Raspberry Cheese Pie

2 pkgs cream cheese, softened

1/2 cup sugar

2 eggs

1/4 tsp almond extract

1 graham cracker pie crust

1/2 cup sour cream 

2 TBS sugar

1/2 tsp vanilla

1-2 cups fresh raspberries

Combine first 4 ingredients and beat until smooth and fluffy. Pour into pie crust. Bake at 325 for 35 minutes or until set. Combine sour cream, sugar and vanilla in a small bowl. Spread over top of pie. Return to oven and bake for 5 more minutes. Cool to room temperature, then refrigerate. Top with fresh raspberries. 

I haven't tried this, but it looks good. I wanted to get the recipe off my kitchen table... Enjoy!

Stuffed Chicken

2 boneless chicken breasts (You can use more than 2)

Homemade or Store bought Stuffing mix

4 slices of favorite cheese

How TO:

Thaw your chicken, after it is thawed pound it with a cooking mallet or hammer until it is thin and longer.  Prepare your stuffing.  Spread Stuffing on top of chicken, put cheese on top of stuffing and roll your chicken.  I put a toothpick to keep it from unrolling.  Put in oven @ 350 until chicken is cooked about 25 minutes.    You can stuff it with anything it looks and taste great.  Serve with fresh corn on the cob and you have yourself a tasty light meal.   

Sun-Dried Tomato Dip

1 8oz package cream cheese

2 Roma tomatoes, diced

2 tbsp Kraft Sun Dried Tomato Vinaigrette

2 tbsp Parmesan cheese

1/2 tsp minced garlic*

1 tsp dried basil*

Mix all ingredients together. Serve with crackers. Keep refrigerated. 

*Sometimes if I don't have any minced garlic or plain dried basil I will use just 1 tsp of McCormick Basil & Garlic seasoning blend. 

Adapted from Kraftfoods.com

Chinese Chicken Casserole

SERVINGS	2	4	6	8	10	12
MAKES	16 C.	32 C.	48 C.	64 C.	80 C.	96 C.
Cooked chicken	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Celery, thinly sliced	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Mayonnaise	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Bamboo shoots	1 can	2 cans	3 cans	4 cans	5 cans	6 cans
Cooked rice	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Large onions, diced	2	4	6	8	10	12
Canned cream of chicken soup	2 cans	4 cans	6 cans	8 cans	10 cans	12 cans
Canned sliced water chestnuts	1 can	2 cans	3 cans	4 cans	5 cans	6 cans
Corn flakes cereal	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Slivered almonds	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
On-Hand Ingredients:
Butter	1/3 C.	2/3 C.	1 C.	1 1/3 C.	1 2/3 C.	2 C.

 

Containers:
This can be put into two 9"x13" casseroles, or three eight or nine inch square pans, or freezer bags.

 

Assembly Directions:
Mix all the ingredients together EXCEPT the corn flakes cereal, sliced almonds, and butter. Crush the corn flakes in a food processor, or you can roll them in a freezer bag with a rolling pin. Do not crush to a powder! You will like the crunch of the cereal. Place 2 cups of cereal crumbs in a small bag with 1 cup of slivered almonds for each meal you have made.

 

Freezing Directions:
Spray casserole dishes with nonstick coating. Spread the casserole mixture in the pans, or divide into freezer bags. Place the dishes inside freezer bags or cover tightly with aluminum foil. If you are using freezer bags, spread the mixture into a thin even layer with the palm of your hand. Remove the excess air, seal and freeze.

 

To Serve:
Thaw the bag or casserole dish. Spread the mixture in a pan that is coated with nonstick spray if needed. Melt the butter and combine with the crumb mixture. Sprinkle the crumb and butter mixture over the casserole mixture. Bake at 350 F. for 35 minutes, uncovered.

 

Notes:
You could melt the butter and toss it with the crumbs and almonds before freezing, saving a step on the day you would like to eat it!

 Taken from 30daygormet.com

*I make the #2 column and get 1 13x9 pan and 1 8x8 pan. I only use 1 onion and 1 1/2 cup mayonnaise.

Grandma Heath's Rice Crispy Dessert

2 1/2-3 cups rice crispies

1 cup flake coconut

1 cup brown sugar

1 cube butter, melted

1/2 cup chopped nuts

1 quart vanilla ice cream

Combine cereal, coconut, sugar, butter, and nuts. Mix well. Spread 1/2 mixture in bottom of 8-inch square pan. Put ice cream in middle and spread left over mixture on top and freeze. 

Salted Caramel Popcorn

10 cups popped popcorn

1 1/2 cups coarsely chopped or crused pecan halves or pieces, toasted in 350 degree oven for 7 min

1/2 cup salted butter

1 cup brown sugar

1/4 cup light corn syrup

1 tsp vanilla

1/2 tsp baking soda

1 1/2 tsp kosher salt

In a small pot over medium-low heat, melt butter, brown sugar, and syrup stirring until mixture comes to a boil. Boil for 5 minutes, stirring constantly, then remove from the heat and add the vanilla, baking soda, and salt, and stir vigorously. (will get foamy and light) Pour over popcorn and pecans. Stir quickly to coat. Spread onto large cookie sheet and bake in 200 degree oven for 20-30 minutes or until dry to touch. 

