Oriental Chicken Salad
Lettuce
1/2 C Broccoli slaw
1 package Carved Chicken Breast
1/4 C sliced almonds
1 can mandarin oranges, drained
1/2 red bell pepper, thinly sliced
1/2 cup pea pods, thinly sliced
Sliced green onions, if desired
Sesame vinaigrette
In bowl, combine lettuce and broccoli slaw; toss gently. Divide mixture
evenly among 4 salad plates. Top each salad evenly with chicken,
almonds, mandarin oranges, bell pepper and peapods; sprinkle with
onions. Drizzle with vinaigrette.
Refrigerator Pickles
3 large cucumbers
1 Green pepper
1 onion
1 Tbsp salt
2 tsp celery seed
1/4 C sugar
1/2 C white vinegar
Wash and scrub cucumbers. Slice into a medium sized bowl, leaving peel
on, about 1/8" thick. Wash and remove seeds from pepper; remove skin
from onion. Finely chop the onion and pepper; add to cucumbers. Sprinkle
with salt and celery seed. Cover loosely with plastic wrap and set
aside for 1 hour.
In a small saucepan, bring vinegar to a boil then remove immediately
from heat. Stir in sugar, stirring until dissolved. Allow to cool, then
pour over cucumbers.
Mix well then cover and refrigerate for at least 24 hours before serving.
The Best Peanut butter cookie
1/2 C chocolate chips
1 1/4 C Peanut Butter
1 large egg
1 C brown sugar
2 Tbsp water
1/4 tsp vanilla extract
3/4 C All Purpose Flour
1 tsp baking soda
1/4 tsp salt
HEAT oven to 375°F. BEAT peanut butter and brown sugar in large bowl
with electric mixer until creamy. Beat in egg, water and almond extract
until blended. Add flour, baking soda and salt. Beat until evenly
moistened. Stir in chocolate chips. Drop by tablespoonfuls on cookie
sheet. Flatten slightly in criss cross pattern with fork. BAKE 8 to 10
minutes or until golden brown. Cool 1 minute on cookie sheet before
moving to rack to cool completely.
Sausage one dish meal
I pkg Pre cooked Smoked sausage cut into slices
1 can of corn
4 medium potatoes peeled and quartered
1 Onion chopped
1 bag mini Carrots
Place in foil with 4 tbsp of butter Or margarine
cook on the grill for 1 hour or in 475 oven for 45 minuets
Spinach ,Strawberry and Cottage Cheese Salad
6 bag or 6 cups fresh spinach
1/4 C green onions, sliced
1/2 C light raspberry vinaigrette
1 C fresh strawberries, sliced
1/4 C walnuts, chopped
2 C Cottage Cheese
Toss spinach& green onions with vinaigrette. Top each salad with
strawberries and walnuts. Spoon cottage cheese over spinach mixture and
serve.
Brown Rice with Sugar Snap Peas
1 1/2 C water
1/2 tsp salt
1/4 tsp dried thyme leaves
2/3 C uncooked regular brown rice
1 tsp vegetable oil
1/2 C chopped onion (1 medium)
1 clove garlic, finely chopped
1 medium red bell pepper, seeded, cut into thin bite-size strips
2 C sugar snap peas
2 Tbsp water
In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to
boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50
minutes or until rice is tender.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion and
garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender.
Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3
minutes or until peas are crisp-tender.
Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
Cheddar & Bacon Develed Eggs
14 Hard Boiled eggs
1/2 C Mayonnaise
1/2 C sour cream
1-1/2 tsp Dijon mustard
1 tsp fresh lemon juice
1/4 tsp pepper
1/3 C crumbled cooked bacon
1/4 C finely shredded sharp Cheddar cheese
2 Tbsp chopped fresh chives OR green onion tops
Slice eggs in half lengthwise. Remove yolks to bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice
and pepper; mix well. Add chopped egg whites, bacon, cheese and chives;
mix well.
Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.
Dill Chicken Salad
1/2 C reduced fat sour cream
2 Tbsp Brown Mustard
1 tsp dried dill weed
2 C diced chicken breast
1 C chopped unpeeled, seeded cucumber
1/4 C chopped red onion
Combine sour cream, mustard and dill in medium bowl. Add chicken,
cucumber and onion; toss to coat ingredients evenly. Serve immediately.
Pepper Salad
1 1/2 (16 ounce) jars sliced pepperoncini peppers, drained
1 (32 ounce) jar sweet pepper rings, drained
1 (4 ounce) jar diced pimento peppers, drained
1 pound pepperoni sausage, cubed
1 pound provolone cheese, cubed
1/2 pound Swiss cheese, cubed
1/2 pound sharp Cheddar cheese, cubed
1 (6 ounce) can mushrooms, drained and thinly sliced
2 (6 ounce) cans black olives, drained and thinly sliced
4 cloves garlic
4 1/2 Tbsps dried oregano
1 C canola oil
1/4 C olive oil
In a large bowl with a lid, stir together the pepperoncini peppers,
sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar,
mushrooms, olives, garlic, oregano, canola oil and olive oil until
evenly coated. Cover tightly with the lid and let stand in fridge for 3
days. Shake the bowl often. This can be served cold, but is better when
you let it come to room temperature!
Potato Pouches
2 sheets aluminum foil
2 lbs. red bliss potatoes
½ C olive oil
3 tbsp. Dijon mustard
¼ C fresh dill chopped
½ tsp. salt
½ tsp. freshly ground pepper
In a small bowl mix together olive oil, mustard, dill, salt and pepper. Lay a sheet of foil on counter.
Rinse potatoes and cut in quarters lay them on the bottom sheet of foil.
Pour marinade evenly over potatoes, coating well. Place second sheet of
foil on top of potatoes. Gather the top and bottom pieces of foil and
starting on one side, fold over the edges twice towards the center,
continue until all the edges are turned. This creates a pouch for
cooking the potatoes. Place foil pouch directly on the grill. And cook
for 15-20 minutes until potatoes are crispy and browned.
Best Ever Potato Salad
5 potatoes
3 eggs
1 C chopped celery
1/2 C chopped onion
1/2 C sweet pickle relish
1/4 tsp garlic salt
1/4 tsp celery salt
1 Tbsp prepared mustard
ground black pepper to taste
1/4 C mayonnaise
Bring a large pot of salted water to a boil. Add potatoes and cook until
tender but still firm, about 15 minutes. Drain, cool, peel and chop. place eggs in a saucepan and cover with cold water. Bring water to a
boil; cover, remove from heat, and let eggs stand in hot water for 10 to
12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish,
garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together
well and refrigerate until chilled.
Grilled corn on the cob
4 ears corn on the cob, husks and silk removed
1/4 C butter, softened
2 Tbsp. Grated Parmesan Cheese
1 tsp. chopped fresh parsley
Heat grill to medium-high heat. Rinse corn under cold water; wrap
individually in foil. Grill 15 to 20 min. or until tender, turning
occasionally.
Chicken Paprikash
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 C chopped onions
2 cans (8 ounces each) tomato sauce
3 tbs paprika
1/4 tsp salt
1/4 tsp pepper
3/4 C reduced-fat sour cream
2 tbsp all-purpose flour
Cooked egg noodles, for serving
Coat slow cooker bowl with nonstick cooking spray. In medium-size
bowl, toss the chicken thighs with flour. Combine in slow cooker with
green beans, onions, tomato sauce and 1 C water. Stir to blend, then add 1 tablespoon of the paprika, the salt and pepper.
Cover slow cooker and cook for 4 hours on HIGH or 6 1/2 hours on LOW. In a small bowl, whisk sour cream with remaining 2 tablespoons
paprika. Scoop 1/2 cup sauce from slow cooker and gradually whisk into
sour cream. Slowly stir sour cream mixture into slow cooker. Serve over noodles.
