Ham & Cheese Sliders

I had never had sliders before until my friend Mary made them for a Relief Society breakfast.  As soon as I ate one, I was sold!  They are so yummy, and not what I expected at all.  If I would have ever seen the list of ingredients before eating them, I probably would have thought they would be gross.  But they're not, they are delicious!  And the best part?  You make them the night before then all you have to do in the morning is throw them in the oven.

You need:

2 dozen sweet rolls 

1 1/2 pounds thin sliced ham

8 oz. sliced Swiss cheese

2 cubes butter

2 Tbsp Worcestershire sauce

1 1/2 tbsp dry mustard 

1 Tbsp sesame or poppy seeds

1 Tbsp onion flakes 

1 tsp garlic salt

Slice the tops off the rolls and place the bottoms in a 9x13 pan. You will need 2 pans. Put meat & cheese on each roll and replace the tops. Mix the remaining ingredients and bring to boil in the microwave. Pour the mixture over the sandwiches. Cover with foil and refrigerate over night. Bake at 350 for 10-20 minutes, 15 minutes covered with tinfoil and the remaining time without the tinfoil off (until the tops are golden brown and crunchy).

Note – Can use any type of deli meat with a favorite cheese.

FYI: I make half of the recipe (12 rolls) because 24 is way too much for my little family.  Also, I have made them without letting them sit overnight and they are still really good.

Taco Soup

1 lb Hamburger
1/2 onion chopped
3 cups water
6 cups canned tomatos (I use some crushed and some diced)
2 cans kidney beans
2 cans black beans
1 can corn
2 cans campbells tomato soup
2 packets taco seasoning

Brown hamburger and onion in large soup pot. Add water, tomatos, beans, corn and taco seasoning. Stir in tomato soup. Simmer. Will thicken over time. Top with toppings of choice and ENJOY! Such a yummy, warm soup on a cold winters night! (This makes a BIG pot of soup. I plan to freeze some, otherwise cut the recipe by half!)

Toppings:

Frito chips
Sour cream
Grated cheese
Green onions

Lemon Sour Cream Pie

3 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon lemon rind
1/2 cup lemon juice
3 egg yolks
1 cup milk
1/4 cup butter
1 cup sour cream
1 cup heavy whipping cream

1. In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk.
2. Cook on medium heat until thick, storing constantly.
3. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
4. Cover with whipped cream.
5. Store in refrigerator.

Note: I tried this for Thanksgiving. Mmmm it is really good.

Standard Pastry - 10-inch Two-Crust Pie

2 2/3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1 cup shortening
7 to 8 tablespoons cold water

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).


Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

For single crust: roll out dough on board and place it in a pie tin. Prick with fork many times to ke it from bubbling. Bake at 475 degrees for 10-15 minutes or until golden brown.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.

Standard Pastry - 8 or 9-inch Two-Crust Pie

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cups plus 2 tablespoons shortening
4 to 5 tablespoons cold water (I use cold water until it is moist)

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.

Acini De Pepe Salad

1/2 cup Sugar

1 Tbsp Flour

1 Egg, beaten

6 cups Water

1 Tbsp Oil

1/2 Box Acini De Pepe

1 1/4 tsp Salt

1 tsp Lemon Juice

1  1/4 cup Pineapple Juice

1 (20 oz) can Pineapple Tidbits

1 (8 oz) package whipping topping

1 lg. can Fruit Coctail

Drain all pineapple and reserve its juices. Drain fruit coctail and mandarin oranges. Cook Acini in 6 cups voiling water with 1 txp salt for 8 minutes or until tender. Add oil to water and drain. Rinse and let the pasta cool.

In a saucepan, combine flour, sugar and remaining 1/4 tsp salt. Stir in juice and egg. Cook over medium heat, stirring constantly, until thickened. Cool.

Combine cooled pasta, fruits and sauce in a bowl. Chill overnight. Fold in cool whip just before serving.

