Sweet Chex Mix

Sweet Chex Mix (from here)

Place in large bowl:
1 (16 oz) box of corn Chex
1 can of peanuts, lightly salted (I usually go light on the peanuts for my husband's preference, so use whatever amount suits you.)

Melt 2 cups of butter or margarine in a pan. Add:
1 1/2 cups corn syrup
1 1/2 cups sugar
1 tsp. vanilla
--Bring to a boil. Boil for 1-2 minutes. Pour over cereal and peanuts. Stir and pour out onto wax paper. Let sit for a couple of hours and then store in an airtight container.

White Bean Soup

White Bean Soup

2 c. dry Great Northern beans
Water
4 tsp. chicken-flavor instant bouillon
1 tbsp. chopped fresh thyme or 1stp thyme leaves
1/2 tsp. salt, if desired
1 medium onion
2 garlic cloves, minced
1 bay leaf
1 medium carrot, sliced
1/4 c. chopped fresh parsley
1 medium tomato, chopped

Place beans in a dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand for 1 hour. Drain. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrot, celery and pureed mixture. Cover; simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.

Chocolate Chip-Cinnamon Breakfast Ring

Chocolate Chip-Cinnamon Breakfast Ring

1/2 c. butter, softened
2 12.4 oz cans refrigerated cinnamon rolls with icing
1 box (4 serving size) vanilla putting and pie filling mix (not instant)
1/2 c. packed brown sugar
1/4 c. miniature semisweet chocolate chips

Heat oven to 375. Using 1 tbsp of the butter, generously butter 12-cup fluted tube cake pan. In small microwaveable bowl, microwave remaining butter on High 1 minute or until melted when stirred.

Separate dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the putting mix and half the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes.

Microwave icing on high 10 seconds to soften. Drizzle icing over ring. Cut into wedges; serve warm.

Frozen Key Lime Torte

Frozen Key Lime Torte

1 pint lime sherbert
1 pint lemon sherbert
1 pint vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tbsp sugar
1/4 butter or margarine, melted
1 tbsp Key lime juice
1/4 c. toasted coconut*

Place sherbert, sorbet and frozen yogurt in refrigerator to soften while preparing crust.

In a small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.

Spoon or scoop soften sherbert, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently into mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.

To serve, let stand at room temperature for 15 minutes. Cut into wedges.

To toast coconut, spread on cookie sheet; bake at 350 7 to 8 minutes, stirring occasionally, until light golden brown.

Pudding Fruit Salad

1 container refrigerated vanilla pudding (4oz)
1/2 c. frozen (thawed) whipped topping
1 c. seedless grapes, halved
1 c. miniature marshmallows
1 11 oz can. mandarin orange segments, drained
1 8 oz can pineapple tidbits in juice, drained
1 c. fresh strawberries, sliced

In a medium bowl, mix pudding and whipped topping.

Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.

Strawberry-Citrus Slush

1 can (46oz) pink grapefruit juice (about 6 cups)
1 can (12 oz) frozen (thawed) lemonade concentrate
1/2 c. sugar
1 package (.14 oz) strawberry-flavored drink mix
1 (2 liter) bottle ginger ale, chilled

In a 2 quart nonmetal freezer container, stir all ingredients except ginger ale until sugar is dissolved. Freeze 4 to 6 hours or until slush consistency.

If slush is frozen solid, let stand at room temperature for about 30 minutes before serving. To serve, spoon 1/2 c. slush mixture into each class. Pour 1/2 c. ginger ale over each.

Two-Berry Crisp with Pecan Streusel Topping

Two-Berry Crisp with Pecan Streusel Topping

3/4 c. quick-cooking oats
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. butter or margarine, cut into pieces
1/4 c. chopped pecans
1 can blueberry pie filling
2 c. frozen unsweetened raspberries
3 tbsp. granulated sugar
1 tbsp all-purpose flour

Heat oven to 400. Spray 8 inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix oats, 1/2 c. flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in pecans; set aside.

In a large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.

Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

Taco Casserole

Taco Casserole

Notes: This was really good! Brandon really liked it. I think next time I wouldn't even bother baking it. The chips on the bottom just got chewy instead of crunchy, so next time, I would just heat it up on the stove and put it over chips. I left out the tomato and cheese to please our picky-ness. I would maybe drain half of the beans (we used red beans) if I don't bake it.

1 lb. ground beef
1 can. chili beans in sauce, undrained
1 8oz. tomato sauce
2 tbsp Old El Paso taco sauce, picante sauce or salsa
2 to 4 tsp. chili powder
1 tsp. garlic powder
2 c. coarsely broken tortilla chips
8 medium green onions, sliced (1/2 c.)
1 medium tomato, chopped (3/4 c.)
1 c. shredded cheddar or monterey jack cheese

Heat oven to 350. In a 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Reduce heat to medium. Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally.

