A1 Steak Sauce

A1 Steak Sauce

1/2 Cup Orange Juice

1/2 Cup Raisins

1/4 Cup Soy Sauce

1/4 Cup White Vinegar

2 Tbsp Dijon mustard

1 Tbsp Bottled Grated Orange Peel

2 Tbsp Heinz Ketchup

2 Tbsp Heinz Chili Sauce

Bring to a boil for 2 minutes stirring.  Remove from heat. Allow to cool to lukewarm.  Put mixture in a blender till it is pureed. Pour in bottle.  Cap tightly and refrigerate to use within 90 days.

McDonald's Mac Sauce

McDonald's Mac Sauce

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

Combine all of the ingredients in a small bowl. Stir well.  Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.  Makes about 3/4 cup.

Wendy's Chili

Wendy's Chili

1 pound ground beef

1 - 14.5 Oz. can tomato sauce

1 - 14.5 Oz. can kidney beans (with liquid)

1 - 14.5 Oz. can pinto beans (with liquid)

1/2 cup diced onion

1/4 cup diced green chilies

1/4 cup diced celery

2 medium tomatoes, chopped

1 teaspoons cumin powder

2 tablespoons chili powder

1 teaspoon black pepper

2 teaspoons salt

1 cup water

Brown the ground beef in a skillet over medium heat; drain off the fat.  Using a fork, crumble the cooked beef into pea-size pieces.  In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Arby's Horsey Sauce

Arby's Horsey Sauce

1 cup mayonnaise

3 tbsp. Bottled horseradish cream

1 tbsp. Sugar

Mix all ingredients and chill    

Clausen Kosher Dill Pickles

Clausen Kosher Dill Pickles

2 dill flowers

2 garlic cloves, peeled & halved

1 1/4 lbs. (8-10) pickling cucumbers

6 long sprigs fresh dill

1 tbsp coarse kosher salt

1/2 cup white vinegar

Put dill flower and garlic in bottom of mason jar; add the cukes, put sprigs of dill in center of cukes, add salt, vinegar, and fill jar with boiled water that is now cool to within 1/8th of top.  Put on seal and ring, shake to dissolve salt, set upside down on counter away from sunlight and heat. Let sit 4-5 days flipping the jar either upright or upside down each day.  Let sit upright 2 more days then refrigerate. Lasts about 6 months.

Heinz 57 Sauce

Heinz 57 Sauce

1/2 Cup Raisins

2/3 Cup Heinz ketchup

1 tsp chili powder

1 tsp seasoned salt

4 oz applesauce

2 Tbsp Wish Bone Itailian Dressing

Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.

Hidden Valley Ranch Dressing

Hidden Valley Ranch Dressing

15 Saltines

2 cups Dry minced parsley flakes

1/2 cup Dry minced onion

2 tablespoons Dry dill weed

1/4 cup Onion salt

1/4 cup Garlic salt

1/4 cup Onion powder

1/4 cup Garlic powder

Salad Dressing:

1 tablespoon Mix

1 cup Mayonnaise

1 cup Buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid.  Store dry mix at room temperature for 1 year. Makes 42 1 tablespoon servings. To use mix--Combine mix, mayonnaise, and buttermilk.

KFC Cole Slaw

KFC Cole Slaw

8 cups finely chopped cabbage

1/4 cup carrot, shredded

1/3 cup sugar

1/2 teas. salt

1/8 teas. pepper

1/4 cup milk

1/2 cup mayonaise

1/4 cup buttermilk

1 1/2 tbls. white vinegar

2 1/2 tbls. lemon juice

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

KFC Gravy

KFC Gravy

1 tablespoon vegetable oil

5 tablespoons all-purpose flour

1 can Campbell's chicken broth (plus 1 can of water)

1/4 teaspoon salt

1/8 teaspoon MSG or Accent Flavor Enhancer

1/8 teaspoon ground black pepper

First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20-30 minutes, stirring often, until it is a dark chocolate color.  Remove the roux from the heat, stir in the rest of the flour, and add the remaining ingredients to the saucepan; mix well.  Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.

