Great Indian Recipes

Here are some great Indian Recipes to inspire you to try something new...

Tandoori Chicken
Mindy Butler
A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot.
1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons water
4 skinless, boneless chicken breast halves
Preheat grill for high heat. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.
Servings:4 Calories: 265 Total Fat: 5.8g Cholesterol: 134mg Sodium: 353mg Total Carbs: 0.7g Dietary Fiber: 0.3gProtein: 49.2g

Indian Eggplant - Bhurtha
Mindy Butler
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste:
1/4 cup chopped fresh cilantro
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Servings:4 Calories: 123 Total Fat: 7.5g Sodium: 302mg Total Carbs: 14g Dietary Fiber: 4.9g Protein: 2.4g

Spiced Brown Rice with Cashews
Cashews and cardamom add a special flavor to this Indian-inspired brown rice.
1/2 tablespoon olive oil
1 medium onion
1 cup basmati or long-grain brown rice
3 whole cardamom pods
1 (4 inch) cinnamon stick, broken in half
2 cups chicken broth
1/3 cup unsalted cashews
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 4 minutes, or until soft. Add the rice, cardamom, and cinnamon and cook, stirring, for 2 minutes, or until the rice just starts to brown lightly. Add the broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the liquid is absorbed and the rice is very tender. Stir in the cashews. Remove from the heat and let stand for 5 minutes. Remove and discard the cardamom pods and cinnamon stick.
Servings:6Calories: 202 Total Fat: 5.9g Cholesterol: 0mg Total Carbs: 34.3g
Dietary Fiber: 2.6g Protein: 4.8g

Southwestern Shrimp Soft Tacos

Southwestern Shrimp Soft Tacos from Self.com
Mindy Butler " These Tacos are delicious!"
This recipe from Green Valley Spa in St. George, Utah, calls for high heat to lock in the marinade and the shrimp’s natural flavors—with hardly any oil. Use this technique with thin cuts of pork, beef and poultry, too: Toss a piece of meat into an extra-hot pan and sear both sides (a minute or two) until a golden crust forms and meat cooks through.
Marinade:
1 1/2 tbsp minced red onion
1/2 tsp finely chopped garlic
1 tbsp honey
1 tsp chopped fresh cilantro
1/2 cup freshly squeezed lime juice
1/2 tsp Jamaican jerk or Cajun seasoning
1/8 tsp paprika
16 shrimp, shelled, deveined, tails removed

Corn relish:
2 ears corn (or 1 cup canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 green onion, chopped
Lime or lemon-pepper seasoning
non fat cooking spray

Tacos:
4 lowfat whole-wheat tortillas
1 tsp chopped fresh cilantro
1 green onion, chopped

Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour to marinate. To make relish, cut corn kernels off cob (or thaw frozen kernals). Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
Serves 4. 181 calories per serving, 1.3 g fat (0.2 g saturated fat), 35 g carbohydrates, 10.3 g protein, 11.5 g fiber

Shepards Pie

Shepards Pie
Mindy Butler
I have many good memories of Kenyon and I making this as kids...
this is a very basic recipe for a three layer casserole.
first layer:
brown 1 lb lean ground beef
(drain the oil out as it cooks- you'll add moisture back in with the sauce)
while in pan add;
salt pepper to taste,
1/3 cup ketchup
1/3 cup mustard
(*add more if desired for taste- sometimes i add brown sugar or worstershire sauce too...)
mix well, and place on the bottom of a medium casserole dish
second layer:
drain 2 cans of green beans. add on top of first layer.
third layer :
make up about 3-4 cups of mashed potatoes. I like to use half red potatoes and half sweet potatoes to add b vitamins. add a hefty dash of milk if the potatoes are a bit dry. layer ontop of the second layer. (shredded cheese is an optional topping here)
bake in the oven on 400 for 20- 30 minutes (untill the cheese melts and browns)

KEY LIME PIE

This key lime pie is the easiest thing to make.

1 - 14 oz can of Sweet and Condensed Milk
1/2 Cup of Lime Juice
1 - 8 oz Cool Whip
1 Graham cracker pie crust

Mix the first three ingredients together. Taste. If you like your pie a little more 'zippy' add a dash or two of more lime juice.
Once the ingredients are mixed together, scrape into the pie crust and chill for 1 hour.
Makes 8 servings.

You can also make a lower calorie version of this and it tastes great.
I used Low Fat sweet and condensed milk, sugar free cool whip, and a light crust.
If I remember right, the total calories per slice were only about 170 which is pretty good for dessert.

Fresh Salsa

Mindy's Salsa

(large serving for one, multiply the recipe as needed)

Dice 2 large plum tomatoes.

Dice 1/2 and avocado

Dice 1/4 medium red onion

Mince a small handful of fresh cilantro

Juice 1/2 of a large lime

mix lime juice with a dash of red hot sauce.

Add salt and pepper to taste.

combine ingredients in a bowl and mix.

serve as you would any fresh salsa~

Soft and Chewy Gingersnaps

Gingersnaps

"A dear friend in my bookclub gave me this recipe- the whole bookclub begs for these cookies every time we meet- they are that good! For extra sweetness a simple glaze frosting is also delicious on top." ~Mindy Butler

1 stick butter
1 cup light brown sugar
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1/2 granulated sugar

Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart.
Bake for 10 to 12 minutes or until cracked on top.

Spinach and Strawberry Salad
Annika Davey
1 lb. fresh spinach
1/4 lb. fresh alfalfa sprouts
1/4 c real bacon bits
1/4 lb. (1c.) fresh strawberries, sliced
1/2 lb. seedless white grapes, halved
Combine above for salad and mix with Sweet and Sour Dressing Below:
1c oil
3/4 c sugar
1 tsp. salt
1/3 c. white vinegar
1 sm. onion, grated
1 tsp. Worcestershire sauce
Wash and dry spinach. Wash and slice strawberries and grapes. Combine and mix.

Simmering Scent Jar

Simmering Scent Jar
Annika Davey
2 lemon wedges
2 orange slices
1 lime slice
3 TBS whole cloves
3 small cinnamon sticks
3 bay leaves
Place ingredients in a glass jar. Fill jar with water, place lid & ringon. Let set.Place contents of jar in saucepan or small crockpot. Simmer and addwater as needed.To keep fresh-refridgerate.

Cocoa Banana Bread

Cocoa Banana Bread
Annika Davey
Unsweetened cocoa powder
2 1/2 c flour
1/3 unsweetened coco pwd.
1 tsp. baking soda
3/4 tsp. salt
1 3/4 c sugar
1/2 c oil
3 large eggs
1 1/2 c mashed ripe bananas (about 3 large)
1 c mini chocolate chips
Preheat oven to 325. Generously grease and dust with coco pwd six miniloaf pans and three 6x3x2in. foil loaf pans. In a medium bowl, stirtogether flour, 1/3 c coco pwd, baking soda and salt; set aside. Inlarge mixer bowl at md. speed, beat sugar, oil, and eggs until blended. Add bananas and beat until well blended. At low speed, beat in flourmixture just until blended. Stir in chocolate chips. Fill six mini loafpans 2/3 full and foil pans 1/2 full. Place on baking sheet. Bake 25-30min. until a toothpick inserted in center comes out clean. Cool in panson wire racks 10 min. Remove from pans and cool completely. Wrap inplastic wrap, then foil.

Davey Drinks

Orange Ooze
Kallie Davey
6oz container vanilla yogurt
1 c orange juice
3 c orange soda, divided
whipped cream
Blend yogurt, orange juice & 1 c soda. Puree until creamy. Freeze incube trays. Put in blender with rest of soda. Top with cream.

Black Punch
Kyah Davey
2 rubber gloves
1 16oz envelope grape drink
1 16oz envelope orange drink
2 c sugar
3 ats. cold water
1 liter gingerale
1 liter cola
Fill gloves 3/4 full with water, tie and freeze. Combine drink mixes,sugar, and water in lg. punch bowl. Stir unti dissolved. Stir ingingerale and cola. briefly run ice uner cool water and cut gloves away. Float ice "hands" in punch. Serve immediatley.

