Broccoli Salad

INGREDIENTS

• 1 head fresh broccoli, cut into bite size pieces
• 1/2 cup raisins
• 1/4 cup red onion, chopped
• 2 tablespoons white sugar
• 3 tablespoons white wine vinegar
• 1 cup mayonnaise
• 1 cup sunflower seeds
• 10 slices bacon

I added:

1 cup red grapes

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

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Pumpkin Pancakes

I stole this from Alison, I thought they looked yummy...

Pumpkin Pancakes
2 eggs
½ cup canned pumpkin
2 Tbsp sugar
½ tsp cinnamon, nutmeg, and ginger
1 cup milk1
¾ cup Bisquick
¼ cup oil

Beat eggs in small mixing bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter onto medium hot greased griddle. Cook until puffed and bubbles begin to break. Turn and cook other side until golden brown. Serve with maple syrup and whipped cream.

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Little Sizzler Breakfast Bites

1 tablespoon butter or margarine
6 eggs
1 (12-ounce) package Little Sizzler Pork Sausage Links, cut into small pieces
1/2 cup finely chopped onions
1/8 teaspoon garlic powder
1-1/2 cups dry biscuit baking mix
2 cups shredded sharp Cheddar cheese

Heat oven to 375 degrees F. Meanwhile, in large skillet, in butter, cook eggs until lightly scrambled; set aside to cool slightly. In large bowl, combine Little Sizzlers pork sausage links, onion and garlic powder. Add baking mix and shredded cheese. Using clean hands, knead mixture until well blended. Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls. Place on lightly greased baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned. If desired serve with salsa on the side. Makes 42.

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Yummiest Orange Rolls Ever!

I challenge you to find a better recipe than this one. Trust me...they don't get any better!!
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You can also make Cinnamon rolls or caramel pecan rolls with this dough. They take a little time, but you can make several pans, and freeze them. When I make this recipe, I triple it. It makes about 5 - 10x13 cake pans of large delicious rolls.
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* If you are using a 5 1/2 - 6 quart KitchenAid Mixer, you will only be able to double this recipe, or you will have a huge mess on your hands! I use the largest Tupperware bowl to triple this recipe, and a lot of arm power!*
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Before freezing, frost them, cover with saran wrap, and then heavy duty foil. When thawing, remove the plastic wrap, and loosly cover with the foil. ENJOY!
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"ORANGE ROLLS"
by Jonna
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1 cup milk (scald & cool til luke warm)
3 TBSP Butter
1 Cup flour
3 eggs beaten
1/2 Cup sugar
1 TBSP Yeast
Beat the above mixture together and let sit for 15 minutes.
Then add:
3 cups flour
1 tsp. salt
Mix together well, kneading slightly. Form a nice ball of dough, that is soft,
but doesn't stick to your fingers. Add additional flour if needed.
Grease a large Tupperware bowl with butter, place dough in bowl, and cover with tight lid.
*
Rise dough until doubled in size.
*
**Tip from a great Chef**
Place 2 large clean bath towels inside your dryer.
Turn your dryer on, and heat those towels, until they are very warm.
Open dryer, and nest your bowl of dough in the warm towels.
Close your dryer door.........DO NOT TURN ON YOUR DRYER!!!!
The dough will raise in no time at all. Trust me it works wonders.
*
*
While your dough is rising, prepare the following GLAZE for the dough:
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6 TBSP melted butter
1/2 C. Sugar
Grated rind of 1 orange
*
Now prepare your FROSTING:
1 bag of powdered sugar
All the freshly sqeezed juice from your orange
2 TBSP Vanilla
1 cube softened butter
enough milk to make frosting the right consistency
Mix together until fluffy with your hand mixer.
*
*
(You will need to cut your powdered sugar in half, if you are only using a single or double recipe)
use 1/2 cube of butter
use all the orange juice
1 TBSP Vanilla
and enough milk for the right consistency.
*
*
*When the dough has doubled in size, you are ready to roll!
Sprinkle a generous amount of flour across your counter.
(When I triple this recipe, I split the dough 4 ways)
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Roll out dough, in an oblong shape, about 1/2 to 3/4 " thick.
Spread dough with glaze mixture.
Sprinkle with a little cinnamon. I also sprinkle coconut across my dough.
That is my husbands request....it's optional
*
*
Roll up your dough into a long log and pinch and seal the edges.
Cut 1" slices with a long piece of sewing thread.
Place in well greased pans. (3 across x 5 down)
Rise again.....until double. (Not in dryer this time around!)
*
Bake at 350 degrees for 10-12 minutes or until Golden Brown
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~Frost while they are warm~
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Let cool before you wrap with saran wrap & foil to freeze.
*
*
BETCHA CAN'T EAT JUST ONE!