King's Hawaiian Bread

King's Hawaiian Bread

6 cups plain flour

3 eggs

1 cup pineapple juice

1 cup water

3/4 cup sugar

1/2 teas. ginger

1 teas. vanilla

2 pkg. yeast

1 stick margarine

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place.  Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.  Knead about 10 times. Divide into 3 equal parts and place in well  greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.

McDonald's Hot Mustard Sauce

McDonald's Hot Mustard Sauce

1 Tablespoon Dijon mustard

2 Tablespoons French's prepared mustard

2 Tablespoons Heinz 57 sauce

1/4 Cup Mayonaise

1/4 Cup Sour cream

Mix all, cover and refrigerate to use within 30 days.

Olive Garden House Dressing

Olive Garden House Dressing

 8 ounces Paul Newman's Vinegar and Oil Dressing

1  clove garlic, peeled and minced

1/2 teaspoon Dried basil

1/2 teaspoon Dried oregano

3 packages Sweet and Low -- or

1 tablespoon Sugar

 Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

Another 7 Layered Salad

Another 7 Layered Salad

1 head iceberg lettuce, shredded

1/2 cup celery, thinly sliced

1/2 cup green onion, thinly sliced

8 oz. peas, canned, drained (I used frozen)

2 cups Miracle Whip Salad Dressing(I used mayonnaise)

4 ounces cheddar cheese, shredded

8 slices bacon, crumbled

Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible. Shred the lettuce and spread in a layer on the bottom of a large salad bowl. Add a layer of celery. Then a layer of green onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them. Keep each layer separate, don't mix together. Spread mayonnaise in a layer on top of the peas. Sprinkle the cheddar cheese over the mayonnaise layer. Add the crumbled bacon on top.  Cover with food wrap or foil and refrigerate overnight.

Jalapeño Popper Chicken Chili Soup with Bacon

Jalapeño Popper Chicken Chili Soup with Bacon

olive oil, for sauteing

1 small onion, diced

1 red bell pepper, diced

4 jalapeno peppers, diced, seeds removed

3 cloves garlic, minced

coarse salt and fresh ground black pepper

1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces

2 teaspoons chile powder

1 teaspoon ground cumin

1 teaspoon Mexican oregano, crushed between fingertips

1 (14 ounce) can petite diced tomatoes with juices

1 + 1/2 cups chicken broth

2 cups cannellini beans (cooked or canned)

1 cup corn

8 ounces cream cheese

1/2 pound bacon, cooked crispy and crumbled, for serving

Monterrey jack cheese, shredded, for serving

sharp cheddar cheese, shredded, for serving

In a large, heavy-bottomed saucepan heat 2 tablespoons oil over medium heat and saute onion, both types of peppers and garlic until soft and tender.  Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.  Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.  Add cream cheese and stir until completely melted. Remove from heat.  Serve with crumbled bacon and both types of cheese sprinkled over top.

Shrimp Etouffee

Shrimp Etouffee

1/2   stick butter

2 lb small or medium shrimp peeled and deveined (recommended: (31/35 size count)

Salt (Cajun seasoning has salt already)

1   (14.5-ounce) can diced tomatoes (recommended: Ro’tel)

1   (8-ounce) can clam juice

2 to 3 dash Paula Deen Hot Sauce

1/2 cup minced fresh parsley leaves

1/2 cup minced green onions, plus extra for garnish

1 teaspoon Cajun seasoning

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon cayenne pepper, more if desired

3   cloves garlic, finely minced

1 cup chopped celery

1/2 cup chopped green bell pepper

1 cup chopped yellow onion

1/2 cup all-purpose flour, plus extra flour, optional

1/2 cup oil

Rice, optional

Diced green onions, for garnish

Note: To make roux, use oil instead of butter, because butter burns.

