I Kiss Better Than I Cook...

Salsa Chicken Rollups

2010-08-14T08:43:00.000-05:00

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

Chicken Avocado & Cheddar Melt

2010-06-12T08:49:00.003-05:00

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

Homemade Granola Bars

2010-06-12T08:47:00.002-05:00

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

Unbaked Cookies - Peanut Butter Version!

2010-05-07T08:43:00.002-05:00

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.

Monkey Munch

2009-06-27T10:42:00.002-05:00

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

Cinnamon Twist

2009-06-27T10:35:00.001-05:00

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

Whole Grain Healthy Banana Bread

2009-05-14T23:10:00.001-05:00

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

Chicken Stew for Two

2009-03-24T09:00:00.000-05:00

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

Cottage Cheese Crescents

2009-03-24T08:50:00.001-05:00

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

Healthy Mini Monster Cookies

2009-03-23T20:00:00.002-05:00

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

Shepherd's Pie

2009-02-27T16:50:00.000-06:00

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

Fudge Bars

2009-02-25T22:20:00.001-06:00

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

Cookie Dough Brownies

2009-02-25T18:45:00.001-06:00

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

Banana Bran Muffins

2009-01-27T22:53:00.004-06:00

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

White Chocolate Macadamia Nut Cookies

2009-01-13T10:15:00.002-06:00

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

Becky's Taco Dip

2009-01-03T19:57:00.001-06:00

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

Stef's Pumpkin Cookies

2009-01-03T18:30:00.001-06:00

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

Buttermilk Oatmeal Muffins

2009-01-03T18:25:00.001-06:00

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

Festive Beef Dish

2008-12-20T10:10:00.001-06:00

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

Andes Mint Cookies

2008-12-19T22:35:00.000-06:00

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

Homemade Granola Bars

2008-12-12T22:00:00.001-06:00

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

Salmon Burgers

2008-12-08T12:44:00.003-06:00

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

Chocolate Gingerbread Bars

2008-11-26T13:05:00.002-06:00

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

Quick Crock Pot Chicken & Mushrooms

2008-09-29T18:20:00.002-05:00

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

Chocolate Marshmallow Krispie's

2008-09-27T18:50:00.000-05:00

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

Chicken Lasagna

2008-09-03T21:36:00.003-05:00

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

Indonesian Spareribs

2008-08-30T21:50:00.000-05:00

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

Vanishing Oatmeal Raisin Cookies

2008-08-28T10:00:00.001-05:00

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

Banana Butterscotch Chip Muffins

2008-08-26T10:20:00.001-05:00

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/

Roasted Veggie & Chicken Quesidillas

2008-08-10T09:20:00.002-05:00

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

Mini Mexican Pizzas

2008-08-10T09:10:00.001-05:00

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

No-Brainer Chicken

2008-08-10T09:00:00.001-05:00

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

Mini Frozen Raspberry Cheesecakes

2008-07-28T18:25:00.002-05:00

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.

Angel Chicken Ranch Alfredo

2008-07-15T18:15:00.000-05:00

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

Spinach & Articoke Dip

2008-06-17T22:25:00.001-05:00

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

No Bake Key Lime Cheesecake

2008-06-06T15:50:00.001-05:00

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

Banana Bread

2008-04-30T23:10:00.003-05:00

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

Saucy Pepper Steak & Veggies Stir Fry

2008-04-16T17:30:00.002-05:00

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

Saturated-Fat Free Puffed Wheat Caker

2008-04-15T21:30:00.001-05:00

1/2 cup corn syrup or honey
1/2 cup brown sugar
1/3 cup canola oil
1-2 tbsp cocoa powder
1 tsp vanilla

Bring to a boil and then boil for one minute, stirring frequently. Pour over 8 cups of puffed wheat and stir. Press into a greased 7x12 inch pan. **Completely free of saturated fats**
Submitted by: Amber

Layered Sun-Dried Tomato Spread

2008-04-14T14:05:00.003-05:00

1 pkg (250g) Cream Cheese, softened (divided)
¼ cup prepared Basil Pesto
½ cup Sun-Dried Tomatoes packed in oil (drained and chopped)
¼ cup fresh Parmesan Cheese Grated
1 cup Sour Cream
1 large Clove of Garlic – pressed
1 tbsp Italian Seasoning
¼ cup Pitted Ripe Olives, sliced
1 tbsp finely Chopped Fresh Basil Leaves

Preheat oven to 350. Combine half of the cream cheese and pesto; mix well. Spread over bottom of small oven proof baker. Dice tomatoes and grate cheese. In a bowl, combine remaining cream cheese, tomatoes, parmesan cheese, sour cream, garlic and seasoning mix. Mix well.
Spread cream cheese mixture evenly over pesto mixture. Bake for 20-25, minutes or until hot and bubbly. Meanwhile slice olives, and finely chop basil and sprinkle over dip. Garnish with additional chipped sun-dried tomatoes if desired. Serve with assorted crackers.
Submitted by: Janelle

Different Chicken Cordon Bleu

2008-04-14T14:02:00.001-05:00

8 skinless, boneless Chicken Breast Halves
8 slices Ham
8 slices Swiss Cheese
1 can Condensed Cream of Chicken Soup
1 cup Sour Cream
1/2 cup White Wine
1 tsp Garlic Powder
1 tsp dried Parsley
1 tsp Salt
1 tsp ground Black Pepper
1 (6 ounce) pkg Herb-Seasoned Dry Bread Stuffing Mix

Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.
Submitted by: Janelle

Tortilla Crisps

2008-03-29T22:15:00.000-05:00

¾ cup Margarine, softened (not melted)
½ cup grated Parmesan Cheese
4 tsp Parsley Flakes
½ tsp Sesame Seeds
1 tsp Oregano
½ tsp Onion Powder
½ tsp Garlic Powder

12 Flour Tortilla's (6")

Combine margarine through til garlic powder. Spread each tortilla with a thick layer of cheese mixture. It will seem like too much but once cooked they will be just right. Cut each into 8 wedges. Arrange on ungreased baking sheets. Bake @ 350 C for 12 - 15 min. Depending on your oven they may not need that much baking time. Serve with salsa or hummus.

