Corned Beef Brisket by Michelle Sowa

Michelle Howlett Sowa
December 31 at 5:13pm

4# corned beef
20 small boiling onions peeled
10 med. carrots
10 small red potatoes
2 bay leaves
1 (12oz) amber beer
3T. Dijon mustard
3T. Molasses
2 lg. garlic cloves, crushed
small cabbage

Trim fat from brisket - cut in half. Place onions and next 3 ingredients in 6.5 qt slow cooker, place brisket on top of veggies

Combine spice packet from brisket, beer, mustard, molasses and garlic in a bowl, stir well with a whisk. Pour over brisket. Cover with lid: cook on high for 1 hour, reduce to low and cook for 6 hours. Add cabbage cover and cook 1 additional hour or until cabbage is tender. Discard Bay leaves

Cut brisket across grain into thin slices.

Hope you like it!!!

Holiday Pretzel Treats

Ingredients
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy
X
Instructions
Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.



http://familyfun.go.com/recipes/holiday-pretzel-treats-685006/

Pecan Turtle Bars

Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 cup butter, softened
1 cup pecan halves
2/3 cup butter
1 cup milk chocolate chips
Directions
1.Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13 x 9 inch baking pan. Sprinkle pecans evenly over crumb mixture.
2.Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. cook and stir over medium heat until entire surface is bubbly. cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
3.Bake in 350 degrees F (175 degrees C) oven 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.

I am looking to making this recipe tomorrow. 8 )
Found on: http://allrecipes.com//Recipe/pecan-turtle-bars/Detail.aspx

CHICKEN CACCIATORE

CHICKEN CACCIATORE

10 Boneless Skinless Chicken Breasts(4oz. each)
3/4 cup flour
1/2 tsp. Kosher Salt
1/4 tsp. Pepper
1/3 cup olive oil
6 large cloves garlic, minced
1 or 2 large onions, sliced
1 ea. red and green bell peppers, coarsely chopped
1 1/2 cups canned or fresh ripe tomatoes
1/2 tsp. basil
1/3-1/2 cup White Wine
8 to 12 oz. sliced mushrooms
1 whole stalk celery, thinly sliced including top.

Chicken should be cut in serving size pieces. Put 1/2 cup flour, salt and pepper in a large plastic or clean brown paper bag.
Add 2 or 3 pieces chicken at a time and shake to coat well with flour.

Heat olive oil; brown chicken on all sides. Add remaining ingredients except mushrooms and wine.

Cover and simmer for 30 minutes or until chicken is tender.

Add mushrooms and wine; simmer, uncovered, for an additional 10 minutes.

Season to taste with salt and pepper.

Mexicali Dip

16 oz DAISY Sour cream
8oz. Cream cheese(Block)
1 jar salsa (I always use pace chunky salsa mild, less juice in the Salsa the better)
2 cups shredded Cheddar or Monterrey jack or Mexican Blend
1 can whole diced black olives, drained well
1/2 cup Chi Chi Fiesta Resturant Seasoning.(This is the ultimate Mexican Seasoning! It is not an orange taco Seasoning, it has natural colors.)

Allow cream cheese to warm to room temp. Combine cream cheese and sour cream in food processor and blend well. Add remaining ingredients in the order listed, one at a time, mixing well. The end result will be a pink colored dip. the beauty of running it all through the food processor is that, since it is not chunky, you can dip a chip in it. Place in the fridge until chilled. Over night for the best results.

Bacon Spinach Salad, My Favorite!!!

1 bag of Baby Spinach

1/2 Cup Crumbled Bacon(or more)

8 ounces of Ken's Ceaser Vinegrette Dressing

2 Green Onions

1/2 Yellow Pepper

1 box Chicken Rice a Roni

Cook Rice a Roni according to package. As soon as it is done put in mixing bowl. Add 8 ounces of Ceaser Dressing so the rice is not sticky. It must be cooled before adding to the salad.

Put 1/2 the Spinach in bowl, sprinkle 1/2 of each Bacon, onions, yellow peppers, 1/2 the Rice a Roni Ceaser mixture once it is cooled. Toss and repeat with the rest of the Spinach, Bacon, Onions, and Yellow Pepper.

Chill for 1 hour, then serve.

It is up to you if you are willing to share this awesome salad!!!

Homemade Rich Macaroni & Cheese

2 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

2 cup Sharp Chedder Cheese(1-8oz bag)+ 1 cup extra for on top.

16 ounces(=1-pint) half and half

1/4 teaspoon ground black pepper

1/2 Garlic-Garlic from Simply Tasteful(optional)

2 pounds Macaroni, or corkscrew-shaped pasta or medium shell-shaped pasta, cooked and drained

6 tablespoon dry bread crumbs

4 teaspoons butter, melted

1.Stir the soup, shredded cheese, half and half, black pepper in mixing bowl.
Spray 13x9 baking pan. Add pasta, stir in cheese sauce mixture.

2.Stir the bread crumbs and butter in a small bowl. Spread 1 cup of Sharp Cheeder Cheese on top then, Sprinkle the bread crumb mixture over the Cheese.

3.Bake at 400°F. for 20-30 minutes or until the pasta mixture is hot and bubbling.

BROILED ORANGE ROUGHY

BROILED ORANGE ROUGHY

1 1/2 lbs. orange roughy
3 tsp. butter
2 tbsp. white wine
3/4 tsp. seasoned salt
3 tbsp. bread crumbs
2 tbsp. Parmesan cheese

In 9x13 baking dish melt butter. Add wine. Roll the orange roughy in the butter and wine mixture so both sides are coated. Sprinkle seasoned salt over the top and broil 6 minutes. Pull out and sprinkle on the bread crumbs and Parmesan cheese. Broil 1 more minute. Serves 4.

Chocolate Cherry stack cake

Ingredients
3/4 cup plus 1 tsp. all-purpose flour
1/3 cup plus 1 tsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1 Recipe Cherry or Chocolate Frosting, recipe below
1 Recipe Chocolate-Dipped Cherries, recipe below (optional)
Directions
1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.

2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.

4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.

5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.

6. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

or use

7. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

Berry Stack Cake (Super Easy and Melts in your mouth!)

You'll need:

Cake:
1 box cake mix (Betty Crocker)
3 Eggs
Vegetable oil(see box for quantity)

Filling:
8 oz Sour Cream
1 cup Cool Whip Extra Creamy
1 1/2 cups Powdered Sugar
2 pints of Blackberries

Bake the cake as directed on the box in 2 round cake pans.

Make room in the Refrigerator to store the cake.

After the cakes cool cut off the curved part of the cake(eat or throw it out). This will make the cake easier to stack . Then slice each cake in to 2 layers. Giving you a total of 4 layers between both cakes.

Place 1/2" layer of the filling on the top of the bottom cake layer, stacking a new layer on top and repeat don't put the filling on the sides of the cake. Place the rest of the filling on the top layer in a swirled pattern. Cover the center of the top layer with Blackberries or other berries.

To make filling Smash(mull)3 Blackberries(or other berries) in chilled mixing bowl, add Sour cream, Cool Whip, and Powdered sugar. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.



I used:
White cake mix for the Blackberry Stacked cake
Yellow cake for the Strawberry Stacked cake.

Next attempts:
I am going to make a 13"x9" one for Christmas. It will only be 2 layers.
Cut the 13" x 9" in half, giving me 2 cakes @ 6 1/2" x 9". Then slice each 6 1/2" x 9" into 2 layers. This will be the easiest way to assembly the cake back into a 13" x 9" cake without breaking it.

This cake will MELT in your mouth. My sister in law at 4 pieces at one sitting. I was in shock that she at that much.

Ultimate Icing

1c Whip Cream extra creamy
1c Sour Cream
1c Powdered sugar
add some mulled fruit to the mix. I used 2 Strawberries once and then 6 Black berries another time.

It is so light and fresh!!!!!!!

My Mom loves this icing!

