Carrie's Cooking for Keeps [Revised] 9780991138371, 0991138376

Table of contents :
Title page
Copyright Page
Table of Contents
What You Need to Get Started
Important & Helpful Information
Ingredients
Cooking Terms
Measurements
Cooking Basics and How-Tos
How to Measure Liquid and Dry Ingredients
Different Types of Sugar and How to Measure It
How to Measure Flour and The Different Types of Flour
How to Grease a Pan Without Cooking Spray
How to Choose and Prepare Eggs
How to Separate an Egg White from an Egg Yolk
Working with Vegetables
Celery
Green Onions
Bell Peppers
How to Bake a Potato, Yam, or Sweet Potato in the Oven or Microwave
How to Choose Tomatoes, Apples, and Avocados
Cabbage Tips
How to Dice an Onion Carrie’s Way
How to Bake Chicken
How to Boil Chicken
How to Cube Chicken
How to Cook White Rice
How to Cook Brown Rice
How to Cook Any Kind of Pasta
How to Toast Nuts
How to Wash Dishes By Hand
How to do Basic Kitchen Cleaning
How to Use a Microwave – Helpful Hints
Cleaning the Appliances and Such
The Microwave
The Refrigerator
The Freezer
The Pantry
Beverages
Blueberry Cheesecake Smoothie
Orange Julius
Strawberry Banana Smoothie
Frozen Hot Chocolate
Homemade Instant Hot Chocolate Mix
Breads
Breadstick Dippers
Easy Cheese Bread
Quick Bread Knots
Rich Mile High Biscuits
Sour Cream Biscuits
Stuffed Cornbread Muffins
Sweet Twisters
Breakfast
Fried Eggs
Scrambled Eggs
Breakfast Burritos
Fluffy Omelet
Eggs in Ham Cups
Mini Frittatas
Bacon and Cheese Pull-A-Parts
Home Style Sausage Gravy
Perfect French Toast
Baked Oatmeal
Steel Cut Oatmeal
Desserts
Chocolate Covered Strawberries
Biscuit Strawberry Shortcake
Tangy Chocolate Cupcakes
Lemon Supreme Cake
Pumpkin Cake
Texas Fudge Cake
Chocolate ‘no bake’ Cookies
Peanut Butter ‘no bake’ Cookies
Homemade Oreo Cookies
Quick Mix Cookies
Easy Snicker Doodle Blondie Bars
Peanut Butter Bars
Rice Krispy Treats
Stuffed Churros
Graham Cracker Pie Crust
Grits Pie
Key Lime
Pudding Pie
Peach Cobbler
Rustic Blueberry Galette
Sweet Apple Dessert
Sweet Cherry Dessert
Dips and Sauces
Fresh Fruit Dip
Yummy Chocolate Dip
Honey Butter
Cheesy Barley Spread
Creamy Ranch Dip
Homemade Guacamole
Simple Homemade Salsa
Homemade Pizza Sauce
Meals and Main Dishes
Baked Chicken with Garlic-Basil Cream Sauce
Chicken Pita Sandwiches
Creamy Chicken Crescents
Easy Chicken and Cheese Enchiladas
Hawaiian Haystacks
Mad Russian Chicken
Puff Pastry Chicken Cups
Oregano-Lemon Chicken
Teriyaki Chicken
Salmon
Tilapia
Carrot and Hamburger Casserole
Macho Nachos
Mexican Lasagna
Sloppy Joes
Broccoli and Ham Casserole
Crock Pot Barbecue Country-Style Ribs
Hawaiian Pork Chops
Jambalaya
Oven Baked Pork Chops
Easy Lasagna
Homemade Alfredo Sauce
Homemade Spaghetti/Red Sauce
Pasta with Creamy Spinach Pesto
Calzone
French Bread Pizza
Creamy Cheesy Vegetable Soup
Homemade Chicken Noodle Soup
Taco Soup
Appetizers, Salads and Sides
Easy Deviled Eggs
Mini Cucumber Dill Sandwich Bites
Party Time Chicken Salad
Wraps
Orange Jell-O Salad
Egg Salad
Taco Salad
Broccoli Slaw
Couscous Salad
Barley Pilaf
Rice Pilaf
Grits
Baked Garlic Cheese Grits
Caribbean Beans
Roasted Carrots
Sautéed Red Cabbage
Boiled Cabbage

Citation preview

Recipes and Cooking Instructions By Carrie Groneman

Published by A Mother’s Shadow, LLC

Carrie’s Cooking for Keeps Revised Edition © 2015 Carrie Groneman All rights reserved This book is licensed for your personal enjoyment only. The book contained herein constitutes a copyrighted work and may not be reproduced, transmitted, down-loaded, or stored in or introduced into an information storage and retrieval system in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of the copyright owner, except in the case of brief quotation embodied in critical articles, reviews or presentations – in which credit must be given to the author. All products pictured herein are for example purposes only and do not have to be used for a successful end product. No monies or gifts were exchanged for the use of any products shown in this book. The author and all others associated with this cookbook, assume no responsibility for end results, including any risk whatsoever associated/involved with cooking and preparing foods.

ISBN: 978-0-9911383-7-1 Food Photography by Tawni Jaco Groneman and Carrie Groneman Photography of Carrie by Bill Burns, billphoto.com Cover Art © 2014 Kelli Ann Morgan / Inspire Creative Services Carrie’s apron courtesy of Flirty Aprons: www.flirtyaprons.com Interior book design by Stan Groneman My sincere and heartfelt thanks to all the friends of A Mother’s Shadow.

Table of Contents What You Need to Get Started Important & Helpful Information Ingredients Cooking Terms Measurements Cooking Basics and How-Tos How to Measure Liquid and Dry Ingredients Different Types of Sugar and How to Measure It How to Measure Flour and The Different Types of Flour How to Grease a Pan Without Cooking Spray How to Choose and Prepare Eggs How to Separate an Egg White from an Egg Yolk Working with Vegetables Celery Green Onions Bell Peppers How to Bake a Potato, Yam, or Sweet Potato in the Oven or Microwave How to Choose Tomatoes, Apples, and Avocados Cabbage Tips How to Dice an Onion Carrie’s Way How to Bake Chicken How to Boil Chicken How to Cube Chicken

How to Cook White Rice How to Cook Brown Rice How to Cook Any Kind of Pasta How to Toast Nuts How to Wash Dishes By Hand How to do Basic Kitchen Cleaning How to Use a Microwave – Helpful Hints Cleaning the Appliances and Such The Microwave The Refrigerator The Freezer The Pantry

Beverages Blueberry Cheesecake Smoothie Orange Julius Strawberry Banana Smoothie Frozen Hot Chocolate Homemade Instant Hot Chocolate Mix

Breads Breadstick Dippers Easy Cheese Bread Quick Bread Knots Rich Mile High Biscuits Sour Cream Biscuits Stuffed Cornbread Muffins

Sweet Twisters

Breakfast Fried Eggs Scrambled Eggs Breakfast Burritos Fluffy Omelet Eggs in Ham Cups Mini Frittatas Bacon and Cheese Pull-A-Parts Home Style Sausage Gravy Perfect French Toast Baked Oatmeal Steel Cut Oatmeal

Desserts Dipped Fruit Chocolate Covered Strawberries Cakes Biscuit Strawberry Shortcake Tangy Chocolate Cupcakes Lemon Supreme Cake Pumpkin Cake Texas Fudge Cake Cookies and Bars Chocolate ‘no bake’ Cookies Peanut Butter ‘no bake’ Cookies

Homemade Oreo Cookies Quick Mix Cookies Easy Snicker Doodle Blondie Bars Peanut Butter Bars Rice Krispy Treats Stuffed Churros Pies Graham Cracker Pie Crust Grits Pie Key Lime Pudding Pie Baked Desserts Peach Cobbler Rustic Blueberry Galette Sweet Apple Dessert Sweet Cherry Dessert

Dips and Sauces Dips Fresh Fruit Dip Yummy Chocolate Dip Honey Butter Cheesy Barley Spread Creamy Ranch Dip Homemade Guacamole Simple Homemade Salsa

Sauces Homemade Pizza Sauce

Meals and Main Dishes Chicken Baked Chicken with Garlic-Basil Cream Sauce Chicken Pita Sandwiches Creamy Chicken Crescents Easy Chicken and Cheese Enchiladas Hawaiian Haystacks Mad Russian Chicken Puff Pastry Chicken Cups Oregano-Lemon Chicken Teriyaki Chicken Fish Salmon Tilapia Ground Beef Carrot and Hamburger Casserole Macho Nachos Mexican Lasagna Sloppy Joes Pork Broccoli and Ham Casserole Crock Pot Barbecue Country-Style Ribs Hawaiian Pork Chops

Jambalaya Oven Baked Pork Chops Pasta Easy Lasagna Homemade Alfredo Sauce Homemade Spaghetti/Red Sauce Pasta with Creamy Spinach Pesto Pizza Calzone French Bread Pizza Soups Creamy Cheesy Vegetable Soup Homemade Chicken Noodle Soup Taco Soup

Appetizers, Salads and Sides Appetizers Easy Deviled Eggs Mini Cucumber Dill Sandwich Bites Party Time Chicken Salad Wraps Salads Orange Jell-O Salad Egg Salad Taco Salad Broccoli Slaw

Couscous Salad Sides Barley Pilaf Rice Pilaf Grits Baked Garlic Cheese Grits Caribbean Beans Roasted Carrots Sautéed Red Cabbage Boiled Cabbage

Recipe Notes

Acknowledgements I must begin with my sweet husband, Stan, who has allowed me to grow and learn to cook through our years of marriage. He has always encouraged me to try cooking new foods, to keep at a recipe to make it “perfect” (no matter how long it took) and has continued to support me in the creation of this cookbook. He has spent countless hours formatting the book and putting the food pictures in collages so a color version would be possible. A better friend could not be found. Thank you to my mom, Connie, who is my great supporter and shares my love of food. I can’t imagine doing this book without my sister Jody, who is always willing to give her opinion of my cooking--something I greatly appreciate. She is my rock. Thanks to my Aunt Peg who was so helpful in proofreading the recipes and giving very important feedback. Thanks to My Grandma Shirley who gave me a love of cooking. Thanks also to Ashley, my daughter-in-law, who is always willing and ready to taste my creations and help out. And a special thanks to my daughter-in-law, Tawni. Without Tawni, this book would not have happened. She took a great deal of the fabulous pictures to make my food look as good as it tastes. We had such a great time cooking and being together. To my daughter Delsi who helped edit this version of my cookbook; I truly appreciate her time and ideas to make the revisions better. A HUGE thanks to YOU for wanting to make GREAT food. One of my goals is for YOU to easily and quickly prepare scrumptious food, with the main purpose of your family eating meals together and developing closer relationships. It is also important to me that you have the opportunity to expand your repartee of dishes. For example, I have included grains you may never have tried before, such as barley and couscous, as well as other easy to find ingredients to broaden your food experience and tantalize your palate. I suggest you first read through this cookbook for handy tips, how-to’s, ingredients to have on hand and then, let’s get cooking

Welcome Everyone! I have always enjoyed dabbling in the kitchen and wondered how different foods were created and made to taste the way they do. I cooked a bit while growing up, but it wasn’t until my late teens that I really took the kitchen head on. I called my Grandma Shirley quite often as I tried to make a recipe; however, her technique of “it should feel like...” or “it should taste like...” though well meaning, left me at a loss. For example, I was cooking a turkey for Thanksgiving and Grandma told me to baste the turkey “a lot with butter”. Now I didn’t realize that meant to use a little butter and spoon the drippings from the turkey in the bottom of the pan, back up onto the top of the turkey. After about 2 pounds of butter, it was now time to make the gravy from the drippings. Consequently, there was so much butter, I had to keep the gravy in the blender so that when we wanted some on our mashed potatoes, we buzzed it for a few seconds and hurried to pour it on the potatoes before it separated again. This cookbook is one I wish I could have had when I was learning to cook, and I really hope you find it useful as you become a great home cook, while acquiring the confidence to explore new foods, and in time, more intricate recipes. Why should you try my cook book? ▪

If you have never, ever tried to cook, you can make these recipes.

▪

Even if you have cooked a bit, I’ll bet you will learn something new and enjoy some new recipes to add to your favorites.

▪

Cooking is comforting and builds relationships.

▪

These recipes are basic, satisfying and have fabulous tutorial pictures.

▪

The ingredients are not expensive and easily found.

▪

The techniques are easy to learn and master.

▪

These foods are economical and delicious to prepare.

▪

The cuisines are for all ages and comfort foods good enough for entertaining.

▪

Cooking at home is much more inexpensive and healthier than eating out.

▪

You will be successful from the first try in the kitchen!

▪

All recipes are mine, unless otherwise noted. I am very grateful to those who allowed me to share their recipes in my cookbook. As always, recognize a blessing and be a blessing today ~ Carrie Groneman, A Mother’s Shadow www.amothersshadow.com

What You Need to Get Started ▪

Nonstick frying pan or skillet is highly recommended. A small, medium, and large size is best to have on hand. These pans have low sides and are made for frying foods.

▪

Saucepans, small medium and large. These have high sides for cooking, such as boiling.

▪

An electric griddle, or a griddle you can use over the stove burners.

▪

High quality cookie sheets, 2 if possible. Higher quality pans yield better results. This pan is flat and will usually have one side at each end slightly turned up making it easier to take out of the oven.

▪

Jelly roll pan, 2 if possible. Higher quality will bake better. This pan has an edge on all four sides allowing it to be filled with batter to bake in and not spill out.

▪

A Cooling rack for cooling cookies, cakes, etc.

▪

Good, sharp cutting knives. Get the best you can afford.

▪

Cutting board: polyethylene are my favorite, also plastic or glass as they can be washed in the dishwasher. Make sure to use Clorox or vinegar solution (2 parts water to 1 part Clorox or vinegar) to clean cutting boards. Wooden cutting boards allow bacteria to live on the surface and in the groves cut when chopping foods.

▪

8” x 8” or 9”x 9” baking pan, glass is preferred.

▪

9”x 13” baking pan, glass is preferred.

▪

Pie plate, glass 8”-9” is best. There are shallow and deep dish.

▪

Mixing bowls: small, medium and large. Glass or metal.

▪

A whisk: wire metal or plastic coated.

▪

A pastry cutter is really nice to have.

▪

A sturdy Teflon coated turner to flip pancakes, turn eggs, etc.

▪

A colander can be plastic or metal. Having a bigger plastic or metal one for pasta and larger ingredients and a small metal set for straining are great to have.

▪

Spatulas for scraping bowls. Inexpensive are fine--the high-heat rated ones are really great because they will not melt, nor become flimsy when hot. And remember, ‘nothing says I love you, quite like a spatula.’

▪

Apple corer, slicer and divider

▪

Dry Measuring cups with 1/8 cup through 1 cup. Plastic or metal will do.

▪

Glass or plastic Measuring Cups 1 cup through 4 cups are nice.

▪

Having a Liquid measuring cup AND dry measuring cups are important; each has its own use and a different purpose.

▪

Stand up grater is easy to use and has large and small holes for a variety of uses.

▪

Measuring spoons, with 1/8 teaspoon through 1 Tablespoon. Either plastic or metal will work.

▪

Electric hand mixer or a Kitchen Aid Mixer IF you have the means. Get a quality model and it will serve you well for years.

▪

A Blender.

▪

A chopper, food processor, mini chopper or another device to chop and combine food. If you can purchase a food processor and a mini chopper that is best.

▪

Salad Spinner is a handy tool to wash and dry lettuce, herbs and other vegetables and fruits as well as to revitalize them also.

▪

Thick hot pads.

▪

Non stick cooking spray, any brand will do.

▪

Parchment paper to line pans for easy removal of food.

▪

Tinfoil to line pans to make clean-up easier, as well as to help keep certain foods from sticking.

▪

Waxed Paper is used to separate cooked ingredients, such as separating layers of cookies and to line a pan for easy removal.

▪

Plastic wrap helps to keep food fresh and covered.

▪

A meat thermometer to accurately test for proper temperature when cooking meats. Cooking to appropriate temperature is critical to avoid food born illness.

▪

A Pastry Brush is used for brushing sauces onto food.

▪

A Crock Pot (optional but nice to have)

Important & Helpful Information Canned foods When purchasing canned items, check for rust, dents, bulges and the date of expiration. A dented can has the potential for a miniscule hole, allowing for spoilage and bacteria to penetrate the food. Do not use the food from a dented can. Rust can penetrate the can and seep into the food. Do not use food from a rusty can. Bulges indicate spoiled contents in the can. Do not use food from a bulging can. Recently expired canned food is generally usable; however, there is risk of rancid contents. Baking Soda and Baking Powder Make sure that these are fresh and not out of date; otherwise your results will be disappointing. Get ready to cook! Read the recipe thoroughly BEFORE beginning. This ensures you have the proper ingredients, timing for preparation and cooking; all providing the highest possibility of success. It is recommended to prepare the recipe as written, and then make adjustments as desired according to taste the next time the dish is prepared. Following the directions carefully will help make a successful product. A word about Spices. Spices are used to enhance the food. Remember, substitutions are always allowed, but be sure the flavors you choose will complement each other. Check the expiration date. If there isn’t one, and it has been opened for more than a year, it should be replaced to assure the best flavor. Spices lose their strength over time. Check opened spices for taste and quality. Store spices in a dry, cool place and in a tightly sealed container. Do not store your spices above the stove or other places where heat or moisture are prevalent, as it will breakdown the spice.

Do not store spices in the refrigerator or freezer. Doing so introduces unwanted moisture into the spice and depletes the flavor. A word about poultry When handling chicken DO NOT taste any sauce that has been in contact in anyway with the raw meat. Anything that has been in contact with uncooked poultry has a high probability of being contaminated and can make you very sick. Use Clorox or vinegar diluted in 2 parts of water to sanitize all cooking utensils and area that has been used in the preparation of poultry dishes. For example: 1/4 cup vinegar to 1/2 water. Keep this solution handy in a spray bottle. Be sure to cook poultry to 175 degrees at its thickest area. Use a meat thermometer to verify that the meat is properly cooked. A word about eggs When purchasing eggs, first look at the date on the package, checking to see that you can use them before they expire (see ‘Egg Tips’ for more information). When using eggs, if you find one has cracked in the carton, make sure to wash the other shelled eggs with soap and water to prevent introducing any bacteria into your food.

Ingredients Baking soda and baking powder They are both leavening agents, which mean they both cause food to rise and lift when baking. However they do this under different conditions. Baking Soda is combined with a liquid that is acidic and must be baked quickly after addition to the ingredients or the baked item will fall flat. Do not use expired baking soda; you will not have good results in the finished product. Double acting baking powder can sit in a recipe and it will not negatively affect the outcome, such as in cookies or biscuits. Do not use expired baking powder; you will not have good results in the finished product. Butter Butter brings out a richer flavor in foods and provides a more dependable result in baking. Salted and unsalted butter can be interchanged. If a recipe calls for salted butter and you only have unsalted, simply add 1/8-1/4 tsp. as desired for taste. Margarine A substitute for butter, but will not give the same flavor or results as real butter will. Cooking oil and shortening When a recipe calls for cooking oil, shortening cannot be used in its place, because it cannot hold air bubbles when mixed or beaten. Shortening This is a solid form of vegetable oil that has been processed and is usually used for frying or baking. Butter-flavored or plain shortening can be interchanged. Store in a dry, cool location and use within 6 months after opening. Shortening will go rancid, and since the odor is not as fresh as it was when first opened, it causes a distasteful flavor. Do not use old or bad shortening due to taste--and it can also make you ill. Cooking Oil There are many varieties, but for simplicity we will address the most commonly used. Store in a dry cool place and use within 6-12 months after opening; also checking the expiration date. When disposing of cooking oil after cooking, do not pour down the drain as it will congeal and clog up your pipes. Cool the oil down, pour into an empty leak-proof container, and discard with the rest of your garbage, or recycle if available.

Vegetable Oil is the most common to use in recipes and for frying. Check the expiration date on the bottle. Oil does go rancid which adversely affects the taste and success of your recipe. Olive Oil is easily affected by odors from foods or in the environment. Olive Oil must be kept sealed tightly to avoid this type of contamination. It is made by simply pressing juice from the olives to create the extra virgin olive oil to processing the pressed olives to create other grades of olive oil. The prices vary as do the brands and oils. Extra Virgin Olive Oil has an intense taste and the deepest color Virgin Olive Oil has less color and is not as strong of a flavor Ordinary, Regular, Light Olive Oil has a mild color and taste, which makes it perfect for cooking and frying. It is also great to use in recipes if you do not want the oils flavor to compete with other ingredients. Flavored Olive Oil adds wonderful flavor to cooked and raw foods. For example: butter flavored olive oil is terrific to fry foods in. Eggs When using eggs for a cake recipe let them stand 30 minutes at room temperature before using for best results. When a recipe asks for eggs that require the white separated from the yolk, use an egg directly out of the refrigerator, unless otherwise specified. Always use large eggs unless otherwise indicated. Flour There are dozens of varieties of flours. In this cookbook we will only be referring to all-purpose flour to keep it easy and basic. All-purpose flour is made from soft and hard wheat flours. It may be stored in your pantry for up to 8 months. For longer storage, the flour must be kept in a moisture and vapor-proof container or in the freezer. If kept in the freezer, the chilled flour must be brought to room temperature before using in baking, in order to have success with the end product. If you find weevil or insects in the flour, discard the flour and purchase new flour. Bleached all-purpose flour has been made whiter in color chemically. It does make cakes and breads a lighter color. If you prefer less processed food, use unbleached flour. They both work the same in recipes and can also be interchanged. Brown Sugar Brown sugar is made by mixing molasses and granulated sugar. Light brown sugar

is generally used in a recipe, unless otherwise specified. Granulated Sugar Also known as white sugar. If a recipe does not specify a particular type of sugar, this is what the recipe is referring to. Powdered Sugar Another name for this is confectioners’ sugar. It is good to sift powdered sugar before using to work out lumps, which is easier done than when mixing, such as in a frosting. Onions Yellow, white or red/purple are interchangeable. You can use what you have on hand, or whichever is less expensive. Onion flavor is an excellent enhancement in foods. When choosing an onion, feel it to make sure it is firm, the skin is crunchy/crackly and that there are no soft or dark spots, particularly at the top. Store them in a dark, cool area. If kept in the refrigerator it may affect the flavor of other foods stored in the fridge also. Yellow This is the most popular onion because of the flavor, commonly used unless otherwise specified, and most economically prices. White They usually have an all-white skin and flesh; with a generally more milder flavor than yellow. Red These work great in foods that are not cooked, such as on a sandwich or in a salad. The red is mild and generally sweet. Cooking will diminish the flavor dramatically in this onion, which is why it is not a common variety to cook with. Green These onions have rounded long stalks with a white bulb at the end. The green stalk and the bulb are edible. Use the entire green onion, after removing the stem on the bulb and trimming the ends of the green stalk in its raw state or to fry or sauté in food. Scallions Are simply young green onions and do not have the bulb at the end. They can be used interchangeably with green onions; however, the green onion is a bit stronger in flavor. Zest The outer part of the citrus fruit and is removed with grater or fruit zester. Do not go into the white portion of the fruit or it will cause your food to become bitter and not flavorful and aromatic.

Cooking Terms Beat: To make the mixture smooth or combined by using a fork, spoon, electric mixer, whisk or other implement. Blend: To incorporate at least two ingredients until they are the same in texture and color. Boil: To bring ingredients to the point of bubbles, which come to the top in a constant pattern and then pop at the surface. A rolling boil refers to bubbles that are so constant that they cannot be stirred down; meaning the mixture does not stop bubbling when it is stirred. Broil: The oven rack is moved close to the top of the oven, which gives a direct dry heat to the food, causing it to brown and crisp quickly. Brown: Using any method to cause the food to have the brown color desired, using a fry pan, the boiler, etc. Browning intensifies the flavor, while giving the food a nice color on the outside, while moist on the inside. Chop: To cut food into pieces using a knife, a food processor, or other method. Cream: To mix ingredients to a light and fluffy state using a spoon, mixer, or, really, any utensil or device will work. Cut In: Use a pastry cutter, two knives, or your fingers to incorporate a fat solid, such as shortening or butter, into small pieces so it can be integrated into other ingredients Dissolve: This is to combine a solid and a liquid, until none of the solid is left. Sometimes this requires heat. Fold: This is a method of gently mixing ingredients together, while not decreasing the size or volume. To do this, move the spatula over the bottom of the bowl, and then back up the other side of the bowl while carrying a bit of the mixture to the surface from the bottom. This is repeated, while also turning the bowl a quarter turn each time to evenly incorporate the ingredients. Fry: To cook food in a pan until it is browned or cooked through. Knead: This is the method of working dough with the heels of your hand, using pressing and folding motions to make it smooth and elastic, such as in bread, or to work in shortening evenly and to make dough a bit gluten such as in biscuits. Kneading

vigorously is used for bread, while lightly for biscuits. Mince: This is to chop an ingredient into very fine pieces; for example, we do this when using garlic. Mix: To beat or stir together at least two ingredients until they are combined thoroughly (can use any method to do this). Peel: Removing the outer skin or covering of a fruit or vegetable. Pinch: This is the amount of a dry ingredient that can be pinched between your thumb and finger. Preheat oven: This means to turn on the oven to the temperature indicated on the recipe. And, permitting the oven to come to the temperature required BEFORE putting the food in the oven, which allows the food to cook evenly and properly. Puree: To mash or process an ingredient and make it smooth. Sauté: To cook food in a small amount of fat or liquid over medium to high heat in a shallow pan. Simmer: To cook food by keeping it in liquid that is just below the boiling point, meaning a few bubbles form slowly and break when coming to the surface. Steam: This is to cook food in the vapors of boiling water, without actually being submerged in water. Translucent: Food loses color, becomes clear such as in onions when they are cooked. Thermometer: A candy thermometer is used to give a reading of a liquid mixture. A meat thermometer is used to test for doneness in meat. Whip: This is to beat, or mix a food quickly to incorporate air and increase the volume in the mixture.

Measurements lb. = pound oz. = ounce Tbl or tbls = tablespoon Tsp or tsp = teaspoon 1 stick butter or margarine equals ½ cup 8 fluid ounces = 1 cup 1 pint = 2 cups 1 quart = 2 pints 4 cups = 1 quart 1 gallon = 4 quarts 16 ounces = 1 pound

Cooking Basics and How-To’s How to Measure Liquid and Dry Ingredients Different Types of Sugar and How to Measure It How to Measure Flour and The Different Types of Flour How to Grease a Pan Without Cooking Spray How to Choose and Prepare Eggs How to Separate an Egg White from an Egg Yolk Working with Vegetables Celery Green Onions Bell Peppers How to Bake a Potato, Yam, or Sweet Potato in the Oven or Microwave How to Choose Good Tomatoes, Apples, and Avocados Cabbage Tips How to Dice an Onion Carrie’s Way How to Bake Chicken How to Boil Chicken How to Cube Chicken How to Cook White Rice How to Cook Brown Rice How to Cook Any Kind of Pasta How to Toast Nuts How to Wash Dishes By Hand How to do Basic Kitchen Cleaning How to Use a Microwave – Helpful Hints Cleaning the Appliances and Such The Microwave The Refrigerator The Freezer The Pantry

How to Measure Liquid and Dry Ingredients When measuring dry ingredients, use a measuring cup designed for dry; such as flour, sugar, etc. Use a liquid measuring cup designed for water, milk, oil, etc.

1. It is important to use the correct measuring cup for the proper purpose as well as to use the right measuring cup instead of guessing at the amount (at least until very well practiced). A dry measuring cup can be plastic or metal and will have a flat level top. A liquid measuring cup, whether class or plastic will have a spout. 2. If the container with a dry ingredient has a side such as in the picture, dip in the measuring spoon, and scrape off evenly. 3. If the container is open, dip the measuring spoon into the container and level off with the back side of a table knife.

Different Types of Sugar & How to Measure Them Not all sugar is the same. Here are some helpful tips on how to work with and measure the right one for recipes you are making.

1. Left to right: Brown Sugar, Powdered Sugar, White Sugar (aka Regular Sugar aka Granulated Sugar) 2. Using “sugar keepers” or “sugar savers” shown above prevent brown sugar from hardening.

3. To measure brown sugar, this is the required technique (unless otherwise specified). Spoon the brown sugar into the cup and press in solid as you go. Use firm pressure but NOT hard pressure. 4. When the sugar is tipped out of the measuring cup it will hold its shape as shown here.

How to Measure Flour and a few Different Types of Flour There are so many types of flour to use and they all have a unique purpose. Occasionally some flours may be substituted for another.

Far left: regular white flour (all-purpose flour) and used in most all recipes. Center: bread flour is used for making bread and rolls (we will not use it in this cookbook but I wanted to show you the most common flours in the store) Far right: whole wheat flour can be used in place of all-purpose flour; however, if you or your family have not eaten much whole wheat flour in your prepared foods, start to substitute a little bit at a time. For example, if a recipe calls for 1 cup of flour, use ¾ cup white and ¼ cup wheat and build from there. This is for a couple of reasons. First, if the gastrointestinal system is suddenly bombarded with only whole wheat, it will act up and the effect is not pleasant on the body. Secondly, people who are not used to whole wheat oftentimes do not like the heavier and different taste. By introducing it

slowly the body it can adjust. Also, if deliberate, the taste buds become more accustomed and actually enjoys this type of flour.

1. Flour tends to settle and compact in the bag or a container. Also, the moisture in the air and elevation can affect the flour and the amount of liquid that will be required in a recipe. An easy way to measure correctly, even with these conditions, is to stir the flour with a spoon, then spoon it into the measuring cup; adding air back into the flour; allowing proper measurement. 2. Then level with the back side of a table knife to have an accurate measurement.

How to Grease a Pan without Cooking Spray If you run out of non-stick cooking spray (spray release) or are cooking a recipe that will tend to stick to the pan, such as a Bundt cake, this is the best technique.

1. Use butter or shortening (plain or buttered) and spread a small amount in the pan, using care to cover the entire pan. 2. Sprinkle the pan with flour, or you can even use granulated sugar if making a cake or sweet bread.

3. Now tip the pan in all directions to coat evenly—again making sure to cover all areas. 4. Gently tip the pan over and give a little tap to release any excess flour so you do not have a clump of flour on your baked good. Proceed as recipe directs.

How to Choose and Prepare Eggs Use these tips to better prepare this dietary staple.

Egg Tips: Always purchase and use large eggs unless otherwise indicated in a recipe. When purchasing your eggs, first check the date at the end of the carton. Purchase eggs that you will most likely use before the expiration date.

1. Run your hand gently over the top of the eggs and if they ALL move slightly, that means none are broken or cracked. 2. If you happen to find an egg that is cracked, even slightly, do not use and toss it out as it may contain harmful bacteria.

3. If you find an egg has broken open allowing any of its contents into the carton or packaging, discard the broken egg. 4. Wash with soap and water any surrounding eggs in the carton or package BEFORE using to avoid bacteria or contamination.

Note: Do not put more than a couple of egg shells down your garbage disposal at one time. Egg shells will easily clog even the best of disposals. It is best to throw them in the trash. When breaking eggs into a bowl, crack them one at a time and check for blood spots. If blood spots are present, discard the egg and use a clean bowl to crack eggs into as you continue. Perfect Hard Boiled Egg: If possible, use eggs that are outdated by a few days. Though this is not necessary, it does make peeling easier. Use eggs at room temperature; they are less likely to crack during the cooking process than eggs taken straight from the refrigerator. Place a single layer of eggs in the bottom of a saucepan (or pot if cooking many eggs), and fill with cold water so that the eggs are covered by at least one inch of water.

1. Place the pan on medium-high heat and bring to a boil. Once the water has reached a boiling point, immediately remove from the heat, place a lid on the pan, and let stand for about ten minutes, depending on the size of your eggs. (Larger eggs may need to stand 12-14 minutes.) 2. Drain off the hot water, and immediately cover eggs with cold water to put a quick halt to the cooking process; keep the water going in the pan for a few minutes. 3. To help cool the eggs down quickly, adding ice cubes will help.

Peeling eggs can cause some frustration. To make them as easy as possible to peel, use

eggs that are more than a week old. Gently roll hard-cooked eggs between your palm and counter top lightly to create dozens of hairline cracks in the shell, but not so hard as to squish the egg. Then peel the egg under cold running water, or dip it into a bowl filled with cold water. Another tip: hard-cooked eggs are much easier to slice when they’re cold.

How to Separate an Egg White from an Egg Yolk For recipes that require separated yolk and white, here is the technique you’ll want to use.

1. When a recipe calls for an egg white or egg yolk, crack the egg, then tip the egg from shell to shell allowing the egg white to fall into the bowl or container as the egg yolk is transferred from shell to shell. 2. This is the easiest way to separate the white from the egg yolk. 3. If you get a piece of the egg shell into the bowl, use the SAME egg shell to dip into the egg white and yolk to scoop it out. Because it is the same egg shell and egg, it will attract to itself and the shell is easily removed.

Working with Vegetables When choosing vegetables, or fruits, look for bright colors and that it smells like the produce it is. A head of lettuce should smell sweet, not bitter. Try to purchase fruits and vegetables that are in season to stretch your budget. Avoid bruises, brown or dark spots, indented or soft and limp or blemished produce. Watch for mold or bad areas. Wait to wash fruits and vegetables until just before using. However, it is IMPORTANT to clean produce before eating to prevent disease. How to store: Fruits and vegetables that require refrigeration can be stored in shelves or bins, but not near or with raw meats, seafood or poultry to prevent cross contamination.

Keep in perforated bags or fresh produce bags to allow air to circulate. After cutting produce, do not leave at room temperature for more than two hours; unless it is hot (above 90 degrees) then 1 hour, and store in the refrigerator in covered containers.

Celery

Celery should be crisp and firm. If it is limp or yellow in color, toss it. Celery is generally sold in a bag or sleeve and is called a ‘bunch’.

1. When one is separated, it is referred to as a ‘rib’ or ‘stalk’ or ‘stick’. 2. Be sure to trim both ends. Clean it very well. 3. Cut according to the recipe directions. The leaves on the ends can be used to flavor soups or foods.

Green Onion

These are young onions that have not sprouted fully yet. Oftentimes the name scallion is interchanged with the term green onion. If the green part becomes drippy or weepy do not use.

Wash the onion before using. Trim the root end. You can use as far down the dark green end as desired; it is usual to cut 3-5” into the dark green.

Bell Pepper

Bell peppers come in a variety of colors and the taste is different, depending on the color.

1. Wash and cut the top of the bell pepper off. 2. Then halve the pepper and remove the seeds and membrane. 3. Push out the cap out from the top. Slice the half into strips. Cut the strips into small or large pieces, depending on the recipe and use.

How to Bake a Potato, Yam, or Sweet Potato in the Oven or Microwave The following techniques work for any type of potato

Check potato for bruises, bad parts, and sprouts starting to grow out of the potato. The following techniques work for any type of potato

1. Left to right: Yam, Sweet Potato, Russet Potato To bake in the oven: Pre-heat your oven to 350 degrees. Wash the potato and pat dry with a paper towel.

1. Wrap the potato in tinfoil and place the potato on a middle oven rack and bake for 1 hour for large potatoes. 2. Check for doneness by poking the potato with a tooth pick until it goes in easily. To bake in the microwave: Wash the potato and pat dry with a paper towel.

1. Cover the potato with saran wrap and poke several holes over the entire surface of the potato. 2. Microwave for 5 minutes for a large potato. Check for doneness with a toothpick —continue cooking if needed. Add additional time (4-5 minutes for each potato) for multiple potatoes.

How to Choose Tomatoes, Apples and Avocados Don’t spend your money on bad produce. Here are some tips on making the right choice when selecting some fruits that can be tricky.

1. Check tomatoes for any soft spots, bruises, or dark parts. Try to choose tomatoes, of any variety, that are red and slightly soft, not hard when touched. 2. To choose an apple, check for soft spots, bruises, or dark areas. Push your thumb with slight pressure on the top of the apple. If it feels soft or mealy, it is over ripe. 3. Also check to make sure the end on the bottom is closed and not open. This helps to ensure a crisp apple.

4. To choose an avocado, pick one that has good color and does not have bruises or bad areas. 5. To tell if the avocado is ripe enough to use, it should feel soft to the touch and the end will come off easily. But not squishy and overly soft. 6. Cut the avocado in half lengthwise.

7. With the cut, the avocado should look like this. 8. Twist the halves to open the avocado 9. Like so

10. Take out the pit with a spoon. 11. And scoop out the avocado. 12. If you need to ripen an avocado quickly, place in a paper bag, turn the top of the bag down, and store it on top of the refrigerator where it is warm. It will hasten the ripening time by double or more.

Cabbage Tips If possible, choose green cabbage, as purple cabbage tends to lose its color when cooking and it also colors everything else purple it comes into contact with. When purchasing cabbage look for the following: - The head of the cabbage should be firm and thick. - The head should also look intact, without many leaves coming off, or cuts or splits. - The leaves should contain no bruising or browning. - The leaves should be crisp and colorful. - Leaves should reflect the color you are buying—the darker the better. - Cabbage is a usually very inexpensive and is not an overpowering vegetable. Store uncut cabbage for up to 2 weeks in the refrigerator in a perforated plastic bag. If the cabbage is cut, wrap and tightly seal leftover fresh cabbage in plastic wrap.

How to Dice an Onion Carrie’s Way Ok, I am not a trained chef and I realize this is not the “proper chef” way, but it was how I was taught and it has worked well for decades. Feel free to use any method that works best for you.

Choose an onion that does not have any soft spots, bruises, or bad areas.

1. Cut off both ends of the onion. Make a cut about ¼ inch deep into the skin and peel off the outer layer. 2. Cut the onion into slices as thick or thin as you desire, depending on the purpose. 3. Lay 1 or 2 slices down flat and make cuts lengthwise, again thin or thick depending on your use.

4. Now turn the onion, or your cutting board, and cut the opposite direction, thick or thin cuts. 5. Chopped onion! Easy!!

How to Bake Chicken So easy, much more economical and lots more tasty than store-bought chicken.

Heat oven to 350 degrees.

1. Line a pan, including the sides of the pan, with foil for easy clean-up. 2. Place the chicken on tin foil and sprinkle with your favorite seasoning. Lemon pepper is always a good spice to bring out the flavor of chicken without overpowering it. 3. Cover the chicken with tin foil to seal in the moisture. Bake for 10 minutes then check for doneness. (If you are using bigger pieces of chicken than the chicken tenderloins, you will need to cook the chicken longer.) Using a digital thermometer put the end into the thickest part of the meat. When the internal temperature is 170 degrees for breast meat and 180 degrees for thighs, the chicken is cooked through. If you do not have a thermometer, you can test for doneness by cutting into the thickest part of the meat, and if it is no longer pink and the juices run clear (not pink or red juice), it is cooked through. If you prefer the meat to have a crusty outside or browned crust, simply heat a little bit of oil in a fry pan and sear (cook fast on high heat) the meat on both sides. Or, put under the broiler for a minute or two.

How to Boil Chicken Boiling chicken is best for soup, or to use in a recipe calling for cooked or shredded chicken that will be used in enchiladas, a sauce or gravy.

1. Place the chicken in a pot in which the chicken only comes up halfway of the pan to avoid spill-over when cooking. 2. Adding bouillon to the water you are cooking the water in adds flavor to the meat as it cooks.

3. After adding in the bouillon, fill the pan to cover the chicken with at least 4 inches of water above the meat. Cook meat until a digital thermometer put in the thickest part of the meat reads an internal temperature of 170° for breast meat and 180 degrees for thighs, and then the chicken is cooked through. Additional water may be needed as chicken cooks. 4. Also, you will be able to feel the chicken is done when the meat is firm to the touch.

How to Cube Chicken A helpful method for many recipes

1. Cut the chicken into pieces that are a comfortable bite-size.

How to Cook White Rice

Rice is a base for so many recipes as well as a terrific side. After you have made rice a few times, try using chicken broth in place of the water when cooking to give a new flavor to your dish.

Serves: 4 Prep Time: 20 minutes Cook time: 30 minutes Ingredients: 2 cups water 1/2 teaspoon salt

1 tablespoon butter 1 cup white long grain rice

Instructions:

1. In a sauce pan bring 2 cups of water, salt, and butter to a boil. Pour in the rice and stir ONLY ONE TIME, evening out the rice in the bottom a little so it can cook evenly in the liquid and make a bit of a dip in the center. 2. Cover the pan with a lid and turn the heat down to a simmer, and set a timer. White rice takes about 15-20 minutes to cook. 3. About 5 minutes before the timer goes off, check the rice. The top rice will look cooked, HOWEVER, the way to tell is by gently moving the rice aside to see if the water at the bottom is completely absorbed. In this picture, the rice is not quite finished. (Do not stir whether the rice is done or not at this point.) Put the pan back on the stove if the rice is not finished. The cooking time will vary due

to the rice and the stove.

4. When you can gently move the rice away and there is not extra liquid at the bottom of the pan, PUT THE LID BACK ON AND DO NOT STIR. Remove the pan from the heat. Allow the pan of rice to sit for about 5 minutes. 5. Fluff with a fork and serve. Perfect rice every time! Recipe Notes: Store cooked white rice in a container with a tight fitting lid in the refrigerator.

How to Cook Brown Rice

Brown rice is substantial and a great source of fiber. It does take longer to make because the outer bran coating has not been removed, so it requires a bit more water and cooking time.

Serves: 4 Prep Time: 20 minutes Cook time: 5 minutes Ingredients: 2 1/4 cups water 1/2 teaspoon salt Instructions:

1 tablespoon butter 1 cup brown rice

1. In a sauce pan bring the water, salt, and butter to a boil. Pour in the rice and stir JUST ONE TIME, evening out the rice in the bottom a little so it can cook evenly. Brown rice takes about 45-55 minutes to cook. 2. About 5 minutes before the timer goes off, check the rice. The top rice will look cooked HOWEVER the way to tell is by gently moving the rice aside to see if the water at the bottom is completely absorbed. This rice is perfectly done. (Do not stir whether the rice is done or not at this point.) The cooking time will vary due to the rice and the stove.

3. When you can move the rice away and there is not any extra liquid, PUT THE LID BACK ON AND DO NOT STIR. Remove the pan from the heat. Allow the pan of rice to sit for about 5 minutes. 4. Fluff and serve. Recipe Notes: Store cooked brown rice in a container with a tight fitting lid in the refrigerator.

How to Cook Any Kind of Pasta

Use this method for perfect pasta every time!

Pasta doubles in size. So, for instance, 1 cup of uncooked pasta will make 2 cups of cooked pasta. Do not mix pastas when cooking as they do not cook at the same temperature and time. For example, do not cook spaghetti noodles with rotini or wide egg noodles. If the pasta is to be used in a casserole or in a recipe that will be cooked additional time, slightly undercook the pasta since it will cook a bit more in the food preparation.

1. Fill a large pot about 2/3 of the way full of water (about 1 gallon or water). If there is plenty of water the pasta will not stick to each other and cook better. Add in 1 tsp. salt, which brings out the flavor of the pasta Adding a little oil to the water coats the pasta preventing the sauce from sticking to it when served together. 2. When the water comes to a full boil, meaning you cannot stir it down, add in the pasta, slowly, trying to keep the water boiling (but if it quits boiling for a minute, that’s fine too).

3. Push the pasta down into the water, completely submerging all the pasta.

4. STIR the pasta a lot when first adding it to water and as the water comes to a boil. As the water begins to boil, start timing according to the package directions for cooking time.

5. Now, put the lid on the pot, a bit askew to help prevent boiling over. Watch though because it will boil over. Putting the lid on causes the water to come to a boil quicker. 6. Cook according to the time on the package, but taste periodically for doneness. ALL pastas are best when cooked al dente—which is firm with a tiny bit of the core, or center, with a bit of chew to it. Take a piece out to taste and also look at the center: it should be almost the same color all the way through the noodle, with no solid white color in the center. 7. Drain the pasta into a colander that has been placed in your sink. Now lift the colander a little bit to shake off the extra water. •

If the dish you are serving is a hot dish, do not rinse. By not rinsing off the starch in the pasta it will help to hold the sauce to the pasta.

•

If the dish you are serving is a cold salad or dish, rinse off the pasta. Rinsing it helps to keep the pasta from becoming gummy and sticky when added to the other ingredients; keeping them separate and tender.

How to Toast Nuts

Place nuts in a dry nonstick fry pan or skillet. Cook over medium heat, stirring constantly until browned, toasted and lightly browned.

How to Wash Dishes By Hand

Does your kitchen sink look like this? It’s no problem with these techniques.

Always start with a clean wash cloth and dish cloth. Change out your towels DAILY to avoid spreading bacteria—and a smelly kitchen. Do dishes daily. When they stack up it makes cleaning overwhelming and the smell in the house unpleasant. Make time to do the dishes before going to bed or on vacation. It makes your day better and coming home more welcome. Clean as you cook. When making a huge mess and leaving it, just makes cooking a distasteful experience instead of the joy it should be.

1. Take all the dishes out of the sink and stack into separate piles of: glasses & cups, utensils, plates, bowls, pans, etc. 2. Scrape food off of the dishes into the garbage or garbage disposal.

TIP: Unless you have a high-quality disposal, do not put more than 2 egg shells, more than 3/4 cup pasta, more than 1/2 cup rice, more than 1 potato skin, peach skin, etc., down the disposal or it could plug up your pipes. *ONLY use COLD water when running the disposal. NEVER hot. You can burn out the garbage disposal motor if you use hot water because the motor becomes hot, and with the addition of hot water it could make it overheat. **Also, do not pour grease or oil down the sink ever. It will congeal and clog the pipes. It could make a very expensive mess if you have to call a plumber. 3. Rinse off any excess food.

4. Rinse and clean out the sink(s). Then fill one side with hot water (*but not so hot you will burn your hands) and approximately 1-2 tsp. dish soap. Fill the other side of the sink with hot clean water.*First put silverware in the soapy side to begin to soften the food particles, then glasses and cups. 5. To wash glasses and cups, push the CLEAN washcloth into the cup turning completely around on cloth to wash the inside completely. 6. Wash the entire rim of the glass or cup with the wash cloth.

7. Wash knives separately. Do NOT put those in the sink of soapy water with the utensils, or you may cut yourself since you cannot easily see the blade. 8. Wash silverware by cleaning separately, from the top to the handle. 9. Put knives with the blade down in the drainer to avoid cutting yourself. Stack the dishes in the drainer so that the water can drain off of the dishes as you continue. Dry with a clean dish towel and put away.

Note: - IF you have a pan or dish with really stuck-on food, fill it with water a little bit of soap and let it soak for a few hours, which makes it much easier to clean out. If you do scrape at the food particles, be careful not to cause scratches or ruin the coating of the pan or dish.

How to do Basic Kitchen Cleaning Not sure where to start? Here are some techniques to help you keep a clean kitchen you will enjoy cooking in. Clean the microwave, its plate and cover every week, or more if needed. Clean the refrigerator every month. Clean the pantry every month too will keep your kitchen fabulous.

To begin, fill a small bowl with warm water and approximately 1/2 tsp. dish soap. You want enough soap to make it clean, but not so much to leave a film.

How to Use a Microwave – Helpful Hints Do not use metal of any type in the microwave. Check the bottom of the container or bowl for “Microwaveable” or “Safe in the microwave,” etc. If you use metal, sparks will fly and you could damage or ruin your microwave. Do not use foil or foil-lined containers/dishes, for the same reasons you do not use metal in the microwave Use the correct setting on the microwave for best results, i.e. “defrost” to thaw food,” popcorn setting” for microwave popcorn, etc. Cut food into equal-sized pieces so they will cook evenly. During the cooking time, rotate and stir the food to help it cook evenly Pierce foods such as potatoes, hot dogs, or sausage to allow steam to escape before cooking in the microwave. Make sure to use hot pads to take food out of the microwave

Remove lids from bowls and containers before heating to prevent the container from exploding or the food from spattering all over the microwave Use warm water to clean the inside of the microwave. Cleaning products could leave a residue and possible toxic fumes which might affect the food you are warming or cooking. Never “trick” the microwave into working with the door open. Allow the microwave to shut off and wait a second or two before opening door. This prevents any microwave energy (low-level radiation) from escaping. Cover food to be cooked with a paper towel (or microwave cover if available) to keep the microwave clean and to avoid splatters. Cover with a damp paper towel to retain moisture in food being micro-waved.

Cleaning the Appliances and More The Microwave

Clean out the microwave by taking out the glass plate; wash and dry it. Clean out the entire inside of the microwave with your wash cloth and small bowl of soapy water.

The Refrigerator

1. Every week check for expired food or leftovers that are old. Once a month clean out your refrigerator thoroughly. Take everything off of the shelves.

2. With your wash cloth clean the shelves, the back and side walls. 3. Each month put in a new box of baking soda; taking the top of the box off. This will absorb odors to help keep foods from transferring smells which can affect the taste of foods.

4. Check the dates on ALL containers. Throw out any expired food. 5. Check bowls and containers of leftovers for mold. If meat is more than three or four days old, you are not going to use a food again, or the food looks scary (do you even know what it is?) – throw it out! 6. Do not forget to take out the fresh produce drawers and clean under them.

7. Clean out the door of the refrigerator also, again checking dates. Wipe off the bottoms of bottles and jars to remove sticky residue. 8. Pour the old box of baking soda down the disposable side of the sink and run the disposal. Once a month, cut up a lemon and put down the disposal to clean the drain area and freshen the kitchen.

The Freezer Do the same steps as you did in the refrigerator. Take out all food, bags, containers, etc. Check for foods that have been in too long and are now freezer burned, or that you do not have a clue what they are anymore and toss them. Wipe out the freezer with your soapy water.

Put food back in, organizing it to remind you of food you need to use soon, as well as what needs to be rotated.

The Pantry

Clean out the pantry, or cupboards with food, once a month. Check for expired food, old products and dispose of them. Clean off the shelves with the soapy water. Line the shelves with liner to make the shelves more presentable. Organize pantry with like products together. Put the most-used items at eye level.

Beverages Blueberry Cheesecake Smoothie Orange Julius Strawberry Banana Smoothie Frozen Hot Chocolate Homemade Instant Hot Chocolate Mix

Recipe Notes

Blueberry Cheesecake Smoothie

Craving a creamy cheesecake but not all the mess and trouble? Here it is! This luscious smoothie combines the flavor of cheesecake, and the rich enchanting topping of blueberries.

Serves: 4 Preparation Time: 5 minutes Ingredients 32 ounces Greek vanilla yogurt 1/3 cup milk 2-4 tablespoons granulated white sugar Instructions:

2 cups frozen blueberries 4 ounces cream cheese 1 teaspoons vanilla extract

In a blender, combine all of the ingredients and blend until it is smooth. Serve immediately.

Orange Julius

Both young and old enjoy this refreshing and timeless delightful drink.

Serves: 4 Preparation time: 5 minutes Ingredients: 3/4 cup water 1/3 cup granulated white sugar 4 tablespoons powdered milk, optional 12 ice cubes

1 cup milk 1 1/2 teaspoons vanilla extract 12 ounces orange juice concentrate, frozen, not mixed with water

Instructions: Combine all ingredients in a blender, cover and process for about 2 minutes, or until the mixture is completely smooth. Serve immediately. Recipe Notes: The powdered milk makes the drink taste richer and more complex.

Strawberry Banana Smoothie

A healthy way to start the day. Really, anytime is ideal for this very tasty drink.

Serves: 4 Preparation Time: 5 minutes. Ingredients: 1/2 cup milk 1 banana 2-3 tablespoons granulated white sugar

1/3 cup frozen strawberries 4 ice cubes 6 ounces strawberry yogurt

Instructions: Combine all ingredients in a blender, cover and process for 45 seconds to 1 minute, or until smooth. Adjust sugar and ice cubes to your taste. Serve immediately.

Frozen Hot Chocolate

My cousin Allene makes this lip smacking treat for her grandkids. And, who wouldn’t love it with its burst of chocolate frosty goodness.

