Breakfast Pizza

Prep time: 20 minutes
Bake time: 20 - 25 minutes
Servings: 4

2 tubes refrigerated crescent rolls
1/2 pound Jimmy Dean sausage; browned & drained
1 cup frozen shredded hash brown potatoes, thawed
4 tablespoons diced sweet red pepper
4 tablespoons diced green pepper
1 cup shredded cheddar cheese
4 eggs
4 tablespoons milk
1 tablespoon shredded Parmesan cheese
pepper to taste

Separate crescent dough into 8 triangles; arrange into a rectangle on an ungreased baking dish. Build up edges slightly to create a crust; seal perforations.

Cook sausage until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.

Whisk together the eggs, milk and pepper. Pour over pizza; sprinkle with Parmesan cheese.

Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown.

Real "Pot" Roast

• 1.5 pounds of beef chuck roast or arm roast
• 2 T. oil
• 4 potatoes, peeled and cut into large chunks
  
• 6 carrots, peeled and cut into large chunks
  
• 1 celery stalk (optional), cut into large chunks
  
• 1 medium onion, cut into large chunks
  
• salt
• pepper
• garlic
• 2 bay leaves
  
• 1 pkg. onion soup mix
• A pot (I use a 6.5 quart Le Cruset cast iron enamel dutch oven but you can use anything of similar size. I just love the cast iron because it brazes so nicely.)
  

Preheat your pot on the stove over medium-high, add oil, and brown the meat on both sides until you get a nice color. Then turn the heat to medium-low.

Then add the seasonings and onion soup mix. Cover the roast to half-way up the side of the meat with water. Put the lid on and let it simmer. Check the water level every 1/2 hour or so to make sure there's still enough. Add more as needed. Cooking time will depend on the size of the roast. A meat thermometer will read 180 when it's well done. But over-cooking won't hurt it... it will just get more tender the longer it cooks.

When the meat is about 10 - 20 minutes from being done you can add the veggies around the sides and on top of the meat. I like to make sure they are all about the same size so they cook evenly.

After the meat and veggies are done, take them all out of the pot and use the juice to make a YUMMY gravy to top everything off.

This is how my grandma makes it and I always love how hers turn out. So she taught me how and now I may never go back to crockpot roast again. Yummy!

Libby's Creamy Grape Salad

Ingredients
• 4 pounds seedless green & red grapes, halved
• 4 ounces chopped pecans
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract

Mix together the cream cheese, sour cream, sugar & vanilla. Then stir in the grapes & nuts, coating well. Refrigerate until chilled through before serving.

Libby got it from allrecipes.com but I'm giving her credit anyway because it reminds me of her.

Ravioli Lasagna

Prep time: 10 minutes
Bake time: 35-45 minutes
Serves: 8

• 1 jar of Ragu or other pasta sauce
• 1 16 oz. container of cottage cheese
• 2 eggs
• 1 bag of frozen ravioli - cheese stuffed or whatever you like
• 2 cups of shredded mozzarella cheese
• seasonings to taste (I use 1/2 tesp. each of dried basil, oregano, and garlic)

Spread a few spoonfuls of tomato sauce into bottom of lasagna pan. Place layer of frozen ravioli on bottom, pushing them together tightly to form a solid layer. Mix together the cottage cheese, eggs, and seasonings. Then spread half the mixture on top of the pasta. Add a layer of tomato sauce (half the jar). Repeat layers. After second layer of tomato sauce add shredded cheese. This should fill up the pan about how a lasagna would.

Bake covered for 35-40 minutes at 350. Then remove foil and bake 5-10 minutes longer until cheese is melted. Let it set up for 10 minutes before serving.

This recipe was made for a friend at church after she had a baby. She passed it along because she liked it so much. And now I'm passing it along too because we love it! We've had it 3 times in the past 2 weeks! This is a great, easy, family friendly dish that even picky eaters enjoy.

Chicken Ceasar Pasta

Servings: 6
Prep Time: 30 min.

Ingredients

• 3 quarts water
• 2-1/2 C. uncooked tricolor spiral pasta
• 1-1/2 C. cut fresh asparagus (1-inch pieces)
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 teaspoons olive oil
• 2 large tomatoes, chopped
• 2/3 C. Caesar vinaigrette salad dressing
• 3 green onions, chopped
• 3 tablespoons grated Parmesan cheese

Directions
In a pot, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.

Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat.

Drain pasta mixture; return to the pan. Add the chicken, tomatoes and vinaigrette. Cook over low heat until heated through. Sprinkle with onions and Parmesan cheese.

Can be served warm or cold. Cold tastes better.

Baked Spaghetti

Servings: 8-10
Prep time: 25 min.
Bake time: 1 hour

Ingredients

• 1 package (16 ounces) spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 jar (26 ounces) meatless spaghetti sauce
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 16 oz. container cottage cheese
• 4 cups shredded mozzarella cheese

Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, brown the beef and onion over medium heat; drain. Stir in spaghetti sauce; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Create layers in a greased 13-in. x 9-in. baking dish: half of the spaghetti mixture, then half of the cottage cheese, then meat sauce, then mozzarella cheese. Repeat layers, ending with mozzarella cheese on top.

Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Sugar Cookies & Royal Icing

Prep time: 15 min.

Chill time: 24 hours is best

Bake time: 6-8 min.

Cookies:

• 1/2 c. butter


• 1/2 c. shortening


• 1 c. sugar


• 3 eggs


• 3 1/2 c. flour


• 1 tsp. soda


• 2 tsp. cream of tarter


• 1 1/2 tsp. vanilla

Cream butter, shortening and sugar in electric mixer. Add eggs. Mix in the rest of the ingredients. Cover and chill dough overnight (or for about 24 hours is better). Roll and cut into desired shapes, using plenty of flour on your board.

Bake 6-8 minutes at 400.

Icing:

• 2 egg whites


• 2 teaspoons lemon juice


• 2 1/2 - 3 cups of powdered sugar

Whip egg whites till frothy, add lemon juice and then add powdered sugar one cup at a time. Add food coloring. And ice cookies once they've cooled until your little heart's content.

Cheesy Rotel Dip

• 1 lb. Velveeta (1/2 a box); cubed
• 1 can Rotel diced tomatoes
• 1/2 lb. Jimmy Dean Sausage
• 1/4 C. milk

Brown sausage, drain off grease. Meanwhile in a microwave safe dish, melt cheese with milk in microwave, stirring every minute. When completely melted add in the sausage and can of tomatoes with juice. Mix well. Keep warm in crockpot. Serve with tortilla chips.

This is yummy yummy to your tummy, but not a low fat recipe. :)

Twice-Baked Potato Casserole

• 8 large potatoes; peeled, chopped, and boiled
• 1 (16 oz) container sour cream
• 1 stick butter
• 1 pkg. bacon bits
• 3 scallions, sliced thin (use green & white parts)
• 2 cups shredded Colby-Jack cheese (or more if you like)
• salt & pepper to taste

Peel, chop, and boil potatoes until fork tender, drain. Mash with sour cream, butter, and salt & pepper. Stir in bacon bits and scallions.

Transfer into greased glass 9 x 13 baking dish. Top with shredded cheese. Bake @ 350 for 20 minutes until warmed through cheese is bubbly.

