Apple-Pecan Cobbler

I got this one from the Goose Berry Patch Merry Christmas Cookbook. I made it to take to my DAR Christmas tea and it was a big hit!

Ingredients:
4 c apples, thinly sliced
1 1/2 c sugar, divided
1/2 teas cinnamon
3/4 cup chopped pecans, divided
1 teas baking powder
1 teas salt
1 egg beaten
1/2 c. evaporated milk
1/3 c butter, melted

Directions:
Arrange apple slices in an even layer in the bottom of a greased 2 quart casserole dish. Mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans in a small bowl; sprinkle mixture over apples. In a separate bowl, shift together flour, remaining sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together egg, milk, and butter. Add egg mixture to flour mixture all at once. Stir until smooth. Pour mixture over apples and sprinkle with remaining pecans. Bake at 325 degrees for 55 minutes. When serving, top with whip cream or vanilla ice cream. Serves 8 to 12 depending on portion size.

*Note* You will have to used more than one "layer" to get all 4 cups of apples into the casserole dish. Make sure to use all 4 cups (approximately 4 medium size apples) because they do cook down quite a bit and the cobbler is a little too "doughy" if you short the apples.

Almond Crunchies

This is a cookie recipe I got from Penzy Spices.... They are yummy, but a little too crunchy for our house. I thought I'd share before the recipe got tossed from the cookbook....

Ingredients:
1/4 Cup butter
1 egg
1/2 cup finely chopped almonds
1 cup packed brown sugar
1 3/4 cup flour
1/4 tsp baking soda
1/4 tsp cinnamon

Directions:
Cream together butter, sugar, egg, and almonds. Mix in flour, baking soda, and cinnamon. Refrigerate dough for at least one (1) hour. Preheat oven to 375 degrees. Use dough to make 2 rolls, each approximately 2 inches in diameter. Slice dough into 1/4" pieces and bake 10-12 minutes on an ungreased cookie sheet. Cookies get crunchier as they cool.

Chicken Tetrazzini

This was one of my Grandmother's recipes. It's yummy and freezes well for leftovers....

Ingredients:
3 cans of chicken (Tuna or Turkey work too)
1 Can Cream of Mushroom soup
1 Can Cream of Chicken Soup
1/2 cup milk
1/2 cup Parmesan cheese
14 oz spaghetti (1 box)
Extra Cheese for topping

Directions:
Cook the spaghetti following the directions on the box. Combine the canned chicken, soups, milk, and cheese. Pour cooked spaghetti into a greased 13x9 Pyrex dish. Pour chicken mixture over the spaghetti, making sure to cover all the noodles. Top with additional cheese to taste. Bake at 325 until liquid is bubbly.

Green Beans Almondine

Ingredients:

1 1/2 lbs green beans
4 oz almonds
1 Tablespoon butter
Salt and Pepper to taste

Directions:
Saute almonds in butter, be careful not to burn. Steam green beans. Toss green beans with almonds, then season with salt and pepper to taste.

Classic Mashed Potatoes

Ingredients:
4 to 5 pounds russet or white potatoes
2/3 to 1 cup milk
1/2 cup butter, softened
1 teaspoon salt
1/4 teaspoon pepper

Directions:
Peel Potatoes and cut into small pieces. Place is large pot and cover with water. Bring to a boil then reduce heat and cook until the potatoes are tender. Drain and return potatoes to the pot. Mash until no lumps remain. Add milk in small amounts, mixing after each addition until potatoes are smooth and fluffy. Add butter, salt, and pepper. Blend and mash keeping potatoes smooth and fluffy.

Creamy Double Decker Fudge

I made batch #1 of this today... I will be making one more to have enough to take to my DAR cookie exchange next week. It's Easy, pretty quick, and tastes YUMMY!

Ingredients:
1 Cup Peanut Butter Chips
1 Cup Chocolate Chips
1 (14 oz) can Sweetened condensed milk (divided)
1 tsp Vanilla (divided)

Directions:
Line an 8 inch square pan with foil (or 13x9 if you are doubling). In a microwave safe bowl, combine the peanut butter chips with 2/3 cup of the sweetened condensed milk. Microwave for 60 to 90 seconds, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Add 1/2 tsp vanilla, stir, and pour into prepared pan. Smooth out to cover bottom of pan. Repeat the procedure for the chocolate chips and pour chocolate over the peanut butter layer. Spread so that chocolate is even. Cover and chill until the fudge is firm. Cut into 1 inch squares, cover and store in the refrigerator.

