Weight Watchers 2 Point- Pumpkin Muffins

Weight Watchers 2 Point- Pumpkin Muffins


A lady from work brought these to work. I was surprised how easy they were to make. My kids also loved these.

1 box Spice Cake
1 (15oz) canned pumpkin
1-2 Tbl water

Mix the canned pumpkin into the cake mix. Add water Tbl at a time to add enough moister mix. Grease muffin tins or use cupcake liners and fill 3/4 full. Bake for 20-25 minutes at 350°F. They will be very moist. Store in an air tight container.

Sausage Balls

This was my first time making sausage balls. They were easy to make and were a hit at the party.

Sausage Balls

• 1 pound Sausage Roll
• 2 1/2 cups biscuit mix
• 2 1/2 cups shredded sharp Cheddar cheese
• 1/2 cup water
• 1 teaspoon baking powder
• 1/8 teaspoon garlic powder

Preheat oven to 350 degrees F. Brown sausage and drain. Combine ingredients in large bowl until blended. Shape into 1 inch balls. Place on baking sheets. Bake about 25 minutes or until golden brown. Serve hot. Refrigerate leftovers.

Buttercups Cookies

This is my most requested cookie and is always a hit no mater where I take them.

Buttercup Cookies

mini cup cake pan
mini cup cake liners
roll of chocolate chip cookie dough
mini peanut butter cups (Wal-mart has them in caramel also)

Use liners to line muffin pan. Pinch off cookie dough and place in liners, about 1/2 full. Bake at 350 for 8-10 minutes. Take all the papers off of the peanut butter cups. Immediately after removing from the oven press peanut butter cup in the middle of cookie. Gently use knife to take out of pan and let cool completely.

Olive Garden® Zuppa Toscana

Olive Garden® Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Pal's Hot Dog Chili

Pal's Hot Dog Chili

3 lbs. ground chuck
1 sm. can tomato paste
1 T. salt
2 T paprika
2 T. chili powder
2 c. water
1 med. onion, chopped.

Brown ground chuck and drain. Run meat and onion threw the food processor to make the meat and onion fine. Mix in rest ingredients and simmer for 20-30 minutes.

Orange n Cream

Orange n Cream

1 16oz tub cool whip (thawed)
2 orange Jell-O regular packs (you can use sugar free also)
1 can crushed pineapple (drained)
1 can mandarin oranges (drained)

Gently mix Jell-o powder into cool whip.  Mix in drained fruit and chill at least 4 hours.

Strawberry version:
I also have made it with strawberry Jell-o and frozen strawberries (thawed, drained, and cut into smaller pieces) and I still added the crushed pineapple. YUM!

Chicken Salad

Another awesome recipe from my MIL!

1 lg can of chicken breast, drained
1 boiled egg, finely chopped
1-2 tsp sweet pickle relish
1-2 tsp sweet pickle juice
squirt or two of mustard
2 -3 Tbs mayo
salt and pepper as desired

Drain chicken breast and dump in mixing bowel. Finely chop boiled egg. Add egg, relish, juice, mustard mayo. Stir well and keep refrigerated.

Caramel Toffee Cake

This is another one of my favorite cakes.

* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 1 (8 ounce) container frozen whipped topping, thawed

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. # (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Cake Balls

This is a good recipe to let the kids help make. My daughter Hanna and I had a good time make these.

1 cake mix - any flavor
1 tub of frosting - usually the same flavor as the cake
Almond bark

Bake cake in 9x13 pan according to directions. Once cake has cooked and cooled, crumble into a bowl. Add 2/3 of the frosting then roll into balls a little smaller than a golf ball. Lay on cookie sheet and freeze. Once frozen dip in melted Almond Bark.

