Baked Ham with Pepsi Cola Sauce

Today's recipe is...

Baked Ham with Pepsi Cola Sauce

12 oz. Pepsi Cola
1 c. brown sugar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
Dash Tabasco sauce
1 mashed clove garlic

Mix together. 1/2 semi boneless or boneless ham, can also be used for canned ham. Ham scored and studded with cloves, bake in moderate oven 325 degrees for 1 hour. Baste with sauce. Baste with sauce very 15 minutes. When serving, use sauce over sliced ham.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Skyline Chili

Today's recipe is...

Skyline Chili

3 lbs. lean hamburger, don't brown,
chop up)
2 qts. water
2 lg. onions, chopped
2 (16 oz.) kidney beans
29 oz. can tomato sauce
1/2 tsp. allspice
1/2 tsp. crushed red pepper
1/2 tsp. garlic powder
1/2 tsp. ground cloves
4 tbsp. chili powder or more
2 tbsp. vinegar
2 tsp. cinnamon
2 tsp. Worcestershire sauce
1/2 oz. unsweetened baking chocolate squares
1 1/2 tsp. salt
4 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes. Then add remaining ingredients. Simmer for 2 or 3 hours, uncovered. Serve with steamed buns, hot dogs, onions and cheese or serve over spaghetti noodles, onions and cheese. Makes 6 pints.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Cauliflower Salad

Today's recipe is...

Cauliflower Salad

1 head cauliflower, cut up sm.
1/4 of a diced green pepper
1/2 lb. cheese, cubed
1 tsp. dill weed
1/4 onion, diced
1/2 tsp. salt
1/2 c. mayonnaise
1/2 c. sour cream
3 to 4 dashes picante or Tabasco sauce
2 tomatoes, diced

Mix sour cream, mayonnaise, dill weed, salt, picante sauce. Add cauliflower, onion, green pepper and cheese. Let set overnight. Add tomatoes before serving.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Blueberry Bread

Today's recipe is...

Blueberry Bread

1-1/2 c. flour
1 tsp. baking powder
1/2 c. margarine
1 c. sugar
2 eggs
1/3 c. milk
1 tsp. vanilla
1-1/2 c. blueberries

Cream together margarine, sugar, and eggs. Mix flour and baking powder. Mix dry ingredients with creamed mix alternating milk. Add vanilla and blueberries; lightly butter top of bread. Pour into greased and floured loaf pan. Bake 1 hour at 375 degrees.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Baking Powder Biscuits

Today's recipe is...

Baking Powder Biscuits

4 Cup Flour
1/8 Cup Sugar
1-1/2 Tablespoon Baking powder
2 Teaspoon Salt
1 Teaspoon Baking soda
3/4 Cup Lard
2 Cup Buttermilk

Preheat oven to 425 degrees F.

In a large mixing bowl, mix the flour, sugar, baking powder, salt, and baking soda with electric mixer. Add lard and continue to mix. Add the buttermilk, mixing only until liquid is incorporated. Do not overmix.

On a floured surface, place the dough and knead in extra flour until the dough no longer is sticky. Roll dough out to W-inch thickness. Cut biscuits with a 3-inch biscuit cutter or glass. Place on greased sheet pan and bake in the preheated oven for 10 to 15 minutes.

Makes 20 biscuits.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Potato Sticks Chicken Salad

Today's recipe is...

Potato Sticks Chicken Salad

4 c. cooked chicken or turkey
2 c. shredded carrots
2 c. cut-up celery
1/2 c. sweet pickles, finely cut
3 tbsp. minced onion flakes (optional)
1 1/2 c. Kraft mayonnaise
1 can potato sticks
Sweet pickle juice

Shred the carrots, cut up celery. Cut chicken in medium small pieces, mix with the 2 above ingredients. Add sweet pickles and onion. Use a little pickle juice to thin the mayonnaise. Then add to the other items. Chill in refrigerator. Just before serving, add potato sticks. Can be served on a lettuce leaf.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Easy Turkey Pot Pie

Today's recipe is...

Easy Turkey Pot Pie

2 cups Leftover turkey
2 (10 1/2 oz.) cans chicken gravy
10 oz. box frozen mixed vegetables
10 oz. can refrigerated biscuits

In 2 quart casserole mix leftover turkey, gravy and vegetables. Bake at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to 15 minutes more.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Pumpkin-cream Cheese Jelly Roll

Today's recipe is...

Pumpkin-cream Cheese Jelly Roll

ROLL
1 cup all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 each eggs, at room temperature
3/4 cup granulated sugar
3/4 cup canned pumpkin pie filling
1 confectioners' sugar

FILLING
12 oz cream cheese, at room temp.
2/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate
1 pieces
1/4 cup blanched slivered almonds,
1 toasted and coarsely chopped

Prepare Roll:
Heat oven to 375 degrees. Line jelly-roll pan with waxed paper. Coat with nonstick cooking spray. Combine the flour, baking powder, salt, cinnamon and nutmeg in a small bowl. Beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. Beat in sugar, a tablespoon at a time; continue beating until very thick and lemon colored, 5 to 7 minutes. On lowest speed, beat in pumpkin just until blended. With rubber spatula, fold in flour mixture in 2 batches. Spread evenly in prepared pan.