Sweet German Cabbage Soup

INGREDIENTS:
2-1/4 pounds ground lean beef
1-1/2 (14.5 ounce) cans diced tomatoes
1-1/2 (8 ounce) cans tomato sauce
6 cubes beef bouillon
3 medium carrots, shredded
1-1/2 onion, chopped
3 tablespoons white vinegar
3/4 cup white sugar
2-1/4 teaspoons salt
3/4 teaspoon ground black pepper
12 cups water, divided
4-1/2 cloves garlic, finely chopped
1-1/2 heads cabbage, cored and cut into wedges

Directions:
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Cabbage and Smoked Sausage Pasta

Serves 6

INGREDIENTS:
1 (16 ounce) package farfalle (bow tie) pasta
1/2 cup butter
2 cloves garlic, minced
1/4 cup olive oil
1 large head green cabbage, shredded
salt and pepper to taste
1 pound smoked sausage, sliced
1/4 cup grated Parmesan cheese


DIRECTIONS:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.

Easy Veggie Pizza, served cold

INGREDIENTS :

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
2 teaspoon Ranch(Hidden Valley)seasoning dry mix

1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped (almost ripe)
6 coarsely chopped Mushrooms
1/4 cup shredded carrot
1 cup Shredded Cheese(I use Kraft Mexican Cheese with NO seasoning)

Roll out dough, do not seperate cresent rolls, Pinch together any large seams. Bake dough as directed on package.

Mix together Cream cheese, sour cream, and ranch seasoning. Spread on to cooled and baked dough.

Add veggies on top of cream cheese mixture, and then sprinkle shredded cheese on top.

It is so Yummy!!!

Kim’s No Bake Kisses

Ingredients:

2 tablespoons margarine
1/2 cup skim milk
2 cup granulated sugar
3 cup rolled oats
1/2 tablespoon vanilla extract
1 cup white chocolate chips or Hershey Kisses any flavor

Directions:
In a sauce pan placed over medium heat, combine the butter, milk and sugar. Stir well until the butter is melted and bring to a light boil.


Add the chocolate chips and rolled oats. Mix until the chocolate chips melt, combine with the sugar and coat the oats. Add the vanilla and stir.

Peanut butter drops

No Bake Chocolate Peanut Butter Drops


Ingredients:
• 3 cups quick-cooking rolled oats
• 1 1/4 cups Jif® Extra Crunchy Peanut Butter
• 1 (6 oz.) package (1 cup) semi-sweet chocolate chips
• 1/2 cup honey
• 1/4 cup butter or margarine
• 1/4 teaspoon salt


Directions:
1. HEAT oven to 350ºF. Place rolled oats in a 15 x 10 x 1-inch baking pan. Bake 15 minutes or until toasted. Cool.
2. COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
3. HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
4. DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.

Yield: 7 dozen

OATMEAL RAISIN COOKIE:

OATMEAL RAISIN COOKIE:

1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla
1 cup raisins
2 c. flour
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 c. oatmeal
1 teaspoon cinnamon

Cream together butter, sugars, eggs and vanilla. Mix flour, baking powder, cinnamon, soda and salt together. Add to first mixture and mix thoroughly. Fold in remaining ingredients. Drop on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

No Bake White Chocolate Peppermint Cookies by: Kimberly Houvener

I am going to experiment with this recipe I have come up with in the next week or so.

Kim's No Bake White Chocolate Peppermint Cookies

2 cups granulated sugar
1/2 cup butter
1/2 cup 2% milk
3 pieces of Bakers White Chocolate bars
1 teaspoon Watkin's vanilla
1/2 cup Crushed Candy Canes
3 cups Quick oats or Rice Krispy's

In large saucepan, combine sugar, butter, milk, and White Bakers Bars. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
Remove from heat. Stir in vanilla and peppermint; stirring until it is well mixed 30 seconds or so.
Have the Oats in a large Bowl on the side. Add boiled mixture to Oats and mix well.

Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

Makes about 3 dozen.

