Crepe Broth Soup

von Ingo (Duisburg)

1 packet vegetable broth
1 pfannkuchen (crepe) per person

Cut up pfannkuchen in strips then serve in cooked warm broth

Emily's Hamburger Soup

Ingredients:
1 lb hamburger
1 diced small onion
2-3 cloves of garlic
1/2 green pepper

3-4 diced, cooked carrots
1 can corn
1 can of green beans
2-3 cooked potatoes
3-4 cans of tomatoes
seasoning salt
chili powder
beef bouillon
bay leaf
salt and pepper

1. Brown hamburger, onion, garlic, and pepper in pan.

2. Add remaining ingredients and simmer til serving.

Sweet and Sour Chicken

from Jacqueline

Ingredients: (I double the sauce part of the recipe)
4 chicken breasts
flour
butter
1 C sugar
1sp salt
1/2 C vinegar
2 T soy sauce
1/2 tsp ginger
pineapple juice and water to make 1 1/4 C liquid
3 T cornstarch.
pineapple chunks
green pepper

1. Coat chicken breasts with flour and then brown them with butter. Put chicken in a baking dish and set aside.

2. On stove top combine the remaining ingredients except pineapple chunks and green pepper. Cook stirring constantly until sauce starts to thicken.

3. Pour over chicken in pan. Add cut up pineapple and green pepper. Cover and bake at 350 degrees for 1 hour or until done.

Serve with rice.

Putenbrust in rotem Cocos-Curry (Deutsch)

von Schw Banser

Zutaten:

250 g Basmati reis
600 g Putenbrust
200 g Zuckerschofen
1 gelbe Paprika
100 g kl. Shitake Pilze
1 El. Sojasauce
1 Eiklar
1 El. Staerke
1 Knoblauchzehe
1 Stueck frischer Ingwer
1 kl. Zwiebel
4 El. Sesamoel
2 El. Currypaste
1 Dose Cocosmilch, ungesuesst
2-3 El. Fischsauce

Zubereitung:
1. Fleisch in Streifen schneiden, mit Sojasauce, Eiweiss und Speisestaerke vermengen, marinieren.

2. Ingwer, Zwiebel und Knoblauch wuerfeln. Paprika und Zuckerschoten waschen, putzen, in Streifen schneiden. Fleisch in heissem Oel anbraten und warmstellen. Zwieelwuerfel, Ingwer und Knoblauch im verbliebenen Oel anschwitzen, Gemuese dazugeben und kurz mitbraten.

3. Die Currypaste zufuegen und Cocosmilch angiessen. Kurz aufkochen mit Sojasauce, Fischsauce und Zucker abschmecken. Fleisch und Koriander blaettchen zufuegen.

4. Den Basmati-Reis nach packungsanweisung kochen und die in Oel geroesteten Erdnuesse untermischen.

Nam Pla

1 Prise brauner Zucker
1 Bund Kordiander
100 g ungesalzene Erdnuesse
1 El Sasamoel

Chicken Breast in Red Curry

from Schw. Banser

Zutaten:
250 g rice
600 g chicken breast
200 g sweet peapods
1 yellow pepper
100 g Shitake mushrooms
1 T soy sauce
1 egg white
1 T starch
1 garlic clove
1 stick of fresh ginger
1 small onion
4 T sesame oil
2 T curry paste
1 can coconut milk (unsweetened)
2-3 T fish sauce

1. Cut chicken in small strips. Mix soy sauce, eggwhite, starch. Marinade together in ziplock back of bowl with a lid.

2. Cube ginger, onions, and garlic. Wash pepper, peas, and cut up.

3. Fry chicken in hot oil and remove. Mix onions, ginger, and garlic in leftover oil and cook. THen add veggies and quickly fry them.

4. Add curry paste and cocos milk; cook. Add soy sauce, fish sauce, and sugar to taste.

5. Add chicken and coriander and mix.

6. Cook the rice and mix in peanuts already roasted in oil

7. Guten Appetit!

Bayrische Semmel-knoedel (english)

from Sis. Maass (Solingen)

Ingredients:
8 old baked hard rolls
3/8 L milk
1 small onion
3 eggs
20 g utter
50 g smoked bacon
1/2 bundle parsley
nutmeg
salt

1. Cut rolls into fine pieces. Warm milk and add rolls. Let soak for 30 minutes.

2. Melt butter. Brown small cut pieces of bacon in the butter. Cut the onion and parsley into small pieces. Mix in and let stew for a minute. Let cool.

3. Mix eggs, salt and nutmeg together. Then mix all ingredients together and mix well.

4. Wash hands with cold water and form mid-sized balls. Drop into simmering water and let cook for 20 minutes. Serve immediately.

Prep time 35 minutes.

Bayrische Semmel-knoedel

von Sch. Maass

Zutaten:
8 altbackene Broetchen
3/8 L Milch
1 kleine Zwiebeln
3 Eier
20 g Butter
50 g Raucherspeck
1/2 Bund Petersilie
Salz
Muskat

1. Broetchen in feine scheiben schneiden. Milch kochen. Druebergeben. 30 Minuten ziehen lassen.

2. Butter erhitzen. Klein gewuerfelten Speck darein gelb roesten. Zwiebel und Petersilie fein hacken. Kurz mitschmoren. Abkuehlen lassen.

3. Zusammen mit den Eiern, Salz, und Muskat zu den Broetchen geben. Gut ischen.

4. Haende kalt abspuelen und mittelgrosse Klosse formen. In kochendes gesalzenes Wasser geben. 20 Minuten ziehen lassen. Sofrot servieren.

Vorbereitung 150 Minuten.  Zubereitung 25 Minuten.

Kartoffelklosse halb und halb (Deutsch)

von Sch. Maass

Zutaten:
1500 g Karteffeln
Salz
170 G Mehl
Mehl zum formen
2 Eier
1 1/2 L Wasser
3 Tomaten (180g)

1. Kartoffeln schaelen, waschen. Die Haelfte mit Wasser bedeckt in einer Schuessel beseite stellen.

2. Die Uebrigen in einem Topf mit gesalzenem Wasser bedeckt 20 Minuten kochen lassen. Wasser abgiessen. Kartoffeln asudaempfen and abkuehlen lassen.

3. Rohe Kartoffeln auf ein Kuechentuch reiben und asudruecken. In eine Schuessel geben und die gekochten Kartoffeln daraufreiben.