**Here is my take on making them. I made my cake last night. When i got home from church today I cut the cake into about 2in pieces and put them all in my kitchen aid. I put the icing in the microwave for 25 seconds, (just long enough to soften it and not make it runny) to make it easier to stir in. The cake was just the right for making balls. My five year old DD even helped me make balls. We got 54 balls out of our batch. I did put them in the freezer for about an hour before dipping them in the chocolate. When I melted I the chocolate I only melted 3 squares of the almond bark at a time and i put about a tsp of shortening in it (very important). The best way to dip them i found was to put a tooth pick in the cake ball dipped it in chocolate and then I LEFT the tooth pick in until the chocolate dried and then i went back and gentle pulled the tooth pick out and filled the whole with chocolate. I was also thinking of using the decorating icing (the kind you buy in the cake section for decorating cakes) next time to fill the wholes.

Oreo Cookie Cake

1 (20 oz) package Oreo Cookies
1/2 cup butter
1 (16 oz) container frozen whipped topping, thawed
2 (8 oz) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 oz) package instant vanilla pudding mix

Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Eclair Cake

This is one of my favorite desserts.

1 (8 oz) container frozen whipped topping, thawed
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 (16 oz) package graham cracker squares
1 (16 oz) package prepared chocolate frosting

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Note: The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.

Carrot Cake & Icing

2 c. plain flour
4 whole eggs
2 c. sugar
2 tsp. cinnamon
1 1/2 c. oil
3 tsp. soda
1 tsp. salt
3 c. grated carrots

Mix and fold carrots in last. Makes 3 layers. Bake 20-25 minutes at 350.

ICING FOR CARROT CAKE:
1 (8 oz.)pkg. cream cheese
1/2 stick butter
1 box confectioners sugar
1 tsp. vanilla

Mix well together and place between the three layers of cake, saving some for the outside of cake. Keep refrigerated. If you can't refrigerate use store bought Cream Cheese Icing.

Green Bean Casserole

My kids LOVE green bean casserole and ask for it all the time. It's an easy recipe to teach kids to make.

2 cans green beans, drained
1 can Cream of Mushroom Soup
3/4 C. milk
dash pepper
1 small can onion rings

Combine soup, milk, pepper; add beans and 1/2 onion rings. Bake uncovered 30 min. at 350. Top with rest of onions and bake another 5 min.

Bread Stuffing

This is the recipe I grew up on. My kids love the stuffing. You can even use it for stuffing a turkey. My husband does not like celery so I leave it out (I like it either way).

1 1/2 C. Boiling water
1 stick margarine
1/2 C. minced onion
1/4 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. salt
2 Tbs. diced celery
2 Tbs. parsley
3 quarts fresh bread torn into small pieces

Melt butter, simmer onions and celery in it. Add water and rest of seasonings and simmer 5 min. Stir in bread. Good straight from pan or cooked inside of turkey.

Broccoli Casserole

My sister got the recipe from her MIL. It quickly became a family favorite. It's great for potlucks or big dinners.

2 -10 oz. box frozen chopped broccoli
2 egg, beaten
1 can cream of mushroom soup
1 cup of grated "sharp" cheese
1/2 cup mayonnaise
1 cup sweet onion

Topping:
1 stick of butter
1 sleeve of ritz crackers

Cook broccoli and onion in boiling water until tender, drain thoroughly. Beat egg with other ingredients. Pour into a casserole dish.

Topping: crumble crackers and mix into melted butter. Spread over top of casserole. Bake at 400 for 15 minutes uncovered.

Hashbrown Casserole

My SIL gave me this recipe. It is great for potlucks and big dinners. I normally half the recipe when I make it for home.

1 stick melted butter
2 lb. bag frozen southern style hash browns
1 can of cream of chicken soup
16 oz. sour cream
2 cups shredded sharp Cheddar cheese
1 large can of french fried onions (divided in half)

Stir all ingredients together including half the french fried onions. pour in casserole dish and bake at 350 for 1 hour or until potatoes are tender. Add the rest of the french fried onions to the top of casserole for the last 10-25 minutes in the oven.

