Pecan Pie

Pecan Pie

Prepare your own crust.

3 slightly beaten eggs

1 C corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 1/4 C pecan halves

1. Prepare your pie crust. Don't bake yet. 

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well; stir in pecan halves. 

3. Pour filling into pie crust. 

4. Bake in a 350' oven for 45-50 min or until utensil comes out clean when inserted in pie. Cool on a wire rack. Cover and refrigerate within 2 hours.  

Thanksgiving Dinner

Thanksgiving Dinner Menu

Roast Turkey

Gravy

Stuffing

Mashed Potatoes

Sweet Potatoes

Squash Casserole

Cranberry Fluff

Peas

Rolls

Pie

_______________________________

Praline Sweet Potatoes

3 C mashed sweet potatoes (let cool)- about 4-5

1/2 C milk

2 eggs (makes it custard-like)

1 C brown sugar

1/3 C butter

1 tsp vanilla

Combine & put in 9x13 pan.

Topping:

1 C brown sugar

1 C pecans (I crushed them in my food processor, but you could probably leave them whole too)

1/3 C white flour

1/3 C melted butter

Stir with fork & crumble over top.

Bake at 350 for 25 minutes.

Marshmallow Sweet Potatoes

Prick and wash several sweet potatoes. Bake on cookie sheet at 325 or 350 for 45 min-1 hr or until soft when stuck with a fork. Cool. 

Slice sweet potatoes transversely and put into a 9x13" pan. Put slices of butter on top. Sprinkle with brown sugar over top. Add a little salt and pepper. Bake at 375; for 45 min. Scoop/baste. Sprinkle marshmallows on top. Bake 5-10 min longer. 

Squash Casserole

4-6 med green zucchini

4-6 med yellow squash

Dice in half or quarters depending on size. Boil for 3-5 mins in pot of water (you want the squash to be on the hard side - don't boil too long or will be mushy). 

In a bowl:

Melt one stick of butter and mix pkg of Stove Top stuffing (chicken or turkey flavor) and set aside. 

Large bowl - mix:

1 can cream of chicken soup

1/2- 1 C. sour cream

1-2 C. shredded sharp cheddar cheese (depending on how cheesy you like it)

1 grated carrot

1 med onion diced

Add cooled squash mixture to the cheese mixture. Then 1/2 of the stuffing mixture. Mix well. Put into ungreased casserole dish and top with more cheese if you want and then the remaining 1/2 of stuffing mix. Bake at 325 covered for 45 mins, then uncovered for 15 mins to brown stuffing or 350 covered for 30 mins and then uncover for 10 mins to brown stuffing. 

(When it's not Thanksgiving I chop up one poached chicken breast and add it along with the squash to make this a main dish for dinner). 

Cranberry Fluff

2 C raw cranberries (ground in food processor)

3 C tiny marshmallows

3/4 C sugar

1/2 C seedless grapes (sliced in half)

1/2 C walnuts (opt- I don't include in mine)

2 C diced unpared tart apples
1/4 tsp salt
1 C heavy whipped cream (whipped)

Combine cranberries, marshmallows, and sugar. Cover and chill overnight. Add apples, grapes, (walnuts), and salt. Fold in whipped cream. Chill.

*You can add a little more fruit than specified.

Rolls

1 pkg dry active yeast

1/4 C warm water

3/4 C milk (scalded)

1/2 C shortening

1/2 C sugar

2 tsp salt

4 1/2 C flour

3 eggs

butter

Soften active dry yeast in warm water (110 degrees).

Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Add 1 C flour. Add yeast and 3 eggs. Beat well.

Stir in 3 1/4 to 3 1/2 C flour (enough flour to make soft dough). Knead lightly on floured surface or use the bread hook of your KitchenAid. Place dough in greased bowl; turning once to grease surface. Cover and let rise till double (about 2 1/2 hours).

Turn dough out on lightly floured surface. Divide dough in thirds; roll each third out to 12 inch circle. Spread butter on circle before cutting like a pizza pie, then roll up into crescent shaped rolls. Arrange rolls, point down on greased baking sheets, brush with melted butter. Cover and let rise till very light (about 1 hour). Bake at 300 degrees for 8-12 minutes. Watch very carefully, don't let them burn.