Bake in 375 degree oven for 10 to 12 minutes or until top of cake springs back when lightly touched in center. Generously sieve confectioners' sugar over clean kitchen towel. When cake is done, immediately loosen edges; invert onto towel. Remove waxed paper. Sprinkle cake with additional confectioners' sugar. From a short end, roll up cake with towel, jelly-roll fashion. Let cool on wire rack
for 1 hour.

Meanwhile, prepare filling:
Beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy. Stir in chocolate and almonds. Unroll cake. Spread with cheese mixture. Reroll without towel. Refrigerate at least for 4 hours or overnight, covered.



Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Christmas Crescent Cookies

Today's recipe is...

Christmas Crescent Cookies

1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt

Cream butter and sugar; add vanilla and water. Sift flour and salt, stir into mixture. Add pecans and mix well. Shape into size of walnut and shape into crescent. Bake slowly at 325 degrees about 20 minutes. While warm, roll into powdered sugar.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Buckeye Candy

Today's recipe is...

Buckeye Candy

18 oz. creamy peanut butter
1 1/2 boxes powdered sugar
1/2 lb. butter
1/2 stick paraffin (may substitute shortening)
12 oz. pkg. chocolate chips

Mix together first 3 ingredients and roll into small balls. Put a toothpick in each one and lay on wax paper. Refrigerate until cold. Melt paraffin and chocolate chips in double broiler. Dip balls into chocolate and place in refrigerator. Great for Christmas time gifts.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Crock Pot Turkey Soup

Today's recipe is...

Crock Pot Turkey Soup

8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass

Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Creamy Turkey Mushroom Casserole

Today's recipe is...

Creamy Turkey Mushroom Casserole

6 slices bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 (4 oz.) can mushrooms
1 can condensed cream of celery soup
1 c. dairy sour cream
1/2 c. shredded cheddar or American cheese
3 c. cut up cooked turkey or chicken
1/4 tsp. salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. milk
2 eggs

Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, 30 to 35 minutes.

Serves 6 to 8.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Easy Turkey Pot Pie

Today's recipe is...

Easy Turkey Pot Pie

2 cups Leftover turkey
2 (10 1/2 oz.) cans chicken gravy
10 oz. box frozen mixed vegetables
10 oz. can refrigerated biscuits

In 2 quart casserole mix leftover turkey, gravy and vegetables. Bake at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to 15 minutes more.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Baked Ham and Piquant Orange Sauce

Today's recipe is...

Baked Ham and Piquant Orange Sauce

5 lb. smoked ham
Whole cloves
Brown sugar
6 oz. can frozen orange juice concentrate
6 oz. sliced onions
2 tbsp. water
2 garlic cloves, minced
2 cubes instant beef bouillon
3 c. water
1/4 c. tomato paste
1 tsp. orange peel
2 tsp. mustard

Place ham on rack in roasting pan. Score ham with knife. Stud with cloves, sprinkle with brown sugar. Bake at 325 degrees 1 1/2 to 2 hours. Baste with orange juice. In non-stick skillet, heat onions, garlic, broth until slightly brown. Add water and tomato paste, cook until sauce is reduced 1/3. Stir in mustard and orange peel. Makes 12 servings.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Amish Pumpkin Bread

Today's recipe is...

Amish Pumpkin Bread

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3-1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake  at 350 degrees for one (1) hour. Especially good spread with cream cheese.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Cranberry Caramel Bars

Today's recipe is...

Cranberry Caramel Bars

1 cup fresh cranberries
2 tablespoons sugar
2 1/3 cups all-purpose flour, divided
1/2 teaspoon baking soda
2 cups uncooked regular oats
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 cup butter or margarine, melted
1 (10-ounce) package chopped dates
3/4 cup chopped pecans
1 (12-ounce) jar caramel sauce

Preheat oven to 350 F and line a 13x9x2 pan with aluminum foil, leaving a little overhang, and you can lift bars out to cut with no problem.

Combine 2 tablespoons of sugar in a small bowl with the cranberries and set aside. Combine 2 cups of flour and the next four ingredients. Stir in melted butter until crumbly. Reserve 1 cup of this mixture and set aside. Press remaining mixture into bottom of a lightly greased 13x9 baking dish or pan (use a piece of wax paper placed over the top to press down the mixture). Bake at 350 degrees for 15 minutes.

Remove from oven and sprinkle with dates, pecans, and the cranberry mixture. Stir the caramel sauce and the remaining 1/3 cup flour together until smooth, spoon over cranberries. Sprinkle with the reserved 1 cup flour mixture. Bake an additional 20 minutes or until lightly browned.

Cool on a wire rack. Lift out of pan with foil overhang. Cut into bars, makes approximately 24

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Sweet Potato Pudding

Today's recipe is...

