Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 loaf (1 lb.) frozen bread dough, thawed 2 Tbsp. butter or margarine, softened 8 oz. thinly sliced deli ham 1/2 c. shredded Swiss cheese 5 oz. thinly sliced deli chicken Directions: On a lightly floured surface, roll dough into a 10x8 inch rectangle; spread with butter. Top with ham, cheese and chicken. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 20 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Refrigerate leftovers.
(Courtesy of Quick Cooking) Ingredients: 1 lb. ground beef 1 medium onion, thinly sliced 1 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. salt 1/8 tsp. pepper 1 can (4 oz.) whole green chilies, drained and halved 4 slices Colby-Monterey Jack cheese 1/2 c. salsa 2 Tbsp. ketchup 4 sandwich buns, split Sour cream Directions: Shape beef into 4 patties. In a skillet over medium heat, brown patties on both sides. Top each with onion, chili powder, cumin, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until meat is no longer pink. Top each patty with chilies and a slice of cheese. Cover and cook 3 minutes longer or until cheese is melted. In a small bowl, combine salsa and ketchup. Place burgers on buns; serve with salsa mixture and sour cream.
Ingredients: 1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes 1/2 tsp. salt 1/4 tsp. pepper 1 Tbsp. olive oil 6 green onions, thinly sliced 1 garlic clove, minced 2 Tbsp. cornstarch 1 1/2 c. chicken stock 3/4 c. light coconut milk 1 Tbsp. lime juice 1 tsp. red curry paste 1 tsp. reduced-sodium soy sauce 2 c. cooked brown rice 1/4 c. finely shredded unsweetened coconut Directions: Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until the outside surface of the chicken is no longer pink. Add green onions and garlic; cook 1 minute longer. In a bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered 5-6 minutes or until sauce is slightly thickened. Serve with rice; top with coconut.
(Courtesy of Pampered Chef) Ingredients: 12 eggs 1/2 c. mayonnaise 1 Tbsp. yellow mustard 1 tsp. white vinegar Salt and coarsely ground black pepper, to taste Directions: Place eggs in a large stockpot and cover by about 1 inch of cold water. Quickly bring the water just to a boil. Remove the pot from the heat, cover and let stand, covered, for 20 minutes. Immediately run cold water over eggs and place them in an ice bath until completely cooled. Remove shells. Cut eggs in half lengthwise. Carefully remove yolks to a large mixing bowl; set whites aside. Mash yolks. Stir in mayonnaise, mustard and vinegar; mix until well blended. Season to taste with salt and pepper. Pipe yolk mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend.
Ingredients: 1 refrigerated pie crust (from a 15 oz. box), soften as directed on box 1 pkg. (3 oz.) cream cheese, softened 1 whole egg 1 egg yolk 1/4 c. chopped green onions (4 medium) 3 oz. shredded Swiss cheese (about 2/3 c.) 8 slices precooked bacon, chopped (about 1/2 c.) Additional finely chopped green onions, if desired Directions: Heat oven to 425 degrees. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on a work surface. Using a 2 1/2 inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 c. onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 tsp. each). Top each evenly with Swiss cheese and bacon. Bake 9-11 minutes or until edges are light golden brown. Cook 5 minutes; remove cups from pan. Garnish each with additional onions.
Ingredients: 1/2 c. butter-flavored shortening 1 c. sugar 2 eggs 1 tsp. vanilla extract 2 c. all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 c. (8 oz.) sour cream 1 3/4- 2 c. chopped peeled tart apples TOPPING: 3/4 c. packed brown sugar 1 tsp. ground cinnamon 2 Tbsp. cold butter or margarine 1/2 c. chopped walnuts Directions: In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to 2 greased 8 inch square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.
Ingredients: Olive oil no-stick cooking spray 3 Tbsp. light olive oil 1 Tbsp. chopped fresh rosemary 1/2 tsp. garlic powder 1/2 c. chopped onion Salt and pepper, to taste 2 lbs. potatoes, cut in half or fourths Directions: Preheat oven to 425 degrees. Coat a baking sheet with no-stick cooking spray. Stir together oil, rosemary, garlic powder, onion, salt and pepper in a large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan. Bake 30-35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.
