Our Favorite Recipes

Rocky Road

2011-06-08T08:21:00.000-07:00

In Saucepan, combine
1C semi-sweet chips
1C butterscotch chips
1/2 C peanut butter

Place over very low heat and melt until mixture is blended and smooth.

Add:

3 C mini marshmallows
1 C salted cocktail peanuts

Mix well, spread into foil-lined or well greased 8" X 8" square pan.

Chill until firm, then cut and enjoy!

Hot Sausage Cheese Puffs

2010-11-15T07:07:00.000-08:00

1/4 lb. Italian sausage (or american hot)
1/4 lb. cheddar cheese, grated
3/4 C. Bisquick
3-4 T. Water

Preheat oven to 375°. Saute sausage in medium skillet over medium-high heat, breaking up with fork until browned and crumbled - 7-10 minutes. Drain off fat. Transfer sausage to medium bowl and let cool. Add remaining ingredients and mix well. Form 1 inch balls. Bake 10-12 minutes.

Chocolate Scotcheroos!

2010-05-17T04:56:00.000-07:00

yummy! peanut butter rice krispies with chocolate on top!

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add cereal. Stir until well coated. Press into buttered 13 X 9 pan. Set aside.

Melt chips together and spread over cereal mixture.

Let stand until firm. Cut into squares. (do not refrigerate)

Yummy Caramel Corn

2009-09-28T12:28:00.000-07:00

2 C brown sugar
2 sticks margarine
1/2 C light corn syrup
1 t. baking soda
1 t. vanilla
1 t. salt

Pop enough popcorn kernels to make 2 gallons of popcorn (I fill two 9 X 13 pans). (see hint below)

Boil first 3 ingredients for 5 minutes, stirring constantly. Add remaining three ingredients. Pour over popcorn in large shallow pan (I use two 9 X 13 pans) and bake at 250° for 40 minutes, stirring every 15 minutes. Spread on wax paper until cool. Break up and store in gallon baggies (fills two of them).

Hint: I use the Nordicware microwave popcorn bowl and pop one scoop (1/4 cup) at a time for 1 min 45 seconds. I do this four times. It's also good to sift out any leftover kernels so there are no broken teeth!

Roasted Rosemary Potato Salad

2008-02-14T12:38:00.000-08:00

this one came from Grams Golden! Yuuuuummmmmy!

Makes 4 servings

2 pounds red potatoes, halved
1 medium red onion, cut into wedges
2 tablespoons snipped fresh rosemary
4 tablespoons olive oil
2 cloves minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon course ground black pepper
2 tablespoons balsamic vinegar
1 medium red bell pepper, cut into bite-sized pieces
3 tablespoons toasted pine nuts

1. Preheat oven to 450°. In a large mixing bowl combine potatoes, onion wedges, 2 T of the olive oil, rosemary, garlic, salt and pepper. Toss potato mixture to coat well; arrange in a single layer in greased shallow roasting pan (cookie sheet?). Roast uncovered for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer mixture to large bowl and set aside.
2. In a small bowl whisk together balsamic vinegar and remaining 2 T olive oil. Pour mixture over potato mixture. Add red pepper and toss gently to coat. Put in serving bowl and sprinkle pine nuts over. Serve warm or at room temp.

Ramen Noodle Salad ! Delish !

2007-07-29T17:25:00.000-07:00

This is from one of my message boards. Took a chance and made it and it is wonderful! The recipe can be halved.

1 lg pkg Coleslaw mix
2 1/3 C slivered almonds
1 bunch of green onions, chopped
1 bunch of cilantro, chopped
2 pkg Roast Chicken flavored Ramen (set flavor pkts aside for dressing)
Butter or olive oil

Toast the slivered almonds in a bit of butter or olive oil. Drain them on a paper towel. Put the rest of the ingredients in a large bowl along with broken up Ramen noodles and almonds.

Dressing:
1/4 C olive oil
1/4 C sesame oil
1/4 C rice wine vinegar
2 Ramen seasoning packets

Mix dressing and toss over salad about 5 minutes before serving.

