Runza Casserole

2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbagesalt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

Chicken and Dumpling Casserole

 

2 lbs of chicken
1 C. all purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I used the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper
Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

optional: peas and/or carrots and/or celery or other vegetables.

Hootenanny pancakes

6 eggs,
1 cup milk,
 1 cup flour,
1tsp salt
Mix in the blender, while doing this preheat the oven to 425, with a stick of butter in a cake pan, check on the butter, it needs to melt, not burn, when butter is melted, pour contents of blender into the pan and cook for 20 minutes, sprinkle powdered sugar over the top and serve, we usually do two pans and top with fruit.

Submitted by Gavin White

 

Bonnie Bakes Sez:  But Hootenany Pancakes are best with buttermilk syrup!

Mormon Muffins

5 teaspoons baking soda
2 cups boiling water
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups All Bran cereal
2 cups 40 percent bran flakes
1 cup walnuts, chopped

In a bowl, combine soda and boiling water. In a separate bowl, whip shortening and sugar until light and fluffy. Add eggs slowly. Mix well. Add buttermilk, flour and salt and mix again. Pour the soda water very slowly. Gently fold the cereals and the walnuts into the mix.
Let mix sit in the refrigerator overnight.
The next day, heat oven to 350 degrees. Grease muffin tins. Spoon 1/8 cup batter into prepared muffin tins. Bake 30 minutes. Let cool for 5 minutes.
Servings • 3 dozen muffins

Best Basic Meat Loaf

Ingredients

3/4 cup onion, diced

2 pounds ground meat, meat loaf mix (ground pork, beef and veal)

1/2 cup ketchup

1/2 cup mustard, Dijon adds a nice bite

2 eggs, beaten

1 cup seasoned bread crumbs

Salt and pepper, to taste *

Directions: 

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine all ingredients and mix until evenly combined. Mix it up with your hands, get a little dirty, it's all good.
3. When we salt and pepper says to taste in this case, we do not mean you should taste this raw meat mixture.  That instruction just means add as much salt and pepper as you'd like.  A good sprinkle of each should do it.
4. You can make one large loaf or two small loafs from your mixture.  Either way place your loaf/ loaves onto a baking sheet.  Place in the preheated oven for 1 hour for 1 large loaf. If you are going for 2 smaller loaves, reduce cooking time to about 45 minutes.
5. For an easy glaze you can top the loaf/ loaves with barbecue sauce or ketchup half way through cooking.

CHICKEN CABBAGE STIR FRY --

 
Ingredients
~ 3 chicken breast halves
~1 teaspoon vegetable oil...
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce

Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Hamburger Stew

 2 pounds ground turkey or beef or venison

• 2 medium onions, chopped
• 4 cans (14-1/2 ounces each) stewed tomatoes
• 8 medium carrots, thinly sliced
• 4 celery ribs, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 cups water
• 1/2 cup uncooked long grain rice
• 1 to 2 tablespoons salt
• 1 to 2 teaspoons pepper
• ADDITIONAL INGREDIENT (for each batch of stew):
• 1 cup water

Directions

• In a Dutch oven, cook beef and onions over medium heat until meat is
• no longer pink; drain. Add the tomatoes, carrots, celery, potatoes,
• water, rice, salt and pepper; bring to a boil. Reduce heat; cover
• and simmer for 30 minutes or until vegetables and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened. Freeze in

• 3-cup portions for up to 3 months.
• To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer
• to a saucepan; add water. Cook until hot and bubbly. Yield: about

• 5 batches (15 cups total).

 

 

Carmelized baked chicken legs/wings

Ingredients:

Servings 6

• 2 1/2 lbs chicken legs
• 1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
• 1/2 cup soy sauce
• 1 2/3 tablespoons ketchup
• 3/4 cup honey
• 2 -3 garlic cloves, minced
• salt and pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
3. Pour over the chicken.
4. Bake in preheated oven for one hour, or until sauce is caramelized.
5. Could also use wings or pork ribs.