Haunting Hot Chocolate
Haegen Davey
21/2 c whole milk, divided
2 c milk or white chocolate chips
1 tsp. almond extract
whipped cream
6 marshmallow ghosts (peeps)
In a saucepan, heat 1/2 c milk over md. heat. Add chocolate chips andcook ;until completely melted. Stir constantly about 3 min. Addremaining milk adn almond extract and cook, stirring frequently, untilvery hot-not boiling! Ladle into mugs and top with whipped cream. Put marshmallow ghost standing on top.

Lunch ideas

Baked Fruit and Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little Diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite! I have one every other day! (great for breakfast too)”
1 fruit (apple or pear)
Cheese (your preference- I like cheddar with apples and Munster with pears)
Bread (croissants if you want to spoil yourself- I like whole grain)
Slice the fruit in half and then into flat slices, core last. Place a layer of fruit on the bread and then layer on cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!

Quick and easy Tuna Casserole
Marci Tullis
“great for kids…”
One box mac and cheese
One can tuna fish in water
One can corn
One can cream of mushroom soup
Cook mac and cheese as normal add other ingredients, put into casserole dish sprinkle cheese on top throw into microwave for 4 Min's. Serve with sliced apples, yogurt and carrot sticks.

Spam Cup
Sheree Baird
1 can spam(smashed)
½ red onion- medium- chopped fine
½ jar relish 912 oz)
2 large scoops of mayo (not miracle whip)
Eat with crackers or on a sandwich

Ham and Cheese Quesadillas
Marci Tullis
“great for kids…”
Place cheese slices on a tortilla
Place ham lunch meat or thinly sliced picnic ham on top of cheese
Place another tortilla on top.
Cook on med high heat in a frying pan until tortilla is brown. Flip over and cook the other side. Cut into wedges and serve with mild salsa and sour cream on top of each wedge. Serve with rice and beans and a green salad.

For the Kids

Let’s face it. Kids like mac&cheese, hot dogs, and other fairly unhealthy foods. The key to a healthier lunch is to spice up their favorites so they are they are better for them while being more appetizing. Most children do not get enough fruits and veggies, and dairy products in their daily intake. Try to get all five food groups into every lunch (at least!). Make it a challenge for yourself. Meat, Dairy, Fruit, Veggies and whole grains for every meal! Introduce your kids to different foods slowly. Family Fun magazine says it takes on average 7 different times to like a new food.

Hot Dog Boats
Marci Tullis
“great for kids…”
Cut hot dogs in half down the length of the hot dog
open the hot dog and place on cookie sheet
fill the hot dog with mashed potatoes and top with a slice of cheese
cook in microwave for 2 Min's or put in oven for 10.
Serve with green peas and a banana

Mac and Dogs
Marci Tullis
One box mac and cheese
3 hot dogs sliced into penny size
one can corn
Make the mac & cheese as usual, but while boiling noodles
add hot dog slices. Add corn with milk and butter. Serve with
celery stuffed with peanut butter and cheese chunks.

Stick Lunch With Sail Boats
Marci Tullis
Cook fish sticks. Cut celery into 2-3 inch sticks and fill with peanut butter or cream cheese place a triscuit triangle into filling and you have a sail boat. Serve with carrot sticks, slice apple wedges, cheese cut into 2-3 inch sticks. Make toast and cut into 4 pieces to look like sticks. Serve with favorite juice.

Hamburgers in Brown Gravy
Marci Tullis
Make hamburger patties.
Meanwhile make mashed potatoes
Once meat is cooked through
pour brown gravy over top, let simmer for a few minutes.
Open a can of corn and warm.

Serve with cottage cheese and favorite fruit.
My kids like to mix the corn and meat with their potatoes and gravy.

Variations: Tomato soup and grilled tuna or grilled cheese sandwiches are fun!
Teach your kids to dip their sandwiches! It is YUMMY! Cut your sandwiches into different shapes every time you make them. When you make the tuna add cheese and minced onions for a different flavor.
~Marci Tullis

Rainbow Jello
Melissa Monson
1 (6 oz. ea.) lime, cherry, orange, lemon Jello
5 c hot water
1 c pineapple juice
1 tsp. vanilla
1 pint whipping cream
1/2 c sugar
24 Graham crackers

-Make lime, cherry, and orange Jello individually with only 1 1/2 c hot water per package. Allow each jello to set up completely. Next, mix lemon Jello with 1 c pineapple juice. Add 1/2 c water. Let stand until syrupy. Beat 1 pint whipping cream and 1/2 c sugar, 1 tsp. vanilla. Mix whipping cream into lemon jello mixture. Now roll out 24 Graham crackers; mix with 1/2 c butter and 1/2 c sugar. Spread into bottom of large pan reserving 1/2 c graham mixture. Cut lime, cherry, & orange Jello into small squares. Add to lemon/whipping cream mixture. Pour over Graham cracker crust. Sprinkling Graham crackers on top. Chill for 8-10 hours to set up

Chicken Nuggets Parmigiana
Marci Tullis
Place a serving of nuggets per child in a cake pan. pour a can of spaghetti sauce on top put a slice of cheese on each nugget. Cook 15 Min's and serve with green salad, fruit cocktail and a glass of milk.

Hamburger Mac
Marci Tullis
One box mac and cheese
1/4 to 1/2 lb hamburger
1/2 chopped onion
One can corn
Cook mac and cheese as normal. Meanwhile, brown hamburger with onion.
Add mac and cheese and corn to hamburger mixture. Serve with salad, a 1/4 cup cottage cheese and pineapple.
* Another thing to try with Hamburger Mac is a can of stewed tomatoes in addition to or instead of the corn.

Crepes
Marci Tullis
“Breakfast is fun for lunch. Add banana's to your pancakes. Make crepes for lunch and serve with fruit inside.”
1 cup flour
6 eggs
dash of salt
3/4 cup milk
mix ingredients, mixture will be runny. pour into frying pan, spread mixture by picking up pan and tilting in circles. Cook on each side about 1-2 Min's. Place Mandarin oranges in the center of crepe and a touch of powdered sugar, roll up and eat. Serve with yogurt and ham slices. If your family likes blueberries or banana's or strawberries, whatever! put those fruits inside .

Children’s Homemade Play~Doh
Margaret Fielding
This is non-toxic so it won’t hurt if children take a bite. It also vacuums off of or breaks off of carpets.
1C flour
½ C salt
2 tsps. cream of tartar
1Tbsp. oil
1 C water
Mix all together in pot and cook over low heat for about 5 minutes stirring constantly. Mixture will begin to get lumpy and eventually forms one big lump. Knead the mixture and mix in the desired food color. Store in an airtight container when mixture cools. Makes about 2 cups.

Peanut Butter Playdough
Liz Fielding
1 c. peanut butter
1 c. karo syrup
1 c. nonfat dry milk
1/4 c. powdered sugar
Blend peanut butter and karo syrup. Mix dry milk and powdered sugar together and add. Blend well using your hands in the end. Use as you would any play dough - except you can eat this one!

Salt Clay
Mindy Butler
“The cool thing about this stuff is that you can actually bake this and paint it with water colors to preserve your creation...”
1 part flour
1 part salt
½ to 1 part water
Mix and work into a play dough like substance. I had hours of fun with this when I was a kid! You can even add food coloring to get different colors and remember to refrigerate when done for the day…

Finger paint
Heather Astle
2 cups water
Food coloring
1/3 c cornstarch
1/3 cup warm water
In a sauce pan bring to boil the water and food coloring. Put the cornstarch in to a small bowl dissolve with 1/3 cup water then gradually add into the boiling water. Stir constantly bring the mixture to a boil again. Then remove pan from heat and cool.

