Spicy Roasted Pumpkin Seeds

(Courtesy of Mr Food)

Ingredients:
2 c. pumpkin seeds
2 Tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. chili powder

Directions:
Preheat oven to 350 degrees.  Coat a baking sheet with cooking spray.

In a bowl, toss the pumpkin seeds with melted butter.  Add the remaining ingredients and mix well until evenly coated.

Spread seeds in a single layer on prepared baking sheet.  Bake 30 minutes or until seeds are golden brown, stirring occasionally.

http://www.mrfood.com/Snacks/Spicy-Roasted-Pumpkin-Seeds-from-Mr-Food

Chive-Ham Brunch Bake

(Courtesy of Taste of Home)

Ingredients:
1/2 c. chopped onion
1 Tbsp. butter
1 can (5 oz.) chunk ham, drained
1 medium tomato, chopped
2 c. biscuit/baking mix
1/2 c. water
1 c. (4 oz.) shredded Swiss or cheddar cheese
2 eggs
1/4 c. milk
1/4 tsp. dill weed
1/4 tsp. salt
1/8 tsp. pepper
3 Tbsp. minced chives

Directions:
In a small skillet, saute onion in butter until tender.  Stir in ham and tomato; set aside.

In a small bowl, combine biscuit mix and water; mix well.  Press onto the bottom and 1/2 inch up the sides of a greased 9x13 baking dish.  Spread ham mixture over the crust; sprinkle with cheese.  In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese.  Sprinkle with the chives.

Bake, uncovered, at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.

Rhubarb Cake

(Courtesy of AMPI Cookbook)

Ingredients:
1 egg, beaten
1 c. sugar
1 c. milk
1 tsp. baking soda
1 3/4 c. flour
2 c. chopped rhubarb
TOPPING:
3/4 c. brown sugar
1/2 c. chopped nuts

Directions:
Mix together egg, sugar, milk, baking soda, flour and rhubarb.  Put in greased 8x8 pan.  

Mix together brown sugar and nuts and sprinkle over the the batter.  Bake at 350 degrees for 45 minutes.

Sour Cream Quick Coffee Cake

(Courtesy of AMPI Cookbook)

Ingredients:
1/2 c. butter
1 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 large apple, chopped
TOPPING:
2/3 c. brown sugar
1 tsp. cinnamon
1/3 c. flour
2 Tbsp. butter
Powdered sugar glaze, if desired

Directions:
Cream butter and sugar until light and fluffy.  Add eggs, sour cream and vanilla.  Beat well.  Sift together dry ingredients and add to the creamed mixture.  Spoon half of the mixture into greased tube pan.  Sprinkle half of the topping, place chopped apple on top of the topping layer.  Add remaining batter and the rest of the topping.  Bake at 350 degrees for 1 hour.

Top with powdered sugar glaze if desired.

Potato Lefse

(Courtesy of AMPI Cookbook)

Ingredients:
3 c. mashed or riced potatoes
1/2 tsp. salt
3 Tbsp. melted butter
1 Tbsp. sugar
1/2 tsp. baking powder
1 c. flour

Directions:
Mix all ingredients together until consistency of a soft pie crust.  Use a lefse rolling pin (if available) and a pastry cloth to roll very thin.  Bake on both sides on a hot griddle, turning only once during the baking until lightly browned on each side.

Diabetic Corn Muffins

(Courtesy of AMPI Cookbook)

Ingredients:
1/2 c. yellow corn meal
1 1/2 c. flour, pre-sifted
4 tsp. baking powder
1 tsp. salt
1 egg
Sugar substitute equal to 2 Tbsp. sugar
1 tsp. vanilla extract
1/4 c. corn oil
1/2 c. milk
1 can golden sweet corn

Directions:
Put all dry ingredients in a large bowl; mix well.  Put egg in another bowl; beat with fork.  Add sugar substitute, vanilla, corn oil and milk.  Mix well.  Pour canned corn with juice in with egg mixture; mix well.  Pour all liquid ingredients into dry ingredients and stir until mixed by still lumpy.  Fill 12 muffin tins 2/3 full.  Bake at 425 degrees for 25 minutes.  Each muffin contains 1 bread/starch exchange.

Lemon Curd Tart

(Courtesy of Ina Garten)

Ingredients:
1 1/2 sticks unsalted butter, plus more for greasing, room temperature
1/2 c. sugar
1/2 tsp. pure vanilla extract
1 3/4 c. all-purpose flour
Pinch salt
LEMON CURD:
4 lemons, at room temperature
1 1/2 c. sugar
1/4 lb. (1 stick) unsalted butter, room temperature
4 extra-large eggs, room temperature
1/8 tsp. salt

Directions:

For the crust: mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Meanwhile, preheat the oven to 350 degrees.

Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

For the lemon curd:
Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.

Fill the tart shell with warm lemon curd and allow to set at room temperature.

