Apple Snicker Salad


You will need:



* 4-6 red delicious or granny smith apples



* 1 small box of instant vanilla pudding



* 4 frozen snickers candy bars



* 8 oz tub of whip cream



Instructions:



1. Blend pudding, milk and Cool Whip together.

2. Dice unpeeled washed apples and add to vanilla pudding mixture.

3. Add cut up Snicker bars.

4. Refrigerate until ready to serve.

Cheeseburger Quiche


1/2 c. low fat mayo



1/2 c. low fat milk



4 eggs or equivalent egg substitute



1 T. cornstarch



1 1/2 c. shredded cheddar cheese



3/4 c. pureed sweet potato (or 1 jar of the baby food variety)



Diced onion (or pureed with the sweet potato if your family is like mine)



1 pound cooked ground meat (I prefer turkey or turkey sweet italian sausage)



1 unbaked pie shell (I use the refrigerated kind)



In a medium bowl, blend the mayo, milk, eggs, cornstarch, and puree. Fold in the cheese, onion (if not pureed), and cooked meat. Pour filling into pie crust and bake at 350 degrees for 35 to 40 minutes.



Note: You can freeze a baked quiche and reheat at 350 degrees for about 20 minutes. You can also freeze the uncooked filling in a freezer bag. I've been known to make double or triple batches of filling, freezing the extras for later. Then just thaw overnight and bake in shell as directed.

Buffalo Chicken Dip



1 Package of Cream Cheese

1 Bottle of Hot Sauce (Buffalo Sauce)

1 Bottle of Rance or Blue Cheese Dressing

2-3 Chicken Breasts (Cooked and Shredded)

1/2 cup of shredded mozzarella cheese







Spread cream cheese on bottom of dish. Layer chicken on the cream cheese and then pour your desired amount of hot sauce over the chicken. Top with your choice of dressing (1/2 bottle) and then top with cheese. Put in the oven on 350 degrees until warm. Serve with tortilla chips. Enjoy!



(Can also toss all ingredients in a crock pot and serve when heated through)



Serve with cracers, veggies, pitas, etc.

Tilapia with Garlic Butter




Ingredients:

2 tablespoons butter ( I used 4 tsp butter and 2 tsp olive oil)

2 cloves garlic, finely minced( I used freeze dried and garlic powder)

dash pepper

dash salt

pinch dried dillweed or parsley

dash paprika

4 tilapia fillets ( I had 6 which is why I had more butter)







Preparation:

In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.Serves 4 or 6.

Ranch Chicken


2 pounds thawed chicken breasts

1/2 cup butter, melted

3/4 cup grated parmesan cheese

3/4 cup corn flakes, crushed

1 envelope Hidden Valley Ranch dressing mix



Mix parmesan cheese, crushed corn flakes and ranch dressing mix together in bowl. Dip thawed chicken breasts into melted butter and then into powder mix. Place chicken in well greased baking dish. Pour remaining melted butter on top of coated chicken. Bake uncovered at 350 degrees for 45 minutes, or until chicken is no longer pink.

Apple Something


1 Lg can & 1 Sm Can Hungry Jack Flaky Biscuits

1 16oz Apple Pie Filling

½ C Brown Sugar

½ Stick Butter



Cut biscuits with kitchen shears into 4’s. Place in bottom of 8”x15” baking dish. In skillet melt butter & brown sugar and pour over biscuits to coat. Top with the can of apple pie filling and bake at 350 for 25-30 minutes until golden brown.

In mixing bowl combine:

½ Stick Butter (room temperature)

8 oz Cream Cheese (room temperature)

Cream together.

2 C Powdered Sugar sifted

Add the powdered sugar to the creamed butter/cream cheese to form a thick icing. Spread over the top of the warm biscuit mixture and serve.

Salsa


2-4 Large ripe tomatoes depending on size of batch you are making, if I am making a batch just for our family I use 2, if for a party I use 4

1-4 Jalapenos depending on how spicy you want it and size of batch you are making, for our family I usually just add 2

1-2 banana peppers

other peppers to taste (tobasco, etc depending on how spicy you want it)

1 bunch cilantro

1/2 large yellow onion

1 bunch green onions

1/4 clove garlic

1/2 tsp salt (or to taste)

1-2 cups tomato juice again depends on how much you are making.





