Friday, March 25, 2011

Pasta and Peas

This is a dish that Kira and I would have for lunch often when she was little. Sorry no amounts, just do everything to taste.

Noodles, cooked and drained

then add

garlic, smashed
bacon, cut and browned
peas, cooked
ricotta cheese
Parmesan cheese
hot shots pepper, (black and red)
butter if needed

Hawaiian Chicken (sweet and sour chicken from Dole)

This is the sweet and sour chicken recipe I always made when the kids were little

1 can (20oz) Dole sliced Pineapple
3 chicken breasts, split in half
1 1/2 teaspoons salt
3 Tablespoons vegetable oil
4 green onions, sliced
1 green bell pepper, seeded, chunked
1/2 cup apricot-pineapple preserves
1 Tablespoon soy sauce
1 Tablespoon white wine vinegar

Drain pineapple. Sprinkle chicken with salt. brown in oil. cover, cook 40 minutes or until tender. add onion and green pepper to chicken. combine preserves, soy sauce and vinegar. Pour over chicken. Cook and 3 minutes, turning chicken to glaze. Remove chicken to serving platter. Add pineapple to sauce; heat through. Spoon over chicken.
Makes 6 servings.

You can use boneless skinless chicken breasts.

Sonya Murphy's Whole Wheat Bread (my most favorite)

Mix 5 min. then Rest for 10 min.

4-5 c. whole wheat flour
3/4 c. gluten flour
2 Tbsp yeast
4 c. warm water

Add and Mix for 10 min.

2 Tbsp salt
3/4 c. oil
3/4 c. honey
3-5 c. whole wheat flour (add just enough to make a soft dough)

Let raise for 30-45 minutes. Oil counter and shape into loaves. Place in greased bread pans. Let raise until doubled. Bake @ 425 for 7 minutes. Reduce heat to 375 and bake for 12-15 more minutes. Remove from pans and cool.

Hamburger Soup

1 lb. cooked hamburger
6 cups water
1 Pkg. beef stew seasoning, 1 bay leaf,
4-5 carrots, sliced or cubed
1/4 cup celery, chopped
1 zucchini, sliced (opt.)
1 large can tomatoes
3 beef bouillon cubes
1/2 tsp. Italian seasoning
1/2 tsp garlic salt
2-3 potatoes, cubed
6 slices bacon, cooked and sliced (opt.)
2 tsp. parsley flakes

Mix beef stew seasoning with water in a large kettle or crock pot. add remaining ingredients. Add additional water if soup is too spicy or to desired consistency. Cook until vegetables are done.

Meat Ball Soup

Meat Balls

1 1/2 lb. lean ground meat
1 egg
1/2 c. dry bread crumbs
1 med. potato, finely chopped
1 small onion, finely chopped
1/4 c. milk
1 Tbsp. snipped parsley
1 tsp. salt

Mix ingredients, shape into 1 1/2" balls. Roll balls lightly in flour and bake in oven 350 till browned. Remove from oven and set aside.

1-28 oz can tomatoes
1- 10 1/2 oz. can beef broth
2 cups water
2 med. carrots, sliced
2 med. potatoes, cubed
1 stalk celery, chopped
1/4 snipped parsley
1 envelop onion soup mix
1/2 tsp. dried Basil
1/4 tsp pepper
1 bay leaf

Bring to boil simmer for 30- min. add meat balls simmer for 30 min.

My Grandpa Garrison's Salad Dressing (your Great Grandpa)

3/4c. cider vinegar
1 1/2 c. vegetable oil
3/4 c. honey
2 tsp. paprika
1 tsp. Worcestershire sauce
Crushed garlic to taste (use a ton)

Heat honey and mix all ingredients and chill in fridge several hours so flavors can marry.

Diane's Popcorn

2 cubes margarine or butter
1/2 cup Karo syrup
1 tsp. vanilla
1 1/3 cup sugar

Boil 1 min. Pour over large bowl of popcorn.

This recipe is from Diane Hudson Fairbanks. We received it for Christmas one year.

Creamy Cauliflower Soup (WW friendly)

1 Tbsp butter (3 PointsPlus)
1 Tbsp flour (1 PointsPlus)
1 medium head cauliflower, chopped (0 PointsPlus)
1 small onion, chopped (0 PointsPlus)
4 cups FF chicken broth or 4 cups water and 4 tsp chicken bouillon (0 PointsPlus)

In a saucepan, melt butter on low heat. Add flour and stir about 2 min. Add chicken broth, onions and cauliflower and turn heat to medium. Cover and simmer until vegetables are tender (about 20ish min.) Puree in a blender until smooth (do half at a time, take cap on lid off and cover with paper towel). Season to taste (Mine is topped with Jane's crazy mixed up pepper). I have made this soup two days in a row... love it!