Velvety Custard Pie

(Courtesy of AMPI Cookbook)

Ingredients:
2 1/2 c. scalded milk
4 slightly beaten eggs
9 inch unbaked pie shell- less than 1/8 inch thick
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla

Directions:
Thoroughly mix eggs, sugar, salt and vanilla.  Slowly stir in hot milk.  At once pour into unbaked shell.  Sprinkle top with nutmeg.  Bake in a 475 degree oven for 5 minutes; reduce heat to 425 degrees and bake 10 minutes longer or until knife comes out clean.  Cool on rack.  Serve cool or chilled.

Pumpkin Cake Bars

(Courtesy of AMPI Cookbook)

Ingredients:
2 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. baking soda
4 eggs
1 c. white sugar
1 c. brown sugar
1 c. butter
1 lb. can pumpkin

Directions:
Mix all ingredients until well blended.  Pour into cookie sheet pan and bake at 350 degrees for 20-25 minutes.  Frost as desired- recommended cream cheese frosting.

Broccoli Cheese Soup

(Courtesy of AMPI Cookbook)

Ingredients:
5 1/2 c. whole milk
1 1/2 c. chopped fresh broccoli
3 Tbsp. chopped onion
2 Tbsp. sweet unsalted butter
1 Tbsp. flour
2 c. (1/2 lb. shredded cheddar cheese)
1 Tbsp. salt
1 carrot, shredded

Directions:
Heat milk in a large saucepan to simmering.  Cook broccoli, onion and carrots in milk until tender.  Melt butter in small saucepan.  Stir in flour.  Add butter-flour mixture to milk.  Cook and stir 3 minutes.  Remove from heat; add shredded cheese and salt.  Stir until cheese is melted.  Serve immediately. 

Cream Cheese Frosting

(Courtesy of AMPI Cookbook)

Ingredients:
1/2 c. butter
1 pkg. (8 oz.) cream cheese
1 lb. powdered sugar
1 tsp. vanilla

Directions:
Cream together in order given.  

Banana Frosting

(Courtesy of AMPI Cookbook)

Ingredients:
1 banana
1/3 c. butter
3 c. powdered sugar
1/4 tsp. vanilla.

Directions:
Mash banana and place in mixing bowl.  Add butter.  Cream together.  Add powdered sugar and vanilla.  Beat until thick and creamy.

Butterscotch Frosting

(Courtesy of AMPI Cookbook)

Ingredients:
1 c. brown sugar
3 Tbsp. flour
1 c. milk
2 egg yolks
1 tsp. vanilla
2 Tbsp. butter

Directions:
Combine sugar and flour in pan.  Gradually stir in milk.  Cook, stirring constantly, until mixture thickens.  Boil 1 minute.  Remove from the heat.  Slowly stir in small amount of hot mixture into egg yolks.  Blend into remaining hot mixture in pan.  Boil 1 minute more.  Remove from heat and add butter and vanilla.  Cool.  

Caramel Frosting

(Courtesy of AMPI Cookbook)

Ingredients:
1 1/2 c. brown sugar, firmly packed
1 1/2 c. white sugar
1 1/2 c. milk
2 Tbsp. butter

Directions:
Combine sugars and milk; bring to a boil, stirring constantly.  Then cook without stirring until a small amount forms a very soft ball in cold water.  Add butter and remove from the heat.  Cool to lukewarm; beat until thick and creamy.  Then spread.  Makes enough frosting to cover tops and sides of two 9" layers.

Chocolate Toffee Bar Cake

(Courtesy of myfamilymealplan.com)

Ingredients:
1 box Devil's Food Cake mix
1 jar caramel
1 can sweetened condensed milk
1 container whipped cream
Heath candy bars, crushed

Directions:
Bake Devil's Food Cake mix according to box directions.  While cake is baking, mix 1 jar caramel with 1 can sweetened condensed milk.  While cake is hot, poke holes (with fork or skewer) in the cake.  Pour caramel mixture on hot cake.  Let cool completely.  Spread whipped cream on top of cake then sprinkle crushed toffee bar on top.  Store in the refrigerator.

Orange Layer Cake

(Courtesy of AMPI Cookbook)

Ingredients:
2 1/2 c. sifted flour
1 1/2 c. sugar
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/2 c. butter
1 1/2 tsp. grated orange rind
1/2 c. fresh orange juice
1/2 c. milk
2 eggs

Directions:
Sift together flour, sugar, baking powder, salt and baking soda in a bowl.  Add butter, orange rind and orange juice; beat with electric mixer at medium speed 2 minutes.  Add milk and eggs; beat 2 more minutes. Pour batter into 2 greased 8 inch round cake pans.  Bake at 350 degrees for 30 minutes.  When cool, frost with desired icing.

