Shannon's Cookbook

I found this recipe in an ad in Cooking Light magazine. It is actually from Hellman's mayo. This my variation of it. about 3 cups diced cooked chicken breast (I pan fried it in butter and a little garlic powder til just golden brown) 1/3 cup hot sauce 1 cup mayo 1 cup shredded cheese (I used sharp cheddar) splash fresh lemon juice 1/4 cup crumbled blue cheese Preheat oven to 375°. In a medium bowl, toss chicken with hot sauce. Stir in remaining ingredients except blue cheese. Turn into a 1 1/2 quart shallow baking dish; sprinkle with bleu cheese. Bake 20 minutes or til hot and bubbling. Let rest a few minutes before serving. I served it with celery and additional hot sauce.

These cookies were good, but really were not worth all the work. My sister Robin sent me this recipe. 1 (19.5 oz.) box brownie mix 1/4 cup butter, melted 4 oz. cream cheese, softened 1 egg 1 cup powdered sugar 1 cup creamy peanut butter 1/2 (16 oz.) can chocolate fudge frosting Preheat oven to 350°. In a medium bowl, beat brownie mix, butter, cream cheese and egg til well blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; form each drop into a ball. In a small bowl, mix powdered sugar and peanut butter with a spoon til mixture forms a ball. With hands, roll teaspoons of peanut butter mixture into 24 balls. Lightly press 1 ball into center of brownie balls. Bake 10-14 minutes or til edges are set. Cool on pan at least 30 minutes. Frost cooled cookies.

I saved this recipe from Rachael Ray's newsletter months ago, and finally had everything I needed to make it on hand. It was so simple and tasty! olive oil 2 thick cut pork loin chops, trimmed and chopped 1 onion, chopped 1 link smoked sausage, sliced 2 cloves fresh garlic 1 smoked ham hock 1/2 cup dried black beans 2 dried bay leaves salt and pepper to taste hot cooked white rice for serving pickled jalapeño chile slices for serving In a large Dutch oven, heat a little olive oil over medium high heat. Add the pork and cook til golden brown. Stir in onion and cook another 5 minutes or so. Stir in sausage and garlic and cook another few minutes. Add remaining ingredients (except rice and chiles) and add water just to cover. Bring to a boil; cover and reduce heat to medium low. Simmer 2 hours or til beans are tender, stirring occasionally. Taste and adjust seasoning as desired. Remove bay leaves. Serve with rice and topped with chiles. (I also whipped up so

When my parents came last weekend, my mom brought the stuff to make this casserole. I am generally not very fond of cream of mushroom soup, so I wasn't sure how this would turn out. Well, I loved it! Perhaps it was my mom's variations that were made to it. 1 small (10 3/4 oz) can cream of chicken soup 1 small (10 3/4 oz) can cheddar cheese soup 1 small (10 3/4 oz) can cream of mushroom soup 1 (10 oz) can diced tomatoes with green chiles 1 lb boneless skinless chicken breast, diced and cooked (we pan fried it in a bit of oil) 1 (11 1/2 oz) package flour tortillas 2 cups shredded Mexican blend cheese 1 small can sliced black olives Preheat oven to 350°. Spray a 13x9" pan with cooking spray. Set aside. In a large bowl, stir together soup and tomatoes. Stir in chicken. Layer tortillas, chicken mixture and half of the cheese in the pan, beginning and ending with tortillas. Sprinkle remaining cheese over the top and bake 30 minutes or til hot and bubbli

As requested, I got this recipe from Tory's (my BIL's) sisters Bunny and Dell. Sorry, no ingredient amounts were listed. Add everything to your taste! You will need either a huge skillet or two pans to cook all this. couple pounds thick pork chops couple onions, thinly sliced Coating: season salt, cayenne pepper, paprika, garlic powder, flour Add seasonings and flour to a large ziploc bag and coat the meat well.  Pan fry chops in hot vegetable oil on each side til nicely brown. Reserve some remaining seasoned flour to make gravy. Drain out most of the oil, leaving some to brown onions and hopefully lots of brown bits that fell off the pork. Add onions. After they cook for a minute or two, add the meat back to the pan with about 2 cups of water; let simmer 30-45 minutes on low, or til pork is fork tender. To the reserved flour, add some of the water from the pan to it to make a thick paste and add as much or as little to the pan as you want to make the gra