Submitted by: Kim Funk

Maryanne's Cornbread‏

2008-02-07T09:50:00.000-06:00

3 cups Biscuit baking mix
1 cup White Sugar
2 1/2 tsp Baking Powder
1/2 cup Yellow Cornmeal
3 Eggs
1 1/4 cups Milk
1 cup Butter, melted
2 cups frozen Corn Kernels, thawed (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
Submitted by: Tracy

Boston Cream Pie Minis

2008-02-01T13:50:00.001-06:00

1 pkg (2-layer size) Yellow Cake Mix
1 cup cold Milk
1 pkg (4-serving size) Jell-O Vanilla Instant Pudding
1½ cups thawed Cool Whip whipped topping divided
(I just used whipped whip cream)
4 squares Baker's semi-sweet chocolate
(I used 1 cup chocolate chips)

Preheat oven to 350F. Prepare cake batter and bake in 24 muffin cups as directed on package. Cool 10 in pans. Remove to wire racks;cool completely. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min to thicken.

Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir ½ cup whipped topping into pudding. Spoon about 1 tbsp of pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1½ min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1½ tsp. of chocolate mixture. Refrigerate at least 15 min. before serving (if you can wait that long, I know I couldn't). Store in refrigerator. ENJOY!!
Submitted by: Anita

Beef Nacho Casserole

2008-01-31T11:15:00.000-06:00

(This is a simple meal to whip up in less than an hour that even the kids love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese.)

Prep Time: 15 Minutes ~ Ready In: 35 Minutes ~ Yields: 6 servings

1 pound Ground Beef
1 1/2 cups Chunky Salsa
1 (10 ounce) can Whole Kernel Corn, drained
3/4 cup creamy Salad Dressing (e.g. Miracle Whip)
1 teaspoon Chili Powder
2 cups crushed Tortilla Chips
2 cups Colby Cheese

Preheat the oven to 350 degrees F (175 degrees C). Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.
Submitted by: Janelle

Kathleen's Chunky Home-Style Tomato Potato Soup

2008-01-31T11:08:00.000-06:00

2 tbsp Butter
2 chopped Onions
4 cups peeled cubed Tomatoes
1 1/2 cups chopped Celery
1 1/2 cups chopped Carrotts
2 cloves Garlic, minced
1 tbsp each Oregano and Basil
1 tbsp Corn Starch
2 cups Milk
1 can 19 oz Tomatos
1 1/4 cup Chicken Broth, double strength
1 can Tomato Soup
Salt & Pepper, to taste

In a large sauce pan melt butter. add onions and cook till tender. add potatoes, celery, carrots, garlic & seasonings and cook 4-5 minutes. Stir in cornstarch & milk. stir until mixture comes to a boil and thickens. Add tomatoes, broth and soup. Return to a boil and simmer for 20 minutes or until veggies are cooked. Season to taste.
Submitted by: Janelle

Pumpkin Cream Cheese Muffins

2008-01-31T11:04:00.000-06:00

(Everyone around here raves at the muffins you can get at Starbucks, but if they knew how good they could really be--they'd never buy another one again, guaranteed!)

Muffin
24 ounces Flour
2 tsp Baking Soda
23 ounces Sugar
1/2 tbsp Cinnamon
1/2 tsp Nutmeg
1 tsp Salt
18 ounces Pumpkin, canned
1 cup Vegetable Oil
4 Eggs

Filling
12 ounces Cream Cheese, softened
1/4 cup Sugar
1 dash Salt
1/4 tsp Vanilla

Topping
1 cup Brown Sugar
1 tsp Cinnamon
4 tbsp Butter, melted
Pumpkin Seeds, roasted (optional)

Muffin: Whisk dry ingredients together in large bowl, then add pumpkin and mix until well blended. Slowly add eggs, mixing until well incorporated. Then, add water and oil and mix again until well incorporated. Batter can be refrigerated for 2-3 days if needed.

Filling: Whip cream cheese in electric mixer on med. to med. high speed until very smooth and no lumps remain. Add sugar and salt and whip for one minute or until smooth again.Add eggs and vanilla, whip for two minutes. Scrape the bowl thoroughly, then whip again for two more minutes or until completely smooth. Refrigerate.

Topping: Combine sugar, cinnamon & butter with a fork until well blended. Refrigerate until ready for use.

Assembly: Fill 1/3 of muffin tin with pumpkin batter. Add scoop of cream cheese filling, then fill rest of tin with muffin batter, until tin is just under 3/4 full. Use finger to seal top layer of batter around cream cheese, if need be. Sprinkle lightly with topping and a few seeds (if desired), and bake at 350 degrees for 15-25 minutes or until set and cake springs back when touched. Let cool completely before serving--best slightly chilled. Makes 12-18 muffins.
Submitted by: Janelle

Chicken Roasted with Artichokes, Tomatoes and Capers

2008-01-21T21:15:00.000-06:00

2 cups Cherry or Grape Tomatoes
1 can (398mL) Artichoke Hearts, drained and quartered
4 cloves Garlic, minced
1 tbsp bottled Pickled Capers, drained
4 Boneless, Skinless Chicken Breasts
2 tbsp Butter
1 1/2 tbsp Balsamic Vinegar
1/4 tsp each Salt and coarsely ground Black Pepper
2 tbsp chopped Fresh Oregano Leaves
(or 2 tsp dried, but it's really worth it to get fresh!!)

