Garden Frittata

Preheat broiler at high setting

3 Tbsp butter, softened
3-4 new potatoes, precooked & sliced
1/2 pound ham, julienned
A few fresh thyme sprigs or dried thyme
3 ripe tomatoes, sliced
4 large eggs, beaten
1/2 b muenster or provolone cheese sliced
salt & pepper

Heat a 12-inch pan at medium high setting until water droplets sizzle when dropped in. Add butter and when melted add sliced potatoes in a single layer, add ham, and warm. Remove leaves from thyme sprigs and sprinkle over the potatoes. Add all beaten eggs and allow bottom to set (takes a moment or two). Add sliced tomatoes in a single layer, then place under broiler. Broil until top is nearly set. Remove and add cheese, then place back under broiler until cheese bubbles. Remove, slice into wedges & serve.

Chicken Corn Chowder

2 cups cubed potatoes
4 Tbsp flour
4 Tbsp butter
4 cups milk (I use reconstituted powdered milk)
1 Tbsp chicken bouillon
2 cups cubed cooked chicken
1- 15 oz can corn
1-2 tsp dry dill weed

Boil potatoes, drain water. While potatoes are cooking melt butter in pan, stir in flour until smooth. Add milk & stir over medium heat until thick & bubbly. Add potatoes and remaining ingredients to sauce. Heat until hot.

Ranch Chicken

3/4 cup crushed cornflakes or bread crumbs
3/4 cup grated Parmesan cheese
1 envelope Ranch salad dressing mix
1/2 cup butter, melted
8 boneless, skinless chicken breasts or 16 chicken tenders

In a shallow bowl combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Please in greased 13x9 baking dish. Bake uncovered at 350 degrees for 40-45 minutes, or until chicken is done. Reduce baking time for chicken tenders.

Golden Topped Pasta

8 oz dried pasta shells or spirals (or whatever)
2/3 c. chopped ham, beef, or turkey
12 oz frozen mixed vegetables
a little oil
2 Tbsp butter
2 Tbsp flour
1 1/4 c. milk
1 1/2 c. grated cheddar cheese (divided)
1-2 tsp. mustard
salt & ground black pepper

Preheat oven on broil. Heat vegetables according to package directions. Cook pasta according to package directions. Reheat meat if needed. Drain and place pasta, vegetables, & meat in casserole. Stir in 1-2 tsp oil. Melt the butter in a saucepan, stir in the four & cook 1 minutes, stirring. Remove from the heat and gradually stir in the milk. Return to the heat, bring to a boil, stirring, and cook for 2 minutes. Add half the cheese, the mustard, & seasoning to taste. Spoon the sauce over the meat, vegetables, & pasta mixture. Sprinkle with the rest of the cheese and broil quickly until golder & bubbling.

Cinnabons

1/2 cup warm water
1 Tbsp dry yeast or two packages dry yeast
1 tsp sugar
1 small package vanilla instant pudding mix
2 cups milk
1/2 cup canola oil
2 eggs
1 tsp salt
6 cups flour

Filling for cinnabons:
2 cups sugar
4 tsp cinnamon
1/2 cup softened butter

Filling for orange rolls:
2 cups sugar
2 Tbsp orange zest
1/2 cup softened butter

In a non-metal bowl put warm water, yeast, and sugar to proof. Meanwhile, mix pudding mix and milk and blend until pudding thickens. Combine pudding mixture, yeast mixture, oil, eggs, and salt. Blend. And flour and mix until smooth, adding more flour if necessary to make a soft dough. Knead until smooth. Place in a buttered bowl. Let rise until double in size. Roll out in a rectangle and spread top with softened or melted butter. Sprinkle chosen filling evenly over dough. Roll up and cut every 2" with dental floss. Place on parchment lined or greased cookie sheet, about 2" apart. Let rise until doubled. This is essential. Don't rush it! Bake at 350* for 18-22 minutes. Let cool about 5 minutes. Then, top with cream cheese frosting, orange frosting, or cinnamon topping. Enjoy!

Cream cheese frosting:
4 oz low fat cream cheese at room temperature
1/4 cup butter at room temperature
1/2 tsp vanilla
1 3/4 cups powdered sugar
1/2 Tbsp milk

Orange frosting:
use cream cheese frosting recipe, substituting orange juice for the milk.

Cinnabon topping:
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2 Tbsp corn syrup
2/3 cup half & half
Cook on medium heat to soft ball stage. Let it cool, then beat by hand until it looses its gloss.

Macaroni Goulash

2 cups elbow macaroni

Drizzle of olive oil

1 small onion, chopped

1 lb hamburger

1 can tomato soup

Grated cheese

Boil elbow macaroni according to package directions. Meanwhile, cook onions in olive oil until transparent, add ground beef & brown. Combine noodles, meat, & tomato soup & warm on stovetop until heated through. Served with grated cheese.

German Pancakes

4 Tbsp butter
6 eggs
1/2 tsp. salt
1 cup milk
1 cup flour

Melt the better in an oven proof skillet or 9"x13" pan. Mix remaining ingredients & pour over butter. Bake 20 minutes (or 15 minutes for a half recipe) at 425.

Chicken Nachos

Ingredients

• 2 cloves garlic, crushed
• 6 green onions, sliced, white parts and tops separated
• 1 tablespoons canola oil
• 1 shredded, cooked, whole chicken breast (I sometimes use canned chicken)
• 1 small call diced green chilies
• salt and pepper to taste
• 1/2 (12 ounce) package tortilla chips
• 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
• ½-1 large tomato, diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir chilies.

3. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend. Bake in the preheated oven 5-10 minutes, or until cheese has melted. Remove from heat and sprinkle with diced tomatoes and sour cream before serving.

Baked Potato Soup

Ingredients
2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions
MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (optional- reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin (optional) and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Taco Soup

1 lb cooked ground beef
1 chopped onion
2 16 oz cans kidney beans (or 1 1/3 c. dry beans soaked & cooked)
2 16 oz cans pinto beans (or 1 1/3 c. dry beans soaked & cooked)
2 16 oz cans corn
2- 16 oz cans diced tomatoes
1-2 cans tomato sauce
1 pkg taco seasoning

Combine all ingredients including juices from canned goods, simmer 15 minutes. Serve with salsa, corn chips, chopped olives, grated cheese, & sour cream.

Rachel's Crab Rangoons

1 can (6 oz) white crab meat drained & flaked
4 oz. cream cheese
3 green onions thinly sliced
1/4 cup mayo
won ton wrappers

Heat oven to 350 degrees. Mix ingredients. Spray mini muffin pan. Place 1-2 tsp of filling in the center of each won ton wrapper, pinch sides together, place in muffin tin. Bake 18-20 minutes or until golden brown. Serve with sweet & sour sauce.

Famous Mint Brownies

FOR THE BROWNIES:
1 cup Melted Butter
½ cups Cocoa Powder
2 cups Sugar
4 whole Eggs Beaten
1 teaspoon Vanilla Extract
½ teaspoons Salt
1-½ cup Flour
_____
FOR THE MINT FROSTING:
½ cups Butter, Softened
2 Tablespoons Milk
2 cups Powdered Sugar
1 teaspoon Peppermint Extract
5 drops Green Food Coloring
_____
FOR THE GANACHE TOPPING:
½ cups Butter
1-½ cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.
Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.
Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a baker’s half sheet (large cookie sheet). Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.) Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.

This receipe is from The Pioneer Woman. It's a good thing there isn't a nutritional label.

Easy Crock Pot Ranch Chicken

2 lbs of chicken breasts or chicken tenders

Mix the following & pour over the chicken:
2 tbsp butter
1 pkg. dry ranch dressing mix (or Italian)

Cook in crock pot on low 4-5 hours

During the last 1/2 hr. add:
4 oz. cream cheese
1 can cream of mushroom soup

Serve over rice, noodles, or potatoes

Skillet Bow Tie Lasagna

So easy, so fast, so delicious. A great combination. And all in one pan to boot. Another recipe from Kara.

1/2 lb ground beef
1/2 lb pork sausage
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes
8oz can tomato sauce
1 1/2 c water
1 T dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
2 1/2 c dry bow tie pasta
3/4 c cottage cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese

Brown meat, onion, and garlic; drain. Add remaining ingredients except cheeses. Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes or until pasta is tender. Combine cottage cheese and Parmesan and drop by spoonfuls over tomato mixture. Cover and cook for 5 minutes. Sprinkle with mozzarella cheese and let cook for a couple of minutes until melted.

Parmesan Chicken

This recipe is from my amazing friend Jadi. We're having it again tonight. Easy and delicious. I love it.

2 c crushed Ritz crackers
3 T grated Parmesan cheese
2 tsp garlic salt
8 boneless, skinless chicken breasts
1 c plain yogurt or 1/2 c melted butter (we like the yogurt version)
1/4 c butter, melted

Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9x13 baking dish. Drizzle with 1/4 c melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce if desired (we never have).