Monkey Bread

• 1 pkg. frozen yeast dinner rolls
• 1 pkg. cook & serve butterscotch pudding mix (not instant)
• 1 stick of butter; melted
• 1/2 C. sugar
• 2 tesp. cinnamon
• 1 C. chopped pecans

In a bowl combine pudding mix, sugar, and cinnamon. Place half the pecans, then half of frozen rolls in a well greased bunt pan. Sprinkle half the dry mixture over the rolls. Add other half of nuts, then rolls, then dry ingredients. Lastly, pour melted butter over all.

Cover with plastic wrap sprayed with cooking spray, and let rise over night in the oven or on the counter.

Bake 350°F for 45 min to 1 hour. You will probably need to place a cookie sheet on the rack below to catch drips.

COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.

Gooey, warm, sweet, and perfect for Christmas breakfast. (Our family likes a feast... can you tell?)

Christmas Citrus Salad

• 5 lbs. Naval oranges
• 5 lbs. Ruby Red grapefruit
• 3 large cans mandarin oranges
• 1 C. sugar
• Salt to taste

Over a large bowl, peel and segment oranges and grapefruit, removing all pith and membranes. (This process takes a long time!) Prepare fruit over the bowl so you can catch all the juice - that's what makes it good. Add canned oranges and their juice. Add sugar and salt to taste. (You will probably need a lot more salt than you think.) Mix well.

Place in a large plastic container with a lid. Refrigerate at least overnight, longer if possible.

This is such a yummy family tradition. Because it takes so long to make, we only have it on Christmas morning along with our Christmas Breakfast Casserole. But it's well worth the effort!

Christmas Breakfast Casserole

Makes: 9 x 13 pan (which serves 8 or 12 depending on how hungry you are!)

• 10 slices of bread; diced up
• 1 pound package Jimmy Dean sausage; browned & drained
• 2 C. potatoes; peeled, diced and cooked until half-way softened (can be added to sausage to cook)
• 1/2 medium onion; diced
• 1/2 medium green bell pepper; diced
• 2 C. milk
• 8 eggs
• 1 T Worcestershire
• 1 tesp. dry mustard
• 3 C. shredded cheese (colby-jack or cheddar)

Dice up bread and place in bottom of glass 9x13 pan.

Brown the sausage. Peel and cut up potatoes, add to sausage to soften up a bit. Drain off grease.

In a large bowl beat eggs, whisk in milk, Worcestershire, dry mustard. Dice up onion and green pepper. Add veggies, potatoes, and sausage to egg mixture.

Pour over top of bread. Top with shredded cheese.

Better if refrigerated overnight before baking.

Bake covered in foil for 1 hour @ 350 degrees. Uncover for the last 20 minutes.

This is a close variation of the dish we always have for breakfast on Christmas morning. I'm not usually a big fan of egg, but this one is very good with all the other ingredients.

We like to have this with our favorite Christmas Citrus Salad.

Crispy Chicken

Prep time: 30 minutes
Servings: 4

• 1-1/2 cups crisp rice cereal, coarsely crushed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 1/4 cup butter, melted
• 4 boneless skinless chicken breast halves (4 ounces each)

In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture.

Place in a greased baking pan. Bake uncovered at 400° for 20-25 minutes or until a meat thermometer reads 170°.

Double-Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest. I got this off Oprah. It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon.

Makes 24 cookies

Ingredients:

• 1/4 cup dry-roasted peanuts , finely chopped
• 1/4 cup sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll (16.5 ounces) refrigerated peanut butter cookies , well chilled
• no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Black Bean & Corn Quesadilla

• burrito size flour tortillas
• margarine or butter
• shredded Colby-jack, cheddar-jack, or pepper-jack cheese
• black beans (canned works fine)
• corn (canned or frozen/thawed)
• avocado, smashed up a little with some salt to taste
• sour cream - as topping
• diced tomato - as topping
• chopped fresh cilantro - for garnish
• Optional: left-over meat from the night before, chopped up (grilled chicken, beef roast, and pork works well) I bet shrimp would be yummy, but who ever has left-over shrimp?

Butter 2 tortillas on one side, place butter-side-down in preheated nonstick skillet or griddle.

Add layer of cheese, beans, corn, avocado, then cheese again. Cover with other buttered tortilla (butter side out). Flip when browned. Cool for a minute before cutting into wedges. Serve with sour cream, diced tomato, and fresh cilantro.

Delicious Variation:

• Colby jack cheese
• sauteed onion
• sauteed bell peppers
• left over grilled chicken or shrimp

The idea here is to use whatever you have left over. You can add any veggies or meats that sound good to you. I like to do this with left over pot roast the next day when there isn't enough to make stew and you don't want to let it go to waste.

"Chicken Your Mom Makes"

There is a story behind this one. Recently I prepared a grocery list and asked my husband if he needed anything from the store. He added a few items on the list and at the bottom wrote "Chicken your Mom makes". After scratching my head for a while, I finally figured out what that meant. The following is her "recipe"... if you could call it that... for really yummy, finger-licking chicken. Enjoy.

Prep time: 5 minutes
Bake time: 1 hour
Oven Temp: 300

• 4 chicken breasts - with bone and skin
• 1 pkg. onion soup mix
• 1 tesp. poultry seasoning
• 1 tesp. garlic powder
• 1/2 tesp. thyme
• 1/2 tesp. oregano
• 1/2 tesp. pepper

Place chicken, bone side down, in a baking dish. Add a few Tbsp of water to the dish. Combine spices in a dish, then rub all of it onto chicken. Cover and bake for about 1 hour @ 300, or until meat is tender and pulls easily off the bone.

You can use either a covered baking dish, a glass casserole covered with foil, a crock pot, or a baking bag. If you use the bag you won't need water in the bottom of the dish. The crock pot takes longer, but the meat is much more moist and tender.

After its cooked, chicken can be eaten the way it is, or used in soup, dumplings, casseroles, or pasta. The cooking juices can be strained and used for gravy, soup, or stock.

Taco Soup

Prep time: about 1 hour (or longer)
Servings: 8+

• 1 pound lean ground beef
• medium onion, chopped
• 1 can corn (or equivalent frozen corn), drained
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 (16 oz.) can crushed tomatoes
• 1 (16 oz.) can diced tomatoes
• 1 package taco seasoning
• 1 package dry ranch dressing mix
• 1 Tbsp. minced garlic
• sour cream
• shredded cheese
• **1/2 bell pepper, diced (optional)

Brown the ground beef in a stock pot, adding chopped onion and garlic half way through. Drain fat off, and put back in pot. Add corn, beans, tomatoes, and seasoning. Add a little water if needed. Simmer until thickened and heated through at least 30 minutes. The longer it simmers the yummier it is.

**If you want bell pepper in it, add that when you add the onion and garlic.

Serve with a dollop of sour cream and some shredded cheese on top.

I like to make this in the crock pot if I'm going to be working that day. It's nice to come home to a house smelling like supper. Of course if you make it in the crock pot, you have to cook the meat/onion and drain them before adding to the mixture. This is very hearty and perfect for Fall weather. It's also yummy with a side of cornbread or Fritos.

"Hobos"

Servings: 2
Prep time: 20 minutes
Cook time: about 20 minutes on the grill, 40 on a campfire

This can be made in any quantity you'd like, we just make two at a time because that's all we use.

• 1/2 pound lean ground beef
• 2 potatoes
• 3-4 carrots
• 1 small onion
• seasoned salt
• pepper
• garlic powder
• 2 large pieces of heavy duty aluminum foil (or two disposable pie pans covered in foil)

Divide meat and prepare 2 patties. Season with salt, pepper, and garlic. Place in the center of each piece of foil.

Slice onion into thick rings, and potatoes and carrots into circles about 1/8 inch thick, divide into two servings, place on top of meat, season with salt and pepper.

Fold foil closed, sealing well on the top.

Cook over grill on medium high heat, or over campfire coals that have been raked out away from flames. Cooking time will differ; you know they are done when veggies are tender. Keep the peeking to a minimum as steam escapes when you open the packets.

This is one of my all-time favorite campfire recipes. We made it all the time on my Grandma's fire pit when I was growing up. The high heat of a campfire gives the meat a lovely caramelization on the bottom, and makes the potatoes yummy and soft. You can add other veggies too: like zucchini, squash, celery, or bell peppers. This is just the classic version. We call them "hobos" because supposedly people who jumped trains would make these on their campfires during the depression.

Uncle Larry's Red Beans and Rice

• 1 lb. red beans (soaked according to package directions)
• 1 lb. smoked sausage, cut into small chunks
• 1.5 lb. ham, cubed
• 1 bay leaf
• 1 pinch cumin
• 1 large onion, chopped
• 1 T. garlic powder
• 1 C. green onion, sliced
• 1.5 tesp. hot sauce/ Tabasco
  
• 1 T. Worcestershire sauce

Cook sausage with onion and garlic in a stock pot until translucent. Add beans with soaking water, ham, and all other ingredients. Cook 1.5 - 2 hours until beans are tender. Serve over rice.

My Grandma's brother Larry created this dish and it quickly became a family favorite. It is quite a southern recipe, perfect for cold weather, and very hearty.

In my family cookbook, which my mom hand wrote, her footnotes say "Serve with cornbread and Grandma Jost's slaw. A meal fixen's good enough for the Preacher!"

Sweet Tarragon Vinaigrette

• 1/2 C. apple cider vinegar
• 3/4 C. olive oil
• 1/2 C. sugar
• 1/4 tsp almond extract
• 2 tsp salt
• 2 tsp tarragon

Blend in blender. Refrigerate.

This is delicious with my Mom's Mandarin Orange Salad!!

Italian Dressing

• 1.5 C. canola oil
• 1/2 C. apple cider vinegar
• 1/4 small onion
• 1 clove garlic or 1 tesp. jarred minced garlic
• 1 tesp salt
• 1 tesp sugar
• 1/4 tesp dried oregano
• 1/4 tesp dried basil

Blend in blender. Refrigerate

French Salad Dressing

• 1/2 C. ketchup
• 1/2 C. canola oil
• 1/2 C. sugar
• 1/2 C. apple cider vinegar
• 1 tesp. Worcestershire sauce
• 1/2 tesp. minced or dried onion (optional)
  
• 1/2 tesp. garlic powder (optional)
• 1/2 tesp. dried sweet basil (optional)
• 1/2 tesp. dried parsley (optional)

Blend in blender until smooth. Refrigerate.

Stay-Soft Chocolate Icing

In a medium heavy saucepan mix together:
1/2 C. unsweetened cocoa powder
4 Tbsp. cornstarch
1 & 1/2 cup sugar
1/4 tesp. salt

gradually add 2 cups milk - whisking well
Cook over medium-high until thick like pudding, stirring consistently. *Be careful NOT to overcook or it will lose thickness!

remove from heat
add 1 Tbsp. butter and 2 tesp. vanilla
whisk together well

cool completely before icing cake

This is a family favorite for baby birthday cakes. It stays ooey-gooey and is perfect for little ones to dig in and make a big mess! Plus its the yummiest homemade icing you'll ever taste. It's very similar to ganache.

Roman Doughnuts

Prep time: 10 minutes
Bake time: 10 minutes

1 can of refrigerated canned biscuits
1/2 stick of butter, melted
1/2 C. Sugar + 2 Tesp. cinnamon, mixed together

Cut each biscuit into 4ths. Dip into melted butter, then dip into cinnamon/sugar mixture. Bake according to package directions. (no need to grease the cookie sheet)

You may change the ratio of cinnamon and sugar to suit your taste. You also might need more or less butter depending on how liberally you dunk the dough. :)

This is super quick and easy, and great for the kids to help with. We made this at our church VBS this year and it was a big success!

Key Lime Pie

• 6 eggs
• two 14 oz. cans Eagle Brand sweetened condensed milk
• 8 oz. key lime juice
• graham cracker crust
• Cool Whip
• lime slices for garnish
  

In a large bowl beat together:

• 6 egg yolks**
• two 14 ounce cans sweetened condensed milk

Stir in 8 ounces of key lime juice. Pour into crust & bake @325 for 35-40 minutes. Cool completely, garnish with Cool Whip and lime slices. Keep refrigerated.

(**If you are very frugal you can keep the unused egg whites and make omelets with them.)

This is so rich it should be wrong! But such a yummy dessert to splurge on for a special dinner.

Crescent Roll-ups

Prep: 5 min
Bake: 10-13 min

1 can of refrigerated crescent rolls
1/4 pkg cream cheese
2 Tbsp raspberry preserves

Blend cheese and preserves until mixed well. Lay out rolls on baking sheet, spread about 1 Tbsp of the mixture on each triangle, then roll up as usual. Bake according to package directions, until golden.

Alternative:
1 can of refrigerated crescent rolls
4 Tbsp real bacon bits
4 Tbsp shredded cheese

Lay rolls out on baking sheet, sprinkle with cheese and bacon, roll up as usual. Bake according to package directions, until golden.

This is not grandiose, but it's good. I made it up today.

Baked Bananas

• 2 bananas, sliced lengthwise
• mini marshmallows
• handfull of semi-sweet chocolate chips
• drizzle of chocolate sauce
• scoop of vanilla ice cream (optional)

Preheat oven to 400. On a cookie sheet arrange bananas, topped with chocolate chips, then marshmallows. Just put as many as you want. Bake until chocolate looks gooey and marshmallows get golden-brown. You have to watch it becuse they can burn quickly.

Remove and plate, add scoop of ice cream on the side, and drizzle all with a little chocolate sauce.

I made this one up last night when I had a craving for something sweet using what was on hand. It turned out delish!

Acapulco Chicken

• 2 thawed boneless, skinless chicken breasts, cut into bite size chunks
• 1/2 medium onion, cut into wedges
• 1/2 green bell pepper, sliced into wedges
• 1 can Campbell's Creamy Chicken Verde soup
• 1 tesp garlic salt

Heat 2 Tbsp olive oil over medium in non-stick skillet. Saute chicken with garlic salt until a little more than half way done, add onion and peppers. Continue to saute until chicken is cooked through and veggies are soft (but do not overcook veggies).

