Brown Sugar Chicken

Ingredients:

1 cup brown sugar
2/3 cup vinegar
14 cup lemon-lime soda
2-3 tsp garlic, minced
2 Tb soy sauce
1 tsp pepper
4-6 chicken breasts, cut into bite size pieces

Method:

Place chicken in the bottom of the crock pot. Mix together all other ingredients and pour over chicken. Cook for 4-6 hours or until chicken is no longer pink. Serve over rice.

*if you don't want this to be a slow cook meal, brown chicken in skillet. Combine other ingredients in skillet and allow to simmer until reduced to a sauce*

Soy-Glazed Flank Steak

Ingredients:

1/4 cups soy sauce
2 Tb mirin (rice wine~ can substitute white wine with some added sugar or sugar water)
1 Tb rice vinegar (not seasoned)
1 tsp minced fresh ginger
1 tsp crushed red-pepper flakes
1 Tb safflower oil
1 Flank Steak (1 1/4 Lb)
2 tsp coarse salt
1/2 tsp freshly ground pepper

Method:

Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes.

Heat a skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8 inch-thick strips, and serve on top of alongside spring green salad or baked potato.

Double Chocolate Mousse Tarts

Ingredients:

Tarts:
1 cup semi-sweet chocolate morsels
3 packages (15 count) frozen tarts (you can also use 10 waffle bowls)

Mousse:
1/2 cup white chocolate morsels
1 cup cold milk
1 package (3.3 oz) white chocolate instant pudding
1 container (8 oz) frozen whipped topping~thawed
3 Tb sliced almonds, toasted and chopped
1 container berries (blueberries, raspberries, or blackberries)

Method:

For Tarts: Melt semi-sweet morsels in microwave on High 90-120 seconds or until melted and smooth, stirring every 15 seconds. Swirl chocolate around tart shell using basting brush to fill in the bottom of the shell.

For Mousse: Melt white chocolate in microwave for 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in bowl and whisk until thickened, then add melted white chocolate. Whisk until smooth, Fold in whipped topping.

To assemble tarts, spoon mousse into gallon-size resealable plastic bag. Cut corner of bag with scissors. Using circular motion, pipe mousse evenly into tart cups. Sprinkle mousse with almonds and top with berries.

*To Toast Almonds: Layer sliced almonds on a baking tray and bake in 350 degree oven for 12-15 minutes or until golden brown*

Bubbly Fruit Punch

Ingredients:

6 oz Frozen Pink Lemonade
6 oz Frozen Pineapple Juice Concentrate
8 cups Cranberry Juice
1 liter Cranberry Ginger Ale (I used regular because I couldn't find it)
2 cups crushed ice
1 cup various berried (raspberries, blackberries, strawberries)
2 lemons, sliced (for garnish)

Method:

Mix pink lemonade, pineapple juice, and cranberry juice. Add ice and berries then slowly pour in the ginger ale. Garnish with lemon slices and extra berries.

Fluff Dip for Fruit

Ingredients:

2 (3 oz) package instant Vanilla Pudding mix
1 cup milk
1 (16 oz) container frozen whipped topping, thawed

Method:

Mix together vanilla pudding mix and milk. Beat in thawed frozen whipped topping. Chill 1 hour in refrigerator before serving.

Great with pineapple, berries, grapes, apples and bananas

Easy Chocolate Fruit Dip

Ingredients:

1 package cream cheese~ softened
1/4 cup chocolate syrup
1 jar marshmallow cream (7 oz)

Method:

Use mixer to beat together cream cheese and chocolate syrup then fold in the marshmallow cream. Chill at least 1 hr before serving.

Great with pineapple, grapes, and berries

Mexican Lasagna

Ingredients:

1/4 cup lightly packed fresh cilantro leaves (I use less), chopped
1 pkg (8 oz) cream cheese, softened
2 cups shredded Monterey Jack cheese
1 medium onion, chopped
1 can (28 oz) enchilada sauce
12 (6 in.) corn tortillas (I use flour)
3 cups diced or shredded cooked chicken (can also substitute ground beef seasoned with taco seasoning)

Method:

Combine softened cream cheese, cilantro, and 1 1/2 cups Monterey Jack cheese~ mix well. Spread 2/3 cup of enchilada sauce over bottom of dish. Pour remaining sauce into mixing bowl and set aside.