Salmon Loaf

1 lb can Salmon, drained/flaked
2 cups soft Bread Crumbs
1 Tbsp chopped Onion
1 Tbsp melted Butter
1/2 tsp Salt
1/2 cup Milk
1 Egg, slightly beaten
Combine salmon, bread crumbs, butter, onion & salt. Set aside. Combine milk and egg; add to salmon mixture. Mis; place in greased loaf pan. Bake at 350 degrees for 30-40 minutes.

Sauce:
2 Tbsp Onion
3 Tbsp Butter
2 Tbsp Flour
1/2 Tbsp Dry Mustard
1/2 Tbsp salt
1 tsp Worchestershire Sauce
1 1/2 cups Milk
Saute onion in butter; add flour, dry mustard and salt. Mix Worchestershire sauce and milk. Add to flour mixture to make sauce. Serve with Salmon Loaf.

Holly's Philly Cheese Steak Sandwiches

2 lb Rump Roast
1 Yellow Onion
1 Green Bell Pepper
Garlic Powder
Salt
Pepper
Deli Rolls or your choice
Cream Cheese
Cheese, your choice, white american, provolone, swiss...

Slow cook Rump Roast in crock pot for 10 hrs on low, or 5-6 hrs on high. Shred. Then thin slice one yellow onion, and one green bell pepper. Place both in a skillet with a little bit of butter and cook over medium heat until soft. Then add your shredded roast to skillet. Sprinkle garlic powder and salt and pepper to taste, cook over med-low heat until all warmed. Then get Sara Lee Deli rolls (or whichever you like). Toast in the oven under the broiler. Then spread cream cheese on bottom half. Add meat mixture, then top with cheese ( I used white american, but provolone or swiss would be great too!) And then place top bun on.
Enjoy and sooo yummy :D

Pepper Steak

1 1/2 lbs. Sirloin Steak, 1/2 inc thick, cut into strips

2 Green Peppers, cut into 1 inch pieces

1/2 teaspoon Salt

2 medium Onions, chopped

1 cup Beef Broth

1 clove GARLIC, minced

3 tablespoons Soy Sauce 

1/4 cup cold Water

2 tablespoons Cornstarch

2 Tomatoes, peeled & cut into 8th

3-4 cups Hot Cooked Rice

Trim fat from meat. Cut meat into strips. Grease skillet and brown meat thoroughly, sprinkling with salt. Remove meat from pan and add onion and cook until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil & stir 1 minute. Add tomatoes; heat through. Serve over rice.

Chicken Noodle Soup & Rice Casserole

1 lb. Hamburger
1 cup Celery, diced
1 cup Carrots, grated
1 pkg. Lipton’s  Chicken Noodle Soup, dry mix
3 cups Water
1/2 cup Rice, uncooked

Brown hamburger, add carrots, celery and water. Bring to boil. Add Chicken noodle soup mix and rice. Place in casserole dish. Bake at 350º for 40 minutes.

Note: Some of my favorite vegetable additions are: broccoli, cauliflower or squash.

No-Bake Cherry Cheesecake

1 can sweetened Condensed Milk

1 (8 oz) pkg Cream Cheese

1/4 cup Lemon Juice

1 teaspoon Vanilla

1 Graham Cracker Crust

In mixer, combine softened cream cheese and sweetened condensed milk. Mix. Add lemon juice and vanilla. Mix. Pour into graham cracker crust. Refrigerate. Serve with your favorite pie filling.

Mini Cheese Cakes

2 (8 oz.) pkg Cream Cheese
3/4 cup Sugar
1 tablespoon Lemon Juice
2 Eggs
1 teaspoon
Vanilla
Vanilla Wafers

Mix all ingredients in mixing bowl. Place cupcake papers in cupcake tin and put a vanilla wafer in each. Fill each paper with the cream cheese filling to 3/4 full. Bake at 350º for 15 to 20 minutes. Cool. Put a teaspoonful of cherry (or other desired flavor) pie filling on each. Serve. Makes 18.

Island Spareribs

3 lb. Country style spareribs
2 Tbsp. Cornstarch
1 Tbsp. Soy sauce
½ tsp. salt
3 Tbsp. Brown sugar
¼ C. vinegar
½ C. catsup
1 (9 oz.) can crushed pineapple with juice (I use the regular size can)

Arrange spareribs in large casserole dish. Combine all the other ingredients and cook over medium heat until slightly thick, stirring constantly. Pour over ribs. Cover tightly and bake at 350 degrees for 2 hours.