Turn heat to low, add soup and combine well. It should thicken almost immediately. You want it to be fairly thick, but if you like, you can add a few Tbsp of water to thin it out a little.

Serve with warmed tortillas, Mexican rice, and black beans (if you want to).

This is a tribute to one of my favorite Mexican places in Indianapolis, El Rodeo. I would often have lunch there with my friends from work. Tuesday is Acapulco day, which we ordered without fail.

Caramel Cream Brownie Trifle

• 1 box brownies, made according to package directions
• 1 box (4-serving size) chocolate fudge instant pudding, made according to package directions
• 1/4 cup caramel ice cream topping
• 1 container (8 oz) Cool Whip
• 1 C chopped walnuts
• 1 C toffee pieces

Make brownies ahead, cool completely and cut into 1 inch pieces. Make pudding mix as directed on box; refrigerate. Thoroughly stir caramel topping into Cool Whip.

In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts, toffee pieces, and Cool Whip mixture; repeat. Sprinkle a few toffee and nuts on top.

Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

We had this for my brother's birthday a few weeks ago and about DIED! It's over the top delicious!

Banana Dream Cake

• 1 yellow cake, made according to package directions in 2 round cake pans. **
• 1 container of Cool Whip, thawed enough to spread easily
• 2-3 bananas, sliced into rounds

**Hint: grease and flour pans well, and use wax paper on the bottoms to help cake release easier.

After cakes have cooled and been removed from round cake pans, carefully slice them in half horizontally, making 4 layers.

Build the cake on the plate you want to serve it on. Start with a layer of cake, spread Cool Whip, then layer slices of banana, then more cake, Cool Whip, bananas... repeat. Once all the layers are assembled, spread Cool Whip on the top and sides, top with banana. Keep refrigerated until serving.

This was my Mom's favorite cake growing up, and on September 23, 1978 my Grandma made it for her . But before she could enjoy a piece, she went into labor with me. She had me early the next morning. It's really easy, and really good!

Parmesan Crusted Chicken

4 thawed boneless skinless chicken breasts
1/2 C. mayo
1/4 C. Parmesan cheese
1/4 C. Italian seasoned bread crumbs
1 tesp. garlic salt

Preheat oven to 425. Trim fat off chicken. Combine cheese, bread crumbs, and garlic salt. Spread mayo over chicken, then coat in dry ingredient mixture.

Bake uncovered for 20 minutes, until juices run clear.

I haven't tried this one yet, but it sounded good and the picture in the Kraft Foods magazine looked yummy.

French Toast - Alton Brown style

Prep time: 25 minutes
Servings: 4 (2 slices per person)

• 8 slices of bread (the thick kind is best)
• 3 eggs
• 1 C milk
• 2 Tbsp honey, warmed in microwave for 15 seconds
• 1/4 tesp. salt
• 1/2 tesp. cinnamon
• 2 Tbsp sugar
• 2 Tbsp butter
• Powdered sugar or syrup for drizzling

Preheat oven to 350. Meanwhile, whisk together eggs, milk, honey, salt, cinnamon, and sugar. Pour into a pie plate.

Over medium heat, melt enough butter in a non-stick griddle to coat the bottom. Soak 2 slices of bread for 10 seconds per side, then place on griddle, let them brown on both sides, then remove and place on baking sheet in oven for 5 minutes. Repeat process for other pieces of bread.

Of course, if you have a large griddle, you can do more than 2 at a time. But don't soak them ahead of time if you can't fit them in right away. They'll just get soggy if you do that.

After baking for 5 minutes, dust with powdered sugar or drizzle with syrup, serve immediately.

I made my first attempt at French Toast this weekend and loved the way this recipe tasted. I got it from Alton Brown's "Good Eats" website. I think what makes them better is baking them, they turn out crunchy and not at all soggy.

Dump Cake

Prep time: < 10 minutes
Bake time: 30 minutes
Servings: 9 - 12

• 1 can of crushed pineapple
• 1 can of cherry pie filling
• 1 cake mix (yellow, white, or carrot are best)
• 1 stick of butter, fully melted
  
• 1/2 C. chopped pecans or walnuts

Dump the ingredients into an ungreased 9 x 13 pan in the order listed, making sure you spread each item out well before adding the next. Bake at 350 for about 30 minutes, or until the top is browned and it looks "set".

This is, by far, one of the most simple cake recipes to make. It turns out sort of like a cobbler, so don't expect it to be firm in the middle like a regular cake. It's also really good with a scoop of vanilla ice cream. :)

Skinny Yogurt Pie

Prep time: 5 minutes
Freeze time: 2 hours

• 2 containers of light or fat-free yogurt (whichever kind you like)
• 1 container of light Cool Whip
• 1/2 C. fresh or frozen berries**
• 1 graham cracker (you can get low-fat variety)

Beat yogurt and Cool Whip until blended well. Stir in berries, pour into crust, cover and freeze until firm.

That's it! A super easy, delish, and totally guilt-free Summer treat!

**If you use strawberries, you'll need to dice them up first.

As with most things I make, this can easily be switched up. Try using 2 different yogurt flavors, and several types of berries for a berry bonanza.

Or for a tasty guilt-free banana split flavor, use strawberry yogurt and add diced up bananas, a few Tbsp. of crushed pineapple, few chopped maraschino cherries, a few chopped nuts, and drizzle chocolate sauce on top. ummm...

Frozen Raspberry Chocolate Mousse Pie

Prep time: 10 minutes
Freeze time: 1-2 hours

• 1 8 oz. container of light blended raspberry yogurt
• 1 package of sugar-free instant chocolate pudding mix
• 1 C. milk
• 1/2 container of light Cool Whip; softened slightly
• 1 graham cracker crust
• fresh raspberries for garnish (optional)
  

With an electric mixer combine yogurt, Cool Whip, and milk. Add pudding mix, and continue mixing on high until mixture becomes stiff and slightly fluffy. Gently fold in fresh raspberries. Pour mixture into graham cracker crust, cover, and freeze for 1-2 hours until firm. (Its better if you don't let it freez solid.)

Garnish suggestions: top with fresh raspberries, chocolate shavings, or dollop of Cool Whip.

I make all different variations of this in the summer time. Some other ideas are: strawberry yogurt with vanilla flavored pudding, use chocolate crust in stead of graham cracker, try different combinations of berries, fruits, and nuts as stir-ins.

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Post Edit: After trying this recipe different ways, I have decided this filling makes perfectly YUMMY fudgecicles. I put some in a dixie cup with a popcicle stick to freeze. I think I like it even better without the crust after all!

Grilled Teriyaki Kabobs

Prep time: 20 minutes
Grill time: 15 minutes
Serves: 4 (2 kabobs per person)

• 4 small boneless, skinless chicken breasts (or 2 large ones)
• 1 red or orange bell pepper
• 1 green bell pepper
• 1 can of pineapple chunks
• 1 purple or Vidalia onion
• cherry or grape tomatoes (optional)
  
• 1/4 C. soy sauce
• 2 T. olive oil
  
• 1 tesp garlic powder
• seasoned salt (to taste)
  
• 8 kabob skewers (if they are wooden, soak them in water 10 minutes before assembling)

In a medium bowl mix together: juice off the pineapple, 1/4 C. soy sauce, 1 tesp. garlic powder and 2 T. olive oil. Cut chicken into about 1.5 inch chunks (kabob size), add to marinade, and toss well. Cover and refrigerate while you prepare other ingredients.

