Grandma McGee's Homemade Ice Cream

6 eggs, well beaten

2 1/2 cups sugar

2 quarts 1/2 & 1/2

1 1/2 Tblsp vanilla extract

1/2 tsp lemon extract

1/2 tsp salt

Gradually add sugar to beaten eggs and blend until mixture becomes thick and lemon colored.

Add remaining ingredients.

Add milk to finish filling if necessary.

Freeze in an ice cream freezer.

White Chocolate Bundt Cake

1 Box Yellow Cake Mix
1 Small box White Chocolate Pudding
1/2 C. Sugar
3/4 C. Water
3/4 C. Vegetable Oil
1 t. Vanilla
4 Eggs
1 C. White Chocolate Chips
1 C. Sour Cream

Mix all ingredients together in large mixing bowl. Spray bundt pan with LOTS of Pam. Heat oven to 350, bake for 45 mins. Use the rest of the white chocolate chips to smother top of cake with. To melt choc. chips, heat in microwave in 15 sec. intervals stirring in between. Once melted drizzle over cake. ENJOY!!

Love,

Megs

Santa Fe Chicken Soup

From: Eating for Life, Body for Life cookbook

Servings:4
Prep: 55 minutes

1/3 cup brown rice (uncooked)
4 portions chicken breast (about 1 lb)
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 cups fat-free, reduced sodium chicken broth
salsa
sour cream
shredded cheese

1. Cook brown rice according to package. Place chicken in shallow dish, cover with lime juice, and lightly coat with taco seasoning. Then place chicken on a hot grill and cook for approx. 6 min. on each side. Let the chicken cool slightly, then cut into strips and set a side.
note: I like to cook my chicken in the crock pot all day, I added the lime juice and seasoning after I shredded it about 30 min. before serving it. It makes it so tender and juicy!

2. Preheat oven to 350, cut corn tortillas into strips, then place them on a baking sheet. Bake for 15 min. or until crispy.
note: I am not a super healthy cooker so, I just use regular tortilla chips!

3. Heat olive oil in a lage pot over medium heat. Add garlic and onion, saute until the onion is transparent, about 8 minutes.

4. Add cooked rice to pot and saute for 3 minutes. Add green chilies and saute for 2 minutes. Then pour in chicken broth into mixtures and bring to a boil. Add chicken and reduce heat to low. Simmer for about 25 min.

5. Serve in bowls and load up with shredded cheese, tortilla chips, sour cream, and salsa.

Serve and enjoy!!
I obviously don't make this as healthy as it should be! But I like it my way!!

Quiche Divine

1 cup shredded swiss cheese
6 slices bacon, cooked and crumbled
3/4 cup diced ham
2 green onions
1/2 green pepper
3 eggs, slightly beaten
1 cup light cream
1/2 tsp. lemon peel
1/2 tsp salt
pinch of pepper
1/4 tsp, dry mustard

Bake pie shell for 5 minutes at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in the bottom of the shell. Sprinkle with chopped green onions and green peppers. In a medium bowl combine eggs, cream, lemon peel, salt, pepper, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes. Serves 8

Butternut Squash Soup

3 lb butternut squash, peeled and cubed
1 onion, chopped
4 garlic cloves, chopped
2 potatoes, peeled and chopped
3 tomatoes, peeled, seeded and chopped
2 tbsp. chopped fresh flat-leaf parsley
2 bay leaves
1 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
2 tbsp. olive oil
salt and freshly ground black pepper

Combined with thickeners, such as potatoes or rice, and infused with fresh herbs such as thyme and marjoram, almost any winter squash will make a delicious soup.  To peel an uncooked winter squash, first halve it using a heavy chef's knife or cleaver. With the halves of the squash resting flat and steadied on a cutting board, take the knife and slice the skin off, aiming down and away from your fingers.  Turn the squash as you go until only the flesh remains.  Use a spoon to scoop out the seeds and any fibrous flesh.

1. Combine all the ingredients in a large saucepan and add just enough water to cover the mixture.

2. Bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.

3.  Let cool briefly.  Working in batches, puree in a blender until coarse or smooth, depending on your  preference.

4.  Taste and adjust the seasoning.  Reheat soup, if necessary, before serving.  

Julie's Fudge

4 1/2 cups sugar
1 can evaporated milk
1/2 lb. real butter (2 cubes)
2 bags milk chocolate chips
1 T vanilla
2 cups chopped pecans (optional)
Buttered 7x11 pan

Boil sugar and evaporated milk for 7 minutes. Stir constantly. Remove from heat. Add butter, chips, and vanilla. Beat for 3 minutes. Add pecans. Pour into pan. Refrigerate. (I prefer to drop the fudge by spoon fulls onto waxed paper. It looks very pretty.)

Our family loves this recipe. Let me know if any of you try it. I know that the holidays are over, so just tuck this one away for next year.