Mock chalk
Heather Astle
Ideal for sidewalk use!
Mix 2 parts plaster of Paris with 1 part warm water and powdered tempura paint to get desired color. For each stick line a toilet paper tube with waxed paper, seal one end off with tape and pour in the mixture. Tap the tub to release air bubbles. Let harden.

Bread in a Bag
Liz Fielding
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt
1. In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
2. In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
3. Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Bake the bread for 35 minutes in the preheated oven, until golden brown.

Mini-Corn Dogs
Liz Fielding
Mix up your favorite cornbread recipe. Pour into muffin cups and add a 1” piece of hot dog to each cup. Bake according to muffin directions. These freeze well and make for an easy snack!

Peanut Butter Ball Snacks
Liz Fielding
In a saucepan combine:
¼ c. peanut butter
2 T. brown sugar
2 T. powdered milk
2 T. water
¼ tsp. cinnamon
Stir constantly until hot. Remove from heat. Add 1 c. oatmeal and stir until combined. Shape into 1 inch balls and let set for 10 minutes on waxed paper or cookie sheet. Makes about 15 balls.

Outdoor Cooking

Apple Pecan Cobbler
Trevor Davey
For the Dutch Oven
1 qt. or can apple pie filling
1 qt. or can apples
1 spice cake mix
1 sm. pkg. broken pecans
1 sm. pkg. pecan halves
1 pkg. caramels
1 bottle caramel topping

Place apples and pie filling on bottom of Dutch oven, mix cake mix as per instructions using juice from apples and broken pecans. Place over apples. Unwrap caramels and place on top of mix. Bake for 45 min.- 1 hr. at 350. When cake is done, uncover and place pecan halves on top. Drizzle caramel topping over nuts. Let cool.

Grilled Veggies
Clifton Koon
You will need to find that old cookie sheet that everybody has but won't throw away ‘cause it may come in useful, well guess what, it now comes in useful. Cover the old cookie sheet with aluminum foil and either spray with non stick cooking spray or a little olive oil. Then simply add your favorite fresh vegetables diced. I use diced potatoes, chopped onions, broccoli, baby carrots, for starters. Then shake on your favorite seasonings. I use McCormick’s steak seasoning. If I don't have that, then kosher or sea salt, garlic, pepper, and dill. Then put in the grill and cook stirring occasionally. (REMEMBER, CARROTS TAKE LONGER TO COOK SO I PUT THEM ON A LITTLE BEFORE THE REST AND THE BROCCOLLI ON A LITTLE AFTER). There you go, a great addition to every barbeque and absolutely healthy to boot. For another idea, This is a little variation to the normal roast that we all have had and love. Make a few deep cuts in it and add apple slices (granny smith are the best) and garlic cloves, then do everything else as you normally would. The apples add a little bit of flavor. You will be surprised that the apple flavor is very very mild but just enough to be fantastic. I like a little more usually, so I will cut the roast so it is one single piece of meat but only one and a half inches thick. (To do this you need to cut in a spiral pattern). Then I add apples, onions and garlic and sometimes when they are cheap, mangos and roll it all back up into the original shape and use butchers string to tie it together. then cook as usual. Once again the flavor is mild and does not overpower the meat, but is just there to be fantastic.


Chili’s Fajitas
Liz Fielding
Marinade:
¼ c. lime juice
1/3 c. water
2 T. vegetable oil
1 large garlic clove, minced
3 tsp vinegar
2 tsp soy sauce
½ tsp liquid smoke
1 tsp salt
½ tsp chili powder
½ tsp cayenne pepper
¼ tsp ground black pepper
Dash onion powder
1 boneless, skinless chicken breast halves or 1 lb top sirloin steak
1 green or red pepper
1 purple onion, sliced
1 T vegetable oil
1 tsp soy sauce
2 T water
½ tsp lime juice
Dash ground black pepper Dash salt
Combine marinade ingredients and add meat. Soak for at least two hours. Barbecue or broil meat. Saute or grill vegetables in oil for five minutes. Combine soy sauce, water & lime juice and pour over vegetables. Cook until tender and salt to taste. Slice meat and veggies into strips. You may cook the marinade in a sauce pan and serve with fajitas. Serve with all your favorite toppings – guacamole, sour cream, cheese, etc.

Tin Foil Dinners
Marci Tullis
“The best tin foil dinner I ever had”
2 sheets of foil for each dinner
sliced carrots
sliced potatoes
sliced onions
1 meat patty
2 pieces of cabbage per dinner
3T condensed mushroom soup
Place cabbage in middle of foil. Layer potatoes, carrots meat and onions on top of cabbage (will keep other vegi's from sticking and burning.) Salt and pepper, and put mushroom soup on top of vegi's and meat. Fold foil into a packet, cook 45 mins then check. Follow directions for as many servings as needed. May also cook in hot coals. You can also make this recipe in to a casserole.
Same ingredients except put in a deep casserole dish rather than foil. Increase amount of ingredients per person. Bake 350 for hour.

Cleaning Dingy Whites

Marcie Tullis
1 Cup of dishwasher powder
1Gallon HOT water
soak overnight. VERY good on graying garments, deoderant stains, whitening whites.

Recipes Kids Can Make

FRUIT KABOBS
Marcie Tullis
slices of apple
banana cut into 1 in pieces
red grapes
green grapes
Pineapple chunks
yogurt
dried coconut
Skewers

Set out fruit so it is easy to get to. Sprinkle coconut onto a plate and pour the yogurt on a plate too. Take skewer and put as much fruit on it as you want. Roll the skewered fruit in the yogurt then roll it in the coconut. YUMMY


FROZEN YOGURT POPS
Marcie Tullis
Your favorite flavor of yogurt
paper cups
Popsicle sticks
Plastic wrap
Pour yogurt into cup about 3/4 of the way to the top. Place popsicle stick in the middle of the yogurt. Use the plastic wrap to cover and also to hold the stick in the middle by punching a hole through it to keep the stick upright. Freeze over night. Peel off paper cup

PEACH FREEZE
Marcie Tullis
Ingredients:
1/2 c. milk
1 c. sliced peaches (they can be either fresh or canned)
1 tsp. sugar
Utensils:
ice cube tray
blender
serving dishes
Directions:
Pour the milk into an ice cube tray and freeze until solid.
Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
Pour your Perfect Peachy Freeze into serving dishes and serve right away.

PRETZELS
Marcie Tullis
Prep time: about 30 minutesIngredients:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Utensils:
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons
Directions:
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12

STRAWBERRY SMOOTHIES
Marcie Tullis
Ingredients:
2 ice cubes
1 c. milk
1/3 c. cottage cheese
2/3 c. frozen strawberries
1 1/2 tsp. sugar
1 tsp. vanilla extract
Utensils:
blender
serving glass
measuring cups and spoons
Directions:
Pour all of the ingredients into the blender.
Put the lid on the blender and blend for 45 to 60 seconds until smooth.
Pour your smoothie into a glass and enjoy!

STRAWBERRY BARS
Marcie Tullis
Ingredients:
1 c. flour
1 c. rolled oats
1/2 c. butter or margarine, softened
1/3 c. light brown sugar
1/4 tsp. baking powder
1/8 tsp. salt
3/4 c. strawberry jam
Utensils:
oven
large bowl
square (8" X 8") pan coated with nonstick spray
large spoon
knife
measuring cups and spoons
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, mix everything together except the strawberry jam.
Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
Cut the bars into 12 squares to eat and share!
Serves: 12


TINY PIZZA'S
Marcie Tullis
Ingredients:
1 standard-sized bagel, cut in half
tomato sauce
shredded mozzarella cheese
toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
seasonings like oregano, basil, and pepper
Utensils:
oven
knife
baking sheet
Directions:
Set the oven to low heat.
Spread tomato sauce on each bagel half.
Sprinkle the shredded cheese all over the tomato sauce on each half.
Add your favorite toppings.
Put a light sprinkling of seasonings on each half.
Put your bagel halves on the baking sheet.
Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1

NACHO'S
Marcie Tullis
Ingredients:
1 14-oz. bag tortilla chips
1 1/2 c. salsa
2 c. shredded cheddar cheese
6 oz. olives
Utensils:
oven baking sheet lined with aluminum foil spoon
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spread tortilla chips on baking sheet.
Using a spoon, spread salsa over tortilla chips.
Sprinkle cheese and olive pieces on top of tortilla chips. Bake for about 5 minutes. Remove from oven, let cool slightly, and dig into your nachos!
Serves: about 7

To get tree sap out of hair...

