Mmm It’s Good!

Cream Cheese Cookies

With the holidays well under way, there can NEVER be too many cookie recipes from which to choose!

Ingredients:

2 sticks butter (or margarine)
2 small packages cream cheese
2 c sugar
2 c flour
1 package (2½ oz) walnuts, finely chopped
*optional* 1 tsp vanilla

Directions:

• Mix all ingredients together.
• Place onto cookie sheet and bake at 350° for ~13 minutes.

Add comment December 10th, 2008

Peanut Butter and Jelly Cookies

Whether you love PB & J sandwiches or just love cookies, you’ll go crazy for this peanut butter and jelly cookie recipe!

Ingredients:

1½ c flour
½ c sugar
½ tsp baking soda
¼ tsp salt
¼ c honey
¼ c softened butter
¾ c creamy peanut butter
1 TBLS milk
jelly/jam

Directions:

• Combine flour, sugar, soda and salt.
• Add peanut butter, softened butter; mix until crumbly.
• Stir in honey and milk.
• Shape into 1-inch balls on ungreased cookie dish.
• Press thumb into center of balls, add a dollop of jelly.
• Bake at 375° for 8-10 minutes or until golden brown.

Add comment December 10th, 2008

Laura’s Famous Wild Rice Soup

My best friend makes the BEST creamy chicken wild rice soup!

Ingredients:

3-4 chicken breasts, cubed and cooked
2 c uncooked wild rice
3 c chicken broth
1 can cream of chicken soup
1 can ream of mushroom soup
2 cans cream of potato soup
1 can cheddar cheese soup
1 c chopped carrots
1 c chopped celery
1 chopped onion
1 chopped green pepper
2-3 c milk or Half-and-Half
1 c bacon pieces
2 tsp parsley
2-6 cloves of garlic, finely chopped
1 package fresh chopped chives
½ package Velveeta cheese, cubed
salt & pepper to taste

Directions:

• Cook wild rice according to directions.
• Cook chicken and bacon.
• Add broth, vegetables, parsley, garlic and chives; continue to simmer until veggies soften.
• Add all cans of cream soup when veggies are done.
• Add chicken/bacon; stir thoroughly.
• Add milk (or Half-and-Half) to desired consistency.
• Once heated through, add Velveeta.
• Salt and pepper to taste

*Hint: can also add cubed, cooked potatoes

Add comment December 10th, 2008

Homemade Bread Sticks

These are a tasty snack or meal accompaniment. Also a great way to use up old hot dog buns!

Ingredients:

12 day-old hot dog buns
1 c margarine, softened
1 tsp crushed sweet basil
1 tsp dried dill weed
¼ tsp garlic powder

Directions:

• Slice each bun into quarter strips and place on cookie sheet.
• Mix other ingredients and brush mixture on bun strips.
• Bake at 250° for 1 to 1½ hours, or until dried to the touch.

Add comment December 10th, 2008

Kristen’s Fiesta Nacho Cheese Soup

My friend used to make this for me all the time…it’s simple, quick, and VERY tasty!

Ingredients:

1 can cream of chicken soup
1 can Fiesta Nacho Cheese soup
2 c milk
1 can chicken (like the tuna cans)
1 can enchilada sauce
shredded cheese
chips

Directions:

• Add soups, milk, enchilada sauce and chicken in stovetop dish.
• Heat slowly until soup is bubbly.
• Top with shredded cheese and chips.

Add comment December 10th, 2008

Bran Muffins

Tasty, warm bran muffins!

Ingredients:

2 c Bran Buds or All-Bran
1½ c milk
½ c molasses
1 c flour
1 TBLS baking soda
½ TBLS salt
1 c raisins, dates or figs

Directions:

• Mix bran, milk and molasses; soak for 15 minutes.
• Sift dry ingredients and add to bran mixture.
• Add fruit and bake at 400° for ~15 minutes.

Top warm bran muffins with butter, serve with gourmet coffee and you have a breakfast to talk about!

Add comment December 10th, 2008

Cranberry Pork Chops

No more boring pork chops with this recipe. Add to the meat with side dishes and a salad and you’ll have a meal that’s sure to become a family favorite. Serves 4.

Ingredients:

4 boneless pork chops
1 TBLS olive oil
1 can whole berry cranberry sauce
1 c French salad dressing
4 tsp dry onion soup mix (= 1 packet Lipton Soup Secrets)

Directions:

• Brown pork chops in olive oil; place in oven dish.
• Mix ingredients and pour over meat; cover.
• Bake at 350° for 50-60 minutes.

Add comment December 10th, 2008

Amy’s Chili

Another hearty meal from my sister’s kitchen!

Ingredients:

2 lb ground beef
1 green pepper, diced
2-4 small onions, diced
4 garlic cloves, diced
4 stalks celery, diced
2 cans chili beans (OR 2 cans red kidney beans + 2 packets chili/taco seasoning)
1 can dried tomatoes
1 can tomato sauce
1 can water

Directions:

• Brown ground beef.
• Mix pepper, onions, garlic and celery; sauté.
• Add beef and remaining ingredients to sautéed vegetables and simmer ’til done, ~1 hour.

*Hint: Can also simmer in crockpot on LOW for 2-3 hours.

Add comment December 10th, 2008

Cranberry Pork Roast

This is an extremely easy crockpot recipe. The cranberry “gravy” makes for a sweet addition to pork roast.

Ingredients:

2½-lb boneless pork shoulder roast
1 c sweetened dried cranberries
½ c chicken broth
½ c cranberry juice cocktail
2 TBLS corn starch

Directions:

• Place roast in crockpot.
• Combine cranberries, broth and ¼ c cranberry juice in small bowl; pour over roast.
• Cover and cook on LOW 7-9 hours.
• When done, place roast on platter and cover.
• Pour juices from slow cooker into saucepan, add remaining cranberry juice and corn starch; mix.
• Cook until thickened and bubbly (~3 minutes); serve with roast.

 No roast is complete without mashed potatoes and a salad!

Add comment December 10th, 2008

Tin Foil Chicken

This is a quick and easy chicken recipe that’s sure to become a summer-grillin’ favorite.

Ingredients:

Boneless chicken breasts
Large onion, cut into rings
Bell pepper - color of choice
Pineapple, sliced into “rings” or canned/drained
Teriyaki marinade (Lowry’s is good)
Brown sugar
Ginger (fresh or ground)

Directions:

• Place a circular slice of onion on a tin foil square.
• Place 1 chicken breast on top of onion, and top with:
  • 3-4 slices of bell pepper
  • 3-5 chunks drained pineapple OR 1 ring
  • 1½ TBLS teriyaki sauce
  • 1 TBLS brown sugar
  • 1 tsp ground ginger (OR 2 tsp fresh)
• Close tin foil into “packets” and grill over medium heat 15-20 minutes.
• Do not flip over or open.

*Hint: these little tin foil packets are wonderful served over rice.

Add comment December 10th, 2008