TOTAL PointsPlus= 4

Sunday, March 20, 2011

Fresh Pico de Gallo

1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
2 or 3 jalapeƱo peppers, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
1 tablespoon limejuice
Salt to taste


Combine all the ingredients, cover, and refrigerate for an hour.

Thursday, March 17, 2011

St. Patty's Day Colcannon

I really like this yummy dish!

2 1/2 punds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium high geat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the melted butter Serve immediately.

Tuesday, March 15, 2011

Grandma Elva's (Bly) Noodles

3 to 4 eggs beaten
and for each egg use 1/2 eggshell of water
1 teaspoon salt

Enough flour for good stiff dough
roll to desired thickness and let dry (or not, if you don't let them dry they have more of a strip dumpling taste, I'm to lazy to let them dry so this is how I make them.)
Cut to desired width
These can be frozen or just cooked.

Guacamole en Molcajete

This is the guacomole that has become a family favorite!

Make into paste in a molcajete (if you don't have a molcajete do it however you choose)

1 tablespoon onion, chopped
1/2 teaspoon jalapenos, chopped
1/2 teaspoon cilantro, chopped
1/2 teaspoon salt

then add

1 ripe Hass avocado, peeled, seeded and cubed
3 tablespoons onion, chopped
1 teaspoon jalapenos, chopped
1/2 teaspoon finely chopped cilantro
2 tablespoons chopped tomato

In a bowl, using the back of a wooden spoon, thoroughly mash the paste ingredients.

peel and pit advacodo and cube into 1/8 inch cubes, Add to the paste and thoroughly mix together. Be sure you leave the guacomole chunky and somewhat firm, not mushy.

Add the rest of the ingredients and fold them together gently. Enjoy

Pastor Tom's Tortilla Soup

16 ounce can tomatoes
1 medium onion, cut up
2 cloves grlic
4 tablespoons cilantro
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breast cup up
2 or 3 chipotle peppers and a little adobo sauce

Shredded Monterey jack chesse
avocados cut up
tortilla chips
sour cream

In blender combine undreained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 min.

Put crunched tortilla chips in a bowl with cheesed, avocados, and sour cream. Ladle soup over; serve immediately. makes 8-10 servings.

I like to make this soup with a costco chicken. I put the whole thing in a pot and simmer in 8 cups of water... untill the water is rich broth. I then serve it over rice and have chopped onions, chopped jalapeno, chopped tomato, chopped cilantro and chopped advacado to serve with the soup.(if you want quicker just use some of the chicken from costco and chicken broth)

Friday, March 11, 2011

Mango Salsa

Mango Salsa

Brown Sugar Pudding

From the Newman side of my family (My Mom's side)

Cream together
1 Tbs. butter
1/2 c. sugar
1/2 c. milk
1 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 c. raisins (softened)

2 c. boiling water
1 c. brown sugar
2 Tbs butter

Preheat oven to 350 degrees

Put pudding dough in oven proof deep pan. Pour syrup over pudding. Bake for 45 min. or untill dark golden brown. Serve with in individual dishes with cream poured on top...ohhh be still my heart....I more than love this stuff.

Junkies chicken salad

no amounts...just do everything to taste.

Chicken, cooked and cubed
lemon juice
garlic powder
diijon mustard

Pizza Bread

Frozen Bread Dough, thawed (or home made bread dough)
Deli Ham sliced thin
Genoa Salami sliced thin
Shredded Mozzarella
Shredded cheddar

Roll out dough lay ham, Genoa, cheeses, herbs, fold bread into thirds. Put olive oil on out side and sprinkle with more herbs and Parmesan cheese. Bake 350 for opt. 20 min.

You can spread with pizza sauce before you fold
also you can add tomato slices mushrooms or whatever.

Quick Chocolate Shake

This will make any sick child feel better!