Serves: 4 Preparation time: 10 minutes Ingredients: 1/3 cup chocolate syrup, more or less to taste. 12 ounce can evaporated milk

3-4 cups ice cubes, depending on how chocolaty you like it 1 ½ teaspoons vanilla extract

Instructions: Combine all ingredients in a blender and mix until the ice is broken into very small pieces and mixture is smooth. Serve cold. Recipe by Allene Voreis, Used with Permission.

Homemade Instant Hot Chocolate Mix

My mom made this while my sisters and I were growing up; then I made it for my own family. I think yours will enjoy it too! It really warms you through and through on a cold day.

Serves: 4 Preparation time: 10 minutes Ingredients: 42-45 ounces instant hot chocolate mix 15-20 ounces non-dairy creamer

1/2 cup powdered sugar 7 cups powdered milk

Instructions: 1. Assemble the ingredients 2. Mix all the ingredients in a 2 gallon zip lock baggie or similar bag, turning over several times to combine well. 3. To serve: mix approximately 3 tablespoons hot chocolate mix to 6 oz. of hot water. Adjust to taste.

Recipe Notes

Breads Breadstick Dippers Easy Cheese Bread Quick Bread Knots Rich Mile High Biscuits Sour Cream Biscuits Stuffed Corn Muffins Sweet Twisters

Recipe Notes

Breadstick Dippers

As a snack it’s a terrific fast prep. As part of a meal, these dippers make it more special. Serve with my PIZZA SAUCE (see Table of Contents) or alone – either way is a sure-fire hit.

Serves: 6 Preparation time: 5 minutes Cooking time: 10 minutes Ingredients: 11 ounces bread sticks, canned 1 cup Parmesan cheese, shredded

1 tablespoon Italian seasoning

Instructions: Heat the oven to 350 degrees.

1. In zip lock baggie, put in the cheese and Italian seasoning and shake. Lightly coat a cookie sheet with non-stick spray release. Remove the breadsticks from the container. Cut each breadstick in half then put 1 or 2 breadstick halves into the baggie and press into the cheese mixture. 2. Place breadstick halves onto the prepared baking sheet about 2” apart. With the

remaining cheese mixture, press lightly onto the breadsticks dividing evenly between them. Bake for 10 minutes or until breadstick pieces are light brown. Eat while warm.

Easy Cheese Bread

If you are looking for a quick addition to round out your meal, here is a terrific solution. So many variations, by switching out the cheese, it’s never boring and always new.

Serves: 6 Preparation time: 10 minute Cooking time: 10 minutes Ingredients: 1 1

can crescent roll dough cup shredded cheese: Cheddar blend, Italian blend, or other type

Instructions: Preheat oven to 375 degrees.

1 1/2 teaspoons Italian seasoning

1. Coat a 9 x 13” baking pan with spray release. 2. Unroll the roll dough and press into he baking pan evenly. 3. Sprinkle the Italian seasoning and cheese over the dough. Bake until golden brown, approximately 10-12 minutes. Serve while warm.

Quick Bread Knots

Dress up any meal with these fancy shaped rolls; ready in just minutes.

Serves: 6 Preparation time: 10 minutes Cooking time: 10 minutes Ingredients: 11 ounces canned bread sticks 1 teaspoon Italian Seasoning

5-6 tablespoons butter

Instructions: Heat oven to 375 degrees.

1. In a small microwavable bowl put in the butter, cover with a paper towel, place

in the microwave and melt the butter for 10 second intervals until completely melted. Add in the Italian seasoning, stir and set aside. 2. Pull apart the individual breadsticks. 3. Gently tie the breadstick into a knot. 4. Dip the bread knot into the butter mixture. Stir butter mixture frequently to prevent the seasoning from settling on the bottom of the bowl. 5. Place bread knot into the muffin cup. And bake for 10-13 minutes or until rolls are done. 6. Brush again with the remaining stirred butter mixture. Serve warm.

Rich Mile High Biscuits

This recipe makes biscuits that are dense and soft. Even the next day they are just as good as, or even a bit better than just baked, IF they have been placed in air tight bag or container. Great for making ahead and sturdy for my Home Style Sausage Gravy (see Table of Contents).

Serves: 4 Preparation time: 15 minutes Cooking time: 12 minutes Ingredients: 3 1

cups all-purpose flour Tablespoon granulated white sugar

1 1/2 teaspoons salt 1 1/2 teaspoons baking powder

1 1

stick real butter (1/2 cup) cup buttermilk

1 egg 2 Tablespoons butter, in addition to the 1 stick

cold water Instructions: You will need approximately 2 1/2” - 3” diameter drinking cup or round cutter. Preheat oven to 425 degrees. Coat an 8 x 8” or 9 x 9” pan with spray release.

1. Cut up the stick of butter into small pieces. 2. In a large bowl, combine flour, salt, sugar, baking powder, and butter until crumbly, If using a pastry cutter. 3. If using knives, crisscross against each other to cut the butter into very small pieces while combining the flour and other dry ingredients.

4. Mix in the *buttermilk, egg and begin with 1 tablespoon of water to make a workable dough. You will need to add more water, but just 1 tablespoon at a time. Do NOT add too much water, just enough for a slightly sticky dough. Mix the dough until it is just barely combined. DO NOT over mix, this is important. 5. Sprinkle a small area of the counter or table with approximately ¼ cup flour.

Add more only as needed. Scrape the dough from the bowl onto the floured surface. Roll the dough with a rolling pin, a cup, or your hands to make it even; about 1 ½” thick. 6. Put about 1/4 cup of flour into a small bowl. Into this flour, dip your drinking cup or round biscuit cutter, then press into the dough, cutting a circle. Dip the cutter or cup into the flour before each biscuit cut. This prevents the dough from sticking into the cutter or cup so you can easily knock the dough out into your hand. 7. Position the biscuits into the pan, crowding where necessary, which allows them to rise high when baking. Bake for 12-18 minutes, depending on how thick you make them, until they are golden brown and cooked through the middle. This recipe will yield approximately 7 large biscuits. Melt the additional 2 Tablespoons of butter in the microwave or on the stove top. After taking the pan out of the oven, brush with melted butter. When cooled, store in a covered food container, or closed baggie to preserve freshness. Recipe Notes: *You can substitute homemade buttermilk by mixing together 1 cup of milk and 2 tablespoons of bottled lemon juice; let stand for 5 minutes then use as directed.

Sour Cream Biscuits

These are delicious and very easy to make. Serve with my HONEY BUTTER (see Table of Contents), jam or alongside a meal. A definite family favorite!

Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes Ingredients:

1 egg 1 Tablespoon granulated white sugar 1 1/2 cups all-purpose flour, plus more 3/4 teaspoon salt

1 cup sour cream (Not fat free) 1/4 cup shortening 1 teaspoon baking powder ½ teaspoon baking soda

Instructions: You will need 2 1/2” - 3” diameter drinking cup or round cutter. Preheat oven to 400 degrees. Coat an 8 x 8” or 9 x 9” baking pan with non-stick cooking spray. The biscuits are going to all fit in the pan; however, they will be together snuggly, which will allow them to rise very high.

1. Crack the egg into a large bowl and beat with a fork until mixed very well. Add in the sour cream. 2. Add in the sugar and shortening (butter-flavored shortening works very well adding additional butter flavor) and combine thoroughly with spatula or fork. 3. Add in the baking powder, soda and salt and mix well. Add in the flour and mix only enough to combine with the other ingredients. The secret to biscuits is not to over mix them. This dough is meant to be very tacky.

4. Lightly flour a small portion of a countertop or table, with ¼ cup of flour to start. Scrape out the dough from the bowl onto the counter. The dough will be very

sticky. 5. Sprinkle a bit of additional flour (begin with a tablespoon) on top of the sticky dough and knead it lightly a few times by turning the dough into itself. This is supposed to be very sticky dough, and it results in a soft, flaky biscuit, so only add enough flour to make it kneadable. Resist adding too much flour. Shape the dough into a ball and pat it out to 1 ¼” to 1 ½” thick. 6. Put about 1/4 cup of additional flour into a small bowl. Into this flour, dip your drinking cup or round biscuit cutter, then press into the dough, cutting a circle. Dip the cutter or cup into the flour before each biscuit cut. This prevents the dough from sticking into the cutter or cup so you can easily knock the dough out into your hand. 7. Position the biscuits into the pan, crowding where necessary to allow them to rise high when baking. 8. Bake for 20 minutes, or until they are a golden brown and the biscuits are cooked in the middle. Melt the 2 tablespoons of butter in a microwave or on a stove top. After taking the biscuits out of the oven, brush them with melted butter. Allow the biscuits to cool before eating, if you can resist! When cooled, store in a covered food container, or closed baggie to preserve freshness.

Stuffed Corn Bread Muffins

I saw this on a TV cooking segment a few years ago and have made them ever since. They are basically a quick tamale, and very inexpensive for a snack or a lunch. YUMMY!

Serves: 6 Preparation time: 15 minutes Cooking time: 10 minutes Ingredients: 1 package cornbread mix* 1/2 cup cheddar cheese, shredded

15 ounces chili con carne, stirred 12 cupcake liners

Instructions: Preheat oven to 400 degrees.

1. Mix cornbread* according to package directions (*I prefer Betty Crocker brand). 2. Place 12 cupcake paper liners in muffin tin cups. Spray the empty paper liners with non-stick spray release. Spoon about 1 tablespoon of the prepared corn bread mixture into the paper liners. 3. Place a heaping spoonful of the stirred chili on top of the corn bread batter; adjusting to make them all fairly even and using the entire can of chili. 4. Sprinkle the chili with the shredded cheese. 5. Evenly spoon the remaining corn bread batter on top of the chili. Bake according to cornbread package directions. The muffins are done when touched in the center, the corn bread springs back and feels fairly firm to the touch. Serve hot with salsa and extra cheese if desired.

Sweet Twisters

Akin to a churro, but ready to make easily any time you have the craving for a nummy treat.

Serves: 4 Preparation time: 10 minutes Cooking time: 18 minutes Ingredients: 11 ounces canned bread sticks 1/4 teaspoon ground cinnamon

3 tablespoons sugar 4 tablespoons butter

Instructions: Heat the oven to 350 degrees. Lightly coat a cookie sheet with non-stick spray release.

1. Remove the breadsticks from the container. Gently pull or roll each breadstick to make a twisted rope of approximately 10”-12” long. 2. Place twisters on prepared baking sheet about 2” apart.

3. Bake for 15-18 minutes or until twisters are light brown.

4. While twisters are baking, put sugar and cinnamon in a bowl (you can use more cinnamon and sugar if desired). Stir well together. 5. Place the butter in a saucepan on low heat until melted. 6. Place a cooling rack over waxed paper or a cookie sheet pan. When twisters are baked, transfer to cooling rack and use a pastry brush to spread melted butter over tops of twisters.

7. Sprinkle with the well combined sugar-cinnamon mixture. Serve warm.

Recipe Notes

Breakfast Fried Eggs Scrambled Eggs Breakfast Burritos Fluffy Omelet Eggs in Ham Cups Mini Frittatas Bacon and Cheese Pull-A-Parts Home Style Sausage Gravy Perfect French Toast Baked Oatmeal Steel Cut Oatmeal

Recipe Notes

Fried Eggs

These are uncomplicated, and there are so many variations of how to cook them.

Serves: 1. Preparation time is 5 minutes. Cooking time is 5 minutes. Ingredients: 1 egg dash salt

1/2 tablespoon butter per egg dash pepper

Instructions: Over medium heat, warm the butter in a nonstick skillet or frying pan. Use a small 8” skillet for 1-3 eggs or a larger skillet or griddle if cooking more than 3 eggs.

1. Crack an egg into the pan, watching for bits of egg shell or bad spots. Cook until the white of the egg is set. 2. Turn gently over and cook to desired taste. Sprinkle on a little salt and pepper. If the edges of the egg are burning, turn down the heat. Cooking over medium-low heat will prevent the whites from becoming rubbery.

Recipe Notes: Cook as desired: - For over easy eggs, cook for 3-4 minutes, then carefully flip the egg over onto the yolk side and cook another 1-2 minutes. - If you like your eggs with a runny yolk, you may want to cook only 2-3 minutes at the beginning before turning. - If you like your egg more done, cook longer on both sides. If you like a solid yolk, break with the tip of the turner allowing the egg yolk to spread out. - For eggs sunny-side-up, cook on the first side until the white is set and the yolk is beginning to cook, then remove from the pan with the spatula and serve. - For basted eggs, pour approximately 1 teaspoon of melted butter over the yolk.

Scrambled Eggs

This is a sure-fire way to have light, moist, mouth-watering eggs every time. Serves: 2 Preparation time: 5 minutes Cooking time: 5 minutes

Ingredients: 3 eggs dash salt Instructions:

3 tablespoons milk dash pepper

1. Crack the eggs into a medium-sized bowl and add in the milk (you can substitute whipping cream or half and half); using milk instead of water creates a more tender scrambled egg. Use approximately one tablespoon of liquid – milk - per egg. Whisk the mixture until it is combined. Do not add the salt at this point as it can make the eggs tough. 2. Heat a non-stick skillet, adding in 1-2 tablespoons of butter. 3. Wait until the butter starts to bubble.

4. Pour in the egg mixture. Immediately reduce the heat to medium-low. If the heat is too high when you are cooking them, the liquid can separate from the cooked eggs. 5. Do not stir the eggs in the pan for a minute or two; let the eggs begin to set before scrambling them. Let the eggs set up a moment before you start scrambling them. With a heat proof silicone spatula or scraper, start to scrape the eggs from the edge of the pan to form large soft curds. Turn off the heat but leave the skillet on the burner so the scrambled eggs can continue to cook from the heat of the pan and from the residual heat in the eggs. Do not let the eggs sit long, just enough to allow all the egg curds to be cooked through and still shiny and glossy, but not dried out. Sprinkle the egg mixture with salt and pepper to taste (add only ½ tsp salt to start, you can always add more).

Breakfast Burritos

No more pre-made or drive-thru after you give this trouble-free burrito a try. So easy to add your own fresh optional ingredients and hands-down-mouthwatering!

Serves: 2-3 Preparation time: 10 minutes Cooking time: 6 minutes Ingredients: 5 eggs 1/3 cup milk 1/2 cup shredded cheese 2 Tablespoons butter 8 tortillas Optional Ingredients: 1 pound sausage, regular flavor Instructions: Prepare optional ingredients as follows:

4 to 6 slices of bacon 1 1/2 cups frozen cubed hash brown potatoes 1/4 cup diced onion 1 diced red / green pepper picante sauce sour cream

1. Sausage: In a medium nonstick skillet cook sausage over medium heat, breaking it apart into small pieces and cooking until it is no longer pink. Stack paper towels two to three layers deep on a plate and spoon sausage onto paper towels to drain off the excess grease. Bacon: Place the meat by piece in a single layer in a nonstick skillet. Cook over medium heat. Once browned on one side, use tongs to turn the bacon over and cook on the other side. Cook the bacon until it is crisp. Using tongs, place the bacon onto paper towels that have been stacked 2-3 layers deep on a plate, allowing the bacon to drain. Crumble. Vegetables: In the remaining sausage/bacon grease and over medium heat sauté the bell peppers, onion, and potatoes. Note that if meat is not used, add 1-2 tablespoons of olive oil or vegetable oil to the pan. Cook for 6-8 minutes until tender. Set aside. 2. Break eggs into a bowl and whisk with the milk until it is well combined. Set your stove to medium low and. In a clean nonstick skillet add butter. Let the butter melt and distribute it evenly through the pan. Pour in the egg mixture. Do not stir the eggs in the pan for a minute or two; Let the eggs set up a moment before you start scrambling them. With a heat proof silicone spatula or scraper, start to scrape the eggs from the edge of the pan to form large soft curds. Now add your cooked meat and vegetables. Continue scrapping the egg mixture with a spatula along the bottom of the pan and turning to redistribute ingredients to keep them from scorching. Stir gently until the eggs look wet but are no longer liquid. Cover the skillet and turn off the heat. Leave the pan on the burner so that the scrambled egg mixture for 2 to 3 minutes. Season with a dash of salt and pepper. 3. Place a warmed tortilla on a plate. Spoon egg filling down the center of the tortilla. Sprinkle with shredded cheese and either roll up OR like a burrito and roll up. Serve with picante sauce and sour cream if desired.

Fluffy Omelet

You will be a rock star when you make your own picture-perfect omelets!

Serves: 1. Preparation time is 10 minutes. Cooking time is 8 minutes. Ingredients: 3 1/4 2 2

eggs teaspoon salt Tablespoons butter Tablespoon milk dash pepper *Optional ingredients sausage, cooked* bacon, cooked and crumbled*

ham, cooked and diced fresh spinach, cut into thin slices bell pepper, diced small green onions, diced mushrooms, raw or sautéed shredded cheese chilies, roasted or diced small roasted red pepper, diced

Instructions: *See instructions on the previous page for how to prepare sausage and bacon. TIP: For best results use a 7” nonstick skillet for a 2-egg omelet and an 8” skillet for a 3-egg omelet. Prepare optional ingredients first and bring eggs to room temperature. You can do so by placing them in a bowl of hot tap water for 5-6 min before beginning.

1. Break the eggs into a medium-sized bowl. Add milk, salt and pepper. 2. With a hand mixer set to ‘high’ whip the eggs for 2 minutes, to create a very frothy mixture. 3. Over medium heat, In a nonstick skillet, melt the butter. Be careful not to burn or brown it.

4. Pour the eggs into the heated pan. With a heat proof silicone spatula, stir the egg mixture constantly. This introduces air making for a fluffier omelet. Stir the egg mixture only until it begins to set up to the consistency of runny scrambled eggs. 5. With the spatula, smooth off and level the top of the eggs to create an even depth. 6. Continue cooking until the top of the eggs are almost set, about another 15-20 seconds.

7. Take the skillet off the heat and add desired fillings. 8. Put a lid on the pan and put it back on the burner, which is still set to medium heat. Cook for 1-2 minutes. Remove from heat, leave the lid on and let it sit for another 2 minutes. Season with a dash of salt and pepper. Remove the lid, and with the spatula, fold the omelet in half while sliding it onto a serving plate.

Recipe Notes: *Optional fillings: all meat must be precooked, along with any vegetables you prefer to eat sautéed instead of eating raw. Prepare all fillings before beginning omelet as that can take longer then actually cooking the omelet. Be creative, your omelet can be a limitless canvas of deliciousness.

Eggs in Ham Cups

Elegant enough for a brunch, or an event; yet effortless and thoroughly enjoyable.

Serves: 6 Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients: 12 eggs 12 slices processed cheese Instructions: Heat oven to 350 degrees

24 slices deli sliced ham salt and pepper

1. In a muffin tin, coat all 12 muffin cups with non-stick spray release. 2. Press 2 slices of thin ham into the bottom of each prepared muffin cup and up the sides of the sprayed muffin cups, forming a shell. Arrange a piece of processed cheese inside the ham shell. 3. Crack an egg into a small cup or bowl. Scramble the egg and add a dash of salt and pepper. Mix well. 4. Pour the egg into a cheese and ham lined muffin cup. Repeat, doing this with the remaining eggs. Bake uncovered for 20-25 minutes, or until the eggs are completely cooked. You can tell when they are set by touching the center of the egg lightly. If it feels set, it is done. TIP: If making less than the 12 egg muffin cups, fill each empty cup half full of water before baking. This prevents your muffin tin from warping.

Mini Frittatas

Upscale fare but not complicated at all. Serve for a wonderful weekend brunch dish, girls day, baby or bridal shower or anytime you want to make something special, yet uncomplicated.

Serves 6. Preparation time: 15 minutes

Cooking time: 16 minutes

Ingredients: 8 large eggs 1/8 teaspoon black pepper 4 ounces ham, diced 1 tablespoon dried parsley or 2

1/2 cup milk 1/4 teaspoon salt 1 cup cheese, Italian blend shredded

tablespoons of fresh chopped Instructions: Preheat oven to 350 degrees. Coat one muffin tin pan generously with nonstick spray release.

1. In a large bowl, whisk the eggs, milk, pepper and salt until well blended. Add in the ham, cheese and parsley. 2. Fill the prepared muffin cups almost to the top with the egg mixture, distributing evenly between the 12 muffin cups. Place the muffin pan into the oven and bake 15 minutes or until the egg mixture puffs and is just set in the center. The frittatas are done when the center of the frittata is firm. When removing frittatas from the oven, using a rubber spatula, loosen the frittatas from the muffin cups and lift onto a plate or platter. Serve immediately.

Bacon and Cheese Pull-A-Parts

The layers of flavors, make a ho-hum brunch or breakfast amazingly extraordinary. Family and guests will ask for this again and again.

Serves: 6 Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients: 2 eggs 1 can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits 1/4 cup green onions 1 cup cheddar cheese, shredded

1/2 cup milk 4 tablespoons butter 6 slices raw bacon

Instructions: Heat oven to 350 degrees. Coat an 11 x 7”or 12 x 8” glass baking pan or cake pan, with non-stick spray release.

1. Fry the bacon in a skillet or frying pan, cook thoroughly on both sides. When cooked and brown on one side, use tongs to flip the bacon over and cook on the other side until there is no pink and the meat is browned well and crisp. 2. Take the bacon out of pan when it is completely cooked through and place on paper towels to drain for a few min. Crumble the bacon or cut into small pieces and put aside. 3. Leaving about 2 tablespoons of grease in the pan discard the extra grease; do not scrape out the little bacon bits or all of the grease.

4. Over medium heat, add the butter. Now stir and scrape up the tiny bacon bits from the bottom of the pan with a metal turner, a sturdy spatula, or any utensil that will help you get all those delicious morsels. When the bottom of the pan has no more bits stuck to it, and the butter is melted, take the pan off the heat and scrape all the mixture out into a small bowl and set aside. Separate the canned dough into the 8 pre-formed biscuits and cut each into 6 pieces. First, by halving, then cutting each half into thirds.

5. In a large bowl, beat eggs and milk with hand mixer or whisk until smooth. 6. To the egg mixture add in the crumbled bacon, grated cheese, and green onions. Mix well.

7. Next add in the set-aside butter and bacon bit mixture. 8. Place the biscuits in the mixture and gently stir to coat each individual biscuit well. 9. Pour the mixture into the prepared baking dish, arranging the biscuit pieces into a single layer. Bake for 23-28 minutes, or until golden brown. Serve warm.

Home Style Sausage Gravy

There is average and then there is paradise. My recipe of this southern delight is full of flavor, with just the right seasonings and the secret is in the nutmeg, so don’t leave it out. Serve with my biscuits (See Table of Contents) for some fantastic down-home comfort food.

Serves: 6 Preparation time: 25 minutes Ingredients: 1 pound sausage, regular flavor

1 small onion, chopped

4 4 1 1/2

Tablespoons butter (1/2 stick) cups milk teaspoon Montreal Steak Seasoning teaspoon salt dash pepper sauce

6 1 1/2 2

Tablespoons flour teaspoon poultry seasoning teaspoon ground nutmeg teaspoons Worcestershire sauce

Instructions:

1. In a large fry pan, on medium-to-high heat, cook and chop the sausage into small pieces. When it starts to brown, add in the onion. Thoroughly cook the meat until there is no pink and the chopped onion is clear. 2. Spoon the cooked sausage and onion onto a plate lined with paper towels, leaving most of the grease in the pan. 3. Add the butter to the remaining grease from the cooked sausage and when the butter is melted, with a whisk, stir in the flour, whisking continually to prevent the flour from burning. This is a called a roux.

4. Stir the flour and butter as it cooks for 5 minutes or until the flour turns a light golden brown. This is an important step as it removes the floury taste in your gravy. Furthermore, the browning adds a deep rich flavor. When the flour is golden, take it off the heat and add in the poultry seasoning, nutmeg, salt, Montreal Steak Seasoning and Worcestershire sauce. Put the skillet back on the heat and whisk the flour mixture for 1 minute nonstop.

5. While whisking, gradually add in the milk, creating smooth gravy and also breaking up any lumps. 6. Now add in the sausage and onion mixture while continuing to whisk. Cook until the gravy thickens to your liking. Add in hot sauce and season to taste. Recipe Notes: If you have any extra gravy, it can be stored in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Frozen gravy should be thawed slowly in the refrigerator. Gravy that has been stored will tend to thicken up. Just add in some milk after re-heating to achieve the desired thickness.

Perfect French Toast

Here is an easy, fail-proof recipe for scrumptious French toast. Use thick sliced toast such as Texas style. Thicker cut sour dough, artesian, cinnamon swirl, chocolate chip or other creative breads will lend a superb distinctive fabulous flavor.

Serves: 6 Preparation time: 10 minutes 1/4 1 1/2 1

cup flour pinch salt teaspoon ground cinnamon Tablespoon granulated white sugar

Instructions: *Use thick sliced bread for best results. Heat your electric griddle to 350 degrees.

Cooking time: 5 minutes Ingredients: 1 3 1 12

cup milk eggs teaspoon vanilla extract slices bread, thick sliced*

1. In a blender combine the flour, milk, salt, eggs, cinnamon, vanilla and white sugar. 2. Pour the blended liquid mixture into a pie plate or wide bowl with sides. 3. Dip a slice of bread for a few seconds on one side into the liquid mixture. 4. Turn bread over to coat the other side of the bread.

5. Leave just a few seconds and then place on to heated griddle or heated fry pan. 6. Turn when the bread is browned on one side. 7. Continue cooking desired amount of bread. If many servings are needed, place the cooked French toast in a cake pan in the oven set at its lowest setting to keep the cooked bread warm while preparing the rest of the bread. 8. If there are leftovers, freeze on a cookie sheet in the freezer. When solid, pack the slices in a zip-lock bag. Heat in toaster or microwave. Serve warm.

Baked Oatmeal

This is one of the most unusual recipes I have read, so I just had to try it... and WOW it is amazing! This baked oatmeal has the taste and texture of a really good oatmeal cookie.

Serves: 6 Preparation time: 10 minutes

Cooking time: 45 minutes

Ingredients: 3 2 1 1

cups quick-cooking oatmeal teaspoons baking powder teaspoon cinnamon cup milk

3/4 1 2 1/2

cup brown sugar teaspoon salt eggs cup butter (1 stick)

Instructions: Heat oven to 350 degrees. Coat an 8 x 8” or 9 x 9” square pan with non-stick spray release.