Ingredients: 3 c. corn chex cereal 3 c. rice chex cereal 3 c. wheat chex cereal 1 c. mixed nuts 1 c. bite-size pretzels 1 c. garlic-flavored bite-size bagel chips or regular-size bagel chips, broken into 1 inch pieces 6 Tbsp. butter or margarine 2 Tbsp. Worcestershire sauce 1 1/2 tsp. seasoned salt 3/4 tsp. garlic powder 1/2 tsp. onion powder Directions: In a large microwaveable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In a small microwaveable bowl, microwave butter, uncovered, on high for about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave, uncovered, on high 5-6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels; cool. Store in an airtight container.
Ingredients: 1 can (14 oz.) sweetened condensed mil 1 1/2 c. half-and-half 3/4 c. red cream soda (such as Big Red) or regular cream soda 1/2 c. whipping cream 1 c. frozen strawberries, thawed and mashed Directions: Whisk the condensed milk, half-and-half, cream soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.
Ingredients: 3 c. finely crushed pretzels 2/3 c. sugar 1 1/4 c. cold butter, cubed 1 can (14 oz.) sweetened condensed milk 1/4 c. lime juice 1 Tbsp. grated lime peel 1 1/2 c. whipped topping 7 c. assorted fresh fruit, such as sliced plums Directions: Preheat oven to 375 degrees. In a large bowl, mix crushed pretzels and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a 14 inch pizza pan. Bake 8-10 minutes or until set. Cool on a wire rack; refrigerate 30 minutes. In a large bowl, mix milk, lime juice and lime peel. Fold in whipped topping; spread over crust. Refrigerate until cold. Just before serving, top with fruit.
Ingredients: 2 medium carrots, cut into 1 inch pieces 1 medium onion, cut into 1 inch pieces 2 garlic cloves, minced 2 tsp. olive oil 1 tsp. dried parsley flakes 1 tsp. pepper 3/4 tsp. salt 1/2 tsp. dried oregano 1/2 tsp. rubbed sage 1/2 tsp. chili powder 1 broiler/fryer chicken (4-5 lbs.) Directions: Place carrots and onion in a 6 quart slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken in slow cooker over vegetables, breast side up; sprinkle with seasoning mixture. Cook, covered, on low for 4-5 hours (a thermometer inserted in the thigh should read at least 170 degrees). Remove chicken from slow cooker; tent with foil. Let chicken stand 15 minutes before carving.
Ingredients: 4 3/4- 5 1/4 c. all-purpose flour 2 Tbsp. sugar 1 envelope (1/4 oz.) quick-rise yeast 1 1/2 tsp. salt 1 tsp. caraway seeds 1 c. milk 1/2 c. beer or nonalcoholic beer 2 Tbsp. canola oil 2 eggs, lightly beaten 1 c. (4 oz.) shredded Gouda cheese Coarse salt Directions: In a large bowl, combine 2 c. flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120-130 degrees; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20 inch rope. Cover and let rest 10 minutes longer. Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350 degrees for 15 minutes. Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm.
Ingredients: 1 bunch fresh milk, stems discarded 2 limes, each cut into 8 wedges 1/2 c. sugar 1 c. pineapple juice 1 c. canned crushed pineapple 1 c. light rum 4 c. ice cubes 1 c. club soda Directions: In each of 8 highball glasses, crush together 1/8 of the mint leaves, 2 lime wedges and 1 Tbsp. sugar. Stir in 2 Tbsp. pineapple juice, 2 Tbsp. crushed pineapple and 2 Tbsp. rum until the sugar is dissolved. Add 1/2 c. ice cubes and a splash of club soda into each glass.
Ingredients: 6 Tbsp. coarsely chopped macadamia nuts 1 (9 inch) baked pastry shell 1 can (6 oz.) frozen limeade concentrate, thawed 1 pkg. (4 serving size) vanilla instant pudding and pie filling mix 2 pkgs. (8 oz. each) cream cheese, softened 3/4 c. powdered sugar 3 medium kiwifruit, peeled, halved lengthwise and sliced 1 carton (6 oz.) lime yogurt 1 1/2 c. frozen whipped topping, thawed Directions: Sprinkle 2 Tbsp. of the nuts in the pastry shell. Whisk together limeade concentrate and pudding mix. In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in sugar. Add limeade mixture; beat well. Transfer 3/4 c. to another bowl; set aside. Spoon remaining limeade mixture into pastry shell. Top with 2 of the kiwifruit. Beat yogurt into the 3/4 c. cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill for 8-24 hours. Garnish with remaining kiwifruit and nuts.
