CRACKER CANDY

Line cookie sheet with foil. Arrange 40 saltine crackers in pan.

Cook:

1 c. brown sugar
1 c. butter

Bring to boil and cook 3 minutes, stirring constantly. Pour over crackers and spread with a spoon. Bake at 450 degrees for about 5 minutes. Watch closely to make sure it does not burn. Remove from oven and sprinkle on one 12 ounce package of chocolate chips (I like Hersheys). Let stand to melt. Spread and refrigerate. Break apart and serve. Tastes a lot like Heath or Skor candy bars

Grain and Nut Whole Wheat Pancakes

Ingredients

1 1/2 cups old-fashioned oatmeal
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup milk
1/4 cup vegetable oil
1 egg
1/3 cup sugar
3 tablespoons chopped walnuts (optional)

Directions

1.Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.

2.In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.

3.Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Hyacinth Everything Cookies

Ingredients:

1 1/2 cups butter
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots

Directions:


Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients. With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes. Eat. Feel unguilty because there’s no chocolate in cookie. Eat twelve more. Drink some milk. Eat one more. Faint. Then sleep off your sugar crash for four hours.

Apple Bread

Ingredients
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and coarsely chopped
1 cup broken walnuts


Directions

1.In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

**** I added about a cup of applesauce cause the dough was to dry. ****

Pumpkin Seeds

Ingredients

One medium sized pumpkin
Salt
Olive oil

Method

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Cough Syrup

Health Benefits: Radishes are moderately high in Vitamin C and contain properties that appear to be beneficial for symptoms of colds, flu, fever, cough, respiratory problems, and digestive disorders.

For digestive problems, put a handful of radish leaves in boiling water, cover, and let sit for about 20 minutes. ... Read MoreStrain, add honey to taste and drink as a tea.

For colds, flu, and the associated symptoms, grate one radish and mix with honey to taste. Let this mixture stand for 10 hours in a dark place. Take 2 teaspoons three times a day as a cough syrup.

Max & Erma's Chicken Tortilla Soup

2 cans Campbell's Cream of Mushroom soup
2 cans Campbell's Cream of Chicken soup
2 cans Campbell's Cream of Celery soup
2 cans Campbell's Cheddar Cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into small chunks
1 package flour tortillas
1/2 pound longhorn style Colby cheese

In a large stockpot combine and whisk together until smooth all eight cans of soup.

Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.

Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.

Add cilantro and chicken breast chunks. Simmer another hour.

While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred cheese.

To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 12-quart stockpot. Enjoy!

Beef Stew

INGREDIENTS (Nutrition)
2 pounds beef stew meat, cut into 1 inch cubes
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1/2 cup dry red wine


DIRECTIONS
Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.

Homemade Oreo Cookies

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Neiman Marcus Cookie Recipe

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)


Measure oatmeal, and blend in a blender to a
fine powder. Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda . Add
chocolate chips, hershey bar, and nuts. Roll into balls, and
place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375
degrees. Makes 112 cookies.

Homemade Condensed Soup

Basic White Sauce:
Melt in saucepan:
1-4 T. butter depending on desired thickness of sauce...more butter is more thick 1 T. is thin, 2 T. is med. 3 T. is med. thick and 4 t. is thick
With whisk, blend in, cooking and stirring until bubbly:
1-4 T. flour (use same amount as butter)
Using whisk, slowly stir in
1 c. milk, stock or a combination

Cook just until smooth and thickened. Makes slightly over 1 cup. Medium-thick white sauce compares to condensed soups and makes approximately the same amount in one 10 oz. can.

Options on flavors:
Cheese: Add 1/2 c. grated sharp cheese and 1/4 t. dry mustard.

Tomato: Use tomato juice instead of milk/stock. Add dash ea. of garlic salt, onion salt, basiil and oregano.

Mushroom: Saute 1/4 c. chopped mushrooms and 1 t. finely chopped onion in butter before adding flour.

Celery: Saute 1/2 c. chopped celery and 1 T. finely chopped onion in margarine before adding flour.

Chicken: Use chicken broth or bouillon as half the liquid. Add 1/4 t. poultry seasoning or sage, and diced cooked chicken if desired.

Blueberry Pie - the yummiest!

INGREDIENTS
3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter


DIRECTIONS
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.

Place blueberries in pastry shell, and spoon sour cream mixture over berries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

Vanilla Wafers

Here is my recipe for homemade vanilla wafers.

1/2 Butter or Margerine
1 c sugar
1 egg
1-1/3 c flour
3/4 tsp baking powder
1/4 tsp salt
1 T vanilla

Cream margerine & sugar. Beat in egg and vanilla. Combine dry ingredients, add to creamed mixture and mix well. Drop by small spoonfuls 2 in apart onto an ungreased cookie sheet. Bake at 350* for 12-15, or until edges are golden brown. Remove to wire rack to cool. Makes about 3-1/2 dozen.

I'll make a batch of these tomorrow and post pictures! If you try the recipe (or want to) let us know!

BBQ Chicken and Cornbread

--1 pound of cooked, or practically cooked chicken, cubed or shredded (I browned my chicken for a while on the stove, then lost interest. It was almost cooked, but not yet edible.)
--1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
--1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
--1 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water

cornbread topping:

use a mix and follow the directions on the box (minus the oil or butter), or mix together the following:

--3/4 cup corn meal
--1 1/4 cups of flour (I used a Bob Red's Mill GF mix--we were out of Pamela's)
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp baking powder (only if using regular all-purpose flour)

The Directions.

I used a 4 qt round crockpot for this---it was the perfect size.

Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.

The Verdict.

We all really liked this a lot. I can't wait to make it again, or a different variation.