Preheat oven to 425. Spread tomatoes, artichokes, garlic and capers in a single layer in a 13x9 baking dish. Place chicken breasts on top of vegetables. Dot chicken and vegetables with butter; drizzle with balsamic vinegar and sprinkle with salt, pepper and oregano. Roast in preheated oven for 25 minutes or until chicken is cooked through. Serve with whole grain rice or couscous.
Submitted by: Kimberly

Slow Cooker Chicken Taco Soup

2008-01-02T22:20:00.002-06:00

1 Onion, chopped
1 (16oz) can Chili Beans
1 (15oz) can Black Beans
1 (15oz) can Whole Kernel Corn, drained
1 (8oz) can Tomato Sauce
1 can Tomato Soup
2 (10oz) cans diced Tomatoes with Green Chilies, undrained
1 package of Taco Seasoning
3 whole boneless, skinless Chicken Breasts
Shredded Cheddar Cheese
Sour Cream
Crushed Tortilla Chips

1.Place the onion, black beans, corns, tomato sauce, tomato soup, and diced tomatoes in slow cooker
2.Add taco seasoning and stir to blend
3.Lay chicken breasts on top of mixture, pressing down till just covered
4.Set on low for 5 hours (I leave it on all day)
5.Remove chicken breasts from soup part way though cooking and shred with two forks
6.Stir shredded chicken back into soup, keep cooking
7.Serve with shredded cheese, sour cream, and crushed chips
Submitted by: Sabrina

Christmas "Don't Eat Too Much" Mix

2007-12-05T10:20:00.000-06:00

2lbs White Chocolate
3 cups Cheerios
3 cups Crispex
2 cups Golden Grahams
3 cups Pretzals
2 cups Cashews
3 cups Rice Chex
M&M's or Smarties (Red & Green)

Melt chocolate in the microwave, stirring often. Pour over ingredients, mix gently. Spread mixture our on wax paper lined pan. Sprinkle with Red & Green M&M's or Smarties. Once set, break up into pieces and store in a sealed container.

Philly Cheese Pizza Dip

2007-11-23T15:55:00.000-06:00

1 pkg Philadelphia Brick Cream Cheese, softened
1/2 cup Pizza Sauce
1/2 cup Mozzarella Shredded Cheese
2 tbsp 100% Parmesan Grated Cheese
2 tbsp each chopped Red and Green peppers
1 tsp Italian Seasoning

Spread cream cheese onto the bottom of a microwaveable 9 inch pie plate. Cover with pizza sauce; top with remaining ingredients. Microwave on High 2 minutes or until heated through. Serve with Crackers or assorted cut veggies.
Submitted by: Erin

Chocolate-Candy Cane Cookies

2007-11-23T15:50:00.000-06:00

1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup Butter, softened
1 cup Sugar
2 tsp Vanilla
2 1/2 cups Flour
1/2 tsp Baking Soda
4 squares Baker's Semi-Sweet Chocolate, melted
1 pkg (6 squares) Baker's White Chocolate
12 hard Peppermint Candies, crushed.

Preheat oven to 350 F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. Shape tablespoonfuls of dough into balls. Roll each ball into 3 inch long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble a candy cane.

Bake 10-12 minutes or until lightly brwoned; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm. Makes roughly 52 cookies.
Submitted by: Erin

7-Up Salad

2007-11-23T15:47:00.000-06:00

1 cup Seven Up Soft Drink (any brand works)
2 cups Mini White Marshmallows
1 pkg (3oz) Lime-flavored Gelatin
1 pkg (250 g) Cream Cheese, cut up
I 398 mL can of crushed Pineapple, with juice
1 cup (or 1 envelope) Whipping Cream

Put 7 Up and Marshmallows into medium saucepan. Heat and stir over medium heat to melt marshmallows. Stir in gelatin to dissolve. Add cream cheese. Stir until melted. Remove from heat. Stir in pineapple. Chill until syrupy. Whip cream until stiff. Fold into thickened jelly. Pour into mold or pretty serving bowl. Chill. A Favorite at our house!!!
Submitted by: Erin

Mint Thins

2007-11-23T15:45:00.000-06:00

1 pkg (8 squares) Bakers Semi Sweet Chocolate
1/4 tsp Peppermint Extract
36 Ritz Crackers
1 Peppermint Candy Cane, crushed

Microwave Chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract. Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy cane. Refrigerate 30 minutes or until chocolate is firm. Makes roughly 3 dozen.
Submitted by: Erin

Cream Puff Cake

2007-11-09T13:30:00.000-06:00

Base:
1 cup Water
½ cup Butter
1 cup Flour
4 Eggs

Filling:
2 pkg Instant Vanilla Pudding
1 pkg Cream Cheese
2 ½ cups Milk

Topping:
Whipped Cream

Boil water and butter. Add flour and mix well. Add eggs one at a time and mix well. Pour into greased 9x13 pan. Bake at 350° for 20-30 minutes. Cool. Mix filling ingredients; pour over base. Cover with whipped cream. Chill. Enjoy!
Submitted by: Patti

Cheri's Hidden Treasure Chocolate Cups

2007-11-02T09:10:00.000-05:00

1 pkg 8 square Baker's Semi Sweet Chocolate
1/2 cup Butter
4 Eggs
1/4 cup Clour
1/2 cup Sugar
1 tbsp Icing Sugar
2 tbsp cooled Brewed Coffee

Preheat over to 400. Microwave chocolate & butter in medium sized bown on medium for 3 minutes or until butter is melted. Stir until the chocolate is totally melted. Set that aside.
Beat eggs, sugar, cofee together in a large mixing bow with electric mixer on medium speed until thickened. Add flour and chocolate mixture. Beat just until blended.

Pour into 6 generously greased and lightly floured 6 oz custard cups; place cups on baking sheet.
Bake 11-15 minutes or until cakes are puffed with custard tops, but still soft in the center. Cool for 5 minutes. Invert cakes onto individual dessert plates. Sift icing sugar evenly over the cakes & serve them warm. Melt in your mouth!
Submitted by: Janelle

Cola Basted Ham‏

2007-10-11T06:10:00.000-05:00

1 (18-pound) Cured Ham
2 (12-ounce) cans Cola
Canned Pineapple Rings
Brown Sugar
Maraschino Cherries
Cloves

Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.Preheat the oven to 325 degrees F. Enjoy!
Submitted by: Deborah

Texas Black Bean Soup

2007-10-10T21:05:00.000-05:00

2 15 oz cans Black Beans, rinsed (or use 1 can Black Beans and 1 can Kidney Beans)
1 14.5 oz can Stewed Tomatoes
1 14.5 oz can Diced Tomatoes
2 cups Chicken Broth
1 can Corn
4 Green Onions, thinly sliced
2 tbsp Chili Powder
1 tsp Cumin
½ tsp dried minced Garlic (I often use Garlic Powder)

Toss everything in the slow cooker, mix. Cover and cook on high for 4-5 hours. Put tortilla chips in your soup bowl, then soup, then top with sour cream and grated cheese. Yum!
Submitted by: Karina