Kim's No Bake Chocolate Peanut Butter Cookies

2 cups granulated sugar
1/2 cup butter
1/2 cup 2% milk
3 Tablesppons unsweetened cocoa powder (Hershey's Dutch Cocoa is the best one so far!)
1 teaspoon Watkin's vanilla
1/2 cup JIF peanut butter(Smooth or Crunchy)
3 cups quick oats

In large saucepan, combine sugar, butter, milk, and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
Remove from heat. Stir in vanilla and peanut butter; stirring until peanut butter is melted. Add oats and mix well.
Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
Makes about 3 dozen.

Waldorf Salad by Lorraine Scheidemantle

2cups Chopped tart apples
1 cup finely cut Celery
1/2 cup Chopped nuts(She always used English Walnuts)
1 cup Rich Salad Dressing(I am looking for her recipe)

As of 2008 most people add Cooked diced Chicken to their salad.

Either way is good.

Texas Cake by Lorraine Scheidemantle

My all time favorite cake! Perfect PMS Cake!

Cake Mix:
Boil 2 sticks oleo (Butter)
1 cup water
4 tbsp Cocoa( I use 6tbsp)
Melt until smooth then add below ingredients below while hot
2 cups flour
2 cups sugar
1/2 tsp salt
2 eggs
1/2 cup Sour Cream
1 tbsp Soda (Baking)

Pour on to a 13"x9" pan. Bake @ 350 degrees until tooth pick comes out clean 22-29 minutes.

While the cake is about 10 minutes from being done make icing.

Single batch of Icing: 1 stick margrine (I use butter)
8 tbsp Milk
4 tbsp Cocco
melt until smooth
add on box of powdered sugar
1 tbsp Vanilla
1 cup english Walnuts chopped(1/4's)
(I usually double the reciepe above)

Pour hot icing on cake as soon as it come out of the oven. The cake will fall with the weight of the icing. Believe me it is ok!!! again I will say this is the perfect PMS cake!!!

Kim

Peanut Butter Balls by Kim Houvener

These melt in your mouth! I think they should be called Peanut Butter Truffles!

Ingredients:
2 cups creamy peanut butter
2 sticks(1/2 cup) melted butter
2 tsp Vanilla(I use Watkins Vanilla, it is so much better)
2 cups powdered sugar

1 12 ounce bag chocolate chips

Preparation:Mix first four ingredients together and form into balls.
Freeze for 1 hour or longer.

Melt chocolate in microwave or double boiler
Dip each ball into chocolate and place on a tray covered with wax paper.

Freeze for 1 hour or longer.

Banana Split by Lorraine Scheidemantle

BANANA SPLIT
======================
MAKE IN LAYERS=======
(1) 2 C. GRAHAM CRACKER CRUMBS WITH
1/2 C. MELTED OLEO
(2) 2 STICKS OLEO,2 C. POWDERED SUGAR AND 2 EGGS.
(3) 4 SLICED BANANAS
(4) 1 C. CRUSHED PINEAPPLE ( DRAINED )
(5) 2 SMALL PKG. FROZEN STRAWBERRIES (THAWED AND DRAINED ) OPTIONAL
(6) 1 LARGE COOLWHIP
==CHOPPED NUTS
AND CUT UP MARACHINO CHERRIES

MAKE GRAHAM CRUST AND PRESS INTO 13X9 PAN.
BAKE 5 MINUTES AT 350 DEGREES.

MAKE NO. 2 LAYER , MIXING OLEO, SUGAR, AND EGGS WITH ELECTRIC MIXER FOR 20 MINUTES. MED. SPEED. ADD TO CRUST. REFRIGERATE FOR ABOUT 20 MINUTES.

ADD LAYERS 3-4-5 PUT #6 COOLWHIP ON TOP==THEN SPRINKLE WITH CHOPPED NUTS AND CUT UP CHERRIES================================
I USE ENGLISH WALNUTS AND I DONT USE THE STRAWBERRIES BECAUSE I WAS ALWAYS AFRAID THE JUICE WOULD RUN AND RUIN IT

=============================================

IT IS IMPORTANT TO MIX FILLING FOR 20 MINUTES !!!!!!!!!

LOVE YOU ===GRANDMA===HAPPY EASTER !!!