Sour Cream Chicken Sauce

2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 c sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Soft Garlic Knots

These delicious rolls are from Creations by Kara. They disappeared as soon as they were placed on the table. They're very easy and delicious.

3 c flour
1 T sugar
2 tsp yeast
1 1/4 tsp salt
2 T olive oil
1/4 c milk
1 c hot water

Garlic butter glaze:
2 cloves garlic, minced or pressed
2 T melted butter
1/2 tsp Italian seasoning

Combine dry ingredients in a large bowl. (I used my Bosch.) Add the olive oil, milk, and water. Mix until ingredients have formed a dough. Knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 45 minutes to 1 hour, or until doubled in bulk. Divide the dough into 10 equal pieces. Roll each piece into an 8" long rope and tie into a knot. Place on a greased cookie sheet. Let rise for 30-45 minutes. Combine all glaze ingredients and brush over rolls. Bake at 350 until lightly browned, about 18-20 minutes.

Banana Bread

I'm excited to have finally found a moist banana bread recipe!

1/2 c. shortening
2 c. sugar
4 eggs
2 c banans, blended (about 4-5)
4 c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 can evaporated milk
1 c. nuts (optional)

Cream sugars, eggs, & shortening. Add blended bananas and evaporated milk.. Combine dry ingredients and add slowly until well mixed. Place batter in well greased loaf pans and bake at 350 for 1 hour. Makes 2 regular loaves or 4 medium loaves. I add 1 cup of chocolate chips just to spoil my family.

Chicken Cordon Bleu Bundles

12 Rhodes dinner rolls
1 c. lean cooked ham, cubed
1/2 tsp basil
pinch of marjoram
1 egg white, beaten
1 c. cooked chicken, cubed
1 c. Swiss cheese, grated
1/4 tsp oregano
pinch thyme
sesame seeds

Thaw rolls in refrigerator overnight or 4 hours at room temperature. Allow refrigerated rolls to warm to room temperature for 1 hour. In a bowl, mix chicken, cheese, ham, and seasonings. Flatten 2 dinner rolls together into about a 6 inch circle. Scoop about 1/2 cup of the filling into the center of each circle. Pull edges up and around filling and pinch together. Brush with egg white and sprinkle with sesame seeds. Place in a 9x13 inch pan coated with nonstick cooking spray. Cover with plastic wrap & let rise for about 15 minutes. Remove wrap and bake at 350 for about 30 minutes. I like to serve these with Alfredo sauce for dipping. I use the McCormick dry packets, because I keep them in my food storage.

Sometimes I mix about 1 cup of pizza sauce, 1 1/2 cups mozzarella, and other pizza toppings for the filling. Roll out and bake the same as the chicken. I skip the sesame seeds.

Fettucini Bake

1 pound Italian sausage
1/4 cup chopped onion
1 14.5 ounce can tomatoes
1 tsp oregano
1 cup mozzarella cheese
1/2 cup grated Parmesan
3 beaten eggs
2 tablespoons margarine
1/2 teaspoon garlic powder
2 tsp parsley
8 ounces hot cooked fettuccine noodles

Brown meat in a 10 inch skillet, drain. Add onion, tomatoes, and oregano; bring to a boil. Simmer 20 minutes, stirring occasionally. Combine mozzarella, Parmesan, eggs, margarine, parsley, and garlic power. Toss noodles with egg mixture, add to meat mixture. Bake at 350 degrees for 25 minutes.

This was presented to me as a freezer recipe. If freezing, I'd only cook the noodles half the regular time.

Oven Baked Chicken Parmesan

The real recipe:

2 lbs chicken breasts (about 6)
1 packet Shake 'n Bake original
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella
1/4 cup Parmesan
1 tsp dried oregano leaves

Method:
Coat chicken with coating mix as directed on package. Place in 13x9 pan. Bake at 400 for 20 min or until chicken is baked through. Top each chicken breast with sauce and cheese. Sprinkle with oregano. Bake 5 more minutes until cheese is melted.

What I really do:
I flatten 1 lb of chicken breasts or tenders with a meat mallet, then coat with Italian bread crumbs. Bake 15-20 minutes at 400 or until the chicken is baked through. Top each chicken breast with a spoonful of spaghetti sauce and top with one slice of mozzarella, or whatever cheese I have and bake 5 more minutes.