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Paal Payasam (3-Ingredient Rice Pudding) Ingredients: - 1/2 cup Basmati rice - 1 can condensed milk - 1 quart 2% milk - 1 teaspoon crushed cardamom - Saffron strands as needed Directions: - Cook the basmati rice in 1 1/2 cups of water until its completely soft. You do not need the grains to be separate here. Mash down completely with the back of a wooden spoon. - Combine the mashed rice, condensed milk and the 2% milk (you may want to whisk the cooked rice in to ensure that there are no lumps). Add the spices, bring to a gentle boil and cook down on a low heat until the consistency of a thick soup. Serve chilled or warm.

Stir-Fry Meal-In-One(Low-Fat) Ingredients: - 4 slices bacon, diced - 1/2 c. chopped onion - 2 whole chicken breasts, skinned, boned and cut in thin strips - 1 (4 oz.) can sliced mushrooms, drained - 1 c. cooked green peas - 3 c. cooked rice, cooked in chicken broth - 1/4 c. pimento, diced - 1 tsp. pepper - 1 tsp. salt Directions: - In large skillet or wok, cook bacon and onion until transparent. - Add chicken; continue cooking about 5 minutes. - Stir in remaining ingredients. - Heat thoroughly.

Hummus Ingredients: - 2 (8 ounce) cans garbanzo beans, drained (chickpeas) - 12 cup tahini - 12 cup extra virgin olive oil - 2 lemons, juice of - 12 bunch cilantro - 12 cucumber, peeled and cubed - 1 dash pickle juice - 1 teaspoon garlic powder - 12 teaspoon salt - 12 teaspoon paprika - 14 teaspoon cumin (optional) Directions: - Use food processor or blender and process until smooth, adding a little water if necessary to move things along. - Garnish with parsley and serve with pita wedges for dipping.

Quick Saffron Chicken With Couscous Ingredients: - 2 teaspoons olive oil - 1/3 cup chopped shallot - 3/4 teaspoon paprika, divided - 1/2 teaspoon chopped fresh thyme - 1 teaspoon orange zest - 1/8 teaspoon saffron threads - 1 (14-ounce) can fat-free, reduced-sodium chicken broth - 1 cup frozen shelled edamame - 1 teaspoon salt, divided - 1 cup uncooked couscous - 4 ounces chopped bottled roasted red peppers, rinsed - 3/4 pound chicken breast Directions: - MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit - .

Broccoli Souffle Ingredients: - 1/2 c. salad dressing or mayonnaise - 1/4 c. all-purpose flour - 1 1/2 c. milk - 1 tsp. salt - 1 (3 oz.) can grated Parmesan cheese - 1 (10 oz.) thawed drained frozen broccoli - 4 large separated eggs Directions: - Combine mayonnaise and flour in saucepan; mix well. - Gradually add milk and cook and stir constantly over low heat until thickened. - Add salt and cheese and continue cooking until cheese melts. - Cool slightly and stir in broccoli and slightly beaten egg yolks. - Beat egg whites until stiff peaks form and fold into broccoli mixture. - Pour mixture into greased 1 1/2-quart casserole dish. - With tip of spoon, make slight indention around top of souffle to form a top hat. - Bake at 300° for 1 hour and 15 minutes. - Serve immediately. - Serves 6.

Chocolate Chip Pudding Cookies Ingredients: - 6 eggs - 3/4 cup white sugar - 2 1/4 cups brown sugar - 1 1/2 cups margarine melted - 1 1/2 cups vegetable shortening melted - 3 ounces instant vanilla pudding boxes of - 3 teaspoons baking soda level tsp. - 1 teaspoon salt level tsp. - 1 teaspoon vanilla - 7 3/4 cups flour - 2 bags semi sweet chocolate chips Directions: - Beat eggs in mixing bowl. Add sugar, margarine and shortening. When mixed well, add 3 boxes of instant pudding. Add vanilla flavoring. - In a separate bowl, mix all dry ingredients. Gradually add dry mixture to the egg mixture. - Add chocolate chips. - Bake for 10-12 minutes in 350 degree oven. When cookies are removed from oven they should just barely be finished baking, since the pudding will continue to set as the cookies cool.

Artichoke & Rice Salad Ingredients: - 1 cup Uncle Ben's converted brand rice - 2 1/2 cups chicken stock - 1 1/2 cups marinated artichoke hearts, drained, but save 1/4 cup marinade - 1/4 cup green onion, thinly sliced - 1/2 cup flat leaf parsley, minced - 1 lb plum tomato, seeded & chopped - 1/2 cup parmesan cheese, grated (use best quality only) - 1 cup mayonnaise - salt & pepper Directions: - Cook rice in the chicken stock according to directions on box & cool. - Chop artichoke hearts to bite size. - Add artichokes, green onions, parsley, tomatoes and parmesan to rice. - Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

Tiramitwist Ingredients: - 12 lb mascarpone cheese - 12 cup creamy peanut butter - 13 cup powdered sugar - 12 teaspoon vanilla - 8 ounces whipped topping - 12 cup coffee, brewed strong and cooled - 12 cup stout beer - 24 ladyfingers - 2 teaspoons cocoa powder Directions: - Mix together the mascarpone, peanut butter, powdered sugar, and vanilla until creamy and smooth. - Gently fold the whipped topping into the cheese mixture until well incorporated. - Combine the coffee and stout in a small bowl. - Quickly dip lady fingers (one at a time) into the coffee/beer mixture. - Gently squeeze out excess liquid if needed. - Lay half of the lady fingers in an 8x8 casserole. - Top the lady fingers with half the cheese mixture. - Dust with 1 teaspoon of cocoa powder. - Repeat using the rest of the dipped lady fingers, the cheese mixture, and finishing off dusting the top with the last teaspoon of cocoa powder. - Place in the fridge to chill at least two hours.

Whole Wheat Applesauce Cake Ingredients: - 1/2 c. oil - 3/4 c. granulated brown sugar - 1 c. applesauce - 1 1/2 c. unsifted whole wheat flour - 1 tsp. baking soda - 1 tsp. cinnamon Directions: - Cream oil and sugar together; mix in applesauce and baking soda. - Add flour and cinnamon, blending thoroughly. - Oil and flour 8-inch baking pan or muffin tins. - Pour batter into pan or make individual cakes in muffin tins. - Bake at 375° for 30 minutes in an 8-inch cake pan, about 20 minutes for cupcakes.

Spinach Cheese Casserole(Serves 8) Ingredients: - 1 large (27 oz.) can spinach, well drained - 2 Tbsp. parsley - 4 Tbsp. butter - 1/2 tsp. paprika - 4 eggs, well beaten - 2 c. milk - 1 1/2 c. chopped sharp Cheddar cheese Directions: - Chop spinach. - Heat all ingredients in a saucepan. - Pour into greased 2-quart casserole. - Bake one half hour at 350°.

Grilled Potatoes Ingredients: - 2 lb. red potatoes, quartered - 1/2 c. water - 1/2 c. chicken broth - 2 tsp. oregano - 1 tsp. garlic powder - 1/2 tsp. onion powder - 1/2 c. Miracle Whip Directions: - Place potatoes and water in casserole dish; cover. - Microwave on High 12 to 15 minutes, stirring after 8 minutes. - Drain. - Mix remaining ingredients. - Stir in potatoes. - Cover. - Refrigerate 1 hour. - Drain, reserving mixture. - Arrange potatoes on skewers. Place on grill on medium heat. - Grill 4 minutes. - Rotate and brush mixture. - Grill 4 more minutes.