Mexican Rice and Bean Bake

This one is from the Betty Crocker's Eat and Lose Weight Cookbook. Per Dave, it doesn't make it into the personal cookbook collection, but it will be worth having again. It's a nice change of pace....

Ingredients:
2 Cups cooked brown rice
1/4 Cup Egg Beaters
1 1/2 Cups Salsa
1 Cup Shredded Cheddar Cheese
1 teaspoon Chili powder
1 can Pinto beans, drained

Directions:
Heat oven to 350 degrees and spray an 8x8 baking dish with cooking spray. Mix Rice, Egg beaters, 1/2 cup salsa, 1/2 cup cheese, and chili powder. Press Rice mixture into bottom of baking dish. Mix Pinto Beans and remaining salsa then pour on top of the rice mixture. Top with remaining cheese and bake for 30 minutes.

Savory White Chicken Chili

We found this one from Betty Crocker and tried it last night. It was yummy, but we'd make a few changes before making it again....

Ingredients:
2 Tablespoons Olive Oil
1 Pound boneless/Skinless chicken breasts, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1 medium red bell pepper, chopped
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper (cayenne)
2 cans cannellini beans, drained
1 can chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) Greek Fat Free Plain yogurt

Directions:
1) In 4 qt sauce pan or dutch oven, heat oil over medium heat. Cook chicken, onion, and garlic until chicken is no longer pink, stirring occasionally
2)Stir in remaining ingredients, expect for cilantro and yogurt. Heat to boiling, reduce heat and then simmer for 10 minutes
3) Remove from heat, stir in cilantro and yogurt. Top with additional yogurt and cilantro if desired.

Makes 4 (1 1/2 cup) servings

Chicken with Orange Almond Sauce

I found this one in a book of Diabetic Recipes.... it's actually really good.

Ingredients:
Butter Flavored Cooking Spray
4 boneless Chicken breast halves (4 oz each)
1 cup orange juice
1/3 cup Splenda, granular
2 tablespoons Cornstarch
1 can mandarin oranges, drained
2 tablespoons slivered almonds
1 teaspoon dried onion flakes
1 teaspoon dried parsley

Directions:
1) Spray large skillet with cooking spray, brown chicken pieces by cooking 4 to 5 minutes on each side
2) In a covered jar, combine Orange juice, Splenda, and cornstarch. Shake to blend well.
3) Spray medium sauce pan with cooking spray. Pour sauce mixture into sauce pan and cook over medium heat until mixture thickens-stir constantly
4) Stir oranges, almonds, onion flakes, and parsley into sauce. Spoon over chicken breasts.
5) Reduce heat and simmer for 5 minutes or until chicken is no longer pink in the center. When serving, spoon sauce over chicken breasts.

We served this with brown rice and veggies and it made a great dinner!

Smoked Turkey and Cranberry Sandwiches

This is another one from Betty Crocker's "New Eat and Lose Weight" Cookbook. It was a great, quick dinner after a long day! Goes great with sweet potato fries!

Ingredients:
1/3 Fat free cream cheese, softened
1/3 cup whole berry cranberry sauce
8 slices whole grain bread
6 ounces deli style fat free smoked turkey
4 lettuce leaves

Directions:
Mix Cream Cheese and cranberry sauce, spread over bread slices. Place turkey and lettuce on 4 bread slices and top with remaining bread.

*Note: The Cream Cheese/Cranberry mixture keeps well for a few days. Be generous with the cream cheese/cranberry mixture to make sure you get a good flavor on your sandwich.

Lemon Muesli

This is a breakfast recipe from Betty Crocker's "New Eat and Lose Weight" Cookbook. After I saw everything put together, I really wondered if it would be enough food for Dave and I for breakfast, but it was.... I'm looking forward to being able to have carbs in the morning again and getting to experiment a little more with this one...

Ingredients:
1/2 Cup Lemon Fat Free Yogurt (We used a full 8 oz container)
1/2 cup Skim Milk
1 Tablespoon packed brown sugar
1 cup old fashioned oats
2 tablespoons raisins or chopped dried fruit
1/2 medium banana, chopped

Directions:
Mix Yogurt, milk, and brown sugar in a medium bowl. Stir in Oats and Raisins. Spoon into 2 serving dishes, top with Banana before serving.

Tunnel of Fudge Cake

This is a YUMMY dessert from the Pillsbury Complete Cookbook. The only downside of this dessert is the time involved.... It takes a little while to put together and there is a lot of cooling time involved. According to the Pillsbury recipe total time is 4 1/2 hours.

