Saturday, April 29, 2006

Easy Chicken Pot Pie, Chocolate Chip Cookies

Easy Chicken Pot Pie

3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix
chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in
Top with other crust; seal. Use egg wash and then make s.l.i.t.s. Bake
at 350 degrees for 40 minutes. Do not put on cookie sheet.


Chocolate Chip Cookies

1 pkg. yellow cake mix
1 tsp. vanilla
1 pkg. semi sweet chocolate chips
1/2 c. soft margarine
2 eggs

Heat oven to 350 degrees. Mix half of cake mix, margarine, vanilla and
eggs until smooth. Stir in remaining cake mix and chocolate chips. Drop
onto ungreased cookie sheet. Bake for 10 to 12 minutes. Makes 6 dozen.

Friday, April 28, 2006

Italian Pork Chops

Italian Pork Chops

2 tablespoons grated Parmesan cheese
2 tablespoons fine, dry breadcrumbs
6 (1-inch-thick) boneless pork chops
2 tablespoons olive oil
1 (26- or 28-ounce) jar spaghetti sauce
1 (8-ounce) package garlic Italian style shredded cheese
16 ounces fettuccine, cooked

Stir together Parmesan cheese and breadcrumbs. Dredge pork chops in
breadcrumb mixture. Brown chops in hot oil in a large skillet over
medium-high heat. Place chops in a lightly greased 11- x 7-inch baking
dish; pour spaghetti sauceover chops. Bake at 350 degrees for 25
minutes. Sprinkle with cheese, and bake 5 more minutes. Serve over hot
cooked fettuccine.

Thursday, April 27, 2006

Keep Mosquitoes Away

Repell Those Pesty Mosquitos:

For a safe alternative to potentially harmful insecticides, place
three drops of peppermint, citronella,
or eucalyptus essential oil on your socks. Mosquitoes and other bugs
hate the smell of these oils.
Don't apply essential oils to your favorite socks, as they can
stain. Some eo's may cause skin irritation,
so avoid direct contact. Reapply the eo every two to three hours.

BBQ-Beef, Mini Corndogs



1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (3-4 pound) boneless chuck roast


1. In a large bowl, combine ketchup, brown sugar, red wine
vinegar, Dijon-style mustard, Worcestershire sauce, and
liquid smoke. Stir in salt, pepper, and garlic powder.

2. Place chuck roast in a slow cooker. Pour ketchup mixture
over chuck roast. Cover, and cook on Low for 8 to 10 hours.

3. Remove chuck roast from slow cooker, shred with a fork,
and return to the slow cooker. Stir meat to evenly coat
with sauce. Continue cooking approximately 1 hour.

Mini Corndogs

serving Size : 6

1 cup Flour
1/2 cup Cornmeal
1 tablespoon Sugar
1 1/2 teaspoons Salt
2 tablespoons Vegetable shortening
1 Egg -- beaten slightly
3/4 cup Milk
8 Frankfurters -- cut into

Combine flour, cornmeal, sugar, baking powder, and salt in a
medium bowl.
With a pastry blender, cut vegetable shortening into flour mixture
until there
are fine crumbs. Add egg and milk and blend well. Pour vegetable
oil to a 2 inch
depth in a deep fryer or large saucepan. Heat to 375 degrees.
Pat frankfurter dry with paper towels. Insert a toothpick into the
center of each frankfurter. Dip each frankfurter into batter and then into
hot oil until golden brown. Drain on paper

Wednesday, April 26, 2006

Easy Guacamole/ How to Grow Avocado Pit

Easy Guacamole Recipe

2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste

Peel avocados and remove the pit (see below for a neat idea on how to use the pits)

Peel and mince the onion and the garlic

Chop the tomato.

Mash the avocado in a bowl (fun for the kids) and then stir in the remaining ingredients.

Serve cold with tortillas



This is so much fun. My kids HATE guacamole, but they love growing the avocados, so they always ask to make it *laugh*. These plants grow HUGE!!

Push three toothpicks in each avocado about a 1/3 of the way from the bottom (large end of the pit).

Suspend the avocado over a glass (the toothpicks will hold it up). The pit should be in 1/2 inch or so of water. Keep the level constant by adding water as needed. DON'T change the water.

