TUNA TETRAZZINI

TUNA TETRAZZINI

4 ounces spaghetti, broken in 2" pieces
1 can cream of celery, mushroom, or chicken soup
1/2 cup milk
2 6oz. cans tuna, drained
3 ounce can of mushrooms, undrained (optional)
1/3 cup onion, chopped
8 oz of cheese of your choice, shredded (save 1/2 cup of cheese for topping)
1 can green beans, drained

Cook spaghetti, drain, and place in a mixing bowl. Stir in soup, milk, tuna,mushrooms, onion, cheese, and green beans. Pour into a 2 quart casserole dish. Bake at 350°F. for 45 minutes. Top with 1/2 cup cheese and return to the oven until cheese melts.

Beef Fillets in Balsamic Sauce

Beef Fillets in Balsamic SaucePrep Time:

30 minutes
Cook Time:

45 minutes
Serving Size:

Ingredients
4 Tbsp extra virgin olive oil
4 Tbsp butter
1 yellow onion, medium and sliced thin
Salt to taste
Black pepper to taste
1/2 cup dry white wine
3 fresh rosemary sprigs, finely chopped
1/2 cup Marsala wine
1/2 cup beef broth
2 Tbsp balsamic vinegar
4 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish
Procedures

1. HEAT oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper.
2. COOK 10 minutes or until caramelized (softened and golden brown), stirring frequently.
3. ADD wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
4. RUB beef filets with oil, then season with salt and pepper. Grill to preferred temperature.
5. PLACE grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.

Olive Garden website

Alison's Slow Cooker Vegetable Beef Soup

Alison's Slow Cooker Vegetable Beef Soup

 

 

Ingredients
1 1/2 pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil

 

 

Directions
1.Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.

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Easy Crock Pot Sirloin Tip Roast

Easy Crock Pot Sirloin Tip Roast

What you need:

• 3.5 - 4.5 lb sirloin tip roast
• 10.75 oz can cream of mushroom soup
• 1 oz envelope dry onion soup mix
• 1/2 c cooking sherry
• 1/4 c water
• 1 t Worcestershire sauce
  

What you do:

• Place roast in a 3.5 or larger crock pot. Combine remaining ingredients in a medium bowl and mix. Pour contents of bowl over roast. Cook, covered, for 8 - 9 hours on low.

Steak Pinwheels with Stuffing & Rosemary Mashed Potatoes

Steak Pinwheels with Stuffing & Rosemary Mashed Potatoes
Serves 4 - 6

STEAK
1 2/3 cups canned beef broth, Swanson®
3/4 cup ready-to-use julienne sun-dried tomatoes (not packed in oil), Frieda's®
1/4 cup butter, Land O'Lakes®
1 package (6.6-ounce) stuffing mix, Stove Top® (flavor optional)
1 1 1/4-pound skirt steak
1 Salt and pepper

ROSEMARY MASHED POTATOES
2 packages (11 ounces each) refrigerated prepared mashed potatoes, Simply Potatoes®
6 tablespoons butter, Land O'Lakes®
1/4 cup whole milk
1 teaspoons fresh rosemary, finely chopped

Salt and pepper

Steak Preparation:
* Bring broth, sun-dried tomatoes, and butter to a boil in a medium saucepan.
* Stir in contents of stuffing mix pouch.
* Cover saucepan and remove from heat. Let stand 5 minutes.
* Fluff stuffing with fork. Cool stuffing.
* Preheat oven to 425 degrees.
* Lay steak flat on clean work surface.
* Sprinkle steak with salt and pepper.
* Cover steak evenly with stuffing.
* Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely.
* Skewer seam with toothpicks.
* Place the steak roll, seam side down, on a foil-covered cookie sheet.
* Sprinkle roll with salt and pepper.
* Roast until steak is golden brown and cooked through, about 40 minutes.

Rosemary Mashed Potatoes Preparation:

* Meanwhile, peel back corners of potato packages.
* Warm potatoes in microwave according to package instructions.
* Mix in butter, milk, and rosemary.
* Season potatoes to taste with salt and pepper.