I have some more advice: (I learned this up camping) To get tree sap out of hair and off the body, wipe it with vegetable oil. It may take a few minutes, but it really does work. I don't know if it works on your car, but it might...
~Rebekah Linville~

Saucy!

I don't know if I gave you these or not, but Jon's twin brother went on his mission to Rome and learned these recipes. The red sauce is AWESOME! He puts it on spaghetti, lasagna, ravioli, etc. And the taco pasta is surprisingly good.

Did you know that you can cook Pillsbury biscuits in a dutch oven? Just spray the bottom with cooking spray, put the biscuits in, cover, cook for 5-8 minutes and turn over, cook for 5-8 minutes more, and eat. Cooking time will vary depending on how hot you dutch oven is. They are very good in the morning when camping. And easy! And if you have forgotten your spatula, you can turn them with a hot dog roasting stick... Pretty convenient.

RED SAUCE

3-4 tablespoons of olive oil
1 lb sausage
4 or 5 cloves of garlic, crushed or diced
1 can (15 oz?) diced tomatoes or 2 cups of fresh diced tomatoes
1-2 cans of tomato sauce
salt, pepper, and basil to taste
NO WATER!!!

Brown the sausage.
Add crushed garlic when meat is half-cooked.
Add tomatoes and tomato sauce when meat is cooked.
Add salt, pepper, and basil to taste after sauce is hot.
Allow to simmer until desired thickness is obtained.

Use 1 can of tomato sauce for 1 lb of pasta.
Use 2 cans of tomato sauce for 2 lb of pasta.

Allowable substitutions:

hamburger for sausage (other meats can be used also)
1/2 of a sauteed onion for garlic (sautee the onion in the olive oil before adding meat)

I like onion with hamburger and garlic with sausage, but you can mix and match based on your taste or what you have on hand.

PINK SAUCE

To make a pink sauce, add a little bit of half and half or canned milk to a red sauce. Use bacon for the meat with onions.

TACO PASTA

Sautee 1/2 of an onion until tender
Add 1 lb of hamburger, and brown.
Add 1 packet of taco seasoning (3 Tablespoons)and some water
Let simmer until it looks like taco meat

In another pan, melt two tablespoons of butter or margarine
Add two tablespoons of flour and mix in.
Cook for a minute or two
Add a can of evaporated milk or half and half
Cook on low heat until thickened
Add a can of drained corn, and cook until warm

Dump everything onto 1 lb of cooked pasta and mix it up.

This can be doubled without increasing the meat if desired--just double everything else, including the taco seasoning.

Buon appetito.

Jeff

Sausage skillets

Chicken Sausage Skillet
Annika Davey
1 md onion, sliced
1 md green pepper, sliced
1 c sliced fresh mushrooms
1 c sliced zucchini
2 TBS olive oil
3/4 lb. boneless skinless chicken sliced
3/4 lb. Italian sausage links, cut into 1/2 in. pieces
2 can (14-1/2 oz ea.) diced tomatoes, undrained
1 clove garlic, minced
3/4 tsp dried basil
3/4 tsp dried oregano
Hot cooked rice
Saute the onion, green pepper, mushrooms, and zucchini in oil untiltender. Remove from oil and set aside.Add chicken and sausage to skillet; cook until no longer pink. Drain. Stir in tomatoes, garlic, basil, and oregano. Add veggies. Bring toboil. Reduce heat; cover and simmer for 10 min. Serve over rice.

Italian sausage and beans
Annika Davey
1 can garbanzo beans, drained and rinsed
1 md onion
4 lg Italian sausages
1 can diced tomatoes Italian style
3/4 c waterPeel and slice onion.
Brown sausage in pan. Add tomatoes, beans, onion,and water. Simmer over md heat 12-15 min. Sauce will thicken. Servehot with tossed salad.

Apple Mallow Salad

Apple Mallow Salad
Annika Davey
1 can (20oz) crushed pineapple
1/2 c sugar
1 TBS flour
1 to 2 TBS vinegar
1 egg, beaten
1 carton (12oz) frozen whipped topping, thawed
2 md red apples, diced
2 md green apples, diced
4 c miniature marshmallows
1 c snickers candy bar, cut into pieces
Drain pineapple, reserving juice; set aside. In a pan, combine sugar,flour, vinegar and pineapple juice mix until smooth. Bring to a boil;cook and stir for 2 min. or until thickened. Remove from heat. Stir asmall amout of hot mixture into egg; return all to pan, stirringconstantly. Bring to a gentle boil; cook and stir for 2 min. Removefrom heat; cool. Fold in whipped cream, apples, marshmallows, andpineapple. Cover adn refrierate for 1 hour. Just before serving, foldin candy bar pieces.

Davey Desserts

Chocolate Peanut butter cheesecake bars
Traven Davey
2 1/2 c graham cracker crumbs
3/4 c butter, melted
3/4 c sugar
1 2/3 c milk chocolate & peanut butter swirled chips
2 pkgs (8oz) cream cheese, softened
1/4 c flour
1 TBS vanilla
4 lg eggs
Preheat to 325. Combine crumbs, butter and 1/4 c sugar in bowl. Remove1 c mixture ans reserve for topping. Press remaining mixture onto bottomof ungreased 13x9 pan. Sprinkle 3/4 c chips over crust. Beat creamcheese, remaining sugar, flour and vanilla in bowl until smooth. Addeggs, one at a time, beating until smooth. Pour over crust and chips inpan. Sprinkle with reserved crumb topping and remaining chips. Bake25-30 min. Cool completely and refrigerate until firm. Cut into bars.

Floating Fruit Parfaits
Hunter Davey
1/2 c sliced strawberries
3/4 c boiling water1 pkg (4 serv) any flavored jello
1/2 c cold water
3/4 c ice cubes
1 c plus 6 TBS cool whip
Divide fruit among 6 parfait glasses. Stir boiling water into jellountil dissolved. Stir in cold water adn ice cubes until ice melts. Pour3/4 c jello over strawberries in glasses. Refrigerate 20 min. until setbut not firm. Stir 1 c whipped topping into remaining jello with whiskuntol smooth. Spoon over jello in glasses. Refrigerate 1 hour. Garnishwith remaining cool whip.

Walnut Carrot Cake
Annika Davey
1 c butter, softened
1 2/3 c sugar
4 eggs
1 tsp vanilla
1 tsp grated lemon peel
2 1/2 c flour
1 pkg (3.4oz) instant lemon pudding
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 c (8oz) plain yogurt
2 1/2 c grated carrots
3/4 c chopped walnuts
1 can (16oz) cream cheese frosting
Cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in the vanilla and lemon peel. Combine flour, pudding,baking powder, baking soda, cinnamon and salt; add to creamed mixturealternatley with yogurt. Stir in carrots and nuts. Transfer to agreased and floured fluted tube pan. Bake 350 for 50-55 min. or untiltoothpick comes clean. Cool for 10 min. before removing from pan to awire rack. Cool completely before frosting. Store in fridge.