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

8-can Taco Soup

8-can Taco Soup

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

1 (14.5 oz.) can petite diced tomatoes, drained

1 (15.25 oz.) can sweet corn, drained

1 (12.5 oz.) can white chicken breast, drained

1 (10.75 oz.) can cream of chicken soup

1 (10 oz.) can green enchilada sauce

1 (14 oz.) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Serve with tortilla chips.

Corned Beef Hash

Corned Beef Hash

1 lb Corned Beef slices (thick slices from your grocery deli is fine)

1/2 onion, chopped

1-2 jalepenos (depending on your bravery), chopped

1 clove garlic, minced

2 tablespoons butter

8-10 new potatoes, cubed

salt and pepper to taste

Cube the corned beef and set aside

Melt the butter in a skillet and add the onions, jalepenos, and garlic - Cook on medium-heat until tender.

While the veggies are cooking, get a large pot of water boiling and add the potatoes to the boiling water - Cook for 6-8 minutes.  Drain the potatoes and add all ingredients together, including the corned beef.  Cook the mixed ingredients together on medium heat for 5-10 minutes. (The corned beef is already cooked, so really, it just needs to be warmed.  Add salt and pepper to taste.   Serve with eggs and any other breakfast ingredient you enjoy.

Chicken Salad

Chicken Salad

1 pound cooked chicken breast

¾ cup mayonnaise

3 tablespoons finely minced celery

3 tablespoons finely minced onion

1 tablespoon brown sugar

1/8 teaspoon garlic powder

Pinch of salt

Pinch of pepper

Using a stand mixer with paddle attachment, blend chicken breasts until thoroughly shredded, or shred by hand. (Note: Shredded chicken rather than diced chicken pieces will help recreate the original Willow Tree chicken salad texture.)  Remove bowl from the stand mixer and add in all other ingredients. Stir by hand to mix well.

Serve over lettuce leaves or in sandwiches.

Seven Layer Salad

Seven Layer Salad

1 head of romain lettuce, chopped

1 cup frozen peas

1/2 large red onion, finely diced

1 1/2 cups bacon bits

3 hard-boiled eggs

1 1/2 cups grated cheddar cheese

1 bunch green onions, diced

Salad dressing (recipe below)

Chop one head of romaine lettuce. I then cut it into squares so that the pieces are a very friendly bite-size.  Begin your layers with the lettuce.  Then frozen peas.  Then finely diced red onions.  Then, um, bacon. Lots and lots of bacon.  Then a diced hard-boiled egg.  Then grated cheddar cheese. Lots and lots of cheese.  Finally, top with green onions.  That sums up the seven layers and then we top with the dressing. Oooo, the dressing!

DRESSING INGREDIENTS:

1 cup sour cream

1 cup mayonnaise

1/2 cup sugar

2 tablespoons vinegar

Salt

Pepper

Whisk ingredients together and pour 1/3 of dressing over the first seven layers of salad.  Repeat this for the next seven layers and dressing. And then once again – only for the last time, place the dressing on top of the red onions so the top can be gorgeous and cheesy and bacon-y. Allow to set long enough for the peas to defrost and the dressing to drizzle down into the salad.  You can play with the layers if you like, introducing new ingredients to your liking or remove the peas for the kid’s sake.

Creamed Corn Chicken Soup

Creamed Corn Chicken Soup

1 chicken breast

1 can creamed corn

1 egg

Green onions, chopped

Hot sauce to taste

Boil chicken breast in pot, with enough water to just cover the  chicken, until the chicken is cooked (about five minutes).  (You don’t want too much water or else the soup will be too runny).  Remove the chicken breast, reserving the water.  Add the creamed corn to the water (we’ll call it chicken broth now), and bring boil.  While waiting, pull the chicken into small pieces, it looks much better pulled rather than cut.  Be careful, the chicken will be hot!  Slowly pour a beaten egg into the creamed corn & chicken broth.  Add the pulled chicken.  Serve with chopped green onions, and hot sauce to taste.

Neiman Marcus Dip

Neiman Marcus Dip

5 - 6 green onions

 8 oz. cheddar cheese, shredded

1 1/2 cups mayonnaise

1 jar Hormel Real Bacon Bits

1 pkg. slivered almonds

Chop the green onions.  Shred the cheddar cheese.  Mix the onions, cheese, mayo, bacon bits, and slivered almonds together.  Chill for a couple hours.  Serve with Ritz crackers or corn chips.

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

1 15 oz can of white beans, drained and rinsed

1 small jar of roasted red pepper, coarsely chopped

2 cloves of garlic, chopped

1 lemon, zest and juice

1 tablespoon olive oil

1 teaspoon dried oregano

salt & pepper to taste

Add everything to the food processor and puree until smooth. Add more olive oil (or water) to thin to desired consistency.

Parmesan Chicken Manicotti

Parmesan Chicken Manicotti                            

7 pieces Manicotti, cooked according to instructions

1 cup part skim Ricotta cheese

1/2 cup shredded Parmesan cheese

1 cup shredded cooked chicken

1 egg

1 teaspoon oregano

salt and black pepper

1 can Italian style crushed tomatoes

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh basil leaves

1/4 cup Parmesan cheese

6-8 basil leaves

In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.  Stuff each cooked Manicotti with about 1/4 cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.  Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.  Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.  Bake at 350 degrees F for 35 minutes or until hot and bubbly.

Cherry Salad

Cherry Salad

1 can - Cherry pie filling (usually only comes as 24oz)

2/3 can of Sweetened Condensed Milk (usually only comes as 14 oz) (I use it all!)

1 can of Crushed Pineapple (usually only comes as 8 oz)

2/3 bag Mini Marshmallows

1 cup Chopped Pecans (optional)

16-24oz Cool Whip (personal preference richer flavor or stretch for more people)

You will need a large mixing Bowl and a spoon and a spatula (both for licking clean when finished)!

First, completely drain the crushed pineapple. I've tried this a few ways. The best way I have found is using a small wire mesh strainer and a spatula and pushing all the juice into a cup or bowl (to drink or discard). The more juice you drain the better or else it will cause separation. (Of course if you have Pineapple allergies - you can omit this ingredient too!) Next combine all the ingredients except the cool whip and the cherry pie filling. Make sure to mix well. Then fold in the cherry pie filling and then fold in the Cool Whip. I say fold, because you don't want to crush all the cherries, and you don't want to flatten the cool whip.

Slow Cooker Potatoes Au Gratin

Slow Cooker Potatoes Au Gratin

6 medium potatoes (I used Yukon Gold)

8 oz cheese, shredded

3 T butter

¼ cup flour

2 cups milk (skim is fine)

garlic (optional)

salt (not optional)

Wash, peel, and slice your potatoes. You want them about a medium thickness. I ran them through my food processor. Grease your slow cooker. I used 2T of extra butter, but pan spray would work just fine as long as you really coat the pot. Add one layer of potatoes and salt them. You can use regular table salt, Kosher salt, or even garlic salt, but do not skimp on the salt or your potatoes will be bland, bland, bland.  Continue layering and salting until you have used all the potato slices.  When all the potatoes are in the pot, melt the 3T of butter in a large saucepan.   Add the flour and whisk.  Cook over medium heat until mixture starts to bubble up, then cook for 2 minutes whisking constantly.  Slowly pour in the milk and whisk until thickened.   Add the cheese and stir until melted.  Pour over the top of the potatoes. Don’t stir the potatoes, but give them a jiggle to get some of the sauce down into the bottom of the pot.. Place 2 paper towels across the top of the slow cooker and put on the top.  Turn the pot on high and leave it for an hour. You can leave it on high for two more hours and turn it to low for 3-4 hours.

Country Chicken Casserole

Country Chicken Casserole

3 cups frozen shredded hash browns

1 small can of fried onions

cheddar cheese (I measure by handfuls)

4-6 (depending on size) cooked chicken breasts, shredded

1 can 98% fat-free condensed cream of chicken soup

3/4 cup skim milk

1 can low sodium corn

1/2 to 3/4 cup frozen sweet peas

salt to taste

Preheat your oven to 375 degrees.  Liberally grease (I use pan spray) a 9x13 baking dish and spread the hash browns in it. Then add the onions and toss.  Spread about two handfuls of shredded cheddar cheese on top of the onion/hash brown mix. More if you like! (I always, always shred my own cheese. The prepackaged shredded cheese is tossed with cornstarch to prevent sticking, which keeps it from melting properly and it is loaded with preservatives. Yuck.)  I forgot to take a picture of this step (shame on me). Spread the chicken on top of the cheese and sprinkle with seasoning. I use Cavender's but Lawry's, Montreal Chicken, or even just salt and pepper would be fine.   In a separate bowl, add the soup, milk, peas, and corn. You should also add a bit of salt. (You can totally play around with different veggies. Broccoli would make a great addition or substitution. So would carrots!)  Now pour that mixture over the top of your 9x13 pan and spread it around. I place the dish on a cookie sheet before putting it in the oven, but I've never had it boil over.)  Bake for 30 minutes and then remove from oven. Add another handful of cheese on top and put it back into the oven for 3 minutes, or until the cheese melts.

Chicken-Fried Steak Casserole

Chicken-Fried Steak Casserole

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/4 pounds beef cubed steak

1 egg

1/4 cup milk

3/4 cup dry bread crumbs

1/4 cup vegetable oil

1 (24-ounce) package refrigerated mashed potatoes

3 scallions, thinly sliced

1/2 cup shredded Cheddar cheese

Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.  In a shallow dish, combine flour, salt, and pepper. Coat steak in mixture and set aside.  In a medium bowl, combine egg and milk; mix well. Place bread crumbs in a shallow dish.  Dip coated steak into egg mixture, coating completely, then into bread crumbs; set aside. Discard any remaining coating mixture.  In a large deep skillet, heat oil over medium-high heat until hot, but not smoking. Add steak and cook 6 to 8 minutes, or until juices run clear and coating is golden brown, turning occasionally.  Place steak in single layer in prepared baking dish. Combine potatoes and scallions and spread over steak. Sprinkle cheese over top.  Bake 20 to 25 minutes, or until potatoes are warmed through and cheese is melted.

Tomato Zucch Casserole

Tomato Zucch Casserole

1 1/2 cups grated Cheddar cheese

1/3 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 cloves garlic, minced

salt and pepper to taste

2 medium zucchinis, thinly sliced

5 plum tomatoes, thinly sliced

1/4 cup butter

2 tablespoons finely chopped onion

3/4 cup fine bread crumbs

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.  In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.  Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.  Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.  Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Banana Pudding Poke Cake

Banana Pudding Poke Cake

1 box yellow cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) packages instant banana pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Prepare cake mix according to package directions for a 9x13 cake.  Once cake comes out of the oven, allow it to cool for just a couple of minutes.  Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.  You want the holes to be BIG so that the pudding has plenty of room to get down in there.  Be sure to poke right down to the bottom of the cake.  In a bowl, whisk together instant pudding mix with 4 cups milk.  Stir until all the lumps are gone.  Pour pudding over cake. Taking care to pour it right into the holes as much as possible.  Spread it all out and using the back of the spoon, gently push pudding down into the holes.  Put the cake into the fridge to set and cool (about 2 hours).  Once your cake has completely cooled, spread on whipped topping.  If you haven't done so already, crush your vanilla wafers.  I just place mine in a ziploc bag and crush them with a rolling pin.  Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.  Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.  Serve with freshly sliced bananas. Keep refrigerated. Combine all ingredients and mix well.  Refrigerate until ready to serve.

Butterfinger Fudge

Butterfinger Fudge

1 can Nonfat sweetened Condensed Milk

3 cups (1 bag) white chocolate chips

2 Butterfingers

In a medium sauce pan melt together Fat Free Sweetened Condensed Milk and white chocolate chips.

While the white chocolate is melting crush the Butterfingers

Mix 1 Butterfinger into the chocolate mixture

Pour the melted chocolate in a lined 9x9 pan

Sprinkle the second crushed Butterfinger pieces over the chocolate

Let it cool in the fridge for about 24 hours until the chocolate sets

Beef Enchiladas

Beef Enchiladas

1-11/2 lbs ground beef

1 small onion, diced

1 pint sour cream

8-10 flour tortillas

Lawry's Enchilada seasonings packet

1 can of tomato paste (as called for on seasonings packet)

about 3 c shredded cheddar cheese

Make enchilada sauce according to package directions. Brown the ground beef adding in the diced onion. Season beef with a little seasoning salt, pepper, and garlic powder. Drain off any excess grease. Stir in about a cup of sour cream to cooked beef. Coat the bottom of a 9x13 pan with enchilada sauce. In the center of each tortilla layer some meat, shredded cheese, and a spoonful of sauce. Roll up the tortilla and add to the pan. There should be enough meat for 8-10 tortillas which should fit snuggly in the pan. Pour the remaining sauce over the top of the tortillas, then cover with shredded cheese. Poke some toothpicks in the top of the tortillas (so cheese won't stick to top) and cover with foil. Bake at 350 degrees for 20 min or until cheese melts and sauce is bubbling. Serve with extra sour cream and a side salad with ranch dressing.

Taco Chip Dip

Taco Chip Dip

1 lb ground beef

1 packet taco seasoning (I like McCormick Original)

1 can refried beans

1 jar salsa

2 c shredded cheddar cheese

sour cream

tortilla chips

Brown the ground beef. Drain excess fat. Add taco seasoning packet to hamburger. In a 9x13 baking pan spread out the refried beans as the bottom layer. Add the seasoned hamburger as the second layer. Pour a layer of salsa over the hamburger, then top with the shredded cheese. Bake uncovered at 350 degrees until cheese is melted and dip is bubbling. Serve hot with sour cream and tortilla chips.

My Big Fat Greek Layered Dip

My Big Fat Greek Layered Dip

1 10-oz. container of hummus

1 12-oz. jar artichokes, drained and chopped

1 ½ cups tzatziki*

1 14-oz. can black olives, drained and quartered

½ English cucumber, chopped

1 5-oz. container feta cheese

2 roma tomatoes, seeded and diced

Using a small trifle dish or large glass pie plate, layer all ingredients in order listed (starting with hummus on the bottom and ending with tomatoes on the top).  Refrigerate until ready to serve.  Serve with pita crisps or fresh pita cut into wedges.  *you can buy tzatziki in most high-end grocery stores.  If you can’t find it there, stop by your favorite Greek restaurant or diner and ask to buy some.  If none of that works out for you, make your own like I did… 

Tzatziki

1 cup plain Greek yogurt

1 tablespoon fresh or ¾ teaspoon dried dill

2-3 cloves garlic, minced

½ teaspoon salt

½ cup seeded cucumber, minced

Drizzle of olive oil

Combine all ingredients and mix well.  Refrigerate until ready to serve.

Muffaletta Dip

Muffaletta Dip

1 cup Italian olive salad, drained

1 cup diced salami (about 4 oz.) $

1/4 cup grated Parmesan cheese $

1/4 cup chopped pepperoncini salad peppers             

1 (2 1/4-oz.) can sliced black olives, drained $

4 ounces provolone cheese, diced

1 celery rib, finely chopped $

1/2 red bell pepper, chopped

1 tablespoon olive oil

1/4 cup chopped fresh parsley

Serve with: French bread crostini.  Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.

Strawberry Cream Cheese Bars

Strawberry Cream Cheese Bars

1 (18 ounce)  strawberry cake mix

1/2 cup butter

3 eggs, divided

1 (8 ounce) package cream cheese, softened

2 cups powdered sugar

Preparation of Strawberry-Cream Cheese Bars:

Preheat oven to 325 degrees and spray a 9 x 13 inch baking pan with vegetable spray or non-stick cooking spray. In a large bowl, combine the cake mix, butter and 1 egg; mix well.  Press the mixture into bottom prepared pan. In a medium bowl, beat cream cheese with remaining eggs and sugar until mixture is smooth and well blended. Pour the mixture over cake mix batter and bake for 30 to 35 minutes until light brown on top. Cool, cut into bars and enjoy.

No-Bake Peanut Butter Oatmeal Cookies

No-Bake Peanut Butter Oatmeal Cookies

2 cups sugar

Dash of salt

1 stick butter (1/2 cup)

1/2 cup milk

1 cup peanut butter

1 teaspoon vanilla

3 cups oatmeal

Waxed paper

In a large saucepan bring to a boil the sugar, salt, butter and milk. Boil mixture over medium heat for 1 full minute. Remove from heat immediately.  Add peanut butter and vanilla; stir well.  Add oatmeal and stir until thoroughly incorporated. On a sheet of waxed paper, drop mixture by the teaspoonfuls.  Drizzle with a mixture of cocoa, powdered sugar and water if desired.  Cool until set and firm.

Butterfinger Cake

Butterfinger Cake

1 box yellow cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed
Bake cake in a 9x13-inch pan according to direction on the package.  While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.  Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad
12 oz. whipped topping
1 small package of cheesecake pudding (powder)
3 (6 oz) strawberry yogurts (I use Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)
Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Crab Filled Crescent Wontons

Crab Filled Crescent Wontons

1-8 oz. tube crescent roll dough

3 oz. cream cheese, softened

1/4 cup mayonnaise

3/4 cup cooked crabmeat, chopped

2 green onions, chopped

1/8- 1/4 teaspoon cayenne pepper

salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.  In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.  Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Spicy Romano Chicken With Artichoke Hearts And Sundried Tomatoes

Spicy Romano Chicken With Artichoke Hearts And Sundried Tomatoes

THE SAUCE

1 pint heavy cream

4 T Butter

2 t salt

1 T pepper

1/4 cup Romano cheese

1/4 cup Parmesan cheese

2 t Cayenne pepper

*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne

10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.

1 1/2 T melted butter

1/2 cup sliced mushrooms

1/4 cup sliced green onions

1 small jar artichoke hearts - drained

1 7-8 ounce precooked sliced grilled chicken, sliced

1/8 cup sundried tomatoes, chopped

1 oz heavy cream

To Prepare The Sauce:  Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.  In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Zucchini Casserole with Stuffing

Zucchini Casserole with Stuffing

1 Tbl. olive oil

1/2 c. onion, diced

4 c. zucchini, diced (you don't have to peel it)

salt and pepper

2 chicken breasts, cooked and shredded

1 can cream of chicken soup

1 c. sour cream

1/2 c. milk

1 c. cheese, shredded

1 (8 oz.) pkg. stuffing mix

1 stick butter, melted

Heat olive oil in a medium skillet over medium heat.  Add the onion and zucchini and saute until tender, about 5-8 minutes; season with salt and pepper.  Meanwhile, combine the cream of chicken soup, sour cream and milk.  Add the shredded chicken, shredded cheese and cooked zucchini mixture.  Combine the stuffing mix with melted butter.  Spread half of the stuffing mix into the bottom of a 9x13 casserole dish.  Cover with soup mixture and spread evenly.  Sprinkle the remaining stuffing mix over the top.  Bake, uncovered, at 350 degrees for 30 minutes.  Serves: 6-8.

Greek Spinach Dip

Greek Spinach Dip

1 pkg. (10 oz.) fresh spinach, washed & dried and chopped

16 oz. non-fat plain Greek Yogurt

1 c. light Mayonnaise

1 pkg. Knorr Vegetable recipe mix

1 can (8 oz.) water chestnuts, drained & finely chopped, opt.

3 green onions, chopped, opt.

Combine all ingredients in medium bowl.  Chill for at least an hour.  Serve with your favorite dippers (vegetables, crackers or torn bread).  Makes 4 cups of dip.