Garlic Chicken Stir Fry
1 Deli rotisserie chicken de-boned and cut into chunks
2 Tbsp vegetable oil
4 Cloves garlic, peeled, sliced (about 2 tablespoons)
4 C fresh or frozen broccoli florets
1 pkg of baby carrots
1/4 C water
1/2 C teriyaki sauce in the bottle
Cook garlic in oil about 1 minute, Add broccoli, carrots, and water to
skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables
are crisp-tender and water has evaporated. Stir in teriyaki sauce and
chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated.
Serve over cooked rice.
Shrimp Scampi Pizza
1 C Mayonnaise
1/3 C Sun-dried Tomatoes packed in oil, drained and chopped; reserve 2 Tbsp oil, divided
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Garlic Powder
1 C Freshly Grated Parmesan Cheese
12 inch Precooked Pizza Crust
1/2 C Shredded Mozzarella Cheese
1 lb Medium to Large Raw Shrimp, peeled and de veined
2 tsp black pepper
2 Large Garlic Cloves, crushed
1 Tbsp Italian Flat-leafed Parsley, chopped
1 Tbsp Fresh Basil, chopped
Heat oven to 425. In a bowl, mix together mayonnaise, sun-dried
tomatoes, garlic powder, and Parmesan cheese. Place pizza crust on a
pizza pan. Brush crust with reserved oil from tomatoes. Spread mayo
mixture evenly over crust. Sprinkle mozzarella cheese over top. In a
bowl toss together shrimp, olive oil, cracked black peppercorns, and
crushed garlic. Arrange over top of pizza. Bake for 10-12 minutes or
until crust is lightly browned and shrimp is pink. Mix parsley and basil
together and sprinkle over pizza.
Carrot Cake
2 C All-Purpose Flour
2 C Sugar
1 tsp Baking Soda
2 Tbsp Ground Cinnamon
1/2 tsp Salt
4 Eggs
1 C Vegetable Oil
3 C Carrots (grated)
1 C Pecans Or Walnuts(chopped)
Directions
Mix flour, sugar, baking soda, cinnamon and salt together. Then add eggs
and cooking oil blend well. Lastly add carrots and nuts. Pour mixture
into a well greased and floured bread pan. Pre-heat oven to 350 and bake
for 45-60 minutes. Check with toothpick.
Deep Fried Asparagus
1/2 C cornstarch
3/4 C flour
1 tsp salt
1/4 tsp black pepper
1/2 tsp white pepper
2 egg whites
2/3 C cold flat beer
3 pounds (2 cups) raw, whole asparagus, cleaned and cut above white end.
Mix cornstarch, flour, salt, pepper, celery salt, baking soda, baking
powder, egg whites, and beer in a bowl with a wire whisk until well
blended. Dip asparagus individually in the batter and deep fry them in
at least 2-inches of peanut oil for 2 minutes or until golden brown.
Taco Lasagna
1 lb Hamburger
1 pkg taco seasoning
1 can diced tomatoes
1 jar salsa
1 pkg tortillas
1 can refried beans
1 8 oz sour cream
1 bag Pepper Jack shredded cheese
Brown 1#hamburger,mix in taco seasoning. Add 1 can drained diced
tomatoes and 1 jar salsa. Cut 10" tortillas in half, put in bottom of
9x13 pan..Mix 1 can refried beans with 8 oz. sour cream. I layered meat,
beans, tortillas and shredded pepper jack cheese. Bake at 350 degrees
for 30-45 minutes.
No Fry French Toast
Nonstick cooking spray
2 slightly beaten eggs
3/4 C milk
1 tsp vanilla
1/8 tsp ground cinnamon
8 1-inch-thick slices French bread
1 Tbsp honey
1 tsp cornstarch
Coat a large baking sheet with nonstick cooking spray. Combine egg, milk, vanilla, and 1/8 teaspoon cinnamon. Soak bread slices in egg mixture for about 1 minute per side. Place on prepared baking sheet. Bake in a 450 degree F oven about 6 minutes or until bread is lightly browned. Turn bread over and bake 5 to 8 minutes more or until golden brown.