Pumpkin Bread Ingredients: - 3 c. sugar - 1 c. corn oil - 4 eggs, beaten - 1 (16 oz.) can pumpkin - 3 1/2 c. flour - 1 tsp. baking powder - 2 tsp. soda - 2 tsp. salt - 1/2 tsp. cloves - 1 tsp. cinnamon - 1 tsp. nutmeg - 1 tsp. allspice - 2/3 c. water - 1/2 to 1 c. chopped nuts Directions: - Combine sugar, oil and eggs. Add pumpkin. Sift dry ingredients. Add to pumpkin mixture. Add water. Stir in nuts. Pour into loaf pans. Bake at 350° for 1 hour. Makes 3 loaves.

Fruit Salad Ingredients: - 1 can peach pie filling - 1 can chunk pineapple - 1 pkg. frozen strawberries (thawed) - 2-3 large bananas (sliced) Directions: - Mix all together and refrigerate until ready to serve.

5 Minute Mint Chutney Ingredients: - 1 bunch fresh mint leaves - 1 medium onion - 2 pinches salt - 3 teaspoons sugar - 1 1/2 tablespoons apple cider vinegar or 1 1/2 tablespoons fresh lime juice - 1/2 teaspoon black pepper - 1 fresh green chili - 1 tomatoes - 1/2 teaspoon ground cumin Directions: - Put all the above in the blender and blend till smooth. - Use on sandwiches, as a dip, with your favourite kebabs, scones!

Praline Pumpkin Pie Ingredients: - 3 eggs - 1/2 c. sugar - 1 tsp. salt - 1 c. evaporated milk - 1/2 c. brown sugar (packed) - 1 tsp. pumpkin pie spice - 1 1/2 c. canned pumpkin - 1/3 c. brown sugar - 2/3 c. chopped pecans - 3 tsp. margarine - 1 (9-inch) pastry shell (not baked) Directions: - First prepare pastry shell. - Cream margarine with brown sugar. Add pecans. - Press over pastry shell in even layer. - Bake 10 minutes at 450°. - Cool. - Next, mix rest of ingredients and pour into cooled pastry. - Reduce oven to 350°. - Cool and serve. - Top with whipped cream.

Cool Cucumber and Aloe Frappe with Lemongrass Ingredients: - 1 cucumber, diced - 3 ribs celery - 1 Granny Smith apple, diced - 1 stalk lemongrass, cut into 4 pieces - 1/2 lemon with peels, cut into wedges - 1/4 cup aloe juice (available in health food stores) Directions: - Press the cucumber, celery, apple, lemongrass, and lemon through the juicer and stir in the aloe juice.

Hearty Dinner Salad Ingredients: - 1 lb meat, cut into strips (chicken breasts, boneless skinless, sirloin steak, deli ham, or meatless, mushrooms - 10oz) - 6 cups mixed salad greens - 2 -3 cups vegetables - 1/4 cup salad dressing (Greek with Feta and Oregano, Zesty Italian, Sundried tomato & Oregano, Raspberry Vinaigrette) Directions: - Cut meat into strips and cook in a small amount of the dressing that you have selected. Cook through. Then set aside. - Place 6 cups mixed salad green in a large bowl. - Add 2-3 cups vegetables or fruit, or a combination of both, and meat to greens. Toss with dressing.

Turtle Cake Ingredients: - 1 pkg. German chocolate cake mix - 1/3 c. evaporated milk - 3/4 c. margarine, melted - 1 c. chopped nuts - 14 oz. pkg. caramels - 1/3 c. evaporated milk - 1 c. chocolate chips Directions: - Mix cake mix as directed on package. - Fold into batter 1/3 cup evaporated milk, melted margarine and chopped nuts. - Pour 1/2 of batter into greased and floured 9 x 13-inch pan. - Bake at 350° for 15 to 20 minutes. - While baking first half, melt the caramels and 1/3 cup evaporated milk in top of double boiler. - Pour this mixture over baked first half. - Sprinkle chips over caramel mixture. - Cover with remaining cake batter. - Bake 20 to 25 minutes or longer, if needed. - Cool. - Top with Cool Whip or ice cream.

Curry Rice Salad Ingredients: - 3 cups cooked long grain rice, cooled - 1/2 cup sliced pimiento-stuffed olives - 1/2 cup dry roasted peanuts - 2 green onions, chopped - 1/4 cup mayonnaise - 2 tablespoons lemon juice - 1 to 1-1/2 teaspoons curry powder - 1/2 teaspoon ground mustard - 1/4 teaspoon salt - 1/8 teaspoon garlic powder - 1/8 teaspoon pepper Directions: - In a large bowl, combine the rice, olives, peanuts and onions. In a small bowl, combine the mayonnaise, lemon juice and seasonings. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour before serving.

Sweet And Sour Chicken Ingredients: - assorted chicken pieces - 8 oz. Russian dressing - 8 oz. apricot preserves - 1 pkg. dry onion soup mix - 1/4 c. water - pineapple and green pepper slices to garnish Directions: - Arrange chicken in a large baking dish. - Mix all ingredients and pour over chicken. - Bake, covered, for 1 hour at 350°. - Bake, uncovered, an additional 1/2 hour.

Butternut Squash Soup Ingredients: - 1 large butternut squash, halved - 3 Tbsp butter - 1/4 tsp cinnamon - 1/4 tsp nutmeg - 1/8 tsp cloves - 1 Tbsp sugar - 3 Tbsp olive oil - 1 onion chopped - 2 Idaho potatoes, peeled and chopped into large pieces - 8 c chicken stock (or water + bouillon cubes) - 1/4 c heavy cream (optional) - salt and white pepper to taste Directions: - In a preheated, 400 degree oven, roast the butternut squash with the seasonings, butter and sugar, until soft and browned. Remove from oven and scoop squash from rind. - In a soup pot, heat olive oil and saute onions. - When translucent, add potatoes and squash flesh. - Cover with chicken stock and simmer until potatoes are soft. - Remove from heat and puree with stick blender or in an upright blender. - Return to soup pot and add heavy cream. - Season to taste. - Enjoy!

Texas Brisket Ingredients: - 1 small bottle ketchup (hot and spicy) - 10 oz. regular Coke - 4 Tbsp. Worcestershire sauce - 4 Tbsp. hot and spicy mustard - 2 Tbsp. liquid smoke - 3 Tbsp. brown sugar - 1 c. strong coffee Directions: - Mix the ingredients, except coffee, the night before; put in the refrigerator. - Pour 1 cup of strong coffee over large brisket. Cover with foil and cook at 250° overnight (or at least 8 to 9 hours).

Delicious Hamburgers Ingredients: - 5 lb. hamburger - 1 c. crushed Ritz crackers - 1 c. applesauce - 5 tsp. Accent - 5 tsp. Worcestershire - 1/2 tsp. garlic salt - 3 tsp. Tabasco sauce - 1 envelope onion soup mix - salt and pepper Directions: - Mix all together and form burgers. - Makes 25.

Chocolate Sheet Cake Ingredients: - 2 c. sugar - 2 c. flour - 1 tsp. soda - 1/2 tsp. salt - 2 sticks oleo - 1 c. water - 4 Tbsp. cocoa - 2 eggs - 1/2 c. buttermilk - 1 tsp. vanilla Directions: - Sift together sugar, flour, soda and salt. - Set aside. - In a pan, place oleo, water and cocoa. - Heat to rapid boil. - Stir in dry ingredients. - Add eggs, buttermilk and vanilla.

Double Chocolate Snack Cake Ingredients: - 1 2/3 c. flour - 1 c. light brown sugar - 1/4 c. unsweetened cocoa - 1 tsp. baking soda - 1/4 tsp. salt - 1 c. water - 1/3 c. canola oil - 1 tsp. vinegar - 3/4 tsp. vanilla - 1/2 c. semi-sweet chocolate chips Directions: - Heat oven to 350°. - Grease and flour square pan, 8 x 8-inch. In small mixing bowl, combine flour, sugar, cocoa, baking soda and salt. - Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. - Sprinkle chocolate chips over top. - Bake 40 minutes or until wooden pick inserted in center comes out clean. - Cool in pan on wire rack. - Cut into squares.