Cranberry Ginger Drop Cookies
Kyah Davey
3/4 c sugar
1/2 c brown sugar
1/2 c butter, softened
1/3 c milk
1 lg egg
2 c flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1 1/2 c fresh or frozen cranberrries, chopped
1/2 c chopped pecans
1/4 c finely chopped crystallized ginger
GLAZE
1 1/2 c powdered sugar
1-2 TBS milk
Heat oven to 375. Lightly grease cookie sheets. Combine sugar, brownsguar and butter in bowl, beat on md speed until well mixed. Add milkand egg and beat until smooth. Add flour, baking powder, ground gingerand baking soda; beat on low until well mixed. Gentley stir incranberries, pecans and crystallized ginger. Drop dough by rounded tsp 2in. apart. Bake for 9-12 min. or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. Make glaze todesired consistency and spread or drizzle over cooled cookies.

Chicken Pasta Pie

Chicken Pasta Pie
Jeff Linville, Rebekah Linville
"I had a pretty good pasta dish at a resaurant the other night, so I tried to duplicate it at home. It turned out very well. "

3 Tablespoons butter margarine
2 Tablespoons flour
1 can evaporated milk
2 chicken breasts
2 cans of mushrooms (2 oz) or fresh mushrooms
1/4 cup chives
1 lb pasta
1-2 cups shredded mozzarella
1/2 cup of shredded parmesan

melt butter or margarine in a saucepan
mix flour into melted butter
cook flour and butter mixture for a couple of minutes on low heat
add canned milk and simmer to thicken (use very low heat)
dice and cook chicken breasts with drained mushrooms
add chicken, mushrooms, and chives to sauce and continue to simmer
Cook pasta per package directions
combine pasta and sauce and place in a casserole dish
cover with both cheeses, use more or less as necessary
place under broiler until cheese is melted
Enjoy!

With a salad and some bread, this should feed your family.

Ziplock Omlet

Ziplock Omlet
Marcie Tullis

This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!
Have guests write their name on a quart-size Ziploc freezer bag with 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, etc.
Each guest adds prepared ingredients of choice to their bag and shake. 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. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelet for a quick breakfast!!! I think my kids are going to like this!
I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM . . ..MMMMMMM good!!!

A Yummy Davey Dinner

Peach Chicken
Annika Davey

4 boneless skinless chicken breasts
1 TBS vegetable oil
1 TBS butter
1 can (15 1/4 oz) sliced peaches, undrained
1/2 c packed brown sugar
1/2 c orange juice
1 envelope onion soup mix
Hot cooked rice

In a large skillet over med. heat, brown chicken in oil and butter; remove and keep warm. Add peaches with juice, brown sugar, orange juice, and soup mix to skillet; stir until combined. Bring to a boil; cook and stir for 2 min.

Reduce heat; return chicken to pan. Simmer, uncovered, for 15-20 min. or until chicken juices run clear. Serve over rice.

Bacon Onion Asparagus
Davey’s

1 1/2 lbs. fresh asparagus, trimmed
2 TBS olive oil
1/4 tsp salt, divided
1/4 tsp pepper, divided
6 bacon strips diced
1 med. onion, chopped
2 TBS cider vinegar
1 tsp sesame seeds, toasted

Place the asparagus in a baking pan. Drizzle with oil; sprinkle with 1/8 tsp salt and pepper. Bake at 400 for 10-15 min. or until lightly browned. Meanwhile, in a skillet, cook bacon until crisp. Remove to paper towels; drain, reserving 2 tsp drippings.

Saute onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon, and remaining salt and pepper. Transfer the asparagus to a large shallow bowl; top with the warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.


Golden Garlic Bread
Annika Davey

3/4 c butter, softened
1/2 c mayonnaise
3 c shredded cheddar cheese
1/2 c grated Parmesan cheese
3 green onions, chopped
1 tsp Italian seasoning
1 to 2 garlic cloves, minced
1 loaf French bread, cut lengthwise

In a bowl, beat butter and mayonnaise until blended. Stir in the cheeses, onions, Italian seasoniong, and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet. Broil for 3-5 min. or until topping is lightly browned and bubbly. Cut.

Rosebud Butter Cookies

Rosebud Butter Cookies
Davey’s

1/3 C buttrer, softened
1 C Sugar
2 Eggs
2 tsp Vanilla
2 1/4 C Flour
1/2 tsp Salt
1/2 tsp Baking Powder
red and green food coloring
1 C Vanilla frosting
In a small bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, salt, and baking powder; gradually add to creamed mixture. Tint dough red. Shape into a ball. Wrap in plastic wrap; refrigerate overnight.

Shape dough into 3/4 inch balls. Place 2 in. apart on greased baking sheets; flatten to 1/4 in. thick. With a sharp knife, cut two slits at the top of each circle, forming a flower bud. Pinch the bottom of each bud, forming the stem end.

Bake at 350 for 8-10 min. or until set. Remove to wire racks to cool completely. Tint frosting green. Using a small leaf tip, pipe leaves onto stem end of each flower.

Lemon Cheesecake With Gingersnap Crust

Lemon Cheesecake With Gingersnap Crust
Mindy Butler
Bake the cheesecake at least one day ahead so that it has enough time to chill.

Crust2 cups ground gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Filling5 8-ounce packages cream cheese, room temperature
2 cups sugar
1/4 teaspoon salt7 large eggs
3 cups (24 ounces) sour cream
2 tablespoons (packed) finely grated lemon peel
2 tablespoons fresh lemon juice
For crust:Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F. Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
For filling:Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan. Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
Test-kitchen tipsThe pan: It must be three inches high to hold all the filling The cream cheese: For best results, use Philadelphia brand.The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.
ALTERATIONS: top with warmed sweetened raspberry jam and lemon rind shavings maybe some craisins

Special chicken dinner

Follow the alterations and you have one of my favorite dinners... Mindy Butler

CHICKEN BREASTS STUFFED WITH MUSHROOMS AND SPINACH
1/2 c butter, room temperature
4 garlic cloves, minced thinly sliced red pepper
1 1/2 c chopped fresh spinach
3/4 c finely ground almonds
( 3 ounces) mozzarella cheese
6 boneless chicken breast halves
2 cloves garlic
Mix first 4 ingredients in small bowl until smooth. Season garlic butter to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using
Melt 2 tablespoons garlic butter in heavy large skillet over medium-high heat. Add spinach; sauté until just wilted, about 1 minute. Transfer mixture to medium bowl. Cool 30 minutes. Stir in ground almonds and sour cream. Season stuffing with salt and pepper.
Run fingers between chicken skin and meat to loosen (do not remove skin). Spread 2 teaspoons garlic butter under skin over meat of each chicken breast. Spoon 2 generous tablespoons stuffing under skin of each chicken breast. Using toothpicks, skewer skin to chicken to enclose stuffing. Arrange chicken on large baking sheet. Spread remaining garlic butter over top of each chicken breast.(Can be prepared 4 hours ahead. Cover and refrigerate)
Preheat oven to 350°F. Bake until chicken is cooked through, about 30 minutes. Transfer chicken to platter. Serves 6.
ALTERATIONS: substitute mozzarella for sour cream, red pepper strips for crushed red pepper, no parsley, no mushrooms with craisin decorations between chicken slices. Also bread chicken as recipe describes below…

BROILED BREADED CHICKEN
For the chicken:
2/3 cup milk
2 large egg
2 tablespoons garlic butter
3 c dry bread crumbs
To make the chicken:In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, and salt and pepper to taste. Set rack about 6 inches from heat and preheat broiler. Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.

Serve with a side salad:
Greens, almonds, craisins, diced apples and raspberry vinaigrette.

Fudge and Caramel!

Here are a few Christmas candy recipes:

Two-Minute Fudge
Rebekah Linville
3 cups semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
1 tsp vanilla
pinch of salt, optional
1 cup chopped nuts, optional

Stir together chips and milk. Melt in microwave, stirring every minute.
Stir in vanilla, salt, and nuts. Pour into lined and buttered 8-by-8 inch pan.
Chill until firm. Makes about 2 pounds.

Peanut Butter or Butterscotch Fudge: Use 4 cups peanut butter of butterscotch
chips instead of chocolate chips.

Vanilla Fudge: Use 4 cups "white chocolate" chips instead of chocolate chips.