*If you have time, its better to allow the chicken to marinade for 30-60 minutes.

Chop peppers and onion to size comparable to chicken pieces. It is not necessary to cut tomatoes in half.

Now you're ready to assemble the kabobs: just arrange the veggies, pineapple, and chicken onto the skewers however you like. *Hint: they stay together better if you put peppers on both ends with the skin side facing out.

Sprinkle lightly with seasoned salt and grill over medium heat for about 15 minutes, turning about every 5 minutes so each side touches the grill.

Of course, you can change the ingredients to suit your taste. Some people like button mushrooms on their kabobs, but I'm not a fan.

Serve with brown rice. For an extra kick, substitute 1/2 C. of the water to cook the rice with 1/2 C. of the pineapple juice + 1 Tbs. soy sauce.

I made this last night for my family and it was a big hit. The brown rice compliments the flavors perfectly. We also served steamed broccoli and carrots as a side dish, which went well with the other items. Best of all - this is a very healthful yet flavorful meal.

Also, check out this recipe for a yummy cool dessert to finish off the meal.

Red White & Blue Slaw

• 1 bag of pre-made slaw mix
• 1 granny smith apple, diced or julienned (keep peel on)
• 1/2 fresh blueberries
• 1/2 C. fresh strawberries, cut into aproximate size of the berries
• 1/2 C. light mayo
• 1/2 C. poppy seed dressing
• 4 oz. pkg of slivered almonds

Whisk together the mayo and dressing, pour over rest of the ingredients and mix well. Refrigerate, sprinkle almonds on before serving.

This recipe is inspired by the upcoming Memorial Day family picnic. I hope it turns out as yummy as I think it sounds.

Fresh Summer Salsa

This recipe is prepared using a food processor, but the ingredients can be chopped finely by hand, or using the lowest speed in a blender, depending on how thick you prefer the salsa.

• 4 C. ripe tomatoes
• 1 small onion
• 1 jalapeno (or other mild pepper)
• 1 clove of garlic
• approximately 1 tesp salt (to taste)
• handfull of fresh cilantro, stems removed
• squeeze of fresh lime juice

Leaving the jalapeno whole, place it in a dry skillet on medium-high, turning to allow all the sides to "blacken". When the skin is blackened, remove from the skillet immediately, and wrap tightly in foil. Once cooled, carefully peel the blackened skin off. ** Cut pepper lengthwise, remove seeds and veins. Wash hands immediately after handling.

Chop all ingredients (except tomatoes) in food processor until desired consistency. Add tomatoes last.

If you are using tomatoes with a lot of seeds and juice, cut them in half and scoop out the "juicy" middle (if using Roma tomatoes there won't be as much to remove.) before adding them to the food processor, chopping for only a second or two. Do not over-process.

If you prefer a more mild garlic flavor, mince the garlic and saute in a little oil before adding to the food processor.

**You might need to wear latex gloves to handle the pepper if your skin is sensitive.

Serve with tortilla chips.

Fingerpaint

Ingredients

1/2 cup cornstarch
3 Tbsp. sugar
1/2 tsp. salt
2 cups cold water
food coloring

Directions

In a medium pan, whisk all the ingredients together. Cook over low heat 10 - 15 minutes, stirring continuously until smooth and thick.

Let the mixture cool, then divide into storage containers depending on how many colors you would like. Add a few drops of food coloring to each container.

Cover tightly when storing.

Chocolate Cake Mix Cookies

Prep Time: 15 minutes

Bake Time: 10 minutes

Ingredients:

• 18 oz. pkg. chocolate cake mix
• 1/2 cup butter, softened
• 1 egg
• 1 T. water
• 1/2 C. chocolate chips or chopped nuts (optional)
  

Preparation:

Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool.

These are so easy and fast you can whip them up on a whim when you need a good chocolate fix. They are my new favorite easy dessert for any night of the week. Plus, if you are a good coupon-clipper, you can get cake mixes usually under $1. That makes this a cheap treat too!

Ensalada Ranchero

Ranch Style beans - what makes this salad YUMMY.

• 2 heads of lettuce - any crisp variety, but I like Romaine
• 1 can of black olives, sliced or whole
• 1 can of corn (optional)
• 1 medium onion, diced
• 1-2 large tomatoes, diced
• 1 (16 oz.) can RANCH STYLE beans (that's a brand name)
• 1 bag of Fritos
• 1 pkg. of shredded cheddar cheese
• 1 bottle of Catalina salad dressing

Wash and prepare lettuce, onion, and tomato. Drain corn and olives. In a large salad bowl combine lettuce, olives, corn, onion, and tomato. Keep cold until time to serve. Allow each person to top with Fritos, cheese, beans, and dressing, otherwise salad will become soggy. Do NOT drain the beans (the sauce is what makes it good!).

If you are feeding a large enough crowd to use all the salad, you can add chips, cheese, beans, and dressing just before serving and toss to coat well.

This is always a hit at pot-luck dinners and big family gatherings. Its hearty enough to make a meal by itself. Perfect for a warm summer supper on the patio.

You could add beef with taco seasoning if you wanted meat, but it really doesn't need it.

Easy Quadruple Chocolate Bars

Prep time: 10 minutes
Bake time: 18-20 minutes
Servings: 12

• 1 chocolate cake mix
• 2 eggs
• 1 stick of butter, melted
  
• 1 C. chocolate chips
• 3 Tbsp. chocolate syrup (optional)
  
• 1/3 C. chocolate frosting

Mix together cake mix, eggs, melted butter, and chocolate syrup until smooth. Stir in chocolate chips last.

Grease a glass 9 x 13 pan (bottom only). Spread batter in pan. Bake @350 for 18-20 minutes, until sides pull away from pan. Cool completely. Melt frosting in microwave, drizzle over top.

Serve with vanilla ice cream.

Fried Apples

Prep time: 10 minutes
Cook time: 10-15 minutes
Servings: 4

• 6 medium Granny Smith, Golden Delicious, or other firm tart apples, peeled and sliced
• 1/4 tesp salt
• 1/2 tesp cinnamon (or more if you like)
• 1/2 C sugar
• 4 T butter

Melt butter in non-stick skillet on medium-high heat. Add apples to butter, stir well, add other ingredients and stir to coat well. Coover and Cook until apples caramelized and soft, but not overly mushy, stirring often. Add a few tablespoons of water if pan becomes too dry.

I love these with pork, especially with Smothered Pork Chops and Stuffing. Enjoy.

Smothered Pork Chops and Stuffing

Prep time: 15 minutes
Bake time: 20 minutes
Servings: 4

• 4 pork loin chops (no bones)
• 3 T. vegetable oil
• 1 box stuffing mix
• 1 can cream of chicken or cream of mushroom soup
• 1/2 can milk
• salt
• pepper
• garlic powder
• poultry seasoning or dried sage

Sprinkle pork chops lightly with salt, pepper, garlic, and poultry season on both sides. In a large skillet, cook chops in oil until browned. Meanwhile, make stuffing mix acording to package instructions, spread into bottom of 9 x 13 baking dish. Place pork chops on top of stuffing. Deglaze skillet with can of soup and 1/2 can of milk (make sure you get all the brown bits mixed in). Then pour mixture over the chops and bake at 350 for about 25 minutes.