Fruit Salad

1 large (or 2 small) Lemon Jello
1 Instant Lemon Pudding
2 large cans Pineapple Chunks or Tidbits
2 cans Manderine Oranges
1 jar Marachino Cherries (cut into halves or quarters)
5-6 Bananas (sliced)
Whipping Cream

Dissolve jello in 2 1/2 cups boiling water, set aside to cool.
Prepare pudding according to package directions.
Mix jello and pudding together, add fruit.
Place mixture into serving dishes.
Top with whipped cream and chill until set.
Makes two medium salads, or one large and one small.

Wassail

2 qt. Apple Cider
1 qt. Orange Juice
1/2 cup Brown Sugar
1/4 tsp. Salt
1 tsp. Whole Cloves
1 tsp. Whole Allspice
3 inches of Stick Cinnamon
dash Nutmeg

Heat through. Remove whole spices prior to serving.

Fresh Cranberry Orange Relish

1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

1 unpeeled orange, cut into eighths and seeded

3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Makes about 3 cups.

NOTE: May also be prepared in a food grinder.

Not Yo Mama's Banana Pudding!

From Paula Dean

Ingredients
2 Bags Pepperidge Farm Chessmen Cookies
6-8 Bananas, Sliced
2 Cups Milk
1 5-ounce Box Instant French Vanilla Pudding
1 8-ounce Package Cream Cheese, softened
1 14-ounce can Sweetened Condensed Milk
1 12-ounce container Cool Whip

Directions
Line the bottom of a 13X9X2 inch dish with one bag of cookies and put bananas on top.
Blend Milk with the Pudding mix in electric mixer. Set aside.
Beat Cream Cheese and Condensed milk together in a bowl until smooth; fold in Cool Whip. Add to Pudding mixture, stirring until well blended.
Pour mixture over Cookies and Bananas; cover with remaining cookies. Refrigerate. Serves 12.

*I only used 5 medium bananas. The 6 to 8 seemed like a little too much.

*This is a dessert straight from Heaven. I just made it yesterday and everyone loved it. Nice presentation too.

Slow-cooked Chicken Noodle Soup

From The Food Nanny Rescues Dinner

2 1/2 to 3 pounds chicken parts (you may use a whole chicken, cut up, or all breasts or legs if desired)

1 medium onion, chopped

4 carrots, sliced

2 celery ribs, sliced

2 tablespoons dried parsley flakes

1 tablespoon salt

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme leaves

2 cups uncooked wide egg noodles

2 cups frozen peas (optional)

1. Wipe the chicken pieces with damp paper towels and discard the towels. (I use frozen chicken breasts)

2. Put the onion, carrots, celery, parsley flakes, salt, basil, pepper, and thyme in a large slow cooker. Place chicken on top. Add water to cover. Place the lid on the slow cooker and cook on low heat 8 to 10 hours or on high heat 4 to 6 hours.

3. 30 to 60 minutes before serving, remove the chicken and shred it. Return the meet to the pot. Add the noodles and cover and cook on high heat for 30 to 45 minutes.

Season with salt and pepper to taste and enjoy!

Creamy Tomato Basil Soup

From The Food Nanny Rescues Dinner

1/2 cup (1 stick) butter

1 cup all purpose flour

4 cups chicken broth

3 1/2 cups half-and-half

1 1/2 cups marinara sauce

1 (14.5 ounce)can diced tomatoes or 8-10 small vine ripened tomatoes, diced

2 tablespoons chopped fresh basil, or 1/2 teaspoon dried

coarse salt and ground black pepper

1. Melt butter in a large saucepan over medium heat. Whisk in the flour and cook and stir for 5 minutes to slightly brown the mixture. Whisk in the broth. Increase the heat and cook and stir until thickened. Decrease the heat to low, stir in the half-and-half, and simmer for 20 minutes.

2. Stir in the marinara sauce, tomatoes, and basil, and cook until heated through. Season to taste with salt and pepper. Serve as is chunky style, or puree in a food processor or blender if you prefer a smooth soup. (I just blend the diced tomatoes before I add them)

Serve with Polly's French bread

Mandarin Chicken Salad

2 - 3 Chicken Breasts (Boneless & Skinless)
1/2 cup Asian Sesame Dressing
6 cups Salad Greens of your choice
2 cans Mandarin Oranges
1/3 cup Sliced Almonds
1/4 cup Green Onion (thinly sliced) (optional)
1 can Water Chestnuts (optional)
3 cups Chinese Noodles

1. Cook chicken breasts and cut into bite-sized chunks. Place the chicken chunks in a bowl and cover with enough dressing to coat, stirring gently. Set aside in the refrigerator to chill.
2. In a large bowl, gently combine the salad greens, mandarin oranges, sliced almonds green onion and water chestnuts. Stir in the remaining dressing as you gently toss.
3. Add the chicken pieces and toss gently.
4. Top each serving with chinese noodles.

Adjust all amounts to taste.

(Don't know why it turned my picture sideways!)

A Truly Evil Dessert!!

Maple Pumpkin Cheesecake - Try this at your own risk!!