Chicken and Brown Rice

--1 1/2 cups of brown rice
--1 1/2 cups chicken broth
--1 1/2 cups milk, divided (stick with 2% or lower in fat content. I used soy.)
--3/4 cup flour (I used Pamela's)
--1 small yellow onion, diced
--8 oz sliced mushrooms
--3-4 chicken breast halves or equivalent parts (1 used 3 huge frozen breast halves)
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika

The Directions.

Use a 4-quart or larger crockpot for this. I used a 6-quart.

Combine all of the chicken broth (1 1/2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.

Spray the inside of your crockpot with cooking spray.

Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.

Lay the chicken pieces on top.

Cover and cook on high for 4 hours, or low for about 8. I cooked ours on high for 4, and let it stay warm for another 2.

When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.

Black Bean Burgers

* 1 (16 ounce) can black beans, drained and rinsed
* 1/2 green bell pepper, cut into 2 inch pieces
* 1/2 onion, cut into wedges
* 3 cloves garlic, peeled
* 1 egg (ex-large)
* 1 tablespoon chili powder
* 1 tablespoon cumin
* 1 teaspoon Thai chili sauce or hot sauce
* 1/2 cup bread crumbs


DIRECTIONS:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Greek Salad w/ Yogurt Dressing

•Juice of 1 lemon
•1/2 cup Greek yogurt
•1 small clove garlic, finely chopped into a paste or grated
•1/4 cup extra virgin olive oil (EVOO)
•Salt and freshly ground black pepper
•1/2 English (seedless) cucumber, diced
•2 tomatoes, seeded and diced
•1 bell pepper, seeded and diced
•1 cup flat-leaf parsley leaves, chopped
•1/2 red onion, diced
•1/2 cup pitted kalamata olives
•4-5 Greek hot peppers, chopped
PreparationIn a large salad bowl, whisk together the lemon juice, yogurt, garlic, EVOO and some salt and pepper.

Add the cucumber, tomatoes, pepper, parsley and onion to bowl and toss to coat. Garnish with the olives and hot peppers

Cleaning with Vinegar

Yes, it’s true, vinegar is a miracle cleaner. It kills germs, bacteria and mildew due to its high acidity content. I think today we are all trying to find ways to avoid using harsh cleaning agents, yet many of the “environmentally-friendly” products sold at the store can be pricey. Vinegar is a great option as it’s very affordable and can be used to clean just about every surface in your home.

I have been using vinegar, cut with water, for as long as I can remember to clean my kitchen and bathroom floors, counter tops and bathrooms. You can buy the big jugs of white distilled vinegar and your house will be spic and span. For the floor, I use a cup or 2 of vinegar in a bucket of hot water. For counter tops. I use vinegar cut with just a little bit of water, or straight up if the counters are really dirty. The only surface you should never use vinegar on is marble, as it can damage it. Here are some other tips for cleaning with vinegar (from www.vinegartips.com):

To shine chrome sink fixtures that have a lime buildup, use a paste made of 2 tablespoons salt and 1 teaspoon white distilled vinegar.

Make your own scouring cleanser by combining 1/4 cup baking soda with 1 tablespoon liquid detergent. Add just enough white distilled vinegar to give it a thick but creamy texture.

Clean counter tops and make them smell sweet again with a cloth soaked in undiluted white distilled vinegar.

Clean and deodorize a drain by pouring in 1 cup baking soda, then one cup hot white distilled vinegar. Let this sit for 5 minutes or so then run hot water down the drain.

Deodorize the garbage disposal by pouring in 1/2 cup baking soda and 1/2 cup hot white distilled vinegar. Let sit for 5 minutes then run hot water down the disposal.

Clean the microwave by mixing 1/2 cup white distilled vinegar and 1/2 cup water in a microwave-safe bowl. Bring it to a rolling boil inside the microwave. Baked-on food will be loosened, and odors will disappear. Wipe clean.

Clean the shelves and walls of the refrigerator with a half-and-half solution of water and white distilled vinegar.

To clean a grease splattered oven door window, saturate it with full-strength white distilled vinegar. Keep the door open for 10 to 15 minutes before wiping with a sponge.

For cloudy glassware, soak paper towels or a cloth in full-strength white distilled vinegar and wrap around the inside and outside of the glass. Let sit awhile before rinsing clean.

Remove the smell of spoiled food from a refrigerator by first rinsing the area with soap and water. Spray surfaces with full-strength white distilled vinegar and wipe them down with a damp cloth or sponge. Fill some containers with baking soda and place inside. Close the door and leave for a few days.

To remove a label, decal, or price tag, cover with a cloth soaked in white distilled vinegar. Leave the cloth on overnight and the label should slide off.

Renew sponges and dishrags by placing them in just enough water to cover them. Then add 1/4 cup white distilled vinegar. Let them soak overnight.

Deodorize the toilet bowl by allowing 3 cups white distilled vinegar to sit in it for about a half hour before flushing.

To make the toilet bowl sparkle, pour in a cup or more of diluted white distilled vinegar and let it sit several hours or overnight. Scrub well with the toilet brush and flush.

Clean up pet accidents by first blotting up the area and then adding a white distilled vinegar-and-water solution. Blot until it is almost dry. Then sprinkle baking soda over the area and let it dry. Vacuum up the residue the next day.

Create your own window cleaning solution by combining 1/2 cup non-sudsy ammonia, 1 cup white distilled vinegar, and 2 tablespoons cornstarch in a gallon of water.

Clean woodwork and walls with a mixture of 1 cup white distilled vinegar, 1 cup baking soda, 1/2 cup ammonia and 1 gallon warm water. Wipe on with a sponge or damp—not wet—towel.

