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Oct 31, 2009

Grilled Red Wine Marinated Flank Steak

Ingredients:
1/2 cup dry red wine
1/4 cup olive oil
3 ea garlic clove
1 ea Spanish onion, small, quartered
1 tbsp Dijon mustard
1 ea flank steak
1 bunch scallions, whole, trimmed

Preparation:
1. Prepare grill. Combine wine, oil, garlic, onion, and mustard in high-sided
mixing bowl. Blend all together using an immersion blender.

2. Pour marinade over meat; marinate for 30 minutes or up to 3 days.

3. Grill over hot coals until slightly charred on outside and firm to touch,
about 4-5 minutes each side. Spoon remaining marinade over meat as it grills.
Transfer to warm plate to collect juices.

4. Coat scallions with any leftover marinade. Grill scallions until softened
and bright green, about 5-6 minutes.

5. Slice meat into thin slices. Serve with desired accompaniments, drizzle
with collected meat juices.

Servings: 4

Grilled Apple Turkey Burger

Turkey Burger:
1 package lean ground turkey
1 medium apple, peeled and shredded
1 small onion, grated
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger rolls, split and lightly toasted

Cranberry Catsup:
2 cups fresh or frozen cranberries
3/4 cup packed light brown sugar
1/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper

Instructions:
1. In medium bowl, gently combine ground turkey, apple, onion, salt, and
pepper. Shape turkey mixture into four equal-sized patties.

2. Grill until well done.

3. Meanwhile, in 3-quart saucepan, combine cranberries, brown sugar, vinegar,
cinnamon, ginger, and red pepper. Over medium heat, cook cranberry mixture 5
to 8 minutes or until cranberries pop.

4. Pour mixture into food processor bowl and blend until smooth. Serve
burgers on hot buns. Use cranberry catsup for dipping or a topping for
burgers.

Makes 4 servings

Green Beans in Garlic Butter

1 pound fresh string beans
1/2 cup butter, melted
1 garlic clove, minced
4 sprigs parsley, finely chopped
1/2 tsp salt

Break off ends of beans. Parboil beans in large amount of rapidly
boiling water for about 5 minutes. Drain and refresh in cold water to
retain green color; cool. Place beans horizontally in the feed tube of a
food processor and slice. In a skillet, melt butter and add beans,
garlic, parsley, and salt. Shake pan back and forth over low heat until
beans are warmed.

Frozen Rasberry Salad

1~ 10 oz pkg frozen rasberries, thawed and drained, reserving juice
1~ 8 oz can crushed pineapple drained, reserving juice
24 large marshmallows
1~3 oz pkg softened cream cheese
1/4 cup mayonaise
1 cup frozen whipped topping
1/2 cup chopped nuts

Heat reserved fruit juices and marshmallows until the latter are melted.
Cool. Fold in fruits and remaining ingredients. Pour into an 8x8" square
pan and freeze 3 - 4 hours. Cut into squares and serve on a bed of
lettuce.

Cheese, Bacon, and Onion Cornbread

4 slices bacon
1 large onion -- finely chopped
2 eggs -- beaten
1 1/2 cups milk
2 cups self-rising cornmeal mix
6 ounces shredded Swiss or Cheddar cheese

Heat oven to 425°. Cook bacon until crisp, drain, crumble, and save.
Saute onion until tender in small amount of bacon grease. In large bowl,
combine eggs, milk, cornmeal, and cheese. Stir in onions and bacon. Pour
into greased pan, bake at 425° for 25 to 30 minutes.

Banana Fritters

1/2 cup buttermilk baking mix
1/4 cup sugar
1/4 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 egg yolks
2 egg whites -- stiffly beaten
2 cups vegetable oil -- more if needed
6 bananas -- peeled, halved
crosswise, then lengthwise

In a small mixing bowl, combine baking mix, sugar, milk, cinnamon,
nutmeg, and egg yolks. Beat until smooth. Fold in egg whites. Attach rack to
wok, if included, and heat oil, uncovered, at high for 8-9 minutes. Dip 4-5
banana pieces into batter and place into hot oil. Fry until golden brown on
both sides. Remove with slotted spoon or strainer. Drain on rack, then
remove. Repeat frying remaining banana pieces. Sprinkle with powdered sugar.