This is one of the desserts Robin made while I was out there visiting. We had to make two batches, it was SO good. I believe it is from the rice krispie box. I thought it tasted better after coming to room temperature before eating. If you can wait that long. 3 cups crispy rice cereal 7 whole graham crackers 2 1/2 cups miniature marshmallows 1 (12 oz) package semi sweet chocolate chips 2/3 cup light corn syrup 3 T butter 1/2 cup creamy or crunchy peanut butter (we used creamy) Coat a 13x9" microwave safe dish with cooking spray. Place 6 graham crackers in a single layer in the bottom of the dish. Break remaining piece to fit. Sprinkle with marshmallows in an even layer. Microwave on HIGH 1 minute or til marshmallows are puffy. Remove from microwave and cool completely. In a large microwave safe mixing bowl, combine chips, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or til chocolate begins to melt. Stir in peanut butter. Add cereal, mixing

When my sister Robin and I saw this on Food Network, we knew we had to make this for Thanksgiving. We made not one, but TWO of them. They were a big hit. Cake 1 (18 1/4 oz) package yellow cake mix 1 egg 1/2 cup (8 T) butter, melted Filling 1 (8 oz) package cream cheese, softened 1 (15 oz) can pumpkin 3 eggs 1 t vanilla 1/2 cup (8 T) butter, melted 1 (16 oz) box powdered sugar 1 t cinnamon 1/8 t nutmeg Preheat oven to 350°. Spray or grease a 13 x 9" baking pan. In a large bowl, combine cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of the prepared pan. Set aside. To make the filling: In a large bowl, beat cream cheese and pumpkin til smooth. Add eggs, vanilla, and butter, and beat together. Next, add powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes, or til just set. DO NOT overbake. Here it is served with pumpkin ice cream:

Posted by request, for Phil. 1 lb. Italian sausage, removed from casing 1 onion, minced 2 cloves garlic, minced 2 large (15 oz) cans chicken broth 1 small (14.5 oz) can diced tomatoes 2 large potatoes, peeled and diced 6 oz fresh baby spinach 1 cup heavy cream Brown sausage on medium heat in a large pot. Drain. Return to pot and add onion. Saute for about five minutes. Add garlic and sauté about one minute more. Add broth, tomatoes and potatoes to pot; cover and cook til potatoes are tender, 15-20 minutes. Stir in spinach and half and half. Simmer til spinach wilts, about 5 minutes. Add salt and pepper to taste.

By request, for Phil. 1/2 cup butter, melted 1 cup flour 1 1/2 cups sugar, divided 1 T baking powder 1/2 t salt 1 cup buttermilk 4 cups fresh pear slices, (peel and core pear) 1 T fresh lemon juice 1 t vanilla ground cinnamon to taste Add butter to a 13x9" baking pan. Set aside. In a large bowl, combine flour, 3/4 cup sugar, baking powder and salt; stirring in buttermilk, mixing til dry ingredients are just moistened. Pour batter over butter; do not stir. Preheat oven to 375°. In a medium saucepan, bring remaining 3/4 cup sugar, pear slices and lemon juice to a boil over high heat, stirring constantly. Remove from heat and stir in vanilla. Pour mixture over batter (do not stir). Sprinkle with cinnamon. Bake 40-45 minutes or til bubbling and top is golden brown. Let rest about 10 minutes before serving. I served the cobbler with fresh whipped cream. Delicious!

This recipe is adapted from my Body and Soul magazine. It was delish! olive oil 1 lb chicken thighs 1 onion, chopped 2 cloves garlic, minced 1" fresh ginger, peeled and minced 3 sticks cinnamon 1 t ground cumin salt and pepper to taste 1 (15 oz) can chickpeas, drained 1 cup canned diced tomatoes 1- 1 1/2 cups chicken broth or water juice from 1 fresh lemon In a Dutch oven over medium high heat, add olive oil. Add chicken and cook til chicken is golden brown. Add onions and cook til softened, about 5 minutes. Stir in garlic, ginger and spices. Add remaining ingredients; cover and cook about 40 minutes. I served the stew with couscous.

This was excellent chili! The worcestershire really gave it great flavor. olive oil 1 small onion, chopped 1 small green pepper, chopped 1 jalapeno, minced 3 garlic cloves, minced 4 cups vegetable broth or water, divided 1 small (14.5 oz) can diced tomatoes 1 cup tomato juice 1/2 cup dried black beans 1/2 cup dried red beans 2 T chili powder 2 T Worcestershire sauce 1 t cumin salt to taste Heat oil in a Dutch oven over medium heat. Add onion and green pepper and sauté til softened, about 5 minutes. Stir in jalapeno and garlic and cook another minute. Add remaining ingredients and stir to combine. Cover and reduce heat to low. Simmer soup 2 hours or til beans are tender, stirring occasionally. Taste and adjust as desired. I served the chili with a giant corn muffin.

