2 lbs Chicken Tenders
1 Lime, juiced
1/2 C Orange, juiced or O.J.
4 Garlic Cloves
1/2 tsp Salt
1/2 tsp Pepper
2 T Vegetable Oil
1/2 tsp Cumin
1/2 tsp Oregano
1/2 C Yoshida's Original Gourmet Sauce
1/2 tsp Chicken Bouillon
1/2 tsp Vinegar
1/2 tsp Worcestershire Sauce
1 Onion, sliced
½ Orange, Yellow, Red and Green Bell Peppers
Combine all ingredients and marinate for 6 hours. Stir fry or grill and put in flour tortilla with guacamole, sour cream, salsa, black beans and spanish rice.
*Recipe from Brooke and her good friend Kimberlee.
Showing posts with label X- Index. Show all posts
Showing posts with label X- Index. Show all posts
Megan’s Chocolate Cheesecake
1 3/4 C. finely crushed graham crackers
1/4 C. finely chopped walnuts
1/2 tsp. ground cinnamon
1/2 C. butter, melted
3 8-oz. pkgs. of cream cheese, softened
1 C. sugar
2 T flour
1 tsp. vanilla
4 oz. semi sweet chocolate, melted
2 eggs
1 egg yolk
1/4 C. milk
-For crust, combine graham crackers, walnuts, and cinnamon. Stir in melted butter. Press mixture into bottom of 8 or 9 inch spring form pan.
-For filling, in a bowl beat cream cheese, sugar, flour, vanilla, and chocolate. Add eggs and egg yolk at once. Stir in milk.
-Pour filling into crust. Bake at 375 for 45 to 50 minutes or until center is almost set.
1/4 C. finely chopped walnuts
1/2 tsp. ground cinnamon
1/2 C. butter, melted
3 8-oz. pkgs. of cream cheese, softened
1 C. sugar
2 T flour
1 tsp. vanilla
4 oz. semi sweet chocolate, melted
2 eggs
1 egg yolk
1/4 C. milk
-For crust, combine graham crackers, walnuts, and cinnamon. Stir in melted butter. Press mixture into bottom of 8 or 9 inch spring form pan.
-For filling, in a bowl beat cream cheese, sugar, flour, vanilla, and chocolate. Add eggs and egg yolk at once. Stir in milk.
-Pour filling into crust. Bake at 375 for 45 to 50 minutes or until center is almost set.
Chicken Parmesan
4-6 Chicken Breasts
1 Egg
1 T Water
½ Cup Bread Crumbs (or more)
Olive Oil
8 oz Cook Pasta
1 Jar Pasta Sauce
1 Cup Mozzarella Cheese
Beat Eggs and Water in a wide bowl. Place bread crumbs on plate. Dip Chicken Breasts in Egg and dip both sides in Bread Crumbs. Put a light layer of oil in a cake pan. Place Breaded Chicken in pan and Bake at 350 for 10 minutes (5 minutes on each side).
Mix pasta with pasta sauce (minus 1 cup) and place into a casserole dish. Add Cooked Chicken on to pasta. Spread 1 cup reserved pasta sauce over chicken and top casserole dish with cheese. Bake 350 for 30 minutes
Mimi’s Carrot Bread
*From the Restaurant Mimi’s Cafe
1 ½ Cup Flour
1 t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
1 Cup Vegetable Oil
1 Cup + 2 T Sugar
3 Eggs
¼ Cup Molasses
½ t. Vanilla
1 Cup Shredded Carrots
¾ Cup Walnuts
2 – 8” Pan. Bake at 350 for 60 minutes.
1 ½ Cup Flour
1 t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
1 Cup Vegetable Oil
1 Cup + 2 T Sugar
3 Eggs
¼ Cup Molasses
½ t. Vanilla
1 Cup Shredded Carrots
¾ Cup Walnuts
2 – 8” Pan. Bake at 350 for 60 minutes.
Chinese Fried Rice
1 Cup Cooked Rice
2 T. Oil
1 4 oz Can sliced Mushrooms
¼ Cup Chopped Green Onions
2 T Soy Sauce
8 Slices Cooked Bacon (crumbled)
1 Beaten Egg
1 Can Shrimp
Optional: Chopped Celery, Chopped Water Chestnuts
Heat Oil in a skillet; add rice, mushrooms, onions, shrimp and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Add bacon, egg. Cook and stir 5 minutes.
From Linda
2 T. Oil
1 4 oz Can sliced Mushrooms
¼ Cup Chopped Green Onions
2 T Soy Sauce
8 Slices Cooked Bacon (crumbled)
1 Beaten Egg
1 Can Shrimp
Optional: Chopped Celery, Chopped Water Chestnuts
Heat Oil in a skillet; add rice, mushrooms, onions, shrimp and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Add bacon, egg. Cook and stir 5 minutes.
