potatoes.
8. Drain well. Mash potatoes. Add garlic, butter, milk and salt. Mash until fluffy.
9. Heap onto pie filling and spread to edges of dish.
10. Bake at 425 for 30 minutes or until potatoes are browned and filling is bubbly.
11. Freezes great before you bake with potatoes, or you can freeze just the filling.
Submitted by: Sabrina

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February 25, 2009
posted by Amber at 10:20 PM

1 cup White Sugar
1 cup Brown Sugar
1 cup Margarine
2 Eggs
2 cups Flour
1 tsp Baking Soda
3 cups Uncooked Oatmeal

Filling
12 oz pkg Chocolate Chips
1/2 cup Margarine
1 cup Sweetened Condensed Milk

Cream sugars and margarine. Add eggs, flour, baking soda and oatmeal. Mix well. Grease 9x13 pan. Pat half of mixture into pan. Cover with filling. Pat remaining mixture on top. Bake at 350 F for 25-30 minutes. Cut when cool. Filling: Stir over low heat until melted.
Submitted by: Christine

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posted by Amber at 6:45 PM

2 cups Sugar
1 1/2 cups Flour
1/2 cup Cocoa
1/2 tsp Salt
1 cup Vegetable Oil
4 Eggs
2 tsp Vanilla
1/2 cup Chopped Walnuts (optional)

Filling:
1/2 cup Butter (softened)
1/2 cup Brown Sugar, packed
1/4 cup Sugar
2 tbsp Milk
1 tsp vanilla
1 cup Flour

Glaze:
1 cup Chocolate Chips
1 tbsp Shortening
3/4 cup Walnuts, chopped

In a mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla. Beat at medium speed for 3 minutes. Stir in walnuts, if desired. Pour into greased 9x13 inch pan. Bake at 350 F for 30 minutes or until brownies test done. Cool completely.

For filling, cream butter and sugars in a mixing bowl. Add milk and vanilla, mix well. Beat in flour. Spread over the brownies, chill until firm. For glaze, melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.
Submitted by: Christine

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January 27, 2009
posted by Amber at 10:53 PM

1 cup Butter, softened
1 cup Brown Sugar
6 Bananas, mashed
1/2 cup Milk
2 tsp Vanilla Extract
4 Eggs
3 cups Flour
1 cup Wheat Bran
2 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp Salt
1 cup Walnuts, chopped

Preheat oven to 375*. Grease a muffin pan or line with paper muffin liners. In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups. Bake for18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Submitted by: Amber

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January 13, 2009
posted by Amber at 10:15 AM

2 1/4 cups Flour
1 tsp Baking Soda
1 tsp Salt
1 cup Butter, softened
3/4 cup Sugar
3/4 cup Brown Sugar, firmly packed
1 tsp Vanilla
2 Eggs
1 (12 oz.) pkg White Chocolate Morsels (do not substitute)
1 cup Macadamia Nuts, chopped

Preheat oven to 375 degrees. Combine flour, baking soda and salt; set aside. Combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in the white chocolate morsels and the macadamia nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 minutes.
Submitted by: Wenona

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January 3, 2009
posted by Amber at 7:57 PM

1 pkg Cream Cheese
3/4 cup Sour Cream
1-2 cans Stagg Chili
1 1/2 cups Salsa
Tex Mex Cheese

Mix together cream cheese & sour cream and put in the bottom of a casserole dish. Layer chilli & salsa on top and top with cheese. Bake at 350 for 20 minutes.
Submitted by: Raquel
 
posted by Amber at 6:30 PM

2 1/2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cloves
1/2 tsp Salt
1/2 cup Butter, softened
1 1/2 cups Sugar
1 can Pumpkin
1 Egg
1 tsp Vanilla
.
Icing:
2 cups Icing Sugar
3 tbsp Milk
1 tbsp Butter
1 tsp Vanilla
.
Preheat oven to 350. Mix flour through to salt. (May use 1 1/2 tsp Pumpkin Pie Seasoning in place of Nutmeg & Cloves). In a seperate bowl cream together butter and sugar and then add pumpkin, egg and vanilla. Mix together with dry ingredients. Bake at 350 for 12-15 minutes. Cool cookies & ice.
Submitted by: Amber
 
posted by Amber at 6:25 PM

1 cup Quick Cooking Oats
1 cup Buttermilk
2 Egg Whites, beaten
1/2 cup Brown Sugar
1/4 cup Olive Oil
1 cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
.
In a bowl, soak oats in buttermilk for 15 minutes. Then stir in egg whites, sugar and oil. In another bowl combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three quarters full. Bake at 400 degrees for 15 to 18 minutes. Cool in pan five minutes then remove to wire rack. Makes 12 muffins.
Submitted by: Amber
 
