Easy Pizza

We eat pizza pretty frequently in our house, but we go the easy route :>) For the crust we use Bridgeford bread dough. You can buy it in a 3-pack in the freezer section. Just take one loaf out in the morning, and levae it covered on the counter all day. We roll it out and press to fit in a 9X13 pan. Put on your toppings, then bake at 350 for 15-20 minutes until lightly browned. A lot of times we will do the traditional pepperoni pizza, but here are a couple variations that we like!

BBQ chicken pizza:
Cook one chicken breast. Shred and mix with small amount bbq sauce. Spread thin layer of your favorite bbq sauce on prepared dough. Top with shredded mozzarella cheese, chicken, and sliced red onion if desired. I like to put a little minced cilantro on after cooking if I have it around!

Buffalo chicken pizza:
Cook one chicken breast. Shred and mix with small amount buffalo sauce (we like the Ken's brand!). Spread thin layer of buffalo sauce on prepared dough. Top with shredded mozzarella cheese, chicken, and sliced green onion. It's also good to put a little minced celery on. Serve with ranch or bleu cheese dressing.

Aloha Pizza- pampered chef

2 green onions- sliced thin
2 packages refrigerated bread loaf
1 T. olive oil
½ c. BBQ sauce, divided
2 c. mozzarella cheese
2 c. diced cooked chicken
1 medium pineapple- (or ½ can)
½ red bell pepper

Form circle with thawed bread dough and place on cookie sheet or pizza pan. Brush olive oil on dough. Spread ½ BBQ sauce on crust and baste remaining over chicken. Spread chicken and cheese over crust. Place green onions, pineapple and pepper on top. Bake 20-25 min at 400 degrees. or until crust is golden brown.

* This is sort of cheating because the crust is already made- but I can't do the dough thing for some reason, so this works for me.

Sweet Crust Dough

Combine:
2 T. yeast
4 cups flour or to desired texture
2 T. Olive Oil

Combine, then mix with above ingredients.
1 1/2 cups hot water
1 cup sugar

Let dough rise according to yeast directions.

Roll out and place on a preheated pizza stone or 18 x 18 ceramic tile.
Add sauce, cheese, and toppings, then bake at 450 degrees for 8-10 minutes

Recipe Assignment: Super Soups

Super Soups:

Okay, so in Sunny Southern California it is still a little toasty for soups, but it’s September and I am getting the itch for a change of season. Soup seems to be the nostalgic remedy I have been looking for. Now I can cuddle up with hot bowl of soup as I am sitting out by the pool… perfect!

Spinach Soup

1 Tbsp olive oil
1 medium onion, chopped
1 can unsalted crushed tomatoes
4 c chicken broth
2 Tbsp tomato paste (I usually use a bit more)
3/4 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
4 oz sea shell pasta (tiny shells)
2 c packed baby spinach leaves
fresh shredded parmesan cheese

Saute onions in olive oil for 4-5 minutes. Add tomatoes, broth, tomato paste, salt, pepper, and Italian seasoning. Increase heat to high and bring to a boil. Add pasta, cover, and cook over low-med heat for 8 minutes. Add spinach, simmer 1-2 minutes or until pasta is al dente and spinach is wilted. Ladle soup into bowls and top w/Parmesan cheese.

Clam Chowder

1 c diced onion
1 c chopped celery
2 c. chopped potatoes

3/4 c butter/marg
3/4 c flour
4 c milk
1 1/2 tsp salt
2 tsp red wine vinegar
pinch sugar
2- 6 1/2 oz cans minced clams

Put vegetables in pan, add in juice from both cans of clams and enough water to barely cover the vegetables. Simmer until tender. Meanwhile, in another pan melt butter and mix in flour and salt. Slowly blend in milk, cook over medium heat until bubbly and starts to thicken. Mix in clams, veggies, sugar, and red wine vinegar. If too thick for your taste, add additional water.

Taco Soup

Brown 1 pound ground beef along with 1 large chopped onion.

You can cook the following ingredients in a crock-pot all day on low or you can heat on the stovetop (bring to a boil, and then let simmer for at least 30 minutes).

1 large can chopped tomatoes

2 cans of kidney beans

1 package Taco Seasoning

2 small cans tomato sauce

2-4 cups of water, depending on desired thickness… I use 2 cups

Add Browned beef and sautéed onion,

*Serve along with sour cream, shredded cheese, avocado, and tortilla chips.

(This recipe is flexible, feel free to substitute kind of beans, or add anything you like… I have heard corn is good in it, but haven’t tried it. We love tomatoes, but aren’t crazy about beans, so I use one can of Kidney beans and two large cans of tomatoes.

(Recipe from Kate McEuen)

Chicken Tortilla Soup

chicken breasts cooked and cubed
(or whole chicken cooked and shredded)

1 large can of chicken broth
1 small can chopped mild green chiles
1 onion-chopped
1 can of corn
1 can of black beans
one dozen raw corn tortillas-cut into small squares
cilantro-optional

Combine ingredients (except tortilla shells), simmer. Add tortilla squares last, allow just enough time for them to soften. Serve.
Kim Metcalf

Granny Apple Cheddar Cheese Soup

This soup is delicious and reminiscent of something I have tried at Melting Pot. Just to warn you, it is a little different, but it has become a favorite of mine.

3 T. Unsalted Butter
1 Large onion (diced)
1/3 c. flour
2 t. Dry mustard
4 c. chicken broth
2-3 Granny Smith apples
1 c. apple cider or apple juice
10 oz. sharp cheddar cheese, grated (about 3 cups)
Hot pepper sauce, salt, and pepper to taste

Melt butter in large saucepan over medium heat. Add onion and saute until tender and aromatic. (5-7 minutes)

Sprinkle flour and dried mustard over onion and stir evenly to coat. Continue cooking, stirring often for 1-2 minutes.

Peel and core one of the apples and chop it. Add apples to the soup, reduce the heat to low, and simmer until the soup has thickened and the apples are tender, about ten minutes.

Stir in cider and grated cheese, and cook for a few minutes until the cheese is melted.

Puree the soup in a blender, add a few drops of hot pepper sauce and salt and pepper to taste.

Quarter the remaining 1-2 apples, remove the core and cut into 1/2 inch dices.

Ladle the soup into warmed bowls, sprinkle with diced apples and serve immediately.

