Daily Recipes

I am doing my best to add recipes everyday. But as you can see I have not had the chance to do it everyday. Also, I would like to start adding a Free Samples links too. Please let me know if you are interested in this. I signed up for Gillette Pro Glide Razor a few days ago and ended up with them sending me 3. I am got alot of free samples in the mail from places, so even came with coupons for a free full size coupons. I have really become addicted to the kind of think. Besides it being fun, it is starting to pay off with not spending so much buying groceries, but getting alot more for less. I would love to know who is interested in this kind of thing..If you are send me a email through this site or email my personally if you know my email already. Smile and Be Happy!!! :)

Monday, June 21, 2010

crockpot Tangy Pork Chops

6 pork chops
3 Tbsp. Ketchup
1 10-1/2 oz. Can cream of chicken soup
2 tsp. Worcestershire sauce
Brown pork chops in skillet. Place pork chops in crockpot. Mix other ingredients in bowl and pour over pork chops. Cook on low at least 6 hours.

Slow Cooker Sweet and Tangy Chicken

  • 2 (18 ounce) bottles barbeque sauce
  • 1 (15 ounce) can pineapple chunks
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 boneless, skinless chicken breast halves

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top. Cover, and cook on Low for 8 to 9 hours. 

Wednesday, June 16, 2010

Moo Shu Beef

1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4-inch thick 

1/2 ounce dried shiitake mushrooms (optional)
cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water

Moo shu wrappers, warmed or Tortilla wraps
1/3 cup hoisin sauce

2 tablespoons each reduced-sodium soy sauce and water
tablespoon dark sesame oil
2 teaspoons granulated sugar
2 cloves garlic, minced
  1. Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well; remove and discard stems. Cut caps into thin strips.
  2. Cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.
  3. Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
  4. Spread hoisin sauce on moo shu wrappers; spoon beef mixture down center. Fold bottom edge over filling; fold right and left sides to center, overlapping.
Makes 4 servings.

Tuesday, June 15, 2010

Sour Cream Potatoes ( Crockpot)

This simple five ingredient crockpot recipe is the perfect side dish for entertaining a large group or a potluck.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes


  • 10 oz. can condensed cream of mushroom soup with roasted garlic
  • 8 oz. container sour cream
  • 1-1/2 cups shredded Cojack cheese
  • 32 oz. pkg. frozen cubed hash brown potatoes


Spray 4-6 quart slow cooker with cooking spray. Combine soup, sour cream and cheese in medium bowl and mix well. Pour half of potatoes into prepared crockpot. Top with half of sour cream mixture. Top with rest of potatoes, then remaining sour cream mixture. Spread evenly. Cover and cook on high for 3-1/2 to 4-1/2 hours. 12 (1/2 cup) servings

Saturday, June 12, 2010


2 c. All-purpose flour
1/2 c. Sugar
2 1/2 tsp. Baking powder
1/2 tsp. Salt
3/4 c. Crunchy-style peanut butter
3/4 c. Milk
2 eggs
1/4 c. Fruit preserves

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a mixing bowl. Cut in peanut butter with two knives or a pastry blender until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until flour is moistened. Place 2 tbs. of the batter in greased, fluted, or plain muffin cups. Place 1 teaspoon of preserves in center of batter and top with 2 tablespoons more batter. Repeat, making 12 muffins. Bake in a 400 degree oven for 15-17 minutes.

Sunday, June 6, 2010

Warm Italian Potato Salad

3 to 4 lb. New red potatoes, sliced thin
□   8 oz. Pepperoni, sliced thin
□   2 cloves garlic, minced (can use less if desired)
□   2 Italian tomatoes OR 1 regular; cored, seeded, diced
□   4 hard-cooked eggs, chopped
□   4 oz. Provolone cheese, cubed
□   1/4 c. Fresh grated Parmesan cheese
□   2 tbsp. Chopped fresh basil OR 2 tsp. Dry
□   3 tbsp. Fresh chopped parsley
□   Spinach leaves for garnish


□   4 tbsp. Red wine vinegar
□   1 tbsp. Dijon mustard
□   1/2 c. Olive oil

Dressing: Combine vinegar and mustard. Slowly whisk in oil until thick. Add garlic and mix.Salad: Bring 2 quarts of salted water to boil; add potatoes, cook 3 minutes or until just about tender. Add pepperoni, cook 1 minute longer. Drain in colander. While still hot, toss with the dressing. Add tomatoes, eggs, cheese, basil and parsley and toss together. Garnish edges of plate with spinach leaves; place salad in center. Serve warm. Serves 6 to 8.

Saturday, June 5, 2010

A lot of Recipes> to make up for not updating for a few days


 1 1/2 cups graham cracker crumbs
1/2 cup(1stick)butter, melted
1 14-ounce can eagle brand sweetened condensed milk
(Not evaporated milk)
1 cup(6 ounces)butterscotch -flavored chips
1 cup(6 ounces)semisweet chocolate-chip
1 1/3 cups flaked coconut
1 cup chopped walnuts

 1. Preheat oven to 350F(325F if using a glass pan).
2.in a small bowl, combine graham cracker crumbs and butter;mix well.
Press the crumbs mixture firmly onto the bottom of a 13 by 9-inch baking pan.
3. Pour condensed milk evenly over the crumb mixture.4.layer remaining ingredients evenly in the
Order listed. Press down firmly with a fork.
5.bake for 25 minutes, or until lightly browned. Let cool. Chill if desired.
6. Cut into bars or diamonds. Store leftovers covered at room temperature.
Makes 24 -36 bars
Strawberry Surprizes
1 angle food cake
One package strawberry Jello
One package frozen strawberrys
One container cool whip
Fresh strawberrys (oppional)
Brake cake up in to a 9x13 pan. Put frozen strawberrys in with cake  mix Jello as direction and pour over cake. Top with cool whip and fresh strawberrys. ... Refrigerate until set and then enjoy.
Chocolate Chip Cake

1 yellow cake mix
2 boxes instant chocolate pudding
1 c. Oil
1 c. Water
1 tsp. Vanilla
4 eggs
1 (12 oz.) pkg. Chocolate chips
Chopped nuts, if desired

Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured 
bundt pan. Bake at 325 degrees for 50 to 60 minutes. 

No Bake Chocolate Cheese Cake

1/3 c. Margarine
1-1/2 c. Graham cracker crumbs
1/4 c. Cocoa
1 envelope unflavored gelatin
1/2 c. Water
1/2 tbsp. Instant coffee
1/2 c. Cocoa
1 (14 oz.) can sweetened condensed
1 1/2 tsp. Vanilla
2 (8 oz.) pkg. Cream cheese
1 (9 oz.) carton frozen whipped

In small pan, melt margarine and stir in crumbs and cocoa. Pat firmly on bottom of 9-inch springform pan. Chill while preparing the filling. In small saucepan, soften gelatin in 1/4 cup water, add coffee. Heat and stir until dissolved. Remove from heat, stir cocoa into remaining 1/4 cup water. Blend into gelatin mixture. Stir into condensed milk and vanilla. In large mixing bowl, beat cheese until fluffy, beat in cocoa mixture. Fold in whipped topping. Pour into pan. Garnish with nuts. Chill 4 hours. Can be frozen. Take out of freezer 1 hour before serving. Makes 1 (9-inch) cake
Bacon And Potato Soup 

1/2 pound bacon (cooked and crumbled)
1 medium onion (chopped)
4-6 medium potatoes (diced)
4 boiled eggs (cubed)
2 cup scalded milk
Salt and pepper

Fry bacon until crisp, then crumble. Remove from pan. Pour off all but 2 tablespoons of bacon fat. Add potatoes and onions to fat. Cover with water and cook until done. Add crumbled bacon, cubed eggs, scalded milk and seasonings.

Bacon Noodle Skillet 

1/2 pound bacon
2 tablespoons bacon drippings
1/3 cup chopped green pepper
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/8 teaspoon pepper
1 (1 pound 12 ounce) can tomatoes
6 ounce wide noodles, uncooked
1 cup grated cheddar cheese (4 ounce)

Cook bacon until crisp and drain all except 2 tablespoons drippings.Add Onion, green pepper, and seasonings; cook 5 minutes. Add tomatoes and bring to a boil. Add noodles; cover and simmer for 20 minutes. Crumble drained bacon and add to mixture. Top with grated cheese. Cover and cook 5 minutes more. 6 servings.

Strawberry Cream Pie


  • 1/2 cup crushed cream-filled chocolate sandwich cookie
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mashed fresh strawberries
  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar


  1. Combine the cookie crumbs, sugar and butter; press into a 7-in. Pie plate. Bake at 375 degrees F for 8 minutes. Cool completely on a wire rack.
  2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small mixing bowl, beat cream until it begins to thicken.
  3. Gradually add confectioners' sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.
1 lb. Ground beef
1 lg. Onion, chopped
1 tsp. Salt
2 tsp. Chili powder
2 c. Kidney beans
1 1/2 c. Raw spaghetti
3 c. Tomato juice
1/4 tsp. Pepper
1 tbsp. Worcestershire sauce
Mozzarella cheese, grated

Brown ground beef. Add onion, salt and pepper and chili powder. Cook until tender. Arrange in 2 1/2 quart greased casserole with kidney beans and spaghetti broken in small pieces. Add tomato juice, Worcestershire sauce and bake for 1 hour at 350 degrees. When done, sprinkle with Mozzarella. Return to oven until melted.

