re: Looking for a recipe? Check this thread! :D

Chicken with Vegetables

Original recipe yield:
4 servings

PREP TIME 25 Min
COOK TIME 5 Hrs
READY IN 5 Hrs 25 Min

INGREDIENTS
1 cup sliced fresh mushrooms
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
4 celery ribs, sliced
1 cup sliced zucchini
1 cup sliced carrots
1 medium onion, sliced
1 cup tomato juice
1/2 cup chicken broth
1 garlic clove, minced
1/4 teaspoon paprika
pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
DIRECTIONS
Place mushrooms and chicken in a slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until meat juices run clear.
Remove chicken and vegetables and keep warm. Transfer cooking juices to a saucepan; skim fat. Combine the cornstarch and water until smooth; add to the juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables; serve over rice.

Mediterranean-Style Chicken

Original recipe yield:
2 servings

PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min


INGREDIENTS
2 bone-in chicken thighs, skinned
1 teaspoon olive oil
2 garlic cloves, minced
1 (14.5 ounce) can stewed tomatoes, cut up
1 bay leaf
3/4 teaspoon sugar
3/4 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
Hot cooked spaghetti
2 tablespoons sliced stuffed olives (optional)
DIRECTIONS
In a skillet, brown chicken in oil over medium-high heat for about 3 minutes on each side. Add garlic; cook and stir about 45 seconds. Stir in the tomatoes, bay leaf, sugar, basil, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear and chicken is tender. Simmer, uncovered, until sauce reaches desired thickness. Discard bay leaf. Serve over spaghetti. Garnish with olives if desired.

Slow Cooker Chicken with Rosemary, Apples and Onions

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 4 hours
Yield: 4 servings

2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Chess Squares

Easy cheese squares, made with a cake mix, cream cheese, butter, and eggs.

INGREDIENTS:
1 package butter cake mix
1 stick butter, (4 oz), softened
1 egg, slightly beaten
1 box confectioners' sugar, (1 lb)
3 eggs, slightly beaten
8 ounces cream cheese, softened

PREPARATION:
Combine cake mix, butter and egg and pat into 9x13" pan. Mix sugar, eggs and cream cheese, and pour on the crust mixture. Bake at 350 degrees for 35 to 40 minutes, or until browned.
Serves 12.

Stuffed Zucchini (Serves 4)

4 med. zucchini
4 Tbs. olive oil
1 med. onion, chopped fine
4 cloves garlic, minced
1 lb. ground beef or chicken or lamb
2 eggs
1 cup marinara sauce
1/3 cup bread crumbs
1/3 cup grated parmesan cheese

Preheat oven to 400 degrees.

Trim zucchini 3 ends and cut in half lengthwise. Using a spoon remove the flesh making a canal down the center of each zucchini leaving 1/4 inch all around and the ends closed. Roughly chop excess zucchini flesh and set aside.

In a large saute pan heat olive oil, add onions and garlic and cook until tender, add zucchini pieces and ground beef and cook until no longer pink. Drain excess fat and place mixture in a large mixing bowl. Add marinara and eggs mixing to combine, add salt and pepper to taste. Stuff meat mixture in zucchini boats and pile high. Place in an oven proof dish. Combine bread crumbs and parmesan cheese, sprinkle on top of zucchini. Bake for 25-30 minutes.

Goes really well with a loaf of crusty bread and a caesar salad.

APPLE FRITTERS

2 c. Bisquick
2/3 c. milk
1 egg, just add
2 c. apples (chopped sm.)
Powdered sugar to sprinkle on apple fritters

Mix Bisquick, milk and egg until well blended. Stir in apples. Drop by small teaspoonfuls into deep hot fat (360-375 degrees). Turn and fry until golden brown on both sides. Drain on paper towels. Serve hot with syrup or powdered sugar.
Makes 24 servings.

To use a minimum of fat for frying, melt fat in a deep 2 or 3 quart kettle which is only 7 or 8 inch wide across the top. Two cups of fat will give a depth of about 1 inch, sufficient for frying.

PUMPKIN CAKE ROLL

3 eggs
2/3 c. cooked pumpkin
3/4 c. flour
2 tsp. cinnamon
1 tsp. ginger
1 c. chopped nuts
1 c. sugar
1 tsp. lemon juice
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt

FILLING FOR PUMPKIN CAKE ROLL:

1 c. powdered sugar
4 tbsp. butter
8 oz. cream cheese
1 tsp. vanilla

Beat eggs on high speed for 5 minutes. Gradually add sugar and beat until smooth. Stir in pumpkin and lemon juice. Fold flour, baking powder, spices and salt into the mixture. Spread in a greased and floured 15 x 10 x 1 inch pan. Top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together. Cook for an hour or so. Unroll and spread filling on cake. Roll up again without towel. Chill before serving. Freezes well. To make filling soften cream cheese and butter. Combine and spread.

LEMON CHEESECAKE BARS

1 package cake mix, lemon
1/3 cup butter, softened
1 egg
8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
2 eggs

Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan.
Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended.

Spread over cake mixture. Bake at 350 F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm.

Serving Size: 12.

CHERRY CHEESE BROWNIE BARS

1 pkg. (21 1/2 oz.) brownie mix
2 tsp. vanilla
1 can Eagle Brand milk
1 (8 oz.) cream cheese
1 can cherry pie filling

Heat oven to 350 degrees. Prepare brownie mix as directed on box except bake 20 minutes.
Beat vanilla, egg, milk and cream cheese in a large bowl until smooth. Pour over baked brownie layer. Bake until topping is set, about 25 minutes.

Cool at least 2 hours and spread with pie filling. Store in refrigerator. (I use fresh strawberries and strawberry glaze instead of cherry pie filling also.)

QUICK HOMEMADE CINNAMON ROLLS

1 pkg. frozen rolls (in ball)
1/2 c. brown sugar
1 c. sugar
2 1/2 tbsp. cinnamon
Chopped pecans
1 1/2 sticks butter
1/2 pt. whipping cream

Mix sugar and cinnamon. Melt 1 1/2 sticks butter. Dip each frozen roll into the butter and then roll in the mixture. Stack in pan (angel food cake pan is all right, but not quite big enough); sprinkle pecans over and allow to rise overnight with towel over top.
Before putting into oven, mix all remaining cinnamon-sugar mixture with 1/2 pint whipping cream and pour over rolls (do not whip cream). Bake at 350 degrees for about 45 minutes. Turn out upside down.

SIMPLE BANANA NUT CAKE

1 box white cake mix
1/3 cup oil
1 1/2 cup milk
3 eggs
1 box banana cream pudding mix
1 cup chopped pecans

Mix all ingredients together. Pour into a greased 13 x 9 inch cake pan. Cook at 350°F for 32 to 36 minutes.
Tastes like banana nut bread. If you want icing, Pillsbury cream cheese icing makes for a good combination.

Just so I can keep track
All recipes through page 25 are in here. Pick up on page 26

Pepper Steak:

Cheap steak (any kind that works well with marinades, I have used breakfast steak before)
Bell peppers (1 or 2) depends on how much you like peppers
Onions (1 is more than enough)
rice (a few cups, cooked)
Soy sauce
Worchestershire Sauce

Slice steak, peppers, and onions into thin strips. Saute meat, peppers, and onions until onions and peppers are soft and meat is brown. Add 2 tablespoons of worchestershire and soy sauces. Simmer. Serve over rice. Eat. Enjoy!

This is just a snack for you ladies. A few years ago my dad cut this out of the newspaper for me and I just recently started eating them again.

Apple Peanut Bacon sandwich !

Lightly toast some bread then spread it with peanut butter. Make the bacon crispy and put as much on as you like. Then, slice an apple into thin pieces. Not to thin but not to thick. Stick em on and enjoy !

I loooooooove these so much and I hope you all do too!

I have a few...(not sure what exactly you were wanting)
Smoked Salmon Spread
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.