This recipe is adapted from the corn meal bag. These were great muffins. 1 cup corn meal 1 cup flour 4 T sugar 4 t baking powder 1/2 t salt 1 cup milk 1 egg 1/4 cup vegetable oil Preheat oven to 425°F. Spray a 6 muffin pan with cooking spray; set aside. In a large bowl, combine dry ingredients. Whisk in milk, egg and oil. Beat til fairly smooth, about 1 minute. Bake in prepared pan 15-18 minutes or til golden brown.

Dinner doesn't get much easier than this! 1 lb smoked sausage, cut into pieces 2 potatoes, quartered 1 large can sauerkraut Add sausage and potatoes to the slow cooker. Top with sauerkraut. Cover and cook on high 4 hours; or low 6-8 hours. I served this dinner with mustard. Yummy!

The original recipe called for drumsticks, but we prefer boneless skinless chicken thighs, and for milk, but I used heavy cream instead. vegetable oil 1 lb boneless skinless chicken thighs salt and freshly ground pepper 1 slice bacon, chopped 1 1/2 T flour 1 small onion, thinly sliced 1 garlic clove, minced 1 cup canned diced tomato 1 cup heavy cream 1/4 cup chicken broth In a large cast iron skillet or frying pan, heat 1 T of the oil over medium high heat. Season the chicken with salt and pepper and cook til golden brown. Remove and set aside to keep warm. Add the bacon to the skillet and cook, stirring, til the fat is rendered, about 2 minutes. Add the remaining oil to the skillet and whisk in the flour. Add the onion and garlic and reduce heat to medium, cooking til softened, about 5 minutes. Add the tomatoes and cook, stirring, about 5 minutes. Add the cream and broth and bring to a boil, cooking til thickened, about 5 minutes. Return the chicken to the sk

Easy, healthy and perfect for a fall day! 6 cups beef broth 1 cup each: chopped celery and onion 1 cup tomato juice 1/2 cup each: dried garbanzo and kidney beans 1/2 cup frozen green beans mixed herbs to taste: I used basil, oregano and lemon pepper hot cooked elbow macaroni Parmesan cheese Add everything to the slow cooker and cook on high 4-5 hours (or low 6-8) til the beans are tender. I served the soup with elbow mac garnished with Parmesan cheese.

The other day I was discussing a dish like this with someone here on Gather, but I can't recall who it was! If you like a lot of mushrooms like we do, use a large can. olive oil 1 lb boneless, skinless chicken breast salt and pepper 1 can mushrooms, drained and liquid reserved 1 garlic clove, minced 1/2 cup heavy cream 1/4 cup Dijon mustard pinch tarragon hot cooked pasta (I used tri colore rotini) In a large frying pan over medium high heat, add a little oil. Season the chicken with salt and pepper and add it to the pan. Cook chicken til golden brown on both sides. Remove chicken from pan and keep warm. Add the mushrooms and garlic to the pan and saute a couple minutes. Stir in cream, mustard and reserved mushroom liquid and bring to a boil. Cook til the sauce reduces, about 5 minutes. Return the chicken to the pan and heat through. I served the chicken and sauce over pasta garnished with tarragon. Yummy!

This recipe is adapted from my Food Now newsletter. These were SO good! 1 1/2 cups semi sweet chocolate chips 1/2 cup butter, softened 1 cup firmly packed brown sugar 3/4 cup creamy peanut butter 1 egg 1 t vanilla 1 1/4 cup flour, sifted 1/2 t baking soda 1/2 t salt 1 1/2 cup oats Preheat oven to 350°. Line a 13×9" baking pan with foil and spray with cooking spray. Set aside. In a large bowl, cream butter, brown sugar and peanut butter. Beat in egg and vanilla. Set aside. In a medium bowl, stir together flour, baking soda and salt; stir into peanut butter mixture, stirring just til blended. Stir in oats. Melt chocolate chips in the microwave, stirring halfway. Spread 3/4 of oat topping into prepared pan. Spread with melted chocolate. Dollop with remaining oat topping. Bake 25 minutes. Cool completely and cut into bars.