2 lbs. Ground beef
1 sm. Can mushrooms
1/2 c. Celery, chopped
1/2 c. Onion, chopped
1 envelope spaghetti sauce mix
1/2 c. Parmesan cheese
1 c. Sharp cheese, shredded
1/2 c. Sour cream
2 tbsp. Margarine, melted
8 oz. Pkg. Spaghetti (cook according to pkg.)
1 (8 oz.) can tomato sauce
1 can crescent rolls

Brown onions, celery, mushrooms and meat. Drain. Stir in cooked spaghetti, tomato sauce and spaghetti sauce mix. Heat until bubbly. Add sour cream. Put in large 13 x 9 x 2 inch baking dish. Top with shredded sharp cheese. Place triangles of crescent rolls on top. Sprinkle Parmesan cheese over all, pour melted margarine over all. Bake at 375 degrees for 20 to 25 minutes. Serves 8 to 12. Freezes well.

   Italian  CASSEROLE
1 lb. Ground sausage, browned or 1 lb. Pepperoni, sliced
2 c. Spaghetti sauce
1 1/2 c. Water
1 3/4 c. Raw macaroni
Dried Italian seasonings to taste (1 tsp.)
1 can string beans (drained)
1 c. Shredded Mozzarella cheese (or more)

Combine everything except cheese in very large mixing bowl. Bake at 350 degrees for 1 hour. Remove, add cheese to top, cover with foil and bake or let set for approximately 10 minutes. Quick and easy meal.
1 lb. Ground beef
1 lg. Onion, chopped
1 tsp. Salt
2 tsp. Chili powder
2 c. Kidney beans
1 1/2 c. Raw spaghetti
3 c. Tomato juice
1/4 tsp. Pepper
1 tbsp. Worcestershire sauce
Mozzarella cheese, grated

Brown ground beef.add onion, salt and pepper and chili powder. Cook until tender. Arrange in 2 1/2 quart greased casserole with kidney beans and spaghetti broken in small pieces. Add tomato juice, Worcestershire sauce and bake for 1 hour at 350 degrees. When done, sprinkle with Mozzarella. Return to oven until melted

Wednesday, May 26, 2010

Rum and Coke Chicken (Crockpot)

4 or 5 boneless skinless chicken breasts
3/4 cup Coca-Cola
1/4 cup rum
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons brown sugar

Place chicken breasts in crock pot. Pour remaining ingredients over chicken. Cook on medium setting for 5-6 hours.

Serve with steamed rice.

Orange Pop Chicken (Crockpot)

Yield: 4 servings

1 to 1 1/2 pounds boneless, skinless chicken breasts
1 (12 ounce) can orange soda
1/2 cup soy sauce

Place chicken in crock pot. Combine soy sauce and orange soda. Pour over chicken. Cover; cook on LOW for 5 to 6 hours.

Serve over hot, cooked rice

Thursday, May 20, 2010

PeanutButter Candy-Tart

Peanut Butter-Candy Tart

1box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2cup powdered sugar
1/2cup creamy peanut butter
2to 3 tablespoons milk
3chocolate-covered peanut, caramel and nougat candy bars (2.07 oz each), unwrapped, chopped
2tablespoons chocolate topping, heated
2tablespoons fat-free caramel topping, heated

1.Heat oven to 450°F. Remove pie crust from pouch; unroll on ungreased large cookie sheet. If desired, flute edge. Generously prick crust with fork.
2.Bake 8 to 10 minutes or until lightly browned. Cool completely, about 15 minutes.
3.Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency.
4.Spread peanut butter mixture over cooled baked crust. Sprinkle evenly with chopped candy; drizzle with chocolate and caramel toppings. Cut into wedges to serve.

Shoo Fly Pie


11/2 C. molasses
11/2 C. water
Place molasses and water in pan and cook over low heat but don't boil.
Add 1 1/2 tsp. baking soda and mix well.
41/2 C. sifted flour
2 C. sugar
1/2 C. butter or margarine
Divide liquid into 2 deep 9" pie plates. Place crumbs on top and press
some of the crumbs into the liquid with finger
Bake at 375 degrees for 40 to 45 min.