December 20, 2008
posted by Amber at 10:10 AM

1 1/2 lbs Hamburger
1/2 cup Onions, chopped
1 tbsp Oil
1 tin Corn
1 tin Cream of Chicken Soup
1 tin Cream of Mushroom Soup
1 cup Sour Cream
1/4 cup Red Peppers, chopped
1/4 tsp Pepper

Fry hamburger and onions in oil. Mix corn through to pepper and combine with hamburger. Put into a 2 1/2 qt casserole dish. Mix margarine, cornflakes and cheese and put on top of casserole. Bake uncovered for 35 minutes at 350.
Submitted by: Amber

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December 19, 2008
posted by Amber at 10:35 PM

Melt together slowly (in pan):
3/4 cup Butter
1 1/2 cups Brown Sugar
2 tbsp Water
1 12 oz pkg of Chocolate Chips

Pour into mixing bowl and add:
2 Eggs
2 1/2 cups Flour
1 1/4 tsp Baking Soda
1/2 tsp Salt

Mix together. Refrigerate dough for 1 hr. (Super important!) Line cookie sheet with foil. Place dough in cookie sized balls on foil. Bake at 350 for 8-12 minutes. (Gooey is good!) Immediately after taking out of the oven, place an Andes Mint on each cookie. Allow it to melt for a minute or so, then spread the mint over the top of each cookie with a knife. (Another variation that's almost as fabulously addictive is to melt Andes Mints on top of your favorite brownie recipe straight out of the oven.)
Submitted by: Janelle

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December 12, 2008
posted by Amber at 10:00 PM

2 1/2 cups Rolled Oats
1 cup Coconut
2 cups Special K or Rice Krispies Cereal
1 cup Dried Fruit (Raisins, Craisins, Apricot etc.)
1 cup Nuts, chopped
1 cup Seeds (Poppyseed, Sunflower Seeds, Sesame Seeds etc.)
1/2 cup Butter or Margarine
1/2 cup Honey
1 cup Brown Sugar

In a bowl combine oats through to seeds. Put butter, honey and brown sugar into a large pot and stir until bubbling, over medium heat. Add dry ingredients and stir constantly for 7 to 8 minutes. Lower heat if mixture is browning too quickly. Press into lightly greased 9 x 13 pan and let cool. Cut into bars & wrap individually.

My combination of ingredients was: special k, raisins, chopped cashews & chopped macadamia nuts, poppyseed, sesame seed, sunflower seeds and ground flaxseed. SO delicious!

Submitted by: Amber

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December 8, 2008
posted by Amber at 12:44 PM

1 can (6 1/2 oz.) Alaska Pink Salmon
2 tbsp Mayonnaise
1 Egg, beaten
1 tsp Lemon Juice
1/4 cup Dry Bread Crumbs
1/4 cup Onion, finely chopped
1 tsp Parsley Flakes
1/8 tsp Garlic Salt
Oil

In medium bowl, combine salmon, mayonnaise, egg and lemon juice, bread crumbs, onion, parsley and garlic salt. Mix well. Shape into burgers (mixture will be moist). Heat 1 or 2 tablespoons oil in large skillet. Place burgers in skillet. Cook over medium heat until browned. Turn. Brown other side. Serve on buns with favorite sauce. Makes 4 burgers.

I actually double the salmon and add some more bread crumbs to even things out. For those who are not onion fans, I substitute 1 tsp onion powder instead. I make 6 burgers out of it this way instead of four.
Submitted by: Rayna

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November 26, 2008
posted by Amber at 1:05 PM

Prep: 15 minutes Total: 45 minutes, plus cooling

4 Tbsp (1/2 stick) Unsalted Butter, melted, plus more for pan
1/4 cup Unsweetened Cocoa Powder, plus more for pan
3/4 cup Flour (spooned and leveled)
1 tsp Ground Ginger
1 tsp Pumpkin Pie Spice
1/2 tsp Baking Soda
1/2 cup packed Brown Sugar
1/4 cup unsulfured Molasses
1 large Egg
1/4 cup Sour Cream
1/2 cup Semisweet Chocolate Chips
Confectioners' Sugar, for dusting (optional)

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.) Makes: 16.
Submitted by: Janelle
 
September 29, 2008
posted by Amber at 6:20 PM

1 - 1 1/2 pounds Chicken, boneless breasts or thighs
1 can Mushrooms (juice & all)
1 can Cream of Mushroom Soup
1 cup Sour Cream
1/4 cup Flour

Place chicken in the crock pot. Mix soup and mushrooms, pour over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. 30 minutes before serving, mix sour cream with flour; stir mixture into chicken and juices. Then heat for 30 minutes on LOW. Serve chicken and sauce over hot cooked noodles.
Submitted by: Amber

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September 27, 2008
posted by Amber at 6:50 PM