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Runzas

 Basic Dough;
4 1/2 C flour
1/2 C sugar
1 tsp salt
2 pkgs yeast
3/4 c milk
1/2 c water
1/2 c veg. oil
2 eggs (room temp.)
Measure 1 3/4 c flour in large bowl - Stir in sugar, salt, and yeast - Heat milk, water and oil to 120 - Pour into flour mixture - add eggs - Beat with electric mixer on low for 1/2 minute - Then beat 3 minutes on high - Stir in remaining flour - dough will be soft and sticky - Knead for 3 minutes - Let rest for 20 minutes
Runza Filling;
2 lbs ground beef
1 onion
2 cans sour kraut drained well
    Salt & pepper to taste
Brown meat and onion, drain - Add kraut and simmer for 15 minutes - Roll out golf ball sized balls of dough into rectangles - Put some of the meat mixture in center - If you want cheese add now (I used velvetta in small strips) or add Fresh chopped or pickled jalapenos now too - Bring corners of dough to center and pinch edges to seal - Place on a greased cookie sheet, SEALED side down - Let rise/set 20 minutes more - Bake at 350 for 20 minutes until brown - you can spread with warm butter before eating IF you wish. Can be frozen and microwaved later!

Bierock Casserole

1 medium head cabbage, shredded (about 3 cups)
                                                                                                                                         

1 medium onion, chopped

1 1/2 lbs ground beef

2 (15 ounce) cans cream of mushroom soup

2 (8 count) packages crescent rolls

1 1/2 cups cheese, shredded

1 carrot, finely shredded

1/2 teaspoon garlic powder

salt and pepper

Directions:

1. Brown the ground beef and onion together until the meat is no longer pink. Drain well.
2. Add the shredded cabbage and carrot; steam until they are tender.
3. Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
4. Lightly spray a 9"x13" pan or casserole with cooking spray.  
5. Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
6. Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly. 
7. Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.  
8. Sprinkle with cheese. 
9. Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
10. Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).

The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel...
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Glazed Lemon Zucchini Bread

 

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

GREEN PEA AND EGG SALAD

 

 

---

Mix 1/2 cup each chopped onion, celery and mayonnaise,

3 tablespoons mustard,

salt and pepper to taste.

Stir in 8 chopped hard cooked eggs

 a 10 ounce package of frozen peas, thawed.

Arrange on lettuce; garnish with tomatoes. Serves 8.

Creamy Tropical Fruit Salad

1 can (15.25 oz.) Del Monte^® Pineapple Tidbits in 100% Juice, drained

1 can (11 oz.) Del Monte^® Mandarin Oranges in Light Syrup, drained

1 can (15 oz.) Del Monte^® Tropical Fruit Salad in 100% Juice, drained

1 pkg. (3.5 oz.) fat free, sugar free instant vanilla pudding

1-1/2 cups non-fat milk

6 oz. "light" lemon, orange, or mango flavored yogurt

Cooking Directions

1. Combine pudding mix and milk, in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Mix in flavored yogurt.
2. Combine all drained fruit in a large bowl. Mix in pudding and yogurt mixture. Cover and chill in refrigerator at least 2 hours.

Incredible Whipped Apple Pie

 
• 2 cups heavy cream, divided
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1 cup apple juice, divided
• 1 packet gelatin (I used Knox Brand)
• 1 can apple pie filling (20 oz)
• 1 prepared graham pie crust or baked pie crust
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Instructions

