Chocolate Peppermint Cookies

-Janis/Rebecca

* taken from Martha Stewart

Makes about 3 dozen

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 4 ounces milk chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure peppermint extract
• 3 large eggs
• 45 round swirled peppermint candies, coarsely crushed

Directions

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic and refrigerate overnight).
2. Using a 1 1/2-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until just set, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

Apple Nut Christmas Wreath

-Janis/Rebecca

* Exported from MasterCook *

  Serving Size  : 16    Preparation Time :3:30

  --------  ------------  --------------------------------
                        INGREDIENTS FOR YEAST DOUGH
3/4           cup  milk
1/2           cup  sugar
2          teaspoons  salt
1/2           cup  butter
 2        tablespoons  dry yeast
 1/2           cup  water -- warmed
  1              whole  egg
  4               cups  bread flour

                        INGREDIENTS FOR APPLE-NUT FILLING
 1/4           cup  melted butter
  2               cups  Golden Delicious apples -- cored, peeled, and diced
  1/2           cup  walnuts -- chopped
  1/4           cup  sugar
  1           teaspoon  cinnamon

                        INGREDIENTS FOR VANILLA GLAZE
  2               cups  sugar, powdered
  3        tablespoons  milk
     1/2      teaspoon  vanilla

Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in large bowl. Stir until dissolved. Stir in milk mixture add beaten egg  and 2 cups of flour. Beat until smooth. Stir in remaining 2 cups of flour, mixing well. Cover tightly and refrigerate at least 2 hours or up to 3 days. We love to have this for Christmas Morning and to give as gifts. I have never frozen it, but I have a friend who has and she says it "freezes well"!

Divide dough in half. Roll out each half to about 14 x 7 inch rectangle. (The measurement here is the one that I was given, however I usually make it bigger.) Brush with the melted butter. Combine rest of ingredients for the filling. (When making the filling, I usually finely dice the apples in the food processor.) Spread half evenly over each rectangle. Roll from the long side sealing edges. Place sealed edges down in circle on greased baking sheets (I use a pizza pan - it seems to be just the perfect size.) in a circle. Seals ends together firmly. Cut two-thirds of way into rings at 1 inch intervals. Turn each section on its side. Cover and let rise in a warm place doubled in bulk (1 to 1 1/2 hours). Bake at 350º for 20 to 25 minutes, until golden brown. While still warm (I usually do this immediately after removing it from the oven so the frosting doesn't have that "raw" powdered sugar taste.) drizzle with vanilla glaze and decorate, if desired, with candied cherries and chopped walnuts. Makes 2 rings.  NOTES : This recipe comes from a class I taught as the cooking mini-classes leader in Relief Society Homemaking when we lived in Lancaster (1980). Sister Marilyn Williams was my Stake leader and she gave me the recipe. It has become a traditional family favorite and a favorite of friends to whom I have given it as gifts. ~Janis/Mom :o)

Fabulous Pumpkin Pie

-Suzy M.

2 large eggs

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/8 tsp ground cloves

1 can (16 oz) pumpkin or 1 1/2 cups cooked pumpkin

1 can (12 oz) sweetened condensed milk

Heat oven to 425.  Beat eggs slightly in bowl.  Beat in remaining ingredients.  To prevent spilling, place pie plate on oven rack, then pour filling into pie plate.  Bake 15 minutes.  Reduce oven temp to 350.  Bake about 45 minutes or until knife inserted in center comes out clean.  Refrigerate for a few hours or until chilled.  Serve with whipped cream.  Immediately refrigerate remaining pie after serving.  ENJOY!

Honey Chex Mix

-Amy H. 

1 box Rice Chex

1 box Golden Grahams

12 oz. coconut

12 oz. sliced almonds

Boil 2 minutes and pour over mix:

2 cups Karo syrup

2 cups sugar

1/2 cup butter

Lay on cookie sheets or wax paper.

Prize Winning Apple Pie

Suzy M.

5-6 Granny Smith apples

1/2 cup sugar

1 1/2 tsp cinnamon

1/3 tsp allspice

Pinch of nutmeg

Topping:

1/2 cup butter 

1 cup sugar

1 1/2 cup flour

Peel and core apples.  Cut into wedges and put in a bowl.  Mix with spices.  Pour into a prepared pie crust.  In another bowl, cut butter into sugar and flour.  It will be crumbly when ready.  Pour on top of pie filling and pat lightly.  Bake 1 hour at 350, or until apples are tender and juice is bubbly.