Cashew Chicken Casserole

1/2 Cup onion -- diced
1/2 Cup celery -- diced
1/4 Cup margarine
1 Can cream of chicken soup -- (10 1/2 oz.)
1 1/2 Cups rice -- cooked
3/4 Cup chicken broth
1 Tablespoon soy sauce
2 Dashes Tobasco Sauce
1 can chow mein noodles -- (3 oz.)
1/2 cup cashews
 Sauté onion and celery in margarine. Add soup, chicken broth, soy sauce, Tobasco sauce and chicken. In casserole dish, place the cooked rice. Cover with chicken mixture. Top with chow mein noodles and cashews. Bake 30 minutes at 350 degrees

Banana Cream Toffee Shortcakes

Banana-Cream Toffee Shortcakes

2Pillsbury® Grands!® frozen buttermilk or southern stylebiscuits (from 25-oz bag)
1/2teaspoon butter or margarine, melted
2teaspoons toffee bits (not chocolate covered)
1snack-size container (4 oz) vanilla pudding
1/4cup frozen (thawed) whipped topping
1/2small banana, sliced
Caramel topping, if desired
1.Heat oven to 375°F. Bake biscuits as directed on bag; place on cooling rack. Brush tops with melted butter; sprinkle with toffee bits, pressing down slightly.
2.Place pudding in small bowl; gently fold in whipped topping. Carefully split warm biscuits on serving plates; fill with pudding mixture and banana slices. Drizzle with topping; sprinkle with additional toffee bits if desired.

Saturday, May 15, 2010

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Tuesday, March 16, 2010

Breakfast Pizza


1 prepared thin pizza crust (about 10 ounces), such as Boboli

3 tablespoons extra-virgin olive oil

8 large eggs

1 (10-ounce package frozen chopped spinach, cooked

and squeezed dry, reserving 1 tablespoon of the


1 cup chopped onion, about 1 medium onion

Kosher salt

Freshly ground black pepper

1/2 cup shredded Cheddar cheese


Preheat the oven to 450 degrees.

Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto

the middle rack of the oven and bake for 10 minutes.

While the crust is cooking, break the eggs into a

bowl and add the reserved spinach liquid. Whisk

them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the

heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are

just set and still moist, about 3 to 4 minutes.

Spread the egg mixture evenly onto the baked pizza

crust and top with the cheese. Return to the oven

until the cheese is melted and lightly browned,

about 1 minute. Serve hot.


Impossible Pies

Homemade biscuit mix can be used in these recipes.


8 oz. green beans (French style)

1 can (4 oz.) mushrooms

1/2 c. chopped onions

2 cloves garlic, crushed

1 c. shredded Cheddar cheese

1 1/2 c. milk

3/4 c. Bisquick

3 eggs

1 tsp. salt

1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate. Mix beans, mushrooms, onions, garlic and cheese in pie plate. Beat remaining ingredients until smooth 15 seconds in blender on high or 1 minute with hand mixer. Pour into pie plate. Bake until knife inserted in center comes out clean. Bake at 30 to 35 minutes. Cool 5 minutes and serve.


1 lb. ground beef

1 1/2 c. chopped onion

1 1/2 c. milk

3 eggs

3/4 c. Bisquick baking mix

1/2 tsp. salt

1/4 tsp. pepper

2 tomatoes, sliced

1 c. shredded cheddar cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Brown beef and onion; drain. Spread in plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. 6 to 8 servings. High Altitude: Increase first bake time to 30 minutes.


1 pkg. (9 oz.) frozen chopped spinach or chopped broccoli or cauliflower (thaw & drain)

1/3 c. chopped onion (1 sm. onion)

1 c. (4 oz.) shredded cheese - Cheddar, Monterey Jack or Colby may be used

1 c. milk

1/2 c. biscuit baking mix (Bisquick)

3 eggs

1/2 tsp. salt, optional

1/8 tsp. pepper

Place drained vegetable in greased 9 inch pie plate. Sprinkle with onion and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake in preheated 375 degree oven for 20-25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving. Makes 4 servings.


3/4 c. milk

2 tsp. vanilla

2 eggs

1/2 c. Bisquick

1 c. sugar

2 (8 oz.) pkgs. cream cheese, cut into cubes


1 c. sour cream

2 tbsp. Sugar

1 tsp. vanilla

Preheat oven to 350 degrees. Grease bottom of 9"x12" pan. Mix milk, vanilla, eggs and sugar in blender. Blend on high for 5 seconds. Add cubed cheese, blend on high for 2 minutes. Bake 40 to 45 minutes or until center is firm. Cool then spread on topping.

TOPPING: Blend all three ingredients until smooth.


1 pkg. (10 oz.) frozen chopped broccoli

3 c. shredded Cheddar cheese

1 1/2 c. cut up cooked chicken

2/3 c. chopped onion

1 1/3 c. milk

3 eggs

3/4 c. Bisquick baking mix

3/4 tsp. salt

1/4 tsp. pepper

Heat oven to 400 degrees. Grease glass baking dish. Drain and thaw broccoli. Mix in baking dish, broccoli, 2 cups of cheese, chicken and onion. Beat milk, eggs, Bisquick, salt and pepper until smooth in separate bowl. Pour into baking dish on top of broccoli, cheese mixture. Bake until fork inserted in center of casserole comes out clean, about 1/2 to 3/4 hour. Top with remaining cheese and put back in and bake about 5 more minutes until cheese is melted. Cool 5 to 10 minutes and serve.


