Weight Watchers Potato Soup from Nellie Campbell (Andy Campbell's mom)
1 Cup – 1 Point
1 Pkg Frozen O’Brien-Style Hash Brown Potatoes (w/green pepper & onion)
2 Cans Fat Free Chicken Broth
1 Pkg Fat-Free Country Gravy Mix
1 C water
Celery Seed to Taste (You can use diced celery & onions instead)
Sprinkle of Garlic Salt
Bacon Bits, optional
Mix Broth & potatoes, let sit for 10 minutes. In separate bowl, add water to gravy mix, then add to potato & broth mixture. (You can simmer the celery and onions with the broth) Simmer 20-30 minutes. If too thick, add a little more water or chicken broth.
(You can serve it with Crumbled Bacon and Oyster Crackers..be sure to count your points).
Thursday, October 16, 2008
Fluffernutter
Woody’s Peanut Butter & Fluff sandwich (a.k.a Fluffernutter) by Bob Woodin
1 Heaping knifeful of peanut butter (Skippy chunky)
1equally large scoop marshmallow fluff
2 slices white bread (do not substitute with wheat, rye or any of that low-fat junk)Lay bread on countertop, spread rest of ingredients on top & press together. Quickly leave kitchen so your mom or wife will have to clean up after you. A heavenly treat, best served with Ruffles brand potato chips & a cold glass of milk. One is never enough so you’d better make two while you’re at it.
1 Heaping knifeful of peanut butter (Skippy chunky)
1equally large scoop marshmallow fluff
2 slices white bread (do not substitute with wheat, rye or any of that low-fat junk)Lay bread on countertop, spread rest of ingredients on top & press together. Quickly leave kitchen so your mom or wife will have to clean up after you. A heavenly treat, best served with Ruffles brand potato chips & a cold glass of milk. One is never enough so you’d better make two while you’re at it.
Woody's Mushroom Puffs
Woody’s Mushrooms Puffs by Bob Woodin
16 oz fresh mushrooms
1 pkg cream cheese
½ tbsp seasoned salt
2 can crescent rolls
butter
egg
Chop mushrooms into very small pieces & sauté in a small amount of butter & seasoned salt until well cooked & all liquid is saturated. Let the mushrooms cool. Place mushrooms back on low heat & add cream cheese, mix until the mushrooms & cream cheese are incorporated. Cool again. After mixture has cooled open the crescent rolls & lay out on a floured surface, pinch the triangles together to form a small blanket (best if you do 1 sheet at a time). You may want to use a rolling pin to thin out the crescent rolls. Cut the crescent blanket into 1”x1” squares (approximate) & place a small glob of mushroom/cream cheese mixture on the square. Either roll or pinch the ends together whatever works for you (my mom does a whole roll at one time). Place these on a baking sheet, brush with a small amount of beaten egg & bake for 10-13 minutes @ 350 degrees. Should be a nice golden brown color.
16 oz fresh mushrooms
1 pkg cream cheese
½ tbsp seasoned salt
2 can crescent rolls
butter
egg
Chop mushrooms into very small pieces & sauté in a small amount of butter & seasoned salt until well cooked & all liquid is saturated. Let the mushrooms cool. Place mushrooms back on low heat & add cream cheese, mix until the mushrooms & cream cheese are incorporated. Cool again. After mixture has cooled open the crescent rolls & lay out on a floured surface, pinch the triangles together to form a small blanket (best if you do 1 sheet at a time). You may want to use a rolling pin to thin out the crescent rolls. Cut the crescent blanket into 1”x1” squares (approximate) & place a small glob of mushroom/cream cheese mixture on the square. Either roll or pinch the ends together whatever works for you (my mom does a whole roll at one time). Place these on a baking sheet, brush with a small amount of beaten egg & bake for 10-13 minutes @ 350 degrees. Should be a nice golden brown color.
Taco Soup
Taco Soup by Heather McDowell
1 lb ground beef, cooked
1 onion
1 pkt taco seasoning
1 can kidney or red beans, drained
1 can corn, drained (or frozen)
1 can tomatoes, do not drain
1 C beef broth (Add more to make it “soupier”)
2/3 C salsa
Mix together & simmer several hours on stove or crock pot. Top with Fritos, cheese & sour crème.
1 lb ground beef, cooked
1 onion
1 pkt taco seasoning
1 can kidney or red beans, drained
1 can corn, drained (or frozen)
1 can tomatoes, do not drain
1 C beef broth (Add more to make it “soupier”)
2/3 C salsa
Mix together & simmer several hours on stove or crock pot. Top with Fritos, cheese & sour crème.
Taco Pie
Taco Pie by Angie Campbell
1 lb ground beef
1 pkt taco seasoning
1 can crescent rolls
1 C sour cream
1 C cheddar cheese
1 1/2 C lettuce
Black olives
Salsa
Brown hamburger. Add taco seasoning. Lay crescent rolls in pie pan. Add beef on top, then spread sour cream on top, then sprinkle cheese on top. Bake @ 350 for 25 min. Sprinkle on lettuce & olives. Serve with salsa.