Mashed Potato Casserole

2007-10-10T21:00:00.000-05:00

1 big pot full of potatoes – cook and mash

Add:
8 to 12 oz Cream Cheese
1 cup Sour Cream (or try Plain Yogurt)
2 tsp Onion Salt (or 2 tsp Onion Powder and 2 tsp Salt)
1 tsp Salt (if using Onion Salt)
Pinch of Pepper

Mash together. I like to use a mixer to get a nice creamy consistency. This makes quite a lot (serves 10-12). You can eat these now, or they can be frozen, or if you have extra time: Put in casserole dish. Top with 2 Tbsp melted Butter, sprinkle with Paprika and Parsley. Bake 30 min at 350 or 1 hour if cold from fridge. Cover most of the time. Can keep in the fridge 2 days or frozen. Thaw before baking.
Submitted by: Karina

Slow Cooker Jambalaya

2007-10-10T20:55:00.000-05:00

1 pound Skinless Boneless Chicken Breasts or Thighs, cut into cubes
1 pound Sausage (optional)
1 28 oz can Diced Tomatoes with juice
1 large Onion, chopped
1 large Green Pepper, chopped
1 cup chopped Celery
1 cup Chicken Broth
2 tsp Oregano
2 tsp Parsley
2 tsp Cajun Seasoning
1 tsp Cayenne Pepper (optional, depending how spicy you like it)
½ tsp Thyme
1 pound Frozen Cooked Shrimp without tails (optional)

Mix everything except the shrimp in the slow cooker. Cover and cook 7-8 hours on low or 3-4 hours on high. Stir in the shrimp during the last 30 minutes of cook time.
Submitted by: Karina

Homemade Deep Dish Brownies & Cream Cheese Frosting

2007-10-02T21:40:00.000-05:00

BROWNIES:
1 1/2 cups Butter, melted
3 cups White Sugar
1 tbsp Vanilla Extract
6 Eggs
1 1/2 cups all-purpose Flour
1 cup Unsweetened Cocoa Powder
1 tsp Baking Powder
1 tsp Salt

Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine flour, cocoa, baking powder, and salt. Gradually blend into egg mixture. Spread the batter evenly into the prepared pan. Bake in preheated oven for 40-45 minutes or until brownies begin to pull away from the sides of the pan. Let cool before adding frosting.

FROSTING:
(NOTE: This isn't a very sweet frosting, but the brownies are super sweet so the contrast is heavenly!)
2 (8 ounce) packages Cream Cheese, softened
1/2 cup Butter, softened
2 - 4 cups (depending on your sweet tooth) sifted Confectioners Sugar
1 tsp Vanilla

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla then gradually stir in the sugar until well blended. Store in fridge after use.(If you want chocolate frosting toss in some of the left over cocoa from the brownies!)
Submitted by: Margo

Red Hot Apple Cider

2007-10-02T11:50:00.001-05:00

One 64 oz jar Apple Juice
1/2 cup Red Hot Candies

Put both in pan or crock pot and heat. (White waxy residue may come on top - scoop off).
Submitted by: Deborah

Fried Rice

2007-10-01T12:30:00.000-05:00

2-3 Eggs
Minute Rice, 2 cups
1 – 2 cups Peas & Carrots, frozen
Soya Sauce, to taste
Olive Oil

Follow directions on Minute Rice box and get the rice started. Take a pan, let it get nice and hot and put a little oil in. Beat the eggs lightly and add half of the mixture to the pan, flipping only once. Take eggs out of pan, set aside. Do the same with the second half of the mixture. Rinse out pan, add veggies and some water and cook them. Strain veggies, set aside. Put a little bit of oil in the pan and put in rice & soya sauce - fry for a couple of minutes. Add peas & carrot and cut up egg into little pieces and add egg. Mix and let it fry altogether and add salt & pepper if desired. You can also add cooked chicken, beef or shrimp.
Submitted by: Raquel

Banana Bread

2007-10-01T08:10:00.000-05:00

Yields: 1 loaf

1 1/2 cups Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Cinnamon
1 Egg
3 medium Bananas (blackened...put in freezer...makes bread very moist)
3/4 cup Sugar
1/4 cup Cooking Oil

Grease the bottom and sides of loaf pan. In medium bowl, combine flour, baking soda, cinnamon and a pinch of salt. Make a well in center of dry mixture. In another bowl, combine the egg, bananas, sugar, and cooking oil. Add egg mixture all at once to dry mixture. Stir till moistened (batter should be lumpy). Spoon batter into loaf pan. Bake in 350 degree oven for 50-55 min., or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 min. Spread melted butter across top of loaf. Spoon on abundantly cinnamon sugar. Once cooled, remove loaf. Sprinkle powdered sugar generously on bottom of plate. Set loaf on plate. Cut and serve. Yum! :)
Submitted by: Deborah

Stuffed Mushrooms

2007-09-28T22:37:00.000-05:00

18 medium Mushrooms
1/4 cup Margarine
1/4 tsp Garlic Powder
1/4 cup shredded Chedder Cheese
2 tbsp Milk
1 tsp Soya Sauce
1/4 cup dry Bread Crumbs

Remove & chop (or shred) mushroom stems. Fry stems with margarine, garlic powder, milk, soya sauce and bread crumbs until well browned and tender. Add cheese, stir to melt. Stuff caps and bake for 15 minutes @ 350.
Submitted by: Amber

Taco Crescent Bake

2007-09-28T15:30:00.000-05:00

1 tube Pillsbury Crescent Rolls
2 cups crushed Corn Chips
1 1/2lb Ground Beef, browned & drained
1 1/2 cups Tomato Sauce
1 envelope Taco Seasoning
1 cup Sour Cream
1 cup Cheese, shredded

Press crescent dough in the bottom and up the sides of a 9" x 13" pan. Simmer beef, tomato sauce and seasoning for 5 minutes. Put 1 cup corn chips over dough, then meat sauce. Top with sour cream, cheese and remaining chips. Bake uncovered @ 350 for 25-30 minutes.
Submitted by: Amber

Spaghetti Squash Casserole

2007-09-27T19:00:00.000-05:00

Bake squash and scoop out the insides.