----- Original Message -----
From: Greatlorraine@aol.com
To: kkim3969@wideopenwest.com
Sent: Monday, April 14, 2003 12:43 PM
Subject: RECEIPE ==BANANA SPLIT

Kim's Super Easy Sloppy Eric's

2# Ground Beef
1-15oz. can Hunt's Tomato Sauce
1 small Onion diced
1 Red Pepper diced
1/2 cup Sweet Baby ray's Videla Onion BBQ sauce
1 tsp. Garlic Powder (I never use salt unless needed)
1 tsp Black pepper

Brown Ground Beef with Onions, Green Peppers, Garlic and Black Pepper.
Reduce heat then, add 15oz. Tomato Sauce and 1/2 cup Sweet Baby Ray's BBQ Videla Onion Sauce. Let simmer for 15-20 minutes.

Enjoy!!!
Kim Houvener

Kim's Lite & Fluffy Dessert

Ingredents:
1 prepared Angel food cake
1 box Vanilla Pudding
1 can Crushed Pineapple
1 quart Strawberry's(rinsed then sliced)
1 pint of Blueberries(rinsed)
2 tubs cool whip(extra creamy is best) (or 1 extra large tub of regular Cool Whip)
1 ounce Chocolate Syrup

Layered in a clear Truffle Dish ( I borrow my mom's)

1st 1/2 pack prepared Vanilla pudding
2nd 1/3 of the Angel Food cake in 1" Cubes
3rd Crushed Pinnapple folded into 2 cups of Cool Whip, Then spread over Cake
4th the second 1/2 pack Vanilla pudding
5th 1/3 of the Angel Food cake in Cubes
6th Sliced Strawberry's(reserve 5 strawberry's for 10th layer) folded into 2 cups of Cool Whip, Then spread on top of Cake
7th 1/3 of the Angel Food cake in Cubes
8th Blueberries(reserve 1/4 cup for 10th layer) folded into 2 cups of Cool Whip, Then spread on top of Cake.
9th place sliced Strawberry's around the inside edge of the bowl, sprinkle remaining blueberries in center.
10th Drizzle Chocolate Syurp Over top of blueberries in the center.

Zucchini Filled with Three Cheeses and Gratinéed with Homemade Tomato Sauce

Take home Chef Recipe
From Episode 133: Karin's Menu
I love zucchini, I did not want to loose this recipe.

Ingredients:For the homemade tomato sauce:
2 tablespoons/30 ml olive oil
1 small onion, finely chopped
2 garlic cloves, finely crushed
2/3 cup/145 ml dry white wine
4 ripe tomatoes, finely diced
One 14.5-ounce/411-g can diced tomatoes
1 bay leaf
freshly ground black pepper

For the sherry glaze and zucchini:
1 cup/200 ml sherry wine vinegar
4 zucchini, halved lengthwise
1 cup ricotta cheese
1 cup grated mozzarella cheese
3/4 cup freshly grated Parmesan cheese

Method:To make the homemade tomato sauce:Heat the oil in a heavy large saucepan over medium-high heat. Add the onions and sauté for about 5 minutes or until the onions soften. Add the garlic and sauté for one minute. Stir in the white wine.Add the fresh and canned tomatoes, thyme and bay leaf. Bring to a gentle simmer then decrease the heat to medium-low so that the sauce simmers gently. Allow the sauce to gently simmer for about 1 ½ hours or until the tomatoes are mushy and the sauce thickens slightly, stirring occasionally and adding a little water if necessary to cover the tomatoes before they become tender.Remove the sauce from the heat and allow to cool. Place the tomato sauce in a 15x10-inch/38x25-cm baking dish.

To prepare the sherry glaze and zucchini:Boil the sherry vinegar in a heavy small saucepan over medium-high heat until reduced to a glaze, about 18 minutes. Remove from the heat and allow the sherry glaze to cool. Using a teaspoon, scoop out the seeds from each zucchini half.Stir the ricotta, mozzarella and Parmesan cheeses in a bowl to blend. Season the cheese mixture to taste with pepper.Stuff the zucchini with the cheese mixture, covering the cut side of the zucchini halves and mounding slightly.Place the zucchini halves atop the tomato sauce in the baking dish.

