brebakes

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible! Super-Delicious Zuppa Toscana Yield: 6 servings Ingredients: 1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into 1/2 inch pieces 1 large onion, diced 1 tablespoon minced garlic 5 (13.75 ounce) cans chicken broth 6 potato, thinly sliced 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed Directions Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch ove

Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired. Slow Cooker Chicken Stroganoff Yield: 4 servings Ingredients: 4 skinless, boneless chicken breast halves - cubed 1/8 cup margarine 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (8 ounce) package cream cheese 1 (10.75 ounce) can condensed cream of chicken soup Directions Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

  Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces. Japanese Zucchini and Onions Yield: 4 servings Ingredients: 2 tablespoons vegetable oil 1 medium onion, thinly sliced 2 medium zucchinis, cut into thin strips 2 tablespoons teriyaki sauce 1 tablespoon soy sauce 1 tablespoon toasted sesame seeds ground black pepper Directions Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

  This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like. Key Lime Pie Yield: 1 pie Ingredients: 1 (9 inch) prepared graham cracker crust 3 cups sweetened condensed milk 1/2 cup sour cream 3/4 cup key lime juice 1 tablespoon grated lime zest Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

  This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light side dish for a picnic or dinner. Awesome Pasta Salad Yield: 16 servings Ingredients: 1 (16 ounce) package fusilli (spiral) pasta 3 cups cherry tomatoes, halved 1/2 pound provolone cheese, cubed 1/2 pound salami, cubed 1/4 pound sliced pepperoni, cut in half 1 large green bell pepper, cut into 1 inch pieces 1 (10 ounce) can black olives, drained 1 (4 ounce) jar pimentos, drained 1 (8 ounce) bottle Italian salad dressing Directions: 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, and rinse with cold water. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

A classic favorite stuffed mushroom is taken to new heights by wrapping in a slice of bacon. Simple, but will melt in your mouth! Bacon Wrapped Stuffed Mushrooms Yield: 20 appetizers Ingredients: 1/2 cup chopped green onions 2 (8 ounce) packages cream cheese, softened 20 fresh mushrooms, stems removed 1 pound sliced bacon, cut in half Directions: Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet. Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries. Blueberry Sour Cream Coffee Cake Yield: 1 - 9 inch Bundt cake Ingredients: 1 cup butter, softened 2 cups white sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla extract 1 5/8 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup fresh or frozen blueberries 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 cup chopped pecans 1 tablespoon confectioners' sugar for dusting Directions: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon

  This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas! Green Chili and Cheese Chicken Yield: 4 servings Ingredients: 4 boneless, skinless chicken breasts 1 1/2 cups shredded pepperjack cheese 1 (4 ounce) can diced green chile peppers, drained 1 tablespoon dry fajita seasoning Directions: Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray. Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top. Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and light

This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make! Fluffy French Toast Yield: 12 slices Ingredients: 1/4 cup all-purpose flour 1 cup milk 1 pinch salt 3 eggs 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon white sugar 12 thick slices bread Directions: Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories. Brownie Caramel Cheesecake Yield: 1 - 9 inch springform pan Ingredients: 1 (9 ounce) package brownie mix 1 egg 1 tablespoon cold water 1 (14 ounce) package individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1 teaspoon vanilla extract 2 eggs 1 cup chocolate fudge topping Directions: Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electri

This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get - I promise! Unbelievable Chicken Yield: 6 servings Ingredients: 1/4 cup cider vinegar 3 tablespoons prepared coarse-ground mustard 3 cloves garlic, peeled and minced 1 lime, juiced 1/2 lemon, juiced 1/2 cup brown sugar 1 1/2 teaspoons salt ground black pepper to taste 6 tablespoons olive oil 6 skinless, boneless chicken breast halves Directions: In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe! Turkey and Quinoa Meatloaf Yield: 5 servings Ingredients: 1/4 cup quinoa 1/2 cup water 1 teaspoon olive oil 1 small onion, chopped 1 large clove garlic, chopped 1 (20 ounce) package ground turkey 1 tablespoon tomato paste 1 tablespoon hot pepper sauce 2 tablespoons Worcestershire sauce 1 egg 1 1/2 teaspoons salt 1 teaspoon ground black pepper 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon water Directions: Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about