Cherry Fudge: Stir in 1 cup of quartered candied cherries, replace half the vanilla
with almond extract, and use almonds for the nuts.

Cookies and Crème Fudge: Make a batch of vanilla fudge. Break 16 Oreo cookies
into small chunks and stir into fudge.

Caramel Swirl Fudge: Make regular recipe. Melt 4 ounces caramel with 1-2 teaspoons
of water. Drop by spoonfuls onto top, then swirl.

Chocolate Peanut Butter Fudge: Make regular fudge recipe. Add 2 tablespoons peanut
butter to HOT mixture. Top with chopped peanuts if you like, pressing them in slightly.

Orange-Pecan Fudge: Make vanilla fudge. Stir in 1 tablespoon orange zest and 1 cup
pecans.

S'mores Fudge: Make regular fudge. Leave out nuts, stir in 1 cup mini marshmellows
and 4 crushed graham crackers.

Strawberry Truffle: Spread regular fudge in pan. Melt 1 cup semisweet chips with 2
tablespoons butter and stir in 1/4 cup strawberry jam. Spread on top of fudge.

Toasted coconut Fudge: For either chocolate of vanilla fudge, toast 1 cup coconut.
Stir in 3/4 cup of it along with 1 cup chopped toasted pecans. Sprinkle remaining 1/4 cup
coconut on top.


Microwave Caramels:
Rebekah Linville
1/2 cup melted margarine or butter
1/2 cup corn syrup
1/2 cup sweetened condensed milk
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup walnuts ( optional )

Combine all ingredients until well blended in a microwave safe glass bowl. Place uncovered in the microwave and cook on HIGH 7 minutes. Cool for 5 minutes! Pour into buttered 8-by-8 pan. Caramel can be used for dipping apples by cooking only 6 minutes.

Molten Chocolate Pudding Cake

Molten Chocolate Pudding Cake

Kirsten Ellsworth

Prep Time: 20 min

Total Time: 1 hr 20 min

Makes: 24 servings,
Calories per serving: 260

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (12 oz.) Semi-Sweet Chocolate Chunks, divided
3 cups cold milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding & Pie Filling
1/3 cup Italian Cappuccino
1/4 tsp. ground cinnamon

PREHEAT oven to 350°F. Prepare cake mix as directed on package. Stir in half of the chocolate chunks. Pour into greased 13x9-inch baking dish or shallow casserole dish; set aside.
POUR milk into large bowl. Add dry pudding mixes, flavored instant coffee and cinnamon. Beat with wire whisk 1 min. or until well blended. Pour over cake batter in center of pan; sprinkle with the remaining chocolate chunks.
BAKE 1 hour or until cake appears baked in the center. Cool slightly.

Pizza night!

Garlic Chicken Pizza
Megan Coles
2 chicken breasts - cooked,diced; w/garlic, salt, pepper
1/2 or 1 loaf french bread - cut lengthwize,
lightly spread w/garlic buttersliced fresh mushrooms & red onions - sautee w/butter or olive oil on top garlic bread with chicken, mushrooms, onions. Sprinkle with mozzerella cheese and parmasan; bake 400-425 degree, 8-10 min, or until cheese melts. Serve with fresh tomato slices.

Pizza Dough
Megan Coles
1 1/2 c flour
1 TB yeast
1 tsp sugar
1 tsp salt
1 tsp basil;
opt.2/3 - 3/4 C hot water
mix, let rise, roll out on grease pizza pan, top with sauce and toppings;
bake 425 degrees 20-25 min. makes 1 pizza

French Bread
Megan Coles
2 1/2 C. warm water
3 TB sugar
2 TB yeast
1/3 C shortening
6 1/4 C. flour approx.
1 TB salt
Mix every 10 minutes, 5 times; divide into 2 long loaves, greased cookie sheet, raise again; bake 375, 30 min. (Can baste with beaten eggs whites and sprinkle with sea salt before baking if desired.)

Creamy Buttermilk Ranch Dressing (light!)

Creamy Buttermilk Ranch Dressing (light!)
Megan Coles
1 C light Mayonnaise (NOT miracle whip)
1/2 C light sour cream
1/2 C 1% buttermilk (or milk+ tsp lemon juice)
1 tsp onion powder
1 tsp cider vinagar
1/2 - 1 tsp garlic powder
1/2 tsp salt
1/8 pepper1 tsp parsley opt.
Shake or blend until smooth. Refridgerate. (2 Tb = 64 cal.)

Cookies!

Chewy Chocolate Chip Cookies
Megan Coles
3/4 C brown sugar - packed
1/2 C Sugar
1/2 C soft margarine or butter1
1/2 teas. vanilla
1 egg
1 3/4 C flour
1 tsp baking soda
1/2 tsp salt
1 C choc chips
375 degrees, ungreased pan, 8-10 min. or until barely golden brown

Chewy Oatmeal Raisen Cookies
Megan Coles
3/4 C sugar
1/4 C brown sugar - packed
1/2 C soft margarine or butter
1/2 tsp vanilla
1 egg
3/4 C flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 C oats
1/2 raisons
375 degree, greased pan, 7-10 min or until very light brown

yummy desserts!

Fruit and Nut Cherry Pie
Annika Davey
1 can (21oz) cherry pie filling
1 can (20oz) crushed pineapple, undrained
3/4 c sugar
1 TBS cornstarch
1 tsp. red food coloring
4 md firm bananas, sliced
1/2 c chopped pecans or walnuts
2 pastry shells (9in) baked
whipped cream
In a saucepan, combine pie filling, pineapple, sugar, cornstarch and foodcoloring; mix well. Bring to a boil over md heat, stirring constantly. Cook and stir for 2 min. Cool. Fold in bananas and nuts. Pour into pieshells. Chill for 2-3 hours. Garnish with whipped cream. Store inrefridgerator.

Chewy Chocolate Brownies
Megan Coles
stir: 1 cube + 3 TB melted margarine
3/4 C cocoa
mix in: 1 1/2 C sugar
2 eggs
2 tsp vanilla
add: 1 c four 1 cup choc. chips (opt.)
8 x 8 greased pan, 400'oven 18-20 min. cool, frost w/recipe below:
Chocolate Frosting
6 TB soft margarine
1/2 tsp vanilla
2 1/4 C powdered sugar
1/2 C cocoa3-4 tsp milk


Peanut Butter Balls
Megan Coles
2 C powdered sugar
3/4 C graham crackers - crushed
1/2 C soft butter
1 C peanut butter
Mix by hand or with mixer. Roll into balls. Refridgerate so they don't skick together. (Can freeze before dipping in chocolate.)

Peanut Butter Yummies (whatchamacallits)
Megan Coles
1 C corn syrup
1 C sugar
Boil 50-60 seconds only.
Then stir in:1 C smooth peanut butter
Pour over 2 1/2 C Rice krispies and 2 1/2 C Rice Chex.
Drop by spoonfulls onto wax paper or press into a pan & spread with melted chocolate chips.

Easy Cream-Cheesy Dessert
Megan Coles
1 White cake mix, bake as directed, cool
1 1/2 C powdered sugar
1 pkg 8 oz cream cheese
1 8 oz tub cool whip1 can blueberry or raspberry pie filling
Mix cream cheese with powdered sugar, fold in cool whip.
Spread on top of cake. Top with pie filling. Chill.

Cranberry Cheesecake Bars
Megan Coles
2 C + 2TB flour, divided
1 C oats
3/4 brown sugar - packed
1/2 C margarine or butter melted
1 8oz pkg cream cheese
1 can (14 oz) sweetened condensed milk
4 egg whites
1 tsp vanilla
1 can (16 oz) whole cranberry sauce
2 TB cornstarch
Combine 2 c flour, oats, brown sugar, & butter; mix til crumbly. Press 2 1/2 cups of it into a greased 13" pan. Bake 350 for 10 min.Beat cream cheese, milk, egg whites, vanilla, & 2 TB flour. Spoon over cooked crust.Combine cranberries and cornstarch, spoon over cream mixture;swirl slightly. Sprinkle with remaining crumble crust. Bake 350 degrees for 30-35 or until center is almost set.