Pastry Puff Ingredients: - 2 Pepperidge Farm pastry sheets (frozen) - 1/4 Brie cheese (of a round) - 14 oz. jar your favorite jelly (apricot and apple are good) Directions: - Takes 5 minutes to put together.

Noodle Salad Ingredients: - 1 head romaine lettuce, torn in small pieces - 1 bunch green onions, chopped - 2 stalks celery, chopped - 1/2 to 1 stick butter or olive oil - 2 pkg. Ramen noodles (any flavor; do not use flavor packet), broken up - 1 c. slivered almonds - 1/2 c. sesame seeds Directions: - Toss first 3 ingredients together. Saute noodles in butter or olive oil until slightly brown. Cool and toss with greens. Add almonds and sesame seeds.

Blueberry Nectarine Muffins Ingredients: - 3/4 cup whole wheat flour - 3/4 cup all-purpose flour - 1/2 cup wheat germ - 2 teaspoons baking powder - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup brown sugar - 3/4 cup milk - 1/4 cup olive oil - 2 eggs, lightly beaten - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries - 3/4 cup nectarine, chopped - For the topping - 1 tablespoon wheat germ - 1 tablespoon brown sugar - 2 tablespoons rolled oats Directions: - Preheat oven to 375. - Spray 12 cup muffin tin with cooking spray. - Mix together dry ingredients in large bowl. - Mix together wet ingredients in a separate bowl. - Add wet ingredients to dry and mix until just combined. - Stir in fruit. - Pour into prepared muffin tins and bake for 18-20 or until toothpick comes out clean.

Meat And Potato Pie Ingredients: - pastry for 9-inch pie (double) - 1 lb. ground beef - 1 medium onion - 2 c. coarsely grated potatoes - 1/4 tsp. salt - 1/4 tsp. pepper - 3 Tbsp. cornstarch - 1/4 c. water - 1 1/2 c. beef broth Directions: - Roll pastry to fit 9-inch pie pan. - Brown beef and onion in a large skillet; cook until meat is brown. - Drain off drippings. Add potatoes, broth, salt and pepper. - Cover and simmer 15 minutes or until potatoes are tender.

Beef Tips & Gravy With Rice Ingredients: - 1 1/2 lbs sirloin tip roast, trimmed of visible fat,sliced into 1/2 inch cubes - 1 packet onion soup mix - 1 (10 ounce) can reduced-fat reduced-sodium cream of chicken soup - 1 (15 ounce) can reduced-sodium beef broth - 4 1/2 cups long grain rice, cooked Directions: - Preheat slow cooker according to manufacturer's instructions. - Place beef cubes into prepared crock pot. - Stir in remaining ingredients. - Cover and Cook on slow cooker for 7 to 8 hours. - Serve over cooked rice or noodles.

One Dish Chicken Dinner Ingredients: - 1 cut up chicken - 1 can cream of mushroom soup - 1 pkg. dry onion Lipton soup - 1 1/2 c. water - 1 c. uncooked rice (brown rice is good) Directions: - In flat baking dish, put rice, water, dry soup and cream of mushroom soup. - Mix thoroughly, put chicken on top. - Bake uncovered for 1 hour at 350°. - Watch, can get dry.

Pork Chop Casserole Ingredients: - 4 to 6 pork chops - 1/2 c. chopped onion - 1/2 c. chopped green pepper - 3 Tbsp. rice (uncooked) - 1 can Campbell's tomato soup Directions: - Place chops in casserole. - Cover with chopped onion, chopped green pepper and rice. - Over all pour the undiluted tomato soup. Cook in slow oven (200°) for 2 hours or longer. - An ideal dish to use when you plan to be out until late afternoon. - Good served with white beans, applesauce or fried apples and cornbread.

Homemade Vegetable Soup Ingredients: - leftover roast and gravy - 2 cans mixed vegetables - 1 large can tomato juice - 1 small chopped onion - salt and pepper to taste - dash of Italian spices Directions: - Cut leftover roast into bite sizes. - Place on top of stove in a large pan. - Add leftover gravy and other ingredients. - Bring to a boil, then turn burner to simmer and continue cooking for about 1 hour. - Serve hot!

Carolina Pulled Pork Ingredients: - 3 pounds pork - 1 envelope lipton recipe secrets onion soup mix - 1/4 cup ketchup - 1/2 cup firmly packed brown sugar - 3/4 cup apple cider vinegar - 1 tablespoon hot pepper sauce - 1 tablespoon prepared mustard Directions: - Arrange pork in slow cooker. Combine remaining ingredients and pour over pork; turn to coat. - Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours until pork is tender. - Remove pork; reserve juices. Shred pork with fork, then stir into reserved juices. Serve, if desired, on Kaiser rolls or hamburger buns.

Chippy Peanut Butter Cookies Ingredients: - 1 cup butter, softened - 1 cup creamy peanut butter - 1 cup sugar - 1 cup packed brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 2-1/4 cups all-purpose flour - 2 teaspoons baking soda - 1/4 teaspoon salt - 1 package (11 ounces) peanut butter and milk chocolate chips Directions: - In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. - Drop by rounded tablespoonfuls onto ungreased - . Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

White Chocolate Macadamia Nut Cheesecake Bars Ingredients: - 4 oz. melted butter - 1/2 c. confectioners sugar - 1 c. flour - 1 lb. cream cheese - 14 oz. white chocolate, chopped - 2 eggs - 1/2 c. sugar - 1 Tbsp. lemon juice - 1 tsp. grated lemon rind - 1 tsp. vanilla - 1 c. coarsely chopped Macadamia nuts - 1 (15 oz.) pkg. Betty Crocker You Sweet Talker chocolate hearts Directions: - Preheat oven to 350°. - Mix butter, confectioners sugar and flour to form dough. - Press evenly into 9 x 12-inch baking pan. Bake 15 to 20 minutes, until lightly brown.

Minted Carrots Ingredients: - 1/2 pound baby carrots - 1 teaspoon butter - 2 tablespoons brown sugar - 2 tablespoons honey - 1/8 teaspoon dried mint, crushed Directions: - Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots. - Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

Crab and Cucumber Linguine Ingredients: - 400 g linguine - 1 teaspoon dried red chili pepper flakes - 1 small cucumber - 2 large lemons, juiced - 2 large dressed crabs, and meat from - 6 large crab claws - 2 tablespoons chopped parsley - 6 -8 tablespoons olive oil - salt and pepper Directions: - Cook the pasta according to the package directions and drain. - Meanwhile, peel the cucumber and slice it thinly. - Mix the slices with the fresh chilli, all the crab meat, juice from 1 1/2 lemons and chopped parsley. - Season with salt and pepper. - Slowly stir in 4 tablespoons olive oil, then add the mixture to the hot pasta. - Add more lemon juice or olive oil to taste and serve.

Basil-Honey Butter Ingredients: - 1/2 cup (4 oz.) salted butter, softened - 2 tablespoons chopped fresh basil - 1 teaspoon lime zest - 1 teaspoon honey Directions: - Stir together softened butter, basil, lime zest, and honey. Serve with Strawberry Biscuits.

Butterfinger Ice Cream Ingredients: - 5 eggs - 1 1/4 c. sugar - 1 c. Pet milk - 1 c. condensed milk - 1 Tbsp. vanilla - 5 to 6 large Butterfingers (frozen) - 1 medium size Cool Whip - regular milk Directions: - Beat eggs well; add sugar, milk and vanilla. - Mix well. - Grate or chop frozen Butterfingers and add to mixture. - Stir in Cool Whip. - Add enough regular milk to fill freezer. - Freeze and enjoy!