Ingredients - Cake
1 3/4 cups sugar
1 3/4 cups butter
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts - Nuts are REQUIRED for this cake to work

Ingredients - Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

Directions:
Heat oven to 350 degrees, grease and flour 12 cup Bundt pan or 10 inch tube pan. In large bowl, combine sugar and butter and beat until fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar and blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan and spread evenly.
Bake cake at 350 degrees for 45 to 50 minutes or until top is set and edges are beginning to pull away from the edge of the pan - NORMAL DONENESS TESTS WILL NOT WORK-Cool upright on wore rack for 1 1/2 hours. Invert cake onto serving plate, remove pan, and cool for at least 2 hours.
In a small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

Serves 16.

Taco Skillet Pie

This one is from "Parents: Quick & Easy Recipes for Families"

Ingredients:
1 pound lean ground beef
1 can (19 oz) black beans
1 can (14.5 oz) petite cut zesty jalapeno tomatoes (I used mild Rotel)
1 package mild taco seasoning
1 package corn bread mix (and necessary ingredients)
1/2 cup Mexican blend cheese

Directions:
Heat oven to 425 degrees. In an oven proof skillet, cook the ground beef until brown. Drain if necessary. Add black bean, tomatoes, and taco seasoning. Bring mixture to a boil. Cook for 1 minute.
Prepare Corn bread mix according to package directions.
If you are not using an over proof skillet, transfer meat mixture to a baking dish.
Spoon corn bread mix over meat mixture, bake for 15 minutes. Sprinkle top with cheese and bake for an additional 5 minutes.
Serves 6.

Baked Oatmeal

This is another wedding shower recipe that I just recently tried... it's been bouncing around Dave's family, I think it started with his sister, but we actually got it from his cousin Lori.

Ingredients:
3 Cups Quick oats
2 teas. baking powder
1 teas. salt
2 eggs, beaten
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup fruit (Fresh/frozen berries, or one apple)
Cinnamon and sugar for a garnish

Directions:
Beat eggs, oil, milk, and brown sugar together. Add remaining dry ingredients then mix in fruit. Put in an 8x8 baking dish or 9 inch pie plate. Sprinkle with Cinnamon & Sugar mixture. Bake at 350 degrees for 30 minutes.
If desired, pour a small amount of milk or half n half over individual servings.

Chicken Enchiladas

I found this one in the paper several weeks ago and it had gotten buried on the desk. I found it again earlier this week and we gave it a try. Verdict is that it's a keeper.

Ingredients:
1 can (10 oz) Cream of Chicken Soup
1/2 Cup Sour cream
1 Cup Salsa
2 tsp Chili Powder
2 Cups cooked cubed chicken
6 flour tortillas (6 inch)

Directions:
Stir soup, sour cream, salsa, and chili powder in medium bowl
Stir one cup of the sour cream mixture with the chicken and cheese in a medium bowl
Divide chicken mixture among the tortillas, roll them up, and then place in a shallow baking dish.
Top with the remaining sour cream mixture, cover baking dish, then bake for 40 minutes at 350 degrees.

Easy Chicken Pot Pie

This is from a Campbell's soup label... They claim it serves 4. It got mixed reviews at our house. I thought I'd share just in case someone else out there really likes pot pie. The recipe really was easy!

Ingredients:
1 can (10 3/4 oz) Cream of Potato Soup
3/4 Cup Milk
1/8 tsp ground black pepper
1 Cup frozen mixed vegetables, thawed
2 Cans (4.5 oz) Chunk Chicken Breasts, drained
1 egg
1 Cup all purpose baking mix

Directions:
Preheat oven to 400 degrees
Mix soup, chicken, pepper, vegetables, and 1/4 cup milk in 9 inch pie plate
Mix 1/2 cup milk, egg, and baking mix in medium bowl. Pour over chicken mixture. Bake for 30 minutes or until hot and topping is golden.

Beef Or Turkey Casserole

This is another wedding shower recipe... this time from Mary Perona

Ingredients:
1 pound ground beef or Turkey
1 - 12 oz jar of salsa
1 package frozen corn, thawed
1/2 to 3/4 cup Miracle whip or Mayo (I used sour cream)
Chili powder to taste
Crushed Doritos
Grated cheese

Directions:
Brown meat in skillet and then add next four ingredients (Salsa, corn, mayo, chili powder) and mix until heated through.
Heat oven to 350 degrees. In a baking dish, create a layer of crushed Doritos, then add meat mixture, then add a layer of grated cheese. Bake for 1/2 to 1 hour.

Cheese Soup

This is another bridal shower recipe that we just tried... This one is from one of my dearest friends, Ginger Grubbs.

