Jelled Champagne Dessert

Happy New Year Everyone!! Hope you all have a Happy New Year's Eve and safely welcome the new year! I know this is kinda late, but this would be a good one for tonight! Just got the recipe today!!

JELLED CHAMPAGNE DESSERT

1 Tbsp. unflavored gelatin
2 cups cold white grape juice, divided
2 Tbsp. sugar
2 cups Champagne or club soda
8 fresh strawberries, hulled

In a small saucepan, sprinkle gelatin over 1 cup cold grape juice; let stand for 1 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar. Remove from the heat; stir in remaining grape juice. Cool to room temperature. Transfer gelatin mixture to a large bowl. Slowly stir in Champagne. Pour half of the mixture into eight Champagne or parfait glasses. Add one strawberry to each glass. Chill glasses and remaining gelatin mixture until almost set, about 1 hour. Place the reserved gelatin mixture into a blender; cover and process until foamy. Pour into glasses. Chill for 3 hours or until set. Makes 8 servings.

Double-Chocolate Cheesecake

Here is another new one! I plan on making this one tonight or tomorrow night for New Year's Eve! My husband is a cheesecake fanatic, and I think this one will be right up his alley!! We are just going to have a quiet evening at home (husband has to work until 11), so I am making our favorite snack foods and desserts to munch on throughout the evening!! Enjoy!!

DOUBLE-CHOCOLATE CHEESECAKE

24 Oreo cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 sq.) Baker's semi-sweet chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries or other fruit

Heat oven to 325 degrees. Mix crumbs and butter; press onto bottom of 13x9 inch foil-lined pan (I will use a springform pan). Bake 10 minutes. Beat cream cheese, sugar, flour, and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Makes 16 servings.

Note: This is a Kraft Foods recipe.

Pork Pocket Sandwiches

Here is a good sandwich recipe. This is good for a small gathering, like the Super Bowl! Enjoy!!

PORK POCKET SANDWICHES

3/4 lb. cooked pork, cut into strips (about 2 cups)
3/4 lb. cooked ham, cut into strips (about 2 cups)
3 to 4 cups tightly packed torn leaf lettuce
2 1/2 cups alfalfa sprouts
2 medium tomatoes, chopped
2 cups (8 oz.) cheddar cheese cubes
5 (6") pocket bread rounds
1/4 cup cooking oil
2 Tbsp. olive oil
2 Tbsp. dried salad herbs
2 Tbsp. red wine vinegar
1/2 tsp. dry mustard
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Combine pork, ham, lettuce, alfalfa sprouts, tomatoes and cheese in a large bowl; toss gently. Cut pocket bread rounds in half; spoon mixture into pocket bread. Combine remaining ingredients in a jar with tight fitting lid. Shake well. Pour dressing over mixture in pocket bread. Makes 10 sandwiches.

Polish Kraut and Apples

This is another new one...haven't tried it yet...but it does sound interesting. If you try it, please let me know how it turns out!!

POLISH KRAUT AND APPLES

1 can sauerkraut, rinsed and well drained (14 oz.)
1 lb. fully cooked polish sausage or Kielbasa, cut into 2" pieces
3 med. tart apples, peeled and cut into eighths
1/2 c. brown sugar, packed
1/2 tsp. caraway seeds (optional)
1/8 tsp. pepper
3/4 c. apple juice

Place half of the sauerkraut in an ungreased slow cooker. Top with sausage, apples, brown sugar, caraway seeds (if desired) and pepper. Top with remaining sauerkraut. Pour apple juice over all. Cover and cook on low for 4 to 5 hours or until apples are tender.

Yield: 4 servings

All Day Crock Pot Beef

Haven't tried this one yet....just got it. But, it does sound good. So, if you like to use a crock pot, go ahead and try this one.

ALL DAY CROCK POT BEEF

1-1/2 lbs. beef roast
1/2 tsp. pepper
2 cloves garlic
1/2 env. onion soup mix
2 tsp. Worcestershire sauce
1 tsp. steak sauce
3 carrots, diced
2 ribs celery, diced
1 green bell pepper, chopped
1 yellow onion, cut into rings
1/2 cup water
1/2 cup tomato juice

Cut beef into serving sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of oil. Place the vegetables into bottom of crock pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn to low, cover and cook for 7-9 hours. When ready to serve, ladle meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crock pot to high and thicken liquid with a little flour or cornstarch.

Cheesy Chicken Bake

Well, after a holiday break, I am back. Here is an easy and quick chicken recipe. I hope everyone had a great Christmas!!

