Recipe Box

Sophia's Blessing

2009-12-09T10:17:00.000-08:00

2009-11-02T11:32:00.000-08:00

Bajo Chicken

4-5 boneless chicken breasts
1 cup Salsa any kind
3/4 cup Brown Sugar
1 ts Chili Powder
1 can Sprite
Salt and Pepper

Put chicken in crockpot and season with salt and pepper. Put in salsa, brown sugar and sprinkle chili powder. Dump in Sprite. Cook on high for 4-5 hours turning chicken occasionally. Remove chicken and shred. Return to crockpot and let cook for another 30-45 minutes. Serve on salad or with tortilla shells. If you want to spice it up add a can of green chiles or more chili powder.

2009-04-30T08:10:00.000-07:00

Vanilla Crepes

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:
1.In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2.Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3.Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

2009-01-23T18:54:00.000-08:00

Buttermilk Waffles
Ingredients
1 ¾ cup flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
2 cups buttermilk
½ cup oil

Directions
separate 2 egg yolks and whites, sift together dry ingredients, mix together 2 egg yolks, buttermilk, and oil. Add dry ingredients, beat 2 egg whites – fold into mixture

2009-01-22T16:56:00.000-08:00

Easy Chicken Stir-Fry

Ingredients:
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Directions:
1.Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2.In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

2009-01-17T16:08:00.000-08:00

Broccoli Cheese Soup

Ingredients:
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds Velveeta, cubed
1 pinch ground pepper

Directions:
1.In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
2.Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

2009-01-11T14:52:00.000-08:00

Sour Cream Biscuits

Ingredients:
4 cups biscuit/baking mix
1 cup sour cream
1 cup lemon-lime soda

ORANGE HONEY BUTTER:
1/2 cup butter, softened
1/3 cup honey
2 teaspoons grated orange peel

Directions:
1.Place the biscuit mix in a large bowl. Combine the sour cream and lemon-lime soda; stir into biscuit mix just until combined. Turn onto a floured surface; knead 4-5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on greased baking sheets. Bake at 400 degrees F for 15-20 minutes or until golden brown.
2.In a small mixing bowl, beat the butter, honey and orange peel until fluffy. Serve with biscuits.

2009-01-09T13:06:00.000-08:00

Chicken and Rice Casserole

Ingredients
2 14 1/2oz can green beans rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 8oz can water chestnuts, drained and chopped
1 4oz can pimentos
1 10oz can condensed cream of celery soup
1 cup mayonnaise
6 oz box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions
Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

2008-11-23T17:04:00.000-08:00

Asparagus Chicken Divan

INGREDIENTS:
1 pound skinless, boneless
chicken breast halves
2 pounds fresh asparagus, trimmed
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 cup grated Parmesan
cheese, divided
1/2 cup whipping cream, whipped ( I use 2% milk)
3/4 cup mayonnaise*

DIRECTIONS:
1.Broil chicken 6 in. from the heat until juices run clear. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and place in a greased shallow 2-1/2-qt. baking dish. Cut chicken into thin slices.

2.In a bowl, combine the soup, Worcestershire sauce and nutmeg. Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese.

3.Bake, uncovered, at 400 degrees F for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or until golden brown.

I like to serve this dish over rice.

2008-10-24T08:53:00.000-07:00

Oatmeal Carmelitas

INGREDIENTS:
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup soften butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.2.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 10 minutes.
4.Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
5.Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

2008-09-30T13:09:00.001-07:00

Chocolate Cream Pie

INGREDIENTS:
1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups whole or 2% milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

DIRECTIONS:
1.In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
2.Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

2008-09-21T11:07:00.000-07:00

Orange Soy Sauce Marinated Chicken

INGREDIENTS:
1/4 cup orange juice
1/4 cup soy sauce
2 cloves fresh garlic, minced
Chicken

DIRECTIONS:

1.In a plastic gallon bag, mix together orange juice, soy sauce, and garlic. Place chicken in bag and put in a bowl in refrigerator, and refrigerate at least 2 hours. Get up grill and cook 5 min of each side or until juices run clear.

2008-09-01T09:26:00.000-07:00

Ultimate Twice Baked Potatoes

INGREDIENTS:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

2008-09-01T09:25:00.000-07:00

Sweet Green Bean Bundles

INGREDIENTS:
3 (14.5 ounce) cans whole
green beans, drained
1 pound bacon, cut in half 1/2 cup butter, melted
1 cup brown sugar
1 teaspoon garlic salt

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.

3. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.

4. Cover with foil and bake for 45 minutes.

2008-08-26T16:41:00.000-07:00

Zucchini Herb Casserole (Summer Casserole)
This is a perfect way to use all that zucchini from the garden!

INGREDIENTS:
1/3 cup uncooked long grain
white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp
Cheddar cheese, divided

DIRECTIONS:
1.Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3.Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4.Bake uncovered 20 minutes, or until cheese is melted and bubbly.

2008-08-08T20:30:00.000-07:00

Zucchini Bread

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS:
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

2008-06-16T21:49:00.000-07:00

Cream Cheese Frosting

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Mix and spread over what ever you want!