Ingredients:
3 cans Cream of Potato Soup
1 Can Chicken Broth
1 package Mild Cheddar Cheese
1 small tub sour cream
Parsley for color
Carrots, chopped up, to taste. Usually 1 large.

Steam Carrots. In Large pot, combine Cream of potato soup, Chicken broth, and parsley. Heat on medium and stir often. Add cheese and stir to combine. Add carrots at anytime. When all cheese is melted, add sour cream and heat through. Serve with bread sticks. Serves 4.

Corn Casserole

This is a recipe that was give to us by Shelia Owens as part of a cook book we received at our bridal shower back in 2006. We finally tried it for the first time this past week and LOVED it!

Ingredients:
1 Can Whole Kernel Corn, drained
1 Can Cream Style Corn
1 8oz package corn muffin mix (I used Jiffy)
1 stick butter, melted.
1 - 1 1/2 Cups shredded cheddar cheese

Directions:
Preheat oven to 350 degrees. In a large bowl mix all items, except the cheese, until blended. Pour into a greased casserole dish and bake for 45 minutes until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5 to 10 minutes until cheese is melted. Let stand 5 minutes before serving.

Apple Rum Dum

By Jean Kester Anderson

Ingredients:
Cake:
1 Cup Sugar
1/4 Cup Oleo
1 Egg
1 Cup Flour
1 Teaspoon Soda
1 Teaspoon Cinnamon
1/2 Cup nuts
2 Cups Jonathan Apples, chopped

Sauce:
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Milk or Half N Half
1/4 Cup Butter
1 Teaspoon Vanilla

Directions:
Cake:
Cream Sugar and Oleo, add Egg and mix well. Combine flour, soda, cinnamon, and nuts then add to egg mixture. Add Chopped apples. Pour mixture into 9x9 inch pan (or 13x9 for a double recipe) and bake for 30 minutes

Sauce:
Combine all and heat slowly to boiling. Top pieces of cake with sauce then with whipped cream.

Mrs. Abbot's Ginger Snaps

By Sarah Drake Bergendahl

Ingredients:
3/4 Cup shortening
1/4 Cup Bacon Grease
1 Cup Sugar
1 Cup Molasses
1 Egg
2 Teaspoons Soda
3 1/2 Cup Flour
1 Tablespoon Ginger

Directions:
Cream shortening, add Sugar, add Molasses, then Egg. Add shifted dry ingredients. Form dough into round balls about the size of a walnut and roll in sugar. Baked on greased cookie sheet 1 1/2 inches apart at 375 degrees for 10 minutes.

Great Pumpkin Dessert

I don't remember where I got this one, but it's been a hit when I've made it.

Ingredients:
1 Can (15 oz) Solid Pack Pumpkin
1 Can (12 oz) Evaporated Milk
3 eggs
4 Teaspoon Pumpkin Pie Spice
1 Cup Sugar

1 Package yellow Cake Mix
3/4 Cup Butter, melted
1 1/2 Cups Chopped Walnuts

Directions:
In Mixing Bowl, Combine Pumpkin, Evaporated Milk, Eggs, Pie Spice, and Sugar. Pour into greased 13x9x2 inch baking pan. Sprinkle dry cake mix on top then drizzle with melted butter. Top with Walnuts and bake for 1 hour in a 350 degree oven. Serve with Vanilla Ice Cream or whipped cream.

Chocolate Mousse

I found this one in a diabetic friendly cookbook and it's really good!

Ingredients:
3 Cups fat free milk
2 packages Sugar-Free Chocolate Instant Pudding Mix
8 oz (1 package) Fat Free Cool Whip

Directions:
Pour Milk and Pudding Mix into a medium bowl and blend until the pudding mix is dissolved. Stir in Cool Whip. Serve chilled.

I usually pour the mix into individual serving bowls before chilling.

Sandies

These are yummy, bite sized cookies. I like to make them around the holidays... they are great filler for goody baskets and a hand mixer is all you need. I got the recipe from my grandmother, Jean Davis.

Ingredients:
1 Cup Butter
1/3 Cup White Sugar
2 Teaspoons Water
2 Teaspoons Vanilla
2 Cups shifted White Flour
1 Cup chopped Pecans
Powdered Sugar

Directions:
Cream Butter and Sugar. Add Water and Vanilla, Mix well. Blend in Flour and Nuts. Chill dough in refrigerator 4 hours. Shape chilled dough in balls, fingers, or any desired shape. Bake at 325 degrees for 20 minutes using an ungreased cookie sheet. Remove from pan, cool slightly, and roll in powdered sugar.