CHEESY CHICKEN BAKE

6 small boneless skinless chicken breast halves (1 1/2 lb.)
3 cups frozen oriental mixed vegetables,thawed
2 cups milk
1/4 cup flour
1/2 cup (1/2 of 8 oz. container) Philadelphia Chive & Onion Cream Cheese spread
1 cup shredded Mozzarella cheese

Preheat oven to 350 degrees. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 4 minutes on each side or until lightly browned on both sides. Remove from heat. Add vegetables to chicken in skillet; stir gently. Set aside. Add milk to flour in deep microwavable bowl; beat with wire whisk until well blended. Microwave on high 8 minutes, stirring with wire whisk every 2 minutes. Add cream cheese spread; beat until completely melted. Add mozzarella cheese; stir until melted. Pour evenly over chicken and vegetables. Bake 20 to 25 minutes or until chicken is cooked through. Stir sauce just before serving. 6 servings.

Texas Brownies

Here is a classic! This one is really good and gooey!! Enjoy!!

TEXAS BROWNIES

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
1/2 cup shortening
1 cup strong brewed coffee or water
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

Frosting:

1/2 cup (1 stick) butter or margarine
2 Tbsp. dark cocoa
1/4 cup milk
3 1/2 cups unsifted powdered sugar
1 tsp. vanilla

In a large mixing bowl, combine the flour and the sugar. In heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda, and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into well buttered 17 1/2 x 11" jelly roll pan. Bake at 400̊ for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Pepper Jack Cheese Ball

Here is another new one! I haven't tried it yet, but I know that I will since Chuck loves Pepper Jack cheese. Let me know if you try it!!

PEPPER JACK CHEESE BALL

1 1/2 cups shredded pepper jack cheese (6 oz)
1 cup shredded sharp cheddar cheese (4 oz)
2 pkgs. (3 oz. each) cream cheese, softened
1 Tbsp. lime juice
1/2 tsp. onion powder
1/4 cup sliced ripe olives
1/4 cup chopped fresh cilantro
3/4 cup nacho-flavored tortilla chips, crushed
Assorted crackers or tortilla chips

In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro. Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.

Makes 18 servings.

Note: This recipe is from Betty Crocker

Passion Punch

I haven't tried this one yet, but it sounds very good. I could imagine having this one for Christmas or New Year's guests, especially if they don't drink! I would imagine that you could mix this one up with strawberries, oranges, or any other fruit that you like best!

PASSION PUNCH

2 cups water
2 cups cranberry juice cocktail
1 tub Crystal Light raspberry ice flavor drink mix
2 cups cold sparkling water
1/2 cup frozen raspberries

Add water and juice cocktail to drink mix in large glass or plastic pitcher; stir until mix is dissolved. Refrigerate until ready to serve. Stir in sparkling water. Pour over berries in 6 tall glasses.

Spicy Crab Delights & Holiday Cheese Truffles

I know, I owe my blog an apology....I didn't post yesterday! Sorry about that, busy holiday weekend! I subscribe to many recipe sites and get recipes everyday...so here are two new ones that I got last week! Hope you enjoy them!

SPICY CRAB DELIGHTS

1 can (6 1/2 oz.) crabmeat, well drained, flaked
1/4 cup mayo with Olive oil reduced fat mayo
1 Tbsp. grated Parmesan cheese
1/4 tsp. hot pepper sauce
8 miniature whole wheat pita breads, cut crosswise in half
16 small fresh dill sprigs

Mix crabmeat, mayo, cheese and pepper sauce. Spoon into pita pockets. Top with dill.
Makes 8 servings.

Recipe from Kraft Foods

HOLIDAY CHEESE TRUFFLES

2 pkg. (8 oz.) cream cheese, softened
1 pkg. (8 oz.) shredded sharp cheddar cheese
1 tsp. garlic powder
Dash ground red pepper (cayenne)
1/4 cup chopped roasted red peppers
2 green onions, sliced
1 2/3 cups chopped pecans
Crackers

Beat first 4 ingredients with mixer until blended. Divided in half. Add roasted peppers to half and onions to the other half; mix each until blended. Refrigerate several hours or until chilled. Shape in 24 (1 inch) balls. Roll in nuts. Refrigerate until ready to serve. Serve with crackers. Makes 4 dozen truffles.

Recipe from Kraft Foods.

Burgundy Beef Stew

This is really good! It takes awhile, but it is worth the effort. Both of my guys liked this one with some homemade bread....yum!!