Note: unsalted butter is best so as not to burn.

Pie Crust

1-1 1/3 C flour

1/2 tsp salt

1/3-1/2 C & 1 Tbsp. shortening

2 or 3 Tbsp very cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing well until all flour is moistened and dough almost cleans side of bowl. (1 or 2 tsp water can be added if needed). 

Gather dough into ball; shape into flattened round on a lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. 

Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan. Fill and bake. (Poke with fork). Bake at 475'.

Pecan Pie

Prepare your own crust.

3 slightly beaten eggs

1 C corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 1/4 C pecan halves

1. Prepare your pie crust. Don't bake yet. 

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well; stir in pecan halves. 

3. Pour filling into pie crust. 

4. Bake in a 350' oven for 45-50 min or until knife inserted near center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.  

Pumpkin Pie

1 1/2 C sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

4 eggs

1 can (29 oz) pumpkin

2 cans evaporated milk

2 unbaked deep dish pie crusts

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 

Pour into pie crusts.

Bake in preheated 425' oven for 15 min. Reduce temp to 350'; bake 40-50 min or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Refrigerate. 

*3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves. However, the taste will be slightly different. 

Pineapple Coconut Cake

Cake:

2 C. sugar

2 C. flour

2 eggs

1/2 C butter

1 tsp vanilla 

1 20oz. can crushed pineapple w/ juice

Mix and bake in greased 9x13 pan, 350 degrees, 35-40 min. 

Frosting:

1 8oz pkg cream cheese

2 Tbsp melted butter

powdered sugar to desired sweetness

Whip smooth. Frost the cake while it's warm. 

Cover the top with a layer of shredded coconut. 

Sunshine Cake

1 18.25 oz. box yellow cake mix

1 small box coconut cream or vanilla instant pudding mix

1 11 oz. can of mandarin oranges, undrained

1/2 of a 20 oz. can of crushed pineapple, undrained (you will use the other half for the frosting. If you want, you can drain the pineapple into a bowl, measure out half of the pineapple and half of the liquid, but I usually just approximate right from the can)

2 large eggs

3/4 c. shredded coconut (optional)

Pineapple frosting:  

1/2 of an 8 oz. tub of Cool Whip (French Vanilla variety is great for this, but it's a seasonal flavor)

1/2 of a 20 oz. can of crushed pineapple, as mentioned above

1 small box of coconut cream instant pudding mix

Extra mandarin oranges and coconut (if using in cake) for garnish.

Preheat oven to 375 degrees.  Lightly grease and flour a 9x13x2 pan or line 24 muffin tins with cupcake liners.  In a large bowl, combine cake mix and pudding mix.  Add oranges, pineapple and eggs.  Beat at medium speed until combined (you don't have to mix it for longer than about 2 mins. -- no need to overbeat).  Pour into prepared pan(s) and bake for about 40 mins for 9 x 13 pan for or about 20 mins for cupcakes or until cake tests done.  Let cool completely. Stir ingredients together

 for pineapple topping (no need to use a mixer).  Frost cake or cupcakes with topping and garnish with mandarin oranges and coconut.

From: Karen Lane 

Extra Fluffy Pancakes

• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 1 1/3 cups milk
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil
• 3/4 teaspoon vanilla extract
• 1 teaspoon vegetable oil, or as needed
  Directions
  Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.

1. Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

Double Chocolate Pancakes

Double Chocolate Pancakes

• 2 eggs
• 1 1/4 cups milk
• 3 tbsp. butter, melted
• 1 1/2 cups flour
• 1/4 cup cocoa
• 3/4 tsp. salt
• 2 tsp. baking powder
• 3 tbsp. sugar
• 1 cup chocolate chips

Whisk together flour, cocoa, salt, baking powder, and sugar. Set aside. In a medium bowl, beat the eggs and milk until light and foamy. Stir in melted butter. Add in flour mixture and mix until just blended. It will be lumpy…that’s O.K. Fold in chocolate chips.

