Stir-Fry Spinach Salad

I make a lot of chicken and we love spinach. This recipe combines both and is another great way to serve chicken.
NEED:
1 can pineapple chunks
1 pound boneless, skinless chicken breast, julienned
2 tablespoons olive oil, or other cooking oil
1 med. green pepper, julienned
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 cup ketchup
3 tablespoons vinegar
2 tablespoons soy sauce
6 cups torn spinach
1 cup cherry tomato halves ( or diced tomatoes if you would prefer)
Drain pineapple and reserve 3 tablespoons of juice. Set aside. In a skillet, stir fry chicken in oil for 5 minutes. Add green pepper and stir fry for 2 to 4 minutes.
In seperate container add brown sugar, cornstarch and pineapple juice. Mix well. Stir in ketchup, vinegar and soy sauce and mix until smooth. Add to skillet and cook until thickened. On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken and green peppers. Serve immediately.

Enjoy!

Frozen Fruit Salad

This is great for a hot day or something different for a special occasion.
NEED:
1 can sweetened and condensed milk
1 can whole cranberry sauce or cherry pie filling
1 can crushed pineapple ( 12 ounce)
1 container of Cool Whip or like topping
1/2 cup lemon juice
1/2 cup chopped pecans
Mix all ingredients together and freeze. Remove from freezer 30 minutes before servng. Cut into slices to serve. This is very rich but very delicious.

Enjoy!

Russian Scalloped Potatoes

NEED:
2 small onions, chopped
4 tbsp. butter
1 tbsp. flour
1/2 cup consomme
1/2 cup sour cream
1 tsp. Worcestershire sauce
2 drops Tabasco sauce
1 can white potatoes ( 16 ounce)
2 cups ham, cut into thin strips
2 small dill pickles, sliced thin
grated Parmesan cheese

Simmer the onions in half the butter until soft, but not brown. Add the flour; cook 5 minutes, then add consomme, sour cream, Worcestershire sauce and Tabasco. Cook for an additional 10 minutes, over low heat. Slice potatoes thin and saute in remaining butter for 5 minutes.
Mix ham, and pickles with the onion sauce. Place all together in a 9 x 9 greased or sprayed baking dish. Sprinkle with Parmesan cheese.
Oven at 350 degrees. Bake 25 to 30 minutes.

Enjoy!

Tangy Stuffed Green Peppers

NEED:
For peppers and stuffing
1 1/2 pounds ground meat
1 can mushrooms ( 4 ounce can) drained and chopped
1/2 cup ray minute rice
2 tsp. salt
1/2 tsp. pepper
1 small onion , minced
4 ounce tomato sauce
5 to 6 large green peppers...stem off and seeds removed.

For sauce
1 1/2 cup packed brown sugar
12 Tbsp. lemon juice
23 ounces of tomato sauce
2 cups of water

Pepper need to have stems and seeds removed. Slice in half. Combine beef, salt, pepper, rice, onion, 4 ounce tomato sauce and mushrooms. Fill each pepper half, loosely , with mixture. Place pepper halves in a baking pan that will hold them, rest next to each other. Combine remaining ingredients and pour over peppers.
Oven at 325 degrees. Bake for 1 3/4 hours.

Enjoy!

Marinated Carrots

NEED:
2 pounds of carrots, cooked and sliced
1 medium onion, sliced thin
1 small green pepper, sliced thin
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp. mustard ( reg. or dry)
1 tsp. Worcestershire sauce
salt and pepper to taste.
Mix all together and place in fridge overnight.
Some people actual serve this cold. I prefer to warm it in an oven proof dish....in a low oven until warm through..about 30 minutes.

Enjoy!

Hazelnut Torte

This is so simple because you can use a cake mix.
NEED:
1 package yellow cake mix
1 cup, finely chopped hazelnuts or filberts
1 1/2 cups chilled whipping cream
1/3 cup confectioners sugar
1 package (15.4 ounces) chocolate fudge frosting mix or canned frosting.

Bake cake as directed on box, fold hazelnuts into the batter. Bake in 2 round layer pans 8 or 9 inch pans. Cool completely and cut each layer in half to make 4 layers.
In chilled bowl, beat cream and sugar until stiff. Spread even amounts between layers. Prepare frosting mix. Frost sides and top of cake. Decorate with additional nuts, if desired. Chill for at least 3 hours before serving. Because of the whipped cream filling refrigerate leftover cake.

Enjoy!

Bavarian Torte

NEED:
FOR CAKE:
2 eggs, separated
1 1/2 cup sugar
1 3/4 cup cake flour
1 tesp. salt
3/4 tesp. soda
1/3 cup oil ( corn or canola)
1 cup buttermilk or milk
2 ounces melted unsweetened chocolate ( cooled)

In small glass bowl, beat egg whites until fluffy. Beat in 1/2 cup of sugar, 1 tablespoon at a time; continue beating until very stiff and glossy. Set meringue aside.
In large bowl add remaining sugar, flour, salt, soda, oil and 1/2 milk or buttermilk. Beat for 1 minute. Scrap bowl. Add remaining buttermilk, egg yolks and chocolate; beat 1 minute, scrap bowl occasionally. Fold in the meringue. Pour into 2 round 8 or 9 inch cake pans. Be sure to grease and flour or spray pans.
Oven at 350 degrees. Bake 30 to 35 minutes or until inserted toothpick comes out clean. Cool completely.
When cool, split each layer in half, to create 4 layers. Frost top and fill layers with the creme filling below. Sprinkle each layer with 1 to 2 tablespoons of grated unsweetened chocolate. Refrigerate at least 8 hours.
CREME FILLING:
1 1/2 cups chilled whipped cream
1 package ( 8 ounces) cream cheese, softened
2/3 cup packed brown sugar
1 tesp. vanilla
1/8 tesp. salt
In chilled bowl, beat cream until stiff, set aside Blend cream cheese, sugar, vanilla and salt. Fold in cream.

