Beef Stew

2 lbs. stewing beef, cut into 1 inch cubes
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 tbsp. shortening
6 carrots, cut into 1 inch pieces
1 c. sliced celery
1 lg. onion, optional
1 clove garlic
1 (28 oz.) can tomatoes
1 bay leaf
1/3 c. water
3 lg. potatoes, optional

Mix flour, salt and pepper together and coat beef cubes with mixture. Heat shortening in large skillet. Put beef cubes and remaining flour mixture in pan, brown cubes. Combine all ingredients except water in cooker. Add water to skillet, scrape brown bits from bottom, and add to cooker. Cook on low 10 to 12 hours, on high 5 hours or on auto for 6 hours. Yield 4 to 6 servings. Note: Can freeze.

Grilled Sausage Patties with Peppers and Onion

Ingredients

• 1 (16 ounce) package sausage sandwich Patties
• 1 green pepper, thinly sliced (can use red pepper)
• 1 small onion, thinly sliced
• 1 tablespoon oil
• 1 clove garlic, minced
• 3 pita breads, cut in half
• Leaf lettuce (optional)
• Mustard (optional)

Directions

1. Preheat grill to medium heat. Grill sandwich patties about 3 minutes per side, or to an internal temperature of 160 degrees F. Heat oil in a large skillet over medium-high heat. Saute peppers, onions and garlic in oil until softened. Place patties in pita half with peppers and onions. Add lettuce and mustard if desired.

Mexican Grilled Chicken Wraps

Ingredients

• 1 pound boneless, skinless chicken breasts, grilled, chopped
• 1 1/2 cups coleslaw blend (cabbage slaw mix)
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1/4 cup Ranch Dressing
• 1/2 cup Mexican Style Finely Shredded Four Cheese
• 1/2 cup grape tomatoes, quartered
• 4 (10 inch) whole wheat tortillas
• 1/2 cup salsa
• 1/4 cup Sour Cream

Directions

1. Heat grill to medium heat
2. Combine first 7 ingredients.
3. Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
4. Grill, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

self-filled cupcakes

Chocolate cake mix

1 8-oz. pkg. cream cheese, softened

½ c sugar

1 egg

¾ c mini chocolate chips

Preheat the oven to 350°, or to the temperature recommended on the cake mix package.  Prepared cake mix according to package directions, but do not bake.  In separate bowl, cream together cream cheese and sugar until smooth.  Beat in the egg until well blended, then stir in the chocolate chips.  Line cupcake tins with cupcake papers.  Fill 1/3 full with cake batter.  Add 1 tablespoon cream cheese mixture to the center, and top with more cake batter.  Bake according to package directions.  Cool and frost with chocolate or cream cheese frosting.

Pineapple-Pecan Cheese Ball

3 c broken pecans

2 8-oz. pkg. cream cheese, softened

1 8-oz. can crushed pineapple, drained

¼ c chopped sweet red pepper

2 T chopped green onion

1 t seasoned salt (like Lowry’s)

Spread nuts in a shallow baking pan.  Bake in a 350° oven for 7 to 10 minutes or till toasted; cool.  Coarsely chop 1 cup of the toasted nuts; set aside.  Chop the remaining nuts till ground.  In a food processor, combine ground nuts, cream cheese, pineapple, red pepper, onion, and seasoned salt.  Process until well blended.  Cover and chill at least 3 hours or overnight.  Shape in one large ball, or divide mixture in half and shape into two smaller balls.  Roll in the coarsely chopped nuts.  Wrap and chill until serving time.  (Or freeze.  To serve, thaw 24 hours in the refrigerator.)  Serve with crackers and/or fresh vegetables.  Makes 3 cups.

Christmas "Crack"

1 sleeve saltine/Ritz/graham crackers
3/4 cup brown sugar
1 cup butter
1 package chocolate chips
3/4 cup chopped pecans (optional)

Preheat the oven to 400 degrees, and line a 10" x 15" cookie sheet with foil (the kind of sheet that has raised edges!). Spray with Pam, or grease VERY lightly with butter. Cover the cookie sheet with a single layer of saltines. 