Potato Salad

This is my MIL's recipe. My kids liked it so much they begged for the recipe. This is the only potato salad I will eat. I copy and pasted the recipe as she sent it to me in an email.

Pare and cut 6 to 8 average size Russet potatoes into medium-sized chunks and boil til tender when pierced with a fork but not too soft. Drain. Stir in 1 cup or so of mayonnaise, 1 Tbl. or so of mustard, salt to taste, 2-3 heaping tablespoons sweet pickle relish (prefer Mt. Olive brand), one or two tablespoons of juice from the pickles, black pepper (as desired), and one or two tablespoons of chopped vidalia onions (optional). Don't you like my specifics? It's the way I've made it all these years. Hope it turns out to y'all's liking. You don't want it dry, so vary any ingredients, for example, mayonnaise or pickle juice, as you like til it's the consistency you like.

Candy Ice Cream

I made this recipe for the first time for an home-made ice cream social we had at church. It was an easy recipe and I liked the way it turned out.

1 (12 ounce) container frozen whipped topping, thawed

1 (14 ounce) can sweetened condensed milk

1 cup white sugar

1 teaspoon vanilla extract

1 1/2 cups candy-coated chocolate pieces, chopped cookies, or chopped candy bar (I like butterfingers, best chopped with frozen)

1 pinch salt

2 cups milk

Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

Lasagna

This is the way my Mom taught me to make Lasagna. It is really easy to make and it freezes well.

Lasagna

This make two pans of lasagna.

2 lb. hamburger
3 cans hunts spaghetti sauce (what ever flavors you want)
1 small onion chopped
1/2 green pepper chopped (optional)
1 large ricotta cheese
1 egg
4 cups mozzarella cheese (we like ours cheesy)
Parmesan cheese
lasagna noodles(uncooked)
two 11x7 pans that can go in freezer and oven *

brown hamburger and onions and drain. add sauce and peppers and mix well, set aside. Mix egg and ricotta cheese.
1)put about a cup of sauce in the bottom of two 11x7 pans
2)put down layer UNCOOKED lasagna noodles
3)divided ricotta between the two pans and spread evenly
4)top with mozzarella cheese and Parmesan cheese
5)spread about a cup of sauce on top of cheese
6)put down another layer UNCOOKED lasagna noodles
7)spread sauce on top of noodles, make sure all the noodles are covered in sauce well, it is the sauce that will cook the noodles while baking (you may have some extra sauce left)
8)sprinkle remaining mozzarella and Parmesan cheese on top

To cook: cover with foil and put in oven THEN turn oven on (VERY IMPORTANT IF YOU USE GLASS DISH OR DISH WILL BREAK IN OVEN). Cook for 45 minutes at 350, then take foil off and cook 15 more minuets or until cooked threw.

To freeze: put a tight lid on dish and stick in freezer. when you are ready to cook take out of freezer the morning you plan to cook it in put in fridge to thaw. cover with foil and put in oven THEN turn oven on (VERY IMPORTANT IF YOU USE GLASS DISH OR DISH WILL BREAK IN OVEN). Cook for 45 minutes at 350, then take foil off and cook 15 more minuets or until cooked threw.

* I use a 11x7x1.5 (2 qt.)pyrex casserole dish. it has it's own lid and can be put in freezer and oven.

Lumpia

My sister and I loved these. They are fun to make too. We always ate our with tomato soup. I don't know how that got started but boy is it good. You can also freeze these. You will want to freeze these on wax paper and make sure they don't touch.

Lumpia

2 pounds ground beef
Lumpia wrappers
cabbage
1 potato
1 carrot
salt
Season salt
garlic powder
MSG
2 eggs
pepper
soy sauce

Chop vegetables into fine cubes or grate. Cook beef and drain fat. Mix all ingredients in bowl. Season to taste. Wrap 2 tsp. of filling in each wrapper. Heat cooking oil. Fry lumpia until golden brown.