2 c. fully cooked ham

1 c. shredded cheese

1/3 c. chopped green onion

4 eggs

2 c. milk

1 c. Bisquick

1/8 tsp. pepper

Heat oven to 400 degrees. Grease pie plate. Sprinkle ham, cheese, onion in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake 30 to 40 minutes until golden brown and knife inserted in middle comes out clean. Cool 5 minutes before serving.

Sunday, March 14, 2010

Paddy's Reuben Dip (Slow Cooker)

Paddy's Reuben Dip Recipe


  • 4 packages (2 ounces each) thinly sliced deli corned beef, finely chopped
  • 1 package (8 ounces)
    cream cheese, cubed
  • 1 can (8 ounces) sauerkraut, rinsed and drained
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded Swiss cheese
  • Rye bread or crackers


  • In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers. Yield: about 4 cups.

Saturday, March 13, 2010

Crock Pot Baked Ham

1 sm. Ham
Apple juice to cover
1 c. Brown sugar
2 tsp. Dry mustard
1 tsp. Ground cloves
2 c. White raisins
Cook ham in juice 8-10 hours on low. Before serving turn oven to 375 degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot juice. Smear on ham. Place ham in a baking pan and pour in a cup full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.

Sunday, March 7, 2010

Open Dish Meal

Spread raw hamburger in bottom of 9x13" pan. (about 1 1/2-2 lbs)

Sprinkle 1 pkg dry onion soup mix over meat.

Put 1 or more pkgs of frozen vegetables over this. (any kind)

Mix 2 cans mushroom soup and 1/2 can water. Pour over vegetables.

Spread on 1 large pkg of tater tots.

Bake for 1 hour at 450 degrees.

Hamburger Cheese Bake

BROWN: 1 pound of hamburger meat with chopped onion and green bell pepper.
ADD: 2 - 8 ounce cans of tomato sauce,
1 teaspoon sugar
3/4 teaspoon salt
COOK: 1 pkg of noodles and drain (12 oz)
COMBINE: 1 cup of cottage cheese
1 - 8 ounce pkg of cream cheese
1/4 cup sour cream
Spread noodles in a greased 9x13" pan. Top with the meat mixture. Top this with the cheese mixture. Bake at 350 degrees for 30 minutes. Serves 8-10.

Beef Taco Bake

1 pound ground beef
1 can (10 3/4 oz) condensed tomato soup
1 cup salsa (picante sauce)
1/2 cup milk
6 flour tortillas or 8 corn tortillas, cut into 1" pieces
1 cup shredded cheddar cheese
1. In skillet over medium heat, cook beef until browned, stirring to separate meat. Pour off fat.
2. Add soup, salsa, milk, tortillas and HALF the cheese. Spoon into 2-quart shallow baking dish. Cover.
3. Bake at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.

Monday, February 22, 2010

Slow - Cooked Mac 'n' Cheese


  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1-1/2 cups fat-free milk
  • 1/3 cup egg substitute
  • 1 tablespoon butter, melted
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided


  • Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
  • Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese. Yield: 9 servings.

Monday, February 8, 2010

Raspberry Chicken (Slow Cooker)

Makes: 4 quarter chicken servings Total Time: 8 hr 30 min

what you need
  • 1 whole roasting or frying chicken
  • 4 med red potatoes
  • 1/4 -1/2 yellow onion
  • 1/2 bag baby carrots
  • 2 Tbsp. chicken rub
  • 1 bottle Kraft Light Done Right! Raspberry Vinaigrette Dressing
make it
Wash chicken and remove innards. Quarter potatoes.

Place potatoes in bottom of slow cooker. Follow with carrots and roughly chop onion and place in the bottom as well. Place chicken on top of veggies. Sprinkle with chicken rub. Pour half a bottle of raspberry vinaigrette on top.

Depending on your slow cooker and time you have time will be shorter or longer. Cook until meat thermometer reads 180 degrees.

Slow Cooker Beer Roast

what you need
  • 1 bottle (22 oz.) beer
  • 1 envelope Good Seasons Zesty Italian Dressing Mix (unprepared)
  • 1 envelope Good Seasons Garlic and Herb Dressing Mix (unprepared)
  • 1 bottom round roast
  • Water (enough to cover roast after beer is added)
make it
In slow cooker add beer and both envelopes of salad dressing mix. Stir to combine.

Add roast. Add enough water to just cover roast.

Set slow cooker on high, let cook covered 6-8 hours or until fork tender.
Serving suggestions: serve with garlic mashed potatoes, green beans, and buttered yeast rolls.