After cookies cool completely, store in an air tight container. These cookies freeze well.

Two-Onion Souffle Dip

Recipe By: Chicago Tribune

Ingredients:

1 pkg cream cheese, softened
1 yellow onion, finely chopped
1/4 c mayonnaise
1 c shredded Parmesan cheese, (4 oz.)
1 green onion , for garnish (optional)

Directions:

1. Heat oven to 350 degrees. Combine cream cheese, yellow onion and mayonnaise in a bowl; stir well. Mix in Parmesan cheese. Spoon mixture into a 4 cup shallow gratin or baking dish.

2. Bake mixture until lightly browned and bubbly, about 25 minutes. Garnish with green onions. Serve with assorted crackers.

Bourbon Slush

A yummy, cool summer drink courtesy of my mother-in-law

Ingredients:

1 cup sugar
6 oz. frozen orange juice
12 oz. frozen lemonade
2 cups hot tea
1 1/2 cups bourbon
6 cups water

Directions:

Mix and freeze.

Taco Soup

This is a recipe I've had forever, probably one of my first, and definitely a favorite in the fall and winter. Ann Teter is the original author.

Ingredients:
1 Pound Ground beef or Turkey
1 can (small) diced Green Chilies
1 Can each Red Beans, Pinto Beans, Stewed Tomatoes, and Corn
1 Package Ranch Dressing Mix
1 Package Taco Seasoning

Brown Ground beef in stewpot. Add remaining ingredients (Do not drain cans) and simmer until warm. Serve warm. Garnish with sour cream and shredded cheese if desired.

Grandma Sally's Dip

By Sarah Drake Bergendahl

Ingredients:
8 oz Cream Cheese
2 Tablespoons Russian Dressing
1/4 Cup Chili Sauce
1/2 teaspoon Onion Salt
1 Teaspoon Worcestershire Sauce

Blend all together in Blender, chill, and serve.

Shrimp Spread

By Beverly Zaininger Esser

Ingredients:
1 Can shrimp, well drained, mashed with fork
1 Tablespoon minced Onion
1 Teaspoon minced celery
1 Teaspoon Green Pepper
2 Teaspoons Lemon Juice
1/8 Teaspoon salt
Dash Black Pepper
4-5 Dashes Tabasco
1/2 Cup Mayo

Refrigerate draining shrimp over pan while chopping and preparing other ingredients. Combine all ingredients, chill overnight, and serve with hot dog buns sliced to bite size pieces or mild cracker.

Deviled Eggs

By Sarah Drake Bergendahl

Ingredients:
10 Eggs
3 1/2 Tablespoons Melted Butter
1 Tablespoon Vinegar
2 Teaspoons Sugar
2 Teaspoons Mustard
1 Tablespoon Pickle Relish
1/2 Teaspoon Salt
2 Tablespoons Miracle Whip
Pepper to taste
Few Drops Worcestershire Sauce

Directions:
Hard Cook the Eggs, cut in two. Combine egg yolks with all other ingredients then stuff into egg whites.

Broccoli, Chicken, and Rice Casserole

Sorry I've been a little late getting this one posted this week. This was actually dinner on Tuesday night. I don't remember where I got this one...

Ingredients:
1 Box Uncle Ben's Broccoli Rice Au Gratin
2 Cups BOILING water
4 Boneless Chicken Breasts
1/4 teas Garlic Powder
2 Cups Broccoli
1 Cup Cheddar Cheese

Directions:
Heat over to 425 degrees. Combine Rice and contents of seasoning packet in a 13x9 baking dish. Add boiling water and mix. Place chicken in baking dish and sprinkle with Garlic Powder. Cover dish with foil and bake for 30 minutes. Add Broccoli and cheese, recover, and bake for an additional 10 minutes.

He Man Spanish Rice

This one is from Dave's mom, Carol...

Ingredients:
1 LB Ground beef
1/2 Cup Chopped Onion
1/4 Cup Chopped Green Pepper
1 tsp Salt
1/8 tsp Chili Powder
1/2 tsp Garlic Powder
1 Can Tomato Soup
1 3/4 Cup water
1 tsp Worcestershire sauce
2/3 Cup Rice (Not Instant)

Directions:
Cook beef, onion, green pepper, salt, chili powder, and Garlic powder in skillet until meat is brown. Stir frequently to separate particles. Add remaining ingredients. Cover and cook for 30 minutes or until the rice is tender. Stir often while cooking.