To assemble lasagna, dip four tortillas into enchilada sauce in bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of chicken/beef and 1/3 of onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.

Microwave: covered on high 12-15 minutes, or until center is hot. Let stand 10 minutes.

Oven: bake at 350 for 30-35 minutes, or until center is hot. Let stand 10 minutes.

Elaine's Shrimp Salad

Ingredients:

2 packages shell pasta (20-22 oz)
1 1/2 lbs salad shrimp
3 cucumbers
1 yellow bell pepper
1 orange/red bell pepper
1 bunch green onions
1 bunch radishes
1 jar regular Miracle Whip
salt and pepper
1 Tb Shillings "Bon Appetite" or McCormick "Salad Supreme"

Method:

Cook pasta and allow to cool. Cut cucumbers, peppers, green onions and radishes into bowl. Add cooked salad shrimp. In separate bowl, mix Miracle Whip, seasoning, and salt and pepper together. Make sure you taste in this stage~ you may need to add more seasoning until seasoned properly (it's much easier to mix in separate bowl). Once taste is correct, mix everything together in the largest bowl you have. Makes enough to serve a large crowd or family gathering.

Chicken Tortilla Soup

Ingredients:

4 Corn Tortillas
1 large onion
4 garlic cloves (can use less)
2 Tb Cilantro
1 boiled/deboned chicken
1 can stewed tomatoes
1 can Rotele
1 Tb Cumin
1/2 tsp pepper
2 cup Monterrey jack cheese-shredded
1 avocado, sliced

Method:

After boiling chicken, reserve 8 cups of broth. Add onion, garlic, cilantro, tomatoes, rotele, cumin, and pepper to broth with chicken. Simmer 30 minutes.

Cut tortillas into strips and fry in 1/2 cup oil. Drain. Sprinkle strips and cheese over each serving. Top with avocado.

Chicken Cacciatore

Ingredients:

1 package frozen breaded chicken breast patties (partially thawed)
1 medium green bell pepper, sliced into strips
1 cup sliced mushrooms (fresh or canned)
1 small onion, chopped
2 cans (14 1/2 oz each) Italian-seasoned diced tomatoes (do not drain)
1 garlic clove, pressed
1 package cooked linguine

Method:

Slice thawed chicken patties into 3/4 inch strips and cook in pan 5 minutes, turning frequently. Add tomatoes, bell pepper, mushrooms, onion, and garlic. Bring to a boil. Cover and reduce heat. Simmer 8-10 minutes or until vegetables are tender. Serve over hot linguine. Sprinkle with Parmesan or Romano cheese.

Mamma's Shepards Pie

Ingredients:

1 lb Hamburger
1 can Sweet Corn
1 can Green Beans
2 cans Tomato Soup
4-6 servings of mashed potatoes (instant potatoes makes this a 15 min meal)
1 cup Cheddar Cheese

Method:

Brown and drain the hamburger in a very large, deep skillet. Drain water from only the beans, and add beans, corn with juice, and both cans of tomato soup into skillet. Allow to come to a low simmer. If sauce is too thick, add a little water. Top with mashed potatoes and cheese. Turn off heat and cover with lid to allow the cheese to melt. Serves a family of 4-6 with leftovers.

Twice-Baked Potatoes

Ingredients:

4 already-baked Russet baking potatoes
3 Tb butter
1/3 cup sour cream
1 cup shredded Cheddar cheese
Salt and Pepper to taste

Method:

Slice the potatoes in half and scoop the centers into a bowl, leaving a shell about 1/4 inch think. Set the shells aside. After melting the butter, combine with sour cream and potato pulp and mix thoroughly. Season with salt and pepper to taste. Fill each shell with the mixture then top each with cheddar cheese.

Bake at 350 for about 30 minutes or until the potatoes are heated and just beginning to bubble.

*You can also mix in bacon bits, chopped broccoli, ham, different cheeses, even corn!

Southern Cornbread

Ingredients:

1/2 cup Butter
2/3 cup Sugar
2 Eggs
1 cup Buttermilk
1 tsp Baking Soda
1 cup Yellow Cornmeal
1 cup Flour
1/2 tsp Salt

Method:

Melt butter in microwave, then add sugar and stir well. Add eggs and beat until well blended. Stir in buttermilk and then combine remaining ingredients into mix. Put in greased 9 x 9 pan and bake at 350 for 30 minutes.

* if you don't have buttermilk, whole milk works as well in this recipe

Homemade Frostings

Gram's Chocolate Icing

1 stick butter
3 Tb cocoa
5 Tb milk

Boil approximately 30 seconds (not too long or it will scald) and then beat in 3-4 cups powered sugar until smooth. Pour over chocolate cake for best results!

* I have not yet perfected this frosting, but when done right is the best frosting known to man! *


Vanilla Buttercream Frosting

1/3 cup stick butter
1 1/2 tsp vanilla
1-2 Tb milk
3 cups powdered sugar

Mix powered sugar and butter in medium bowl. Stir in vanilla and milk. Beat until smooth and spreadable.


Cream Cheese Frosting

1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 tsp milk
1 tsp vanilla
4 cups powdered sugar

Beat cream cheese, butter, milk, and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Must refrigerate any remaining frosting!


Chocolate Buttercream Frosting

1/3 cup butter, softened
2 tsp vanilla
1/3 cup baking cocoa
2-3 Tb milk
3 cups powdered sugar

Mix powdered sugar, butter, and cocoa in medium bowl. Stir in vanilla and milk. Beat until smooth and spreadable.

Cinnamon Rolls

Ingredients:

1/2 cup shortening/oil
1 1/2 cups milk
1/2 cup water
2 pkg rapid rise yeast (2 squares)
1/2 cup sugar
2 tsp salt
7-8 cups flour
2 eggs

Method:

Heat shortening/oil, milk and water on stove until hot to touch. While that is heating, mix yeast, sugar, salt and 6 cups of flour in mixer. Stir hot liquid into dry mixture (barely stir in before adding eggs). Then add eggs and 1-2 cups flour for dough consistency (until the dough starts to pull away from the sides of the mixer). Knead until smooth and elastic (about 5 minutes on medium-high speed). Cover the dough and let rest 10 minutes.

Divide dough in half~ rolling out each half into a 9" x 15" rectangle. Spread each half with 2 Tb softened butter and sprinkle with cinnamon-sugar mix (1/2 cup sugar & 2 tsp cinnamon). Shape into 3 dozen rolls then cover and let rise until rolls have doubled in size.

Bake at 350 for 14-17 minutes

Allow to cool and frost with homemade Vanilla Buttercream or Cream Cheese Frosting.

Mimi's Corn Chowder

Ingredients:

4 Tb butter or margarine
6 Tb onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cute in 1/2" cubes
1 qt half & half
3 cups frozen corn, thawed
2 Tb sugar
2 tsp salt
1 pinch white pepper
3 Tb flour

Method:

On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half & half, and stir into the soup. Add the remaining 3 cups of half & half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.

Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency of the soup you may add a little milk to make thinner. To make the soup thicker, simmer another 5-10 minutes.

Bon Appetite!

French Onion Soup

Ingredients:

2 Tb Butter
2 lbs Yellow (sweet) Onions (halved and sliced 1/2 " wide)
2 qt Beef Stock (about 4 cans or 60 ounces)
2-4 Tb Beef Soup Base or Bullion
1/4 cup freshly ground Romano Cheese
Salt and Pepper to taste

Method:

Melt the butter in a heavy-bottomed pot and saute the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.

To serve French Onion Soup "Au Gratin," pour into oven proof soup crocks, top with toasted, sliced French bread and sliced or grated cheese(Grayer, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.