Clean wood paneling with a solution of 1/4 cup olive oil, 1/2 cup white distilled vinegar, and 2 cups warm water. Wipe on with a soft cloth.

Get decals off walls or doors by letting undiluted white distilled vinegar soak into them for several minutes before trying to peel them off. Repeat if necessary.

Remove white water rings from wood with a solution of equal parts white distilled vinegar and vegetable oil. Rub with the grain.

To kill germs, spray full-strength white distilled vinegar on doorknobs and then wipe them dry.


~Taken from the Rachael Ray Site~

Baking Soda is Da Bomb...

Your tub or sink. Ever look at the side of a can of sink scrubbing powder? It’s scented baking soda. Take regular baking soda, sprinkle it on your sink or tub and scrub away.

Laundry. If you throw 1/3 cup of baking soda in your wash cycle, it will help your laundry detergent work better, help eliminate odors, and soften fabrics.

The fridge. We all know a box of baking soda in the fridge will help eliminate odors, and it will. So will a sprinkle on your rugs or on your furniture or even in your litter box. Baking soda will help eliminate the odors in the rug and furniture and will also help absorb the spill.

Fruits and Veggies. I like this idea of cleaning veggies without harsh soaps. You just mix a little bit with water and scrub the fruits and veggies and rinse them clean.

Your bod. Sprinkle a little baking soda into your bath tub for a relaxing soak that also lifts off oil and dirt from your body. Ever get one of those fizzy bath balls? Look at the ingredients next time and I bet you’ll see sodium bicarbonate!

Go Green: Cleaning with Lemons

Using lemons to clean your house is another way to make your home environmentally- friendly and save money at the same time. Lemons smell good, are readily available and have a multitude of uses. They are also effective against most household bacteria. You can buy big bags of lemons at most warehouse stores to stretch your dollar even further.


•Disinfect a wood chopping block or cutting board by rubbing a lemon slice across it – pour lemon juice straight on stubborn stains, let sit 10 minutes and wipe clean with water

•Make a home made air freshener spritzer by dissolving 2 – 3 tablespoons baking soda in 2 cups hot water, add ¼ cup lemon juice, pour into spray bottle and spray into air

•Make an air freshener by placing cut lemon slices in a bowl on your counter for a natural fresh smell; or place a few leftover lemon rinds in a pot of simmering water on the stove for a few hours to remove odors

•Make a glass cleaner by mixing ½ cup lemon juice and 2 cups water in a spray bottle; you can also add ¼ tsp Murphy’s oil Soap

•Remove hard water or rust stains - pour straight lemon juice on the stain, let it sit until the stain dissolves, rinse and repeat if necessary

•Put a whole lemon peel down the garbage disposal to clean the disposal and freshen the whole kitchen

•Mix 1 cup olive oil with ½ cup lemon juice and you have a natural furniture polish for wood – apply a thin coat with a soft cloth, let sit 5 minutes and buff with clean soft cloth (make a fresh batch each time you use it)

•Cut a lemon in half and sprinkle with baking soda to clean surfaces, dishes and stains

•Use lemon juice to clean and polish brass and copper

•Dried lemon peels in a cheesecloth deter moths


~Taken from the Rachael Ray Site~

Porcupine Balls

1 lb ground beef
1/2 cup long grain rice
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. minced onion
10 oz. can condensed tomato soup
1/2 cup water
1 clove of garlic cloves, minced

PREPARATION:

In large bowl, combine meat, rice, salt, pepper, garlic cloves and onion. Shape into small balls. Heat tomato soup and water in cooker, using brown function or not closing lid. Drop meat balls in soup mixture. Close cover securely, then bring up to high pressure and cook for 10 minutes. Let pressure drop of its own accord (natural pressure release). Wait 5 minutes, then open cooker and serve.

Chicken Pillows

Large can of precooked chicken
1 pkg cream cheese
crescent rolls
1 can cream of chicken soup
1/3 cup of milk
sprinkle of cheese

Combine chicken and cream cheese. Put dollop of mixture into each crescent roll and roll up. Bake as directed on crescent roll pkg. I usually cook them a little longer so they get crispy instead of soggy. Mix soup, milk and cheese until consistency you desire (like a sauce). Pour over pillows and sprinkle w/lots of pepper.

GOOT

Goot is a garlic oil ointment that uses 3 tablespoons of coconut oil, 3 tablespoons of extra virgin olive oil and 3 tablespoons of finely chopped garlic.

It is antibiotic, antifungal and antimicrobial. In addition, it can penetrate the skin and enter the bloodstream by topical application and is safe to use on sensitive areas.

Instructions

3 TBSP coconut oil (heated enough to melt it)
3 TBSP extra virgin olive oil
3 TBSP minced garlic (about 3 to 4 good sized cloves)
Small blender or coffee grinder
small lidded jar for storage


Step1 Blend warm but NOT hot coconut oil, extra virgin olive oil and minced garlic in the blender or coffee grinder OR just crush and chop the garlic.

Step2 Strain this blended mixture into a small jar to remove any of the bigger pieces of garlic that didn't get blended in. Place a clean lid on the jar.

Step3 Place the jar of GOOT in the refrigerator and in about an hour it will be solid like a salve. Keep this refrigerated until ready to use.

Step4 Rub the GOOT onto the bottoms of the feet of the person who is sick. Put socks on the feet to keep the salve from rubbing off on furniture or carpet. Rub the GOOT onto the chest of a person who is coughing. Keep warm clothes over the area that has the GOOT on it. Rub the GOOT onto the neck of a person who has a sore throat or strep.