Paula Deen's Cookie Dough Truffles

-Suzy M.

3/4 cup packed brown sugar

1/2 cup butter softened

2 cups flour

1 tsp vanilla

1 can sweetened condensed milk

1 cup chopped pecans

1/2 cup mini semi-sweet chocolate chips

1 pkg milk chocolate chips

First, cream together butter and sugar.  Next, mix the vanilla, milk, and flour in.  Then hand mix in the pecans and mini chocolate chips.  Roll into walnut sized balls and place on parchment lined cookie sheet.  Chill in refrigerator for 2 hours.  In double boiler, melt milk chocolate chips.  Dip the cookie dough balls and place back on cookie sheet.  let set for 2 hours.  Then enjoy.

Martha Washington Candy

-Amy H.  

1 1/2 sticks of butter

1 can sweetened condensed milk

1 lb powdered sugar

1 1/2 cup flaked coconut

3 cups chopped pecans (I only use about 1 to 1 1/2 cups)

1 tsp vanilla

Mix together and chill.  Form into balls and dip in your favorite chocolate.

Easy No-Fail Caramels

-Heidi B.

1 cup dark Karo Syrup

1 cup butter or margarine

1 cup white sugar

1 cup brown sugar

1 (14 oz) can sweetened condensed milk

1 cup chopped pecans (optional)

In a heavy saucepan, combine all ingredients (except nuts).  Stirring constantly, bring to a slow bubbling boil aver medium heat.  Continue stirring until mixture comes to a soft ball consistency.  Remove from heat and add chopped nuts if desired.  Pour into a buttered 9x13 glass pan.  Cool.  Cut into bite sized pieces and wrap individually with wax paper.

Caramel Popcorn

- Jennifer A. 

1/2 cup butter

1 cup Karo syrup

2 1/4 cups brown sugar

Bring to a boil.  Let boil for 6 minutes.

Add 1 can of sweetened condensed milk (14 oz).

Add popcorn and enjoy!

Danish Christmas Cookies

-Shauna L.

Cream together:

3/4 lb butter

1 cup sugar

2 eggs

2 tsp vanilla

Add 1/4 tsp almond extract

Sift:

4 cups flour

1 tsp baking powder

Add to mixture slowly

Roll in wax paper.  Freeze overnight, or put in cookie press and chill.  Slice while frozen.

Dip top side of sliced cookie i canned milk, then into mixture of 5 Tbsp sugar and 5 Tbsp finely chopped walnuts.

Bake on ungreased cookie sheet at 350 for 8-10 minutes.  Do not brown.

Hamburger Soup

-Kandy W.

1 lb ground beef
1 onion
1 can tomato sauce (6 oz)
1 can diced tomatoes (15 oz)
3 potatoes
3 carrots
2 stalks of celery
2 stalks of corn (I like fresh, but you can use frozen)
1 zuchini
1-2 Tbs of Caldo de Sebor chicken
2 cups or more of water

Brown hamburger and onions. Salt and pepper liberally. Add tomato sauce and a little water. Add all other ingredients. Add water to above vegetable line. If not flavorful enough add more Caldo De Sabor. If too salty add more water.

Chicken and Vegetable Gravy over Biscuits

1 Tbs vegetable oil
1 lb boneless skinless chicken thighs, cut into quarters
1 jar (12 oz) chicken gravy
1 Tbsp Worcestershire sauce
1/2 tsp onion salt
2 cups frozen mixed vegetables
4 Pillsbury Microwave frozen buttermilk biscuits

1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring occasionally, until browned on all sides. Reduce heat to low; cover and cook 5 minutes or until juice of chicken is clear when center of thickest part is cut (180 degrees).

2. Stir in remaining ingredients except biscuits. Cover; cook over high heat until mixture boils. Reduce heat; cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.

3 Meanwhile, microwave biscuits as directed on bag. Serve chicken mixture over split warm biscuits.

4 servings

Waikiki Meatballs

1 1/2 pounds ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
1 Tbsp shortening
2 Tbsp cornstarch
1/2 cup brown sugar (packed)
1 can (13 1/2 oz) pineapple tidbits, drained (reserve syrup)
1/3 cup vinegar
1 Tbsp soy sauce
1/3 cup chpped green pepper

Mix thoroughly beef, crumbs, onion, egg, salt, ginger, and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening inlarge skillet; brown and cook meatballs. Remove meatballs, keep warm. Pour fat from skillet.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through.