Maple Pumpkin Cheesecake

Rated:
Submitted By: EAGLE BRAND®
Prep Time: 25 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 12
"For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast."
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese,
softened
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans
Directions:
1.
Preheat oven to 325 degrees.
2.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4.
Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5.
To serve, spoon some Maple Pecan Sauce over cheesecake.
6.
Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Pear Gorgonzola Salad

From The Food Nanny Rescues Dinner

8 cups spring mix

2 medium ripe pears

1/2 cup crumbled Gorgonzola cheese

1/4 cup dried cranberries

Carmelized walnuts

Balsamic Vinaigrette

1. Put the spring mix into a large bowl.

2. Peel the pears. Cut in half, core, then cut into thin slices. Add the pears, cheese, cranberries, and walnuts to the greens.

3. Add just enough dressing to moisten the ingredients, and toss to coat and combine.

I love this salad! It is always a huge hit and is such a pretty salad! serves 4-6.

Cabo Lime Chicken Sandwiches

Ingredients:

6 Chicken breast portions (about 8 oz. each)

Marinade:

½ tsp. Salt
¼ tsp. Pepper
4 Limes, or 4 Tbl. Bottled Lime Juice
4 tsp. White wine vinegar
9 Tbl. Olive Oil
2 tsp. Basil

Cami's Guacamole Dip

Cheedar Cheese

Romaine Lettuce

Ciabatta Rolls

Directions: Prepare Guacamole dip according to recipe intructions; chill in the fridge while chicken marinates. Squeeze Limes into medium sized bowl. Stir in vinegar, olive oil, basil, salt and pepper. Marinate chicken in the fridge for at least an hour or more. Grill chicken 7 minutes on each side. During the last 3-4 minutes of cooking place ciabatta rolls on grill to toast. Slice or grate some cheedar cheese for each sandwhich. Place chicken, guacamole dip, cheese and lettuce on top of toasted ciabatta roll and enjoy.

Cherry Chocolate Popcorn

Ingredients:

1 bag Microwave popcorn, unflavored

In a sauce pan over medium heat:
½ cup Butter
½ cup Sugar
1 small Cherry jello
1 Tbl. Corn syrup
3 Tbl. Water

Directions:
Bring to a boil, boil for about 4 minutes. Pour on popcorn and mix well. Spread on cookie sheet and bake at 250° for 20 minutes. Melt semi-sweet chips and drizzle over the top.

Homemade French Bread

From the kitchen of Polly Astorga

Ingredients:
2 ½ cups Very warm water
2 Tbl. Sugar
2 Tbl. Yeast
2 Tbl. Oil
1 Tbl. Salt
6 cups Flour

Directions:
Soften sugar and yeast in water. Add ½ the flour then salt and oil. Beat vigourously 2-3 minutes. Add rest of flour lightly. Divide 2 parts. Roll into rectangle and roll up. Let rise on greased cookie sheet. Bake at 400 for 25 to 30 minutes. It's delicious!!

Apple Bread

A Good Friend

Ingredients:
3 cups Flour
1 ½ tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
3 cups Peeled and thinly sliced apples
2 cups Sugar
3 Eggs
2 tsp. Vanilla
1 ½ cups oil (Substitute 1 cup applesauce, 1/2 cup oil for less fat)
Directions:
Mix dry then wet. Add vanilla and eggs one at a time. Beat well. Stir in apples. Spray loaf pans with non-stick spray and sprinkle with sugar. Pour batter into pans about half full and cook at 325 degrees for 1 ½ hours for full size pans. 45 minutes for mini loaf pans. Try substituting applesauce for oil.

Apple picking season is coming up!

Guacamole dip

Ingredients:
2 Jalapeno chilies or 2 Tbl. Canned chopped green chilies
2 ripe Large avocadoes
2 Tbl. Lime juice
2 Tbl. Finely chopped cilantro
½ tsp. Salt
Dash Pepper
1 clove Garlic, minced
2 med. Tomatoes, finely chopped (1 ½ cups)
1 med. Onion, chopped, (1/2 cup)

Mix together and enjoy! Very fresh and yummy and another winner!

Classic Red Salsa

Good Friend
Ingredients:
Half to 1 Whole onion
1 large Handful cilantro, rinsed. Include stem and all
2 Jalapenos, seeds make it hotter
1 large Or 2 garlic cloves
1 can Mexican tomatoes
1 can Regular tomatoes
Juice ½ lime
¼ tsp salt

Directions:
After blending the first 6 ingredients in a heavy-duty blender or food processor, pour into a dish and juice the lime and add the salt. Mix and chill for a few hours. It's a winner when ever I take it to parties!!

Creamy Rice Pudding

Allrecipes.com
4 servings

Ingredients:
¾ cup Uncooked white rice
2 cups Milk, divided
1/3 cup White sugar
¼ tsp. Salt
1 Egg, beaten
2/3 cup Golden raisins
1 Tbl. Butter
½ tsp. Vanilla extract

Directions:
1. In a medium saucepan, bring 1 ½ cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Or just follow directions on package.
2. When rice is finished cooking, combine 1 ½ cups cooked rice, 1 ½ cups of milk, sugar, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining ½ cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly so as to not scramble the egg. Remove from heat, and stir in butter and vanilla. Serve warm. Serve with cinnamon to your liking.

I just use left over rice and usually double the recipe. It’s delicious.

Stir-Fried Asian Beef and Noodles

Betty Crocker’s Cookbook
6 servings
Ingredients:
1 lb. Beef boneless sirloin or round steak cut into 2x1/4-inch strips
1 Tbl. Vegetable oil
1 tsp. Cornstarch (1 ½ Tbl. Cornstarch)
½ tsp. Soy sauce
1 pkg. (6 oz.) Rice stick noodles (Omit)
1 Tbl. Vegetable oil
1 Tbl. Finely chopped gingerroot (1 tsp. ground ginger)
1 clove Garlic, finely chopped (Omit (Blake’s allergic))
1 bag (16 oz.) Frozen broccoli, carrots and cauliflower
1 Tbl. Vegetable oil
¾ cup Beef broth
1/3 cup Rice or cider vinegar
1/3 cup Honey
3 Tbl. Soy sauce
1 tsp. Sesame oil
¼ tsp. Crushed red pepper
4 med. Green onions, sliced (1/4 cup)

Directions:
1. toss beef, 1 Tbl. Vegetable oil, the cornstarch and ½ tsp. soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain. Just toss in oil and soy sauce (be generous), omit cornstarch on this step
2. Heat 12 inch skillet or wok over med-high heat. Add 1 Tbl. Vegetable oil; rotate the skillet to coat with oil. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from skillet. Omit the gingerroot and garlic step.
3. Add 1 Tbl. Vegetable oil to skillet; rotate to coat. Add beef; stir-fry about 5 minutes or until brown. Remove beef from skillet. Begin with a hot pan and really sear the outside of the meat. Bottom of the pan will get a little dark from the meat, leave it, it adds flavor!
4. Add broth, vinegar, honey, 3 Tbl. Soy sauce, the sesame oil, 1 ½ Tbl. Cornstarch, and red pepper to skillet. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and green onions; cook and stir 1 minute. Omit noodles step, I didn’t have any. Just add liquid with the meat, whisk off dark bottom of pan. Once the pan is clean, add the veggies and cook until slightly thick. If you want it thicker add some more cornstarch to cold beef broth and then gradually add in.

NOTE: I adjusted this recipe so all of my changes are shown in purple. I didn't have any gingerroot or noodles. I also added some chow mein noodles on top and it tasted really good with it. This recipe is easier then it sounds, promise. I had it prepped and cooked in about 30 minutes--it was a last minute dinner decision one Sunday night. I don't know why my picture is not displaying right side up--Sorry

1 serving (1 cup): 295 calories

Chewy Granola Bars

From the Kitchen of: Alisa Cardon
2 1/2 C. quick oats
1/2 C. rice krispies
1/4 C. coconut
1/2 C. M&M minis
1/2 C. brown sugar
1/2 tsp. salt
1/2 C. butter, softened
1/4 C. honey
1/2 tsp. vanilla

Add all of the ingredients and mix together until combined. Press into a 9X13 pan. Bake at 350 for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars.

I made these tonight with Adam and I can't stay out of them! This is a picture of Alisa Cardon's little boy Nathan. She says, " they really are THAT good!"

Mexican Cornbread

From the Kitchen of Adrian Carter
1 Lb. ground beef or turkey
1 can regular corn
½ cup chopped onion
1 can cream style corn
½ cup chopped bell pepper
½ cup sour cream
1 pkg. taco mix
1 cup grated cheddar cheese
1 pkg. cornbread mix (2 jiffy)
Preheat oven to 400
Brown meat with onion and bell pepper and taco seasoning. Drain off the grease and set aside. Mix cornbread batter per directions on the box and then add both cans of corn and sour cream; set aside. Pour half cornbread mixture in casserole dish add all meat mixture. Top with 3/4 of the cheese and then pour remaining cornbread mixture on top. Sprinkle a small amount cheese on top (optional) and bake at 400 for 30-40- min.

Beef Stroganoff

½ lb. round steak or stew meat
¼ c. flour
1/8 tsp. pepper
¼ c. butter
3 cups cooked noodles
1 can mushroom or ½ lb. fresh
½ c. onion chopped
1 clove of garlic
1 ½ c. beef broth
1 c. sour cream

Dust meat with flour and pepper in a baggy (optional). Brown meat in a skillet. Saute butter, onion, mushroom, garlic. Stir in beef broth and add meat. Cover and cook for 1 hour. Add sour cream before serving.

Asian Pork Roast

Pork Loin or Bottom Roast
1 can cream of coconut (coco lopez)
1 can plum sauce

Roast in the oven on 325 for 3 or 4 hours. Put in oven with water for the majority of the time. Combine sauces. Drain off water and fat and add sauce for the last 5 min - an hour.