First, small roots appear on the bottom side, then the pit cracks and you can see the developing stem. There may be more than one stem and these should always be left alone. When the stem reaches 6 inches, cut it back to 3 inches; this induces a bushy leafy plant.

Plant them after about 2 1/2 weeks. Remove or break toothpicks off before planting. The upper portion of the seed must be exposed to allow new stems to grow so don't bury it all the way under the ground. The avocado should be potted in a large clay pot in a light sandy soil mixture.

Avocado plants need good light, but not too much direct sunlight. Let the plants dry out between waterings. Over watered plants will begin to wilt and shed dried leaves (which leads a lot of people to think they need MORE water which kills them even faster).

Keep them out of drafts. Ours always die eventually because we live in a very dry climate. But they're loads of fun while they last!



Quick and Easy Guacamole Recipe

2 avocados
1 small onion, finely chopped
1 clove garlic, minced (use garlic press for stronger flavor)
1 ripe tomato, chopped
1 lime, juiced
1/3 cup chopped fresh cilantro
salt and pepper to taste
1 radish

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, cilantro, salt and pepper.

Season with remaining lime juice and salt and pepper to taste. Cover with plastic wrap and chill for half an hour to blend flavors.

Garnish with a sprig of cilantro and sliced radish. Serve with tortilla chips.


Super-Easy Guacamole

Avocados (number according to the size of the crowd)
About 1/4 t salt per avocado
About 2 T salsa per avocado
About 3/4 t garlic powder per avocado
About 1/2 t lemon or lime juice per avocado
Optional: Chopped cilantro, chopped onion


1. Cut the avocados in half, squeeze out the pit (just gently squeeze till it pops out) and scoop the fruit into a bowl.

2. Add the salt, juice, salsa, and garlic powder. Mash it together with a fork (I like to leave some chunks).
Taste. If you can't taste the avocado much, add a bit of salt. If it's a little flat, dribble a little juice in. If it's not spicy enough, add a little salsa. Try more garlic powder to see how that changes it. Play with it and you will find your "ideal guac balance point". This is the secret to excellent guacamole!

4. Stir in cilantro and onion at the end if you want to. I usually do the cilantro, but not always.

Tuesday, April 25, 2006

Quick Chili Bake, Peanut Butter Cookies

Quick Chili Bake

1 (15 ounces) can chili
1 jar (12 ounces) chunky salsa
1 can (12 ounces) corn, drained
7 ounces pasta spirals, cooked and drained
1/2 cup shredded cheddar cheese

In a large bowl, combine chili, salsa and corn. Add pasta;
toss to coat. Spoon into a 2-quart casserole; top with cheese.
Bake at 400 degrees for 30 minutes or until heated through.


Simply Delish Peanut Butter Cookies

1 cup granulated sugar
1 cup crunchy peanut butter (can use creamy)
1 large egg

Mix ingredients. Roll into balls and place on ungreased cookie sheet.
Flatten with fork dipped in white sugar. Bake at 350 degrees F for 10-
12 minutes. Let cool slightly before removing from pan.

1 dozen cookies

Monday, April 24, 2006

Greek-Style Lemon Roast Chicken

Greek-Style Lemon Roast Chicken

Prep Time: 10 min
Total Time: 1 hr 40 min
Makes: 5 servings

1 whole roasting chicken (3-1/2 lb.)

Salt and black pepper

1 medium lemon, washed, halved

1/2 cup KRAFT Greek Vinaigrette Dressing

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel.
inside and out with salt and pepper. Place in a 13x9-inch baking dish.

SQUEEZE the juice from lemon and mix with dressing in a small bowl.
the squeezed lemon halves inside the cavity of chicken. Drizzle
over chicken. Insert meat thermometer into thickest part of one of the
chicken's thighs.

BAKE 1-1/2 hours or until chicken is cooked through (reaches an
temperature of 180°F), basting occasionally.

Saturday, April 22, 2006

Spell: Seeds Of Blessings

The Seeds of Blessing Spell

On a bright, sunny day, take a handful of fruit-bearing seeds to an
area with rich soil. Hold the seeds tightly near your heart,
repeating twice, "As these seeds multiply and grow, so too blessings
will be sown. For _____________ (insert name of person), I release
them to the wind, so the magic can begin!" At the final word of the
second repetition, release your seeds, scattering them as you turn
clockwise. If possible, take a rake to sow them properly into the
soil so the magic germinates.