1. In a large bowl, combine the oatmeal, brown sugar, baking powder, salt, and cinnamon. 2. In a small bowl mix the eggs, milk and melted butter well. 3. Combine the egg mixture into the oatmeal mixture; stir just until blended.

4. Pour into the baking pan. 5. Bake at 350° for 40-45 minutes or until set; when the center does not give easily when touched gently. Serve warm with milk and chopped fruit if desired. Permission given by Taste Of Home to include this recipe

Steel-Cut Oatmeal

Gourmet style steel cut oatmeal is costly in restaurants. Now you can make your own comforting, satisfying and healthy oats to eat anytime you wish. Probably my favorite breakfast!

Serves: 2 Preparation time: 5 minutes

Cooking time: 40 minutes

Ingredients: 2 tablespoons butter 2 cups hot water

1 cup steel-cut oats 1 1/4 cups milk or 12 ounce can evaporated milk

Instructions:

1. In a large saucepan or pot, melt the butter, and then add in the oats. Stir constantly for about 5 minutes or until the oats are nicely toasted and browned. 2. Pour hot tap water into to the toasted oats and reduce the heat to a simmer. 3. Simmer for approximately 15 to 20 minutes, stirring occasionally until the water is absorbed. Be careful not to burn the oats.

4. Add in the milk and stir gently. Bring the mixture back to a boil and then reduce the heat to a simmer. Cook for an additional 15-20 minutes or until the oats are tender but a bit chewy to the bite. Serve with brown sugar, additional milk and fresh fruit if desired. Note: You can make this in multiple batches at one time, cool it down and freeze in portions. Thaw in the refrigerator and warm when ready to serve.

Desserts Dipped Fruit Chocolate Covered Strawberries Cakes Biscuit Strawberry Shortcake Tangy Chocolate Cupcakes Lemon Supreme Cake Pumpkin Cake Texas Fudge Cake Cookies and Bars Chocolate bake’ Cookies Peanut Butter ‘no bake’ Cookies Homemade Oreo Cookies Quick Mix Cookies Easy Snicker Doodle Blondie Bars Peanut Butter Bars Rice Krispy Treats Stuffed Churros Pies Graham Cracker Pie Crust Grits Pie Key Lime Pie Pudding Pie Baked Desserts Peach Cobbler Rustic Blueberry Galette Sweet Apple Dessert Sweet Cherry Dessert

Recipe Notes

Chocolate Covered Strawberries

An elegant dessert that is usually pricey, but you can make it easily yourself for a fraction of the cost. Decadent and decorated in your own style to fit any occasion.

Serves: 12 Preparation time: 30 minutes

Inactive preparation time: 30 minutes

Ingredients: 12 ounces semisweet chocolate chips 2 pounds strawberries

2 tablespoons shortening 3 ounces white chocolate chips

Instructions:

1. Rinse strawberries and pat dry with paper towels. Remove any bad berries and spread 2 cookie sheets with parchment paper or waxed paper. Prepare more pans as needed. 2. In a microwavable bowl, pour semisweet chocolate chips (you can use milk or

dark chocolate), add the shortening and put in the microwave for 1 minute. 3. Stir with a rubber spatula, and microwave again for 40 seconds. Stir well and repeat the process. Warning: stir well after each microwave time to melt the chocolate chips. You want them melted and the chocolate mixture warm to the touch, like a baby bath temperature, but if cooked too long, the chocolate will seize up (get clumpy and have a grainy texture) and it is not usable. If this happens, throw it out, chalk it up to experience, and start again.

4. Dip the strawberry in the chocolate, swirling and helping to coat the top portion with a rubber spatula. 5. Scrape off the bottom of the berry slightly and place on waxed or parchment paper to set up. If the chocolate in the bowl begins to harden before all the berries are dipped, simply heat in the microwave for a few seconds, stir and repeat until the chocolate is melted and continue dipping until finished. 6. When all the berries are dipped and setting up on the parchment paper, set aside to allow the chocolate to harden.

7. Meanwhile, melt the white chocolate in the microwaveable bowl, heating 15 seconds and stirring, repeating the process with shorter times until warm; again do not let it get too hot or seize up. 8. Pour the white chocolate into a sandwich-sized zip lock baggie and press out any air, also forcing all the chocolate to the corner at the bottom. Snip a small hole at the corner of the baggie and drizzle the berries making swirls, or lines or whatever design your heart desires.

I am sure your swirlies will look much better - I’m not an artist, but a wonderful treat nevertheless. You could use chocolate to coordinate with the season. Let the berries set up for 1 hour in the refrigerator before eating. Keep extra berries in the refrigerator. For best results use within 2 days as the juice in the strawberry will begin to seep through the chocolate making them not as attractive or pleasing.

Biscuit Strawberry Shortcake

What could be better than fresh strawberries, a bit of cream, and biscuits? This is a dessert that will delight your sweet tooth.

Serves: 4 Preparation time: 20 minutes Ingredients: 4 Biscuits (see Table of Contents for homemade or purchase canned) 2 Tablespoons granulated white sugar

1 pound strawberries 8 ounces prepared whipped cream topping, thawed

Instructions: Cut the strawberries into chunks and place in a bowl. Sprinkle the sugar over the berries and stir; let the mixture sit about 15 minutes to allow time for the sugar to dissolve and juices begin to flow from the strawberries. Cut the cooked biscuit in half and place the bottom half on a plate and spoon strawberries with a bit of the juice onto the biscuit. Spoon on a dollop of the prepared topping and place the biscuit top-half over the berries and serve immediately.

Tangy Chocolate Cupcakes

I admit the finished texture may look a bit unusual, but don’t let that fool you. These are so incredibly moist and tender, not to mention the most amazing flavor. They are best when frosted with cream cheese frosting. Sure to oblige any chocolate lover!

Serves 24 Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients: 1 box devil’s food cake mix 1/4 cup water 1 can cream cheese frosting Instructions: Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

1 cup real mayonnaise 1 teaspoon vanilla extract

1. Mix together the dry cake mix, mayonnaise (use mayonnaise not Miracle Whip or salad dressing in this recipe), water, and vanilla until well combined. The batter will be very thick. (The cream cheese frosting is for the finished product, not for now) 2. Spoon batter evenly into paper liners; dividing evenly and filling each cup about 3/4 full. 3. Bake for 15-20 minutes or until toothpick inserted in the center of the cupcake comes out almost clean. Remove and cool completely on a wire rack and frost with the cream cheese icing.

Lemon Supreme Cake

This cake is like a taste of summer any time of the year. If you like lemon, you’ll love this one. It is moist, luscious and absolutely memorable.

Serves: 12 Preparation time: 15 minutes time: 30 minutes Chilling Time: 4 Hours

Cooking time: 20 minutes

Cooling

Ingredients: 15-17 ounce lemon cake mix Ingredients listed on cake mix box to prepare the cake

1 cup milk 8 ounce container of prepared whipped topping, thawed

21 ounce can lemon crème pie filling

thinly sliced lemon for garnish, optional

3.4-4 ounce lemon instant pudding Instructions:

1. Prepare the cake mix according to the package directions using the ingredients listed on the box. 2. Coat a 9x11” baking dish with non stick spray and pour in the cake batter. Cook for the time listed on the package. Check for doneness with a toothpick inserted in the middle. When it comes out almost clean, it is done. 3. Cool for 15 minutes, then cover with plastic wrap and cool completely. This retains the moisture as it cools down.

4. When the cake is completely cooled, spread the lemon crème pie filling evenly over the top of the cake. 5. In a medium bowl, mix the lemon instant pudding with 1 cup milk until smooth. 6. Fold in the thawed 8 oz. prepared whipped topping.

7. Spread the mixture over the top of the cake. Refrigerate at least 4 hours before serving.

Recipe Notes: Permission to include recipe www.lovebakesgoodcakes.com

by

‘Love

Bakes

Good

Cakes

at

Pumpkin Cake

Fabulous for fall and winter entertaining. . .or, simply just because you want a tasty dessert.

Serves: 12 Preparation time: 10 Minutes. Cooking time: 20 Minutes Ingredients: 3/4 cup real mayonnaise 1 box spice cake mix 15-16 ounce can of pumpkin (not prepared pie filling)

3 eggs prepared whipped topping

Instructions: Preheat oven to 325 degrees. Coat pan well with non stick cooking spray. For a thicker cake, use a 9 x 13” baking pan. For a thinner cake, use a jelly roll pan or large cookie sheet with sides.

1. Using an electric mixer (or stand mixer), in a large bowl mix together the miracle whip, dry cake mix, canned pumpkin, and eggs until well combined. 2. Pour the mixture into the pan and spread evenly with a spatula. 3. Bake for 15-25 minutes, depending on the pan you have chosen to use. Bake until it tests done with a toothpick. Cool for 5 minutes, then cover with plastic wrap and cool completely. This retains the moisture as it cools down. Do not let the plastic wrap touch the cake. If it does, when serving, cover area with the whipped cream. Top each piece of cake with a dollop of whipped topping and serve.

Texas Fudge Cake

This cake has ‘Texas- Sized‘ chocolaty fudgy goodness and is excellent for any get-together.

Serves: 12 Preparation time: 15 minute Ingredients:

Cooking time: 20 minutes

2 1 2/3 3/4 2 1 1/2

cups flour cup real butter (2 sticks), divided cup cocoa powder, divided cup buttermilk, divided eggs cups powdered sugar

2 1/2 1 1 2

cups granulated white sugar cup shortening cup water teaspoon baking soda teaspoons vanilla extract

Instructions: Preheat oven to 400 degrees. Coat a jelly roll pan or a 9”x 13” pan with non-stick cooking spray. The 9”x13” will give a thicker slice; jelly roll pan a thinner one.

1. In a large bowl, mix together the flour and sugar. 2. In a small pan, bring to a boil 1 stick of butter, shortening (butter flavor works best as it adds additional flavor), 1/3 cup cocoa and 1 cup of water. 3. When it comes to a boil, pour the melted mixture over the flour/sugar mixture and mix well. Now add in 1/2 cup of the buttermilk, baking soda, eggs and 1 teaspoon of the vanilla. Beat well.

4. Pour into the prepared baking dish. 5. Bake 15-25 minutes, depending on your pan choice, until the toothpick comes out clean when you insert it into the center. Set the pan on a cooling rack. 6. Frosting: In a medium sauce pan, bring to boil 1 stick of the butter, 1/4 cup of buttermilk, 1/3 cup of the cocoa powder and 1 teaspoon of vanilla. Remove from heat and with an electric mixture add in 1 1/4 cups of the powdered sugar. IF NEEDED slowly add in more powdered sugar to make a spreadable thinner type

frosing, but not runny.

7. Frost the cake while still warm. Let the frosting set up slightly. Serve. When you can touch it lightly and it does not make a mark, cover.

Chocolate ‘No Bake’ Cookies (right side of picture)

This recipe is a classic and loved by all. It’s easy, quick, and everything you need to make them

is readily available in your pantry. Serves: 12 Preparation time: 20 minutes Ingredients:

Inactive preparation time: 15 minutes

1 3/4 cups granulated white sugar 1/2 cup milk 2 teaspoons vanilla extract

1/2 cup butter 1/3 cup cocoa powder 3 cups quick cooking oatmeal

Instructions: Cover 1- 2 cookie sheets with waxed paper (the size of your cookies will determine how many cookie sheets will be needed).

1. In a large pot, combine the sugar, butter, milk, cocoa powder, and vanilla and bring it to a boil. When it comes to a rolling boil, cook it for 1 minute, stirring occasionally, then remove pan from the heat. 2. Add quick cooking oatmeal, until the mixture is a firm enough to stand as cookies when placed on the waxed paper. You may not use all 3 cups. 3. Spoon cookie sized portions of the mixture onto the waxed paper and let it set up. The cookies can be placed in the refrigerator to speed up the process. Serve.

Peanut Butter No-Bake Cookies (left side of picture) Ingredients: 2 cups granulated white sugar 1/2 cup butter (1 stick) 1/3 Cup peanut butter (chunky)

1/2 cup milk 1/4 cup cocoa powder 2 Tsp. vanilla

3 1/4 Cups quick cooking oatmeal Instructed: Follow as directed above for Chocolate No-Bake Cookies

Homemade Oreo Cookies

These are far better than the store bought ones in my humble opinion. With the options of cake mix and frosting flavors, the possible combinations and versatility are endless.

Serves: 12 Preparation time: 10 minutes

Cooking time: 8 minutes

Ingredients 1 package devil’s food cake mix 2 eggs 1 container vanilla frosting

1/2 cup shortening 8 ounces cream cheese, softened

Instructions: Soften cream cheese to room temperature and preheat oven to 350 degrees.

1. With an electric in a medium sized bowl, mix together the cake mix, shortening, eggs and cream cheese. 2. Roll dough into small balls that are about 1”- 1 1/2” in diameter and place on a cookie sheet about 4” apart. Press down a little on the top with the palm of your hand to slightly flatten the dough. Bake for 8 minutes. 3. Take out of the oven and let the cookies cool on the cookie sheet for 2-3 minutes. Then move to a cooling rack to finish cooling.

4. For best results use canned icing 5. When completely cooled, frost one cookie with the vanilla frosting flat side up. 6. Place another cookie flat side down to form an “Oreo” style cookie. Try different flavors of cake mix with different flavors of frosting. Permission given by Tawni Groneman to include this recipe

Quick Mix Cookies

If you need a quick treat for the family, or to take to a friend, these are the ticket. With all the different flavors of cake mix and optional ingredients, it will be a new favorite every time!

Serves: 12 Preparation time: 10 min. Cooking time: 10 minutes.

Inactive preparation time: approx. 20 min.

Ingredients: 1 box Devil’s Food cake mix 1 teaspoon vanilla extract 1/3 cup vegetable oil 2 eggs

Optional Ingredients: chocolate, vanilla or peanut butter chips nuts any other desired add ins granulated or powdered sugar sprinkles

Instructions: Preheat oven to 350 degrees.

1. In a large bowl, mix the dry cake mix, oil, vanilla and eggs just until incorporated and a dough forms. Do not over mix.

2. Refrigerate dough for 15-30 minutes, or as needed for easier handling. 3. Shape the dough into 1” balls.

4. Roll in sprinkles, or desired add ins at this point. 5. Place on ungreased cookie sheet, about 2” apart. 6. Bake 8-12 min or until set. Cool for 1 minute. Remove from cookie sheets to cooling racks. Cool completely. Try different cake mixes for a variety of holiday fun! Store in a tightly covered container.

Easy Snicker Doodle Blondie Bars

Snicker Doodle cookies are tasty, but sometimes there isn’t time to cook up a batch of cookies. Well, here is a perfect solution and they are very, very, very good!

Serves: 12 Prep time: 15 minutes time: 30 minutes. Ingredients:

Inactive prep time: 30 minutes

Cooking

2 2/3 2 2 2

cups flour cups packed brown sugar eggs tablespoons white granulated sugar

2 1 1 1

teaspoons baking powder cup butter, softened (2 sticks) tablespoon vanilla extract teaspoon ground cinnamon

Instructions: Preheat oven to 350 degrees and soften the butter but do not melt it.

1. Coat a 9” x 13” baking pan well with non-stick cooking spray or line with parchment paper for easy removal. 2. In a large bowl and using an electric mixer, combine the softened butter (not melted), eggs, brown sugar and vanilla. Mix well. Add in the baking powder then the flour. Mix just until combined. 3. Pour the stiff batter into the prepared pan. Spread it out as evenly as possible, but keep in mind that it is supposed to be like cookie dough. Combine the 2 Tbl. sugar and 1 tsp. cinnamon (adjust as desired for taste) and sprinkle on top. Bake for 25-30 minutes, or until the top springs back when pressed in the center of the pan.

4. Take out of the oven; it will set up more as it cools. 5. When it is cool, cut into pieces and enjoy! Permission given by Six Sisters Stuff to include this recipe

Peanut Butter Bars

This is one of our family favorite for many years now. It is so easy and the crust is tender and moist. These bars travel well too, so send some to a loved one today.

Serves: 12 Preparation time: 10 minutes Inactive preparation time: 30 minutes Cooking time: 20 minutes Ingredients: 1 1/2 1 16

package yellow cake mix cup peanut butter, divided egg ounces ready to spread chocolate frosting

3/4 cup quick cooking oatmeal 1/2 cup butter (1 stick), softened 1/2 cup chopped peanuts, optional

Instructions: Heat oven to 350 degrees. Coat a 9” x 13” cake pan with non stick cooking spray or line the pan with parchment paper.

1. In a large bowl, combine the base ingredients: cake mix, oats, butter, 1/4 cup of the peanut butter, and the egg. Mix with an electric mixer at low speed until combined and crumbly.

2. Press mixture evenly into the bottom of the prepared pan. 3. Bake for 12-18 minutes or until a light golden brown but cooked through. Take it out of the oven and allow it to sit for 5 minutes, then cover it with saran wrap and cool completely. This holds in the moisture as the crust cools down, making the crust tender instead of dry.

4. When base mixture is completely cooled, in a small bowl combine the chocolate frosting and the remaining 1/4 cup of peanut butter until well mixed. 5. Spread over the bar mixture, and if desired sprinkle with chopped peanuts. Serve. Keep remaining bars covered to prevent drying out.

Rice Crispy Treats

This is a classic! To make it an extra special treat: cut the cooled treats into shapes with cookie cutters. Try different flavors of marshmallows for a fun twist too or add in small candies such as mini M&M’s, chocolate or other flavored chips, etc.

Serves: 12 Preparation time: 20 minutes Cooking time: 10 minutes

Inactive preparation time: 30 minutes

Ingredients: 4 tablespoons butter 5 1/3 cups rice krispy type cereal

10 ounces mini marshmallows 1-2 tablespoons additional butter for pan

Instructions: Using additional 2 tablespoons of butter, lightly grease either a 9” x 13” cake pan or a cookie sheet with sides. Use a cake pan to make thicker bars or a cookie sheet for thinner bars.

1. In a large saucepan, melt the 4 Tablespoons butter over low heat and add in the marshmallows. Stir until completely melted but do not burn. 2. Remove from heat and gently stir in the rice crispy cereal until well coated.

3. Spread the mixture out in the buttered pan of your choice and allow it to cool completely. Cut and serve.

Stuffed Churro

This sweet, creamy dessert will leave your mouth singing Ole for more! Delicioso!!!

Serves: 12 Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients: 2 cans crescent roll dough 1 1/2 teaspoons vanilla extract 2/3 cup granulated white sugar, divided

16 ounces cream cheese (2 pkgs) 4 Tablespoons butter, divided 1 Tablespoon cinnamon

Instructions: Preheat oven to 350 degrees. Soften the cream cheese by having at room temperature or removing from the foil packaging and microwaving on a plate for a few seconds but do not melt. With 1 1/2 tablespoons of the butter, grease the bottom of a 9”X13” baking pan.

1. Open 1 can of crescent rolls and place into the prepared baking pan being sure to

cover the entire bottom of the pan. 2. Pinch the seams together to prevent them from separating to create a bottom crust. 3. In a large bowl, combine the softened cream cheese, vanilla and 1/3 cup of the sugar. Blend until smooth and whipped light. Spread the filling evenly over the crescent roll crust in the bottom of the buttered pan.

4. Place a piece of wax paper, a little larger than the base of your cake pan, on your work space. Open the second can of crescent rolls and place it on the wax paper. Press all of the seams together making one large sheet of dough, similar to the one in the bottom of the baking pan. 5. Pick up the wax paper and hold it over the top of the baking pan measuring to make sure it is the same size as the pan. If not, adjust the dough to be about the same size as the opening of the baking pan. Carefully flip the wax paper onto the mixture so that the dough is on top of the cream cheese layer. Peel back carefully, mending crescent dough as needed, forming a top crust. 6. Melt the remaining butter and spread it evenly over the top of the dough.

7. Combine the last 1/3 cup of sugar and the 1 tablespoon of cinnamon and sprinkle the cinnamon sugar mixture evenly over the melted butter. 8. Bake for 30-35 minutes or until the center is firm and not doughy. 9. To test for doneness, with a knife, pull up a bit of the dough in the center to be sure the dough is cooked through. Cool for 20 minutes. Serve warm or cold, warm is best.

Graham Cracker Pie Crust

This is so simple to make, and MUCH more tasty than the store bought. Whip it up in a hurry for so many uses, including the astounding Key Lime Pie and breezy Pudding Pie!

Serves: 8 Preparation time: 15 minutes This recipe makes enough for a shallow or deep 8” or 9” pie plate Ingredients: 1 ½ -2 sleeves graham crackers

1/2 cup butter (1 stick) softened, not melted

1/3 cup granulated white sugar Instructions:

1. Put about 1 ½ packages of the graham crackers in the food processor. 2. Pulse until crumbs are made, adding more crackers as needed. You do not want pieces or chunks, but only fine crumbs to make 1 1/2 cups. 3. In a small bowl, mix together the crumbs, and softened NOT melted butter with the sugar.

4. Combine well. 5. Pour mixture into an 8 inch or 9 inch pie plate. 6. Press the mixture into the pie plate using either a spoon or the back side of a measuring cup like this. Option #1 - If using a recipe that requires baking (such as the Key Lime Pie, see Table of Contents), at this point fill the pie shell and bake as recipe directs. Option #2 - If using a pie filling that will set up in the refrigerator (such as the Pudding Pie, see Table of Contents), refrigerate the crust for 1 hour before pouring in the prepared pie filling; then refrigerate as directed on recipe.

Grits Pie

If you have never tried grits pie, you really should give it a try! An oldie-but-goodie for sure. It is unique, exceptional and in a class all its own.

Serves 8 Preparation time: 20 minutes Ingredients:

Cooking time: 35 minutes

1 1/2 2 1/4 1

cup water cup butter tablespoons flour cup buttermilk frozen shallow 8” or 9” pie crust, I thawed. Or uncooked refrigerated pie crust placed in shallow pie plate.

1/4 3/4 3 1

cup quick cooking grits cup white granulated sugar eggs teaspoon vanilla extract

Instructions: Preheat oven to 325 degrees. Allow the pie crust to thaw but do not cook.

1. In a small saucepan, bring the water to a boil. Add the Quick Grits and cook for 4 minutes, stirring constantly until the grits are thick. If needed, add a little more water. When cooked, add the butter and cook for 1 more minute. Set this pan aside to cool. 2. In a medium bowl, mix together the sugar, flour, eggs, buttermilk, and vanilla. 3. Slowly add in the cooked and cooled grits a bit at a time.

4. Pour the grit mixture into the uncooked, thawed pie shell and bake for 35-40 minutes, or until set and mostly firm to the touch in the center of the pie. Serve warm, cooled, or put in the refrigerator overnight. Store any leftovers in the refrigerator.

Garnish with strawberries and whipped cream if desired.

Key Lime Pie

Timeless and memorable. Tart and sweet. Perfect for casual and extravagant entertaining.

Serves: 8. Preparation time: 10 minutes Cooking time: 20 minutes

Inactive preparation time: 30 minutes

*A shallow 8” or 9” pie plate is best for this recipe OR double the filling recipe for a deeper 8” or 9” pie plate and cook a little longer until the center is set. Ingredients: 1/2 cup key lime juice 14 ounces sweetened condensed milk

Instructions: Preheat oven to 350 degrees.

2 egg yolks 1 graham cracker pie crust (see Table of Contents for recipe)

1. In a medium mixing bowl, using an electric mixer, combine the key lime juice, egg yolks, and sweetened condensed milk and mix well. 2. Pour into a prepared graham cracker crust and bake for 20 minutes. Remove from the oven and cool. When cooled, store in the refrigerator. Best served cold. Serve with whipped cream if desired.

Pudding Pie

Talk about easy and fast! Keep these ingredients on hand for an easy dessert during movie or game night, or to take to a neighbor. Change up the flavors by switching pudding varieties.

Serves: 8 Preparation time: 10 minutes

Inactive preparation time: 60 minutes

Ingredients: 1 large box pudding, 5.1-6 oz. 1 pie crust, prepared 2 cups milk

prepared whipped cream fruit chocolate chips

nuts

Optional Ingredients: Instructions:

Fills a shallow 8” or 9” pie plate. *You can use a thawed, frozen pie shell, prepared cookie crust or prepared graham cracker crust. If you are using a thawed frozen pie shell, bake according to package directions and cool completely. If you are using a purchased graham cracker or cookie crust, nothing needs to be done. If using the homemade graham cracker crust in this section, bake it, allow to cool completely and then begin making the filling as directed below. In a small bowl, combine the pudding mix and milk and beat with a mixer for 2 minutes, or until it begins to thicken. Pour the pudding into the cooled baked crust, or prepared crust, and refrigerate for at least 1 hour to set up. Garnish as desired and serve. Keep leftovers in the refrigerator.

Peach Cobbler

Here is the greatest way to use a yellow cake mix and a can of peaches this side of a Dutch oven. This cobbler makes up in no time with ingredients on hand. Serve warm with vanilla ice cream, or alone. DELISH either way!

Serves: 8 Preparation time: 10 minutes Ingredients:

Cooking time: 35 minutes

58-62 ounces canned peaches 1/2 cup butter (1 stick)

1 yellow cake mix, leave dry 1/3 cup brown sugar

Instructions: Preheat the oven to 350 degrees. Coat a 9”X13” baking pan with non stick cooking spray.

1. Open the peaches and drain the juice. DO NOT DISCARD THE JUICE. 2. Cut the drained peaches into chunks and evenly distribute into the prepared 9”X13” baking pan. Melt the butter in a small pan over the stove or in a covered bowl in the microwave. 3. In a medium bowl, pour in the cake mix, the melted butter, and 3/4 cup of the reserved peach juice. Mix with a mixer until well combined.

4. Spread the cake mixture evenly over the peaches. 5. Sprinkle the brown sugar uniformly on top. Optional: add in dash cinnamon 6. Bake for 35-40 minutes, or until the cake tests done in the center and feels set when touched lightly in the center of the cobbler. Cool slighter, and then serve with ice cream, whipped cream or alone.

Rustic Blueberry Galette

This delicious pastry can be made quicker and easier than you might think. Your family and guests will think you stopped at an expensive bakery for this extravagant dessert.