Sweet Potato Pudding

1 lg. sweet potato, grated
1 c. sugar
1 c. milk
1 tsp. vanilla
1/4 tsp. salt
1/2 stick butter, melted
3 eggs

Beat sugar, eggs, milk, add other ingredients. Mix well. Pour into a dish greased with a little butter.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Sweet Potato Custard Pie

Today's recipe is...

Sweet Potato Custard Pie

4 med. sweet potatoes
1 1/2 c. sugar
1/2 c. butter
6 lg. marshmallows, quartered
1 c. grated coconut

Bake or boil sweet potatoes; when well done mix with sugar and butter; add marshmallows and grated coconut. Pour into pie shell and bake 1 hour in 350 degree oven.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Ham Salad

Today's recipe is...

Ham Salad

3/4 c. mayonnaise
1 tbsp. mustard
1/2 c. milk
Dash of Tabasco sauce
1 can Spam or ham (diced)
1/2 c. diced celery
1/2 c. chopped pickles
2 cans shoe string potatoes

Blend mayonnaise, mustard, milk and Tabasco sauce. Add Spam, pickles and celery. Chill. Immediately before serving, add shoe string potatoes and mix just so they stick together. Serve on lettuce leaves.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Chicken Spaghetti

Today's recipe is...

Chicken Spaghetti

1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1
(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. Worcestershire sauce
3 drops Tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated

Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Saute them together until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes and then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Apricot Bars

Today's recipe is...

Apricot Bars

2 cups dried apricots
2 tablespoons maple syrup
Water
¾ cup quick cooking rolled oats
¾ cup all purpose flour
½ cup brown sugar
Pinch of salt
¼ teaspoon baking powder
¼ cup orange juice
2 tablespoons rice milk or soymilk
2/3 cup all purpose flour
2/3 cup brown sugar
1½ tablespoons butter
2 Tablespoons rice milk or soymilk

Place the apricots and maple syrup in a small pot and add water just to cover. Cook until tender then cool briefly before blending to a paste. Mix the oats, flour, sugar, salt, and baking powder in a stainless bowl. Use a fork to fluff in the liquids being careful to not over mix. Make the topping by cutting the butter into the flour and sugar and then using a fork to just mix in the liquid.

Spray a 7x11 Pyrex pan with nonstick spray and sprinkle the oat mixture out pressing it evenly with your fingertips. Spread the apricot mixture out evenly and smoothly. Cover with the topping and bake in a preheated oven until golden brown on top and bubbling. Cool before cutting.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Creamy Tomato Soup

Today's recipe is...

Creamy Tomato Soup

1 carrot -- chopped2 celery stalks -- chopped
1/4 cup Water
3 cups tomatoes -- unsalted canned OR peeled.
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1 cup powdered nonfat dry milk
2 bouillon cubes
1 quart water
Pepper to taste

Steam carrots and celery in 1/4 cup water until tender. Add tomatoes, basil and oregano. Simmer gently for 5 minutes. Puree' tomato mixture in blender. Blend powdered milk with tomatoes. Pour back into pan.

Dissolve bouillon cubes in 1 quart of water and add other ingredients. Heat thoroughly but do not boil.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Pumpkin Pie

Today's recipe is...

Pumpkin Pie

Pastry for single-crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons EqualÆ for Recipes or 18 packets EqualÆ sweetener or 3/4 cup EqualÆ Spoonfulô
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge. Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425oF oven 15 minutes; reduce heat to 350oF and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Makes 8 servings.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Foil-Grilled Italian Potatoes

Today's recipe is...

Foil-Grilled Italian Potatoes

3 medium russet potatoes, about 1 pound (460 g) total, unpeeled and scrubbed
2 teaspoons (10 ml) olive oil
1/4 teaspoon (1.25 ml) crushed dried thyme
1/4 teaspoon (1.25 ml) crushed dried oregano
1/8 teaspoon (0.6 ml) crushed dried rosemary
1/8 teaspoon (0.6 ml) garlic powder
1/8 teaspoon (0.6 ml) paprika
2 tablespoons (24 g) freshly grated Parmesan cheese

Cut a 14-inch (35 cm) square sheet of heavy-duty aluminum foil. Cut potatoes lengthwise into eighths and lay in center of the foil. Drizzle potatoes with olive oil.

In a small bowl, combine thyme, oregano, rosemary, garlic powder, and paprika. Sprinkle over potatoes and toss gently to coat evenly.

Wrap and seal foil securely with tight double folds. Place on grill about 4 to 6 inches from source of heat over medium-hot coals.

Cook 30 to 40 minutes until potatoes are tender. Open packet and stir gently. Sprinkle with cheese. Close packet and continue to grill another 3 to 5 minutes, until cheese melts. Serve hot.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Braised Swiss Steak

Today's recipe is...