Drop by 1/4 cupfuls onto a griddle heated to medium heat. Bake until bubbles start to form. Flip and cook another 1-2 minutes. Serve with butter and maple syrup. An extra sprinkle of chocolate chips is pretty good too…not that I would know anything about that.

adapted from King Arthur Flour

Chicken Noodle Casserole

4 skinless, boneless chicken breats halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup fat free sour cream
1/2 cup frozen peas
salt and pepper to taste
1 cup crumbled whole wheat ritz crackers
1/4 cup butter


Directions
Boil chicken in a pot of water. Cook until no longer pink in center, about 12 minutes or so. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain and cut chicken into small pieces, and mix with noodles.

 In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture and peas with the chicken mixture. Place in a 9X9 baking dish.

Melt butter in a bowl in the mircowave. Stir in crumbled crackers. Top casserole with the buttery crackers.

Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.     

This meal makes for a great freezer meal!    

Adapted from allrecipes

This recipe can be altered to your liking or to fit what you have on hand. I used one chicken breast, 2 cans of cream of chicken soup because that's what I had, and homemade ranch dressing instead of sour cream because I had just run out. You could use milk instead of sour cream too. You could do different veggies as well like broccoli or corn, or combine several veggies. I also used bread crumbs instead of ritz crackers, again because that's what I had on hand. This was very yummy, the whole family loved it. 

Pasta Veggie Salad

• 1 lb Rotini Pasta noodles, cooked
• Small tomatoes cut ino chunks or grape or pearl tomatoes whole
• Chopped cucumber or broccoli
• Cheese cut into cubes
• Italian dressing

Toss together and serve cold. You can use whatever veggies you desire or have on hand. Same thing goes for the cheese. Great summer side.

Blueberry Pie

Ingredients

• 3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!)
• 7 Tablespoons corn starch (for those of you in the British Isles, you know it as "corn flour").  You may also use an equivalent amount of flaked tapioca instead - the tapioca balls don't dissolve well.
• 3 Tablespoons water (or grape juice)
• 2 Tablespoons lemon juice
• One 9 inch pie crust (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you'll DEFINITELY prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!) - if you haven't tried the graham cracker crust - I highly recommend it. 
• Spices:
  1/2 teaspoon Cinnamon
  1/4 teaspoon allspice
• One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type!

• Sweetener:
  • 2/3 cup granulated (ordinary table) Sugar 
    OR
  • 1/3 cup sugar and 1/3 cup Stevia, my preference (or if you prefer, Splenda) (Stevia, my preference (or if you prefer, Splenda) works in pie recipes, but not by itself.  The pie turns out heavy and with much less flavor).

And now, choose the topping you prefer:

• Crumb topping (my preference, again):
  • 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia, my preference (or if you prefer, Splenda))
  • 1/2 cup flour
  • 1/4 cup butter or margarine

• Dough topping:
  See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie.

Step 1  - Make the pie crust

Never made a crust, either?  Fear  not, they are really simple.  Click here for instructions about making a flour pie crust. It will open in a new window, so just close the new window to return here. I prefer blueberry pie in a graham cracker crust; click on the link for directions. .Now is also a good time to get the oven preheating to 375 F.

Step 2- Wash the blueberries

Just rinse them in a colander or sieve in cold water, no soap.

Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float.  With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.

Step 3 - Mix the dry filling ingredients.

Combine the 2/3 cup sugar (or sugar/Stevia, my preference (or if you prefer, Splenda) blend), 7 Tablespoons of corn starch in a bowl  and mix well!  Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in, also. That's optional, but it is nice!

Step 4  - Mix in the liquids

Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Stevia, my preference (or if you prefer, Splenda), it will be pretty gloppy, rather than drier crumbs, but it still works the same!

Step 5 - Add the blueberries to the pie crust

Add the blueberries to the pie crust.  Just pour them in!  There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.

 

 

 

Step 6 - Pour the liquid mix into the pie

Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven. 