2008-05-29T10:32:00.000-07:00

The Best Chili Ever
(If you like sweet tasting chili)

Ingredients:
I lb Ground beef
1/2 c Chopped Onion
2 cans Kidney Beans
3 cans Pork and Beans
1 can Stewed Tomatoes
1 Pkg Chili seasoning
1 c. Catchup
3/4 c V8 Juice
Salt and Pepper to taste

Directions:
Cook ground beef with onions until done. Placed the remaining ingredients in a stock pot or large pot and add meat. Simmer for 2-4 hours. Serve with corn bread recipe! Delish!

2008-05-29T10:25:00.000-07:00

Sweet Corn Bread

Ingredients:
1/2 c. Cornmeal
1 1/4 tsp. Salt
1 1/8 c. Sugar
2 1/4 c. Milk
2 1/4 c. Flour
4 tsp. Baking Powder
3 Eggs
3/4 c. Oil

Directions:
Preheat over to 350 degrees. Spray a 9x13 inch dish with Pam. Mix all ingredients together until smooth. And bake for 35-40 minuets, check with a knife to make sure the center is completely done.

2008-05-28T16:14:00.000-07:00

Peanut Butter Bars

INGREDIENTS:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

DIRECTIONS:
1.In a medium bowl, mix together the butter or margarine, graham cracker crumbs,
confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2.In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

2008-05-18T09:27:00.000-07:00

Marinade for Steaks

INGREDIENTS:
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

DIRECTIONS:
1.In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2.Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3.Preheat grill for medium-high to high heat.
4.Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

2008-04-30T18:53:00.000-07:00

Almond Maple Granola

INGREDIENTS:
3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1 (14 ounce) package flaked coconut
1/3 cup unsalted sunflower seeds (optional)
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup raisins (optional)

DIRECTIONS:
1.Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
2.In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
3.Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

2008-04-30T18:51:00.000-07:00

Strawberry Pretzel Salad

INGREDIENTS:
3/4 cup butter, softened
3 tablespoons brown sugar
2 1/2 cups crushed pretzels
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
3 cups strawberries, chilled
1 (8 ounce) package cream cheese
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

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

2.Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.

3.In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.

4.In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

2008-04-15T12:18:00.000-07:00

Chicken Pot Pie

INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/15/2008

2008-04-07T19:59:00.000-07:00

Rich Banana Bread

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour 1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

ALL RIGHTS RESERVED © 2008 Allrecipes.com

Sunday Morning Rolls!

2008-04-03T16:45:00.000-07:00

1 bag frozen dinner rolls (24)

1 pkg butterscotch pudding (not instant)

1/2 c. butter or margarine

3/4 c. brown sugar

3/4 tsp. cinnamon

1/2 c. chopped nuts (optional)

Arrange frozen dinner rolls in greased Bundt pan. Sprinkle dry pudding over rolls. Cook butter and rest of ingredients over low heat until sugar is dissolved and mixture comes to a boil. Pour over rolls. Cover tightly with foil or plastic wrap that has been sprayed with Pam and let stand overnight on counter. Next morning, bake 30 minutes at 350 degrees. Remove from oven; let stand 5 minutes, then carefully invert on plate. Yummy Oh

2008-03-08T08:47:00.000-08:00

Chocolate Fudge Layer Cake

INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
1 pkg. (4 serving size) Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 (8 ounce) package Semi-Sweet Baking Chocolate, divided
1 (8 ounce) tub Whipped Topping, thawed
2 tablespoons Sliced Almonds

DIRECTIONS:
1.Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.
2.Bake 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.
3.Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.

2008-03-08T08:45:00.000-08:00

Rich Chocolate Frosting

INGREDIENTS:
2 cups butter (no substitutes), softened
9 cups confectioners' sugar
2 1/2 cups baking cocoa
1 teaspoon vanilla extract
1 cup milk

DIRECTIONS:
1.In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

2008-03-08T08:08:00.000-08:00

Roquefort Pear Salad

INGREDIENTS:
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

DIRECTIONS:
1.In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2.For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3.In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

2008-03-03T07:35:00.000-08:00

Chicken Tortilla Soup

INGREDIENTS:
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS:
1.In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

2.Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

2008-02-20T17:58:00.000-08:00

Chocolate Chip Cookies

INGREDIENTS:
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

2008-02-14T17:21:00.000-08:00

Slow Cooker Pulled Pork

INGREDIENTS:
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

DIRECTIONS:
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

2008-02-12T14:59:00.000-08:00

Baked Potato Soup

INGREDIENTS:
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

DIRECTIONS:
1.Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).

2.In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

2008-02-12T14:55:00.000-08:00

Quick Chicken Divan

INGREDIENTS:
2 (10 ounce) packages frozen chopped
broccoli
2 cooked boneless chicken breast halves,
chopped
1 (10.75 ounce) can condensed cream of
chicken soup
1 (10.75 ounce) can condensed cream of
mushroom soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese

DIRECTIONS:

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

2.Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.

3.In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.