Note: I cooked these many times for the girls camp girls in a dutch oven. They are wonderful!

Mardene's BBQ Turkey

TURKEY STEAKS or Turkey Tenders
1 cup SOY SAUCE
1 cup COOKING OIL
2 cups 7-UP
GARLIC SALT, to taste

Combine 7-up, oil, soy sauce and garlic salt in large bowl. Mix well. Add Turkey and marinate over night. Stir periodically. Remove turkey from marinade and barbecue.
Note: I have used Chicken Breasts when Turkey Tenders or Steaks were not available

Peach Cobbler

2 Cups FLOUR
2 Tbsp. SUGAR
1 Tbsp. BAKING POWDER
1 Tsp. SALT
6 Tbsp. SHORTENING
1 Cup MILK

1 large can PEACHES
3 Tbsp. CORNSTARCH

Measure flower, sugar, baking powder and salt into bowl. Add shortening and milk. Cut through shortening 6 times. Mix until dough forms a ball.

Combine peaches and cornstarch in sauce pan, place on stove and stir until thick and bubbly

Drop dough by spoonfuls onto hot peaches.


Bake at 400˚ for 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with milk & nutmeg.

Sandra's Sour Cream Cookies

1 cup thick SOUR CREAM
1 cup SUGAR
2 EGGS
2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon SODA
1 teaspoon VANILLA
1 cup CHOCOLATE CHIPS

Beat together; eggs, sugar, sour cream and vanilla. Sift dry ingredients & mix together. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350º for 15 minutes.

Ann's Blonde Brownies

3/4 cup BUTTER
3/4 cup SUGAR
3/4 cup BROWN SUGAR
3 EGGS
1 teaspoon VANILLA
2 cups FLOUR
1 teaspoon SALT 
2 teaspoon SODA
1 cup CHOCOLATE CHIPS

Cream butter, sugar, brown sugar, eggs and vanilla together. Add dry ingredients and mix. Pour into greased - floured 9 X 13 cake pan. Bake at 350º for 30 minutes

Grandma Leavitt's Deer Camp Oatmeal Cookies

3 1/2 cups SUGAR
2 cups SHORTENING
3 EGGS
2 cups MILK
1 cup POSTUM, (Postum can no longer be purchased, use Coffee or decaf )
6 cups FLOUR
1 1/2 teaspoon CINNAMON
1 teaspoon SALT
1 teaspoon NUTMEG
3 teaspoons BAKING POWDER
2 cups RAISENS
3 cups OATMEAL
2 cups CHOCOLATE CHIPS

Cream together; sugar and shortening. Add eggs and mix. In cup, mix 1 cup hot water and 1 teaspoon postum. Add postum and milk to sugar mixture. In separate bowl combine; flour, cinnamon, salt, nutmeg and baking powder. Add dry ingredients to other mixture. Add raisins and chocolate chips. Drop by teaspoonfuls on a greased cookie sheet. Bake at 375º.

Debbie's Wierd Chocolate Cake

3 cups FLOUR, unsifted
2 cups COLD WATER
2 cups SUGAR
2/3 cup OIL
1/2 cup COCOA
1 tablespoon VINEGAR
2 teaspoons SODA
2 teaspoons VANILLA
2 teaspoons SALT

Mix flour, sugar, cocoa, soda and salt together in ungreased 9 X 13 baking pan. When mixed evenly add the water, oil, vinegar and vanilla. Mix well. Bake at 350º for 25 to 30 minutes.
Note: All mixing is done in the cake pan.

Grandma's Potato Rolls

2 tablespoons YEAST
1 tablespoon SALT
1/2 cup WARM WATER
2 cups MILK, scalded
1 cup POTATOES, mashed
2 EGGS
1/2 cup BUTTER, unsalted
8 - 9 cups FLOUR
1/2 cup SUGAR

Soften yeast in warm water (110º). Combine potatoes, butter, sugar, salt, and hot milk. Cool to lukewarm.