Braised Swiss Steak

1 pound boneless round steak, 3/4 " thick trimmed
1/4 tsp each salt & pepper
Nonstick cooking spray
2 Tbs all purpose flour
1 can ( 14 1/2 oz) low sodium tomatoes cut up in juice
2 stalks celery cut 1/4 " pieces
1 large onion cut into wedges
3/4 cup frozen corn
1 1/2 tsp oregano

Preheat oven to 350. Cut the steak into 4 pieces. Pound steak until it is 1/2" thick. Sprinkle steak on both sides with salt & pepper. Coat a 12" skillet with cooking spray. Heat skillet over moderately high heat. Brown steak, and cook for about 3 minutes on each side. Transfer to a 9x13x2 baking dish. Stir flour into the drippings in the skillet. Stir in the tomatoes, celery, onion. corn, and oregano. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly. Pour mixture over the meat in the baking dish. Cover and bake 75 minutes. or until the meat is tender.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Leftover Turkey Stew

Today's recipe is...

Leftover Turkey Stew

Turkey carcass & bones

In large pot, cover with cold water and simmer 2-3 hours. Remove all bones.
Take off good meat and return to pot.

Add:
Leftover stuffing, stuffing & gravy
1 c. rice
2 stalks celery, chopped
2 onions, chopped
5-6 sliced carrots
Salt & pepper to taste

(If you have no leftover stuffing or gravy, add 1 apple chopped, 1/2 raisins and 1 teaspoon Ball's seasonings.) Heat until vegetables are done.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Crock Pot Tacos

Today's recipe is...

Crock Pot Tacos

3 lbs. of either beef or pork (shoulder cut or loin)
1 lg. Onion
2 cans either Mexican or Cajun stewed tomatoes
1 (optional) can of chopped green chilies
2 pkgs. Tortillas
1 pkg. grated cheese
1 can olives
1/2 head of chopped lettuce
1 chopped tomato
1 chopped avocado

Brown meat and place in a crockpot or a heavy kettle. Combine the next 3 ingredients. Cook for 6-9 hours on low in the crockpot or 2-3 hours on low in heavy kettle. When meat is completely cooked, shred it with a fork. Serve other ingredients salad bar style. Make their own tacos.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Spinach Casserole

Today's recipe is...

Spinach Casserole

1 pkg. chopped frozen spinach drain well, about 5 hours, squeeze
1 (8 oz.) pkg. grated Old English cheese
1 (16 oz.) carton cottage cheese
3 eggs, well beaten
1/2 tsp. salt

Mix all and put into a well buttered 1 1/2 quart casserole. Bake at 350 degrees for 45 to 55 minutes.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Sweet Potato Balls

Today's recipe is...

Sweet Potato Balls

2 c. cooked sweet potatoes
6 marshmallows
2 c. prepared cereal crumbs

Mash sweet potatoes and season to taste; shape into balls, roll in crumbs. Place on broiler grill until brown. Turn, place a marshmallow on top of each ball, brown lightly. If desired you can place a marshmallow in the center of the balls, then roll in the crumbs and broil.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Pumpkin Bar Cake

Today's recipe is...

Pumpkin Bar Cake

4 eggs
15 oz. can pumpkin OR 1-1/2 to 2 c. fresh, cooked, blended pumpkin
2 c. sugar
1 c. salad oil

2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

1/2 tsp. ginger

CREAM CHEESE FROSTING:
1 (6 oz.) pkg. cream cheese
3/4 stick margarine or butter
4 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla

Mix the following ingredients in large bowl: Sift the following and stir into the above: Mix well and pour into greased and floured 9 x 13 pan for cake, 12 x 18 pan for bars. Bake at 350 degrees for 25 to 35 minutes..

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Thanksgiving recipes
Christmas Recipes
Christmas Candy recipes
Christmas Cookie recipes

Brine For Truffled Turkey

Today's recipe is...

Brine For Truffled Turkey

2 gallons cold water
1 cup kosher salt
3/4 cup sugar
1 tablespoon peppercorns

Pour the cold water into a 5 gallon bucket or stock pot. (If you're using a bucket, make sure its been thoroughly cleaned). Dissolve the salt and sugar in a little bit of warm water, and add it to the cold water. Add the peppercorns and any other seasoning you might want to flavor the bird. Place the bird breast-side down in the bucket and cover. Store the bucket in a cold, dry place (like your refrigerator) and turn the bird once during brining. A 10-pound turkey should brine about 6 to 10 hours. A breast should soak for at least 4 hours and a duck for 2 hours. Once brining is done, pat the meat dry and cook it immediately.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Pumpkin Pie

Today's recipe is...

Pumpkin Pie

3 eggs, slightly beaten
2 c. pumpkin
1/2 c. Sugar
1/2 c. brown sugar
1/2 c. corn syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves

With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Spinach Salad & Dressing

Today's recipe is...

Spinach Salad & Dressing

DRESSING
1/2 c. brown sugar
1/3 c. vinegar
1 tbsp. Worcestershire sauce
1/2 c. salad oil
1/3 c. ketchup

SALAD
2 qts. fresh spinach leaves, torn
1 can (16 oz.) bean sprouts, drained or 2 c. fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
4 hard cooked eggs, peeled and diced
6 slices bacon, fried and crumbled
1 sm. onion, thinly sliced in rings

In bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. In large salad bowl, toss all salad ingredients. Just before serving, pour dressing over salad and toss. 8 servings.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Christmas Butter Cookies

Today's recipe is...

