Friday, December 30, 2005

Sour Cream Chicken Casserole

Sour Cream Chicken Casserole

3 cups cooked, diced chicken
1 (8-oz.) bag noodles
1 small can mushrooms, drained
2 cans cream of chicken soup
1 (16-oz.) carton sour cream
8-ounces Swiss cheese slices

Cook and drain noodles. Combine all ingredients except the Swiss
cheese. Place in a 9x13-inch pan; top with the Swiss cheese slices. Bake at
350 for 45 minutes.

Tuesday, December 27, 2005

Fiesta Deviled Eggs

FIESTA DEVILED EGGS

INGREDIENTS:
8 hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 Tablespoons sliced green onion
1 Tablespoon sour cream
salt to taste

DIRECTIONS:
Slice eggs in half lengthwise, remove yolks and set whites
aside. In a small bowl, mash yolks with cheese, mayonnaise,
salsa, onions, sour cream and salt. Evenly fill the egg
whites. Lightly sprinkle with paprika if desired. Chill
until ready to serve.

Saturday, December 24, 2005

Mexi Potato Puffs

Mexican Potato Puffs

These delicious appetizers may be made ahead and frozen for up to a
month.

3 cups mashed potato
3 beaten eggs
1 tsp. chilli powder
1/8 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. dry mustard
1 Tbsp. grated onion
2 tsp. milk
3/4 cup grated cheddar cheese
3/4 cup dry bread crumbs
Fat for deep frying (400 to 450 F)

Combine all ingredients except cheese and bread crumbs.

Chop cheese and crumbs in blender until fine.

Add 1 cup cheese crumb mixture to potato mixture.

Shape in balls using one rounded Tablespoon for each. Roll in
remaining cheese crumb mixture. Deep fry until golden brown. Serve
hot. Makes 48 puffs; serves 10 to 12.

Tuesday, December 13, 2005

Cheesy New Potatoes

Cheesy New Potatoes


INGREDIENTS:

12 medium new potatoes
Salt and pepper
2 cups grated Old English cheese
16 slices bacon, fried crisp and crumbled
1/2 cup butter, melted
1/4 cup chopped parsley, for garnish

TO PREPARE:

Wash and cube potatoes (do not peel), cook in boiling water until just
barely
tender. Remove from heat, drain, and season to taste with salt and
pepper.
In a large casserole, place layer of potatoes, half the bacon, half the
butter, and half the cheese. Repeat the layers. Heat in a 350 degree
oven for 20–
30 minutes, or until cheese is bubbly. Remove from oven and garnish
with
parsley.

SERVES: 6 - 8

Thursday, December 08, 2005

Glazed Cinnamon Rolls, P/B Brownie Bites, Easy Brownie Bottom Cheesecake

Glazed Cinnamon Rolls

Who doesn’t love waking up to a fresh-from-the-oven cinnamon roll? Surprise your family with a batch of these easy-to-make breakfast treats.

2 tablespoons sugar
1 teaspoon ground cinnamon
2 1/2 cups Original Bisquick® mix
2/3 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened
1/4 cup raisins
Glaze (See Below)


1. Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
2. Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
3. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.

Glaze

1 1/3 cups powdered sugar
2 tablespoons milk

1. Stir together powdered sugar and milk until smooth.

bisquick.com

--------------------



Peanut Butter Brownie Bites

1 (15 ounce) package brownie mix
1/3 cup hot water
1/4 cup oil
1 large egg
48 miniature chocolate-covered peanut butter cups

Preheat oven to 350 degrees F.

Combine brownie mix, water, oil and egg; with spoon, beat well. Fill
paper-lined mini-muffin cups 1/2 full. Press 1 peanut butter cup in
each cup.

Bake 15 to 20 minutes. Cool completely.


--------------------


Easy Brownie Bottom Cheesecake

Prep Time: 15 min
Total Time: 5 hr 30 min
Makes: 16 servings, 1 piece each

1 pkg. (13 x 9-inch pan size) brownie mix

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

2 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends
of foil extending over sides of pan. Prepare brownie as directed on
package; pour
into prepared pan. Bake 15 min. or until top of brownie is shiny and
center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with
electric mixer on medium speed until well blended. Add sour cream; mix
well. Add eggs,
1 at a time, mixing on low speed after each addition just until
blended. Pour over partially baked brownie batter in pan. (Filling will almost
come to
top of pan.)

BAKE 40 min. or until center is almost set. Run knife or metal spatula
around rim of pan to loosen cake; cool. Refrigerate 4 hours or
overnight. Let stand
at room temperature 30 min. before serving. Lift cheesecake from pan,
using foil handles. Drizzle with chocolate; let stand until chocolate is
firm. Cut
into 16 bars to serve. Store leftover cheesecake in refrigerator.

Meatball Hero Sandwich

Meatball Hero Sandwiches

1 pound ground beef
1 egg
1/4 cup Italian seasoned dry bread crumbs
1 jar chunky pasta sauce
4 sub 6" rolls, split lengthwise
1 cup shredded mozzarella cheese

Combine ground beef, egg and bread crumbs in medium bowl. Shape
mixture into 12 meatballs.

Cook meatballs in skillet until no longer pink inside. Pour pasta
sauce over them and simmer until heated through.

Serve meatballs and sauce in rolls, topped with cheese.

This can be cooked in the crock pot by placing the meat mixture in
the bottom, pour sauce over it and cook on LOW 8-10 hours or HIGH 4-6
hours.

Saturday, December 03, 2005

Pumpkin-Spice Muffins

Pumpkin-Spice Muffins


2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins

1.
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups,
or place paper baking cup in each muffin cup.
2.
Stir all ingredients except raisins just until moistened. Stir in
raisins. Fill muffin cups about 3/4 full.
3.
Bake 15 to 20 minutes or until golden brown. Immediately remove from
pan.

High Altitude (3500-6500 ft)
Heat oven to 425°F. Grease 14 medium muffin cups. Stir 2 Tbsp Gold
Medal® all-purpose flour into dry Bisquick. Increase milk to 1/3 cup. Bake
15 to 18 minutes.

Friday, December 02, 2005

Sour Cream Chicken Casserole, Bacon Mushroom Swiss Meat Loaf, Banana Fudge Cookies, Whipped Cream Homemade

Sour Cream Chicken Casserole

3 cups cooked, diced chicken
1 (8 ounce) bag noodles
1 small can mushrooms, drained
2 cans cream of chicken soup
1 (16 ounce) container sour cream
8 ounces Swiss cheese slices

Cook and drain noodles. Combine all ingredients except Swiss cheese.
Place in 9 x 13-inch pan; top with Swiss cheese. Bake at 350 degrees F
for 45 minutes

---------------

Bacon Mushroom Swiss Meat Loaf

1 lb ground beef
1/2 lb pork, Ground
1 Small Onion, finely chopped
1 Egg
1/2 Cup Corn flake crumbs
1/4 Cup Milk
4 Oz swiss cheese, Grated
1 Can (4 Oz) mushrooms, drained
3 Slice Bacon, chopped

In a large bowl add all ingredients. Blend well and shape into a loaf
in a baking dish.

Bake at 350 for about an hour or till cooked through

*you don't have to use ground pork, just use all ground beef, or any ground meat you'd like to use.



---------------

Banana Fudge Cookies

1 (18 1/2 ounce) box chocolate cake mix
1/3 cup mashed bananas, ripe
1 egg
2 tablespoons water
6 ounces semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric
mixer at medium speed until smooth. Stir in chocolate pieces. Drop by
rounded teaspoonsful, about 2 inches apart, on greased baking sheets.
Bake in a 350 degree F oven for 8 minutes or until done. Remove from
baking sheets; cool on racks.

Makes 3 1/2 dozen.
------------------------



Whipped Cream

1 cup heavy cream
3 tablespoons confectioner's sugar

Combine the ingredients and beat until soft peaks form.
Chill until ready to serve. makes about 2 cups.

Thursday, December 01, 2005

Spell to Break Bad Luck

TO BREAK A STREAK OF BAD LUCK

Go for a walk and pick up seven twigs from the ground, one to
represent each day of the week. Traditionally the twigs should be
ash
for Monday, beech for Tuesday, elm for Wednesday, oak for Thursday,
horsechestnut for Friday, yew for Saturday, and elder for Sunday.
Take them home, snap them into pieces, and burn them in the hearth
or
bonfire. Say:

"Ill luck is broken, As these words are spoken."

Wednesday, November 30, 2005

Meatball Stoganoff

Meatball Stroganoff

1-lb. ground beef
1/2 C. finely chopped onions
1 egg
1/2 C. bread crumbs

Mix together well. Form into meatballs, and brown them in skillet
over medium-high heat. When browned, place in greased baking dish.

Combine in mixing bowl:

1 can cream of mushroom soup
1/3 C. water
1/2 C. sour cream
1/2 tsp. salt
dash of pepper

Pour over meatballs.

Bake at 350 for 1 hour

Serve over cooked noodles.

Sunday, November 27, 2005

Pork Chop Parmigiana, Qick Chicken Vegie Stir-Fry

Pork Chops Parmigiana

Makes 4 servings

2 large eggs
2 tablespoons water
1 cup Italian seasoned breadcrumbs
CRISCO No-Stick Cooking Spray
1/4 cup Crisco Pure Canola Oil
4 (1 inch thick) rib pork chops
26 ounces pasta sauce (your choice)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 pound cooked pasta (your choice)

Heat oven to 350ºF. In a large bowl, beat the eggs and water
together. Lightly spray a 9- by 13- inch baking dish with Crisco No-
Stick Cooking Spray.

Heat the Crisco Pure Canola Oil in a large skillet over medium heat.
Dip each pork chop in the egg mixture and then in the breadcrumbs.
Place in the skillet and brown on both sides.