Ground Beef Stroganoff

Ground Beef Stroganoff

2 LBS. ground beef (or stew beef cut into strips)
1 can cream of mushroom soup
1 can creamy onion soup
8 OZ. sour cream
1 tsp. paprika
dash pepper

Brown beef till crumbly. Drain. Add soups, sour cream and seasonings. Cook about 5 minutes over low heat; stir occasionally. Serve over egg noodles.

Cheese Ball

One of the ladies I used to work with would bring this cheese ball anytime we had a staff party. It was awesome and I had to have the recipe.  It is easy to make and now a hit at the parties I take it too.

Cheese Ball
2 (8 oz) pkgs cream cheese, slightly softened
1 (8 1/2 oz) crushed pineapples, drained
1 T. seasoned salt
1/4 c. chopped green pepper
2 T. chopped onion
2 to 3 dashes of Texas Petechopped pecans

Mix all ingredients, except pecans, roll into a ball. Cover ball in chopped pecans. Best to make the day before so ball has time to set.

Chocolate Chip Cheese Bars

Chocolate Chip Cheese Bars

1 tube (18 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg

Cut cookie dough in half. For crust, press half of dough onto bottom of greased 8-inch square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35-40 minutes or until it tests done in center. Cool on wire rack. Refrigerate leftovers. Yield: 12-16 bars

Banana Bread

This is the banana bread recipe I grew up on. It's an easy recipe and it is always a hit. I don't put nuts in my banana bread. Personally I don't care for nuts in my banana bread and my daughter also has a nut allergy.

Banana Bread


1/3 C. Shortening
1/2 C. Sugar
2 eggs
1 3/4 C. Sifted all-purpose flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 C. Mashed ripe banana
2 C. Chopped walnuts (Optional)

Cream together shortening and sugar; add eggs and beat well.





Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. (Optional; stir in nuts.)

Pour into well-greased 9x5x3-inch loaf pan. Bake in moderate oven (350*) 45 to 50 minutes or till done. Remove from pan; cool on rack. Wrap and store overnight.


Banana Bread

1/3 C. Shortening
1/2 C. Sugar
2 eggs
1 3/4 C. Sifted all-purpose flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 C. Mashed ripe banana
2 C. Chopped walnuts (Optional)

Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. (Optional; stir in nuts.) Pour into well-greased 9x5x3-inch loaf pan. Bake in moderate oven (350*) 45 to 50 minutes or till done. Remove from pan; cool on rack. Wrap and store overnight.

Chicken Paprikas

I grew up on these chicken n' dumplings. It's a Hungarian recipe my mom got from my Grandma. These dumplings are a heavier dumpling then what you would have at Cracker Barrel and such.

Chicken Paprikas
(Hungarian Chicken and Dumpling)

2-3 lbs chicken
1 medium onion slivered
1 Tbs. oil
1 tsp. paprika
1 cup sour cream
1 Tbs. salt
1 Tbs. flour

Brown onions in oil. Add chicken, salt, paprika, and water to cover. Cook till chicken is done. Remove chicken to cook and de-bone. Cool ½ cup broth, stir flour into sour cream, then stir into cooled broth slowly into sour cream. Stir mixture into broth into broth. Add chicken.

Dumplings
6 cups all-purpose flour
6 beaten eggs
2 tsp salt
2cups water

Stir together thoroughly. Cut little piece off edge of plate with knife into boiling salted water. Boil 5-10 minutes or till dumplings start to float. Scoop dumplings out and add to broth

Best as leftover

Taco Soup

A girl I worked with brought this to work one day. It was awesome, my kids even loved it.

Taco Soup

2 chicken breast, cubed
6 (14oz) cans Great Northern Beans, drained and rinsed
1 (14oz) can black beans
1 (14oz) can sweet corn, drained
1 big can diced tomatoes
1 med. onion, diced
2 cloves of garlic
1 fresh jalapeno, diced
1 box Swansons chicken broth
1 sweet green bell pepper, diced
1 bag "Shellys" brand chili seasoning mix, it's comes in a brown bag
Black pepper
1/4 package corn tortilla
Cheese and sour cream for topping

Brown chicken in 2 Tbl olive oil, add onion, peppers, and garlic. When peppers and onions are tender, add beans, tomatoes, corn, and broth. Stir in seasoning mix and black pepper. Once this comes to a boil and chicken is cooked through. Cut tortilla into strips and stir into soup. Top with cheese and sour cream.