HONEY BARBECUE BASTE

1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic minced
1 8 ounce ca tomato sauce
1/3 cup honey
3 tablespoon vinegar
2 tablespoon dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Heat oil in medium saucepan
over medium heat until hot. Add onion and garlic; cook and stir until
onion is tender. Add remaining ingredients. Bring to a boil; reduce heat
to low and simmer 20 mins. Serve over grilled chicken, pork, spareribs,
salmon or hamburgers. Yield: 1 Cup

Ham and Swiss Chicken

2 eggs, beaten
1 1/2 C. milk
2 T. butter melted
1/2 C. chopped celery
1/4 C. diced onion
10 slices bread cubed
12 think slices deli ham rolled up
2 C. grated Swiss cheese
2 1/2 C. cubed cooked chicken
1 can cream of chicken soup
1/2 C. milk

Combine eggs and milk. Add butter, celery and onion. Stir in bread cubes.
Place half of the mixture in greased crockpot. Top with half the ham, cheese
and chicken. Combine soup and milk. Pour half over the chicken. Repeat
layers. Cover. Cook on low 4-5 hours.

Crockpot Baked Beans

1 lb. ground beef
1 onion chopped
1 green pepper chopped
3 cans pork & beans
3/4 C. brown sugar
2 T. prepared mustard
2 T. Worcestershire sauce
2 C. ketchup

Brown first three ingredients in skillet and drain. Add remaining
ingredients. Cook all ingredients in crock pot on high for 3 hours stirring
occasionally.

Crockpot Swiss Steak

3/4 C. flour
1 t. pepper
1/4 t. salt
2 to 2 1/2 lb. boneless round steak
1-2 T. butter
1 can cream of mushroom soup
1 can cream of celery soup
1 1/3 C. water
1 C. celery sliced
1/2 C. chopped oniion
1 garlic clove, minced
1-3 t. beef boullion granules

In a shallow dish, combine flour, pepper and salt. Cut steak into serving
size pieces. Dredge in flour mixture. In a skillet brown steak in butter.
Transfer to crockpot. Combine the remaining ingredients and pour over the
steak. Cover and cook on low 8-9 hours or until the meat is tender.

Mushroom Chicken In Sour Cream Sauce

1 1/2 t. salt
1/4 t. pepper
1/2 t. paprika
1/4 t. lemon pepper
1 t. garlic powder
6 skinless bone in breast halves
10 3/4 oz. cream of mushroom soup
8 oz. sour cream
1/2 C. chicken broth
1/2 lb. fresh mushrooms (or (4) 4 oz. cans)

Combine salt, pepper, paprika, lemon pepper, garlic powder. Rub over chicken,
place in crockpot. Combine soup, sour cream and broth. Pour over chicken.
Cover, cook onlow 6-8 hours. Serve over potatoes or rice.

Apple Snicker Salad

6 cored, chopped apples, skin left on
6-8 frozen mini snicker bars
1 container Cool Whip topping

Put frozen Snicker bars into zip lock bag and break into small pieces
using rubber mallot. Mix apples and broken Snicker bars together.

Just before serving mix in the Cool Whip.

Sour Cream-Maple Bread

Makes 1 loaf

1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans

Preheat oven to 350 degrees F (180 C).
Grease and flour an 8 x 4 x 2.5-inch (20 cm x 10 cm x 6 cm) loaf
pan.

In a small bowl, stir and toss together the flour, baking powder,
baking soda and salt. Set aside.

In a medium bowl, using a hand-held electric mixer, beat the butter
until smooth, then slowly add the maple syrup, mixing constantly. By
hand, whisk in the sour cream and egg. Stir in the pecans. Add the
flour mixture and stir until just blended (do not over mix).

Spoon the batter into the prepared loaf pan and bake in preheated
oven until a toothpick inserted into the center of the loaf comes
out clean, 50 to 60 minutes. Transfer the pan to a wire rack
and cool for 15 minutes, then turn the loaf out onto the rack to
cool completely.

Wrap in plastic wrap and then in aluminum foil and store at room
temperature for up to 3 days, or place quick-bread in an airtight
container and freeze for up to 3 months.

Makes 1 loaf

Five-Layer Bars

1 stick margarine
2 cups graham cracker crumbs
14 oz. can sweetened condensed milk
6 oz. pkg. chocolate chips
1 cup pecans
1 large can coconut

Melt margarine in a 9x13 pan. Sprinkle graham cracker crumbs over
pan; press lightly. Pour milk evenly over crumbs. Pour chocolate
chips over this. Sprinkle with pecans. Sprinkle with coconut over
top and gently press down real well. Bake at 350 for 20-25 minutes
until golden brown.