(Find cream of coconut by the specialty drinks and the plum sauce in ethnic foods by asian foods)

Pizza Crust

Jay's Signature Pizza Crust from allrecipes.com Ingredients: 1 T active dry yeast 1/2 teaspoon brown sugar 1 1/2 cups warm water 1 teaspoon salt 2 tablespoons olive oil 4 cups all-purpose flour Directions: 1.In a large bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10 minutes. 2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. 3.Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. 4.Preheat oven to 425. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. 5.Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 minutes. Note: If you have a bread maker all of this is much easier. Let your yeast germinate (let it rise and get foamy) in a small bowl for 10 minutes, then add it to everything else in your bread maker. Select the dough cycle. I handle the dough very little. Spray your counter with Pam, roll out the dough into a vague circle, then pick it up and use your fingers to form it into your pizza pan. Spread your sauce, sprinkle a layer of cheese, lay down your pepperoni (or whatever), and bake for 10 minutes. I remove the pizza quickly with the help of a spatula, and place it right on the oven rack for five more minutes. Put the pizza back on your tray and add some more cheese! I don't like to add all of the cheese at the beginning of the baking time. Slice it up and enjoy!

Chocolate Bundt Cake

1 chocolate cake mix
1 small pkg. instant chocolate pudding
1/2 cup sugar
3/4 cup vegetabl oil
3/4 cup water
4 eggs
1 cup sour cream

DIRECTIONS

Mix all ingredients together in large bowl. Grease your bundt cake pan. Bake @ 350 for about 1 hour. (I usually take it out after 50-55 minutes). After it cools, drizzle with chocolate icing or dust with powdered sugar. Very moist and delicious!

Favorite Sweet Cornbread

Ingredients:
½ cup Cornmeal
1 1/3 cups Flour
2/3 cups Sugar
1 Tbl. Baking powder
½ tsp. Salt
1/3 cup Oil
3 Tbl. Melted butter
2 Eggs
1 ¼ cups milk

Directions:
Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, butter, and eggs in small bowl; mix well. Add milk mixture to flour mixture. Pour into greased/floured 8x8 pan. Bake at 350 for 35 minutes. Batter will seem runny. Don’t worry it works! I also make it in muffin tins so I can save some of the batter for another day and freeze un-eaten muffins. For muffins you only have to bake it for about 20 minutes. I also only add about 2 1/2 Tbl. of sugar instead of 2/3 cups to make it healthier. Not as sweet of course, but add some honey and you're good to go.

Homemade Chili

Ingredients:
½ lb. Chicken, sausage, beef (whatever you like)
¼ tsp. Salt
1/8 tsp. Pepper
1 med. Onion, chopped
1 med. Green pepper, chopped
28 oz. Diced tomatoes
15 oz. Kidney beans, drained
15 oz. Navy or great northern beans, drained
8 oz. Can tomato sauce
1 Garlic clove
1 ½ tsp. Dried basil
½ cup Salsa

1 can of corn

Directions:
1. Cook hamburger with salt and pepper. Add onion and bell pepper to skillet. Place remaining ingredients in the crockpot. Cook on High for 5 hours or low for 6 to 8 hours. You can just simmer on low for an hour or so on the stove also. Serve with yummy sweet cornbread.

We had it for dinner last night and it was really yummy. You can garnish it with sour cream and cheese too if you like.

FRUIT PIZZA

· 1 cup butter
· 1 cup powdered sugar
· 1/3 cup sugar
· 1 egg
· 2 ½ cups flour
· 2 tsp. baking soda
· 2 tsp. cream of tartar
· ½ tsp. vanilla extract
· ¼ tsp. almond extract

FILLING
· 1 8 oz. pkg. cream cheese, softened
· 1/3 cup sugar
· 1 tsp. vanilla extract
· 1 cup whipped topping
· Fresh fruit(strawberries, blueberries, kiwi, mandarin oranges)

DIRECTIONSCream together the butter and sugars. Add egg and mix will. Mix in dry ingredients. Press into a pizza pan or cookie sheet and bake 12-15 minutes at 350. It should be a light golden brown. Don’t over bake.
Mix together cream cheese, sugar, and vanilla. Add whipped topping and mix well. Spread over cooled cookie crust. Arrange fruit toppings and serve!

Note: I used a 13” pizza pan and the cookie crust ran over the edges and into the bottom of my oven while it was baking. Next time I will use a larger pizza pan or not press all of the cookie dough into my pan.

From the Kitchen of Julie Stoner

Mom's Famous Potato Salad

6 medium potatoes, boiled and cut into bite-sized chunks
2 or 3 hard boiled eggs, shredded or diced
chopped onion (to taste)
dill pickle, diced (to taste)
salt & pepper (to taste)

Sauce:
1 1/2 cups Miracle Whip Salad Dressing
2 Tblsp sugar
1 Tblsp vinegar
3/4 cup milk (adjust as needed for desired thickness of sauce)

Gently mix the sauce with the salad ingredients. Garnish with paprika and sliced boiled eggs.

A few years ago I got frustrated trying to duplicate mom's potato salad. She didn't have the recipe written down - she would just taste the sauce and adjust as needed. That didn't work for me, so I asked her to pay attention to the quantities the next time she made it and write it down for me. I've been enjoying it ever since!

Green Chile Enchilada Casserole

Another great one from the kitchen of Jean McGee
Brown 1 lb Ground Beef in a large skillet
Add chopped onion and cook until tender
Then add and mix thoroughly:
1 can green chile (or equivalent amount of frozen)
2 cans cream of chicken soup
1 can milk

Layer in a medium casserole dish:
Meat Mixture
Corn Tortillas (Torn into pieces)
Meat Mixture
Grated Cheddar Cheese (or colby or co-jack)
Repeat

Bake at 350 for 30-40 minutes until heated through.