Christmas Butter Cookies

1-1/2 c. confectioners sugar
1 c. margarine
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorations

Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours. Roll a portion of dough into 1/8-inch thickness; cut into desired shapes. Sprinkle on decorations. Place on lightly greased cookie sheets. Bake at 375 degrees for 7-8 minutes.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Amish Pumpkin Bread

Today's recipe is...

Amish Pumpkin Bread

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Halloween Ghosts On Broomstick

Today's recipe is...

Halloween Ghosts On Broomstick

1 pound white chocolate chips
1 rope black licorice
12 Popsicle sticks

Place the white chocolate chips in a smaller pot and set it over a larger pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from heat.

Cover 2 cookie sheets with wax paper. Arrange the wooden sticks on the wax paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 licorice pieces into each ghost for the eyes. Freeze ghosts for 15 minutes or until hard.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Halloween Candy Corn Popcorn Balls

Today's recipe is...

Halloween Candy Corn Popcorn Balls

1/4 cup butter or margarine
1 (10-1/2 ounce) bag miniature marshmallows
1 small box gelatin, any flavor
12 cups popped popcorn
1 cup candy corn

Microwave butter and marshmallows in large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed.

Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.

Yields 15 popcorn balls

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Holiday Chicken Salad

Today's recipe is...

Holiday Chicken Salad

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
Makes 12 servings

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Peach Blackberry Crumble

Today's recipe is...

Peach Blackberry Crumble

TOPPING:
1 c. Pillsbury's BEST all-purpose or unbleached flour
3/4 c. sugar
1/4 c. margarine or butter, softened
1 egg, slightly beaten

FILLING:
1 c. sugar
3 tbsp. cornstarch
1 c. water
1/4 tsp. almond extract
16 oz. pkgs. slice, frozen peaches, thawed
1 c. fresh cranberries
1 c. frozen blackberries

Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in egg; mix well. Set aside. In small saucepan, combine sugar and cornstarch; add water. Cook over medium heat

until mixture boils and thickens, stirring constantly. Stir in almond extract. In 8-inch (2-quart) square baking dish, combine peaches, cranberries and blackberries; stir in hot cornstarch mixture. Crumble topping over fruit mixture. Bake at 400 degrees for 40 to 45 minutes or until topping is golden brown. Serve warm with sweetened whipped cream, sour cream or ice cream, if desired. Makes 9 servings

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Cranberry Muffins And Creamy Orange Spread

Today's recipe is...

Cranberry Muffins And Creamy Orange Spread

2 cups all-purpose flour
7 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup margarne, melted
1 egg beaten
3/4 cup chopped cranberries
1 (8 ounce) package cream cheese
1 tablespoon orange juice

In a large bowl, combine flour, 4 tablespoons sugar, baking powder and salt and mix well. In medium bowl, combine milk, margarine, and egg. Pour into four mixture, mixing just until moistened. In a small bowl combine 2 tablespoons sugar and cranberries. Fold into batter. Spoon into greased 2-1/2 inch muffin cups, filling 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until golden brown.

Creamy Orange Spread
In a small bowl combine cream cheese, remaining 1 tablespoon sugar and orange juice until well blended. Cover and chill. Serve with muffins.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Bavarian Kraut Casserole

Today's recipe is...

Bavarian Kraut Casserole

1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream

Preheat oven to 325 degrees. Melt margarine in skillet over medium heat. Add onion and cook until tender. Remove onions; add pork and brown well. Combine onions, pork, and sauerkraut in 1-1/2 quart casserole. Cover and bake for one hour. When ready to serve, blend in sour cream and nutmeg.

Makes 4-6 servings

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Red Hot Popcorn Firecrackers

Today's recipe is...

Red Hot Popcorn Firecrackers

1 quart unsalted popped popcorn
1 cup sugar
3/4 cup water
1/4 cup light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/3 cup red cinnamon candies
String licorice

Keep popcorn hot and crisp in a 300-degree Fahrenheit oven. Butter sides of a heavy saucepan. In it, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil, stirring until sugar dissolves. Clip candy thermometer to pan. Cook syrup to 250 degrees (hard ball stage) over medium heat.

Remove from heat; add vanilla and candies; stir until candies are partially melted. Pour slowly over popcorn, stirring just to mix thoroughly. Butter hands lightly; quickly form popcorn into shape of king-size firecrackers. Insert a short piece of licorice in end of each one for a fuse.

Yield: 4 to 6 firecrackers.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Amish Potato Casserole

Today's recipe is...

Amish Potato Casserole

1-1/2 lb. ground chuck
Salt & pepper
1/4 c. ketchup
6-8 c. diced potatoes
4 slices cheese
1-1/2 c. milk
1 head cabbage

Brown ground chuck. Drain off fat. Salt and pepper to taste. Mix in ketchup. Set aside. Shred half of the cabbage into baking dish. Add meat, then the potatoes. Add slices of cheese next. Shred the rest of the cabbage on top of the cheese. Pour milk over all the layers. Cover and bake at 375 degrees for 1 1/2 hours. Add more ketchup, more cheese or different cheeses if desired. Makes 6-8 servings.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Apple Cobbler Cake

Today's recipe is...

