Honey Pork Chops

• 6 boneless pork chops
• 1/2 cup honey
• 1/4 cup cider vinegar
• 1/4 tsp. ginger
• 1 clove of garlic, minced
• 2 Tbsp. soy sauce
• Pepper to taste

1. Place pork chops in baking dish.
2. Combine ingredients, mix well, & pour over pork chops.
3. Cover with foil and bake at 350 degrees for about 1 hour, flipping pork chops after about 30 minutes.

Chicken Spaghetti

I got this recipe from The Pioneer Woman website. Click on the title, and it will take you to the website. She's funny to read!

• 2 cups cooked chicken, shredded or cubed
• 2 cans cream of mushroom soup
• 2 cups grated sharp cheddar cheese
• 1/4 cup diced green pepper
• 1/2 cup diced onion
• 1 (4oz) jar pimentos, drained
• 3 cups dry spaghetti, broken into smaller pieces
• 2 cups chicken broth
• 1/8 to 1/4 tsp. Cayenne Pepper
• Salt & Pepper
• 1 cup grated sharp cheese to sprinkle on top

1. Boil spaghetti until al dente (she recommends boiling it in the same water, after you've boiled your chicken).
2. Combine rest of ingredients (except 1 cup of cheese for the top).
3. Stir spaghetti into the mixture.
4. Pour mixture into a casserole pain, sprinkle with the reserved cheese.
5. Bake at 350 degrees for about 45 minutes or until bubbly.

(States that this freezes well, up to 6 months, but I haven't done it)

Apricot Chicken

1 small jar apricot preserves
1 env. Lipton Onion Soup mix
1 (8oz) bottle of French/Catalina salad dressing
boneless skinless chicken breasts

1. Preheat the oven to 350 degrees.
2. Place chicken in a shallow baking dish.
3. Mix ingredients in a small bowl.
4. Pour over chicken.
5. Cover dish with foil and bake for about 45 minutes.

(I imagine it would work well in the crockpot, too, but I haven't tried it)

Cheesy Meatballs

I got this recipe from Kraft Foods. Click on the title and it will take you to the website.

1 lb. lean ground beef

10 Saltine Crackers, crushed (about 1/2 cup)

1/4 cup Zesty Italian Dressing, divided

1 beef bouillon cube, dissolve in 1/2 c. boiling water

1/2 cup Sour Cream

1 cup Shredded Cheddar Cheese

1. Mix meat, cracker crumbs and 2 Tbsp. of the dressing until well blended. Shape into 32 (1-inch) balls.



2. Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 min. or until browned, turning occasionally. Add bouillon; simmer 5 min. or until meatballs are cooked through (160°F).



3. Stir in sour cream; cook 30 sec. or until heated through but not simmering, stirring frequently.



4. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

(When I make this, I don't make my own meatballs. I use a small bag of frozen meatballs. I warm them up in the skillet with all of the Italian Dressing. Then I follow the recipe as above, starting with the bouillon. I melt some cheese in the sauce and sprinkle it over top, too!)

Potato Soup

6 medium potatoes
1 med onion
1 stick butter or margarine
¼ cup milk, ¼ cup water mixed
3 Tbsp flour
Smoked Sausage, or Ham, or Kielbasa

Peel and cut potatoes, put in large saucepan and fill pan to just cover potatoes. Add onion and pepper, boil for 15 minutes.
Add 1 stick butter
Mix water/milk and flour and add to potatoes to thicken.
Slice cooked Kielbasa or Ham and add. Heat and serve.

Creamy Chicken Alfredo

¼ cup all-purpose flour
6 boneless chicken breasts
½ tsp salt
2 Tbsp plus 1 tsp olive oil divided
3 cloves garlic
1 ½ cups heavy whipping cream
1/3 cup grated parmesan cheese
½ tsp black pepper

Preheat oven to 375 degrees. Place flour and salt in dish and coat chicken. Heat 2 Tbsp olive oil in a large skillet over med-high heat. Add chicken, cook, turning once, until golden. (2-4 minutes per side). Place chicken in 13x9 pan.

Heat remaining oil in skillet – add garlic and sauté for 1-2 minutes Increase heat to med-high and add whipping cream, Parm cheese, and pepper. Cook until sauce is bubbly and slightly thickened (2-3) minutes. Spoon over chicken.

Cook for 12-15 minutes.