1. Wash and Cut large tomatoes into quarters and place in food processor

2. Wash and Cut out the stems and seeds on peppers, then cut into halves and place in food processor

3. Wash and cut stems off of cilantro and place in food processor

4. Quick pulse food processor for about 30 seconds

5. Wash, peel, and cut into quarters yellow onion, place about 1/2 into food processor, quick pulse food processor

6. Wash, peel garlic and place in food processor

7. Wash, cut off roots of green onion, cut into 1/2 and place in food processor

8. Quick pulse food processor

9. Add tomato juice and mix, I usually just add enough to make the salsa have "juice"

10. Add salt to taste.



Refrigerate (if you can, normally my family starts to eat it right away) and serve with tortilla chips.

Creamy Chicken Pesto Pasta


* 1 lb penne pasta

* 3 boneless chicken breasts

* 1 teaspoon olive oil

* 2 tablespoons butter

* 3 tablespoons sun-dried tomatoes, chopped (I don't add this to mine)

* 1 teaspoon garlic powder

* 1/4 cup butter

* 2 cups heavy cream (we usually just use half & half)

* 1 cup grated parmesan cheese

* 2 tablespoons basil pesto

* shredded parmesan cheese (to garnish)



1. Cook pasta according to package. Drain and set aside.

2. In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.

3. Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.

4. Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the Parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.

5. Serve chicken and sauce over the hot noodles.

6. Garnish with parmesan cheese and fresh ground black pepper (optional).

Basil Pesto Chicken


4 small boneless skinless chicken breasts halves (about 1 llb)

1 packet Shake N Bake coating mix (I used the extra crispy by you can use any kind)

2 tsp Basil Pesto (you can buy this jarred in the pasta aisle)

1/4 cup shredded Mozzarella Cheese



Preheat oven to 400. Coat Chicken with coating mix. Place in 8 ince square baking dish. Bake 20 minutes or until the chicken is cooked through.





Top chicken with the pesto and then sprinkle with the cheese. Bake an additional 5 minutes or until the cheese is melted and lightly browned.

Strawberry Spinach Salad


* 2 tablespoons sesame seeds

* 1 tablespoon poppy seeds

* 1/2 cup white sugar

* 1/2 cup olive oil

* 1/4 cup distilled white vinegar

* 1/4 teaspoon paprika

* 1/4 teaspoon Worcestershire sauce

* 1 tablespoon minced onion

* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

* 1 quart strawberries - cleaned, hulled and sliced

* 1/4 cup almonds, blanched and slivered





1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Egg Bake Casserole


This is by far one of my favorite family recipes. Make this excellent breakfast casserole recipe the night before you want to serve it, or freeze for longer storage.



Ingredients:

4 Eggs

Milk

1 teaspoon of dry mustard

7-8 slices of bread (cubed)

1 lb. Jimmy Dean Sausage (Hot)

4 cups of shredded cheddar cheese

1 can of cream of mushroom soup



Directions:

Grease cooking dish and spread 7-8 slices of cubed bread throughout dish. Cook sausage. Mix 4 eggs, 2 1/2 cups of milk and 1 teaspoon of dry mustard together in separate bowl. Spread sausage on top of bread and then pour the eggs, milk and mustard mix evenly over the sausage. Then layer 4 cups of cheddar cheese over everything. Cover dish with saran wrap and put in refrigerator over night to cook the next day.

Next Day-- pre-heat oven at 325. Mix 1/2 cup of milk and 1 can of cream of mushroom soup together and evenly pour on top throughout the dish. Now your casserole is ready to bake. Bake for 1 1/2 hours. Let cool and serve!

Enjoy!

Hashbrown Casserole To Die For!


1 (2 lb) package frozen hash browns

16 ounces sour cream

1 (10 3/4ounce) can cream of chicken soup

1/2 cup butter

1/2 cup chopped onions

2 cups shredded sharp cheddar cheese





1.Preheat oven to 350 degrees.

2.Place hash browns in a greased 9x13 baking dish.

3.Season with salt and pepper.

4.Melt butter.

5.In a bowl stir together soup, butter, sour cream, and onion.

6.Pour soup mixture evenly over hashbrowns.

7.Sprinkle with cheese.