Easy Chicken

6-8 frozen boneless skinless chicken breasts
1 envelope onion soup mix
1 can cream of celery soup
1 can peas
Spray crockpot with cooking spray. 
Place chicken (frozen) in crockpot and sprinkle onion soup over all. 
Cook on low 6 hours or High for 4
1/2 hour before serving : Add the cream of celery soup and stir with liquid in the crockpot to make sauce, add the peas and mash some against the side to add thickness to sauce. 
Cook remaining 1/2 hour. 
Serve on top of rice.

Hawaiian Pudding Cake

This cake is delicious, especially when let set overnight and eaten the next day.
1 box yellow cake mix
1 can crushed pineapple
1 small pkg. vanilla pudding mix
8-ounce pkg. cream cheese, softened
1 9-ounce tub of Cool Whip®
1 large bag of shredded coconut
Mix cake as directed on box, add pineapple, bake in a 9x13 pan.  Remove cake from oven and let cool.  Then mix vanilla pudding according to directions on box and add cream cheese.  Put on
top of cake.  Add Cool Whip® and coconut mixed together and put on top of pudding and cream cheese. 

Sunday, February 7, 2010

Giant Cherry Heart Dessert

  • 1 18 oz. pkg. refrigerated sugar cookie dough
  • 18 oz. pkg. cream cheese
  • 1 C. confectioners' sugar
  • 1 16 oz. can cherry pie filling
  • 1 8 oz. container frozen whipped topping, thawed


Preheat oven to 350 degrees. Roll the cookie dough to ¼" thick and form it into a heart shape. Place the heart shape on a cookie sheet. Bake at 350 degrees for 10 minutes, or until the cookie is lightly brown on the edges. In a large mixing bowl, mix cream cheese with confectioner's sugar. Spread the mixture on cooled cookie dough. Cover with cherry pie filling and whipped cream.

Crockpot Potluck Potatoes

  • 1 can cream of mushroom soup

  • 1 (8 oz.) container of sour cream

  • 8 ounces Velveeta cheese

  • 1 onion chopped

  • 1 can of mushrooms

  • Several peeled and sliced red potatoes

    Mix all ingredients together; place in crockpot on low until potatoes are done, about 6 to 8 hours.

    German Potato Salad

    2 potatoes, sliced
    1/2 cup onions, chopped
    1/2 cup celery sliced
    1/4 cup green peppers, diced
    1/4 cup vinegar
    1/4 cup oil
    Chopped parsley
    Veggie bacon bits or sliced bacon, cooked and crumbled

    Combine all ingredients except parsley and bacon. Add
    salt and pepper to taste. Stir and cook for 5-6 hours
    on low in crockpot. Garnish with bacon and parsley.

    Thursday, February 4, 2010

    French Toast


    • 4 eggs
    • 2/3 cup milk
    • 2 teaspoons of cinnamon
    • 8 thick slices of 2-day-old bread, better if slightly stale
    • Butter
    • Maple syrup
    • 2 teaspoons freshly grated orange zest
    • 1/4 cup Triple Sec
    • Fresh berries


    1 Beat eggs, milk, and cinnamon together. If using, add orange zest and/or Triple Sec. Whisk until well blended. Pour into a shallow bowl.
    2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
    3 Serve hot with butter, maple syrup, and if available, fresh berries.
    Serves 4.

    All Day Ham


    1/2 cup packed brown sugar
    1 teaspoon ground mustard
    1 teaspoon prepared horseradish
    4 tablespoons regular cola, divided
    1 boneless smoked ham (5 to 6 pound size), cut in half

    In a bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola; mix well. Rub over ham.

    Place in a 5-qt. slow cooker; pour remaining cola over ham. Cover and cook on low for 8-10 hours or until a meat thermometer reads 140 degrees F.

    Buffalo Chicken Breasts

    4 boneless, skinless chicken breasts
    1/4 cup hot sauce
    2 tablespoons butter
    2 tablespoons melted butter

    Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Sprinkle with paprika. Cook on low for 6 to 8 hours. Serves 4. 

    Wednesday, February 3, 2010

    Crock Pot Pizza Potatoes

    A nice twist to regular potatoes
    6¼ hours | 5 min prep
    SERVES 6
    1. Place potatoes in bottom of crock pot.
    2. Place smoked sausage on top of potatoes.
    3. Pour pizza sauce on top.
    4. Cook on Low for 6 to 8 hours or until potatoes are tender.
    5. I have also added cubed pepperoni instead of smoked sausage.

    Simple Crock Pot Chili

    7¼ hours | 5 min prep

    SERVES 6 -8
    1. Just throw all ingredients into the crock pot and turn on low for approximately 7-8 hours.
    2. It's ready whenever you are.
    3. Great served with biscuits or nacho chips.
    4. Even tastes good the next day!