Serves: 8-10 Preparation time: 10 minutes Cooking time: 15 minutes Ingredients: 1 8 1

box puff pastry, frozen ounces cream cheese teaspoon vanilla extract

1 can blueberry pie filling 1/3 cup white sugar, plus additional 1 egg yolk

Instructions: Remove the frozen puff pastry from the freezer. Allow it to sit out for 40 minutes, Also, take cream cheese out of the refrigerator to allow it to soften. When ready to begin preheat the oven to 400 degrees.

1. In a medium sized bowl combine the softened cream cheese, sugar, vanilla and egg yolk. Mix until well combined. 2. Remove one sheet of the puff pastries from the box, unfold it and place it on a parchment paper lined cookie sheet. 3. Spread one half of the well combined cream cheese mixture over the pastry sheet, leaving a 1-inch border uncovered.

4. Stir the can of blueberries to distribute the berries evenly. Then, pour half of the blueberry topping uniformly over the top of the cream cheese mixture. 5. Baste the entire border lightly with water. 6. Fold the basted border 1-inch over the top of the fruit. As you fold the puff pastry, pinch the edges tightly together.

7. Baste the folded edges of the puff pastry with water. 8. Sprinkle the pastry with extra granulated sugar, white coarse sugar crystals or

turbinado sugar (raw sugar). 9. Bake the pastry for 17-23 minutes. Watch for the pastry to become a nice golden brown. 10. While the galette it is baking, repeat with the other pastry sheet. You can sprinkle with additional sugar after removing the pastry from the oven. Serve warm or cooled.

Sweet Apple Dessert

Apples and cinnamon roll dough come together in a delightful treat. What’s not to love!

Serves: 4 Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients: 21 ounces canned apple pie filling 1/4 teaspoon cinnamon

1

can cinnamon roll dough

Instructions: Preheat the oven to 375 degrees. Coat a 2 quart casserole dish with non stick cooking spray.

1. After opening the can of cinnamon rolls, cut the rolls into approximately 12 pieces. 2. Set the frosting aside. 3. Roll each piece into a ball.

4. In a bowl, combine the apple pie filling and cinnamon. Add in the 12 rolled pieces and stir gently to coat each piece. 5. Pour the apple and cinnamon roll mixture into the prepared baking dish. Make sure that the cinnamon roll balls are evenly distributed through the pan. Bake for 23-30 minutes or until the cinnamon rolls are completely cooked through. Drizzle the reserved frosting over the apple dessert. Serve warm.

Sweet Cherry Dessert

Here’s an all American dessert. Crowned with a scoop of vanilla ice cream this one is amazingly good!

Serves: 4 Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients: 21 ounces cherry pie filling, canned 1/2 teaspoon almond extract

1 can crescent roll dough 1/8 teaspoon ground nutmeg

Instructions: Preheat the oven to 375 degrees. Coat a 2 quart casserole dish with non stick cooking spray.

1. Open a can of refrigerated crescent rolls. 2. After opening the can of refrigerated crescent rolls, cut into 12 pieces. 3. Roll each piece into a ball.

4. In a bowl, combine the cherry pie filling, almond extract and nutmeg. 5. Add in the 12 rolled pieces. Stir gently to coat each piece. 6. Pour the cherry and crescent roll mixture into the dish. Make sure that the crescent roll balls are evenly distributed through the pan

7. Bake for 23-30 minutes or until the crescent rolls are completely cooked through. Serve warm.

Dips and Sauces Dips Fresh Fruit Dip Yummy Chocolate Dip Honey Butter Cheesy Barley Spread Creamy Ranch Dip Homemade Guacamole Simple Homemade Salsa Sauces Homemade Pizza Sauce

Recipe Notes

Fresh Fruit Dip

Delectable is the perfect way to describe this dip. Serve with cut-up fruit of your choice: apples, grapes, berries, bananas - the sky is the limit. Light, airy and thoroughly enjoyable.

Serves: 6 Preparation time: 10 minutes Ingredients: 8 1

ounces cream cheese teaspoon lemon juice

1 1

cup powdered sugar cup prepared whipped cream topping, thawed

Instructions: Soften the cream cheese. Leave out for a few hours or remove from the foil and microwave for a few seconds, but do not melt the cheese.

1. In a bowl, or stand-up mixer bowl, place the cream cheese and mix until it is smooth. Add in the powdered sugar and lemon juice. Beat until the mixture is light and creamy. Take out beaters, scraping off any cream cheese mixture. Scrape sides of bowl until everything is all together.

Add in the prepared whipped topping and fold. This means to stir from the bottom to the top very gently, until all the topping is incorporated. Folding in an ingredient incorporates air, making a light and creamy product. Serve with fresh fruit.

Yummy Chocolate Dip

How can you go wrong with chocolate and fruit? Absolutely Scrumptious!

Serves: 6 Preparation time: 10 minutes Ingredients: 3/4 cup milk chocolate chips 1/2 teaspoon ground cinnamon

8

ounces whipped cream topping, thawed 1/2 teaspoon vanilla extract

Instructions: In a microwave safe bowl, or glass measuring cup, melt the chocolate chips by placing chips in the bowl. Place in the microwave and heat for 20 seconds.

1. Take the bowl of chocolate from the microwave and stir; put it back in the microwave and heat again for an additional 20 seconds. Take it out and stir well. If needed, put back in the microwave and heat for 6 seconds, repeating until the chocolate chips are melted and smooth when stirred. Do not cook so long that the

chips are burnt, clumpy or seem dry. If this happens, throw them out, wash the bowl, dry the bowl very well, and begin again to melt new chocolate chips. 2. When the chocolate chips are melted and smooth, stir in ½ cup of the prepared whipped topping, cinnamon, and vanilla, combining well. Cool for 5 minutes. With a rubber scraper/spatula, fold in remaining prepared topping. Serve with fruit. Refrigerate any leftovers. Permission given by ‘Taste of Home’ to include this recipe

Honey Butter

Spreading honey butter on a scone, roll, or any bread is pure heaven.

Serves: 6 Preparation time: 10 minutes Ingredients: 1/2 cup real butter 1/2 cup honey Instructions:

1/2 teaspoon vanilla extract

1. With a hand mixer or a stand-up mixer, in a bowl, place the butter and whip until airy and cream colored and add vanilla. Mix well. 2. Spray measuring cup with non stick cooking spray. 3. Pour the honey into the measuring cup.

4. With the mixer running, gradually add in the honey until it is all incorporated and the honey butter mixture is light and creamy. Keep leftovers in the refrigerator and whip to cream again if needed.

Cheesy Barley Spread

Unique and exceptional in taste. Try this as a dip with vegetables, crackers or on artisan bread. As a spread, it boosts the flavor of a roast beef sandwich to new levels (if you’re a fan of horseradish, spread a bit of that on too). Terrific!

Serves: 6 Preparation time: 10 minutes

Inactive preparation time: 20 minutes

Cooking time: 35 minutes Ingredients: 1/2 8 1/4 1 1/2

cup pearl barley ounces cream cheese teaspoon garlic salt teaspoon balsamic vinegar teaspoon Montreal Steak Seasoning

1 1/3 cups water 1/2-1 Tablespoon mustard 1 red bell pepper 1/2 teaspoon marjoram, dried 1/4 cup Parmesan cheese, grated or Parmesan Blend, grated

4-6 green onions Instructions: Place cream cheese on counter to soften while preparing the barley.

1. Rinse the barley (pearled or hulled barley. NOT instant) and place in a small saucepan with the water. 2. Bring to a simmer, reduce heat, cover and simmer for 35-45 minutes, or until barley is tender to the bite; adding more water if necessary. When done, drain off excess liquid. Set aside to cool for 20 minutes. 3. Cut the bell pepper in half, take out the seeds, cut into chunks and place in the food processor. Trim the ends of the green onions, cut about 3-4” down the dark green stems and wash well; place in the food process. Combine all the other ingredients.

4. Blend until mixed thoroughly. It will not be a smooth texture. This can also be done with a hand mixer. 5. Cover and refrigerate for 1 hour before use. Store up to 4 days. Serve with fresh

vegetables, crackers, sliced artisan bread or on a sandwich. Recipe Notes: You can cook up barley ahead of time, cool it, and then freeze it in portions in freezer zip-lock baggies for use when desired. This will save on cooking time.

Creamy Ranch Dip

A staple at any party and this version is jazzed up with cream cheese - WOWSIE!

Serves 6 Preparation time: 10 minutes

Inactive Prep time: 60 minutes

Ingredients: 2 2

cups sour cream (16 oz.) envelopes ranch dressing mix, dry

8

ounces cream cheese

Instructions: Soften the cream cheese. In a bowl, beat the sour cream, cream cheese and ranch dressing, mixing on medium speed with a hand mixer, until smooth. Transfer to a serving bowl. Refrigerate for at least 1 hour for best results. Serve cold with cut up vegetables, crackers, or chips. Permission to use recipe given by Taste of Home

Homemade Guacamole

Guacamole is oh so good when made right, and this one is EXCELLENT!

Serves: 6 Preparation time: 10 min. Inactive Preparation time: 10-60 min. Ingredients: 2 ripe avocados 1-2 limes, to your taste hot sauce dash chili powder dash black pepper

2-4 green onions 1 teaspoon garlic, minced 1/8 teaspoon cumin dash salt 11/8-1/4 cup cilantro

Instructions: Slice the green onions thin and put in a mixing bowl along with the juice of 1 or 2 limes. Halve and pit the avocados (see How To Section). With a spoon, scoop the avocado out of the skin into the mixing bowl. Add in garlic, cilantro leaves (use as much as desired), hot pepper sauce, salt, pepper, cumin and chili powder to taste.

1. Using a pastry cutter or potato masher in a bowl, mash together until well incorporated. Lay a piece of plastic wrap directly on TOP of the guacamole touching the surface to prevent browning. Refrigerate 10 min, but 1 hour is best before serving.

Simple Homemade Salsa

Forget the bottle from the store. This salsa is so easy to mix up. Grab some chips and you’re set for a party. Seriously - absolutely the best!

Serves: 6 Preparation time: 15 min. Inactive preparation time: 20 min. Ingredients: 3-4 1/2 1 1/2 2

green onions teaspoon salt lime teaspoon brown sugar 14-16 ounce cans of diced roasted tomatoes

1 clove garlic, minced fine 1/4 teaspoon cumin 1/4 -1/2 cup cilantro leaves hot pepper of your choice*

Instructions: Chop green onions, garlic clove, and cilantro leaves, do not use stems.

Juice the lime. **Remove the seeds from the pepper (*options: serrano, jalapeno or anaheim chili pepper). Wash the green onions, trim the ends; cut off about 3-4” into the dark green stem. Drain 1 can of the cans of diced tomatoes reserving the juice and set aside.

1. In a food processor, combine 1 can of diced tomatoes WITH the juice, green onions, pepper, garlic, salt, cumin, cilantro, brown sugar and lime juice. Pulse to chop. Pour into a bowl and stir in the other can of drained tomatoes. Add in the reserved tomato juice from the canned tomatoes IF the salsa is too thick for your taste. Cover with plastic wrap and set aside for at least 20 minutes to allow the flavors to combine. If longer than an hour, store in the refrigerator. Recipe Notes: **When working with hot peppers, wear plastic disposable gloves and wash hands well after working with the peppers. The oils from the peppers can stay on the skin for quite a while and burn eyes if touched. The heat in the pepper is in the vein and the seeds.

Homemade Pizza Sauce

This is the best pizza sauce! All ages will love it and it’s so easy to throw together. Never store bought pizza sauce again. Double or even triple the recipe and freeze it in portions for later use.

Serves: 6 Preparation time: 10 minutes Ingredients: 14.5 ounces Italian recipe stewed tomatoes 1 teaspoon granulated white sugar 1 teaspoon dried basil 1/2 teaspoon salt 1 pinch red pepper flakes 1/2 teaspoon balsamic vinegar

6

ounces tomato paste

1 1/2 1/2 1/2 1/2

teaspoon dried oregano teaspoon garlic powder teaspoon lemon juice teaspoon Montreal Steak Seasoning cup Parmesan cheese, grated

Instructions:

1. Combine all the ingredients in small food processor and blend until smooth.

Use immediately, or store in refrigerator for 3 days. This freezes very well.

Meals and Main Dishes Chicken Baked Chicken with Garlic-Basil Cream Sauce Chicken Pita Sandwiches Creamy Chicken Crescents Easy Chicken and Cheese Enchiladas Hawaiian Haystacks Mad Russian Chicken Puff Pastry Chicken Cups Oregano-Lemon Chicken Teriyaki Chicken Fish Salmon Tilapia Ground Beef Carrot and Hamburger Casserole Macho Nachos Mexican Lasagna Sloppy Joes Pork Broccoli and Ham Casserole Crock Pot Barbecue Country-Style Ribs Hawaiian Pork Chops Jambalaya Oven Baked Pork Chops Pasta Easy Lasagna Homemade Alfredo Sauce Homemade Spaghetti/Red Sauce Pasta with Creamy Spinach Pesto Pizza Calzone French Bread Pizza Soups Creamy Cheesy Vegetable Soup Homemade Chicken Noodle Soup Taco Soup

Baked Chicken with Garlic – Basil Cream Sauce

This is a wonderful comfort meal as well as one to impress. The Basil-Garlic Cream Sauce perfectly complements this delicious chicken, and it is lovely on steamed vegetables too.

Serves: 6 Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients: 2

pounds chicken breast halves, boneless & skinless 1/2 teaspoon dried basil 2 tablespoons flour 1/4 teaspoon chicken bouillon

1/4 cup butter

1/8 teaspoon salt

1 teaspoon garlic powder 1/2 cup water 1/4 teaspoon Montreal Chicken Seasoning 1 cup half & half

Instructions: To prepare chicken (can use chicken tenders): Preheat oven to 350 degrees.

1. Line a jelly roll pan with tinfoil.

2. Flatten the chicken breast to make them the same thickness by placing between layers of plastic wrap and firmly hitting with a heavy pan or rolling pin. Season one side of chicken with your choice of seasonings (lemon pepper, Montreal chicken seasoning, salt, pepper, etc) and place that side down on pan. Season the side that is up so that the entire chicken breast is seasoned. Bake the chicken until the thermometer reads 170 degrees in the thickest part of the meat; time will depend on the size of the breasts. Thin chicken breasts will take about 15-20 minutes. Thick chicken breasts can take up to 40 minutes. To prepare Garlic Basil Cream Sauce: In a small skillet or saucepan, melt the butter over medium heat.

1. Add the basil, garlic powder, flour, water, bouillon and Montreal Chicken Seasoning; whisk until the mixture is bubbly. 2. Add in the cream and whisk until the mixture is thick and creamy. Add in salt to taste. Serve the cooked chicken with the delicious garlic basil-cream sauce.

Chicken Pita Sandwiches

I needed to stretch a chicken for my family one night and didn’t want a casserole, so I

created this. It’s easy to take on an outing or a picnic and everyone can make their own. Delish!

Serves: 6 Preparation time: 20 minutes Ingredients: 6-8 pita bread or thick tortilla 1/3 cup Italian salad dressing 2/3 cup Thousand Island salad dressing

2-3 pounds chicken* 2 cups cheese, shredded 9-10 ounces fresh spinach or lettuce

Instructions

1. Combine the Thousand Island and Italian salad dressing and place the pita bread on a plate (6-8 pitas or 6-8 thicker tortillas). 2. Place thinly sliced or shredded roasted, grilled, or baked chicken down the center of the tortilla. *A rotisserie chicken is the perfect amount and works excellent in this recipe. 3. Garnish as desired with spinach, lettuce, shredded cheese, tomato slices and sauce. Fold or roll to eat. Serve.

Creamy Chicken Crescents

Looking for a dish for a special occasion? Here it is! It will become a favorite to serve on “ordinary” nights too.

Serves: 6 Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients: 2 1/4 1/2 1/2 1 1/2

cans crescent roll dough cup green onions, sliced cup melted butter cup milk teaspoon Worcestershire sauce teaspoon Emeril’s Original Essence seasoning

2 1/2 cups cooked chicken 8 ounces cream cheese, softened 1 can cream of chicken soup 2/3 cup sour cream 1/2 teaspoon Montreal Steak Seasoning 1 1/4 cups bread crumbs, seasoned

Instructions: Preheat oven to 375 degrees. Cook, or use pre-cooked rotisserie chicken; cut into bite-sized pieces.

1. Coat a cookie sheet or jelly roll pan with non-stick spray release. 2. In a large bowl combine the cooked chicken pieces, sliced green onions and softened cream cheese. Mix with a spoon to combine thoroughly. 3. Unroll the crescent roll dough and separate into triangles. Gently press each triangle so it’s slightly larger, but don’t stretch the dough too much or it will be

too thin to wrap.

4. Place a heaping tablespoon of filling towards the larger end of the triangle. Begin to roll up the dough with the chicken filling inside. 5. Wrap the crescent roll dough around the filling, pinching to seal all around the chicken. Set aside the crescent bundle on the prepared baking sheet until all are completed. 6. When all the bundles are ready, take one at a time and roll it in the melted butter.

7. Dip into the seasoned bread crumbs, coating well. Place back on the prepared baking sheet. Bake the crescent bundles for 11-13 minutes or until they are golden brown. To prepare the sauce while the bundles are cooking: In a saucepan combine the soup, milk, sour cream, Worcestershire sauce, Montreal Steak Seasoning, Emeril’s seasoning and heat through. To serve, place a cooked chicken bundle on a plate, spoon heated sauce over top and eat warm.

Easy Chicken and Cheese Enchiladas

This stress-free meal will make your taste buds (dance and ask for more!

Serves: 6 Preparation time: 20 minutes

Cooking time: 40 minutes

Ingredients: 1 1/2 pounds cooked chicken breasts* 1/2 cup sour cream 2 teaspoons chili powder 1 can black beans, rinsed & drained 8-12 green onions, trimmed and sliced

1 1 1 1

can cream of chicken soup cup salsa, mild or medium can green chili peppers pound Monterey Jack cheese, grated & more for topping 8-10 flour tortillas

Instructions: Heat the oven to 350 degrees.

1. Cook and chop or shred the chicken. *Roasted rotisserie chicken works well. Shred the cheese and chop the green onions. Set aside (top bowl in picture#1). In a small bowl combine the soup, sour cream, picante sauce, chili powder, and green chilies to taste (bottom bowl in picture#1). 2. In the bowl with the chicken and cheese mixture, add the black beans, stir to combine. Add 3/4 cup of the soup mixture into the chicken mixture and stir.

3. Coat a 9 x 13” baking pan with non-stick spray release. Spread a thin layer of the soup mixture in the bottom of the pan.

4. Place a tortilla on a cutting board or plate. Spoon approximately ½ cup of the chicken mixture down the middle of the tortilla; evenly dividing up the chicken mixture between the enchiladas. 5. Roll the tortilla up and place seam-side down in the baking pan. 6. Pour the remaining soup mixture over the filled tortillas, uniformly covering them. Top with more shredded cheese if desired. Cover the baking dish with foil. Bake for 30 minutes, or until heated through. Uncover the pan and top with the sliced green onions. Bake another 10 minutes or so until hot and bubbly. Serve with optional toppings: sliced olives, guacamole, salsa, cilantro, etc.

Hawaiian Haystacks

Perfect for a small family or easily multiplied for a group. The gravy has depth and flavor that is nothing less than enjoyable and asked for again and again.

Serves: 6 Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients: 1 cup water 2 cans cream of chicken soup 1/2 teaspoon Montreal Chicken Steak Seasoning 1 cup celery, chopped 1/2 cup green onions, sliced 1½ cups shredded cheddar cheese 2 tomatoes, chopped 4-6 cups cooked rice, white or brown

2 teaspoons chicken bouillon 1 teaspoon poultry seasoning 1½-2 cups cooked chicken, diced. rotisserie works well 1 red/green bell pepper, diced 1 can pineapple tidbits, drained 1 can black olives, sliced 1 package chow mein noodles

Instructions: Cook white or brown rice, see Table of Contents for instruction. Meanwhile cook the chicken unless using rotisserie chicken. Cut the chicken into bite size pieces.

1. To make the sauce, in a medium saucepan bring the water to a boil and add in the bouillon, stirring until dissolved. Wisk in the soup and seasonings; mix until smooth. Simmer for 10 minutes. Add in the chicken and heat completely through. 2. For toppings: chop and put into separate bowls the celery, green onion, olives, red bell pepper, tomatoes and grate the cheese; along with other condiments preferred. 3. To serve, spoon rice into the center of a plate, pour on a portion of the gravy then add toppings as desired.

Mad Russian Chicken

Busy night and no time to cook? This is speedy and if you have thin chicken cutlets you can even put them in the sauce frozen and simply allow a bit more cooking time. Wonderful flavors!

Serves: 6 Preparation time: 20 minutes

Cooking time: 40 minutes

Ingredients: 1 1

cup Russian Salad Dressing package dry onion soup mix

1 cup bottled peach jam 3½-4 pounds chicken breasts, boneless & skinless

Instructions: Preheat oven to 350 degrees.

1. Coat a 9 x 13” cake pan well with non-stick spray release. Place the chicken in the pan. In a small bowl mix the Russian dressing, jam, and soup mix. Pour the dressing mixture evenly over the top of the chicken then cover the pan tightly with foil and bake for 20 minutes for thin chicken breasts, 40 for thicker chicken breasts. Remove the foil from the pan and bake an additional 5-15 minutes until the chicken is completely cooked through (but do not dry out). Use a meat thermometer to check temperature to reach 170 degrees at thickest part of chicken to tell when cooked through. Serve with rice or noodles.

Puff Pastry Chicken Cups

As a hot appetizer or entree, this lighter variation of the chicken pot pie is number ONE!

Serves: 6 Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients: 1 1 1/8 1/8 1

package frozen puff pastry sheets can cream of chicken soup teaspoon onion powder teaspoon Emeril’s Original Essence Seasoning teaspoon balsamic vinegar

1/2 teaspoon chicken bouillon

2 10 1/8 1/4

cups cooked chicken diced* ounces frozen mixed vegetables teaspoon garlic powder teaspoon smoked paprika

1/2 teaspoon Montreal Chicken Steak Seasoning 1/3 cup Parmesan cheese, grated

Instructions: Take the puff pastries out of the freezer and allow it to thaw according to the package directions. Preheat the oven to 375 degrees.

1. In a large bowl combine the diced chicken (*rotisserie chicken works well here), cream of chicken soup, frozen mixed vegetables, onion powder, garlic powder, Emeril’s Seasoning, smoked paprika, balsamic vinegar, Montreal Chicken Seasoning, chicken bouillon and Parmesan cheese. Mix well.

2. Take one sheet of the thawed puff pastry and roll to approximately 12”X8”. Cut it in half length wise and each half into 3 pieces giving you 6 total pieces. On a separate area, repeat the last step with the second puff pastry sheet. You should now have 12 pieces of puff pastry. 3. Prepare a muffin tin by spraying each cup with non-stick spray release. Take one piece of the dough and press it gently into the muffin cup. Fill all 12 cups in the same manner.

4. Spoon the chicken mixture dividing evenly between the 12 cups. 5. Bake for 25-30 minutes, until a deep golden brown; mixture is heated through and pastry is cooked. Sprinkle on cheese and bake 2-3 minutes more until melted. Serve warm.

Oregano-Lemon Chicken

This chicken dish is not only healthy, but very tasty too with a delectable flavor.

Serves: 6 Preparation time: 20 minutes minutes. Cooking time: 40 minutes.

Inactive preparation: 5

Ingredients: 3 pounds chicken thighs

3 tablespoons lemon juice

2 tablespoons honey 2 teaspoons dried oregano

1 tablespoon garlic, minced 1 tablespoon olive oil

Instructions: Preheat oven to 375 degrees. Coat a 9 x 13” baking pan with non-stick spray release. Place the chicken thighs, skin-side-up in the prepared pan.

1. In a small bowl, combine the lemon juice, honey, olive oil, garlic, and oregano. Evenly pour the lemon juice mixture over the chicken, scraping the bowl, using all the mixture. Bake in the oven, *basting often, uncovered until the meat thermometer reads 180 degrees and the chicken juices run clear, approximately 40 minutes. Let meat rest 5 minutes to allow the juices to remain in the meat cells, then serve. Recipe Notes: *Baste the chicken occasionally, by dipping a spoon into the juices in the pan and then spooning the juice over the top of the meat. This brings moisture to the top meat to prevent it from drying out.

Teriyaki Chicken

My Aunt Peg gave me this simple teriyaki chicken recipe years ago and we have enjoyed it

countless times ever since.

Serves: 6 Preparation time: 20 minutes hours Cooking time: 60 minutes

Inactive preparation time: 1-4

Ingredients: 1 cup soy sauce 1/4 cup fresh grated ginger root 2-3 pounds chicken drumsticks, skinned*

1 cup granulated white sugar 1 tablespoon garlic, minced

Instructions: Peel and grate the fresh ginger root**

1. In a gallon-sized zip lock bag, combine the soy sauce, sugar, ginger root, and garlic OR use premade bottled Teriyaki Sauce. Mix well in the bag. Add in the chicken. Rotate a bit to cover all the chicken. Place the bag of the chicken in the refrigerator for 1-4 hours, flipping over a few times to allow meat to marinate evenly. More than 4 hours is not recommended for best results as it breaks down the fibers in the meat. When ready to cook, heat oven to 350 degrees. 2. Coat a 9” x 13” pan with non-stick cooking spray and pour meat and marinade into the prepared pan. Arrange the meat into a single layer, not stacked. If there is too much marinade, pour some off and discard. Cook for 1 - 1 ½ hours turning the chicken over every 30 minutes to bake evenly. Check chicken for doneness (when the internal temperature is at 165 degrees). When cooked through, allow meat to rest for 5 minutes before serving. Serve hot. Recipe Notes: *To skin chicken drumsticks

If you have purchased meat with the skin still on do the following: 1. Hold the end of the drumstick with a paper towel. 2. With the other hand, also holding a paper towel, grab a piece of the skin and pull until the skin is completely detached from the meat. **To prepare fresh ginger root:

1. When purchasing, you are allowed/expected to break off the size of piece you desire to purchase. 2. When purchasing fresh ginger root, make sure it is not wrinkled, soft, or has a dried out appearance. 3. Peel the outer brown skin of the ginger root with a vegetable peeler or a sharp knife. 4. Discard the peels. 5. Grate on the fine grate of your grater. You want ginger root that has juices along

with the fine grated ginger root. 6. Ginger Root is found fresh in the produce department, fresh bottled is also an option. Permission given to use this recipe by Peg Hauff.