Add softened yeast and eggs. Stir in 2 cups flour; beat well. Stir in remaining flour (or enough to make a soft dough). Knead on lightly floured surface till smooth and elastic (3 to 4 minutes).

Place in lightly greased bowl, turning once to grease surface. Cover; let rise till double (about 1 hour). Punch down. Shape in ball. Cover and let rest 10 minutes. Shape in rolls; place on greased baking sheet. Let rise till almost double (about 1 hour). Bake in hot oven (375º) for 15 to 20 minutes. Makes about 3 dozen rolls.

Scones

1 quart WARM WATER
2 Tbsp. SALT
3/4 cup SUGAR
2/3 cup OIL
3 EGGS
3 Tbsp. YEAST
12 cup FLOUR, approx.

Combine water, sugar and yeast. Let set until yeast is softened. Add oil, salt and eggs. Mix. Add flour, one cup at a time. Knead. Let raise until double in bulk.

Roll out dough and cut into squares. Drop into hot (375 degrees) grease. Brown on one side then turn to the other and brown. Serve with honey butter.

Orange Rolls

1 Tbsp. YEAST
1/2 Cup SUGAR
1/4 Cup WATER
3/4 tsp. SALT
1 Tbsp. SUGAR
 2 EGGS, beaten
1 cup MILK, scalded
4 cups FLOUR
1/2 cup BUTTER, melted

Combine first three ingredients in bowl and let yeast soften. In mixer bowl combine milk, butter, sugar, salt and eggs. Mix together. Add flour one cup at a time. Let raise until double in bulk. Divide in half and roll dough to 1/2 inch thick. Spread orange mixture (below) on dough. Roll and cut into 12 slices. Place in greased cupcake tins. Let raise until double in bulk. Bake at 375˚ until lightly browned. About 15 minutes.

ORANGE FILLING:
1/2 Cup SUGAR
1/3 Cup BUTTER
1 ORANGE RIND, finely grated

Ed's Spicy Spam Kabobs

1/4 cup Lemon juice
3 tbsp Minced onion
1 tbsp Olive oil
1 tsp Dried leaf thyme
1 Garlic clove, minced
1/2 tsp Whole oregano leaves
1/4 tsp Red pepper flakes
16 Pea pods
1 8-oz can Pineapple chunks packed in -light juice, drained
1 12-oz can SPAM Luncheon Meat, cut into 24 cubes
1 Red bell pepper, cut into -1″ pieces
4 cup Hot cooked rice

Combine first 7 ingredients in 9x12″ dish. Wrap pea pods around pineapple chunks. Alternately thread SPAM cubes, pineapple chunks, and bell pepper pieces on eight skewers. Place in dish with marinade.
Cover and marinade 2 hours, turning occasionally. Grill kabobs over medium-hot coals 10 minutes, turning occasionally. Or, broil 5″ from heat source 8-10 minutes, turning occasionally.
Serve with hot cooked rice.  Serves 4.

Savory Cabbage Rolls

1 large head cabbage, cored and rinsed

1 lb. ground beef

3/4 cup chopped onion

1 can (15 oz) tomato sauce, divided

1/2 cup cooked white rice

3/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried oregano leaves

2 teaspoons packed brown sugar

1/4 teaspoon dried marjoram leaves

1/4 teaspoon dried oregano leaves

Place cabbage, cored-side down, in medium mixing bowl. Cover bowl with plastic wrap. Microwave at High for 4-5 minutes, or until outer leaves are pliable. Let stand for 5 minutes. Remove 8 large leaaves. Refrigerate remaining cabbage for use in in other recipes.

In 1 1/2-qt. casserole, combine ground beef and onion. Microwabe at High for 4-5 minutes, or until beef is no longer pink, stirring once. Drain. Add 2/3 cup tomato sauce, the rice, salt, pepper and 1/8 teaspoon oregano. Mix well.

Place about 1/3 cup beef mixture in center of 1 cabbage leaf. Fold opposite edges of leaf over beef mixture; roll up. Repeat with remaining beef mixture and cabbage leaves.

Arrange rolls, seam-side down, in 9-inch square baking dish. In small mixing bowl, blend remaining tomato sauce and remaining ingredients. Pour over cabbage rolls.