Bake in the oven for about 10 minutes, or until the zucchini are tender and the cheese filling is heated through. Preheat the broiler. Transfer the baking dish to the broiler and broil for 30 seconds, or until the cheese filling is golden on top. Place the stuffed zucchini on plates with a little tomato sauce. Drizzle the sherry glaze around the outside edge of the plates and serve.

Spaghetti Sauce

3 lbs. Browned Ground Beef (well drained)
1 large Vidalia Onion
1 medium Green Pepper
¼ cup Brown Sugar
2-28oz can Tomato puree
½ can Tomato juice (To thin sauce if needed)
2-28oz can Diced Tomato’s
¼ cup Chili powder
4 Cloves Garlic
1 tbsp. Granulated Onion
1 tbsp. White Pepper
2 tbsp. Basil
1 tbsp. Oregano

Brown Ground Beef then drain well. Return Ground Beef to Large pot along with diced onions, green peppers, and garlic, Sauté for 8 minutes. Stir in all seasonings and brown sugar. Add all Tomato products and stir well. Stir sauce every 5 minutes or so. So not scorch the sauce it will be ruined. Simmer for 30-45 minutes (Longer if possible).
I do not add salt to any of my recipes unless absolutely required

Garlic Vinaigrette

1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
one or more cloves of garlic, crushed, chopped or sliced

Mix or shake in shaker, chill left overs.

Garlic Dipping Sauce

Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 Tablespoon apple cider vinegar
1/2 teaspoon salt (or to taste)
1 to 2 cloves of Garlic crushed

Mix well, Chill for 1 hour before serving.

Dill Sauce

Ingredients:
3 tablespoons butter melted
1/4 teaspoon black pepper
1/8 teaspoon paprika
2/3 cup mayonnaise
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1-1/2 teaspoons snipped fresh dillweed

Mix well, Chill for 1 hour before serving.

Bourbon Sauce

Ingredients
1/4 cup butter
1/2 cup sugar
1 egg yolk, beaten
2 tablespoons water
1 to 2 tablespoons bourbon

Directions - In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook and stir over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding.
Makes 2/3 cup sauce

Basil Dipping Sauce

Ingredients
1 cup mayonnaise
1 Tbsp. snipped fresh basil
2 cloves garlic, minced
1 tsp. lemon juice
1 tsp. Dijon-style mustard
1/8 tsp. cayenne pepper

Mix well, chill for 1 hour before serving.

Kansas City Barbecue Sauce

Ingredients
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1 Tbsp. olive oil or cooking oil
3/4 cup apple juice
1/2 of a 6-oz. can (1/3 cup) tomato paste
1/4 cup cider vinegar
2 Tbsp. packed brown sugar
2 Tbsp. molasses
1 Tbsp. paprika
1 Tbsp. prepared horseradish
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. ground black pepper

Directions 1. In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in apple juice, tomato paste, vinegar, brown sugar, molasses, paprika, horseradish, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until sauce is desired consistency, stirring occasionally.
2. Brush on chicken during the last 10 minutes of grilling. Makes about 10 (2 tablespoon servings).

Honey-Beer Barbecue Sauce

Ingredients
1/3 cup chopped onion (1 small)
1 clove garlic, minced
1 Tbsp. cooking oil
3/4 cup bottled chili sauce
1/2 cup beer
1/4 cup honey
2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard

Directions 1. In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in chili sauce, beer, honey, Worcestershire sauce, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.

Caribbean Satay Sauce

INGREDIENTS:
1 cup plus 2 tablespoons lime juice
3/4 cup soy sauce
1 1/2 tablespoons sugar
1 tablespoon black pepper
1/4 teaspoon crushed red pepper
2 1/2 tablespoons minced garlic
2 1/4 cups chunky peanut butter
1 1/2 tablespoons ground ginger

PREPARATION:
In a large sauce pan combine lime juice and soy sauce. Heat until simmering and add sugar. Stir until sugar is dissolved. Add peanut butter and continue stirring. Add remaining ingredients and mix well.