Salmon

Salmon is healthy for you with Omega 3, high in protein and low in fat. It has a firm texture, mellow flavor and is works fabulously in this recipe.

Serves: 2 Preparation time: 10 minutes Cooking time: 12 minutes Ingredients: 1 pound salmon 1 Tablespoon lemon pepper seasoning 1/4 cup fresh parsley, no stems

1 lemon 2-3 Tablespoons butter, as desired

Instructions: Heat oven to 350 degrees.

1. Chop the parsley, using care not to get any stems. 2. Line a cake pan or shallow pan with sides with tinfoil extending the foil over the ends by a few inches. Place salmon fillets on the foil-lined pan. Take a bit of the butter and gently pat the butter over the top of the fish, being careful not to tear

the flesh of the fish. 3. Sprinkle liberally with the lemon pepper and chopped fresh parsley. Squeeze a bit of the lemon over each piece of fish.

4. Bring the foil into the center from both sides and fold over. 5. Bring in the ends of the foil and fold over to seal the ends, creating a packet that seals in the fish. 6. Bake for 12-15 minutes. Check for doneness by carefully un-wrapping the fish and checking to see if the fish flakes. The fish is cooked through when it flakes, which means the flesh falls apart easily, separating into sections or flakes. Serve hot. Recipe Notes: Optional cooking technique for salmon: Mix together 1 tsp. balsamic vinegar, 1 tsp. Worcestershire sauce, 3 tablespoons melted butter, 1 tablespoon lemon juice, 1 tsp. prepared mustard, 1 tsp. dried parsley or 1 tablespoon. fresh, and 1/4 tsp. Montreal Steak Seasoning. Spread over fish and bake as directed above.

Tilapia

This fish is healthy and is quite good with a firm texture, a buttery and mild flavor, and is very versatile adapting to different spices and cooking methods.

Serves: 4 Preparation time is 10 minutes Cooking time is 10 minutes Ingredients: 4 tilapia fillets 2 teaspoons paprika 1 lemon

3/4 cup Parmesan cheese, grated 1-2 Tablespoon fresh parsley, chopped 1 Tsp olive oil

Instructions: Preheat the oven to 400 degrees. Line a cake pan or a pan with shallow sides with tin foil.

1. In a small bowl, combine the paprika, chopped parsley (using care not to get any stems) and grated cheese and mix together. 2. Place the filets on the foil-lined pan. Lightly drizzle with 1/2-1 teaspoon olive oil. 3. Divide the Parmesan cheese mixture evenly between the tilapia fillets, pressing it gently into the meat. Bake for 10-12 minutes or until the fish flakes easily. The fish is cooked through when it flakes which means the flesh falls apart easily, separating into sections or flakes. Be careful not to overcook. Serve the fish with the lemon wedges, squeezing a little lemon juice on top. Permission given by Tawni Groneman to use this recipe. Recipe Notes: Optional cooking techniques for tilapia: 1. Spread raw fish with a combination of butter, finely minced garlic, and lemon pepper. Bake as directed above. 2. Mix together 2 tablespoons melted butter, 1/2 tsp. Old Bay Seasoning, 1/4 tsp

garlic powder (taste at this point and adjust to your liking) and brush on tilapia. Cut a lemon into slices and top each fish filet with a slice. Bake as directed above. 3. Combine 2 tablespoons. melted butter, 1/2 teaspoon. Montreal Steak Seasoning, 1/2 tsp. Emeril’s Seasoning (taste at this point and adjust to your liking), brush on tilapia and bake as directed above.

Carrot and Hamburger Casserole

This is a wonderful way to stretch the grocery money and VERY tasty!

Serves: 4 Preparation time: 20 minutes Cooking time: 25 minutes Ingredients: ¼ -1 1 3 2

pound hamburger Tablespoon garlic, minced teaspoons beef bouillon teaspoons Worcestershire sauce

2 teaspoons balsamic vinegar 1 cup rice, uncooked 1 1/2 cups cheddar cheese, grated

1 3 1/2 1/4

onions, chopped cups water teaspoon Montreal Steak Seasoning teaspoon Emeril’s Original Essence Seasoning 4 teaspoons dried basil 1 1/4 cups carrots, packaged matchstick carrots work really well here

Instructions: Preheat oven to 350 degrees. Coat a 9 x 13” baking dish with non stick spray release. Chop onion and grate carrots, if not using matchstick cut; make a thicker grate/cut to maintain the carrots texture during cooking.

1. In a large fry pan cook the hamburger, onion, and garlic until the meat is no longer pink and onion is translucent. 2. To the meat mixture add the water, beef bouillon, Montreal Steak Seasoning, Worcestershire sauce, Emeril’s seasoning, balsamic vinegar, dried basil, uncooked rice and grated carrots; then simmer for 5 minutes. 3. Pour the meat mixture into the baking pan and spread out evenly with a spatula.

4. Cover the pan with foil and bake for 20 minutes. Stir the mixture and spread out evenly again. Cover with foil and bake another 20 minutes, or until the liquid is absorbed and the rice is tender. Remove the foil. Sprinkle the cheese on evenly and put back into the oven just until the cheese is melted. Serve warm.

Macho Nachos

This is a great dish to serve if people pop in, family members are going to eat at different times that night, or if you just want something simple. Voilá-this recipe can handle it all!

Serves: 4 Preparation time: 30 minutes Cooking time: 10 minutes Ingredients: 1 1 1 1 1 1/2 2

pound hamburger can refried beans can chili con carne package tortilla chips package taco seasoning ,optional cup sour cream cups Mexican blend cheese, shredded

1 small onion, chopped Optional Ingredients: 1/2-1 cup sour cream 8-12 green onions, sliced 1 tomato, diced 1 small can sliced black olives 1 small can diced green chilies or sliced jalapenos

Instructions: Preheat oven to 400 degrees.

1. Place the ground beef and chopped onion in a heated frying pan. Breaking meat into small pieces as it cooks. 2. Cook until the meat has lost all its pink, is browned and the onions are clear. 3. In a colander, drain cooked meat and onions, then pour meat mixture back into

the frying pan.

4. Add the taco seasoning to the meat and onion, along with 1/2 cup water to the frying pan. Warm thoroughly. In one microwavable bowl (the bowl will say “microwave safe” or “microwavable” on the bottom) pour in the chili and heat thoroughly. 5. In another microwavable bowl pour in the refried beans and stir to mix until smooth. Add in the ½ cup sour cream; stir well and microwave until the mixture is hot. 6. Set out the prepared warmed meat mixture, warmed bean mixture and heated chili, along with any condiments desired.

7. Using a large oven safe platter, or tin foil placed on a cookie sheet; 8. Place a layer of tortilla chips. 9. Then add the preferred amount of the warmed hamburger mixture, heated refried bean mixture, and heated chili. Sprinkle the shredded cheese over the top.

10. *Heat in oven until the cheese is melted and ingredients are completely warmed through. 11. Carefully, with hot pads, remove the plate or tin foil from the oven and top with

desired condiments. Serve hot. Recipe Notes: *By warming the meat, chili, and bean mixture before layering will allow the nachos to be served hot. By having these ingredients warmed through before assembling them, the heating process will not take as long in the oven, your chips will not be burnt and everything will be nice and hot.

Mexican Lasagna

Olé you will say! Great flavors combine for a quick-and-easy meal everyone will enjoy.

Serves 4 Preparation time: 25 minutes minutes Cooking time: 20 minutes

Inactive preparation time: 5

Ingredients: 1 pound ground beef 1/2 tablespoon chili powder 1 cup salsa, mild or medium 8 ounces tomato sauce 1 can corn, drained 3 cups shredded cheddar cheese Instructions: Preheat oven to 400 degrees.

1 onion, chopped 1 teaspoon ground cumin 14 ounces canned diced roasted tomatoes 15 ounces black beans 8”-10” 8-12 tortillas, white or wheat 1 can sliced olives

1. Brown meat and onion in a large skillet. Break up meat as it cooks. 2. Cook until the meat is brown, no longer pink, and the onion is translucent. 3. Drain the meat in a colander to remove any excess grease. Pour back into skillet.

4. Open the can of beans, pour into a colander and rinse well with water to remove the liquid from the canned beans. To the skillet with the meat mixture, add in the rinsed beans, the chili powder, cumin, salsa, tomatoes (petite or regular diced), tomato sauce and mix well. Stir in the drained black beans. Drain the corn and add to the mixture. Heat the mixture thoroughly. 5. Spray a 9 x 13” baking dish with non-stick cooking spray. In the bottom of the baking dish, place the tortillas, tearing some to fit up the sides and to cover the bottom 2 tortillas deep. You will use approx. 4 tortillas (this gives a sturdy crust on the bottom to avoid sogginess). . 6. For the first layer, pour one-half of the meat mixture on top of the tortillas in the bottom of the pan Sprinkle 1 cup of the cheese on top of the meat mixture. Place approx. 3 more tortillas on top of the cheese, tearing them to fit on the top and up the sides. For the second layer, pour the rest of the meat mixture on top of the tortillas. Sprinkle 1 cup of the cheese on top of the meat mixture. Sprinkle the sliced olives over the cheese. Bake the lasagna for 15-20 minutes, or until the cheese is brown and bubbly. Take out of oven, and let sit for 5 minutes or so, allowing the lasagna to set up. Cut and serve with avocado and sour cream if desired.

Sloppy Joes

WOWSIE. These sloppy joes are the end-all recipe for me and that says a lot. I’m always tweaking and changing recipes, but this is the best, so no more experimenting for me!

Serves: 6 Preparation time: 20 minutes Cooking time: Ingredients: 2 1 1 2 2 1 1/2

pounds ground beef green bell pepper small-medium jalapeno pepper tablespoons brown sugar cups catsup teaspoon liquid smoke teaspoon beef bouillon

1 1 1 1 1 1

medium onion, chopped tablespoon garlic, minced tablespoon mustard tablespoon Worcestershire sauce teaspoon soy sauce teaspoon Montreal Steak Seasoning

Instructions: Chop the bell pepper and set aside.

1. While wearing disposable plastic gloves, cut the jalapeno in half then cut out the seeds (the heat is in the seeds and the membrane). Then slice the pepper into thin strips and chop into very small pieces.

2. In a fry pan cook, the ground beef, onion, green pepper, garlic, and jalapeno until there is not any pink in the meat and the vegetables are tender. 3. Add in the rest of the ingredients and simmer on low for 2-3 hours on the stove. Or place in a crock pot and cook on low for 4 hours. This cooking time allows the flavors to marry and develop. Serve on hamburger buns or bread of your choice. This sloppy joe recipe freezes very well. Adapted from Becky Thompson’s recipe, used by permission. Recipe Notes: *When working with hot peppers, wear plastic disposable gloves and wash hands well after you are done. The oils from the peppers can stay on skin for quite a while and can burn eyes if your hands touch your eyes. The heat in the pepper is in the vein and the membrane.

Broccoli and Ham Casserole

Definitely a budget pleaser, and really, really good. A great way to use leftover ham and rice. Since it is so quick to put together, it’s a clear-cut winner!

Serves: 4 Preparation time: 15 minute Cooking time: 60 minutes Ingredients: 1 cup ham, diced

10 ounces broccoli, frozen

1 1 1/2 3/4 1/2

cup cooked rice, white or brown cups cheddar cheese cup sour cream teaspoon Montreal Steak Seasoning

1 can cream of celery soup 1 small onion, chopped fine 1 teaspoon seasoned salt

Instructions: Heat oven to 325 degrees Cook enough rice to equal 1 cup (see ‘How-To-Section’) or use packaged pre-cooked rice.

1. In a large bowl, combine the chopped ham, broccoli (can use 10-16 oz.), rice, cream of celery soup (or cream of mushroom), half a cup of the cheese, chopped onion, sour cream, seasoned salt and Montreal Steak Seasoning. 2. Coat an 8 x 8” or 9 x 9” pan with spray release and pour mixture into the dish. Bake for 40 minutes. Then sprinkle the remaining cheese on top. Continue to bake for 10-20 minutes, until it is browned and bubbly. Serve hot.

Crock Pot Barbecue Country-Style Ribs

Easy to make, very tender and so mouth-watering! You will want to make these often.

Serves: 4 Preparation time: 20 minutes Cooking time: approx. 4-5 hours Ingredients: 3 pounds country style pork ribs 1 onion 2 teaspoons Montreal Steak Seasoning 1 orange or lemon

1 tablespoon garlic, minced 1 tablespoon apple cider vinegar 24-30 ounces barbecue sauce

Instructions:

1. Slice the onion and orange, or lemon, into thin slices. 2. Layer pork ribs in a crock pot. Sprinkle the minced garlic over the ribs. Layer the onion and orange (or lemon) slices over the meat. 3. Pour 2/3 of the bottle of barbecue sauce over the top. It may not appear to have

enough liquid, but the pork ribs will release their own juices as it cooks.

4. Set the crock pot on low heat and allow to cook for 4 1/2 hours, *or until tender and cooked through. Test for doneness with a meat thermometer. 5. When cooked through, remove from sauce in the crock pot. 6. Brush with remaining barbecue sauce and serve while warm. Recipe Notes: *Cooking time will depend on thickness of ribs and cooker heat.

Hawaiian Pork Chops

A bit of the islands right in your own kitchen. You can almost hear the surf on the sand and a ukulele playing as you eat this meal.

Serves: 4 Preparation time: 20 minutes Inactive preparation time: 4-12 hours to marinate Cooking time: 12-18 minutes

Ingredients: 2 tablespoons lime juice, bottled or fresh 1 package onion soup mix, dry 2 tablespoons water 1 ½-2 pounds boneless pork chops

1 can chopped green chili peppers 1 teaspoon ground ginger 2 tablespoons vegetable oil

Instructions:

1. In a large zip lock baggie combine lime juice, chilies, soup mix, ginger, and water; combine well. Add in the pork chops and put in the fridge to marinate for 4-12 hours. 2. In a fry pan, heat the vegetable oil to medium-high heat, then add in the pork chops. Cook until the pork is browned on one side, and turn to cook on other side until meat registers to 160 degrees on thermometer. Cooking time will depend on the thickness of the pork loin chop. Cook over medium heat. Allow meat to “rest” for 5 to 10 minutes which allows the meat to absorb the juices, making the meat more moist and tender. Serve hot.

Jambalaya

My husband asked me to make Jambalaya, so I tweaked and changed recipes to come up with this one that we absolutely love and I think you will too.

Serves: 4 Preparation time: 15 minutes Cooking time: 10 minutes Ingredients: 2 1 14 9 2 1 1/2 1

teaspoons olive oil green bell pepper ounces diced tomatoes, roasted ounces diced tomatoes and green teaspoons chicken bouillon teaspoon balsamic vinegar teaspoon Cajun seasoning, dash pepper sauce

2 1 1 2/3 1/2 1/2 1 4-5

tablespoons garlic, minced medium onion, chopped teaspoon Italian seasoning cup water chilies, mild (Rotel) teaspoon Montreal Steak Seasoning teaspoon smoked paprika teaspoon brown sugar optional cups cooked rice, white or brown (see “How To” Section)

6-13 ounces Kielbasa sausages Instructions:

1. Cut the sausage into slices, then cut each slice into fourths as shown above. Chop the onion. Cut the green pepper in half, remove seeds and chop into small pieces.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and pepper. Cook, stirring until softened, about 5 minutes. Stir in diced tomatoes with the juice, Italian seasoning, Rotel type tomatoes, water, chicken bouillon, Montreal Steak Seasoning, balsamic vinegar, smoked paprika, Cajun seasoning (can use BBQ seasoning), brown sugar and pepper sauce to taste. Add in Kielbasa sausage. Bring to a boil, then the reduce heat and simmer, stirring occasionally, for 5 minutes. It will look as shown above. 3. Stir in the rice. Continue cooking until the liquid is almost absorbed and the rice is thoroughly heated through, about 5 minutes. Serve hot.

Oven Baked Pork Chops

Pork can easily dry out when cooking, but not these chops. The coating keeps in the moisture to deliver a meal you will be proud to serve to anyone - any time.

Serves: 4 Preparation time: 10 minutes minutes Cooking time: 30 minutes

Inactive preparation time: 5

Ingredients: 2 pounds boneless pork loin chops 2/3 cup Dijon mustard 1 tablespoon balsamic vinegar Instructions: Heat the oven to 375 degrees.

1/2 teaspoon Montreal Steak Seasoning 1 tablespoon Worcestershire sauce 1 1/2 cups bread crumbs, seasoned

1. In a pie plate or deep dish, combine the Montreal Steak Seasoning, mustard, Worcestershire sauce and balsamic vinegar; mix well. 2. In another pie plate or deep dish, pour in the bread crumbs. 3. Take a baking sheet and cover it with tin foil. Then place a cooling rack, coated well with non-stick spray release, inside the baking sheet to allow the meat to cook crispy on both sides. (1) Take 1 pork chop at a time and dip in the mustard mixture, covering well, but scraping off any areas with too much excess. (2) Then place the pork chop into the bread crumbs and press on each side to coat well. (3) Place the meat on the rack inside the pan. Bake for approximately 30 minutes, depending on the thickness of the meat. Cook to a temperature of 170 degrees. Let the meat rest for 5 minutes for the juices to absorb back into the cells of the meat, and then serve.

Easy Lasagna

When I was a teen, my friend said her mom was making lasagna. I was shocked that

someone could actually make it at home. I don’t know where I thought it came from – lasagna fairies? That began my quest to learn to cook and here is my simple, but very delectable recipe. Enjoy!

Serves: 8 Preparation time: 30 minutes Cooking time: 90 minutes Ingredients: 1 pound ground beef or Italian sausage 1 tablespoon garlic, minced 14 ounces diced tomatoes* 2 tablespoons fresh parsley 8 ounces lasagna noodles 3 cups shredded mozzarella

1 medium onion, chopped 32-34 8 1/2 16

ounces marinara sauce ounces tomato sauce cup Parmesan cheese, grated ounces cottage cheese

Instructions: Preheat oven to 350 degrees. Coat a 9 x 13” baking pan with non-stick spray release.

1. In a large fry pan cook the beef, onion, and garlic until the meat is no longer pink and the onion is translucent. 2. Drain the meat by pouring into a colander and tapping. (Optional: You can rinse the meat with hot water at this point to remove more grease, but doing so will dilute the flavor.) Return to pan. 3. To the meat mixture and add canned tomatoes (*can use petite or regular diced), tomato sauce, parsley (can use 1 tablespoon dried), and fresh Parmesan cheese. Simmer 5 minutes

4. In the bottom of the baking pan spread about 1 1/2 cup of the meat and tomato mixture. 5. Place half of the uncooked lasagna noodles onto top of the meat mixture, breaking pieces into chunks to fill in gaps and to fit as needed. 6. Spread half of the cottage cheese over the raw noodles and sprinkle with half of the mozzarella cheese.

7. Pour 1 cup of the eat and tomato mixture over the cheese, as evenly as possible. Place the other half of the lasagna noodles on next in the same manner. Spread the rest of the cottage cheese on the noodles. Evenly distribute the meat and tomato mixture over the cottage cheese, making sure that the noodles are covered completely. Sprinkle the rest of the mozzarella cheese evenly over the top. 8. Cover pan tightly with foil. Place in the oven and bake for 1 ½ hours, until fork tender (when you can stick a fork into the pan and it goes in easily, but do not over bake). It is best to place the cake pan on a foil lined baking sheet to catch any overflow that might occur. Carefully take out of the oven, uncover the foil, and sprinkle with additional cheese if desired. Let stand 10 minutes before serving to allow it to set up.

Homemade Alfredo Sauce

Glorious! Serve this divine sauce with rotisserie chicken, shrimp, or alone. You will amaze everyone with your talent when serving this magnificent creation.

Serves: 4 Preparation time: 15 minutes Cooking time: 10 minutes Ingredients: 1 1/2 1/2 1/4

cup heavy whipping cream cup Parmesan cheese, grated teaspoon chicken bouillon teaspoon Montreal Steak Seasoning

1/2 cup sour cream 1/2 teaspoon garlic powder 1/2 teaspoon balsamic vinegar

Instructions:

1. Grate the fresh Parmesan cheese. Do not used canned. 2. Combine all the ingredients in a food processor or blender until well combined. The mixture will be very thick. 3. Pour into a sauce pan. Heat the Alfredo sauce over medium-low heat, stirring frequently to prevent burning. The sauce will thin as it heats up. When the sauce is heated through (after heating

through, you can add milk if desiring a thinner sauce), pour over cooked pasta, cooked chicken, cooked shrimp, or steamed vegetables. Store any leftover sauce in the refrigerator. When reusing, add a bit of milk if sauce it too thick after warming.

Homemade Spaghetti / Red Sauce

This sauce will win over any skeptic of red sauce. It can be used as a marinara or as a spaghetti sauce. Serve with sausage, cooked hamburger, or alone. You’ll never use storepurchased again after making this easy, inexpensive and fabulous sauce.

Serves: 6 Preparation time: 20 minutes Cooking time: 15 minutes Ingredients: 28 ounces Italian recipe crushed tomatoes 14.5 ounces Italian recipe stewed tomatoes 1 teaspoon Montreal Steak Seasoning 2 teaspoons balsamic vinegar 1/2 cup grated Parmesan cheese Instructions:

14.5 oz. fire roasted tomatoes with garlic 6 oz. tomato paste with Italian herbs 2 teaspoons granulated white sugar 4 tablespoons butter (1/2 stick) 1 pound Kielbasa sausage

1. Grate the fresh Parmesan cheese on a grater. 2. Puree the stewed tomatoes in a food processor, chopper, or blender. 3. Combine all the ingredients in a pot and stir well.

4. Cook for 15 minutes to warm and allow the cheese to melt. Serve with meatballs, cooked ground beef, or try sautéing Italian Kielbasa Sausage to serve along with this delicious sauce. 5. If serving with Italian Kielbasa Sausage, cut the sausage into slices 1/2 - 1 inch thick. Heat a nonstick fry pan over medium heat. Do not add oil, the sausage has enough fat to prevent it from sticking to the pan. 6. Place the sausage into the pan in a single layer. Turn the sausage when they are browned and crisp; cook the same on the other side. When browned beautifully on both sides, serve along with sauce and cooked pasta.

Pasta with Creamy Spinach Pesto

This pasta matches ideally with chicken, fish—any meat really. TERRIFIC blend of flavors.

Serves 6. Preparation time is 10 minutes. Cooking time is 10 minutes. Ingredients: 8 2-3 2 3 1

ounces spaghetti tablespoons water cloves garlic, minced tablespoons cream cheese teaspoon balsamic vinegar

4 1/2 1 1/2 1/4 1 1/2 1/3

cups spinach teaspoons olive oil teaspoon salt teaspoon lemon juice cup Parmesan cheese, shredded

Instructions: Wash and dry the spinach unless specifically states on the package that it has been prewashed.

1. Cook noodles (can use linguine) in water (add in 1-2 tsp. salt to water), according to package instructions. 2. Meanwhile, in a food processor or blender, place spinach, water, oil, garlic,

salt, cream cheese, lemon juice, balsamic vinegar, and fresh Parmesan cheese (can use up to 1/3 cup of cheese) 3. Process until smooth then set aside.

RESERVE 1/4 CUP OF THE PASTA COOKING WATER then drain pasta and plac pasta to pot to allow excess water to evaporate off. 4. Place the pasta in a bowl and pour in the pesto sauce. 5. Toss gently to combine, adding reserved pasta water a little at a time if a thinner consistency is desired. Serve hot, room temperature, or cold.

Calzone

If you haven’t tried a calzone, you really must! This comes together in a flash and it is not your ordinary pizza.

Serves: 4. Preparation time is 10 minutes. minutes. Cooking time is 25 minutes. Ingredients:

Inactive preparation time is 5

16 2 2 2

ounces pizza dough tablespoons cornmeal cups mozzarella, grated Roma tomatoes*

1/2 teaspoon Montreal Steak Seasoning

4 1/2 1/4 4

pizza sauce ounces thin sliced salami cup ricotta cheese cup fresh basil or 2 tablespoons dried basil tablespoons melted butter (1/2 stick)

1/2 teaspoon garlic powder Instructions: Use 1 pound frozen bread dough thawed or 1 can of refrigerated pizza dough. Pizza sauce: use my easy recipe in the ‘Sauces’ section or store bought. Heat oven to 375 degrees.

1. To bake the pizza use a pizza stone, jelly roll pan, cookie sheet, or a pizza pan. Sprinkle the pan you choose with a light coating of cornmeal. This step prevents a soggy crust. 2. Roll dough into 1 large circle that will fit on your pizza pan, or a cookie sheet. You can also divide it into equal parts and roll into smaller circles. 3. Spread a thin layer of pizza sauce to within 1” of edge of the pizza dough circle. Then just off the center of the circle mound some of the mozzarella, salami, ricotta cheese, basil (can use fresh or 1-2 tablespoons dried), and tomatoes (*2 Roma or plum tomatoes sliced as shown, or chopped) on half of each circle. Sprinkle with Montreal Steak Seasoning.

4. As shown in #4: Combine the melted butter and garlic seasoning. Brush the edges of dough with melted butter mixture and carefully fold the dough over the filling to make a half circle shape. 5. Pinch the edges to seal securely. 6. Brush with melted butter mixture. Bake until golden brown, about 25 minutes. Remove from pan and let sit for 3-5 minutes to allow the cheese to set up a little bit. Serve hot. Recipe Notes: These measurements are approximate; adjust to quantity of calzones and taste. Variation: make it a regular pizza instead of a Calzone Options: use any toppings you desire, such as cooked sausage, pepperoni, raw chopped onion sautéed in a little butter, green or red bell pepper, Canadian bacon, pineapple, mushrooms sautéed in a little butter, or raw...whatever your imagination can dream up! *Use Roma or plum tomatoes because they are meaty rather than juicy and will add flavor without making the pastry soggy. Squeeze them just a bit into a paper towel to release some juices before putting them on the pizza.