8.Bake in 350 degree preheated oven for about 45 minutes.

Blueberry-Peach Cobbler (sugar free)






Blueberry-Peach Cobbler (sugar free)

Preheat oven to 350 degrees.

2 quarts peaches (tightly packed and drained) *we use fresh/frozen*

1 quart blueberries (drained) *we use fresh/frozen*

If fruit is frozen:

-place fruit into large baking dish (we use our rectangle stone from Pampered Chef)

-drizzle with some honey (optional)

-place into oven to thaw while preparing cobbler batter

-check, stir, and sometimes chip apart fruit during it's oven time

*you may need to drain some liquid off also as you don't want the fruit to be extrememly runny*

The fruit/dough ratio is heavy on the fruit side. You can adjust it as you see fit.



Batter:

1/4 cup butter (softened) or oil

1 egg

2 cups flour (we use whole wheat)

2 tsp. baking powder

1 cup of milk

1 tsp. vanilla



Beat butter until creamy, add egg. If using oil, mix egg and oil at the same time. Add flour and baking powder, then milk and vanilla. Beat until smooth and pour over thawed fruit. Drizzle honey over the top (optional).

Bake at 350 for about 30 minutes, until dough is done.

This recipe is always a hit...and healthy too. But no one needs to know it's sugar free, he he.



If you want to use sugar, you may add 1/2 cup sugar to the fruit before thawing and and cream 1 cup of sugar with the butter/oil.

Taco Bake


Meat Sauce:

1 lb. of ground beef; cooked and drained

1 can of tomato sauce

1 can of diced tomatoes, undrained

1/2 tsp. of minced garlic or 1 clove diced

1 can of stems and pieces mushrooms, undrained

1 diced onion

1 cup of canned beef stock

fresh herbs: rosemary or oregano

worchestershire sauce

tabasco sauce and

1/2 package of powdered taco seasoning and salsa



Cheese Layer:

1 cup of grated cheddar cheese and

1 tsp. of fresh grated parmesan cheese



Topping:

1 cup of boxed biscuit mix - (or substitute mashed pototatoes for topping)

1/2 cup of milk and

1 egg



1. Mix all the meat sauce ingredients to the browned and drained ground beef. Simmer.

2. Preheat oven to 400 degrees.

3. Grate cheeses, I use my food processor to speed up the process.

4. Mix the topping ingredients in a 4 cup measuring cup until blended.

5. With a soup ladle, pour meat sauce into a 9-inch square baking dish. Top with cheese then pour biscuit mix over cheese.

6. Bake for 30 minutes or until golden brown. ENJOY!



Makes 6 servings.



Any cooked leftover meat can be stored in freezer bags and frozen for future use for pasta sauce, chili or lasagna.



Serve with side salad or cut up veggies with dip: sweet peppers any colour, cucumber, tomato, carrots or anything that may be in your fridge. The dip could be any cream based salad dressing or sour cream with 1/2 package of onion soup mix added and blended well.

Cheesy Sloppy Joe Pizza




1-1/2 cups bisquick

1/3 cup very hot water

1 lb ground beef

1 can (15-1/2 oz) original sloppy joe sauce

1 cup shredded cheddar cheese

2 roma tomatoes, thinly sliced

2 medium green onions, sliced



Move oven rack to lowest position. Heat oven to 450�. Grease cookie

sheet or 12 inch pizza pan. Stir bisquick and water until soft dough

forms. Press dough into 12 inch circle on cookie sheet or press in

pizza pan, using fingers dusted with bisquick; pinch edge to form 1/2

inch rim.



Cook beef in 10 inch skillet over medium heat, stirring occasionally,

until brown; drain. Stir in sloppy joe sauce. Spoon beef mixture

over dough. Sprinkle with cheese.



Bake 12 to 15 min or until crust is golden brown and cheese is

bubbly. Top with tomatoes and onions. 8 servings.