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My Favorite: Oatmeal Toffee Cookies!

Ingredients

Makes about 2 dozen 3-inch cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup light-brown sugar

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups oatmeal

1 cup dried cherries

1 cup semi or milk Chocolate Chips
1 cup toffee pieces, (5 1/2 ounces)
Directions

Heat oven to 350 degrees.
Sift together flour and baking soda, and set aside.
Cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool. Eat and enjoy the calories!!

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Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve

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Jumbo Honey Roasted Peanut Butter Sandwich Cookies

Cream-filled sandwich cookies are a peanut butter lover's dream come true.
Prep Time: 25 Min
Total Time: 1 Hr 10 Min Makes: 8 sandwich cookies

INGREDIENTS

2 packages (8 oz each) cream cheese, softened

1/2 cup Peanut Butter

2 tablespoons honey

1 cup Confectioner Powdered Sugar
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies
**or better yet....make your own peanut Butter Cookie dough**
3/4to 1 cup Honey Roasted Dry Roasted Peanuts, coarsely chopped
DIRECTIONS:

In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour while baking and cooling cookies.
Heat oven to 350°F. Make cookies as directed on package. Cool completely.
Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
Serve immediately, or store in single layer tightly covered in refrigerator

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Chocolate Caramel Goo's

INGREDIENTS

Crust:

2 cups All Purpose or Unbleached Flour

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda1

/2 teaspoon salt

1 1/4 cups margarine or butter, softened

Filling:

1 (12.5-oz.) jar (1 cup) caramel ice cream topping

3 tablespoons Flour

1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

1/2 cup chopped nuts (opt.)

DIRECTIONS:

1. Heat oven to 350°F. Grease 13x9-inch pan.

Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.

2. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

3. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

4. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Tip: Go around the edge of the pan with a knife while hot...it will help you get these chewey morsels out of the pan easier.

Cut into bars. Eat and enjoy!

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Apricot Caramel - Coconut Bars!

1 cup Slivered Blanched Almonds
2 cups All Purpose Unbleached Flour
1/2 cup Granulated Sugar
1 cup Butter, cut up
1 cup SMUCKER'S® Apricot Preserves
1/3 cup Caramel Ice Cream Topping
3/4 cup unsweetened or sweetened shredded coconut

DIRECTIONS
1. Heat oven to 350°F.
2. In food processor bowl with metal blade, place almonds. Cover; process with on-and-off pulses until finely chopped. Add flour, sugar and butter to almonds. Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, finely chop almonds. In large bowl, mix chopped almonds, flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.)
3. In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
4. In medium bowl, mix preserves, caramel topping and coconut. Spread over crumb mixture to within 1/2 inch of edges. Sprinkle remaining crumb mixture evenly over apricot mixture to edges of pan.
5. Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.

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Bacon and Mozzarella Panini's

INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 teaspoons basil pesto
1/4 cup Caesar dressing (creamy or vinaigrette style) (Italian Dressing is also great)

8 slices (1 oz each) regular mozzarella cheese
1/4 teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
1/4 cup Butter

DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet with Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.

2. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.

3. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices. Top with remaining crust slices, pesto sides down.

4. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.

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Banana Cookies

This came from Jessica... they are really yummy! They taste like banana bread!

3/4c. shortening (I used Crisco Sticks-Butter Flavored)
3/4 c. brown Sugar
1 egg
1tsp. vanilla
2 bananas
2c. flour
1/4tsp. salt
1tsp. soda

Cream shortening adn sugar, add egg and mashed bananas. Add sifted dry ingredients(which I never do) and vanilla.

