Sunday, December 27, 2009

Snow Flakes

1 cup butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 cup white sugar
1 egg yolk
1 tsp. vanilla extract
1 1/2 tsp. orange zest
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. ground cinnamon

1. Preheat the oven to 350.
2. In a medium bowl cream together butter, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press and form cookies on ungreased cookie sheet.
3. Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheet and cool on wire racks.

Can split dough and add food coloring to make different colors or add different colored sprinkles prior to baking.

Saturday, December 5, 2009

Orange Julius

6 oz frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla
12 ice cubes

1. Combine ingredients, except cubes in blender.
2. Blend 1-2 minutes, adding ice cubes one at a time until smooth.

Speedy Pork Fried Rice

1 1/2 lbs pork tenderloin
2 TBSP Asian Seasoning Mix
1/2 tsp salt
1 can (14.5 oz) chicken broth
2 TBSP vegetable oil
3 medium carrots peeled and diced
1/2 medium red bell pepper, diced
3 garlic cloves, pressed
2 cups uncooked instant white rice
1 cup frozen peas, thawed
2 TBSP soy sauce *we didn't use this much because it had to much soy sauce taste*
2 green onions, thinly sliced, divided

1. Trim fat and silver skin from pork.  Slice pork lengthwise into four strips; thinly slice strips crosswise.  Combine pork, seasonings mix and salt into bowl; mix well.  Poor broth into (2-cup) Easy Read Measuring cup; add enough water to measure 2 cups.  Set aside.

2. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering.  Add half of the pork to skillet.  cook undisturbed 3-4 minutes or until browned.  Cook and stir an additional 2-3 minutes or until browned on both sides.  Remove pork from skillet; keep warm.  Repeat with remaining pork.

3. Add carrots and bell pepper to skillet.  Cook 3-4 minutes or until crisp tender.  Add pressed garlic; cook 10-20 seconds or until fragrant.  Add broth mixture; bring to a boil.  Stir in rice; remove skillet from heat.  Cover and let stand 5 minutes.  Uncover; cook rice mixture over medium-high heat 5-7 minutes, stirring occasionally, until liquid is absorbed and grains can be separated easily.  Remove skillet from heat.  Stir in pork, peas, soy sauce and white parts of onions.  Garnish with onion tops.

Pronto Pasta & Sausage Skillet

1 medium onion
1 medium green bell pepper
3 links italian sausage (12 oz) *we used the cheese filled kind*
2 garlic cloves, pressed
1/4 tsp crushed red pepper flakes *if your a wimp like me and don't like it to hot I just used a dash of it*
3 1/2 cups uncooked penne pasta
3 1/2 cubs water
1 jar (26 oz) spaghetti or marinara sauce
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 oz cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 oz parmesan cheese, grated (1/4 cup) divided
1 Tbsp chopped fresh parsley


1. Dice onion and bell pepper.  Remove casings from sausage.  Cut in half lengthwise, then cut crosswise into 1/2 in nuggets.  Place sausage into skillet.  Cook over medium heat 6-8 mins or until golden grown.

2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until vegetables are tender.  Add pressed garlic and pepper flakes; cook 10-20 seconds or until fragrant.  Stir in pasta, water, sauce, salt and black pepper.  Bring to a simmer; cover and cook 14-16 mins or until pasta is tender, stirring occasionally.

3. Remove skilled from heat.  Stir in cream cheese until incorporated.  Top with mozzarella and parmesan cheese.  Cover and let stand 2-3 minutes or until cheeses are melted.  Garnish with chopped parsley.

If desired, 12 oz 90% lean grown beef can be substituted for the sausage 

Thursday, October 15, 2009

Pizza Mummies


English muffins

  • Pizza sauce
  • Black olives
  • Scallions
  • Red or green pepper
  • Cheese sticks or slices

  1. Heat the oven to 350ยบ F. For
     each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).

  2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.

  3. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.