Coffee Cake

(Courtesy of AMPI Cookbook)

Ingredients:
1 1/2 c. flour, sifted
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. sugar
1/2 c. melted butter
1/2 c. milk
1 tsp. vanilla
TOPPING:
1/2 c. sugar
1/4 c. flour
1/4 c. soft butter
1 tsp. cinnamon

Directions:
To make topping: in a small bowl, combine sugar, flour, butter and cinnamon.  Mix lightly with fork, until crumbly.  Set aside.

Preheat oven to 375 degrees.  Grease 8x8 baking pan.  

To make batter: sift flour with baking powder and salt; set aside.

In a medium bowl, with a rotary beater, beat egg until frothy, then beat in sugar and melted butter until well combined.  Add milk and vanilla.  

With a wooden spoon, beat in flour mixture until well combined.

Pour into prepared pans.  Sprinkle topping evenly over batter.  Bake 25-30 minutes or until toothpick inserted in center comes out clean.  

Cool partially in pan or on a wire rack.  Cut into squares or wedges while still warm.

Drop Donuts

(Courtesy of AMPI Cookbook)

Ingredients:
2 Tbsp. soft butter
3/4 c. sugar
4 egg yolks, beaten
1 c. milk
1 tsp. vanilla
3 c. flour
3 tsp. baking powder
1/4 tsp. salt
Hot oil
Sugar

Directions:
Combine butter, sugar and egg yolks.  Add milk and vanilla.  Add flour, baking powder and salt.  Drop by teaspoon into hot grease (375 degrees) and fry until golden brown.  Drain on paper towels then toss in sugar while still warm.

Grog

(Courtesy of The Czechoslovak Cookbook)

Ingredients:
1 c. water
1/4 c. sugar
1 slice of lemon
1/4 c. rum
1 tsp. butter

Directions:
Cook water and sugar together for about 2 minutes.  Add lemon and rum.  Bring to a full boil.  Remove from the heat, add butter.  Stir.  Pour into a glass and serve immediately.

Hollandaise Sauce

(Courtesy of The Czechoslovak Cookbook)

Ingredients:
6 egg yolks
1 c. water or stock
3/4 c. butter
Salt to taste
Lemon juice to taste

Directions:
Put egg yolks into a double boiler, blend with water, butter, salt and lemon juice.  Heat slowly until sauce thickens, stirring constantly.  Do not boil.

White Sauce

(Courtesy of The Czechoslovak Cookbook)

Ingredients:
3 Tbsp. butter
1/2 c. butter
2 c. stock
Salt to taste
1 c. light cream or milk
1 or 2 egg yolks

Directions:
Melt butter and blend in flour.  Add stock and salt; simmer for 30 minutes.  Mix cream with egg yolks and pour into sauce, stirring constantly.  Do not boil.  Serve over vegetables.  

Wassail Punch

(Courtesy of Ozarks Cookery Cookbook)

Ingredients:
1 gallon sweet apple cider
1 pint orange juice
1/2 c. lemon juice
1 1/2 c. sugar
3 sticks cinnamon
1 qt. cold water
1 qt. hot water
2 oranges, sliced
Nutmeg, if desired

Directions:
In a large kettle, heat apple cider, orange juice, lemon juice and sugar.  Stir and cook until sugar is dissolved.  Add cinnamon and cold water.  Bring to a boil and boil for about 20 minutes.  

Remove from the heat and add hot water and orange slices.  Move kettle back to the stove and let simmer for 30-40 minutes.  Pour into mugs.  Dust lightly with nutmeg if desired.  

No Fail Pie Crust

(Courtesy of Good Samaritan Center Cookbook)

Ingredients:
3 c. flour
1 tsp. salt
1/2 tsp. baking powder
1 1/2 c. shortening
1 beaten egg
1 tsp. vinegar
5 Tbsp. water

Directions:
Mix together flour, salt and baking powder.  Mix in shortening and mix well.

Add the remaining ingredients and mix well with a fork.

(Makes 2 double crusts)

Pumpkin and Cream Cheese Roll-Up

(Courtesy of Good Samaritan Center Cookbook)

Ingredients:
3/4 c. sifted all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid-packed pumpkin
1 c. chopped walnuts (optional)
CREAM CHEESE FILLING:
1 c. sifted powdered sugar
6 Tbsp. butter
1 tsp. vanilla
1 pkg. (8 oz.) softened cream cheese

Directions:
Preheat oven to 375 degrees.  Grease a 15x10 inch jelly roll pan.  Line with wax paper; grease and flour the wax paper.

Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper. 

Beat eggs and sugar in a large bowl until thick and fluffy; beat in pumpkin.  Stir in sifted dry ingredients all at once.  Pour into prepared pan; spread evenly with a rubber spatula.  Sprinkle with nuts, if desired.

Bake in preheated oven for 15 minutes or until center springs back when lightly touched with fingertips.

Loosen cake around edges with a knife. Invert onto clean damp towel dusted with powder sugar; peel off wax paper.  Trim 1/4 inch from all sides.  Roll up cake and towel together from short side.  Place seam-side down on wire rack; cool completely. 

