Author: admin

INGREDIENTS:

1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 apples – peeled, cored and sliced
6 slices of raisin bread
6 eggs, lightly beaten
1 1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

DIRECTIONS:

1.Grease a 9×13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
2.In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
3.Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

INGREDIENTS:

6 skinless, boneless chicken breast halves – cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack bcheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

DIRECTIONS:
1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

INGREDIENTS:

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 2 Hours 25 Minutes

Servings: 8

“A unique salad, packed with iron! Your kids will eat spinach, as long as you don’t tell them it’s spinach. Popeye would have loved this!”

INGREDIENTS:
1 (12 ounce) package farfalle pasta
10 ounces baby spinach, rinsed and torn into bite-size piece
2 ounces crumbled feta cheese with basil and tomato

1 red onion, chopped

1 (15 ounce) can black olives, drained and chopped
1 cup Italian-style salad dressing

4 cloves garlic, minced
1 lemon, juiced

1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper

DIRECTIONS:
1.In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2.In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
3.Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss.

Refrigerate for 2 hours and serve chilled.

INGREDIENTS:

2 pounds pork tenderloin
1/4 cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
1/4 cup dry sherry

DIRECTIONS:

1.Preheat an oven to 350 degrees F (175 degrees C).

2.Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.

3.Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Ingredients:

2-4 pounds beef stew meat
1-2 Green peppers cut into bite sized pieces
5 or 6 hot dogs cut into rounds about 1″ thick
2-3 cans of white sliced potatoes or 3-4 medium size baking potatoes sliced
2-3 cans of pineapple chunks, drained
2 bottles of BBQ sauce (any flavor)

Directions:

1. Pre-heat oven to 350° F
2. Line a 9 x 13 glass baking dish with foil. I use the wide foil so it won’t run underneath the pan.
3. Mix the meat, hotdogs and 1 bottle of BBQ sauce together in a large bowl.
4. Spread into pan evenly.
5. Mix potatoes, pineapples and the green peppers in another bowl with the remaining BBQ sauce. Layer on top of the meat mixture.
6. Cover tightly with foil and bake at 350° F for approx. 1 ½ hours. Stir. Check meat to see if it’s done, if not bake up 30 minutes longer stirring every 10 minutes and checking to see if meat is done inside.

Serves 4 with leftovers for 2 days.

As seen on Allrecipes.com here.

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6

Ingredients:
3-4 skinless, boneless breasts
1 cup Gluten Free bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
Vegetable Oil

Directions:
1. Preheat oven to 350°F (175 degrees C).
2. In a medium bowl mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
3. Coat the chicken pieces with oil in a bowl. Place chicken pieces in bowl with bread crumb mixture and coat until well coated. Place chicken pieces in a lightly greased 9×13 inch baking dish and bake for 45 minutes or until juices run clear.
4. If you have stoneware, don’t preheat the oven. Place it in the stoneware and bake for 50 minutes at 350°F.

Heat oven to 350° F

Ingredients:
3 cups Bisquick
2/3 cups sugar
2 eggs
½ cup milk
1 cup mashed bananas, about 2 medium or 3 small
2/3 cup chopped nuts, usually walnuts

Directions:
Grease and flour loaf pan – 9 x 5 x 3
(I use a Pampered Chef loaf pan, the stone one without grease or flour)

Mix all ingredients by hand until moistened. Stir for 30 seconds and then pour batter into pan.

Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely before slicing.

Makes 1 loaf, around 16 slices

Variations:

Pumpkin Nut Bread
Substitute 1 cup canned pumpkin for the bananas. Beat in 1 tsp. ground cinnamon, 1 teaspoon ground nutmeg and ½ teaspoon ground cloves.

Date Nut Bread
Mix 1 ½ cups cut up dates and ½ cup boiling water and let cool. Substitute date mixture for bananas.

½ Recipe: Use loaf pan, 8 ½ x 4 ½ x 2 ½, divde ingredient amounts in half and decrease bake time to 45-50 minutes.

No Cholesterol Banana Nut Bread
Substitute 3 egg whites or ½ cup cholesterol free egg product for the eggs and skim milk for the milk. For ½ recipe, substitute 2 egg whites or ¼ cup cholesterol free egg product for the egg and skim milk for the milk.

High Altitude Directions (3500-6500 ft.)
Heat oven to 375° F. Decrease sugar to ½ cup. Increase eggs to 3. ½ recipe and no cholesterol recipes are not recommended for use.

Makes: 2-3 dozen Ready In: 30-60 minutes

Ingredients:

1 cup Butter
3/4 cup Brown sugar
3/4 cup Sugar
2 Eggs
1 3/4 cup Flour; all-purpose
2 cups Uncooked oats
2 teaspoons Cinnamon
1 teaspoon Baking soda

Directions:

Heat oven to 375 F. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well.

In medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet.

In small bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.

Ready In: 6 Hours

Ingredients as the recipe was written:

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces.

My ingredients:

I used one can of Cream of Mushroom soup and one can of Cream of Chicken and one entire can of chicken broth. I used 10 breasts and 1/2 bag of frozen carrots. And I used one can of Grand Biscuits. Hubby said to add noodles and nix the biscuits, add celery and onion. 🙂 I will make this again soon, it was SO GOOD! I shredded the chicken with forks after it was cooked. *I used broth vs. water in the directions.*

Directions:

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.