I looked in my freezer one day and was at a loss for what to make for dinner. A little creativity and quick thinking resulted in one of our new favorite meals. This is quick and easy and very satisfying. We like to serve it with green beans and fried apples. (click the link for the apple recipe)

Turtle Pretzels

Prep time: 10 minutes
Difficulty level: easiest!

• 1 bag of Rolos
• 1 bag of mini pretzel twists
• 1 bag of pecan halves

(See, it looks easy already doesn't it?)

Lay pretzels on top of a cookie sheet lined with wax or parchment paper, unwrap the Rolos (this step is essential), place one rolo on top of each pretzel. Pop them in the oven for 3-5 minutes on about 350, just until they start to look melty. Take them out of the oven and quickly press one pecan half on top of each melted rolo. Squish down enough to get the pecan stuck in the chocolate, but not too much that they flatten all the way down. (You know, so they look like traditional Turtles.) Let them cool and munch away!

America's Test Kitchen Best Chocolate Chip Cookies

Preheat oven to 325.

Cream together:

• 1 C brown sugar
  
• 1/2 C sugar
• 1 1/2 sticks butter

Add:

• 1 egg + 1 egg yolk
• 2 1/4 C flour
• 1/2 tesp. salt
• 1/4 tesp baking soda

Mix all ingredients well, then add 1 bag chocolate chips at very end. Make dough into balls, split balls in half, put rough sides facing up then press together on greased cookie sheet.
(You can also add chopped nuts if you like them.)

Bake at 325 for 15 - 18 minutes.

I got this from America's Test Kitchen about 5 years ago. We loved them when we tried them! They are not anything like your typical Toll House cookies, but are a very nice addition to a cookie recipe list. They turn out bigger and thicker and work very well as part of ice cream sandwiches. Make sure when you scoop out the dough balls, that you break them in half, lay the two sides beside each other, the press them together with the rough side facing up. Thus forming one piece of dough with a rough top. Something about doing this gives them a really nice texture.

Cherry Delight!

Prep time: 10 minutes
Servings: 12

• 2 cans cherry pie filling
• 1 8 oz pkg Cool Whip
• 1 C. sugar
• 1 8 oz pkg cream cheese - softened to room temperature
• 1 angel food cake (store bought is fine)

Tear angel food cake into bite size pieces, place in bottom of 9 x 13 pan. Combine sugar and cream cheese with electric mixer, when smooth add Cool Whip. Spread mixture evenly on top of cake pieces. Top with cherry pie filling. Cover and refrigerate until ready to serve.

This dessert has never disappointed us. It's quick and easy and works wonderfully for pitch-in dinners. It's so yummy and light you feel like you can eat and eat and eat. If you use low-fat cream cheese it's even pretty reasonable (as desserts go). I absolutely love it in the summer!

Cream of Broccoli Soup

• 4 cans cream of chicken soup
• 1 can cream of celery soup
• 1 medium onion; chopped
• 2-3 ribs celery; chopped
• 4 T. margarine
• 20 oz. chopped broccoli
• garlic (optional)
• Milk or heavy cream
  

Saute onion and celery in margarine until translucent in a stock pot. Add canned soup, broccoli and garlic. When combined and headed thru, add milk or cream to preferred consistency. Soup will continue to thicken as it cooks. Simmer about 15 minutes. Serve with homemade croûtons.

This is very rich and filling and can be a meal by itself. It's even better with some shredded cheese sprinkled on top. I don't have the exact amount of milk or cream needed because it varies each time depending on how long you let it simmer and how thick you like your soup.

Grandma's Pecan Pie

• 2/3 C. sugar
• 3 eggs
• 1/2 tesp. salt
• 1 C. dark Karo syrup
• 1/3 C. melted butter (no substitute)
• 1 tesp. vanilla
• 1 C. chopped pecans
• unbaked pie shell

Beat together first 6 ingredients until mixed well. Stir in pecans. Pour into unbaked pie shell.
Bake @ 350 for 50 minutes.

Tips:

Bake on a cookie sheet to prevent spills.
Add 1/3 C. semisweet chocolate chips when adding pecans for a chocolate pecan pie.
Cover with foil if pecans start to get too brown.
Check for doneness by inserting knife into center to see if it has set up.

This is our family's traditional Thanksgiving Pecan Pie, which is my favorite of all time! I was in charge of the Thanksgiving meal this year and made it by myself for the first time. It turned out YUMMY!

Hearty Potato Sausage Soup

Prep time: 40 minutes
Cook time: 1 hour
Serves: 8

• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 2 Tbsp olive oil or butter
  
• 8 medium potatoes; peeled and cut into about 1/4 in cubes
  
• 1 can evaporated milk
• 1 can chicken broth (or 2 Tbsp chicken bouillon stock base)
• 2 C. water
  
• 1/2 pkg Jimmy Dean regular sausage, browned and drained
  
• salt, pepper, and Italian seasoning (optional)
• 1 T. butter
  

Cook sausage in heavy stock pot, drain and set aside, discard drippings. Prep veggies. Then heat oil or butter in pot, saute onion and celery with a pinch of salt until translucent. Add carrots and and potatoes, let them get a little soft. Add milk, broth, water, pepper, sausage, and Italian seasoning; simmer until potatoes are cooked through and soup has reached desired thickness. Taste for flavor, season with additional salt if necessary. Stir in 1 T. butter at the end before serving (to give soup extra creaminess).

I made up this recipe myself yesterday because I had half a package of sausage left over from another meal. I would have also added some uncooked spinach at the end if I had it. This tastes similar to Olive Garden's "Zupa Tuscana". It was perfect for a cold dreary day. I would serve it with a crusty Italian bread, cut up and broiled with some grated cheese on top.

Easy Asian Slaw

Prep time: 10 minutes
Servings: 6

• 4 cups bagged coleslaw (or you can shred your own cabbage if you'd like)
• 1 can (11 oz) mandarin oranges, drained
• 2 green onions, thinly sliced
• 1/4 C Kraft Asian Toasted Sesame dressing

Combine all ingredients. Chill and serve.

Very cool, refreshing, and super easy. I also like to add some toasted almond slivers and change the Asian dressing to poppyseed dressing and add 1/4 C Mayo to give it a sweet "American" flair.

Satay Chicken Pasta Salad

Prep time: 30 minutes
Servings: 6

• 8 oz (half a box) bow tie pasta, cooked
• 1 cup (about half a bottle) Kraft Asian Toasted Sesame dressing
• 2 Tbs peanut butter
• 1 Tbs sesame oil (optional - but it makes it yummier)
• 2 cloves garlic, minced or pressed
• 1/2 of a jalapeno, de-veined, seeded, very finely diced
• 2 medium carrots, peeled, julienned
• 1 medium red bell pepper, julienned
• 1 C sugar snap peas or snow peas
• 1/2 C dry-roasted peanuts
• 1 C fresh basil, shredded or 1/2 C fresh cilantro
• 3 C cooked, chopped chicken breast

Cook pasta per package instructions; drain.

For dressing, whisk together: salad dressing, peanut butter, oil, garlic, and jalapeno.

Cut carrots and bell pepper Julienne style, chop peanuts, cut peas in half, shred herbs, and chop chicken. Add together with pasta and toss in dressing.

Serve warm or chilled.

I love love love this dish! I have used a variation of this for years and the family devours it. But last night we had this one at my cousin's Pampered Chef party and I think its a much less expensive version of our old favorite. I have added a few of my favorite ingredients to improve on the Pampered Chef recipe slightly. Yum-o!

The BEST Caramel Corn in the universe

Prep time: 15 minutes

Bake time: 1 hour

Serves: 5 people (or just 2 if you're like my family!)

• 10 cups of popped popcorn -(don't use microwave kind) get seeds out, put in a very LARGE pan
• 2 C brown sugar
• 1 C Karo syrup
• 1 stick butter

Melt sugar, syrup, and butter in a LARGE sauce pan until forms a "soft ball".
Take off heat and quickly add:

• 1 tsp baking soda (it will bubble way up)
• 1 tsp salt

Stir vigorously! Then pour over the popcorn, stir until coated well. Bake at 350 for 1 hour - stirring every 15 minutes. (Don't even think of taking it out of the oven early -- if you do it won't be crunchy.)

This is pretty much the yummiest snack of all time! We always make a double or triple batch because it goes so quickly. I got this from both my mom and grandma and it's been in our family forever. We especially love to make it in the fall and around the holidays. Nothing beats the anticipation of smelling it bake. Ooh, mouth-watering, wonderful caramel corn!

Maple Chicken

Servings: 4

• 1 pound boneless, skinless chicken breasts
• 4 tablespoons Pure Maple Syrup (none of that Aunt Jemima - gotta be the good stuff)
• 2 tablespoons Soy Sauce (try to use the light version)
• 1 clove garlic, minced up
• 1 tablespoon lemon juice
• Dash of pepper

Trim all skin and fat off chicken. Whisk remaining ingredients together in a small bowl. Add the chicken to the bowl and make sure everything is coated. Put it in the fridge for a couple hours.

Cook chicken in skillet in small amount of oil. Place leftover sauce and put it in a small sauce pan; reduce this down until thickened. While the chicken is cooking, baste it a little with the sauce. When the chicken is done, pour the rest of the sauce over the chicken.

I totally stole this from another recipe blog. But I doubt she'll mind if I enjoy and share it too. :)

Congratulations Casserole

Prep time: 25 minutes
Bake time: 1 hour 15 minutes
Serves: 10 - 12

• 3 cups cooked chicken breast, chopped
• 1 bag egg noodles, cooked
• 1 C. real mayonnaise
  
• 1 can cream of chicken soup
• 1 C. chicken broth (use water from boiling the chicken)
• 1 1/2 C. chopped broccoli or frozen peas
• 3 C. shredded cheddar or Colby-jack cheese (or a mixture of both)

Boil the chicken, cool, chop into bite sized pieces. Use broth to boil noodles until al dente. (DO NOT over cook the noodles!)
In large bowl mix cooked chicken, cooked noodles, mayo, soup, 1 C. broth, frozen veggies, and 2 C cheese. Place mixture in 9 x 13 pan.
Bake covered for 1 hour at 350. Then uncover, place remaining 1 C. cheese on top, and bake another 15 minutes (or until cheese is bubbly).
Let stand about 5 minutes before serving.

I call this "congratulations casserole" because I got it from a wonderful lady at our church in Indy who makes it for everyone who has a baby. I changed her original recipe by adding veggies so we can have a one-dish-meal. It's so good -- and carries lovely memories for me from when Elijah was a new-born.

Grilled Beef Oh-So-Tender-loin

Prep time: 10 minutes
Cooking time: 50 - 60 minutes
Serves: a lot of people ;-)

Marinade: (mix well)

• 1 C. veg oil
• 3/4 C. soy sauce
• 2 Tbsp Worcestershire sauce
• 2 Tbsp dry mustard
• 1 Tbsp salt
• 1 C. dry red wine
• 3 Tbsp parsley flakes
• 1/3 C. lemon juice
• 1/2 tsp garlic salt
• 1 Tbsp pepper

Use whole beef tenderloin. Trim any skin off the meat; marinade all day (at least 8 hours). Save sauce for basting during cooking.
Preheat grill on HIGH until its very hot.
Grill 7 minutes on high with lid down. Turn heat to medium. Turn loin 1/4 turn and grill for 7 minutes per side, basting meat each time. Continue to turn and baste for 50 - 60 minutes, until cooked through. Remove from heat, let stand 10 minutes covered in foil before slicing.

This is our family's traditional Christmas Day meal. We love it and look forward to it all year!

Caramel Apple Upsidedown Cake

Warning: This autumnal dessert is not "light" whatsoever. But fat and sugar are what makes life so sweet. Right? :)

Cake:

• 1/2 C butter
• 1/4 C whipping cream
• 1 C packed brown sugar
• 1/4 tsp salt
• 1/2 C chopped pecans
• 2 large apples (I like Granny Smith), peeled, cored, and thinly sliced (about 2 1/3 C.)
• 1 yellow cake mix
• 1 1/4 C water
• 1/3 C veg. oil
• 3 eggs
• 1/4 tsp apple pie spice or cinnamon

Topping (optional):

• 2/3 C whipped fluffing white frosting
• 1/2 C cool whip
• caramel ice cream topping

Heat oven to 350. In sauce pan combine butter, whipping cream, brown sugar and salt over low heat, stirring occasionally, just until butter is melted. Pour into 9 x 13 pan. Sprinkle with pecan pieces; top with sliced apples.

In large bowl beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Then beat on medium speed for approximately 2 minutes. Carefully spoon batter over apple mixture.

Bake 40 - 45 minutes, until toothpick comes out clean.
Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upsidedown on pan; carefully turn platter and pan over. Let pan remain over cake for a minute so caramel can drizzle over cake. Remove pan.

In small bowl mix frosting and cool whip. Serve warm cake topped with frosting mixture and drizzled with caramel sauce. Or serve with vanilla ice cream.

I "borrowed" this one from BettyCrocker.com, thank you very much. :)

My Favorite Chili

Prep time: 20 minutes
Simmer time: as long as you want :)
Servings: 8 - 10

• 1 - 2 pounds ground chuck
• 1 small white onion; diced
• 2 16 oz. cans diced tomatoes (use the juice too)
• 1 8 oz. can tomato sauce
• 1 16 oz. can crushed tomato
• 2 16 oz. cans chili flavored beans (pinto beans with chili sauce on them)
• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 1 16 oz. can red beans
• 1 pkg. chili seasoning (use 2 pkg if you like it really spicy)
• 1 Tbsp garlic powder or 2 cloves minced garlic
• 1 Tbsp sugar

Brown the beef in a large soup pot with diced onion, drain well, then place back in pot. Add garlic, if using fresh, let it cook for just a minute before adding other ingredients. Add chili seasoning, tomatoes, and beans. Use juice from tomatoes and chili flavored beans; swishing cans out with a little water and adding to pot as well. Rinse the other beans before adding. Bring to boil for 10 minutes, stirring frequently so it won't stick to the bottom. Add sugar. Reduce to medium-low heat and simmer for at least 20 minutes, stirring often, until desired thickness is reached.