Enjoy!

Cornbread and Leftovers

This is a great quick dinner. Sometimes you look in the fridge and there is a bit of this and a bit of that leftover. Well, turn it into a quick, comfort food, dinner.
NEED:
1 box cornbread mix...small box..like Jiff or like brand
left over mash potatoes ( you will need at least 2 cups.( more is better)..if needed make additional instant mashed potatoes) ** WARM POTATOES..as they will not spread cold..add 1 to 2 tablespoons of milk and whip as warming on low heat.
left over chicken, pork roast, beef roast or a combination of all ( about 2 cups or a bit more..diced)
1 1/2 to 2 cups of gravy** ( decide the type by the meat you have)
** I like to make this but often don't have gravy so I keep a couple jars of gravy on hand**
Shredded cheese, flavor of your choice. - optional
leftover veggies such as broccoli, corn, peas or green beans * optional

Make the cornbread as directed. Set aside until cool enough to handle, then crumble into the bottom of a 9 x 13 sprayed or greased pan.
top with diced meat and pour a small amount of gravy over meat ( add veggies if using) cover with mashed potatoes and pour remaining gravy over top.
Oven at 350 degrees. Bake for 20 to 30 minutes, or until heated through...gravy will be bubbling but you do not want it to "burn" on edges.
Remove from oven and sprinkle top with cheese if desired.

Enjoy!

Cream Cheese and Pineapple Torte

Using a round springform pan is best, however, you can make it in whatever round pan you have.
NEED:
3, 8 oz. packages cream cheese, softened
1 cup sugar
4 oz. (1/2 cup) heavy whipping cream
3 packages split lady fingers
1 can crushed pineapple, well drained

Combine cream cheese and sugar in bowl. Slowly beat in cream until smooth. Line bottom and sides of a spring form pan ( or lightly grease or spray similar size baking pan) with the split lady fingers, rounded sides out. Add 1/2 of the cream cheese mixture, then a layer of lady fingers and another layer of cream cheese mixture. Spoon pineapple over top. Put in fridge for several hours.

Enjoy!

Vegetable Soup For The Crock-Pot

You can change the veggies to match your tastes or for what is in season.
NEED:
1 Tbsp. olive oil
2 medium-sized carrots, chopped
1 medium-sized yellow onion, chopped
1 celery stalk, chopped
2 small red potatoes, diced
1/2 small red bell pepper, seeded and chopped
4 oz. green beans, ends trimmed and cut into 1-inch pieces1
large garlic clove, minced
6 cups vegetable stock
15.5-oz. can navy beans, or other white beans, drained and rinsed
1/2 cup green peas
Salt and pepper, to taste
2 tbsp. chopped parsley
Place the oil, carrots, onion, and celery in a 6-quart slow cooker. Cover and cook on high to soften slightly while you assemble the remaining ingredients. Add the potatoes, bell pepper, green beans, garlic, and stock to the crock pot . Cover and cook on low for 8 hours. • About 30 minutes before serving, add the beans and peas and season with the salt and pepper. Just before serving, stir in the parsley.

Enjoy!

Dumpling Soup

NEED:
For the Soup:
15-oz. can kidney beans
15-oz. can black beans
3 cups vegetable broth
20 oz. Mexican-style chopped tomatoes
1 1/2 tsp. chili powder
3 garlic cloves, minced
10 oz. frozen corn
2 large carrots, sliced
1 cup chopped onion
4 oz. chopped green chili peppers
Hot sauce, to taste

Combine all the ingredients in a crock pot. Cover and cook on low for 8 to 10 hours.

For the Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Salt and Pepper to taste
1/2 tbsp. soy milk
1 tbsp. oil

In a small bowl, combine the flour, cornmeal, baking powder, salt, and pepper. •In another bowl, combine the soy milk and oil. Add to the flour mixture and stir until just combined. Turn the crock pot to high and drop the dumpling batter by the teaspoonful over the soup. Cover and cook for 30 to 40 minutes, or until the dumplings are cooked.

Enjoy!

Crock-Pot Veggie Chow Mein

NEED:
1 lb. vegetarian chicken, chopped ( Morning Star or like brand of "chicken")
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
6 scallions, chopped
1 cup vegetable broth
1/3 cup soy sauce
1/4 tsp. red pepper flakes
1/2 tsp. ginger
1 can bean sprouts
8-oz. can sliced water chestnuts, drained
1/4 cup cornstarch
1/3 cup water
Combine all the ingredients, except the cornstarch and water, in the crock pot. Cover and cook on low for 6 to 8 hours. In a small bowl, mix the cornstarch and water until smooth. Stir into the slow cooker. Cook, leaving the lid askew to allow steam to escape, for 20 minutes, or until thickened. Serve with rice if desired.

Enjoy!