Cabbage & Beef wraps
8 8-inch flour tortillas
12 oz. lean ground beef
1/2 cup chopped onion (1 medium)
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)
Wrap tortillas tightly in foil; place on baking sheet. Heat in 350
degrees F oven 10 minutes or until heated through. Meanwhile, in large
skillet cook beef and onion until beef is brown and onion is tender.
Stir in 1/3 cup barbecue sauce. Cook and stir until heated through. To
serve, spread one side of tortillas with some of the remaining barbecue
sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded
cabbage mix. Roll to make wraps.
Pepper Steak Pasta
1 pound boneless beef top sirloin steak, cut into thin slices
8 ounce box Penne pasta
2 Tbsp Soy Sauce
2 Tbsp Vegetable Oil
1 pkg (16 oz each) frozen stir-fry vegetables
2 Tbsp Tomato Paste
1 can (14.5 oz each) Diced Tomatoes with Garlic, undrained
Cook pasta according to package directions, omitting salt.
Sprinkle steak with salt and pepper. Heat 1 Tbsp oil in large skillet
over medium-high heat. Add steak; cook and stir until browned. Drain.
Remove from skillet; cover to keep warm. Place remaining 1 tablespoon
oil, stir-fry vegetables and tomato paste in skillet; cook and stir 5
minutes. Stir in undrained tomatoes, soy sauce and steak. Reduce heat to
low; simmer 5 minutes. Drain pasta. Toss pasta with vegetables and
serve
French Onion Soup
3 tablespoons vegetable oil
4 Large onions sliced
8 cups beef broth
1 cup
2 tbsp salt
1 tsp garlic powder
1 tbsp pepper
6 hamburger buns
6 slices Mozzarella or Provolone cheese
6 tsp Parmesan cheese
Sauté onions for 15 to 20 minuets. Add the beef broth, water, salt,
garlic powder and black pepper to the pan and bring mixture to a boil.
Simmer for 30 minuets. Preheat oven to 325 degrees. Bake hamburger
buns 20 minutes. Pour 1 C of soup into oven safe bowl add bun on top of
soup then put cheese slice on top of bun. Sprinkle 1 tsp Parmesan over
cheese slice. Broil your bowl of soup for 5 minuets.
Tuna Casserole
1 (12 ounce) package extra wide egg noodles
1 C Green Peas
1 (6 ounce) can Chunk Light Tuna in water, drained
2 tsp Butter
3 tsp Flour
1 3/4 C Chicken Broth
1 (12 ounce) can evaporated milk
2 tsp Salt
In a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over
high heat. Add noodles; cook according to package directions. Add peas
to pasta and cook until peas are bright green and tender to bite, about 1
minute. Drain noodles and peas, then return to pan. Blend in tuna.
While noodles cook, in a 12- to 14-inch frying pan, melt butter over
medium-high heat. Add flour and whisk vigorously until a smooth paste
forms; stir mixture until it simmers, about 1 minute. In a bowl, mix
together broth and milk. Very gradually, add this mixture in small
batches to frying pan, whisking vigorously after each addition until
smooth. Add wine and cook until sauce simmers and thickens, about 2
minutes. Pour sauce over tuna-noodle mixture and gently stir to mix
well. Serve immediately.
Raspberry Brownies
1 C white sugar
2 eggs
1/2 tsp vanilla extract
1/2 C butter or margarine, melted
1/2 C all-purpose flour
1/3 C unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 C miniature chocolate chips
1/2 C evaporated milk
1 egg yolk
4 (1 ounce) squares semisweet baking chocolate, chopped
6 ounces cream cheese, softened
2 Tbsps Raspberry jam
1 cup frozen whipped topping, thawed
2 drops red food coloring
Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until
combined. Mix in butter. In another bowl, combine the flour, cocoa
powder, baking powder, and salt; stir into butter mixture, mixing just
until incorporated. Fold in the chocolate chips. Pour the batter into
the prepared pan.