    Slow Cooker Pizza Dunker's

    Chewy bread sticks make the perfect dippers for an easy sauce based on simple pizza toppings.
    Prep Time: 15 Min
    Total Time: 2 Hr 45 Min
    Makes: 10 servings (1/4 cup dip and 1 bread stick each)
    3oz turkey pepperoni (half of 6-oz package), chopped
    4medium green onions, chopped (1/4 cup)
    1jar (14 oz) pizza sauce
    2cups shredded mozzarella cheese (8 oz)
    10soft bread sticks
    Slow Cooker Pizza Dunkers
    1.In 1 1/2-quart slow cooker, mix pepperoni, onions and pizza sauce.
    2.Cover; cook on Low heat setting 2 hours (if slow cooker has heat settings, use Low).
    3.Stir in cheese. Cover; cook on Low heat setting 30 minutes longer or until mixture is hot and cheese has begun to melt. Serve dip with bread sticks.

    Apple Deserts for Crock Pots

    Walnut Raisin Apple Bake

    1/2 cup apple cider
    Juice of 1 lemon
    2 teaspoons maple syrup
    2 tablespoons raisins
    1 tablespoon dark brown sugar
    1 teaspoon ground cinnamon
    1 teaspoon ground walnuts
    4 large Macintosh apples, cored

    Pour the cider, lemon juice, and maple syrup into an
    Electric crockpot.

    Combine the raisins, cinnamon, and walnuts in a small
    Bowl. Place the apples in the crockpot. Using a
    Spoon, fill the center of the apples with the raisin
    Mixture. Cover and cook on LOW until the apples are
    Tender, 2 to 3 hours.


    Apple Cobbler in the Crock

    4 medium tart apples
    1/2 cup honey
    1 grated rind and juice of 1 lemon
    1 dash cinnamon
    5 tbs butter
    3/4 cup natural cereal with nuts and fruits
    Oil to grease pot

    Grease side of your crockpot lightly with oil. Core, peel
    And slice apples; place in crock. Add honey, lemon rind,
    Lemon juice and cinnamon. Combine butter and cereal. Add
    To crock; mix thoroughly. Cover. Cook on Low for 6 to 8
    Hours or High for 2 to 3 hours. Serve with vanilla ice
    Cream or whipped topping, if desired.

    Danish Apple Pudding

    1 1/3 cups zwieback (14 slices) -- finely crushed
    1/2 cup melted butter
    1/2 cup brown sugar -- packed
    1 tsp cinnamon
    16 ounces can applesauce
    1/2 cup chilled whipping cream

    Combine zwieback crumbs with melted butter, sugar and
    Cinnamon. Spoon applesauce into 1-qt. Souffle or baking
    Dish. Top with crumb mixture. Place baking dish in slow-
    Cooking pot. Cover pot and cook on low for 3 to 4 hours.
    Serve warm or chilled. Whip cream; spoon onto pudding. 

    Crockpot Potluck Potatoes

  • 1 can cream of mushroom soup

  • 1 (8 oz.) container of sour cream

  • 8 ounces Velveeta cheese

  • 1 onion chopped

  • 1 can of mushrooms

  • Several peeled and sliced red potatoes

    Mix all ingredients together; place in crockpot on low until potatoes are done, about 6 to 8 hours.

    Wednesday, January 27, 2010

    Slow-Cooker Cheeseburger Meatloaf

    Slow-Cooker Cheeseburger Meatloaf

    What You Need!

    2 lb. ground beef
    1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
    1/2 cup water
    2   eggs, beaten
    1 onion, chopped
    1/2 cup  ketchup
    1/4 cup yellow mustard
    4   KRAFT Singles

    Make It!

    MIX all ingredients except Singles just until blended. Fold 2 (30-inch-long) pieces of foil lengthwise in half twice. Crisscross pieces on work surface. Top with meat mixture; shape into 8-inch round loaf.
    USE foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
    COOK on HIGH 4 hours or until meatloaf is done (160ºF). Top with Singles. Let stand, covered, 5 min. or until Singles are melted. Use foil handles to remove meatloaf from slow cooker before slicing to serve.


    Angel Chicken

    What You Need!

    4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
    1 can  (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
    1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
    1/4 cup  dry white wine or Chicken broth
    1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
    1/2 lb.  angel hair pasta, uncooked
    2 Tbsp. chopped fresh parsley

    Make It!

    BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
    COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

    Crockpot Peach Cobbler


    • 3/4 C. all-purpose baking mix such as Bisquick 1/3 C. granulated sugar
    • 1/2 C. packed brown sugar
    • 1/2 can evaporated milk
    • 2 tsp. margarine or butter, melted
    • 2 large eggs
    • 3 large ripe peaches, mashed
    • 2 tsp. pure vanilla extract
    • 3/4 tsp. cinnamon


    Lightly grease crock pot or spray with non-stick cooking spray. In a large mixing bowl, combine sugar and baking mix. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.