4.Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

2008-02-08T14:11:00.000-08:00

Snickerdoodles

INGREDIENTS:
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS:
1.Preheat oven to 350 degrees

2.Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.

3.Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

2008-01-30T14:31:00.000-08:00

Easy Cream Puffs

INGREDIENTS:

2 (3.5 ounce) packages instant vanilla
pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

DIRECTIONS:

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2. Preheat oven to 425 degrees F (220 degrees C).

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

2008-01-24T15:39:00.000-08:00

Garlic Red Potatoes

INGREDIENTS:
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

DIRECTIONS:

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

2.Place potatoes in an 8x8 inch baking dish.

3.In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.

4.Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

2008-01-21T09:35:00.000-08:00

Delicious Ham and Potato Soup

INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham 3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground black pepper,
5 tablespoons butter 5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

2007-12-17T07:42:00.000-08:00

The Best Rolled Sugar Cookies

NGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake 6 to 8 minutes in preheated oven. Cool completely.

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2007-11-21T10:45:00.000-08:00

French Silk Chocolate Pie

INGREDIENTS:
1/2 cup butter, room temperature
3/4 cup white sugar
2 (1 ounce) squares unsweetened baking
chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and
cooled

DIRECTIONS:
1.Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
2.Refrigerate at least 2 hours before serving.

2007-11-19T13:04:00.000-08:00

Glazed Apple Cream Pie

INGREDIENTS:
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-
crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

DIRECTIONS:
1.In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
2.Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
3.Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
4.Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
5.In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

2007-11-16T19:18:00.000-08:00

Creamy Chicken Tortilla Soup
Finally a Tortilla Soup That Tastes Like Tortillas!

2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes
1 can green chilies
4 cups chicken broth
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turmeric
2 cups chopped, cooked chicken
1 ½ cups frozen corn kernels
½ cup heavy cream
1 cup shredded Monterey Jack cheese
1 tablespoon chopped cilantro – optional
Juice from ½ fresh lime
1 cup diced, seeded Roma tomatoes for garnish
Sour cream for garnish

1.Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, chilies, broth and spices and bring to a boil. Remove from heat, allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot.
2. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice. Serve topped with tomatoes and a dollop of sour cream. For spicier soup, add cayenne pepper to taste.

2007-11-15T11:16:00.000-08:00

Zesty Slow Cooker Chicken Barbecue

INGREDIENTS:
6 frozen skinless, boneless chicken breast
halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

DIRECTIONS:
1.Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

2007-11-15T11:10:00.000-08:00

Awesome Slow Cooker Pot Roast

INGREDIENTS:
2 (10.75 ounce) cans condensed cream
of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

DIRECTIONS:
1.In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot

2007-11-15T11:06:00.000-08:00

Beth's Spicy Oatmeal Raisin Cookies

INGREDIENTS:
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3.Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

2007-11-15T11:05:00.000-08:00

Pumpkin Layer Cheesecake

INGREDIENTS:
2 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C.)
2.In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
3.Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
4.Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

2007-11-14T12:20:00.000-08:00

Hot Fudge Ice Cream Bar Dessert

INGREDIENTS:
1 (16 ounce) can chocolate syrup
19 ice cream sandwiches
1 (12 ounce) container frozen whipped
topping, thawed

DIRECTIONS:
1.Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Allow to cool to room temperature.
2.Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

2007-11-14T12:05:00.000-08:00

Tomato Chicken Parmesan

INGREDIENTS:
2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C).2.
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3.In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4.Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

2007-11-14T11:47:00.000-08:00

Honey Baked Chicken

INGREDIENTS:
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

2007-11-14T11:42:00.000-08:00

Chocolate Trifle

INGREDIENTS
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate
pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed
milk
1 (8 ounce) container frozen whipped
topping, thawed
1 (12 ounce) container frozen whipped
topping, thawed
1 (1.5 ounce) bar chocolate candy

DIRECTIONS:
1.Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2.In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3.In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

2007-11-14T11:40:00.000-08:00

Pumpkin Roll Cake

INGREDIENTS:
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3.In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4.Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5.Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6.Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7.Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8.Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

2007-11-14T11:39:00.001-08:00

Strawberry Spinach Salad

INGREDIENTS:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried
and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and
sliced
1/4 cup almonds, blanched and slivered

DIRECTIONS:
1.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2.In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

2007-11-14T11:33:00.000-08:00

Aussie Chicken

INGREDIENTS:
4 skinless, boneless chicken breast halves
- pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack
cheese
2 tablespoons chopped fresh parsley

DIRECTIONS:
1.Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2.Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3.In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4.Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5.Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

2007-11-14T11:30:00.000-08:00

Chicken Enchiladas

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of
mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast
meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2.In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

3.Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

4.In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

2007-11-14T11:27:00.000-08:00

Baked Ziti

INGREDIENTS:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS:
1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.Bake for 30 minutes in the preheated oven, or until cheeses are melted.

2007-11-14T11:23:00.000-08:00

Golden Potato Soup

INGREDIENTS:
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham

DIRECTIONS:
1.In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.

2.In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.

3.Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.