"Chicken" with Artichokes and Olives

A perfect non-chicken dish for the crock-pot.
NEED:
3 Tbsp. flour
3 Tbsp. quick-cooking tapioca
1 1/4 cups vegetable broth
8 oz. button mushrooms,
sliced 14.5-oz. can diced tomatoes
8 oz. frozen artichokes hearts
1/2 cup chopped white onion
3-4 oz. sliced olives
2 tsp. curry powder, or to taste
3/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. veggie chicken, shredded (try Morningstar Farms or like brands of veggie "chicken" strips)
4 cups hot cooked rice
Mix together the flour, tapioca, and broth. In a 3 1/2- to 5-quart slow cooker, combine the broth mixture, mushrooms, tomatoes, artichoke hearts, onion, and olives. Stir in the curry powder, thyme, salt, pepper, and “chicken.” • Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Serve with the rice.

Enjoy!

Curried Rice and Lentils

This is a great crock-pot meal. You can do it on the stove top. Cook on low to medium for about 2 hours.
1 cup long-grained rice
1 tbsp. curry powder
3 1/4 cups water
1/4 cup lentils
3 vegetable bouillon cubes
1/4 tsp. garlic powder
1/4 tsp. pepper
1 medium onion, quartered and thinly sliced
Combine all the ingredients in a slow cooker. Cover and cook on low for 4 to 5 hours.

Taco Soup

What could be easier than making a great dish by opening cans. This is from Kait aka HH. Neither of us like to cook by opening a bunch of cans. However, sometimes it is a matter of time. In this case, it is a matter of easy and tasty! Try it! So simple and so good.
NEED:
1 can Italian chopped tomato
1 can of Mexican chopped tomato
1 16 oz can pinto beans ( do not drain)
1 16 oz can black beans ( do not drain)
1 16 oz can whole kernel corn ( do not drain)
1 pkg taco seasoning
1 pkg Hidden Valley Ranch or other like dressing mix
1 lb browned ground beef or turkey
1 onion, chopped
2-3 T chili powder

Brown and drain meat. Add all other ingredients, mix well and simmer for at least 30 minutes.

Enjoy!

Creamy Baked Chicken

This is a really great option to the standard baked chicken. This was shared with me by Kait aka HH. You 'll love it.
NEED:
4 boneless skinless chicken breasts
4 slices of Swiss cheese
1 can of cream of chicken soup
1/4 cup white wine ( optional..but keep in mind, it adds great taste and the alcohol burns off during cooking)
1 cup stuffing or bread crumbs
1/4 cup melted margarine
Arrange chicken pieces in a lightly greased or sprayed 9 x 13 inch pan. Top each chicken piece with a slice of cheese. Combine soup and wine; mix well. Spoon soup mixture evenly over chicken. Combine dry stuffing or bread crumbs with melted margarine;sprinkle over top of chicken.
Oven at 350 degrees. Bake for 45-55 minutes.

Enjoy!

Broccoli Salad

This was given to me by my pal, Kait, also known to many of us as HH. This is so simple. A nice change from the standard salad.
NEED:
1 1/2 bunches of broccoli, minced ( avoid using much stem-you really just want the heads)
8 oz of grated mozzarella cheese
1 small white onion, finely chopped
1/2 cup sugar
2 tbsp. vinegar
1/2 pound crisply cooked bacon, crumbled
1 cup mayonnaise ( or salad dressing)
Mix well and refrigerate.

Enjoy!

Spinach Casserole

NEED:
2 packages (10 ounces each) frozen chopped spinach (or about 3 cups cooked and drained)
2 slices bacon, cooked and crumbled
1 can or jar (about 4 ounces) sliced mushrooms, drained
1/4 teaspoon dried oregano
1 cup (8 ounces) sour cream
1/2 cup shredded sharp Cheddar cheese

Cook spinach following package directions; drain. Combine spinach, crumbled bacon, mushrooms, oregano, and sour cream. Spoon spinach casserole mixture into a greased 1 1/2-quart casserole.
Oven at 325 degrees. Bake for 20 minutes. Remove, sprinkle with cheese and return to oven for 5 minutes. Serves 6.

Enjoy!

Cornmeal Shepherds Pie

A twist on the basic Shepherds Pie. A bit more involved but great.
NEED:
1/2 cup finely chopped green bell peppers
1/2 cup flour
3/4 cup yellow cornmeal
1/4 cup finely chopped onion
2 cups left over beef roast, chopped
5 tablespoon vegetable oil
1 cup tomato sauce (8 ounce can)
2 tablespoons ketchup
2 teaspoons salt
dash lemon pepper or other seasoned pepper
1 teaspoon chili powder
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon thyme
1 egg
1/2 cup milk

In large fry pan saute peppers, onion and beef in 2 tablespoons of oil, until onion is tender; about 3 minutes. Stir in tomato sauce, ketchup, salt, pepper and chili powder. Pour mixture into a sprayed or greased 1 1/2 quart casserole. In bowl, mix together all remaining ingredients and stir until smooth. Pour batter over meat mixture, spread evenly. Bake uncovered.
Oven at 400 degrees. Bake for 1 hour or until cornmeal is browned.

Enjoy!

Shepherds Pie

This is a great comfort food. Simple to make. This is a very basic recipe. You can spice it up if you like with a bit of garlic powder, thyme or even a bit of hot sauce.
NEED:
2 cups cooked chopped leftover beef roast
1 tablespoon finely chopped onion
2 cups beef gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika (optional)
1 tablespoon butter

You can: combine meat, gravy, onion, salt and pepper and place in the bottom of a pie pan and cover with mashed potatoes - dot with butter and sprinkle with paprika OR place 1/2 the potatoes in the bottom of a pie pan, cover with the meat, gravy, onion, salt and pepper mixture and top with rest of the potatoes - dot with butter and sprinkle with paprika.
Oven at 400 degrees. Bake for 30 minutes or until top of potatoes are browned.