1 medium Onion
2 Garlic Cloves
1 cup sliced Mushrooms
Salt and Pepper
1/2 tsp Oregano
1 tbsp Parsley
2 cup chopped Tomatoes (I use canned, I just drain them)
1 cup Cottage Cheese
1 cup grated Mozzarella Cheese
Parmesan Cheese

Saute onion, garlic, mushrooms, salt and pepper, oregano, and parsley in a frying pan. Add chopped tomatoes, cook until almost all the liquid is gone. (I don't usually have much extra liquid in mine, so I just saute it until I think it is cooked enough.)

Add cottage cheese, mozzarella and the squash. Mix well. Place the mixture in a lightly greased medium-sized casserole dish, sprinkle with parmesan cheese. Bake at 350 until hot and bubbly. I usually bake mine at least 45 minutes.
Submitted by: Heather

Kendra's AMAZING Mac 'n Cheese

2007-09-26T22:15:00.000-05:00

1 box Kraft Dinner - White Cheddar
3/4 of 700ml jar of Spaghetti Sauce
3 tblsp Garlic & Herb spice
3 large cooked Chicken Breasts, cut into bite size pieces

Mix all together & ENJOY!!
Submitted by: Janelle

Best Ever Sweet/Salty Snack

2007-09-11T11:37:00.000-05:00

Place contents of one 175gram bag of Old Dutch Popcorn Twists Into a large Roaster pan.

Next, in a 2 qt (2L) sauce pan cook together for 2 minutes the following caramel sauce ingredients:

½ lb (227 g) Butter (not margarine)
1 cup (280ml) Brown Sugar
½ cup (140 ml) light Corn Syrup

Add 1 tsp (5ml) Baking Soda to mixture. This will cause mixture to foam (that’s why the 2 qt (2L) saucepan is necessary). Allow the foam to cook down slightly, then stop cooking the caramel sauce mixture. Pour caramel mixture over popcorn twists and stir until mixed. Place in 250 degree F over for 45 minutes. Stir at least every 10 – 15 min. Remove from oven and pour on wax paper. Allow to cool slightly and break apart.
Submitted by: Janelle

Raspberry Platz (or any fruit of choice)

2007-08-01T18:40:00.000-05:00

Base:

3/4 cup Sugar

1/2 cup Milk

1/4 cup Margarine, melted

2 Eggs

1/2 tsp Salt

1 1/2 cup Flour

2 tsp Baking Powder

Crumbs:

2/3 cup Flour

1 cup Sugar

1/2 cup Margarine

Mix first four ingredients of base together. Hand stir in dry ingredients. Pour into greased 9 x 13" pan. Lay fruit onto base. It can be completely covered. Sprinkle about 1 tsp sugar over the fruit. Sprinkle with crumbs. Bake @ 350 for about 20 minutes. Edges should be a bit brown and coming off the edge of the pan.

Submitted by: Christine

Green Beans Casserole

2007-07-30T17:50:00.000-05:00

9 oz frozen Green Beans
(or 4 cups fresh and 1 tbsp Water)
1 can Cream of Mushroom Soup
1/2 cup Milk
1 tsp Soya Sauce
1 can French Fried Onions

Microwave beans until tender. Pour mixture of soup, milk, soya sauce & onions over beans. Stir and microwave until bubbly.
Submitted by: Amber

Thai Noodle Supper

2007-07-27T23:00:00.000-05:00

Pasta of your choice (whole wheat pasta is fantastic in this)
cubed, cooked Chicken
Snow Peas
Carrots
Green Onions
Peanuts

Sauce:
1 tbsp grated Ginger
1 clove Garlic
3 tbsp Lime Juice
1 tsp Brown Sugar
2 tbsp Soya Sauce
3 tbsp Peanut Butter (generous tablespoons!)
¼ tsp Red Pepper Flakes
2 tbsp Oil

Cook pasta. Cook or re-heat chicken. Stir fry veggies. Mix sauce ingredients and warm gently in microwave or small pot. Add all together and top with chopped peanuts.
Submitted by: Andrea

Swiss Veggie Casserole

2007-07-25T07:45:00.000-05:00

1 18oz bag Frozen Veggies (broccoli, cauliflower, carrots)
1 tin Cream of Mushroom & Onion soup
1/3 cup Sour Cream
1/4 tsp Pepper
1 cup swiss cheese, shredded
1 can French Fried Onions

Seperate 1/2 the cheese and 1/2 the onions and save for topping. Mix the soup, sour cream, pepper and cheese & onions, then coat veggies. Pour into casserole dish and bake uncovered at 350 for 45 minutes. Sprinkle reserved cheese & onions on top and bake for 10 more minutes.
Submitted by: Amber

Hot Bean Dip

2007-07-25T07:35:00.000-05:00

1 19oz can Black Beans, drained & rinsed
1 cup Sour Cream
1 cup Mayonnaise
1/2 cup shredded Cheddar Cheese
3 tbsp Epicure Pueblo Bean dip mix

Puree beans and combine all ingredients. Let stand for 1 hour before serving. Heat dip in microwave or oven until hot. Stir & serve with tortilla chips.
Submitted by: Amber

Christmas Morning Brunch

2007-07-23T16:48:00.000-05:00

12 slices White Bread
Ham, sliced or slivered
Cheese Slices
6 eggs
1/2 cup finely chopped Onion
1/2 tsp Salt
1/4 tsp Pepper
2 tsp Worchestershire Sauce
1 tsp Mustard
3 cup Milk

Arrange 6 slices of white bread in the bottom of a greased, glass 9x13 dish. Put a layer of ham on the bread. Put a layer of cheese slices on top of the ham. Cover with another 6 slices of white bread. Mix the rest of the ingredients together, pour on top of the bread. Cover with saran wrap and refrigerate overnight.

In the morning, preheat oven to 350. Melt 1/2 cup of margarine and drizzle over the dish made last night. Bake uncovered at 350 for 1 hour & then serve with fruit.
Submitted by: Janelle

Pork Chops & Rice (slowcooker)

2007-07-23T16:40:00.000-05:00

Cut pork chops into bite size pieces.