  4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

Jack Skellington Cupcakes


  • Batch of chocolate cupcakes
  • White buttercream frosting
  • 2 toothpicks
  • Tube of black decorator's icing
  1. Frost the cupcakes.
  2. For each cupcake, use the tip of a toothpick to lightly etch the outline of two large Jack Skellington eyes in the frosting.
  3. Slowly pipe black decorator's icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.
  4. Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing spooky touch, randomly top the mouth with a bunch of short icing barbs.

Brownie Dessert


1 pkg of brownies baked and cooled so you can touch them
1 large pkg of instant chocolate pudding mixed and ready to go
1 tub of cool whip (i believe its 12 oz)
candy crushed up (any kind works-toffee candy is yummy)

1. in a bowl/dish crumble 1/2 of the brownies in the bottom-kind of place evenly throughout the bottom so it's flat :)
2. scoop 1/2 of the chocolate pudding on top of the brownies and smooth it out so it's flat
3. sprinkle about 1/3 of the crushed candy on top of the pudding
4. spread 1/2 of the cool whip on top of the candy-spread evenly
5. crumble the remaining 1/2 of the brownies on top of the cool whip-place evenly again. If you have to you can kind of push them down if you're running out of room in the bowl.
6. scoop the remaining 1/2 of the chocolate pudding on top of the brownies and spread evenly.
7. sprinkle about 1/2 of the remaining candy on top of the chocolate pudding
8. spread the remaining 1/2 of the cool whip on top of the candy-spread evenly
9. sprinkle the remaining candy on top of the cool whip to make it look pretty! and you're done!

cover it with tin foil and let it cool in the fridge for 3 hours. once you've eaten some always put it back in the fridge-don't let it sit out on the counter for too long-everything will begin to melt! to serve it: 

(Recipe from Kelsey Ellis)

Friday, July 24, 2009

Wendy's Chili

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper
1. In a frying pan, brown the ground beef; drain.
2. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot;
3. let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Italian Cream Soda

1 cup club soda
1/4 cup half and half
1/4 cup any flavored syrup
Whipped cream

1. Fill 20 oz cup half full of ice.
2. Add syrup.
3. Add club soda.
4. Add half and half. Stir.
4. Serve topped with whipped cream.

Thursday, July 23, 2009

Chicken Parmigiana


3 eggs, beaten
6 ounces dry Italian bread crumbs
6 boneless skinless chicken breast halves
36 oz. spaghetti sauce
6 ounces shredded mozzarella
¾ cup grated parmesan
angel hair pasta

1. Preheat oven to 350°. Lightly grease a 9x13 inch baking dish.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken in the prepared baking dish and bake in the preheated oven for 40 minutes, or until no longer pink and the juices run clear.
3. Pour ½ of the spaghetti sauce into a 15x10 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and parmesan cheeses on top and return to the preheated oven for 20 minutes.

Serve over angel hair pasta.
Best to use chicken breasts that are thin.

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

1. Add dry ingredients to mug, and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well..
4. Add the chocolate chips (if using) and vanilla extract, and mix again.
5. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(The cake will rise over the top of the mug, but don't be alarmed!)
6. Allow to cool a little, and tip out onto a plate if desired.

Rice Krispie Treats

1/4 cup light margarine
4 cups miniature marshmallows
6 cups Rice Krispies Cereal
1.In a large saucepan, melt the margarine on low heat.
2.When margarine is melted, add the marshmallows and stir until they are all melted.
3.Remove from heat and stir in Rice Krispies.
4.Pat the mixture into a greased 9 by 13 inch baking dish.
5.Cool and cut into squares.

Serves 16

Creamy Fruit Dip

4 ounces light cream cheese (half of an 8 oz block)
3 to 4 tablespoons nonfat milk
1 teaspoon vanilla
1 cup powdered sugar
Assorted fruit, cut into pieces
1.Soften up the cream cheese on the counter, or in the microwave for a few seconds.
2.Measure the milk into the cream cheese.
(use 4 tablespoons if you like it on the thinner side, use 3 tablespoons if you like your dip thicker.)
3. Add the vanilla and powdered sugar.
4.Beat everything together until it is smooth.
5.Serve it in a bowl surrounded by seasonal fruit.