Taco Pie

1 lb ground beef
1 pkg taco seasonings mix
½ cup water
1/3 cup olives (opt)
1 can Pillsbury quick crescent rolls
1 ½ cup crushed corn chips (divided)
1 cup sour cream
1 cup shredded sharp cheddar cheese

Brown ground beef in large skillet – stir in taco seasoning, water, and olives
Simmer 5 minutes

Separate crescent rolls. Place into ungreased 9” pie dish and press to form a crust
Sprinkle 1 cup corn ships over bottom
Spoon meat over corn chips
Spread sour cream over meat, cover w/cheese and sprinkle remaining chips on top.
Bake at 350 degrees for 25 minutes.
Serve in wedges garnished with shredded lettuce.
Serves 6.

Lazy Lasagna

29 oz Spaghetti Sauce
½ lb lasagna noodles
16 cottage cheese mixed with 8 oz plain yogurt
½ cup grate parm cheese
8 oz mozzarella cheese

Spread 1 cup spagh sauce in 9x13 pan. Layer 1/3 noodles, cottage cheese mix, mozz. Cheese, parm cheese. Repeat twice and cover with sauce. Pour ¼ - 1/3 cup water around the edge. Cover with foil and cook for 1hr 15 min at 350 degrees. Remove foil and then cook an additional 30 more minutes.

Mostaccioli and Beef

6 ounces mostaccioli/penne noodles ( 1 ½ cups)
1 pound lean ground beef
Onion (I use onion powder)
½ tsp oregano
¼ tsp salt
¼ tsp cinnamon
1/8 tsp nutmeg
1 can (8 oz) tomato sauce (I use the one with Basil, Oregano)
1 clove of garlic
1 Tbsp margarine
2 Tbsp flour
Dash of nutmeg
1 ½ cup milk
¼ cup Romano or Mozz cheese

Cook noodles, drain and set aside. Cook ground beef and onion in skillet. Stir in oregano, salt, cinnamon, nutmeg, tomato sauce, and garlic.

Alternate layers of noodles and beef mixture in ungreased 2 qt casserole.

Heat margarine in saucepan over low heat until melted. Stir in flour and dash of nutmeg. Cook over low heat, adding milk slowly. Whisk to remove lumps. Stir constantly until smooth and boiling. Spoon over noodles and meat.

Sprinkle with cheese and bake uncovered at 350 degrees for 35 minutes.

Meatloaf

2 eggs, beaten
3/4 c. milk
2/3 c. dry italian seasoned bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/4 c. onion, finely chopped
1 1/2 lbs. ground beef
In a bowl, combine eggs and milk then graudually add in salt, pepper and bread crumbs. Add meat and mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
Bake at 350 degrees for 1-1 1/4 hours. Spoon off fat and then top with catsup or mushroom gravy. Return to oven for another 10 minutes. Let cool for 10 mintutes before serving.

Bacon Cheeseburger Roll Up

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
(You can leave out the bacon or substitute in mushrooms!)

Mini Calzones

6 sticks string cheese
1 package refrig Pillsbury bread-stick dough
1 cup Marinara sauce
Pizza Toppings (optional)

Cut string cheese in half and then wrap breadstick around the cheese. Tuck in the edges and seal. Cook at 400 degrees, 9-10 minutes or until light brown. You can wrap in mushrooms, pepperoni, other toppings. Serve with sauce.

Crisp Light Waffles

2 cups bisquick
1 egg
10 fl oz club soda
1/3 cup oil

Mix and put into a waffle iron.

Cook up light and crisp!!

Chicken Parisienne (crockpot)

Ingredients

6 med chicken breasts
Salt, Pepper, Paprika to taste
½ cup dry white wine ( I substitute chicken broth)
1 (10 ½ oz) cream of mushroom soup
Mushrooms (opt)
1 cup sour cream, mixed with ¼ cup flour

Sprinkle chicken with spices and put in crockpot. Mix wine and/or broth, soup and mushrooms in a bowl. Add in sour cream/flour mixture. Pour over chicken. Sprinkle with paprika. Cook low 6 to 8 hours. Serve over rice or egg noodles.

Banana Whackies ;0)

2/3 cup butter
1 1/2 cup sugar
2 eggs (divide yolk and whites)
1 cup RIPE bananas (2-3 bananas)
1 1/2 cup flour
1 tsp. baking soda
1/4 tsp salt
4 TBSP sour cream
1/2 tsp vanilla
*You can add 1/2 bag chocolate chips, raisins, or nuts*
Preheat oven at 350 degrees. Grease a 9x13 baking pan. Cream butter, sugar, bananas and yolks. Sift in dry ingredients (I add the chips in at this point) . Mix the sour cream and vanilla. Beat egg whites and then gently fold into mixtures. Pour mixture into the pan. Bake for about 35 minutes! Enjoy...