Makes 4-6.

Recipe Assignment:

Perfect Party Pleasers-

Tempting recipes to make for showers and other parties.

Artichoke and Spinach Dip

1 can of artichokes
6oz frozen chopped spinach
8 oz cream cheese
1 cup mayo
3/4 cup grated parmesan cheese
pinch of rosemary
minced garlic
crushed pepper flakes-optional
tobasco sauce to taste-optional

Combine all ingredients. Bake at 350 degrees until edges are brown, about 30-45 minutes.  What is great about this dish-you can make it ahead of time then bake it just before your guests arrive, or you serve family dinner.  Even my little kids like the flavor of this dip! 

Posted By: Kim Metcalf 

Easy Cheese Ball

2 bricks cream cheese, room temperature
1 jar Old English Cheese, or any similar cheesed jar
1/2 cup grated Sharp Cheese
1 tsp lemon juice
1/2 tsp chopped onion
1 tsp garlic salt
1 tsp parsley
1 tsp mayonnaise

Cream all together, then roll in nuts (optional) and more grated cheese.
Serve with your favorite crackers, or tortilla chips.

Posted By: Kim Metcalf

Hot Bean Dip

1 1b velvetta cheese
2 cans refried beans
1 cup salsa (of your choice)

Put all of the ingredients in your crockpot on low for several hours (until cheese in melted). Serve with chips!

Fruit Dip

1 package 8 oz. strawberry cream cheese
1 bottle marshmallow cream

Mix ingredients! Serve with strawberries and bananas!

Fruit Dip

Serves: 1 large party

1 (8 oz.) package cream cheese at room temperature
1 cup powdered sugar
1 cup whipping cream
¼ cup granulated sugar
1 lemon, juiced and zested
Pineapple juice

· Whip softened cream cheese with powdered sugar
· Whip cream and sugar together until it forms nice peaks
· Combine 2 mixtures together with lemon juice and zest; continue to beat adding pineapple juice to desired taste and consistency.
· Serve with fresh fruit tray

Fruit Tray Suggestions:
2 whole pineapples
2 large clusters of grapes
6 oranges
1 honeydew
2 cantaloupes
Strawberries
Blueberries

Strawberry Whipped Sensation

I tried to just put the picture on here, but somehow it is playing the whole video...a little cheesy, but YUMMY!
Prep Time:
20 min

Total Time:
6 hr 20 min

Makes:
12 servings

4 cups fresh strawberries, divided

1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk

1/4 cup lemon juice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

8 OREO Cookies, finely chopped

1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer

KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight.

Hollow out round loaf of sourdough bread, serve with pieces of bread, crackers, veggies, or chips.

Greek Cheese Torta

This savory layered cheese spread is a welcome addition to any gathering.

1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry

2 pkg (8 oz each) cream cheese, softened

2 tbsp Greek Rub (If you don't have greek rub, you can substitute by using greek flavored feta cheese)

2 pkg (4 oz each) crumbled feta cheese

1/2 cup sun-dried tomatoes in oil, drained and patted dry

3 tbsp shelled pistachios

Line colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Soften cream cheese in microwave on HIGH 30 seconds. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.

Finely dice sun-dried tomatoes. Line small mixing bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios, press onto top of torta. Serve with toasted baguette slices, pita chips or wheat thins.

To make toasted baguette slices

Garlic Oil or olive oil

1 loaf (16 oz) French baguette

Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on cookie sheet. Spray with oil. Bake 10-12 minutes or until bread is golden brown. Remove from oven, cool completely.

This is a pampered chef recipe, if you are inerested in purchasing the Greek Rub or other pampered Chef supplies, you can contact my friend Heather at: heatherandres@ca.rr.com.

Recipe Assignment:

Favorite Salads: Pasta Salads, Green Salads, Fruit Salads…

Pistachio Fluff Fruit Salad

• 2 cups miniature marshmallows 2 cups miniature marshmallows
• 1 (12 ounce) container frozen whipped topping, thawed 1 (12 ounce) container frozen whipped topping, thawed
• 1 (11 ounce) can mandarin oranges, drained 1 (11 ounce) can mandarin oranges, drained
• 2 large bananas, sliced 2 large bananas, sliced
• 1 (15.25 ounce) can fruit cocktail, drained 1 (15.25 ounce) can fruit cocktail, drained
• 1 (3 ounce) package instant pistachio pudding mix 1 (3 ounce) package instant pistachio pudding mix
• 1 (20 ounce) can crushed pineapple with juice 1 (20 ounce) can crushed pineapple with juice
• 
  

Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

Added To Shopping List!

Favorite Pink Salad

1 box strawberry Jello
1 large container cool whip
1 package or can of frozen strawberries
1 can pineapple chunks
1 bag small marshmallows

Combine jello with strawberries and pineapple to dissolve. Add all other ingredients and refrigerate until served.

Broccoli Salad

1 bag fresh broccoli, cut into bite sized pieces
1 lb. red grapes, sliced in half
1 c. raisins
1/2 c. sunflower seeds
1/4 c. diced red onions
8-10 slices cooked, crumbled bacon

Dressing:
1 c. Mayo
1/2 c. sugar
1 T. Vinegar

Combine salad ingredients, separately mix dressing ingredients, then pour over salad and mix well.

Srawberry and Spinach Salad

Dressing:
1/2 cup mayonnaise
2 T vinegar
1/3 cup sugar
1/4 cup milk
2 Tbsp poppyseeds

Salad:
1 pint strawberries, sliced
2 bunches spinach, torn to bite-sized pieces
1/2 cup red onion, sliced
1 cup sugared pecans

Toss dressing with salad ingredients and serve immediately!

The Good Salad

Sorry we don't have a better name...that is what Rich's family calls it!

Dressing:
1 cup mayonnaise (light works fine)
1/2 cup soy sauce
3 Tbsp sugar
3 Tbsp sesame oil
3 Tbsp white vinegar

Salad:
2 chicken breasts (cooked and shredded)
1/2 -1 bag baby spinach leaves
1/2 bag tri-colored spiral pasta (cooked per package directions)
1/2 bunch cilantro, chopped
1 bunch chopped green onion (or less if desired)
1/4 cup sugared almond slivers*


Marinate chicken in the dressing for at least one hour, then combine remaining ingredients.