Sauce: mix together
1 cup chopped Onion
1/4 cup Salad Oil
1 can Tomato Soup
1/2 cup Water
1/4 Brown Sugar
1/4 cup Lemon Juice
3 tbsp Worschestershire Sauce
2 tbsp Honey (optional)
2 tbsp Mustard
2 tsp Salt
1/4 tsp Pepper

Pour sauce over the pork and let simmer in slow cooker for four hours or so. Serve over rice or noodles.
Submitted by: Janelle

Best Snack Mix EVER!

2007-07-23T16:25:00.000-05:00

9 boxes of Crackers or Pretzels or Bugles or Mixed Nuts...etc.
(some of my favorites are crackers: Swiss Cheese, Cheese Nips, Sociables)
1 1/2 cups Canola Oil
4 packages dry Ranch Dressing Mix
2 tbsp dried Dill Weed

Mix in a roaster and bake at 250 for 1 hour or until browned - stirring occasionally. This makes a huge amount, you can cut the recipe in half if you want a small batch.
Submitted by: Janelle

Flapper Pie

2007-07-23T16:20:00.000-05:00

Preheat oven to 350

Ingredients for crust:
1 1/2 cup Graham Wafer Crumbs
1/4 cup Sugar
1/4 cup melted Margarine
1 tsp Cinnamon

Melt the margarine. Add the rest of the ingredients and mix. Press into a pie plate. Bake at 350 for 8 minutes.

Ingredients for filling:
1/4 cup Sugar
2 cup Milk
2 tbsp Corn Starch
1 tsp Vanilla
2 Egg Yolks

Mix all ingredients well. Cook in a double boiler until smooth and thick. Cool. Pour into crumb crust.

Ingredients for Meringue Topping:
2 Egg Whites
4 tbsp very cold Water
2 tbsp Sugar

Beat egg whites until they are foamy. Add the sugar and cold water and beat until stiff. Spread onto the filling in the crust making sure the meringue goes right to the edges. Bake at 350 for 10 minutes or so. Watch it carefully - you want the meringue just browning.
Submitted by: Janelle

Battered Veggie Fondue

2007-07-16T13:35:00.000-05:00

Quick Battered Veggies

1 cup Pancake Mix
1 cup Ginger Ale
assorted Veggies

Mix pancake mix and Ginger Ale until smooth. Dip veggies and deep fry until crispy.

Tomato Soup Cheese Fondue

1 can Tomato Soup
2 cups grated Cheddar Cheese
I tsp Mustard
¼ teaspoon Mustard
¼ t. Pepper
Chives
Parsley
Basil
Oregano

Combine ingredients in saucepan. Heat and stir on medium until smooth. Pour into fondue pot over low heat. Dip deep fried veggies.
Submitted by: Connie

Hay Stacks

2007-07-14T11:40:00.000-05:00

2 cups Chicken, chopped
3 cups Rice
1 can "cream of something" Soup, mix with 1/4 cup Milk or Water
(I use chicken or mushroom)
1 stalk Celery, diced
1 small can sliced Black Olives
1 Green Onion (Scallions), chopped
1 small can chopped roasted mild Chilies
½ - 1 cup Chinese Dry Noodles
(I use the thin ones called "rice noodles")
1 cup shredded Cheddar Cheese
½ cup chopped Peanuts
1 small can crushed Pineapple

You can make these toppings whatever suits your taste. My family does not eat celery, olives, or pineapple, but I miss these toppings. Alter the toppings and amounts of the toppings to your own family's desires. My son likes bbq sauce on top of his Hay Stack. I've been out of some things, and added salsa, too.

Everything is set out "buffet style". I serve the rice, chicken and soup hot. Your stack starts with rice and chicken and ends with spooning cream soup over the top. This is a great potluck menu, where everyone brings part, with several parts of rice, chicken, soup, and cheese.
Submitted by: Heidi

Shrimp Dip

2007-07-12T15:50:00.000-05:00

1 pkg Cream Cheese
1/2 cup Sour Cream
1/4 cup Miracle Whip
1 can Shrimp, mashed or broken fine
1 small jar Seafood Sauce
2 cups Mozzarella Cheese, finely grated
3-6 Green Onions, chopped
1/2 cup Green Peppers, chopped
3 medium Tomatoes, chopped

Combine cream cheese, sour cream and miracle whip and spread onto a platter dish. Put shrimp on top, spread on seafood sauce, and then top with mozza cheese. On top of cheese pile on green onions, green peppers and tomatoes. Cover and refridgerate over night. Serve with tortilla chips.
Submitted by: Amber

Garden Chicken Saute

2007-07-12T15:45:00.000-05:00

1 can Cream of Mushroom Soup
1 tbsp Dijon Mustard
4 Boneless Skinless Chicken Breasts, cut into bite size pieces
1 cup sliced Fresh Mushrooms
1/2 cup cut up Carrots
1 cup cut up Broccoli
1/3 cup Milk
1 tbsp Oil
1/8 tsp Pepper

Over medium heat brown chicken. Saute veggies for 5 minutes, stir in soup, milk, mustard and pepper. Add to chicken. Stir occasionally and cook aout 5 minutes together. Serve over noodles.
Submitted by: Amber

Gayle's Baked Hashbrowns

2007-07-05T23:40:00.000-05:00

2lbs Hash Browns, frozen
500ml Sour Cream
2 cans Cream of Mushroom soup
1/2 cup Butter, melted
Onion, grated
Salt & Pepper
2 cups Chedder Cheese, shredded
Parmesan Cheese

Thaw potatoes slightly - for easy mixing. (You can use part shredded hashbrowns and part cubed hasbrowns if you'd like.) Mix all ingredients and put mixture into a 9 x 13 baking dish. Sprinkle with Parmesan Cheese. Bake at 350 for 1 - 1/2 hours.
Submitted by: Amber

Chocolate Chip Cookies

2007-06-25T11:37:00.000-05:00

1 cup Butter
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar
3 Eggs
3 tsp Vanilla
2 tsp Baking Soda
1 tsp Salt
1 1/2 cups White Flour
1 1/2 cups Whole Wheat Flour
2 cups Oatmeal
2 cups Chocolate Chips
2 cups Smarties

Cream together butter, sugars, and eggs. Add vanilla and stir. Mix dry ingredients in seperate bowl, then add to creamed mixture. Add oatmeal, chocolate chips and smarties and mix. Drop by tablespoon on cookie sheet. Bake at 375 degrees for about 8 minutes. NOTE: Makes about 4 dozen cookies.
Submitted by: Melanie

Chocolate Oatmeal Cookies

2007-06-20T02:42:00.000-05:00

2 cups Sugar

2 tbsp Cocoa

1/2 cup Butter

1/2 cup Milk

2 tsp Vanilla Flavoring

1/2 cup Peanut Butter

3 cups Oatmeal

Bring first 4 ingredients to a boil over medium heat & boil for 1 1/2 minutes. Remove from heat & add peanut butter, stirring until the peanut butter melts. Then add vanilla flavoring & oatmeal. Mix well. Drop spoonfuls as small/big as you want the cookies on aluminum foil & let cool completely. Once cool, place in a covered dish. Enjoy :) Yields approx. 20 cookies.