Sizzlin Chicken Skewers

1/3 cup hot water
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup creamy peanut butter
1/4 cup lite soy sauce
1/4 cup chopped cilantro
2 Tbsp. GREY POUPON Honey Dijon Mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips
MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate.
PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Crockpot Mexican Chicken

4 skinless/boneless chicken breast halves
1 pkg reduced sodium taco seasoning mix
1 cup salsa
2 Tablespoons cornstarch
1/4 cup light sour cream
Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours. When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream. Let the sauce warm up and shredd the chicken. I have served it over white rice or in soft tortilla shells with your choice of topiings.

Chicken Zucchini Parmigiana

1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

In a large, heavy skillet saute chicken breast and garlic in oil about 8 minutes or until lightly browned. Sprinkle with seasoning salt to taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to sides of skillet. Arrange chicken in middle of skillet. Top chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until cheese melts and sauce is hot.

Cheddar Chicken Spaghetti

1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup (substitutions)
1 cup milk
1 T diced pimientos (optional)
1 can green chiles (optional)
1 Tbsp. tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, tarragon, salt and pepper. Drain spaghetti, add to the chicken mixture and toss to coat.

Transfer to a greased 13 x 9 x 2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered at 350 for 20-25 minutes or until heated through.

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

Ingredients:
1 can (10-3/4 oz size) condensed cream of chicken soup
1 cup sour cream ranch dip (purchased or your own recipe)
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
12 flour tortillas (6" size)
3 cups shredded cheddar cheese

Directions:
Heat oven to 350F. Spray 13x9" glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

Cover tightly with foil. Bake 40-45 minutes or until hot and bubbly. Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 min longer or until cheese is melted.

This recipe for Buffalo Chicken Enchiladas with Creamy Ranch Sauce serves/makes 6

Dirt Cake

Dirt Cake
1 pkg Oreos
1 stick butter
1 (16oz) Cool Whip
2 (8oz) cream cheese
1 cup confectioners sugar
2 cup milk
1 (3.5oz) instant vanilla or chocolate pudding

Crush cookies into bite sized pieces. Reserve one cup for topping. Melt butter and mix with rest of crushed cookies. Press mixture into 9 X 13 baking pan. Put in freezer for 5 minutes. Blend ½ of the whip cream, all the cream cheese, and confectioners sugar, and then spread over crust. Place cake back in freezer.

Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread remaining whip cream on top of the pudding then sprinkle with the remaining cookies.
Keep cake refrigerated.

Pepperoni Spinach Quiche

1 tube (8 ounces) refrigerated crescent rolls
1 large sweet red pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
5 eggs, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup sliced pepperoni, cut into strips
1/4 cup half and half cream
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
dash pepper

Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom (I used a pie pan) with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.

In a small skillet, saute red pepper and garlic in oil until tender. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.

Bake at 375 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings

Courtesy of Taste of Home Magazine.

Asian Beef Noodles

Previously contributed by Rachel:
(this recipe is from Pampered Chef "Light & Simple" cookbook)

1 lb. Lean boneless beef top round, cut into ¼-inch strips
3 garlic cloves, pressed
2 small pieces (½-inch) fresh gingerroot, peeled and pressed
2 cups water
2 pkg. (3 oz. Each) baked beef-flavor ramen noodles
3 cups broccoli florets
2 carrots, sliced
2 green onions, sliced

Heat wok or large skillet for stir-frying over medium heat until hot. Lightly spray with vegetable oil (or you can just add about 1 T. of oil to the pan when heating). Stir-fry beef, half at a time, 3-4 minutes. Remove beef from wok; set aside. Add garlic and ginger to wok; stir-fry 30 seconds. Add water; bring to a boil. Add noodles, broken into pieces, broccoli, carrots and seasoning packets from ramen noodles. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef to wok; heat through. Sprinkle with green onions.

Pumpkin Chocolate Chip Muffins

Previously contributed by Erika:

1 2/3 c. flour
1 c. sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 c. pumpkin
1 stick melted butter
1 c. chocolate chips

Mix together all dry ingredients and set aside. In another bowl, beat eggs lightly, then add pumpkin and butter. Wisk until blended. Stir in chocolate chips, then slowly add dry ingredients. Fold with spatula until moistened. Scoop batter into lined muffin tins (makes about 8-10 muffins). Bake at 350 for 15 minutes and enjoy!