Chicken n Dumplings

Chicken n Dumplings is one of my families favorite meals. Making dumplings is like making biscuits from scratch you don't get them right the first time you make them. It took me several tries to get used to making dumplings just right.

Chicken n Dumplings

1 lb chicken
1/4 c. onion
about 1 tsp salt (add more or less to your liking)

Fill crock pot with water. Cook 1 lb chicken in crock pot until tender and cooked. (I put my chicken in the crockpot in the morning and leave it on low while I'm at work.) When chicken is done remove chicken from broth and set aside to cool. Transfer broth to pot on stove. Bring it up to a simmer. Add onion and about a tsp of salt (add more or less to your liking).

Dumplings:
3 cups flour
4 tsp baking powder
1 ½ tsp salt
6 Tbls. Vegetable oil
1 ½ cups chicken broth

Mix and roll on to a floured surface. Roll and cut into about 1 inch x ¾ inch ( I use a pizza cutter). Drop into broth and stir occasionally but make sure you scrap the bottom every time you stir.

Easy Vegetable Soup

Easy Vegetable Soup

1 1/2-2 lbs. ground beef
1 small onion or couple of 1 Tbs. dried onion
1 46 oz. can tomato juice
1 can diced tomatoes
1 can corn
1 can carrots
1 can cut green beans
1 can peas
1 can potatoes

Brown meat and onions. Drain any grease. Add tomato juice and diced tomatoes, simmer 30 min.-hour. Drain liquid off other vegetables and add to soup. Heat slowly for about an hour or until thoroughly warm.

You can also substitute fresh vegetables for canned. Add fresh first and cook until tender/crisp; then add canned. Cook till warmed through.

No-Bake Cookies

No-Bake Cookies

4 cups sugar
2 sticks butter/margarine (I use one butter and one Promise margarine)
6 tbs cocoa powder
1 cup milk
1 tsp vanilla
3/4 cup peanut butter (I use soy nut butter)
5 scant cups quick oats

combine sugar, butter, cocoa and milk in a pan. over low heat, bring to a boil, stirring constantly. Let boil for one minute. Remove from heat. Add vanilla, peanut butter and oats and stir well. Drop by spoonfuls onto waxed paper (I put the waxed paper on cookie sheets so my counter doesn't get all waxy). Let set completely and eat.

Snickerdoodles

Snickerdoodles are some of my favorite cookies. These can also be frozen.

Snickerdoodles

1 C. shortening
2 eggs
1 1/2 C. sugar

2 3/4 C. flour*
2 tsp. cream of tartar*
1 tsp. baking soda*
1/2 tsp. salt*
*sift together

Cream eggs, shortening, and sugar. Mix in sifted flour. Roll into balls and roll in 2 TBS of sugar and 2 tsp. cinnamon. Put on greased cookie sheet and flatten with fork. Bake at 350 for 10-12 min. Remove and cool.

Peanut Butter Kiss Cookies

Peanut Butter Kiss Cookies

1 cup white sugar
1 cup peanut butter
1 egg
18 chocolate kisses

Preheat oven to 350*F. Combine sugar, peanut butter and egg. Shape into 1-inch balls and place on un-greased cookie sheet.

NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle. Bake for 10 minutes. Remove from oven. Press a chocolate kiss into the center of each warm cookie.

TIP: To keep kisses from melting after putting the kisses on them, put cookies in freezer for about 15 minutes or until kiss is starting to hardened. Once the kiss has started to hardened put in fridge for about an hour to finish hardening. Take out of fridge and store in a cool place.