Step5 Continue using the GOOT until the person reports feeling better or is no longer displaying symptoms of cold or flu. People have reported feeling some relief from cold and flu symptoms after the first use of GOOT.


GOOT can also be used for rashes, stings, burns, bites, earaches, hemorrhoids, yeast infections and just about anything you can think of that calls for medicine. Its safe and works wonders. You can put it anywhere and i do mean ANYWHERE on your body.

Facial Cleanser

1 part castor oil
2-3 parts evoo
2 caps of vit facial oil
1/3 cap of tea tree oil
5 drops of lavendar oil
1 cap of sweet oil

put all in 8-12 oz. pump dispenser. shake prior to each use.

it is called OCM(oil cleansing method)

it has been the best thing for my face and acne ever!!! at least give it a 2 week try for best results. it will draw out all the toxins and then even out the skin

1 pump apply to skin, apply warm wash rag, gently scrub, rinse with luke warm water and rag.
skin will be baby soft but not greasy. it will remove any and all make up even water proof.

Tahini (or Tahina, depending on the region)

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

5 cups sesame seeds
1 1/2 cups extra virgin olive oil

Preparation:

Preheat oven to 350º. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups

Storing Tahini - Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Add the juice of a lemon, if desired

Tabbouli (Tabbouleh)

A refreshing salad from Lebanon, tabbouleh is traditionally eaten by scooping it up with lettuce leaves.

Serve with Toasted Pita Chips and raw vegetables.


Ingredients:


1 cup bulgur (cracked wheat)
2 cups boiling water
2 each tomatoes finely diced
1 bunch scallions, spring or green onions
3 teaspoons fresh chopped mint fresh, or 2 tablespoons mint, dried
2 cups fresh parsley leaves, chopped
1/2 cup lemon juice fres
1/4 cup extra virgin olive oil
black pepper to taste

Directions

Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally).

Drain well in a fine strainer, squeeze water out with hands.

Return bulgur to the bowl and add all other ingredients; mix well.

Chill for 2 hours.

Falafel

Falafel

As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vagatarians.


Prep Time: 15 minutes
Cook Time: 1 hours, 45 minutes
Serves 4.


Ingredients:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion: Falafel can be served as an appetizer with hummus and tahini, or as a main course.

Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper.

As an alternative, falafel can be formed into patties and served like a burger.

Topping variations:

There is more than one way to stuff a pita with falafel. Hummus, if used, is typically spread on the pita along with any chili sauce. Falafel and salads are then added. Salads range from a simple tomato-and-cucumber mix to pickled eggplants.

In Syria and Lebanon, the typical filling is tahini or hummus (or both), tomato, lettuce, cabbage, pickles and lemon slices. In Israel, Lebanon, and the UAE, french fries are a frequent addition.

Once the entire pita has been packed, tahini (possibly with lemon) or yoghurt sauces may be added. In Israel yogurt is a rare offering; more often seen is amba, a mango paste.

The salads or the pita itself may be seasoned with sumac or salt; alternatively, these may be applied to the top. In Syria, sumac is practically a universal accompaniment to falafel, whether in a sandwich or otherwise.

Chicken Pot Pie Pockets

•2 tablespoons butter, plus additional to grease baking sheet
•2 tablespoons flour, plus additional for rolling out pie dough
•1/2 cup chicken stock
•1/4 cup milk or half-n-half
•Salt and ground black pepper
•1 teaspoon Dijon mustard
•1 cup finely chopped cooked chicken – you can use rotisserie, deli-sliced or leftovers
•2 scallions, finely chopped
•1/4 cup frozen tiny green peas
•1 small carrot, grated and finely chopped
•2 tablespoons fresh dill, finely chopped
•2 sheets prepared pie dough
•1 egg, lightly beaten with a splash of water
PreparationPre-heat oven to 400ºF.

Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then stir in the Dijon and remove pan from heat. Add in the chicken, scallions, peas, carrot and dill and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.

Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.

Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.

Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 20 minutes. Serve

Portobello Mushroom Burgers

Ingredients

•Onion roll hamburger buns, or try making your own buns from the recipe posted on Chefjeb page. You can find him in my friends list.
•Mayonnaise
•Portabella mushrooms, a bit larger than the buns since they will shrink, cleaned and stems removed
•Olive oil
•Balsamic vinegar
•Walla Walla or Vidalia sweet onions, sliced
•Avocado, sliced
•Tomato, sliced
•Red bell pepper, sliced into ½” wide strips
•Provolone cheese, sliced thin (this cheese is soft, if you can have it sliced at the store, do so)
•Spinach leaf, stems removed
•Recommended substitutions: Keiser rolls, Sourdough Bread, Fresh French Bread, Focaccia Bread, Red Onions, Yellow Onions, White Onions, Tillamook Vintage Extra Sharp White Cheddar (http://tillamookcheese.com/), Feta Cheese, Goat Cheese, Grilled Onions, The Kitchen Sink. C’mon people, it’s a burger, experiment, go for it! If you love cheese and haven’t tired the Tillamook Vintage White Extra Sharp you are surely missing out! I highly recommend this cheese form the Oregon Coast.