6 servings

Easy Crescent Taco Bake

1 can (8 oz) refrigerated crescent dinner rolls

1 lb lean ground beef

3/4 cup salsa

2 Tbsp taco seasoning mix

1 cup shredded cheddar cheese

shredded lettuce

diced tomato



1. Heat oven to 350 degrees. Unroll dough, seperate into 8 triangles. Place in ungreased 9 inch square pan or 10 inch pie plate, press over bottom and up sides to form crust.



2. In 10 inch skillet, cook beef over medium heat 6 to 10 minutes, stirring occasionally, until thorougly cooked, drain. Stir in salsa and taco seasoing mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

3. Bake 20-25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Tostada Pizza

1 lb. ground beef or turkey
1 (4 oz) can diced green chile peppers, drained
1/2 of a 1 1/2 oz pkg of taco seasoning mix
1 tsp chili powder
1 Tbsp cornmeal
1 (10 oz) pkg refrigerated pizza dough
1 (15 oz) can pinto beans with jalapeno, rinsed and drained
1 cup shredded cheese
1 cup shredded lettuce
1 medium tomato, chopped
4 green onions, thinly sliced

In large skillet, brown meat. Drain any fat. Stir in 3/4 cups water, chile peppers, taco seasoning mix, and chili powder. Bring to boil; reduce heat. Simmer uncovered 15 to 20 minutes or untill most liquid is gone.

Grease a baking sheet and sprinkle with cornmeal. Pat pizza dough into a 12x18 inch rectangle on baking sheet bak for 5 minutes at 400 degrees.

In a bowl, mash beans with a fork; spread over partially baked dough within 1/2 inch of edges. Spoon meat mixture over beans., Bake 10 minutes until ctustis golden. Sprinke with cheese. Bake at another 1-2 minutes until melted. Top with lettuce, tomatoes, and onions. If desired, serve with taco sauce.

Suzy's Marvelous Meatloaf

-Suzy M.

2 lbs ground beef
2 eggs
1/2 cup diced onion
1/2 cup celery
2 Tbsp worcestershire sauce
1 cup breadcrumbs or cubed toast
ketchup and A-1 sauce

Put meat in large bowl and break up with hands. Add onion, celery, toast, worc. sauce and eggs. Mix with hands until well incorporated. Add garlic salt and pepper to flavor. Place in loaf pan and cover top with a thin layer of A-1 and ketchup. Bake at 350 degrees for 50 minutes. Slcie and serve with favorite beggies, or put over a baked potato and add cheese and/or salsa.

Chicken Divan

6 frozen chicken breasts
3 cups frozen broccoli
1 1/2 cans cream of mushroom soup
1 1/2 cups mayonaise
1 Tbps lemon juice
1 cup grated cheddar cheese

Preheat oven to 350 degrees. Place chicken in a 9x13 pan. Then add the broccoli. In a bowl, mix teh cream of mushroom soup, mayonaise and lemon juice. Pour on top and spread evenly. Add cheese and bake for 50 minutes.

Serves 6

Yummy Chicken Enchiladas

18 corn tortillas
1 1/2 cans of chicken or 1 1/2 lbs of cooked shredded chicken
1 can of green enchilada sauce
2 cups shredded cheese
1/2 cup diced onions
1 can of sliced black olives

Soften tortillas in microwave for 2 minutes. Place 6 on bottom of 9x13 pan, 3 in a row, 2 rows. You will need to overlap them a bit. Then layer in this order: sauce, chicken, onions, cheese and olives. Repeat that sequence one more tiem and end with 6 tortillas on top. Then top with a layer of sauce, cheese, and olives.

Jan's Slow Cooker Chicken Taco Soup

Janis M.

1 whole onion, chopped
2 cans chili beans, (16 oz), undrained
3 cans black beans (15 oz), drained
2 cans whole kernel corn (15 oz), drained
2 cans diced tomatoes with green chilies (15 oz), undrained
2 cups chicken broth
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1 Tbsp cumin
6 half chicken breast, no skin, no bone
shredded cheddar cheese
sour cream
tortilla strips
cilantro

Mix all ingredients except chicken in crock pot. Lay chicken breast on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker on low heat, cover and acook for 5 hours.

Remove chicken breasts from teh soup, and allow to cool long enough to be handled. Stir in the chopped or shredded chicken back into the soup and continue cooking for 2 hours. Serve with sour cream, shredded cheese, cilantro and tortilla chips.