General Uses -
Sanctification, consecration, dedication. Encouraging divine favor
and bounty.

Lilies That Impress

Lilies of any kind are a great addition to any garden, whether a formal look or a cottage style garden, lilies will impress.

Lilies--are very adaptable, but do best in well-worked, rich soil. Their tops like sun and their roots like shade, so mulch them heavily or plant companion annuals or perennials around them to provide shade. The dwarf varieties are ideal for containers.

Daylilies--thrive almost anywhere and they multiply and spread. They can be used as erosion protection or ground cover. They require minimum care yet they bloom year after year. Day lilies can be planted from Spring until late August. Plant them about two feet apart. They will spread and multiply and surprise you every year with new additions.

Daylilies grow best in full sunlight but will do well if there is sun for only part of the day. They dont do well in deep shade or in water logged soils.

Daylilies grow best in loamy soil in which organic matter has been incorporated, with good drainage and moderate moisture.

Set plants 2 feet apart. Dig a hole for each one, 2 feet in diameter and 18 inches deep. If you have compost, dried manure, peatmoss, or other organic matter, mix it with the soil you remove.

Fill the holes with water before planting the daylilies.

Then add enough soil to fill the bottom of the holes so the plants can be set at the proper depth. The crown - the area where the root clump meets the foliage - should be level with the top of the ground.

Add soil around the plants and press firmly in place.

Water plants every other day for a week or two after planting. Then water them once a week until you are sure they are well established.

A summer mulch reduces weed competition and slows evaporation of the soil surface. Water during dry periods to maintain health foliage and encourage repeat flowering.

Developing seed pods full of seeds takes a lot of energy from the plant. It is a good idea to pick off any developing seed pods.

Orange Lily, or a Tiger Lily--some people call this Day Lily a "Ditch Lily". It's because this prolific wildflower is commonly found in ditches around a wide area of America.
Dig up and separate tuberous roots. Transplanting is best in spring or fall. Water thoroughly after transplanting roots.
How to Grow:

It's easy to grow these wildflowers. They are at home in nature, or your flower garden.

Plant tuberous roots in groups. They do not mind crowding, and look their best when in bloom in a large, close together patch of bright orange flowers.

Tiger Lilies require little attention. They prefer moist to wet soils. That's why they grow so well in and near ditches. Fertilizer is not needed, except in the poorest of soils. They thrive in most regions of the U.S., and do not require winter protection.

Once established, they will thrive and grow year after year.

Info to plant Easter Lilies outdoors:

To plant your Easter Lilies outside, prepare a well-drained garden bed in a sunny location with rich, organic matter. Use a well- drained planting mix, or a mix of one part soil, one part peat moss and one part perlite. Good drainage is the key for success with lilies. To ensure adequate drainage, raise the garden bed by adding good soil to the top of the bed, thus obtaining a deeper topsoil and a rise to the planting area.

Plant the Easter Lily bulbs 3 inches below ground level, and mound up an additional 3 inches of topsoil over the bulb. Plant bulbs at least 12 to 18 inches apart in a hole sufficiently deep so that the bulbs can be placed in it with the roots spread out and down, as they naturally grow. Spread the roots and work the prepared soil in around the bulbs and the roots, leaving no air pockets. Water in immediately and thoroughly after planting. Try not to allow the soil to heave or shift after planting.

As the original plants begin to die back, cut the stems back to the soil surface. New growth will soon emerge. The Easter Lilies, which were forced to bloom under controlled greenhouse conditions in March, bloom naturally in the summer. You may be rewarded with a second bloom later this summer, but most likely you will have to wait until next June or July to see your Easter Lilies bloom again.

Another planting tip to consider is that lilies like their roots in shade and their heads in the sun. Mulching helps conserve moisture in between waterings, keeps the soil cool and loose, and provides a fluffy, nutritious medium for the stem roots. Or, a more attractive alternative would be to plant a "living mulch," or a low ground cover of shallow-rooted, complementary annuals or perennials. The stately Easter Lilies rising above lacy violas or primulas is not only aesthetically pleasing, but also sound gardening.