BURGUNDY BEEF STEW

1 Tbsp. vegetable oil
1 1/2 lbs. beef stew meat, cut into 1 inch chunks
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
1 can (14 oz.) ready-to-use beef broth
1/2 cup Burgundy or other dry red wine
3 garlic cloves, minced
2 cups baby carrots
1 cup frozen whole pearl onions
3 Tbsp. cornstarch
2 Tbsp. water
1 pkg. (8 oz.) frozen sugar snap peas

In a large pot, heat the oil over medium-high heat; brown the beef in batches. Pour off the drippings then return all the cooked beef to the pot and season with the thyme, salt, and pepper. Stir in the beef broth, wine, and garlic, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Stir in the carrots and onions; cover and cook for 30 to 45 more minutes, or until the beef and vegetables are tender. In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the beef mixture and stir for 1 minute, or until thickened. Stir in the sugar snap peas and cook for 3 to 4 minutes more, or until heated through. 5 to 6 servings.

Breakfast Pizza

Here is another breakfast dish just in time for the holidays! Have people spending time with you, go ahead and make this one...it is really good!! I have made this one for office birthday parties! Enjoy!!

BREAKFAST PIZZA

1 tube (8 oz.) crescent rolls
1 lb. bulk pork sausage
1 cup frozen shredded has brown potatoes,thawed
1 cup (4 oz.) shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 tsp. pepper
1/4 cup grated Parmesan Cheese

Unroll crescent dough and place on a greased 12 in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375̊ for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting. Yield: 6-8 servings.

KFC Cole Slaw & Macaroni Salad

I know, I know....I didn't post yesterday! Sorry, I fell asleep and didn't get up to the computer. So, I am posting two recipes today. Here are some KFC recipes that I found....hope you like them!

KFC COLE SLAW

8 cups finely chopped cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice

Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

KFC MACARONI SALAD

7 oz. box elbow macaroni, cooked
2 ribs celery minced fine
1 Tbsp. dry minced onion
1/3 cup diced sweet pickles
1 1/2 cups Miracle Whip
1/2 cup mayonnaise
1/4 tsp. black pepper
1/4 tsp. dry mustard
1 tsp. sugar
Salt to taste

Combine everything just as listed. Refrigerate salad tightly covered several hours before serving.

Wake Up Casserole

I often make breakfast casseroles for birthdays at the office. This is one of my favorite ones to take! This is quick and very good (I make it the night before and let it set in the fridge). Note, I usually do use more eggs (maybe a dozen) because I like it to be eggy. Also, I sometimes switch out the kind of meat I use, it makes for a change. I also usually use more cheese. But, I would suggest that you make it as first, and then you can decide what you want to pump up! Enjoy!

WAKE UP CASSEROLE

8 frozen hash brown patties
4 cups (16 oz.) shredded cheddar cheese
1 lb. cubed fully cooked ham (2 cups)
7 eggs
1 cup milk
1/2 tsp. salt
1/2 tsp. ground mustard

Place hash brown patties in a single layer in a greased 13 in. x 9 in. x 2 in. baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350̊ for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean. Yield 6-8 servings.

Pistachio Shortbread Trees

Well, today was our Christmas Program at church. My mom made these cookies and brought them for the Soup Supper. They seemed to be very well enjoyed! Personally, I am not keen on Pistachios, but everyone who had one really seemed to enjoy it! I know that Hunter loves them. Enjoy!!

PISTACHIO SHORTBREAD TREES

1 cup butter, softened
½ cup sugar
½ cup finely chopped pistachios
2 1/4 cups all-purpose flour
1 tsp. vanilla
16 pretzel spindles or sticks, broken in half

Icing:
1 cup powdered sugar
1 to 3 Tbsp. Milk

Heat oven to 325 degrees. Spray 2 cookie sheets with nonstick cooking spray. In a large bowl, combine butter and sugar; beat until light and fluffy. Reserve 2 Tbsp. Of the pistachios. Add remaining pistachios, flour and vanilla; mix well. Dough will be stiff. Divide dough evenly into 4 pieces; shape into balls. On lightly floured surface, pat each to form 6 inch round. Place rounds on sprayed cookie sheets. With table knife, lightly make indentations on surface of dough, dividing each round into 8 wedges. In outside edge of each wedge, insert 1 pretzel half for tree trunk. Bake at 325 degrees for 16 to 21 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cut each round into 8 wedges; place on wire racks. Cool 15 minutes or until completely cooled.