1. Place 1/3 cup cold apple juice in a bowl. Sprinkle with gelatin powder and let sit 3 minutes.
2. Bring remaining 2/3 cup apple juice to a boil. Add to gelatin mixture and stir until dissolved. Place in the freezer for 15-20 minutes or just until cooled and slightly thickened.
3. Meanwhile, with mixer on medium-high, beat 1 1/2 cups heavy cream until stiff peaks form. Add sugar and cinnamon and beat just until combined.
4. Pour cooled & slightly thickened apple juice mixture into the cream and whisk until combined.
5. Chop the can of apple pie filling. Set aside 1/2 cup & fold the remaining chopped filling into the cream mixture. Place the cream mixture in the fridge for about 15 minutes or until slightly thickened.
6. Pour/spoon into pie crust and let set 2 hours or overnight.
7. Whip remaining cream on medium high until stiff peaks form. Add sugar & vanilla. Garnish pie with whipped cream and remaining apple pie filling.
8. Serve chilled.

Benefits of Sage (Herbs)

Sage is a legendary herb well known for its phenomenal health promoting and disease preventing properties. It is one of the top antioxidants herbs and can provi...de powerful protection from degenerative diseases such as diabetes, arthritis, cancer, heart disease, macular degeneration, inflammatory bowel disease, osteoporosis, prostatitis, Parkinson’s disease and Alzheimer’s disease. Sage contains rosmarinic acid which is a potent anti-inflammatory compound that can help reduce swelling and inflammation and considered highly beneficial for conditions such as rheumatoid arthritis, fibromyalgia, bursitis, asthma, and atherosclerosis. Sage has anti-microbial and anti-bacterial properties and is an excellent natural remedy for fungal, viral, and bacterial infections. It also has the ability to provide relief from acidity and aid in digestion of fatty and hard to digest foods. Sage is known as the “thinker’s herb” as has an outstanding ability to enhance attention span, support concentration, and improve the senses as well as provide support when dealing with grief and depression. It can also help regulate the menstrual cycle and help to prevent excessive sweating in woman after menopause. Sage has the ability to neutralize free radicals and offer significant anti-aging and longevity benefits. Sage also contains antiseptic properties and is widely found in natural creams, lotions, and salves to speed the healing of cuts and wounds and clear up most skin diseases and infections. On a spiritual level, sage has long been used to aid in cleansing one’s spirit and surroundings. Sage has a peppery flavor and can be added to soups, potatoes, squash, tomato sauce, salads, guacamole, and even works well with some fruits like strawberries and banana smoothies. Sage can also be taken as a tea, capsule, or tincture for additional benefits. Sage is a wise, healing, and powerful herb that is

mosquito relief

 

Due to how terrible the Mosquito's are this year I am posting this so many of you will know how to treat the area if you or your child are bitten by a mosquito,... not everyone is allergic to mosquito bites but for those who are it can be a miserable time. The best and Natural way to treat an insect bite is to use one of the following:

1.) Place a used dry teabag on the bite.
2.) Rub Raw Honey on the bite.
3.) Apple Cider Vinegar, use a cotton ball and apply to the bite.
4.) Baking Soda, this is the cheapest and being a dry powder can be stored in your pantry for years. Take a small amount and add a little water to make a paste and apply the paste to the bite.
5.) Take the skin of a Banana and rub the inside part of the banana peel on the bite.
6.) Take a leaf off of an Aloe Vera plant and rub the bite with the leaf of the plant.
I hope these $$$ Saving and Natural Eco-Friendly Ideas help!

Cilantro said to fix about everything, better grow a little. or a lot.

Medical Medium

 

