Saturday, October 12, 2013

Spicy Manicotti

1/4 c. chopped onion
1 clove garlic minced
1 T. oil
15 oz. can Amour Chili (no beans)
12 manicotti shells
2 eggs beaten
2 1/2 c. cottage cheese
1 1/2 c. cheddar cheese
1-2 jalapeno peppers (seeded and chopped) optional

Cook onions and garlic in oil. Stir in chili. Heat. Cook shells and drain. Combine eggs, cottage cheese, 1 c. cheddar cheese, peppers  and mix well. Spoon 1/4 c. mixture in each shell. Pour half chili mixture in  12 x 7 1/2 x 2 baking dish. Place stuffed shells in dish and pour remaining chili over shells. Bake at 350 degrees for 40-45 minutes covered. Put 1/2 c. cheese over all and bake until melted. Let stand 5 minutes. Serves 6

Easy Lemonade Pie

2 graham cracker crust
1 can sweetened condensed milk
1 small can lemonade (partially thawed)
1 small container Cool Whip

Mix ingredients and pour into pie shells. Refrigerate. Makes 2 pies that can be frozen. Thaw a few minutes before serving.

Martha B.

Friday, October 11, 2013

Pork Chop Hungarian

4 pork chops 3/4" thick
2 small onions
1 cup water
1/4 t. dried dillweed
1/2 t. salt
1/2 t. caraway seed
1/2 t. paprika
Dash garlic salt

1 cup sour cream

Brown pork chops, drain excess fat. Slice onions thinly and place in pan. Combine all ingredients (except sour cream) and add to the skillet. Cover and cook over medium/low heat for 45 min. or until tender. Check water often.  Transfer chops to a warm platter. Stir sour cream into the drippings in skillet. Heat thoroughly, but do not boil. Spoon sauce over chops. Serve with rice.

Best Pie Crust Ever!

I used this pie crust a few days ago and I loved it. It was flaky and perfect!!! I had never made my own crust before and I was a little nervous but I was so impressed with the results. Great for all your holiday pies!!

This makes a double crust
 2 1/2 Cups All purpose flour
3/4 tsp salt
1/2 Cup cold unsalted butter
1/2 Cup shortening
1/4 Cup cold water
3 tbsp. sour cream
1 egg

In a bowl, whisk flour with salt. Using a pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. Set aside

Whisk together cold water, sour cream, and egg. Drizzle over flour mixture, tossing with a fork and adding up to 1 tsp more cold water if needed.

Divide in half and shape into discs. Wrap each and chill for about 30 minutes.

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Thursday, October 10, 2013

Low Calorie-Ever Ready Deli Slaw


Combine all ingredients in a large airtight bowl.
2 lbs. shredded cabbage
3 sliced cucumbers
2 carrots, grated (optional)
2 red onions, thinly sliced

Mix together  following ingredients and pour over cabbage mix.
  • 1 1/2 c. white vinegar
  • 1/2 c. apple juice
  • 1/2 c. water
  • 2 T. oil
  • 3 t. salt
  • 3 pkg. Sweet n' Low or 2 T. sugar
Marinate in refrigerator 24 hours. Keep for a week.

Debbie Connell 

Spinach Dip

1 envelope Knorr Vegetable Soup Mix
1-8 ounce carton Sour Cream
1cup mayonnaise
1 pkg. frozen chopped spinach
1 can 8 ounce water chestnuts
OPTIONAL green onions chopped

Thaw and squeeze water out of spinach. Drain and chop water chestnuts. Mix all ingredients together and chill for 2 hours. Serve in a bread bowl.

Tuesday, October 8, 2013

Lime Congealed Salad

• 1 pkg. cream cheese, softened
• 3 tablespoons mayonnaise
• 1 pkg. lime Jell-O
• 1 cup hot water
• 1 can crushed pineapple, well drained
• 1 cup pecans
• 1⁄2 pint whipping cream

Stir Jell-O in 1 cup hot water and let cool.
Whip cream until beaks form, and then stir Jell- O mixture into cream.
Add cream cheese, then mayonnaise to mixture.
Combine nuts and pineapple together then add both to mixture.

Lime  Salad
3 oz. lime Jello
1 cup hot water
Dissolve jello completely and cool.

1 small can crushed pineapple
1 cup cottage cheese
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. chopped pecans

Mix all ingredients and pour into oblong dish and refrigerate.

Pumpkin Cake

2 cups sugar
1 cup corn oil
2 cups pumpkin
4 eggs

2 cups plain flour
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt

Mix sugar oil together. Sift dry ingredients together and set aside. Slightly beat eggs and add pumpkin and eggs to sugar and oil. Slowly add flour mixture to pumpkin mixture. Blend until smooth and pour into 9” x 13” pan. Bake 30-45 min. at 350 ̊.


1-8oz. cream cheese
1 stick margarine
1 teaspoon vanilla
1 pound box of 10X powdered sugar

Cream together. Thin with water if necessary.

Monday, October 7, 2013


The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top. 

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken) 
2 cups chicken broth
1/2 stick of butter 
2 cups Bisquick 
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage 
1 teaspoon black pepper 
1/2 teaspoon of salt or more to taste 

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

Sunday, October 6, 2013

Bacon and Cheese Biscuit Cups

1 can refrigerator biscuits
1/2 cup shredded mild cheddar cheese
1/2 cup bacon crumbled in small pieces
2-3 eggs
Salt and pepper
Cooking spray/butter
Muffin tin

Grease your muffin tin and preheat oven to 375 degrees.
Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the bacon and cheese.
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown.

— adapted from Marilyn Hall.

Chess Bars

1 pkg. yellow cake mix (butter flavored)
1 stick margarine-melted
1 ½ cup pecan pieces
1 egg

Mix above ingredients together and press into the bottom of a 9 x 13” pan to form a crust.

1- 8oz. pkg. cream cheese
1 box powdered sugar about 3 ¾ cups
2 eggs
1 tsp. vanilla

Beat the cream cheese and eggs. Add vanilla. Add powdered sugar a little at a time. Cream well. Pour over the crust and Bake at 350 for 1 hour. Cool and cut into squares.

                                                                             Martha Robinson