Enjoy!

Spinach Noodle Casserole

NEED:
4 ounces medium noodles
1 poung ground beef
15 ounces tomato sauce
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. garlic salt
8 ounces cream cheese
1/2 cup sour cream
3 tbsp. milk
2 tbsp. chopped onion
10 ounces of frozen chopped spinach, drained
1/2 cup shredded Cheddar cheese

Cook noodles; drain and set aside. Brown beef; drain. Add tomato sauce, sugar, salt and noodles to beef. Set aside. Mix together cream cheese, sour cream, milk and onions.
In sprayed or greased baking dish, layer 1/2 beef-noodle mixture, 1/2 sour cream mixture, all spinach and remaining beef mixture. Cover.
Oven at 350 degrees. Bake 40 minutes. Uncover. Spread remaining cream cheese mixture on top. Sprinkle with Cheddar cheese. Bake, uncovered for 10 additional minutes.

Enjoy!

MY Baked Beans

My family loves baked beans but for the most part they are a bit dull right out of the can. I mix in some things to make them a bit richer and tasty.
NEED:
1 large can of baked beans ( or 2 small ones)
1/4 cup brown sugar
2 tablespoons of butter
1 tablespoon cider vinegar
1 1/2 tablespoons of your favorite BBQ sauce or molasses
2 tablespoons ketcup
1 teaspoon pepper
1/2 teaspoon garlic powder

Drain the sauce in the can off the beans. Don' t go crazy. You don't have to get it all. I open the can and then hold the lid and let the sauce run off.
Place the beans in an oven proof baking dish that has been greased or sprayed. Add the other ingredients and mix well.
Oven at 350 degrees. Bake for 55 to 60 minutes.

Trust me, you are going to love these.

Enjoy!

Jazzed Up Hash Browns

Simple and fast and a nice change for a side dish.
NEED:
2 lb. bag of frozen hash browns, thawed
1 can cream of chicken soup
1 stick of butter, melted
1 medium onion or about a half dozen green onions - chopped
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients and place in greased or sprayed 2 quart casserole or large baking pan.
Oven at 350 degrees. Bake covered for 30 minutes, uncover and bake additional 30 minutes.

Enjoy!

Fruit Cocktail Cake

Need:

2 1/4 cup flour
2 tsp. baking soda
1 tsp. salt
1 cup packed brown sugar
2 eggs
1/4 cup butter, softened
1 can fruit cocktail ( 15 ounce) undrained
1/2 cup chopped nuts
1/2 cup chocolate chips

Combine all ingredients, except chocolate chips and nuts. Blend well on low and beat 2 minutes on medium. Pour batter into a greased or sprayed 9 x 13 pan. Sprinkle with chocolate chips and nuts.

Oven at 350 degrees. Bake 35 to 40 minutes. Cool pan on wire rack.

Enjoy!

Death by Chocolate

NEED:
Brownie mix of your choice
1/2 cup Kahlua
Chocolate mousse mix ( or you can often by this pre made at the cake counter of your grocery or local deli)
8 Heath Bars, crumbled
1 large tub of whipped topping

Make brownies and cool completely. Pour Kahlua over brownies and crumble. Put 1/2 into bowl and pour mousse on top. Cover with 1/2 the crumbled Heath bars and 1/2 the whipped topping. Repeat process starting with the brownies. Refrigerate.

Enjoy!

Crunchy Chinese Salad

NEED:
For Salad
1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages Ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds

For Dressing
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar

In large fry pan; add butter, noodles, sesame seeds and almonds. Stir constantly and heat ( approximately 1-2 minutes on medium) Turn to low while you prepare dressing. Stir at least once.

In pan, mix together all dressing items and heat. DO NOT BOIL..simmer until heated, approximately 2 to 3 minutes.

In large salad bowl, place cabbage and onions..mix lightly. Add noodle mixture and toss lightly. Add dressing and toss..Serve hot / warm.

You can substitute iceberg lettuce for the cabbage.

Enjoy!

Chess Pie

This is a classic southern pie. A bit different..very tasty.
NEED:
4 ounces butter
1/2 cup brown sugar, packed
1 cup granulated sugar
3 large eggs
1 tablespoon vinegar
2 teaspoons vanilla
1 tablespoon cornmeal

Melt butter; blend with sugars. Add eggs and other ingredients and stir until blended. Do not beat. Bake in unbaked pie shell.
Oven at 350 degrees. Bake for 55 to 60 minutes.

Buttermilk Pie

My friend, Mary, in Texas told me about this pie. I am a lover of pie so of course I had to make it. It reminds me of custard pie but with a kick and the added pecans just make it great. Trust me, you'll love it.

NEED:
3 cups sugar
6 tablespoons flour
1 1/2 cup buttermilk
5 eggs
1/2 cup butter, melted
2 teaspoons vanilla
2 pie crusts ( make your own or pre-made)
pecans- chopped or halves

Mix together sugar, flour and 3/4 cup buttermilk. Blend well. Add eggs and the rest of the buttermilk, mix lightly. Stir in the melted butter and vanilla and mix well. Pour even amounts into the 2 pie shells and top with pecans.
Oven at 425 degrees and bake for 10 minutes. Reduce heat to 350 degrees and bake an additional 25 - 30 minutes. Inserted knife should come out clean.
Cool on rack until completely cool. Refrigerate.