Very finely chop reserved 2 Tbsp. Pistachios. In small bowl, blend icing ingredients, adding enough milk for desired drizzling consistency. Drizzle icing in zigzag design over each cookie. Before icing sets, sprinkle cookies with reserved pistachios. Makes 32 cookies.

Reese's Chewy Chocolate Cookies

I know, I know, this recipe is on the bag of Reese's chips, but it is one of our family favorites! It is easy to make, makes a lot of cookies, and Chuck LOVES them! I use my Pampered Chef scoop to measure these out on the cookie sheets, it gives pretty good sized cookies and the dough melts down well. Enjoy!

REESE’S CHEWY CHOCOLATE COOKIES

2 cups flour
3/4 cup cocoa
1 tsp. baking soda
½ tsp. salt
1 1/4 cups (2 ½ sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 tsp. vanilla extract
1 10 oz. pkg. Reese’s peanut butter chips

Heat oven to 350 degrees. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 8 to 9 minutes. Do not overbake, cookies will be soft. They will puff while baking and flatten while cooling. Cool slightly; remove from cookie sheet to wire rack. Cool complete. Makes 4 ½ dozen cookies.

Candy Cane Cookies

Here is another Christmas cookie option! I haven't made these, but they sure do sound good! Let me know if you like them!

CANDY CANE COOKIES

1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 egg
1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup finely crushed candy canes
3 Tbsp. granulated sugar

Preheat the oven to 375 degrees. Coat cookie sheets with nonstick cooking spray. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts; beat until well blended. Gradually add the flour and salt; mix until thoroughly blended. Cover the bowl with plastic wrap and chill for 1 hour. In a small bowl, combine the crushed candy canes and the granulated sugar. Shape the chilled cookie dough into 1 1/2 inch balls then roll each in the candy cane mixture, coating completely. Place 2 inches apart on the cookie sheets. Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely. About 3 dozen cookies.

Reindeer Cookies

What is Christmas without cookies?! Well, here is a fun cookie recipe for all ages, but especially for the kids. I plan on making and taking these cookies with me to our Church soup supper this Sunday! Enjoy!!!

REINDEER COOKIES

1 pkg. (18 oz.) refrigerated peanut butter or sugar cookie dough
48 small pretzel twists
48 brown M&M’s candies
24 red M&M’s candies

Place the cookie dough in the freezer for 15 minutes, or until firm. Preheat the oven to 350 degrees. Cut the dough into 24 slices and place the slices 2 inches apart on large ungreased cookie sheets. Pinch in each side to form an hourglass shape. Position 2 pretzels at the top of each slice to form antlers then create eyes with the brown candies and noses with red candies. Bake for 8 to 10 minutes, or until golden. Remove to a wire rack to cool completely. Makes 2 dozen cookies.

Baked Crab Rangoon

Haven't tried this recipe yet, just found it...but it looks really good!! Let me know how it turns out if you make it! Love CRAB!!!

BAKED CRAB RANGOON

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. Neufchatel cheese, softened
2 green onions, thinly sliced
1/4 light mayo
12 won ton wrappers

Heat the oven to 350 degrees. Mix first four ingredients. Place 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over side. Bake 18 to 20 minutes or until edges of cups are golden brown and filling is heated through.

Note: This recipe is from Kraft Foods.

Crunch Bars

I know I have made this recipe at least once and I thought it was pretty good. This recipes would be great to take to a Christmas party, set on a coffee table at home, or take to the office for everyone to munch on!

CRUNCH BARS

35 Premium saltine crackers
1/2 cup (1 stick) butter or margarine
1/2 cup packed brown sugar
1 pkg. (8 squares) Baker's semi-sweet chocolate, chopped
1 cup chopped walnuts, toasted

Heat the oven to 400 degrees. Place crackers in a single layer on a foil-lined 15x10x1 inch pan. Cook butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 minutes without stirring. Spread onto crackers. Bake 5 to 7 minutes or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 minutes or until chocolate is softened. Spread chocolate over ingredients in pan; sprinkle with nuts. Cool. Break into pieces. This makes about 16 servings.

Note: This recipe is from Kraft Foods.

Layered Mexican Dip + A Bonus

This one is a quick and easy appetizer (dip) on the fly. Guests just drop in, whip this up! This is really good!!