4. 2 Essloeffel Mehl zum wenden abnehmen und auf einen Teller geben. Den Rest unter die Kartoffelmasse mischen. Eier unterruehren. Salzen.

5. Leicht gesalzenes Wasser in einem Topf aufkochen. Aus der Kartoffelmasse mit bemehlten Haenden Kloesse von 5 cm Durchmesser formen. In Mehlf wenden. In leicht siedenden Wasser 20 minuten ziehen lassen.

6. Mit einem Schaumloeffel rausnehmen, abtropfen lassen. Auf einer vorgewaermten Platte anrichten. Warm stellen, bis all Kloesse fertig sind.

7. Tomaten waschen, vierteln. Stengelansaetze rausschnieden. Kloesse mit Tomaten-vierteln garniert sofort servieren.

Zubereitung 60 Minuten. Vorbereitung 20 Minuten

Kartoffelkloesse halb und halb

from Schw. Maass (Solingen)

Ingredients:
1500 g potatoes (about 10-12 med potatoes)
170 g flour (about 1 1/3 C)
flour for forming
2 eggs
1 1/2 L water (for cooking)
3 (180g) tomatoes (garnish)

1. Peel and wash potatoes. Throw 1/2 in a bowl and cover with water and set to the side. Put the rest in a pan with salted water and let cook covered for 20 minutes. Drain the water and let the potatoes sit and cool.

2. Grate the raw potatoes and put in a bowl. Then grate the cooked potatoes too and add to the bowl. Take 2 T away from the flour and place on a plate. Mix the rest in with the potatoes.

3. Add the eggs and a bit of salt. Heat a pan of lightly salted water. Cover hands with flour and use hands to form 5 cm in diameter balls of the potatoes. Roll in flour on plate.

4. Cook in lightly boiling/simmering water for 20 minutes. Take out with a plastic slotted spoon and let drip and set on a warmed plate until all kloesse are cooked.

5. Wash tomatoes and cut into fourths. Garnish and serve immediately.

Prep time 60 minutes. Cook time 20 minutes.

Moroccan Shish Kabobs

from Jacqueline

Ingredients:
3 lb diced chicken
red and green peppers
onions
tomatoes
pineapple
mushroom
marinade

1. Marinade chicken for at least 2 hours. Then skewer (if using wooden skewer, soak in water for at least 30 minutes before using) it with chunks of peppers, onions, tomatoes, pineapple, mushroom, or whatever vegetable you desire. Bake/grill as desired.
2. Serve with couscous and/or warm pita bread.

Marinade:
1/4 C olive oil
1/2 grated onion
1 tsp cumin
1 tsp salt
2 T minced fresh cilantro
1 T paprika
1/4 C fresh lemon juice
2 T minced fresh parsley
2 minced garlic cloves
1 tsp pepper

Mix altogether in a plastic ziplock or tupperware and add chicken pieces. Turn occasionally.

Sis Cochran's Mom's Enchiladas

Sis Cochran (Wiesbaden US)

Ingredients:
soulfood seasoning
garlic pepper
oregano
ground beef
cheese whiz
grated cheese
green onions
black olives
onion
green pepper

Prepare:
1. Chop up/dice green onions, onion and green pepper
2. Season ground beef with seasonings and mix with onions then brown the meat. Drain beef and onions.
3. Mix cheese whiz in with ground beef.
4. Heat up tortillas (in microwave for 30 seconds) and put meat in tortillas. Pour enchilada mix on top. Roll up and place in greased 9x13 pan.
5. Cover tortillas with grated cheese, onions, and black olives.
6. Put it in the oven to melt cheese at 350 degrees for maybe 5 minutes. Voila!

Enchilada Sauce for Brown Tostadas

from Grandma M Brown

A favorite of many, this can be served a variety of ways. We usually get it all cooked and then let everyone line up and fry their own tortillas, dip their tortillas, and dish everything up. But here are the basics.

Enchilada Sauce (or just buy a can of your favorite enchilada sauce):

1 pkg Schilling Enchilada Sauce Mix
1 1/2 C water
1 can tomato soup
1 can tomato sauce

Other Ingredients (most of these are optional, mix and match how you like it):

1 lb ground beef

1 onion, chopped

1 can black beans

1 can refried beans

corn tortillas

lettuce, shredded

cheese, shredded

tomatoes, chopped

olives, sliced

sour cream

avocadoes or guacamole

eggs, fried

oil, for frying

Directions:

Sauce: Mix everything together in a small sauce pan big enough to dip a tortilla into it and bring to boil.

Cook: Brown the ground beef and onion on stove and keep warm. Warm up the black beans and refried beans separately.

Fry: Fry tortillas in oil and place on paper towel lined plate. Some people prefer theirs crispy and others like them soft and just barely fried. Fry 1-2 eggs/person in a separate pan and keep warm.

Serve (assembly line style is easiest): First get a fried tortilla and dip it til its covered in the enchilada sauce and place on plate. Then add meat, black beans, and refried beans as desired. Get a second fried tortilla and dip it as well and place on top. Then layer the rest of desired toppings ending with fried egg on top and enjoy!

Emily's Chimichangas

Ingredients:
1 lb of hamburger
1 onion, minced
4-5 cloves garlic
1 can green chilies
1 T flour
1 can tomatoes
chili powder
cayenne powder
cumin
garlic powder
salt
pepper
tortillas

1. Brown hamburger, onion, garlic and green chilies.

2. After draining oil from pan, add remaining ingredients except tortillas.

3. Place mixture into flour tortillas and fry in a small amount of hot oil. Serve with lettuce tomatoes, guacamole, and grated cheese.

Calderon's Ensalada de Pasta

from Hermana Calderon (Bonn, Ecuador)

Zutaten/Ingredientes:
500 gr Pasta (Nudeln)
1 atun 200 gr (tuna fish oil)
2 paprika (pimeintos rojo y verde)
200 gr aceituuas (Oliven dunkel)
100 gr queso (Kase)
200 gr Jamon (Shinken)
200 gr Pina (Ananas)


Preparacion/ Vorbereitung

Cocinar la pasta con sal y aceite luego preparar el atun con las aceituuas, paprika, queso y jamon cortalos en trojos pequenos y pina.

Meschar con la pasta todo junto.
Servir caliente o frio; con un Vaso de jugo de Naranja o pina.

Bien provecho.

Calderon's Empanadas

von Sister Calderon (Bonn)

Teig Zutaten:
500 g Mehl (ungefahr 2 1/8 C)
1/2 C Butter
1 tsp Salz
1 prize Zucker
1/2 C Wasser (vielleicht bischen mehr?

1.  Vermischen zusammen bis es gemischt und ein Teig. (mix together until forms a dough)
2. Roll out and cut into circles about 3 inches in diameter. Place a bit of fillings on one side and fold other side over and seal with a fork at edges.
3. Cook in oil at a low simmer until brown. The insides cook slowly so do not have oil too hot.
4. Sprinkle with granulated sugar once done and still warm.

Darein:
boiled eggs
raisins
green olives
meat mixture

Meat Mixture:
2 poppyseed Brotchen (torn into pieces)
1/3 C Milch
1-3 Prise Zucker
2 Haehnchen thighs (cooked and shredded, cold)
1/2 Grune Paprika (diced finely)
2 kleine Zwiebeln (diced finely)
1 T Butter
3 cloves Knoblauch
1 1/2 Boullion cubes (chicken)

1. Soak bread in milk and sugar. Saute onion in Pfanne with butter. Add chicken, mix and stir. Add bouillon and just a little water to dissolve it and mix altogether.
2. Add Krauter, Jod Salz, Muskatnuss, Tomato spice, Pfeffer, and 1 Lorbeer to mixture. Simmer x 10 minutes on low.
3. Remove from heat, remove Lorbeer and ready to use as filling.

Dale Family's Poppyseed Chicken

from Dale's (Wiesbaden US)

Ingredients:
chicken breasts
1 can mushroom soup
1 pint sour cream
1/2 C butter
1 roll Ritz crackers
3 T poppy seeds

1. Boil chicken breasts
2. Mix soup and sour cream together. Then in a pan, layer the chicken and cream sauce.
3. Combine butter (melted), crackers, and poppy seeds together and sprinkle over chicken and sauce.

Emily's Flavored Rice

Notes: Easy way to flavor rice to go with a meal. Also good using couscous as well.

Ingredients:
1 1/3 C rice
1/3 C chopped butter
2 2/3 C chicken broth
1 bay leaf
1 tsp seasoned salt
1 T Parmesan cheese

Directions:
1. Saute in butter until transparent the rice and onion.
2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low heat for 25-30 minutes until done.

Emily's Thanksgiving Turkey

Ingredients:
1 frozen turkey
 1 T flour
1 med onion (sliced)
1 carrot (sliced)
2 stocks celery (diced)
2 oranges
2 apples
 1. Defrost turkey in refrigerator or cold water.
2. Wash turkey. Remove giblets and neck, remove hairs/feathers with a lighted match or your hand.
3. Brush turkey with oil. Spray bag with Pam. Add to bag flour, onion, carrot, and celery.
4. Place a couple of cut up oranges, apples inside of turkey. Optional: can tie wings together using string/dental floss
 5. Place turkey on top of vegetables, breast side up, with meat thermometer not touching a bone inside of bag.
6. Close bag with a tie. Cut slits on top. Place turkey in a roasting pan inside of a cookie sheet (makes it easy to move it in and out of oven).
7. Cook turkey until thermometer reads 180 degrees. Let sit for 15 minutes in the bag.
8. Drain liquid (2 persons needed). Skim off fat for gravy.

Gravy:(1 C liquid requires)
2 T flour/ 1 T cornstarch
Flavor with salt, pepper, and chicken bouillon to taste.

Emily's Meatloaf

from Emily

Ingredients:
Meat:
1 lb beef
1 C tomato sauce/milk
3/4 C Quaker oats
1 egg
1/4 C onion, also garlic and green pepper
salt and pepper


Sauce:
3 T brown sugar
1/4 C ketchup
1/4 tsp nutmet
1 tsp mustard (1 T Dijon mustard is better, per Emily)

Bake 1 hour at 350 degrees.

Emily's Baked Beans

from Emily

Ingredients:
2 large cans B & M baked beans
32 oz can of kidney beans
1 lb lean bacon
1 C catsup
2 tsp Worcestershire sauce
1 medium onion or more
1 green pepper or more
1 C brown sugar
2 tsp dry mustard

Cook bacon. Saute onion and pepper. Mix sauce and add to beans and bacon and vegetables.

Cook in oven or crock pot until warm.

Emily's Ham Glaze

Notes: This is yummy and great for the holidays. I do want to try the sauce, possibly slightly less sugar and cornstarch for a version of sweet and sour chicken.

from Emily

Ingredients:
1 C brown sugar
1 T cornstarch
1/4 tsp salt
8 1/2 oz can crushed pineapple
2 T lemon juice
1 T mustard

In a small saucepan, mix brown sugar, cornstarch and salt. Stir in crushed pineapple, lemon juice and mustard. Cook over medium heat until thickened and boiling. Boil and stir one minute.
 Last hour of ham baking, score ham and add glaze. Baste ham (the butt portion has the most meat) every 15 minutes while baking.

Tater Tot Casserole

from Emily

Notes: Daniel enjoys this, and it's easy so I oblige :)

Ingredients:
1 lb hamburger
1 small onion, diced
1 C milk
1 can cream of mushroom sou
2 cans of drained green beans
1 bag of tater tots

Directions:
Preheat oven to 350 degrees F.

In a 9x13 pan mix milk, soup, green beans, and meat mixture together and spread out.

Top with 1 bag of tater tots and bake until tops are golden brown.

Ham Crepes

from Jacqueline

Crepe, whip in a blender and let sit for a while:
1 C flour
2 eggs
1 C milk
1/2 tsp salt
3 T melted butter

Filling, saute in a little butter with a dash of pepper, add ham last:
1 C chopped onion
2 C diced celery
1/2 C chopped green pepper
2 C cubed ham

Sauce, add only a small part to the filling and save the rest for the top:
1 can cream of mushroom soup
1 C sour cream

Bake at 350 degrees for 20-30 minutes until warm. Add grated cheese the last 10 minutes of baking.

Kilgores Corn Bread

from Kilgores (Duisburg)....and Quaker Oats

Ingredients:
1 1/4 C flour
3/4 C Quaker enriched corn meal
1/4 C sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 C skim milk
1/4 C vegetable oil
2 egg whites (1 egg beaten)

Heat oven to 400 degrees F. Grease 8x9" pan.

Combine dry ingredients. Stir in milk, oil, and egg. Mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and toothpick comes out clean.

Serves 8-10

"Moistest" Banana Bread Ever

from Karee Z. (Mainz)

Ingredients:
2 eggs
1/2 C sugar
1/4 C margarine or butter (melted)
1/2 C apple sauce
3 bananas (browner the better)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 C flour

Mix altogether. Blend well. Make sure the bananas are mashed really well. Put in a greased bread pan.
Cook for 1 hour at 375 degrees.
Enjoy-Canadian style, eh :)

Garlic Bread

from Jacqueline

Ingredients:
french bread (sliced diagonally)
Butter

optional:
cayenne pepper
garlic salt
dried parsley
grated Parmesan cheese

Butter each slice with a mixture of the ingredients. Cover with foil and bake.

Emily's Breakfast Casserole

from Emily

Ingredients:
4 slices bread
2 C milk
1 lb pork sausage, bacon or ham
2 tsp salt
1 C grated cheese
8 eggs
dash of pepper
1 tsp dry mustard

Tear bread slices and place in a greased 9x13 inch-baking dish. Brown and drain pork sausage, bacon or diced ham. Spoon meat over bread. Sprinkle with grated cheese. Beat together eggs, milk and seasonings. Pour over bread and meat mixture in baking dish. Cover and refrigerate over night. Bake at 350 degrees for 40 minutes. The cheese will rise to the top during baking and it will be puffy like a souffle.

Blueberry Syrup

from Grandma M. Brown

Ingredients:
2/3 C water
1/2 C sugar
4 tsp cornstarch
1/2 tsp lemon peel
1/4 tsp cinnamon
dash of salt
1 tsp lemon juice
10 oz pkg of frozen blueberries

Heat together in a saucepan. Stir until boiling.

Deep Fried French Toast

from Jacqueline

Ingredients:
2 eggs
1 C milk
1 tsp vanilla
1 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Beat eggs in blender until frothy. Add wet ingredients. Combine dry ingredients, add, and thenw hip until smooth.

Dip bread in mixture and fry in hot oil.

Swedish Pancakes

from Emily

Ingredients:
2 1/2 C flour
1 T sugar
1 tsp salt
3 C milk
4 eggs

Mix together until smooth. Have frying pan very hot while cooking.

Serve with boysenberry syrup, fresh strawberries, etc.

Hauswaffeln

von Wiesbaden FHV

Zutaten:
250 g Butter
175 g Zucker
2 Packchen Vanille Zucker
6 Eier
1 Prise Salz
500 g Weizenmehl
3 gestrichene Teeloeffel Backpulver
1/2 L Milch

Einen Ruehrteig herstellen
Das Fett darf nich fluessig gemacht werden.
Der Teig soll dick fluessig vom Loeffel fallen.

Daniella's Pfannkuchen

von Daniella P (Solingen)

Zutaten:
500 g Mehl
8 Eier
1-2 prise Salz
50-100 g zucker
300-500 mL Wasser

Mehr oder weniger Wasser. Wie Sie die lieber haben, zucker auch.

Pfannkuchen

von Kristina K. (Wiesbaden Deutsch)

Ingredients:
1 L Milch
2 Eier
1 T backpulver
1 packchen vanilla zucker (about 1 T)
 Mehl

Alle Zutaten (ausser Mehl) in eine Schuessel geben und gut vermischen. Dann geben Sie Mehl dazu bis es "thicker but still runny" ist.

Toppings:
Sauer Sahne
Marmalade
Zucker

Whole Wheat Waffles

from Emily

Ingredients:
2 C buttermilk (or 2 C milk soured w/ 1 T vinegar)
4 eggs separated
1/2 C oil
1 1/2 C whole-wheat flour
1/2 C white flour
3 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Combine dry ingredients. Beat egg whites until stiff. Combine wet ingredients. Mix wet and dry and then fold in egg whites. Cook.

Peppermint Apple Tea

from Karee Z (Mainz): This was a treat we used to warm us up during morning study or after a long day.

Ingredients:
apple juice (mixed up)
peppermint tea bag
cinnamon sticks

Heat the apple juice up and soak the peppermint tea bags in it.

Serve with a cinnamon stick in cup.

Sweet Salad Dressing

from Jacqueline

Ingredients:
1 C canola oil
3/4 C sugar
1/2 C red wine vinegar or balsamic vinegar
2 cloves garlic (pressed) or garlic powder
1/2 tsp salt
1/2 tsp paprika (optional)
1/4 tsp pepper

Mix all ingredients together. Keep in fridge for up to one week. Serve with mixed greens, dried cranberries, cubed Monterrey Jack cheese, and sugared pecans.

Dietrich's Salsa

C. Dietrich (Duisburg)

Ingredients:
2 small can peeled tomatoes (or fresh)
1 lg diced bell pepper
5-8 jalapenos (deseeded)
1-2 tsp salt
1/3 tsp black pepper
1 T vinegar

Optional ingredients:
garlic
onion
chili pepper
Tabasco
cayenne pepper
cilantro

Combine ingredients together and chill to serve fresh or simmer for 1/2 hour on stove if cooked salsa is desired.

Peanut Butter Cookies

C. Dietrich (Duisburg)

Ingredients:
1 C butter
1 C brown sugar
1 C peanut butter
3/4 tsp baking powder
2 1/2-3 C flour
1 C sugar
2 eggs
3/4 vanilla
1/2 tsp salt

Cream butters, sugars, eggs and vanilla together. Add salt baking powder, and flour. Mix well.
Roll into balls. Place on cookie sheet; press with fork in criss-cross pattern.
Bake at 175 degrees C for 8-10 min.

Jogurtkuchen

von Mannheim FHV

Zutaten:
300 grams Zucker
4 Eier
1 pkt Vanille Zucker
1 Becher Joghurt
1 Becher Oel
350 grams Mehl
1 pkt Backpulver
50 grams Schokoflocken

Alle Zutaten in eine Schussel geben und gut vermischen.

Bachen um 175 grad fuer 60 minuten.