Enjoy!

Smashed Eggs

I am an egg lover. Depending on how you cook them the flavor is different. When I was growing up this is how my mother often made us eggs for breakfast. When I tell people about it no one seems to have heard of it. Where it came from I'm not sure but it is still one of my favorites. If you have small children this is great. Kids seem to just love it!

NEED:
two hard boiled eggs per person ( I boil mine about 15 minutes from start of boiling)
butter
salt
pepper

When eggs are done remove from heat, pour off water. Run under cold water to slightly cool the shell for handling. You want the eggs to be hot for this so if the shell is too hot when peeling quickly run under cold water to cool, again and continue peeling.
Place eggs on plate and smash them down with a fork. After you have broken them apart add a generous amount of butter ( start with about a tablespoon--add more if needed..you sort of want an even amount of egg and butter to create a "mushy" texture, salt and pepper to taste and smash them all together until well blended.
Serve with toast of your choice.
It is simple but tasty.

Enjoy!

The Mess

Now doesn' t that sound tasty? It is sometimes referred to as Garbage. My mother made this all the time, but it didn't have a name. I'm a huge fan of Diners, Drive-Ins and Dives on the food network. This dish, no matter what you call it, is a staple of diner cusine. It's is simple and tastes great and you can change it up just about anyway you want. It is a true comfort food. There are no real measurements for this. You can put it together according to your likes

NEED:
Hash browns ( fresh cut or frozen--you can also use frozen O'Brien potatoes and avoid have to cut peppers and onions)
Green and Red Bell Pepper diced
Diced onion
Eggs
Shredded Cheese - flavor of your choice
Salt
Pepper

In large fry pan, add about 2 tablespoons of olive oil or butter or my choice which is bacon grease.
Allow grease to get hot and add a generous about of hash browns, about an 1/8 of a cup each of the peppers and onion. A couple handfuls of potatoes is good if making this for one person. Allow potatoes to cook but not get to crispy. You want this dish to sort of "melt" together so avoid to many crispy hash browns. Stir often to allow the onions and peppers to cook until tender. Add two to three eggs, cheese, salt and pepper and keep mixing and folding until eggs are done.
Serve with toast of your choice.
You can change this up by adding mushroom, a bit of garlic powder, hot sauce, hot peppers. The sky is the limit and now you have a clue to the name.

Enjoy!

Brats and Kraut

NEED:
3 bottles of dark beer
6 brats
1 large jar sauerkraut
mustard - optional
Pour beer into pot and heat over medium heat; add brats and kraut and simmer for 10 minutes. Serve on a plate or in a bun drizzled with mustard.

Enjoy!

Beer Brats

NEED:
2 tablespoons olive oil or butter
1 large sweet onion, cut into rings
6 brats
6 ounce ( 1/2 can beer) The darker the beer the richer the flavor
Heat 1 tablespoon of olive oil or butter in fry pan. Brown brats until golden brown and remove to platter.
In drippings add remaining olive oil or butter and onions. Stir and cook until onion is tender but not brown. Return brats to mix and add beer. Cook down to a syrup like consistency ( 12 to 15 minutes)
Serve in buns, which you can toast if desired.

Enjoy!

Brats and Horseradish

NEED:
3 tablespoons of butter
1 pound of onion, sliced thin
1/2 teaspoon sugar
6 brats
hot dog buns, toasted if desired
1 jar horseradish sauce
In large heavy skillet, melt butter, add onions, cook till golden brown, stir occasionally, for about 10 to 15 minutes. Add sugar and cook until onions are a deep golden brown-stir frequently and cook for about 5 minutes. Remove from heat and set aside.
Grill or broil brats until lightly charred and cooked through ( 10 minutes or more) Be sure to turn a few times.
Spread horseradish sauce on one side of bun, add brats and top with caramelized onions. Serve immediately.

Enjoy!

Brats in Sour Cream

NEED:
4 brats
1 tablespoon butter
2 tablespoon cold water
1 1/2 teaspoon flour
1/4 teaspoon salt
1/2 cup sour cream

Drop brats in boiling water..let soak for 5 minutes, remove and drain well. Set aside. Melt butter and add brats and cook until golden brown. Add water, reduce heat and simmer, uncovered for 15 - 20 minutes. Turn occasionally. Add more water if needed. Remove brats to plate and cover with foil to keep warm.
Whisk together flour, salt and sour cream and add this to remaining mixture in fry pan. Cook 5 - 8 minutes over low heat. Stir constantly. Cut sausage into 1/2 inch rounds and return to skillet. Simmer to heat through.

Enjoy!

Brats with Cabbage and Walnuts

NEED:
1 pound brats
1/4 cup honey
1/4 teaspoon thyme
1 tablespoon mustard
1/4 cup walnuts
2 tablespoons butter
1/4 head of cabbage, shredded
1/4 teaspoon salt
1/4 teaspoon pepper or cracked peppercorns
1 1/2 tablespoon cider vinegar

Oven at 350 degrees
Place sausage in shallow baking dish. Combine honey, thyme, mustard and coat sausage with mixture. Bake 25 minutes...baste a few times. Spread walnuts on cookie sheet and roast for 10 minutes ( this can be done at the same temperature and at the same time the brats is in the oven. ) Set walnuts aside.
In large heavy skillet melt butter, add salt and pepper. Stir in cabbage and be sure it is coated well. Cover and cook for 15 minutes or until the cabbage is wilted. Add cider vinegar and cook for 2 minutes, uncovered.
Serve sausage covered with cabbage and garnished with toasted walnuts.

