Berry Cobbler

·         Preheat oven to 350.  13X9 pan, spread 2 bags frozen berries evenly. Sprinkle 1 yellow cake mix (DRY) over.  Melt ½ cup butter and pour on top.  Bake 350 for 50 min.

Crispy Ranch Chicken

¾ c Ritz Crackers

¾ c Parm Cheese

1 envelope Ranch dressing mix

8 boneless skinless chicken breasts

½ c butter melted

1. In a shallow bowl combine crackers, parm, and dressing

2. Dip chicken in butter then roll in above mixture. Coat well

3. Place in greased 13x9 baking dish

4. Bake uncovered at 350 for 45 min or until chicken is done

Potato Chip Chicken

Potato Chip Crusted Chicken

1 cup celery

2 cups cooked chicken

1 can cream of mushroom soup

½ c milk

3 c crushed pot. Chips

Grated cheese (optional)

1. Mix celery and chicken

2. Place ½ can of mushroom soup and ¼ c milk over the chicken mixture

3. Sprinkle 1.5 cups of chips over the mixture

4. Repeat layers one more time. Add grated cheese on top

5. Bake 30 min at 350 deg

Glazed Carrots

Boil 1/2 lb carrots till tender, drain. Add 2 tlbsp butter and 3 tlbsp brown sugar. Stir to dissolve. Simmer 10 min over med heat until glazed.

BEST MEATLOAF

2 tlbsp butter
1 c onion
3 cloves garlic
1.25 lbs turkey or ground beef (mom likes beef)
1/2 c breadcrumbs
1 eff
3/4 c ketchup
2 tsp worcestershire
S&P

Saute butter, garlic, onion

Separately combine meat, breadcrumbs, egg, 1/4 ketchup, worcestershire, S&P. Then add in the butter/garlic/onion mix. Mix all together.

Put in 8x4 pan and add ketchup to cover the top.

Cook at 350 for 50-55 min

Sweet & Sour Chicken

1tlbsp EVOO
1 tbsp minced garlic
1 tsp fresh ground ginger
1 1/2 lb chicken breast cut into 1/2 inch pieces
3/4 cup onion
1/2c chopped celery
1/2 c bell pepper
1 15.25 oz can of pineapple chunks (undrained)
1/3 c low sodium soy
2 tbsp dry sherry
2 tsp brown sugar

In large skillet - sautee garlic, ginger and chicken
Remove and set aside. Add onion, celery, bell pepper - sautee until tender

Drain pineapple.... save juice. add 1/2 to pan and cook 30 sec. Combine reserve juice, soy, sherry and sugar and stir w/ whisk until smooth

Return chicken to pan. Stir in juice, bring to boil, and cook a few min.

Serve w/ Rice

Texas Caviar

1 15.5 oz can black beans
1 15.5 oz can black eyed peas
1 11oz can of white corn
1 4oz can of diced pimentos
1 med red onion diced
1 c diced celery
1 4 oz can pickled and diced jalapenos

Rinse first 3 ingredients and drain
Drain and add pimentos and jalapenos
Add Onion & Celery

Boil 1 cup olive oil, 3/4c sugar and 1/2 c Apple Cider Vinegar
Let cool 10-15 min & pour over above mixture over night. Drain off some juice and serve w/ nacho scoops.

YUM YUM YUM

Easy Chicken Parm

4 chicken breasts (split if thick)
1/2 c Breadcrumbs (I used Italian ones)
1/4 c Parm
1-2 jar tomato sauce * depends how much chicken you used and how saucy you like it *
mozzarella cheese

Mix Parm and Breadcrumbs in Plastic Bag. Coat chicken and put in dish and bake at 375 for 30minutes. Pour sauce to cover and bake another 15-20 min. Cover w/ Mozz and bake another 15-20 min.

Can eat alone or serve over pasta. 

YUM!

Ranch Chicken

• 6-8 Chicken breasts
• 1 cup Corn Flakes
• 1 cup Shredded Parmesan
• 1 cube butter (melted)
• 1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. Enjoy!!!

Oven Asparagus

Wonder if the kids like asparagus.  Funny.  I've never served them such.  I like mine to retain some crunch (vs being all mushy), so this recipe sounds great. 

Ingredients:

• 2 lbs asparagus (can do mixture of white/green)
• 3 tbsp olive oil
• 2 cloves garlic minced
• 1/4 tsp salt, 1/4 tsp pepper
• 2 tbsp balsamic vinegar

preheat oven 450.  Snap off tough ends of asparagus.  (discard ends).  Line a baking pan with alum. foil.  Place asparagus in singly layer on foil.  In small bowl, combine dressing with remaining ingredients (except vinegar)  Drizzle over asparagus.  Bake 8-10 or until crisp but tender.  Remove from oven and drizzle vinegar on.  YUM!

Mexican Fiesta Salad

I love these salads; just throw in what you have at home. 

Ingredients:

• 2 c dried rotini
• 1/2 c frozen kernal corn
• 1/2 c sour cream
• 1/3 c salsa
• 1 tbs snipped cilantro (optional)
• 1 tbs lime juice (i usually use more)
• 1 15 oz can black beans, rinsed/drained
• 3 med. plum tomatoes chopped
• 1 med zucchini chopped
• 1/2 c shredded mexican cheese

Cook pasta; add corn last 5 min of cooking.  Drain pasta/corn.  Rinse & drain.  Make dressing by combining in small bowl sour cream, salsa, lime juice & cilantro.  Set aside.  In large bowl, combine pasta, corn, beans, tomatoes, zucchini, cheese.  Pour dressing over .  Toss lightly.