With Lemon Chicken Breast Grilled with Basil and Cheese Ingredients: - 1 Chicken breast - 4 tbsp Panko - 2 tbsp Grated cheese - 1 Basil (dried) - 1/2 tsp Garlic powder - 1 pinch Black pepper - 1 pinch Salt - 1 Olive oil (or vegetable oil) - 1 Lemon Directions: - Remove the skin from the chicken breast and slice thinly. - Put the ingredients in a bag and blend well. - Add the chicken to the bag, shake well, then coat in the panko. - Heat oil in a frying pan, then roast both sides of the chicken to a crisp over low heat. - (Use a generous amount of oil.) - They're done when evenly browned to a crisp. - Squeeze on lemon juice, then they're ready to serve.

Sauerkraut Tomatoes Ingredients: - 19 ounces canned tomatoes, drained,reserving liquid - 1/2 cup margarine - 2 cups dry breadcrumbs - 19 ounces sauerkraut, drained - reserved tomato juice - 1 teaspoon sugar Directions: - Pour tomatoes into a 2 quart casserole dish. - Sprinkle with s/p. - Melt marge in saucepan. - Stir in 1c crumbs. - Spread 1/2c crumbs over tomatoes. - Spoon sauerkraut over top in a layer. - Mix tomato juice& sugar together. - Pour ovet sauerkraut. - Sprinkle 1/2c of crumbs over all. - Bake uncovered for 20-30 minutes@ 350 oven.

Raspberry Salad Ingredients: - 6 oz. raspberry jello - 2 c. boiling water - 2 (10 oz.) cans frozen, sugar added raspberries - 2 c. applesauce - 1 Tbsp. lemon juice - 1 small jar Marshmallow Creme - 8 oz. strawberry cream cheese Directions: - Mix the jello and boiling water. - Add raspberries, applesauce and lemon juice. - After salad is set, frost with topping of Marshmallow Creme mixed well with cream cheese.

Ginger Double Snap Cookies Ingredients: - 1 cup Sugar - 1/2 cups Spectrum Organic Butter Flavored Shortening - 1/4 cups Dark Molasses - 1 whole Egg - 3/4 cups White Rice Flour - 3/4 cups Brown Rice Flour - 1/2 cups Potato Starch - 1/2 cups Tapioca Starch - 2 teaspoons Xanthan Gum - 1-1/2 teaspoon Baking Soda - 1/4 teaspoons Sea Salt - 1 teaspoon Cinnamon - 1/2 teaspoons Ground Cloves - 1/2 teaspoons Ground Ginger - 1/2 teaspoons Nutmeg - Sugar In The Raw, For Rolling Cookies Directions: - In an electric mixer beat the sugar, shortening, molasses, and egg until creamy. - In a separate bowl mix dry ingredients and slowly add to the wet mixture while the mixer is running. Blend thoroughly, cover and chill for at least an hour. - Preheat oven to 350°F. Shape dough into 1-inch balls. Roll balls into raw sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 12 minutes and remove from the cookie sheet. Enjoy!

Fiesta in a Skillet Ingredients: - 1 lb. extra-lean ground beef - 1 red pepper, chopped - 3 green onions, chopped - 2 cups water - 1-1/2 cups red salsa, divided - 1 fresh jalapeno pepper, seeded, chopped - 1-1/2 cups elbow macaroni, uncooked - 1 cup frozen corn - 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA - 1 Tbsp. chopped fresh cilantro Directions: - Brown meat with red peppers and onions in large nonstick skillet. - Stir in water, 1 cup salsa and jalapeno peppers; bring to boil. - Stir in macaroni; cover. - Simmer on medium-low heat 10 to 12 min. - or until macaroni is tender, stirring occasionally and adding corn for the last 5 min. - Remove from heat. - Stir in remaining salsa. - Top with cheese; cover. - Let stand 2 min. - or until melted. - Sprinkle with cilantro.

Low-Fat Cheese Cake Ingredients: - 1/2 c. graham cracker crumbs - 2 pkg. (8 oz.) nonfat cream cheese - 1/2 c. sugar - 1 Tbsp. all-purpose flour - 1/2 c. nonfat sour cream - 3 large egg whites - 1 tsp. vanilla extract - 2 c. fresh strawberries, sliced or other fruit of choice Directions: - Heat oven to 325°. Press cracker crumbs onto bottom and sides of 9-inch pie plate coated with nonstick cooking spray. In bowl, beat together cream cheese, sugar and flour until creamy. Beat in sour cream, egg whites and vanilla. Pour into crust and bake 40 minutes. Cool on wire rack and chill for at least 3 hours. Garnish with fresh strawberries or other fruit. Makes 8 servings.

Cherry Coffee Cake Ingredients: - 3/4 c. oil - 1 Tbsp. baking powder - 1 1/2 c. sugar - 1 tsp. salt - 3 c. flour - 1/2 c. orange juice - 1 Tbsp. vanilla - 3 eggs - 1 can cherry pie filling Directions: - Mix all ingredients except the pie filling together. - Spread 1/2 of batter into a 9 x 13-inch ungreased cake pan. - Pour cherry pie filling over batter. - Spread remaining batter over pie filling. - Sprinkle a mixture of 1/2 cup sugar and 1 teaspoon cinnamon over batter. - Bake at 350° for 45 to 50 minutes. - Good warm or cold.

Baguette With Thyme Butter Ingredients: - 1 tablespoon unsalted butter, softened - 1/2 teaspoon chopped fresh thyme - 4 (1-ounce) pieces French bread baguette Directions: - Combine butter and thyme; stir well. Serve with bread.

Minted Rosemary Rose Cocktail Ingredients: - Minted Rosemary Syrup: - 1 cup water - 1 cup white sugar - 1 cup fresh mint leaves - 1 tablespoon fresh rosemary leaves - 1 teaspoon lemon zest - 1 1/2 fluid ounces cucumber-flavored vodka - 1 fluid ounce elderflower liqueur (such as St. Germain(R)) - 1 fluid ounce dry white wine (such as Sauvignon Blanc) - 1 fluid ounce limeade - ice - 3 cucumber slices - 3 drops rosewater Directions: - Combine water, sugar, mint, rosemary, and lemon zest together in a saucepan; bring to a boil, remove from heat, and let steep for at least 10 minutes. Strain through a fine-mesh sieve into a glass jar, cool to room temperature, and chill syrup in the refrigerator until cold, at least 30 minutes. - Combine vodka, elderflower liqueur, white wine, limeade, and 1 fluid ounce chilled mint-rosemary syrup in a cocktail shaker. Fill the shaker with ice, cover, and shake until chilled. Strain cocktail into a martini glass and garnish with cucumber and rosewater.

Ground Meat Lumpia Recipe Ingredients: - 1 pound grnd meat - Green onions, cut up - Salt - Pepper - Dash of sugar - Soy sauce - Accent or possibly seasoning of your choice - Simex lumpia wrapper (egg rolls) Directions: - Brown grnd meat. - Drain grease. - Add in to grnd meat, green onions that have been cut up, a dash of salt and pepper, dash of sugar, a little bit of soy sauce and accent or possibly seasoning of your choice. - Wrap grnd meat mix up into wrappers. - Deep fry till golden.

Trifle Ingredients: - 1 (9-inch) layer white or yellow cake - 1/2 c. strawberry preserves - 1 large pkg. vanilla pudding, mixed according to pkg. directions - 1 large pkg. strawberry gelatin, mixed according to pkg. directions - 1/2 can Angel Flake coconut - 1 large can crushed pineapple, drained - 1/2 c. chopped pecans - 1/2 pt. whipping cream Directions: - Cut the cake in pieces, 1 x 3-inches. - Split pieces of cake in two and put strawberry preserves between.