Enjoy!

Brat Soup

NEED:
6 brats, cooked and sliced
2 tablespoons olive oil
6 cloves thinly sliced garlic
1 cup thinly sliced sweet onion
1 cup sliced mushroom
1 cup sliced carrots
1 tablespoon chili powder
1/4 cup hot sauce
1/4 cup white wine
1 can white beans, drained ( 15.5 ounce can)
1 can red kidney beans, drained ( 15.5 ounce can)
1 can stewed tomatoes, sliced into stirps ( 15.5 ounce can)
1 quart chicken broth
1 cup sliced green onions
juice of one lemon
salt and pepper to taste.
1 cup shredded parmesan cheese
loaf french bread.

Pre heat grill or broiler and cook brats until fully cooked, approx. 25 min. or until golden brown. Remove and slice into bite size pieces. Set aside.
In 3 quart stock pot, heat olive oil over med - high heat. Saute garlic for 30 seconds and add onions, mushrooms, carrots, chili powder. Cook for 2 minutes.
Add hot sauce, wine, white beans, kidney beans, stewed tomatoes, brats, chicken stock, green onions, salt and pepper. Bring to a boil, turn to simmer and cook for 10 minutes.
Just before serving, add lemon juice and stir. Slice loaf of bread in half and brush with olive oil..toast on grill or in broiler until golden brown.
Serve soup in soup bowls and top with parmesan cheese and serve with slices of toasted bread.

Enjoy!

Cheesy Brat Stew

NEED:

6 brats, browned and sliced into 1/2 inch pieces
4 medium potatoes, peeled and cubed
1 tablespoon minced onion
1 can green beans, drained ( 15 ounce can)
1 small red bell pepper, seeded and chopped
2 cups shredded cheddar cheese
1 can cream of mushroom soup ( 10.75 ounce can)
2/3 cup water

Place all ingredients in slow cooker, cover and cook on medium for 3 hours.

Enjoy!

Hummus

My daughter is in love with this. You can buy various flavors at the store and depending on where you shop prices can vary greatly. This is very easy to make and nothing beats fresh.
NEED:
1 can garbanzo beans drained ( 15 3/4 ounce can)
2 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoon cumin
1/8 teaspoon cayenne
1/4 cup plain yogurt
1 teaspoon paprika

In blender or food processor, combine beans, garlic, lemon juice, cumin, cayenne and yogurt. Puree until smooth. Place hummus in a shallow bowl and sprinkle with paprika. Serve with chips or wedges of pita bread.

Enjoy!

Artichoke Dip

NEED:
1 cup of mayo or salad dressing
1 cup Parmesan Cheese
1 can ( 4 ounces) artichoke hearts
Paprika

Drain artichokes and rinse well, then dice. Put in bottom of a pie pan. Mix mayo or salad dressing and cheese. Spread on top of artichokes, sprinkle with paprika.
Oven at 350 degrees. Bake 15 minutes. Serve with crackers.

Enjoy!

Stuffed Mushrooms

NEED:
15 to 30 mushrooms, hallowed out
1/4 cup stems, chopped
1 to 2 tablespoons chopped onion
1/4 cup chopped hard salami
1 package ( 8 ounce) cream cheese
Parsley flakes

Saute stems and onion in 1 teaspoon of cooking oil. Stir in salami. Remove from heat and stir in cream cheese. Fill mushrooms. Sprinkle with parsley flakes.
Oven at 425 degrees. Bake for 6 to 8 minutes.

Enjoy!

Jalapena Squares

NEED:
1 pound of grated Colby cheese
1 pound of grated Monterrey Jack cheese
1/2 cup chopped Jalapeno peppers, drained
1/2 cup flour
2 eggs
1 can evaporated milk

Combine flour, eggs, and milk. In 9 x 13 inch pan, mix cheese and peppers. Pour flour, egg and milk mixture over cheeses and peppers.
Oven at 350 degrees. Bake for 30 to 40 minutes. Let stand 10 t0 15 minutes before cutting. Cut into squares and serve.

Enjoy!

Hot Wings

NEED:
4 pounds of wings
cooking oil, for deep frying
1/4 cup butter
1/4 cup honey
1/4 cup BBQ sauce
4 to 6 tablespoons hot pepper sauce (or add to taste)
3 tablespoons vinegar
3 tablespoons prepared mustard
1/4 teaspoon garlic salt

Cut wings into sections, discard wing tip section. In large fry pan, electric skillet or deep fryer, heat oil to 350 degrees. Fry chicken wings, a few at a time, about 9 minutes or until golden brown. Drain and place in large bowl. In a saucepan, combine the next 7 ingredients, cook and stir for 5 to 10 minutes. Pour over wings and let stand 10 minutes. With slotted spoon, remove wings from sauce and place, by single layer, on greased or sprayed baking sheet.
Oven at 350 degrees. Bake 15 minutes. Serve hot with celery and carrot sticks and Ranch dressing for dipping.

Enjoy!

Quick and Easy Chili

NEED:
1 pound ground beef
16 ounces of tomato sauce
15 ounces of canned chili beans
15 ounces of canned kidney beans
14 ounces of canned stewed tomatoes
14 ounces of diced tomatoes
1 package of Chili Seasoning
1/2 cup chopped onion
1/2 cup red and green bell pepper, chopped
1/2 cup celery, chopped

Brown meat and drain. Add all other ingredients, stir well. Cook on medium/high for 30 minutes then reduce to simmer for 2 1/2 hours. Stir well every 20 minutes. Can serve topped with crackers, sour cream and or shredded cheese.