Ingredients: 1/2 lb. ground beef 4 Tbsp. butter, divided 3/4 c. chopped onion 3/4 c. shredded carrots 3/4 c. diced celery 1 tsp. dried basil 1 tsp. dried parsley flakes 1 3/4 lbs. (about 4 c.) cubed peeled potatoes 3 c. chicken broth 1/4 c. all-purpose flour 1 pkg. (16 oz.) Velveeta cheese, cubed 1 1/2 c. milk 3/4 tsp. salt 1/4-1/2 tsp. pepper 1/4 c. sour cream Directions: In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In the same saucepan, melt 1 Tbsp. butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
Ingredients: 3 c. ginger ale 3 c. pineapple juice 1 c. Malibu rum Fresh pineapple chunks Directions: Mix together ginger ale, pineapple juice and rum over ice. Serve with skewers of pineapple chunks as a garnish.
Ingredients: 1 lb. lean ground beef 1 vidalia onion, diced 2 garlic cloves, minced 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 c. low-fat milk 2 1/2 c. chicken stock or broth 2 c. elbow macaroni 1 c. shredded colby jack cheese 1 c. shredded sharp cheddar cheese 5 slices american cheese, cut into small pieces Directions: In a large skillet over medium-high heat, brown the ground beef until completely cooked and no longer pink. Transfer to a bowl using a slotted spoon and drain off all but 2 Tbsp. of the fat. Add the onion to the pan and saute until softened. Add the garlic and cook for 1 minute. Stir in the salt, pepper and garlic powder. Return the beef to the pan. Stir in the milk, chicken stock and macaroni. Bring the mixture to a boil and then turn the heat to low. Cover and simmer for 10 minutes or until the macaroni is tender. Remove from the heat and stir in the cheeses until melted. Serve immediately.
Ingredients: 1 1/2 lb. ground chicken 1 Tbsp. olive oil 1 bottle (12 oz.) Buffalo wing sauce 1 1/2 c. meatless spaghetti sauce 1 carton (15 oz.) ricotta cheese 2 c. shredded part-skim mozzarella cheese 9 no-cook lasagna noodles 2 medium sweet red peppers, chopped 1/2 c. crumbled blue cheese or feta cheese Chopped celery and additional blue cheese, optional Directions: In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses. Spread 1 c. sauce onto the bottom of a 6 quart slow cooker. Layer with 3 noodles (breaking noodles to fit), 1 c. sauce, 1/3 of the peppers and 1/3 of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese. Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
Ingredients: 1 Tbsp. canola oil 7 oz. smoked turkey kielbasa, cut into 1/4 inch slices 1 medium onion, halved and sliced 1/2 c. sliced baby portobello mushrooms 2 garlic cloves, minced 1/2 c. reduced-sodium chicken broth 3/4 tsp. garlic and herb seasoning blend (Mrs. Dash) 1 can (15 oz.) no-salt-added black beans, rinsed and drained 1 pkg. (8.8 oz.) ready-to-serve brown rice 1 c. frozen corn 1/2 c. chopped roasted sweet red peppers 4 tsp. minced fresh cilantro Directions: In a large skillet, heat oil over medium-high heat. Add kielbasa, onion and mushrooms; cook and stir 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add broth and seasoning blend, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. Stir in remaining ingredients; heat through.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 c. grated Parmesan cheese 1/2 c. Caesar dressing 1 c. chopped romaine lettuce 1/2 c. croutons Directions: Beat cream cheese, Parmesan cheese and dressing with an electric mixer on medium speed until well blended. Spread onto bottom of 9 inch pie plate; top with lettuce and croutons. Serve with assorted crackers.