This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out Bacon Ranch Pasta Salad Yield: 10 servings Ingredients: 1 (12 ounce) package uncooked tri-color rotini pasta 10 slices bacon 1 cup mayonnaise 3 tablespoons dry ranch salad dressing mix 1/4 teaspoon garlic powder 1/2 teaspoon garlic pepper 1/2 cup milk, or as needed 1 large tomato, chopped 1 (4.25 ounce) can sliced black olives 1 cup shredded sharp Cheddar cheese Directions: Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hou

It is so easy to make! Chocolate Trifle Yield: 12 servings Ingredients: 1 (19.8 ounce) package brownie mix 1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container frozen whipped topping, thawed 1 (12 ounce) container frozen whipped topping, thawed 1 (1.5 ounce) bar chocolate candy Directions: Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

  This is an easy tasty meatloaf. It tastes as good as it smells! Brown Sugar Meatloaf Yield: 8 servings Ingredients: 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken. Penne with Chicken and Asparagus Yield: 8 servings Ingredients: 1 (16 ounce) package dried penne pasta 5 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cut into cubes salt and pepper to taste garlic powder to taste 1/2 cup low-sodium chicken broth 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces 1 clove garlic, thinly sliced 1/4 cup Parmesan cheese Directions: Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic pow

Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire. Cheese and Bacon Potato Rounds Yield: 4 servings Ingredients: 4 baking potatoes, cut into 1/2 inch slices 1/4 cup melted butter 8 slices bacon - cooked and crumbled 8 ounces shredded Cheddar cheese 1/2 cup chopped green onions Directions: Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime! Fruit Salsa and Cinnamon Chips Yield: 10 servings Ingredients: 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar Directions: In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 min

This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice. Creamy Rice Pudding Yield: 4 servings Ingredients: 3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract Directions: Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious! Banana Crumb Muffins Yield: 10 muffins Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter Directions: Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muff

  Everyone I have made this for RAVES about it! It's different and so easy to make! Spinach Salad Yield: 8 servings Ingredients: 1 tablespoon butter 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil Directions: In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. In a large bowl, combine the spinach with the toasted almonds and cranberries.

They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream! Black Bean and Corn Quesadillas Yield: 8 small quesadillas Ingredients: 2 teaspoons olive oil 3 tablespoons finely chopped onion 1 (15.5 ounce) can black beans, drained and rinsed 1 (10 ounce) can whole kernel corn, drained 1 tablespoon brown sugar 1/4 cup salsa 1/4 teaspoon red pepper flakes 2 tablespoons butter, divided 8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided Directions: Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired. Slow Cooker Italian Beef for Sandwiches Yield: 5 servings Ingrdients: 1-1/2 cups water 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon onion salt 1/2 teaspoon dried parsley 1/2 teaspoon garlic powder 1/2 bay leaf 1/2 (.7 ounce) package dry Italian-style salad dressing mix 1/2 (5 pound) rump roast Directions: Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes! Pico De Gallo Yield: 4 servings Ingredients: 1 medium tomato, diced 1 onion, finely chopped 1/2 fresh jalapeno pepper, seeded and chopped 2 sprigs fresh cilantro, finely chopped 1 green onion, finely chopped 1/2 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper Directions: In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too. Spinach Stuffed Chicken Breast Yield: 4 servings Ingredients: 1 (10 ounce) package fresh spinach leaves 1/2 cup sour cream 1/2 cup shredded pepperjack cheese 4 cloves garlic, minced 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness 1 pinch ground black pepper 8 slices bacon Directions: Preheat the oven to 375 degrees F (190 degrees C). Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 de

