re: Recipes post some :)

Super Easy!!!!!

Chinese Braised Short Ribs

1 large onion
4 pounds beef short ribs
Lemon pepper, to taste
Garlic salt, to taste
2 tablespoons canola oil
2 cups low-sodium beef broth
1 packet beefy onion soup mix
2 (14.5-ounce) cans tomatoes with green pepper, celery and onion
2 tablespoons five-spice powder

Slice the onion and put it into a slow cooker.
Season the short ribs with lemon pepper and garlic salt. Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.

In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

Cook's Note: Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It usually consists of cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. It can be found in the spice section of the grocery store.

Super-Stuffed Monte-Cristo Sandwiches

8 slices center cut or apple wood smoked bacon
4 large eggs, beaten
Warm 1/4 cup half-and-half
1/4 teaspoon grated nutmeg or ground -- eyeball it
1/2 teaspoon coarse ground black pepper -- eyeball it
2 tablespoons butter
8 thick cut sliced whole-grain soft bread, white, or challah
1/2 cup brown mustard
1/2 cup whole berry cranberry sauce
1/2 pound sliced havarti cheese
1 pound sliced ham
1 pound sliced turkey breast
1 1/2 cups medium to dark amber maple syrup

Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches.
Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner.

Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.

I posted this in the Easter Dessert Thread so i thought id share here as well!

Double Layer Pumpkin 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 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Someone requested cornbread...

Mexican Cornbread (it can be made with the jalapenos)

1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos, or to taste


Preheat oven to 425 degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

This is soooooo easy and sooooo good. You can use any combination of veggies, and I've seen it made with chicken broth too. My hubby and I love Italian food, so this is my fake Italian chicken

Super Easy Cheesy Chicken Bake

4 chicken breasts
1 small ball of Mozerella cheese
2 Tomatoes, sliced (or one can Tom Sauce)
1 medium Zuchinni, sliced 1/4 inch (Italian Squash)
Olive oil (if using whole tomatoes)
Basil and Orageno to season

Tin Foil

Pre-heat oven to 375

Make foil pouches for each chicken breast. They should have a flat bottom wide enough to hold a tomato slice.
Lightly flatten chicken breasts (I use my hands and wax paper because you dont want them too flat)
Slice diagonally into the top of the breasts and stuff a wedge of Cheese inside
(sometimes I just lay thinner slices on top, just depends on how cooperative your chicken is.)
In the foil pouches layer Zuchinni and Tomato slices on bottom and drizzle with Olive oil. Place chicken on top and drizzle with olive oil (this helps keep chicken moist) then sprinkle with spices.
If using Tomato sauce I layer it with the Zuchinni and put some over the chicken to prevent drying, then sprinkle with spices.

Bake 25 to 30 minutes or until chicken is not longer pink in center. Remove packets from oven. Carefully open one end of packets to allow steam to escape. Open packets and transfer contents to serving plates.

pumpkin swirl cheesecake



25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves



PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator

Bunny cut up cake This looks like something fun that the kiddies would enjoy


2 baked 9-inch round cake layers, cooled
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-1/3 cups), divided
Suggested decorations, such as licorice, assorted ring-shaped candies, gumdrops



LEAVE 1 cake whole; cut remaining cake as shown in illustration. Arrange cake on serving tray as shown in illustration, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping.
SPRINKLE coconut over bunny's head and ears. Decorate with licorice and candies. Store in refrigerator.

ok one more, I made this the other night for desert it is really really good and not too difficult to make.

Creamy Lemon Squares



20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar



PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

Heath Bars

30 saltine crackers
1 cup butter
1 cup brown sugar
1 bag chocolate chips
walnuts or pecans (optional)
Aluminum foil

Preheat oven to 350

put aluminum sheet onto a cookie sheet (be sure to cover everything), and grease it. Line up crackers on the sheet so they cover the whole sheet. Must be even.
Set aside.

bring butter and brown sugar to boil on stove top. boil for about 3 min. Mixture will look like caramel when ready.