Directions

1.Drizzle the mushroom gills with balsamic vinegar and olive oil, guess about 1 tsp or so to taste
2.If broiling, broil them directly on oven grates in the middle of your oven or lower, not too close to the heat, with aluminum foil on another shelf underneath to catch drippings, medium heat, gills up, until edges start getting soft, about 3-5 minutes depending on heat. Flip and continue on other side 2-3 minutes, softening the mushroom but not making it limp. Adjust time to match heat and mushroom size.
3.If grilling, grill them directly over low to medium heat, gills up, until edges start getting soft, about 3-5 minutes depending on heat. Flip and continue on other side 2-3 minutes, softening the mushroom but not making it limp. Adjust time to match heat and mushroom size.
4.Top the mushrooms with cheese the last 30 seconds to 1minute of cooking depending heat, just enough to melt but not brown
5.While cooking the mushrooms, prepare buns/bread by coating the inside with the mayo and lightly browning the mayo side in a nonstick pan or on a griddle like you would a grilled cheese sandwich, timing them to finish with the mushroom for warm buns.
6.Assemble like you would any other burger, topping with the listed ingredients and serve immediately.
7.Stand back and be amazed.

Fish & Pasta

Ingredients

•1 1/2 cups all-purpose flour
•1 tablespoon Old Bay seasoning
•3 eggs
•4 filets of tilapia or sole (6 ounces each)
•2 cups breadcrumbs or crushed crackers
•3/4 cup grated Parmigiano Reggiano cheese, divided
•1 tablespoon thyme, finely chopped
•Zest of 2 lemons, then cut into wedges, divided
•1 box bowtie pasta, regular or whole grain
•6 tablespoons extra virgin olive oil (EVOO), divided
•1 large onion, finely chopped
•3 cloves garlic, finely chopped or grated
•1 cup frozen peas, defrosted
•1-2 tablespoons butter
•3 sprigs mint, chopped
•1/4 cup parsley, chopped
•Salt and freshly ground pepper
•1 head butter lettuce, for garnish

Preparation

Pre-heat the oven 250˚F.

Set up three dishes for breading the fillets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano Reggiano cheese, thyme and lemon zest. Dip each fish fillet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated fillets onto a sheet tray and reserve.

Bring a large pot of water to a boil over high heat. Once boiling, add some salt and drop the pasta. Cook to al dente, according to the package directions.

While the pasta is cooking, pre-heat a large skillet over medium heat with 2 tablespoons EVOO. Add the onions and garlic to the hot skillet and cook until tender.

Pre-heat a large skillet with about 4 tablespoons EVOO and sauté the first two fish filets until golden brown, about 2 minutes per side. Once the first two fish filets, place them in the hot oven to keep warm while you cook up the other two.

While you are cooking up the fish, add the peas and butter to the skillet with the onions and garlic. Ladle a spoonful of some of the pasta cooking liquid to the peas, remove them from the heat and toss in the mint and parsley.

When the pasta is done, drain it well and return it to the pot it was cooked in. Add the peas and sauce to the cooked bowties, then season with a bit of salt and pepper and the remaining Parmigiano Reggiano cheese.

To serve, place one or two leaves of butter lettuce inside each serving bowl, then fill the lettuce cup with some of the bowtie pasta with peas. Plate the fish on a separate large serving platter with lemon wedges alongside.

Beer-Braised Cheddar Bacon Burgers by Rachael Ray

Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
10 slices smoky bacon, 2 of them chopped
1 small onion, finely chopped (about 1/4 cup)
3/4 pound ground chuck
3/4 pound ground sirloin
2 tablespoons Worcestershire sauce
Salt and ground black pepper
A few hearty glugs (about 1/2 cup) stout beer, such as Guinness
1/2 cup sour cream
1 tablespoon prepared horseradish
3 tablespoons grainy mustard
4 Kaiser rolls, split open
4 slices aged white cheddar cheese, such as Oscar’s "Counter Cheese"
4 leaves lettuce
1 red onion, sliced


--------------------------------------------------------------------------------
Yields: 4 servings


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Preparation

Preheat oven to 325ºF.
Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 7-8 minutes.
When the bacon is crispy, add in the onion and continue cooking until tender, 2-3 minutes. Use a slotted spoon to transfer the mixture to a large mixing bowl and let cool. Reserve the pan drippings.
While the bacon and onion are cooling, lay the other 8 slices of bacon out onto a broiler pan and transfer to the oven. Bake until crispy, about 20 minutes.

Return the skillet with the pan drippings over medium heat. While it heats up, add the ground meats to the mixing bowl with the bacon and onion, add the Worcestershire and season the mixture with salt and pepper. Combine the mixture with your hands and divide it into four patties.

Add the patties to the skillet and cook until golden brown, 4-5 minutes per side. When you flip the burgers, lay a slice of cheese on each patty to melt. In the last minute of cooking, add the Guinness to the pan and cook until almost completely reduced and slightly thickened.

While the burgers cook, stir together the sour cream, horseradish and mustard in a small bowl. Assemble the burgers by laying down some lettuce and red onion on each roll, then the patties, 2 strips of bacon and a dollop of horseradish sauce.

Corn Casserole

1 stick of butter, melted
8 oz. sour cream
1 can whole corn, undrained
1 can creamed corn
1 egg
1 box Jiffy corn muffin mix
1 T sugar

Mix it all together and bake at 350 for 1 hour.

Blueberry Coffee Cake

Sour Cream-Blueberry Coffee Cake
from: Southern Living

½ cup butter, softened
½ cup granulated sugar
2 large eggs
1 (8 oz.) container sour cream
1 tsp. vanilla
2 tsp. grated lemon rind

1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt

1 pt. fresh or frozen blueberries (raspberries, blackberries, etc.)
½ cup chopped pecans
¼ cup granulated sugar
1 tsp. cinnamon

1 cup powdered sugar
4 tsp. milk

1. Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add ½ cup granulated sugar, beating 2 to 3 minutes. Add eggs, sour cream, vanilla and grated lemon rind, beating until smooth.

2. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring form pan.

3. Combine berries, pecans, sugar and cinnamon. Sprinkle over batter.

4. Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes.