Ingredients: 1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces 1/8 tsp. salt 1/8 tsp. pepper 2 Tbsp. olive oil, divided 1 c. uncooked long grain rice 1 can (15 oz.) black beans, rinsed and drained 1 can (14 1/2 oz.) diced tomatoes,drained 1 tsp. ground cumin 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. chili powder 2 1/2 c. reduced-sodium chicken broth 1 c. shredded Mexican cheese blend 1 medium tomato, chopped 3 green onions, chopped Directions: Toss chicken with salt and pepper. In a large skillet, heat 1 Tbsp. oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
Ingredients: 1 Tbsp. olive oil 1/2 c. white onion, diced 1 jalapeno, seeded and diced 12 oz. white american cheese, cubed or shredded 4 oz. pepper jack cheese, shredded 2/3 c. half-and-half or milk 1 can (15 oz.) diced tomatoes with green chilies, drained 2 c. fresh spinach, chopped 1/2 c. fresh cilantro, chopped Directions: In a large skillet, heat oil over medium heat. Add the onion and jalapeno; saute until tender. Add the cheese and half-and-half and continue stirring until melted. Add the canned tomatoes, spinach and cilantro; stir well. Transfer to a serving dish and serve with tortilla chips.
Ingredients: 1 large package cook and serve vanilla pudding 1 large package strawberry gelatin 2 c. water 1 tub (16 oz.) frozen whipped topping 1/2 bag miniature marshmallows 1 container fresh strawberries, cut into bite-size pieces
Directions: Pour dry pudding packet and gelatin packet into a small pan and add water; stir well over medium heat and bring to a boil. Remove from the heat and pour into a large mixing bowl. Refrigerate until it thickens (1-2 hours).
Using a mixer or a whisk, whip the gelatin mixture until it is creamy and there are very few lumps remaining. Add the whipped topping and mix lightly. Lightly fold in the marshmallows and strawberries (save a few of each for garnish). Pour into a serving dish and garnish with reserved marshmallows and strawberries. Cover and refrigerate at least 1 hour or until ready to serve.
Note~ Can substitute raspberry gelatin and fresh raspberries in place of the strawberries if you prefer. You can also add chocolate chips for an added texture.
Ingredients: 1 c. cold butter, cut into cubes 2 c. sugar 2 eggs 1 tsp. vanilla extract 1 1/2 Tbsp. fresh lemon juice 1 Tbsp. lemon zest (may add extra zest for extra flavor) 3 c. flour 1 1/4 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt *May add a drop of yellow food coloring, if desired Sugar or white sparkling sugar
Directions: Preheat oven to 350 degrees.
In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice and lemon zest; stir to combine.
Stir in flour, baking powder, baking soda and salt; mix just until combined.
Drop dough onto a light colored baking sheet.
Bake for 9-11 minutes. Sprinkle with sugar or white sparkling sugar.
Ingredients: 1 2/3 c. (about 81/4 oz.) frozen corn, thawed 2 cans (2 1/4 oz. each) sliced ripe olives, drained 1 medium sweet red pepper, chopped 1 small onion, chopped 5 garlic cloves, minced 1/3 c. olive oil 1/4 c. lemon juice 3 Tbsp. cider vinegar 1 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. pepper 4 medium ripe avocados, peeled Tortilla chips
Directions: Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.
Ingredients: 1 large egg, beaten 1 lb. chicken tenderloins, chopped 1 small onion, chopped 1 Tbsp. olive oil 2 garlic cloves, minced 2 c. cooked jasmine or long grain rice 1 can (15 oz.) black beans, rinsed and drained 1 can (11 oz.) Mexicorn, drained 1 jar (7 oz.) roasted sweet red peppers, drained and sliced 1 jar (8 oz.) taco sauce 2 green onions, chopped 1/4 c. minced fresh cilantro
Directions: In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.
Ingredients: 1/3 c. all-purpose flour 1 tsp. garlic powder 1 lb. boneless skinless chicken breasts 3/4 tsp. salt, divided 1/2 tsp. pepper 2 Tbsp. olive oil 1 can (14 1/2 oz.) reduced-sodium chicken broth 1 1/4 c. uncooked whole wheat orzo pasta 2 c. chopped fresh spinach 1 c. grape tomatoes 3 Tbsp. lemon juice 2 Tbsp. minced fresh basil Lemon wedges, optional
Directions: In a shallow bowl, mix flour and garlic powder. Cut chicken into 1 1/2 inch pieces; pound each with a meat mallet to 1/4 inch thickness. Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess.
In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean.
In the same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