Crab Cakes Ingredients: - 12 oz. - 16 oz. crab meat - 1 egg - 3 slices bread, soaked in milk and squeezed out - 1 Tbsp. worcestershire sauce - 1/2 tsp. salt - 1/2 tsp. pepper - 1 Tbsp. baking powder - 2 Tbsp. salad dressing - 1 tsp. Old Bay - cracker crumbs Directions: - Pick over crab meat. - Add egg, bread, worcestershire sauce, salt, pepper, baking powder, salad dressing and Old Bay. - Shape into balls and roll in cracker crumbs. - Fry in deep fat and drain on towels.

Lemon And Mint Crusted Salmon Ingredients: - 1 3/4 pounds salmon fillets - 1 lemon, finely zested and juiced - 1 slice multigrain bread - 6 cloves cloves garlic, peeled - 1/4 cup fresh mint - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1 pinch cayenne pepper - 2 tablespoons extra-virgin olive oil Directions: - Preheat oven to 400 degrees F (200 degrees C). - Drizzle lemon juice over salmon fillets. - Combine bread, garlic, mint, lemon zest, salt, pepper, and cayenne in the bowl of a food processor; pulse until finely chopped. - Heat olive oil in a skillet over medium-high heat. Place salmon fillets, skin-side up, in the hot skillet and cook until edges are opaque, 3 to 5 minutes. Flip fillets and transfer to a baking dish, skin-side down. Press bread mixture over fillets. - Bake in the preheated oven until salmon can be easily flaked with a fork and the crust is browned, 15 to 20 minutes more.

Microwave Quick Fudge Ingredients: - 1 box confectioners sugar - 1 stick margarine - 1/4 c. milk (canned milk makes it rich) - 1/2 c. cocoa (can use 1/3 c.) - 1 tsp. vanilla - 1 c. chopped nuts Directions: - Pour sugar into large glass microwave-safe bowl. - Add margarine, milk and cocoa; do not stir. - Place in microwave oven 2 1/2 minutes until margarine melts. - Take bowl out and add nuts and vanilla. - Stir well. - Pour into 8-inch dish. - Place in freezer 10 to 15 minutes, then cut into squares and serve.

Supreme Carmel Corn Ingredients: - 1/3 cup (80 ml) butter - 1/2 cup (125 ml) firmly packed brown sugar - 1/2 cup (125 ml) light corn syrup - 1-1/2 tbsp (20 ml) dark molasses - 1-1/2 tbsp (20 ml) honey - 1 tsp (5 ml) vanilla - 1 tsp (5 ml) butter flavoring - 8 cups (1900 ml) popped corn - cooking spray Directions: - Over medium heat, cook butter, brown sugar, corn syrup, molasses, and honey in large pan. - Once the entire surface of mixture is boiling, cook about 6 more minutes. - After the 6 minutes, add vanilla and butter flavor. - Put the popcorn into a large bowl and pour HOT!!! - mixture over the top. - Mix and shake bowl untill evenly spread over all of the popcorn. - Spray some aluminum foil with cooking spray and spread the carmel corn on the foil. - Let cool.

Dilled Mushrooms Ingredients: - 2 (6 oz. each) cans mushroom caps - 1/2 tsp. dill weed - 1/4 c. white vinegar - 2 Tbsp. sugar Directions: - Drain liquid from mushrooms into a 1-cup measure for next step. - Place mushrooms in a small bowl; sprinkle with dill weed. Measure 1/2 cup of the mushroom liquid into a small saucepan. Stir in vinegar and sugar. - Heat just to boiling; pour over mushrooms. - Chill at least one hour to season.

Cheese Stuffed Manicotti Ingredients: - 1 (20 ounce) package manicotti - 1 tablespoon vegetable oil - 1 (15 ounce) container ricotta cheese - 1 (8 ounce) container cottage cheese - 1 cup grated mozzarella cheese - 34 cup grated parmesan cheese (I used fresh, not dehydrated) - 14 teaspoon pepper - 1 tablespoon fresh or dried parsley (I used Italian seasoning) - 1 teaspoon salt - 1 egg - 1 (26 1/2 ounce) can spaghetti sauce - 34 cup water Directions: - Mix together all ingredients except spaghetti sauce and water. - Stuff uncooked manicotti shell with cheese mixture. - Pour half of the sauce in baking dish. - Place filled shells on sauce. - Pour remaining sauce over shells. - Freeze. - To serve: Thaw, bake covered for 1 hour at 350 degrees. - Then - uncovered for and additional 15 minutes. - Sprinkle some cheese on top - if desired.

Creamy Parmesan Orzo Ingredients: - 1 tablespoon butter - 1 cup orzo - 1-1/4 cups fat-free, less-sodium chicken broth - 1-1/4 cups water - 1/4 cup (1 ounce) grated fresh Parmesan cheese - 2 tablespoons chopped fresh basil - 1/4 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 4 teaspoons pine nuts, toasted (I don't add these, they don't add much - flavor) Directions: - Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 - minutes, stirring constantly. Stir in broth and water; bring to a boil. - Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 - minutes). Remove from heat; stir in cheese, basil, salt, and pepper. - Sprinkle with the pine nuts. Serve immediately.

Good And Glossy Cookie Frosting Ingredients: - 1/4 c. water - 1 Tbsp. light corn syrup - 3 c. plus 3 Tbsp. powdered sugar - 1/2 tsp. clear vanilla extract Directions: - Combine water and corn syrup in heavy saucepan. Add sugar and blend well. Using a candy thermometer, cook over medium-low heat until temperature reaches 100°. Stir constantly! Remove from heat and stir in vanilla. Cool for 5 to 8 minutes. Ice cookies. Stir icing occasionally. You can sprinkle on candy decorations, nonpareils and colored sugars before the icing hardens.

Pizza Butter Ingredients: - 8 ounces margarine, softened - 1 (5 ounce) can tomato paste - 12 teaspoon sugar - 1 dash garlic salt - 1 tablespoon oregano or 1 tablespoon italian seasoning - 4 ounces mozzarella cheese, grated Directions: - Mix all ingredients together except for the grated cheese. - Spread butter mixture on halves of an English Muffin. - Sprinkle Mozzerella cheese on top. - Put English Muffins on cookie sheet. - Place under the broiler until brown.

Nilla Apple Crisp Ingredients: - 8 cups thinly sliced peeled granny smith apples (about 4 large) - 12 cup firmly packed brown sugar, divided - 2 teaspoons ground cinnamon, divided - 13 cup old fashioned oats - 14 cup cold margarine - 25 reduced-fat vanilla wafers, crushed (about 1 cup crumbs) - 1 12 cups thawed Cool Whip Lite Directions: - Preheat oven to 350. - Toss appleswith 1/4 cup of the brown sugar and 1 teaspoon of the cinnamon. - Spoon into 8-9 inch square baking dish. - Combine oats, the remaining 1/4 cup brown sugar and 1 teaspoon cinnamon in medium bowl. - Cut in margarine with pastry blender or 2 knives, until mixture resembles coarse crumbs. - Add wafer crumbs; mix well. - Spread crumb mixture evenly over apples. - Bake 30 to 35 minutes or until apples are tender. - Serve warm or cooled. - Top with whipped topping.

Easy-Mix Cookies Ingredients: - 2 eggs, beaten lightly - 1 stick margarine, soft - 1/4 tsp. soda - 1 pkg. cake mix (any flavor) - 1 c. oatmeal or desired amount of chocolate chips, chopped nuts, coconut, etc. Directions: - Mix together the first 3 ingredients, then stir in the package of cake mix. - Add oatmeal or other desired "yummy." - Drop on ungreased cookie sheet and bake about 10 minutes at 375°, until top springs back to light touch.