Ice Cream in a Bag

Previously contributed by Carrie:

2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Serves 1.

Easy cleanup too!

Soft Pumpkin Cookies

Previously contributed by Melissa T.:

Dough
1/2 C softened butter
1 1/2 C sugar
1 C pumpkin
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (I usually use a bit more)
1/2 tsp nutmeg
1/2 tsp salt

Glaze
2 C powdered sugar
3 TBSP milk
1 tsp melted butter
1 tsp vanilla

In mixer or large bowl, beat butter and sugar well. Add pumpkin, egg, & vanilla. Beat till light and fluffy. Mix dry ingredients in a meduim bowl. Slowly beat dry mixture into pumpkin mixture till combined. Drop by teaspoonsful onto cookie sheet (greased or lined w/parchment paper.) Bake at 350 about 15-20 min. until lightly browned and set. Cool on a rack. Mix glaze ingredientsand drizzle on cooled cookies. Makes about 3 dozen.

Warm Caramel Apple Cake

Previously contributed by Alexa:

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=44653

Berry Dessert

Previously contributed by Missy:

2 containers (6 oz. each) strawberry yogurt (1-1/2 cups total)
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
3/4 cup thawed COOL WHIP Whipped Topping or COOL WHIP Strawberry Whipped Topping
1 cup each: blueberries, raspberries and sliced fresh strawberries
6 OREO Cookies, chopped

MIX yogurt and dry gelatin mix in medium bowl until well blended.
ADD whipped topping; stir with wire whisk until well blended.
SPOON layers of yogurt mixture, berries and chopped cookies alternately into each of six dessert dishes. Store leftovers in refrigerator.

Chicken Enchiladas

Previously contributed by Andrea:

(I really don't measure...)

1 tbsp. margarine
1/4 cup choppped green onion
1 3/4 cup water
1 pkg. Lipton Spanish, Mexican or Taco-flavored rice
1 can (16 oz) refried beans
2 cups shredded cheese --- montery jack, cheddar, or Mexican combo
1 can ( 4 oz) chopped green chilies
1 cup --at least!-- shredded
6 warmed up corn tortillas (you can use flour; I prefer corn!)
2/3 cup taco sauce

1. Preheat oven to 375.
2. In saucepan, melt butter and cook green onions 1 minute. Stir in rice and water. Cook over medium heat, stirring occasionally, for 9 minutes.
3. Stir in beans, 1 cup cheese, chilies and chicken.
4. Spread equally into each shell.
5. Roll and place seam side down in 13x9 inch baking dish. Top with sauce.
6. Bake 10 minutes. Top with remaining sauce, then bake additional 5 minutes.

The recipe calls for tomato as well, but I stopped adding it because you really can't taste it.

Beef Stroganoff

Previously contributed by Michelle Z.:

2.5 lbs cubed beef
half to full pack portobella mushrooms
1 TBLS Worcestershire sauce
1 package Lipton Beefy Onion soup mix
1 cup water
Garlic – to taste…I use a heaping TBLS
1 medium onion – chopped
1-2 tsp dry mustard
1 beef bouillon cube
1 cup sour cream


Mix together everything above, except the sour cream. Cook on low in crock pot for at least six hours (I've cooked up to eight hours before, but only if beef is cubed a bit larger, as it will fall apart if cooked too long).

Add 1 cup sour cream ½ hour before serving.

Serve over egg noodles and with peas if you need a veggie. Enjoy!

Quick & Easy PorkChops

Previously contributed by Liz:

1 tbsp oil
6 porkchops
1 can of cream of mushroom
1 cup of milk
4 potatoes thinly slices
1/2 cup of onion
1 cup of shredded cheese
Salt & Pepper

Preheat oven to 400. Season porkchops with salt and pepper. Heat oil in skillet on med-high and brown borkchops (about 6-8min each side).

In a bowl combine milk and soup.

In a baking dish, add a tbsp of oil, potatoes, salt, pepper, and onion. Mix together. Add porkchops over potato mixture. Then pour soup mixture over top.

Bake for 30 min. Add the cheese and bake for another 30 min.

Pizza Pasta Casserole

Previously contributed by Marna:

2 lbs. ground beef
1 large onion chopped
2 jars (26 oz) spaghetti sauce
1 pkg (16 oz) spiral pasta, cooked and drained
4 C. (16 oz) mozzarella cheese shredded
8 oz. sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Makes (2) 9x13 casseroles.

Eat one tonight and freeze the other for another day!