 | Peanut Butter Fingers from Susan
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/3 cup peanut butter (full)
1 egg
1 cup quick oats
1 cup flour
1/4 tsp salt
1/2 tsp soda
 | Instructions:
Mix in order given and spread in 9 X 13 pan, floured and greased.
Bake 350 for 20-25 minutes
Cool slightly and cut into 3/4 X 3" fingers. Can dust with powdered or
plain sugar.
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| Chicken & Tortellini Summer Salad - From Becky
1 pkg pre-cooked sliced chicken (Italian or Southwestern)
1 pkg frozen prepared tortellini
1 small sliced carrot
1 small chopped cucumber
½ cup ranch dressing
2 Tablespoons grated Parmesan cheese
| Prepare the tortellini and run cold water over to cool. In separate
bowl stir carrots, cucumber, and chicken. Add ranch dressing then stir
in tortellini. Sprinkle Parmesan cheese over the top and chill for at
least one hour. Serve cold. |
| Cherry tomatoes, green onions, and zucchini may also be added.
Yield: 6-8 servings
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| Mexican Casserole from Traci
tortilla chips, crushed
1 lb. hamburger cook w/ onion , drain
1 can tomato sauce
1 can kidney beans, drained
1 can chili beans, drained
1 can cream of mushroom soup
1 can rotel tomatoes
cheddar cheese
green onions and black olives to garnish
| Put crushed chips in bottom of greased casserole dish. Layer w/
hamburger, kidney beans, chili beans, rotel tomatoes, tomato sauce, and
cream of mushroom soup. Top w/ cheddar cheese. |
| Cover and cook 350 for 20 minutes. Uncover and bake 10 minutes until
bubbly and cheese is melted. Garnish w/ green onions and black olives. |
| I serve this w/ chips and salsa. Makes a great dip too.
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| OLIVE DIP - from Amy
2 bricks of cream cheese
1 can of black olives (pitted)
1 BIG jar stuffed green olives
pecans to taste
| Chop each of the ingredients in a food processor.
Add chopped ingredients into a large bowl with cream cheese and mix
until desired consistency! Serve with crackers.
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| Homemade Baby Food from Teri
| Choose the foods you would like your child to eat. I will use apples
in the example, but all foods are the same process.
Peel and core the apples. Steam the apples until very tender, reserve
any apple juice from the steaming process. |
| Let the apples cool in the refrigerator at least 2 hours. This is an
important step, if omitted the food will be much more runny after being
frozen. |
| Once food has cooled, put in food processor or blender. Put an
appropriate amount that can be shopped up without burning up the
blender. As the food gets chopped up add liquid (reserved apple juice,
water, formula (I made formula from the sample that were not the kind we
use to feed Ashton)) to make a somewhat soupy texture. The younger the
child, the thinner the food. |
| Pour food into ice cube trays and freeze for at least 8 hours.
Remove from trays to freezer bags and label. Most foods are good for 3
months.
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| Oriental Ramen Noodle Salad From Mary
Salad
1 bag of coleslaw
1 bag of vegetables slaw or broccoli slaw (broccoli, carrots, sliced)
2 packages of ramen noodle soup (oriental or chicken flavor)
1 cup of sunflower seeds
1 cup of almonds sliced or slivered (we like the sliced kind…flat)
6 green onions chopped (just the green part)
Black Pepper – to taste
Sesame seeds – handful (6 tsp. or more)
Dressing
1 cup of sugar
2/3 vinegar (we used ½ cup of rice vinegar and ½ cup of tarragon vinegar)
any kind will work
1/3 salad oil (we used ¼ cup of olive oil and ¼ vegetable oil or you could
use sesame oil too)
2 ramen noodle soup spices (out of the soup mix)
| Combined all of the salad items listed above. Crunch up the ramen
noodles (in big or small chunks) in the salad. Keep cold. |
| Combine the dressing in a shaker container. Shake well and keep cold
until 1.5-3 hours before serving. If you want noodles crunchy, pour
dressing over salad 1 ½ hours before serving. If you like noodles
softer, pour the dressing over salad 2 ½ to 3 hours before serving or
longer. Mix well so dressing gets distributed evenly. Some people add
noodles last to keep crunchy. |
| You can add shredded or chunked chicken. |
| Salad last for several days in the refrigerator.
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| Killer Potatoes from Maria
1 32 oz. bag of southwest style hash brown
potatoes (NOT with green pepper and onion)
12 oz. sour cream
2 cups shredded cheddar cheese
1 can cream of potato soup
1 can cream of celery soup
1 can cream of onion soup
| Mix all of the ingredients together and bake in 350 degree oven for
60 minutes until bubbly!
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| Zucchini Orange Muffins from Jaime
2 C. All purpose Flour
1 C. Whole Wheat Flour (I also added 1/2 cup Wheat Bran)
2 C. Sugar (20 packets of Stevia Plus and 1/4 c. orange juice...you'll see
the orange below...might as well use the juice too!)