1

Pioneer Woman Creamy Mashed Potatoes

Very very fattening but really yummy!

Ingredients:

5 pounds Russet Or Yukon Gold Potatoes

¾ cups Butter

1 package (8 Oz.) Cream Cheese, Softened

½ cups (to 3/4 Cups) Half-and-Half

½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt

½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation:
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander.
When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Broccoli Salad

You can add as many or as few things as you like to this salad. 

Ingredients:

• 1 c. mayo
• 1 small onion, diced
• 1/2 cup raisins
• 1/4 to 1/3 c sugar
• 2 tbsp white vinegar
• 7 cups fresh broccoli chopped
• 1/2 c sunflower seeds
• 6-8 slices of cooked bacon, chopped up
• 1-2 apples, diced
• grapes
• nuts

In a large bowl, stir everything together and chill. 

Garlic Pasta

This is quick and easy.  Hannah loves it.

Ingredients:

• 2/3 cup breadcrumbs (or make your own)
• 2 tbsp olive oil
• 6 garlic cloves minced
• 1/4 cup parsley
• 2 tsp lemon juice
• S/P
• pasta
• 1-2 tbsp butter (depends on how much pasta you make)

Cook pasta.  While pasta cooking, heat 1 1/2 tbsp oil in skillet.  Add garlic.  cook until fragrant  (about 1 min. on med low).  Let stand off heat for a few minutes.  Add breadcrumbs and cook until slightly browned.  Put pasta on platter.  Add remaining ingredients and breadcrumbs. 

Basil Pesto

Not much to this; but it does use up quite a bit of the basil growing outside.  Its worth it though.  It can be used as a dip with bread, or mixed with spaghetti.

Ingredients:

• 3 c packed basil
• 1/2 c pine nuts, slightly toasted
• 2/3 parm/romano/asiago cheese
• 3-4 cloves garlic, minced
• 2/3 c olive oil
• salt/pepper

In food processor, combine a little olive oil and a handful of basil to make a paste.  Add salt, nuts, cheese, garlic, some salt and pepper, and the rest of basil.  Pulse briefly.  Slowly add rest of oil while pulsing until smooth. 

Honey Salmon Kebabs

I made these for the kids the other day; Noah loved it (we even ran out)...Hannah not so much.  

Ingredients:

• 4 boneless salmon fillets skinned and cut into 3/4 inch cubes
• sesame seeds (optional)
• 2 tbs honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp toasted sesame oil

Mix together marinade ingredients and add salmon.  Let marinate for 1 hr.  Skewer salmon.  Broil in oven, turning skewers occasionally.  Reduce marinade in saucepan.  Serve with rice and spoon reduced marinate over.

Whole Wheat Pancake/Waffle Mix

From weelicious.com

The mix gets stored in pantry and you just grab it the morning of pancake/waffle day.  So much easier than making the mix every time you want pancakes/waffles.

The Mix (makes 6 batches of approx. 4 pancakes/waffles)
Ingredients:

• 6 c white whole wheat flour
• 1/3 c sugar
• 2 tbsp baking powder
• 1 tbsp baking soda
• 2 tsp salt

Mix together. Store in pantry in closed container.

The Pancakes/Waffles
Ingredients:

• 1 large egg, whisked
• 1 cup milk (or buttermilk; or 1 c milk w/1 tbsp lemon juice to make buttermilk)
• 1 tbsp vegetable oil
• 1 cup pancake/waffle mix

Whish together egg, milk, oil.  Whisk in mix.  Use waffle iron or pour onto griddle for pancakes.

Middle Eastern Tomato Salad

Another use of tomatoes & parsley from the garden.  The combination of parsley and mint makes this salad awesome. From Kaylns Kitchen.

Ingredients:

• 1 cup finely diced --cucumber, tomato, onion, parlsey & mint
• 2-3 T olive oil
• 1-2 T fresh lemon juice
• S/P

Salt diced cucumbers while chopping other ingredients.  Combine all ingredients.  Eat immediately or within a few hours (otherwise it turns soggy). Simple, easy & delicious.

Cumin Lime Chickpeas

From Budget Bytes.

I've kinda been obsessed with chickpeas lately. 

Ingredients:

• 2 (15 oz) cans garbanzo beans (rinsed)
• 1/2 medium onion
• 2 garlic cloves
• 1/2 bunch cilantro
• 1 medium lime
• 2 tbsp olive oil
• 1 tsp cumin
• 1/8 tsp cayenne pepper
• 1/4 tsp salt

Rinse chickpeas.  Chop cilantro. Dice onion.  Put in bowl.  In another small bowl, squeeze lime, add olive oil, cumin, cayenne pepper, salt and garlic.  Stir.  Combine with chickpeas/onions.  Fridge for at least a few hours.

Crockpot Marinara Sauce

You can make marinara sauce a million different ways.  This one develops its flavors from being slow cooked for 8 hrs!  Make some to use and freeze the rest.

Ingredients:

• 2 (28 oz cans) crushed tomatoes
• 1 6oz can tomato paste
• 1 medium yellow onion
• 1/2 -1 tbsp minced garlic
• 2 whole bay leaves
• 1 tbsp dried basil
• 1/2 tbsp dried oregano
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• salt/pepper
• carrots/celerey (chopped finely) (optional)

Dice onion/mince garlic.  Put in crockpot. Add remaining ingredients.  If crockpot tends to run hot, can add a little water.  Cook low 8 hrs. Stir.  Remove bay leaves.  Enjoy.