In ungreased 1 1/2 quart casserole, place tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired.

Bake 25 to 30 minutes.

Minister's Delight

1 can (21 oz) cheery or apple pie filling
1 package (18 1/4 oz) yellow cake mix
1/2 c. butter, melted
1/3 c. chopped walnuts, optional

Place pie filling in a 1 1/2 qt. slow cooker. Combine dry cake mix and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2 to 3 hours. Serve in bowls.

hearty chicken noodle soup - slow cooker

Hearty Chicken Noodle Soup - Slow Cooker

Notes: This was REALLY good! We loved the linguine in it too. I cut the cayenne pepper to 1/8th tsp, but you couldn't even tell it was spicy so I'd maybe be willing to add the full amount. I used minced garlic and just put it directly in the soup. Instead of using a cheesecloth for the mustard seed I bought coffee filters and put it in a coffee filter and tied the filter with a second coffee filter. I also didn't use celery...personal preference. I didn't use fresh parsley. I also only used 2 chicken breasts and 8 cups of water with chicken bouillon. It was REALLY good. We really liked the flavor of it. I just cooked regular linguine on the stove and added to the soup when it was ready.

12 fresh baby carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 c. finely shopped onion
1 tbsp. minced fresh parsley
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. mustard seed
2 garlic cloves, peeled and halved
1 1/4 lbs. boneless skinless chicken breasts halves
1 1/4 lbs. boneless skinless chicken thighs
4 cans (14 1/2 oz) chicken broth
1 package (9oz) refrigerated linguine

In a 5 qt slow cooker combine the first six ingredients. Place mustard seed and garlic on a double thickness cheese cloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until chicken juices run clear.

Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 mins or until tender. Cut chicken into pieces and return to the soup; heat through.

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken

1 1/4 lb. boneless, skinless chicken breasts, cut into 1-in. strips
1 tbsp. vegetable oil
salt and pepper to taste
1 8oz can of pineapple chunks
1 can sliced water chestnuts, drained
2 medium carrots, sliced
2 tbsp. soy sauce
4 tsp. cornstach
1 c. sweet-and-sour sauce
1/4 c. water
1 1/2 tsp ground ginger
3 green onions, cut into 1-inch pieces
1 1/2 c. fresh or frozen snow peas
Hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes, drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5-minutes longer. Serve with rice.

Slow Cooker Pizza

Slow Cooker Pizza

Note: Haven't made yet

1 package (16oz) wide egg noddles
1 1/2 lbs. ground beef/turkey
1/4 c. chopped onion
1 jar (26oz) spaghetti sauce
1 jar (4 1/2 oz) sliced mushroom, drained
1 1/2 tsp. italian seasoning
1 package (3 1/2 oz) sliced pepperoni, halved
3 c. shredded mozzarella cheese
3 c. shredded cheddar cheese

Cook noodles according package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir int he spaghetti sauce, mushrooms, and italians seasonings. Drain noodles.

In a 5 qt. slow cooker coated with nonstick cooking spray, spread a third of the meat sauce. Cover with a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low 3 to 4 hours or until heated through and cheese is melted.

Baked Meatballs

Baked Meatballs - from Quick and Healthy

Note: Good! Mom makes these often. She turns the recipe into meatloaf and grills for 30 mins.

2 lbs. extra lean ground beef or turkey
1/2 c. egg substitute (equal to 2 eggs)
1 tbsp. dried parsley
1 c. oatmeal or cracker meal or oat bran
1 c. skim milk
1 tsp salt (optional)
1/2 tsp. ground pepper
2 tsp. onion powder
1/4 tsp. nutmeg

Preheat oven to 425 degrees. Mix all ingredients. Shape into 1 1/2 inch balls. Arrange on two baking sheets that have been sprayed with non-stick coating. Bake for 12 minutes or until done. Freeze 12 to a pack.

Granola Bars

Granola Bars (from here)

Notes: These were pretty good! They were more crumbly than what I would normally expect for a granola bar, but they were delicious.

2 c. old-fashioned oatmeal
1 c. sliced almonds
1 c. shredded coconut, loosely packed
1/2 c. toasted wheat germ
2/3 c. honey
1 1/2 tsp pure vanilla extract
1/4 tsp. kosher salt
1 1/2 c. dried fruit (I used craisin's).

Preheat your oven to 350°F. Butter an 8×12-inch baking dish (lacking this, I used a 9×13-inch) and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300°F.

While the mixture is still warm, stir in the honey, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture into your prepared baking dish and press, press, press it in (wet fingers and/or a silicon spatula work great for this) until the mixture is packed as tightly as possible.

