Grandma Jimmies Casserole

1 lb. hamburger (browned)
1 cup pasta (cooks) measure is dry cup
1 small onion (chopped)
1 or 2 stalks of celery (chopped)
1 small green ell pepper (chopped)
1 can crm of mushroon soup or your favorite cream soup
grated cheddar cheese
Saute onion, celery and green pepper. Mix together with browned hamburger. Add cooked pasta, add soup, and 1/2 cup water or milk. add 1/2 cup grated cheese and mix up. Place in casserole dish and generously top with grated cheddar cheese. Bake at 350 degrees for about 30 minutes or until cheese is bubbly. Serve with a salad and bread. Dessert is angel food cake with raspberry's. enjoy

Awesome Crockpot Chicken Breasts

4-6 boneless chicken breasts
2 Tbs. melted butter
salt and pepper to taste
1 pkg. dry Italian seasoning mix (Italian dressing mix)

Brush chicken with melted butter and sprinkle with seasoning mix.
Place in layers in crockpot. Cover and cook about 6 hours. About 5
hours into chicken cooking time, add all sauce ingredients.

Sauce:
1 can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth
1 large onion, chopped
garlic to taste

Cook chicken in sauce for remaining hour. Remove chicken and serve on
platter. Pour gravy into gravy boat. Serve with rice or noodles.

Granny's Best Potato Salad

4 medium potatoes
4 eggs
4 large pickles (granny likes garlic or banquet dills)
2 green onions
Tiny dab of mustard
Best Foods Mayonnaise (just enough to moisten salad to your liking)
S&P, to taste

Boil potatoes until done, yet still firm. Let cool, peel and chop
into 1/2-inch cubes. Hard boil eggs. Let cool, peel and chop. Chop
pickles; slice green onions. Combine above 4 ingredients. Mix
mayonnaise, mustard, and S&P. Serve immediately or chill first.
Serves 6.

Mexican-Style Chicken Kiev

8 boneless skinless chicken breast halves
2 cans (4 oz. each) whole green chilies, drained
1 block (4 oz.) Monterrey Jack cheese
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. pepper
2 Tbs. butter or margarine, melted
Taco sauce, optional

Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies
and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in.
sticks. Place one cheese stick and one piece of chili in the center of
each chicken breast. Fold short sides over and roll up along long
sides to enclose filling (secure with toothpick if necessary).

In a shallow bowl, combine bread crumbs, Parmesan cheese, chili
powder, garlic salt, cumin and pepper. Dip chicken in butter, then
roll in crumb mixture. Place, seam side down, in a greased 13x9 baking
dish. Bake, uncovered, at 400F for 25-30 minutes or until chicken
juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Yield: 8 servings.

Cheesy Baked Salsa Chicken

4 boneless skinless chicken breasts
2 Tbs. canola oil
2 large onions, thinly sliced
3/4 cup thick and chunky salsa of your choice
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded jack cheese
(Reserve 1/2 cup cheeses to garnish)
Optional garnishes:
diced jalapenos, green chile's, and sliced black olives on top before baking.

Heat oven to 350. Season chicken with salt and pepper and pepper and
lightly brown in oil. Set aside. Saute onion just until soft. Mix
cheeses, sour cream and salsa together. Spray a 9x13 baking pan with
Pam and arrange chicken breasts, then top with onions. Pour sour cream
mixture over and top with remaining cheese. Bake uncovered for 30
minutes.

Sesame Peanut Hummus

19 oz. can chickpeas, drained and rinsed
1/4 cup Skippy smooth peanut butter
2 Tbs. water
4 tsp. lime juice
2 tsp. toasted sesame oil
1 tsp. chili paste or hot pepper sauce
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup Bertoli olive oil
1 Tbs. toasted sesame seeds

1. Combine chickpeas and peanut butter in a food processor and blend
until almost smooth, scraping down sides of bowl when necessary.
2. Blend in water, lime juice, sesame oil, chili paste, garlic, salt
and pepper until combined.
3. With motor running, drizzle in olive oil.
4. Transfer mixture to a serving dish. Cover and refrigerate for at
least 1 hour or overnight.
4. Sprinkle with sesame seeds just before serving

Date-Walnut Snack Bars

18 oz. pkg. yellow cake mix
3/4 cup brown sugar
3/4 cup butter, melted
2 eggs
2 cups chopped dates
2 cups chopped nuts (walnuts or pecans)

Heat oven to 350. Generously grease a 13x9 pan. Combine cake mix and
brown sugar in large bowl, blend well. Add melted butter and eggs.
Beat 2 minutes at medium speed. Stir in dates and nuts, blend well
(batter will be stiff). Spread evenly in greased pan. Bake 35-45
minutes or until edges are brown. Cool 10 minutes, run knife around
edge and cool completely. May use praline glaze (this makes the cake
to me).