Apple Cobbler Cake

6 c. sliced apples
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped nut meats
1 pkg. cake mix (yellow or white)
1 stick oleo or butter, melted

Combine apples, sugar, nutmeg and cinnamon. Add 1/4 cup of the cake mix, stir to coat apples. Place apples in buttered pan, about 9x13 inches. Cover tightly with foil and bake at 350 degrees for 25 minutes. Remove from oven and remove foil. Mix rest of cake mix with nuts. Sprinkle with melted butter. Stir with fork until large crumbs are formed. Spoon over hot apples. Bake 25 to 30 minutes until puffed and golden brown. Serve warm with cream or ice cream.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Almond Nougat Candy

Today's recipe is...

Almond Nougat Candy

1-1/2 c Light corn syrup
2 c Sugar
1/4 ts Salt
1/4 c Water
2 Egg whites
1/2 ts Almond extract
Red or green food coloring
1/4 c Soft butter or margarine
1 c Toasted chopped almonds
1/4 c Chopped candied cherries

Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Enter Our Giveaway!

I realize that the only thing I usually post here are the daily recipes, and I have been a little tardy with that this week. I apologize for that, but I wanted to bring something to your attention just in case you weren't aware of it. Every month we give away fun prizes to one lucky winner.

How do you enter? 

It''s easy really! If you like to bake or cook, and you have a camera, you can enter. You can enter as often as you like, the more entries, the better your chance of winning. Here's what you do:

1) Choose a recipe(s) from one or both of our websites, Annie's Recipes and/or Alicia's Recipes.

2) Prepare the recipe and take a picture.

3) Upload that picture to the recipe you found on our site(s).

4) Leave a comment at the end of this post and tell us the recipe name and which site you found it on.

That's it! if you have a blog, you can blog about the recipe and leave your blog post link in the comments instead.

This month you could win this fun Cookie Cutter Set. Contest runs October 31, 2009 and is open to U.S. residents only.

Almond Peach Smoothie

Today's recipe is...

Almond Peach Smoothie

1 cup skim milk
1 cup sliced peaches
1/2 teaspoon almond extract
1 cup fat-free frozen vanilla yogurt

Combine all ingredients in blender and process until smooth and creamy.
This makes a great breakfast.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Clown Party Dip

Today's recipe is...

Clown Party Dip

1 cup (236 ml) low-fat (1%) cottage cheese
1/2 cup (118 ml) plain nonfat yogurt
6 radishes, finely chopped
2 small carrots, shredded
2 tablespoons (30 ml) chopped parsley
2 tablespoons (30 ml) chopped scallions (white part only)
2 tablespoons (30 ml) chopped pimento
1 teaspoon (5 ml) prepared horseradish vegetable salt substitute, to taste

1. Using a potato masher or fork, mash cottage cheese to break up curds. Blend in yogurt and remaining ingredients. Mix well.

2. Chill for 1 hour before serving with raw vegetables or fat-free chips.

Per 1/4 cup serving: 37 calories (9% calories from fat), 5 g protein, trace total fat (0.2 g saturated fat), 4 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 134 mg sodium

Exchanges: 1/2 very lean meat, 1 vegetable Copyright © 1997-2001 Diabetic-Lifestyle

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Halloween Boo Cups

Today's recipe is...

Halloween Boo Cups

3-1/2 cups cold milk
2 small boxes Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 (12 ounce) container Cool Whip Whipped Topping, thawed
1 (16 ounce) package chocolate sandwich cookies, crushed

Pour cold milk into large bowl; add pudding mixes.

Beat with wire whisk for 2 minutes. Stir in 3 cups of the whipped topping and 1/2 of the cookies.

Ghosts in the Graveyard
Spoon into 13 x 9-inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator.

Makes 15 servings.

Decorate with Milano cookies placed perpendicular (like tombstones), candy and remaining whipped topping dropped by spoonfuls (to make ghosts).

Boo Cups
Spoon mixture and remaining crushed cookies into 12 to 16 individual cups, and decorate as suggested above


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Oatmeal Carrot Cookies

Today's recipe is...

Oatmeal Carrot Cookies

1 c. all-purpose or unbleached flour
1 c. quick-cooking rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/2 c. margarine or butter, softened
1/2 c. honey
1 tsp. vanilla
1 egg
1/2 c. chopped nuts
1/2 c. shredded carrots

Preheat oven to 350 degrees. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In a large bowl, combine first 8 ingredients at low speed until well blended. Stir in nuts and carrots. Drop by rounded teaspoonsful a couple of inches apart on cookie sheet. Bake at 350 degrees for 8-12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes 2 1/2 to 3 dozen cookies.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Baked Ham with Orange Raisin Sauce

Today's recipe is...