Serves 6

Pico De Gallo

4 Firm Roma Tomatoes, diced
1 med sweet onion, diced approx. 4.5 oz
1 Jalapeno pepper or to taste
4 T cilantro diced or to taste or to taste
Juice of 2 Limes
1 tsp chopped garlic

1. Dice tomatoes and sweet onion
2.Remove some-none-or all of the seeds in the Jalapeno pepper depending on how hot you want it. Then dice it.
3.Remove leaves of Cilantro from stems and dice.
4.Add 1 tsp chopped garlic or to taste.
5.Mix gently and squeeze Lime Juice over top.
6.Mix gently and refrigerate for at least 2 hrs for flavors to blend.

Serves 10

Monday, July 20, 2009

Tater Tot Casserole

1 1/2 lbs. hamburger
1 small onion
1 cup rice
2 cans cream of chicken soup
1 1/2 cans water
1 can french cut green beans
frozen tater tots

1. Fry hamburger and onion over medium heat until brown. Drain fat and put in a large bowl.
2. Add cream of chicken soup, 1 1/2 cans water, rice, and green beans.
3. Grease 10 1/2 x 14 3/4 inch pan and add the mixture. Top with tater tots, (long side down), and bake at 350 for 35 minutes, or until tater tots are golden brown.

Orange Cashew Chicken Stir Fry

1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 TBS vegetable oil
2 TBS cornstarch

1/4 tsp. ground ginger
3/4 cup orange juice

1/4 cup honey
3 TBS soy sauce

1/4 - 1/2 cup salted cashews
Hot cooked rice

1. In a large skillet or wok, stir fry chicken, carrots, and celery in oil for 8-10 minutes or until juices run clear.

2. Reduce heat.
3. Combine cornstarch, ginger, orange juice, honey, and soy sauce until blended.
4. Stir into the chicken mixture.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Stir in cashews.

7. Serve over rice.

Sunday, July 19, 2009

Caribbean Chicken Salad

3 cups rotisserie chicken (cut into cubes)
1/4 cup Jamaican Jerk Seasoning Blend
2 TBS vegetable oil
8 cups bite-size pieces mixed salad greens
3 cups peeled and sliced fresh peaches
1 - 1/3 cup fruit-flavored vinaigrette (we used raspberry walnut)

1. Place chicken in bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
2. Toss salad greens and peaches into a large bowl and pour the vinaigrette over.
3. Top with chicken.

Monday, June 15, 2009

Ham Casserole

2 cups peeled, cubed potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 TBS chopped green pepper
2 tsp. finely chopped onion
7 TBS butter divided
3 TBS flour

1 1/2 cups milk
3/4 tsp salt
1/8 tsp pepper

1 cup shredded cheddar cheese

1/2 cup soft bread crumbs

1. In a saucepan, bring the potatoes, carrot, celery, and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain
2. In a large skillet, saute' the ham, green pepper and onions in 3 TBS. butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart baking dish.
3. In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add milk, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over the ham mixture. Sprinkle with bread crumbs.
4. Bake, uncovered @ 375 for 25-30 minutes, or until heated through.

Can use Italian bread crumbs. I usually use a lot more onions. I also usually add more flour to make paste. I like to fry the onions and ham so that the ham is browned well.

Sunday, June 7, 2009

Salsa Chicken

4 boneless, skinless chicken breasts
4 tsp. taco seasoning
1 cup salsa

1 cup shredded cheddar cheese
2 TBS sour cream

1. Preheat oven to 375 degrees.

2. Place chicken breasts in a lightly greased 9 x 13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts and pour salsa over all.
3. Bake for 40-50 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes or until cheese is melted and bubbly. Top with sour cream if desired and serve.