5. Whisk together powdered sugar and milk until smooth. Drizzle over cake.


NOTES: (Step 2) I don’t have a spring form pan – round cake pans work just fine.

(Step 3) I scoop out a handful of the cinnamon and sprinkle a layer of that first. Then I sprinkle the berries and pecans. It makes the cake look more even.

(Step 5) If I want extra lemon flavoring, I replace some (or all) of the milk with lemon juice.

Oatmeal Raspberry Bars

INGREDIENTS:

* 1/2 cup packed light brown sugar
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup rolled oats
* 1/2 cup butter, softened
* 3/4 cup seedless raspberry jam

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Low-fat Pumpkin Muffins

INGREDIENTS:

* 1 (18.25 ounce) package spice cake mix (or any flavor will do)
* 1 (15 ounce) can pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves


DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.


NOTE: Some people like to add water to make it into more of a batter consistency, but either way is fine. You don't have to add the spices, but it adds a nice touch. : )

Remedy for Strep

1/4 tsp Cayenne Pepper
Swallow of juice (your choice)
Apple Cider Vinegar

Mix together and shoot...

I chased with a spoon full of sour cream, or you can use honey to take the heat outta your mouth.

It worked! I did a shot before dinner and a shot before bed and the next mornin it was gone.

Angel Food Cake

INGREDIENTS

12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar


DIRECTIONS

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.


FOOTNOTE
Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Cali Chicken BBQ Pizza

The Crust ( This recipe makes a very thin crust )

1/3 cup plus 1 tablespoon warm water
¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
½ teaspoon salt
½ tablespoon olive oil

*If your short on time, use a store bought crust!*


The Topping

1/2 package of Seitan or Vegetarian Chicken
½ cup of BBQ sauce
1½ teaspoons olive oil
1 cup shredded mozzarella (we use more than a cup!)
½ cup grated Gouda cheese (smoked, if you can or just substitute more mozzarella)
½ cup sliced red onion
2 cloves of garlic, minced
2-3 teaspoons finely chopped fresh cilantro (opt.)

Crust

In a small bowl dissolve the yeast and sugar in warm water. Let sit for 5 minutes until the surface of the mixture turns foamy. Sift together the flour and salt in a medium bowl. Make a depression in the flour and pour in the olive oil and yeas mixture. Mix together with a fork gradually drawing in the flour until completely combined. Use hands to form dough into a ball. Knead the dough on a floured surface for 10 minutes, or until smooth. Coat dough with oil and place back into bowl, cover with plastic wrap and keeping a warm place for 2 hours for it to rise. Tip: We normally triple the crust then cut it in half, freeze one, and use the rest for the pizza because we like a thicker crust.

Pizza
Cut the seitan into bite-sized pieces and marinate in 1/4 cup of BBQ sauce in refrigerator for at least 2 hours. Preheat the oven to 500°F.
When the seitan has marinated, heat small frying pan with about 1 ½ teaspoons olive oil. Sauté seitan for about 3-4 minute or until done. Roll out pizza crust and place in pizza pan. Spread remaining ¼ cup BBQ sauce even over the crust. Sprinkle ½ cup of the mozzarella and all of the Gouda cheese over the sauce. Add the seitan, red onion and garlic.
Sprinkle the remaining ½ cup mozzarella around the center of the pizza. Add cilantro. Bake for 10-12 minutes our until crust is light brown

Pita Pizza

INGREDIENTS:

* Whole wheat pitas
* Mozzarella cheese (or cheese of your choice)
* Pizza sauce of your choice
* Toppings of your choice
* Canola oil
* Garlic salt
* Oregano
* Basil

DIRECTIONS:

Pre-heat oven to 425 degrees. Drizzle some oil on your baking pan and sprinkle garlic powder on top. Lay down as many pitas as you need. Spoon a good amount of pizza sauce on the pita. Add your toppings and cheese. Sprinkle on oregano and basil. Bake for approximately 10 minutes. Voila! Enjoy. : )

TIPS: Check your local dollar store for pitas to cut down on cost. And don't forget that you can make white pizza's too, yum!

Vegetable Fried Rice and Cream Cheese Wontons

Ingredients:

* green onions
* 3 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked brown rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired
* Add vegetables of your choice (I use carrots and peas)


Directions:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the vegetables and soy sauce or oyster sauce as desired.

Ingredients:

Wonton wrappers
Reduced Fat Cream cheese
Canola Oil


Directions:

Stuff small amount of cream cheese on wonton. Fold in half and seal edges with water. Heat oil in pan over medium heat. Add wontons and cook until golden brown. (Usually about 3-5 minutes)

Easy as pie! This is so much cheaper to do yourself. Not to mention it's yummo : ) Don't forget to dip them in sweet and sour sauce.

Mushroom Tortellini

INGREDIENTS:

* 1 pound cheese tortellini
* 2 large portabella mushrooms
* 1/4 cup white wine
* 1 tablespoon chopped fresh parsley
* 2 cloves garlic, minced
* 8 ounces Alfredo-style pasta sauce
* salt and pepper to taste
* 1/3 cup grated Parmesan cheese


DIRECTIONS:

1. 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.
2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Italian Cabbage Casserole

INGREDIENTS:

1 medium head of cabbage, coarsely chopped.
1 package of Morning Star crumbles or Sausage crumbles
2 cloves of minced garlic
1 large green pepper, chopped
1 medium onion, chopped
1 14oz. can diced tomatoes, undrained
1 8oz. can of tomato sauce
3 tablespoons of tomato paste
1 1/2 teaspoons of oregano
1/2 teaspoon of garlic powder
1/2 teaspoon of pepper
1/8 teaspoon of salt
1/2 cup of shredded reduced fat mozzarella cheese



DIRECTIONS:

1. Steam cabbage for 6-8 minutes or until tender.

2. In large skillet over medium heat, cook the crumbles, green peppers, garlic and onion until brown. Stir in the diced tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil and cook for 10 minutes.