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Billiard Room Pizza Wheel

Billiard Room Pizza Wheel
Serves 8 to 10
Prep time: 10 minutes
Baking time: 35 minutes

1 package (16-ounce) fresh sage sausage, Jimmy Dean®
1 (15 1/2-ounce) black beans, rinsed and drained, Goya®
8 ounces roasted garlic tomato sauce, Hunt’s®
2 tablespoons Mexican rice seasoning, Lawry’s®
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
All-purpose flour, for dusting
1 can (13.8-ounce) refrigerated pizza dough, Pillsbury®
1 cup shredded cheddar/Jack cheese blend, Sargento®
1 can (2.25-ounce) sliced ripe olives, drained, Early California®


* Preheat oven to 375 degrees F.
* In a large skillet, brown sausage over medium heat, breaking meat apart with a spoon.
* Drain sausage and discard fat.
* Add beans, tomato sauce, and Mexican rice seasoning.
* Cook over medium heat for 5 minutes, stirring occasionally.
* Add peppers; simmer for 8 minutes more.
* Set aside.
* On a flour-dusted surface, roll dough to fit into a 15-inch round pizza pan.
* Spoon sausage filling around edge of dough.
* Top with cheese and olives.
* Using a pie cutter, begin from the center of the dough making 8 cuts; each will end at the start of the filling.
* This will create 8 triangles.
* Gently lift each triangle over the filling and tuck the tip under the edge of the dough.
* Bake for 20 to 25 minutes or until crust is golden brown.

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Grilled Peaches Jezebel

Grilled Peaches JezebelRecipe By : Southern Living , AUGUST 2007

1/4 cup honey
2 teaspoons Dijon mustard
1 teaspoon horseradish
6 firm, ripe peaches -- halved
Vegetable cooking spray

1. Whisk together first 3 ingredients. Brush half of honey mixture evenly
over cut sides of peaches.

2. Coat a cold cooking grate with cooking spray, and place on grill over
medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate;
grill, covered with grill lid, 3 minutes on each side or until tender and
golden. Remove from grill, and brush cut sides of peaches evenly with
remaining honey mixture.

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Broccoli Pepper Macaroni

Broccoli Pepper Macaroni

Prep: 5 min - Total: 20 min

1 pkg. (7.25 oz.) KRAFT THICK 'N CREAMY Macaroni & Cheese Dinner
1 cup frozen chopped broccoli, cooked, drained
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/8 tsp. dill weed (optional)

Prepare Dinner as directed on package. Stir in remaining ingredients.

Makes 4 servings

Nutritional Info Per Serving: Calories 330, Total fat 14 g, Saturated fat 4 g, Cholesterol 10 mg, Sodium 580 mg, Carbohydrate 41 g, Dietary fiber 3 g, Sugars 7 g, Protein 11 g

Diet Exchange: 2-1/2 Starch, 1 Vegetable, 2 Fat

This recipe created by Kraft Foods.

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Pasta Pomodorini

Pasta Pomodorini
FROM: Michael Chiarello's Casual Cooking Cookbook-Signed
Cherry tomatoes have a way of multiplying in the garden when your back is turned. The more you pick, the more there are. When my kids and I tire of eating them out of hand, like candy, I make a pasta sauce with them. It’s especially pretty if you have red and gold varieties.

Serves: Serves 4

3/4 pound spaghettini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sliced garlic
1/2 teaspoon finely minced Calabrian chilies, or 1/4 teaspoon red pepper flakes
1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
Sea salt, preferably gray salt
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
Wedge of Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta.

While the pasta cooks, heat the 1/4 cup olive oil in a large skillet over moderate heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chilies and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt.

When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and the basil and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warmed serving bowl and grate Parmesan over the top to taste. Drizzle with a little more olive oil. Serve immediately.

Michael’s Notes: Get your kids involved in the kitchen. Their little hands are perfect for crushing cherry tomatoes. Show them how to squish the tomatoes slowly and carefully between thumb and forefinger so the juice doesn’t end up on the ceiling.