I got the idea for this soup from Elaine A. from a discussion we had on an article. I wish I would have had spinach to add to it though! This turned out pretty thick, but I didn't want to add more broth to it since it made plenty for just me. oil 1 carrot, chopped 1 onion, chopped 2 cloves garlic, chopped 1/2 cup lentils 1/2 cup rice 4 cups chicken or vegetable broth 1 cup canned diced tomatoes your favorite seasonings (I used Mrs Dash and lemon pepper) Heat a soup pot or Dutch oven over medium heat. Saute carrot and onion til softened, about 5 minutes. Stir in garlic and cook another minute or so. Stir in remaining ingredients and cover and cook til lentils are tender, about 45 minutes, stirring occasionally.

This has always been one of my favorite pasta meals and lends itself well to adding and subtracting your favorite veggies, seasonings, cheeses and pasta type. 1 lb ground beef 1/2 onion, chopped 2 cloves garlic, minced 1 (14.5 oz) can diced tomatoes 1/2 t Italian seasoning 1 bay leaf salt and pepper to taste 1 cup your favorite shredded cheese (I used co jack) 2 cups elbow macaroni, cooked according to package In a Dutch oven, brown ground beef over medium heat. Add onions and cook another 5 minutes. Stir in garlic and cook another minute or so. Stir in remaining ingredients (except cheese and macaroni) and simmer about 10 minutes. Taste and adjust as desired. Remove bay leaf. Remove from heat and stir in cheese and elbow macaroni and serve.

This is my favorite way to do tuna and pasta. It is also one of the few ways I eat peas. 2 cups dried pasta (I used elbow macaroni) 1 small can tuna, lightly drained 1/2 cup frozen peas 1/2 cup mayo splash of milk seasoned salt to taste freshly ground black pepper to taste Prepare pasta according to package, adding peas during last 5 minutes of cook time. Meanwhile, in a bowl or container with a tightly covered lid, mix tuna, mayo, milk and seasonings to taste. When pasta is cooked rinse under cold water til cooled. Drain well. Add to tuna mixture and blend well. Cover tightly and refrigerate at least 30 minutes before serving. I served the salad with additional black pepper. Delish!

Gumbo is one of my absolute favorite kind of soups. It can be made with chicken, seafood, sausage, whatever you like! I never make mine without gumbo file powder, however. This powder thickened my soup without the need for adding flour. oil 1 thick slice smoked ham (about 2 cups), diced 1 small green pepper, chopped 1 small onion, chopped 1 small can (14.5 oz) diced tomatoes 2 cups chicken broth Creole or Cajun seasoning to taste salt and pepper to taste 1/2 cup uncooked white rice 1/2 t gumbo file powder (sassafras) hot sauce Heat a little oil in a large cast iron skillet or frying pan over medium heat. Add ham and veggies and cook til veggies are tender, about 10 minutes. Combine remaining ingredients except rice; bring to a boil. Cover and simmer 10 minutes. Stir in rice and simmer, covered, 20 minutes, or til rice is tender. I served the gumbo with hot sauce.

I created this recipe to use up salsa that Matt made this past weekend. Since Matt is gone, this recipe only serves one. Measurements are approximate. 1 boneless skinless chicken breast 1/4 cup your favorite salsa 1/4 cup shredded or grated cheese (your favorite). I used co jack sliced black olives homemade tortilla strips Marinate chicken 2 hours and up to 8 in the salsa. Creamy Sauce 1/4 cup sour cream 1/4 salsa pinch garlic powder, onion powder, chili powder, cumin salt and pepper to taste Blend sauce ingredients to taste. Place chicken in a small high sided baking pan. Cover with sauce, cheese and olives and bake 20 minutes (will depend on size of chicken breast). Serve chicken and sauce over tortilla strips.

These turned out so good! In fact, Matt had seconds and he almost never does that. 6 potatoes, peeled and thinly sliced 1 thick slice ham, diced 1 small onion, chopped 1 cup shredded Cheddar cheese 1 small can (10 1/2 ounces) cream of mushroom, chicken or celery soup 1 soup can milk salt and pepper to taste 1/4 cup (4 T) butter Spray a shallow 2-quart baking dish with cooking spray. Layer in half of potatoes. Cover with half of ham and onion. Top with half of cheese. Layer again with potatoes, ham, cheese and onion. Preheat oven to 350°. In a small bowl combine soup, milk and salt and pepper; pour over potatoes. Dot with butter. Cover and bake for 1 hour. Remove top; bake 30 to 45 minutes longer, or til potatoes are tender.