Submitted by: Connie

Trace's Zippy Shephards Pie

2007-06-17T00:00:00.000-05:00

The meat mixture can be made ahead and frozen. You can use instant potatoes if you're in a hurry. Prep time: approx 20 minutes. Cook time: approx. 25 minutes. Ready in approx. 45 minutes. 6 servings.

1 lb Potatoes, peeled & chopped
1 tbsp Canola Oil
1 lb Ground Beef (I've substituted ground turkey and it was fine)
1 large Onion
2 cloved Garlic
1 14 oz can Beef Broth
2 tbsp Ketchup
1 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
1 tsp mild Curry Powder
1 tbsp Cornstarch
1/4 cup Milk
1 tbsp Butter
1 cup shredded Extra Sharp Chedder

Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, and return to pan. While potatoes are boiling heat oil in a large skillet. Cook ground beef with onion and garlic until evenly brown. Stir in beef broth, ketchup, soy sauce, worcestershire sauce, and curry powder. Bring to a boil, and simmer 3-4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet. Cook until thickened. Spoon into a casserole dish.Preheat oven to broiler setting. Add milk and butter to cooked potatoes and mash potatoes. Spoon potatoes on top of meat mixture and spread. Sprinkle cheese ontop of potatoes and put under broiler until cheese melts. FYI: you can add veggies to the meat mixture if you want. Like a 16 oz. package of frozen mixed peas and carrots.
Submitted by: Tracy

Rhubarb Muffins

2007-06-16T13:44:00.000-05:00

1 cup Sugar
1/2 cup Margarine
2 Eggs
1 cup Milk
1 tsp Vanilla
2 cups Flour
1 tsp Baking Powder
2 tsp Baking Soda
1 1/2 cups diced Rhubarb

Topping:
1/4 cup Brown Sugar
1/2 tsp Cinnamon

Beat sugar, margarine & eggs. Add milk & vanilla. In a seperate bowl combine flour, baking powder and baking soda. Stir in dry ingredients & rhubarb only until moist. Fill muffin tin 2/3 full, sprinkle topping over top and bake @ 350 for 20 minutes.
Submitted by: Amber

Ravioli Casserole

2007-06-13T19:20:00.000-05:00

2 cups Carrots
2 large Onions
2 Zucchini
1 Red Pepper
1 Green Pepper
4 cups Mushrooms
Olive Oil
cooked Ravioli
3 cups grated Mozzarella Cheese
1 cup Parmensan Cheese
2 tsp Italian Seasoning
2 jars Classico Pasta Sauce or any choice

Chop the vegetable in the size and shape you prefer and saute til tender. Mix the vegetables with the sauce and then add to the cooked ravioli. Toss in the mozzarella and spread this mixture in a large baking pan. Top with the parmesan cheese. Bake at 375 for 20 minutes.

I serve this with roasted asparagus and cornmeal muffins.
Submitted by: Jean

Crispy Chicken Balls & Sweet + Sour Sauce

2007-05-31T16:30:00.001-05:00

1 cup All Purpose Flour
1 1/2 tsp Salt
2 tsp Baking Powder
2 tsp Sugar
1 cup Water
1 tbsp Canola Oil

Mix dry ingredients well in a bowl. In another bowl, add oil to water, then pour into a well in the dry ingredients. Beat until well blended and smooth. Cut up 1 1/2 cups of leftover cold chicken into small chunks. Stir together. Deep fry by spoonful.

*I serve this with Minute Rice (I know - I'm cheating, but it's fast!) and cooked oriental veggies from the frozen package, as well as the sweet & sour sauce below. YUMMY!

Sweet + Sour Sauce
1 cup Sugar
1 cup White Vinegar
1 cup Ketchup
1 cup Water

Mix together into saucepan. Cook over low heat until thick and bubbly about 1 hour. Makes about 2 cups. Sauce keeps indefinitely in the fridge.
Submitted by: Melanie

Bruschetta Chicken Bake

2007-05-30T16:45:00.000-05:00

1 can (540ml) Stewed Tomatoes, undrained
1 pkg (120g) Stove Top Stuffing Mix for Chicken
2 cloves Garlic, minced
1-1/2 lb Boneless Skinless Chicken Breasts, cut into bite-size pieces
1 tsp dried Basil Leaves
1 cup Mozzarella Cheese, shredded

Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix and garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.
Submitted by: Kelsey

Chewy Granola Bars

2007-05-29T21:35:00.000-05:00

1 pkg (400 g) large Marshmallows
2/3 cup chunky Peanut Butter (reduced fat not recommended)
½ cup Butter, cubed
¼ cup Corn Syrup
2 tsp Vanilla Extract

4 cups Quick Cooking Oats
1 cup Rice Krispees
1 cup mini Semi-Sweet Chocolate Chips*
½ cup Flaked Coconut
½ cup Sunflower Seeds
½ cup chopped Peanuts
½ cup Raisins (I leave this out!!)
2 tbsp Wheat Germ
2 tbsp Sesame Seeds

In large microwave safe bowl, combine the marshmallows, peanut butter, butter, corn syrup, and vanilla. Microwave uncovered at 70% power for 2 – 3 minutes stirring often until blended. Stir in remaining ingredients.

Spread onto a greased 13 in x 9 in x 2 in baking pan. Bake at 350 for 15 – 20 minutes or until set. Cool and cut into bars. I wrap each individually in saran wrap and then freeze them and take them out as needed.