Place the browned pork chops in the baking dish. Pour the pasta
sauce over the pork chops. Bake for 25 minutes. Remove the baking
dish from the oven. Top the pork chops with the mozzarella cheese
evenly and sprinkle the Parmesan cheese on top of each pork chop.

Bake for about 5 more minutes, until the cheese is melted and
lightly browned. Serve with pasta.

--------------------


Quick Chicken Vegetable Stir-Fry

1 tbsp. vegetable oil
3/4 lb. skinless, boneless chicken breasts, cut into strips
1 lb. frozen vegetables or 4 cups cut-up fresh vegetables
1 can Campbell's Condensed Cream of Chicken Soup
1/3 cup water
1 tbsp. Soy sauce
2 green onions, sliced
4 cups hot cooked rice

1) In large non-stick skillet over medium-high heat, heat oil. Stir
fry chicken until no longer pink. Remove from skillet; set aside.

2) In same skillet over medium heat, stir fry vegetables for 5-7
minutes or until tender-crisp.

3) Stir in soup, water, soya sauce and green onions. Bring to boil.
Return chicken to skillet. Heat through, stirring occasionally. Serve
over rice.

Serves 4

Saturday, November 26, 2005

Cookies: Special K, Cake Mix, Cream Cheese

Special K Cookies


1/2 stick margarine
3/4 cup sugar
3/4 cup white Karo
1 cup peanut butter
4 cups Special K cereal

Boil first 3 ingredients for 1½ to 2 minutes. Then add peanut butter
and
cereal. Drop on wax paper by teaspoon.

----------------

Cake Mix Cookies


1 pkg. cake mix (chocolate, cherry, lemon - your choice)
2 eggs
1/2 cup shortening
1 Tbsp. water
1/2 cup nuts

Mix all together. Shape in 1" balls and roll in confectioners' sugar.
You
may want to chill dough before rolling. Bake 10 to 12 minutes at 375°.



----------------


Cream Cheese Cookies


1 pkg. (3 oz.) cream cheese
1/2 cup butter (use butter - no substitutions)
1/2 cup sugar
1 cup flour
9 - 10 walnut halves, chopped

Mix cream cheese, butter and sugar. Add walnuts. Fold in flour. Drop by
spoonful on cookie sheet and flatten with wet finger. Bake in an oven
preheated
to 350° for approximately 10 minutes.

Monday, November 21, 2005

Ginger Garlic Wing, Turkey Noodle Soup, Turkey Sandwich, Roast Turkey w/Garlic & Rosemary

Ginger Garlic Chicken Wings

Ingredients

1/4 cup soya sauce
3 tablespoons brown sugar
2 teaspoons crushed garlic
1 tablespoons crushed fresh ginger
salt and black pepper
2 1/2 pounds of chicken wings

Directions
Mix the ginger,garlic,sugar,soya sauce, black pepper and salt. Pour
over the chicken wings and marinate for about 2 hours. Spray baking pan
with some oil and bake in a preheated 350 deg oven for about 1 hour.

--------------------

Turkey Noodle Soup

4 cups chicken broth
dash of black pepper
1 stalk celery, sliced
1/2 cup uncooked egg noodles
1 cup cubed cooked turkey

Mix broth, pepper, carrot, and celery in saucepan. Over high heat,
heat to
a boil. Stir in noodles and turkey. COok over medium heat 10 minutes
until
noodles are done.


-----------------------

Turkey Sandwich


3 slices roast turkey
1/2 cup prepared stuffing
2 slices bread (a hearty white, homemade-style preferably)
1 tablespoon mayonnaise or softened butter
2 tablespoons cranberry sauce (whole or jellied)



Spread slices of bread with mayonnaise or softened butter. Heat the
turkey and stuffing in the microwave on HIGH for 30 seconds, if desired.

Top bread with hot turkey and stuffing, cranberry sauce and greens.


-----------------



ROAST TURKEY WITH GARLIC & ROSEMARY


1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 stick melted butter


Cut six to eight small slits in turkey skin insert garlic
between the skin and meat. Squeeze two lemon halves inside
the turkey and leave them inside. Brush melted butter over
outside turkey and inside slits. Squeeze remaining lemon
over outside of turkey. Sprinkle with rosemary and sage.
Place on a rack in a roasting pan. Bake, uncovered, at 325
degrees for 1 hour. Baste with pan juices. Cover and bake
for 2 1/2 to 3 1/2 hours longer until a meat thermometer
reads 185 degrees -- basting every half hour with pan juices.

Yield: 8-10 servings.

Saturday, November 19, 2005

Beef Chinese Noodle Crunch

Beef, Chinese Noodle Crunch

1-1/2 pounds lean ground beef
1 cup celery, chopped
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5-ounce) can chow mein noodles

1. In a large skillet, brown beef; drain well. Stir in celery, onions,
and soups.

2. Spoon into a greased 9 x 13-inch baking dish. Sprinkle Chow Mein
noodles on top.

3. Bake at 350 degrees F. for 20 minutes.

Serves 6

Friday, November 18, 2005

Oatmeal Raisin Cookies

OATMEAL RAISIN COOKIES

1/2 Cup (1 stick) Butter or Margarine softened
3/4 Cup Granulated Sugar
1/4 Cup Firmly Packed Dark Brown Sugar
1 Egg
1 tsp. Vanilla Extract
3/4 Cup All Purpose Flour (I use whole wheat pastry flour.)
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 1/2 Cups quick-Cooking Rolled Oats (I have used old fashion
oats.)
1/2 Cup Raisins
1/2 Cup Chopped Walnuts (Optional)

Preheat oven to 375 °F ( 190 C)

Cream butter and sugars until light and fluffy. Beat in egg and
vanilla. Blend in remaining ingredients to make soft dough.
Drop by rounded teaspoonfuls onto greased cookie sheets.
Bake 7 - 10 minutes until edges are golden brown.
Cool 1 minute, and then transfer cookies to cooling rack.

Thursday, November 17, 2005

Tuna Twist Casserole

Tuna Twist Casserole

Toss together purchased Alfredo sauce, canned tuna and frozen broccoli, and you’ll have a hearty casserole in a snap!

1/2 cup purchased Alfredo pasta sauce
2 eggs
1 garlic clove, finely chopped
4 cups cooked tricolor rotelle pasta
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 ounces) tuna, drained
1 cup seasoned croutons


1. Heat oven to 350ºF.
2. Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, broccoli and tuna. Press lightly in baking dish.
3. Cover and bake about 20 minutes or until set. Sprinkle with croutons.

Tuesday, November 15, 2005

Oriental Hash, Garlic Chicken

Oriental Hash

2 tablespoons cooking or salad oil
Dash of garlic pepper
1 1/2 cups cubed cooked pork
2 cups cooked rice
3 tablespoons soy sauce
2 well-beaten eggs
2 cups shredded lettuce

Heat oil in skillet. Add garlic powder and pork. Cook until
meat is lightly browned. Add cooked rice and soy sauce. Cook 10
minutes, stirring occasionally. Mix in beaten eggs and cook 1
minute longer, stirring frequently. Remove from heat. Add
shredded lettuce and toss together. Serve immediately.

Serves 6.

---------------------------


Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F. Warm the garlic and olive oil to blend
the flavors. In a separate dish, combine the bread crumbs and Parmesan
cheese. Dip the chicken breasts in the olive oil and garlic mixture,
then into the bread crumb mixture. Place in a shallow baking dish. Bake
in the preheated oven for 30 to 35 minutes, until no longer pink and
juices run clear.

Sunday, November 13, 2005

Cajun Bayou Chicken, Avocado & Tuna Pasta Salad, BBQ Chicken Wings

Cajun Bayou Chicken

Prep: 5 min, Marinate: 2:00, Cook: 1:00.

1/2 cup lime juice
1/4 cup hot pepper sauce
3 Tbs. Cajun seasoning
large food storage bag
3-1/2 lbs. chicken pieces

Combine first 3 ingredients in a bag . Mix well. Place chicken in bag
and seal. Marinate in refrigerator 2 hours. Drain chicken and discard
marinade. Preheat oven to 375°F. Arrange chicken skin side down in a
single layer in a baking pan. Bake 35 minutes. Turn chicken and bake
another 25-30 minutes until chicken is cooked throughout.

mealsforyou.com


----------------------------


Avocado & Tuna Pasta Salad

Prep: 10 min, Cook: 10 min.

2 ounces shell macaroni
1/4 cup fat-free Italian dressing
1/4 cup fresh basil, chopped
2 cloves garlic, finely chopped
1/4 tsp. red pepper flakes, crushed
6 ounces canned water-packed albacore tuna, drained and flaked
3/4 cup tomatoes\raw, chopped
1/2 avocado, chopped
1/4 cup red onion\raw, thinly sliced
2 Tbs. black olives, chopped
4 green lettuce leaves

Cook pasta in a large pan of boiling water 8-10 minutes, or until al
dente. Drain. Combine next 4 ingredients in a small bowl. Combine
pasta with remaining ingredients, except lettuce, in a large bowl.
Pour in dressing and mix gently until well coated. Arrange lettuce
leaves onto individual serving plates. Top with salad.

mealsforyou.com


-------------------------


Baked BBQ Chicken Wings

Prep: 10 min, Marinate: 4:00, Cook: 25 min, plus refrigeration time.

1/4 cup soy sauce
1/4 cup honey
1 Tbs. vinegar
1/4 tsp. ground ginger
20 small chicken wings

Mix first 4 ingredients in a bowl. Add chicken wings and refrigerate
for 4 hours, or overnight. Place wings on a well-greased baking sheet.
Bake at 400°F for 25-30 minutes, turning wings once or twice.

mealsforyou.com

Saturday, November 12, 2005

Banana-Gingerbread Muffins

Banana-Gingerbread Muffins

Ingredients:

1 package (14 1/2 ounce size) gingerbread cake and cookie mix
2 ripe medium bananas -- mashed
3/4 cup quick-cooking oats
3/4 cup water
2 eggs

Directions:

Heat oven to 375F. Grease bottoms only of medium muffin cups or line with paper baking cups. Mix all ingredients until well blended. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Friday, November 11, 2005

Chinese Pork Chops

Chinese Pork Chops

6 pork chops, about 1-inch thick (or use pork steaks)
1/4 cup brown sugar (packed)
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 to 2 cloves garlic, mashed
Salt and pepper, to taste

Trim excess fat from pork chops and place in crockpot.

Combine brown sugar, ginger, soy sauce, ketchup, garlic, salt and
pepper; pour mixture over pork chops. Cook, covered, on LOW for 4 to
6 hours, or until tender.

Season with salt and pepper, if desired. Serve with steamed white
rice and/or Chinese noodles.

Makes 6 servings.

alternatively you can do it stove top method, brown chops in oil and add remaining ingredients and cover, simmer until chops are throughly cooked.

Thursday, November 10, 2005

Ultimate Chicken Fingers, Pumpkin-Spice Muffins, Jiffy Cornbread

Ultimate Chicken Fingers (lighter recipe)

Bisquick Heart Smart™ recipe! Here’s a recipe that can be your own “light” secret, or you can share your discovery with everyone.

2/3 cup Bisquick Heart Smart™ mix
1/2 cup grated reduced-fat Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 tablespoons 40% vegetable oil spread, melted


1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

bettycrocker.com
-------------------------------------------------


Pumpkin-Spice Muffins

Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!

2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins


1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

bettycrocker.com


----------------------------------

Jiffy Cornbread

1 box Jiffy cornbread mix
1 box Jiffy yellow cake mix
1/3 cup milk
1/2 cup water
2 eggs
1/4 cup oil

Mix all ingredients

Pour batter into greased & floured 8 X 8 pan

Bake @ 400 degrees for 5 minutes, then lower oven temperature to
350 degrees and bake for another 20 - 30 minutes, or until cake tester
comes out clean and top is lightly browned.

Serves: 4- 6

Tuesday, November 08, 2005

Tasty Meat Loaf, NY Corn Muffins, P/B Cookies

Meat Loaf

2 1/2 pounds lean ground beef
1 1/2 cups bread crumbs, cracker crumbs, OR oats
1 cup chopped onion
2/3 cup milk
2 whole eggs

Mix all ingredients well. Shape into loaf & place in baking dish.
Cover with sauce(recipe follows).
Bake at 350 degrees for approx. 1 1/2 hours.

Sauce for Meat Loaf

3 Tablespoons brown sugar
1/4 cup tomato catsup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

Combine ingredients and mix well.
Spread sauce over meat loaf before baking.

-----------------------------

New York Corn Muffins

1 cup flour
1 cup corn meal
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup sugar
2 large eggs
1 cup milk

Heat oven to 425. Grease twelve 2 1/2 - inch muffin cups. Mix
flour, corn meal, baking powder and salt in medium size bowl.
Using electric mixer, cream shortening and sugar in large bowl
until fluffy. Beat in eggs to blend well, then milk. Stir flour
mixture into milk mixture only until just blended. Spoon batter
into prepared muffin pan cups, filling each 2/3rds full. Bake 18
- 20 minutes until lightly browned and a sharp knife inserted in
center of muffin comes out clean. If you have a muffin pan with
large cups this recipe will make 8-10 jumbo muffins. Bake a bit
longer, about 25 minutes.

--------------------------------

Peanut Butter Cookies

3/4 cup peanut butter
1/2 cup shortening
1 1/4 cup firmly packed brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375. Combine peanut butter, shortening, brown sugar,
milk,
and vanilla. Beat at med speed until well blended. Add egg. Beat
until
just blended. Add flour, salt, and baking soda. Mix until just
blended. Drop
by heaping teaspoonfuls 2 inches apart onto an ungreased cookie sheet.
Flatten slightly in criss cross pattern with the tines of a fork.
Bake at 375 for
7-8 minutes. Cool 2 minutes on baking sheet. Makes 3 dozen cookies.

Monday, November 07, 2005

WITCHES BOTTLE

MAKING A WITCHES BOTTLE


First select the Bottle you want to use. Your bottle maybe clear or
tinted. If you're working with
a colored bottle, choose a color that suits what you are doing.
Tinted bottles are great for spells
that use color correspondences. Once you have a bottle, wash it with
warm soapy water, or
cleanse it in the ocean. After you have washed it, magically cleanse
it and bathe it in the light
of the full moon. When the bottle is clean it is time to fill it.

There are a lot of options when it
comes to contents, here are a few examples:

For Protection from unfriendly forces, you can fill the bottle with
very sharp objects such as
nails, pins, safety pins, & needles, or sand.

By collecting herbs, resins, leaves, roots, and spices and filling a
bottle with them, you can
concoct a wide variety of Wards, Spells, or Talismans. Add a base
oil or cider vinegar and
you have wonderful gifts for your friends, these would enhance their
magical life as well as
their cooking!

You can also fill the bottle with a variety of flower
petals selected for their
healing properties, attributes, or correspondences to planetary or
other forces.

You may want to include a bit of alcohol, vinegar, or olive oil to
preserve the flowers.

ADailyTarotgroup

Italian Chops, Oven Fried Honey Chicken

Italian Pork Chops

1/2 cup Original Bisquick® mix
1/3 cup Italian dressing
1/2 cup Progresso® garlic-herb dry bread crumbs
4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2 tablespoons vegetable oil

1.
Place Bisquick mix, dressing and bread crumbs in separate shallow
bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into
dressing, then coat
with bread crumbs.
2.
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork
in oil about 5 minutes or until golden brown; reduce heat to low.
Carefully turn pork.
Cook 10 to 15 minutes longer or until pork is no longer pink in center.
Serve immediately.

High Altitude (3500-6500 ft)
No changes.

Tips from the Kitchen

Success
Use regular Italian dressing rather than fat-free for more flavor and a
better coating.

from
bettycrocker.com

--------------------------

Oven Fried Honey Chicken

1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon olive oil
6 (4-6oz.) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375F.

In shallow bowl, whisk together honey and vinegar. Pour bread crumbs
into separated bowl. Set bowls aside. Spread oil over foil-lined baking
pan large enough to hold all chicken pieces in one layer. Roll chicken
pieces in honey mixture, then in bread crumbs; place in pan.

Bake for 30 minutes, or until cooked thoroughly.

Caramel Cashew Brownies

Caramel Cashew Brownies

Serving Size : 25


18 caramels
1/3 cup butter or margarine
2 tablespoons milk
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped salted cashews

In a saucepan, cook and stir caramels, butter and milk over low heat
until
the caramels are melted and mixture is smooth.
Remove from heat. Stir in sugar.
Combine eggs and vanilla. Stir into caramel mixture.
Combine flour, baking powder and salt. Stir into caramel mixture until
blended.
Fold in cashews.
Transfer to a greased 9" square baking pan.
Bake at 350º for 24-28 minutes or until toothpick inserted near the
center
comes out clean. Cool on a wire rack.
Cut into bars.

Sunday, November 06, 2005

Oatmeal Choco Chip Cookies

OATMEAL CHOCOLATE CHIP COOKIES

1 3/4 c. flour
2 c. quick oatmeal
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, firmly packed
1 tsp. vanilla
2 eggs
12 oz. chocolate chips
2 c. chopped Pecans

Preheat oven to 375 degrees. Combine flour, salt and soda in small
bowl. Set aside. In large bowl, cream butter and sugars. Add vanilla and
beat in eggs. Gradually add flour
mixture until well mixed. Stir in oatmeal, then nuts and chocolate
chips.

Drop by heaped tablespoon onto cookie sheet, 1 1/2-inches apart. Bake
12 to 15 minutes. Leave cookies on cookie sheet a few minutes before
removing to cooling rack.

Makes 36 cookies

Saturday, November 05, 2005

Salads, Chicken Ceasar, Ranch Potato, Buffalo-Style Chicken, Chopped Chef's

From wish-bone.com

GRILLED CHICKEN CAESAR SALAD


4 boneless, skinless chicken breast halves, grilled or broiled
1 large head Romaine or green leaf lettuce, torn into bite-sized pieces
1/3 cup Wish-Bone ® Creamy Caesar Dressing
1 cup croutons


1. Season chicken, if desired, with salt and pepper; set aside.

2. In large bowl, toss all ingredients, except chicken. On platter, arrange salad. Sprinkle, if desired, with grated Parmesan cheese. Slice chicken, then arrange on salad.

Also terrific with Wish-Bone ® Just 2 Good! ® Classic Caesar Dressing or Wish-Bone ® Caesar with Aged Romano Dressing.

Serves: 4
Preparation Time: 15 Minute(s)

----------------------------------
CREAMY RANCH POTATO SALAD


1 cup Wish-Bone® Ranch Dressing
1/2 cup sliced green onions
1 tsp. dried dill weed (optional)
1 tsp. Dijon-style mustard
2 hard-cooked eggs, finely chopped (optional)
3 lbs. red bliss or new potatoes, cooked and cut into large chunks

1. In large salad bowl, thoroughly combine all ingredients except potatoes. Toss with warm potatoes; salt and pepper to taste. Serve chilled or at room temperature.


Also terrific with Wish-Bone® Just 2 Good!® Ranch Dressing.