1 lb ground beef
1 pkt taco seasoning
1 can crescent rolls
1 C sour cream
1 C cheddar cheese
1 1/2 C lettuce
Black olives
Salsa
Brown hamburger. Add taco seasoning. Lay crescent rolls in pie pan. Add beef on top, then spread sour cream on top, then sprinkle cheese on top. Bake @ 350 for 25 min. Sprinkle on lettuce & olives. Serve with salsa.
Swiss Chicken Casserole
Swiss Chicken Casserole by Shirley McDowell
3 to 4 cooked, deboned chicken breasts, cut into pieces
1 Can Cream of Chicken soup
6-8 slices Swiss Cheese
1 box chicken flavor stuffing mix
¼ C butter (or less)
Put cooked chicken in bottom of pan; spread soup over top. Add cheese (if put on top, it tends to brown too much); Mix stuffing in hot water (See directions on box.) Spread over top. Drizzle ¼ C butter over stuffing. Bake at 350 for 30 min or until brown on top.
3 to 4 cooked, deboned chicken breasts, cut into pieces
1 Can Cream of Chicken soup
6-8 slices Swiss Cheese
1 box chicken flavor stuffing mix
¼ C butter (or less)
Put cooked chicken in bottom of pan; spread soup over top. Add cheese (if put on top, it tends to brown too much); Mix stuffing in hot water (See directions on box.) Spread over top. Drizzle ¼ C butter over stuffing. Bake at 350 for 30 min or until brown on top.
Snickers Pie
Snickers Pie from the 2008 Scrapbook Retreat
5 (2 oz each) Snickers candy bars cut into 1/4” pieces
1 (9”) pastry shell, baked
12 oz cream cheese, softened
1/2 C sugar
2 eggs
1/3 C sour cream
1/3 C peanut butter
2/3 C semisweet chocolate chips
2 tbsp heavy whipping cream
Place candy bar pieces in pastry shell; set aside. In mixing bowl, beat cream cheese & sugar until smooth. Add eggs, sour cream & peanut butter; beat on low just until combined. Pour into pastry shell. Bake at 325 for 35 - 40 min. In small saucepan, melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife.
5 (2 oz each) Snickers candy bars cut into 1/4” pieces
1 (9”) pastry shell, baked
12 oz cream cheese, softened
1/2 C sugar
2 eggs
1/3 C sour cream
1/3 C peanut butter
2/3 C semisweet chocolate chips
2 tbsp heavy whipping cream
Place candy bar pieces in pastry shell; set aside. In mixing bowl, beat cream cheese & sugar until smooth. Add eggs, sour cream & peanut butter; beat on low just until combined. Pour into pastry shell. Bake at 325 for 35 - 40 min. In small saucepan, melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife.
Pumpkin Pancakes
Pumpkin Pancakes by Heather McDowell
2 C biscuit mix
2 Tbsp packed light brown sugar
2 tsp ground cinnamon
1 1/2 C undiluted evaporated milk
1 tsp ground allspice
1/2 C solid pack pumpkin
2 Tbsp vegetable oil
2 eggs
1 tsp vanilla extract
In large bowl, combine biscuit mix, sugar, cinnamon & allspice. Add evaporated milk, pumpkin, oil, eggs & vanilla. Beat until smooth. Pour ¼ to ½ C batter onto heated & lightly greased griddle. Cook until top surface is bubbly & edges are dry. Turn, cook until golden.
2 C biscuit mix
2 Tbsp packed light brown sugar
2 tsp ground cinnamon
1 1/2 C undiluted evaporated milk
1 tsp ground allspice
1/2 C solid pack pumpkin
2 Tbsp vegetable oil
2 eggs
1 tsp vanilla extract
In large bowl, combine biscuit mix, sugar, cinnamon & allspice. Add evaporated milk, pumpkin, oil, eggs & vanilla. Beat until smooth. Pour ¼ to ½ C batter onto heated & lightly greased griddle. Cook until top surface is bubbly & edges are dry. Turn, cook until golden.
Pork Chops & Veggies
Pork Chops & Veggies by April Marcum
Pork chops
Potatoes
Carrots
Onion
1 C water
1 can chicken broth
2-3 tbsp butter
Salt & Pepper
Cavender (very flavorful spice)
Start by browning the pork chops in butter, add onion, salt, pepper, & cavender, I use an electric skillet. Once the pork chops are mostly cooked add a cup of water & cover for about 30 min. Peel & chop potatoes & carrots & add to pork chops. Add 1 can chicken broth. Scrape bottom of skillet & stir, this adds more flavoring. Cover & cook until veggies are tender. I have also added zucchini.
Pork chops
Potatoes
Carrots
Onion
1 C water
1 can chicken broth
2-3 tbsp butter
Salt & Pepper
Cavender (very flavorful spice)
Start by browning the pork chops in butter, add onion, salt, pepper, & cavender, I use an electric skillet. Once the pork chops are mostly cooked add a cup of water & cover for about 30 min. Peel & chop potatoes & carrots & add to pork chops. Add 1 can chicken broth. Scrape bottom of skillet & stir, this adds more flavoring. Cover & cook until veggies are tender. I have also added zucchini.