Broken Glass Torte

I'm not really sure where this recipe fits, but it's yummy... This one is from my Grammy Davis

You need:
3 boxes fruit Jell-O (select colors to match season, like red, green, and orange for Christmas)
1 box Lemon Jell-O
1 1/2 Tbls Lemon Juice
30 Graham Crackers
1 cup + 2 Tbls Sugar
1/2 cup butter
8 oz Cream Cheese
1 teas Vanilla
1 Cup whipping Cream

Directions:
-Dissolve each of the 3 fruit jell-Os in 1 1/2 cup hot water and chill in a flat pan until well set (one flat pan per flavor)
-Roll graham crackers and mix crumbs with 2 tablespoons sugar and 1/2 cup butter. Put in the bottom and sides of a 13x9 Pyrex dish, reserve some for garnish if desired.
-Dissolve Lemon Jell-O in 1 Cup hot water and cool until syrup stage. Add Lemon Juice.
-Beat cream cheese, 1 Cup sugar, and vanilla until creamy. Add Lemon jello mixture.
-Whip 1 Cup whipping cream and fold into the Cream Cheese/Lemon mixture.
-Cube fruit Jellos and fold into Cream Cheese/Lemon mixture
-Pour into Pyrex dish to set
-Garnish with leftover Graham Cracker mix if desired.

Leftovers

Dinner last night was leftovers...planned leftovers which are different from regular old leftovers... let me explain.
When I was growing up, I hated leftover night (which didn't happen often) because it was just a jumble of little bits of previously really good food reheated in the microwave. Now that I am the one planning out dinners for a family, I understand how important those leftovers came be in the family budget. So, there are some meals in our family menu that I know make too much. When I make these recipes I make sure there is enough for at least 2 full meals and I freeze half of the results. By freeze half of what I make, I know that we don't have to repeat a meal twice in one week and I know that there is a night in the future where cooking will be easy.
One of the tricks I use for planned leftovers is reheating everything in the oven. That helps insure that everything is heated thoroughly and evenly without increasing our exposure to the chemicals released by reheating plastic. I also try to make sure that only one part of the meal is a leftover. If the main course was a planned leftover, I try to pair it with fresh side dishes so that it feels like a brand new meal instead of feeling like leftover night.

Chicago Chicken

This is a recipe Dave got from his Mom who got it from a neighbor... We love it! It's a great go to for entertaining small groups or family dinners. It also freezes and reheats well!

Ingredients:
6 to 8 bonless, skinless chicken breasts
8 oz Russian Salad Dressing
2 Tlbs honey
1 - 16 oz can whole berry cranberry sauce
1 - 5 oz package Onion soup mix

Directions:
In bowl, combine all ingredients BUT the chicken
Place chicken in 13x9 baking dish and pour the mixture over. Cover with foil and back at 350 degrees for 1 hour. Remove foil and back an additional 15 minutes.

Goes great with brown rice, salads, and green veggies.

Grandmommie's Meat Loaf

I got this recipe from my Grandmother while I was in college. I haven't made it in a long time, so I've giving it another try tonight.

Ingredients:
1 pound Ground Beef
1 small chopped onion
2 eggs
2/3 cups quick cook oats
1 (8 oz) can tomato sauce
2 tsp Worcestershire sauce
1 tsp mustard
1 tsp Oregano
1 tsp Salt
1 tsp Italian Seasoning
1 tsp sugar
1/2 tsp cumin
1/2 tsp basil

Directions:
Combine all in a large bowl. Place in loaf pan and bake at 350 degrees for 40 minutes.

Tuscan Rosemary Chicken & White Beans

This one is from Betty Crocker. I've had it for awhile and finally tried it for dinner last night. I was impressed with how easy it was and yummy too!

Ingredients:
1/3 Cup Italian Dressing
4 boneless chicken breasts
1/4 cup water
1 cup sliced carrots
1 cup sliced celery
1/4 cup chopped sun dried tomatoes
1 teas dried rosemary, crushed
1 can cannellini beans, drained and rinsed

Directions:
*Heat Italian dressing over medium heat in 12 in skillet. Add chicken and cook 2 to 3 minutes on each side or until lightly brown.
*Add water, carrots, celery, tomatoes, and rosemary. Cover and simmer 10 minutes.
*Add beans, cover and simmer 5 minutes

I served it with a side of brown rice and it was a great dinner!

Mom's Scallop Potatoes

This is my Mom's recipe, I think she got it from her Mom, and they are Fabulous!

These can be done in any size baking dish depending on number of servings needed, so I am going to leave amounts off of the ingredients.