* I usually use half the amount of chocolate chips the recipe calls for. I’ve also used white chocolate chips which are really good or milk chocolate. All give a slightly different taste.
Submitted by: Gina

Turtle Brownies

2007-05-22T22:00:00.000-05:00

17oz bag of Caramels (50 squares)
1/2 cup Evaportaed Milk
1 Swiss Chocolate Cake Mix
3/4 cup margarine, melted
1/3 cup Evaporated Milk
1 cup Pecans
1 cup Chocolate Chips

Melt caramels & first portion of evaporated milk slowly over medium heat. Mix cake mix, margarine, second portion of evaporated milk and pecans and press 1/2 of mixture into a cake pan. Bake for 6 minutes at 350 degrees. Sprinkle chocolate chips on mixture, pour carmael over top. Put remaining cake mixture on top. Bake 15-18 more minutes. Cool several hours before serving with ice cream!
Submitted by: Raquel

Corn Chip & Pepper Salad

2007-05-16T22:05:00.000-05:00

1 bag Corn Chips
1 can Kidney Beans, drained (optional)
1 Yellow Pepper
1 Orange Pepper
1 Red Pepper
Catalina Dressing
Cheese, cut into chunks

Mix just before you serve it. Makes a bright summer salad!
Submitted by: Wenona

Ice Cream Sandwich Dessert

2007-05-14T12:50:00.000-05:00

1 large box of Ice Cream Sandwiches
1 container Cool Whip
Chocolate Sauce and other Ice Cream Toppings

Place enough ice cream sandwiches in a 9x13 dish to cover the bottom of the pan. Spread half the container of cool whip over top (it helps to put the container in the microwave for a few seconds to make it softer and more spreadable). Then place another layer of ice cream sandwiches over top and then a final layer of cool whip. Top with chocolate sauce, sprinkles, chocolate chips, etc. Easy, easy, easy!
Submitted by: Jamie

BEST Banana Cake

2007-05-09T15:00:00.000-05:00

1 cup Margarine
2 cups Sugar
2 Eggs
1 tsp Vanilla
3 cups Banana, mashed
1 cup Milk Chocolate Chips
3 cups Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 cup Sour Cream
1 tsp Cinnamon
1/2 cup Brown Sugar

Preheat oven to 350. Cream together margarine & sugar and then add eggs, vanilla and mashed banana. Mix well. In a seperate bowl combine flour, baking powder & soda and add to wet ingredients. Fold in sour cream. Grease & flour a 9 x 13 (2" deep) baking pan. Mix cinnamon & brown sugar. Pour 1/2 the batter into pan and then sprinkle 3/4 of the cinnamon mixture onto cake and half of the chocolate chips. Spread on rest of batter. Sprinkle remaining cinnamon mixture and chocolate chips on top. Bake for approx. 50 minutes.
Submitted by: Amber

Puffed Wheat Squares

2007-05-09T14:48:00.000-05:00

1/2 cup Margarine
1/2 cup Corn Syrup
1 cup Brown Sugar
1 tsp Vanilla
1 tsp Cocoa (optional)

Stir all ingredients over medium heat on stove. Bring to a boil, stirring constantly for 3 minutes. Pour over 8 cups of Puffed Wheat and stir well. Press into a 9 x 13" container.
Submitted by: Amber

Honey Spice-Rubbed Pork Tenderloin

2007-05-07T16:50:00.000-05:00

1/4 cup Kraft Catalina Dressing, divided
1 large Pork Tenderloin (1lb)
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Dry Mustard
1/2 tsp Paprika
1/4 tsp Dried Thyme Leaves
1 tbsp Honey

Brush 2 tablespoons of the dressing over pork. Mix dry ingredients; rub onto pork. Let stand 10 min. or refrigerate up to 24 hours to marinate. Preheat barbecue to medium heat. Place pork on grate; cover. Grill 20 min., turning occasionally. Mix remaining 2 tablespoons of dressing and the honey. Brush some of the honey mixture over pork. Continue grilling 5 to 10 min. or until pork is cooked through (160°F), turning occasionally and brushing with the honey mixture. Let stand, covered with foil, a few minutes before slicing.
Submitted by: Janelle from kraftcanada.com

STOVE TOP Classic One-Dish Chicken Bake with Vegetables

2007-05-07T15:45:00.000-05:00

1 cup hot Water
1 pkg Stove Top Stuffing Mix for Chicken
1 lb boneless skinless Chicken Breasts, cut into 1" pieces
1 can Cream of Chicken soup
1/3 cup Sour Cream
1 1/2 cups Mozzarella Cheese, shredded
2 cups Frozen Veggies, thawed & drained

Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside. Place chicken in 13x9-inch baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing. Bake for 30 minutes or until chicken is cooked through (170°F).
Submitted by: Janelle from kraftcanada.com

Jaxon's Blueberry Muffins (aka cupcakes)

2007-05-05T19:55:00.000-05:00

3/4 cup Butter
1 cup Sugar
3/4 cup Milk
1 Egg
1 3/4 cup Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Blueberries (I try to use fresh, but frozen work well too)

Preheat oven to 400. Combine flour, baking powder & salt. Cream butter & sugar. Add milk & egg & beat until smooth. Add flour mixture to creamed mixture and mix until moistened (batter will be slightly lumpy). Fold berries into batter. Fill muffin pans (lined or greased) 2/3 full. Bake at 400 for about 20 min. Makes about 16 muffins. So good right out of the oven with a little butter on top!
Submitted by: Suzanne

Applesauce Chicken

2007-05-02T18:21:00.000-05:00

4 Chicken Breasts (bone in, with skin)
Flour
Salt and Pepper
Paprika
1 tbsp melted Margerine
1 cup Applesauce
1/4 cup Honey
1 tbsp Lemon Juice
Pepper, a good shake
Nutmeg, a good shake

Grease a baking pan. Heat oven to 350 degrees. Combine flour with a good shake of each salt, pepper and paprika. Roll chicken breasts in mixture and place skin side up in greased pan. Brush each chicken breast with margerine. Bake uncovered for 30 minutes. Combine sauce and pour over chicken. Bake 40-60 minutes more until done. Enjoy!!!
Submitted by: Jobina