| Reeses Peanut Butter Bars | By Kayleigha |
1 lb powdered sugar
22 half crushed grahm crackers
1 1/2 cups peanut butter
two sticks butter
6 oz chocolate chips
Crush graham crackers thouroughly with a rolling pin. Set them aside. Cream the butter and peanut butter together. Then add the powedered sugar. Mix this in followed by the crushed grahm crackers. Press these into a fol-lined 9X13 in pan. Melt the chocolate and smooth over the top. Serve. |
| Greek anyone?? | By Carol Naus |
1 head romaine lettuce
4-5 roma tomatoes
1 can large black olives
4-6 oz crumbles feta cheese
1 peeled and sliced cucumber
salt & pepper (to taste)
cut and toss all the above ingredients
drizzle your favorite BALSAMIC VINEGRETTE
ENJOY!! |
| Special Meatballs | By Kimberly Thompson |
1 lb. ground beef (80%)
3 med. eggs
1 pkg crackers
2 cans tomato soup
worchester sauce
soy sauce
mustard (any kind even hot)
ketchup
bbq sauce (any kind)
brown sugar
white sugar
salt
pepper
lemon pepper
garlic powder
onion powder
Put the hamburger in a large bowl, crumble crackers (real fine) pour in bowl and add the 3 eggs. In a medium bowl add 1 can of tomato soup, 1 1/2 Tablespoons of worchester sauce, 1 1/2 Tablespoons of soy sauce, 1 Tablespoon of mustard, 2 Tablespoons of ketchup, 1/4 cup of bbq sauce, 1/8 cup of each brown and white sugar, 1 teaspoon each of salt, pepper, lemon pepper, garlic powder, onion powder. Mix the ingredients of the medium bowl well and add to the large bowl. Mix all ingredients to form a ball. Cover the bottom of a skillet with oil. Make real small meatballs and add to skillet cook until brown (inside can still be a little uncooked). After brown take meatballs and put them in crock pot. Take another medium bowl add 1 1/2 cups of brown sugar, 1/2 cup white sugar, 1 can of tomato soup, 1/2 cup ketchup and 1/2 cup bbq sauce. Cook on low for 2-3 hours.
My husband says these are real good. And, he is a picky eater.
|
| Chicken in the Hole | By Kayla Cross |
| Toast 2 pieces of bread with a hole in the center. Place toasted bread on a plate and crack an egg in each hole. Scramble the egg if you so choose to. Place in the microwave for 1 minute and 45 seconds. When done, place on a cooler plate to prevent burning of recipent. |
| After Holiday Navy Bean Soup | By Katie Allen |
Soak 1lb navy beans overnight, drain in the morning
Take your ham bone with leftover ham still on it, trim fat
chop 1 large onion, 4 stalks of celery(the celery keeps you from having gas!!!)