Meal option: Buy a roasted chicken, chop meat and toss it into the salad.

Bruschetta Chicken Bake

2007-01-01T10:13:00.000-08:00

from Krafts Food & Family magazine

Prep: 10 min / Total: 40 min.

1 can (14.5 oz) diced tomatoes, undrained
1 pkg (6 oz) stove Top Stuffing Mix for Chicken
1/2 C water
2 cloves garlic, minced
1 1/2 lb. bonelss skinless chicken breasts, cut into bite-sized pieces
1 t. dried basil leaves
1 C Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 400°. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water, and garlic; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13X9 baking dish; sprinkle with the basil and cheese. Top with the stuffing mixture.

Bake 30 min. or until chicken is cooked through.

Makes 6 servings.

Easy Chicken Paprikash

2006-09-13T00:17:00.000-07:00

Makes 4 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
_____________________

1 T. margarine or butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 oz) Campbell's condensed Cream of Mushroom Soup
2 t. paprika
1/8 t. ground red pepper (cayenne)
4 c. hot cooked egg noodles or spaetzle (about 4 cups dry)
1/3 c. sour cream or plain yogurt

In 10-inch skillet over medium-high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside.

In same skillet, combine soup, paprika and red pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Arrange chicken over noodles. Keep warm.

Stir sour cream into mixture in skillet. Heat through, stirring constantly; spoon over chicken.

Serving suggestion: Chicken Paprikash can be served with hot cooked bow-tie noodles and steamed small zucchini and carrots. Sprinkle chicken with snipped fresh parsley.

from Campbell's Quick and Easy Recipes

Eggplant Parmigiana

2006-03-19T11:13:00.000-08:00

1 eggplant, peeled and cut crosswise into 1/2 inch slices
1/4 c. flour
1/2 t. salt
1 egg, beaten
1/4 c. oil
1/3 c. parmesan cheese
16 oz. tomato sauce
6 oz. mozzarella cheese, sliced (or grated)

Dip slices of eggplant into egg and then flour-salt mixture. Brown eggplant in hot oil about 3 minutes per side, adding additional oil as needed. Drain on paper towels.

Place a single layer of eggplant in a 10 X 6 X 2" (or equiv) baking dish. Sprinkle with half of the parmesan.

Top with half the tomato sauce and half the mozzarella cheese.

Repeat the layers. Bake, uncovered in a 400° oven for 15 to 20 minutes or until hot and cheese is melted.

Yield: 6 servings

Asian Dumplings in Ginger Broth

2006-03-19T11:07:00.000-08:00

Prep time: 15 minutes
Cooking time: 20 minutes

1/2 bunch cilantro
4 - 14 1/2 oz. cans chicken broth
2 T minced ginger
8 oz. ground turkey
2 T teriyaki sauce
20 wonton wrappers

1. Remove leaves from cilantro and chop them to yield 3 T.; reserve stems.
2. Combine broth, cilantro stems, and 1 T. of the minced ginger in a Dutch oven and simmer 10 minutes; strain and reserve broth.
3. Meanwhile combine turkey, teriyaki sauce, chopped cilantro leaves, remaining 1 T. of the minced ginger, 1/4 t. salt, and 1/4 t. ground black pepper in a large bowl.
4. Place 1 heaping t. of the turkey mixture on each wonton wrapper. Moisten edges with water, fold one edge over to form a triangle, and pinch edges together to seal.
5. Bring broth to simmer in a Dutch oven and drop dumplings in, a few at the time. Simmer until dumplings float, 5 minutes. Remove dumplings from broth and divide evenly among 4 serving bowls; ladle 1 cup broth into each bowl. Garnish with whole cilantro leaves. Makes 4 servings.