Baked Ham with Orange Raisin Sauce

1 ham
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
2 lg. oranges (remove seeds)
2 tbsp. flour
3 tbsp. brown vinegar
3 tbsp. cinnamon
1 c. raisins
2 tbsp. butter

Bake your ham. The sauce for the ham is made by putting 2 cups of water in a saucepan, 1 cup of sugar, 1/2 teaspoon of salt and 2 tablespoons of flour; stir constantly until mixture boils and becomes clear. Grate oranges and use the grated rinds along with orange juice; add to saucepan. Add butter, brown vinegar, cinnamon and raisins. Boil 20 minutes. This sauce should be put over thick sliced ham.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Applesauce Raisin Bread

Today's recipe is...

Applesauce Raisin Bread

1-1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1/2 cup brown sugar
2 whole eggs, lightly beaten
1/3 cup oil
1 cup applesauce
1/2 cup raisins
1/2 cup pecans (optional)

Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in oats and brown sugar. Blend eggs, oil and applesauce together. Stir in dry ingredients, raisins, and nuts. Pour into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Halloween Ghouls Breath Dip

Today's recipe is...

Ghouls Breath Dip

1 pound (450 g) firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch (1.25 cm) diced
1/4 cup (59 ml) finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 tablespoons (45 ml) minced fresh cilantro
3 tablespoons (45 ml) fresh lemon juice
1/8 teaspoon (0.625 ml) hot pepper sauce, or to taste
1 cup (236 ml) fat-free sour cream

In a medium bowl, combine all ingredients except sour cream.

Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with Raw Vegetables.

Per 1/4-cup serving: 24 calories (4% calories from fat), 1 g protein, trace total fat (0.0 g saturated fat), 5 g carbohydrate, trace dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges: 1 vegetable


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Halloween recipes
Bisquick Recipes
Jello recipes

Applesauce Raisin Bread

Today's recipe is...

Applesauce Raisin Bread

1-1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1/2 cup brown sugar
2 whole eggs, lightly beaten
1/3 cup oil
1 cup applesauce
1/2 cup raisins
1/2 cup pecans (optional)

Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in oats and brown sugar. Blend eggs, oil and applesauce together. Stir in dry ingredients, raisins, and nuts. Pour into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Cobbler recipes
Bisquick Recipes
Jello recipes

Black And White Cookies

Today's recipe is...

Black And White Cookies

1 cup unsalted butter
1- 3/4 cups white sugar
4 eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Frosting
4 cups confectioners' sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped

Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.

In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.

Bake until edges begin to brown, about 20 to 30 minutes. Cool completely. Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).

Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.

With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Cobbler recipes
Bisquick Recipes
Jello recipes

Italian Chicken

Today's recipe is...

Italian Chicken

2 tablespoons margarine
2 teaspoons instant chicken bouillon
1 (4 oz.) can mushroom pieces
1/4 teaspoons garlic powder
1 tablespoon minced onion
3/4 cup long grain rice
1 fryer, cut into pieces
1 ( 15 ounce ) tomato sauce
1 teaspoon basil
1 teaspoon oregano
8 oz. mozzarella

Heat oven to 350 degrees. Grease 7"x11"x2" glass pan with 1 teaspoon margarine . Pour 2 cups boiling water into pan and add 1 tablespoon margarine. Add chicken bouillon, mushrooms with juice, garlic powder, minced onion and rice. Stir and mix until evenly spread. Place chicken ( skin side up ) on top of rice mixture. Combine tomato sauce, basil and oregano. Spoon over chicken. Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Remove foil and place slices of cheese over chicken and rice. Bake 15 more minutes.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:

Cobbler recipes
Bisquick Recipes
Jello recipes

Blueberry Streusel Cobbler

Today's recipe is...

Blueberry Streusel Cobbler

1 pt. Blueberries
1 (14 oz.) can Eagle Brand Condensed milk
2 tsp. grated lemon rind
1/4 c. plus two tbsp. cold butter
2 c. biscuit baking mix
1/2 c. brown sugar
1/2 c. chopped nuts

Combine berries, milk, and rind. In large bowl, cut butter or margarine into biscuit mix until crumbly. Add berry mixture. Spread in greased 9 inch square baking pan. Combine 1/2 cup biscuit mix and sugar. Cut in 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown. Serve with ice cream and blueberry sauce. Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir until hot. Serve over shortcake or cobbler.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Cobbler recipes
Bisquick Recipes
Jello recipes

Caramel Apple Coffee Cake

Today's recipe is...

Caramel Apple Coffee Cake

3 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
3 c. chopped peeled apples
1 c. coarsely chopped pecans

TOPPING
1/2 c. butter or margarine
1/4 c. milk
1 c. packed brown sugar
Pinch of salt

In a mixing bowl, beat eggs until foamy, gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Cool in pan for 10 minutes. Remove cake to serving platter. For Topping: Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake. (Some topping will run down onto the serving plate.)

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Oatmeal Cookies recipes
Salad Recipes
Bread recipes

Photo submitted by Amanda's Cookin'

Caramel Popcorn

Today's recipe is...