Turkey Sausage Pasta Sauce

1 lb ground Turkey sausage
1/2 cup onion
1 Tbsp red pepper flakes
1 can stewed tomatoes, sliced or chopped
1/2 cup cream cheese
1 Tbsp dried parsley *
1 Tbsp dried basil*
*or 2 Tbsp Italian Seasoning

In medium to large skillet, season turkey with garlic salt and pepper (or regular salt). Brown turkey and onion. Add remaining ingredients and stir. Warm until heated through. Serve over any pasta.

Mexican Chicken Bake

4 boneless, skinless chicken breasts, boiled then cut in pieces
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
1/2 tsp salt
1/2 onion, finely chopped
1 (7 oz) can green chile
2 1/2 cups grated cheese, seperated
12 corn tortillas, cut in pieces

In large bowl, combine soups and milk. Stir to blend well. Add chicken, salt, onion, green chiles and 2 cups of cheese. In a large casserole dish (rectangle), layer tortilla pieces in bottom of dish. Top with a layer of chicken mix. Repeat layering process once more. Top with remaining cheese.

Bake 35-40 minutes, uncovered at 350.

Breaded Chicken Tenders and Sopita

-Deena O.

*I buy seased breaded chicken tenders or chicken patties at the store and keep a bag in the freezer for when my husband has to work late or a starving child stops by. They cook up quickly and are ready to eat by the time the sopita is ready.

For each package of sopita** you will need:

1/2 Tbsp of oil
2 cups of water
1/3 cup tomato sauce
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp chicken bullion

Brown the pasta in the oil until golden. Add the water, tomato sauce, and seasoinings. Simmer over medium low flame until tender and the water is nearly gone, but not quite. Best eaten at once.

**Sopita is a shortened form of sopa seca, meaning dry soup. They are little packages of Mexican pasta found in various shapes- stars, melon seeds, alphabet letter, etc. You can buy them in the international aisle of your market (although not always at Ralphs).

Steak Diane

- Sariah V.

4 pieces of steak (best with a fillet mignon, but any steak will do)
1 shallot
green onions
1 cube butter
1 can cream of mushroom soup
1 1/2 cup half and half
grey poupon mustard
2 Tsp of worshire sauce

1. Cover the steaks with grey poupon mustard, just enough to coat them, but not too much. Let them sit in the fridge for a couple of hours, if possible.

2. Take 2 Tbsp of butter and brown the green onions. When they are soft, put them in a bowl on the side.

3. Chop up the shallot and fry the steaks with 2 Tbsp of butter and the shallots. (Make sure you have a big enough pan to do all of this at once.) Fry the steaks to your liking.

4. When the steaks are finished, put them to the side. In the same pan you fried the steaks, add the cream of mushroom soup, the half and half, and the worshire sauce. Bring it to a boil but continue stirring it. Once it boils add the steaks and the green onions and enjoy!

Chicken Nachos

-Debbie S.

Line bottom of crock pot with tortilla chips.
Place 4-6 chicken breasts (can be frozen) on top.
2 cups salsa
2 cups shredded cheese (put on 15 minutes before done)
Cook on low 6 hours or until chicken shreds easily
Use chips to dip or put in a burrito
Add sour cream, black olives, guacamole, etc.

Tuna Divan Crescent Squares

1 can (8 oz) Pillsbury refrigerated cescent dinner rolls
1 cup shredded Swiss Cheese (4 oz)
1 box (9 oz) frozen cut broccoli, cooked, well drained
4 eggs
1 can (10 3/4 oz) condensed cream of broccoli soup
2 Tbsp mayonnaise or salad dressing
1/2 tsp onion powder
1/2 tsp dried dill weed
1 can (6 oz) water-packed tuna, drained
1 jar (2 oz) diced pimiento, drained *

1. Heat oven to 350. Unroll dough and separate into 2 long rectangles; place lenghtwise in ungreased 13x9 inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.

2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.

3. Bake 28-32 minutes or until filling is set. Cut into squares; serve warm.

* 1/4 cup of chopped red bell pepper can be substituted for the pimiento.