Wednesday, June 3, 2009

Pizza Sticks


  • 8 slices white bread, crusts removed
  • 1 cup shredded mozzarella cheese
  • 16 leaves basil
  • 2 tablespoons butter, melted (or Olive Oil)
  • 2 cups prepared tomato or pizza sauce, warmed

  • Directions:
  • 1. Lay out the slices of bread and smoosh them down lightly with a rolling pin.
  • 2. Lay some cheese and two leaves of basil down onto each slice and roll them up, pressing them with the seam down so they stay closed.
  • 3. Brush the outside of each sandwich lightly with melted butter and transfer to a baking sheet.
  • 4. Bake until golden brown and the cheese has melted, 10-12 minutes. 5. Serve with warm tomato sauce as a dipper alongside

Shirley Temple

1/2 cup orange juice
1/2 cup sprite
1 TBS grenadine syrup
1 maraschino cherry


1. In a tall glass, combine orange juice and sprite. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.

Chili Dog Casserole

8 hot dog buns
8 hot dogs
1 (15 ounce) can chili
1/4 cup chopped onion
1 tablespoon prepared mustard
2 cups shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease a 9x13 inch glass baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
3. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Beef Taco Skillet

1 pound ground beef 

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup salsa
1/2 cup water 

6 flour tortilla (6-inch) cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

1. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned
2. Stir often to separate meat. Pour off any fat.
3. Stir the soup, salsa, water, and tortillas in the skillet and heat to a boil.
4. Reduce the heat to low.
5. Cook for 5 minutes.
6. Stir the beef mixture.
7. Top with the cheese.

Campbell's Tuna Noodle Casserole

2 cans (10 3/4 oz) Campbells Condensed Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 cans (10 oz each) tuna, drained
4 cups hot cooked medium egg noodles
2 Tbsp. dry bread crumbs
1 Tbsp butter, melted

1. Stir soup, milk, peas, tuna and noodles in 3-qt casserole
2. Bake at 400 F. 30 min. or until tuna mixture is hot and bubbling.
3. Stir tuna mixture.
4. Stir bread crumbs and butter in small bowl. Sprinkle over tuna mixture. Bake 5 min. or until bread crumbs are browned.

Slow Cooker Brown Sugar Ham

2 cups packed brown sugar
1 (8 lb) cured, bone-in picnic ham


1. Spread about 1 1/2 cups brown sugar on the bottom of the slow cooker crock.
2. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit.
3. Use your hands to rub the remaining brown sugar onto the ham.
4. Cover, and cook on low for 8 hours.

Weiner Winks

1 (16 oz.) pkg hot dogs
8 slices processed American cheese
8 slices bread

1. Preheat oven to 350 degrees.
2. Take one slice of bread and butter one side. Turn the bread over and place a slice of cheese on the bread. Place a hot dog diagonally on the cheese. Fold bread corner to corner around the hot dog. Insert a toothpick to hold together. Repeat for the remaining hot dogs.
3. Bake in a preheated oven for 20-30 minutes, or until golden brown.

Chicken Tortilla Soup in the Slow Cooker

1 lb. cooked, shredded chicken
1 (15 oz.) can whole, peeled tomatoes, mashed

1 (10 oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped, green chile peppers
2 cloves garlic, minced

2 cups water
1 (14.5 oz.) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf

1 (10 oz.) pkg frozen corn
1 TBS chopped cilantro
corn tortilla chips, slightly broken

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in a slow cooker.
2. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf.
3. Stir in corn and cilantro.

4. Cover and cook on low setting for 6 - 8 hours or on high setting for 3 - 4 hours.
5. To serve, remove bay leaf and sprinkle tortilla chips over soup.

I also like to serve topped with shredded cheddar cheese and sour cream.

Big Mac Sauce

1/2 cup mayonnaise
2 TBS French dressing
4 tsp sweet pickle relish
1 TBS finely minced white onion
1 tsp white vinegar

1 tsp white sugar
1/8 tsp salt

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Makes about 3/4 cup.