The Easter Lily bulbs are surprisingly hardy even in cold climates. Just be sure to provide winter protection by mulching the ground with a thick, generous layer of straw, pine needles, leaves, ground corncob, pieces of boxes or bags. Carefully remove the mulch in the spring to allow new shoots to come up, as your Easter Lilies will keep on giving beauty, grace and fragrance in years to come.

Friday, April 21, 2006

How to Dry and Store Your Fresh Garden Herbs

Drying Herbs - How to Dry and Store Your Fresh Garden Herbs

Fresh garden herbs can easily be air dried, to preserve their flavor
quality. Air drying herbs is not only the easiest and least expensive
way to dry fresh herbs, but this slow drying process also doesn't
deplete the herbs of their oils. Here are some simple steps for air
drying herbs.

Extending Your Herb Garden
Air drying herbs is not only the easiest and least expensive way to dry
fresh herbs, but this slow drying process also doesn't deplete the
of their oils. This process works best with herbs that don't have a
moisture content, like Bay, Dill, Marjoram, Oregano, Rosemary, Summer
Savory and Thyme. Moisture dense herbs, like Basil, Chives, Mint,
Tarragon preserve better in a dehydrator, or try freezing them. Use a
microwave or oven to dry herbs only as a last resort. These actually
cook the herbs to a degree, diminishing the oil content and flavor.


-Harvest before flowering. If you've been harvesting all season, your
plants probably haven't had a chance to flower. But non-hardy herbs
start to decline as the weather cools, so late summer is a good time to
begin drying your herbs.

-Cut in mid-morning. Let the morning dew dry from the leaves, but pick
before the plants are wilting in the afternoon sun.

How To Dry Herbs

-Cut healthy branches from your herb plants.
-Remove any dry or diseased leaves
-Shake gently to remove and insects.
-If necessary, rinse with cool water and pat well dry with paper
Wet herbs will mold and rot.
-Remove the lower leaves along the bottom inch or so of the branch.
-Bundle 4 - 6 branches together and tie as a bunch. You can use string
or a rubber band. The bundles will shrink as they dry and the rubber
band will loosen, so check periodically they the bundle is not
Make small bundles if you are trying to dry herbs with high water
-Punch or cut several holes in a paper bag. Label the bag with the name
of the herb you are drying. Place the herb bundle upside down into the
bag. Gather the ends of the bag around the bundle and tie closed. Make
sure the herbs are not crowded inside the bag. Hand the bag upside down
in a warm, airy room. Check in about two weeks to see how things are
progressing. Keep checking weekly until your herbs are dry and ready to

Storing Dried Herbs
Store your dried herbs in air tight containers. Zip closing bags will
do. I like to use small canning jars. Be sure to label and date your

Your herbs will retain more flavor is you store the leaves hole and
crush them when you are ready to use them. Discard any dried herbs that
show the slightest sign of mold. Place containers in a cool, dry place
away from sunlight.

Dried herbs are best used within a year. As your herbs loose their
color, they are also loosing their flavor.

Thursday, April 20, 2006

Southwest Roasted Chicken

My family loves roasted chicken and this one is one to try for that southwest flavor.

Southwest Roasted Chicken

1 whole broiler-fryer chicken, 3 pounds
1/4 cup butter or margarine, melted
2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped

1. Heat oven to 375ºF.
2. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3. Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.

Love Charm (Violets), Home/Business Protection Spell

A Violet Love Charm

Violets are symbols of loyalty, and in April they are plentiful.
They carpet our lawns like a blue mist.

You can use them in spells to keep your mate faithful. No doubt the
Wise Ones who once walked the
hills of Appalachia where I now live gathered violets on the edge of
the woodland to use in spells such as this:

To ensure your love remains true;
Pick six violets, all must be blue.
Put them in water that you have blessed;
Place them where your lover's head shall rest.
After you do these things, take three ribbons—pink, yellow, and
white—and wait until the darkness of night.
Tie them around the branch of a tree, and say:
We are now bound,
So mote it be.

Home or Business Protection Spell

To bless your home or business, place a bowl of candy, herbs, or
stones by
your front entrance.
Bless the bowl's contents by speaking the following verse:

As all who enter here
are children of the Great Mother,
May those who pass
always walk safely in Her steps.