Beat all filling ingredients together until smooth.

Unroll cake.  Spread with cream cheese filling.  Reroll cake.  Refrigerate until ready to serve.

Champagne Sorbet

Ingredients:
2 c. water
1/2 c. granulated sugar
Grated rind of 2 lemons
Juice of 2 lemons
1 1/2 c. heavy cream
1 1/2 c. plain yogurt
1/4 bottle sweet champagne
1 egg white

Directions:
Place the water, sugar and lemon rind in a saucepan and simmer for 10 minutes.  Cool and combine with the lemon juice.  Lightly whip the cream, fold in the yogurt and strain in the cooled lemon juice and syrup.

Pour into a container and freeze until mushy.  Remove from the freezer, beat well and then add the champagne.  Freeze again to the mushy stage.  Beat again and fold in the stiffly beaten egg white.  Freeze  until firm and serve with sponge fingers or wafers.

Banana Cigars

(Courtesy of Rachel Ray)

Ingredients:
8 egg roll wrappers
3 bananas, sliced into 1/2 inch rounds
3 Tbsp. nutella
2 Tbsp. melted butter
1 Tbsp. confectioners' sugar

Directions:
With the point of the wrapper facing you, place 4 banana slices in the center of the wrapper.  Top with 1 tsp. nutella.  Brush edges with butter; roll up like a burrito.  Brush with butter.  Cook in a nonstick skillet over medium heat for 8 minutes.  Dust with confectioners' sugar.  

Broccoli Wild Rice Soup

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (6 oz.) chicken and wild rice mix
5 c. water
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsp. dried minced onion
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 pkg. (8 oz.) cream cheese, cubed
1/4 c. slivered almonds, optional

Directions:
In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil.  Reduce heat; cover and simmer for 10 minutes, stirring once.  Stir in the broccoli, carrot and onion.  Cover and simmer for 5 minutes.  Stir in soup and cream cheese.  Cook and stir until cream cheese is melted.  Stir in almonds if desired.  

Apple-Cinnamon Oatmeal Mix

(Courtesy of Taste of Home)

Ingredients:
6 c. quick-cooking oats
1 1/3 c. nonfat dry milk powder
1 c. dried apples, diced
1/4 c. sugar
1/4 c. packed brown sugar
1 Tbsp. ground cinnamon
1 tsp. salt
1/4 tsp. ground cloves
1/2 c. water

Directions:
In a large bowl, combine the first 8 ingredients.  Store in an airtight container in a cool dry place for up to 6 months.  

To prepare oatmeal: shake mix well.  In a small saucepan, bring water to a boil; slowly stir in 1/2 c. mix.  Cook and stir over medium heat for 1 minute.  Remove from the heat.  Cover and let stand for 1 minute or until oatmeal reaches desired consistency.

Rocky Road Fudge

(Courtesy of Mr Food)

Ingredients:
4 c. sugar
1/2 c. (1 stick) butter
1 can (12 oz.) evaporated milk
2 pkgs. (12 oz. each) semisweet chocolate chips
1 jar (7 1/2 oz.) marshmallow creme
2 tsp. vanilla extract
2 c. miniature marshmallows
2 c. coarsely chopped salted peanuts

Directions:
In a medium-sized saucepan, combine sugar, butter and evaporated milk.  Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7-10 minutes).  Boil, stirring constantly, until a candy thermometer reaches 228 degrees or a small amount of mixture dropped into ice water forms a 2 inch soft thread (5-6 minutes).

Remove from the heat; gradually stir in the chocolate chips until melted.  Stir in marshmallow creme until well blended.  Stir in vanilla.  Stir in marshmallows and peanuts, leaving a marbled effect.

Spread mixture into a lightly buttered 9x13 baking pan.  Cover and refrigerate until completely cooled.  Cut into 1 inch squares.

Store, covered, in refrigerator.

Note~For softer fudge, store at room temperature.  It is better not to substitute margarine for butter in this recipe.

http://www.mrfood.com/Candy/Rocky-Road-Fudge-1873

Almond Marble Bark

(Courtesy of Mr Food)

Ingredients:
2 c. (12 oz.) milk chocolate chips
1 Tbsp. vegetable shortening
1/2 c. sliced almonds, toasted
1/3 c. (2 oz.) white baking chips

Directions:
In a medium-sized microwave-safe bowl, heat the 2 c. milk chocolate chips with the shortening on high power for 1-2 minutes, stirring often until the chocolate is melted and the mixture is smooth.  Stir in the almonds then pour into an 8 inch square baking pan that has been lined with aluminum foil that has been coated with nonstick baking spray.