PRALINE GLAZE
1/2 cup brown sugar
1/4 cup sugar
1/4 cup butter
1/4 cup Pet milk (a type of evaporated milk)

Mix all ingredients. Cook over low heat to 235 degrees. Beat lightly.
Pour over hot cake. May add nuts to glaze if desired.

by: Lyn

Party Mashed Potatoes

12 medium potatoes, cooked
8 oz. cream cheese
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs, slightly beaten
1/4 cup minced onion
1 tsp. salt
dash pepper

Mash potatoes. Add cream cheese and butter in small pieces. Beat until
melted and completely absorbed. Blend in sour cream. Add eggs, milk,
onion and seasoning. Beat until fluffy. Put in greased casserole and
refrigerate several hours or overnight. Bake at 350 for 45 minutes
until lightly brown. Serve in the casserole dish.

Michael's Best Button Mushrooms

6 Tbs. extra virgin olive oil
1-1/2 lbs. whole small button mushrooms, cleaned
3 Tbs. butter
Sea salt or coarse salt
1 Tbs. minced garlic
1-1/2 tsp. fresh chopped thyme leaves
2 Tbs. lemon juice
1/2 cup white wine
1 Tbs. chopped fresh Italian flat-leaf parsley

In a large skillet over high heat, heat the olive oil. When the olive
oil is hot, sprinkle the mushrooms in a single layer on the olive oil.
Do not move or stir the mushrooms until they have caramelized on the
bottom, approximately 2 minutes. If you toss them too soon, they will
release their liquid and begin to steam. When the bottoms are
caramelized, toss them and continue to cook for approximately 5
minutes.

Add the butter and continue to cook and toss for and additional 3 to 5
minutes, until beautifully browned. Season with salt and pepper and
add the garlic; saute another 2 minutes. Reduce heat to medium; add
thyme leaves, lemon juice, and white wine. simmer to evaporate the
liquid and until the mushrooms are glazed with the sauce.

Toss in the parsley, transfer to a warm bowl, and serve immediately.
Makes 4 servings.

LaDonna's Chicken Fried Steak (for 2)

2 pieces of cube steaks
1 egg, beaten
1 cup milk
1 cup flour
Canola oil for frying

Put oil in the bottom of your pan. I like to use an iron skillet, but
you can just use your favorite pan. Get your grease good and hot. That
is the trick to getting these good and crispy. Do not over crowd and
don't put in grease that isn't really hot.

Mix your egg and milk together. Mix well. Then dip one at a time, your
cube steak into the egg/milk wash. Then roll well in the flour,
coating both sides really well. Put in hot grease. Season to your own
taste. I use salt, pepper, season salt, chicken seasoning plus and
sometimes a little garlic powder. Let it brown good, then turn. Let
the second side brown well. Then turn every so often to keep from
burning. These don't take too long to cook. I then put out on a plate
that I have a paper towel on to help absorb grease.

Oatmeal Coconut Cookies

1 cup shortening
1 cup brown sugar
1 cup sugar
1 tsp. salt
1 tsp. vanilla
1 cup coconut
2 cups oatmeal
dash of nutmeg
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup chopped nuts, optional
5 Tbs. water

Mix all ingredients together. Drop by spoonfuls on a light greased
cookie sheet. Bake at 350 for 8 to 10 minutes. Cool on wire rack.

Comment: I used Butter Flavored Crisco in this recipe, and it took the
entire 10 minutes of baking time, in an electric oven.

by: mapanda

Glazed Almond Bundt Cake

1 cup butter, softened
2 cups sugar
4 eggs
1-1/2 tsp. almond extract
1-1/2 tsp. vanilla extract
2-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup ground almonds
1 cup milk
GLAZE: (optional)
1/4 cup milk
3/4 cup powdered sugar
1/2 tsp. almond extract
1/2 cup toasted sliced almonds

Heat oven to 350. Grease and flour 10" Bundt pan. Mix together the
flour, baking powder, salt and ground almonds. Set aside. In a large
bowl, cream together the butter and 2 cups sugar until light and
fluffy. Beat in the eggs, one at a time, then stir in the almond
extract and vanilla. Beat in the flour mixture alternately with 1 cup
milk, mixing just until incorporated. Pour batter into prepared pan.
Bake 60 to 70 minutes, or until a toothpick inserted into the center
of the cake comes out clean. Cool for 10 minutes and invert on a wire
rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze
ingredients; pour over warm cake.

Almond Pound Cake

This is a rich, fine textured cake. It needs no icing and is great
with sliced strawberries, but you could certainly make a powdered
sugar glaze and add 1/4 tsp. almond extract to the glaze and drizzle
it over.