Bake at 350 for 10min. on a greased baking sheet.
Note: I added chocolate chips to the batch I made. Yummy either way!

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SHORTBREAD COOKIES

* These shortbread cookies, literally melt in your mouth!

3 cups flour

1 teaspoon salt

1/2 pound (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg, lightly beaten

1/4 teaspoon almond extract

2 Tbsp lemon juice

1 Combine flour, salt, butter, and sugar in a bowl. Mix with your fingers until it forms flaky crumbs and lumps. Mix in the egg, almond extract, and lemon juice. Continue to mix until it clumps; at first it may seem very dry. Shape into two balls, flatten into disks, wrap in plastic, refrigerate at least an hour, preferably overnight.

2 Pre-heat oven to 350°F.

3 Let the dough sit at room temperature for at least 10-15 minutes before attempting to work with it. The dough may be crumbly; if it falls apart, press it back together. Allow to relax enough to become somewhat pliable before rolling out. Roll out a disk, one at a time, between two sheets of parchment paper (or wax paper), to a 1/8 to 1/4-inch thickness, depending on how thick or thin you would like your cookies to be.

4 Dip the edges of one side of your cookie cutter into flour and cut out your cookie shapes. If the rolled-out dough becomes too soft to work with, place it in the freezer for a few minutes to firm up. Place on parchment paper, on a cookie sheet, with at least 1/2-inch distance between the cookie shapes.

5 Bake at 350°F for 8-12 minutes, depending on the thickness of the cookies, until the edges are just slightly golden brown. Remove from oven. Let cool on a rack for 10 minutes.
Makes 3-5 dozen cookies, depending on how thick, and the size of your cookie cutters.

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I didn't get to try this soup, because when it was almost done, Bridger took the opportunity to pour about 1/4 cup of Chilli Powder into the soup! Then he looked at what he did and said "Yucky Mommy!" I will suggest not to try this at home when preparing this soup.

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Bacon, Cheese & Potato Chowder

I'm making this for dinner tonight, don't know how it tastes, but looks yummy and simple!

Bacon, Cheese & Potato Chowder
Prep: 20 Total: 30

3 cups fat free milk
1 can condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup Reduced Fat Sharp Cheddar Cheese
2 slices Bacon, crispy cooked, drained and crumbled
1/4 cup thinly sliced green onions

Mix milk and sould in large saucepan. Stir in hash browns. Bring to boil on high hear, stirring occasionally. Reduce heat to medium-low simmer 10 min. stirring frequently.

Top with cheese, bacon and onions.
Makes 6 servings, 1cup each
(This is 4 points per serving Jes :) )
,

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Speedy Chicken Stir Fry- from Kraft

Prep: 10 min Total: 25 min

8oz. angell hair pasta, uncooked
2 cups broccoli florets
1 lbs. boneless skinless chicken breasts, cut into strips
1/2 cup Kraft Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each; ground ginger, garlic powder, crushed red pepper flakes
1/3 cup chopped dry roasted peanuts

Spray nonstick skillet with cooking spray; heat on medium-high heat. Add Chicken; cook 6-8min. or untill cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1min.

Meanwhile, cook pasta as diredted on package, adding broccoli to the boiling water for the last 3min of cooking time. (Angel hair pasta cooks quite fast, so I add the broccoli when I add the pasta).

Drain past mixture; place in a large bowl. Add chicken mixture; mix lightly. Top with the peanuts.
Makes 4 servings 2cups each

This is really yummy! Jason and I have enjoyed it. We substituted green peas for the broccoli at Jessica's once, also very yummy! Quick and Simple- Give it a try!

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From the Lion House - Wonderful!