Top it with sour cream, lettuce, and tomato.

I think I'll make this for the football potluck!

Italian-Style Turkey Meatloaf

Family Fun, Feb. 2008
8 Servings

Ingredients:
2 lbs. Lean ground turkey
1 cup Fine Itialin style bread crumbs
1/2 cup ketchup
1 cup grated mozzarella cheese
1 cup finely chopped onion
2 cloves Garlic, minced
1/2 cup Chopped fresh parsley
2 tsp. Dried basil
1/2 tsp. Dried thyme
1 tsp. Salt
1/2 tsp. Pepper
2 Eggs
2 cups Pasta Sauce

Directions:
1. Heat the oven to 350. Oil a large jelly roll pan or roasting pan and set it aside.
2. Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, then knead the mixture well.
3. Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove and spread a cup of pasta sauce over the top. Keep baking the meatloaf until it is cooked through, about 35 minutes more. All the loaf to sit in the pan for 15 minutes before slicing it. Serve it with more pasta sauce, if desired.

Serving size: 1 1/2 inch thick slice

Calories: 338, Carbs: 21.5g, Fat: 15.2g, Sat Fat: 4.9g., Cholesterol: 150mg, Sodium: 1079mg.

This is one of my FAVORITE recipes! I usually make the whole recipe and put half of the uncooked loaf in the freezer for another day. With my family of 4, half of this recipe is perfect and we still have some leftovers for the next day. It's really yummy.

Shown before it is cooked, half I placed in plastic for the freezer!

Cheese Enchiladas with Red Sauce

Recipe taken from The Food Nanny Rescues Dinner

2 Tbls butter
1/3 cup chopped onion
1/2 cup choppped green bell pepper
2 cups tomato juice, divided
2 Tbls flour
1 Tbls chili powder
1/2 tsp coarse salt
1 (10 ounce) can mild or medium enchilada sauce
2 to 3 sticks of cinnamon or 1/4 teaspoon ground cinnamon
12 corn tortillas
3 cups shredded cheddar cheese
1 (2.25 ounce) can sliced black olives, drained (optional)
2 cups chopped iceberg lettuce
sour cream

1. Melt butter in a small saucepan over medium heat. Add onion and bell pepper and cook and stir until soft.
2. Puree the vegetable mixture in a blender with 1 cup of the tomato juice.
3. Pour the puree into the pan and whisk in the flour, chili powder, and the salt. Cook, stirring, until slightly thickened, over medium-high heat. Whisk in the remaining 1 cup tomato juice, the enchilada sauce, and the cinnamon. Bring to a low boil. Decrease the heat and simmer 15 minutes.
4. Meanwhile, heat a small skillet over high heat. Place a tortilla in the pan and heat it just a few seconds, turning once, until it is soft and pliable. Remove it to a cookie sheet. Repeat for the other tortillas, stacking them on the cookie sheet. Cover with a towel and set aside.
5. When the sauce is ready, remove the cinnamon sticks (if using) and , with tongs, carefully dip each tortilla into the sauce to lightly coat both sides. Return the tortillas to the cookie sheet.
6. Heat the oven to 350. Working on the cookie sheet, place 3 tbls of cheese down the middle of one tortilla and roll it up. Place the seam side down in a 9x13 inch baking dish. Repeat for the other tortillas. Cover the tortillas with the remaining sauce and remaining cheese. Sprinkle the olives over the top. Bake 15 minute.
7. Serve with the lettuce and sour cream.

We aren't usually huge fans of meatless dinners at my house but, this recipe is so good! I love the cinnamon in the sauce, it just sweetens it up a bit. I actually use flour tortillas instead of corn, just a personal thing. I also heat the tortilla, dip it in the sauce, add the cheese, roll it and place it in the dish as I go! Enjoy! I love it, I wish I was making it for dinner!

Sweet and Sour Chicken

Ingredients:
1 Onion, chopped
1 Tbl. Vegetable oil
3 Tbl. Sugar
1 ½ Tbl. Cornstarch
1 Tbl. Cider vinegar
1 Tbl. Soy sauce
½ tsp. Salt
2 ½ Tbl. Ketchup
½ cup Pineapple juice reserved from can
8 oz. Can Pineapple chunks (I use a 20 oz., remember to reserve the juice, if you don’t have quite ½ cup add some water)
Veggies
Of choice chopped into bite size chunks. I usually use carrots, celery, and a variety of green, red, yellow, and/or orange bell peppers

Directions:
Stir-fry the onion and chicken in 1 tablespoon of the oil (or I prefer a nonstick spray like Pam) until done. Add desired vegetables and stir until tender crisp.

In another pan mix sugar and cornstarch together. Add the vinegar, soy, salt, ketchup and pineapple juice. Cook over medium heat until thickened. Add pineapple chunks. Thicken a bit more. Pour over chicken mixture.