The other day, someone on gather mentioned this soup and it sounded so good, I whipped up a batch! This turned out so yummy! olive oil 1/2 onion, minced 1 carrot, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1 small (14.5 oz) can diced tomatoes 4 cups beef broth 1 lb ground beef 1/4 cup Parmesan cheese plus extra for serving 1 large egg, lightly beaten 1 T parsley 1/2 lb spaghetti, broken in half pinch oregano, basil, whatever herbs you like Preheat a large soup pot over medium heat. Add oil and saute veggies til softened, about 10 minutes. Add tomatoes and broth and increase heat to high. Meanwhile, in a large bowl, mix ground beef with cheese, egg and parsley. Roll into small balls. Add balls, spaghetti and herbs to broth mixture. Reduce heat to medium low and simmer 15 minutes, or til spaghetti is tender. Serve soup with additional parmesan.

I have had this recipe forever; I can't believe I haven't made it and posted it on Gather yet. This is a delicious soup! oil 2 boneless skinless chicken thighs creole seasoning to taste 1 onion, chopped 1 stalk celery, chopped 1 carrot, chopped 1 thick slice good quality ham, diced 2 cloves garlic, minced 1 bay leaf 1 cup dried red beans 4-6 cups chicken broth or stock hot cooked white rice hot sauce to serve In a large soup pot, heat a little oil over medium high heat. Sprinkle the chicken liberally with seasoning. When the oil is hot, add the chicken to the pot and sear on each side til light brown. Add veggies. Sauté veggies til softened, about 5 minutes. Stir in garlic, bay leaves and beans and sauté another minute. Add the broth and ham and bring to a boil. Reduce the heat to a simmer, and cook uncovered til the beans are tender, about 2 hours. Remove the chicken and shred. Return to the pot and heat through. Remove bay leaf. I served

This is based on a recipe I recently made for chicken curry. It was so good, I decided to make something similar again, but with chickpeas instead of rice. ghee 1 lb boneless skinless chicken thighs, diced salt to taste 1 onion, chopped 2 cloves garlic, minced 1 2" piece of fresh ginger, peeled and minced 1 t ground cumin 1 t ground coriander 1 t  ground turmeric chicken broth to cover 1 cup dried chickpeas 1/2 cup plain yogurt In a large frying pan over medium high heat, add ghee. Sprinkle chicken with salt. Brown chicken and remove to slow cooker. Add onions, and sauté til golden brown, about 5 minutes. Stir in garlic and ginger and sauté til fragrant, about 1 minute. Stir in spices and saute another 30 seconds or so. Pour in broth and raise heat to high; when broth comes to a boil, add mixture to slow cooker along with chickpeas. Cover and cook on high 4 hours or low 6-8 hours, or til chickpeas are tender. Just before serving, whisk in yogurt.

One of my favorite Mexican meals! 1 lb ground beef 3/4 cup water 2 T Mexican chili powder (I used hot) 1-2 cloves garlic, minced 1/4-1/2 t oregano or marjoram, rubbed 1/2 t salt 12 corn tortillas, fried til softened 2 cups shredded Mexican blend cheese Brown ground beef; drain. Stir in water and spices and simmer 10 minutes. Add a little scoop of beef to each tortilla and roll. Place in 9 x 13" baking pan sprayed with cooking spray. Cover with gravy, add cheese. Bake at 350° for about 20 minutes or til hot and bubbly. Chili Gravy 1/4 cup vegetable oil 1/4 cup flour 2 T Mexican chili powder 1 t cumin 1 t garlic powder 1 t salt 2 cups beef broth Heat oil in a large saucepan over medium heat. Whisk in flour. Cooking, stirring constantly, til mixture is light brown. Be careful NOT TO BURN! Whisk in spices. Slowly add broth while whisking. Simmer gravy 30 minutes, stirring often. Taste and adjust as desired. I served the enchiladas wit

This hearty soup is perfect for a chilly fall day! oil 1 lb smoked sausage, sliced 1 small onion, chopped 1 clove garlic, crushed 4 cups chicken broth 1 fresh tomato, chopped 1 cup lentils 1 bay leaf salt and pepper to taste Heat oil in a Dutch oven over medium heat. Add sausage and cooked til browned. Stir in onion and cook til softened, about 5 minutes. Stir in garlic, cook another minute or so. Increase heat to high and add broth, tomato, lentils, bay leaf and salt and pepper. Bring to a boil; cover, and reduce heat to medium low. Simmer til lentils are tender, about 45 minutes, stirring occasionally. Remove and discard bay leaf.