Cilantro is a phenomenal herb that is packed with vitamins A, K, & C, minerals such as iron, calcium, and magnesium, and has more antioxidants than most fruits ...or vegetables. Cilantro is a remarkable heavy-metal detoxifier and is able to remove mercury and aluminum from where it is stored in the adipose (fat) tissues. Cilantro is also able to mobilize mercury rapidly from the brain and central nervous system by separating it from the fat tissue and moving into the blood & lymph where when combined with a blue green algae such as spirulina it can be removed safely and effectively from the body. Cilantro & blue green algae used together is a winning combination and a natural miracle that has given tremendous relief to those suffering from mercury poisoning & toxicity. Cilantro also contains an anti-bacterial compound called dodecenal which has the ability to kill salmonella bacteria and prevent salmonella poisoning. Cilantro is highly beneficial for Alzheimer’s disease, Parkinson’s disease, Arthritis, Diabetes, Viral and Bacterial Infections, Hepatitis, Colitis, Obsessive-Compulsive Disorders, Autism, Tourette Syndrome, Infertility, and Bell’s Palsy. Cilantro is also very helpful with autoimmune disorders such as Fibromyalgia, Addison’s Disease, Guillain-Barre syndrome, IBS, Multiple Sclerosis, and Chronic Fatigue Syndrome. Cilantro is known to support the stomach, spleen, adrenals, thyroid, pancreas, bladder, and lungs. It is also highly beneficial in reducing LDL (bad) cholesterol and raising HDL (good) cholesterol. Cilantro is often juiced with celery and apples for a medicinal and healing drink. Juicing cilantro is one of the most effective ways to get at least one bunch or more of cilantro in you a day. Cilantro can also be added to smoothies, salsas, salads, guacamole, soups, pesto, tomatoes, beans, and veggie dishes. If the green flavor of cilantro does not appeal to you, yet you still want to receive its health benefits, consider using cilantro tincture or extract which can be found online or at your local health food store

Chocolate Peanut Butter Pie

:

FOR THE CRUST:

• 1 1/3 cups graham cracker crumbs
• 1/3 cup sugar
• 8 tablespoons (1 stick), unsalted butter, melted

1. Preheat oven to 350 degrees.
2. Combine the graham cracker crumbs, sugar and melted butter until well blended.
3. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate.  Bake at 350 degrees for 8 minutes.
4. Cool completely
5. For the filling:
   
   • 14 ounces cream cheese, softened
   • 2 cups sugar
   • 1 1/2 cups creamy peanut butter
   • 1 tablespoon vanilla
   • 2 tablespoons unsalted butter, melted
   • 1 cup heavy whipping cream
   1. Beat cream cheese and sugar in a mixing bowl.  Add the peanut butter and vanilla and mix well.
   2. Beat in the melted butter gradually.
   3. In a separate bowl, whip the cream until soft peaks form.
   4. Gently fold the cream into the peanut butter mixture using a spatula.  Do not over beat.
   5. Pour into the prepared, cool crust and refrigerate for several hours until set.
   For the Ganache:
   
   • 3/4 cup heavy whipping cream
   • 6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)
   1. Bring the cream to a boil in a saucepan.  Pour over the chocolate in a bowl.  Stir gently to melt the chocolate and mix well.
   2. Cool slightly and spread evenly over the pie.
   3. Chill until served.
   4. Cut with a knife that has been heated under hot water and wiped dry between each slice.

clean fruits

AVACADO NEWS

Peanut Butter PIe

Peanut Butter Pie

 

1 package (8 ounce) cream cheese
1 cup peanut butter
1/2 cup sugar
1 carton (12 ounce) whipped topping
1 (8 inch) graham cracker or chocolate crumb crust
2/3 cup hot fudge ice cream topping

TOPPING:
2 tablespoons peanut butter
2 tablespoons hot fudge ice cream topping
2 ziplock bags


In large bowl, beat together cream cheese, peanut butter, and sugar until well blended and creamy.

Fold in 3 cups whipped topping.  Set remaining topping aside in refridgerator.

Pour mixture into crumb crust.

In a small bowl, place 2/3 cup hot fudge ice cream topping.  Microwave for about 30 seconds or until warm and smooth.  Do not allow to boil.

Pour over peanut butter mixture and spread over entire pie.

Refridgerate for 2 hours.

Spread remaining topping over pie.

PREPARE TOPPING:

Place hot fudge into ziplock bag and squeeze to one corner of bag.  Cut a tiny hole into corner of bag.

