Thursday, December 31, 2009

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!!


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.

Wednesday, December 30, 2009

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!!


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.

Tuesday, December 29, 2009

Pork Pocket Sandwiches

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


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.

Monday, December 28, 2009

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!!


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

Sunday, December 27, 2009

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.


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.

Saturday, December 26, 2009

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!!


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.

Wednesday, December 23, 2009

Texas Brownies

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


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


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.

Tuesday, December 22, 2009

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!!


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

Monday, December 21, 2009

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!


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.

Sunday, December 20, 2009

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 here are two new ones that I got last week! Hope you enjoy them!


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


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

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.

Friday, December 18, 2009

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!!


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.

Thursday, December 17, 2009

Breakfast Pizza

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


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.

Wednesday, December 16, 2009

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!


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.


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.

Monday, December 14, 2009

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!


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.

Sunday, December 13, 2009

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!!


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

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.

Saturday, December 12, 2009

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!


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.

Friday, December 11, 2009

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!


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.

Thursday, December 10, 2009

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!!!


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.

Wednesday, December 9, 2009

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!!!


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.

Tuesday, December 8, 2009

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!


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.

Monday, December 7, 2009

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!!


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)


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!!

Sunday, December 6, 2009

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!!


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.

Saturday, December 5, 2009

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!!


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.

Friday, December 4, 2009

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!!


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.

Thursday, December 3, 2009

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!!


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

Wednesday, December 2, 2009

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!!!


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.

Tuesday, December 1, 2009

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!!


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