Bake in preheated oven until a toothpick inserted in the center comes
out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
Whisk together the evaporated milk and egg yolk in a small saucepan.
Heat over medium low, stirring constantly, until the mixture is very hot
and thickens slightly; do not boil. Place the 4 ounces of chopped
semisweet chocolate in a medium bowl, and slowly pour in the hot milk.
Stir until the chocolate is melted and smooth. Pour the filling over the
cooled brownies; refrigerate until firm, about 2 hours.
Beat the cream cheese with the raspberry jam in a large bowl until
smooth. Fold in the whipped topping, and add the food coloring if
desired. Top the cooled brownies with the frosting, using a cake comb to
create a design. Cut brownies into 16 squares, then cut each square in
half diagonally to form triangles. Garnish with chocolate curls if
desired.
·
Pumpkin Cake
3 C Flour
1 tbsp Baking powder
2 tsp Baking Soda
2 tsp Pumpkin pie spice
1 tsp Salt
4 Eggs
1 C Sugar
1 C Light brown sugar packed
1 15oz can pumpkin
1 C Oil
Sift the flour, baking powder, soda, pumpkin pie spice and salt together;
set aside. Beat the eggs until fluffy; add the sugars. Beat until very thick.
Stir in the pumpkin and oil, until smooth. Blend flour mixture
thoroughly into the creamed mixture. Pour into a greased and floured
10" tube pan. Bake in preheated 350 degree oven for about one hour or
until cake tester inserted near the center comes out clean. Cool for 10
minutes before removing from the pan. Cool completely on a wire rack.
Beef and Noodles
2 pounds beef stew meat
2 Tbsp vegetable oil
2 onions, quartered and sliced
3 cloves garlic, chopped
1 tsp paprika
1/4 tsp salt & pepper
1 (14 ounce) can beef broth
1 1/2 C sliced fresh mushrooms
1/4 C cold water
3 Tbsp flour
1 (8 ounce) container sour cream
1 pkg wide Egg noodles
Heat oil in a large pot over medium heat. Add beef, and cook until
evenly brown. Stir in onion and garlic, and cook until tender, about 5
minutes. Season with paprika, salt, and pepper. Stir in can of broth,
bring to a boil. Reduce heat, cover, and simmer 2 hours. Stir in
mushrooms, and simmer for 20 minutes. Mix together flour and water, and
stir into stew. Cook until thickened. Stir in sour cream, and heat
through, but do not boil. Serve over cooked noodles.
Bean Soup
2 cloves garlic minced
6 C chicken broth
1 15 oz can Kidney Beans
1 15 oz can Black Beans
1 15 oz can Pinto Beans
1/4 C Sour Cream
Heat oil in Dutch oven over medium heat add garlic saute 30 seconds.
Add broth and next 4 ingredients. Cover and cook 10 minuets stirring
occasionally. Ladel into bowls garnish with sour cream.
Chocolate Custard Pie
4 eggs
1/4 C sugar
3/4 C milk
1 C chocolate syrup
1 tsp Vanilla
1 Prepared 9 inch crumb pie crust
Heat oven to 350 mix
together Sugar, milk & syrup in small saucepan. Cook over low heat
stirring constantly until bubbles for at edges. Set aside. Beat eggs
and vanilla until blended. Slowly add heated milk mixture stir until
well blended. Pour into Pie crust. Bake 45 minuets or until toothpick
inserted near center comes out clean. Can be served warm or cold.
Parmesan Chicken & Broccoli Pasta
1 8 oz box of Penne pasta
3 C fresh of frozen Broccoli cut up
1 lb boneless skinless chicken cut up
1 tsp adobo seasoning or seasoning salt
2 tbsp olive oil
1 clove garlic minced
¼ C light mayonnaise
1 tbsp black pepper
2 Tbsp parmesan cheese
Cook pasta adding broccoli in the last 5 minuets of cooking. Drain well and put in a Dutch Oven pan. In a medium bowl add chicken and adobo seasoning toss to coat. Heat oil in large skillet over medium heat add garlic & chicken cook until chicken is done. Add chicken & garlic to Dutch Oven stir in mayonnaise and pepper. Cook over low heat until heated through. Sprinkle with Parmesan cheese before serving.