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Gremolata Pasta

Gremolata Pasta
2 teaspoons finely grated lemon zest
1 tablespoon finely minced garlic
1 tablespoon finely minced fresh parsley
2 cups unbleached all-purpose flour or 2 cups durum semolina flour
2 large eggs
water as needed

Add the zest, garlic, and parsley to the eggs as they are incorporated into the flour. Proceed as follows.
Food processor method: Place the flour in the bowl of the food processor. With the motor running, add the eggs, one at a time. Continue processing for 10 seconds after the last egg has been added. Add drops of water if the dough seems too dry. Turn out onto a lightly-floured work surface and knead for 6 to 8 minutes or until the dough is smooth and satiny and springs back when pressed with a finger.
Hand-mix method: place the flour in a mound on a clean work surface. Form a well in the center and break the eggs into the well. Mix the eggs with a fork. Pulling from the sides of the well, gradually incorporate the flour into the eggs. Continue to mix until the dough forms a ball, adding drops of water as necessary. Begin kneading the dough, pushing the dough with the heel of your hand. Knead until soft and satiny. Most important, the dough should spring back when poked with your finger. This will take 10 to 15 minutes of continuous kneading.
Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for at least 45 minutes. The dough may also be frozen at this point, thaw in the refrigerator before proceeding. Roll out by hand or with a hand-cranked pasta machine, according to the manufacturer's directions.
Yields approximately 1 pound of fresh pasta, serving 4.

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~*Piper*~

Teriyaki Chicken Casserole

Teriyaki Chicken Casserole
Prep Time: 10 mins
Total Time 36 mins
Serving Size: 6 servings, 1 cup each

1 lb.boneless skinless chicken breasts, cut into bite-size pieces
2 stalks celery, thinly sliced
1/2 cup chopped yellow onions
1/2 cup chopped red peppers
1/4 cup teriyaki sauce, divided
1 tub(10 oz.) PHILADELPHIA Original Cooking Creme
2 cups hot cooked long-grain white rice
1 can(8 oz.) pineapple tidbits, well drained
1/2 cup chow mein noodles
3 green onions, thinly sliced

Heat oven to 375 degrees F.

Cook and stir chicken, celery, yellow onions, peppers and 2 Tbsp. teriyaki sauce in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned and vegetables are crisp-tender.

Stir in cooking creme, remaining teriyaki sauce, rice and pineapple.

Spoon into 2-qt. casserole sprayed with cooking spray. Bake 15 to 20 min. or until heated through; top with noodles and green onions.

Source: kraftbrands.com

Chocolate-and-Almond Macaroons

Chocolate-and-Almond MacaroonsMakes 2 dozen

3/4 cup sweetened condensed milk
1 (14-oz.) package sweetened flaked coconut
1/4 to 1/2 tsp. almond extract
1/8 teaspoon salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels

1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
2. Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.
3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.

Note:
For easy cleanup, put wax paper under the wire rack to catch the excess chocolate as you drizzle it on the cookies.

~*Piper*~
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Chicken Spread

Chicken Spread

8-oz. cream cheese
Small onion, finely chopped
Small can (4.25-oz) canned chicken
1 T. mayonnaise
1 T. soy sauce
Blend all ingredients together with a hand mixer until creamy and combined.
Serve with your favorite crackers .

Jalapeno Popper Dip

Jalapeno Popper Dip2 - 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chilis (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased (I used butter) 2-quart casserole dish.

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.

Captain Crunch Chicken

Captain Crunch Chicken

Ingredients:

2 cups Captain Crunch cereal
1 1/2 cup corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast cut in 1-oz. tenders
vegetable oil for frying

Directions:
1. Coarsely grind or crush the two cereals and set aside.
2. Beat the egg with milk and set aside.
3. Stir together the flour, onion and garlic powders and black pepper. Set this aside also.
4. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour.
5. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
6. Heat oil in a large heavy skillet to 325 degrees F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
7. Drain and serve immediately.

Apple Carrot Muffins

Apple Carrot Muffins

Ingredients

• 1 3/4 cups raisin bran cereal
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 3/4 cup finely chopped peeled tart apple
• 3/4 cup grated carrots
• 1/4 cup chopped walnuts

Directions

1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Barbecue Beef Patties

Barbecue Beef Patties

Ingredients

• 1 egg
• 1/2 cup barbecue sauce, divided
• 3/4 cup crushed cornflakes
• 1/2 teaspoon salt
• 1 pound ground beef

Directions

1. In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.

Best Ever Chicken Casserole

Best Ever Chicken Casserole

Ingredients

• 4 skinless, boneless chicken breasts
• 1 (8 ounce) can water chestnuts
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup cornflakes cereal crumbs
• 1 cup mayonnaise

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hr.