*You can buy the almonds already sugared, or just cook plain almond slivers over low heat with some butter and sugar for a few minutes until they start to caramelize)

Apple Berry Salsa with Cinnamon Chips

Cinnamon Chips:
4 flour tortillas
1 Tbs. sugar
1/2 tsp. cinnamon

Salsa:
2 medium Granny smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly

Preheat oven 400. For chips, lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas, cut into 8 wedges and bake 8 to 10 min. Cool completely.

For salsa, peel, core and slice apples and chop into pieces. Slice strawberries and chop kiwi. Place fruit in a bowl. Zest orange and juice orange and add to fruit. Add brown sugar and jelly. Mix gently. Serve with cinnamon chips. (The Pampered Chef)

Recipe Assignment:

Refreshing Summer Dinners:

Salmon cakes

These are really good with a nice green salad!
1/4 cup chopped green onions
1/4 cup mayonnaise
1 Tbsp lemon juice
1/4 tsp seasoned salt
1/2 tsp garlic powder
dash hot sauce
dash Worcestershire sauce
2 6-oz cans salmon (or use one good size cooked fillet, shredded)
1 egg, beaten
1 cup seasoned breadcrumbs

In bowl, combine first 6 ingredients. Stir in salmon, egg, and 1/3 cup breadcrumbs (mixture will be sticky). Form into balls, roll in remaining breadcrumbs. Flatten to about 1/2 inch thick. Fry in skillet (can use butter or olive oil or cooking spray). Serve with cocktail sauce or lemon juice.

Ham and Cheese Sliders

1 Pkg. (12) King’s Hawaiian Rolls
½ lb. Sliced Ham
¼ lb. Sliced Swiss Cheese

Make into sandwiches and arrange in baking dish.

1 Stick Melted Butter
2 T. Worcestershire Sauce
1 t. Poppy Seeds
¼ t. Garlic Salt

Pour sauce over sandwiches cover and refrigerate overnight. Bake at 350° until cheese melts (about 15-20 minutes.)

Jalapeno Steak Sandwich

This has to be one of the best steak sandwiches ever made! It is so easy and nice for summer because you can use the grill. We also do it on a stovetop grill any other time. Hope you enjoy it as much as we do!

Prep: 25 minutes
Marinate: 4 hours
Cook: 14 minutes
· 6 cloves garlic, minced
· 3 jalapeno peppers, finely chopped (don't seed)
· 1/3 cup olive oil
· 1/3 cup fresh lime juice
· 3 Tbsp. Dijon-style mustard
· 1 tsp. kosher salt or salt
· 1-1/4 to 1-1/2 lb. beef flank steak
· 12 slices Texas toast or other thick-cut white bread, toasted*
· 1/2 cup purchased chipotle mayonnaise or 1/2 cup mayonnaise with 1 tsp. chili powder
· 1 red onion, quartered and thinly sliced
· 4 oz. queso fresco or farmer cheese, crumbled
· Fresh cilantro sprigs
· Lime wedges
Directions
1. For marinade, in a bowl whisk together garlic, jalapeno peppers, olive oil, lime juice, mustard, and salt. Marinate at least 4 hrs. Much better overnight if possible.
2. Trim fat from meat. With a sharp knife score meat on both sides at 1-inch intervals in diamond pattern. Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 4 to 24 hours.
3. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Drain meat; discard marinade. Place meat in hot pan. Cook for 14 to 16 minutes or until steak is medium, turning once halfway through grilling. Carve steak diagonally across the grain into thin slices.
4. Meanwhile, spread one side of each toast slice with mayonnaise. Place steak, onions, cheese, and cilantro on half the toast slices. Top with remaining slices. Serve with lime wedges. Makes 6 servings.
For tabletop grill: For tabletop grill: Preheat grill according to manufacturer�s directions. Place steak on grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. For covered grill, allow 7 to 9 minutes. (For open grill, allow 12 to 14 minutes for medium, turning once halfway through grilling.) Thinly slice steak diagonally across the grain. Continue as directed in Step 4 above.
To toast bread in a grill pan or an open grill, place on grill rack and allow 1 to 2 minutes per side. (Instead of a covered grill, use a toaster.)

Rosemary Ranch Chicken Kabobs

Husbands and Kids love these!

INGREDIENTS
· 1/2 cup olive oil
· 1/2 cup ranch dressing
· 3 tablespoons Worcestershire sauce
· 1 tablespoon minced fresh rosemary
· 2 teaspoons salt
· 1 teaspoon lemon juice
· 1 teaspoon white vinegar
· 1/4 teaspoon ground black pepper, or to taste
· 1 tablespoon white sugar, or to taste (optional)
· 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

**All of the marinade ingredients sound a little frightening together, but they taste GREAT! My kids couldn't get enough of the chicken, they ate more than I did. Really great with grilled veggies.

Caprese Salad

So simple and delicious! I fell in love with this while in France and I can’t get enough of it! I use fresh tomatoes from our garden, gourmet mozzarella cheese (we use Costco’s) and fresh basil leaves (my kids are not crazy about basil leaves, so I use baby spinach leaves). Top it with a little olive oil, salt and pepper. To make it a meal, I serve it with thinly sliced bread, and layer the Caprese Salad on top of it.

Recipe Assignment:

Mexican Food Theme Night:

Hot Bean Dip

2 cans refried beans
1 lb velveeta cheese
1 cup salsa

Put all the ingredients in a crockpot. Cook on low 2-3 hours (or until cheese melts) stirring occasionally. Serve with chips!

Machaca

Machaca

3 quarts water
garlic, chopped to your liking - I usually use 1 1/2 heads divided 3 ways
4-6 pound chuck roast
juice of 2 limes
1/3 cup oil
1 cup chopped fresh roasted Anaheim chiles - I have never used canned but I'm sure it would be ok
1/2 tsp salt
1/2 tsp ground black pepper
1/2 white onion sliced or chopped - however you prefer it
2 tomatoes, chopped - my family is not big on tomatoes so I sometimes don't put that much. It's all about your preference

To cook the meat, in an 8 quart stockpot bring the water to a boil. Add 1/2 garlic and meat and return to boil. Skim off the froth, reduce the heat, and simmer for about 2 hrs or until the meat is tender. Remove the froth as needed. Drain and reserve juices. You will need them when get to the frying stage. When the meat is cool enough to handle shred.