Step 7 - Make and add your topping

If you want the crumb topping, just mix  - 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia, my preference (or if you prefer, Splenda))

- 1/2 cup flour

 - 1/4 cup butter or margarine

 together in a small bowl and sprinkle it over the pie.

If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie.  Seal it against the edges with the pie crust, and make decorative slits with a knife.

Step 8 - Put the pie in the oven!

Cook the pie at 375 F (or 190 Celsius) for 1 hour.

Step 9 - Remove when the pie is golden and pie is bubbling

Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.

Step 10 - Enjoy!

Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream.  Refrigerate after it is cooled. It easily lasts a week in the fridge (that is, if there is no one there to eat it. Most of the time, people eat it all within a day!)

Chocolate Syrup

• 1 cup sugar (we use organic cane sugar)
• 1/2 cup cocoa (packed)
• 1 cup water
• 1/4 tsp vanilla extract (our homemade recipe)
• 1/8 tsp salt (we recommend good sea salt)

Don’t be afraid to adjust these amounts to your liking!

Update: We now only boil the mixture for about 4-5 minutes. This results in a more syrupy consistency…not so fudge-like. We also began mixing in about 1/4 tsp. of baking soda while the mixture is cooling. This prevents sugars from crystallizing if the syrup is going to be stored in the fridge for more than a few weeks. It will foam a bit at first, but returns to normal during refrigeration.

Pour water into a saucepan and stir in cocoa (until dissolved) over medium heat.  Add sugar and continue stirring. Be very careful to continually stir and watch the mixture as it heats because it can easily boil over if you turn away even for a few seconds (it happened to Betsy once!)  Once mixture is boiling reduce heat to medium-low, continue stirring, and set timer for 8-10 minutes (the longer you cook the thicker it gets.)  Once your timer goes off remove from heat and stir in vanilla extract and salt and let cool.  As the chocolate syrup cools it will thicken more, so if it is already thick enough then bottle it, seal it, and stick it in the fridge.  You can store the syrup in a pint mason jar, an old store bought chocolate syrup container, or any other creative container you can think of.

This recipe will yield approximately 10 ounces of syrup depending on how long you reduce the mixture over the heat.

Coconut Cake

• 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Coconut Cream Pie

Coconut Cream Pie:

Crust

• 1 1/2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons chilled solid vegetable shortening, cut into small pieces
• 4 tablespoons (or more) ice water

Filling

• 1/2 cup sugar
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract

Topping

• 2/3 cup sweetened flaked coconut
• 1 1/4 cups chilled whipping cream
• 2 tablespoons sugar
• 1/8 teaspoon coconut extract

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Chicken Enchiladas

• 1 pkg flour tortillas
• 1 lb. grated cheddar cheese
• 1 lb. grated Monterey Jack
• 2 bunches chopped green onion
• 1 skinless, boneless chicken (or several chicken breasts)
• 1 small can minced olives (save 2 Tbsp for top) 
• 1 jar salsa
• 1 large carton sour cream
• 3 cans cream of chicken soup (1/2 for filling, 1/2 for sauce)

Combine all but first ingredient. Fill flour tortillas and fold. Place in casserole dish. Pour remaining soup over filled tortillas and sprinkle with remaining minced olives.
Bake at 350 for 30 min.

Apricot Chicken

• 1/2 C. Apricot preserves
• 1/2 small jar catalina dressing 
• 1/2 pkg dry onion soup mix
• 2 chicken breasts

Mix first three ingredients well and spread over boneless, skinless chicken breasts. Cover and bake 1 1/2-2 hrs at 325, uncover for last half hour if desired.
Also works in the crockpot, just add a little water.
Can use any flavor preserves. It tastes really good with raspberry preserves.
I like to take the chicken out of the crockpot after its cooked a little and chop it into bite size pieces, and put it back in to keep cooking so that each piece of chicken gets lots of sauce on it.
Serve over rice or mashed potatoes.