Neiman-Marcus Cookies

Note: Makes alot! But they store well in the freezer, just take them out and let sit for 10 min and will be soft and chewy again.  Definitely blend the oatmeal, love the texture it adds. I don't like nuts in cookies so I don't do those. Substituted butterscotch chips for choc chips and skipped the hershey bar, and we loved it! I preferred it over the choc chip ones, and that's saying something.

from Jenny T (Wiesbaden US)

Ingredients (can be halved):
2 C butter
24 oz chocolate chips
4 C flour
2 C brown sugar
2 tsp baking soda
1 tsp salt
2 C sugar
18 oz Hershey bar (grated)
5 C blended oatmeal
4 eggs
2 tsp baking powder
2 tsp vanilla
3 C chopped nuts (your choice)

Directions:
1. Measure oatmeal and blend in a blender to a fine powder. Set aside.
2. Cream the butter and both of the sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar, and nuts.
3. Roll into balls and place 2" apart on a cookies sheet. Bake for 10 min. at 375 degrees.

Makes 112 cookies.

Fudgy Brownie Trifle

from Connie W. (Wiesbaden US)

Daniel loved this. Was really good. Maybe even better the 2nd day?

Ingredients:
1 pkg (1 lb 3 oz) Betty Crocker fudge brownie mix (I just used a store brand, was fine)
1/4 C water
1/2 C vegetable oil
2 eggs
1 pkg (4 serving size) chocolate fudge instant pudding and pie filling mix
1 T freeze-dried instant coffee, dry (omitted)
2 C cold milk
1 pkg (10 oz) English toffee bits (2 Heath bars)
1 container (8 oz) frozen whipped topping, thawed

1. Heat oven to 350. Grease bottom only of 13x9" pan. Stir brownie mix, water, oil, eggs, and coffee into medium bowl until well blended. Spread into pan. Bake 28-30 minutes until toothpick inserted 2 inches from side of pan comes out almost clean; cool completely.

2. Cut brownies into 1-inch squares. Place half of the squares in the bottom of 3- quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.

3. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any leftover trifle.

10 servings

Fruit Salsa with Baked Cinnamon Chips

from The Girl Who Ate Everything

Fruit Salsa with Baked Cinnamon Chips

by Allrecipes

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Thai Green/Red Curry Paste

from Lisa T.

Ingredients:
2 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1/3 C tightly packed fresh cilantro leaves
2 1/4 inch slices fresh ginger, peeled
1 stalk lemon grass, bottom third only, chopped
6 fresh jalepeno peppers/red peppers, seeded and chopped
2 large shallots (green onions) chopped
grated zest of 1 lime
1 1/2 tsp salt
1 tsp freshly grated/ground nutmeg
1/4 C peanut oil

Directions:
1. Toast in a dry skillet over medium heat 2-3 minutes: coriander, fennel, cumin, and peppercorn

2. Cool to room temperature and grind into fine powder or Combine and process until finely chopped.

3. Add the remaining ingredients and with blender/processor running slowly pour in 1/4 C peanut oil.

4. Refrigerate covered until ready for use.

Macaroni and Cheese (Home ec)

Ingredients:
1 8 oz pkg of macaroni (2 cups)
1/4 C margarine/butter
1/4 C flour
2 C milk, not skim/1 %
1 tsp salt
2 C shredded cheddar cheese
1 egg beaten
Paprika

1. Cook macaroni according to pkg directions; omit salt.
2. Melt butter in pan and add flour, cook 1 min on medium heat, pour in milk, stir and add salt.
3. Add cheese and keep stirring until melted.
4. Gradually stir the hot mixture INTO the egg, mix quickly with electric mixer.
5. Mix hot sauce with macaroni and put in a casserole dish. Sprinkle with Paprika.
6. Bake at 350 degrees for about 35 minutes.

Cucumber Dip

from Mom

Ingredients:
2 grated cucumber (strained, peeled)
1 C mayonnaise
1 tsp Accent
1 8 oz cream cheese
salt
pepper
 5-8 green onions

Mix altogether. Chill. Serve with sliced veggies.

Tavia's Black Bean Salsa

Ingredients:
8-10 Roma tomatoes
6-10 sprigs cilantro (or more)
1 medium purple onion
2 can black beans
1 can white shoepeg corn (Green Giant)
6 oz Zesty Italian dressing

1. Rinse and drain beans and corn

2. Mix together and serve with chips.

Mom's Cheese Ball

from Mom

Ingredients:
2 8 oz cream cheese (softened)
2 C sharp cheddar cheese (shredded)
1 T pimento (chopped)
1 T green pepper (chopped)
1 T onion (chopped)
2 tsp Worcestershire sauce
1 tsp lemon juice
salt
dash cayenne pepper
chopped pecans/walnuts (optional)

1. Mix altogether. Ensuring that pimento, pepper, and onion are finely chopped. Chill.
2. Form into 2 balls and roll in chopped walnuts/pecans if desired.

Serve with crackers.

Variations:
1 5 oz Roka blue cheese
1 8 oz crushed pineapple (drained)

Bachelor Bean Dip

from Jenn Gillins

Ingredients:
1 8 oz cream cheese
1 can chilli

Mix together and warm.

Serve with tortilla chips.

Robyn's Artichoke Dip

from Robyn E.

Ingredients:
1 C mayonnaise
1 C fresh Parmesan cheese (grated)
1 can (12 oz) artichokes (drained & chopped)
1 pkg frozen spinach (drained, squeezed)
chopped red pepper
1 C pepper jack, Monterrey jack, or mozzarella cheese

1. Mix all ingredients except cheese together and spread evenly in an oven safe serving dish/pan.
2. Sprinkle cheese on top
3. Warm in oven for 10 minutes shortly before serving

Serve with lightly toasted sliced baguettes

Guacomole

from Aunt Bree

Ingredients:
2 avocados, mashed
1 T mayonnaise/sour cream
1 T lemon juice
chopped onion
tomatoes
Worcestershire sauce
Tabasco sauce
salt

Mix altogether shortly before serving

Tacos de Papa

from Saveur

Tacos de Papa (Potato Tacos)

These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy. 

SERVES 8

1 tbsp. finely chopped cilantro

1/2 tsp. dried oregano

1/2 tsp. sugar

2 ripe tomatoes, cored

2 red jalapeños, stemmed

1 clove garlic, smashed, plus 2 cloves, minced

1 tbsp. unsalted butter

1 lb. russet potatoes, peeled

2 tsp. kosher salt

1 tsp. freshly ground black pepper, plus more to taste

1 tsp. ground cumin

1/2 cup canola oil

18 corn tortillas

Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.

Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.

Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Strawberry Spinach Salad

from Mom

Ingredients:
1 lb. baby spinach leaves
1 qt sliced strawberries (and/or kiwis/Bridgette)
Carmelized almonds

Dressing:
1/4 C sugar
1/2 tsp salt
1/4 C vinegar, red wine is best
1/3 C strawberry jam
2 tsp poppyseeds
1/2 C oil

1. Blend all dressing ingred except oil well, add oil and then blend again.
2. Toss with salad ingredients shortly before serving.

Layered Spinach Salad

from Mom

Ingredients:
2 heads of lettuce, rinsed and cut
1 bag of spinach, rinsed
1 red onion, sliced and chopped
1 carton of mushrooms, sliced
4 oz swiss cheese, grated
water chestnuts, chopped
alfalfa sprouts
peas
4-6 slices of bacon cooked and crumbled

Dressing:
1/3 C white vinegar
3/4 C oil
1/3 C sugar
3/4 tsp grated onion
3/4 tsp salt
3/4 tsp mustard
1 1/2 tsp celery seed

1. Layer salad ingredients in a casserole pan.
2. Blend dressing in a blender and chill.

Spinach Mushroom Salad

from Mom

Ingredients:
spinach
3/4 lb grated swiss cheese
1 C cottage cheese
1/2 lb bacon, cooked, crumbled
3/4 lb mushrooms, sliced

Dressing:
1 1/2 T poppyseed
1 1/2 C oil
3/4 C white vinegar
3/4 C sugar
1 1/2 T grated onion
1 1/2 tsp salt
3/4 tsp dry mustard

1. Mix dressing in a blender and marinate bermuda onion slices in dressing for a few hours in refrigerator.
2. Toss salad with dressing shortly before serving.

Jicama Salad

from Aunt Nan

Ingredients:
1 head of red leaf lettuce
1/2 bermuda onion (or less), sliced and cut in half
1 can mandarin oranges, drained
1 small jicama, peeled and diced
4 oz carmelized almonds

Dressing:
1/2 tsp orange peel
1/3 C orange juice, fresh
2 T red wine vinegar
1/4 C oil
2 T sugar
1 T dry Good Seas. Italian dressing mix

1. Toss salad and add dressing shortly before serving.

Lettuce Orange Salad

from Mom

Ingredients:
lettuce
celery
cucumbers
mandarin oranges
avocados
water chestnuts
carmelized almonds

Dressing:
1/2 tsp. salt
2 T powder sugar
1/4 C salad oil
2 T vinegar
1 T parsley
dash cayenne pepper

1. Toss salad with any combination of ingredients listed above.
2. Toss with dressing shortly before serving.

Champagne Salad

from Aunt Mona

Ingredients:
1 8 oz cream cheese
12 oz frozen strawberries, thawed
2 bananas, sliced
1 lg. can crushed pineapple, drained
1 C chopped nuts
1 9 oz Cool Whip
3/4 C sugar

1. Mix cream cheese, sugar together and then add strawberries with juice. Then add remaining ingredients and pour into 9x13 pan and freeze.

Take out 30 min. before serving.

Blackberry Chicken Salad

from Nicole G.

Ingredients:
1/2 C fresh orange juice
1/4 C fresh lime juice
1/4 C fresh lemon juice
1 T olive oil
1 spr fresh basil, chopped
3/4 tsp salt
1/2 tsp ground black pepper
4 medium skinless, boneless chicken breast halves (1 1/2 lb total)
3 C fresh blackberries
1/2 C balsamic raspberry vinegar
1 C blueberries
3 T sugar
1 tsp Dijon mustard
1/4 tsp dried oregano, crushed
1/2 C extra virgin olive oil
1 (8 oz) pkg Mediterranean mixed salad greens
2 medium pears, cored and thinly sliced
3/4 C crumbled feta cheese
pecans

1. In a small bowl, stir together orange, lime, and lemon juices, 1 T oil, basil, 1/2 tsp of the salt and 1/4 tsp pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chi ken and seal bag. Chill 1-4 hours, turning bag occasionally.
2. For dressing, combine 1 cup of the blueberries and vinegar, sugar, mustard, oregano, 1/4 tsp salt, and 1/4 tsp pepper in the blender. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in this steady stream until well combined. Transfer to serving container and chill til serving time.
3. Drain chicken, discarding marinade. Place chicken on the rack grill heated to medium heat and cover until done (170 degrees).
4. Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and blackberries. Top each with dressing and cheese.

Serves 4

Craisin Salad

from Aunt Nan

Ingredients:
mix greens (romaine, red leaf)
craisins
gorgonzola cheese, grated
pine nuts
Paul Newman's Balsamic Vinaigrette

1. Wash and cut/tear lettuce and place in bowl.
2. Toss with craisins, cheese, and pine nuts.
3. Shortly before serving toss with dressing.

Jonathon Apple Salad

from Aunt Nan

Ingredients:
romaine (red leaf)
jonathon/red lady apple, thinly sliced
cashews
Asiago cheese, grated
Paul Newman's Balsamic Vinaigrette

1. Wash lettuce and cut/tear into smaller pieces and place in a bowl
2. toss apple slices in.
3. sprinkle with cheese and cashews.
4. Shortly before serving toss with dressing.

Cafe Rio Salad Dressing #1

Ingredients:
1 buttermilk ranch dressing packet (make as per recipe)
2 Tomatillos
1/2 bunch of cilantro
1 clove of garlic
Juice of 1 lime
1 jalapeno (use the seeds if you like spicy, you could substitute a few drops of green tobasco for the jalapeno)

1. Use food processor to blend all the ingredients well. Chill.

Couscous Salad with Dried Cranberries and Pecans

from Amber J.

Notes: Amber got this recipe while we were roommates to use her fresh basil she was growing. I love how fresh it is, and I love couscous, thus this is one of my favorites during the summer. Can eat by itself or as a side. Either way. Keeps well too.

Ingredients:
1 C shelled pecans
1-1/2 C couscous
1 C dried cranberries
1/2 tsp turmeric
2 C boiling water
1 C thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded, and diced
1/4 C shredded fresh basil

Directions:
1. Toast pecans in a shallow pan in a preheated 350 degree oven until very fragrant. About 2 minutes. Set aside to cool.
2. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff couscous with a fork. Cover again and let sit 5 more minutes.
3. Stir in pecans, peas, scallions, cucumbers, and basil.
4. Combine dressing ingredients in a jar and mix in with salad before serving.

Lemon Dressing:
Zest of 1 lemon
1/3 C lemon juice
3 garlic cloves, minced
1/2 tsp salt
freshly ground black pepper
1/3 C olive oil

Cincinnati Chili

from Patty, a pt. I once bonded with over Cincinnati Chili, and was so kind to send me the recipe.

Ingredients:
1 lb ground beef (lean)
2 med onions (chopped)
1 clove garlic (chopped)
1 6 oz can tomato paste
1 1/2 tsp salt
1 tsp vinegar
1 T brown sugar
1 t worcestershire sauce
1 t cumin
1 dash hot sauce
1 tsp ground allspice
1/2 square unsweetend chocolate
1 T chili powder
1 qt water
1 can kidney beans

1. Brown meat, onion, and garlic and blend up in blender. Add all spices and other ingredients except kidney beans (do not cover).
2. Add kidney beans when chili is creamy consistency.


Serves 4-6
Can cook in crock pot x 7 hours

Traditionally served over cooked spaghetti noodles and topped with oyster crackers, chopped onions, and shredded cheese.

Acini-de-Pepe Salad

from mom

Ingredients:
1 16 oz pkg Acini de Pepe
1 C sugar
2 T flour
1/2 tsp salt
1 3/4 C pineapple juice
2 eggs (beaten)
1 T lemon juice
3 cans mandarin oranges (drained)
2 20 oz cans pineapple tidbits (drained)
1 20 oz can crushed pineapple (drained)
4 C small marshmallows
1 C coconut
1 9 oz carton Cool Whip

1. Cook Acini de Pepe: Rinse in cool water. Cool.
2. Combine sugar, flour, salt. Add pineapple juice and beaten eggs. Cook until thickened. Add lemon juice. Cool.
3. Pour pineapple juice mixture over macaroni. Add remaining ingredients and chill overnight.

White Bean and Kale Soup

from Endurance magazine 2011

Ingredients:
1 sweet onion diced
1 red bell pepper diced
2 medium-sized carrots, diced
3 cloves garlic, minced
2 T olive oil
1/4 C dry white wine
1 16 oz can Great Northern Beans, strained and rinsed
1 16 oz can of white butter beans, strained and rinsed
4 16 oz cans stewed tomatoes
2 C vegetable stock
1 bunch of kale, washed, pulled from stems and roughly chopped
2 tsp cumin
1 tsp chili powder
1 tsp paprika
1 dash Tobasco
salt and pepper
1 bunch green onions

1. In a heavy-bottomed sauce pot, saute the onion, pepper, and carrots in the olive oil at medium-high heat for about 2-3 minutes until tender. Add the garlic and continue sauteing for 1-2 more minutes. Add the white wine to deglaze the pan and let reduce half way for about 30 seconds.
2. Add the beans, tomatoes, and vegetable stock to the pot. Bring to a boil while adding the kale a handful at a time until it wilts down.
3. Reduce heat to medium-low, stir, then cover, and simmer for 10 minutes. Add the next 4 ingredients, stir, cover again, and continue to cook for another 15-20 minutes.
4. Remove from heat, season with salt and pepper to your liking and add the green onions.

Corn Souffle

from Alisha

Ingredients:
1 can creamed corn
1 can whole kernal corn, drained
1 stick butter, melted
8 oz. sour cream
1 egg
1 box jiffy corn muffin mix

1. Heat oven to 350 degrees.
2. Mix everything together and pour into greased 8x8 dish.
3. Bake x 1 hour

All-in-One Breakfast

Ingredients:
12 oz pkg thawed hash browns
1/2 C sour cream
1 C cheese, grated
1/4 C onions, chopped
1 tsp salt
1/2 tsp garlic powder
Dash pepper
4 eggs
8 strips of bacon, cooked and crumbled

1. Mix all ingredients together except the eggs and bacon.
2. Spread in microwaveable pan and microwave x 8-10 minutes.
3. Make 4 indentations and place an egg in each- pierce yolk.
4. Microwave 4-5 minutes.
5. Sprinkle bacon over top and serve with salsa.

Puffy French Toast

from Sister Burdge

Ingredients:
1 C flour
1 1/2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 C milk
2 eggs, beaten
8 thick slices of french bread/ Texas toast

1. Stir dry ingredients with a whisk. Beat eggs in a separate bowl and then add milk.
2. Add dry ingredients to eggs and beat with an egg beater until smooth.
3. Dip both sides of bread and coat well.
4. Cook in oiled pan or on skillet on medium heat.

Sunday Brunch Casserole

from Sister Burdge

Ingredients:
1 lb bacon, cooked, crumbled
1/2 C chopped onion
1/2 C chopped green pepper
12 eggs, beaten
1 C milk
4 C hash browns
1 C grated cheddar cheese
1 tsp salt
1/4 tsp dill weed

1. Saute onion and pepper in bacon grease.
2. Combine all ingredients with eggs and mix.
3. Pour into a greased 9x13 pan
4. Bake at 350 degrees x 45 minutes.

Serve with salsa

The Cinnamon Rolls

from my mom

Ingredients:
3 pkg dry yeast (6 3/4 tsp)
3 C scalded milk (low boil)
3/4 C shortening
10 1/2 C flour
3/4 C warm water
3/4 C sugar
3 tsp salt
3 eggs

1. Scald milk, add sugar and shortening.
2. Beat in 2 C of flour and eggs (eggs cool milk) and then add yeast.
3. Add the rest of the flour and salt.
4. Cover and let rise x 2 hours.
5. Divide dough in 1/2, roll out, spread sugar mixture on, and place in greased baking pan.
6. Let rise 1 hour before baking

Bake at 375 degrees for 20 minutes. Allow to cool and then frost.

Sugar mixture:
2 C brown sugar
1 C butter (2 cubes)
6 tsp cinnamon

1. Mix and spread over rolled out dough.

Scones

from Home Ec

Ingredients:
2 T yeast
1/2 C warm water
1 C mashed potatoes
1 tsp. salt
3 T sugar
2 C warm milk
1/2 C margarine or shortening
2 eggs

1. Mix yeast in with water and let stand at least 3 minutes.
2. Mix potatoes, salt, sugar, milk, margarine, and egg together. Add yeast and water mixture.
3. Then add enough flour to make a soft dough and knead for several minutes. Cover and let rise about 1/2 to 1 hours.
4. Pour out onto a floured board and roll about 3/8 inch thick. Cut into the squares you desire and let rise
5. Deep fat fry at 375 degrees until golden brown on both sides.

Serves at least 12, makes about 45 scones.

Hootenany Hotcakes (german pancakes)

from Nona H. via my mom

Ingredients:
6 eggs (beaten)
1 C flour
1/2 C butter (1 cube)
1 C milk
1/2 tsp. salt

1. Turn oven on to 400 degrees and melt butter in 9x12 dripper pan in oven.
2. While butter is melting, combine beaten eggs, milk, flour, and salt.
3. Pour into the middle of the pan with the melted butter slowly.
4. Bake immediately for about 35 min. or until edges start to brown.

Rollups/Crepes/Swedish Pancakes

from my mom

Ingredients:
1 1/4 C sifted flour
2 T sugar
1/2 tsp. salt
3 eggs
3 C milk
1/4 C softened butter (4 T)

1. Sift flour, sugar, and salt together
2. Gradually add in eggs, milk, and butter while beating

Cook in frying pan or crepe maker as usual.

Sausage Breakfast Casserole

from mom

Ingredients:
2 lbs sausage
8 slices bread
4-6 eggs
1/4 tsp. dry mustard
2 1/2 C milk
2 C cheese
1 can cream of mushroom soup
1/2 can evaporated milk

1. Brown sausage and drain.
2. Cube bread and place in bottom of 8x13 pan. (Can split into 2 pans and will cook faster)
3. Whip egg, mustard, and milk together; pour over bread.
4. Sprinkle grated cheese on top
5. Refrigerate at least 3 hours (I often prepare the night before and refrigerate overnight)

after chilling:
1. Mix soup and evaporated milk together and pour over casserole.
2. Cook at 350 degrees for about 30 minutes covered with foil and then remove foil and cook for another 15 minutes.

Serves about 8-12

Ruth's Diner's Mile High Biscuits

from Meals to Deals

Ruth's Diners Mile High Biscuits
3 c. flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
1 egg
1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:
*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

Hawaiian Haystacks Chicken Sauce

photo from Mels Kitchen Cafe:




Chicken Sauce for Hawaiian Haystacks

INGREDIENTS:
boneless, skinless chicken breasts, cut into bite-size chunks (about 1/2 breast/person)
1 onion, quartered or coarsely chopped
3 stalks celery coarsely chopped
salt and pepper to taste
1 can cream of mushroom soup

DIRECTIONS:

Either in a crock pot or large pot simmer chicken covered in water with onion and celery until cooked through. When done, strain onion and celery out and throw away. Keep broth and set aside.

Shred chicken and add back to pot of broth. Add can of cream of mushroom soup. Stir until evenly mixed. Salt and pepper to taste. May add chicken bouillon if needed.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges, pineapple tidbits and chow mein noodles.

Kicked Up Ramen Noodles-Kung Pao Style

from Mels Kitchen Cafe


Kicked Up Ramen Noodles – Kung Pao Style

Note: The sauce in this dish may seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving. I usually add more veggies like peas and carrots. Or you could just use a bag of stir fry veggies.
*Serves 4-5
INGREDIENTS:
3 tablespoons canola oil
1 pound boneless, skinless chicken breasts (about 2-3), cubed
1 red bell pepper, cored and sliced thin
1/2 cup roasted unsalted peanuts
3 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes (add more if you want more heat)
3 1/2 cups low-sodium chicken broth
4 (3-ounce) package ramen noodles, discard seasoning packets
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
4 scallions (green onions), sliced thin
DIRECTIONS:
In a 12-inch nonstick skillet, heat 2 tablespoons of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the cubed chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5-7 minutes. Remove the chicken to a medium bowl.
Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

Heath Bar Buttermilk Cake

from Mels Kitchen Cafe

I LOVE this cake. I'm not huge on frosting so this is perfect for me.

INGREDIENTS:
1 cup packed light brown sugar
1/2 cup granulated sugar
2 cups flour
8 tablespoons (1 stick) butter, softened
1 cup buttermilk
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
5-6 (1.4 ounces each) chocolate covered toffee bars (like Heath), chopped
DIRECTIONS:
Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.
In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.
Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious.

Brownie'n Berries Dessert Pizza

from Betty Crocker

Ingredients:

1 box Betty Crocker® Gluten Free brownie mix (I just used a homemade brownie recipe, which was good but would probably use one that had a deeper chocolate taste to it. Maybe with unsweetened chocolate bars instead of cocoa powder)

Butter and eggs called for on brownie mix box

1

package (8 oz) cream cheese, softened

1/3

cup sugar

1/2

teaspoon vanilla

2

cups sliced fresh strawberries

1

cup fresh blueberries

1

cup fresh raspberries

1/2

cup apple jelly 

 

 Directions:

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
3. Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Makes 12 servings

Sweet Potato Fries

from Mel's Kitchen Cafe


Baked Sweet Potato Fries

*Note: the purpose of the sugar is to help caramelize and brown the outside edges of the potatoes. Combined with the salt and other spices, you are left with a tender sweet potato fry infused with a sweet and smoky flavor. Preheating the baking sheets also helps the outer edges get a nice little crunch.
*Serves 6 as a side dish

INGREDIENTS:
3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano
DIRECTIONS:
Preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.
Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.
Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.
Bake the potatoes for about 12-15 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.

Fat Lady's Delight

from my mom

Ingredients:
1 box vanilla wafers
1 C butter
1 1/2 C powdered sugar
1 egg
6 C sliced peaches
1 pt. whipping cream
marshmallows (optional)

1. Crumble 1 bx of wafers and 1 cube melted butter (1/2 C) in bottom of a 9x13 pan (save a few crumbs for the end)
2. Cream additional cube of butter (1/2 C), sugar, and egg (beat well)
3. Spread over crumb crust
4. Spread sliced peaches over creamed layer
5. Sprinkle a layer of marshmallows  if desired
6. Whip cream and spread on top
7. Can sprinkle crumbs on top if desired

Refrigerate before serving and leftovers.