Fudge


4 1/2 c. sugar

1 can evaporated milk

1 lg. pkg. semi-sweet chocolate chips

1 1/2 sticks of margarine

1 1/2 tbsp. vanilla

1 c. nuts (optional)



Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and

evaporated milk. Then remove from heat and add large package of semi-

sweet chocolate chips, 1 1/2 sticks of margarine, 1 1/2 tablespoons

of vanilla and nuts; mix well. Let stand in square pan or dish for

24 hours for best results

"GREEN BEAN SALAD"




1 lb fresh green beans, ends trimmed

1 T olive oil

1 sweet onion, chopped

1 tsp sugar

1 clove garlic, minced

1 T fresh rosemary, chopped

2 T vinegar

1/2 tsp dry mustard



Place green beans in a saucepan and add just enough water to cover.

Bring to a boil and cook for 5-8 minutes or until crisp-tender. Drain

and set aside.



Heat oil in a skillet and add onion and sugar. Cook onion for several

minutes. Add garlic, rosemary, vinegar, and dry mustard, and cook for

several more minutes. Remove from heat.



Pour sauce over green beans and toss. Chill until ready to serve.

"Macaroni Combo Casserole"




1 cup uncooked macaroni of choice

1/8 pound shredded cheese of choice

1/8 pound ground ham

1 10 oz can cream of chicken soup

1/2 can water

2 hard-boiled eggs

1 tablespoon diced onion



Combine all of the ingredients and place in a small

casserole dish. Bake at 350* for 1 hour.

SLOW COOKERY RECIPE


"Tangy and Tender Ribs"



3/4 to 1 c. vinegar

1/2 c. ketchup

2 T. sugar

2 T. Worcestershire sauce

1 garlic clove, minced

1 tsp. ground mustard

1 tsp.paprika

1/2 to 1 tsp. salt

1/8 tsp. pepper

2 lbs. pork spareribs

1 T. vegetable oil



Combine the first nine ingredients in a slow cooker. Cut

ribs into serving-size pieces; brown in a skillet in oil.

Transfer to slow cooker. Cover and cook on low for

4 - 6 hours or until tender. (Mine cooked 8 hours and

fell off the bone, but were very tender.

"No-Fat Lemonade Shake-Up"



Juice of 2 lemons (1/2 cup)

1 squeezed lemon, cut into fourths

2 cups water

1 to 1-3/4 teaspoons Equal MeasureT

or 3 to 6 packets Equal sweetener or

1/8 to 1/4 cup Equal SpoonfulT

Ice cubes



Place all ingredients in a 1-quart jar and cover with lid.

Shake jar to dissolve Equal;  pour into tall glasses.



Makes 2 (8 ounce) servings

"Cookies 'n Creme Fudge"






Serving Size : 36



2 cups Vanilla milk chips

1 can Pillsbury Oreo Cream frosting

10 Oreo cookies -- quartered

3 Oreo cookies -- crushed



Line an 8" square pan with foil, extending foil over edges; lightly

butter foil. Melt chips in a large saucepan over very low heat,

stirring until smooth. Remove from heat; stir in frosting. Add

quartered cookie pieces; mix until well coated. Quickly spread in

foil-lined pan.

Sprinkle with crushed cookies; press slightly. Refrigerate until

firm, about 1 hour.

Remove fudge from pan by lifting foil; remove foil from fudge. Cut

into squares.



MICROWAVE: Prepare pan as above. In a large microwave-safe bowl, melt

chips on HIGH for 1-2 minutes; stir until smooth. Continue as

directed

above.

"Cherokee Blackberry Cobbler"




1 cup of fresh or frozen blackberries

1/2 cup of honey plus 2 tbsp.

1 cup of corn meal

1/3 cup of milk

2 tablespoons of butter

1 egg, slightly beaten



Combine honey, milk, butter, egg and salt. Add cornmeal to make a

batter. Grease a small casserole dish. Add berries and several

tablespoons of honey. Pour batter over the berries. Bake at 375

degrees for 35 to 40 minutes. Cool and serve with thick cream.

Moist Caramel Apple Cake



1 pkg. (2-layer size) yellow cake mix

1 pkg.(3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding

1 cup water

4 eggs

1/3 cup oil

3 Granny Smith apples (1 lb.), peeled, coarsely chopped

20 KRAFT Caramels

3 Tbsp. milk



HEAT oven to 350F


GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5

ingredients in large bowl with mixer on low speed until blended. Beat on high

speed 2 min. Stir in apples. Pour into prepared pan.



BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean.

Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack.

Gently remove pan. Cool cake completely. Transfer to plate.



MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring

every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle

over cake.