Homemade Pancake Syrup with Variations recipe

Homemade Pancake Syrup with Variations recipe
1 cup granulated sugar
2 cups water
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon maple extract or 1 teaspoon rum extract
Put sugar, water and molasses into a saucepan. Cover and bring to a
boil. When sugar crystals are thoroughly dissolved, add vanilla and
maple or rum extract.
Variations:
For other omit molasses and use light corn syrup instead. Substitute one
of the following for the maple extract:
1 teaspoon coconut extract
1 teaspoon banana extract plus 3 drops yellow food color
1 teaspoon orange extract plus 3 drops yellow and 1 drop red food color

Coleslaw

Coleslaw
Recipe By :Brian Reid
Serving Size : 8

1 cabbage
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon black pepper
1/2 cup onion -- diced very fine

Cut the core out of the cabbage and cut it into pieces. My mother likes to cut it into big pieces; I like to cut it into little pieces. I think she wants to make certain that nobody will accuse her of having used a food processor.

Mix the pepper and lemon juice and onion in with the cabbage.

Add the mayonnaise, mix well and refrigerate.

Vary the amount of mayonnaise according to how much you are worried about calories. Vary the amount of onion if you do or don't like raw onion.

When I make coleslaw for my mother or sister, I leave out the onion and the black pepper, and put in about 1 tbs of sugar.

NOTES:

* Coleslaw in many variations -- My family loves to eat coleslaw. Unfortunately, we can never agree on the recipe. If I am making a slaw that my mother or sister will eat, I try to make a certain recipe with mayonnaise and lemon juice; if I make it for my lunch or for a picnic, I make an entirely different recipe loaded with onions and herbs. Craig Claiborne likes to put caraway seeds in coleslaw. Betty Crocker suggests pineapple and marshmallows.

"The Joy of Cooking" wants you to dress the slaw immediately before serving, while Betty Crocker and Spice Islands want you to refrigerate for several hours. The only rule seems to be to use fresh cabbage.

* When I make slaw for a picnic or barbecue or someplace where subtlety will not be rampant, I add about 1/2 tbs of dry mustard, about 2 tbs of paprika, and about 1/2 tbs of celery or caraway seed. If I'm trying to astonish somebody, I will add nuts, cheese, tarragon, whipping cream, chives, whole grapes, frozen peas, Tabasco sauce, coriander seed, diced apples, or other herbs or textural-contrast ingredients. I have not yet had the nerve to try the Betty Crocker suggestion of omitting the onion and then adding about 1/2 lb of chopped pineapple and about 1/2 cup of miniature marshmallows.

Healthy Pork Chop Casserole

almanac.com

This is a "wonderful" comfort dish! Children LOVE it, and do NOT even know they are eating their veggies, unless you tell them. You will have very tender chops, that can be cut with a fork! Also, a great dish for any type of large function.

Yield: Can serve 4 to 12

Preparation Time: 20 minutes

Start to Finish Time: 2 to 2-1/2 hours

• 4-8 bone-in or boneless pork chops
• 6-10 Russet potatoes, peeled and sliced
• 1 large head cabbage, sliced
• 1-2 large onions, peeled and sliced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• Foil
• Salt and Pepper to taste

Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.

In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.

In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay "browned only" chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-1/2-2 hours. When finished, let rest for at least 20 minutes before removing foil.

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Lord of the Rings Onion Mix recipe

.

Source: French's

6 ounces French's French fried onions
2 cups mixed nuts
1 1/2 cups small pretzel twists
2 (1 1/2 ounce) cans French's potato sticks
3 tablespoons butter or margarine, melted
3 tablespoons Bold and Spicy Brown Mustard

Place the onions, nuts, pretzels and potato sticks in a 4-quart microwave-safe bowl.

Combine butter and mustard. Pour over mixture in bowl. Toss to coat. Microwave, uncovered, for 6 minutes, stirring well every 2 minutes. Transfer to paper towels and cool completely.

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Peach Pie and Cobbler

 Peach Pie
Double Crust:

• 2 cups flour
• 1 teaspoon salt
• 3/4 cup Crisco
• 6 tablespoons cold water

Combine ingredients as usual for piecrust, and roll out top and bottom crust.

Filling:

• 3 cups peaches
• 1 cup sugar
• 3/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons cornstarch

Combine all ingredients and pour into unbaked piecrust. Cover with top crust, crimping edges and making vents for steam. Sprinkle top crust with milk and sugar. Bake one hour at 350°F degrees.