Cover and bake at 350 degrees until heated through and cabbage is tender. Let stand for 5 minutes.

Dry Rib Rub

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

for Pork Shoulder add:
7 tablespoons brown sugar
1/2 tablespoon granulated garlic
1/2 tablespoon onion salt

Instructions for baby-back Pork Ribs:
Remove the thin layer of skin that covers the meat of the ribs. I found this easier to do if they were a little bit on the frozen side.
Rub the dry rib rub on the outside of the ribs and let them sit for at least 30 minutes. I have let them sit overnight to be ready to smoke them in the morning. That works well.
Follow your smoker instructions.
I removed them from the smoker after about 2 hours. Wrapped the ribs in heavy duty aluminum foil and baked them in a 250 degree for about 3 hours or until tender. Be careful, if you bake them too long they will fall off the bone.
Slap them on the grill, coat with your favorite rib sauce and enjoy. (My favorite sauce is Bone Suckin' Thicker Style: http://www.bonesuckin.com/)

Chicken Soup with Homemade Noodles and Dumplings

2 1/2 to 3-lb frying chicken, cut up
10 cups water
2 chicken-flavor bouillon cubes or 2 tsp instant chicken bouillon
1.2 cup chopped onion
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots
1/4 cup chopped onion
1 recipe Noodles (to follow) or 2 cups wide egg noodles

In 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf. Simmer covered an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones; cut into bite-size pieces. Skim fat from broth. Return chicken to broth. Stir in celery, carrots and 1/4 cup onion. bring to a boil. Reduce heat; cover and simmer 15 minutes or until carrots are crisp tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. After soup returns to a boil, cook uncovered for 5 to 10 minutes or until noodles are tender, stiring occasionally.
Makes 7 (1 1/2 cup) servings.

Noodles
1 cup all purpose flour
1/4 teaspoon salt
1 to 2 tablespoons water
1/2 teaspoon oil
1 egg, beaten

Lightly spoon flour into measuring cup; level off. IN small bowl, combine flour and salt; blend well. Make a well in center; add water, oil and egg. Gradually work flour into liquid to form dough. On floured surface, knead until dough is smooth, about 2 to 3 minutes. Wrap dough in plastic bag; let rest at room temperature 1 hour.
On floured surface, roll dough out as thin as possible into rectangle. Starting at shortest side, soosly fold dough over into thirds. Cut into 1/4 inch slices. Unfold slices; cut on fold liines. drop noodles into boiling soup.* After soup returns to a boil, cook uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally. 3 cups.
*TIP: Noodles can be cooked in boiling salted water. Bring 10 cups water and 2 tsp salt to a boil. Drop noodles into boiling water; after water returns to a boil cook uncovered 5 to 10 minutes or until noodles are tender, stirring occasionally. Drain. Use as desired in soups, with goulashes, sauces or buttered as a side dish.

Fluffy Dumplings
1 1/2 cups all purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil
1 egg, slightly beaten

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder and salt; blend well. Add milk, oi and egg; stir just until dry ingredients are moistened. Drop dumpling dough by rounded tablespoonsfuls onto boiling soup mixture. Reduce heat; cover tightly and cook 13-16 minutes or until dumplings are fluffy and no longer doughy on bottom. 12 dumplings.
TIP: For parsley-sage dumplings, add 1 tablespoon chopped fresh parsley and 1/2 teaspoon finely crushed sage leaves to flour.
For chive-basil dumplings, add 1 tablespoon chopped fresh chives and 1/2 teaspoon crushed basil leaves to flour.