LAYERED MEXICAN DIP

1 can (16 oz.) refried beans
3/4 lb. (12 oz.) Velveeta, cut up
1/2 cup thick’n’chunky salsa

Spread beans onto bottom of 9 inch microwavable pie plate or quiche dish. Top with Velveeta and salsa. Microwave on high 5 to 6 minutes or until Velveeta is melted, turning dish every 2 minutes. Serve hot with tortilla chips. 16 servings. (I baked in oven at 350 degrees)

BONUS:

LET-IT-SNOW COCOA
2 c. whipping cream
6 c. milk
1 tsp. vanilla extract
12-oz. pkg. white chocolate chips or milk chocolate chips (Very important to use Milk Chocolate not Semi-Sweet)

Combine all ingredients in a slow cooker. Cover and cook on low setting for 2 to 2-1/2 hours. Stir well to blend before serving. Makes 10 servings.

This recipe was borrowed off of my friend Jana's blog. It sounded soooo good!!

Sausage and Cheese Stuffed Mushrooms

Yes, I love mushrooms! This one is easy and very, very good! I will make a batch and eat them for lunch for a couple of days! Very good and very easy! Enjoy!!

SAUSAGE AND CHEESE STUFFED MUSHROOMS

1 lb. medium fresh mushrooms, cleaned
1/4 cup zesty Italian dressing
1/2 cup Italian sausage, cooked, crumbled
1/2 cup shredded Mozzarella cheese

Preheat broiler. Remove and discard stems from mushrooms. Brush mushroom caps with dressing and place on rack of broiler pan. Broil 5 minutes. Press sausage evenly into mushroom caps, using about 1/2 tsp. sausage in each cap. Sprinkle evenly with cheese. Broil an additional 5 minutes or until cheese is melted. Serve hot. 12 servings.

Panda Express Orange Chicken

We have a new Panda Express that has opened up close to our house. I had never eaten at Panda Express before this, but I am now in love with it! So, I got this recipe years ago, but since I had never eaten there, I didn't pay much attention to it. Now that I love the place, I am sure I will be whipping it together for the guys! I hope you enjoy it!!

PANDA EXPRESS ORANGE CHICKEN

2 lbs. boneless chicken pieces, skinned
1 egg
1 1/2 tsp. salt
White pepper
Oil (for frying)
1/2 cup plus 1 Tbsp. cornstarch
1/4 cp flour
1 Tbsp. minced ginger root
1 tsp. minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp. rice wine
1/4 cup water
1/2 to 1 tsp. sesame oil

Orange sauce for stir fry:

2 tsp. minced zest and 1/4 cup juice from
1/2 tsp. sugar
1 large orange
2 Tbsp. chicken stock
1 Tbsp. light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, salt, pepper, and 1 Tbsp. oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375̊. Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 Tbsp. oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 Tbsp. cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp. sesame oil. Serve at once. Makes 6 servings.

Crab Tortellini Salad

This is another one of my favorites! It is really easy to whip together and it is sooo good! This is great for a potluck, office lunch, or just a quick dinner, just throw in a lettuce salad! Enjoy!!

CRAB TORTELLINI SALAD

1 pkg. (19 oz.) frozen cheese tortellini
1/2 cup mayonnaise
1/4 cup heavy cream
1 pkg. (8 oz.) imitation crabmeat, flaked or 1 can (6 oz.) crabmeat, drained and flaked
2 tsp. fresh lemon juice
1/4 tsp. black pepper
1/2 tsp. salt

Cook the tortellini according to the package directions; drain, rinse, and drain again. In a large bowl, combine the tortellini and the remaining ingredients; mix well. Cover, and chill for at least 2 hours before serving. Makes 4 to 6 servings.

Firecracker Slaw

This is a good one folks! This is a really neat twist on your average slaw. I have made and served this slaw on numerous occasions and I always get a thumbs up!!

FIRECRACKER SLAW

1 pkg. (16 oz.) shredded coleslaw mix
3 ribs celery, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup Italian dressing
2 Tbsp. light brown sugar

In a large bowl, combine the cabbage mix, celery, and red and yellow bell peppers. In a small bowl, whisk together the Italian dressing and the brown sugar until the sugar dissolves; pour over the cabbage mixture, tossing to coat completely. Cover, and chill for at least 1 hour before serving. Makes 10 to 12 servings.

Note: This is a recipe from Mr. Food

Red Lobster Cheese Biscuits

Although they are not my favorites, most people I know that like Red Lobster have to have those biscuits! Well, here is the recipe, so treat yourself any time!!!