Poppy Seed Chicken
Poppy Seed Chicken from 2008 Scrapbook Retreat
8 chicken breast halves
1 C soup cream
1 can cream of mushroom
1 can cream of chicken
1 1/3 tubes Ritz crackers
1 stick butter
1 rounded tbsp poppy seed
Lay chicken in sprayed pan. Combine sour cream & soups and spread over chicken breast. Crush crackers then toss with butter and poppy seed. Bake chicken at 350 for 50 min. Top with cracker mixture & bake an additional 20 min.
8 chicken breast halves
1 C soup cream
1 can cream of mushroom
1 can cream of chicken
1 1/3 tubes Ritz crackers
1 stick butter
1 rounded tbsp poppy seed
Lay chicken in sprayed pan. Combine sour cream & soups and spread over chicken breast. Crush crackers then toss with butter and poppy seed. Bake chicken at 350 for 50 min. Top with cracker mixture & bake an additional 20 min.
Overnight Cinnamon Rolls
Overnight Cinnamon Rolls by Shirley McDowell (from Paula Ellis)
1 (25 oz) pkg frozen dinner rolls
1 tsp cinnamon
½ C brown sugar, packed
½ to ¾ C chopped nuts
1 (4 oz) pkg butterscotch
walnuts or pecans
pudding (cook-&-serve, not instant)
1 stick margarine (or butter)
Grease 9x13 pan. Put chopped nuts in bottom of pan. Lay frozen rolls in nuts (6 rows of 4). Melt margarine in saucepan. When melted, stir in pudding mix, brown sugar & cinnamon. Pour mixture over rolls. Set pan, uncovered, in cold oven overnight. In morning (do not open over door), turn oven to 325 & bake 30-35 min. Turn over onto a plate. Serve.
1 (25 oz) pkg frozen dinner rolls
1 tsp cinnamon
½ C brown sugar, packed
½ to ¾ C chopped nuts
1 (4 oz) pkg butterscotch
walnuts or pecans
pudding (cook-&-serve, not instant)
1 stick margarine (or butter)
Grease 9x13 pan. Put chopped nuts in bottom of pan. Lay frozen rolls in nuts (6 rows of 4). Melt margarine in saucepan. When melted, stir in pudding mix, brown sugar & cinnamon. Pour mixture over rolls. Set pan, uncovered, in cold oven overnight. In morning (do not open over door), turn oven to 325 & bake 30-35 min. Turn over onto a plate. Serve.
Meatloaf
Meatloaf by Laurie Tempest
1 lb hamburger
1 small onion, chopped
2/3 C water
1/2 C oatmeal
1 egg
1/2 tbsp vegetable oil
1/2 tbsp distilled white vinegar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp sage
1/2 tsp dry mustard
1/2 tsp paprika
1/4 tsp sugar
ketchup for topping
Preheat oven to 350. Mix all ingredients together (except ketchup) in a large bowl. Dump into ungreased large loaf pan (around 1 1/2 quarts) & shape with spoon. Make groove down center of loaf & pour ketchup over top. Bake for one hour; add 15 min for crispy top.
1 lb hamburger
1 small onion, chopped
2/3 C water
1/2 C oatmeal
1 egg
1/2 tbsp vegetable oil
1/2 tbsp distilled white vinegar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp sage
1/2 tsp dry mustard
1/2 tsp paprika
1/4 tsp sugar
ketchup for topping
Preheat oven to 350. Mix all ingredients together (except ketchup) in a large bowl. Dump into ungreased large loaf pan (around 1 1/2 quarts) & shape with spoon. Make groove down center of loaf & pour ketchup over top. Bake for one hour; add 15 min for crispy top.
Make Ahead Potatoes
Make Ahead Potatoes by Karla Wittgren
10 large potatoes, peeled & quartered
1 C (8 oz) sour cream
1 pkg (8 oz) cream cheese
6 tbsp butter, divided
2 tbsp dried, minced onion
1/2 to 1 tsp salt
Paprika
Place potatoes in a large kettle; cover with water & bring to a boil. Reduce heat; cover & cook 20 to 25 min until potatoes are tender. Drain & mash. Add sour cream, cream cheese, 4 tablespoons butter, onion & salt. Stir until smooth & the cream cheese & butter are melted. Spread in a greased 9 x 13 inch pan. Melt remaining butter & drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 degrees for 40 min; uncovered for another 20 min. If potatoes are refrigerated, let stand at room temperature for 30 min before baking. 12 servings
10 large potatoes, peeled & quartered
1 C (8 oz) sour cream
1 pkg (8 oz) cream cheese
6 tbsp butter, divided
2 tbsp dried, minced onion
1/2 to 1 tsp salt
Paprika
Place potatoes in a large kettle; cover with water & bring to a boil. Reduce heat; cover & cook 20 to 25 min until potatoes are tender. Drain & mash. Add sour cream, cream cheese, 4 tablespoons butter, onion & salt. Stir until smooth & the cream cheese & butter are melted. Spread in a greased 9 x 13 inch pan. Melt remaining butter & drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 degrees for 40 min; uncovered for another 20 min. If potatoes are refrigerated, let stand at room temperature for 30 min before baking. 12 servings
Hummingbird Cake
Hummingbird Cake by Cody Phipps
Cake:
3 C all-purpose flour
2 C sugar
1/2 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
3 eggs, beaten
1 1/4 C vegetable oil
1 1/2 tsp vanilla extract
1 can (8oz) crushed pineapple, well drained
1 C chopped pecans
2 C chopped firm ripe banana
Cream Cheese Frosting:
16 oz cream cheese, softened
1 C butter, room temperature
2 lb confectioners' sugar
2 tsp vanilla extract
1/2 to 1 C chopped pecans
Cake: Preheat oven to 350°. Sift flour, sugar, salt, baking soda & cinnamon together into mixing bowl. Add eggs & salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple & 1 C pecans. Stir in the bananas. Spoon the batter into 3 well-greased & floured 9-inch round cake pans. Bake for 25 to 30 min, or until a tooth pick inserted in center comes out clean. Cool in pan for 10 min, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting: Combine cream cheese & butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light & fluffy. Stir in vanilla. Frost the tops of all 3 layers, stack & then frost sides. Sprinkle top evenly with the 1/2 to 1 C chopped pecans.