    Tuesday, January 26, 2010

    Ham & Potatoes Au Grautin

    2 cups of diced extra-lean ham
    4 cups of diced raw potatoes
    1 cup of chopped onions
    3/4 cup shredded reduced fat cheddar cheese
    1 -10 3/4oz can of Healthy Request Cream of Celery Soup (I prefer to use cream of chicken)
    1/8 teaspoon black pepper
    1 teaspoon dried parsley flakes
    1 teaspoon yellow mustard

    Spray your crock-pot with butter flavored cooking spray. Combine ham, potatoes and onions. Sprinkle cheese evenly over top. In a small bowl, combine soup, pepper, parsley and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 8 hours. Mix well before serving.
    Makes six 1-cup servings at 3 WW pts per serving.

    Chicken & Dumplings

    4 Boneless, Skinless Chicken Breast
    1 can Fat Free Cream of Chicken Soup
    6 biscuits (Pillsbury Golden Homestyle Buttermilk canned biscuits -2pt per biscuit)
    2 cups of water
    1 Tablespoon bouillon, any flavor

    Cut the chicken into bite sized pieces. Add all of the ingredients except for the biscuits and cook on low for 5-6 hours. Add salt, pepper and any other seasonings that you would like. In the last 30 minutes of cooking, turn your crock-pot on high and tear biscuits into 1 inch pieces and add to slow cooker.

    Makes six 3/4 cup servings at 5 WW pts per serving. 

    A great cookie for Valentines Day Butterrshots® Chip Cookies

    Buttershots® Chip Cookies

    Shopping List:
    1 1/2 c shortening
    1 c sugar
    1 c brown sugar
    4 lg eggs
    2 tbsp DeKuyper® Buttershots®
    4 c flour
    1 1/2 tsp baking soda
    1 1/2 tsp salt
    20 oz pkg butterscotch chips
    Preheat oven to 375. In bowl, beat shortening & sugars til creamy, add eggsone/time. Add DeKuyper®. Add flour, salt & soda. Mix well. Add chips. Drop1-in spoonfuls on parchment-lined sheet. Bake for 10 min. Makes 4 dz

    Monday, January 25, 2010

    Crock Pot French Dip

     Place a 4-5lb chuck roast in your crock pot.
    Pour 2 cans of Campbell's French Onion Soup
    (undiluted) over the meat.
    Cover and cook on low all day, turning up
    To high for the last hour or so,
    Until the meat shreds easily.
    Shred the meat and return it to the crock.
    Serve shredded meat on French rolls with the soup
    From the crock for dipping.
    You can add Swiss cheese to the sandwiches if you like.


    Friday, January 8, 2010

    Daily recipes January 8th, 2010

    Swiss Steak                                        

    1 round steak
    2 cans stewed tomatoes
    Egg noodles, cooked.

    Cut steak in serving size pieces.
    Put in crock pot and sprinkle with a good seasoned salt.
    Add the two cans of tomatoes.
    Cook all day (8 hours or so).
    Serve over cooked and buttered egg noodles.


    1 box yellow cake mix                                                
    1 c. white Karo syrup                                              
    1/2 c. melted margarine
    1 tsp. vanilla
    4 eggs
    1-2 c. chopped pecans
    1 3/4 cup chocolate chips
    1 c. light brown sugar, packed

    Mix margarine, cake mix and 1 egg together. Reserve 2/3 cup of this mixture for topping and pat remainder in 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Mix brown sugar, Karo syrup, 3 eggs, vanilla, 2/3 cup reserved cake mix and chopped nuts. Pour over partially-baked cake. Return to 375 degree oven. Cook until cake tests done. Cool. Cut. Serves 3 dozen.


    Wednesday, January 6, 2010

    Pineapple Salsa Chicken

    3-6 skinless chicken breasts
    1 can tidbit pineapple (drain the juice)
    1 can black beans (do not drain)
    1 32-ounce jar of mild to medium chunky style salsa
    Place the thawed chicken breasts in the crockpot and add
    the rest of the ingredients. Cook on low for 6-8 hours.
    Serve with warm tortillas and some rice.

    Six Layer Dinner Recipe

    Recipe: Ingredients: 2 cups potatoes -- diced
    1 pound hamburger
    1 cup diced onion
    1 can tomato soup
    2 cups water
    1 cup diced carrot
    salt and pepper -- to taste

    Procedure: Spread layers of vegetables potatoes and meat in baking dish in order
    given. Season each layer. Mix water with soup and pour over all.