RED LOBSTER CHEESE BISCUITS

Dough:
1-1/4 lbs. Bisquik
3 oz. Freshly shredded cheddar cheese
11 oz. Cold water

Garlic Spread:
1/2 c. melted butter
1 tsp. Garlic powder
1/4 tsp. Salt
1/8 tsp. onion powder
1/8 tsp. Dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm. Using small spoon, place the dough on a baking pan lined with baking paper. Bake in 375̊ oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.

OREO Cheesecake

My husband is a cheesecake freak!! So, I am always trying out new cheesecake recipes. My husband loves this one, although it is not as good as my original cheesecake, which I may share at a future date! I hope you enjoy this one, it is good!!

OREO CHEESECAKE

1 pkg. (1 lb. 2 oz.) OREO cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs

Heat oven to 325 degrees. Line 13x9 inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1 1/2 cups into batter. Pour over crust; top with remaining chopped cookies. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Note: I bake my cheesecake in a round dish with a drop out bottom.
Note: This is a Kraft Foods recipe

Mushroom Explosion Pizza

My guys do not like mushrooms very well, so I always have to order a separate pizza when we go out so that I can get my mushrooms. When Boston's was still here, they had the best mushroom speciality pizza. After many attempts to reproduce it, I have finally come up with something close! So, here is my creation!

MUSHROOM EXPLOSION PIZZA

1 large container of fresh sliced mushrooms
Butter
Pizza dough
1 pkg. of sliced Provolone cheese
1/2 cup shredded Parmesan cheese

Make your favorite pizza dough, or use a pre-made pizza dough. While making the dough, saute the mushrooms in butter until cooked to your liking. Spread out the dough onto a pizza sheet. Cover the bottom of the pizza dough with a layer of Provolone slices. Sprinkle the Parmesan cheese over the Provolone. Evenly spread out the mushrooms on top of the cheese. Tear the remaining Provolone into small pieces and sprinkle over the mushrooms. Bake the pizza according to the directions indicated by your pizza dough recipe (I make my pizza dough in our bread maker and then cook the pizza with our pizza oven). The pizza is done when the dough is baked and when the cheese is browned to your liking. Enjoy!!

Lemony Orange Cooler Punch

This is a very good punch for a crowd. This is what we served at our wedding reception. This would be a good one for a crowd at Christmas!

LEMONY ORANGE COOLER PUNCH

1 qt. (4 cups) cold orange juice
1 1/2 qt. (6 cups) cold water
Country Time Lemonade
1 bottle (28 fl. oz.) ginger ale, chilled
1 qt. (4 cups) orange sherbet
1 pt. (2 cups) strawberries, sliced

Measure drink mix into cap to 2 quart line. Place drink mix, orange juice and water in large plastic or glass pitcher. Stir until drink mix is dissolved. Refrigerate until ready to serve. Pour orange juice mixture into large punch bowl when ready to serve. Stir in ginger ale. Top with small scoops of sherbet and the strawberries. 20 servings.

Sausage-Stuffed Mushrooms

This is one of my favs! The guys don't like it so much...they aren't big on mushrooms. But me, a mushroom lover, loves this!! I usually use more cheese than called for and sprinkle some shredded provolone or monterey jack on top of them! Enjoy!

SAUSAGE-STUFFED MUSHROOMS

16 large mushrooms (about 1 lb.)
1/2 small onion, minced
1/4 cup chopped red bell pepper
1/2 lb. ground Italian sausage
2 Tbsp. plain bread crumbs
3 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper

Preheat the oven to 350 degrees. Remove the mushroom stems from the caps; finely chop the stems. In a large skillet, saute the chopped mushroom stems, the onion, bell pepper, and sausage over medium-high heat until the sausage is crumbled and browned. Remove from the heat and stir in the remaining ingredients; mix well. Stuff each mushroom cap and place on a large rimmed baking sheet. Bake for 20 minutes, or until the mushrooms are tender. 16 mushrooms.

Note: This is a Kraft Foods recipe

Cheesy Football

Happy Black Friday Everyone! Hope everyone got what they wanted if they went out early for the bargains! Me, I overslept, so I didn't get out early. But, I got most of what I wanted. Here is a quick and easy recipe that is always a favorite! I know it says to shape it into a football shape, but you can just as easily shape it into a ball. This has always been a hit for me, whether a family gathering, potluck, or reunion! This year I am going to make one for my mom's Christmas party and mold it into the shape of a Christmas tree. Hope you enjoy!