Chocolate Peanut Butter layered Fudge
1 8 count pkg of Semi sweet chocolate
1 6 count pkg of white chocolate
1/2 C cocktail peanuts chopped
3/4 C canned sweetened condensed milk
1/4 C creamy peanut butter
In microwave melt semi sweet chocolate and condensed milk on high 2 minuets or untll melted. Stir until completely melted add nuts stir and spread into 13x9 baking pan.
Microwave white chocolate in a bowl until melted stir then add peanut butter stir and spread over semi sweet chocolate in pan. Refrigerate for 2 hours and cut into squares to serve.
Orange Chicken
4 boneless skinless chicken breasts
3/4 cup orange juice
1/4 cup brown sugar
1/2 teaspoon ginger
2 Tablespoons soy sauce
Combine orange juice, brown sugar, ginger and soy sauce in a microwave safe bowl.
Heat until just warm, about 1 minute on high in Microwave. Place chicken in a baking dish and cover with sauce. Bake at 350 degrees F and baste with the sauce every 10 minutes until done. Serve over rice.
Cherry Cheese Danish
2 8oz pkgs of crescent roll dough
1 8 oz pkg of cream cheese
1 C sugar and 1 Tbsp sugar
1 tsp vanilla
1 21 oz can cherry pie filling
1 Tbsp melted butter
Preheat oven to 350 Unroll crescent rolls ant fit into an ungreased 9x13 pan. Mix together cream cheese, 1 C sugar and vanilla. Spread mixture over dough. Spread a layer of Pie filling over that. Unroll remaining dough and lay on top of pie filling. Mix together 1 Tbsp sugar and butter. Sprinkle over top of dough bake 30 minuets or until golden brown.
Forget about it Crock Pot Chicken and Dumplings
4 skinless, boneless chicken breast halves
2 Tbsp butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely chopped
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion into the slow cooker. Fill with enough water to cover. Cover, and cook for 5 to 6 hours on High.
About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Hash brown Potato Casserole
1 Bag Hash browns
1 Can cream of chicken soup
2 C Sour Cream
2 C Cheddar cheese shredded
1 1/2 Tbsp Salt
1/4 Tbsp Pepper
2 C crushed cornflakes
1/4 C melted Butter
Mix soup, Sour cream, Salt, Pepper and cheese in large bowl. Add Hash browns stir everything together. Place in greased 13x9 pan. Top with butter and cornflakes. Bake at 350 for 45 minuets until golden brown.
Homemade Bread
2 pkgs active dry yeast
2 c warm water
2/3 C nonfat dry milk powder
2 Tbsp butter or margarine
2 Tbsp sugar
1 Tbsp salt
6 C all purpose flour
In a large bowl dissolve yeast in warm water. Stir in milk, butter, sugar, salt and enough flour to form a stiff dough. Turn out onto smooth surface and kneed until smooth about 10 minuets. Place in greased bowl turn once to grease dough. Cover and let rise in a warm place until doubled. About 1 hour. Punch sown a divide in half shape into 2 loaves place in greased bread pans. Cover and let rise until doubled about 1 hour. Bake at 400 for 30minuets or until golden brown.
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 (Micro Safe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
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!
Allow to cool a little, and tip out onto a plate if desired.
Southern Fried Chicken
1 C hot red pepper sauce
1 tsp pepper
3 eggs beaten
1/3 cup water
2 C flour
1 or 2 lbs chicken cut into pieces
Oil, for frying
In a medium size bowl, beat the eggs with the water and hot sauce.
Dip chicken pieces in egg.
In a Ziploc bag combine
1 C Salt
¼ c pepper
¼ c garlic powder
add chicken pieces to the bag close and shake until well coated.
Heat the oil to 350 degrees F in a deep pot. Fry the chicken in the oil until brown and crispy. Cook dark meat 14 min and white meat 10 min.