-------------------------
BUFFALO-STYLE CHICKEN SALAD


1/4 cup hot pepper sauce*
2 Tbsp. I Can't Believe It's Not Butter! ® Spread, melted
1 lb. boneless, skinless chicken breast halves
8 cups torn red or green leaf lettuce
1 medium cucumber, thinly sliced
1/2 cup sliced celery
1/2 cup Carb Options ™ Blue Cheese Dressing

1. In small bowl, blend hot pepper sauce with melted Spread. Season, if desired, with salt.

2. Grill or broil chicken, turning once and brushing frequently with hot pepper sauce mixture, 12 minutes or until chicken is thoroughly cooked.

3. In large bowl or on serving platter, toss lettuce, cucumber, celery and Carb Options ™ Blue Cheese Dressing. To serve, slice chicken and arrange over salad.

------------------------------------

CHOPPED CHEF'S SALAD


1 bag (12 oz.) mixed salad greens (about 8 cups)
1 cup sliced mushrooms
1 medium tomato, cut into wedges
1 small cucumber, sliced
1 small red onion, sliced
1/4 lb. cooked deli turkey, ham or roast beef, cut into strips
1 cup shredded cheddar, Swiss or Monterey Jack cheese (about 4 oz.)
2 hard-cooked eggs, cut into wedges
1/2 cup Carb Options ™ Blue Cheese Dressing




In large bowl, combine all ingredients except Carb Options ™ Blue Cheese Dressing. Just before serving, toss with Dressing.

Serves: 4
Preparation Time: 20 Minute(s)

Thursday, November 03, 2005

Moon Magick

Moon Magick:

New Moon workings can be done from the day of the new moon to three-
and-a-half days after.
The new moon is for starting new ventures, new beginnings. Also love
and romance, health or job hunting.

Waxing Moon Magick:
From seven to fourteen days after the new moon
The waxing moon is for constructive magick, such as love, wealth,
success, courage, friendship, luck or health.

Full Moon Magick:
From fourteen to seventeen-and-a-half days after the new moon
Prime time for rituals for prophecy, protection, and divination. Any
working that needs extra power, such as help finding a new job or
healings for serious conditions, can be done now. Also, love,
knowledge, legal undertakings, money and dreams.

Waning Moon Magick:
From three-and-a-half to ten-and-a-half days after the full moon
The waning moon is used for banishing magick, for ridding oneself of
addictions, illness or negativity.

Dark Moon Magick:
From ten-and-a-half to fourteen days after the full moon
The dark moon is a time for dealing with attackers, for exploring
our darkest recesses and understanding our angers and passions. Also
bringing justice to bear

Wednesday, November 02, 2005

Parmesan Potatoes

Parmesan Potatoes

Makes 6 servings

6 large potatoes
1/3 cup margarine
1/4 cup flour
1/4 cup parmesan cheese
3/4 teaspoon salt
1/8 teaspoon pepper

Peel potatoes and cube. Melt margarine in a 13 x 9" baking dish.
Combine flour, cheese, salt and pepper in a plastic bag. Moisten
potatoes with water and shake a few at a time in the bag. Bake at 375
for 1 hour, turning once during baking. Remove from oven when golden
brown

Chewy Chocolate Cookies

Chewy Chocolate Cookies

Source: Kraftfoods.com

Prep Time: 10 min
Total Time: 22 min
Makes: About 6-1/2 dozen cookies

1 pkg. (2-layer size) chocolate cake mix
2 eggs
1 cup MIRACLE WHIP Dressing
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1/2 cup chopped PLANTERS Walnuts

PREHEAT oven to 350°F. Place cake mix, eggs and
dressing in large bowl. Beat with electric mixer on
medium speed until well blended. Stir in remaining
ingredients.
DROP rounded teaspoonfuls of dough, 2 inches apart,
onto greased baking sheets.
BAKE 10 to 12 min. or until cookies are slightly firm
to the touch. Cool completely on wire racks.

Tuesday, November 01, 2005

Cream Cheese Bacon Crescents

Cream Cheese Bacon Crescents

Prep Time: 15 min
Total Time: 30 min
Makes: 16 servings, 2 crescents each

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls


PREHEAT oven to 375°F. Mix cream cheese spread and bacon in small bowl until well blended.
SEPARATE each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.

KRAFT KITCHENS TIPS


Healthy Living
To make a reduced fat version, use PHILADELPHIA Chive & Onion Light Cream Cheese Spread and reduced fat refrigerated crescent dinner rolls and save 30 calories per serving too. Try our healthy living version of Cream Cheese Bacon Crescents.

Great Substitute
To make a sweet version, use PHILADELPHIA Strawberry Cream Cheese Spread and substitute PLANTERS Walnut Pieces for the bacon.

kraftfoods.com

Roasted Pork Loin with Rosemary

Roasted Pork Loin with Rosemary

This recipe serves: 6

Preparation time : 10 minutes
Cooking time : 1 hour 30 minutes

Ingredients
1 boneless pork loin, about 2 3/4 pounds
1 tablespoon minced, fresh rosemary
salt to taste
freshly ground black pepper
1 cup dry white wine

Cooking Instructions
1. Preheat the oven to 350°F.
2. Rub the pork loin with rosemary, sprinkle it with salt and pepper
and
place it in a roasting pan. Pour the wine into the bottom of the pan.
3. Roast the pork for about 1 1/2 hours, basting occassionally with the
wine
and juices from the bottom of the pan. The pork is cooked when a meat
thermometer measures 160°F.
4. Remove it from the oven and let the meat rest about 15 minutes
before
slicing.

Lemon Rosemary & Garlic Roast Chicken

Lemon, Rosemary and Garlic Roast Chicken

This recipe serves: 4

Preparation time : 15 minutes
Cooking time : 1 hour 30 minutes

Ingredients
1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
2 lemons, one thinly sliced and one halved
2 medium onions, peeled and halved
8 cloves garlic, peeled
1 bunch fresh rosemary
1 tablespoon butter, optional
1 teaspoon olive oil

Cooking Instructions
1. Preheat the oven to 350°F.
2. Rinse the chicken inside and out with cold water. Pat dry with paper
towels.
3. Season the cavity of the chicken with salt and pepper and line it
with
the lemon slices. Add the onion halves, garlic and rosemary to the
cavity.
4. Squeeze the juice from the lemon halves all over the chicken and
stuff
the lemon halves into the cavity.
5. Place the chicken on a rack in a roasting pan. Run your finger under
the
skin of the breast and thigh to loosen it and then rub the butter
evenly
between the meat and skin (optional). Drizzle the olive oil over the
skin.
6. Roast the chicken in the oven for 1 1/2 hours or until a thermometer
inserted into the thickest part of the thigh registers 160°F.
7. Let the chicken rest for 15 minutes. Remove and discard the skin
before
carving.

Parmesan Salad Dressing, 3 Cheese Salad Dressing

Parmesan Salad Dressing

1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Salt to taste

Combine all ingredients together and mix well.
Cover and refrigerate overnight.

Great as a salad dressing or dip for vegetable


-----------------------------------------------


Three Cheese Salad Dressing

3/4-cup vegetable oil
1/4-cup white vinegar
1/2-cup Parmesan cheese
4-tbsp cottage cheese
3-tbsp feta cheese or blue cheese, crumbled
1-tsp salt
2-cloves garlic, pressed
1-tsp dry mustard

Place oil, vinegar, cheese, salt, garlic, and dry mustard in a blender
and combine.
If the dressing is too thick, add more oil and vinegar.

Southern Fried Chicken

Southern Fried Chicken


Oil, for frying
1 large fryer, cut into 8 pieces, about 3 1/2 pounds
Salt
Cayenne pepper
2 eggs, beaten
3 cups plus 2 tablespoons whole milk
3 1/2 cups flour
Essence, recipe follows
Black pepper
Serving suggestion: Mashed Potatoes

Heat the oil in a large cast iron skillet.
Season the chicken with salt and cayenne. Whisk the eggs with 2 tablespoons of the milk. Season the beaten eggs and 3 cups of the flour with Essence. Dredge the chicken pieces in the seasoned flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Essence. Continue frying the remaining chicken.

Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes. Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer. Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy.

Serve the chicken and gravy with mashed potatoes.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Sunday, October 30, 2005

Pendulum Divination, Spell: Rid Oneself of Bothersome Spirit

Pendulum Divination

The pendulum is a focusing tool that opens the user to messages of
the higher self. Purchase or create a necklace to use as your
pendulum. While often used in matters that require "yes" or "no"
answers, there are many wonderful uses for your pendulum. To use it,
support your elbow on a firm surface and hold it with your thumb and
forefinger. Relax and open your mind. Direct your pendulum to swing
between two options. These answers are usually exhibited by a back-
and-forth or a side-to-side motion. Pose your question or concerns,
observe the motion that indicates your answer. Thank the energies of
the higher self. Wear your pendulum, or store it in a safe place.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spell to Rid Oneself of a Bothersome Spirit

Say:

"What is dark be filled with light, remove this spirit from my
sight."

Before starting place your hand before you, and start the flow of
power out of your hand and then say the words, letting the
envisioned
blue-white light from your power hand fill the room or house or any
other place that you might be.

Ranch Fish, 3-cheese Pasta Skillet, Taco Cornbread Casserole, Broccoli Au Gratin

Ranch Fish

1 packet ranch dressing mix
1/3 cup lemon juice
3 tbsp olive oil
3 tbsp dry white wine or water
1 1/2 - 2 lbs mild white fish fillets

Combine dressing mix with lemon juice, olive oil and wine in a shallow
dish. Mix well. Add fish and coat all sides with mixture. Cover and
refrigerate for 15-30 minutes. Remove fish from marinade and place on
broiler pan. Broil 9-12 minutes or until fish begins to flake.




Three-Cheese Pasta Skillet

3 cups uncooked corkscrew pasta
1 can cream of mushroom soup
1 cup water
1/8 tsp pepper
1 cup shredded 2-cheese blend
1/3 cup grated Parmesan cheese
1 can French-fried onions

Cook pasta according to package directions; drain. Mix soup, water,
pepper, cheeses and 2/3 cup onions in skillet. Heat to a boil. Add
pasta and top with remaining onions. Cover and cook over low heat 2
minutes or until hot.



Taco Cornbread Casserole

1 box jiffy brand cornmuffin mix
1 can creamed corn
1 egg
1/4 cup milk
1 lb ground beef
1 pkg taco seasoning
1 cup cheddar or colby cheese, grated
1/2 cup finely chopped onion

In a skillet, brown beef. Drain grease. Add taco seasoning and 1/2
cup water. Simmer for 5 minutes. While meat is cooking, in a bowl,
mix corn muffin mix, egg, milk and creamed corn. Spread half of the
mixture in a well greased, 8in casserole dish. Pour taco meat on top
of cornbread. Sprinkle onions and then cheese. Top with remaining
cornbread mixture. (This layer will not be as thick as the bottom--
spread to cover the top the best you can.) Bake at 400 for about 30
minutes or until golden and set.



Broccoli Au Gratin

1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine

1. Bring 1 inch of salt water to boiling; add broccoli. Cook until
stems are tender 12 to 15 minutes; drain.

2. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees.

Beat soup and milk with hand beater until smooth; pour over broccoli.
Mix remaining ingredients until crumbly, sprinkle over cheese sauce.
Bake until crumbs are very light brown, about 20 minutes.

Thursday, October 27, 2005

Cake Mix Choco Chip Cookies

CAKE MIX CHOCOLATE CHIP COOKIES

2 eggs
1/3 cup sugar
¼ cup butter, softened
1 cup peanut butter (if desired)
1 package Betty Crocker yellow cake mix
1 – 12oz. package choc. chips



Preheat over to 350. Beat eggs, sugar, water, peanut butter
and half of the cake mix until smooth. Mix in remaining cake mix and then
the choc. pieces.

Drop by teaspoonful about 2” apart on ungreased cookie sheet.
Bake 10 – 12 minutes.

2 Chops Recipes

Pork Chop-Potato Bake

Combine in a low 2-quart baking dish:
6 cups thinly sliced potatoes
1 1/2 cups thinly sliced onions

Mix together:
1 can condensed Cream of Celery or Cream of Mushroom soup
1 can measure of boiling water

Pour over and into the vegetables. Cover or top with aluminum
foil. Bake one hour in a moderate oven (350 degrees F.)

Meantime remove excess fat from 6 rib, loin, or shoulder pork
chops (cut 1/2-inch thick). Season and partly brown.

Place on top of the potatoes and bake uncovered for 30 minutes
more.

Serves 6.


---------------------------


Baked Pork Chops

4 pork chops (1 1/2-pounds)
Oil for browning chops
1/3 cup finely diced celery
2 tablespoons brown sugar
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
2 cans (small) tomato sauce
1/2 cup water

Brown chops in hot oil. Place in shallow greased baking dish.
Sprinkle with celery, brown sugar, lemon juice and seasonings.
Pour tomato sauce and water over chops. Cover baking dish and
bake in moderate oven (350 degrees F.) for 1 1/4 hours or until
chops are tender.

Makes 4 servings.

Wednesday, October 26, 2005

Ranch Noodles

Ranch Noodles

8 to 12 ounces narrow egg noodles
1 cup mayonnaise
1 cup sour cream
1 package ranch-style salad dressing mix
Minced fresh parsley and/or fresh dillweed

Boil noodles in lightly salted water until done. Drain. Blend
mayonnaise, sour cream and dry ranch dressing mix. Dress the hot,
drained noodles with as much ranch dressing as you like.

Serve noodles warm, strewn with fresh minced parsley and/or dillweed

Tuesday, October 25, 2005

2 Chicken Recipes

SALSA CHICKEN BAKE

4 skinless, boneless chicken breast halves
1 cup chunky salsa (your favorite brand)
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased
9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken
breasts, and pour salsa over all. Bake at 375 degrees for 25 to 35
mins,
or until chicken is tender and juicy and its juices run clear. Sprinkle
chicken evenly with cheese, and continue baking for an additional 3 to
5
mins, or until cheese is melted and bubbly. Top with sour cream and
serve immediately.
Yield: 4 Servings


--------------------------------

Stuffing-Crusted Creamy Chicken Casserole

Prep Time: 10 minutes
Total Time: 55 minutes
Makes: 6 servings


1-2/3 cups hot water

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken

6 small boneless skinless chicken breast halves
(1-1/2 lb.)

1/2 tsp. garlic powder

1 bag (16 oz.) frozen stir-fry vegetables, thawed, drained

1 can (14-3/4 oz.) cream-style corn

1/4 cup Kraft Light Done Right! Ranch Reduced Fat Dressing


PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with garlic powder. Top with stir-fry vegetables. Mix corn and dressing; spoon over vegetables. Top with prepared stuffing. Cover with aluminum foil.

BAKE 30 min.; uncover. Bake an additional 10 to 15 min. or until chicken is cooked through (170°F).


kraftskitchen

Chili Dogs

Chili Dogs
Description Not hard to make, but sometimes a little recipe helps! To make coney Dogs, just before serving sprinkle fresh chopped onion on the top of the heated chili and serve.
Recipe type Entree
Ethnic type American
Holiday category N/A
Preparation time Less than 15 minutes

Ingredients - 2 Frankfurters
- 1/3 c Chili with beans
- 2 Frankfurter buns, split
- 1 Fresh onion, chopped (optional)

Directions 1. Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds
2. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters
3. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes
4. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds

foodclassics.com

Chicken Fried Rice

Chicken Fried Rice

Preparation time 30-45 minutes

Ingredients - 1 c. chicken, diced and cooked
- 1 tbsp. soy sauce
- 1 c. long grain rice, uncooked
- 1/3 c. salad oil
- 2 1/2 c. chicken broth
- 2 1/2 c. onion, coarsely chopped
- 1/4 c. green pepper, finely chopped
- 1/4 c. celery, thinly sliced
- 2 eggs, slightly beaten
- 1 c. lettuce, finely shredded

Directions 1. Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes
2. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently
3. Reduce heat and add chicken with soy sauce and broth. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes.
4. Stir in onion, green pepper and celery. Cook, uncovered, over medium heat until liquid is absorbed
5. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once


foodclassics.com

Mesa Grill's Spicy Bloody Mary

Mesa Grill's Spicy Bloody Mary


16 ounces tomato juice
3 ounces vodka
2 dashes hot red pepper sauce
1 dash Worcestershire sauce
2 jalapenos, sliced
Pinch celery salt
Pinch black pepper
1 lemon, juiced
Ice
Celery spears, for garnish

Combine all ingredients, except celery spears, in a small pitcher, pour into large glasses filled with ice and garnish with celery spears.

foodnetwork.com

Monday, October 24, 2005

Carrot Cake, Cinnamon Coffee Cake

Classic Carrot Cake


3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)


Mix together the carrots, raisins, brown sugar, oil, and eggs in a

large bowl. Add the remaining ingredients except for the cream cheese

frosting and mix well. Pour the batter into 2 greased and floured

8-inch (20 cm) round cake pans. Bake in a preheated 350F (180C) oven

for 25 to 30 minutes, until a toothpick inserted in the center comes

out clean. Cool on a wire rack for 10 minutes. Remove from pans and

frost the top of one layer with the frosting. Place the second layer

on top and frost the top and sides of the cake. Makes one 8-inch cake

to serve 8 to 12.



Cream Cheese Frosting



8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter or margarine, at room temperature
4 cups (1 L) powdered (confectioner's) sugar
2 tsp (10 ml) vanilla extract


Beat the cream cheese and butter in a bowl until smooth. Add the

sugar and vanilla and mix until smooth and thoroughly combined. Makes

about 3 cups.

------------------------


Cinnamon Coffee Cake


Makes 2-3 pans (8"x8")
9 servings per pan (approx.)


4 Tablespoons Shortening
1 Cup Sugar
2 Eggs
1 Cup Milk
3 Cups Flour
4 Teaspoons Baking Powder
1 Teaspoon Salt
2 Teaspoons Cinnamon


In a large bowl, mix all ingredients. Pour into greased pans, filling

only half full.



Topping

1 Stick butter (1/4 pound)
12 Tablespoons Sugar
6 Tablespoons Brown Sugar
2 Tablespoons Flour
4 Teaspoons Cinnamon



Mix together. for 25 minute Drop onto cake batter, swirl if desired.
Bake @ 400 degrees Fahrenheit s. Serve warm. Enjoy.

Sunday, October 23, 2005

Halloween Costumes Ideas

PUNK ROCKER:
Start with a pair of jeans and a plain white T-shirt. Use a black
marker to draw a large "anarchy" symbol on the T-shirt. Finish off
the look with some gelled spikes and a spray of brightly colored
hair
paint. Attitude not included!

PIRATE: Ahoy there, matey!
For an easy pirate costume, dirty up a white undershirt and tear a
few holes in it. Cut the legs of a pair of oversized jeans (you can
pick them up at a thrift store for a few dollars) to calf-length and
clip the ends so they look frayed, then tie a rope belt around the
waist. Tie a bandana on your child's head, pirate style, and use
face-
paint to draw on a thin moustache and goatee. If your child will
tolerate it, add a clip-on hoop earring and an eye patch.

LITTLE DEVIL:
Begin with a red turtleneck, a pair of red tights or leggings, and
shiny black boots. She found a red devil's horns headband, but you
can simply glue red cardboard horns to a regular red headband.
Finish
the look with red face paint (be careful to keep it away from your
child's eyes) and a cape made out of a black trash bag cut into a
bell shape and attached to the back of the turtleneck with black
electrical tape.

ADailyTarot

Do Well Job Interview Spell

Spell to do well on a job interview

First visualize yourself shaking hands with your future boss. Light
a green candle and chant the following:

"Success will come unto me.
Success will come so mote it be!

Blow out the candle and visualize its energy leaving in search of
new opportunities for you. On the day of your interview, visualize a
purple light glowing from you that allows for all that come into
contact with you to find you charming, witty, and talented.

ADailyTarot

Cream Cheese Pound Cake

Cream Cheese Pound Cake

3 cups Original Bisquick® mix
1 1/2 cups granulated sugar
1/2 cup Gold Medal® all-purpose flour
3/4 cup butter or margarine
1 teaspoon vanilla
1/8 teaspoon salt
6 eggs
1 package (8 ounces) cream cheese, softened
Powdered sugar, if desired

1.
Heat oven to 350°F. Grease and flour angel food cake pan (tube pan),
10x4 inches, 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches.
2.
Beat all ingredients except powdered sugar in large bowl on low speed
30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes,
scraping bowl
occasionally. Pour into pan.
3.
Bake 55 to 60 minutes or until toothpick inserted near center comes out
clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof
serving
plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

Note: Surprise family and friends and bake this cake in a bundt pan
with a newer shape, available in the Betty Crocker® Catalog. Click the
link "Catalog
Shopping" on the top of this page to shop Betty Crocker online, then
search for bundt to find shapes beyond the classic.

Saturday, October 22, 2005

Parmesan Mashed Potatoes

Parmesan Mashed Potatoes

3 - 4 pounds red potatoes, washed and quartered
1 tsp. salt
3 cloves garlic, minced
1/3 cup Fresh Parmesan cheese, grated
1/4 cup butter
1/4 cup cream
Salt and pepper to taste

Cook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth. These potatoes are great. Some folks swear by cooking the potatoes whole and then cutting them before mashing. If you choose this method, you can check the doneness by sticking the whole potatoes with a sharp knife. We also like to leave the skin on because it is supposed to contain most of the vitamins and minerals.

The Skinny: Cheese, butter and cream. Whoa, that's not very skinny. Use low fat milk or evaporated milk or fat free Half and Half rather than the cream.

Herbed Fish

Herbed Fish
Fishing for a low-fat and quick dinner idea? You've just netted one.

1 lb fish fillets, about 1/2 inch thick
2 tablespoons olive or vegetable oil
1/2 cup Reduced Fat Bisquick® mix
1/4 cup Progresso® garlic herb bread crumbs
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 egg

1.
Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over
medium heat.
2.
In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt.
In another shallow dish, beat egg. Dip fish into egg, then coat with
Bisquick mixture.
3.
Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning
once, until fish flakes easily with fork and is brown on both sides.


Tips from the Kitchen

Success
Fish fillets may vary in thickness quite a bit. If possible, select
fillets that are about 1/2 inch thick. If you have thicker fillets, you
may need to
add a few more minutes to the cook time.

bettycrocker.com

Steaks w/Mushrooms

Steaks with mushrooms

2 boneless sirloin steaks
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
1 cup sliced fresh mushrooms
1 onion sliced

RUb steak on both sides with salt and pepper. Cook steaks in butter
until
meat reaches desired doneness. Remove from skillet and keep warm. In
same
skillet, saute mushrooms and onions until tender. Serve with steaks

Friday, October 21, 2005

Smothered Pork Chops

Smothered Pork Chops


5 pork chops, 1/2 inch thick
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
2 large onions, thickly sliced
1 Tbsp. oil
1 jar (12 oz. each) pork gravy



PREHEAT oven to 375°F. Coat chops with coating mix as directed on package. Place in single layer in 13x9-inch baking pan.

TOSS onions with oil; place over chops.

BAKE 30 minutes or until cooked through. Pour gravy over chops; cover. Bake an additional 15 minutes or until cooked through.

kraftfoods.com

Spicy Gingerbread

Spicy Gingerbread


3-3/4 cups flour
2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 cup MIRACLE WHIP Dressing
1 cup granulated sugar
3 eggs
1 cup light molasses
1/4 cup powdered sugar



PREHEAT oven to 350°F. Sift flour, baking soda, salt and spices in large bowl; set aside. Mix dressing and granulated sugar with electric mixer on medium speed until well blended. Blend in eggs. Gradually add sifted dry ingredients alternately with molasses, mixing well after each addition.

POUR into greased and floured 13x9-inch baking pan.

BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool; cut into squares. Sprinkle with powdered sugar.

kraftfoods.com

Thursday, October 20, 2005

4 Meatballs Recipes

Easy Meatballs

1 lb. ground beef
1 egg
2 cloves garlic, chopped fine or 1/4 to 1/2 tsp. garlic powder
1 tbsp. Italian seasoning
1/2 c. cracker or bread crumbs

Combine all ingredients and shape into small balls (1 1/2 inch diameter). May freeze in cookie sheet for later to be browned or may brown evenly over medium- high heat turning frequently. May freeze after browning. Simply put them onto spaghetti sauce to fully reheat and defrost.
NOTE: May use large melon maker (dipped in flour) to make meat balls.

-----------

Italy Meatballs

2 lbs. ground meat
2 eggs
4 slices bread, diced
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 tbsp. Parmesan cheese
2 tbsp. parsley

Mix meatball ingredients in pan and shape to size meatballs you'd like. Fry in a little olive oil. after meatballs are browned put in pot of Spaghetti sauce, simmer for 40 minutes.


---------------

Meatballs In Sauce

3 lbs. lean ground beef
1 lg. onion
3 eggs
2 c. Italian bread crumbs
1 tsp. garlic salt
Salt and pepper

Mix in large bowl ground beef, onion, eggs, salt, pepper, garlic salt and 1 cup Italian bread crumbs. Form into small balls and roll in pan of 1 cup bread crumbs. Drop into hot spaghetti sauce for 1 hour.


-------------------

Italian Meatballs and Spaghetti

2 lbs. lean ground beef
1 egg
1/2 c. water
1 1/2 c. cracker crumbs
1/4 c. grated Parmesan cheese
2 tsp. garlic salt
1 tsp. basil
1/4 tsp. pepper

Makes 22 large meat balls.

Make Sauce of if in a rush use jar sauce:

1 lg. can tomatoes (or 2-1 lb. cans)
1 (15 oz.) size Hunts tomato sauce
1 c. catsup
1 can mushrooms and liquid
1 c. water or tomato juice
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tsp. garlic salt
1 clove garlic
1/4 c. cornstarch
2 tbsp. brown sugar
2 tbsp. dried parsley (or fresh)
1 tsp. oregano
1 tsp. anise seed
1 tsp. marjoram

Brown meat balls. Drain off grease. Simmer sauce slowly 15 minutes. Put meat balls in sauce and simmer 20 minutes. Serve with cooked spaghetti and Italian grated cheese and Italian bread.

Make-Ahead Italian Meatballs

Make-Ahead Italian Meatballs

Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso® dry bread crumbs (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard


1. Heat oven to 400ºF.
2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
3. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
5. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

bettycrocker.com

Recipes: Caramel Apple Bars, Apple Cinnamon Cake, Apple Crisp

Caramel Apple Bars


1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels


1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

---------------

Apple-Cinnamon Cake
Spice cake and apple pie filling combine to make one delicious cake!

1 package Betty Crocker® SuperMoist® spice cake mix
1 can (21 ounces) apple pie filling
3 eggs
3 tablespoons sugar
1 teaspoon ground cinnamon
Whipped topping


1. Heat oven to 350ºF. Grease (or lightly spray with cooking spray) bottom only of 13x9-inch rectangular pan.
2. Beat cake mix (dry), pie filling and eggs in large bowl on low speed 2 minutes. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
3. Bake 32 to 36 minutes or until toothpick inserted in center comes out clean; cool. Serve with whipped topping.

----------------

Apple Crisp

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired


1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.


bettycrocker.com

Beef n Rice Skillet

Beef and Rice Skillet

1 lb ground beef
1 large onion, chopped
2 1/2 Cup water
1 Cup uncooked rice
1 tb. beef bouillon cubes, crushed
2 Tsp dry mustard
1 Med green pepper, chopped
1 Med tomato, chopped
1 Cup Monterey Jack cheese

Brown beef with onion in a large skillet; drain off fat.
Stir in rice, water, bouillon, and dry mustard. Bring to a boil, reduce
heat and simmer until liquid is absorbed, about 25 minutes. Stir in
green pepper and tomato. Sprinkle cheese over top. Cover and remove
from heat. Let stand 2 to 3 minutes to let the cheese melt.

Salmon Pasta Salad

Salmon Pasta Salad

1 can (15 1/2 oz.) Alaska salmon
8 oz. fusilli or macaroni, cooked, drained and cooled
1 pint cherry tomatoes, cut in half
2 cups sliced cucumber
1 cup mozzarella cheese, cut into thin strips
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese
Lemon Dressing (see below)

Drain and flake salmon. Toss flaked salmon with remaining
ingredients in large serving bowl. Toss with lemon
dressing and serve.

Makes 8 servings.

Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper, to taste

Whisk together ingredients until well combined.

Goo Goo Clusters

Goo Goo Clusters


1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter


Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.

Wendy's Frosty

Wendy's frosty

1/2 c milk
4 tsp nesquik
2 c vanilla ice cream
blend

Tuesday, October 18, 2005

Pumpkin Spice Cake @

Pumpkin Spice Cake II


Submitted by: Beverly
allrecipes.com

"Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired." Original recipe yield: 1 - 9x13 inch pan.


INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1/2 cup white sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
1 cup chopped pecans


DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.