Crockpot Sausage Supreme

4 potatoes peeled and chopped
1 small onion diced
1 lb. ground sausage browned and drained
1 can Cheddar cheese soup
1 can cream of mushroom soup
2 T. water

Place potatoes, onion and browned sausage in the crockpot. Mix soups and
water together and pour over the top. Cook on low for 8 hours. I check
frequently because my crockpot cooks really hot and usually have to add more
water to this to keep it from burning.

Crockpot BBQ Chicken Wings

5 lb. chicken wings with tips cut off
1 bottle (12 oz) chili sauce
1/3 C. lemon juice
1 T. Worcestershire sauce
2 T. molasses
2 t. salt
1/4 t. hot pepper sauce
1 dash garlic salt

Place wings in crockpot. Combine all remaining ingredients and pour over
chicken. Cook on low 6-8 hours or high 2-3 hours.

Crockpot Cajun Chicken

3 slices bacon chopped
1/2 C. chopped green pepper
1/4 C. chopped onion
1/4 C. chopped celery
1 1/4 lb. boneless skinless chicken thighs
2 t. dried Cajun seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 1/3 C. uncooked regular long grain rice
1 1/3 C. water

Cook bacon until crisp. Add pepper, onion and celery,cook 2-3 minutes or
until crisp tender. With slotted spoon transfer to crockpot. Sprinkle thighs
with 1 t. of the Cajun seasoning. Place in skillet and cook 4-5 minutes or
until browned on both sides. Arrange chicken and any drippings over vegetables
in crockpot. Pour tomatoes over chicken. Stir in remaining Cajun seasoning.
Cover and cook on low 8-9 hours. About 30 minutes before serving, cook rice
according to package directions. Serve chicken over rice.

Crockpot Stuffed Chicken Rolls

6 large boneless skinless chicken breas halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 C. flour
1/4 C. grated Parmesan cheese
1/2 t. rubbed sage
1/4 t. paprika
1/4 t. pepper
1/4 C. oil
1 can cream of chicken soup
1/2 C. chicken broth

Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll
up and tuck in ends. Secure with a toothpick. Combine flour, Parmesan cheese,
sage, paprika and pepper. Coat chicken on all sides. Cover and refrigerate 1
hour. Brown chicken in oil in skillet. Transfer to crockpot. Pour over
chikcne. Cover. Cook on low 4-5 hours. Remove toothpicks and serve.

Crockpot Creamy Ranch Potatoes

2 lb. small red potatoes, quartered ( I use about 8 potatoes)
1 (8 oz) pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 (10 1/2 oz) can cream of potato soup

Place potatoes in crock pot. In a small bowl combine cream cheese and salad
dressing mix. Stir in soup and add to potatoes.
Cover. Cook on low 7-9 hours or on high 3 1/2 to 4 1/2 hours. Stir to blend
before serving.

Chicken and Pecan Salad

Ingredients

1 chicken breast, cooked and cut into 1/2-inch cubes
1 stalk celery, bias sliced
1/2 cup seedless red grapes, halved
1/4 cup chopped pecans

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons granulated sugar
2 tablespoons ranch dressing
1/8 teaspoon dried tarragon
salt and pepper to taste

Directions

1. Combine the chicken pieces, celery, grape halves, and pecans in a medium
bowl.
2. In another bowl, combine the mayonnaise, sour cream, sugar, ranch
dressing, and tarragon.
3. Toss the chicken combination with the dressing. Salt and pepper to taste.

Crazy-Good Apple Cookies

Ingredients
a.. 1 Apple (or just half an apple
b.. 1 Stick Crisco-bar or 2 sticks
c.. 1 ts Baking soda
d.. 1 1/2 c Brown sugar; (may substitute
e.. Couple glops of honey or
f.. 2 Eggs
g.. Gurgle of vanilla (2
h.. Lots and lots of cinammon;
i.. Optional nuts; (I like
j.. 2 1/2 c Flour; or so


Preparation
Dice apple into cubes about 5-10 mm per side. Lay apple cubes on baking tray.

Set oven to around 300 degrees F, and put apple tray in for about 15 minutes or
until they are slightly soft.
Let apples cool a little before adding them into mixture. Melt Crisco in a large bowl.
Add in everything but the flour and apple pieces.
Mix.
Add flour and apple pieces. Mix some more. Add extra flour until
dough doesnt stick to fingers too much. Drop little clumps of dough onto baking
sheet. Bake 9-10 minutes at 375 degrees F. Dont overcook ~- Toms cookies should
come out slightly undercooked for that delicious chewy texture. Exotic
Apple-Cookie Pie: a great holiday idea! Follow Apple Cookie Recipe as above.
Also need a standard graham-cracker pie crust. Available pre-made at the grocery
store. After mixing all ingredients, press dough into graham-cracker pie crust,
about 1-2 cm deep (dont make it too deep or it wont cook evenly). Extra dough
can be used to make cookies. Bake 20 or so minutes at 375 degrees F. I dont
actually know how long it takes to cook -- test it periodically with a toothpick
in the center -- baking is done when toothpick comes out clean. Slice and serve
like any other pie. As with any cookies, this keeps best if you keep it covered.