Place peanut butter in remaining ziplock bag and squeeze to one corner of bag.  Cut a tiny hole into corner of bag.

Pipe topping and peanut butter over pie in swirling patterns or design of your choice.

Refridgerate for at least 30 minutes.

Serve cold.  Keep pie refridgerated.

BLT Dip

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste
Toasted bread rounds, crackers, or pita chips.
Directions:
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Strawberry-rhubarb Refrigerator Jam.

Guilt Free Brownies

Ingredients:
1/2 Cup applesauce
2 small to medium bananas mashed
1 1/2 Cups sugar
2 tsp vanilla extract
1/2 Cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 Cup finely shredded zucchini ( I use a grater)
2 Cups all purpose flour
1/2 Cup walnut pieces
Directions:
Preheat oven to 350 degrees F. Grease and flour an 9 x 13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into the prepared pan. Bake for 25mins until brownies spring back when gently touched

CITRUS FAT FLUSH WATER

1 grapefruit - can sub with Lemon or Lime
1 tangerine - can sub with Orange
1/2 of Large Cucumber
1 Medium Mango - Great Fat Burner!...
4 sprigs mint leaves
  wash, peel and slice the fruit in thin slices. Drop mint leaves in and fill the gallon jug with water! Let it sit for a little bit and then enjoy! Keep Refrigerated and when finished refill with water and drink another jug!

The fruit does not need peeled if washed well.   prettier with peels left in tact.

Grapoccoli Salad

2 cups chopped broccoli bits
1 cup cauliflower bits...
2 cups chopped red grapes
1/2 package bacon, fried and broken into pieces
3/4 cup mayonnaise or greek yogurt
1/4 tsp salt
Mix everything in a bowl, chill for an hour before serving.

SUGAR SUBSTITUTIONS

ZERO /NEGATIVE CALORIE FOODS!!!

Amish Broccoli Salad...

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Walking Tacos

makes 4 servings
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream

Directions
1.Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
2.With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Simple Gazpacho Soup Recipe:

Simple Gazpacho Soup Recipe:

Ingredients:
1 cucumber, sliced into chunks
4 large ripe tomatoes
1/2 bell pepper, any color
2 cloves garlic
1 celery rib, chopped
1 tbsp lemon juice
1/2 sweet onion, quartered
3 tbsp red wine or balsamic vinegar
1/2 tsp salt
dash black pepper
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1/4 tsp cayenne pepper (optional)

Preparation:
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool and serve with bread.
this Simple soup is said to be very good at reducing high blood pressure.

Humming Bird Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 eggs- lightly beaten
• 2 teaspoons vanilla extract
• 1 1/2 cups oil
• 1 (8 ounce can) crushed pineapple -do not drain
• 2 cups bananas, mashed or about 3 – 4 large bananas
• 1 cups pecans or almonds/ walnuts chopped

(it is supposed to be pecans but sometimes I change it up a bit)

1. Combine the flour, sugar, baking soda, salt, cinnamon.
2. Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
3. Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Then Frost with cream cheese frosting or any favorite frosting you may have!

Pecan Cream Cheese Frosting:

• 1/4 cup unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1 pound box (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/2 cup finely chopped pecans

If you are looking for the perfect cake recipe, here it is!!  Besides being unbelieveabley delicious, it’s super easy to make – literally just dump and stir the ingredients for the cake.  Only the frosting requires a mixer, if you make it homemadeHummingbird Cake is such a lovely name for a cake. Although I do not know how it got its name, it does seem that it may have something to do with how sugary rich this cake is maybe? just like the nectar that Hummingbirds love to feed on.
This cake is similar to a carrot cake, especially when filled and frosted with the ever popular cream cheese icing.