Enjoy!

Taco Appetizer

NEED:

1 package ( 8 ounces) cream cheese
1/2 cup sour cream
1/2 cup chopped green peppers
1/2 cup chopped tomatoes
1 cup shredded lettuce
1 cup shredded taco flavored cheese
1 bottle taco sauce
1 bag corn chip of your choice
Blend the cream cheese and sour cream, spread on a platter. Top with chopped green peppers, lettuce and tomatoes. Sprinkle on taco cheese and taco sauce. Serve with chips.

Enjoy!

Super Taco Dip

Dips are great for parties or just about anytime. The Super Bowl will be coming up soon and dips and chips are just great for that added fast snack while watching.

NEED:
1 pound ground beef
1 onion, chopped
1 can refried beans ( 16 ounces)
2 cans diced chili peppers ( mild small cans..but if you are into HOT go HOT)
3 cups shredded cheese
3/4 cup taco sauce ( heat of your choice)
Doritos or other like chips

Brown meat and onion together and drain. In a sprayed or lightly greased 9 x 13 casserole, layer ingredients in the following order: refried beans, meat mixture, peppers, cheese and taco sauce.
Oven at 400 degrees. Bake for 20 to 25 minutes. Serve with chips.
Can also serve with black olives and or sour cream.

Enjoy!

Simple Sweet and Sour Chicken

NEED:
4 split chicken breasts (skinless and boneless)
1 bottle Russian salad dressing ( 16 ounce)
1 small jar apricot jam
1 package dry onion soup mix
1 cup honey

In fry pay brown the chicken breast on both sides. ( about 5 min per side on medium heat) Blend all the other ingredients together. Place chicken in sprayed or greased glass baking dish and pour mixture over top.
Oven at 350 degrees. Bake 1 hour. Excess sauce can be used to flavor a side dish of rice if desired.

Enjoy!

Luncheon Casserole

This can be made for a dinner also. Ever have one of those occasions when you need a dish for a large number of people? Well, here is one. So simple..so good.

NEED:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken with rice soup
1 small can of sliced mushrooms
1 can evaporated milk ( 6 ounces)
12 ounces of diced chicken
1 can water chestnuts, drained and chopped
1 can fried onion rings, crushed..reserve about 1/3 for top
1 can Chinese noodles ( 5 ounces)
Mix all together. Place in greased or sprayed 9 x 13 baking dish. Sprinkle top with reserved onion rings.
Oven at 350 degrees. Bake 50 to 60 minutes.

Enjoy!

Corn, Broccoli Bake

NEED:
1 can creamed corn
1 package frozen broccoli ( 10 ounce) cooked and drained
1/2 cup coarse ground crackers ( put them in a zip lock bag and crush them)
1 egg
1 tablespoon minced onions
2 tablespoon melted butter
salt and pepper to taste

Mix together corn, broccoli, onion, 1/4 cup crackers, 1 tablespoon butter, salt and pepper and place in 1 quart casserole. Top with mixture of remaining butter and crackers.
Oven at 350 degrees for 30 minutes. Serves 4 to 6.

Enjoy!

Marinades

I love marinades. I love the flavor they add to meats. For me there are two main ingredients that make all the difference. Cooking oil and anything with citrus acid. I use olive oil but when I'm out I use regular veggie or canola oil. The acid can be oranges, orange juice, cider, apple juice, pineapple, pineapple juice; you get the idea. The acid helps the meat absorb the oil which helps absorb any other flavors you may add. The one thing you don't want to do is add salt. Salt tends to make some meats tough. Also, I basically avoid salt. You can add other things for flavor.
When marinade is used the rule of thumb is let it set at least an hour. I sometimes let it go over night. This is pretty much according to your time frame.
I am going to list some basic flavors for certain meats but don't be afraid to experiment. If you like certain things and you feel the blend you are creating is good then go for it. I often toss in slices of onion or garlic powder with mine. Once again, you are only limited by your desire to create a great flavor.
Pineapple Marinade: This marinade works really well on pork or chicken. Pineapple juice( about 2 cups) ( pineapple itself can go along with the juice.), 2 1/2 tablespoons of cooking oil.
Wine and Lemon Marinade: This lemon-wine marinade works really well on fish or chicken.
Prepare same as Pineapple Marinade
Onion and Orange Marinade:This is a flavorful marinade which can be used on chicken, pork, and beef. With this one you want to cook, on low to medium, 2 cups OJ and one small sliced onion, 2 1/2 tablespoons of cooking oil. Cook until onions are slightly tender and the juices have blended. Cool completely before using.
Wine and Sage Marinade:This is a flavorful herb marinade for fish. Use 2 cups of wine and 2 1/2 teaspoons of sage. Blend well.
Apple Cider Marinade: Great on Pork. 2 1/2 cups of cider and 2 1/2 tablespoons of cooking oil.
Use either a large zip lock bag or glass bowl. Place meat in either, cover with marinade and refrigerate. Turn once if marinating for an hour. If marinating over night turn a few times during process.
Remove from marinate to grill, fry or broil. Reserve marinate and baste when turned, if desired.
I am sure you can blend your own mix for some truly great flavors.

Enjoy!