Cake:
3 C all-purpose flour
2 C sugar
1/2 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
3 eggs, beaten
1 1/4 C vegetable oil
1 1/2 tsp vanilla extract
1 can (8oz) crushed pineapple, well drained
1 C chopped pecans
2 C chopped firm ripe banana
Cream Cheese Frosting:
16 oz cream cheese, softened
1 C butter, room temperature
2 lb confectioners' sugar
2 tsp vanilla extract
1/2 to 1 C chopped pecans
Cake: Preheat oven to 350°. Sift flour, sugar, salt, baking soda & cinnamon together into mixing bowl. Add eggs & salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple & 1 C pecans. Stir in the bananas. Spoon the batter into 3 well-greased & floured 9-inch round cake pans. Bake for 25 to 30 min, or until a tooth pick inserted in center comes out clean. Cool in pan for 10 min, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting: Combine cream cheese & butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light & fluffy. Stir in vanilla. Frost the tops of all 3 layers, stack & then frost sides. Sprinkle top evenly with the 1/2 to 1 C chopped pecans.
Hot Chicken Dip
Hot Chicken Dip by Shirley McDowell
1 (10 oz) can chicken, drained & separated
1 can Cream of Chicken Soup
1 can Cheddar Cheese Soup
2 (8 oz) pkg Cream Cheese
Large can/jar mild salsa OR picante' sauce
3/4 C chopped onion
1 C mayo
1/2 tsp garlic powder
1-2 C cheddar cheese
Mix & heat through (low on crockpot). Serve with tortilla chips.
1 (10 oz) can chicken, drained & separated
1 can Cream of Chicken Soup
1 can Cheddar Cheese Soup
2 (8 oz) pkg Cream Cheese
Large can/jar mild salsa OR picante' sauce
3/4 C chopped onion
1 C mayo
1/2 tsp garlic powder
1-2 C cheddar cheese
Mix & heat through (low on crockpot). Serve with tortilla chips.
High Protein Sugar Free Hot Chocolate
High Protein Sugar Free Hot Chocolate by Maggie Smith
4 C nonfat dry milk
1 C plain non-dairy creamer
1 3/4 C Splenda
2/3 C unsweetened cocoa powder
1 sm pkg sugar free chocolate fudge pudding
Mix all ingredients & keep in air tight container. Individual serving: 3 Tbsp to 8 oz steaming skim or 1% milk. It can be mixed with coffee to make mocha.
4 C nonfat dry milk
1 C plain non-dairy creamer
1 3/4 C Splenda
2/3 C unsweetened cocoa powder
1 sm pkg sugar free chocolate fudge pudding
Mix all ingredients & keep in air tight container. Individual serving: 3 Tbsp to 8 oz steaming skim or 1% milk. It can be mixed with coffee to make mocha.
Fresh Salsa
Fresh Salsa by Kenzie Isaacs
2 (28 oz) cans peeled tomatoes
1/2 large red onion, diced
1 tsp garlic, crushed
1 serrano chili pepper, sliced (More for hotter)
1 jalapeño pepper, sliced (More for hotter)
1/2 lime for juice
1 handful fresh cilantro
Salt & pepper to taste
Combine red onion, serrano chili pepper, jalapeño pepper, & garlic in blender & pulse until fine (the seeds in the peppers hold the heat so remove them as desired). Pour in tomatoes & add cilantro; pulse again. Salt, pepper, & squeeze of the lime to taste. If too hot, add another small can of tomatoes. For more heat, add more serrano chilies & jalapeño peppers. Chill.