Spanish Rice

  
Serves: 6-8  
Ingredients:   ½ cup onion, finely chopped
½ cup green bell pepper, chopped
1 clove garlic, minced
 1 tablespoon olive oil
1 teaspoon of chili powder
1 (28-ounce) can tomatoes
 ¾ cup uncooked long grain rice
1 (4-ounce) can diced green chili peppers
1 cup water
¼ teaspoon salt
⅛ teaspoon black pepper
 1 tablespoon hot sauce (optional) 
Directions:  
1. Add onion, bell pepper, garlic and olive oil to large pan and cook on High (425°F) for 2-3 minutes. 2. Add chili powder and cook for 1 minute.
 3. Stir in remaining ingredients and bring to boil on Max/Sear.
 4. Once boiling, reduce heat to Medium-Low (175°F) and cover pan.
 5. Simmer for 20 minutes, or until rice is tender and most liquid is absorbed.

Ranch Mac and Cheese

Main Dish

• ½ cup unseasoned bread crumbs
• 1 can (5 ounces) evaporated milk
• 1 cup Hidden Valley^® Original Ranch^® Light with Sour Cream Dressing
• 2 eggs slightly beaten
• 2 tablespoons unsalted butter melted
• 3 cups gemelli pasta
• 3 cups grated Asiago cheese

Directions

Main Dish

• Preheat oven to 350°F.
• Cook pasta according to package directions. Rinse and drain.
• In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1½-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.

Cranberry Walnut Relish

Ingredients

• 1 orange
• 2 cups fresh or frozen cranberries (about 8 ounces)
• 3/4 cup sugar
• 1/4 cup chopped walnut pieces

Directions

Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Banana Bread, no oil, no sugar

  Ingredients
  2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Amish Broccoli Salad

 1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

ROASTED SWEET POTATOES

 Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes...
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly.

Uncle Bob's Fresh Apple Cake with Honey Glaze

Ingredients:

for the honey glaze:
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk

for the apple cake:
3 cups diced granny smith apples (I used apples from the tree in my yard)
1 cup lightly toasted chopped walnuts  (my walnuts weren't toasted)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1-1/4 cups vegetable oil (I used applesauce and no oil)
3 eggs

Create the Apple Cake and Honey Glaze:

prepare the honey glaze:
Add all the ingredients to a small bowl and stir until smooth.  Cover with plastic wrap and set the bowl aside.  (This will thicken up as it sets.)

prepare the apple cake:
Preheat the oven to 325 degrees F.  Lightly grease or spray a Bundt cake pan.

In a bowl, mix together the diced apples, toasted chopped walnuts, vanilla, and cinnamon.  In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil (or applesauce) , and eggs in a large bowl.  Add in the dry ingredients and beat until completely combined.  Fold in the apple mixture.

Scrape the batter into the prepared pan.  The batter is going to be thick. Place pan on center rack and cook for 60 minutes, or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with the honey glaze!  The cake can be wrapped tightly and stored in refrigerator for 3 to 5 days.

 notes:

This cake tasted  more delicious the second day, and better yet the third day.  So feel free to prepare a day or more in advance and put the cooled, wrapped cake in the refrigerator until ready to serve.  You can wait until the day you are going to serve to prepare the glaze.  Make the glaze a couple hours in advance so it has a chance to set up and thicken slightly.  Drizzle the cake with the glaze before serving.  Enjoy!!!

Unstuffed cabbage rolls

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 to 2 pounds lean ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 tablespoon cider vinegar or wine vinegar
• 1/2 teaspoon ground cinnamon
• dash nutmeg
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute.Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Oatmeal Cake with Coconut Pecan Frosting

 Ingredients:

1/2 C quick cooking oatmeal
3/4 C boiling water...
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

Directions:

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla


Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Cherry Pastry Bars

 1 cup butter, softened

 2 cup sugar

 4 eggs

 3 cup flour

 1/2 tsp almond extract

 1 tsp vanilla

1 large can (21 oz.) cherry pie filling

Icing ...

3 tbsp milk ,

1 tbsp butter, melted

1 tbsp soft cream cheese

 5 heaping tbsp powdered sugar.