CHEESY FOOTBALL

2 pkg. (8 oz. each) cream cheese, softened
1 pkg. (8 oz.) sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup Miracle Whip
1/4 cup chopped green onions
1/4 tsp. black pepper
1 cup chopped pecans
Pimiento strips or roasted red pepper

Beat cheeses and dressing with electric mixer on medium speed until well blended. Add onions and black pepper; mix well. Cover. Refrigerate several hours or overnight. Form into football shape; roll in pecans. Garnish with pimiento strips or roasted red pepper strips for the “lacing”, if desired. 30 servings.

Note: This is a Kraft Foods recipe.

Fresh Tomato Salsa

Happy Thanksgiving!! I usually double this recipe, and it is usually gone within a matter of hours! If you like salsa, you will love this quick and easy recipe!

FRESH TOMATO SALSA

1 lb. firm ripe tomatoes, chopped
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 med. jalapeno pepper, chopped
1/4 cup Italian dressing
1/4 tsp. salt

Combine tomatoes, onion, cilantro and jalapeno pepper in medium bowl. Add dressing and salt; toss lightly. Serve immediately or cover and refrigerate until ready to serve.

Note: This recipe is from Mr. Food

Monkey Bread

This is a classic, but yet one loved by my family. I usually only make this for holiday mornings, so it is a treat for us. Of course, this is easy enough to make anytime! Enjoy!!

MONKEY BREAD

3 tubes biscuits (10 each)
1 cup sugar
1 tsp. cinnamon
1/2 cup butter
1 cup brown sugar

Tear or cut each biscuit into four pieces. Mix cinnamon and sugar in a baggie. Drop pieces into bag and shake until covered. Drop pieces evenly into a bundt pan that has been greased and floured. Heat butter and brown sugar until melted. Pour over biscuits evenly. Bake at 350̊ for 20 minutes. Let stand 10 minutes and then unmold.

Chicken-Fried Steak

Here is a great recipe! My family absolutely loves me when I make this one! I serve this dish with mashed potatoes and corn. I do double the recipe for the gravy so that we have more for the potatoes. I hope you enjoy this one!!

CHICKEN-FRIED STEAK

1/3 cup plus 1 Tbsp. all-purpose flour, divided
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
2 large eggs, beaten
1 Tbsp. water
1 1/2 cups plain bread crumbs
4 (4 oz.) cubed steaks
5 Tbsp. butter, divided
1 cup milk

In a shallow dish, combine 1/3 cup flour, 1/2 tsp. salt, and 1/4 tsp. pepper. In another shallow dish, combine the eggs and water. Place the bread crumbs in a third shallow dish. Coat the steaks with the flour mixture then dip in the egg mixture, and coat with the bread crumbs. In a large nonstick skillet, melt 4 Tbsp. butter over medium heat. Add the steaks, and fry for 3 to 4 minutes per side, or until cooked through and golden. Drain on a paper towel-lined platter and cover to keep warm. Make a white gravy by adding the remaining 1 Tbsp. butter to the skillet and melting over low heat; add the remaining 1 Tbsp. flour, and stir until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat until thickened and bubbly, stirring constantly. Stir in the remaining 1/4 tsp. salt and 1/4 tsp. pepper. Serve the steaks topped with the gravy. 4 servings.

Note: I use preformed hamburger patties that you can pick up at the grocery store instead of the cubed steak.

Note: This recipe is from Mr. Food

Easy Chicken A'La King

This is one of our favorite meals. It is quick and easy to make, and is very good as leftovers! Here is a little hint, I use canned chicken instead of the chicken breasts...it makes it easier! We hope you like this one too!!

EASY CHICKEN A LA KING

8 Tbsp. (1 stick) butter, divided
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch chunks
1 tsp. salt
1/2 lb. fresh mushrooms, quartered
6 Tbsp. all-purpose flour
1/4 tsp. black pepper
1 can (14 oz.) ready-to-use chicken broth
1 cup (1/2 pt.) heavy cream
1 pkg. (9 oz.) frozen peas, thawed
1 jar (2 oz.) chopped pimientos, drained
Your favorite kind of rice

In a large skillet, melt 2 Tbsp. butter over medium-high heat. Saute the chicken and mushrooms for 5 to 6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices. Add the remaining 6 Tbsp. butter, the flour, salt, and pepper to the skillet and cook, whisking constantly, until the butter melts. Slowly add the chicken broth and cream and bring to a boil, whisking until smooth and thickened. Reduce the heat to medium-low, return the chicken and mushrooms to the skillet, and add the peas, and pimientos. Simmer until heated through, stirring constantly. Serve immediately over your favorite kind of cooked rice. 4 to 6 servings.