Peach Cobbler

• 3 cups flour
• 1 cup yellow (butter-flavored) Crisco
• 1 teaspoon salt
• 1/3 cup sugar
• 1 beaten egg with enough ice water to yield 1/2 cup
• 2-1/2 cups peeled peaches, sweetened to taste

Mix flour, salt and Crisco until crumbly. Add egg/water mixture and mix with a fork until it forms a ball. Roll out one half the dough to fit an 8x8x1-3/4-inch pan. Roll the other half of the dough and cut into ten 1/2-inch strips.

Fit the solid piece of dough into the pan, and pour in the sweetened peaches. Then, crisscross the strips over the top. Bake one hour and twenty-five minutes at 350°F degrees. Cover the last twenty minutes with aluminum foil to prevent over-browning. When time is up, remove and sprinkle with cinnamon and sugar.

Hershey's Syrup recipe

Hershey's Syrup recipe

1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
Dash of salt
Combine cocoa, sugar and salt in a saucepan. Add water and mix until
smooth. Bring mixture to a boil. Allow it to boil for one minute, being
careful that it does not boil over.
Remove from heat. When cool, add vanilla extract.

Homemade "Maple" Syrup recipe

Homemade "Maple" Syrup recipe1 cup granulated sugar
1 cup packed brown sugar
1/8 teaspoon salt
1 cup water
1/2 teaspoon maple flavoring or extract
Combine granulated and brown sugar in a saucepan. Add salt and water.
Bring mixture to a boil. Remove from heat. Add maple flavoring or
extract. Cool and serve.
NOTE: Use any combination of granulated and/or brown sugar as long as it
is two parts sugar to one part water.

Lady Bird Johnson's Mexican Chocolate Cake recipe

Lady Bird Johnson's Mexican Chocolate Cake

1/2 cup (1 stick) margarine
1/2 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate or 4 tablespoons cocoa
1 cup water
2 cups sifted all-purpose flour
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup sour milk (place 1 1/2 teaspoons vinegar
in 1/2 cup measure, then fill with milk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
Icing:
1/2 cup (1 stick) margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 pound) package confectioners' sugar
1 teaspoon vanilla extract
1/2 cup pecans
Heat oven to 350 degrees F. Grease a 12 x 18-inch cake pan.
Combine margarine, oil, chocolate and water in a saucepan. Heat until
chocolate is melted.
Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in
large bowl, then combine with first mixture. Pour batter into prepared
cake pan. Bake 20 to 25 minutes or until cake is done.
Ice cake while still warm.
Icing: Combine margarine, chocolate and milk in a saucepan. Heat until
bubbles from around the edge. Remove from heat. Add confectioners'
sugar, vanilla extract and pecans. Beat until smooth.

Take it to the Lord in prayer...
~Angelique~Andrea~Alison~

Hot Chicken Salad

Hot Chicken Salad

Ingredients

• 2 cups diced cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 celery ribs, finely chopped
• 1/2 cup mayonnaise
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 tablespoons finely chopped onion
• 1/2 cup crushed butter-flavored crackers (about 12 crackers)
• 1/2 cup crushed potato chips
• 1/2 cup sliced almonds, toasted

Directions

• In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish.
• Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned. Yield: 4 servings.

Juicy Grilled Chicken

Juicy Grilled Chicken
Servings: 5
Ingredients:
5 chicken breasts
1/2 cup olive oil
2/3 cup soy sauce
1/4 cup lemon juice
2 tablespoons spicy brown mustard
2 teaspoons black pepper
2 teaspoons garlic powder
Directions:

1. In a baking dish combine all the marinade ingredients. Then add the chicken and coat in the marinade. Cover and allow chicken to marinate for 30 minutes to an hour in the refrigerator.
2. Discard the marinade and grill chicken 6 minutes per side on a grill pan brushed with oil.

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Garlic Parmesan Potatoes

Garlic Parmesan Potatoes
Servings: 6
Ingredients:
2 pounds baby red potatoes, quartered
2 tablespoons olive oil
5 garlic cloves, smashed
3 tablespoons parmesan cheese
salt and pepper to taste
Directions:

1. Preheat oven to 450 degrees. Place the potatoes on a baking sheet and toss with olive oil, garlic, salt, and pepper.
2. Bake for 35 minutes. Then sprinkle parmesan cheese over potatoes and bake for 5 more minutes so cheese can melt and potatoes can get golden brown.

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Honey Chicken Kabobs

Honey Chicken Kabobs

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.