Never Fail Pie Crust Ingredients: - 3 c. unsifted flour - 1 tsp. salt - 1 1/4 c. Crisco - 1 egg, beaten - 5 Tbsp. water - 1 Tbsp. vinegar Directions: - Mix flour, salt and Crisco. - Add egg, water and vinegar. Makes 2 (2-crust) pies.

Caramelized Garlic And Garlic Oil Ingredients: - 10 heads garlic, cloves separated and peeled - 1 1/2 cups olive oil Directions: - Arrange the garlic cloves in a frying pan large enough to accomodate them in a single layer. - Pour in the olive oil to cover the cloves, about 1 inch of oil. - Place over medium heat and cook for 10 to 15 minute Stir from time to time. - Garlic is done when it turns a beautiful golden brown. - Remove the pan from the heat. - Using a slotted spoon, place the cloves in a bowl to cool. Return any oil that collects at the bottom to the frying pan. - Once the garlic and oil have cooled, package the cloves in snack size freezer bags of 20 to 25 cloves. - Freeze any bags that won't be used in 3 days. - Transfer the garlic oil to a plastic container, cover and refrigerate. It will keep for several months. - Makes 150 cloves and 1 cup oil. - NOTE: You can make a smaller batch by simply adding the desired garlic to a frying pan and covering it with 1 inch oil.

Apple Cake Ingredients: - 1 c. shortening - 2 c. sugar - 2 eggs - 2 c. chopped raw apples - 1 c. nuts - 3 c. flour - 2 tsp. cinnamon - 2 tsp. soda - 1 c. cold coffee - 1 tsp. cloves Directions: - Cream shortening - and - sugar. - Dissolve soda in coffee. Add soda-coffee mixture and the rest of the ingredients to the creamed shortening. - Bake in - a - large loaf or tube pan for 45 to 60 minutes at 350°.

Bread Pudding Ingredients: - 2 c. sugar - 1 c. butter (2 sticks) - 6 eggs, beaten - 2 1/2 c. milk - 2 Tbsp. nutmeg - 2 Tbsp. vanilla - 1 c. raisins - 1 loaf of sliced bread, cubed Directions: - Preheat oven to 350°. - Cream sugar and butter together. - Add beaten eggs, milk, nutmeg, vanilla, raisins and the cubed bread. Stir to mix. - Pour into a greased casserole dish and bake for 1 hour. - Stir, mixture and continue to cook for 1 hour more.

Batter Dip For Fried Vegetables Ingredients: - 3/4 c. cornstarch - 1/4 c. flour - 1 tsp. baking powder - 1 egg - 1/2 tsp. salt - 1/4 tsp. pepper - 1/2 c. water Directions: - Cut up your favorite vegetables; dip in mixture and deep fry. Great for onion rings and boneless chicken breast strips.

Appetizer Pie Ingredients: - 1 (8 oz.) pkg. cream cheese - 2 Tbsp. milk - 2 1/2 oz. dried beef, cut fine - 2 Tbsp. instant onion - 2 Tbsp. green pepper - 1/2 c. sour crem - 1/4 tsp. pepper Directions: - Soften cream cheese in milk; mix all ingredients. - Spread in 8-inch glass pie plate and refrigerate overnight. - Just before serving, bake at 350° for 15 minutes. - Spread on crackers.

Broccoli Cheese Casserole Ingredients: - 2 (10 oz.) bags frozen chopped broccoli or 3 large heads fresh broccoli - 1 (10 3/4 oz.) can cream of mushroom soup (can substitute cream of broccoli or cream of potato) - 1 1/2 c. shredded Cheddar (regular or low-fat) - 1 egg, beaten - 1/4 c. milk - 1/4 c. mayonnaise - 2 Tbsp. melted butter - 1 c. crushed Ritz crackers Directions: - Preheat oven to 350°. - Grease 2-quart casserole with butter or cooking spray. - Cook broccoli, cutting extra large pieces. - Mix broccoli, soup, cheese, beaten egg, milk, mayonnaise and horseradish. - Spread mixture into greased casserole. - Mix melted butter with cracker crumbs and sprinkle evenly over top of mixture. Cook at 350° for 45 minutes. - Serves 6 to 8 people.

Broccoli And Cauliflower Salad Ingredients: - 1 lb. fresh cauliflower, chopped - 1 lb. fresh broccoli, chopped - 1 small onion - 1/3 c. vinegar - 1/3 c. sugar - 2/3 c. mayonnaise - 1 tsp. salt Directions: - Mix sugar, vinegar, mayonnaise and salt; pour over vegetables. Let stand in refrigerator overnight.

Curly Kale Salad With Sesame-Soy Dressing Ingredients: - 3 tablespoons sesame seeds - 1 large garlic clove, minced - About 2 tbsp. nutritional yeast* - 2 tablespoons reduced-sodium soy sauce - 1 teaspoon sugar - 4 teaspoons rice vinegar - 4 teaspoons toasted sesame oil - 12 ounces curly kale, stems removed and leaves cut into slender ribbons - 1/2 cup red onion cut into paper-thin slivers, rinsed and drained Directions: - Toast sesame seeds in a frying pan over medium heat, stirring often, until golden, 3 to 5 minutes. Scrape into a small bowl. - Whisk garlic, 2 tbsp. nutritional yeast, the soy sauce, sugar, vinegar, and sesame oil in a large bowl. Add kale and red onion and toss to coat. Sprinkle with sesame seeds, toss again, and serve. Add more yeast if you like. - *Find nutritional yeast at natural-foods and well-stocked grocery stores.

One Step Lasagna In Microwave(Serving Size: 6) Ingredients: - 1 1/2 lb. ground beef, extra lean - 1 (32 oz.) jar spaghetti sauce or your own sauce - 1/2 c. water - 1 1/2 c. cottage cheese - 1 egg - 1/2 tsp. pepper - 8 uncooked lasagna noodles - 1 lb. Mozzarella cheese, grated - 1/2 c. Parmesan cheese Directions: - Brown beef in skillet. - Add spaghetti sauce and water. - Combine cottage cheese, egg and pepper. - In large oblong baking dish, spoon 1/2 cup sauce (cover bottom of dish), add a layer of uncooked noodles, a layer of meat and sauce mixture, a layer of egg and cottage cheese mixture and a layer of Mozzarella. - Repeat layers. Cover with plastic wrap. - Heat on High for 8 minutes, then cook for 30 to 32 minutes on Medium-high (I use 50% power). - Top with Parmesan cheese. - Let stand, covered, for 15 minutes.

Easy Chicken Cacciatore Ingredients: - 4 chicken breasts (or any pieces you prefer) - 1 onion - 1 bell pepper - 26 ounces old world style Ragu tomato sauce - 4 ounces mushrooms - 16 ounces spaghetti Directions: - Skin chicken. - Put in oblong glass casserole with sliced onion and bell pepper slices. - Season to your liking. - Cover with foil, poke holes in foil to allow steam to escape. - Bake at 375 for 1 1/4 hours. - Heat Ragu on stovetop with mushrooms. - When chicken is cooked, shred and add meat, veggies and chicken juice to pot. - Simmer 30 minutes and serve over spaghetti.