Tomatoes and Artichoke Hearts

2006-03-19T11:03:00.000-08:00

Serves 4 - prep time 15 minutes - total time: 15 minutes

1. in a large nonstick skillet, heat 1 T. olive oil over medium heat. add 2 minced garlic cloves; cook until fragrant, about 1 minute. add 4 plum tomatoes, halved lengthwise and sliced crosswise into 1/2 inch pieces; cook stirring occasionally, until beginning to soften, 5 to 6 minutes. 2. add 1 can (14 ounces) artichoke hearts, drained and halved; cook until heated through, 2 to 3 minutes. Season with course salt and ground pepper.

Haricots Frites (Fried Green Beans)

2006-03-15T11:40:00.000-08:00

these are delicious and as much fun as eating french fries, only better for you! Thanks Rachael Ray!

1 1/4 lbs, 4 large handfuls, haricots verts - thin green beans, trimmed
2 T. light in color oil, such as vegetable oil or peanut oil
2 T. sesame seeds

Bring 2 inches water to a boil in a large skillet. Salt water once it comes to a boil. Blanch haricots verts in boiling water 2 minutes, drain and cool. Pat beans dry on paper towels.

Dry skillet as well and return to heat. Heat pan over high flame and add oil to coat the bottom of pan. Add beans to hot oil and stir fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle beans with sesame seeds and cook 30 seconds more, to both toast the seeds and distribt them. Pile fried beans onto a serving plate and sprinkle with salt, to your taste.

Mini Cinnamon Rolls (Pampered Chef)

2006-03-14T03:30:00.000-08:00

1 can (8 oz) refrigerated crescent roll dough
1/4 cup margarine, softened
2 T. sugar
1/2 t. cinnamon
2 T. raisins (optional, yuk)

Glaze
1/2 C. powdered sugar
1/2 T. apple juice or milk (more if you want thinner glaze)

Preheat oven to 350°. Separate rolls into rectangles, press perforations. Spread with margarine. Combine sugar, cinnamon, and raisins. Sprinkle mixture over rectangles. Roll up each rectangle from the short end. Cut each roll into 5 slices. Place slices cut side down in ungreased 8" mini-baker (or 8" cake pan). Bake 20-25 minutes or until golden brown. Mix glaze. Drizzle on top of warm rolls.

Yield: 10 mini-rolls
Approximately 82 calories and 5 fat grams per serving (ugh, did i have to put that?)

p.s. i use soft margarine right out of the tub and just spread it on the rectangles with a knife. i also keep a tupperware shaker full of cinnamon-sugar in the cabinet and just sprinkle it pretty thickly over the margarine, then roll up.

also, if you use a pan other than PC clay, they may not need to bake as long. watch them carefully!

Peppermint Bark

2006-03-14T03:28:00.000-08:00

12 ounces semisweet chocolate chips
10 ounces white chocolate chips
6 candy canes - crushed

Line a jelly roll pan with aluminum foil.
Melt semisweet chocolate chips in the microwave.
Pour and spread in jelly roll pan.
Cool for 5 minutes in the refrigerator. Don't let it sit until it hardens, just until the layer is firm.
Melt white chocolate chips in microwave (follow directions on the package)
Pour and spread over semisweet chips.
Let it set for a couple of minutes.
Sprinkle crushed candy canes over white chocolate and press lightly with your fingers.
Refrigerate until firm. Keep in the refrigerator.

Lemon Greek Chicken - courtesy Pampered Chef

2006-03-14T03:24:00.000-08:00

2 t. lemon zest
1/4 cup lemon juice
2 T. olive oil
4 large garlic cloves, pressed
2-3 t. dried oregano leaves
3/4 t. salt
1/8 t. ground black pepper
2 medium baking potatoes (no need to peel)
1 medium red bell pepper, cut into 1" pieces
1 medium red onion, cut into wedges
8 oz. fresh whole mushrooms (yuck, i left these out!)
4 split (bone-in) chicken breast halves (2 1/2-3 pounds)

Preheat oven to 400°. In 1 qt bowl, combine lemon zest, juice and oil. Press garlic into lemon mixture. Add oregano, salt and black pepper; set aside. Cut each potato lengthwise into 8 wedges; place in 9 X 13 baker. Add bell pepper, onion, mushrooms and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture. Bake 1 hour or until chicken is no longer pink in center, basting chicken and vegetables with pan juices after 30 minutes.