Note: This recipe is from Mr. Food.

Broccoli Cheese Soup

This is another good soup to warm you up! This one is easy to throw together and get ready. This soup can use broccoli, peas, potatoes, bacon, pretty much anything that suits your taste! Hope you enjoy!

BROCCOLI CHEESE SOUP

1 family size Cream of Chicken Soup
1 soup can of milk
1 large block of Velveeta
1 bag of thawed frozen chopped broccoli

Cut the Velveeta into cubes. In a 3 quart crock pot, combine all ingredients and stir. Cook in the crock pot on low for 4 hours, stirring often. If the soup starts to burn around the edges, turn the crock pot to warm. If the soup starts to thicken up too much, add more milk. Not sure how many servings it makes, but it is rich, so it will feed quite a few people!

Note: If you do not like broccoli, you can substitute for cauliflower, peas, potatoes and bacon, really any vegetable that you would like!

Creamy Chicken Soup

Here is a quick recipe to throw together after a long day at work. This recipe is a great way to warm up the family on a cold day!

CREAMY CHICKEN SOUP

1 pkg. egg noodles
2 family size cans of Cream of Chicken Soup
2 cans of milk
1 bag frozen peas
1 (possibly 2) cans of chicken broth
2 cans of canned chicken

In a large pot, boil the noodles and peas. When the noodles are to your liking, drain the noodles and peas. Pour the cream of chicken soup, chicken broth, and milk (fill the empty cream of chicken cans) in the pot. Whisk the ingredients together. When the mixture is smooth and mixed together well, add the chicken, the noodles, and the peas. Bring to a boil, stirring often. If the soup is too thick for you, add the second can of chicken broth. Serve hot. Makes approximately 10 servings.

Hope you enjoy this one as much as we do!

Hot Dog Casserole

Here is a quick and easy recipe to make. My son Hunter loves this recipe...he gets so excited when I tell him that we are having it. This recipe would be a good one for kids, for a quick meal, or for a potluck! Enjoy!!

HOT DOG CASSEROLE

1 package of your favorite hot dogs
2 boxes thick and creamy macaroni and cheese mix (I use the Walmart brand)
1 bag of your favorite frozen vegetables (I usually use peas/carrots or mixed)

Make the macaroni and cheese according to the box directions. Boil the hot dogs and vegetables until they are cooked (I usually boil them with the macaroni in a really big pot, you use less dishes that way). Drain the macaroni, vegetables, and hot dogs. After draining, cut the hot dogs into bite size pieces. Mix all of the ingredients together with the cheese sauce. Serve immediately. Serves 6-8.

Note: This is a Joni original.

Flora's Meat Loaf Mallerby

For my first post, I am going to post two recipes as a little bonus. One of our staple meals is meatloaf, mashed potatoes, and corn. The family absolutely loves this recipe, I hope you do too!

FLORA'S MEAT LOAF MALLERBY

1 pound ground beef
Dash celery seed (or celery salt)
1/2 cup chopped onion
1/3 cup milk
1/4 cup bread crumbs
1 egg, beaten
1 Tbsp. Worcestershire sauce
3 Tbsp. brown sugar
1/4 cup catsup

In a large bowl combine the ground beef, celery seed, onion, milk, bread crumbs, egg, and Worcestershire sauce. Shape into a ball (I usually make it more like a log in a 13 x 9 pan) and place in a baking pan. Combine the brown sugar and catsup, and pour over the top of the meat loaf. Bake in a 350 degree oven for 45 minutes (I find it takes more like an hour). Serves 4.
Note: I usually double this recipe so that we have plenty of leftovers!
Note: This recipe is from Aunt Bee's Mayberry Cookbook

Bonus Recipe:

CHEESE POTATO CASSEROLE

Instant mashed potatos (enough for 8 servings)
1/2 tsp. garlic salt
1 Tbsp. parsley
1 cup shredded sharp Cheddar cheese (4 oz.)

Heat oven to 325 degrees (I put this in the oven with the meatloaf after the meatloaf is about 3/4 of the way done at 350 degrees). Prepare the instant potatoes as directed on package except decreasing the sale to 1/2 tsp. and adding the garlic salt. Stir in the parsley and 3 oz. of the cheese. Put the potatoes in a casserole dish. Sprinkle the remaining cheese over the top. Bake 20 minutes. 8 servings.
Note: This recipe is from Betty Crocker's Good and Easy Cookbook.

I hope your family enjoys this recipe as much as ours does!

Joni