Soup Nutritional Information
Serving size: 1 1/2 cup
Calories: 190
Protein: 23g
Carbohydrate: 18g
Fat: 3g
Sodium: 860mg
Potassium: 420mg

Noodles Nutritional Information
Serving size: 1/3 cup
Calories: 60
Protein: 2g
Carbohydrate: 10g
Fat: 1g
Sodium: 65mg
Potassium: 20mg

Dumplings Nutritional Information
Serving size: 1 dumpling
Calories: 90
Protein: 3g
Carbohydrate: 13g
Fat: 3g
Sodium: 155mg
Potassium: 40mg

BBQ Chicken Quesadilla

Ingredients:
2 flour tortillas
2 tablespoons butter
1 ½ cups cooked chicken (diced small)
4 slices cooked, crispy bacon (crumbled)
½ cup fresh tomato (diced)
2 tablespoons red onions (finely chopped)
1 cup shredded cheddar cheese
4 tablespoons barbeque sauce

Directions:

Step 1: If not using left over chicken – cook chicken by preferably grilling. Dice cooked chicken into small chunks and set aside. If you want, you can also baste a little BBQ sauce onto the chicken while grilling.
Step 2: Butter the bottom of a flour tortilla. Place buttered side down in a nonstick skillet.
Step 3: Sprinkle tortilla evenly with cheese. On one side of the tortilla evenly sprinkle chicken, bacon, tomatoes and onion. Drizzle with barbeque sauce. Fold one side of the tortilla over the top and press down with a spatula. Remove from pan and repeat with the second.

Kung Pao Chicken

Kung Pao Chicken

Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Directions:
Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Three Cheese Stuffed Shells

Three Cheese Stuffed Shells
12 ounces jumbo pasta shells
4 cups mozzarella cheese, divided
2 cups ricotta cheese

1 cup grated parmesan cheese

1 tablespoon minced garlic

1 egg

1-2 jars (26 oz) pasta sauce

2 tablespoons dried basil or parsley

Directions
1. Bring a large pot of lightly salted water to a boil. Add jumbo pasta shells and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil/parsley. Stuff cooked shells with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Tips: I made this for dinner twice this week (TJ and the kids loved it and requested it again). The first time I made it, I used manicotti noodles. It was good, but they were a pain to stuff! The second time I made it, I used the jumbo shells and they were a lot easier to stuff. The recipe actually calls for 2 jars of pasta sauce, but I just used one. I don't think it really needs 2 jars. Also, I learned that after you are done boiling the pasta, rinse it with cold water. It makes stuffing a lot easier and the noodles will warm back up while they are in the oven. I served it with garlic bread and broccoli. This recipe was yummy and easy enough that I will definitely add it to my menu of regular meals.

Hamburger Barley Vegetable Soup

1 1/2 lbs. ground Beef
6 cups Beef Broth
2 cups sliced Carrots
1 1/2 cups coarsley chopped Onions
1 1/2 cup coarsley chopped Celery
1 cup fresh Green Beans, cut into 2" pieces
2 potatoes, diced
1/3 cup Pearl Barley
1 tsp Salt (optional)
1/8 tsp Pepper
1 clove Garlic
1 Bay Leaf
28-oz. can (3 cups) Tomatoes, undrained, cut up
8-oz. can Tomato Sauce

In 5-quart Dutch oven, brown ground beef: drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaf.
10 (1 1/2 cup) servings. Mmmm this is so yummy!

Nutrition Information per serving.
Serving size: 1 1/2 cups
Calories: 220
Protein: 15g
Carbohydrate: 18g
Fat: 10g
Sodium: 885mg
Potassium: 735mg

Blackened Red Snapper or Chicken

Ingredients:
Red Snapper Fish or Chicken

Blackening Spice Mix:
2 teaspoons paprika
4 teaspoons thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 reaspoon cayenne pepper
2 teaspoons oregano
1/2 teaspoon cummin
1/2 teaspoon nutmeg powder
2 teaspoons salt
2 teaspoons black pepper
dash sugar or sugar substitute

Mix spices well in shaker jar.  On a paper plate remove enough of the spice mixture to caot pieces of fish thoroughly. Preheat a skillet to high heat. Add fish dry and cook quickly until spices are blackened and fish is cooked completely. Serve hot. Garnish with lemon and fresh parsley. Save the rest of the blackened spice mixture to use later. Works well with chicken also,

Chili's Fajitas

SERVES 4
Ingredients

For the Marinade
1/4 cup lime Juice
1/3 cup water
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

(**I substitute the liquid smoke and cayenne pepper for 1-2 Tsp of regular taco seasoning only because I didn't have the other ingredients on hand. It still turns out SO yummy!**)

Meat

1 lb top sirloin steak or boneless skinless chicken breast

Vegetable Sauce

2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil

Vegetables

1 large Spanish onion, sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin

Directions

1. Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.
2. Discard leftover marinade.
3. Grill meat over medium flame 4-5 minutes on each side.
4. Cut meat into thin strips.
5. Set aside and keep warm.
6. Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
7. set aside.
8. Cook onion and peppers in oil until brown.
9. Remove from heat.
10. Pour reserved mixture over onions and peppers.
11. Combine meat, onions, and peppers.

