Cottage Cheese Ranch Dip

8 ounces small curd cottage cheese
8 ounces sour cream
1 package ranch dressing mix
1 heaping spoonful of mayonnaise

1. Mix all the ingredients together. Chill for at least one hour (preferably longer) before serving.

Use as a dip for crackers, veggies, chips, cheese, etc.

Amish Oatmeal Pie

2 eggs, beaten
1 cup sugar
1 cup corn syrup
3/4 cup flaked coconut
3/4 cup quick cooking oats
½ cup evaporated milk
1/4 cup butter
1 tsp vanilla
1-9 inch single crust unbaked pie shell

1. Mix together all ingredients. Pour into the unbaked pie shell.
2. Bake at 350 degrees for 30-35 minutes, or until golden brown and knife inserted in center comes out clean.

Cinnamon, nutmeg, and cloves can be added if desired.

Crock Pot Beef Fajitas

2 pounds beef round steak
2 packets fajita seasoning mix
1 onion, thickly sliced
2 green bell peppers, sliced into 1/2-inch strips
1 red bell pepper, sliced into 1/2-inch strips
1/2 cup water

1. Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips; set aside.
2. Add vegetables to a slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in water. Cover and cook on low setting for 8 to 10 hours.

Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.

Jiffy Corn-Cupcakes

1 box of Jiffy corn bread mix
1 1/2 c. white cake mix
2/3 c. milk (can do skim)
2 eggs

Mix all. Bake in greased muffin tin at 400 degrees for 15-20 minutes or until golden brown.

I got this recipe from Emily and they are great. You take one bite and say, "Yum. Cornbread." You take another bite and say, "Yum. Cupcake." They go well with this white chicken chili.

Mexican Chicken Bake

6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained
1 can black olives
1 can pinto beans (optional)
green onions (garnish)

1. Preheat oven to 400 degrees F.
2. Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish.
3. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover.
4. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

Peanut Butter and Jelly Muffins

1 c. flour
3/4 c. whole wheat flour
1/4 c. sugar
1/4 c. packed brown sugar
1 T. baking powder
1/2 t. salt
1 1/4 c. milk (can use fat-free)
1/3 c. peanut butter (creamy or chunky but NOT natural)
1 egg
2 T. butter, melted
1 t. vanilla
1/4 c. jam

Preheat oven to 400°.

Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next four ingredients (through vanilla); add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup three-fourths full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

Notes from e: When I did this, I only filled the muffin cups half full, but when I pulled them out of the oven, the jelly had dripped through the bottoms of the muffins. It didn't come all the way out, but I did had to store them upside down. So I altered the recipe thinking if it has more to travel through, maybe it won't make it. But they tasted really good. The peanut butter flavor was pretty mild, but I think they're perfect in the morning before a run given the carbs and (albeit small amount of) protein.

Pumpkin Chocolate Chip Cookies 2

I made these today and aside from making the house smell WONDERFUL, they taste pretty good too!

1/2 C shortening
1 1/2 C sugar
2 eggs
1 C pumpkin
1 C nuts- or not
1 C chocolate chips
1 t vanilla

3 C flour
1 t baking powder
1 t soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg

Combine all wet ingredients, then add dry. Grease cookie sheet, bake at 365 for approx. 10 minutes. Makes 4 dozen.

Mexican Casserole

This can be made as directed and placed in two 8x8 pans. Cook one and freeze one (before baking) for later! The kids love the surprise of cornbread (baked under the chili) when we dish this up on their plates.

1 pound ground beef (I use ground turkey)
¼ cup chopped onion
1 clove minced garlic
½ tsp. each cumin and chili powder
1 can stewed tomatoes
1 can Ranch style beans
1 can Rotel tomatoes
1 ½ tsp. salt
1 small can tomato sauce

Cook and stir ground beef, onion and garlic over medium heat. Drain. Add salt, cumin, tomatoes, beans, and all tomato products. Heat to boil, then reduce heat to simmer. Cook, uncovered, stirring occasionally, 15 minutes. Heat oven to 400. Spray 9x13 pan with PAM.

Mix:
1 ¼ cups bisquick
¾ cups cornmeal
2/3 cup milk
2 T sugar
2 T shortening
1 egg

Spread into pan and spoon beef mixture over batter. Sprinkle with cheese. Bake uncovered until cheese is melted, about 25 minutes. We enjoy this topped with sour cream and corn on the side.

Caramel Brownies

There are several versions of this recipe. We got outstanding results tonight with this one.

14 oz caramel candy
2/3 c. evaporated milk, divided
1 German chocolate cake mix
3/4 cup butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350° F. Grease a 9x13 inch baking dish.
Melt caramels and 1/3 cup of the evaporated milk over very low heat, stirring occasionally until smooth.
Combine cake mix, melted butter, the remaining 1/3 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan.
Bake at 350° F for 8 minutes.
Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.
Bake at 350° F for 20 minutes. Let brownies cool in pan then cut into bars.

Chicken Licken

6-8 chicken legs, thighs or breasts
3 T butter
3 tomatoes, skinned and coarsely chopped OR one 16 oz can tomatoes
1 large onion, chopped
1/2 c sliced fresh mushrooms OR one 4 oz can sliced mushrooms, drained
1 clove garlic, minced
2 t paprika
1 t salt
1/2 t chili powder
1/2 t ground ginger

1/2 c heavy cream, warmed (we subbed evaporated milk)
1 lb cooked spaghetti

Rinse chicken pieces and pat dry. In hot skillet melt butter and brown chicken quickly on both sides. Place chicken in slow cooker. Stir together remaining ingredients except cream and spaghetti; pour over chicken. Cover and cook on High 4-5 hours, or on Low for twice as long. Just before serving, stir in cream. Serve over hot spaghetti.

Notes: If you use the fresh tomatoes rather than the canned, you might add more salt. Canned mushrooms make me retch, so I'm all in favor of fresh. Some people dislike mushrooms, and they could be omitted. Garlic is one of those things for which a lot is good and more is better. I added 4 cloves and it wasn't at all overpowering. The garnish is marjoram.

Cashew Chicken Stir Fry

Not the prettiest picture, but you get the idea:) The ginger sauce was quite tasty.

Ingredients
2 tablespoons cornstarch
2/3 cup chicken broth
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce (I did not use this)
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast meat - cut into strips
2 cups broccoli, chopped
1-2 cups carrots, chopped
1 (8 ounce) can sliced water chestnuts, drained
2/3 cup cashews (I added more because I love them)
3 cups white rice made

DIRECTIONS
Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
Pour the remaining tablespoon of oil into the wok, and stir in the broccoli, carrots, and water chestnuts. Cook and stir until the chestnuts are hot, and the veggies have softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve. I also added my white rice to the mix to get the sauce in it.

Apple Brittle Dip

8 ounces cream cheese
1 package toffee bits
1 tsp vanilla
½ cup brown sugar
¼ cup white sugar

1. Using an electric mixer mix the cream cheese, brown sugar, white sugar and vanilla. Mix well until smooth. Then fold in the toffee bits.
2. Let the dip chill in the refrigerator for 2-3 hours before serving.
3. Serve as a dip with apple slices.

Note: I have not tried this recipe with lite cream cheese. If anyone happens to try it I would be interested in knowing how it turns out.

Zucchini Corn Chowder

2 zucchini
1 onion
2 tbs minced fresh parsley
1 tsp died basil
1/3 cup butter
1/3 cup flour
1 tsp salt
¼ tsp pepper
3 cups water
3 chicken boullion cubes
1 tsp lemon juice
1 (14 oz) can diced tomoatoes
1 can evaporated milk
1 pkg frozen corn

1. Sauté the first five ingredients with a little oil until the zucchini are golden brown. Then transfer the mixture to a large pot.
2. Add the flour, salt, pepper and stir the mixture together.
3. Then add the water, bullion, lemon juice and stir again.
4. Next add the diced tomatoes, evaporated milk, and corn and stir once more.
5. Bring it all to a boil and then reduce the heat. Cook for 5 minutes stirring occasionally.

Finally add:
¼ cup grated parmeasean cheese
2 cups shredded cheddar chesse
pinch of sugar.

6. Stir in the last three ingredients until the cheese is just melted and serve.

Fish Tacos

One day I ordered these at a restaurant, and wondered why, but now I order them whenever I see them on the menu. I LOVE them. Try these, it's a favorite I've found, and almost would rather make and eat than go out!!!!!!

4 C very thinly sliced green cabbage
1 C chopped plum tomatoes
1/3 C green onion sliced
1/4 C cilantro chopped
2 T lime juice (fresh is best)
5 T olive oil
1/2 t salt
1 lb. Tilapia fillets or white fish of your choice
1 t chili powder
8 corn tortillas

Combine cabbage, tomatoes, green onions, and cilantro in a large bowl. Add lime juice, 3 tsp olive oil and 1/4 tsp salt, toss well to combine. Heat remaining 2 tsp olive oil in a large skillet over medium heat. Sprinkle fish evenly with chili powder and remaining 1/4 tsp salt. Add fish to pan, cook 3-4 minutes on each side or until fish flakes easily. Remove from heat and cut fish into bite size pieces. Warm tortillas. Spoon about 1/4 c cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture. Makes about 4 servings. (2 tacos each)

Chopped Salad

2 heads Romaine lettuce
2 small cucumbers
Granny Smith apples
2 Roma tomatoes
2 avocados
3-4 green onions
4-5 slices bacon, cooked crisp and crumbled
2 barbeque chicken breasts or breasts from a rotisserie chicken
Feta or blue cheese

Chop all ingredients FINE, so the flavors can MIX.

Dressing:
1 pkg. Good Seasons dry Italian dressing mix
1/2 C. Briannas Poppy Seed dressing

Make dressing as directed. Can use rice vinegar and olive oil. Mix together, put on salad, Wala!!!!!!!

I found this recipe in my mom's new quilting cook book, I LOVE avocados, Granny Smiths, and Feta, so I thought I'd try it out. ENJOY.

Creamy Wild Rice Soup

3 T butter
3 T olive oil
1 med onion chopped
1 med carrot chopped
2 16 oz cans of chopped tomatoes
2 C broth
1/2 C wild rice (Zatarans (red box) works best)
salt and pepper to taste
pinch sugar
2 T fresh basil
4 C heavy cream

Heat butter and olive oil. Cook onions and carrot,Add everything else except cream. Simmer for 1 hour. Add more broth as needed, Remove from heat, add cream.


I had this the other night at a party, SO YUMMY. I can't wait to try it out myself, but now maybe one of you will try it FIRST. It was served with warm rolls, soup is a little heavy, you may want to add more broth and less cream, but I'm all about the cream!!!! :)

Guava Punch

I hosted a baby shower this weekend and made lots of yummy treats. I don't have pictures of all, but the recipes are coming!

A HUGE hit was this Guava Punch yum! For our shower the baby expected was a girl. I added a few drops of red food coloring to make it pink. You could add blue for a boy, green for St. Patricks day....This is yummy-licious!

14 oz. sweetened condensed milk (can use lowfat)
4 cans guava juice/nectar
1 cup pineapple juice
2 T lime juice

Combine above ingredients well. When ready to serve add 4 cups of club soda and ice.
This makes enough to fill a large punch bowl.

Banana Muffins with Crumb Topping

1 1/2 C of Flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas
3/4 C of sugar
1 beaten egg
1/3 C oil
Topping:
1/3 C brown sugar
2 Tbs. flour
1/8 tsp. cinnamon
1 Tbs. flour

Combine flour, soda, powder, salt, together. In another bowl combine bananas, sugar, beaten egg and oil. Combine two mixtures together until all ingredients are moistened. Spoon into muffin cups.

Topping: Combine brown sugar, flour and cinnamon. Cut in butter. Sprinkle to the tops of muffins.

Bake at 375 for 20 minutes.

Amazingly MOIST TASTY muffins!

Baguettes

1 c. water
1 T. sugar
1 1/2 t. yeast
2 1/2 c. bread flour
1 t. salt
1 egg yolk
1 T. water

Place 1 c. water, sugar, and yeast in the bowl of your mixer; stir. Let proof for about ten minutes.

Add salt and flour, half-cup at a time. Let knead for about 10 minutes. Now the recipe must diverge:

For regular yeast users: Place dough in a greased bowl. Cover and let rise for about 30 minutes, or until doubled in size. Dough is ready if indentation remains when touched. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12" rectangles. Roll up each half of dough tightly, beginning at a 12" side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place on greased cookie sheet. Make deep diagonal slashes across loaves every two inches, or make one lengthwise slash on each loaf. Cover and let rise in warm place for 30 to 40 minutes, or until doubled in size.

For instant yeast users: Take dough from bowl and shape as directed above (rolling, creating two loves, etc.). Let rise until double in size.

All together now: Preheat oven to 375 degrees. Mix egg yolk with 1 T. water; brush over tops of loaves. When putting the loaves into the oven, mist the oven with a couple of squirts of a spray bottle. This will help crustify the crust. You can do this throughout the baking cycle. Bake for 20 to 25 minutes, or until golden brown.