3. Place half the cabbage in a 11x7 baking dish coated with cooking spray; top with half of mixture. Repeat layers until dish is full. Sprinkle with cheese and and bake at 350 degrees for 15-20 minutes or until heated throughly.

Monterey Spaghetti Casserole

Ingredients:

10 oz. cooked thin wheat spaghetti
3 cups reduced fat shredded Monterey Jack Cheese
1/2 cup reduced fat Parmesan cheese
1-1/2 cup low fat sour cream
1 10 oz. pkg. frozen spinach
1/2 tsp. garlic powder
1 large can French fried onion rings
2 eggs - lightly beaten
1/4 cup of 2 percent milk

Directions:

Thaw spinach and drain well. Break spaghetti into 2 inch pieces.
Butter a 9x13 pan. In a large bowl, combine egg, sour cream, milk,
cheeses & garlic powder.
Mix well. Add spinach and mix. Add spaghetti and mix. Finally,
coarsely crush 1/2 the can of Onion Rings and add. Pour into
pan and bake for 30 minutes in a 350 degree oven (covered).
Remove pan to add remaining onion rings. Return to
oven and bake for 5 more minutes (uncovered).
Yield: 4-5 servings.

Artichoke Spinach Lasagna

INGREDIENTS:

* cooking spray
* 9 uncooked lasagna noodles
* 1 onion, chopped
* 4 cloves garlic, chopped
* 1 (14.5 ounce) can vegetable broth
* 1 tablespoon chopped fresh rosemary
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
* 1 (28 ounce) jar tomato pasta sauce
* 3 cups shredded mozzarella cheese, divided
* 1 (4 ounce) package herb and garlic feta, crumbled


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Jello Pretzel Salad

2 cups crushed pretzles
3/4 cup melted butter
3 T sugar
8oz package cream cheese (may use light, but don't use non-fat)
1 cup sugar
2 cup (8oz) Cool Whip
6oz pkg raspberry jello
2 cups boiling water
20oz frozen raspberries (sometimes you can only find 12 oz pkgs, so two of those are just fine)

mix together pretzles, butter, and 3 T sugar. Put in greased 9x13 dish. Bake for 10 minutes at 400 degrees. Do not overbake. Cool completely. Mix cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over cooled pretzles. Mix jello and water- dissolve completely. Add frozen raspberries. Let jell slightly. Pour over cream cheese mixture. Refrigerate till firm.

Company Baked Beans

lb lean ground beef
1 red onion, diced
1 clove garlic, minced
1 can black beans
1 can red kidney beans
1 can chickpeas
1 can pork and beans
1 cup brown sugar
1 cup ketchup
1 cup bottled barbecue sauce
2 tbsp red wine vinegar
1 tbsp brown mustard

Brown ground beef and onion until no longer pink, and drain grease. Drain all beans, and combine in lasagna pan (or 2 9x13 pans) add meat mixture, and stir to combine. In separate bowl, mix sugar, ketchup, barbecue sauce, vinegar, and mustard, then pour over beans, stirring to coat. Bake in 350 degree oven for 30 minutes.These are delicious, fancy baked beans, for when you really want to impress. This makes so much, that I usually put into 2 pans, and freeze one for later. Simply thaw, and bake as directed.

Broccoli and Rice Casserole

Saute 1 diced yellow onion in 2-3 Tbsp butter; add 2 packages frozen, chopped broccoli and stir until thawed (I ususally thaw at least partially first)
Ad 1 can cream of mushroom soup and 1 jar cheez-wiz.
Stir until blended; Add some lowery's seasoning salt to taste. Add about 2 cups cooked rice (I use minute rice). Pour into casserole and let stand in fridge several hours or ov3rnight. Then, bake at 350 for 45 minutes. or until Bubbly.

Vegetable Pot Pie

1 can Cream of Potatoe Soup
15 oz Mixed Veggies (canned or frozen)
1/2 C Milk
1/2 tsp Thyme
1/2 tsp Ground Black Pepper
2 (9 in) Frozen Pie Crusts (I use the refridgerated Pillsbury)
1 egg, Lightly Beaten

1. Preheat Oven to 375*

2. In medium bowl, combine soup, veggies, milk, thyme, and black pepper.

3. Spoon filling into the bottom crust. Cover with top crust, and crimp edges to seal. Slit top crust and brush with beaten egg.

4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Alice Springs's Chicken

Boneless, skinless chicken breasts
Italian dressing
Butter
Mushrooms
Onions
Cheddar Cheese
Bacon Bits


1. Marinate chicken breasts in dressing overnight.

2. Then cook breasts however you want (grill, bake, broil, pan fry, etc.)

3. Sautee mushrooms and onions.

4. Once chicken is cooked, put it in a pan, smother it with mushrooms and onion, add some cheese and bacon bits and cook until cheese is melted.

Chicken Dumplins

1 whole chicken (cooked and deboned), broth reserved
2 cans cream o chicken soup
salt and pepper to taste
1 can biscuits (not flakey kind)


Heat broth and add cans of crem o chick soup. Stir until soup is dissolved. Break and drop canned biscuits into broth. Cover and simmer 15-20 minutes.

Add meat to soup and continue to cook until heated through. Salt and Pepper to taste.