Bring butter and brown sugar to a boil. Boil for 3 minutes, stirring with a whisk. Pour over the saltines, and try to spread it as evenly as possible. Place in the oven and bake for 5 minutes. When you remove it, the caramel mixture will be molten and boiling; allow to cool about 3 min, or until you can see the crackers distinctly, which will have shifted while baking. Push them back into order with a fork or knife. 

Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted spread chocolate evenly. If desired, sprinkle on pecans and press lightly into the chocolate. Let cool a bit and then transfer to fridge to harden. Once hard, break the candy into small pieces and place in containers.

FRESH VEGETABLE BASIL SOUP

3 T butter or margarine

1 medium onion, chopped

1 stalk celery, sliced

1 large carrot, sliced 1/8” thick

1 large thin-skinner potato

2 large tomatoes (or 2 c canned tomatoes)

4 c vegetable stock (or chicken stock)

3 t chopped fresh basil, or 1 t dry basil

½ head cauliflower, broken into flowerettes

2 small zucchini, sliced ¼” thick

½ lb fresh green peas (or frozen)

Salt and pepper

Parmesan cheese

In a 5-qt. pan over medium heat, melt butter.  Add onion, celery, and carrot; cook, stirring occasionally, until vegetables are soft but not brown (about 10 minutes).

Meanwhile, peel potato and cut into ½-inch cubes.  Peel and dice tomatoes; you should have 2 cups.  Add potato, tomatoes, stock, and basil to pan.  Bring to a boil, then cover and simmer for 15 minutes.

Add cauliflower and zucchini, and simmer for 10 more minutes.  Add peas and simmer for another 5 minutes or until all vegetables are tender.  Season to taste with salt and pepper. Pass Parmesan cheese at the table to sprinkle onto soup.

Makes six servings.

MINESTRONE

INGREDIENTS:

4 tablespoons margarine (or olive oil –use less) 3/4 cup chopped onion 1/4 cup chopped celery 1/2 cup chopped carrots 1 (19 ounce) can cannellini beans (or kidney beans or small white navy beans) 1/2 cup shredded cabbage 1 (14.5 ounce) can stewed tomatoes 1 small zucchini, sliced 1 tablespoon tomato paste (optional) 1 1/2 cups cubed potatoes 1 quart chicken broth 2 cloves garlic, minced 2 tablespoons dried parsley 1 teaspoon salt 1/2 cup elbow macaroni 1/2 cup grated Parmesan cheese

DIRECTIONS:

1.	Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
2.	Add beans, cabbage, tomatoes, tomato paste, zucchini, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 30 minutes until vegetables are barely tender.
3.	Add pasta, and simmer for 20 minutes more. Correct seasoning, and serve hot with grated cheese.

Great with any kind of beans or vegetables!

Skillet Chicken with Broccoli, Ziti, and Asiago Cheese

This recipe also works well with 8 ounces of penne. Parmesan cheese can be substituted for the Asiago.

Serves 4

1	pound boneless, skinless chicken breasts , cut into 1-inch squares
	Table salt and ground black pepper
2	tablespoons vegetable oil (or olive oil)
1	medium onion , minced (about 1 cup)
3	medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/4	teaspoon dried oregano
1/8	teaspoon red pepper flakes
8	ounces ziti (2 /12 cups)
2 3/4	cups water
1 2/3	cups low-sodium chicken broth
12	ounces broccoli florets (4 cups)
1/4	cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
1/2	cup heavy cream
1	ounce grated Asiago cheese (1/2 cup), plus extra for serving
1	tablespoon fresh lemon juice

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Chicken Curry

3-4 cups cooked rice
16oz broccoli
3 chicken breasts, cooked and diced
2 10 1/2oz cream of chicken
1 tsp curry powder
2 tsp lemon juice
1 cup mayonnaise
1 cup shredded cheese

In 9X13 layer rice, broccoli, and chicken. Combine other ingredients in separate bowl. Pour over chicken. Sprinkle with paprika. Cover and bake 30 to 40 min at 350.