Place 1/3 c. semisweet chocolate chips into a heavy-duty resealable plastic bag and heat in the microwave on high power for about 45 seconds, until melted.  Knead the chips until smooth.  Cut a tiny corner from the bag and drizzle over the chocolate in the pan.  Swirl with a knife.  Chill for about 1 hour, or until set.  Lift the foil from the pan then break the bark into pieces and serve.

http://www.mrfood.com/Candy/Almond-Marble-Bark-2076

Hot Vanilla Malted

(Courtesy of Claire Robinson)

Ingredients:
4 c. whole milk
1 vanilla bean, seed scraped
2/3 c. malted milk powder
1/4 c. packed light brown sugar
Ground cinnamon, for garnish

Directions:
Bring the milk and vanilla seeds to a simmer in a heavy medium saucepan.  Add the malted milk powder and brown sugar to the hot milk, whisking until dissolved.  Remove 1 c. milk mixture and puree in a blender about 2 minutes.  Divide the milk among 4 mugs and top with the pureed milk and sprinkle with a sprinkle of the cinnamon.

Note~ Can add a little light rum for adults.

Spicy Ranch Pretzels

Ingredients:
24 oz. pretzels
1 c. vegetable oil
1 envelope dry ranch dressing mix
1 tsp. garlic salt
1/2 tsp. ground cayenne pepper

Directions:
In a large bowl combine oil, ranch, garlic salt and cayenne pepper.  Add pretzels and stir to coat all pretzels. Divide onto 2 sheet pans and bake at 200 degrees for 1 1/4 to 1 1/2 hours, stirring every 20 minutes.  

Pizza Fries

(Courtesy of Prego)

Ingredients:
1 bag (2 lbs.) frozen french fries
1 c. Italian tomato pizza or spaghetti sauce
1 1/2 c. shredded mozzarella cheese (6 oz.) 
Sliced pepperoni, diced (optional)

Directions:
Prepare the french fries according to the package directions.  Remove from the oven.  Pour the sauce over the fries.

Top with the cheese and pepperoni, if desired.

Bake for 5 minutes or until the cheese melts.

Roasted Red Pepper Hummus

(Courtesy of Mr Food)

Ingredients:
2 cans (15 oz. each) garbanzo beans (chickpeas), rinsed and drained, with 1/3 c. liquid reserved
1 jar (12 oz.) roasted red peppers, drained
3 garlic cloves
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. salt

Directions:
In a food processor, combine all ingredients, including reserved garbanzo bean liquid.  Process until mixture is smooth and no lumps remain, scraping down sides of bowl as needed.

Serve immediately, or cover and chill until ready to serve.

http://www.mrfood.com/Appetizers/Roasted-Red-Pepper-Hummus-from-Mr-Food

Bacon Cheeseburger Soup

(Courtesy of Paula Deen)

Ingredients:
10 slices bacon, cut into 1/2 inch pieces
2 lbs. ground chuck or ground turkey
1 onion, chopped
2 tsp. minced garlic
1 box (32 oz.) low-sodium chicken broth
1 can (14 1/2 oz.) petite diced tomatoes
1 can (10 3/4 oz.) can cheddar cheese soup
1/4 c. dill pickle relish
2 Tbsp. Worcestershire sauce
French-friend onions, optional
Shredded cheese, optional

Directions:
In a large Dutch oven, cook bacon until crisp; remove from pan and drain on paper towels.

Add ground chuck, onion and garlic; cook for 6-8 minutes, or until beef is browned and crumbly.  Drain well.

Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce.

Cook for 10-15 minutes, or until soup is heated through.  Garnish with French-fried onions and shredded cheese if desired.

Blue Slime Sipper

(Courtesy of Better Homes and Gardens)

Ingredients:
1 pkg. (6 oz.) blueberry-flavored gelatin
3 c. lemonade, chilled
3 c. lemon-lime soda, chilled
2 c. boiling water
4 c. cold water

Directions:
In a large mixing bowl, combine gelatin and 2 c. boiling water; stir until dissolved.  Stir in 4 c. cold water.  Cover and chill at least 4 hours.  Gelatin will be partially set.

To serve, stir gelatin with a large spoon, fork or wire whisk until gelatin is broken into small pieces.  Place 1/4 c. of the lemonade in a large, clear glass or plastic tumbler.  Add 1/2 c. gelatin to the lemonade, then add 1/4 c. lemon-lime soda.

Stir gently and serve.

Note~ This makes 12 servings.  You can use lemon flavored alcohol to replace all or some of the lemonade. Example, can you 1 c. Bacardi Limon and 2 c. lemonade  to substitute the 3 c. lemonade.  Use as much alcohol as you would like.