May they feel the guidance of Her hand, And know she is always with
us, From
the time we meet till we meet again.

Invite visitors to take an offering.


Saturday, April 15, 2006

Isabel's Meatloaf, Baked Rabbit With Sour Cream, Choco Chip Cheesecake Bars

Isabel's Meatloaf

1 1/2 - 2lb lean ground beef
1 slice bread - torn up into little pieces
1 egg
1 c ketchup
1/4 - 1/2 tsp Tony Chachere's seasoning - more if you like spicy
dash soy sauce
1 pkg Lipton Onion Soup mix

In large bowl put egg, torn up bread, 1/2 c ketchup, soy sauce,
seasoning and soup mix. Mix together well. Add ground beef. Put in loaf
pan or 8 x 8" square pan. Spread 1/2 c ketchup over top. Bake 350 about
1 hour or until done. Leftovers make good sandwiches.


Baked Rabbit With Sour Cream

Rabbit is fried then baked with sour cream and onion. (this recipe would be good with chicken)


1 medium rabbit, cut in pieces
1/2 cup flour
salt and pepper
3 tablespoons margarine
1 cup minced onions
2 cups sour cream


In a food storage bag combine cup flour with 1/2 teaspoon salt and 1/4
teaspoon pepper. Add rabbit pieces and shake to coat with flour
Heat oven to 325°. Heat margarine in a cast iron skillet; sauté rabbit
browned on all sides. Pour off excess fat. Add onions and sour cream,
and bake at 325° for 1 hour.
Serves 4.


Chocolate Chip Cheesecake Bars

1 cup shortening
1 cup brown sugar, packed
1`/2 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour, unsifted
1 tsp. baking soda
1 tsp. salt
1-1/2 cups semi sweet chocolate chips

Cream cheese filling

16 oz. cream cheese softened
1/4 cup sugar
2 eggs
1 cup pecans, chopped

Cream shortening, sugars and vanilla; add eggs & beat well. Combine
flour, baking soda and salt. Add to creamed mixture & stir in
chocolate chips. Spread half of batter in bottom of a lightly greased
9x13 pan.

Combine cream cheese with sugar & eggs in food processor or mixer and
blend until creamy. Pour on top of chocolate chip batter in pan.
Sprinkle with nuts. Spread or drop the remaining chocolate chip
batter by small spoonfuls over cheese filling. Bake for 45 minutes.
Cool and cut into pieces.

Wednesday, April 12, 2006

Apple Fritters, Easy Baked Fish Fillets

Apple Fritters

1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 egg beaten
1/2 cup milk
1 1/2 cup apples chopped

Mix dry ingredients together. Beat egg, add milk. Pour into dry
ingredients. Stir until batter is smooth. Add apples to batter and blend
together. Drop by spoonfuls into deep fat and cook until golden brown.


Easy Baked Fish Fillets

1 1/2 pounds grouper or other white fish fillets
Cooking spray
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons chopped fresh parsley

Preheat oven to 425 degrees F.

Place fish in an 11 x 7-inch baking dish coated with cooking spray.

Combine lime juice, mayonnaise, onion powder, and pepper in a small
bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with
butter. Bake at 425 degrees F for 20 minutes or until fish flakes
easily when tested with a fork. Sprinkle with parsley.

Sunday, April 09, 2006

Pineapple Cake

Pineapple Cake

1 (20 ounce) can crushed pineapple, undrained
2 cups all-purpose flour
2 cups granulated sugar
1 cup pecans or walnuts
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract

Mix all together. Bake at 350 degrees F for 45 minutes. Cool before

Cream Cheese Frosting

8 ounces cream cheese, softened
1 stick (1/2 cup) margarine, softened
1 teaspoon vanilla extract
1 small box confectioners' sugar
1/2 cup chopped pecans or walnuts

Mix all together, except nuts. Frost and sprinkle with nuts on top.

Saturday, April 08, 2006

Blue Cheese Spread, Baked Garlic Salmon

Blue Cheese Spread

Blue Cheese Spread
8 oz. package cream cheese, softened
8 oz. blue cheese, crumbled
2 Tbsp. Madeira wine
2 Tbsp. shallots, finely chopped
Salt and fresh ground pepper to taste

Combine all ingredients together and mix well. Serve with crackers, bread or fresh fruit.