Chicken Curry with Fruit and Walnuts

What is great about this dish is it can be made in one dish, in the microwave so clean up is easy. Keep in mind that all microwaves cook differenly. You may have to adjust cooking times to your unit.

NEED:
4 tablespoons of butter
2 cloves of garlic ( minced )
1 tablespoon of curry powder
1 teaspoon of paprika
1/4 teaspoon of ground cayenne pepper ( optional)
1 tablespoon of cornstarch
1 cup chicken broth
6 boneless, skinless chicken breast halves
2 pears, cored and thickly sliced
3/4 cup chopped walnuts
1/2 cup chopped green onions
1/4 cup cranberries or currants
Hot cooked rice or couscous ( optional)

Microwave butter in uncovered 3 quart glass casserole dish for 2 minutes on high. Stir in garlic and spices; microwave on high for 3 minutes. Mix cornstarch with broth and add to garlic mixture, stir well. Arrange chicken in single layer in sauce. Cover and microwave on high for 6 to 8 minutes. Stir, as best you can, the sauce every couple of minutes. Stir in pears, walnuts, green onions and cranberries or currants. Cover and cook for 6 to 8 more minutes on high, until chicken is tender. Arrange chicken and pears on serving platter. Pour remaining sauce on top. Can be served over a bed of hot rice or couscous or either can be served on the side if desired.

Serves 4 to 6.

Enjoy!

Broccoli-Lemon Chicken

NEED:
1 lemon
1 tablespoon of cooking oil
1 pound of boneless, skinless chicken breast
1 can of cream of broccoli soup
1/4 cup milk
1/8 teaspoon pepper

Cut 4 thin slices of lemon and set aside. Squeeze the remaining lemon to obtain 2 teaspoons of juice and set aside.
In large fry pan, over medium heat, cook chicken in hot oil until brown on both sides. Drain off oil.
Combine soup and milk and stir well; add reserved lemon juice and pepper. Pour over chicken and top with sliced lemon. Reduce heat to low, cover and simmer for approximately 10 minutes or until chicken is tender.
Serves 4.

Enjoy!

Honey, Lemon Chicken

This can be prepared on the grill or in the broiler.

NEED:
6 chicken pieces ( of your choice...skinless is better but either way will work)
1/4 cup cooking oil
6 tablespoons of lemon juice
2 tablespoons honey
1 teaspoon of grated lemon peel
salt and pepper to taste

Mix oil, lemon juice, honey, lemon peel, salt and pepper together in a glass baking dish. Stir well.
Place chicken pieces in baking dish and turn to coat. Marinate at room temperature for about 20 minutes.

Remove chicken from marinade ( reserve marinade) and place on grill or in broiler. Grill for 15 minutes, brush with marinade, turn and grill for 15 to 20 minutes or until tender.

Enjoy!

Italian Chicken

This is so good and it takes less than 30 minutes to prepare.

NEED:
4 boneless skinless chicken breast halves.
2 cans of Italian style stewed tomatoes. ( 14 1/2 ounce cans)
2 tablespoons of cornstarch
1/2 teaspoon of oregano
1/4 teaspoon of hot pepper sauce ( optional)
1/4 cup grated Parmesan Cheese

Preheat oven to 425 degrees. Slightly flatten each chicken breast. This can be done with a meat mallet, pot..anything sturdy enough to slightly pound the chicken with.
Place chicken in sprayed or greased shallow baking dish, cover with foil and bake for 20 minutes. Remove foil and drain the water and fat. Combine tomatoes, cornstarch, oregano and hot pepper sauce in saucepan. Stir to dissolve cornstarch. Cook, stirring constantly, until thickened. Pour sauce over chicken, top with cheese. Return to oven and bake for 5 minutes. You can garnish with chopped parsley. Serve hot over a bed of rice or with rice on the side.

Enjoy!

Salsa Chicken

NEED:
4 boneless chicken breast halves ( about 1 lb.)
1 tablespoon veggie oil
1 jar salsa ( 12 ounce) flavor of your choice--thick and chunky works well

In large fry pan, brown the chicken in hot oil over medium to high heat and drain fat. Add salsa and heat to a boil. Add salsa and heat to boil then reduce heat to low. Cover and simmer for 15 minutes or until chicken is tender. Turn chicken once during cooking.

Enjoy!

Italian Sausage with Peppers and Onion

One day, when my cousin was visiting I made this and she said, " I didn't know anyone made this, I thought you could only get it at fairs!" LOL and she was serious. I told her they HAD to make it..and then I saw the light go on...I do love this..and it s simple and a nice change.

NEED:
Italian Sausage...flavor of your choice..I like the mild. Skinless is the best but you can use the other
One can or jar of spagetti sauce
One large green pepper
One medium onion

In large fry pay place the sausage and 1 1/2 cups of water. Cook on medium-low for about 15 minutes. You don t really want to fry the sausage as that will make it tough..so you want to steam it through to cook it. Remove sausage to a platter and pour out all the remaining water and return the sausage to the pan. Pour in the sauce. Cover and heat on low. Slice the peppers thin and slice the onions the same. Layer them over top of the sauce and sausage, cover and cook on medium-low for about an hour. The reason you want it to go so long is you want the flavors to slowly blend together and you do not want to heat it higher..that toughens the sausage. Also with the onions and peppers on top..the flavors work down as they cook. Serve in hot dog or like shaped buns. You can also sprinkle cheese over them in the buns for something extra. If you are a mushroom lover you can add nicely sliced mushrooms to your peppers and onions.

Enjoy!