From Linda
Chocolate Chips Bars in a Jar
½ Cup Chopped Toasted Walnuts
¼ Cup Milk Chocolate Chips (more if needed)
¼ Cup White Chocolate Chips
¼ Cup Semi Sweet Chocolate Chips
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar*
½ Cup Light Brown Sugar*
In 1-quart wide-mouth glass jar, gently layer and pack milk Chocolate Chips, White Chocolate Chips and Semisweet Chocolate Chips, Nuts (cooled), Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more Chocolate Chips.
*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.
Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla
Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16 bars.
¼ Cup Milk Chocolate Chips (more if needed)
¼ Cup White Chocolate Chips
¼ Cup Semi Sweet Chocolate Chips
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar*
½ Cup Light Brown Sugar*
In 1-quart wide-mouth glass jar, gently layer and pack milk Chocolate Chips, White Chocolate Chips and Semisweet Chocolate Chips, Nuts (cooled), Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more Chocolate Chips.
*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.
Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla
Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16 bars.
Oatmeal Bars in a Jar
½ Cup Old-Fashioned Oats
½ Cup mini M&M Candies (more if needed)
½ Cup Light Brown Sugar
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar
In 1-quart wide-mouth glass jar, gently layer and pack Oats, Candies, Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more candies.
*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.
Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla
Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16bars.
From Sheri
½ Cup mini M&M Candies (more if needed)
½ Cup Light Brown Sugar
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar
In 1-quart wide-mouth glass jar, gently layer and pack Oats, Candies, Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more candies.
*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.
Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla
Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16bars.
From Sheri
Ginny’s “Christmas” Chowder
Cook in 4 Cups of Water Until Tender:
2 Chopped Carrots
2 Chopped Potatoes (or more)
2 Chopped Stalks of Celery
2 Bouillon Cubes
4 Slices of Bacon Chopped
Sauté:
½ Cup Butter
1 Large Chopped Onion
Add and Mix:
2/3 Cup Flour
Add and mix in Veggies and Water. Add Bacon and 1 Can Broken Shrimp. Add enough milk to make right constancy. Add Salt and Pepper to taste.
From Grandma Ginny
2 Chopped Carrots
2 Chopped Potatoes (or more)
2 Chopped Stalks of Celery
2 Bouillon Cubes
4 Slices of Bacon Chopped
Sauté:
½ Cup Butter
1 Large Chopped Onion
Add and Mix:
2/3 Cup Flour
Add and mix in Veggies and Water. Add Bacon and 1 Can Broken Shrimp. Add enough milk to make right constancy. Add Salt and Pepper to taste.
From Grandma Ginny
Hot Cocoa Mix
2 Cups Powdered Nonfat Dry Milk
¾ Cups Sugar
½ Cup Unsweetened Cocoa
½ Cup Mini Semi-Sweet Chocolate Chips
½ Cup Powder Nondairy Creamer
1/8 t. Salt
Makes 4 Cups of Mix.
¾ Cups Sugar
½ Cup Unsweetened Cocoa
½ Cup Mini Semi-Sweet Chocolate Chips
½ Cup Powder Nondairy Creamer
1/8 t. Salt
Makes 4 Cups of Mix.
Deep Dark Chocolate Cake
1¾ Cups Flour
2 Cups Sugar
¾ Cup Cocoa
1½ t. Baking Soda
1½ t. Baking Powder
1 t. Salt
2 Eggs
1 Cup Milk
½ Cup Vegetable Oil
2 t. Vanilla
1 Cup Boiling Water
Combine dry ingredients in a bowl. Add Eggs, Milk, Oil and Vanilla. Beat 2 minutes on medium speed. Stir in boiling Water. Pour into greased and floured 9x13 pan. Bake at 350 for 35-40 minutes.
From Sheri
2 Cups Sugar
¾ Cup Cocoa
1½ t. Baking Soda
1½ t. Baking Powder
1 t. Salt
2 Eggs
1 Cup Milk
½ Cup Vegetable Oil
2 t. Vanilla
1 Cup Boiling Water
Combine dry ingredients in a bowl. Add Eggs, Milk, Oil and Vanilla. Beat 2 minutes on medium speed. Stir in boiling Water. Pour into greased and floured 9x13 pan. Bake at 350 for 35-40 minutes.
From Sheri
Butter Cookies (Sugar Cookies)
Cream:
1 Cup Unsalted Butter, Softened
1 Cup Sugar
Add:
1 Egg
1 t. Vanilla
Mix in:
2 t. Baking Powder
3 Cups Flour
Dough will be stiff. If too Stiff add 1 t. of water at a time. Do not chill.