Mashed-Potato Stuffed Chicken

(Courtesy of Rachel Ray)

Ingredients:
2 baking potatoes (about 8 oz. each), peeled and cut into 1-inch chunks
1/4 c. milk
4 Tbsp. butter
Grated peel and juice of 1 lemon
Salt and pepper
4 bone-in chicken breast halves (about 3 1/2 lbs. total)
1 Tbsp. extra-virgin olive oil
2 Tbsp. chopped flat-leaf parsley

Directions:
Preheat the oven to 400 degrees.  In a medium saucepan, bring the potatoes and enough cold water to cover to a boil.  Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes.  Drain, then return the potatoes to the pot.  Add the milk, butter and lemon peel and mash until smooth.  Season with salt and pepper.  Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.

Run your fingers under the skin of each chicken breast to separate it from the meat.  Place 1/4 of the potatoes until the skin of each breast, gently pressing to evenly distribute.  Place the stuffed chicken in a roasting pan.  Drizzle with the olive oil and season with salt and pepper.  Bake until tender and the juices run clear, about 40 minutes.

Transfer the chicken to a plate.  Stir the lemon juice, parsley and remaining 2 Tbsp. butter into the pan juices, scraping up any browned bits from the bottom.  Spoon the sauce over the chicken and serve.

Shrimp Scampi

(Courtesy of Family Circle)

Ingredients:
3 Tbsp. olive oil
3 Tbsp. unsalted butter
6 cloves garlic, peeled and finely chopped
3/4 lb. large shrimp, shelled and deveined
1/3 c. dry white wine
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. chopped flat-leaf parsley
3/4 lb. angel hair pasta

Directions:
Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat.  Add garlic and cook 1 minute. Add shrimp and cook 1 minute on each side.  Stir in wine, lemon juice, salt and pepper; cook 2 minutes.  Stir in parsley and remove from the heat.

While shrimp is cooking prepare pasta following package directions.  Reserve 1/2 c. of the cooking liquid and drain.

Add pasta to the shrimp in skillet and toss to coat.  Stir in cooking liquid and remaining tablespoon each of the oil and butter.  Stir until pasta is coated and butter is melted.  Serve immediately.

Chicken-Fried Chicken

(Courtesy of Bobby Deen)

Ingredients:
1 1/2 c. all-purpose flour
2 tsp. house seasoning (see below)
8 (4 oz. each) boneless, skinless chicken breasts, pounded flat
1 1/2 c. low-fat buttermilk
3 Tbsp. olive oil
1 1/2 tsp. cornstarch
1 can (14 oz.) reduced-sodium chicken broth
1/4 c. sliced Vidalia onion
1/2 c. reduced-fat 1% milk
1/4 tsp. freshly ground black pepper
2 green onions, chopped

Directions:
Preheat oven to 250 degrees.  Spray a baking sheet with nonstick cooking spray.

Mix together the flour and 1 tsp. house seasoning in a small bowl.  Sprinkle the chicken with the remaining 1 tsp. house seasoning.  Pour the buttermilk into a shallow dish.  Dredge the chicken in the buttermilk, followed by the flour.

Heat 2 Tbsp. of the oil in a heavy nonstick skillet over medium-high heat.  Add half of the chicken breasts to the hot oil and cook until both sides are browned, about 3 minutes per side, and then transfer to the baking sheet.  Repeat with the remaining chicken breasts.  Transfer the baking sheet to the oven and bake until the chicken is cooked through, about 10 minutes.

Whisk together the cornstarch and 1/4 c. chicken broth until dissolved.  Set aside.

To make the gravy, add the remaining 1 Tbsp. oil to the same skillet and heat over medium heat.  Add the onions and saute until translucent, about 2 minutes.

Add the remaining chicken broth, scrap the pan drippings with a wooden spoon, raise the heat to medium-high and cook until the mixture begins to bubble, about 2 minutes.  Stir in the dissolved cornstarch to incorporate.  Bring to a simmer and continue to cook until the mixture thickens, 4-5 minutes.  Stir in the milk and black pepper and continue cooking over medium-high heat until thickened, 5 minutes longer.

Remove the chicken from the oven and top each piece with 4 tsp. gravy.  Sprinkle with the chopped green onions.

House Seasoning:
Mix together 1 c. kosher salt, 1/4 c. garlic powder and 1/4 c. ground black pepper

Broccoli-Stuffed Shells

(Courtesy of 25 Years of Favorite Brand Name One Dish)

Ingredients:
1 Tbsp. butter or margarine
1/4 c. chopped onion
1 c. ricotta cheese
1 egg
2 c. chopped cooked broccoli or 1 pkg. (10 oz.) frozen chopped broccoli, thawed and well-drained
1 c. (4 oz.) shredded Monterey Jack cheese
20 jumbo pasta shells
1 can (28 oz.) crushed tomatoes in puree
1 pkg. (1 oz.) ranch salad dressing and seasoning mix
1/4 c. grated Parmesan cheese

Directions:
Preheat oven to 350 degrees.  In a small skillet, melt butter over medium heat.  Add onion; cook until onion is tender but not browned.  Remove from heat; cool.  In a large bowl, stir ricotta cheese and egg until well blended.  Add broccoli and Monterey Jack cheese; mix well.  In a large pot of boiling water, cook pasta shells 8-10 minutes or just until tender; drain.  Rinse under cold running water; drain again.  Stuff each shell with about 2 Tbsp. broccoli-cheese mixture.