Chili

Chili

1 lb. hamburger or ground turkey
Half jar of slasa
1 large can of tomato sauce
1 Chili seasoning pack

Brown hamburger and drain. Mix all ingredients in a crockpot. Cook on low for 3-5 hours. Serve with corn ships, sour cream and cheese.

Cheesy Potato Soup

This is a supper easy, quick soup. My favorite way to eat is to sprinkle some of those Frenches Fried Onions on top right after you serve it. YUM!

Cheesy Potato Soup

I thaw the potatoes in the microwave so they will cook faster/ better.

1 can chicken broth
1 can cream of chicken
1 - 1 1/2 pound southern style hash browns, thawed (I like mine chunky)
1 ½ cups of finely shredded cheese
8 ozs sour cream

Combine everything but the cheese in pot and simmer until 2-3 hours on high or until potatoes are tenders. Half way threw cooking add cheese and stir in well.

* You can also add cubed ham, bacon, broccoli, diced onions or what ever you want.

Overnight Coffee Cake

I have been teaching my daughter to make this. It's very simple. She can pretty much do it by herself (with supervision of course) This can be made the night before and kept in the fridge to be baked the next morning. Remember if you use a glass dish and put it in the fridge DO NOT preheat the oven the next morning. Put dish in oven before turning on so the dish can warm up with oven and not break. Also if you do not have a 9x13 pan then use "2" smaller pans. It doesn't look like a lot of batter but when it starts baking it will over flow if you don't (trust me I made that mistake once and what a mess it made).

Overnight Coffee Cake

2 C. flour
1 C. sugar
1/2 C. packed brown sugar
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 C. buttermilk (or 1 Tbs. vinegar plus milk to equal 1 C.)
2/3 C. shortening ( or 1/2 C. oil)
2 eggs

Grease (not oil) and flour bottom only of 13" x 9" pan. In large bowl, combine all ingredients . (lightly spoon flour into measuring cup and level off). Blend at low speed until moistened. Beat 3 min. at medium speed. Pour batter into prepared pan.

Topping:
1/2 C. packed brown sugar
1/2 C. chopped nuts (opt.)
1 tsp. cinnamon
1/2 tsp. nutmeg (opt.)

Blend topping ingredients and sprinkle over batter. Cover, refrigerate overnight. Preheat oven to 350 and bake 30-40 min. until golden brown. Serve warm.

Chicken WonTons

Chicken WonTons

2 cooked breast, chopped
8 oz cream cheese, softened
1 bunch scallions, chopped
wonton wrappers, round

Mix all and drop spoonfuls on round wonton wrappers. Seal edges with water to make a crescent shape and fry in hot oil until brown and crispy. Serve with peanut sauce.

BLT Dip

I got this recipe from my SIL. This is one of my husbands favorites.

BLT Dip

16 oz. sour cream
8 oz. mayo
8 - 12 oz. shredded cheddar cheese
5 green onions, chopped
1 tomato, salted and chopped
1 bag real bacon bits

Mix all together, adding tomatoes last. Chill about an hour before serving.

Hearty Chili Cheese Dip

I got this recipe from a friend at church. She would bring it to our scrapbooking nights at church.

Hearty Chili Cheese Dip

1 package (8 ounces) cream cheese, softened
1 can (15 ounces) chili with meat & beans
1 can (4 ounces) chopped green chilies
½ cup salsa
1 cup shredded cheddar cheese

handful of chopped green onions, diced tomatoes to garnish

Spread cream cheese in 8 inch square baking dish; layer with chili, green chilies and salsa. Sprinkle with cheese. Bake at 350 degrees for five minutes or until cheese is melted and dip is warmed. Scatter green onions and tomatoes on top. Serve immediately with corn chips.

Hidden Valley® Bacon and Cheddar Dip

Very easy to make and quick.