Recipe from Wondertime magazine. 

Mom's Taco Soup

1 lb ground hamburger

2 cans black beans

2 cans Navy beans

2 cans corn--I put in frozen corn

2 cans Santa Fe beans

2 cans diced tomatoes with green chilies and onions

Place in slow cooker or heat over stove until heated through. Serve with chips, cheese, sour cream, and cilantro. 

Angelina's Tortillas

9 cups flour

3/4 tsp baking powder

1/2 Tbsp salt

2/3 cup butter flavored shortening

3 1/2 cps hot tap water

Mix all dry ingredients, add shortening then add enough water to make firm dough. Pinch off on floured counter. Let sit for 15 minutes, covered. Roll and cook on hot skillet. 

Homemade Granola Bars

5 cups oatmeal

5 cups rice crispies

1 1/4 cup brown sugar

1 1/4 cup peanut butter

1 cup honey

1-1 1/2 cups chocolate chips or dried fruit

Heat brown sugar and honey on medium heat until boiling. Boil one minute. Remove from heat, stir in peanut butter until melted. Add oatmeal and rice crispies, stir until mixed then add chips. Smash onto cookie sheet. Let cool. Makes 36. Store in individual baggies or in airtight container. 

I got this recipe from a WIC client. 

Sticky Buns

25 frozen Rhodes rolls

1/2 cup butter

1 cup brown sugar

1 package cook and serve butterscotch pudding

Place rolls in greased bundt pan, layer with brown sugar, pudding powder, and pour melted butter on top. Cover with plastic wrap and put in refrigerator over night. Place bundt pan on cookie sheet and bake at 350 for 25+ minutes. 

Breakfast Sausage Egg & Cheese Casserole

1 lb sausage, cooked and drained

2-3 slices bread, cubed

2 cups milk

6 eggs

1 tsp dry mustard

1 cup cheese

Mix together. Bake in 13x9 pan for 45 minutes at 350. 

Family Christmas Favorite

Potato Refrigerator Dough

1 pkg active dry yeast (1 Tbsp rounded)

1 1/2 cups warm water

2/3 cup sugar

2/3 cup shortening (I like butter flavored)

1 1/2 tsp salt

2 eggs

1 cup potatoes mashed (I use 2/3 cup instant flakes with 2/3 cup water)

7 to 7 1/2 cups flour (I also substitute whole wheat flour and add 1/4 cup gluten to dough)

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead for 5 minutes. Place in greased bowl, cover. Use after rise--or refrigerate until ready to use. Can be kept in refrigerator for 5 days. 

Let rise for 1 1/2 hrs before baking. Bake at 375 or 400 for 15 to 25 minutes. 

I use this recipe to make cinnamon rolls, hamburger buns, or dinner rolls. 

For cinnamon rolls let dough rise once then roll out into a rectangle on a floured surface. Spread 1 stick butter over dough and top with a brown sugar and cinnamon mixture. Roll up and cut using a piece of thread--acting like you are going to knot it around the roll, but don't knot. Let rise and bake for 15-20 minutes. Frost with cream cheese frosting. 

Whole Wheat Oatmeal Chocolate Chip Cookies

Cream together:

2 cups butter

2 cups sugar

2 cups brown sugar

Add:

4 eggs

2 tsp vanilla

1 tsp salt

2 tsp baking powder

2 tsp baking soda

4 cups whole wheat flour--can use white flour also

5 cups oatmeal

1 1/2 to 2 bags chocolate chips

nuts are optional

Bake at 375 for 6-8 minutes. Take out of oven when lightly browned and leave on cookie sheet for another 5 or so minutes. 

Texas Caviar Dip

3 16 oz can Black-eyed peas, drained
4 avacados diced
2 small can of sliced olives
1 tsp of minced garlic
1/2 red onion finely diced
1 can tomatoes with chiles
1 can diced chiles
8 oz zesty Italian dressing
jalapeno pepper finely chopped if desired
salt and pepper to taste

May 10, 2009 6:07 PM 

Mom posted this to comment section of Black Bean Dip

Balsamic-Glaze For any type of Meat

1 Cup of Balsamic Vinegar

1 Sprigs of fresh rosemary (I used three sprigs, cuz' I love rosemary)

3 Cloves of garlic smashed (I used minced)

1 Tablespoon of Brown Sugar

In a small saucepan, bring vinegar, rosemary, garlic, and sugar to a boil over high heat.  Boil minutes, or until glaze is thick and syrupy and reduced its size to 1/2 cup; discard rosemary.  Reserve portion of the sauce for basting your meat of choice, use the other portion to pour over when you are ready to use.  

I bought a package of cheese ravioli from Costco and used Lamb chops for the meat. I poured the sauce over top of the lamb and ravioli.  It was quite close to my favorite dish I get at Olive Garden.

Recipe from www.cdkitchen.com

Black Bean Chip Dip

1 can Rotel diced tomatoes with green chilies, drained

1 cup shredded cheddar cheese

1 8oz package cream cheese

1 can black beans, drained and rinsed

cilantro for garnish

Whip cream cheese until smooth add tomatoes and cheese, mix. Stir in beans, garnish with cilantro and eat with tortilla chips. 

Recipe from Kraftfoods.com