1 lb. unsalted butter, at room temperature
1 lb. powdered sugar
6 extra-large eggs
2-1/2 tsp. almond extract
1 Tbs. vanilla extract
3 cups sifted flour

Turn oven on to 350 degrees. At low speed using an electric mixer,
beat together butter and powdered sugar until light and fluffy. Beat
in eggs, one at a time, then almond and vanilla extracts and flour.
Spread evenly in greased 10-inch Bundt or tube pan. Bake about 75-85
minutes. Remove from oven, cool in pan, then invert pan and turn cake
out onto a rack or cake plate to finish cooling. Leftovers will store
on counter several days if covered well in plastic wrap. Serves 16.

Easter Egg Chocolate Muffins

9 mini caramel-filled Easter eggs
1/4 cup plus 2 Tbs. milk
1 egg
1/4 cup mild flavored oil
1/4 tsp. vanilla
1 Tbs. cocoa
1-1/2 cups flour
2 tsp. baking powder
1/4 cup sugar

Grease nine muffin tins. Line with paper cases if desired. Unwrap mini
eggs. Lightly whisk the egg, milk, oil and vanilla in a bowl. Sift the
cocoa, flour and baking powder into a bowl. Stir in sugar. Fold the
wet mixture into the dry ingredients, until just mixed. Fill 3/4 pans
with the mixture. Push a chocolate egg in the center of each muffin,
ensuring that a little of the chocolate mix covers each egg. Bake at
about 375 for about 12 minutes. Remove from the pans and cool. Ice
tops with chocolate icing and top with sprinkles.

Spiral Ham Salad

HONEY MUSTARD DRESSING:

2/3 cup mayonnaise
1 ts. honey
1 tsp. prepared mustard

SALAD:
2 cups cooked rotini (or other spiral) pasta (about 1-1/2 cups uncooked)
1/2 cup thinly sliced deli ham, cut into strips ( I used 1 cup diced
cooked ham)
1/2 cup diced celery
1/2 cup frozen peas, thawed
1/4 cup chopped sweet pickle or sweet pickle relish
1/4 cup chopped onion (I used green onion)
1 medium tomato, chopped (or 1 pkg. cherry or grape tomatoes)

Honey Mustard Dressing: Combine first 3 ingredients in small bowl.
Makes about 2/3 cup dressing. Put next 6 ingredients into large bowl.
Toss. Drizzle with dressing. Toss well. Scatter tomato over top. May
be stored in airtight container in refrigerator for up to 2 days.
Makes about 4 cups.

Fried Pickles

jar of hamburger dill slices.
sit them on a papertowel and sprinkle with salt...let set 20-30 minutes.
This will get some of the extra juices out and allow the breading to stick.

Roll pickes in flour.
Dip into egg white (only use the egg whites)
Dip into Italian PANKO bread crumbs

Place into pan of HOT oil and cook for about 2-3 minutes on each side

Set on paper towel to remove excess oils and serve.

I love dipping mine in ranch!

by: Stefanie

Honey and Spice Chicken

MIX:
1/2 c packed brown sugar
1/4 c melted butter
1/8 c honey
2 T soy sauce
dash lemon juice
Cayenne pepper (to your taste)

POUR:
Over 5 boneless, skinless chicken thighs

BAKE:
Covered at 425 for 15 minutes. Uncover and bake 15 minutes more.

SERVE:
over cooked brown rice

by: garnet

Red Enchilada Sauce

INGREDIENTS

* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 tsp minced onion
* 1/2 tsp dried oregano
* 2 1/2 tsp chili powder
* 1/2 tsp dried basil
* 1/8 tsp ground black pepper
* 1/8 tsp salt
* 1/4 tsp ground cumin
* 1 tsp dried parsley
* 1/4 cup salsa
* 1 (8 ounce) can tomato sauce
* 1 1/2 cups water


DIRECTIONS

1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

by: Rita E in AZ

Sour Cream Sauce for Chicken Enchiladas

1/4 cup margarine/butter
1/4 cup flour
1 1/2 - 2 cups chicken broth
1 cup sour cream
4 oz. can green chilies

Melt butter in saucepan. Blend in flour (whisking works best). Stir in broth gradually. Cook until thickened (typically has to come to a boil first), stirring
constantly. Stir in sour cream and green chilies. Cook until heated through, stirring constantly. Pour over enchiladas.

by: Mousebite

Two Ton Dessert

First: 1 cup flour
1/2 cup butter
1/2 cup nuts(I use pecans) chopped
Mix pastry and press into bottom of 9x13 pan. Bake 10-15 minutes at 350*.cool.
Second: 1 pkg.(8 oz.) cream cheese,softened
1 cup powdered sugar
Beat together until light. Fold in one large container of Cool Whip(13.5 oz.) Spread on cooled crust.
Third : Mix 2 pkgs. of instant pudding, any flavor and 2 1/2 cups milk until thickened. Spread on top of cream cheese layer.
Forth: Spread small container of Cool Whip on top. Sprinkle toasted coconut over this. Refrigerate for 1 hour

by: Sandy