You need:
Baking potatoes, thinly sliced
Flour
Salt
Pepper
Garlic Powder
Onion Powder
Butter
2 types of cheese (One cheddar)
Milk

Directions:
Preheat oven to 350 degrees.
Cover the bottom of your baking dish with potatoes.
Sprinkle with flour
Add sprinkles of salt, pepper, onion powder, and garlic powder
Cut 1 Tbsp butter up into smaller pieces and spread over potato layer
Add a layer of cheese, using both kinds
Repeat layers until you are within 3/4 inch of top of the baking dish.
Add enough milk to cover the potatoes
Bake for 1 hour (test with a knife to make sure they are done)

Chocolate and Peanut Butter Cupcakes

I found this recipe in Woman's Day and made the cupcakes for Emma's second birthday party. They turned out pretty well. Leftovers went to a church meeting and our pastor loved the little surprise of peanut butter in the center...

PEANUT BUTTER & CHOCOLATE CUPCAKES

Cupcakes:
1 ¾ cups All purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup milk
½ cup reduced fat sour cream
¾ cup (1 ½ sticks) unsalted butter, softened
1 ¼ cup sugar
½ cup creamy peanut butter
3 large eggs

Peanut Butter Filling:
½ cup creamy peanut butter
3 Tbsp unsalted butter, softened
1 ½ cups confectioners’ sugar
3 to 4 Tbsp milk

Chocolate Frosting:
2 Cups (12 oz) semisweet chocolate chips
1 cup reduced fat sour cream

Cupcakes:
* Heat oven to 350 degrees. Line 24 muffin cups with paper liners
*Whisk flour, cocoa, baking soda, and salt in medium bowl until well mixed
*In small bowl, whisk milk and sour cream until well blended
*Beat butter & sugar in large bowl with electric mixer until creamed. Beat in peanut butter until blended. Add eggs one at a time until incorporated.
*With mixer on low speed, alternately add flour & milk mixtures, beginning & ending with the flour, until just blended.
*Spoon ¼ cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes to wire rack and cool completely.

Filling:
*Beat peanut butter and butter in medium bowl with electric mixer until smooth.
*on Low speed, gradually beat in confectioners’ sugar and milk until blended.
*Beat on high 1 minute or until fluffy
*Spoon filling into pastry bag fitted with ¼” plain rounded tip. Inset tip into top of each cupcake; squeeze as much filling into the center of each as possible (top should bulge slightly)

Frosting:
*Melt chocolate chips in large glass bowl. Add sour cream; beat with electric mixer until fluffy and good spreading consistency. Spread on each cupcake.

A couple of tips... When filling the cupcakes, use 2 pastry bags. There is too much filling for one pastry bag to work well. The frosting included in the recipe didn't work well, if I make these again, I will use store bought frosting.

Strawberry Spinach Salad

I was cleaning up the mess in my kitchen today and found the recipe I used for lunch at Emma's recent birthday party. I had been searching online for Home Run Inn's Strawberry Pecan salad recipe, but I found this one from McCormick and it was YUMMY!

Vanilla Vinaigrette Dressing:
1/3 Cup Olive Oil
3 Tablespoons White Wine Vinegar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground black pepper

Mix all ingredients in a small bowl with wire whisk until well blended

Salad:
6 ounces (1 package) baby spinach leaves
1 can mandarin oranges, drained
2 cups strawberry halves or slices
1/2 cup toasted pecan pieces

Toss greens, oranges, strawberries, and pecans in large bowl. Serve with Vinaigrette.

Mashed Sweet Potatoes

This is a recipe I stumbled onto accidentally one evening. I started out following a recipe that I had found in a magazine (Parenting or the like) and realized that I didn't have everything the recipe called for... then I realized that I was "done" way too early compared to when we were going to eat. Here's what I came up with... and we love it!

Ingredients:
3 -4 Sweet Potatoes
2 tablespoons butter
1/4 Cup milk
1/4 teaspoon Orange peel spice (McCormick's grated Orange peel)
Pinch of Cloves
Pinch of Nutmeg
Salt to taste

Wash, Peel, and Cube the Sweet Potatoes. Boil until the potatoes are tender and drain. Add butter to the pot used for boiling potatoes, return drained potatoes to pot and mash with the butter. I use my Pampered Chef Mix 'n' Masher. Add milk and spices to potatoes and mix.If you want, you can stop and serve the potatoes here... But, we add a little twist.

Spoon mashed potatoes into a baking dish and smooth, sprinkle top with brown sugar and top with pecans. Slide into a hot oven and bake for 20 to 30 minutes.