Pour hot caramel mixture over crackers (in cookie sheet). Put cookie sheet into oven, and bake for about 5 min. sprinkle chocolate chips evenly over the caramel and crackers. let sit for about 1 min. then spread with a spoon so it covers the whole thing. add nuts. (opional). cool until hard. I put mine outside on a cold day or into the freezer. break apart and peel off aluminum from the back. these bars are a great xmas gift.

I am going to go make these right now. I thought I would share the best tasting treat on the plant.

bazsismylove wrote: Heath Bars

30 saltine crackers
1 cup butter
1 cup brown sugar
1 bag chocolate chips
walnuts or pecans (optional)
Aluminum foil

Preheat oven to 350

put aluminum sheet onto a cookie sheet (be sure to cover everything), and grease it. Line up crackers on the sheet so they cover the whole sheet. Must be even.
Set aside.

bring butter and brown sugar to boil on stove top. boil for about 3 min. Mixture will look like caramel when ready.

Pour hot caramel mixture over crackers (in cookie sheet). Put cookie sheet into oven, and bake for about 5 min. sprinkle chocolate chips evenly over the caramel and crackers. let sit for about 1 min. then spread with a spoon so it covers the whole thing. add nuts. (opional). cool until hard. I put mine outside on a cold day or into the freezer. break apart and peel off aluminum from the back. these bars are a great xmas gift.

I am going to go make these right now. I thought I would share the best tasting treat on the plant.

MMMMM these are yummy we used to make them all the time but with reg sugar.. I should make some we called them sinful toffee...

Really Easy and Really GOOD!!!


Corn Casserole

1 (15 ¼ ounce) can whole kernel corn, drained
1 (14 ¾ ounce) can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
½ cup (1 stick) butter, melted
1 to 1 ½ cups shredded cheddar cheese

Preheat oven to 350 degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased casserole dish.
Bake 45 minutes or until golden brown.
Remove from oven and top with cheddar cheese.
Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least five minutes and then serve.

here's another cornbread recipe... yum yum... it's yankee cornbread though, since it's sweet.

INGREDIENTS


* 2-1/2 cups biscuit/baking mix
* 1 cup sugar
* 2/3 cup cornmeal
* 1/4 teaspoon baking powder
* 1/4 teaspoon ground nutmeg
* 2 eggs
* 1-1/4 cups milk
* 1-1/4 cups butter, melted


SERVINGS 12
CATEGORY Breads
METHOD Baked
PREP 15 min.
COOK 30 min.
TOTAL 45 min.


DIRECTIONS



In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, milk and butter; stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before cutting. Serve warm. Yield: 12 servings.

Really easy chicken dish

swiss chicken

2 lbs chicken breast
Sliced swiss cheese
1 Package instant country gravy mix
1 package of shake and bake for chicken



roll chicken in shake and bake and cook in oven according to box.
Prepare gravy according to package.
Put a piece of prepared chicken, top with a slice of swiss cheese, cover with
country gravy.

YUMMY!!
Good with mashed potatoes and some light pasta

Easy, easy Sherriff's Posse Stew

This is great to throw in the crock pot around lunch time, and then dinner's done!!

1 pound ground meat (beef or turkey, your preference, doesn't matter)
1 can yellow corn
1 can white homeny
1 can tomato sauce, juice or paste (15 oz. can, normal size)
1 Tbsp. sugar
1 medium onion, chopped or whole and cut off ends.

Brown ground meat in pan before putting in stew.
Put all ingredients in crock pot, simmer on low for 5-6 hours, ready to serve.
 

I usually start everything around noon or 1PM, and my partner gets home from work around 10PM; so leaving it cooking longer than 6 hours is fine if you are out all day. This is great for couples just starting out, the left overs last a couple days, and are almost even better than the first night's serving!

One recipe i dont have and i want!

My mom used to make these chocolate no bake cookies. They are made with oatmeal. I can't find it. Does anyone have it??