2 (28 oz) cans peeled tomatoes
1/2 large red onion, diced
1 tsp garlic, crushed
1 serrano chili pepper, sliced (More for hotter)
1 jalapeño pepper, sliced (More for hotter)
1/2 lime for juice
1 handful fresh cilantro
Salt & pepper to taste
Combine red onion, serrano chili pepper, jalapeño pepper, & garlic in blender & pulse until fine (the seeds in the peppers hold the heat so remove them as desired). Pour in tomatoes & add cilantro; pulse again. Salt, pepper, & squeeze of the lime to taste. If too hot, add another small can of tomatoes. For more heat, add more serrano chilies & jalapeño peppers. Chill.
Foccacia Bread (Bread Machine)
Foccacia Bread (Bread Machine) by Laurie Tempest
2 1/2 tsp yeast
3 C flour
1 tsp salt
1 tbsp olive oil
1 tsp rosemary, crushed
1 tap coarsely ground black pepper
1 tsp garlic, minced
1 1/4 C warm water
Add all ingredients to machine in order listed or in reverse order whichever is needed for your bread machine.
2 1/2 tsp yeast
3 C flour
1 tsp salt
1 tbsp olive oil
1 tsp rosemary, crushed
1 tap coarsely ground black pepper
1 tsp garlic, minced
1 1/4 C warm water
Add all ingredients to machine in order listed or in reverse order whichever is needed for your bread machine.
Easy Chicken Pot Pie
Easy Chicken Pot Pie by Angie Campbell
1 can cream of potato soup
1 C frozen mixed vegetables, thawed
3/4 C milk
1/8 tsp pepper
2 (4.5oz) can cooked chicken
1 egg
1 C biscuit mix
1/4 C butter
Preheat oven to 400. Mix soup, 1/4 C milk, pepper, vegetables & chicken in pie plate. In a small bowl, mix egg, milk & biscuit mix. Pour over chicken. Top with melted butter. Bake 30 min.
1 can cream of potato soup
1 C frozen mixed vegetables, thawed
3/4 C milk
1/8 tsp pepper
2 (4.5oz) can cooked chicken
1 egg
1 C biscuit mix
1/4 C butter
Preheat oven to 400. Mix soup, 1/4 C milk, pepper, vegetables & chicken in pie plate. In a small bowl, mix egg, milk & biscuit mix. Pour over chicken. Top with melted butter. Bake 30 min.
Doug’s Delicious Mushrooms
Doug’s Delicious Mushrooms by Doug Marcum
Mushrooms, about 6 or so
Cream Cheese
Bacon Bits
Minced Onion
Shredded Cheese
Preheat oven to 350. Break the stems off mushrooms, so the tops look like a bowl when upside down. Put them into a 4x6 baking dish. Warm 3 tbsps or so of cream cheese for 10 seconds in microwave making it gooey. Mix in 1 tbsp of bacon bits and 1 tsp of minced onion. Fill each mushroom bowl with gooey mixture, I like it a little heaping on each shroom. Bake the them for 8 mins. Cover with shredded cheese and bake 6 more mins or until cheese it melted. Eat.
Mushrooms, about 6 or so
Cream Cheese
Bacon Bits
Minced Onion
Shredded Cheese
Preheat oven to 350. Break the stems off mushrooms, so the tops look like a bowl when upside down. Put them into a 4x6 baking dish. Warm 3 tbsps or so of cream cheese for 10 seconds in microwave making it gooey. Mix in 1 tbsp of bacon bits and 1 tsp of minced onion. Fill each mushroom bowl with gooey mixture, I like it a little heaping on each shroom. Bake the them for 8 mins. Cover with shredded cheese and bake 6 more mins or until cheese it melted. Eat.
Double Fudge Saucepan Brownies
Double Fudge Saucepan Brownies by Laurie Tempest
2/3 C flour
1/4 tsp baking soda
1/4 tsp salt
1/2 C sugar
2 tbsp butter
2 tbsp water
2 C (12 oz pkg) chocolate chips, divided
2 eggs, slightly beaten
1 tsp vanilla
1/2 C chopped nuts, optional
Heat oven to 325. Grease 9-inch square baking pan. In bowl, stir together flour, baking soda & salt. In medium saucepan, combine sugar, butter & water. Cook over low heat, stirring constantly, until mixture comes to boil. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Stir in eggs & vanilla until blended. Gradually add flour mixture, blending well. Stir in remaining 1 cup chocolate chips & nuts, if desired. Pour batter into prepared pan. Bake 25 to 30 min or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares.
2/3 C flour
1/4 tsp baking soda
1/4 tsp salt
1/2 C sugar
2 tbsp butter
2 tbsp water
2 C (12 oz pkg) chocolate chips, divided
2 eggs, slightly beaten
1 tsp vanilla
1/2 C chopped nuts, optional
Heat oven to 325. Grease 9-inch square baking pan. In bowl, stir together flour, baking soda & salt. In medium saucepan, combine sugar, butter & water. Cook over low heat, stirring constantly, until mixture comes to boil. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Stir in eggs & vanilla until blended. Gradually add flour mixture, blending well. Stir in remaining 1 cup chocolate chips & nuts, if desired. Pour batter into prepared pan. Bake 25 to 30 min or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares.