In a medium bowl, combine tomatoes, sauteed onion and ranch mix; mix well.  Pour one third of the tomato mixture into a 9x13 baking dish.  Arrange filled shells in dish.  Spoon remaining tomato mixture over top.  Sprinkle with Parmesan cheese.  Bake, covered, until hot and bubbly, about 30 minutes.

Quick Cajun Jambalaya and Cajun Garlic Bread

(Courtesy of 25 Years of Favorite Brand Name One Dish)

Ingredients:
3 Tbsp. butter
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
12 slices ham, cut into 1/2 inch strips
12 large raw shrimp, peeled and deveined
1 can (28 oz.) crushed tomatoes, undrained
2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
1/4 tsp. hot pepper sauce
6 c. cooked white rice

Directions:
Heat butter in a large saucepan over medium-high heat; cook onion and bell peppers until soft, about 5 minutes.  Add ham and shrimp; cook until shrimp turn pink, about 3 minutes.  Add tomatoes with liquid, seasonings and rice; cook 5 minutes or until heated through.  

Cajun Garlic Bread
Ingredients:
1/4 tsp. garlic powder
1/8 tsp. ground red pepper
1/8 tsp. dried oregano or basil leaves
2 Tbsp. butter, melted
1 loaf French bread, cut lengthwise into halves

Directions:
Preheat oven to 350 degrees.  Stir garlic powder, red pepper and oregano into butter in a small bowl.  Drizzle butter mixture over cut sides of bread.  Reassemble loaf.  Wrap in foil.  Bake 10 minutes.

Pizza for Breakfast

(Courtesy of 25 Years of Favorite Brand Name One Dish)

Ingredients:
1 pkg. (6 1/2 oz.) pizza crust mix
1 lb. ground sausage
1 c. diced fresh or drained canned tomatoes
8 oz. fresh mushrooms, sliced
1 1/2 c. (6 oz.) shredded mozzarella cheese, divided
1 1/2 c. (6 oz.) shredded sharp Cheddar cheese, divided
4 eggs
Salt and pepper to taste
Salsa, optional

Directions:
Preheat oven to 350 degrees.  Prepare crust mix according to package directions.  

Spread pizza dough into a greased 9x13 baking dish, making sure dough evenly covers bottom and 2 inches up sides of the dish.  

Crumble and cook sausage in a medium skillet until browned; drain well on paper towels.  Top crust with sausage, tomatoes, mushrooms, 1 c. mozzarella cheese and 1 c. Cheddare cheese.  

Bake 8-10 minutes or until crust is golden brown at edges.  Remove from oven.  Whisk eggs, salt and pepper in a small bowl; pour over pizza.  Return to the oven; bake 7-9 minutes more or until eggs are set.  Immediately sprinkle with remaining cheeses.  Serve hot with salsa, if desired.  Refrigerate leftovers.

Note~ Refrigerated crescent roll dough may be used instead of pizza crust mix.  Seal edges together and stretch to fit baking dish.

Cheesy Ham N Rice Soup

(Courtesy of Taste of Home)

Ingredients:
4 celery ribs, chopped
1 large onion, chopped
1/4 c. butter or margarine
4 medium carrots, shredded
1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 c. half-and-half cream
8 oz. processed cheese (Velveeta), cubed
4 c. cooked wild rice
3 c. cubed fully cooked ham
2 2/3 c. cooked brown rice
3 Tbsp. chicken bouillon granules
8 c. water
Slivered almonds, optional

Directions:
In a saucepan, saute celery and onion in butter until tender.  Add carrots; cook and stir 1-2 minutes.  In a large kettle or Dutch oven, combine the flour, salt and pepper.  Gradually stir in cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in cheese until melted.  Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water.  Return to a boil.  Sprinkle with almonds if desired.

Pizza Rolls

(Courtesy of Taste of Home)

Ingredients:
4 c. (16 oz.) shredded pizza cheese blend or mozzarella cheese
1 lb. bulk Italian sausage, cooked and drained
2 pkgs. (3 oz. each) sliced pepperoni, chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
2 jars (14 oz. each) pizza sauce
32 egg roll wrappers
Vegetable oil for frying
Additional pizza sauce for dipping, warmed, optional

Directions:
In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion.  Stir in the pizza sauce until combined.  Place about 1/4 c. filling in the center of each egg roll wrapper.  Fold bottom corner over filling; fold sides toward center over filling.  Moisten remaining corner with water and roll up tightly to seal. 

In an electric skillet, heat 1 oil to 375 degrees.  Fry pizza rolls for 1-2 minutes on each side or until golden brown.  Drain on paper towels.  Serve with additional pizza sauce if desired.