This easy recipe, adapted from my Self magazine, made such a delicious crisp! Next time, however, I will follow my instincts and cut down on the amount of sugar called for. It was a little too sweet. 1 cup each: brown sugar and flour 1/2 cup each: chopped walnuts and old fashioned oats 1 t ground cinnamon 8 T (1/2 cup) butter 5 cups cored, peeled and sliced apples 1/2 cup dried cranberries 1/2 cup sugar 1 T fresh lemon juice Heat oven to 350°. In a medium bowl, mix brown sugar, flour, nuts, oats and cinnamon. Set aside. In a small bowl, melt butter; pour over dry ingredients. Stir til large crumbs form. Set aside. In another medium bowl, toss apples and cranberries with sugar and lemon juice. Pour fruit mixture into a 2 quart baking dish; sprinkle with topping. Bake 1 hour. Serve warm or at room temperature.

The other day someone on Gather mentioned they had had this soup, and it made me crave it. 1 cup dried navy beans 1/4 onion, chopped 1 stalk celery, chopped 6 slices bacon, chopped 1 slice good quality ham, chopped salt and pepper to taste Cover beans with water and soak overnight. Drain and cover once again with water. Meanwhile, cook onion, celery and bacon til bacon is cooked. Add to pot of beans with salt and pepper. Cook 2 hours or til beans are nice and tender. I served the soup with a splash of vinegar.

The original recipe, from my Prevention magazine, called for orzo pasta, which I didn't have on hand. I substituted ditalini, another small pasta. This turned out quite good. 1/2 lb lean ground beef 1/2 onion, minced 1/2 red bell pepper, diced 1 large or 2 small white eggplant, cubed 2 cloves garlic, minced 1 t dried Greek oregano 1 1/2 cups chicken broth 1 cup pureed fresh tomatoes 1 cup uncooked small pasta (I used ditalini) 1/2 cup crumbled feta cheese 1/3 cup fresh parsley, snipped Preheat oven to 350°. Heat a large Dutch oven or other ovenproof frying pan over medium high heat. Add beef and brown. Stir in onions and bell pepper and cook for 5 minutes. Stir in garlic and eggplant and cook another minute or so. Stir in remaining ingredients. Cover the pan and transfer it to the oven; bake 20 minutes, or til the pasta is tender and all the liquid has The original recipe, from my Prevention magazine, called for orzo pasta, which I didn't have on

I bought a half ham today and baked it in the oven along with the potatoes. It will serve to make several meals! Cheesy Potatoes about 4 cups diced peeled potatoes 1 can cream of chicken soup 8 oz Veleveeta, diced 1 8 oz container sour cream Preheat oven to 350°. Spray a 2 qt baking dish with cooking spray. In a large bowl, mix all cheesy potato ingredients together. Scoop into prepared baking dish. Cover and bake 1 hour and 15 minutes. Stir. Uncover and bake 15-30 minutes more, or til potatoes are tender. I served a slice of ham and scoop of potatoes with horseradish cream. Delish!

I needed something easy and this really fit the bill. The beef cooks down and with the canned mushrooms, makes a nice sauce. 1 small beef chuck roast 2 carrots, cut up 1 stalk celery, cut up 1 can mushrooms 1/2 cup beef broth salt and pepper to taste 1 cup sour cream (optional) Add everything to the slow cooker and cook on high 4 hours or low 6-8 hours. During the last hour or so, whisk in sour cream, if using. I served the roast, sauce and veggies with pierogies.

I almost always have ground beef on hand, and this was an easy (and delicious) way to use it up. Use as much or as little chips and extras as you like. 1 lb ground beef 1/4 cup taco seasoning tortilla chips shredded cheese minced onion sliced fresh jalapenos sliced black olives your favorite salsa Prepare ground beef and taco seasoning according to package. Spread tortilla chips over a baking pan. Sprinkle with ground beef mixture and cheese. Top with onion and jalapenos. Bake at 350° til cheese is melted. Serve topped with olives or any of your favorite garnishes.

For this recipe, I combined my favorite recipe for alfredo sauce with some fresh spinach. It turned out absolutely wonderfully! 1/4 cup butter 2 boneless skinless chicken breasts, diced 2 garlic cloves, minced 1 cup heavy cream pinch each: pepper and nutmeg 1/4 cup grated parmesan cheese 1 6 oz bag fresh spinach hot cooked pasta In a large frying pan, melt butter over medium heat. Add chicken and brown. Stir in garlic,  cream, pepper and nutmeg. Simmer til cream thickens. Remove from heat and stir in cheese and spinach, stirring til spinach wilts. I served the chicken and sauce over cooked spaghetti alongside homemade bread with butter and parmesan.