   Oven 375.

Line a 9x13 inch pan with parchment paper. Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated. Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful's over the cherries. Bake for 45 min. Let cool completely. To make icing whisk together icing ingredients and drizzle over cooled bars before slicing

DOLE WHIP ️

 ️
 2 cans (20 oz. each) DOLE crushed pineapple
 2 tbsp. lemon juice
2 tbsp. lime juice
 1/3 cup sugar or could substitute Stevia
 1 1/2 cups heavy whipping cream
How to make it :
Drain pineapple: reserve 2 tbsp. juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer. Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
Return to freezer until completely frozen, about 1 hour and serve. 

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")

8-10 medium potatoes, cut in 1/2" cubes

1/3 cup olive oil

 1&1/2 tsp salt

 1 Tbsp. black pepper

 1 Tbsp. paprika

2 Tbsp. garlic powder

 6 Tbsp. hot sauce

 Topping:

 2 cups fiesta blend cheese

 1 cup crumbled bacon

1 cup diced green onion

 Preheat oven to 500 degrees.

 Spray a 9X13" baking dish with cooking spray.

 In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.

Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

 While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.

Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 45 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

Cheeseburger in Paradise by Jimmy Buffett

Ingredients:

1 lb. lean ground beef

1 large onion (chopped)

 1/2 teaspoon of seasoned salt

1/2 teaspoon of garlic powder

a dash or worcester sauce

 1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)

1 cup of milk

 1/2 cup of Original Bisquick mix

 2 eggs

Directions:

 Heat oven to 400°F.

Spray a 9 inch pie plate with non-stick cooking spray

Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.

 Stir in salt, garlic powder and worcester sauce and then spread in pie plate

 Next, sprinkle the shredded cheese on top of the beef

In a small bowl, whisk together the milk, eggs and Bisquick.

Make sure you try to get as many lumps out as you can.

 Pour over meat mixture.

 Bake in oven for 25 minutes or until a knife comes out clean Bake in oven for 25 minutes cheeseburger pie Serves 4-5 people

Creamy Artichoke Chicken Lasagna

This low carb dish is pretty much heaven! I haven't had much time to cook lately but I finally had a Saturday afternoon to myself so I decided to create something wonderful. I found this recipe for artichoke chicken lasagna and then substituted some key ingredients.

Ingredients:

2 cups shredded chicken

1 14 ounce can of artichoke hearts-drained

12 ounce pkg of cream cheese

1/2 cups Parmesan cheese

3 8 ounce pkg of shredded mozzarella cheese

8 ounces jar of sundries tomatoes, chopped and drained

1/2 cup of cream

1/2 cup water

1/2 tsp.  garlic powder

1/4 cup fresh basil

1 pkg. cauliflower or low carb noodles

Directions:

Pre-heat the oven to 350 degrees. Cook the low carb lasagna noodles or boil the cauliflower until tender. If you are using the cauliflower make sure after draining the cooked cauliflower, please squeeze the cauliflower with a clean kitchen cloth just to get all the excess water out.

Mix the shredded chicken, 1 cup of shredded mozzarella cheese, the chopped tomatoes, and the Parmesan cheese together and set aside.

In a mixer, blend the cream cheese, cream, water, garlic powder, and half of the basil together.

Then build your lasagna dish alternating with the chicken mixture, the cream cheese mixture and either the noodles or chopped cauliflower. I had a friend tell me that you could also substitute zucchini strips in place of lasagna noodles. I used cauliflower.

 

Taken from Marianne's blog page

Big and Buttery Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 package (12 ounces) semisweet chocolate chips
• 2 cups coarsely chopped walnuts, toasted

• Directions

  1. In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.
  2. Shape 1/4 cup of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed or parchment paper; refrigerate, covered, overnight.
  3. To bake, place dough portions 2 in. apart on parchment paper-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
  4. Bake 10-12 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.