French Bread Pizza

Effortless, uncomplicated and lip smacking any time of the day or night.

Serves: 6 Preparation time: 10 minutes Cooking time: 10 minutes Ingredients:

1 loaf French bread 8 ounces cheese, Italian blend shredded

Pizza sauce (see Table of Contents) Additional ingredients as desired

Instructions: Preheat oven to 350 degrees.

1. Slice the French bread lengthwise in half, laying both halves open on a jelly roll, pizza pan or cookie sheet. 2. Spread pizza sauce to desired thickness-some like a little, some like a lot. Sprinkle on cheese (8-16 oz) - some like a thin layer, some like a lot. Top with desired toppings: pepperoni, Canadian bacon, pineapple, sliced olives, cooked sausage, bell peppers, sautéed mushrooms, etc. Bake for approximately 10-15 minutes, or until the cheese is melted and bubbly. Serve hot.

Creamy Cheesy Vegetable Soup

This soup is comforting and cozy with its creamy cheesiness. It’s super easy as it starts with a soup mix. Serve with some bread and butter. . . Yum!

Serves 8 Preparation time: 15 minutes Cooking time: 30 minutes Ingredients: 1 package Bear Creek Creamy Potato soup mix 1 tablespoon balsamic vinegar 10-12 ounces frozen mixed vegetables

1 can creamed corn 1 teaspoon Montreal Steak Seasoning 2 cups shredded cheddar cheese

Instructions:

1. Prepare Bear Creek soup mix according to package directions. 2. When cooked according to directions, add in creamed corn, balsamic vinegar, Montreal Steak Seasoning, frozen mixed vegetables and shredded cheddar cheese. 3. Simmer another 10 minutes. Serve warm - hot.

Homemade Chicken Noodle Soup

Here’s a recipe for chicken noodle soup that works anytime of the year. Use rotisserie chicken for faster prep and make sure to use the secret ingredient – fresh ginger root.

Serves: 6 Preparation time: 20 minutes Cooking time: 30 minutes

Ingredients: 8 5 2 1/2

cups water ribs celery, chopped pounds carrots, sliced teaspoon Montreal Chicken Seasoning 2/3 cup fresh parsley leaves

1 1 2+2 1

rotisserie chicken large onion, chopped tablespoons chicken bouillon piece ginger root about the size of 2 of your fingers together 1 package egg noodles

Instructions:

1. Peel and slice the ginger root. 2. Cut peeled ginger into large pieces. Clean and chop parsley, onions, carrots, and celery. Skin and chop the chicken into bite sized pieces. 3. In a large pot combine the water, celery, onion, carrots, 2 tablespoons chicken bouillon, Montreal Chicken Seasoning and pieces of fresh ginger root. Boil until the vegetables are tender but still crisp.

4. Meanwhile, in another pot, bring 8-10 cups of water to a boil. Add 2 tablespoons chicken bouillon for flavor. 5. Pour in the egg noodles and cook until firm to the bite. 6. Drain the noodles in a colander.

7. Dish individual portion of noodles into serving bowl. Set aside. 8. To the boiling vegetable mixture, add in the chicken and bring to a simmer. Simmer for 5 minutes. 9. Remove the ginger root pieces, make sure to get all of them out, and discard. Add fresh parsley to the chicken soup. Pour desired amount of chicken soup mixture over the noodles in the individual bowl and serve. Recipe Notes: Keeping the pasta and noodles separate prevents the noodles from soaking up all the liquid and becoming soggy. Mix as served. If combined and the noodles swell with the juice, add more broth as needed.

Taco Soup

They’ll never know how simple this soup is with its complex flavors.

Serves: 4 Preparation time is 20 minutes Cooking time is 30-60 minutes Ingredients: 1 - 2 pounds hamburger 2 packages taco seasoning

1 medium onion, chopped 1/2 teaspoon granulated white sugar

2 cans corn, do NOT drain 64 ounces vegetable juice

2 cans pinto beans, do NOT drain

Instructions: Do not rinse or drain the pinto beans.

1. In a large sauce pan add the hamburger and chopped onion breaking the meat into small pieces as you cook. 2. Cook until meat is browned through and the onion becomes clear. When the meat is no longer pink and cooked through completely. 3. Add in the taco seasoning, sugar, un-drained corn, un-drained beans, and vegetable juice.

4. Bring to a simmer and cook for 30 - 60 minutes to allow the flavors to marry. This soup freezes very well. Serve soup topped with condiments of choice. Recipe Notes: Condiments: Frito chips Sour cream

Grated cheddar cheese

Recipe from Meredith Groneman, used with permission.

Appetizers, Salads and Side Dishes Appetizers Easy Deviled Eggs Mini Cucumber Dill Sandwich Bites Party Time Chicken Salad Wraps Salads Orange Jell-O Salad Egg Salad Taco Salad Broccoli Slaw Couscous Salad Sides Barley Pilaf Rice Pilaf Grits Baked Garlic Cheese Grits Caribbean Beans Roasted Carrots Sautéed Red Cabbage Boiled Cabbage

Recipe Notes

Easy Deviled Eggs

Despite the name, these taste heavenly and always a favorite at gatherings.

Serves: 12 Preparation time: 10 minutes Cooking time: 12 minutes Ingredients: 12 eggs 4 green onions 2 tablespoons mustard dash pepper 1 teaspoon paprika

1/2 cup Miracle Whip salad dressing 1 teaspoon red wine vinegar dash salt 1/2-1 teaspoon parsley, fresh or dried

Instructions: Boil eggs and cool completely. (See directions in “How To” Section)

1. Shell eggs and cut in half lengthwise. 2. Scoop out the yokes with a spoon and place the yolks in a small bowl. Trim the ends of the green onions and slice thin 3-4” up into the dark green section and add to the bowl along with the Miracle Whip salt, pepper and parsley to taste and mix well with a hand mixer.

To assemble: Place the hollow white of the egg on a serving platter and gently spoon in the yolk mixture. Sprinkle the tops lightly with paprika. Keep in the refrigerator until ready to serve. Eat within 2 days, always keep in the refrigerator or over ice chilled due to the Miracle Whip.

Mini Cucumber Dill Sandwich Bites

This very popular appetizer delivers the taste of summer all year long.

Serves: 12 Preparation time: 10 minutes Ingredients: 8 ounces cream cheese 1/2 packet of Italian Salad Dressing dry seasoning mix 2 seedless cucumbers, English style

1/2 cup real mayonnaise 1 loaf baguette bread 2 tablespoons dill, dried

Instructions: Soften the cream cheese to room temperature. With an electric mixer, combine the cream cheese, mayonnaise and Italian dressing; mixing until well blended.

Slice the bread into 1 1/2” slices. Slice the cucumber into 1/4” slices. Spread a thin layer of the cream cheese mixture onto each piece of sliced bread. Place a slice or two of cucumber on top of the cream cheese layer. Sprinkle on a little bit of dill on top of the cucumber and serve. Permission given to use recipe by Alison Andersen of ‘utahdealdiva.com.’

Party Time Chicken Salad

A great appetizer and one-of-a kind. You’ve gotta give this one a try!

Serves: 8-12 Preparation time: 20 minutes Cooking time: 8 minutes Ingredients: 2- 2 1/2 pounds rotisserie chicken = one roasted chicken 1/3 cup Miracle Whip salad dressing 4 green onions 1/8 teaspoon garlic powder 1/8 teaspoon Emeril’s Original Essence Seasoning

1/3 cup real mayonnaise 1/3 cup sour cream 1/3 cup celery, minced 1/8 teaspoon lemon pepper seasoning 1/8 teaspoon Montreal Chicken Steak Seasoning

2 cans crescent roll dough Instructions: Chop the chicken into small cubes. Trim the ends of the green onions, and slice the green onions thin 3-4” up the dark green section. Chop the celery to a small dice.

1. In a medium sized bowl combine the mayonnaise, Miracle Whip, sour cream, green onions, celery, garlic powder, lemon pepper, Emeril’s Seasoning and Montreal Chicken Seasoning. Stir well and taste, adjusting seasonings as desired. Add in the cubed chicken. Cover the mixture and place in the refrigerator to allow the flavors to blend for at least 30 minutes. Meanwhile, preheat oven to 375 degrees. 2. Prepare jelly roll pan or cookie sheet with either parchment paper or spray with non-stick cooking spray. Open the crescent roll dough can and separate the pieces. 3. With a knife or pizza cutter, on a cutting board, cut each wedge into 2-3 medium sized triangles.

4. Place cut pieces onto prepared cookie sheet and cook for 5-7 minutes or until golden brown. Serve cooked crescent wedges with chicken salad. Keep chicken mixture on ice and chilled or in refrigerator and use within 2 days due to the mayonnaise. Store extra crescent wedges in a container with lid or zip lock baggie to maintain

freshness.

Wraps

A perfect appetizer, great picnic treat, fast meal or even a terrific lunch. When made ahead, it won’t go soggy, so it packs superbly.

Serves: 8 Preparation time: 15 minutes Ingredients: 8-10 thicker style tortillas 1 1 1 1

package thin sliced ham seedless cucumber sweet or red onion package fresh spinach

1 container cream cheese with onion and chives 1-2 avocado 12 slices provolone cheese 2-3 Roma tomatoes, sliced

Instructions: There are endless options to make a wrap. Just be sure to use tortillas that are thick so that they can hold the ingredients without becoming soggy. Use any flavored cream cheese you prefer. You can switch up the fillings for your wrap such as using ham, turkey, roast beef, provolone, cheddar, Swiss etc. The key is to keep the ingredients low in moisture to prevent a soggy wrap. Dab the tomato slices with paper towels to remove moisture before including in the wrap.

1. Lay out one tortilla, spread with the flavored cream cheese. 2. Layer with any ingredients you desire, keeping the bulk of the filling to 2/3 of the tortilla. One third of the tortilla should have fewer ingredients, which will help when rolling it up. 3. Beginning at the 2/3 side with the most ingredients, begin to roll the tortilla, gently pressing down the filling and tucking in with your fingers to hold in the fillings as you roll. Continue to roll. Wrap tightly in saran wrap and refrigerate overnight, or serve immediately by slicing into 2 - 3 pieces, or into small slices for appetizers.

Orange Jell-O Salad

This is a Groneman favorite and I think it will be yours too!

Serves: 6 Preparation time: 15 minutes Inactive preparation time: 60 minutes Ingredients: 16 ounces cottage cheese 3 ounces boxed orange gelatin, dry 8 ounces whipped cream topping, thawed in the refrigerator

2 cans mandarin orange sections, drained very well 1 1/2 cups mini marshmallows

Instructions:

1. Drain the oranges, getting out as much juice as possible. This step ensures a fluffy light salad that will not be too wet, even after sitting over night. 2. In a large bowl, combine the thawed prepared whipped cream topping, cottage cheese and dry orange gelatin. Combine well together. 3. Fold in drained mandarin oranges and miniature marshmallows, careful not to crush or break the oranges. Cover with a lid or plastic wrap. Place in the refrigerator for at least 1 hour before serving to allow gelatin to dissolve in salad mixture. Permission given by my mother-in-law Meredith Groneman to use this recipe.

Egg Salad

Perfect for a picnic, lunch, or late-night snack.

Serves: 6 Preparation time: 15 minutes Ingredients:

4 1 1/2 6

ounces cream cheese rib celery, diced fine teaspoon mustard eggs

1/4 cup Miracle Whip 2 tablespoons onion, diced fine 1 tablespoon sweet pickle relish

Instructions: Hard boil eggs. See the How To Section for instructions.

1. Chop the eggs and place in a medium sized bowl. In a separate bowl, combine the cream cheese and Miracle Whip and mix well with a hand mixer. Add in the celery (chopped fine or chunky), onion (chopped fine), mustard, and relish. Mix well and taste for seasonings. 2. Then with a spatula/rubber scraper, gently stir in the eggs to combine well. *Serve on sliced bread, or in a pita. Keep the egg salad mixture in the refrigerator until ready to serve. Eat within 2 days, always kept in the refrigerator or over ice to keep cold due to the Miracle Whip. Recipe Notes: * Lining the bread on the ‘in’ sides with lettuce leaves before adding the egg salad, will keep the sandwich from getting soggy.

Taco Salad

A favorite in the summer, winter, fall, spring, or anytime of the year. Easy to prepare ahead of time or to put together for a quick meal.

Serves: 4 Preparation time: 30 minutes Ingredients: 1 package dry Fiesta Hidden Valley dressing mix 1 cup sour cream 1 onion, chopped 1 tablespoon garlic, minced 1 package dry taco seasoning 1 head romaine lettuce or packaged 1-2 cups tortilla chips 1 bunch cilantro

1 cup buttermilk 2 1 1 1/2 2 1 1

tablespoons olive oil red bell pepper pounds ground beef cans kidney beans cup chopped tomatoes cup shredded Monterey jack cheese

Instructions: DRESSING:

1. Combine Fiesta Hidden Valley dressing mix with the buttermilk and sour cream. 2. Allow to sit covered in the fridge while preparing taco mixture. It is best if it can sit for at least one hour before using if possible.

TACO SALAD MIXTURE: Chop the red bell pepper.

3. In a large fry pan, heat the olive oil then add in the onion and bell pepper; sauté until tender. 4. Add the beef and garlic until meat is browned, breaking into small pieces as it cooks. When the meat is no longer pink and completely cooked through, add in the taco seasoning to taste and allow it to cook for 5 minutes; it will appear a bit dry. If you desire, add in a little bit of water. 5. Drain and rinse the beans then add them to the hamburger and pepper mixture and warm through. TOPPINGS:

6. Chop Romaine lettuce and clean in a salad spinner OR use packaged chopped romaine lettuce; place in a large bowl. 7. Chop tomatoes and put into a separate bowl. Place tortilla chips in a bowl. Wash and dry the cilantro in the salad spinner and pull the leaves off the stems and place the leaves into a bowl. TO ASSEMBLE TACO SALAD: To serve, on a plate place a portion of the lettuce, a spoon of the meat mixture, then tomatoes, cheese and cilantro as desired. Top with a bit of dressing and hand-crushed tortilla chips if desired.

Broccoli Slaw

This is one of my favorite slaws of all. Why? Because it holds its crunch, works well with other dishes, and tastes terrific. It’s Magnificent!

Serves: 6 Preparation time: 15 minutes Ingredients: 1/3 1 1 1/2 6 1

cup mayonnaise, not miracle whip tablespoon granulated white sugar teaspoons balsamic vinegar cups broccoli slaw mix cup matchstick grated carrots

2 1/2 1/2 1

tablespoons white vinegar teaspoon celery seed teaspoon Montreal Steak Seasoning large apple

Instructions: Coarsely grate the apple using the large holes on the grater. Use packaged match stick carrots or coarsely grate.

1. In a small bowl combine the mayonnaise (must use real mayonnaise not Miracle Whip or salad dressing), balsamic vinegar, white vinegar, sugar, celery seed, and Montreal Steak Seasoning. Set aside, or can be made ahead and stored covered in the refrigerator for up to 1 day.

2. In a large bowl, toss together the broccoli slaw, grated apples, and carrots. 3. Add dressing to slaw mixture and refrigerate for 1 - 2 hours before serving to allow flavors to marry. Serve cold. Recipe Notes: Store leftovers in the refrigerator for up to 2 days, no longer or it will begin to wilt. Once mayonnaise is mixed with other ingredients the shelf life is greatly decreased and when it spoils you cannot taste or smell the change.

Couscous Salad

Have you tried couscous? This is a fabulous way to have it, as this recipe has a bit of crunch, a burst of flavors, and is oh-so satisfying and nutritious too.

Serves: 6 Preparation time: 15 minutes Cooking time: 15 minutes Ingredients: 1 box couscous approx. 5.9. oz. 1 red bell pepper, finely chopped 1 cucumber 1/3 - 1/2 cup fresh parsley leaves, no stems

1 5 1/2 1/4

can black beans green onions pint cherry tomatoes, cut in half cup olive oil

1-2 limes dash salt

4 ounces feta cheese, crumbled dash pepper

Instructions: Use garlic or parmesan flavored couscous. Prepare according to the package directions. Rinse and drain well the can of black beans and place in a large bowl.

1. Peel the cucumber. 2. Quarter the cucumber length wise. 3. Using a spoon scrape out the seeds. Then finely chop and add to the bowl. Halve the bell pepper and cut out the seeds. Chop into small pieces. Trim the green onion ends and slice thin 3-4” up the dark green section. To the bowl with the cucumber, add in the finely chopped red bell pepper, thinly sliced green onions, tomatoes cut in half, chopped parsley, crumbled feta cheese and olive oil. Gently stir in the prepared couscous. Juice the lime and add to the bowl to taste along with salt and pepper. Serve cold or at room temperature.

Barley Pilaf

Unique, savory, and a simply wonderful.

Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes Ingredients: 1 1 2 1/2 1

cup quick cooking barley tablespoon butter garlic cloves teaspoon dried thyme lemon

1 teaspoon chicken bouillon 1/2 cup broccoli, diced (fresh or frozen)

1 1/2 2 1/4 1 1/4

tablespoon olive or vegetable oil cup green onions, sliced thin cups water teaspoons dried basil cup Parmesan or Parmesan Blend cheese, grated 1/2 cup carrots, diced 1 teaspoon balsamic vinegar

Instructions:

1. Zest lemon, and then juice it. When zesting a lemon or lime, only grate off the very outside color.

2. If you go too far into the white, called pith, it will make your food bitter instead of giving it a nice burst of flavor.

3. In a large non-stick fry pan, toast the barley with the olive oil over medium heat for approximately 3-5 minutes, or until lightly toasted, stirring constantly. 4. Add the butter, green onion and garlic to the barley in the fry pan and cook over medium heat another 3 minutes. Add the diced carrots and broccoli, thyme, basil, lemon juice, bouillon, and water to the pan, cover and cook until all the liquid has been absorbed and the barley is tender and the vegetables still have a bit of crunch to them. Do not cook them until the vegetables are mushy. *Add water a little at a time if needed to continue cooking if the barley and vegetables are not done. 5. Remove the pan from the heat and stir in the grated cheese and lemon zest to taste. Serve while still warm.

Rice Pilaf

This is one of the first recipes I mastered when we married over three decades ago. It’s versatile and easily changed by the bouillon or broth to accommodate the meat you are serving.

Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes

Ingredients: 1 cup white rice, uncooked 2 1/4 cups chicken broth

1 small onion, diced 3 tablespoons fresh parsley, chopped, no stems 1/3 cup celery, chopped

4 tablespoons butter (1/2 stick)

Instructions: Chop the parsley (can used 1 tablespoon dried parsley).

1. Melt butter in a large fry pan. 2. Add in the rice, onion, and celery. 3. Cook, stirring occasionally for 10 minutes, or until browned.

4. Add in the chicken broth and parsley. 5. Cover and simmer on low heat until the moisture has been absorbed and the rice is tender, about 20 minutes. Serve warm.

Grits

My husband finally convinced this western girl to try cooking grits and they are really, really good! A great side dish, base for sauces or even served with sautéed vegetables on top.

Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes Ingredients: 2 cups water 1 teaspoon salt 1/4 cup butter (1/2 stick)

1 1/4 cups milk 1 cup regular grits (not instant)

Instructions:

1. In a medium pot (that has a lid) bring the water, milk, and salt to a boil. 2. Slowly stir the grits (do not use instant, must use regular for this recipe) into the boiling mixture. Stir continuously and thoroughly until the grits are well mixed in. Using a whisk helps. 3. Let the mixture return to a boil and cover with a lid. Lower the temperature and continue to cook, stirring occasionally, for approximately 15-20 minutes. The grits are done when they are tender to the bite and the consistency of smooth cream of wheat. (Add more water to the grit mixture if necessary.) Stir in the butter and serve with salt and pepper to taste.

Baked Garlic Cheese Grits

If you haven’t tried grits and wonder if you will like them, give this a cheesy one a whirl.

Serves: 4 Preparation time: 20 minutes Cooking time: 40 minutes Ingredients: 3 1/8 8 2 2

cups chicken broth teaspoon garlic powder ounces Velveeta cheese block eggs tablespoons butter

1/4 1 1/4 1/2

teaspoon Montreal Steak Seasoning cup regular grits, NOT instant cup milk cup shredded cheddar cheese

Instructions: Preheat oven to 350 degrees. Coat a 2 quart casserole dish with non-stick spray release. Cut the Velveeta cheese into small pieces.

1. In a medium-to-large saucepan bring the broth, Montreal Steak Seasoning and garlic powder to a boil. Stir in the grits (must use regular not instant or quick cooking) and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8-10 minutes. 2. Add the cut Velveeta cheese, butter, milk, and mix well. 3. In a small bowl beat the eggs well and add to the grit mixture; stirring until combined. 4. Pour the mixture into the prepared casserole dish. Sprinkle the grated cheese on top and bake for 35-40 minutes. It is done when the center is set and feels almost firm to the touch. Remove from the oven and serve warm as a side dish.

Caribbean Beans

If you want a side dish, and not the same old baked beans, you will really like this one. It pairs nicely with Mexican foods, burgers... ok, anything!

Serves: 6 Preparation time: 5 minutes Cooking time: 20 minutes

Ingredients: 15 ounces black beans 1/2 cup onions, chopped 10 ounces tomato w/ green chilies

1 tablespoon lime juice 1/4 cup fresh cilantro, chopped 1 teaspoon garlic, minced

Instructions: Rinse the black beans in a colander under water and drain (can use kidney beans).

1. Combine the black or kidney beans, diced tomatoes (Rotel type), lime juice, garlic, onion and cilantro in a medium saucepan. Bring it to a boil over mediumhigh heat. Reduce heat and simmer on low for 10-20 minutes. Serve warm.

Roasted Carrots

The depth of flavor created by roasting carrots is amazing and easily dresses up any meal.

Serves: 4 Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: 1 pound mini carrots 1/3 cup Parmesan cheese, grated Instructions:

4 tablespoons Italian Salad Dressing

Preheat oven to 400 degrees. If the miniature carrots are thick, slice in half lengthwise.

1. Place tin foil in 8 x 8” or 9 x 9” pan to line bottom and the up sides. Coat with non-stick cooking spray and place carrots evenly in foil-lined pan. Pour 3 tablespoons. of the Italian dressing onto the carrots. Stir to evenly coat the carrots with the salad dressing. 2. Cover pan with foil and place in oven; cook for 20 minutes. Remove foil, stir to distribute dressing, adding 1-2 tablespoons more dressing IF it is dry. Replace foil on top, place back in oven, and cook for an additional 20 minutes or until carrots are tender and crisp. When cooked to desired taste, remove foil and add in additional Italian dressing if desired. Sprinkle with cheese, place back in oven just until the cheese is melted. Serve hot.

Sautéed Red Cabbage

Now this is something to write home about! It is savory, aromatic, and A.M.A.Z.I.N.G.

Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes

Ingredients: 2 1 1 1

tablespoons olive oil apple, gala or firm texture tablespoon mustard tablespoon balsamic vinegar

1 1 1 2

medium onion tablespoon granulated white sugar red cabbage, medium tablespoons apple cider vinegar

Instructions:

1. To prepare the cabbage, rinse in cold water. Cut about 1/3 off, then cut that section into strips about 1/2” thick. Set aside. (See ‘How To Section’ for cabbage tips) 2. Cut apples into wedges, cut out the seeds and peel off the skin. Cut each apple wedge into 2-3 slices. Cut the wedge slices into half lengthwise. Now cut the slices into small pieces. 3. Slice an onion into thin wedges. Heat a skillet or large fry pan over medium high heat. Add oil, onion and apple. Sauté for 2 minutes. Add the cabbage and cook, stirring until it wilts and changes form slightly, about 3-5 minutes. Add the vinegars to the pan and stir well to combine with the cabbage. Sprinkle the sugar over the cabbage and stir well again. Stir in the mustard and reduce the heat to medium. Allow the cabbage to cook for about 10 more minutes, or until it is tender, but crisp and not mushy. Serve immediately.

Boiled Cabbage

This method of cooking cabbage turns bland, into “May I have some more please! “

Serves: 4 Preparation time: 10 minutes Cooking time: 15+ minutes Ingredients: 1 head cabbage 2 tablespoons lemon juice

2 slices bacon

Instructions: Clean cabbage by removing the outer layer of leaves. Inspect the cabbage for dirt or insects. Rinse under cold water. (See “How To Section” for info on cabbage.)

1. Cut the cabbage quarters into desired thickness, cut out the core, then slice. 2. Place the cabbage and bacon slices into a pot, large enough that the cabbage only comes up 1/2 to 2/3 of the way up the pan. Fill with fresh cold water, to cover the cabbage. Pour in lemon juice to reduce the smell of cooking cabbage. Bring to a simmer and cook until the cabbage is fork tender, but not mushy. The cooking time will depend on the size of the cabbage pieces. Usually begin timing at 10 minutes and check every 5 or so until it is al dente (still crunchy to bite). Strain cabbage from water, discard bacon, and serve with butter, salt, and pepper.