Macaroni and Cheese

• 1 pkg elbow pasta, cooked
• 1/2 C. bread crumbs
• 1/4 C. Parmesan cheese
• 5 Tbsp. butter
• 1/4 C. flour
• 3 1/2 C. whole milk
• 1 lb. shredded sharp cheddar cheese
• 2 tsp. salt

1. Mix bread crumbs and parmesan cheese in small bowl; set aside. 
2. Heat butter in large sauce pan on medium until melted. Add flour; stir until smooth. Cook 3-4 minutes until light golden brown. 
3. Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to a boil. Cook 10 minutes on medium, whisking continuously. 
4. Add cheddar cheese; stir until melted completely. Season with salt (and pepper). Stir in cooked pasta. 
5. Spray bottom and sides of baking dish with nonstick cooking spray; add pasta/cheese mixture. Top with bread crumb mixture. 
6. Bake on center rack 15-20 min, or until topping is golden brown and bubbling around edges. 

Tastes good even without bread crumbs. 

Meatballs with Barbecue Sauce

• 3 Tbs. vinegar
• 1 C. ketchup 
• 1/2 C. water
• 2 Tbsp. brown sugar
• 6 Tbsp. chopped onion
• 1/2 tsp. dry mustard
• 1 bay leaf

Combine ingredients and simmer 5 min. Pour sauce over cooked meatballs (store-bought or home-made). Bake in oven for 1 hour at 350'.

Miracle Fruit Salad

• 1 (21 oz) can pineapple chunks
• 1 (21 oz) can sliced peaches
• 1 can mandarin oranges
• 2 Tbsp. lemon juice
• 1 1/2 tsp Almond Extract
• 2 C. grapes
• 1 pt strawberries

Mix and chill. Add 2 sliced bananas just before serving (opt). I don't do the bananas usually because they get gross so quickly. Very tasty.

Ambrosia

• 1 can pineapple chunks
• 2-3 bananas, sliced- pour pineapple juice over bananas in strainer. 
• 1 can mandarin oranges (drained)
• 2 C. green grapes
• 2 C. sour cream
• shredded coconut

Combine in medium bowl.

Good for Easter dinner.

Spaghetti Sauce

• 1/4 C olive oil 
• 1 clove garlic- minced
• 1 c. chopped onion
• 1 lb ground beef
• 1 Tbs flour
• 3/4 c. dry red wine
• 1 14 1/2oz can peeled tomatoes
• 1 6oz can tomato paste
• 1 c. beef bouillon
• 1 bay leaf
• 2tsp salt
• 1/4 tsp pepper

Heat olive oil in a heavy sauce pan; saute garlic and onion until golden. Toss the beef with the flour. Add to the onions; cook until crumbly, stirring frequently. Add wine; cook over high heat a few minutes. Mix in tomatoes, tomato paste, bouillon, salt, pepper, and bay leaf. Cook over low heat 1 1/2 hours. During the last 1/2 hour of cooking fresh basil leaves or Italian seasonings may be added.
Makes about 5 1/2 cups.

*Double canned tomatoes. May use Italian sausage.

Stuffed Shells

• 1/4 C grated parmesan cheese
• 1 pressed garlic clove
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/8 tsp salt
• 18 uncooked jumbo pasta shells (or manicotti)
• 1 15oz part skim ricotta cheese
• 1 pkg shredded Italian cheese mix
• 3/4 C half and half - divided
• 1 jar spaghetti sauce (26-28 oz) or homemade spaghetti sauce

Cook pasta shells and drain. Combine ricotta cheese, 1 1/2 C Italian cheese blend, 1/4 C half and half, Parmesan cheese, garlic, and seasonings. In small bowl, whisk together. 1 jar spaghetti sauce and remaining half and half. Reserve 1 C sauce and spread remaining on bottom of baking dish. Fill each shell with cheese mixture. Place in dish and top with sauce. Bake 40 minutes at 350'. Sprinkle with cheese and continue baking for 5 mins.