Carmel Apple Dessert squares
1 box brownie mix
1 pkg 8 oz cream cheese softened
1/2 c caramel Ice Cream topping divided
1 firm Red Apple
1 Granny smith Apple
6 peanut butter cup candies coarsely chopped
1/4 c chopped peanuts
Preheat oven to 350 spray a 13x9 pan with cooking spray
Prepare brownie mix by pkg directions. Bake 20 - 30 minuets
let cool completely.
Mix cream cheese and 1/2 Ice cream topping together
until smooth. Spread mixture over brownies. Core and
slice apple into small pieces leaving skin on sprinkle over cream cheese. Chop peanuts and candies coarsely sprinkle over apples and drizzle with remaining Ice cream topping.
Enchilada Casserole
Non-Stick Cooking Spray
3 Tbsp Corn Oil
1 C chopped onion
2 cloves garlic, minced
2 pounds lean ground beef
1 (1.25 oz.) package taco seasoning mix
1 (4 oz.) can diced green chiles
Salt and pepper
12 corn tortillas (5 to 6-inch diameter)
1 (15 oz.) can black beans, rinsed and drained
2 cups shredded sharp Cheddar cheese or shredded Mexican blend cheese
1 (10 oz.) can enchilada sauce
1 (16 oz.) jar salsa
HEAT oven to 350°F. Coat 13x9x2-inch glass baking dish with no-stick cooking spray. HEAT oil in large skillet over medium heat. Add onion and garlic. Cook and stir just until onion is soft. Remove from skillet. Add ground beef to skillet. Cook over medium-high heat about 10 minutes or until brown. Drain. Reduce heat to low. Return cooked onion and garlic to skillet. Mix in taco seasoning and green chiles. Cook and stir 5 minutes. Season with salt and pepper to taste.
Overlap 6 tortillas on bottom of prepared dish, covering dish completely. Spoon beef mixture evenly over tortillas. Spoon beans over beef. Pour half of enchilada sauce and half of salsa over beans. Sprinkle with 1/2 cup cheese. Cover with remaining 6 tortillas. Pour remaining enchilada sauce and salsa over tortillas. Sprinkle with remaining cheese. Bake 35 minutes or until hot and bubbling at edges. Let stand 5 to 10 minutes before serving.
So Easy Quesadilllas
1 pkg of colby jack shredded cheese
8 corn tortillas
1 jar of salsa
16 oz sour cream
Leftover cooked steak or chicken cut up
(Optional) Sliced Jalepeno's
Spread a tortilla with cream cheese. Add meat. Top with cheese an another tortilla. Heat
on both sides in a nonstick skillet until golden brown. Cut into quarters and serve with salsa.
Cherry Cheesecake Cupcakes
5 eggs
2 tsp Vanilla
1 C sugar
3 8 oz pkg of Cream Cheese
1 C Sour cream
2 Tsp vanilla
4 Tsp sugar 1 can Cherrie Pie filling
Mix first 4 ingredients together untill smooth.
Pour into cupcake tins. Bake at 300 for 40 miuets
Set them aside to cool.
Mix Sour Cream, Vanilla and sugar together. spoon onto the top of each cupcake bake another 5 minuets then top with cherries.
Jalapeno Popper dip
8 oz cream cheese
1/2 C mayo
1/2 C cheddar cheese grated
1/2 C Parmesan grated
4 oz can of sliced Jalapenos
1/4 C bread crumbs
preheat oven to 375
Mix cream cheese, mayo and cheddar cheese, Parmesan and Jalapenos in a bowl pour into a baking dish. Sprinkle on bread crumbs and Parmesan. Bake for 20 minuets
Cucumber Salad
1 pkg lime jello
1 c hot water
1 c diced cucumber
1 c cottage cheese
1 c mayonnaise
1.4 c chopped onion
Dissolve jello in hot water. Let set until room temperature. Add remaining ingredients. Stir until blended. Refrigerate to set.