6 Tbls. Quick
1 c. milk
1 c. vanilla ice cream

blend in blender till smooth

Fruit Dip

7 oz. marshmello creme
8 oz. cream cheese
Juice of a orange
rind from orange to taste

Mix together and serve with fruit

Simple Salsa

1 large jalapeno pepper
1 medium white onion
4-8 sprigs fresh cilanto
2-3 larg tomatoes
2 heaping Tbs. tomato paste
1 Tbs. lemon juice
1 tsp.salt
1/4 tsp. garlic powder

Using a food processor: Quarter and seed the jalapeno pepper. Mince the jalapeno pepper in the food processor. Add the cilantro sprigs to the processor and mince. Peel and quarter the onion. Add to food processor and coarsely chop. Quarter tomatoes and add with the remaining ingredients. Process to desird consistency.
Notes: The tomato paste will absorb the liquid from the processed ripe tomatoes so the firmer your tomatoes the less tomato paste you need. Add more peppers if you want to have a hotter salsa.


Chicken Roll-ups

This is one of Klarissa's favorite meals

2-3 boneless chicken breasts
1 pkg. cream cheese
chopped green onions
2-3 packages crescent rolls
melted butter
corn flake crumbs
1 can cream of chicken soup
cook chicken until done. Cut into small bite sized pieces. Mix with cream cheese, add onions to taste. Spoon onto packaged crescent rolls. Roll in melted butter, then in corn flake crumbs. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes until lightly browned. Serve with soup for gravy. Makes 16-24

Chicken Fingers

3-4 chicken breasts cut into strips
1/2 cup mayonnaise
1/4 cup Parmesan cheese
2 Tbs. Dijon mustard
2 cups corn flake crumbs

Mix mayonnaise, cheese and mustard. stir strips into mixture. dip each strip into crumbs. Place on foil lined baking sheet. Bake at 400 for 20 minutes.

Friday, March 4, 2011

Hot Lava Cake

5-oz. semi-sweet chocolate (chocolate chips are fine)
10 Tablespoons butter
3 large eggs
3 large egg yolks
1 1/2 cups powder sugar
1/2 cup flour

Preheat oven to 450 degrees. Butter 6- 3/4 cup custard cups.
Melt chocolate and butter in microwave safe dish stir after 1 minute, if it needs it or not.
Heat 1 minute more, stirring every 30 seconds. Stir until smooth let cool slightly. Wisk eggs and egg yolks in bowl until blended well. Wisk sugar, chocolate mixture and flour into egg mixture. Divide batter evenly into the 6 buttered custard dishes place on cookie sheet and bake for 11- 12 min. (every oven bakes different so keep a close eye on these bad boys) Let cool for 1 min. run knife around edge of custard dish and place serving dish on top of custard dish and invert onto plate. Serve with vanilla ice cream and raspberry sauce.

Raspberry Sauce

10 0z. bag frozen raspberries
3/4 cup sugar
Lemon Juice (opt.)

Thaw frozen raspberries, puree in blender then pass through a sieve to remove all seeds. Add sugar and lemon juice if desired. place in squeeze bottle and serve with molten lava cakes.

Chili Rellenos Casserole

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
1 (8 ounce) can tomato sauce

Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the jace and Cheddar cheeses and cover with remainging chilies. i a bowl mix together the eggs, mikl, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaiing Jace and Cheddar cheeses, and serve.

Barb's BBQ Sauce

2 teaspoons liquid smoke
1 cup ketchup
1/4 cup worchestershire sauce
**1 tsp. salt
1/4 cup water
1 cup brown sugar
2 teaspoons celery seed **(You can use 2 teaspoons of celery salt and then
don't add the 1 teaspoon of salt)

Combine warchestershire sauce in pan with ketchup, salt and water. Bring to a boil. Remove from heat. Add liquid smoke, brown sugar, celery seed. Stir. Bring back to a boil for 2 minutes. Remove from heat. Pour over meat and finish cooking.

Use this bbq sauce with chicken legs that have been cooked with liquid smoke sprinkled ontop, cook till mostly done, pour bbq sauce over meat and finish cooking.

Karli's Good water (WW)

5 quarts water
2 tablespoons citric acid
1 tablespoon lemon extract
3 cups splenda (or sugar if you don't care about calories)
opt. juice of 3 lemons
opt. yellow food coloring
Mix and serve over PEBBLED ice.

Karie's Fish Taco's (WW friendly)

Cabbage Salsa (0 PointsPlus)
3-4 cups shredded cabbage
1 white onion, chopped
1 tomatoe, chopped
cilantro, chopped (add what you like)
juice of 1/2 a lime
1 jalapeno, chopped (take seeds and ribs out if you want it to be less hot)
mix together, then set aside.

Talapia (as much as needed)
(2 PointsPlus/3oz)
season fish (I like adobo) and spray pan with non-stick coating. Place fish in skillet and add a little water to pan cover and cook on med. till fish is cooked to liking.