I am still trying to get rid of tomatoes. This used up quite a few. olive oil 1/2 onion, minced 3 cloves garlic, minced 1 T snipped fresh basil 1 t red pepper flakes sugar to taste squirt fresh lemon juice pinch dried oregano sea salt and freshly ground black pepper to taste 6 fresh tomatoes, coarsely chopped 2 T chopped fresh parsley hot cooked pasta (I used mostaccioli) Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes. Stir in basil, hot pepper flakes, sugar, lemon juice, oregano, salt and pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. I served the sauce over pasta alongside a thick sliced of Italian bread with parmesan garlic butter.

This was a wonderful bread and we both loved the butter! This recipe is adapted from my BH & G cookbook. 1 cup milk 1 egg 1/4 cup water 4 t butter 4 cups flour 3/4 t salt 1 1/4 t active dry or bread machine yeast Add ingredients to bread machine in order directed by manufacturer's specifications. Process on White Bread Cycle. Turn out onto a rack and cool before slicing. Makes one 2 pound loaf. Parmesan Garlic Butter 1/4 cup softened butter 1 T grated Parmesan cheese 1/8 t garlic powder (or to taste) 1 T snipped fresh parsley In a small bowl, blend butter, cheese and garlic powder. Stir in parsley. Cover and chill. Bring to room temperature before serving.

I haven't made this in a long while, it was about time! 1 lb boneless skinless chicken thighs 1/2 green pepper , chopped 1/2 onion, chopped 1 jalapeno, seeded and minced 1/2 cup dried white beans (I used Great Northern) 2 garlic cloves, chopped 2 t ground cumin ground black pepper to taste chicken broth to cover Add ingredients to the slow cooker and cook on high 4-5 hours, or on low 6-8 hours, or til beans are tender. Remove chicken to a plate or platter and discard any gristle, bones or fat. Shred. Return to pot and heat through.

I love these easy one dish dinners! I just sauteed 1 pound of sliced smoked sausage, a couple sliced potatoes, 1/2 an onion and a couple pinches of Old Bay in some oil til the potatoes were tender and served it with some hot sauce. Voila!

This is the sauce we served on our Kern's bratwurst. It would also be fantastic on hot dogs or any other German style sausage. 3/4 cup sauerkraut, well drained 1/2 cup regular mustard 1/4 cup whole grain mustard 1/4 cup onion, minced (I used Vidalia) 1-2 T brown sugar 1 large dill pickle, finely diced splash light beer or white wine salt and pepper to taste In a medium bowl, mix together ingredients. Taste and adjust as desired. Cover tightly and refrigerate at least one hour.

My parents have pear trees and this is one of the recipes they made last season to use them up. They brought us a huge container of it. This is like a delicious and chunky applesauce. Feel to add and subtract ingredients as desired. 10 lbs fresh pears, peeled, cored and sliced thinly water just to cover sugar to taste ground cinnamon or cinnamon sticks to taste fresh lemon juice to taste Combine pears and water in a large soup pot. Bring to a boil over high heat, stirring often. Reduce heat to medium low. Cover and simmer, stirring often, til pears are soft, about 15 minutes. Stir in sugar, cinnamon and lemon juice and simmer, uncovered, til thickened. At this point the mixture can be frozen, refrigerated or canned. My parents chose to freeze their sauce.

I usually do not use iceburg lettuce, preferring romaine or others with more nutrition and better flavor. However, I think iceburg lettuce works better in this particular recipe. To save time, skip the buttermilk marinade step. 1 cup buttermilk 2 garlic cloves, chopped 2 T hot sauce 1 1/2 lbs boneless skinless chicken breast, cut lengthwise into thick strips flour for coating chicken oil for frying iceburg lettuce, torn into small pieces 1 c chopped celery 1/2 c chopped carrot (optional) 1/2 cup chopped onion (use your favorite variety) 1/2 cup sliced cucumer your favorite bleu cheese dressing (I like Sue * recipe) In a large ziploc bag, combine buttermilk, garlic and hot pepper sauce. Add the chicken and toss. Marinate for at least four hours. Heat oil in a deep fryer or pan. Meanwhile, while oil heats, remove chicken from marinade. Dredge in flour. Let chicken rest in the fridge for about 15 minutes. When oil is very hot, add chicken pieces. Cook for 5 t

I've adapted this recipe from a cookbook received by DD. It was so easy and so good! 2 T butter 4-6 potatoes, peeled and diced 1/2 onion, chopped 1 stalk celery, chopped 6 slices lean bacon, chopped 1 clove garlic, minced 2 cups heavy cream 1 cup dry white wine pinch thyme 1 bay leaf salt and pepper to taste In a soup pot or Dutch oven over medium heat, melt butter. Add potato, onion, celery and bacon and saute about 5 minutes. Stir in garlic and saute another minute or so. Add cream, wine, thyme, bay and salt and pepper and cook til potatoes are tender, about 15-20 minutes. I served the chowder with toasted parmesan cornbread.