Freds Peanut Butter Cookies Ingredients: - 1 cup sweet butter, slightly softened - 1 cup sugar - 1 16-ounce box light-brown sugar - 1 cup plus 1 tablespoon peanut butter - 2 eggs - 2 teaspoons vanilla extract - 3 cups flour - 1 tablespoon baking powder - 1 cup semisweet chocolate chips Directions: - Preheat oven to 350 degrees. - Whip together the butter and sugars. - Add the peanut butter and whip to combine completely. - Continue beating while adding eggs and vanilla. - In another bowl, combine the flour and baking powder. - Use a fork to blend the flour mixture into the peanut-butter mixture. - When fully combined, stir in the chips. - Make balls about of an inch in diameter. - Place on a nonstick baking sheet and with a fork press each ball down to create a crosshatch design. - Bake for 10 minutes. - Remove from the sheet immediately and cool on a rack.

The Malone Family Brownies Ingredients: - 2 sq. semi-sweet baking chocolate - 1 stick butter - 1 c. flour - 1 c. sugar - 1 tsp. salt - 1/8 tsp. baking soda - 1 tsp. vanilla Directions: - Preheat oven to 350°. - Melt chocolate and butter over medium-low heat in saucepan. - Stir in remaining ingredients, mixing well. - Pour into greased 9 x 9-inch Pyrex dish. - Bake 20 to 30 minutes according to desired moistness.

Watergate Salad Ingredients: - 1 small box instant pistachio pudding - 1 (12 oz.) Cool Whip - 1 small can crushed pineapple (do not drain) - 1 c. chopped pecans - 2 c. miniature marshmallows Directions: - Mix Cool Whip and dry pudding together. Add pineapple slowly. Add pecans and marshmallows. Chill well before serving.

Bean Casserole Ingredients: - 1/2 lb. bacon - 3/4 lb. hamburger - 1/8 c. chopped onions - 1 c. pork and beans - 1 c. kidney beans - 1 c. lima beans - 1 tsp. mustard - 1 tsp. vinegar - 1/2 c. ketchup - 1/3 c. brown sugar - 3/4 tsp. salt Directions: - Brown bacon and hamburger. - Add onion; cook until onion is tender. - Mix all ingredients in baking dish. - Bake at 350° for 30 minutes.

Hot Chicken Souffle Ingredients: - 10 or 12 slices bread - 2 c. chicken, cubed - 1 1/2 c. mayonnaise - 1 small onion, chopped - 1 c. celery, chopped - 2 1/2 c. milk - 4 eggs, beaten - 1 can cream of chicken soup - 1 c. grated Swiss cheese Directions: - Place half the bread slices in 9 x 13-inch glass pan. - Mix diced chicken, mayonnaise, onion and celery. - Spread over bread. Place remaining bread over mixture. - Mix eggs and milk together and pour over mixture. - Place, covered with Saran Wrap, in refrigerator overnight.

Simple Stuffed Mushrooms Ingredients: - 24 large mushrooms - 1 (250 g) package cream cheese (any flavor you like) Directions: - Pre heat oven to 350*. - Wash and pull stems from mushrooms. - Pat dry. - Soften cream cheese in the microwave for 30 seconds, it should be soft enough to stir easily with a spoon. - Begin filling mushroom caps with cream cheese. - Bake in the oven for 20 minutes. - These can also be done on the bbq. - Drizzle with olive oil and turn every couple of minutes to make lines on the bottoms. - Will not take 20 minutes. - Careful, they will be very hot.

Banana Marshmallow Ice Cream (Still-Freeze) Ingredients: - 1 cup milk - 30 marshmallows - 3/4 cup sugar - 3 cups bananas, sliced (about 4) - 1 teaspoon fresh lemon juice - 3 1/2 cups heavy cream Directions: - In an electric blender, combine milk, marshmallows, sugar, sliced bananas and lemon juice. Blend on high speed. - Whip heavy cream and then stir cream into blended banana mixture. Still-freeze.

Cucumber Mint Coolers Ingredients: - 1/2 cup Fresh cucumber juice - 1/4 cup club soda - 1/4 cup Vodka - 1/4 cup Simple syrup - 1 Lime - 1 handful Mint leaves - 2 tablespoons salt - 1/2 tablespoon fresh cracked pepper - 1 tablespoon Sugar Directions: - Using a good electric juicer- juice 3-4 cucumbers. Rind and all, if it's a good juicer this shouldn't be any problem. You'll get a gorgeous vibrant green color from the rind in the juice. - On a plate mix the salt, sugar, and fresh cracked pepper (this mix will be used to rim the glass) Then run a lime wedge along the rim of your glass to wet, and dip the wet rim in the salt sugar pepper mix to rim your serving glass. - In a shaker pour all of your liquid ingredients (vodka, cucumber juice, simple syrup, club soda) in over ice. Throw the hand full of mint leaves in and muddle to combine and release the flavors. - Pour in to your rimed glass and garnish with a fresh squeezed lime wedge, a slice of cucumber and a sprig of mint.

Quick And Easy Sweet And Sour Meatballs For The Crock Pot Ingredients: - 1 (20 ounce) package miniature meatballs - 2 (10 ounce) bottles sweet and sour sauce (I use Kikkoman) - 1 green bell pepper - 1 red onion - 1 yellow bell pepper Directions: - Slice peppers and onion into long strips. - Place meatballs and sliced vegetables into crock pot. - Cover with sweet and sour sauce. - Cook on low for 3-4 hours and serve.

Egyptian Lentil Stew Ingredients: - 4 onions, chopped - 8 tablespoons olive oil - 14 cups water - 1 lb red lentil - 5 tablespoons soup mix - 2 teaspoons cumin - 2 teaspoons coriander - 2 lemons, juiced Directions: - Saute the onions in a large pot with the olive oil until the onions are golden. - Add the water, the lentils, the (optional) soup mix, the Cumin, the Coriander, and the juice from the lemons. - Cook on medium heat for 1 (one) hour or until the lentils are done, stirring every few minutes. - Take the pot off the heat, give it a stir, and serve!

Chocolate Syrup Ingredients: - 1/2 c. sugar - 2 Tbsp. flour - 1 1/2 tsp. cocoa - 1 c. water Directions: - Mix all ingredients and bring to a boil. Cook until desired thickness.

Swiss Chicken Ingredients: - 3 chicken breast halves, boned - 1 pkg. frozen spinach, well drained (or broccoli, slightly cooked) - 1 c. milk - 1 Tbsp. cornstarch - 1 tsp. or 1 cube chicken bouillon - 1/2 tsp. caraway seed - 3 oz. Swiss cheese Directions: - Preheat oven to 350°. - Brown chicken breasts in skillet. - Layer spinach in bottom of casserole which has been sprayed with nonstick spray. - Mix cornstarch and a little milk. - Pour rest of milk into a sauce pan and begin to heat. - Add cornstarch mixture to milk which is heating, stirring constantly. - Add bouillon, caraway seed and cheese. - Heat, stirring constantly, until cheese is melted and sauce is smooth. - Pour over chicken. - Heat in preheated oven for about 20 minutes, just to warm. - You may adjust amount of sauce to taste.

Pineapple Cheese Ball Ingredients: - 16 oz. cream cheese, softened - 1/4 c. green pepper, chopped - 2 Tbsp. onion, chopped - 1 small can crushed pineapple, well drained - 1 c. pecans, chopped Directions: - Mix cream cheese until smooth. Add green pepper, onion, pineapple and 1/4 cup chopped nuts. - Mix well. - Shape into a ball and roll in remaining nuts. - Chill overnight.

Excellent French Dressing Ingredients: - 1 1/2 c. cooking oil - 3/4 c. vinegar - 1/4 c. sugar - 1 can tomato soup - 1 onion, chopped - salt to taste Directions: - Blend well in blender and keep in refrigerator.

Olives With Orange And Fennel Ingredients: - 1 orange, zest strip 2 1/2" x 1" - 3 tbs extra virgin olive oil - 1 garlic clove, minced - 2 1/2 c. assorted brine-cured umpitted olives - 5 - 6 thyme sprigs, leaves and tender stems - 1/8 tsp. red chile flakes - 3/4 tsp fennel seeds - 1 tbsp sherry vinegar Directions: - Peel strip of zest from 1 orange. Cut strip crosswise into fine slivers. In a 10 in. frying pan, heat 3 tbsp. extra-virgin olive oil and 1 minced garlic clove over medium heat, stirring often until fragrant, 1 minute. Add 2 1/2 cups assorted brine-cured unpitted olives, the zest, leaves and tender stems from 5 or 6 thyme sprigs, 1/8 tsp red chile flakes and 3/4 tsp fennel seeds. Heat, stirring, until warm, 2 minutes. Remove from heat and stir in 1 tbsp Sherry Vinegar. - Make Ahead: up to 2 weeks, chilled. Rewarm to serve.

Pan Gravy Ingredients: - 1/3 cup all purpose flour - 1/3 cup turkey drippings - 3 cup water or broth - 1/8 to 1/4 teaspoon salt - 1/8 tsp pepper Directions: - In a skillet or roasting pan, add flour to drippings; blend well. - Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly. - Add water; cook until mixture boils and thickens, stirring constantly. - Stir in salt and pepper. - *Flour and drippings can be decreased to 1/4 cup each for thinner gravy. - *

Tropical Pound Cake Ingredients: - 2 1/4 c. flour - 2 c. sugar - 1 tsp. vanilla - 3 eggs - 1 c. oleo - 1 c. sour cream - 1/2 tsp. soda - 1/2 tsp. salt Directions: - Mix all together and bake at 325° for 1 hour and 10 minutes.

Crispy Garlic Ingredients: - 2 heads Garlic - 4 Tablespoons Canola Oil Directions: - Peel apart and mince all the garlic cloves. Add oil to a small sauce pan and heat to meduim-high heat. Add garlic and let it softly simmer for 20 minutes or until golden brown. Set aside or serve! - To store: Leave the garlic in the oil to keep longer and stay crispy. I like to keep it in a ramekin, covered with plastic wrap. It'll keep for months!

Orange-Berry Nut Salad Ingredients: - 1 12 cups Baby Spinach (or lettuce... spinach is more healthy) - 1 small mandarin orange - 4 medium strawberries - 1 tablespoon slivered almonds - 1 tablespoon walnut pieces - 1 tablespoon hulled sunflower seeds - 1 tablespoon brown flax seed - 1 tablespoon raspberry vinaigrette dressing Directions: - These directions can be followed to make one big entree salad, or two-three smaller starter/side salads! - Cover dinner plate(s) with washed baby spinach. - Peel mandarin orange, separate into natural sections. - Cut each section into two pieces. - Slice washed strawberries into four or more pieces, discarding the green top. - Distribute the orange and strawberry pieces over the spinach. - Sprinkle the salad with almond slivers, walnut pieces, sunflower seeds, and flax seeds. - If you only have whole almonds or walnuts, crush them into smaller pieces using the back of a spoon. - Drizzle the salad with raspberry vinaigrette to taste.

Cheap Homemade Dogfood Ingredients: - 3 cups Uncooked whole grain brown rice - 2 cups uncooked barley - 2 cups chopped raw carrots - 2 cups fresh chopped beet root - 1 cup fresh chopped beet tops - 1 cup fresh chopped spinach - 2 cups chicken livers - 3 cloves of garlic, chopped - 2 tablespoons dry sage - 12 cups water Directions: - Combine ingredients in a large pot. Bring to a boil. - Simmer for 45 min to 1 hour. Keep pot covered, stirring every 15 minutes. - Add water as needed until the rice and barley are cooked.

Chinese Barbecued Spareribs Ingredients: - 1 side pork spareribs, about 3 pounds - 1/2 cup soy sauce - 2 tablespoons honey - 1 tablespoon sherry - 1 clove crushed garlic Directions: - Wash spareribs. - Remove excess fat and gristle. - Place the whole rack in a shallow baking pan. - Mix the rest of the ingredients together. - Pour over the spareribs. - Marinate one hour. - Turn over and marinate another hour. - Drain, reserving the marinade. - Place spareribs in the shallow baking pan. - Bake in moderate 350F. - oven 20 minutes on each side, brushing or basting with marinade every 10 minutes. - Finish cooking by browning both sides of ribs under the broiler. - If a high glaze is desired, brush lightly with honey before placing under broiler.

Chicken Cacciatori Ingredients: - 1 fryer, cooked and boned - 1 medium pkg. spaghetti, cooked in chicken broth - 3 medium onions, cooked in butter until transparent - 1 large bottle stuffed olives (optional)* - 1 small jar pimentos (optional)* - 6 oz. mushrooms (optional)* - 16 oz. can tomatoes - 1 lb. Velveeta cheese - Parmesan cheese Directions: - *If you leave these items out, I suggest that you increase the tomatoes.

Best Ever Cowboy Caviar Ingredients: - 1/2 cup olive oil - 1/2 cup vegetable oil - 1/2 cup cider vinegar - 1/2 cup white sugar - 1 (14 ounce) can pinto beans, rinsed and drained - 1 (14 ounce) can black-eyed peas, rinsed and drained - 1 (11 ounce) can white shoepeg corn, drained - 1 red onion, chopped - 2 stalks celery, chopped - 1 red bell pepper, chopped - 1/2 cup chopped cilantro Directions: - Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature. - Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

Veggie Chowder Ingredients: - 1 chicken bouillon cube - 2 cups water - 1 cup frozen broccoli - 1 cup frozen corn - 1 cup mushroom, sliced (canned or fresh) - 12 cup green onion, sliced - 14 cup sweet red pepper - 1 (12 ounce) can evaporated milk - 2 tablespoons flour - 14 teaspoon dried dill weed (optional) - 18 teaspoon garlic salt - 18 teaspoon pepper Directions: - Combine all veggies and broth with water. - Bring to a boil, simmer 5 minutes. - Whisk all remaining ingredients and gradually add to boiling mixture. - Heat over medium-high heat, stirring constantly, for 10 to 20 minutes or until thickened and bubbly. - Heat 1 minute more, serve.

Ranch Burgers Ingredients: - 1 lb. ground beef - 1 (1 oz.) pkg. Hidden Valley Ranch salad dressing Directions: - Mix salad dressing in with ground beef and pat into 4 patties. Grill or broil until done.

Creamed Onions In Wine Sauce Ingredients: - 1 1/2 lb. small white onions - 2 Tbsp. butter - 2 Tbsp. flour - 1/2 tsp. salt - dash of white pepper - 1/3 c. dry white wine - 1/4 c. Parmesan cheese Directions: - Boil onions 25 minutes in salted water. - Drain. - Cook next 5 ingredients together and add onions. - Transfer to serving dish. Sprinkle with Parmesan cheese or other shredded cheese.

Cheesy Cornbread Bake Ingredients: - 1 qt. frozen whole kernel corn, thawed, drained - 2 cups Canned cream-style corn - 3-1/2 cups cornbread mix - 4 each eggs, beaten - 1/2 cup green onions, sliced - 1/2 cup Unsalted butter, melted - 1 tsp. salt - 1/4 tsp. pepper - 2 cups sour cream - 2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred Directions: - Mix whole kernel corn, cream-style corn, cornbread mix, eggs, onions, butter, salt and pepper in large bowl until well blended. - Add sour cream and process cheese; stir gently until well blended. - Spread into well greased full steamtable pan (or 1/3 hotel pan for trial recipe). - Bake in 325F-convection oven for 20 to 25 minutes or until top is golden brown and bread begins to pull away from sides of pan. - Cool slightly. - Cut into 2-inch squares to serve.