Black Bean Taco Soup

• 1 lb beef - browned and drained
• 28oz can crushed tomatoes
• 15 1/4 oz corn (undrained)
• 15oz black beans (undrained)
• 15 1/2 oz can red kidney beans (undrained)
• 1 envelope dry Ranch dressing mix
• 1 envelope dry taco seasoning
• 1 small onion, chopped
• tortilla or corn chips
• shredded cheese
• sour cream

1. Combine all ingredients, except last 3 in crockpot.
2. Cover. Cook low 4-6 hours.
3. Garnish with last 3 ingredients. 

Cajun Chicken Pasta Salad

• 4-5 chicken breasts
• season salt
• 2-3 Tbs butter
• Cajun seasoning spice for poultry (comes in jar)
• Steak sauce
• 2 16oz bags Rotelli or bow tie pasta
• green, red, and yellow pepper (1 each)
• 1 jar sun-dried tomatoes, packed in olive oil (must be packed in olive oil)
• 1/2-1 C pine nuts (opt)
• 1 red onion
• 1 bottle Caesar dressing
• 1 bottle Newmann's balsamic vinegar

Season chicken breasts with season salt, grill; shred into bite-sized pieces. In frying pan, melt butter. Stir in grilled chicken and cajun seasoning spice to taste. Coat chicken lightly with steak sauce, set aside. Cook, rinse, and cool pasta; set aside. Cut peppers into strips and then in half again. Cut sun-dried tomatoes into tidbits and chop as much red onion as desired into small strips. Overnight or several hours before serving, combine pasta, chicken, tomatoes, pine nuts, peppers, onion, and dressings in a large serving bowl. Refrigerate. Serve cold.
Chicken may also be cooked in chunks in a frying pan.

Taco Soup

• 1 onion
• 1 28oz can of diced tomatoes
• 1 9oz jar of tomato sauce
• 1 can of corn (do NOT drain)
• 1 can of chili beans (do NOT drain)
• 1 can of pinto beans, rinsed (or red, kidney, or black)
• 1 small jar/can of jalapeno pepper
• 1 lb hamburger
• 1 pkg taco seasoning
• sour cream, grated cheese (opt)
• tortilla chips

Brown the hamburger and onion. Add tomatoes, tomato sauce, corn, chili, beans, pinto beans, jalapeno pepper, and taco seasoning. Simmer for about 20 min. until heated through. Serve with tortilla chips, crushed (opt). Enjoy!

Cashew Salad

• 1 pkg shell pasta - cooked (1 lb/16oz)
• 2-3 chicken breasts - cooked and cut
• 1 C. celery
• 2 green onions
• 1 1/4 C. grapes - or more
• 1/2 C cashews - or more
• 1/2 C mayo
• 1/2 C pineapple tidbits - or more
• 8 oz French dressing

Mix together.
Leave out cashews till ready to serve.

Black Bean Salsa

• 2 cans black beans
• 2 cans black eyed peas
• 2 cans corn (drained)
• 8-10 Roma or plum tomatoes
• 3 avocados (diced)
• Zesty Italian dressing, 1/2 of small bottle
• pure` of lime 

Serve with lime or guacamole chips, or plain tortilla chips.

Chocolate Mousse Pie

Chocolate Mousse Pie

Crust:

-21 chocolate cookies (ex. Oreos)

-1/4 cup butter

Mousse:

-12 oz. semi-sweet chocolate (I do 10 oz so it's not quite so rich)

-1 tsp vanilla extract

-pinch of salt

-3 3/4 C. chilled whipping cream

-1/4 C. sugar

For Crust:

Preheat oven to 350'. Butter 9" springform pan 2 3/4" up the sides. Grind cookies in a food processor. Add butter and process till mixture is evenly moistened. Press to pan. Bake 5 min. Cool completely on a wire rack. 

For Mousse:

Combine chocolate, vanilla, and salt in the food processor. Bring 1 C. cream to a boil in a heavy small saucepan. With food processor running, gradually pour in the hot cream through the feeding tube and process until the chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stir occasionally. Beat 2 C cream and sugar till it forms stiff peaks. Fold into chocolate mixture. Pour mousse into the crust. Chill till set, about 6 hours. (It can be prepared the day before).

For decoration:

-Beat remaining 3/4 C cream till stiff peaks. Decorate on top. And add chocolate shavings for decoration.