15-Minute Dinner Nachos

Ingredients

• 1 pound ground beef
• 1 (1.12 ounce) taco Seasoning Mix
• 1 (10.75 ounce) can condensed Tomato Soup
• 1 1/2 cups water
• 1 1/2 cups uncooked instant white rice
• Salsa
• Shredded Cheddar cheese
• Shredded lettuce
• Tortilla chips

Directions

1. Cook beef and taco seasoning in skillet until browned. Pour off fat.
2. Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
3. Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.

We also like to add sour cream, black olives, tomatoes, and avocado. 

Apple or Cherry Crisp

6 apples, peeled and diced into 1/2-inch pieces
the juice of 1/2 lemon
1 tsp. ground cinnamon
1/2 tsp. nutmeg
2 Tbsp. granulated sugar
1/2 flour of fine graham cracker crumbs
1/2 cup brown sugar
1/2 stick butter
1 pint vanilla ice cream


Preheat oven to 400.

In a 9x12 baking dish, combine apples, lemon juice, cinnamon, nutmeg, and sugar. In a small bowl, mix flour or graham cracker crumbs, brown sugar, and butter together using the tines of a fork and  your fingers, work until small even crumbles form. Sprinkle this mixture evenly over apples and back, 15 to 20 minutes until they are just tender and topping is golden brown. Serve apple crisp with small scoops of vanilla ice cream. Yum.

I like to change it up and do cherry sometimes. All I do is buy to cans of cherry pie filling. Make the topping and put it over the cherries and bake the same.

Crock Pot Chicken Taco Meat

5-7 boneless, skinless chicken breasts
1 can RoTel, drained
1 can black beans, rinsed and drained (optional)
1/2 medium onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
2 cloves garlic, minced OR approx. 1 tsp garlic powder
1/2 tsp cumin (approximately)
1/2 tsp paprika (approximately)
8oz cream cheese
3/4 to 1 cup fresh salsa, drained, or pico de gallo
juice from 1/2 of a lime
salt and pepper to taste

Place chicken, RoTel, beans, onion, pepper, jalapeno, garlic, and spices into a crockpot. Adjust heat to how long you want to cook meal (between 4 and 6 hours). About 20 minutes before mealtime, shred chicken with two forks. Add cream cheese and stir until melted through. Add fresh salsa/pico and lime juice. Salt and pepper to taste. Let shredded chicken mixture cook for about 20 or so more minutes. Serve hot on fresh steamed flour tortillas topped with shredded lettuce and cheese.

Parmigiano and Herb Chicken

Ingredients

• Olive oil, for frying
• 1 1/2 pounds chicken breast tenders
• Salt and pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten with 1/4 cup water

Breading:

• 2 cups Italian style bread crumbs
• 1 cup shredded Parmesan 
• 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
• 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
• 2 handfuls chopped flat-leaf parsley leaves 
• 4 cloves of garlic, finely chopped
• 1 teaspoon crushed red pepper flakes 
• Chicken Parmigiano, recipe follows

Directions

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.

Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.

Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.

Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.

Simple Tomato Sauce for Chicken Parmigiano:

• 2 tablespoons extra virgin olive oil
• 1 small white onion, finely chopped
• 3 cloves garlic, minced
• 1 (14 ounce) can chunky style crushed tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 cup chicken broth or stock
• A handful fresh basil leaves, torn into small pieces
• Coarse salt
• 1 1/2 cups shredded provolone 
• 1/2 cup grated Parmigiano-Reggiano  
• 1 pound spaghetti, cooked to al dente

Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.

Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.

Enjoy!