To serve; take fresh corn tortilla (the WalMart Great Value are 1 PointsPlus/each) that has been warmed and place fish, then cabbage salsa on top. Fold and eat! I like to top this with sour cream and salsa mixture! Yummy!

Strawberries 'n' Cream trifle (WW)

1/2 c. FF sweetened condensed milk
1 1/2 cup cold water
1 small package sugar free vanilla instant pudding
1-8 oz. carton FF cool whip
1-9 oz. angel food cake
4 cups sliced fresh strawberries
3 whole strawberries

In a bowl whisk milk and water. Whisk in the pudding mix for 2 min. or until soft-set, fold in cool whip. Cut cake into 1/2 inch squares. Spoon a third of pudding mixture into 4 qts. trifle or glass bowl. Top with 1/2 of cake cubes and 1/2 of sliced strawberries. Repeat layers once. Topwith remaining pudding mixture garnish with whole strawberries. yield 12 servings.

Option: layer with Strawberry Sauce (I always do this)

Strawberry Sauce
2 c. water
1 pkg. strawberry kool-aid
1 cup splenda
7-8 T. Ultra Gel
Combine water, drink mix and splenda, stir until dissolved. gradually add ultra Gel, stirring constanly with a wire whisk.

Karie's Deep Fried Mushrooms

small, white mushrooms, washed
2 eggs
1/4 cup water
1/2 cup flour
salt, pepper to taste (crazy Janes it the best)
1 package panko
Oil for frying
Put flour in dish and season with salt and pepper. Mix eggs and water, season also with salt and pepper. Roll Mushroom in flour, dip into egg mixture and then into panko. Fry in 350 degree oil until golden brown (on the dark side) Serve with Ranch dipping sauce. If the mushrooms are large par-boil them and dry them before rolling in flour.

Page's Pretzels

1 1/2 cup canola oil
1 Tbls. dill weed
1 tsp. garlic powder
1 tsp. lemon pepper
2 bags pretzels (cheap ones work best)

Mix first 4 ingredients together. Put pretzels in oil mixture about 4 cups at a time. Mix and take out with large sloted spoon (don't allow pretzels to sit in oil they will become soggy) place on cookie sheet in single layer. Bake in 350 degree oven for 11-12 min. serve warm or cold.

Honey Butter

1 cup butter (you can use margerine, but it's not as good)
1 cup Honey
1 tbls Powdered Sugar
1- 8oz. container of marshmallow cream
opt. one egg yolk (don't add if serving to youngster or oldsters)

Beat until fluffy. Store in refrigerator

Grandma's (Sharon) Carmel

2 cups sugar
2 cups cream
1 cup butter
1 3/4 cup light corn syrup
1 tsp. vanilla

Cook in heavy pan all except vanilla, stirring constantly over med-high heat until carmel reaches soft ball stage then cook 1/2 min. longer. Take off stove add vanilla pour into buttered 9x13 pan.

Cheese Ball (wedding and Christmas one)

1 1/2 c. grated sharp cheddar cheese (any cheddar cheese is fine)
1 jar Old English or American cheese spread (the ones in the little glass jars)
1 jar Roka Cheese spread (if you can't find the Roka, just use two jars old english)
1- 8oz package cream cheese, softened
1 tsp. garlic salt
1 teaspoon onion salt
1 tablesppon chopped dried parsley
Combine all ingredients with a electric mixer. (it will be stiff) Form into one or two balls (I've made mini ones for wedding receptions). Wrap in plastic wrap and foil, refrigerate over night. Roll in toasted chopped peacans or smoked paprika or parsley or nothing whatever you like.

Butter Cream Frosting

1/2 cup Crisco
1/2 cup Blue bonniet Mrgarine
4 cups powdered sugar
1 tsp. vanilla
1/2 tsp lemon extract
pinch or salt

Cream the above ingredients together then add: 3 Tbs cream or 2 1/2 Tbs milk

This is what I always put on my raspberry filled mini cup cakes that I do for receptions.

Page's layered shrimp dip

8oz. cream cheese
1/2 c. sour cream
1/4 c. mayo
cream these together and spread on plate.
sprinkle with:
2 cans mini shrimp, drained
1 c. cocktail sauce or chili sauce
2 c. mozerella cheese
1 bell pepper, chopped
3 green onions, chopped
1 large tomato, chopped
Serve with crackers

Bean Dip (original recipe)

Layer the following in a 9x13 sprayed pan.