Almond Roca
Megan Coles
In heavy sauce pan, med-med-high heat, melt:
1 LB. butter
2 C sugar1-2 Tb corn syrup
cook & stir; when color starts to turn a bit tan, add 1 C raw slivered almonds
keep cooking and stirring - it is done when it's the color of a paper bag (hard tack,test a bit in cold water, should be hard and crunchy when cool) pour onto greased cookie sheet. Sprinkle with chocolate chips, spread; sprinkle with toasted chopped alomonds.

Caramels
Megan Coles
2 C sugar
1 3/4 C corn syrup
1 pt. whipping cream
1/2 cube margarine
1 cube butter
Boil & stir until soft ball stage. Pour into greased pan.

Apple Cranberry Cobbler
Trevor Davey
1 c evaporated milk
1 3/4 c flour
2/3 c sugar
3 TBS butter, melted
2 tsp cinnamon
1/2 tsp salt
2 c apple pie filling
1 c dried cranberries
3/4 c hot water
Preheat 350. Grease 13x9 baking dish. Combine milk, flour, sugar,butter, baking powder, cinnamon and salt in bowl; stir until justblended. Spread into baking dish. Combine apple pie filling andcranberries in bowl; spread evenly over batter. Carefully pour hot waterover fruit. Bake 45-50 min. Serve warm with whipped topping or ice cream.

Pizza Without the Pounds

Pizza Without the Pounds
Ryan Benson(from The Biggest Loser" shows us how to make pizza that delivers flavor without danger.
Pair one pizza with a cup of vegetable soup and you've got a fiber-rich, satisfying lunch.

Ingredients:
4 whole portobello mushroom caps (about 5" each), stemmed removed
1/2 cup low fat marinara sauce
1/2 cup lean turkey Italian sausage, cooked, drained and crumbled
4 tablespoons shredded fat free or low fat mozzarella cheese
2 teaspoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil

To Prepare:Preheat the oven to 350 degrees F.
Wipe the mushrooms clean of any dirt. Place them on a baking sheet, grill side up. Spoon sauce over each cap, then sprinkle on sausage and cheeses. Place in the oven and bake for 6 to 8 minutes, or until cheese is melted. Garnish with fresh basil. Serve immediately.
Yield: 4 small pizzas.
Nutritional Values: Fat: 5 g. Carbohydrates: 6 g. Protein: 8 g. Calories: 94 kcal.

Mexican Fruit Cake

Mexican Fruit Cake
Marilyn Fielding
2 eggs
2 tsp. soda
2 cups sugar
2 cups flour
1 (20 oz.) can crushed
1 cup nuts, chopped
pineapple & juice

Mix all together. Grease and flour a 9x13 cake pan. Bake at 350 degrees for 45 minutes.

Frosting:
1 cube butter
1 (8 oz) cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla
This cake gets better 2 to 3 days after baking.

Play dough

Play dough
Sheryl Koon
Boil: 1 c water, 1 TBS oil, food coloring
ADD: 1 c flour, 1/2 c salt, 1 TBS alum
Knead until smooth.
Store in a plastic bag in refrigerator

Corn!

Bottled Corn (tastes like store canned)
Sheryl Koon
For each pint of fresh cut off corn add to each bottle:
1 tsp lemon juice
1 tsp sugar
1/2 tsp salt add hot water.
Process pints for 22 min, 45 min for quarts at 12-15pounds pressure.

Frozen Corn
Sheryl Koon
8 cups corn
1/4 lb butter
2 TBS sugar
1 1/2 tsp salt
Put in a pan and almost cover with water. Cook 5 min. Cool and freeze

Cresent Lasagna

Cresent Lasagna
Sheryl Koon
1/2 lb sausage
1/2 lg ground beef
3/4 c chopped onion
1 TBS parsley flakes
1/4 tsp garlic salt
1/2 tsp leaf basil
1/2 tsp salt
6 oz can tomato paste
Cheese mixture:
1 c cottage cheese
1/4 c parmesan cheese
1 egg
1/2 tsp oregano
Unroll 2 cans Pillsbury Crescent dinner rolls. Separate rectrangles. Place dough together on ungreased cookie sheet. Pinch edges to form onelarge rectangle. spread 1/2 of the meat lengthwise down the center of thedough. top with cheese filling. Spoon on remaining meat. Fold longsides over, overlapping edge only 1/4 inch. Pinch to seal. Brush topwith 1 TBS milk, sprinkle with 1 TAB sesame seeds. Bake 375 for 25 minuntil golden brown

Creamy Jello

Creamy Jello
Sheryl Koon
1 lg pkg cook and serve banana cream pudding
2 c milkCook. Let set 10 min
1 sm pkg strawberry jello mixed with 2 c boiling water.
Then whip all ofthe above together.
Pour into container and let set overnight.
1 small pkg instant banana pudding
1 c milk
Mix together add: 8 oz cool whip. Spread on top of salad

Zucchini Casseroles

Zucchini Casserole
Sheryl Koon
4 med zucchine sliced 1/2 inch thick
3/4 c pared and sliced carrots.
Simmer 15 minutes in salt water until tender. Drain
Saute 1/2 c chopped onion and 4 TBS butter.
ADD:
1 1/2 c herbed stuffing mix,
1 can cream of chicken soup,
1/2 c sourcream.
Pour into buttered casserole dish
Melt 2 TBS butter,
add 3/4 c herbed stuffing mix. toss gently and sprinkleover casserole. Can add shredded cheese on top if desired.Bake 350 for 30-40 min

Delicious zuchinni casserole
Sheryl Koon
1/4 c olive oil
1 onion chopped
3 zuchinni sliced (can add crockneck if desired)
garlic,
chopped2 tomatoes,
chopped2 c swiss or motzerella cheese
1 c italian bread crumbs.
Mix oil, onion, zuchinni, garlic, chopped tomatoes into a baking dish.top with the breadcrumbs, then shredded cheese.Bake 350 for 30-40 minutes, covered

Salads!!!

Fresh Broccoli Salad
Megan Coles
3 broccoli heads - chopped
1 sm. bunch green onion - chopped
1/2 pkg cooked crisp bacon,
crumbledmix together then stir into salad:
1 c. miracle whip or mayo
1/3 c. sugar
2 Tb vinegar
can add cauliflower, almonds, salt & pepper if desired

Broccoli salad
Sheryl Koon

Dressing:
1 cup miracle whip
1/2 c sugar
2 TBS white vinegar
1 Bunch of broccoli cooked
1 small red onion chopped or sliced thin
3/4 lb bacon, cut in small pieces, cooked
Mix, pour dressing over it. Refrigerate.

Fresh Vegetable Salad
Sheryl Koon

red onions sliced
tomatoes chopped
mushrooms
3 colored peppers sliced
cucumbers
Combine, toss with Zesty Italian salad dressing and salt. Let set inrefrigerater about 2 hrs.

Fancy Lettuce Salad
Sheryl Koon

1 pkg spring salad mix
1 can mandarin oranges
1 sm pkg sliced, roasted almonts
6 oz pkg craisins
handful of walnuts
2 kiwi's sliced
1/2 red onion sliced
2 gala apples sliced
Dressing:
1/4 c taragon vinegar
1/2 c veg oil (not olive)
2 TBS dijon mustard
3-4 TBS honey
1 TBS sugar
Make dressing 24 hrs ahead. Pour over salad just before serving

Delicious Salad
Sheryl Koon
1 c mayo
1/4 c sugar
1/3 c red wine vinegar
Pour over 1 head cauliflower, 1 bunch brocalli, 1 red onion, 1 small canwater chestnuts, bacon bits.
Can add 1 c raisins, or graped and 3/4 sunflower seeds

Cole Slaw
Sheryl Koon
3 c shredded cabbage
1/3 c mayo
1 TBS vinegar
2 tsp sugar
1/2 tsp salt
1/2 tsp celery seed.
Mix. Stir until sugar is dissolved

Mom's Brown Sugar Muffins

Mom's Brown Sugar Muffins
Megan Coles

1/2 C butter or margarine
1 egg
1 tsp baking soda
1 tsp vanilla
1 C brown Sugar
2 C flour
1/4 tsp salt
1 C milk

Cream butter and sugar, beat in egg, then mix in rest of ingrediants. Grease muffin tins. Bake 375 degree for 20 minutes.