* I double the sauce recipe and add 1 whole green and red pepper and about 3 or 4 carrots. This makes enough for my family of four and then some. I add even less sugar and you can add more cider vinegar to your liking. I usually measure out 2 cups of dried rice and then cook it. You’ll have a little extra rice, but we eat it up. It's a delicious and nutritious meal!!

Chicken Fajitas for Gas Grill

America’s Test Kitchen

Ingredients:
1/3 cup Lime juice, from 2 to 3 limes
6 Tbl. Vegetable oil
3 med. Garlic cloves, minced
1 Tbl. Worcestershire sauce
1 ½ tsp. Brown sugar
1 Jalapeno chile, seeds and ribs removed, minced
1 ½ Tbl. Minced fresh cilantro leaves
Some Salt and pepper
3 Boneless chicken breasts
1 large Red onion
1 large Red bell pepper
1 large Green pepper
8-12 Flour tortillas

Directions:
In medium bowl, whisk together lime juice. 4 Tbl. Oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 tsp. salt, and ¾ tsp. pepper. Reserve ¼ cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 Tbl. Oil and season with salt and pepper. Cook chicken and vegetables on the grill. Warm tortillas in foil on the grill. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into ¼ inch strips and place in bowl with onions. Add 2 Tbl. Reserved unused marinade to vegetables and toss well to combine. Slice chicken into ¼ inch strips and toss with remaining 2 Tbl. Reserved marinade in another bowl. Serves 4 to 6.

This is one of my favorites!! I always get lots of compliments on it.

Artichoke Dip

3 sm. roma tomatoes chopped
1 sm can black olives diced
1 cup mayo
1 can green chilies diced
1 med can artichoke hearts -quartered
1 cup fresh shredded parmesan cheese
1 pkg. italian shredded cheese (2 cups)

Mix all ingredients in a large bowl and place in a 9 x 13 baking dish.
bake at 400 for 20-30 min.

note: Do not over cook! Bake until bubbly, if it starts to get brown it will be too chewy!

This was a huge hit at Brittany's Bridal Shower. Serve with bread, chips, or crackers. This recipe came from my sister in law and it's wonderful!

Baked Apple Pudding with Caramel Sauce

From the kitchen of Jean McGee
¼ cup shortening
1 cup sugar
1 egg
1 tsp. soda
¼ tsp. salt
1 cup flour
½ tsp. cinnamon
½ tsp. nutmeg
½ cup chopped nuts
2½ cups ground apple
Combine shortening, sugar and egg. Add apple and mix well. Add other ingredients and mix well. Bake 45–50 minutes at 350°.

Caramel Sauce:
½ cup canned milk
½ cup brown sugar
¼ cup butter
½ cup sugar
pinch of soda
1 tsp. vanilla
Combine all ingredients. Stir over medium heat for ten minutes. Serve over warm apple pudding.
I always double the sauce.

Pumpkin Bars with Cream Cheese Frosting

From the kitchen of Jean McGee 

4 eggs

2 cups sugar

1 cup oil

2 cups pumpkin

2 cups flour

1 tsp salt

2 tsp soda

1 tsp cinnamon

Combine eggs, sugar and oil in a large mixing bowl. Beat until lemon colored. Blend in pumpkin. Sift dry ingredients together and add to pumpkin mixture a small amount at a time mixing well after each addition.

Pour into a greased and floured 10x15x1½” baking pan. Bake at 350° for 25 minutes or until done.

Cool and frost with Cream Cheese Frosting. Cut into bars and serve.

Frosting:

1 3-oz. pkg. cream cheese

4 Tblsp. margarine or butter

1½ cups powdered sugar

1 tsp. vanilla

I always double the recipe and use 8-oz cream cheese. You’ll have some left over. 

My kids love this! It's great for potlucks because it makes a lot.

Trifle

For each layer:

Angel Food Cake, Custard, Fruit, and Whipped Cream - in that order.

I usually put a small dollop of custard on the bottom right under the first layer of cake so it isn't dry on the bottom.

For the Custard:

1/2 cup sugar

2 Tblsp Cornstarch

2 eggs

2 1/2 cups milk

Mix together in a heavy saucepan. Cook over medium heat until mixture boils and becomes thick - stirring constantly, it scorches easily. Remove from heat and add 1/2 tsp vanilla. Cool.

I always run short on custard so I double the recipe.

For the Whipped Cream:
I would plan on at least 1 pint of heavy cream to whip, get 2 just in case. I always sweeten mine with powdered sugar and add a little vanilla, but make it how you normally like it.

For the Angel Food Cake:

Just get what you can from the grocery store. I have used both the round kind and the rectangular kind. Slice it about 1/2" thick. You can substitute pound cake if needed.

For the Fruit:

I almost always use frozen Blackberries (or Boysenberries) for the bottom layer, frozen peaches (cut in bite-sized pieces) for the middle layer, and frozen Strawberries for the top layer. Make sure you put some fruit right up to the glass on each layer so it looks nice when you finish. You can also save a few of each kind to garnish the top layer of whipped cream. Make sure you thaw and drain all the fruit thoroughly.

I always make it for Cal's birthday in January, so that's why I use frozen, but I don't see any reason you can't use fresh fruit if you can get it.