Cream Cheese Frosting:


Submitted by: Janni allrecipes.com

"This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it." Original recipe yield: 3 cups.


INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Best-Ever Pot Roast

Best-Ever Pot Roast

1 4-pound rump roast or your favorite roast
2 teaspoons meat tenderizer
2 teaspoons seasoned salt
1/2 teaspoon black pepper
flour
2 tablespoons oil
1 cup water
1 bay leaf
1/2 teaspoon basil leaves

Allow roast to stand at room temperature to warm up slightly.
Moisten surface, then sprinkle with meat tenderizer. Pierce
several times with times of a fork. Place is a large skillet or
Dutch Oven that has a cover.

Sprinkle with seasoned salt and pepper; dust lightly with flour.
Slowly brown all sides in hot oil. Add remaining ingredients and
simmer for 3 hours or until tender.

This is cooked on top of the stove and not in the oven.
Carrots, potatoes and onions may be added the last 45 minutes of
cooking time if desired.

Serves 6 to 8.

Love Through Scent Spell

ATTRACT THE LOVE OF YOUR LIFE THROUGH SCENT


you will need - sampler size of your favorite Perfume/scent, a pink
candle & a pin. Using the pin, carve a heart onto the candle. Light
the candle in a window where it will receive moonlight . . Place the
Perfume/scent container in front of the candle & say - " Venus,
grant
me the love that I lack; Through this scent, my mate attract! " Let
the candle burn itself out. Carry the scent with you when you go
out,
& spray on a little before you leave. Repeat the invocation as you
put on the Perfume/scent!

Monday, October 17, 2005

Shake & Bake Mix

Shake & Bake Mix

1 C. fine bread crumbs
1/2 C. flour
1 tsp. cornstarch
1-1/4 tsp. salt
1 tsp. sugar
1 Tbs. plus 2 tsp. oil
1-3/4 tsp. poultry seasoning
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder.

Mix all ingredients together well. Use this as a coating for chicken
and other meats. This also works well as a coating for "oven frying".

Sunday, October 16, 2005

Chinese Chicken Chow Mein

Chicken Chow Mein


In China, chow mein is made with soft noodles. For crispy chow mein
noodles,
add more oil than the recipe calls for and cook the noodles longer to
dry them
out. You can substitute shrimp or pork for the chicken.

Prep Time : 25min
Cook Time : 25min
Course : Entree
Type of Prep : Stir-Fry
Cuisine : Chinese
Occasion : Family Dinner
Serves 4 to 6

source: chinesefood.about.com


INGREDIENTS:

1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:

1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch

Sauce:

1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water

Other:

1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds

PREPARATION:

One or 2 hours before cooking, rinse the mung bean sprouts so that they
have
time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, add the
cornstarch last.

Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster
sauce,
soy sauce, salt, pepper and cornstarch and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into
cold
water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into
1/2-inch pieces on the diagonal. If substituting broccoli for bok choy,
peel the
stalks until no more strings come out, and slice thinly on the
diagonal. Wipe
the mushrooms clean with a damp cloth and slice. Cut the red bell
pepper in
half, remove the seeds and chut into chunks. Peel and chop the onion.
Dice the
green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2
tablespoons
oil. When the oil is hot, add the noodles. Fry in batches until golden.
Remove
the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown
briefly, then stir-fry until the redness is gone and the meat is nearly
cooked
through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, seasoning each with a bit
of salt
while stir-frying if desired. When cooking the bok choy or broccoli,
add 1/4
cup of water and cover while cooking. Remove each of the vegetables
from the
pan when finished stir-frying. Add more oil as needed.

Give the gravy a quick restir. Add all the ingredients back into the
wok,
making a "well" in the middle if the wok for the gravy. Add the gravy,
stirring
quickly to thicken. Mix everything together. Stir in the green onions.
Pour the
cooked vegetable and sauce mixture on top of the noodles. Garnish the
chow
mein with the toasted sesame seeds. Serve hot.

Rice O'Brien

Rice O'Brien Josephine Ashley, Green Bay, WI

1 C. long grain rice
1 large onion, chopped
1 Tbs. soy sauce
1 large bell pepper, chopped
1 tsp. salt
1/2 tsp. poultry seasoning
2 1/2 cups chicken broth

In a 2 quart baking dish combine rice, chopped onion, salt, poultry
seasoning, soy sauce, chopped bell pepper and chicken broth. Cover
and bake at 375 degrees F. for 30 minutes, stirring occasionally
until rice is tender and bubbly.

Corn Muffins

Corn Muffins

2/3 cup sugar
1 tsp salt
1/3 cup shortening
1 tsp vanilla
2 eggs
2 cups flour
3/4 cup cornmeal
1 1/3 cups milk

Preheat oven to 400. With an electric mixer, combine sugar, salt,
shortening, and vanilla. Blend 5 minutes or until slightly creamed.
Add egs one at a
time, and mix well after each addition.
In a separate bowl, combine flour, baking powder, and cornmeal. On
low
speed, add half of flour mixture alternately with half milk until all
ingredients
have been added. Spoon into paperlined cupcake pans and bake for 20
minutes.

Saturday, October 15, 2005

Chinese Green Bean Casserole

Chinese Green Bean Casserole

16 oz. green beans (canned or frozen)
1 can Cream of celery soup(10.75oz)
1 can Bean sprouts,drained(16oz)
1 can Onion rings,Frnch-fried(3oz)

1. Mix together green beans, bean sprouts and soup in a greased 2-quart
casserole.

2. Bake in preheated 350F. oven 30 minutes.

3. Sprinkle with onion rings; bake 5 minutes longer, or until onion
rings are golden brown.

Friday, October 14, 2005

Cleopatra's Cleansing Secret

Cleopatra's Cleansing Secret - Formula

We can't go around with dirty skin, but many cleansers can cause
dryness and premature aging. Instead, try this simple formula, used
by the famous beauty Cleopatra to keep her skin not only clean but
soft, youthful, and dewy.
This formula couldn't be simpler. Here are the easy directions:
Milk products contain alpha-hydroxy acids that gently cleanse and
soften skin.
1/4 cup milk, buttermilk, yogurt or sour cream
1. Use your fingertips to "wash" your face with your milk product of
choice.
2. Rinse with warm water and pat dry.
3. You can also add milk to your bath for an all-over skin softening
experience. And when you're traveling, take along a packet of
powdered milk to use!

ADailyTarot group

Kitchen Blessing

A Kitchen Blessing

To bless your kitchen, wash three stems of basil and tie them
together
to form a small "wand." Facing east, hold the basil in your power
hand
and gently shake it as you move clockwise around your kitchen. As
you do
so, speak this charm:

"Bless the pantry and every pot.
Bless the oven which cooks my food and keeps it hot.
Bless each appliance, cupboard, and drawer.
Bless this kitchen, forever more!"
Hang the basil to dry, and use it as needed in recipes to bless your
food also. After the basil has been used, you can repeat this spell
if you wish.

ADailyTarot group

Thursday, October 13, 2005

Garlic Toasts

Garlic Toasts

1 loaf of Italian bread
2 cloves garlic, minced
1/2 cup olive oil
1 tsp. ground oregano
1 Tbsp. balsamic vinegar

Slice bread into 1/2-inch slices. Combine garlic, oil, oregano and vinegar and mix well. Brush each slice of bread with the mixture and broil several inches away from heat until golden brown.

Robust Garlic Baked Chicken

Robust Garlic Baked Chicken


INGREDIENTS:

1 (3 pound) whole chicken
1 cup unsalted butter, softened
1 lemon
3 tablespoons minced garlic
5 cloves garlic
1/4 cup chopped fresh rosemary
5 sprigs fresh rosemary
salt to taste
ground black pepper to taste
1 teaspoon paprika

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon
into
quarters and place to the side. With hand mixer combine butter, lemon
zest,
minced garlic and 1/4 cup chopped rosemary.

Take your hand and slide it between the skin and the meat on the
breast, as
well as loosening the 'pockets' between the leg and wing joints. Scoop
some of
the rosemary butter mixture onto your fingers and begin to stuff into
the
'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of
the rosemary
butter mixture and rub on the inside of the chicken.)

Season the cavity of the chicken with the salt, pepper and paprika. Add
the
quartered lemon, rosemary sprigs and sliced garlic to the chicken
cavity. Bind
the legs with culinary twine and tuck the wings into the leg joints to
secure.


Place the chicken breast up onto the roasting rack and into the oven.
Roast
for approximately 50 minutes, or until the juices run clear. Remove the
'stuffing', carve and serve.


allrecipes.com

Wednesday, October 12, 2005

Chicken Stroganoff

Chicken Stroganoff

6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix

Place chicken in crockpot. Mix together remaining ingredients and pour
over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender.

Serve over cooked noodles or rice.

Tuesday, October 11, 2005

Parmesan Breaded Pork Chops

Parmesan Breaded Pork Chops



1/3 cup Progresso® Italian-style dry bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 pounds)
1 egg, beaten
1 can (14 1/2 ounces) chunky tomatoes with olive oil, garlic and spices, undrained
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (1/2 cup)


1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

Classic Cuban Midnight (Medianoche) Sandwich

Classic Cuban Midnight (Medianoche) Sandwich

INGREDIENTS:

4 sweet bread rolls
1/2 cup mayonnaise
1/4 cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted

DIRECTIONS:

Split the sandwich rolls in half, and spread mustard and mayonnaise
liberally
onto the cut sides. On each sandwich, place and equal amount of Swiss
cheese,
ham and pork in exactly that order. Place a few pickles onto each one,
and
put the top of the roll onto the sandwich. Brush the tops with melted
butter.