Hidden Valley® Bacon and Cheddar Dip

1 packet/1 oz. Hidden Valley® Original Ranch® Dips Mix
1 container/16 oz. Sour cream
1 cup Shredded Cheddar cheese
1/4 cup Crisp-cooked, crumbled bacon*
Potato or corn chips, for dipping

Combine dips mix with sour cream. Stir in cheese and bacon. Chill at least 1 hour. Serve with potato or corn chips.

Makes about 3 cups.

* Bacon pieces may be used

Cabbage Spaghetti Stir Fry

I know what you are thinking. WHAT? We had a friend that had an exchange student stay with them (I wish I could remember where he was from). He said this was a dish he at back at home. It was one of my sisters favorites meals. This also reheats well.

Cabbage Spaghetti Stir Fry

½ pound bacon slivered
2-3 copped green onions
2 cups chopped cabbage
soy sauce
1 pound cooked spaghetti

stir fry bacon an green onions, add cabbage and cook till tender-crisp, add soy sauce to taste. Stir in 1 pound cooked spaghetti noodles. Add additional soy sauce to taste.

Good reheated.

Lumpia

These were one of my favorites growing up . I don't know how it started but we dipped ours in tomato soup. These make a good size batch and can be frozen.

Lumpia (It's like a egg role)

2 pounds ground beef
Lumpia wrappers (egg role wraps)
cabbage
1 potato
1 carrot
salt
Season salt
garlic powder
2 eggs
pepper
soy sauce

Chop vegetables into fine cubes or grate. Cook beef and drain fat. Mix all ingredients in bowl. Season to taste. Wrap 2 tsp. of filling in each wrapper. Heat cooking oil. Fry lumpia until golden brown.

Ground Beef Stroganoff

Ground Beef Stroganoff

2 LBS. ground beef (or stew beef cut into strips)
1 can cream of mushroom soup
1 can creamy onion soup
8 OZ. sour cream
1 tsp. paprika
dash pepper

Brown beef till crumbly. Drain. Add soups, sour cream and seasonings. Cook about 5 minutes over low heat; stir occasionally. Serve over egg noodles.

Meat Loaf

I have found the best way to make meatloaf is to put all the ingredients in my food processeor. Then I dump mixture on wax paper to shape. I've made this ahead of time. I wrap the loaf with the wax paper then put it in a bread pan. If you are going to make the next day you can put it in fridge. You can also freeze meatloaf in bread pan. Just put in fridge the night before you want to cook it.

Meat Loaf
6 Servings, 2 3/4-inch slices each

1 egg, slightly beaten
2/3 C. milk
3 slices bread, cubed
1 1/2 pounds ground beef
1/4 C. onion, finely chopped
1/4 C. celery, finely chopped
1 1/2 tsp. salt
1/8 tsp pepper
1/4 C. catsup
1 tsp Worcestershire sauce

Preheat oven to 375. Combine egg, milk, and bread. Soak bread well. Mix in remaining ingredients. Shape into a 9-inch loaf pan. Bake 1 1/4 hours or until browned. Drain off excess grease. Let stand 10 minutes for easy slicing.

Shredded Barbecue Beef

Shredded Barbecue Beef

3 lbs. roast
2 tsp. dried onion
1 tsp. chopped celery (opt)
1 beef bullion cube or season packet (opt)
Water to cover

Simmer uncovered about 4 hours until meat shreds easily (add water if needed) Remove meat and shred.

Add to 1 1/2 C. broth:
14 oz. catsup
2 Tbs. brown sugar
1/2- 1 tsp. vinegar
1 tsp. dry mustard
dash garlic salt
dash chili powder
1/2 tsp. Worcestershire sauce

Stir in meat and simmer on low for about 1 hour, uncovered Serve on buns or crackers.

Bulgoki

This is another ethnic dish I grew up on.