Serve with warm tortillas, fresh diced tomatos, guacamole, shredded cheese and lettuce! The really do taste exactly like Chili's Fajitas!

Asian BBQ Chicken

This is a delicious recipe. The only alteration I made was adding two TBSP of olive oil to my marinade to keep the chicken from burning and sticking to the grill. I guess you could always lower the heat and oil the grill down! :)

Yield: 4 servings (serving size: 2 thighs)


Ingredients:

1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onion tops (optional)

Preparation:

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Nutritional Information

Calories: 297 (23% from fat)
Fat: 7.7g (sat 2g,mono 2.4g,poly 1.9g)
Protein: 39.2g
Carbohydrate: 16.1g
Fiber: 0.4g
Cholesterol: 161mg
Iron: 2.7mg
Sodium: 706mg
Calcium: 39mg

Crockpot Chicken Tacos

This is a really yummy, and fairly low calorie, recipe. I don't add the oil and I use frozen chicken tenders (about 10-12). Approximately 6 servings.

3 frozen chicken breasts
1 packet of taco seasoning
1 can Rotel canned Pico de Gallo
1/4 cup water
1/4 cup of olive oil (optional)
1 can black or pinto or kidney beans (optional)

In crockpot add packet of taco seasoning (or 1/4 cup). Place frozen chicken on taco seasoning on bottom of crockpot. Next add the Rotel (or may be substituted for fresh pico- it's just more expensive and I think the Rotel is really good). Add water and oil next. If you want to add in the beans drain and rinse them first and layer them in the crockpot over the Rotel. Cook on high for 4 hours or low for 6 hours. Remove the chicken from the crockpot and shred it then put it back in, stir it and cook for another 30 minutes.

Serve with:

Warmed flour tortillas
Lettuce
Cheese
Tomatos
and, of course, guacamole!

Enjoy!

Pumpkin Roll

3 Eggs
1 tsp Lemon Juice
1/2 tsp Nutmeg
1 C Sugar
1 tsp Baking Powder
1/2 tsp Salt
2/3 cup Pumpkin
2 tsp Cinnamon
3/4 cup Flour
1 tsp Ginger
Beat eggs for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift dry ingredients together and fold into pumpkin mixture. Pour into greased, floured and wax paper lined, 15X10X1  cookie sheet. Bake at 350 degrees for 15 minutes. Turn out on dish towel with powdered shrag. Roll up from narrow end. When cool fill with cream cheese filling.
Filling:
1 C Powdered Sugar
1/3 tsp Vanilla
2 3 oz pkg Cream Cheese
1.2 C Chopped Nuts
4 Tbsp Butter
Combine all. Mix till smooth. Spread over unrolled cake; roll up again and wrap in plastic wrap and then in tin foil. Freeze until ready to serve. Serve in slices - ca be eaten frozen or thawed.

Layered Mexican Chip Dip

Layer the following in a 9X13 glass dish:
1. Bean Dip
2. Avocado Dip
3. Mixture of 1/2 c sour cream, 1/4 cup mayyonnaise & 1/2 pkg taco seasoning
4. Chopped green onions
5. Chopped Tomatoes
6. Chopped Black Olives
7. Sliced Avocados
8. Grated Cheese to cover
Refrigerate a few hours. Serve with tortilla chips.

Cheese Ball

2 8-oz pkg cream cheese
2 tbsp onion, minced
8 oz crushed pineapple, drained
1/4 cup minced bell pepper
1 tsp season salt (Lawreys is best)

Mix all together. Roll in chopped nuts. Serve with an assortment of crackers.