This was wonderful soup! Thanks Risa! olive oil 1/2 red onion, chopped 1 carrot, chopped 3 cloves garlic, minced 5 large tomatoes, coarsely chopped 1 1/2 t sugar 1/4 cup fresh basil leaves, packed and chopped 3 cups chicken broth sea salt and freshly ground black pepper to taste 3/4 cup heavy cream Drizzle a little oil in a large soup pot over medium low heat. Add onion and carrot and saute for about 10 minutes, or til softened, being careful not to brown. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, basil, broth and salt and pepper and stir well. Bring the soup to a simmer and reduce heat to low. Simmer, uncovered, for 30-40 minutes or til the tomatoes are very tender. Stir in cream; puree with a handheld blender til as smooth or as chunky as you like. Reheat soup just til heated through. I served the soup with homemade parmesan cornbread.

This bread turned out sooo good! This is adapted from my BH & G bread machine cookbook. 1 1/3 cups water 1 T olive oil 3 2/3 cups flour 2/3 cup cornmeal 1/3 cup Parmesan cheese 1 T sugar 1 t salt 1 t dried basil or 1 T fresh snipped (I used fresh) 1 1/4 t active dry or bread machine yeast Add ingredients to bread machine in order recommended by manufacturer's specifications. Process on Basic White Bread cycle. Turn out onto a rack and cool before slicing. Makes one 2 pound loaf.

This was actually supposed to be ropa vieja, but since we had so many tomatillos to use up, I decided to whip up a stew with them and a chuck roast instead. oil (I used leftover bacon grease) 1 (2 1/2 lb) beef chuck roast, chopped 1/2 onion, chopped 2 cloves garlic 1 t ground cumin 1 ground coriander salt and ground black pepper to taste 1 lb tomatillos, quartered water or broth just to cover 2-3 large potatoes, peeled and diced Heat a Dutch oven over medium high heat. Drizzle with a little oil and brown beef. Stir in onion and cook about 5 minutes. Stir in garlic and cook another minute or so. Add seasonings and stir. Add to slow cooker. Top with tomatillos and water. Cover and cook on high 3-4 hours or low 7 to 8 hours, or til the beef is tender . Add potato during last hour or so. Carefully remove beef pieces and shred. Return to cooker to heat through. I served the stew with biscuits.

Delicious! One of my favorite quick breads of them all! 1 cup sugar 1/2 cup vegetable oil 2 eggs, lightly beaten 2 t vanilla 1 1/2 cups flour 1/2 t baking soda 1/2 t cinnamon 1/2 t salt 1/4 t baking powder 1 1/2 cups shredded zucchini (about 1 medium zucchini) 1 cup walnuts, chopped Preheat oven to 350°. Spray a loaf pan with cooking spray. Set aside. In a large mixing bowl, cream sugar and oil. Stir in eggs and vanilla. Set aside. In a separate large bowl mix flour, soda, cinnamon, salt and powder. Add flour mixture to sugar mixture til ingredients are just moistened. Fold in zucchini and nuts. Pour batter into pan. Bake for about 55 minutes, or til a pick inserted in the center comes out clean. Let cool in the pan for about 10 minutes then remove to a rack to cool completely before slicing.

This recipe came in my newsletter and I saved it right away. I love just about anything made with habaneros! This was a fantastic dish, spicy and sweet. 1 lb skinless chicken thighs juice of 1 lemon 1 t Spanish paprika 1/2 t poultry seasoning 1/2 t garlic powder 1/2 t onion powder 1/2 t ground black pepper 1/2 t seasoned salt olive oil 1 T butter 2 cups chicken broth stock 1 T ketchup 1 t brown sugar 1/2 onion, chopped 1 large plum tomato, chopped 1/2 green pepper, chopped 2 cloves of garlic, minced 1" ginger, minced pinch dried thyme 1 habanero pepper, seeded and chopped Place the chicken in a large bowl and toss with lemon juice and seasonings. Set aside. In a large cast iron skillet or Dutch oven, heat a little olive oil. When the oil is very hot, add the chicken pieces and brown them on all sides. Remove chicken and set aside. Add the butter to pan and melt. Add chicken broth, ketchup and brown sugar, reserved chicken, onion, tomato, green