Bulgoki

4 OZ. soy sauce
2 OZ. sesame seed oil
1/4 C. sugar
half of onion(sliced)
1 1/2 to 2 LB cheap steak(sliced in thin strips)

Marinate for at least 3 to 4 hours or over night. Stir fry in wok or frypan. Serve with rice.*you can put diced carrot and potatoes in rice if desired*

Chicken Chow Mein

I grew up eating a lot of ethnic foods (chow mein, stir fries, egg rolls, etc). This was one of my favorites. It's easy to make and good left over.

*With all of Hanna's new allergies I altered this recipe a little so she can eat it. I used gluten free soy sauce and I added a little more chicken broth to make it more like a soup. She really liked it.

Chicken Chow Mein

Stir Fry :
1/4 C. Oil
Dash Ginger and Garlic Salt (optl.)
1 medium slivered onion
3-4 slivered chicken breasts
Add in order as you cut: Simmer till Vegetables are tender-crisp
2-3 sliced carrots
2 C. sliced celery
2 C. Chinese cabbage sliced
2. C. broth
Thicken with:
1/4 C. water
1/4 C. soy sauce
2 1/2 Tb. corn starch

Serve over rice with chow mein noodles

Suffing and Chicken II

Here is my stuffing casserole recipe that I make now. Over the years the recipe has changed.

Stuffing and Chicken II

about 2 c. Chicken cooked and diced (leftover turkey works too)
1 can chicken or trukey gravy
Stuffing (see recipe below)

Stuffing Recipe (also the recipe i use at Thanksgiving)

1 1/2 C. Boiling water
1 stick margarine
1/2 C. minced onion
1/4 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. salt
2 Tbs. diced celery
2 Tbs. parsley
3 quarts fresh bread torn into small pieces

Melt butter, simmer onions and celery in it. Add water and rest of seasonings and simmer 5 min. Stir in bread.

Place cooked, diced chicken in a bottom of a casserole dish. Pour gravy over top. Prepare stuffing and pour on top. Bake at 350 for 20 minutes.

Stuffing and Casserole I

This is the original recipe that i grew up on. I've altered it so I will post both recipes.

Stuffing and Chicken I

at least 2 C. cooked chicken/turkey
1 can cream of chicken
1 soup can of milk
1 pkg. prepared stove top stuffing

Cook chicken, de-bone and place in a 9*13 pan. Mix the soup and the milk and pour over chicken. Prepare stuffing as package directs. Put on top of the chicken. Cook at 350 for 30 minutes.

Chicken Noodle Casserole

This was one of my favorite recipes growing up. Now my kids love it now. I always add extra broccoli and do skimp on the onion rings.

Chicken /Turkey Noodle Casserole

1 12OZ. pk egg noodles
2 C. diced chicken (you can also use leftover turkey )
2 pk. chopped broccoli
8 OZ. shredded cheese
2 cans of cream of chicken soup
1 soup can of milk
1 can onion rings

Cook noodles. Drain. Spread noodles in 13*9*2 pan. Cover with turkey and broccoli, add half of cheese. Blend the soups and milk together. Pour on casserole. Sprinkle remaining cheese on top. Bake at 350 for 25 min. Sprinkle on the onion rings. Bake another 5 min. Makes about 6 servings.

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My alterations for my Daughter who can't have cow dairy.

I make her a small casserole in a separate dish. I use goats milk and goats cheese. Other then that it is made the same as recipe.

Chicken Squares

Chicken Squares

3 TBS. melted butter
3 OZ. cream cheese
2 C. chicken (cooked+cubed)
dash pepper
1tsp. onion(or dry onion)
1/3 C. celery(or dried celery) opt.*
1 can crescent rolls or biscuits
3/4 C. season bread crumbs

Blend cream cheese with the 2 TBS. of melted butter; add pepper, onion, celery*, and chicken last mix well. Separate dough into 4 rectangles (or flatten the biscuits ) put filling in center of each. Fold over crescent roll (or cover with another biscuit) and crimp edge. Brush with rest of butter and sprinkle with crumbs. Bake at 350 for 20 minutes or until browned. Serve with chicken gravy.