Family Size Chicken Pot Pie

1 1/2 lb boneless skinless chicken breasts or thighs
12 oz baby red potatoes, quartered (about 2 cups)
1/2 lb ready-to-eat baby-cut carrots (about 2 cups)
2 cans (14 oz each) chicken broth
1 lb fresh asparagus spears, trimmed, cut into 2-inch pieces
5 Tbsp butter or margarine
1 box (10.6 oz) Pillsbury refrigerated Italian garlic with her breadsticks
1 cup chopped onions
6 Tbsp flour
1/2 tsp seasoned salt
1 1/2 cups whipping cream or milk
1 Tbsp finely chopped fresh rosemary leaves
1 pkg (8 oz) sliced fresh mushrooms (3 cups)

1. Heat oven to 350. Spray bottom only of 13x9 glass baking dish with cooking spray.

2. In 5-6 qt. Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium-high heat. Cover and simmer 18 minutes. Add asparagus; cook 2 minutes longer. Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain. Check doneness of chicken; if juice of chicken is clear when center of thickest part is cut, remove to cutting board. Measure out and reserve 2 cups broth for sauce; discard any remaining broth. Return vegetables to Dutch oven; cover. When chicken is cool enough to handle, tear into large shreds. Place chicken in Dutch oven.

3. In 3-qt saucepan, melt butter and half the garlic butter from breadsticks box over medium heat. Cook onions in butter 2 minutes. Using wire whisk, stir in flour and seasoned salt. Cook, stirring constantly, about 1 minute or until flour bubbles. Do not let flour turn brown.

4. Gradually stir in 2 cups reserved chicken broth; heat to boiling. Boil and stir 1 minute. Reduce heat to low. Stir inwhipping cream; cook 4 to 5 minutes, stirring constanly, until thickened. Stir in rosemary. Pour sauce over vegetables and chicken. Spread in baking dish; sprinkle with mushrooms.

5. Separate breadstick dough into 10 strips. Pinch 2 strips together, forming 1 long strip; repeat, making 2 additional strips, and use these longer strips for the 13-inch length of baking dish. Create lattice pattern over mixture by twisting and gently stretching each strip of dough over mixture, tucking ends of strips uner. With cover removed from remaining garlic butter, microwave on high 5 seconds to soften. Lightly brush butter over strips.

6. Bake 30 to 40 minutes or until bubbly around edges. If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.

Mexican Shrimp Cocktail

-Cynthia H.

1 lb medium shrimp, peeled and cooked

2 tomatoes, chopped

1 medium onion, chopped

2 lemons juice

1/2 jalapeno, seeded and chopped

Mix all the ingredients.

Add:

1 cup tomato sauce

1/4 cup ketchup

1 tsp vinegar

Let sit for a few hours in refrigerator or overnight.

Garnish with chopped avocados, chopped cilantro and Tabasco sauce. Serve with our favorite crackers.

Orange Beef and Broccoli

3 Tbsp cornstarch

1 large egg white

1/2 cup chicken broth

1/4 cup Asian orange sauce or citrus stir-fry sauce

2 Tbsp reduced-salt soy sauce

1 1/2 tsp garlic paste

3 Tbsp canola oil

6 small whole dried chilies or 1/2 tsp crushed red pepper flakes

1 naval orange

1 lb beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)

 (16 oz) bag of broccoli florets

1/2 cup shredded carrots

1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve

2. In a medium bowl, whisk 1 Tbps of the orange juice, 2 Tbsp of the cornstarch, and egg white until blended; add beef strips; toss to coat.

3. Cook broccoli in microwave with 2 Tbsp water n a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender.  Drain; refresh under cold water; reserve.

4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.

5. Drain beef; heat 2 Tbsp of the oil in a large, deep nonstick skillet over medium-high heat.  Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown.  Remove to a plate.

6. Add the remaining 1 Tbsp oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant.  Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken.  Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce.  serve over cooked rice.

Grilled Citrus Pork Ribs or Chops

-Lauren B.

1 Jar Orange Marmalade
1/2 cup orange juice
1/4 cup olive oil
1 tsp white vinegar
2 cloves garlic, minced
1 tsp pepper, divided
1 1/2 tsp salt, divided
6 (1/4 inch thick) bone in pork chopps, or a rack of pork ribs

1. Put marmalade, orange juice, olive oil, vinegar, garlic, 1/2 tsp salt, and 1/2 pepper in blender. Blend well.

2. Sprinkle remaining 1/2 tsp salt and 1/2 tsp pepper evenly over pork. Place pork and 1/2 cup marmalade mixture in large resealable bag. Seal and shake to coat. Chill 2 hours.

3. Grill pork, covered with grill lid over medium heat 4-5 minutes until no longer pink. For Ribs I just cook on stove top and turn over.

*I keep adding marmalade because I like a lot on it-burnt on.

Chinese Chicken Salad

-Amy B.

Dressing:
4 Tbsp sugar
2 tsp salt
1 tsp black pepper
1/2 cup peanut oil
2 Tbsp Sesame oil
4 Tbsp white vinegar

Salad:
bag salad
3-4 green onions
shredded chicken
top raman
sugar coated almonds

Taco Salad

-Amy B.

Ground beef
1 pkg Taco Seasoning
lettuce
tortilla chips, coarsely crushed
1 pint grape tomatoes, halved
1 can kidney beans, drained and rinsed
1 can sliced olives, drained
1 cup shredded cheese
1/2 onion, chopped
chopped green onions
1 can diced green chilies
3/4 cup Thousand Island Dressing
1/2 jar salsa (11 oz)
1/3 cup sugar (half)

Cook beef with Taco Seasoning (1/2 pkg).

In large bowl combine lettuce, chips, tomatoes, beans, olives, cheese, onion, chillies and beef mixture.

Combine the salad dressing, slasa, sugar and remaining Taco Seasoning. Pour over salad and toss to coat.

Cheesy Nacho Beef Dinner

-Amy H.

1 (6.4 oz) pkg Rice-A-Roni Spanish Rice
1/2 lb ground beef
2 cups water
1 cup salsa
1 can corn
1 can black beans drained and rinsed
1 medium tomato, chopped
1 cup shredded cheddar cheese
1/2 cup sour cream
tortilla chips

1. Saute rice with ground beef in large skillet over medium heat until beef is browned.

2. Stir in water, slasa, corn, beans, and special seasoning (from rice pkg). Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until rice is tender. Stir in 1 medium tomato.

3. Sprinkle with cheese and top with sour cream. Serve with tortilla chips.

* I have frozen meat already browned in my freezer, so I pull out a bag, defrost it and just add everything all at once. I don't put the tomato in and my family likes it better wrapped in a tortilla with nacho cheese sauce, sour cream, and guacomole (if we have any).

Olive Garden Alfredo Fettuccine

-Heidi B.

1 pint heavy cream (2 cups)
1 stick (1/2 cup) butter
2 Tbsp cream cheese
1/2 - 3/4 cup Parmesan Cheese
1 tsp garlic powder, add in more to suit your taste
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained

In a saucepan, combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes over low heat.

Toss pasta lightly with sauce, coating well.

*Leftovers freeze well.

Hurry Up Chicken Pot Pie

-Kandy W. (courtesy Paula Deen)

2 cups chopped cooked chicken breast *
2 hard-boiled eggs, sliced **
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4 oz.) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Preheat oven to 350 degrees.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.

*I use rotisserie chicken when I am in a hurry
** I leave out the eggs

This is so easy and so good. Nothing like a little comfort food, but what can you expect from Paula Deen?

Beef Stroganoff

-Gwen S.

2 lbs. cube steak
1 pkg. dry onion soup
1 can cream of chicken soup
1 1/4 soup can of water

Salt and pepper the steak. Brown in crock pot with a little oil. Add the rest of the ingredients. Add an onion (optional).

Cover and cook for 3 hours on medium heat. This can also be cooked in oven at 325 for three hours. Top with sour cream. Serve over noodles or rice.

Rolled Mexican Chicken

-Gwen S.

4 Chicken Breasts
1 can whole Chilies
4 slices Monterey Jack Cheese
Herb and Garlic Bread Crumbs

Thin out chicken. Put whole chilies on top. Add a slice of cheese and rool in a ball. Sprinke bread crubms. Repeat with each chicken.

*Easy version:
Put chicken in pan, place green chilies and a slice of cheese on top and sprinkle bread crumbs all over. You you want it spicey, add the extra juice from the chilies to the pan.

Fajitas

-Gwen S.

Sliced Chicken
Italian Dressing
Green and Red Peppers
Onions

Cut the chicken in thin slices. Salt and marinate chicken in Italian salad dressing for 10 minutes more. Cook the chicken. When it is almost done add the peppers and onions. Serve with tortillas.

Hot Fudge

-Mary S.

Stir together:
1/2 Cup sugar
2 Tbsp cocoa
1 1/2 Tbsp corn starch

Add 1/2 cup water. Beat with wire whip.
Microwave for 2 minutes.

Add:
1 tsp vanilla
2 Tbsp margarine

Mix until melted. Microwave 45 seconds.

*Double the recipe=double the time*