Bake for 25 to 30 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares — your best serrated knife is great for this.

You can store these in an airtight container at room temperature for a week or two, as you would cookies, however, I prefer to store mine in the freezer. I find that they stay the most crisp this way as all granola tends to soften at room temperature after a day or more.

Whole Wheat Banana Nut Bread

Whole Wheat Banana Nut Bread (from here)

1/3 c. vegetable oil (I used mostly applesauce and a little bit of oil)
1/2 c. honey
1 tsp. vanilla extract
2 eggs
1 c. mashed bananas (2 bananas mashed...I didn't measure)
1 3/4 c. whole wheat flour
1/2 tsp. salt
1 tsp baking soda
1/4 c. hot water
1/2 c. chopped walnuts

1. Preheat oven to 325 degrees F (165 degrees C). (I did 300 on convection bake. It still took a good hour to cook.)
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole (form here)

Notes: This was really simple and good. The cook time was long, but the prep time was almost nothing! The recipe says to use a 3 lb chicken, and I probably barely used a pound of what was left from the roasted chicken I made a few days ago. I also didn't have Cream of Celery Soup on hand, so I used cream of mushroom, and it was great!

* 1 (3 pound) whole chicken (I probably only used a half of a pound)
* 8 ounces dry bread stuffing mix (mine was a 6 oz box of Chicken stuffing)
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of celery soup (or cream of mushroom)
* 1 1/4 cups chicken broth
* 1 cup evaporated milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
3. In a large bowl mix together the soups, broth and evaporated milk. Stir well.

Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Sweet and Sour Salad

Sweet and Sour Salad (from here)

Notes: This is my favorite salad. I take it as a side dish whenever I'm asked to bring a non-dessert side dish, and it's always a hit. It's sooo good. The dressing with the crunchies, broccoli, and green onions are awesome. I don't normally like onions on a salad at all, but it definitely is delicious on this salad. I could eat it as a meal.

Dresssing:

1 c. vegetable oil (can use some water if you want to cut down on the oil, but you eat so little of the dressing I don't bother)
3/4 c. white sugar
1/2 c. red wine vinegar (I've used white wine vinegar too depending on what I've had in the kitchen.)
3 tsp. soy sauce

Blend together and refrigerate. The recipe says to make a day ahead, but I usually just make it whenever I'm making the crunchies and put it in the freezer until it's time to serve so it's nice and cold.

Salad:

1 c. chopped walnuts
1 (3 oz) package Raman noodles
4 tbsp butter (I rarely use this much)
1 head romaine lettuce, dried and chipped
1 head fresh broccoli, chopped
1 bunch green onions, chopped

Melt butter in a frying pan over medium heat. Add crushed noodles and walnuts; toast until warm. (Note: It burns easily, so keep it a medium/medium low heat and stir often. As soon as they start to brown take them out of the pan.)

In a Salad bowl, combine lettuce, broccoli, and green onions. Add the dressing, toss and sprinkle with Raman and walnut mixture.

Creamy Chicken and Noodles

Creamy Chicken and Noodles (from here)

Note: This is my favorite Chicken Noodle Soup. It's sooo easy and delicious.

* 8 cups of chicken broth ( or equal amount of water with bouillon)
* ½ teaspoon poultry seasoning ( I use a combination of rosemary, oregano, sage, marjoram, thyme since I don't have poultry seasoning)
* 1 teaspoon onion salt (I used onion powder since there is so much salt in the broth)
* 1 (12 oz) pkg extra wide egg noodles
* 4 cups of cooked and shredded chicken (I usually only add half of this)
* 2 (10 3/4 oz) cans of condensed cream of chicken soup
* 1 cup reduced fat sour cream (I don't add this because of Brandon)

1. Bring chicken broth to a boil and add noodles, poultry seasoning, and onion salt. Cook noodles in broth for 6-8 minutes until tender.
2. Add chicken to broth/noodles. Then mix in condensed soup. Stir until smooth and creamy.
3. Just before serving mix in the sour cream. Serves 6-8

Pepperoni Pizza Dip

Pepperoni Pizza Dip (from here)

Note: This looks so good. There are photos on the linked site. I want to try it!

* 1 (8 ounce) package cream cheese, softened
* 1 cup pasta sauce
* 1/4 cup onion, diced
* 1 clove garlic, minced
* 1 cup diced pepperoni slices
* 1 1/2 cups shredded mozzarella cheese
* Crusty Italian bread or tortilla chips, for dipping

Preheat the oven to 350 degrees. In a greased baking dish (I used a 7″ soufflé dish), layer the cream cheese, pizza sauce, onion and garlic, pepperoni, and cheese, in that order.

Bake 20-25 minutes or until the cheese is bubbly.

Serve with crusty Italian bread or tortilla chips.