Press each sandwich in a sandwich press heated to medium-high heat. If
a
sandwich press is not available, use a large skillet over medium-high
heat, and
press the sandwiches down using a sturdy plate or skillet. Some indoor
grills
may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches
pressed.
If using a skillet, you may want to flip them once for even browning.
Slice
diagonally and serve hot.

allrecipes.com

Crockpot Cuban Chicken Fricassee

Crockpot Cuban Chicken Fricassee


INGREDIENTS:

1 large onion, chopped
6 cloves garlic, chopped
1/2 green bell pepper, chopped
8 small whole peeled potatoes
1 (8 ounce) can tomato sauce
1/2 cup dry white wine
1/2 tablespoon cumin
1 leaf fresh sage
salt and pepper to taste
2 pounds chicken leg quarters

DIRECTIONS:

In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
Stir in
tomato sauce and wine; season with cumin, sage leaf, and salt and
pepper. Place
chicken legs in slow cooker, and pour mixture over chicken. Cover, and
cook
on Low heat until juices run clear, about 6 to 8 hours.

allrecipes.com

Cuban Beans n Rice

Cuban Beans and Rice

INGREDIENTS:

1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, or black beans drained with liquid reserved
1 cup uncooked white rice

DIRECTIONS:

Heat oil in a large saucepan over medium heat. Saute onion, bell pepper
and
garlic. When onion is translucent add salt and tomato paste. Reduce
heat to low
and cook 2 minutes. Stir in the beans and rice.

Pour the liquid from the beans into a large measuring cup and add
enough
water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook
on low for
45 to 50 minutes, or until liquid is absorbed and rice is cooked.

allrecipes.com

Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup


INGREDIENTS:

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

DIRECTIONS:

In a large pot over medium heat, melt butter. Cook onion and celery in
butter
until just tender, 5 minutes. Pour in chicken and vegetable broths and
stir
in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to
a boil,
then reduce heat and simmer 20 minutes, or until chicken is no longer
pink
and soup is hot.

allrecipes.com

Tarot Spell to Increase Psychic Visions

A Tarot Spell to Increase Psychic Visions


You need 3 tarot cards. The Star, The High Priestess, and The Hermit.

"I call upon the Source of All things to send me power.
I call upon the God to send strength to my spell.
I call upon the Goddess to give life to my spell.
I call upon the elemental forces to draw the desire of my spell.
I call upon the astral forces to receive the image of my spell.
So mote it be!"

(Holding the tarot cards in your hands)

"I bring forth these symbols for my spell to be cast.
Here shall be woven, chance, fortune, and fate,
so that my wish be quickly attained!"

(Lay out the cards in the following order. Meditate and visualize)

...........................Card 2...................................


.....................Card 1..... Card 3.............................

card 1 is The Star for inspiration, guidance, and creativity.
card 2 is The High Priestess for focusing of the mind and intuition.
card 3 is The Hermit for interpreting the knowledge you receive.

(Place a candle just above The High Priestess card)

"I am open and receptive to higher levels of consciousness.
Spirits of guidance are here for me and I channel the knowledge they
offer.
I am open and receptive. My psychic centers are quickened.
I open my eyes and ears to all impressions that are coming to me.
I spread the veil of being that I may look beyond.
I open the windows of 'where' and 'when' and I see beyond."

(Hold your hands over the cards)

"Into these cards I direct the power from within me
and the power called upon from the spiritual forces around me.
Mark well what I have done here! Bring to me my wish!
I place this petition before the God and Goddess.
May it be done for the greater good of all!
By the power of the God and Goddess and by the forces of the
planes...
I declare my spell to manifest!"

"I release now the forces of the astral plane.
I release all of the elemental forces.
I release the God and Goddess.
I release the power of the Source of All.
Farewell and I bid you thanks!"

ADailyTarot Yahoo Group

Monday, October 10, 2005

Sweet n Sour Spareribs

Sweet and Sour Spareribs

5 pound pork spareribs cut in serving size pieces
1 cup brown sugar
3 tablespoons cornstarch
1 tablespoon dry mustard
1 cup vinegar
1 cup crushed pineapple, undrained
3/4 cup catsup
3/4 cup water
1/3 cup finely chopped onions
3 tablespoons soy sauce
salt and pepper

Spread ribs, meaty side up, in a single layer shallow pan. Brown in
425F oven for 20 minutes; drain off fat. Combine remaining
ingredients, except salt and pepper, in a saucepan; stir smooth. Cook
over medium heat until thick and glossy, stirring constantly.
Sprinkle salt and pepper over browned ribs; spoon about half of the
sweet sour sauce over meat. Reduce heat to 350F and bake for 45
minutes. Turn ribs; cover with remaining sauce and bake for 30
minutes or more, or until well done.

Serves 6.

Baked Italian Chicken

Baked Italian Chicken

Serves/Makes: 8

4 chicken breasts
1/2 cup (1 stick) margarine
1 envelope mild Italian dressing mix
2 cups seasoned Italian bread crumbs


Cut breasts in half and remove skin. Melt margarine in saucepan; add
dressing mix and stir. Dip chicken in melted butter, then roll in bread
crumbs. Bake at 375 degrees F for 45 to 60 minutes.

This recipe is from CDKitchen http://www.cdkitchen.com
(C) 1995-2005 CDKitchen, Inc

Sunday, October 09, 2005

Myths about Black Cats

Myths About Black Cats

Black cats have taken a bad rap throughout history. Greek mythology
taught that a woman named Galenthias was turned into a cat and
became a priestess at the temple of Hecate, the "Dark Mother," and
sometimes known as the Mother of Witchcraft. During the 12th and
13th century, witches in Europe were often found with
their "familiars," usually black cats, and were said to turn
themselves into cats at times. During the witch-burning era of the
17th century, witches' cats were put into baskets and burned
alongside the witches.

Even in the 21st century, old superstitions have survived. In many
European countries and in the U.S., black cats signify bad luck,
while in England, your luck is said to turn good if a black cat
crosses your path.

(I tend to side with the Brits on this. Out of all the cats I've had in my life, black ones tend to be the nicest, sweetest pets of all. I need another black cat in my life as my last black cat Magick passed on a few years ago.)

Rice Pudding

Rice Pudding

1 cup raw rice
1 1/2 cups sugar
1 stick butter (not margarine)
2 Tbsp. vanilla extract
3 eggs
3 cups milk or more
1 1/2 cups raisins
Cinnamon

Preheat oven to 325 degrees. Cook rice according to package
directions. Mix all ingredients together and place in a baking
dish (a smaller, deeper dish is better than a larger shallow one).
Sprinkle with cinnamon and bake until firm and light brown, about
1 to 1 1/2 hours. Serve slightly warm.

Scalloped Tuna n Potatoes

Scalloped Tuna and Potatoes

5 cooked potatoes
1 (7-ounce) can tuna in oil, drain and save oil
1 tablespoon diced onion
1 can condensed cream of celery soup
Paprika

Slice potatoes and flake tuna. Fill greased casserole with
alternate layers of potatoes, tuna and onion and celery soup
until all are used. Pour the oil from tuna over mixture and
sprinkle with paprika.

Bake in hot oven (425 degrees F.) about 30 minutes.

Serves 4 to 6.

Saturday, October 08, 2005

Halloween Black Cat Cake

Halloween Black Cat Cake

Frighten away those chocolate cravings with this hauntingly delicious chocolate cake cut and frosted to resemble a black cat.

1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice


1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches, with shortening.
2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Cut 1 layer of cake to form head, ears and tail of cat, tail of cat is cut as a crescent moon, ears cut tri-angular shape, once you cut that what you have left is the cats face, use the other round cake layer to form the body.

Here is link to recipe page to show diagram of cat assembly:

Bluberry French Toast Bake

BLUEBERRY FRENCH TOAST BAKE


INGREDIENTS:
1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salty
6 eggs
10 slices (1-inch thick) French bread, cut into 1-inch cubes
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
powdered sugar
blueberry or maple syrup

DIRECTIONS:
Generously grease a 2 1/2 quart casserole or 9/13 baking dish.
Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl
by hand until smooth. Stir in bread cubes until coated. Pour
bread mixture into pan. top evenly with cream cheese, blueberries
and nuts. Cover and refrigerate up to 24 hours. Heat oven to
400 degrees. Uncover and bake 20 to 25 minutes or until golden
brown. Sprinkle with powdered sugar and sere with syrup.

Yield: 8 Servings

Flowers n Feelings

For centuries, people have used flowers and herbs
to represent thoughts and feelings.


Baby's Breath - Happiness
Bay - Glory, Honor, Loyalty, Faithfulness
Basil - Best Wishes, Warm Friendship
Borage - Courage
Boxwood - Endurance
Chamomile - Patience
Chervil - Sincerity, Warm Feelings
Cockscomb - Affection
Coriander - Hidden Warmth, Concealed Feelings
Elderflower - Compassion, Sympathy,
Evening Primrose - Inconstancy, Uncertainty
Everlastings - Never ceasing remembrance
Fennel - Strength, Flattery
Geranium - Comfort, Consolation
Hyssop - Loving Sacrifice
Ivy - The Love of God & Goddess
Lavender - Luck; Devotion, Silence, Love
Lemon Balm - Comfort
Lemon Verbena - Herb of Venus; Unity
Marjoram - Joy
Mint - Eternal Refreshment, Wisdom
Myrtle - Love, a first declaration of Love
Nasturium - Conquest
Oregano - Substance
Parsley - Festivity
Pink - Pure Affection
Rosemary - Remembrance
Rose, Red - Love
Rose - Silence
Rue - Repentance
Saffron - Marriage
Sage - Wisdom, Esteem
Salad Burnet - A Merry Heart
Savory - Interest
Southernwood - Constancy
Spearmint - Warm Feelings
Tarragon - Lasting Interest
Thyme - Courage, Activity
Yarrow - Marriage