1 large can of refried beans
2 pkgs cream cheese softened and mixed with 1/4 cup mayonaise
1 (12 oz.)jar mild picante sauce
1 cup grated mozerella cheese
1 c. grated cheddar cheese
chopped tomatoes fresh or canned
1 chopped green onion
1 small can sliced black olives

heat in 350 oven until cheese is melted.

Aunt Sandi's Potato Latkes

8 potatoes, shredded
1 onion, shredded
1 egg
3 Tbls. flour
cooking oil

Mix shredded onion and potatoes with flour and eggs. Shape into patties and fry in hot oil until brown. Serve with sour cream and apple sauce (or ketchup)

Yaki Soba noodles

3 pkgs. oriental ramen noodles, cooked, and rinsed in cold water (do not over cook)
1/2 thumb size fresh ginger root, chopped (or 2 tsp. ginger powder)
1 1/2 Tbls. vegetable oil
1/2 large onion, sliced
1-2 cups cabbage, shredded
1 carrot, grated
2 Tbls. worcestershire sauce
2-3 ham slices or hot dogs, sliced
seasoning packets from noodles
squirt of ketchup

Fry ginger in oil. Add cabbatge, onion, carrot, meat, and 1 pkg. seasoning and stir fry until vegetables are tender or to your liking. Add noodles and continue to stir fry till mixed. Add worcestershire sauce and sprinkle in additional sasoing packets and squirt of ketchup to achieve desired flavor.

Shoyu Chicken

5 lbs. skinned chicken (I use thighs)

Sauce (I always double this)
1 cup water
1 cup sugar
1 1/2 cups soy sauce 2 Tbls. fresh ginger
4-5 fresh garlic, diced

Combine all sauce ingredients in a large pot and bring to a boil. Add chicken. Bring to a boil once again, turn down and simmer for 1 hour (can cook longer if desired). Serve with rice.

No bake cookies

2 1/2 c. sugar
1/2 c. milk
3 Tbsp. cocoa
1 stick butter
3 c. oatmeal (I like quick oats)
1/2 c. peanut butter
1 tsp vanilla

Boil 1 minute (NO longer) take off heat and add peanut butter, oatmeal and vanilla. Beat until blended. Drop on waxed paper and let cool.

Oreo Fluff

2-med containers of cool whip
1/2 can sweetened condensed milk
3/4 of a package of oreos, crushed

Mix all ingredients together chill and serve.

french bread subs

2 un-sliced French bread loaves (1 lb each)
1/4 c. olive oil
3 garlic cloves, minced
1 tsp. Italian seasoning
1/2 pound deli sliced roast beef
1/2 pound deli sliced turkey breast
1/2 pound deli sliced ham
1 pound Provolone cheese, deli sliced ( or mozzarella or Swiss, don't use American)
2 medium tomatoes, thinly sliced
salad greens
1/4 tsp. salt
1/8 tsp. pepper

Cut loaves in half horizontally: hollow out tops and bottoms. leaving 1/2 inch shell. Discard removed bread, or save for another use. Combine oil and garlic; brush inside the 4 bread shells. Sprinkle with Italian seasoning. Layer bottom of each loaf with a fourth of the roast, Provolone, pepperoni, tomatoes, turkey salad greens. ham and then the onion. Repeat layers. Season with the salt and pepper. Replace bread tops; wrap tightly in plastic wrap. Refrigerate for at least 1 hour or over night before slicing in 1 1/2 inch slices.

Dottie's Monterey Chicken casserole

1/2 cottage cheese
3 oz. cream cheese
1/2 c. sour cream
1 can of cream of chicken soup 1 can of green chilies
3 c. chicken, chopped and cooked
3 c. cooked rice
1 c. shredded jack cheese
2 fresh chopped tomatoes (you can use canned)
2 cloves fresh garlic, minced
1 tsp. salt
pepper to taste
crushed tortilla chips

mix all ingredients except crushed tortilla chips. place mixture in a 9"x13" sprayed pan, top with crushed tortilla chips. Bake at 350 for 25 to 30 min. until bubbly.