To brown and dry the meat, combine the lime juice and another 1/2 of the garlic. Preheat the oven to 325 degrees. Spread the shredded meat in a single layer on a large cookie sheet and sprinkle with the lime juice/garlic mixture. Roast the meat until brown and as dry as you choose, at least 15 minutes, and up to an hour, stirring occasionally. (For Jayden's party I did for 20 minutes, stirred and then left in for another 20 minutes)

Note: At this point you may cool, cover and refrigerate or freeze the meat for later use.

To fry the meat, heat the oil in a large skillet. Sauté the chile peppers with the salt and pepper. Add the onion and tomatoes and sauté briefly; the add the remaining 1/2 garlic. Add the meat, stirring over medium heat to brown. If too dry, add some reserved juices. If you add too much of the reserved juice it will be too greasy so add some water too if you can't get it right.

Makes 12 servings

Chicken Enchiladas

A little messy to make, but they taste good! I always leave the onion out because my hubby is not a fan :<(

Large can green chile enchilada sauce
8 oz sour cream
14 oz chicken broth
1 small chopped onion
4-5 chicken breasts
mexi-blend cheese

Cook chicken with lemon juice, salt and pepper, shred and set aside. Saute onion, cook with enchilada sauce, sour cream and chicken broth until sour cream is melted. Take 1/2 the sauce and mix with 1 cup shredded cheese and chicken. Dip flour tortillas in remaining sauce, then fill with above mix. Roll and put into 9X13 pan. Pour remaining sauce over top, sprinkle with cheese. Bake at 350 for 25 minutes. Makes 6-8 enchiladas depending on how you fill them!

Mexican lasagna

Super easy for when all you feel like doing is opening a few cans :>)

1 can black beans, drained
1 Tbsp. chili powder
2 1/2 cups salsa
1 can whole kernel corn, drained
10 6 inch corn tortillas
3 cups cottage cheese
1 cup grated cheddar cheese

Mix corn, beans, salsa and chili powder in a medium bowl. Layer in 13X9 baking dish: tortillas, veggie mixture, cottage cheese. Repeat to make 2 layers. Top with cheddar cheese, bake at 375 for 30 minutes (I usually make it in a 9X9 pan with 3 layers instead of 2)

Fried Ice Cream

Easy Fried Ice Cream

Not really authentic, but this recipe is so easy and super yummy, it is the perfect finale for your fiesta.

1 pint vanilla bean ice cream
1 loaf sliced white bread
6 to 8 cups oil, for frying
1/2 cup sugar
2 teaspoons cinnamon

Using an ice cream scoop, make balls of ice cream and place them on a cookie sheet. Freeze for about 1 hour.
Using kitchen shears, cut the crusts off the sliced bread. Using 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer. In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.

Recipe Assignment:

Great Camping Recipes:

Ziploc Omlets

-Have campers write their name on a quart-size
Ziploc freezer bag with a permanent marker.

-Crack 2 eggs (large or extra-large) into the bag
(not more than 2). Shake to combine them.

-Put out a variety of ingredients such as: cheeses,
ham, onion, green pepper, tomato, hash browns,
salsa, sun dried tomatoes, mushrooms etc.

-Each camper adds prepared ingredients of choice
to their bag and shake
(not too full, or it won’t fully cook).

-Make sure to get the air out of the bag and zip
it up.

-Place the bags into rolling, boiling water for exactly
13 minutes. You can usually cook 6-8 omelets in a
large pot. 

-Open the bags and the omelet will roll out easily. Be
prepared for everyone to be amazed.

Recipe Assignment

Favorite Secret Recipes from Publish PostRestaurants:

Cheesecake Factory's Avacado Egg Rolls

Super yummy recipe... I have never actually made the dipping sauce, we dip ours in a balsamic vinegarette.

2-4 servings

30 mins prep time

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Olive Gardens Hot Artichoke Spinach Dip

1 cup chopped artichoke hearts (canned or frozen and thawed)
1/2 cup spinach chopped
8 oz cream cheese
1/2 cup Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash of pepper

Boil the spinach and artichoke hearts in a cup of water in a small saucepan for 10 minutes. Drain water in colander. Heat the cream cheese in a small bowl in the microwave for 1 minute. Add the spinach and artichoke hearts and stir well. Add the other ingredients to cream cheese mixture and stir. Serve with toasted bread

Cheesecake Factory's Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 TBL melted butter
1 cup and 1 TBL sugar
3 oz packages of cream cheese, softened
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Preheat oven to 350 degrees. Make the crust by combining the graham crackers, butter, and 1 tsp sugar in a medium bowl. Stir well enough to coat the graham cracker crumbs but keep it crumbly. Press crumbs to bottom and 2/3 the way up the sides of spring form pan. Bake the crust for 5 minutes then set aside.
In a large bowl combine cream cheese, vanilla, and 1 cup sugar. Mix with an electric mixer until smooth. Add the eggs, pumpkin, cinnamon, nutmeg, and allspice and continue to mix until creamy.
Pour the filling into spring form pan and bake for 60-70 minutes. Remove from oven and allow cake to cool to room temperature then put it in the refrigerator. When the cheesecake is chilled you can remove the sides of the spring form pan and serve with LOTS of whipped cream!

Cinnabon Rolls

ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk

To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Cinnabon Rolls 125

Olive Garden Alfredo

8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter
1/2 cup Milk or heavy cream
8 ounces Fettuccine or favorite pasta; cook −− drain

In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well.

Tastes great with saute'ed mushrooms.

Recipe Assignment:

Kid Friendly Meals

Hawaiian Chicken Kabobs

2 lb. boneless skinless chicken breasts
1/4 c. dark brown sugar
1/4 c. soy sauce
2 tbsp. lemon juice
1 tbsp. salad oil
1/4 tsp. ground ginger
2 garlic cloves, minced
1 (16 oz.) can pineapple chunks
Fresh Green Pepper, sliced into 1 inch pieces
Grape tomatoes (optional)

Cut chicken into 1 inch chunks. Prepare marinade: Combine brown sugar, soy sauce, lemon juice, oil, ginger and garlic. Stir in chicken. Cover and refrigerate 3 hours or more, stirring often.

30 minutes before serving: Thread meat, pineapple chunks, and green peppers alternately on 12 inch skewer. Broil or grill for 15 minutes or longer, depending on taste and doneness. Basting occasionally, turning once.

****(If you want to simplify, I use the Teriyaki breasts from Costco... It tastes great and they are precooked.)

Strawberry Spinach Salad

The wonderful taste of strawberries, poppy seeds, and spinach all come together in this lovely salad dressed with a sweet, poppy seed dressing.

Prep Time:	15m
Ready in:	15m

Ingredients
	1 bunch spinach, rinsed 10 large strawberries, sliced 1/2 cup white sugar 1 teaspoon salt 1/3 cup white wine vinegar 1 cup vegetable oil 1 tablespoon poppy seeds

Directions

1. In a large bowl, mix the spinach and strawberries.
2. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Chicken Nuggets

This is from Jessica Seinfield's cookbook "Deceptively Delicious". A good way to sneak some veggies in!

Ingredients:
- 1 cup breadcrumbs
- 1/2 cup flaxseed meal
- 1 Tbsp grated parmesan
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup pureed broccoli OR spinach OR sweet potato OR beets
- 1 egg, lightly beaten
- 1 lb boneless skinless chicken breast or tenders, rinsed, dried, and cut into small chunks
- 1/2 tsp salt
- nonstick cooking spray
- 1 Tbsp olive oil

Directions:
1. Combine first 6 ingredients in a bowl, mix well
2. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture
3. Sprinkle the chicken chunks with the salt. Dip into egg mixture and then toss them into the bread crumbs until completely coated
4. Coat a large nonstick skillet with cooking spray and set over medium high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to overcrowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the chicken is cooked through, golden brown, and crisp all over (4-5 minutes longer). Serve warm.

Baked Ziti

Your favorite spaghetti sauce
1 box ziti pasta, cooked
1 lb. Ground sausage, or beef
1 Can diced tomatoes
8 oz. ricotta cheese
8 oz. sliced mozzarella cheese
Season to taste with basil, garlic powder, Italian seasoning, Rosemary

Parmesan Cheese (optional)

Brown meat, and then add onion to sauté. Mix pasta, meat, onions, tomatoes, spices and ricotta cheese in a medium bowl. Preheat oven to 350 degrees. In 8 x 12 baking dish, prepare bottom with a thin layer of spaghetti sauce. Dump contents of bowl over sauce. Lay mozzarella cheese on top, drizzle with 2 T. spaghetti sauce to keep cheese from burning. Sprinkle with parmesan cheese, if desired. Cover with foil and bake 20 minutes, remove foil and bake 10 minutes or until cheese is bubbly.

Poppy Seed Chicken

3 or 4 pre-cooked chicken breasts, sliced into small chunks, you can you the canned kind, but fresh is better
-Lay on the bottom of a 9 x 13 pan

2 cans Cream of chicken soup
-layer on top of chicken

1 package crushed ritz crackers
-sprinkle on top of soup layer

Poppy Seeds
-Sprinkle desired amount evenly on top of crackers

3/4 cube of butter
-melt and pour on top

Bake 375 degrees for 20-30 minutes. This recipe halves easily.

Penne with 5 Cheeses

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano
(1 1/2 ounces) 1/2 cup shredded imported Italian fontina
(1 1/2 ounces) 1/4 cup crumbled Italian Gorgonzola
(1 1/2 ounces) 2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

This isn't a light dish but oh so yummy on one of those comfort food kind of days!

Recipe Assignment:

Kick’in Sides

Cilantro Rice

3 cups water
4 tsp. chicken bouillon
1/2 bunch cilantro
1 can green chilies
1 TBL butter
1/2 onion
dash of salt
1 cup of rice (not minute rice)

Blend cilantro, chilies, and onion in blender or food processor. Bring water to a boil and add all of the ingredients. Simmer covered on medium low for 25-30 minutes. You can also make this recipe in a rice cooker..
Super yummy and goes well with the sweet pork recipe Melissa posted!

Jalapeno Cheddar Cornbread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Craisins Salad

1 Large Bag Mixed Greens Lettuce
8 oz. package shredded mozzarella cheese
8 oz package shredded Parmesan cheese
1 pounds bacon, cooked and crumbled
8 oz package craisins
1 cup sliced almonds, toasted

Toss just before serving, pass dressing with salad:

1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 teaspoons salt
2 teaspoons mustard
1 cup salad oil

Mix all ingredients except oil in blender, add oil and blend again.

Corn Souffle'

1 box jiffy corn bread mix
1 cup butter (2 sticks)
1/3 cup sugar
2 eggs1
16 oz can whole corn undrained
1 16 oz cream corn
1 c sour cream

Mix together and bake in 9x11 ungreased pan 350 degrees for 1 hr 10 minutes, watch it,stick a knife in it to see if it is ready (like a cake).

Recipe Assigment

Sweet Treats

Good For You Dark Chocolate Mousse

1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate,
finely chopped 1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup water
1 1/2 teaspoon vanilla
1/2 cup plus 1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons shaved chocolate

In a blender or food processor, puree the tofu until it is smooth. Put the chopped chocolate, cocoa powder, and 1/4 cup water in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in vanilla and 1/2 cup of sugar, a little at a time, until smooth. Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour. Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Niki's Almond Danish Swirls

6 ounces cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water Glaze:
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract

In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat the oven to 350 degrees F while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Gooey Carmel Corn

1 cube of butter (or margarine)
1/2 cup brown sugar
1 cup mini marshmallows
1 bag popped microwave popcorn (plain)

In saucepan melt sugar and add brown sugar and marshmallows. Stir continuously until marshmallows are melted. Pour over popcorn and stir until mixed completely...so YUMMY!

Oatmeal Cake with Coconut Frosting

1 1/2 cups boiling water
1 cup oatmeal
1 cup oil
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cups flour
1 tsp vanilla
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Pour boiling water over oatmeal and let it sit for about 20 minutes. Cream oil and sugars and add eggs and vanilla. In separate bowl mix dry ingredients and add to sugar mixture. Stir in oatmeal and water and mix well. Pour into greased 9x13 pan and bake at 325 degrees for 45 minutes

FROSTING:
3/4 cup brown sugar
1 cube butter
3 TBL evaporated milk
1 cup sweetened coconut
Melt butter in saucepan and add milk and sugar. Boil for 3 minutes. Add coconut and spread on hot cake.

Kyra's Pink Cherry Cookies

1 1/2 c. shortening
1 1/3 c. sugar
2 eggs
2 tsp vanilla
3 1/2 c. flour
1 tsp salt
1 tsp soda
1 (14 oz) bottle maraschino cherries chopped (save juice)

Cream sugar and shortening; add eggs and vanilla. Sift flour, salt, and soda together. Add sugar and shortening and egg mixture. Add chopped cherries. Bake at 350 for 8 - 10 minutes.

Frosting: Mix cherry juice, 2 tsp. vanilla and 1 cube butter add powdered sugar one cup at a time, until desired consistency.

Banana Cake & Butter cream Frosting

Beat:
3 over ripe bananas

Mix in separate bowl:
2 c. flour
½ t. baking powder
¾ t. baking soda
½ t. salt

Beat in separate bowl for 1-2 min.
½ c. shortening
1 ½ c. sugar
2 eggs
1 t. vanilla
¼ c. buttermilk (can use regular milk with 1/2 t. lemon juice)

Beat in banana mixture. Gradually beat in flour mixture on low speed. Bake at 350 for 20-25 minutes in greased 13x9 pan or 2 cake pans.

Frosting:

Melt:
1 cube butter

Add:
2 ½ c. sifted powdered sugar
2 t. lemon juice
2 t. milk
1 ½ t. vanilla


Pour over cooled cake.

Peanut Butter Truffle Brownies

Brownie Base
1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
	Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2	cup butter, softened
1/2	cup creamy peanut butter
2	cups powdered sugar
2	teaspoons milk
Topping
1	cup semisweet chocolate chips
1/4	cup butter

1.	Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2.	In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3.	In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4.	In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Butterfinger Bars

Butterfinger Bars

¾ c. butter
½ c. sugar
2 c. tightly packed brown sugar
2 eggs
2 tsp. vanilla
¾ c. smooth peanut butter
¾ tsp. baking soda
1 ½ c. flour
2 c. oats

Cream butter and sugars together. Then add eggs and beat until light and fluffy. Then add vanilla and peanut butter and mix. In a separate bowl mix dry ingredients and then gradually add the dry ingredients to the wet ingredients. Mix and then spread into a 13x18 jellyroll pan. Bake in a 350 degree oven for 15-20 minutes (or until light brown). Let Cool. Then spread a thin layer of smooth peanut butter on top. And then spread a thin layer of chocolate frosting (frosting recipe follows). Cut into bars

Chocolate frosting

½ c. butter softened
1 tsp. vanilla
1 egg (this was my mom’s recipe and made before eggs became a concern, so just substitute with evaporated milk, I even use regular milk if I don’t have evaporated milk on hand)
1 heaping Tblsp. of cocoa (I do 2 heaping spoons)
Powdered sugar

There is no real science to this recipe. I just use the exact amount of butter and vanilla and then with the milk I pour in how much I think one egg would be, the cocoa to taste and the powdered sugar (I use ½ to ¾ of a bag) and then I just mix to get the right consistency, you may add more powdered sugar or more milk to get it the way you like it

Cupcake Pops

Cupcake Pops

I think that these are so cute!! The recipe is from Bakerella.com.
To view video directions from the Martha Stewart Show click here.

Recipe Assignment:

Favorite 5 Ingredients or Less Meal:

BBQ pork

Place pork roast in crock pot and cover with coke. Cook over low for 6 hrs.

BBQ Sauce:
1tsp chili pepper
2Tbs. Worcestershire Sauce
1/2 cup ketchup
1/2 cup brown sugar

Shred pork and mix with Sauce. Cook at 275 for 20 min.
(This BBQ sauce is awesome! You can use it on anything- or everything like I do!)

Creamy Italian Crockpot Chicken

3-4 frozen chicken breasts
1 pkg. dry italian dressing mix
1 8 oz. cream cheese
2 cans of cream of mushroom soup

In a crockpot put the frozen chicken breasts and then sprinkle the dry italian dressing mix over the top. Cook on low 3-4 hours (or until meat is cooked through), pull out chicken and shred and then put back into the crockpot. Then add the cream of mushroom soup and cream cheese and mix together and cook a couple more hours on low. (I will usually put in the cream of mushroom soup and mix with the chicken and then put in the cream cheese and put the lid on for a half hour and let the cream cheese get softer and then I'll stir again to mix everything together and put back the lid to finish cooking). We just serve this over rice and it is so nummy!

This meal was brought to us when I had my second son Daxton. We loved it and had to have the recipe. I have since then brought it for those who need dinners brought in and they have loved it and asked for the recipe. It is so easy and delicious and makes great leftovers!

Chicken Rolls

2 packages refrigerated crescent rolls
4 oz cream cheese
1 can of chicken (like at costco) or fresh chicken shredded I think its 2 cups?
salt & pepper
garlic salt

Drain canned chicken place in bowl. Season as desired. Mix chicken and cream cheese together (easier to mix if cream cheese is room temp.) Open crescent rolls and place on baking sheet. Put spoonful of chicken mixture in the middle of the roll. Fold in the corners first then wrap longer piece around. Bake at 350 for 18-20 min, or until golden brown.

We make chicken gravy to pour over it-just the packaged mixes you buy at the store.

**To fancy up the rolls you can put melted butter on them and roll in bread crumbs before baking.

Black Bean Chicken Dinner

2 boneless/skinless chicken breasts thawed
1 cup salsa (or more)
1 can corn
1 can black beans

Drain corn and black beans. Put chicken in 8x8 glass dish, pour on salsa, corn and black beans. Cover with foil. Bake at 350 for 1 hour-or until chicken is cooked through.

Really good as nachos, or on a tostada, we love it in a quesadilla. Totally good as leftovers too!

Easy and Delicious Crock pot Burritos

2 boneless skinless chicken breast (frozen or fresh)
1 can black beans
1 cup salsa

Put all of the ingredients in a crock pot. Cook on low for 5-6 hours and shred chicken then return to crock pot. This makes a yummy burrito filling!

K-EZ Chicken

K-EZ CHICKEN CROCK POT DINNER

Ingredients:
1lb. chicken breast, cut into 1/2 inch strips

1 cup light cole slaw dressing (I used Marie's in veggie section)

Garlic powder sprinkled over the top

Preparation:
Cook in slow cooker on low for 4-6 hours.

Serve with or over hot rice, a nice green salad and some hot French or Italian bread. So simple to fix and so delicious to eat.

Sweet Pork

1 pork roast
garlic salt (to taste)
1 cup ketchup
1 can of coke
1 cup brown sugar

Cook roast and garlic salt in crock pot for 6-8 hours (or overnight). Shred pork and add additional ingredients. Cook on low for 2-3 hours. Serve in burritos with rice, black beans, sour cream, and shredded cheese or use in a salad with creamy tomatillo dressing (thanks Kristen):

Creamy Tomatillo Dressing

3 fresh tomatillos, roasted (To roast, line a cookie sheet with foil, peel off dry outer skin, cut out stem, and bake for 45 min. at 350.)
1 packet Buttermilk Ranch Dressing mix
1 c. mayo
1/2 c. Buttermilk
1 c. fresh cilantro, chopped
2 cloves crushed garlic
1/4 t. cayenne pepper

Blend ingredients together and refrigerate.

Recipe Assignment:

Favorite Brunch Recipe

Breakfast Casserole:

This is super yummy, easy and a great make-ahead recipe. Thanks Shelly!

32oz. bag hash browns (thawed)

1lb. maple flavored sausage, cooked

2 cups Shredded cheese, divided into 1 cup each

12 eggs

Mix hash browns, sausage, and 1 cup of cheese in large casserole dish, then spread evenly.

Beat eggs, then pour over mixture.

Sprinkle 1 cup of cheese on top.

Cover and refrigerate overnight.

Bake 350 for 1 hour.

Cheesy Ham and Hash Browns

INGREDIENTS
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Orange-Yogurt Muffins

1 3/4 cups flour
1/2 cup sugar
2 tsp shredded orange peel
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
8 oz yoplait orange cream yogurt
1/3 cup oil
1 tsp vanilla
1/2 cup powdered sugar
2 to 3 tsp orange juice

In a medium bowl combine flour, sugar, orange peel, baking powder, baking soda, and salt. In another bowl combine egg, yogurt, oil and vanilla. Add to dry ingredients and stir by hand until just moistened. (Batter will be lumpy) Spoon into greased muffin tin and bake at 400 degrees for 17 -19 minutes.

Meanwhile, stir together powdered sugar and enough orange juice to make a glaze (I always use more than 2-3 teaspoons). Drizzle over warm muffins. They taste best if served warm.

Makes 12 muffins (I often double the recipe if I'm having company)

German Pancakes

6 eggs

1 cup flour

6 T. butter

1 cup milk

1/4 t. salt

Melt butter in 9 X 13 baking pan til hot and sizzling. Blend milk, flour, eggs and salt together. Pour batter in hot pan and bake at 425 for about 20 minutes. Serve right out of the oven.

Thanks Shelley!

Beth's Coffee Cake

I recently tried this recipe and it was Fabulous!!

1 box of yellow cake mix plus the ingredients to make

2 sticks of cold salted butter
2 1/4 cup flour
1 1/2 TBL cinnamon
1 3/4 cup sugar
1 1/2 TBL vanilla
powdered sugar (for dusting)

Prepare cake mix and pour into 9 x13 pan (sprayed with non stick cooking spray) Bake for 15-20 minutes at 350 degrees

While baking..Prepare crumb topping in large bowl. Mix with electric mixer butter, flour, cinnamon, sugar, and vanilla until crumbly.

IMMEDIATELY after removing pan from oven coat top with marble sized crumb topping. Bake in oven additional 10-15 minutes. Let cool and sprinkle with powdered sugar!
YUMMY!

Oven- Baked French Toast

1 loaf French bread
6 Eggs
1 1/2 cups milk
3 T. Sugar, divided
1 t. vanilla
1/8 t. salt

Fill greased pan with 1 inch thick slices of French bread in a single layer, arranged closely.
In a bowl beat eggs, milk, 3 T. sugar, vanilla, and salt. Pour over bread. Cover and refrigerate 1 hour or overnight. Sprinkle cinnamon (if desired) over bread and bake at 400 degrees, uncovered for 30 minutes. Remove from oven, sprinkle with powdered sugar. Top with fresh, sliced strawberries.

Cinnamon Pull Aparts

This recipe is a family tradition in my house. We have these for breakfast for every birthday, for brunch for every Thanksgiving and for breakfast every Christmas. They are so yummy.

18 Rhodes frozen dinner rolls (I've tried other brands and they just don't work as well. For those of you who live in Cali the only place I've found that regularly carries this brand is Vons).

1/2 pkg. Butterscotch Cook & Serve pudding (not instant), (this has been hard to find lately, I find it randomly at different stores, they always have instant but its hard to find the cook and serve, so those of you who live in so cal, let me know if you find a good place that carries it. Stater Bro.'s does once and awhile, but I haven't had luck at Vons).

1/2 t. cinnamon (sometimes I just eye ball it)

1/2 c. firmly packed brown sugar

1 cube of butter

Place rolls in a greased Bundt Cake Pan. Sprinkle dry pudding mix and cinnamon over frozen rolls. Melt butter with sugar in a sauce pan and stir together. Pour butter/sugar mixture over the top of the frozen rolls. Cover bundt pan with Pam sprayed plastic wrap and let rise overnight (about 8 hrs., I wouldn't let it rise over 10 hours because they get too big and the top tends to burn in the oven, but it depends on the dough. They should rise a little above the bundt pan, but not so much that they fall over the side of the pan.) Take off plastic wrap and bake at 350 degrees for about 15 minutes. Pull out of the oven and place a large plate on top and invert the bundt pan onto the plate so the rolls fall out on the plate (you might have to separate the rolls from the pan a little bit before you tip it upside down, and of course you'll need to use hot pads during this process.) Now eat! Wish I had a picture to show you how good they look!