You could simmer it for several hours, but who wants to wait that long!?

Serve with cornbread, grilled cheese sandwiches, Fritos, sour cream, or shredded cheese. Or any combination thereof. Whatever suits your fancy.

This is a soul-warming recipe perfect for days, such as today, with a chill in the air and drizzle falling from the grey sky. I am proud to announce that I make a mean pot of this chili! I'm practically famous for it... in certain circles, of course. ;)

Beef Stroganoff

Prep time: 25 minutes
Servings: 8

You could easily cut this recipe in half for a small family. It's pretty quick and easy to make and so satisfying. (Mushrooms can also be added, but I don't like them, so I leave them out.)

• 2 pounds sirloin steak, cut into thin strips
• 1/4 cup all-purpose flour
• few dashes of garlic powder
• 1/2 cup butter or margarine, divided
• 1 large onion, chopped
• 1 can (10-1/2 ounces) beef broth
• 1 teaspoon dried basil
• 3 cloves minced or crushed garlic
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 cup (8 ounces) sour cream
• Cooked rice or egg noodles

Add garlic powder, salt and pepper to flour. Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

The smell of this dish cooking takes me back to my childhood when I would come home from school on a chilly day and my mom would be making this for our family. It's a comfort food for me. One of my favorites.

Chicken n' Stuffing Yumm-o-rama

Prep time: 20 minutes
Bake time: 45 minutes
Serves: 6

• 4 chicken breasts; boiled (or other pre-cooked chicken is fine)
• 1 C. sour cream
• 1 can cream of chicken soup
• 1 1/2 C. chopped broccoli; thawed
• 1 tsp curry powder
• 1/2 tsp poultry seasoning
• 1 pkg stuffing mix
• 1/2 stick butter; melted
• 3/4 C. chicken broth (left over from boiling chicken)

Boil chicken breasts in salty water until cooked through, cool slightly, then chop into bite sized pieces. Reserve 3/4 C. broth for later use. Combine chopped chicken, sour cream, can of soup, broccoli, curry, and poultry seasoning in bowl. Place mixture in 9 x 13 baking dish. Combine stuffing mix, melted butter, and broth in bowl. Spread on top of chicken mixture.

Cover and bake 45 minutes at 350. Let stand 10 minutes before serving.

I got this originally from a church cookbook and modified it to suit our tastes. I love to make it for company, especially on a cool day. I always get compliments on it.

Mom's famous Mandarin Orange Salad

Servings: 4-6

• 2 bunches romaine lettuce
• 1 pkg slivered almonds
• 2 cans drained mandarin oranges
• 1 bunch sliced green onions

Dressing:

• 1/2 C. apple cider vinegar
• 3/4 C. olive oil
• 1/2 C. sugar
• 1/4 tsp almond extract
• 2 tsp salt
• 2 tsp tarragon

(Makes 8 servings dressing)

My Mom got this recipe from someone in her mini-church when we lived in Texas. We have enjoyed it in our family ever since. It can be made in lots of different variations. You can use red onion sliced into rings, black olives, sliced strawberries, walnuts, blueberries, or "praline" almonds. It's so good in the summer time. Add cooked chicken and it's a great lunch or light supper by itself!

Cowboy Caviar

• 2 (15 oz.) cans black beans
• 1 can whole kernel corn
• 2 large tomatoes, diced
• 1 large avocado, chopped
  
• 1/2 red onion, chopped
• 1/4 cup chopped fresh cilantro

Dressing:

• 1 Tbsp red wine vinegar
• 4 Tbsp lime juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Serve with tortilla chips.

Fried Corn a la Grandma

Prep time: 20 minutes
Servings: 4-6

• 1 16 oz. bag frozen sweet corn
• 1/2 stick butter
• salt to taste
• 1 1/2 Tbsp. white or brown sugar

Melt butter in skillet. Add corn, season with salt to taste. Simmer until water is reduced by half, about 10 minutes. Add sugar and turn heat to low. Simmer 5 more minutes.

I've always loved this dish when my Grandma Theresa makes it. So, I had her tell me how to do it myself and it turned out just as yummy! It's so easy and fast and everyone always raves about it.

Good as Gold Chicken (like KFC and Boston Market)

Prep time: 20 min
Cook time: 40 min
Servings: 4

• 1/4 C. Veg oil
• 1 Tbsp honey
• 1 Tbsp lime juice
• 1/4 tsp paprika
• 4 chicken breasts
• seasoned salt to taste

Mix ingredients except chicken in saucepan and warm just to melt honey.
Arrange chicken breast-side-up in baking dish. Bake 35-40 minutes at 400 degrees, basting pieces without turning them 4-5 times during baking.

Immediately upon removing from oven, seal baking dish tightly with foil and let stand 15 minutes before serving.

Kickin Chicken

Cook time: 4-5 hours
Servings: 10

• 5 frozen chicken breasts
• 1 16 oz. jar salsa verde
• 2 cans black beans
• 1 can sweet corn
• 1 can diced tomatoes
• 1 tsp ground cumin
• 3 oz. cream cheese

Place chicken in crockpot, add remaining ingredients except cream cheese. Cook on high 4-5 hours. Remove about half the liquid and discard. Add cream cheese on low setting for about 30 minutes. Stir.
Serve over rice, egg noodles, or wrapped in tortillas.

All Day Crockpot Beef

Prep time: 10 minutes
Cook time: 8 hours in crockpot
Servings: 6

• 2 lbs. beef roast
• 2 tsp black pepper
• 2 cloves garlic; minced
• 2 pkg onion soup mix
• 2 tsp Worcestershire sauce
• 1 tsp A1 steaksauce
• 3 carrots; diced
• 2 celery stalks; diced
• 1 green bell pepper; chopped
• 1 yellow onion; sliced
• 1/2 C. water
• 1/2 C. tomato juice (or V8)

Cut beef roast into serving-sized portions. Brown beef in veg. oil in skillet.
Slice onion and separate into rings. Dice carrots and celery. Slice pepper into rings or wedges.
Place veggies in bottom of crockpot. Sprinkle beef with black pepper, garlic, and onion soup mix. Place beef on top of veggies.
Mix steak sauce, worchestershire, water and tomato juice together. Pour over meat.
Turn crockpot to high for 30 minutes. Then low for 7-8 hours.

Pie Crust

For One 10 inch shell*

1.5 C. flour
1/2 tesp. salt
1/2 C. Crisco (no substitute)
3-4 T. icy cold water

Cut flour & Crisco together until forming pea sized crumbs. Add salt and blend well. Add water 1 T. at a time until pastry forms ball. Do NOT over mix. Chill 1 hour before rolling.

*For two 9 inch crusts, double the recipe.

This is the basic pie crust recipe my mom and grandma have always used. Using icy cold water and not over mixing is the key to a light flaky crust.