Chicken A La King

1 (4.5 oz) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
1/2 C butter
1/2 C all-purpose flour
1 tsp salt
1/4 tsp ground black pepper
1 1/2 tsp chicken bouillon powder
1 1/2 C milk
1 1/4 C hot water
Chicken Meat (1 whole chicken deboned & shredded)
4 oz chopped pimentos

1. Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes. Remove from heat.

2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

4. Stir in chicken and pimento. Heat through.

Penne A La Shrimp

Shrimp (1 lb peeled and deveined)
Penne (3/4 lb)
Butter (2 TBS)
Olive Oil (2 TBS)
Onion (finely chopped)
Garlic (finely minced)
Tomato Sauce (8 oz)
White Wine (1/2 C)
Heavy Cream (1 C)
Parsley (1 TBS finely chopped)
Basil
Salt & Pepper

Put your water on to boil...

Saute' shrimp. It should already be peeled and deveined.

Now heat about a tablespoon of butter and olive oil in a skillet.

Add the raw shrimp…

Cook until just opaque.

Remove to a plate and let cool.

Throw in the pasta.

Now finely dice a small onion.

Now mince two cloves of garlic.

Now heat 2 tablespoons butter in a large skillet…

And add 2 tablespoons olive oil.

Add garlic and onion.

Stir occassionaly.

Pull off the tails of the shrimp and chop.

And set aside.

Add wine to skillet.

And let the wine evaporate for a couple of minutes. NOTE: If you’re not a wine person, don’t worry! You can use low-sodium chicken broth instead. About 1/2 cup will do, just be sure not to add too much salt later.

Now add an 8 oz can of plain tomato sauce.

Stir.

Pour in 1 cup heavy whipping cream.

Add 1 TBS of finely chopped Parsley and Basil.

Add the shrimp and pasta to the sauce and mix well.

Add some salt and black pepper to taste.

~By the Pioneer Woman~

Sticky Pecan Pie Bars

Crust:

1 Package plain yellow cake mix
8 Tablespoons (1 stick) butter, melted
1 large egg


Filling:

3/4 C dark corn syrup
1/4 C packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 C chopped pecans

Directions:

1. Place rack in center of oven & preheat to 350*

2. Place cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. The batter should come together in a thick dough. Press crust into ungreased 13x9 baking pan.

3. Bake the crust until it just begins to brown... 20 minutes. Remove from oven & set aside (leave oven on).

4. Meanwhile, place corn syrup, brown sugar, eggs and vanilla in the same mixing bowl used for crust and blend for until well combined (1 minute).Fold in pecans until well distributed.

5. Pour filling over baked crust and spread evenly.

6. Bake again until the filling starts to set... 22-25 minutes.

Let cool on wire rack... 30 minutes (I can't wait that long though- LOL)

7. Cut into 24 bars.

Store covered in plastic at room temp. for 4 days or in fridge for up to 1 week. Or wrap in foil and freeze for up to 6 months. Thaw bars in fridge overnight before serving.

Pinto Beans

INGREDIENTS:

* pinto beans (dry 16oz.)
* chopped tomato
* chopped large onion
* chopped green pepper
* chopped seedless jalapenos (2-3 freshly roasted or part of a can will do)
* cilantro sprigs (as much as you like)
* 1 packet of Sazon (from Goya)
* 1 bouillon vegetable cube
* 2-3 cloves of crushed garlic
* salt
* pepper

DIRECTIONS:

Soak beans over night or for a couple hours before cooking to make the cooking time faster and to do a do cleansing of beans. Add 3-4 quarts of water to a dutch pan and add the drained beans. Add cilantro, sliced onion, sliced green peppers, sliced jalapenos, crushed garlic, sazon, bouillon cube, salt and pepper. Cook on high for 4 hours or until tender, stirring every hour or so.

For extra flavoring if you have the time. Get out your blender and take half of the tomato, onion, green pepper and garlic and puree it (pre-cooked) in the blender to make it into a paste and add that to the pan for the flavor to incorporate better.

Very tasty and great with cornbread and cabbage. A meal in itself! Check out my delicious cornbread under the Mexican label.

Broccoli Cheddar Soup

INGREDIENTS:

* 2 cups chopped onion
* 2 tablespoons butter
* 2 1/4 pounds peeled and cubed potatoes
* 4 cups boiling water
* 4 cups of vegetable stock
* 2-3 cups fresh broccoli, cooked and drained
* salt and pepper to taste
* 2 cups shredded Cheddar cheese

DIRECTIONS:

1. In a large stock pot saute onion in butter. Add potatoes, water and stock. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
4. Add cheese and heat soup through until cheese is melted. Serve warm with freshly baked bread.

French Chicken

2 cups Minute Rice (uncooked)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Chicken Broth
1 pint Sour Cream
3-4 cooked chicken breasts (seasoned and diced)
1 sleeve Ritz Crackers (crumbled)
1-1 ½ stick butter


Spray 9 x 13 baking dish with cooking spray and spread rice over bottom of pan.
Mix soups, broth and sour cream.
Pour about half into rice and mix so that all rice is wet-respread on bottom of pan.
Crumble chicken over top of rice.
Pour remaining soup mixture over chicken; spread to cover evenly.
Sprinkle Ritz Crackers over entire dish.
Drizzle melted butter over crackers.

Bake, uncovered, at 350 degrees for 45 minutes.

(You can vary the soups to get a little different flavor. I’ve used cream of broccoli or celery before, and it was good too. Don’t use no-fat sour cream because it doesn’t bake well; the lite works well.)

Vanilla/Choco Frosting

INGREDIENTS (Nutrition)
2 cups sifted confectioners' sugar
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 tablespoons milk
2 tablespoons cocoa powder (optional)


DIRECTIONS
Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk.