Recipes & Recipes

1 large head of cauliflower

~ cut it up, cook it well enough in the microwave to chop up in the food processor.

Add 1 heaping tablespoon of minced garlic (in the jars in produce section)

2 cans of low fat refrigerator crescents

1 can of healthy low sodium cream of chicken soup(26oz)

1 cup fat free cheddar cheese

2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

2 C. self rising flour

3 T. margarine or butter

2 cans Pillsbury Crescent rolls

• 1/2 c. brown sugar

• 1/2 c. butter

1/2 C. buttermilk
1 3/4 C. sugar
2 large eggs
3 T. flour
pinch of salt
1 stick butter or margarine melted
1 t. vanilla
nutmeg

Directions
Preheat oven to 400 degrees F.

Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with fresh nutmeg. Bake 15 minutes at 400 degrees. Reduce to 350 degrees and bake about 45 minutes longer.
Cool to allow the filling to set.

This pie is rich, you could use a little less sugar and add 1 T. more flour.
NOTE: This is the way the recipe is written. I have sometimes reduced the sugar by 2 T. and increased the flour.

How to clean your cookie sheets--Kitchen "Miracle" Cleaner! You put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste. Then you rub it on the offending dirt/stain/grease...whatever! You can usually just use your fingers...but you can also use a small sponge as well.

INGREDIENTS:

Ingredients:

1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.

2 medium onions, thinly sliced

4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)

1/2 pound cheddar cheese, thinly sliced (shredded is fine)

salt and pepper

butter

Green Onions (optional)

Directions:

Line slow cooker with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.

Layer half each of the bacon, onions and potatoes in the crockpot.

Season to taste with salt and pepper and dot with (real) butter.

Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

Cover with remaining foil.

Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).

Add cheese for the last 20 – 30 minutes and enjoy!

Ingredients

4 boneless skinless chicken breasts (I used frozen)

'

Brown your ground beef and drain completely - then add 

refried beans, taco seasoning and about half a can of 

tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!! 

Ingredients:

1 pound elbow macaroni

2 cups quick cooking oats (or pulse whole oats in a food processor a bit)

2 lb. stew meat, 1 can cream of mushroom, 1 packet brown 

gravy mix, 1 packet lipton dry onion soup mix, 1small can 

mushrooms, 1 cup water. Mix all ingredients and pour over 

the meat, set to low for the day,

 1 box cake mix

1 can frosting

filling:

5 tablespoons flour

1 cup milk

1/4 tsp salt

1 teaspoon vanilla

1 cup granulated sugar

1/2 cup shortening

1/2 cup margarine

1/2 tsp salt

bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!

cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it's all about what you want :)

In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.

In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.

When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.

this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake.

spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.

carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.

Ingredients

FOR THE CAKE:

2 cups Flour

2 cups Sugar

1/4 teaspoon Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

FOR FROSTING:

1/2 cup Finely Chopped Pecans

1-3/4 stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

Directions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat,