Ham and Egg Cups

6 slices of deli ham

1/2 finely chopped green onion

2 cups shredded cheddar cheese, divided

6 eggs

1 ( 8 oz ) container plain yogurt

2 Tbsp minced fresh parsley

 

Place one ham slice into lightly grease 10 oz. ramekin, custard cup or muffin pan (May use 1/2 container yogurt if only making 6 muffin cup ones).  Sprinkle with onion.  (Note: you can lightly saute finely chopped regular onion and sliced fresh mushrooms together and place into ham cups).  Sprinkle with 1 cup of the cheese or amount to your own taste.

In bowl, beat eggs and yogurt until blended; pour into cups.  Sprinkle with parsley and the remaining cheese.  Bake, uncovered, at 350 degrees for 25-30 minutes or until knife inserted near the center comes out clean.  Gently lift out of muffin pan and serve immediately with hash browns, toast and fresh fruit.

(Can use any combination of cheeses or sauteed veggies, or even just add one egg to each ham cup).

Ginger Cookies

 

2 1/4  cups flour

2 tsp ground ginger (I used 1 1/2 tsp)

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cups margarine, softened

1 cup white sugar

1 egg

1 Tbsp water

1/4 cup molasses

2 Tbsp. white sugar

 

Preheat oven to 350 degrees.  Sift together flour, ginger, baking soda, cinnamon, cloves, and salt, set aside.

In large bowl, cream togther the margarine and 1 cup sugar until light and fluffy.  Beat in the egg, then stir in the water and molasses.  Gradually stir the sifted ingredients into the molasses mixture.  Shape dough into walnut sized balls, and roll them in the remaining 2 Tablespoons of sugar.  Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8-10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Store in airtight container.

Servings: 24 cookies.

 

Tin-foil Dinner

1/4 to 1/3 lb hamburger

1 1/2 large potato, chopped

1/4 onion, chopped

1 medium sliced carrot

1/2 can cream of mushroom soup

Salt & Pepper

 

Form hamburger into patty.  Place patty on double wrap of heavy duty aluminum foil.

Top with veggies, Salt & Pepper and Soup.  Wrap and place in hot coals for 20-30 minutes.

Serve 1

Joe's Valley Stew - Dutch Oven

In 12' Dutch oven:

Brown 1 lb.  Sirloin steak, cubed in 2 Tbsp. oil

1 lb baby carrots, sliced thick

1 large onion, chopped

10-15 potatoes, cut into bite size pieces

Salt and Pepper

1 lb. uncooked link sausage cut in slices

Cook all in dutch oven for 1 hour or until veggie are tender.

Add shredded Cheddar Cheese on top, cover until cheese is melted and serve.

Great Camping Dinner

Lemon-Lime Soda Apple Dumplings - Dutch Oven

2 large Granny Smith Apples

12 oz. can lemon-lime soda

2 - 8 oz. cans crescent rolls

1 stick real butter

1 cup sugar

1 Tbsp. cinnamon

Whipped cream or Dream whip

 

Use Dutch oven large enough for one layer.

Cut each apple into 8 slices.  Wrap each piece in one crescent roll.  Cover apple completely.

Melt butter in Dutch oven.  Roll each one in butter and place in dutch oven.  Mix cinnamon and

sugar together.  Sprinkle mixture over all rolls evenly.  Carefully add lemon-line soda so as not

to wash the sugar off the rolls.

Bake in oven at 350 degrees for about 30 minutes until golden brown.  Serve with Whipped cream,

Dream whip or even Vanilla Ice Cream.

Serves 8.

Great Out Door camping dessert.

Note: works well indoors in your oven in a 8 x 8 pan for 1/2 batch or 9 x 13 for the full recipe.

Chicken Corn Chowder

 

1 pouch Lipton Soup Secrets Chicken Noodle Soup Mix with Diced White Chicken Meat

   (from a two pouch box of dry soup mix)

2 1/2 cups Milk

1 can (14 oz.) Cream-Style Corn, undrained

1/3 cup celery, finely chopped

 

In Medium saucepan, combine all ingredients, and bring to a boil.

Reduce heat and simmer uncovered, stirring frequently.  For 5 minutes or until noodles and celery are tender.  Garnish with crisp-cooked crumbled bacon, if desired.

Makes about 4 (1 cup) servings.  Serve with Saltine Crackers.

Note: Good food storage item.

Oven-Fried Chicken

1 1/2 cups low-fat Buttermilk

2 Tbsp.  Dijon Mustard

1/2 tsp. paprika

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. salt

1/4 tsp. cayenne pepper

4 boneless, skinless chicken breasts, about 6 oz. each

2 1/2 cups panko bread crumbs

3 Tbsp. canola oil

Salt and freshly ground black pepper

 

1.  Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt and cayenne in large backing dish.  Add the chicken breasts, turn to coat.  Cover; refrigerate for 1 hour and up to 4 hours. (You can also place mixture in a gallon bag and add chicken, turn occasionally.  Discard when done).

2.  Preheat over to 400 degrees.  Adjust oven rack to upper-middle position.

3.  Pulse 1 1/4 cups of bread crumbs in a blender until fine.  Pour them into a shallow bowl, add remaining ingredients and mix well. ( You can leave bread crumbs the way they are also).

4.  Line a baking sheet with aluminum foil and place a backing rack on top.  Liberally spray the rack with nonstick baking spray. (Or spray your baking sheet with oil in place of foil).

5.  Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture.  Place on rack.  Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.

Pizza Stuffed French Bread

2 Cups Mozzarella Cheese, shredded

10 slices of pepperoni, quartered

1 lb. ground sausage or beef

1 can tomato soup

3 Tbsp. Italian seasoning

1 loaf of French bread

 

Prepare loaf by slicing off the top, scooping out some of the bread inside ( reserve for recipe).  Fry meat and drain grease.  Add soup, spices and reserved bread pieces.  Stuff shell with meat mixture and sprinkle cheese on top.  Replace the bread 'lid'.  Wrap in foil and back at 350 degrees for 20 minutes.

(You can also just slice loaf in half and fill each side, then bake in oven till warm through, sprinkle on cheese and if needed, broil a bit until melted and bubbly).

Homemade Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed

• 1 cup sliced carrots (I used frozen)
• 1 cup frozen green peas
• 1/2 cup sliced celery (I used more)
• 1/3 cup butter
• 1/3 cup chopped onion (I used more)
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (I used more)
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts (I used Pillsbury)

Preheat oven to 375 degrees F (most recipes say 425, but I think this cooks the crust too fast and doesn't let all the flavor soak in. I turned down the heat and let it cook for 10-15 minutes longer.)

In a saucepan, combine chicken, carrots, peas, and celery, and I added corn just because. Add chicken stock (recipe said water, but this was more flavorful) to cover and boil for 15 minutes. I also added rotisserie chicken seasoning, garlic pepper, and garlic powder to this mixture. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 45 minutes (30-35 if you bake at 425), or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Peanut Butter Sauce (or Ice Cream topping!)

1 c. brown sugar

1/2 c. karo syrup

3 T. butter

pinch of salt

1 c. peanut butter (can use chunky, if you really like the nuts)

1/2 c. evaporated milk

Microwave brown sugar, corn syrup, butter and salt for 4 minutes or until boiling. Stir twice during. Add peanut butter and stir in evaporated milk.

Creamy Tuna Melts

4 whole wheat English muffins

2 celery ribs (about 1/2 cup diced)

1 pouch (7 oz) light tuna (packed in foil pouch--no draining required)

1 cup low-fat cottage cheese

1/2 cup reduced-fat mayo

Juice from 1/2 lemon (about 1 T)

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp black pepper

8 slices ripe tomato (about 2 large tomatoes)

4 slices reduced-fat Swiss cheese

Turn on broiler.  Split and then toast English muffins until lightly browned; set aside. 

Rinse and dice celery.  Place in medium microwave safe bowl.  Add the tuna, cottage cheese, mayo, lemon juice, onion powder, garlic powder, and pepper.  Stir, then microwave, covered with a paper towel, until just warm (about 1 minute).  Spoon tuna mixture on top of toasted muffins.  Place one tomato slice and half a slice of cheese on top of the tuna mixture.  Broil just until the cheese melts; about 1 minute.  Serve with sliced apples.

Peanut Butter Chocolate Chunk Cookie

8 tbsp (1 stick) margarine, preferably unsalted, chilled and cut into pieces

1/2 c granulated sugar

1/2 c packed light brown sugar

1/4 c soft silken tofu

1/2 tsp vanilla extract

1 1/2 c all-purpose flour

3/4 tsp baking soda

1/4 tsp salt

1/2 c smooth peanut butter

1 c semisweet chocolate chunks

 

preheat oven to 400 degrees. in large bowl cream margarine w/ electric mixer until smooth and fluffy.  Add both of the sugars and blend well.  add tofu and vanilla and blend again.

 

in a medium bowl, sift the flour, baking soda, and salkt.  add 1/3 of flour mixtgure and mix well.  continue with another 1/3 of mixture, then the remaining 1/3, mixing well after each addition. then add peanut butter and mix well.  fold in the chocolate chunks.

 

roll cookie dough into 1-inch balls and place on a greased cookie sheet.  allow room for the cookies to spread.  press down twice on each cookie withthe back of a fork, flattening it and making a crisscross pattern on top.

 

bake cookies for 5-8 minutes, until light golden brown, and then allow them to cool on the pan.

Articoke Dip

1 C mayo

3/4 C sour cream

2 cans drained artichoke hearts, not marinated

3/4 C canned parmesan cheese

dash of pepper, garlic powder, Tabasco sauce, Worchestershire sauce

Blend in blender. Put in quiche pan and bake 350 for 20 minutes.

Egg Rolls

2 C milk (put in microwave for 2 min. )
2 yeast cakes (2T)
(1/2 cup water, 1 t. sugar)

4 eggs
2 t salt
6 -8 C flour
½ C sugar
¾ C melted shortening (vegetable or canola oil)

Heat milk, cool, dissolve yeast and sugar and add remaining ingredients always add
liquid first. Let rise twice in a warm place. (I have found that if the counters are cold
to either put it on the dryer, or put it on a rice bag that is warmed up.) Punch down in
between.

Roll or cut for shapes.
Place on greased cookie sheets and let rise until double in bulk.
Heat oven to 350 degrees. Bake 18-22 minutes.

If you want to do wheat rolls, just replace the flour with wheat flour, and also use 1/4 C.
gluten add it to the wet ingredients before the wheat flour is added.

If you want warm rolls but not make them the day of your big event, you can make them
ahead a few days, cool completely, cover with a garbage bag, and put in the freezer.
Take out that morning that you want to use and let thaw. Heat oven to 350 degrees.
Sprinkle your fingers with water and flick on the rolls. Cover with tinfoil, make it like a
tent. Let warm for 12-15 min.

Pizza Rolls

1 ) Cut dough in half, roll out dough making 12X 14 Rectangle with dough being about ½ inch thick
2 ) Put soft butter on dough quite thick
3 ) Put your favorite Pizza sauce on next or ½ can tomato sauce, 1/8 t. garlic salt, and ¼ t. Italian seasoning  mixed together
4 ) Add a garlic seasoning
5 ) Sprinkle parmesan cheese
6 ) Put lots of ¼ pieces of pepperoni on
7 ) Roll up like a cinnamon roll, cut with dental floss, 1 ½ inch pieces and put on a greased cookie sheet
8 ) Bake 18-22 minutes at 350 degrees
9 ) Eat immediately, or let cool completely and then bag in baggies and freeze for another time.

Moroccan Delight

I've recently recieved some great meals, since we had the baby and people are now giving me their recipes. This Moroccan dish was probably our favorite. You have to try it! Don't be scared.

• 1 tablespoon(s) olive oil
• 2 medium carrots, chopped  (I have also used zucchini, squash, any veggie will work, really)
• 1 medium onion, chopped
• 1 tablespoon(s) paprika (seems like a lot but adds great color and flavor!)
• 1 teaspoon(s) ground allspice
• 1/2 teaspoon(s) ground cinnamon
• 1 package ground turkey (could substitute with beef, lamb or another ground meat substitute)
• 1 can(s) (19 ounces) garbanzo beans/chickpeas, rinsed and drained
• 4 ounce(s) (about 1/2 cup) dried apricots, chopped (adds nice sweetness) (mary's note: we loved it with craisins and rasins instead)
• 1 cup(s) loosely packed fresh parsley leaves, chopped  (I never have this on hand and it tastes fine without it)
• 1/2 teaspoon(s) salt
• 1 can(s) (1 3/4 cups) chicken broth  (if you don't have any just use water)
• 1 package(s) (10 ounces) plain couscous  (we substitute with any starch like wild rice, israeli couscous, quinoa, etc) (mary's note: couscous with curry peas & carrots mixed in is the way we like it!)

Directions

1. In 12-inch skillet, heat oil over medium heat until hot. Add carrots, onion, paprika, allspice, and cinnamon, and cook 10 minutes or until vegetables are tender.
2. Increase heat to medium-high and stir in ground turkey and cook about 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in beans, apricots, parsley, salt, and 1/2 cup broth. Simmer, uncovered, 10 minutes or until mixture thickens slightly.
3. Meanwhile, prepare couscous as label directs, but substitute remaining 1 1/4 cups broth for some of the water called for to prepare couscous.
4. Fluff couscous with fork. Spoon couscous onto 6 dinner plates or bowls. Top with meat and veggie mixture.

This is so easy and delicious!!

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This is yummy served with  black beans, corn and cilantro mixed together as a side.