1 TBL baking Powder
1/2 TSP baking soda
1/4 TSP salt
4 eggs beaten
1 C vegetable oil (I used grape seed)
3 C grated zucchini (I used itty bitty little ones that yielded lots of
peel and color!)
Peel of one orange (I used 1 & 1/2 peels)
| Preheat to 375.
Mix flours, sugar (or stevia), baking powder, baking soda, and salt in a
large bowl. With electric mixer or wire whisk, beat the eggs, then blend
in the oil. Use a spatula to mix in the dry ingredients in several
additions, then fold in the zucchini and minced orange peel. Put in
muffin tin...I used the non-stick liners...they worked great. It made 24
small muffins. Bake 17-22 minutes until springy. Eat them all before
anyone in the house knows they're ready. Tell them the recipe didn't
work out and you'll take them out for a snack instead.
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| Cheesy Potatoes from Nikki
A BAG OF MR ODELL POTATOES
1/2 CUP MILK
CHEESE (add how much you want)
12 oz SOUR CREAM
1 CAN OF CREAM OF CHICKEN SOUP
BUTTER
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| Banana Bread/Muffins from Pam
½ cup butter
2 eggs
¾ tsp baking soda
1 ½ cup sugar
2 cups flour
½ tsp baking powder
½ tsp salt
¼ cup milk
1 tsp vanilla
1 cup ripe/mashed bananas (usually about 3)
| Mix well and bake in the oven at 350 degrees. Bake muffins for about
18 minutes. Bake bread for 45-50 minutes.
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| Lemon Cake with Frosting from Leslie
| Cake:
1 box lemon cake mix (any brand)
1 can Diet 7-Up or Diet Sprite
Mix the cake mix and diet soda together and bake according to directions
on the cake box. |
| Frosting:
1 package lemon pudding
1 1/2 cups skim milk
1 1/2 cups fat-free cool whip
Mix the pudding mix and milk together with a mixer. Fold in the cool
whip. Frost cake after it has cooled.
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| Blond Brownies a la Mode from Jenae
My husband and I love the Blondie skillet dessert at Applebee’s. I found
this recipe in the Taste of Homes Magazine. We both swear that it is
nearly as delicious as the one served at Applebee’s.
| ¾ c. butter, softened
2 c. packed brown sugar
4 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ c. chopped pecans
½ c. heaping with white chocolate chips |
| Maple Cream Sauce:
¼ c. maple syrup
2 tbsp. butter
1 c. sweetened condensed milk |
| Vanilla ice cream and chopped pecans In mixing bowl, cream butter
and brown sugar. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Combine the flour, baking powder, and salt;
gradually add to creamed mixture. Stir in pecans and chips. Spread into
a greased 13in.x 9in.x 2in. baking pan. Bake at 350 for 25-30 minutes or
until a toothpick inserted near the center comes out clean. Cool on a
wire rack. |
| For sauce, combine syrup and butter in a saucepan. Cook over medium
heat. Stir until melted. Add sweetened condensed milk, stir constantly
until thickened 1-3 minutes. Remove from heat. |
| Serving: Cut brownies into squares, top with vanilla ice cream,
maple sauce, and sprinkle with pecans.
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| Easy Creamy Corn Casserole from Sara
2 cans of corn, drained
4 ounces cream cheese, softened
1 small can of chopped green chilies
| Mix all ingredients together in a greased casserole dish and bake at
350 degrees for about 30-35 minutes or until smooth and bubbly. After
removing from the oven, stir the casserole to make sure everything is
well blended.
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| Sugar Cookies from Becky
| Cream:
2/3 cup shortening
3/4 cup sugar
1/2 tsp. orange peel
1/2 tsp. vanilla |
| Add 1 egg |
| Stir in
4 tsp. milk
2 cups flour
1 1/2 tsp. baking powder |
| Divide dough in half and chill for 45 minutes. Roll
out dough and cut into desired shapes. Bake at 350
degrees for 6 minutes. |
| Frosting (should be enough for one batch of cookies)
1 tsp. butter
1 cup powder sugar
1 tsp. vanilla
5-6 tsp. of milk ( you can add slowly to get your
desired thickness and taste)
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| CHEESY RICE BALLS from Julie
10 cups water – salted
5 cups regular “cheap” rice (rinse & drain in HOT water)
1 pound Jimmy Dean Breakfast Sausage
Put in large bowl. Add in: 3 sticks butter
1 container Parmesan Cheese (yes, the entire container!)
2 cups shredded cheese – Monterey Jack is the best!
| Make into balls. Take a palmful of rice, 1 teaspoon sausage, more
rice on top. Form into ball. Beat 3 eggs in cereal bowl. Dip rice balls
into this mix. Roll ball in fine breadcrumbs. Deep fry until golden
brown.
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