Broccoli and Ramen Noodle Salad

1 (16 oz.) pkg. broccoli coleslaw
2 (3 oz.) pkg. chicken ramen
1 bunch green onions, chopped
1 cup slivered almonds
1 cup sunflower seeds

1/2 cup white sugar
1/4 cup vegetable oil
1/3 cup cider vinegar

1. In a large salad bowl, combine the slaw and green onions.
2. Whisk together the sugar, oil, vinegar, and ramen seasoning packets. Pour over salad and toss evenly to coat. Refrigerate until chilled. The longer the better, (I like about 1 day).
3. Right before serving top with almonds, sunflower seeds, and crushed ramen

Pizza Pasta

8 ounces rotini pasta
1 pound lean ground beef
1 small onion, diced
1 (28 ounce) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
4. Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Best Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Oreo Freakout

1 Large package Oreos
1/2 Gallon softened vanilla ice cream
16 Ounces cool whip1 jar hot fudge sauce.

1. Crush all oreos. Spread all but 1/4 cup in bottom of a 9x13 inch pan.
2. Place ice cream over crumbs then spread hot fudge sauce over the top of the ice cream.
3. Cover with cool whip and sprinkle remaining oreos to decorate. Freeze for one hour.

Applebee's Hot Artichoke and Spinach Dip

1 Box frozen chopped spinach - (10 oz) - thawed
1 can artichoke hearts - (14 oz) -- drained, and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese - (1/2 pkg)

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.Bake in an oven preheated to 350 degrees for 30 minutes or until cheeses are bubbling and melted.

Cinnamon Bread

2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt

1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
2 TBS white sugar
1 tsp ground cinnamon
2 tsp margarine or butter

1. Preheat oven to 350 degrees. Grease one 9x5 inch loaf pan.

2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 tsp cinnamon, salt, buttermilk, oil, eggs, and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3. Combine 2 TBS white sugar, 1 tsp cinnamon, and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean.
5. Remove bread from pan to rack to cool.

Bacon Wrapped Smokies

1 lb. sliced bacon, cut into thirds
3/4 cup brown sugar
1 (14) oz. package little smokies

1. Preheat oven to 325 degrees.

2. Wrap each smokie with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40-60 minutes in the preheated oven, until the sugar is bubbly. To serve, place the smokies in a slow cooker and keep on the low setting.

For easier cleanup I bake these on a disposable cookie sheet.

Chicken Pot Pie

1 lb. chicken, cubed
⅓ cup all-purpose flour
1 cup sliced carrots
½ tsp. salt
1 cup frozen green peas
¼ tsp. black pepper
½ cup sliced celery
¼ tsp. garlic powder
2 chicken bouillon cubes
1 ¾ cups chicken broth
⅓ cup butter
⅔ cup milk
⅓ cup chopped onion
2 (9 inch) unbaked pie crusts

1. Preheat oven to 425°.
2. In a saucepan, combine chicken, carrots, peas, celery, and chicken bouillon cubes. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Baked Pork Chops

6 boneless pork chops
1 tsp garlic powder
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style bread crumbs
4 TBS olive oil

1 (10 oz.) can cream of mushroom soup
1/2 cup milk
1/3 cup chicken broth

1. Preheat oven to 350 degrees.
2. Rinse pork chops, pat dry, and season with garlic powder. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in the flour, dip in the egg, and coat liberall
y with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops on each side until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk, and chicken broth in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Really good served with stuffing.

Baked Apple-Pecan Maple Pancakes

1 cup pancake mix
1/2 cup milk
1 egg
2 TBS butter melted
1 apple - peeled, cored, sliced
1/2 tsp ground cinnamon
1/3 cup pecans chopped
3 TBS real maple syrup

1. Preheat oven to 350 degrees.
2. Mix together pancake mix, milk, and egg until blended. Set aside.

3. Pour melted butter in a 9-inch pie plate. Place apple slices in the bottom of the pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
4. Bake in the preheated oven for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

Great served with syrup or fresh apple butter.

I get all my pancake mix from the Cracker Barrel website:

Black Halloween Punch

1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale

1. To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
2. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Apricot Chicken

6-8 boneless, skinless chicken breast halves
1 cup apricot jam
1 cup Russian salad dressing

1 package dry onion soup mix
2 tsp. curry powder
instant rice


1. Mix ingredients together and pour over chicken breasts.
2. Bake at 350 degrees for 60-75 minutes, or until done.
3. Serve over cooked rice.

Can also use chicken tenders instead of breasts. Sometimes I like to double the sauce just because it is so good over the rice.