Meat Balls (from everyones wedding reception)

1 (12 oz.) bottle chili sauce
1 Tbsp. lemon juice
1 (10 oz.) jar grape jelly
1 tbsp. soy sauce
2 Tbsp. brown sugar

Heat all ingredients. Pour over cooked meat balls (Can be frozen and put in crock pot and cooked). Then put on stove top or in crock pot until heated through.

shredded chicken breast

Chicken breast, bone in and skin on with ribs (you can use boneless skinless)
1 teaspoon olive oil

rub chicken with oil and place on a baking shet. Bake at 325 for 1 1/2 hours. Internal meat temp. should be 180. Turn off oven but wait 10 to 15 min. before removing from oven. When cooled, remove skin, bone and shred with two forks.

I love this will never boil or nuke your chicken again.

chile con queso

1 1/2 cups green chiles
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex Spice (recipe on this blog)
1 cup chicken broth
1 pound American cheese, cubed

In a saucepan, combine all ingredients except cheese. Bring to a light simmer and gently cook for about 5 min. Turn heat down and add the cheese. Simmer until cheese is melted. Add water if it's to thick or more cheese if it's too thin. For extra spicy queso, reduce green chiles to 1 cup and add 1/2 cup of diced fresh serronos or jalapenos

Tex-Mex spice

3 tablespoon plus 2 teaspoons ground cumin
3 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper

Potato Topper

1/2 cup butter, softened
1/2 cup sour cream
1 cup cheddar cheese, shredded
2 Tbsp. green onions, chopped
3 slices bacon, cooked until crisp. and crumbled

Mix butter and sour cram. Fold in cheese, onion, and bacon. Serve at room temperature on baked potatoes. 4-6 servings

Squirrel Bars

1/2 cup peanut butter
1/3 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs, beaten
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
6 oz. chocolate chips
Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9"x13" pan. Sprinkle chips on top Bake 3 minutes at 350. Take out and marbelize. return to oven for another 18-20 minutes. Cool and cut into bars to serve. Serves 8-10

Stuffed spud soup

2 lbs. frozen hash browns, thawed (you can use boiled and shredded potatoes)
1/2 cup butter
1/2 cup chopped green onion
1 (10 oz.) can cream of chicken soup
salt and pepper to taste
3-4 cups Half 'n' Half or milk
1 cup shredded cheddar cheese
parsley flakes or chopped chives for garnish

Saute onion in butter. Add soup, half 'n' half and potatoes. Stir in cheese and heat gently. Serves 8-10

Crispy chicken taquitos

makes 4-5 servings

3-5 pieces Rotissere chicken, shredded
1/2 cup pepper jack cheese
salt, pepper, garlic powder to taste
14-16 corn tortillas

Mix chicken, cheese and seasoning fill and roll corn tortillas
fry. serve with guacomole.

Easy hot fudge sauce

1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares semisweet chocolate (or use same amount of semi sweet chocolate chips)
2 tablespoons butter (don't substitute)
1 teaspoon vanilla extract

In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low hat until chocolate is melted. Remove from the heat; stir in vanilla.

Just Like Winger's Sticky Fingers and Freakin' Amazing Sauce

Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce)
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. That is it for the sauce.
(Mix with a little bit of ranch to make creamy amazing dressing).

Fry chicken fingers. Pour sauce over and toss untill chicken is covered. Serve with Ranch or blue cheese dressing.

Refried Beans Without the Refry (WW)

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons black pepper
1/8 teaspoons cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

POINTS PLUS=3 pts per 1/2 c.

Starla's Mom's Wassil

1 1/2 cups sugar
1 quart water
Boil for 10 min.
2 whole cloves
4 cinnamon sticks
4 whole all spices
Cover and let stand for 1 hour
Remove spices and add:
3 cups orange juice
2 cups lemonade
2 quarts apple cider
heat and serve. makes about a gallon

Zuppa Toscana

3 cans (14 oz.) chicken broth
2 cups whipping cream
red pepper flakes (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins on)
1 garlic glove, minced
1 lb. Johnsonville mild Italian sausage (remove casing and brown)

Put all except potatoes into pot and simmer until kale is almost tender then add potatoes cook until potoatoes are done.

Yummy Buttermilk Pancakes

2 cups all purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup vegetable oil

Mix dry ingredients. Add wet ingredients mix together lightly (mixture will be lumpy). Add more buttermilk if needed.
Cook Makes 10-12 pancakes.

Favorite Chicken Marinade (WW)

1/4 cup soy sauce
1/3 cup mayonaise (FF or light is fine) (2 PointsPlus)
4 teaspoons white vinegar
1 large clove garlic, minced (I always use more, I love garlic)

Mix all ingredients; marinade chicken for 20 min. then grill.
That is it....I love, love, love this chicken.

TOTAL PointsPlus: 2 (for entire marinade)