Cream Cheese Soup
Cream Cheese Soup by Kathy Wrisley
1 small onion, finely chopped
1 tbsp butter
3 C chicken broth
3 medium carrots, cut ¼ inch slices
2 medium potatoes, peeled & cubed
2 C cubed chicken or ham
2 tbsp minced parsley
1/4 C flour
1 C milk
1 (8oz) pkg cream cheese
Sauté onion in butter. Add broth, carrots & potatoes. Boil. Reduce heat, cover & simmer 15 min until vegetables are tender. Add meat, parsley, salt & pepper. Heat through. Combine flour & milk until smooth. Add to soup. Bring to a boil. Cook & stir until thickened. Reduce heat & add cream cheese until melted.
1 small onion, finely chopped
1 tbsp butter
3 C chicken broth
3 medium carrots, cut ¼ inch slices
2 medium potatoes, peeled & cubed
2 C cubed chicken or ham
2 tbsp minced parsley
1/4 C flour
1 C milk
1 (8oz) pkg cream cheese
Sauté onion in butter. Add broth, carrots & potatoes. Boil. Reduce heat, cover & simmer 15 min until vegetables are tender. Add meat, parsley, salt & pepper. Heat through. Combine flour & milk until smooth. Add to soup. Bring to a boil. Cook & stir until thickened. Reduce heat & add cream cheese until melted.
Cranberry Fluff
Cranberry Fluff by Karla Wittgren
1 lb cranberries
2 C sugar
1 can crushed pineapple
1/2 lb marshmallows
1 container whipped cream
1/2 C chopped nuts, optional
Grind the cranberries & put sugar on them. Let stand two hours. Drain pineapple well & combine with cranberries. Add marshmallows & nuts. Add whipped cream. Let stand in refrigerator for several hours or overnight.
1 lb cranberries
2 C sugar
1 can crushed pineapple
1/2 lb marshmallows
1 container whipped cream
1/2 C chopped nuts, optional
Grind the cranberries & put sugar on them. Let stand two hours. Drain pineapple well & combine with cranberries. Add marshmallows & nuts. Add whipped cream. Let stand in refrigerator for several hours or overnight.
Corn Casserole
Corn Casserole by Angie Campbell
1 can cream corn
1 can whole corn
1 stick butter
2 eggs, beaten
8 oz jiffy corn bread mix
1 C sour cream
1 tbsp sugar
Mix & bake at 350 for 30-45 min
1 can cream corn
1 can whole corn
1 stick butter
2 eggs, beaten
8 oz jiffy corn bread mix
1 C sour cream
1 tbsp sugar
Mix & bake at 350 for 30-45 min
Company French Toast
Company French Toast by Shirley McDowell
2 sticks butter, melted
1 C brown sugar
1 loaf “Texas Toast” bread (NOT garlic Texas Toast)
2 ¾ C milk
7 eggs
1 tsp vanilla
Cinnamon
Raisins (optional)
Pour melted butter in a 13x9 inch pan & cover with brown sugar. Place a layer of bread (as close as possible) over butter (I cut the pieces in ½). Combine & beat eggs, vanilla, & milk. Sprinkle cinnamon & raisins over bread & pour over ½ of the milk mixture. Add another layer of bread, sprinkle with cinnamon & the remainder of the milk mixture. Cover with plastic wrap & refrigerate overnight. The next morning, bake at 350 for 40 min. Let set 5 min before slicing. Makes its own syrup.
2 sticks butter, melted
1 C brown sugar
1 loaf “Texas Toast” bread (NOT garlic Texas Toast)
2 ¾ C milk
7 eggs
1 tsp vanilla
Cinnamon
Raisins (optional)
Pour melted butter in a 13x9 inch pan & cover with brown sugar. Place a layer of bread (as close as possible) over butter (I cut the pieces in ½). Combine & beat eggs, vanilla, & milk. Sprinkle cinnamon & raisins over bread & pour over ½ of the milk mixture. Add another layer of bread, sprinkle with cinnamon & the remainder of the milk mixture. Cover with plastic wrap & refrigerate overnight. The next morning, bake at 350 for 40 min. Let set 5 min before slicing. Makes its own syrup.
Cinnamon Bread
Cinnamon Bread by Laurie Tempest
Batter
1/4 C vegetable oil
1 C sugar
2 eggs
2 tsp vanilla
2 C white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C water
Topping
8 tbsp sugar
2 tbsp cinnamon
1 tbsp vegetable oil
Mix the oil & sugar, stir in whipped eggs, & add the rest (alternating the flour & water). Mix lightly. In a separate bowl, mix the topping ingredients together. Pour 1/2 the batter into a lightly greased loaf pan (9 x 5 x 2 1/2). Sprinkle over that 1/2 the topping. Add the rest of the batter & then the rest of the topping. Bake at 350 for 40 min. Insert toothpick to be sure center is done.