Baked Garlic Salmon

6 - 8 salmon steaks
Juice of 3 lemons
6 - 8 cloves garlic, minced
One quarter cup olive oil
One half cup white wine, optional
One quarter cup fresh parsley, chopped
Salt and pepper to taste

Combine lemon juice, garlic, olive oil, white wine, and parsley together. Place salmon steaks in a lightly greased baking dish and pour mixture over salmon. Sprinkle with salt and pepper and bake at 350 degrees for 20 - 30 minutes or until fish is flaky.

Friday, April 07, 2006

Choco Peanut Butter Chip Cookies, Cream of Potato Soup,

Choco Peanut Butter Chip Cookies

1 (18.25 ounce) box devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 (10 ounce) package peanut butter flavored chips, divided

Reserved 1/2 cup peanut butter chips
2 tablespoons margarine
1 tablespoon milk

Preheat oven to 350 degrees F.

In a large bowl, combine 6 ounces of the peanut butter chips, cake
mix, oil and eggs; mix well. Drop dough by well-rounded teaspoonful
2 inches apart onto ungreased cookie sheets. Bake 9 to 12 minutes.
Cool 2 minutes, then remove to wire rack; cool completely.

In a small saucepan over low heat, melt Glaze ingredients, stirring
constantly. Drizzle over cookies. Let stand until set.

Makes 3 dozen.


Cream of Potato Soup

2 cups milk
3 tablespoons chopped onion
2 medium potatoes
1 teaspoon salt
2 tablespoons butter or margarine
2 tablespoons chopped parsley

Dice potatoes and onion. Just cover with water. Cook until
tender. Drain leaving a small amount of the liquid in the pan.

Mash potatoes in a small amount of the liquid in the pan.

Add salt and butter.

Add the milk. Heat. Do Not Boil.

Beat with egg beater in the same pan until smooth.

Serves 4.

Wednesday, April 05, 2006

Apple Crisp

Apple Crisp

8 to 10 apples, cored, peeled and sliced (I use Granny Smith)
¾ cup packed brown sugar
¾ cup baking mix (like Bisquick)
¼ cup melted butter
1 Tbs cinnamon

Layer apples in the bottom of a lightly greased 13x9 casserole dish,
aside. Combine sugar, baking mix, butter and cinnamon; crumble mixture
apples. Bake at 350 degrees F for 30 minutes. Cool 5 minutes, and if
serve with whipped cream or vanilla ice cream.

Monday, April 03, 2006

Apple Streusel Coffee Cake

Apple Streusel Coffee Cake

Serving size: 6

2 cups Bisquick baking mix
1 teaspoon ground cinnamon
2/3 cup sweetened applesauce
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 egg
1/4 cup vegetable oil

Streusel Topping
1/4 cup Bisquick baking mix
2 teaspoons firm butter or margarine
1/2 teaspoon ground cinnamon
2 teaspoons finely chopped nuts
1/4 cup brown sugar, packed

Preheat oven to 400 degrees F. Grease a 9-inch round cake pan.

Mix all ingredients except Streusel Topping until moistened. Spread
batter in pan; sprinkle with Streusel Topping. Bake until a wooden
pick inserted in center comes out clean, about 20 to 25 minutes.

Streusel Topping: Mix all ingredients until crumbly.

Lime-Garlic Marinade, Seafood Marinade, Lemon-Rosemary Marinade, White Wine Marinade, Asian Marinade

Lime-Garlic Marinade

Source: Midwest Living

Makes 1 cup, enough for 2- to 2-1/2-pounds of pork or poultry
Start to Finish: 10 minutes

1/2 cup chicken broth
1/3 cup lime juice
2 tablespoons olive oil or cooking oil
1 tablespoon brown sugar
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
1/2 teaspoon dried mint, crushed (optional)

1. Combine all ingredients. Marinate pork or poultry in refrigerator for 4 to 24 hours. Makes 1 cup, enough for 2- to 2-1/2-pounds of pork or poultry.