This is a side dish I like to make when I know I will be using the oven for our main course, so I don't worry about what temperature the oven is at for the potatoes. I just pop them in for the last part of the cooking process.

Quick and Easy Punch

I got this one from one of the ladies in my DAR chapter...

Equal parts Hawaiian Punch and 7-up (2 liter bottles). Poor into a punch bowl and top with scoops of Raspberry sherbet.

We used this at our recent awards ceremony and we used 3 - 2 liter bottles of each soda (6 total...) for about 60 people.

Super Potatoes

This is another idea from cousin Sandy....

1 bag Frozen Ore-Ida Potatoes O’Brien
2 cans Cream of Chicken soup (do not dilute)
16 oz. pkg. Shredded cheddar cheese (I used sharp cheddar)
1 pt. Sour cream
1 Medium onion (chopped) (optional – the Potatoes O’Brien already have onion in them)
1 stick butter or margarine

Rolls bag of potatoes to loosen. Mix all but the butter together, then spread evenly into 9x13 baking dish.
Top with about 2 cups of corn flakes that have been mixed well with the butter.
Bake uncovered at 325 for 1 to 1.5 hours; test to see that potatoes are cooked through.
Let set for a while so that liquid is absorbed.

Snickerdoodle Chex Mix

Dave's cousin, Sandy served this at a recent family get together... YUMMY

Snickerdoodle Chex Mix
¼ cup sugar
1 teaspoon ground cinnamon
2 cups Cinnamon Chex cereal
2 cups Chocolate Chex cereal
4 cups popped popcorn (unbuttered if you can find it)
¼ cup butter or margarine

In small bowl, mix sugar and ground cinnamon; set aside.
In large microwavable bowl, mix cereals and popcorn.
Microwave butter until melted (about 40 seconds); pour over cereal mixture, stirring until evenly coated.
Microwave cereal mixture on high about 2 minutes (stirring after 1 minute).
Sprinkle half of the sugar/cinnamon mixture evenly over cereal mixture; stir.
Sprinkle with remaining sugar mixture; stir.
Microwave 1 minute longer. Spread on waxed paper or paper towels to cool.
Store in airtight container.

Lori's Easy Coconut Cake

Dave's cousin, Lori, makes this one and it's a big hit with Dave's family, even though he's not a huge coconut fan. I think it's yummy and it reminds me a little of a Tres Leche cake....

Lori's Easy Coconut Cake
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Recipe By: Lori Koch
Serving Size: 12

Ingredients:

1 box white cake mix
1 tub Cool Whip
1 can coconut milk
1-2 cups sweetened, shredded coconut

Directions:

1. Bake the cake according to box directions in a 9X13 pan.
2. Once the cake is completely done baking, remove the cake from the oven. Take a fork and quickly and gently punch holes over the entire surface of the HOT cake, trying not to break the cake into pieces.
3. Shake up the can of coconut milk and open, pouring the coconut milk directly over the surface of the cake, letting the coconut milk seep into the hot cake.
4. Cover the cake with aluminum foil and refrigerate until it is cold to the touch. Remove foil and cover with Cool Whip, sprinkle with sweetened, shredded coconut and serve. Enjoy!

5 Cup Salad

This one is from my Mom... It's a nice light fruit salad, perfect for summer!

Ingredients:
1 - 8 oz can mandarin oranges
1 - 8 oz can pineapple chucks
1 cup shredded coconut
1 cup mini marshmallows
8 oz Sour Cream

This is a quick salad to make, so it's perfect to mix up in your desired serving bowl.
Open and drain the oranges and pineapple. Dump fruit into your bowl and add coconut and marshmallows. Add sour cream and mix everything up. Refrigerate until ready to serve.

I sometimes make a six cup version and add a cup of chopped pecans.

Spaghetti with Meat Sauce

This is an easily customized old favorite. Below is how I like to make it, but feel free to mix it up...

Ingredients:
1 lb ground beef or turkey
1/2 small onion, chopped
2 cloves garlic, diced
1 can tomato paste
1 can tomato sauce
1 can diced or stewed tomatoes
1 package spaghetti seasonings (Lawry's or McCormick)
Fresh basil to taste
1 package whole wheat spaghetti

Sauce:
Brown the ground meat with small amounts of salt and pepper. Add onion and garlic and cook until the onion is clear. Add tomato products, packaged seasonings (and anything on the package directions), chopped fresh basil, and simmer. The longer the sauce simmers the thicker it will be.

Cook pasta according to the package directions. Divide pasta, top with sauce, and serve warm with a salad and fresh bread. Leftover spaghetti and sauce should be combined and frozen for another yummy dinner on another night.