Batter
1/4 C vegetable oil
1 C sugar
2 eggs
2 tsp vanilla
2 C white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C water
Topping
8 tbsp sugar
2 tbsp cinnamon
1 tbsp vegetable oil
Mix the oil & sugar, stir in whipped eggs, & add the rest (alternating the flour & water). Mix lightly. In a separate bowl, mix the topping ingredients together. Pour 1/2 the batter into a lightly greased loaf pan (9 x 5 x 2 1/2). Sprinkle over that 1/2 the topping. Add the rest of the batter & then the rest of the topping. Bake at 350 for 40 min. Insert toothpick to be sure center is done.
Chicken Parmagiana
Chicken Parmagiana by Angie Campbell
4 boneless chicken breasts
3/4 C seasoned breadcrumbs
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten
1/4 C oil
14 oz spaghetti sauce
2 tbsp parmesan cheese
1 C mozzarella cheese
1/4 C parsley (dried is OK)
8 oz pasta
Flatten chicken between 2 pieces of plastic wrap with rolling pin. Combine breadcrumbs, salt & pepper. Dip chicken in egg, then coat with breadcrumbs. Cover & chill for 10 min. Brown both sides of chicken in skillet. Place in 9 x 13 pan. Spoon a little sauce on chicken & top with parmesan cheese. Bake at 375 for 15 min. Cook pasta, drain & add remaining sauce. Top chicken with mozzarella & bake 5 more min.
4 boneless chicken breasts
3/4 C seasoned breadcrumbs
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten
1/4 C oil
14 oz spaghetti sauce
2 tbsp parmesan cheese
1 C mozzarella cheese
1/4 C parsley (dried is OK)
8 oz pasta
Flatten chicken between 2 pieces of plastic wrap with rolling pin. Combine breadcrumbs, salt & pepper. Dip chicken in egg, then coat with breadcrumbs. Cover & chill for 10 min. Brown both sides of chicken in skillet. Place in 9 x 13 pan. Spoon a little sauce on chicken & top with parmesan cheese. Bake at 375 for 15 min. Cook pasta, drain & add remaining sauce. Top chicken with mozzarella & bake 5 more min.
Chicken Enchiladas
Chicken Enchiladas by Laurie Tempest
8 (6-inch) tortillas
1/2 C onion, chopped
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 tbsp margarine
3 tbsp flour
8 oz sour cream
2 C chicken broth
4 oz can diced green chili peppers, drained
2 C shredded Monterey Jack cheese (or whatever you like)
2 C chicken, chopped & cooked
sliced black olives (optional)
chopped tomatoes (optional)
sliced green onions (optional)
Wrap tortillas in foil. Heat in a 350 oven for 10 to 15 min or until softened. For sauce, in a saucepan cook onion, garlic, coriander, & pepper in margarine until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth & chili peppers all at once. Cook & stir until thickened & bubbly. Remove from heat; stir in 1 cup of the cheese. For filling, stir ½ cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 x 7 ½ x 2-inch baking dish. Top with remaining sauce. Bake, covered, in a 350 oven about 35 min or till heated through. Sprinkle with remaining cheese. Bake, uncovered, about 5 min more or till cheese melts. If desired, sprinkle with olives, tomatoes, & green onions. Let stand 10 min.
8 (6-inch) tortillas
1/2 C onion, chopped
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 tbsp margarine
3 tbsp flour
8 oz sour cream
2 C chicken broth
4 oz can diced green chili peppers, drained
2 C shredded Monterey Jack cheese (or whatever you like)
2 C chicken, chopped & cooked
sliced black olives (optional)
chopped tomatoes (optional)
sliced green onions (optional)
Wrap tortillas in foil. Heat in a 350 oven for 10 to 15 min or until softened. For sauce, in a saucepan cook onion, garlic, coriander, & pepper in margarine until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth & chili peppers all at once. Cook & stir until thickened & bubbly. Remove from heat; stir in 1 cup of the cheese. For filling, stir ½ cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 x 7 ½ x 2-inch baking dish. Top with remaining sauce. Bake, covered, in a 350 oven about 35 min or till heated through. Sprinkle with remaining cheese. Bake, uncovered, about 5 min more or till cheese melts. If desired, sprinkle with olives, tomatoes, & green onions. Let stand 10 min.
Chicken Cheese Ball
Chicken Cheese Ball by Angie Campbell
2 (8 oz) pkg cream cheese, softened
1 (13 oz) can white chicken, well drained
2 stalks celery, finely chopped
1 tsp garlic, minced
1 tbsp Worcestershire sauce
1/2 (1 oz) pkt dry ranch mix
1/2 c finely chopped pecans
In a medium bowl, combine cream cheese, ranch dressing mix & chicken. Form the mixture into a ball. On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic & chill for at least one hour. Serve with your favorite crackers.
2 (8 oz) pkg cream cheese, softened
1 (13 oz) can white chicken, well drained
2 stalks celery, finely chopped
1 tsp garlic, minced
1 tbsp Worcestershire sauce
1/2 (1 oz) pkt dry ranch mix
1/2 c finely chopped pecans
In a medium bowl, combine cream cheese, ranch dressing mix & chicken. Form the mixture into a ball. On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic & chill for at least one hour. Serve with your favorite crackers.