Eggnog Cookies - Christmas Cookie Recipe

Ingredients:

2-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1-1/4 cups granulated sugar
3/4 cup butter (softened)
1/2 cup eggnog
1 tsp. vanilla extract
2 egg yolks
Additional nutmeg

Directions:

Preheat oven to 300°F.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well
with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer to form a grainy
paste. Add eggnog, vanilla and egg yolks; beat at medium speed until smooth.

Add the flour mixture and beat at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle
lightly with nutmeg.

Bake for 23-25 minutes or until bottoms turn light brown.

Transfer to cool, flat surface immediately with spatula.

Yield: About 30 cookies.

Farmgirl's Crazy Cookies

A crazy combination of flavors that works!

1 cup butter, melted*
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups old-fashioned oats
1 cup milk chocolate chips
1 cup butterscotch-flavored chips**
1/2 cup chopped pecans or walnuts
1/2 cup flaked coconut***


Heat oven to 350 degrees. Place the melted butter in a large bowl and stir in
the granulated sugar and brown sugar. Stir in the eggs and vanilla, mixing well.
Stir in the flour, salt, and baking soda (combine these together before adding
in if desired), mixing just until combined. Stir in the oats, chocolate chips,
butterscotch chips, pecans, and coconut.
The dough will be soft, and the cookies will spread while baking. For slightly
thicker cookies, chill the dough for about 30 minutes. Use a 1/4-cup scoop or
measuring cup to form cookies and place on a heavy baking sheet. (Six cookies
will fit on a half-size sheet pan.)

Bake at 350 degrees until the centers are set, about 15-17 minutes. For
crunchier cookies, increase baking time. (You can also make smaller cookies;
just reduce baking time.) Cool on a wire rack. Serve warm or at room temperature
with glasses of very cold milk. Personally I think they taste even better the
second day. And, as with nearly all cookies, they freeze beautifully. Just put
them in a zipper freezer bag and toss it into the freezer. Makes about 18 large
cookies (recipe may be doubled).

*Melting the butter allows you to easily mix the batter by hand rather than with
an electric mixer. it also makes the cookies softer. I simply place a large,
stainless steel mixing bowl directly on a gas stovetop burner, set it on low,
and melt the butter directly in the bowl--then mix in the rest of the
ingredients using a rubber spatula.

**If you can't find butterscotch chips, you might try substituting peanut butter
chips or white chocolate chips. Or probably anything else you can think of--this
recipe is versatile!

Yummy Rum Balls - Christmas Cookie Recipe

Ingredients:

3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar

Directions:

Mix crushed wafers, powdered sugar, pecans and cocoa.

Stir in rum and corn syrup.

Shape mixture into 1-inch balls. Roll in powdered sugar.

Refrigerate in tightly covered container several days before serving

Variation: Bourbon can be substituted for rum.

Yield: About 60 cookies.

Spritz Christmas Cookie Recipe

Ingredients:

2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour

Directions:

Heat oven to 400F.

In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at
medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3
minutes.

Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3
minutes.

Place dough in cookie press. Form desired shapes and place about 1 inch apart on
cookie sheets.

Bake for 6 to 8 minutes or until edges are lightly browned.

Note: Can also color dough with food coloring, and decorate with candies, icing
or colored sugar.

Yield: About 40 cookies.

Great Grandma's Shortcake

Great Grandma's Shortcake

dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder

Grease 9x9" cake pan. Spread into pan. Bake at 375
degrees for 15 min.

Bisquick Microwave Banana Muffins

3/4 c. Bisquick
2 tbsp. sugar
1/2 c. mashed ripe bananas
1 tbsp. Crisco oil
1 egg


Mix ingredients all together. Place 2 thicknesses of paper cup liners in
microwavable pan (for 6 muffins); divide mixture evenly into 6 cups. Microwave
on high, turning 1/4 turn every 30 seconds for 2-1/2 to 3 minutes. Sprinkle with
cinnamon/sugar, if desired.