4 Squares Semi-Sweet Chocolate
4 tbsp Margarine
10 cups Marshmallows (about 80 lg)
1 cup Peanutbutter
1/2 cup Corn Syrup
2 cups Chocolate Chips
10 cups Rice Krispies

Meausure Rice Krispies & 2 cups chocolate chips into a large bowl, set aside. Melt chocolate squares & margarine over medium heat in a large pot. Add marshmallows and stir until smooth. Add peanutbutter and corn syrup, stir well. Pour mixture over rice krispies and chocolate chips and mix until all cereal is coated. Spread onto a greased 10" x 15" cookie sheet. Cut when cool.
Submitted by: Amber

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September 3, 2008
posted by Amber at 9:36 PM

3 cups Mozzarella Cheese, shredded
2 cans Cream of Mushroom
1 1/2 cups Milk
1 package (10 oz) Frozen Chopped Spinach, thawed, drained, and squeezed to remove water
1 Egg
2 cups Ricotta Cheese (or Cottage Cheese)
12 Lasagna Noodles, cooked and drained
2 to 3 cups Cooked Chicken, diced (chicken breasts or cooked whole chicken)
Parmesan Cheese

Reserve 1 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside. In another medium bowl, combine spinach, egg and ricotta; mix well.

In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 1 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 1 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved Mozzarella cheese, and a generous sprinkling of Parmesan cheese. Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving. Makes 6 to 8 servings.
Submitted by: Amber

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August 30, 2008
posted by Amber at 9:50 PM

2-3lbs Spare Ribs
1/4 cup Oil
1/4 cup Lemon or Lime Juice
1/4 cup Soy Sauce
1/4 tsp Pepper
1.5-2 tsp Ground Corriander
1 tbsp Liquid Honey
1/2 tsp Ground Ginger


Cut ribs into small pieces, and mix overnight in marinade (or all day if you don't have a chance to do it the night before). Spray foil lined baking sheet with Pam, and bake 1h15min to 1h30min in a 325F oven. Turn half way.
Submitted by: Sabrina
 
August 28, 2008
posted by Amber at 10:00 AM

1 cup Margarine or Butter, softened
1/2 cup Splenda Brown Sugar (or 1 cup regular Brown Sugar)
1/2 cup Sugar
2 Eggs
1 tsp Vanilla
1 1/2 cups Flour
1 tsp Baking Soda
1 tsp Cinnamon
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup Raisins

Preheat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 - 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 4 dozen.
Submitted by: Amber

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August 26, 2008
posted by Amber at 10:20 AM

1 1/2 cups All Purpose Flour
2/3 cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 cup mashed Ripe Bananas (about 2 large)
1 large Egg
1/2 cup (1 stick) Unsalted Butter, melted
1/4 cup Milk
3/4 cup Butterscotch Chips

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in butterscotch chips. Divide batter among prepared muffin cups, filling each about 3/4 full.
Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.
Submitted by: Rayna, recipe from http://davidandnicole.ca/food/

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August 10, 2008
posted by Amber at 9:20 AM

Eggplant
Zucchini
Onions
Red Peppers (or any color you like)
Spices (Garlic Powder, Salt, Pepper, etc)
Mozzarella Cheese
Flour Tortillas
Chicken Breast, cooked and shredded
(I used one chicken breast for 2 10" quesidillas)

Dice veggies and put in baking dish. Coat with olive oil. Add spices and bake in 350-400F oven for 30ish minutes. The veggies shrink down a lot when roasted, so be sure to keep that in mind. Bake chicken breast and shred. Mix chicken and veggies in dish, add cheese. Put mixture on flour tortillas and brown in fry pan or oven till golden and cheese is melted. Serve with sour cream.
Submitted by: Sabrina

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posted by Amber at 9:10 AM

4 Mini Pita Breads
1/2 lb Taco Beef
Black Beans
Salsa
Cheese
Onions (red/green/white - you choose)
Mushrooms
Tomatoes
Peppers
any other 'pizza' toppings

Put salsa on bottom of pitas, top with toppings, bake in 350 oven for 15ish minutes, till cheese is melted and bottoms get crisp.
Submitted by: Sabrina
 
posted by Amber at 9:00 AM

Chicken, any kind, legs, thighs, breasts
Soda Crackers (8-10 for 2 chicken breasts)
Paprika (I use about a tsp for this much)
Chili powder (a few dashes)
Pepper
Garlic Powder
Onion Powder Salt
Any other spices you might like!

Crush crackers till fine and crumbly. Add spices and mix well (no specific amounts...sorry). Rinse chicken and coat in crumbs. Kind of like "Shake 'n' Bake". Bake in oven. Chicken breasts take about 25 minutes at 400-425. Bone in chicken takes closer to 40-45 minutes.
Submitted by: Sabrina

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July 28, 2008
posted by Amber at 6:25 PM

3/4 cup Graham Cracker Crumbs
1/4 cup Chopped Pecans (optional)
3 tbsp Butter, melted
1 cup Fresh Raspberries, crushed
1/2 package cream cheese
1 can Sweetened Condensed Milk
1 cup frozen Cool Whip, thawed

Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into each muffin liner. Press mixture down to firm bottom. Puree raspberries and set aside.

Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping. Spoon mixture evenly into baking cups. Freeze for 4-5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

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July 15, 2008
posted by Amber at 6:15 PM

1lb Boneless Skinless Chicken Breasts, cut into strips
Salt & Pepper, to taste
1/2 lb Angel Hair Pasta, cooked
2 tbsp Butter
1 cup Parmesan Cheese
1 cup Half & Half Cream
3/4 cup Ranch Dressing
1 cup Peas, cooked

Sprinkle chicken with salt & pepper. Grill or fry chicken while the pasta is cooking. Meanwhile, melt butter in saucepan and add parmesan cheese & cream, heating and stirring until cheese is melted. Add dressing; heat through. Drain pasta and mix with sauce (do not rinse pasta, the sauce will stick better to it). Add chicken and peas. Enjoy!
Submitted by: Amber

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June 17, 2008
posted by Amber at 10:25 PM

1 pkg Cream Cheese
1 (14oz) Artichoke Hearts, drained and chopped
1/2 cup Frozen Spinach, drained
1/4 cup Mayonnaise
1/4 cup Parmsean Cheese
1/4 cup Romano cheese (can use all parm instead)
1 or 2 Cloves of Garlic, minced
1/2 teaspoon Basil
1/4 cup Mozzarella Cheese
1/4 teaspoon Garlic salt
Salt/Pepper, if desired

Have cream cheese at room temperature; cream together with mayo, parm, romano, garlic, basil and garlic salt. Mix well. Add artichoke hearts and spinach, mix till blended. You can store in sealed container until ready to use. Spray pie pan/casserole dish, pour in dip, top with mozzarella. Bake at 350F for 25 minutes. Serve with nachos, crackers, or pita chips.
Submitted by: Sabrina

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June 6, 2008
posted by Amber at 3:50 PM


Crust:
1 1/3 cup Graham Cracker Crumbs
1/4 cup Sugar
1/3 cup Melted Butter/Margarine

Filling:
1 1/4 cup Fresh or Bottled Lime Juice
2 envelopes Unflavored Gelatin (I use Knox gelatin)
1 1/2 cup Sugar
5 Eggs, lightly beaten
1/2 cup Butter, at room temp
2 pkgs Cream Cheese, at room temp
1/4 cup Water
1/2 cup Whipped Cream

Take out cream cheese and butter, and let it soften. Mix crust ingredients in medium bowl, press into cheesecake pan and put in fridge. Stir lime juice and water in medium sized saucepan, sprinkle gelatin over mixture and let stand for 5 minutes. Stir in sugar and eggs. Place mixture over medium heat; stir continually till thickened and comes just to a boil (5-7 minutes)

**Important** Strain any bits of egg white by pouring mixture through strainer. In large mixing bowl beat butter with cream cheese till well combined. Beat in hot lime mixture and mix till blended. Refrigerate until slightly firm, stirring every 20 minutes for 40 minutes. Beat whipping cream till stiff peaks form; fold into lime mixture (or use a whisk to get it looking smooth). Pour filling into crust and refrigerate overnight. Garnish with lime slices if desired

Submitted by: Sabrina

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April 30, 2008
posted by Amber at 11:10 PM

1/2 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 3/4 cup Flour
1 tsp Baking Soda
1 tsp Baking Powder
dash of Salt
3-4 mashed bBananas (3 large, 4 small)

Cream butter and sugar till smooth. Add eggs. Mash bananas and add to mixture (or blend bananas in with mixer to save a dirty dish!) Mix dry ingredients and add to wet mixture. Pour into a greased loaf pan. Bake at 350F for 1 hour (a bit longer if using a glass loaf pan).
Submitted by: Sabrina

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April 16, 2008
posted by Amber at 5:30 PM

1 Red Bell Pepper, cut into strips
1/2 Yellow or Green Bell Pepper, cut into strips
1/2 small Onion, chopped
1/2 cup Carrots
1 pkg Mushrooms, chopped
1-2 lb well-trimmed boneless Beef Sirloin Steak, cut into strips
2 cloves Garlic, minced
1/2 tsp Black Pepper
5 tbsp Soy Sauce
3/4 cup Barbecue Sauce

Heat large nonstick skillet with 1 tablespoon oil on medium-high heat. Add peppers, onions, carrots and mushrooms; cook and stir until vegetables are crisp-tender. Transfer to large bowl; keep warm. Add meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through. Spoon meat mixture into bowl with vegetables; toss gently. Serve over rice or noodles.
Submitted by: Amber

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