Caramel Popcorn

4 Quarts Hot air popcorn (16 cups)
1/4 Cup Karo syrup (dark)
1/2 Teaspoon Salt
1/4 Pound Oleo or butter
1 Cup Brown sugar
1/2 Teaspoon Baking soda

Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a full boil, then set the timer for 2 minutes and continute to boil. Take it out and quickly stir in baking soda. In the meantime, have the popped corn in a paper bag which has been rolled down from the top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake bag H-A-R-D. Repeat twice - always shaking the bag VERY HARD each time. Unroll the bag and close the bag and shake it HARD again. Microwave it 1 1/2 minutes. Take out and shake HARD. Microwave another minute and shake HARD again. Pour the popcorn onto a cookie sheet and let it cool. Store in a large popcorn container.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Oatmeal Cookies recipes
Salad Recipes
Bread recipes

Pimiento Chicken

Today's recipe is...

Pimiento Chicken

1/4 cup milk
1/4 cup Italian seasoned bread crumbs
4 boneless, skinless chicken breast halves (about 1 pound)
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1 cup (1/2 pint) heavy cream
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon black pepper

Place the milk in a shallow dish and the bread crumbs in another shallow dish. Dip the chicken in the milk then the bread crumbs, turning to coat completely with each. In a large skillet, melt the butter with the olive oil over medium heat. Add the chicken and brown for 4 to 5 minutes per side, or until no pink remains in the chicken. Remove the chicken to a platter and cover to keep warm. Add the broth to the skillet; bring to a boil over medium heat, scraping the browned bits from the bottom of the pan. Stir in the heavy cream and pimientos. Bring to a boil and continue heating for about 1 minute, stirring constantly; reduce the heat to medium-low. Stir in the Parmesan cheese, basil, and pepper, and cook until heated through. Slice the chicken or serve whole, topped with the sauce.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Chicken recipes
Pork recipes
Turkey recipes

Ginger Pear Crisp

Today's recipe is...

Ginger Pear Crisp

2 cans (16 ounces each) sliced pears or pear halves in heavy syrup, drained
1 tablespoon minced crystallized ginger
2/3 cup old-fashioned oatmeal
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground ginger
4 tablespoons butter, cut into small pieces
Vanilla ice cream or frozen yogurt, optional

Heat oven to 400º F. Arrange pears in an even layer in a shallow 1 1/2-quart baking dish; sprinkle with crystallized ginger. For Topping: Combine the oatmeal, brown sugar, flour and ginger in the work bowl of a food processor. Add the butter and process in pulses until the mixture is crumbly. Sprinkle the topping mixture over pears. Bake until topping is lightly browned and crisp, 20 to 25 minutes. Serve with vanilla ice cream or frozen yogurt.

Servings: 6


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Fruit recipes
Apple recipes
Pear recipes

Cauliflower Ham Chowder

Today's recipe is...

Cauliflower Ham Chowder

2 cups sliced cauliflower, I have used the 16 to 18 oz. frozen cauliflower
1 13 oz. can chicken broth
1 10.5 oz. can cream of potato soup
2 tablespoons cornstarch
2 cups diced ham
1 cup light cream, I have used milk
1/4 cup water
1/8 teaspoon white pepper

In a large saucepan, cook cauliflower, covered in chicken broth, about 10 minutes. (Do not drain!) In mixing bowl, gradually stir cream into potato soup. Blend water, cornstarch and pepper. Stir into potato soup mixture. Pour over cauliflower. Stir and cook until thickened. Stir in ham. Simmer over low heat for 10 minutes. Garnish with parsley. Serves 5 or 6.


Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Vegetable recipes
Potato recipes
Spinach recipes

Creamy Ranch Salad Dressing

Today's recipe is...

Creamy Ranch Salad Dressing

1 Cup Low-fat cottage cheese
2/3 Cup Low-fat plain yogurt
2 Green onions, chopped
1 Teaspoon Dijon mustard
1/2 Teaspoon Garlic powder
1/2 Teaspoon Dried basil
1/4 Teaspoon Dried oregano

In food processor or blender, process cottage cheese andyogurt until
smooth. Pour into bowl and stir in onions and seasonings.Cover and refrigerate for at least 30 min so flavours develop. Store
for up to one week. Stir before serving.Chill 30 min or longer

Makes 1 2/3 cups.

1 serving 3 tbsp, 1/2 Milk Choice (2%) 3 g carb, 5 g protein, 1 g
fat, 37 cal
Weight Watcher Points - 1 Point

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Salad Dressing recipes
Salad recipes
Chicken Salad recipes

Pumpkin Chocolate Chip Cookies

Today's recipe is...

Pumpkin Chocolate Chip Cookies

3 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. salt
1 c. salad oil
3 c. sugar
3 eggs
2 c. pumpkin

Sift first 6 ingredients set aside. Blend oil and sugar. Add eggs, one at a time, to oil and sugar mixture. Beat well after each addition. Add pumpkin and mix well. Blend in dry ingredients ** Pour into greased and floured tube pan. Bake at 350 degrees for 1 hour. *Add one large bag of chocolate chips if desired.

Click the recipe name to:

• Get a printer friendly version
  
• Leave a comment
  
• Upload a photo
  
• Save to your recipe box
  
• Send to a friend
  

More you might like:
Chocolate Pie recipes
Cobbler recipes
Oatmeal Cookie recipes