Recipe Assignment:

Favorite Chocolate Chip Cookie Recipes:

As a connoisseur of chocolate chip cookies, I love trying new twists to the classic recipe and adding fun, new ingredients. here are some of the best recipes…

Mom's chocolate chip cookies

1 1/2 cups butter (NOT margarine!!!)
1 1/2 cups sugar
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
5 cups flour
2 cups chocolate chips

Preheat oven to 350. Cream together butter and sugars, mix in eggs and vanilla. Stir in dry ingredients, add in chocolate chips. Roll into 1 inch balls and bake at 350 for approx. 10 minutes. Do not overbake!!! Makes 4-5 dozen.

Laurel's Ultimate Chocolate Chip Cookies

1 lb of butter, softened

2 tsp vanilla

3 eggs

2 cups sugar

2 1/2 cups brown sugar

1 1/2 tsp baking soda

1 1/2 tsp salt

5 cups flour

4 cups chocolate chips

Beat butter and mix in vanilla and eggs. Beat for 3-4 minutes. Add sugar and brown sugar and cream together. Mix in baking soda, salt and flour. Fold in chocolate chips.

bake 350 degrees for 9-11 minutes (do not over bake)! This is a huge batch of cookies!

Chocolate Chip Treasure Cookies

These are definitely a different take on the standard choc chip cookies...but they are now the only cookies I really love! And if you don't like coconut...just move along to the next recipe!

1 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 teaspoons baking powder
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1/2 cup margarine or butter, softened
1 (3 1/2-oz) can flaked coconut (1 1/3 cups)
1 (12-oz) package semi-sweet chocolate chips (2 cups)
1 cup chopped walnuts (optional, I never use these!)

Heat oven to 375 degrees.
In small bowl, mix graham cracker crumbs, flour and baking powder.
In large mixing bowl, beat sweetened condensed milk and margarin until smooth.
Add graham cracker crumb mixture; mix well.
Stir in coconut, chocolate chips and walnuts.
Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 9-10 minutes or until lightly browned.

Famous Chocolate Chip Cookies

Cream: 2 c. shortening
1 c. sugar
2 c. brown sugar, firmly packed
2 tsp. vanilla

Add: 4 eggs, well beaten

Sift & add: 4 1/2 c. flour
2 tsp. salt
2 tsp. baking soda

Add: 1 12-oz. pkg. of semi-sweet chocolate chips

Mix thoroughly after each addition--mixing choc. chips by hand. Drop by small spoonfuls onto greased baking sheet. Bake at 375 for about 8 minutes.

*This is a big recipe so I sometimes cut it in half if I don't want that many. I also use milk chocolate chips because I like them better. Enjoy!

Thanks for including me Melissa. This is a great idea!

Clementines's Oatmeal Chocolate Chip Cookies

Clementines's Oatmeal Chocolate Chip Cookies
(from back of Ghirardelli's package)
Makes about 5 dozen

1 cup butter softened
1/2 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 egg
1 cup unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
3 cups uncooked oats
2 cups Ghirardelli Semi-sweet chocolate chips (I like to mix it up with the 60% chips too)

Preheat oven to 375 degrees

In a large bowl, beat butter with the sugars at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake 8-9 minutes for a chewy cookie, 10-11 for a crisp cookie. Cool on baking sheet; remove to wire cooling racks.

Neiman-Marcus Cookies

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
1 tsp. salt
2 tsp. vanilla
4 c. flour
2 tsp. baking powder
2 tsp. baking soda
5 c. blended oatmeal
1 (8oz.) Hershey’s bar, grated
24 oz. milk chocolate chips
3 c. 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’s 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. Recipe may be halved (I usually do half it).

(sometimes I cook them for longer, I just watch for them to be golden brown and I usually cook them 12-13 minutes if I’ve frozen the dough and am cooking it straight from the freezer.)

Worlds Easiest Pumpkin Chocolate Chip Cookies

1 box of Spice Cake Mix (do NOT add oil, eggs, and water)
1 can of pumpkin (small can)
1 cup semi-sweet chocolate chips

Mix cake mix and pumpkin together and fold in chocolate chips. Scoop on to cookie sheet and bake at 350 degrees for 15-18 minutes...doesn't get much easier than that. Come on 3 ingredients! And they are super delicious!

Toll House Cookies

Toll House Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Thick & Chewy Choc. Chip Cookies

2 c. plus 2 T. Flour
1/2 t. baking soda
1/2 t. salt
12 T. Unsalted Butter, melted and cooled until warm
1 c. brown sugar packed
1/2 c. sugar
1 egg plus 1 egg yolk
2 t. vanilla
1 1/2 c. Ghiradelli's Milk Choc. Chips

1. Line cookies sheets with parchment paper
2. Whisk flour, soda, and salt together, set aside
3. Mix butter and sugars, then beat in egg, yolk, and vanilla. Add dry ingredients, then choc. chips.
4. Roll scant 1/4 cup dough into ball, break into two equal parts, rotate 90 degrees, and with jagged edges facing up, join halves together at base, again forming a single ball, keeping top jagged.
5. Bake 325 degrees for about 15 minutes.

Ron's Chocolate Chip Cookies

This recipe comes from the Heaton Families Cookbook. Makes wonderful cookies.

Beat until Smoth:

1 1/2 c Sugar

2 c. brown Sugar

1 lb margarine, softened

3 Eggs

2 Tbsp. Vanilla

6 c. Flour

1 tsp Salt

1 1/2 tsp. Baking Soda

2 c. Chocolate Chips

2 c. Chopped Nuts (optional)

Beat Sugars, Margarine, Eggs and Vanilla until smooth. Mix flour, salt, and soda together and add to the wet mixture. Add the chocolate chips and nuts. Bake at 350 degrees for 8-10 minutes; 10-14 minutes if cookies are bigger.

The dough can be refrigerated as this is a big batch. I also like to add a cup or so of butterscotch chips to the dough.

This looks like it will be a fun blog to be apart of. Good thinking Melissa. I will definatly have to try some of these recipes that get added.

Chocolate Chip Cookies with Pudding Mix

2 cups butter, softened
4 eggs
1 1/2 c. sugar
2 c. brown sugar
1 1/2 t. vanilla
1/2 t. almond extract
5 1/2 cups flour
2 1/4 t. salt
2 t. baking soda
small pkg French Vanilla instant pudding straight from the box
2 pkg chocolate chips

Cream butter & sugars. Add eggs & extracts. Mix dry ingredients together, then combine. Stir in chips. Bake 350 degress for 10-12 minutes.