Caramel Cinnamon Graham Crackers
Caramel Cinnamon Graham Crackers by Laurie Tempest
24 (2 1/2") cinnamon graham crackers
1 C pecans, chopped (I use a little less)
1 C brown sugar, packed
1 C butter
Line a 15 1/2 X 10 1/2 X 1 baking sheet (cookie sheet) with foil. Cover with a single layer of graham crackers. Mix butter & sugar in saucepan; bring to a boil & cook for 2 min. Pour over crackers, sprinkle nuts on top. Bake at 350 for 12 min. Cut into pieces.
24 (2 1/2") cinnamon graham crackers
1 C pecans, chopped (I use a little less)
1 C brown sugar, packed
1 C butter
Line a 15 1/2 X 10 1/2 X 1 baking sheet (cookie sheet) with foil. Cover with a single layer of graham crackers. Mix butter & sugar in saucepan; bring to a boil & cook for 2 min. Pour over crackers, sprinkle nuts on top. Bake at 350 for 12 min. Cut into pieces.
Broccoli Bars
Broccoli Bars by Connie Whisler (friend of Maggie Smith)
2 (10 oz) pkgs frozen broccoli or spinach
3 eggs, beaten
1 small onion, chopped
1 C flour
1 tsp baking powder
1 tsp salt
1Tbsp butter
1 C milk
8 oz grated cheddar cheese
Thaw, drain, & chop broccoli or spinach. Melt butter in 9X13 pan. Mix remaining ingredients & pour into pan. Bake at 350 for 35 min. Cool before cutting. Serve warm or cold.
2 (10 oz) pkgs frozen broccoli or spinach
3 eggs, beaten
1 small onion, chopped
1 C flour
1 tsp baking powder
1 tsp salt
1Tbsp butter
1 C milk
8 oz grated cheddar cheese
Thaw, drain, & chop broccoli or spinach. Melt butter in 9X13 pan. Mix remaining ingredients & pour into pan. Bake at 350 for 35 min. Cool before cutting. Serve warm or cold.
Baked Enchilada Casserole
Baked Enchilada Casserole by Heather McDowell
1 lb cooked chicken or 1 lb hamburger
1 can cream of mushroom
1 can cream of chicken
1/2 soup can of milk
1/2 C salsa
4 C shredded cheese
1 pkg 7-inch tortillas
Mix chicken or hamburger, soups, milk, & salsa. Reserve 1 C cheese for top of casserole. Put thin layer of mixture in 9x13 pan. Then layer of cheese, then layer of tortillas (torn to fit). Continue layers until mixture is gone. Make the mixture the last layer. Bake at 350 for 45 min. Add reserved cheese & bake another 15 min.
1 lb cooked chicken or 1 lb hamburger
1 can cream of mushroom
1 can cream of chicken
1/2 soup can of milk
1/2 C salsa
4 C shredded cheese
1 pkg 7-inch tortillas
Mix chicken or hamburger, soups, milk, & salsa. Reserve 1 C cheese for top of casserole. Put thin layer of mixture in 9x13 pan. Then layer of cheese, then layer of tortillas (torn to fit). Continue layers until mixture is gone. Make the mixture the last layer. Bake at 350 for 45 min. Add reserved cheese & bake another 15 min.
Best Cookies
Best Cookies by Dane Smith
2 C Crisco, butter flavored or margarine
1 1/2 C brown sugar, loose
1 1/2 C sugar
4 eggs
2 tsp baking soda
2 tsp salt
2 tsp vanilla
1/4 C chocolate malted milk powder
24 oz chocolate chips
5 C flour
Soften Crisco in microwave for 22 seconds. In a big mixing bowl (or with a mixer), add brown sugar, granulated sugar and crisco. Mix until creamy. Add eggs, baking soda, salt, vanilla and chocolate malted milk powder. Mix until creamy. Add chocolate chips until mixed well. Add flour 1/2 C at a time until as much of the flour is mixed in as possible. Cover with plastic wrap and refrigerate for 40 minutes. Roll cold dough into 1 1/2 inch balls onto and ungreased cookie sheet. Bake at 370 for 10 minutes with Crisco, or 11 minutes with margarine, until they are very light brown, don't overcook. Cool on baking rack. Use a cool cookie sheet for each batch.
2 C Crisco, butter flavored or margarine
1 1/2 C brown sugar, loose
1 1/2 C sugar
4 eggs
2 tsp baking soda
2 tsp salt
2 tsp vanilla
1/4 C chocolate malted milk powder
24 oz chocolate chips
5 C flour
Soften Crisco in microwave for 22 seconds. In a big mixing bowl (or with a mixer), add brown sugar, granulated sugar and crisco. Mix until creamy. Add eggs, baking soda, salt, vanilla and chocolate malted milk powder. Mix until creamy. Add chocolate chips until mixed well. Add flour 1/2 C at a time until as much of the flour is mixed in as possible. Cover with plastic wrap and refrigerate for 40 minutes. Roll cold dough into 1 1/2 inch balls onto and ungreased cookie sheet. Bake at 370 for 10 minutes with Crisco, or 11 minutes with margarine, until they are very light brown, don't overcook. Cool on baking rack. Use a cool cookie sheet for each batch.
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