Seafood Marinade

Source: Better Homes and Gardens

Makes enough for 2 pounds of seafood or fish

3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons snipped fresh oregano or tarragon or 1/2 teaspoon dried oregano or tarragon, crushed
1/4 teaspoon dry mustard
1/4 teaspoon salt and pepper

1. In small bowl stir together lemon juice, oil, oregano or tarragon, mustard, salt, and pepper. Pour over seafood or fish. Turn to coat seafood or fish. Marinate in refrigerator at least 2 hours or up to 3 hours, turning occasionally. Drain seafood or fish, discarding marinade. Grill. Makes enough for 2 pounds of seafood or fish.


Lemon-Rosemary Marinade

Source: Better Homes and Gardens

Prep: 10 min.
Marinate: 1 hour

1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1/4 cup olive oil or cooking oil
1/4 cup white wine Worcestershire sauce
1 tablespoon sugar
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper

Stir together the lemon peel, lemon juice, oil, Worcestershire sauce, sugar, rosemary, salt, and pepper in a small bowl. Pour over fish, chicken, or pork in a plastic bag set in a bowl or shallow dish; close bag. Refrigerate 1 to 2 hours, turning bag occasionally. Makes 1 cup (enough for 2 pounds fish or meat).


White Wine Marinade

Source: Better Homes and Gardens

Start to Finish: 10 min.

1/2 cup dry white wine
3 tablespoons olive oil or cooking oil
2 tablespoons snipped fresh parsley
1 tablespoon white wine Worcestershire sauce
1 tablespoon snipped fresh sage, basil, or marjoram, or 1 teaspoon dried sage, basil, or marjoram, crushed
1/8 teaspoon pepper

Stir together the wine; oil; parsley; Worcestershire sauce; sage, basil, or marjoram; and pepper in a small bowl. To use, pour over seafood or chicken in a plastic bag set in a bowl or shallow dish; close bag. Refrigerate 2 to 4 hours. Makes about 1 cup (enough for 2 to 3 pounds fish or chicken.


Asian Marinade

Source: Better Homes and Gardens

Makes enough for 1-1/4 pounds of meat or fish

1/2 cup beef broth
1/3 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
1/4 cup sliced green onions
3 tablespoons dry sherry, apple juice, orange juice, or pineapple juice
1 tablespoon sugar
1 tablespoon grated fresh ginger
4 cloves garlic, minced

In small bowl stir together beef broth, hoisin sauce, soy sauce, green onions, sherry or juice, sugar, ginger, and garlic. Pour meat or fish. Turn to coat meat or fish. Marinate in refrigerator at least 4 hours or up to 24 hours, turning occasionally. Drain meat or fish, discarding marinade. Grill. Makes enough for 1-1/4 pounds of meat or fish.

Sunday, April 02, 2006

Paradise Cake

Paradise Cake

1 package Yellow cake mix (for 2 layer)
1 package Vanilla pudding instant
20 ounces Crushed pineapple -- undrained
5 Bananas; sliced
2 cups Pecans -- chopped
1 large Cool Whip

Bake yellow cake mix according to package directions in a 9x13" pan.
When baked, pour pineapple over cake. Slice bananas and place evenly
over cake.

Mix pudding and pour over cake and fruit. Top pudding with chopped
Cover all with Cool Whip. Garnish with more chopped nuts and cherries

Saturday, April 01, 2006

Chicken Cacciatore & Caesar Salad

Chicken Cacciatore

3 pounds chicken pieces (legs, thighs, breasts)
Salt and pepper
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 15-oz cans diced tomatoes
1 6-oz. can tomato paste
1/2 cup chicken broth
1 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh mushrooms, sliced
1 cup dry red wine
1 pound pasta

Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and saute, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta.


Caesar Salad

1 head romaine lettuce, torn into bite-sized pieces
1 head Boston lettuce, torn into bite-sized pieces
1/4 cup egg substitute or 1 egg
1/4 cup olive oil
2 cloves garlic, minced
1 Tbsp. lemon juice
Salt and pepper to taste
1 tsp. Dijon mustard
Fresh grated Parmesan cheese

Place lettuce in a large salad bowl. Combine next 6 ingredients in a blender and blend until smooth. Just before serving, drizzle dressing over salad and top with croutons and cheese.