Yield: 4 servings

Orange Cinnamon Pull-Aparts (Pampered Chef)

2006-03-14T00:25:00.000-08:00

1 orange
3/4 cup sugar
1 1/2 t. gr. cinnamon
5 T. butter or margarine, melted
18 frozen bread dough rolls, thawed
1/3 c. light corn syrup, divided in half

Spray Stoneware Fluted Pan with vegetable oil. Zest orange to measure 1 T. zest. In a medium size bowl, combine sugar, cinnamon and zest; mix well. Microwave butter on HIGH 30 seconds or until melted. Cut each roll in half. Dip half of the cut rolls in butter; roll in sugar mixture to coat. Arrange in pan. Drizzle with half of the corn syrup. Repeat with remaining rolls and corn syrup; sprinkle any remaining sugar mixture over rolls. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° to 85°) until double in size, about 1 hour. Preheat oven to 350°. Uncover; bake 30-35 minutes or until top is deep golden brown. Cool in pan 5 minutes. Carefully invert onto serving plate. To serve, pull apart or slice.

Tips: probably don't have to use stoneware pan. A package of frozen bread dough rolls is typically 36, so use half of the package. I buy the Rhodes brand because I always have a coupon for them.

To make ahead, after placing rolls in Fluted Pan, cover loosely wih plastic wrap and refigerate overnight. Remove from refrigerator. Let stand at room temperature 15 minutes. Let rise and bake as directed.

Enjoy!

Italian Pot Roast (WW recipe)

2006-03-14T00:23:00.000-08:00

1 - 2 1/2 lb boneless round roast
1 medium onion, sliced
1/4 t. salt
1/4 t. pepper
2 (8 oz) cans no-salt-added tomato sauce
1 (0.7 oz) package Italian salad dressing mix

Slice roast in half for even cooking; place in a 3 1/2 qt electric slow cooker. Add onion and remaining ingredients. Cover and cook on high-heat setting 5 hours or until roast is tender. Or, cover and cook on high-heat setting 1 hours; reduce to low-heat setting, and cook 7 hours. Slice meat to serve. Yield: 8 servings

Serve with salad and crusty french rolls!

note: I use a 15 oz can of tomato sauce and it works just fine.

Enjoy!

Chicken Club Brunch Ring

2006-03-13T10:47:00.000-08:00

another great Pampered Chef recipe!

'A savory ring made with chicken, bacon, and Swiss cheese'

1 C mayonnaise
2 T Dijon mustard
2 T fresh parsley, snipped
1 T onion, finely chopped
1 10 oz can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped
1 C (4 oz) finely shredded Swiss cheese, divided
2 pk (8 oz ea) refrigerated crescent rolls (NOT the large ones)
1-2 large plum tomatoes, thinly sliced
1 medium red bell pepper
2 C shredded lettuce

Preheat oven to 375°. In bowl, combine mayo and mustard. Snip parsley. Chop onion. Add parsley and onion to mayo mixture; mix well. In a separate bowl, flace chicken. Chop bacon. Add bacon, 3/4 C of the cheese, and 1/3 C of the mayo mixture; mix well. Unroll crescent dough separate into 16 triangle. Arrange triangles in a circle on round baking stone with the wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5" diameter opening in center of stone). Using a medium stainless steel scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Slice tomatoes, cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20-25 mintues or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 C cheese. Cut top off of bell pepper (using V-shaped knife if you have one for decorative purposes). Remove membranes and seeds. Fill with remaining may mixture; place in center of ring. Arrange lettuce around pepper.

Yield: 8 servings
~ 540 calories and 42 grams of fat per serving.

Notes: I used dried parsley, about 2 t. We use crumbled bacon from the bag. And you can bake on a cookie sheet if you don't have a stone.