Crunchy Cheese Toasts

(Courtesy of Taste of Home)

Ingredients:
1 loaf (1 lb.) French bread
1/2 c. olive or vegetable oil
1 tsp. dried thyme
1/4-1/2 tsp. cayenne pepper
2 c. (8 oz.) shredded Mexican cheese blend or cheddar cheese

Directions:
Cut French bread into 54 slices, about 1/4 inch thick.  Place on ungreased baking sheets.  In a small bowl, whisk the oil, thyme and cayenne until blended.  Brush over bread slices.  Sprinkle with cheese.  Bake at 300 degrees for 12-15 minutes or until bread is golden brown and the cheese is bubbly.  Serve warm.

Garlic-Cheese Chicken Wings

(Courtesy of Taste of Home)

Ingredients:
2 large whole garlic bulbs
1 Tbsp. plus 1/2 c. olive or vegetable oil, divided
1/2 c. butter or margarine, melted
1 tsp. hot pepper sauce
1 1/2 c. seasoned bread crumbs
3/4 c. grated Parmesan cheese
3/4 c. grated Romano cheese
1/2 tsp. pepper
15 whole chicken wings or 3 lbs. chicken wing sections

Directions:
Remove papery outer skin from garlic (no not peel or separate cloves).  Cut top off garlic bulbs.  Brush with 1 Tbsp. oil.  Wrap each bulb in heavy-duty foil.  Bake at 425 degrees for 30-35 minutes or until softened.  Cool for 10-15 minutes.

Squeeze softened garlic into a blender or food processor.  Add butter, hot pepper sauce and remaining oil; cover and process until smooth.  Pour into a shallow bowl.  In another shallow bowl, combine the bread crumbs, cheeses and pepper.

Cut chicken wings (if using whole chicken wings) into 3 sections; discard wing tip section.  

Dip chicken wings into the garlic mixture, then coat with crumb mixture.  Place on a greased rack in a 15x10 baking pan; drizzle with any remaining garlic mixture.  Bake, uncovered, at 350 degrees for 50-55 minutes or until chicken juices run clear.

Beef and Broccoli Lo Mein

(Courtesy of Family Circle)

Ingredients:
1 c. reduced-sodium beef broth
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. ketchup
1 Tbsp. rice vinegar
1 Tbsp. cornstarch
1/4 tsp. red pepper flakes
1 large head broccoli, cut into florets
1/2 lb. whole-grain linguine 
2 Tbsp. vegetable oil
1/2 lb. flank steak, sliced into 1/4 inch thick slices
1 large green bell pepper, cored, seeded and thinly sliced
1 can (8 oz.) chopped water chestnuts, drained

Directions:
In a small bowl, whisk broth, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes.  Set aside.

Bring a large pot of water to a boil.  Lightly salt and add broccoli.  Bring back to a boil and cook for 3 minutes.  Scoop out broccoli with a slotted spoon and reserve.  In same pot, cook pasta for 6 minutes; drain and set aside.

In a large nonstick skillet, heat oil over medium-high heat.  Add steak and pepper and stir fry for 3 minutes.  Stir in sauce and simmer for 1 minute until thickened.  Add broccoli and water chestnuts; cook 2 minutes.  Toss with pasta and serve immediately.

Chicken Noodle Soup

(Courtesy of Family Circle)

Ingredients:
1 roaster chicken, about 6 lbs., giblets removed
6 carrots
4 celery ribs
2 medium-size onion
6 cloves garlic
1 Tbsp. salt
1 Tbsp. fresh dill, chopped
1 Tbsp. olive oil
1/2 tsp. black pepper
1 bag (12 oz.) wide egg noodles

Directions:
Place chicken in a large stockpot (8 qts.).  Peel carrots and cut into thirds.  Trim 2 celery ribs and cut into thirds.  Peel and quarter one onion.  Peel garlic; cut 3 cloves in half.  Add prepped vegetables to pot.  Add enough cold water to cover, about 2 1/2 quarts.  Stir in 1 tsp. each of the salt and dill.  Bring to a boil over high heat and simmer for 1 1/2 hours, occasionally skimming foam from the top.

Meanwhile, prepare remaining vegetables: peel and slice carrots and celery ribs, chop onion and slice garlic.

Carefully remove chicken from pot and let cool.  Strain broth into a large bowl; discard vegetables.  Remove fat from top of broth.  Once chicken has cooled, remove meat and chop into bite-size pieces.  Discard skin and bones.

Heat oil in soup pot over medium heat.  Add carrots, celery and onion; cook 3 minutes.  Add garlic; cook 1 minute.  Add remaining 2 tsp. each salt and dill and the pepper.  Add broth; simmer 6 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add noodles and cook for 6 minutes.

Once vegetables are tender, stir in chicken.  Save half of soup (8 cups) and noodles for another meal.  Stir remaining noodles into soup pot and serve immediately.