Chipotle Poblano Sauce

INGREDIENTS:
1 large onion, chopped
6 chipotles
8 cloves garlic, minced
1 poblano pepper
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon cumin seed
pinch salt

PREPARATION:
Soak chipotles and poblano pepper in the 1/2 cup of water for about 15 minutes or until they have softened. Meanwhile sauté onion and garlic in a pan over high heat. Let them get good and brown. Pour into a food processor with the oil.

Peach Berry Cobbler

2 cup Original Bisquick® mix
1 cup milk
1 teaspoon ground Cinnamon
2/3 cup butter or margarine, melted
2/3 cup sugar
8 small-medium ripe peaches
1 pint Blueberries


Heat oven to 375ºF.

Stir together Bisquick mix, milk and cinnamon in ungreased square baking dish, 13"x9"x2" pan. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.

Bake 50 to 60 minutes or until golden. High Altitude (3500-6500 ft) Heat oven to 400ºF., then turn down to 375ºF before putting in oven.





For a half batch use exactly half of everything in the recipe, also use a 8"x8"x2" pan.

Ramen Noodle Salad

Ingredients:
2 Romaine lettuce
1 Head Lettuce (1"pieces)
12 green onions (chopped)
2 (6 oz.) can Mandarin oranges
2 c. chopped celery
1.5 c. chopped mushrooms
1 c. slivered almonds (toasted)
2 (3 oz.) pkg. chicken flavored Ramen noodles, uncooked & crumbled

Dressing:
1/2 c. Olive Oil
1 tsp. pepper
2.5 tbsp. sugar
5 tbsp. vinegar
Seasoning mix from noodles

Mix together lettuce and green onions then add all other ingredients except noodles and almonds. Set aside in an airtight container until ready to serve. Blend together dressing and then just before serving, add dressing, almonds and noodles to lettuce mixture.

Serves up to 10.

Tomato Enchilada Sauce

Serves 6

1/4 cup Olive oil or Vegetable oil
2 tablespoons All Purpose flour
1/4 cup New Mexico or California chili powder
1 (8-oz) can Tomato sauce
1 (14-oz) can petite diced Tomato’s
1 1/2 cups Beef Aujus
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder or 2 cloves of Garlic thinly sliced
1/4 teaspoon onion salt
Salt to taste


Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, Chicken Broth, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Sausage Balls

1 pound sage ground sausage (Bob Evans is best)
1 pound grated sharp cheddar cheese
3½ cups Bisquick
½ cup water

Let cheese and sausage soften at room temperature; then mix with Bisquick and water. Roll into 1" balls. Bake at 350 degrees until golden brown, about 20 minutes. Serve warm.
Serves: 5 dozen or so

Chicken Toscana Soup

Serves 12
1.5 lb. Roasted chicken
1.5 lb. Fresh spinach
1 (28-oz) can petite diced Tomato’s well drained
1 Large Sweet onion
2 containers Parmesan gnocchi
4 cups heavy cream
1 cup all-purpose flour
4 cups Chicken Broth (Made with Chicken Base)
1 teaspoon Granulated Onion
2 cloves of Garlic thinly sliced
1 teaspoon White Pepper

Zucchini Chocolate Chip Bread

2 cups bisquick
1 1/2- 2 cups shredded zucchini (Us a room temp. zucchini not cold, because it makes it too moist)
3/4 cup sugar
1/4 cup vegetable oil
3 eggs
1 tsp. vanilla
2 tsp. cinnamon
1/2 cup mini Chocolate chips

Heat oven to 350°F. Grease bottom of loaf pan 9X5". Beat all ingredients together on low speed for 30 seconds. Beat on medium speed for 1 minute. Bake until done, test with a toothpick.

Hello Everyone!

I want to have a place for all of us to share our favorite and least favorite recipes. The least favorite could be someone else's favorite! So, please share a recipe and I hope to eventually print them out to make a Family Recipe Book.

Sincerely,
Kimberly Houvener