Tangy Crockpot Chicken

Tangy Crockpot Chicken
Megan Coles
4-6 chicken breasts
1 C catalina, french, or russian salad dressing
onion soup mix (or about 1 Tb dry onions & 1 tsp onion powder)
1/4 C apricot or peach jam
salt & pepper
pinapple chunks optional
Put the chicken in a medium crock pot, mix remaining ingrediants and pour over chicken. Cook on high about 4-6 hours, or on low 6-10 hours depending on the crock pot. Serve hot with rice.

Fruit and Walnut Salad

Fruit and Walnut Salad
Megan Coles
2 lbs. grapes (approx.,washed, any colors}
1/2 pkg (4 oz) cream cheese
1/2 C sour cream
3 TB white sugar
1 tsp vanilla
4 TB chopped walnuts or pecans
3 TB brown sugar
Mix together cream cheese, sour cream, white sugar, & vanilla until smoothe. Pour over grapes & stir. Before serving, top with walnuts and sprinkle with brown sugar.

Almond Joys

Almond Joys
Megan Coles
1 C corn syrup
1 pkg flaked Coconut
1/2 C sugar
1/2 c whole roasted almonds (or chopped)
melted chocolate
Boil syrup and sugar to (not quite) soft ball stage. Add coconut. Roll into balls and top with almonds; dip into chocolate. Or you can stir chopped nuts in with the coconut, then pour into 8x8 buttered pan & top with chocolate.

Summer BBQ Survival Guide

MUST-HAVE Summer BBQ Survival Guide
Posted Tue, Jul 31, 2007,
http://food.yahoo.com/blog/hungrygirl/10909/hungry-girl-s-must-have-summer-bbq-survival-guide

Alert! The average person attending a summer BBQ will consume at least one beer, a hot dog, a burger, chips, coleslaw, potato salad, and dessert. That can easily exceed 1,500 calories. No worries. You can still enjoy the festivities (and the food!) without going overboard.

Guilt-Free Grill Guide - Typical BBQ meat options include hot dogs, burgers, and chicken. Grilled chicken is definitely your best bet. Try it bunless on a plate loaded with veggies like tomatoes, onions, and lettuce. Or, if you've gotta feed a starch craving, pile your chicken and veggies onto half of a bun, and enjoy an open-faced sandwich. If you are going to have a burger or dog, try to stick with ground beef that has a small percentage of fat or a hot dog that is at least 97% fat-free.

Side Dish Dos and Don'ts - Run screaming from (or just politely decline) mayo-soaked sides like slaws, potato salad, and macaroni salad. Each tiny serving of those is crammed with fat and calories. Instead opt for sweet corn on the cob (swap the butter for a squirt of lemon and some salt & pepper), baked potato with salsa (sweet potatoes ROCK, and they taste amazingly good without any add-ons), and grilled veggies.

Sweets in the Heat - Desserts don't have to be calorie-catastrophes -- or BORING. Grilled fruit kabobs are INSANELY good. Grilled mango, banana, pineapple and more are an awesome alternative to plain fruit salad. The fruit will taste sweeter and have groovy grill marks too! Also, choose icy treats (like sorbet and ice pops) instead of creamy & carby ones (ice creams and cake) -- you'll save oodles of fat and calories that way.

Product Picks for Your BBQ!
d'Oni Specialty Sauces - These low-cal, fat-free marinades are PACKED with flavor. Use 'em on chicken, seafood, veggies and more! HG's fave? Bold as Love Honey-Habanero-Mustard. Click here to find stores near you that stock 'em, or here to order online. As for a supermarket staple, go for Lawry's awesome marinade line-up, and also keep an eye out for the tasty new marinades from Newman's Own.
Amy's Texas Veggie Burgers - Meat-eaters and vegetarians will flip for these barbeque-flavored patties packed with soy protein, veggies, oats, and walnuts! All that adds up to just 120 calories and 2.5 fat grams each. We also dig Gardenburger's line-up of veggie burgers (especially the Black Bean Chipotle one!), and we love Boca's burgers, too.
Hebrew National 97% Fat Free Beef Franks - These 50-calorie pups taste EXACTLY like the real thing but have just a fraction of the calories and just 1.5 grams of fat each. No BBQ should be without 'em! (Pssst... make sure you get the 97% Fat Free ones and not the Reduced Fat dogs -- those have WAY more calories and fat!)
Weight Watchers Sherbet and Ice Cream Bars - These portion-controlled pops combine creamy vanilla ice cream AND fruity sherbet. We're OBSESSED with 'em. Each bar has just 60 calories and a half-gram of fat. (FYI, they come in Strawberry, Key Lime, and Passion Fruit.)

Chicken salads...

Sauteed-Chicken Salad with Soy Lime Vinaigrette
8 tablespoons cooking oil
4 (6 inch) corn tortillas, halved and cut crosswise into thin strips
1 teaspoon salt
1 pound boneless, skinless chicken breasts
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon ground cumin
2 tablespoons lime juice (from about 1 lime)
1/8 teaspoon cayenne
1 1/2 teaspoons soy sauce
1 head green leaf lettuce, torn into bite-size pieces
1 1/2 cups quartered cherry tomatoes
1 lime, cut into wedges (optional)

In a large frying pan, heat 1 tablespoon of the oil over moderate heat. Add the tortilla strips and cook, stirring occasionally, until brown and crisp, 3 to 4 minutes. Remove the strips from the pan; drain on paper towels. Toss the hot tortilla strips with 1/4 teaspoon of the salt.
In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with 1/4 teaspoon of the salt, the black pepper, and the cumin and add to the pan. Cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes more. Cover the pan, remove from the heat, and let steam for 5 minutes. Remove the chicken from the pan. When the chicken breasts are cool enough to handle, cut them into 1/4-inch-thick slices.
Meanwhile, in a large glass or stainless-steel bowl, whisk together the lime juice, cayenne, soy sauce, and 1/4 teaspoon of the salt. Add the remaining 5 tablespoons of oil slowly, whisking. Set aside 2 tablespoons of the vinaigrette.
Put the lettuce, the tomatoes, and the remaining 1/4 teaspoon salt into the bowl with the vinaigrette and toss. Put the salad on plates. Top with the chicken. Drizzle the reserved vinaigrette over the chicken and sprinkle the tortilla strips over all. Serve with the lime wedges.
Calories: 474 kcal Carbohydrates: 20 g Dietary Fiber: 3 g Fat: 31 g Protein: 28 g Sugars: 1 g


Baja Chicken Salad with Taco Vinaigrette
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1 tablespoon brown sugar
1/2 cup oil
1/2 cup cider vinegar
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon oil
1 (10 ounce) package mixed salad greens or baby greens
1 cup grape tomatoes, halved
1/2 cup sliced red onion
2/3 cup shredded Cheddar-Monterey Jack cheese blend
1/3 cup sour cream
1 avocado, pitted, peeled and sliced
3 tablespoons sliced ripe olives
Blue tortilla chips

In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing.
Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center.
In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture; toss to coat. Arrange salad mixture on serving platter. Top with chicken, cheese, sour cream, avocado and olives. Arrange tortilla chips around salad.
Yield: 6 servings Calories: 429 kcal Carbohydrates: 21 g Dietary Fiber: 3 g Fat: 34 g
Protein: 13 g Sugars: 5 g