This is the moistest banana bread that I have ever tasted. It's also very easy to make! Banana Bread Yield: 1 - 9x5 inch loaf Ingredients: 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts 2 medium bananas, sliced Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM! Salisbury Steak Yield: 6 servings Ingredients: 1 (10.5 ounce) can condensed French onion soup 1 1/2 pounds ground beef 1/2 cup dry bread crumbs 1 egg 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon all-purpose flour 1/4 cup ketchup 1/4 cup water 1 tablespoon Worcestershire sauce 1/2 teaspoon mustard powder Directions: In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

This is a good recipe that is easy and flavorful. Famous Japanese Restaurant-Style Salad Dressing Yield: 1 - 3/4 cups Ingredients: 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice wine vinegar 2 tablespoons water 2 tablespoons minced fresh ginger root 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons white sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions: In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off. The Best Rolled Sugar Cookies Yield: 5 dozen Ingredients: 1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Directions: In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.

I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up Bacon Cheddar Patty Cakes Yield: 8 patties Ingredients: 3 slices bacon 4 cups cold leftover mashed potatoes 2 eggs 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup shredded Cheddar cheese Directions: Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

  These are melt in your mouth mashed potatoes, and what could be better than potatoes in the slow cooker? Slow Cooker Mashed Potatoes Yield: 4 servings Ingredients: 2-1/2 pounds red potatoes, cut into chunks 1-1/2 teaspoons minced garlic, or to taste 1-1/2 cubes chicken bouillon 1/2 (8 ounce) container sour cream 1/2 (8 ounce) package cream cheese, softened 1/4 cup butter salt and pepper to taste Directions: In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

A simple yet creative chicken meal mimics the popular Italian appetizer 'bruschetta' for a delicious entree reminiscent of romantic Italian evenings. Bruschetta Chicken Bake Yield: 6 servings Ingredients: 1 1/2 pounds skinless, boneless chicken breast halves - cubed 1 teaspoon salt 1 (15 ounce) can diced tomatoes with juice 1/2 cup water 1 tablespoon minced garlic 1 (6 ounce) box chicken-flavored dry bread stuffing mix 2 cups shredded mozzarella cheese 1 tablespoon Italian seasoning Directions: Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top. Bake uncovered until the chicken cubes have tu

Cream cheese squares. Very easy, and very good. Cream Cheese Squares Yield: 24 squares Ingredients: 2 (8 ounce) cans refrigerated crescent roll dough 2 (8 ounce) packages cream cheese 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup margarine, melted 1/4 cup white sugar 1 teaspoon ground cinnamon Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great! Easy Sugar Cookies Yield: 4 dozen Ingredients: 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Directions: Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

  This is simple, and very yummy! My wife loves it and she is as picky as they come! Just throw in the oven and relax. Goes great with rice or noodles. Enjoy! Easy Honey Mustard Mozzarella Chicken Yield: 4 servings Ingredients: 4 skinless, boneless chicken breast halves 3/4 cup honey 1/2 cup prepared mustard lemon pepper to taste 4 slices bacon, cut in half 1 cup shredded mozzarella cheese Directions: Preheat oven to 375 degrees F (190 degrees C). Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good! Easy Meatloaf Yield: 8 servings Ingredients: 1 1/2 pounds ground beef 1 egg 1 onion, chopped 1 cup milk 1 cup dried bread crumbs salt and pepper to taste 2 tablespoons brown sugar 2 tablespoons prepared mustard 1/3 cup ketchup Directions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F (175 degrees C) for 1 hour.

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love. Baked Paprika-Parmesan Chicken Yield: 4 servings Ingredients: 1/4 cup all-purpose flour 1/2 cup grated Parmesan cheese 2 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1 egg, beaten 2 tablespoons milk 4 skinless, boneless chicken breast halves 1/4 cup butter, melted Directions: Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results! Buffalo Chicken Dip Yield: 5 cups Ingredients: 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank's Red Hot®) 1 1/2 cups shredded Cheddar cheese 1 bunch celery, cleaned and cut into 4 inch pieces 1 (8 ounce) box chicken-flavored crackers Directions: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

A green tube cake made by altering a cake mix with pistachio pudding and green food coloring. Pistachio Cake Yield: 1 - 10 inch tube pan Ingredients: 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant pistachio pudding mix 4 eggs 1 1/2 cups water 1/4 cup vegetable oil 1/2 teaspoon almond extract 7 drops green food coloring Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum! Garlic Chicken Yield: 4 servings Ingredients: 2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves Directions: Preheat oven to 425 degrees F (220 degrees C). Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these Soft Sugar Cookies Yield: 4 1/2 dozen Ingredients: 2/3 cup shortening 2/3 cup butter 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 3 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/3 cup granulated sugar for decoration Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner. Baked Garlic Parmesan Chicken Yield: 6 servings Ingredients: 2 tablespoons olive oil 1 clove garlic, minced 1 cup dry bread crumbs 2/3 cup grated Parmesan cheese 1 teaspoon dried basil leaves 1/4 teaspoon ground black pepper 6 skinless, boneless chicken breast halves Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink a

My dad gave me this recipe, and every time I make it I have people begging me for the recipe. Grilled Garlic and Herb Shrimp Yield: 4 servings Ingredients: 2 teaspoons ground paprika 2 tablespoons fresh minced garlic 2 teaspoons Italian seasoning blend 2 tablespoons fresh lemon juice 1/4 cup olive oil 1/2 teaspoon ground black pepper 2 teaspoons dried basil leaves 2 tablespoons brown sugar, packed 2 pounds large shrimp (21-25 per pound), peeled and deveined Directions: Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center,

  Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture. Broiled Tilapia Parmesan Yield: 8 servings Ingredients: 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets Directions: Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.

  Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb. Oven-Roasted Asparagus Yield: 4 servings Ingredients: 1 bunch thin asparagus spears, trimmed 3 tablespoons olive oil 1 1/2 tablespoons grated Parmesan cheese (optional) 1 clove garlic, minced (optional) 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon lemon juice (optional) Directions: Preheat an oven to 425 degrees F (220 degrees C). Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal. Slow-Cooker Corned Beef and Cabbage Yield: 4 servings Ingredients: 2 large carrots, peeled and cut into matchstick pieces 5 baby red potatoes, quartered 1/2 onion, peeled and cut into bite-sized pieces 2 cups water 1/2 (4 pound) corned beef brisket with spice packet 3 ounces beer 1/4 head cabbage, coarsely chopped Directions: Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum! Zesty Quinoa Salad Yield: 6 servings Ingredients: 1 cup quinoa 2 cups water 1/4 cup extra-virgin olive oil 2 limes, juiced 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon red pepper flakes, or more to taste 1 1/2 cups halved cherry tomatoes 1 (15 ounce) can black beans, drained and rinsed 5 green onions, finely chopped 1/4 cup chopped fresh cilantro salt and ground black pepper to taste Directions: Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. Whisk olive oil, lime juice, cumin,

  A simple dessert that's great served with ice cream. Apple Crisp Yield: 1 9x13-inch pan     Ingredients: 10 cups all-purpose apples, peeled, cored and sliced 1 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/2 cup water 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted Directions: Preheat oven to 350 degrees F (175 degree C). Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

  You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy! Slow Cooker Chicken Taco Soup Yield: 4 Servings Ingredients: 1/2 onion, chopped 1/2 (16 ounce) can chili beans 1/2 (15 ounce) can black beans 1/2 (15 ounce) can whole kernel corn, drained 1/2 (8 ounce) can tomato sauce 1/2 (12 fluid ounce) can or bottle beer 1 (10 ounce) can diced tomatoes with green chilies, undrained 1/2 (1.25 ounce) package taco seasoning 1-1/2 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) Directions: Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on