Lemon Jello Cake

From the Kitchen of Jean McGee
4 eggs

3oz pkg. lemon Jello
1 ¼ cups hot water

1 yellow cake mix
¾ cup vegetable oil

2 T. flour

Directions: Dissolve Jello in hot water, let cool. Beat eggs and add to Jello when cool. Mix cake and vegetable oil then add eggs and Jello mixture. Add flour and mix well. Bake @ 375 for 30-35 min. When cake is baked, poke holes with a fork throughout. Add glaze.

Glaze:
Combine:
2 cups powdered sugar
¼ cup lemon juice

Serve with home-made whipped cream (a must!)

This is one of Grandma's. If you haven't tried this yet - you are missing out! Happy eating!!

Healthy version: Chicken Parmesan

Sauce ingredients:
2 Tbls Olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tbls sugar
1/2 tsp basil
1 tsp oregano
3/4 tsp salt
1/2 tsp pepper

Mozzarella cheese, shredded
Parmesan cheese, shredded

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.
Place chicken in dish and sprinkle mozzarella and parmesan then top with sauce.
Bake for 40 minutes at 350.

note: I didn't even measure the cheeses! Just put as much as you want!

I love love love this recipe. My friend made it for us once and I just died over it! I love the sauce! Plus I love that the chicken isn't breaded like a normal chicken parmesan recipe. You must try this!

Grilled Vegetables with Eight-Spice Seasoning

Seasoning mixture:
3 Tblsp salt
3 Tblsp packed golden brown sugar
2 Tblsp paprika
1 1/2 Tblsp chili powder
1 Tblsp ground black pepper
2 1/4 tsp garlic powder
1 1/2 tsp cayenne pepper
1 1/2 tsp dried basil

Cut assorted fresh vegetables into large chucks. Use zucchini, yellow squash, different colored bell peppers, onion, large mushrooms, and anything else that sounds good to you. Drizzle lightly with olive oil, then sprinkle with seasoning. Grill in a grill pan, on a skewer, or saute in a large skillet. Cook until vegetables are the desired tenderness.

Hints: You won't need all of the seasoning for one meal unless you are making a huge serving for a very large group. You can save it in a jar and use it again later. Also, keep in mind that the squash will cook faster than the peppers and onions, so adjust the size of the chunks accordingly. Enjoy!

I got this recipe from another McGee Girl - Aunt Jeaneen!

Tuxedo Salad

16oz. bowtie pasta
The Dressing:
1 cup oil
2/3 cup Teriyaki Sauce
6 Tbl. sugar
2/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

Mix the ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.

10 oz. baby spinach
6 oz. craisins
2 11oz. cans mandarin oranges, drained
3 green onions, chopped
1/4 cup toasted sesame seeds
6 oz. honey roasted peanuts
2 8oz. cans water chestnuts, drained
Teriyaki chicken, cooked and cubed

Note: Many people can find pre-cooked teriyaki flavored chicken breasts at Sam's Club or Costco in the freezer section. Warm them the night before, chop them up, store in fridge overnight, and add to salad before serving. If you do not find those pre-cooked teriyaki chicken breats, you can do this:

2.5 lbs. chicken for marinating.
3/4 cups sugar
2/3 cups soy sauce
1 clove garlic, minced.
1/4 tsp. gingerroot, grated (or ground)
2 lemon slices or 2 Tbls. lemon juice
Marinate at least one hour. Bake at 325 in sauce turning three times until for tender. Assemble in large, large bowl and enjoy.

This recipe makes a TON!! This recipe is great for lunch-ins and parties! It is sooo yummy! I love it!!

Love, Cami

Company Ham Casserole

1 (8 oz.) box thin spaghetti
Salt
2 T. minced onion
6 T. margarine
6 T. flour
2 c. milk
1 c. half and half
1 c. chicken broth
3 c. diced ham
10 oz. frozen peas
1 c. cheddar cheese, shredded
¼ c. parmesan cheese, grated
Directions: Cook Spaghetti in boiling, salted water. Drain. Sautee onion in margarine. Stir in flour. Turn off heat, stir in milk, half and half, and broth. Turn on medium heat and cook stirring until thickened. Add ham, peas and spaghetti. Add salt and pepper to taste. Turn half of mixture into shallow 2 quart baking dish. Sprinkle with half of cheeses. Add remaining spaghetti mixture. Sprinkle with rest of cheeses. Bake at 350 for 30 min.

-Niki

My family really likes this one!

Chicken Cordon Bleu Bake

2 pkg. reduced sodium stuffing mix
1 can cream of chicken soup
1 cup milk
1/2 tsp. pepper
3/4 lb. sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded, divided
2 cups cooked chicken cubed

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9 x 13 dish. Sprinkle with pepper. Layer with ham, swiss cheese, and 1 cup of cheddar cheese, soup mixture, and stuffing. Sprinkle with remaining cheddar cheese. Cover and bake at 350 for 45 minutes. Uncover and bake for 10- 15 minutes longer.

I got this recipe off of my friends blog and loved it! It is a yummy comfort dish that is really easy to make! Enjoy!

-Diana