Alphabetical Index B Bacon and Cheese Pull-A-Parts, 72 Baked Chicken with Garlic Basil Cream Sauce, 129 Baked Garlic Cheese Grits, 191 Baked Oatmeal, 78 Baked Potatoes, 22 Baked Sweet Potatoes, 22 Baked Yams, 22 Barley Pilaf, 187 Biscuit Strawberry Shortcake, 85 Blueberry Cheesecake Smoothie, 41 Boiled Cabbage, 195 Breadstick Dippers, 49 Breakfast Burritos, 66 Broccoli and Ham Casserole, 152 Broccoli Slaw, 184 C Cabbage Tips, 25 Calzone, 165 Caribbean Beans, 192 Carrot and Hamburger Casserole, 145 Cheesy Barley Spread, 120 Chicken Pita Sandwiches, 130 Chocolate No Bake Cookies, 92 Chocolate Covered Strawberries, 83 Cleaning, 35 Dishes, 33 Freezer, 38 Microwave, 37 Refrigerator, 37 Pantry, 38 Couscous Salad, 186 Creamy Chicken Crescents, 131 Creamy Ranch Dip, 122 Creamy Cheesy Vegetable Soup, 168 Crock Pot Barbecue Country-Style Ribs, 153 E Easy Cheese Bread, 50

Easy Chicken and Cheese Enchiladas, 133 Easy Deviled Eggs, 175 Easy Lasagna, 159 Easy Snicker Doodle Blondie Bars, 97 Egg Salad, 181 Eggs in Ham Cups, 70 F Fluffy Omelet, 68 French Bread Pizza, 167 Fresh Fruit Dip, 117 Fried Eggs, 63 Frozen Hot Chocolate, 44 G Graham Cracker Pie Crust. 103 Grits, 190 Grits Pie, 104 H Hawaiian Haystacks, 135 Hawaiian Pork Chops, 155 Homemade Alfredo Sauce, 161 Homemade Chicken Noodle Soup, 169 Homemade Guacamole, 123 Homemade Instant Hot Chocolate Mix, 45 Homemade Oreo Cookies, 93 Homemade Pizza Sauce, 125 Homemade Spaghetti/Red Sauce, 162 Home-Style Sausage Gravy, 74 Honey Butter, 119 J Jambalaya, 156 K Key Lime Pie, 106 L Lemon Cake Supreme, 87 M Macho Nachos, 147 Mad Russian Chicken, 136 Mexican Lasagna, 149 Mini Cucumber Dill Sandwich Bites, 176 Mini Frittatas, 71 O Orange Jell-O Salad, 180

Orange Julius, 42 Oregano Lemon Chicken, 139 Oven Baked Pork Chops, 157 P Party Time Chicken Salad, 177 Pasta with Creamy Spinach Pesto, 164 Peach Cobbler, 108 Peanut Butter Bars, 98 Peanut Butter No-Bake Cookies, 93 Perfect French Toast, 78 Pudding Pie, 107 Puff Pastry Chicken Cups, 137 Q Quick Bread Knots, 51 Quick Mix Cookies, 95 R Rice Krispy Treats, 100 Rice Pilaf, 189 Rich and Mile High Biscuits, 52 Roasted Carrots, 193 Rustic Blueberry Galette, 110 S Salmon, 142 Sautéed Red Cabbage, 194 Scrambled Eggs, 64 Simple Homemade Salsa, 124 Sloppy Joes, 151 Sour Cream Biscuits, 54 Steel Cut Oatmeal, 79 Strawberry Banana Smoothie, 43 Stuffed Churro, 101 Stuffed Corn Bread Muffins, 56 Sweet Apple Dessert, 112 Sweet Cherry Dessert, 113 Sweet Twisters, 58 T Taco Salad, 182 Taco Soup, 171 Tangy Chocolate Cupcakes, 86 Teriyaki Chicken, 140 Texas Fudge Cake, 90 Tilapia, 144 W

Wraps, 179 Y Yummy Chocolate Dip, 118

General Index APPETIZERS Easy Deviled Eggs, 175 Mini Cucumber Dill Sandwich Bites, 176 Party Time Chicken Salad, 177 Wraps, 179 APPLES Apple Corer Slicer and Divider, 3 Fresh Fruit Dip, 117 How To Choose Good Apples, 24 Sweet Apple Dessert, 112 AVOCADOS Homemade Guacamole, 123 How to Choose Good Avocados, 24 BACON Bacon and Cheese Pull-A-Parts, 72 Boiled Cabbage, 196 Breakfast Burritos, 66 Canadian Bacon, 167 Fluffy Omelet, 68 BANANAS Fresh Fruit Dip, 117 Strawberry Banana Smoothie, 43 BARLEY Barley Pilaf, 187 Cheesy Barley Spread, 120 BARS Easy Snicker Doodle Blondie Bars, 97 Peanut Butter Bars, 98 Rice Krispy Treats, 100 Stuffed Churros, 101 BEANS

Caribbean Beans, 192 Couscous Salad, 186 Easy Chicken and Cheese Enchiladas, 133 Macho Nachos, 147 Mexican Lasagna, 149 Taco Salad, 182 Taco Soup, 171 BEEF Carrot and Hamburger Casserole, 145 Cheesy Barley Spread, 120 Easy Lasagna, 159 Homemade Spaghetti/Red Sauce, 162 Macho Nachos, 147 Mexican Lasagna, 149 Sloppy Joes, 151 Taco Salad, 182 Wraps, 179 BEVERAGES Blueberry Cheesecake Smoothie, 41 Frozen Hot Chocolate, 44 Homemade Instant Hot Chocolate Mix, 45 Orange Julius, 42 Strawberry Banana Smoothie, 43 BISCUITS Bacon and Cheese Pull-A-Parts, 72 Biscuit Strawberry Shortcake, 85 Cooking Terms, 9 Home Style Gravy, 74 Ingredients, 6 Rich Mile High Biscuits, 52 Sour Cream Biscuits, 54 BREADS Breadstick Dippers, 49 Calzone, 165 Cheesy Barley Spread, 120 Chicken Pita Sandwiches, 130 Creamy Chicken Crescents, 131 French Bread Pizza, 157 Honey Butter, 119 Mini Cucumber Dill Sandwich Bites, 176 Oven Baked Pork Chops, 157 Perfect French Toast, 76 Quick Bread Knots, 51 Rich Mile High Biscuits, 52 Sloppy Joes, 151

Sour Cream Biscuits, 54 Stuffed Cornbread Muffins, 56 Sweet Twisters, 58 BROCCOLI Barley Pilaf, 187 Broccoli and Ham Casserole, 152 Broccoli Slaw, 184 CABBAGE Boiled Cabbage 195 Cabbage Tips, 25 Sautéed Red Cabbage, 194 CAKES AND CUPCAKES Biscuit Strawberry Shortcake, 85 Homemade Oreo Cookies, 93 How To Grease a Pan Without Cooking Spray, 15 Ingredients (Eggs), 7 Ingredients (Flour), 7 Lemon Supreme Cake, 87 Peach Cobbler, 108 Peanut Butter Bars, 98 Pumpkin Cake, 89 Quick Mix Cookies, 95 Tangy Chocolate Cupcakes, 86 Texas Fudge Cake, 90 CARROTS Barley Pilaf, 187 Broccoli Slaw, 184 Carrot and Hamburger Casserole, 145 Homemade Chicken Noodle Soup, 169 Roasted Carrots, 193 CASSEROLES Broccoli and Ham Casserole, 152 Carrot and Hamburger Casserole, 145 How to Cook Any Kind of Pasta, 31 CHEESE Bacon and Cheese Pull-A-Parts, 72 Baked Garlic Cheese Grits, 191 Barley Pilaf, 187 Blueberry Cheesecake Smoothie, 41 Breakfast Burritos, 66 Broccoli and Ham Casserole, 152 Calzone, 165 Carrot and Hamburger Casserole, 145

Easy Cheese Bread, 50 Egg Salad, 181 Cheesy Barley Spread, 120 Chicken Pita Sandwiches, 130 Couscous Salad, 186 Creamy Cheesy Vegetable Soup, 168 Creamy Chicken Crescents, 131 Creamy Ranch Dip, 122 Easy Cheese Bread, 50 Easy Chicken and Cheese Enchiladas, 133 Easy Lasagna, 159 Egg Salad, 181 Eggs in Ham Cups, 70 Fluffy Omelet, 68 French Bread Pizza, 167 Fresh Fruit Dip, 117 Hawaiian Haystacks, 135 Homemade Alfredo Sauce, 161 Homemade Pizza Sauce, 125 Homemade Spaghetti/Red Sauce, 162 Macho Nacho, 147 Mexican Lasagna, 149 Mini Cucumber Dill Sandwich Bites, 176 Mini Frittatas, 71 Pasta with Creamy Spinach Pesto, 164 Puff Pastry Chicken Cups, 137 Roasted Carrots, 193 Rustic Blueberry Galette, 110 Stuffed Churro, 101 Stuffed Cornbread Muffins, 56 Taco Salad, 182 Taco Soup, 171 Tangy Chocolate Cupcakes, 86 Tilapia, 144 Wraps, 179 CHERRIES Sweet Cherry Dessert, 113 CHICKEN Baked Chicken with Garlic Basil Cream Sauce, 129 Chicken Pita Sandwiches, 130 Creamy Chicken Crescents, 131 Easy Chicken and Cheese Enchiladas, 133 Hawaiian Haystacks, 135 Homemade Alfredo Sauce, 161 Homemade Chicken Noodle Soup, 169 How to Bake Chicken, 27 How to Boil Chicken, 27

How to Cube Chicken, 28 Important and Helpful Information, 5 Mad Russian Chicken, 136 Oregano Lemon Chicken, 139 Party Time Chicken Salad, 177 Pasta with Creamy Spinach Pesto, 164 Puff Pastry Chicken Cups, 137 Teriyaki Chicken, 140 CHILI Caribbean Beans, 192 Easy Chicken and Cheese Enchilada, 133 Fluffy Omelet, 68 Hawaiian Pork Chops, 155 Homemade Guacamole 123 Jambalaya, 156 Macho Nachos, 147 Mexican Lasagna, 149 Simple Homemade Salsa, 124 Stuffed Cornbread Muffins, 56 CHOCOLATE Chocolate Covered Strawberries, 83 Chocolate No Bake Cookies, 92 Frozen Hot Chocolate, 44 Homemade Instant Chocolate Mix, 45 Homemade Oreo Cookies, 93 Peanut Butter Bars, 98 Perfect French Toast, 78 Pudding Pie, 107 Quick Mix Cookies, 95 Rice Krispy Treats, 100 Tangy Chocolate Cupcakes, 86 Yummy Chocolate Dip, 118 COBBLERS Peach Cobbler, 108 COOKIES Baked Oatmeal, 78 Chocolate No Bake Cookies, 92 Homemade Oreo Cookies, 93 Ingredients, 6 Peanut Butter No Bake Cookies, 93 Quick Mix Cookies, 95 What You Need to Get Started, 3, 4 CORN Creamy Cheesy Vegetable Soup, 168

Mexican Lasagna, 149 Stuffed Cornbread Muffins, 56 Taco Soup, 171 CORN BREAD AND CORN MEAL Stuffed Cornbread Muffins, 56 CUCUMBER Couscous Salad, 186 Mini Cucumber Dill Sandwich Bites, 176 Wraps, 179 DESSERTS Chocolate Covered Strawberries, 83 Lemon Cake Supreme, 87 Key Lime Pie, 106 Pudding Pie, 107 Pumpkin Cake, 89 Rustic Blueberry Galette, 110 Stuffed Churro, 101 Sweet Cherry Dessert, 113 Sweet Apple Dessert, 112 Tangy Chocolate Cupcakes, 86 EGGS Bacon and Cheese Pull-A-Parts, 72 Baked Garlic Cheese Grits, 191 Baked Oatmeal, 78 Breakfast Burritos, 66 Easy Deviled Eggs, 175 Egg Salad, 181 Eggs in Ham Cups , 70 Fluffy Omelet, 68 Fried Eggs, 63 Grits Pie, 104 Homemade Oreo Cookies, 93 How to Choose and Prepare Eggs, 16 Important and Helpful Information, 5 Ingredients, 7 Mini Frittatas, 71 Perfect French Toast, 76 Perfect Hardboiled Egg, 17 Pumpkin Cake, 89 Quick Mix Cookies, 95 Scrambled Eggs, 64 Snicker Doodle Blondie Bars, 97 Texas Fudge Cake, 90 FISH AND SEAFOOD

Pasta with Creamy Spinach Pesto, 164 Salmon, 142 Tilapia, 144 FRENCH TOAST Perfect French Toast, 76 FRUIT Baked Oatmeal, 78 Biscuit Strawberry Shortcake, 85 Blueberry Cheesecake Smoothie, 41 Calzone, 165 Chocolate Covered Strawberries, 83 Cleaning the appliances and such, 38 Cooking Terms (Peel), 9 Fresh Fruit Dip, 117 Hawaiian Haystacks, 135 How to choose good Tomatoes, Apples & Avocados, 24 Ingredients (Zest), 8 Key Lime Pie, 106 Lemon Supreme Cake, 87 Orange Julius, 42 Peach Cobbler, 108 Rustic Blueberry Galette, 110 Steel Cut Oatmeal, 79 Strawberry Banana Smoothie, 43 Sweet Apple Dessert, 112 Sweet Cherry Dessert, 113 Working with Vegetables, 19 Yummy Chocolate Dip, 118 GRAVY Hawaiian Haystacks, 135 Home Style Sausage Gravy, 74 How to Boil Chicken, 27 Welcome Everyone, 2 GRILLED AND BROILED RECEPIES Chicken Pita Sandwiches, 130 Cooking Terms, 9 GRITS Baked Garlic Cheese Grits, 191 Grits, 190 Grits Pie, 104 GROUND BEEF See BEEF

LEMON Baked Chicken with Garlic Basil Cream Sauce, 129 Barley Pilaf, 187 Boiled Cabbage, 195 Cleaning Appliances and Such, 38 Crock Pot Barbecue Country-Style Ribs, 153 Fresh Fruit Dip, 117 Homemade Pizza Sauce, 125 Lemon Supreme Cake, 87 Oregano Lemon Chicken, 139 Pasta with Creamy Spinach Pesto, 164 Salmon, 142 Tilapia, 144 LIME Barley Pilaf, 187 Caribbean Beans, 192 Couscous Salad, 185 Graham Cracker Pie Crust, 103 Hawaiian Pork Chops, 155 Homemade Guacamole, 123 Key Lime Pie, 106 Simple Homemade Salsa, 124 MICROWAVE RECIPES Chocolate Covered Strawberries, 83 Fresh Fruit Dip, 117 How to Bake a Potato, Yam or Sweet Potato in an Oven or Microwave, 22 Macho Nachos, 147 Creamy Chicken Crescents, 131 Cheesy Barley Spread, 120 Quick Bread Knots, 51 Rich and Mile High Biscuits, 52 Sour Cream Biscuits, 54 Yummy Chocolate Dip, 118 MUFFINS Stuffed Corn Bread Muffins, 56 MUSHROOMS Broccoli and Ham Casserole, 152 Calzone, 165 Fluffy Omelet, 68 French Bread Pizza, 167 NUTS How to Toast Nuts, 33 Pudding Pie, 107 Quick Mix Cookies, 95

OATS Baked Oatmeal, 78 Chocolate No Bake Cookies, 92 Peanut Butter Bars, 98 Peanut Butter No Bake Cookies, 93 Steel Cut Oatmeal, 79 OLIVES Easy Chicken and Cheese Enchiladas, 133 French Bread Pizza, 167 Hawaiian Haystacks, 135 Macho Nachos, 147 Mexican Lasagna, 149 OLIVE OIL Barley Pilaf, 187 Breakfast Burritos, 66 Couscous Salad, 186 Ingredients, 7 Jambalaya, 156 Oregano Lemon Chicken, 139 Pasta with Creamy Spinach Pesto, 164 Sautéed Red Cabbage, 194 Taco Salad, 182 Tilapia, 144 ONIONS Bacon and Cheese Pull-A-Parts, 72 Barley Pilaf, 187 Breakfast Burritos, 66 Broccoli and Ham Casserole, 152 Calzone, 165 Caribbean Beans, 192 Carrot and Hamburger Casserole, 145 Cooking Terms, 10 Couscous Salad, 186 Crock Pot Barbecue Country-Style Ribs, 153 Easy Chicken and Cheese Enchiladas, 133 Easy Deviled Eggs, 175 Easy Lasagna, 159 Egg Salad, 181 Fluffy Omelet, 68 Hawaiian Haystacks, 135 Hawaiian Pork Chops, 155 Homemade Chicken Noodle Soup, 169 Homemade Guacamole, 123 Home-Style Sausage Gravy, 74 How to Dice Onions Carrie’s Way, 26 Ingredients, 8

Jambalaya, 156 Macho Nachos, 147 Mad Russian Chicken, 136 Mexican Lasagna, 149 Party Time Chicken Salad, 177 Puff Pastry Chicken Cups, 137 Rice Pilaf, 189 Sautéed Red Cabbage, 194 Simple Homemade Salsa, 124 Sloppy Joes, 151 Taco Salad, 182 Taco Soup, 171 Working with Vegetable (Green Onions), 21 Wraps, 179 ORANGES Crock Pot Barbecue Country-Style Ribs, 153 Orange Jell-O Salad, 180 Orange Julius, 42 OVEN ENTREES Beef and Ground Beef, 145, 147, 149, 151, 159, 161, 171 Chicken, 129, 130, 131, 133, 135, 136, 137, 139, 140, 162, 163, 169 Fish, 142, 144 Meatless, 161, 162, 163, 168, 185 Pork and Ham, 152, 153, 155, 156, 157 PASTA AND NOODLES Easy Lasagna, 159 Hawaiian Haystacks, 135 Homemade Alfredo Sauce, 161 Homemade Chicken Noodle Soup, 169 Homemade Spaghetti/Red Sauce, 162 How to Cook Any Kind of Pasta, 31 How to Wash Dishes By Hand, 34 Mad Russian Chicken, 136 Pasta with Creamy Spinach Pesto, 164 What You Need to Get Started, 3 PEACHES How to Wash Dishes By Hand, 34 Mad Russian Chicken, 136 Peach Cobbler, 108 PEANUT BUTTER Peanut Butter Bars, 98 Peanut Butter No-Bake Cookies, 93 Quick Mix Cookies, 95

PEPPERS Breakfast Burritos, 66 Cheesy Barley Spread, 120 Couscous Salad, 186 Fluffy Omelet, 68 Hawaiian Haystacks, 135 Hawaiian Pork Chops, 155 Homemade Pizza Sauce, 125 Jambalaya, 156 Simple Homemade Salsa, 124 Sloppy Joes, 151 Taco Salad, 182 Working with Vegetables, 21 PIES Graham Cracker Pie Crust. 103 Grits Pie, 104 Key Lime Pie, 106 Pudding Pie, 107 PINEAPPLE Calzone, 165 PIZZAS Breadstick Dippers, 49 Calzone, 165 French Bread Pizza, 167 Homemade Pizza Sauce, 125 PORK Bacon and Cheese Pull-A-Parts, 72 Boiled Cabbage, 195 Breakfast Burritos, 66 Calzone, 165 Crock Pot Barbecue Country-Style Ribs, 153 Easy Lasagna, 159 Fluffy Omelet, 68 Hawaiian Pork Chops, 155 Homemade Spaghetti/Red Sauce, 162 Home-Style Sausage Gravy, 74 Jambalaya, 156 Oven Baked Pork Chops, 157 POTATOES Breakfast Burritos, 66 Creamy Cheesy Vegetable Soup, 168 How to Bake a Potato, Yam or Sweet Potato in the Oven or Microwave, 22 How to Use a Microwave – Helpful Hints, 35 How to Wash Dishes by Hand, 34

Welcome Everyone, 2 RICE Broccoli and Ham Casserole, 152 Carrot and Hamburger Casserole, 145 Hawaiian Haystacks, 135 How to Cook Brown Rice, 30 How to Cook White Rice, 29 How to Wash Dishes by Hand, 34 Jambalaya, 156 Mad Russian Chicken, 136 Rice Krispy Treats, 100 Rice Pilaf, 189 ROLLS AND BREADSTICKS Breadstick Dippers, 49 Creamy Chicken Crescents, 131 Easy Cheese Bread, 50 Honey Butter, 119 How to Measure Flour and the Different Types of Flour, 14 Party Time Chicken Salad, 177 Quick Bread Knots, 51 Stuffed Churro, 101 Sweet Apple Dessert, 112 Sweet Cherry Dessert, 113 Sweet Twisters, 58 SALADS Broccoli Slaw, 184 Couscous Salad, 186 Egg Salad, 181 How to Cook Any Kind of Pasta, 33 Ingredients, 8 Orange Jell-O Salad, 180 Party Time Chicken Salad, 177 Taco Salad, 182 What You Need to Get Started, 4 SANDWICHES AND WRAPS Cheesy Barley Spread, 120 Chicken Pita Sandwiches, 130 Ingredients, 8 Mini Cucumber Dill Sandwich Bites, 176 Wraps, 179 SAUSAGE Breakfast Burritos, 66 Calzone, 165 Easy Lasagna, 159

Fluffy Omelet, 68 French Bread Pizza, 167 Homemade Spaghetti/Red Sauce, 162 Home-Style Sausage Gravy, 74 How to Use a Microwave – Helpful Hints, 36 Jambalaya, 156 SLOW COOKER RECIPES Crock Pot Barbecue Country-Style Ribs, 153 SOUPS Broccoli and Ham Casserole, 152 Creamy Cheesy Vegetable Soup, 168 Creamy Chicken Crescents, 131 Easy Chicken and Cheese Enchiladas, 133 Hawaiian Haystacks, 135 Hawaiian Pork Chops, 155 Homemade Chicken Noodle Soup, 169 How to Boil Chicken, 27 Mad Russian Chicken, 136 Puff Pastry Chicken Cups, 137 Taco Soup, 171 SPINACH Chicken Pita Sandwiches, 130 Fluffy Omelet, 68 Pasta with Creamy Spinach Pesto, 164 Wraps, 179 STRAWBERRIES Strawberry Banana Smoothie, 43 Chocolate Covered Strawberries, 83 Biscuit Strawberry Shortcake, 85 TOMATOES Calzone, 165 Caribbean Beans, 192 Chicken Pita Sandwiches, 130 Couscous Salad, 186 Easy Lasagna, 159 Hawaiian Haystacks, 135 Homemade Pizza Sauce, 125 Homemade Spaghetti/Red Sauce, 162 How to Choose Good Tomatoes, Apples and Avocados, 24 Jambalaya, 156 Macho Nachos, 147 Mexican Lasagna, 149 Simple Homemade Salsa, 124 Taco Salad, 182

Wraps, 179

Table of Contents Title page Copyright Page Table of Contents What You Need to Get Started Important & Helpful Information Ingredients Cooking Terms Measurements Cooking Basics and How-Tos How to Measure Liquid and Dry Ingredients Different Types of Sugar and How to Measure It How to Measure Flour and The Different Types of Flour How to Grease a Pan Without Cooking Spray How to Choose and Prepare Eggs How to Separate an Egg White from an Egg Yolk Working with Vegetables Celery Green Onions Bell Peppers How to Bake a Potato, Yam, or Sweet Potato in the Oven or Microwave How to Choose Tomatoes, Apples, and Avocados Cabbage Tips How to Dice an Onion Carrie’s Way How to Bake Chicken How to Boil Chicken How to Cube Chicken How to Cook White Rice How to Cook Brown Rice How to Cook Any Kind of Pasta How to Toast Nuts How to Wash Dishes By Hand How to do Basic Kitchen Cleaning How to Use a Microwave – Helpful Hints Cleaning the Appliances and Such

2 3 4 15 18 20 23 25 26 27 27 28 29 30 32 32 33 33 34 35 36 38 38 39 40 40 41 42 43 45 46 48 48 49

The Microwave The Refrigerator The Freezer The Pantry

Beverages Blueberry Cheesecake Smoothie Orange Julius Strawberry Banana Smoothie Frozen Hot Chocolate Homemade Instant Hot Chocolate Mix

Breads Breadstick Dippers Easy Cheese Bread Quick Bread Knots Rich Mile High Biscuits Sour Cream Biscuits Stuffed Cornbread Muffins Sweet Twisters

Breakfast Fried Eggs Scrambled Eggs Breakfast Burritos Fluffy Omelet Eggs in Ham Cups Mini Frittatas Bacon and Cheese Pull-A-Parts Home Style Sausage Gravy Perfect French Toast Baked Oatmeal Steel Cut Oatmeal

Desserts Chocolate Covered Strawberries Biscuit Strawberry Shortcake Tangy Chocolate Cupcakes Lemon Supreme Cake Pumpkin Cake Texas Fudge Cake

49 49 50 51

52 54 55 56 56 57

60 62 63 64 65 67 69 71

74 76 77 79 81 83 84 85 87 89 91 92

94 96 98 99 100 102 103

Chocolate ‘no bake’ Cookies Peanut Butter ‘no bake’ Cookies Homemade Oreo Cookies Quick Mix Cookies Easy Snicker Doodle Blondie Bars Peanut Butter Bars Rice Krispy Treats Stuffed Churros Graham Cracker Pie Crust Grits Pie Key Lime Pudding Pie Peach Cobbler Rustic Blueberry Galette Sweet Apple Dessert Sweet Cherry Dessert

Dips and Sauces

105 106 107 108 110 112 113 115 117 118 120 121 122 124 126 127

130

Fresh Fruit Dip Yummy Chocolate Dip Honey Butter Cheesy Barley Spread Creamy Ranch Dip Homemade Guacamole Simple Homemade Salsa Homemade Pizza Sauce

132 133 134 135 137 138 139 140

Meals and Main Dishes

143

Baked Chicken with Garlic-Basil Cream Sauce Chicken Pita Sandwiches Creamy Chicken Crescents Easy Chicken and Cheese Enchiladas Hawaiian Haystacks Mad Russian Chicken Puff Pastry Chicken Cups Oregano-Lemon Chicken Teriyaki Chicken Salmon Tilapia

144 145 146 148 150 151 152 154 155 158 159

Carrot and Hamburger Casserole Macho Nachos Mexican Lasagna Sloppy Joes Broccoli and Ham Casserole Crock Pot Barbecue Country-Style Ribs Hawaiian Pork Chops Jambalaya Oven Baked Pork Chops Easy Lasagna Homemade Alfredo Sauce Homemade Spaghetti/Red Sauce Pasta with Creamy Spinach Pesto Calzone French Bread Pizza Creamy Cheesy Vegetable Soup Homemade Chicken Noodle Soup Taco Soup

Appetizers, Salads and Sides Easy Deviled Eggs Mini Cucumber Dill Sandwich Bites Party Time Chicken Salad Wraps Orange Jell-O Salad Egg Salad Taco Salad Broccoli Slaw Couscous Salad Barley Pilaf Rice Pilaf Grits Baked Garlic Cheese Grits Caribbean Beans Roasted Carrots Sautéed Red Cabbage Boiled Cabbage

161 162 165 167 168 169 171 172 174 175 177 179 181 182 184 185 186 188

191 193 194 195 197 198 199 200 202 204 205 207 208 210 211 212 213 214