*Sweet and Sour Chicken* - Version 2

Note: We use this recipe a lot in our home. It never fails to get eaten!
Takes slightly longer than the cranberry chicken, but worth it.
There is also an easier way to prepare this dish. Instructions below:
**I usually double the sauce recipe, and use 8-9 large chicken breasts**

Lion House Recipe:

3 pounds boneless, skinless chicken breasts (approx. 6 breasts)
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch or flour
3/4 cup sugar
1/2 cup vinegar
1/2 cup chicken stock
3 1/2 tablespoons ketchup or catsup
1 tablespoon soy sauce

Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees. Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with following suace:

Mix sugar, vinegar, chicken stock, catsup, and soy sauce in saucepan and heat. Pour over chicken. Bake uncovered for 1 hour. Turn chicken once or twice. Makes 6 servings


**Faster, easier version - When time is limited**

Same recipe as above, only eliminate frying your chicken, and add 2 large tablespoons cornstarch to the above sauce recipe.
Layer raw chicken breasts in glass dish (9x13). Mix all sauce ingredients in bowl, (plus 2 TBSP corn starch) with wire wisk. Pour directly over chicken breasts. Bake uncovered at 325 for 1 hour, or until sauce is thick and dark in color.
So Easy, and so good! This dish is great for company. Leftovers are wonderful.

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5 Minutes, and your done!

CRANBERRY CHICKEN
(Sweet & Sour chicken - version 1)

When you need to prepare something super fast, this is the recipe!
Serve with a Baked potatoe and green salad, or great over rice.

1 16-oz can whole berry cranberry sauce
1 8-oz bottle French dressing
1 envelope Lipton Onion Soup Mix
8 boneless, skinless chicken breasts

Heat oven to 350 degrees

Combine cranberry sauce, dressing, and soup mix. Put chicken breasts in a greased casserole dish, or 9x13" glass baking dish. Pour mixture over the chicken. Bake, uncovered approx. 1 hour. (Sauce should be thick and gooey!) Serves 8

This is also wonderful the next day. Break up your chicken pieces and put on a soft flour tortilla.
Roll up and eat!

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Easy as Pie!

*MEXICAN FIESTA BISCUIT BAKE*

* Note: I got this recipe from a friend of mine. Her family devours it up. I am looking forward to trying it myself. It looks very fast & simple!
Leave a comment if you try it.


1 (1 pound 1.3 oz can) Pillsbury Grand Biscuits, cut into quarters
1 (16-oz) jar thick and chunky salsa.....or your favorite salsa
12 ounces Monterey Jack cheese, grated
1/2 cup chopped green pepper...(optional)
1/2 cup chopped onion...(optional)
2 tablespoons chopped cilantro
1 to 2 cloves garlic, minced
4 chicken breasts, cooked and diced

Heat oven to 375 degrees

Place quartered biscuits in a large bowl. Add salsa, cheese, green pepper, onion, cilantro, garlic, and chicken. Mix. Place mixture in a greased 8-inch square baking pan. Bake, uncovered, 35 to 40 minutes. Serves 5-6

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Fattening.....but soooo yummy!

*Note: These are meant to be an appetizer, but I make them as a Main Dish,
with a green salad, and rolls. Add whatever you like, but don't fill them too full
before deep frying. Enjoy!


PIZZA WONTONS

½ lb. ground beef
½ lb. Italian sausage
6 oz. pepperoni, sliced thin and chopped
½ small can of chopped black olives (opt.)
2 jars of your favorite pizza sauce (14 oz.)
4 cups of shredded cheese
wonton skins or egg roll wraps for larger size
vegetable oil

Fry up your ground beef and sausage; drain. Mix with pepperoni, & black olives. Blend in cheese, then stir in pizza sauce until well mixed.

Drop a generous dollop of filling onto a wonton skin, folding the bottom up and over the filling, then folding the sides inward. Moisten top "flap" & fold down to seal package. Deep fry until golden brown. Serve with any sauce you like.

*This makes a lot of wontons. Cut recipe in half, if you want to make a smaller batch*
Variations: Taco meat & cheese, Steamed veggie's and cheese.....then deep fry.

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Fast & Easy

My daughters & I love these!

Five Layer Bars

1/2 cup chopped nuts (optional)

1 cup butterscotch chips (opt...can use 2 cups chocolate chips instead)

1 cup shredded coconut

1 cup semisweet or milk chocolate chips

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (14-ounce) can sweetened condensed milk

Preheat oven to 350 degrees F.

Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes, or until very golden brown.

Allow to cool and cut into bars.

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