1 tsp fresh ground pepper, fresh thyme
2 large carrots, chopped
Put all of this into a large crock-pot and cook on high for 4 hours
Serve with Jiffy corn bread mix |
| HOMEMADE BANANA PUDDING | By FELICIA GULLY |
1 1/3 CUP OF SUGAR
4 LARGE EGGS-IF SMALL USE 5
2 CANS OF PET MILK
4 TABLESPOON FLOUR
2 TABLE SPOON VANILLA FLAVOR
PINCH SALT
FIRST LAYER BANANAS AND THIEN COOKIE
LET CUSTARD COOL AND THEN POUR OVER COOKIES
AND BANANA'S
FROSTING:
SEPERATE EGG WHITE FROM EGG YOKE
* DON'T LET EGG YOKE GET IN THE EGG WHITE
2 TABLESPOON OF SUGAR
OR KEEP ADDING SUGAR UNTIL EGG WHITE IS THICK
AND FLUFFY. |
| Vegetable medley | By Ted |
2 cups of uncooked fresh broccoli
half cup chopped onion
2 cups fresh cauliflower
2 cups sliced zuchinni
1 cup sliced mushrooms
1/4 cup olive oil
garlic to taste
1/8 cup chives
heat olive oil in frying pan...add broccoli onions cauliflower and zuchinni
cook on medium heat for 5 minutes
add mushrooms and seasonings
cook until vegetables are cooked but still slightly firm
makes about 6 servings |
| Bacon Pineapple Wrap | By Henry Minner |
| Take a chunk of pinapple and wrap it in a small cut of bacon. Broil it for 20 minutes and you have a mouth watering appetizer |
| Penne Delight | By Erica |
App. 2 tbsp. olive oil
App. 1/2 cup butter
1 pkg. penne pasta
1/4 lb. bacon
1 can diced tomatoes
1 can sliced mushrooms
1/2 chopped red onion
1 jar of Ragu Alfredo sauce (2 if desired)
In a saucepan, heat the pan with olive oil and about a tbsp. of butter. Add vegetables. Start to boil app. 3 cups of water for the pasta. Seperately, fry the bacon. Salt and pepper to taste. Crumble the cooked bacon into the pan with the vegetables. Let bacon/veggie mixture simmer over low heat, stirring occasionally. After pasta is cooked (app. 7 mins.), add to bacon/veggie mixture. Slowly stir in the alfredo sauce until it reached the desired thickness. Stir together and serve. Delicious! |
| Pistacchio Salad | By Lisa Estrella |
1 box of Pistacchio pudding mix
1 small can of crushed pineapple
1 small tup of cool whip
Pour the pudding mix into a bowl, add the crushed pineapple including the juice and mix together with a spoon. Add the cool whip and continue to stir until all mixed together. Chill in the fridge. You can sprinkle sliced almonds and/or small marshmallows to top it off. |
| Butterscotch Chunks | By Radhika Jaini |
This works well for Mother's day because my mom doesn't like large quantities of sweet food. It's fast-- 8 minutes-- and everyone likes it.
1/4 cup brown sugar
1/8 cup butter
1/4 cup white sugar
1/4 cup water
1 teaspoons vinegar
1 tiny pinch salt
1/4 teaspoon vanilla extract
1. Butter up a bakin' pan.
2. Put all the ingrediants, except vanilla, in a saucepan on the stove (med-high) till they boil.
3. When it starts boiling, raise the temp to high.
4. Watch it and stir... mine foams for awhile. It needs to be at the point where you can take a drop, drop it into cold water, and have it solidify into a ball.
5. Then dump in the vanilla without stirring.
6. Then, dump it into that baking pan.
It cools in a few minutes and you should be able to break it by hand or with a spoon into chunks.
It tastes like butterscotch! |
| Prima Vera Risotto | By Dave |
Ingredients
3 14-oz. cans vegetable broth plus enough water to equal 6 cups
3/4 cup water
1 pound asparagus, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 cup finely chopped onions
1 teaspoon minced garlic
2 cups arborio or medium-grain rice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 cup dry white wine
1 cup fresh or frozen peas
1 large bunch (6 oz.) watercress, chopped
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, divided
Directions
1. Bring broth and water to a boil in medium saucepan. Reduce heat, add asparagus and simmer until tender but crisp, 5 minutes. Remove with slotted spoon to plate; reserve broth.
2. Meanwhile, heat oil in Dutch oven over medium heat. Add onions and garlic; cook 3 minutes. Stir in rice, salt, pepper and thyme and cook 1 minute, stirring, until grains are glistening. Add wine; cook until liquid is absorbed, about 2 minutes.
3. Set 1/2 cup of the broth aside in glass measure; return remaining broth to a simmer. Gradually add remaining broth to rice, 1/2 cup at a time, stirring constantly, until liquid is absorbed, 25 to 30 minutes.
4. Stir in reserved 1/2 cup broth, asparagus, peas and watercress. Remove from heat. Stir in cheese and 1 tablespoon parsley.
5. Spoon risotto into 6 serving bowls; sprinkle tops with remaining 1 tablespoon parsley. Serve immediately. Makes 6 servings. |