Divide dough into two balls. On floured surface. Roll each ball out 1/8” thick. Put on ungreased sheet. Bake at 400 for 6-7 minutes.
Royal Icing:
3 T Meringue Powder
4 Cups Sifted Powder Sugar
6 T Water
Beat Powder, Sugar and Water at low speed for 7-10 minutes.
From Sheri
1 Cup Unsalted Butter, Softened
1 Cup Sugar
Add:
1 Egg
1 t. Vanilla
Mix in:
2 t. Baking Powder
3 Cups Flour
Dough will be stiff. If too Stiff add 1 t. of water at a time. Do not chill.
Divide dough into two balls. On floured surface. Roll each ball out 1/8” thick. Put on ungreased sheet. Bake at 400 for 6-7 minutes.
Royal Icing:
3 T Meringue Powder
4 Cups Sifted Powder Sugar
6 T Water
Beat Powder, Sugar and Water at low speed for 7-10 minutes.
From Sheri
Zucchini Bread
3½ Cups Flour
2 t. Baking Powder
½ t. Baking Soda
1 t. Salt
1 t. Cinnamon
½ t. Nutmeg
¼ t. Clove
2½ Grated Unpeeled Zucchini
1 Cup Sugar
4 Eggs
½ Cup Oil
2 T Grated Orange Zest
1 Cup Chopped Toasted Pecans or Walnuts
Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Clove into a bowl and set aside.
Combine zucchini, sugar, eggs, oil and orange zest and mix by hand until evenly blended. Add and mix dry ingredients to zucchini mixture. Fold in nuts.
Grease and flour 2- 8½” bread pans. Fill pans and bake at 350 for 50-55 minutes (until edges are brown and pull away from pan).
Bakes 2 loafs
From Sheri
2 t. Baking Powder
½ t. Baking Soda
1 t. Salt
1 t. Cinnamon
½ t. Nutmeg
¼ t. Clove
2½ Grated Unpeeled Zucchini
1 Cup Sugar
4 Eggs
½ Cup Oil
2 T Grated Orange Zest
1 Cup Chopped Toasted Pecans or Walnuts
Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Clove into a bowl and set aside.
Combine zucchini, sugar, eggs, oil and orange zest and mix by hand until evenly blended. Add and mix dry ingredients to zucchini mixture. Fold in nuts.
Grease and flour 2- 8½” bread pans. Fill pans and bake at 350 for 50-55 minutes (until edges are brown and pull away from pan).
Bakes 2 loafs
From Sheri
Gillis Jerky
2 lbs Meat
6 T Brown Sugar
2 T Tender Quick Salt
2 T Onion Powder
1 t. Garlic Powder
½ t. Black Pepper
3 T Liquid Smoke
*Also try adding ¼ Cup Yosheded Gourmet Sauce.
6 T Brown Sugar
2 T Tender Quick Salt
2 T Onion Powder
1 t. Garlic Powder
½ t. Black Pepper
3 T Liquid Smoke
*Also try adding ¼ Cup Yosheded Gourmet Sauce.
Chocolate Crinkles
Mix Together:
¾ Cup Melted Butter
½ Unsweetened Cocoa Powder
1 Cup Sugar
Whisk In:
2 Eggs
2 t. Vanilla
In separate bowl Mix:
2 Cups Flour
1 t. Baking Powder
1 t. Baking Soda
½ t. Salt
Add of dry mixture Spoonful at a time to chocolate mixture. Stir in Chocolate Chips and refrigerate 2 hours.
Roll dough in to 1” balls and roll i:
¾ Cup Sugar
Place on ungreased baking sheet. Bake 350 for 10 minutes. Then place cookie sheet on cooling rack for 5 minutes. Lightly dust with remaining sugar. Transfer to cooling rack.
Makes 4 Dozen.
From Sheri
¾ Cup Melted Butter
½ Unsweetened Cocoa Powder
1 Cup Sugar
Whisk In:
2 Eggs
2 t. Vanilla
In separate bowl Mix:
2 Cups Flour
1 t. Baking Powder
1 t. Baking Soda
½ t. Salt
Add of dry mixture Spoonful at a time to chocolate mixture. Stir in Chocolate Chips and refrigerate 2 hours.
Roll dough in to 1” balls and roll i:
¾ Cup Sugar
Place on ungreased baking sheet. Bake 350 for 10 minutes. Then place cookie sheet on cooling rack for 5 minutes. Lightly dust with remaining sugar. Transfer to cooling rack.
Makes 4 Dozen.
From Sheri
Spinach Salad
1 bag Spinach
1-2 heads Lettuce
½ Pkg. Swiss cheese
1 Jar Hormel Bacon Bits
Mushrooms Sliced
Dressing:
1 ½ Cup Oil
¾ Cup Sugar
¾ Cup White Wine Vinegar
½ t. Salt
1 ½ t. Onions Salt
¾ t. Dry Mustard
1 ¼ t. Poppy Seeds
Serves 25
1-2 heads Lettuce
½ Pkg. Swiss cheese
1 Jar Hormel Bacon Bits
Mushrooms Sliced
Dressing:
1 ½ Cup Oil
¾ Cup Sugar
¾ Cup White Wine Vinegar
½ t. Salt
1 ½ t. Onions Salt
¾ t. Dry Mustard
1 ¼ t. Poppy Seeds
Serves 25
Scalloped Potatoes Supreme
2 Qt thin-sliced pared potatoes (about 8 medium Potatoes)
¼ Cup Chopped Green Pepper
¼ Cup Minced Onion
1 Can Cream of Mushroom Soup
1 Cup Milk
2 t. Salt
In Greased 11x7x1 ½” baking dish or 2 quart casserole dish. Alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over layers and cover. Bake 350 for 45 minutes. Uncover and bake 20-30 minutes.
¼ Cup Chopped Green Pepper
¼ Cup Minced Onion
1 Can Cream of Mushroom Soup
1 Cup Milk
2 t. Salt
In Greased 11x7x1 ½” baking dish or 2 quart casserole dish. Alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over layers and cover. Bake 350 for 45 minutes. Uncover and bake 20-30 minutes.
Special K Bars
½ Cup Sugar
½ Cup Light Karo Syrup
(Stir well and bring to a bubble stage, still looks sugary) Remove from heat.
Add:
2/3 Cup Peanut Butter
3 Cups Special K
Press into grease 9x13 pan
Melt together:
1 Small pkg. Butterscotch Chips
½ pkg. Chocolate Chips
Spread over pan. Let cool, cut and serve.
From Linda
½ Cup Light Karo Syrup
(Stir well and bring to a bubble stage, still looks sugary) Remove from heat.
Add:
2/3 Cup Peanut Butter
3 Cups Special K
Press into grease 9x13 pan
Melt together:
1 Small pkg. Butterscotch Chips
½ pkg. Chocolate Chips
Spread over pan. Let cool, cut and serve.
From Linda
Stuffed Beef Tender Loin
3-4 lb Tender Loin
Marinade:
1 Cup Olive Oil
2 T Worcestershire Sauce
1 T Oregano
1 T Basil
1 T Thyme
1 t. Garlic Salt
½ t. Pepper
1 t. Salt
Sauté:
2 Cups Sliced Fresh Mushrooms
½ Cup Sliced Green Onion
1 Can Water Chestnuts, Drained and Chopped
½ Cup Butter
Remove from Heat and Add:
2 Cups Seasoned Bread Crumbs
¾ Cup Egg Substitute
½ Cup Parmesan cheese
½ t. Oregano
½ t. Rosemary
1 t. fennel seed
½ t. Pepper
Remove tender Loin from marinade. Open and stuff with stuffing. Close and tie with string. Bake in greased pan at 350 for 1½ hours.
From Linda
Marinade:
1 Cup Olive Oil
2 T Worcestershire Sauce
1 T Oregano
1 T Basil
1 T Thyme
1 t. Garlic Salt
½ t. Pepper
1 t. Salt
Sauté:
2 Cups Sliced Fresh Mushrooms
½ Cup Sliced Green Onion
1 Can Water Chestnuts, Drained and Chopped
½ Cup Butter
Remove from Heat and Add:
2 Cups Seasoned Bread Crumbs
¾ Cup Egg Substitute
½ Cup Parmesan cheese
½ t. Oregano
½ t. Rosemary
1 t. fennel seed
½ t. Pepper
Remove tender Loin from marinade. Open and stuff with stuffing. Close and tie with string. Bake in greased pan at 350 for 1½ hours.
From Linda
Cheesy Breakfast Potatoes
2 lbs Frozen Hash Browns
¼ Cup Melted Butter
1 Pint Sour Cream
1 Can Cream of Celery
2 Cups Grated Cheese
Mix all together and then sprinkle with potato topper. Bake 350 for 45 minutes.
From Linda
¼ Cup Melted Butter
1 Pint Sour Cream
1 Can Cream of Celery
2 Cups Grated Cheese
Mix all together and then sprinkle with potato topper. Bake 350 for 45 minutes.
From Linda
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