Thursday, November 19, 2009


3 medium onions, chopped
2 garlic cloves, minced
1/4 cup butter
2 lbs. fresh mushrooms, chopped
2 cups heavy whipping cream
2 cups beef broth
1/2 tsp. salt
1/2 tsp. pepper

In a large saucepan, cook onions and garlic in butter over medium
heatuntil tender. Reduce heat to low, add the mushrooms. Cook
for 8-10 minutes or until tender, stirring occasionally.

Add the cream, broth, salt and pepper, cook and stir over low heat
until heated through.


1 small onion, chopped
1 tbsp. butter
3 cups chcken broth
3 medium carrots, cut into 1/4 slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tbls. minced fresh parsley
salt and pepper to taste
1/4 cup miilk
1 pkg. (8 oz.)cream cheese

In a large saucepan saute the onion in butter. Add broth,carrots
and potoes. Bring to boil. Reduce heat, cover and simmer for 15 minutes
or until vegetables are tender.Add the chicken, parsley, salt and peppper.
Heat through.

Combine flour and milk until smooth, add to the vegetable mixture.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Reduce heat. Add the cream cheese, cook and stir until melted.


1/2 Lb. ground beef
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 4oz. can green chilis
1 4oz. can sliced ripe olives
1 cup shredded cheese

cook hamburger in a nonstick skillet until no longer pink. Drain and
spoon into crock pot. Add corn, onion, salsa, taco sauce, chili and olives
to crock pot. Cover and cook on low for 2 hours or high for 1 hour.
Just before serving stir in cheese. Serve on top of tortilla chip with
sour cream on top.


2 pounds frozen Southern style hash brown potatoes,thawed
2 cups cubed cooked ham
2 cups sour cream
1 1/2 cups shredded cheddar cheese
1 can 26oz. cream of mush room soup
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper

2 Cups crushed cornflakes
1/4 Cup melted butter

In a bowl, combine the first eight ingredients. Transfer ot a
greased 13x9x2 inch baking dish. Combine topping ingredients,
sprinkle over top. Bake uncovered at 350 degrees for 1 hour or until heated through.


5 cups diced cooked chicken
5 cups chopped celery
1 cup slivered almonds
1 bunch green onions (sliced)
1 can (4 ounces) chopped green chilies
1 can (2 1/4 oz.) ripe olives sliced and drained
2 1/2 cups shredded cheddar cheese, divided
1 cup mayonnaise
1 cup sour cream
2 1/2 cups crushed potato chips

In a large bowl, combine the first six ingredients. Add 1 cup of cheese.
In a small bowl, combine mayonnaise and sour cream. Add to chicken
mixture and stir to coat. Transfer to a greased 3 Quart baking dish.
Sprinkle with the chips and remaining cheese. Bake uncovered at
350 degrees for 20-25 minutes or until heated through.


2 Boxes seashell macaroni and cheese
6 oz. ham (diced)
1 12 oz. frozen peas (or mixed frozen veggies)
1 cup bottled salsa (your favorite)

cook pasta shells according to box directions. Two minutes before
pasta in done add ham and vegetables. Drain well.
Return to pot. Stir in cheese sauce from packets. Serve with a
tablespoon of salsa on top.


1 Pkg. Armoured meat balls
1 Jar mushroom gravy
1/2 Cup sour cream

Heat meat balls in nonstick skillet on medium heat, stirring often
for 10-12 minutes. Add gravy ,stirring 1 minute. Stir in sour cream until
blended. Serve with noodles, rice or potatoes and your favorite veggie.


1 lb. beef or turkey (ground)
2 cans tomato sauce (8 oz.)
1 can (15 oz.) red kidney beans undrained
1 pkg. McCormicks chili season
1 cup shredded cheddar.
chopped green onion (optional
1 medium yellow onion

Brown turkey or beef in skillet with chopped yellow onion.
Drain. Pour into crock pot. Stir tomato sauce, beans and seasoning.
Cover. Cook on LOW 1-2 hours or High for 45 minutes. Stir chili before serving.
Top with cheese and onion.


2 Cups egg noodles
1 Can (15 oz.) Veg All mixed vegetables (drained)
1 Can solid white tuna in water (drained)
1 Can cream of celery soup
1 1/4 Cups whole milk
1/2 Cup sour cream
1 Tbs. Chopped fresh dill
1 Cup crushed sour cream and onion flavored chips

Combine all except chips in greased 2 1/2 quart casserole dish.
Micro wave uncovered on high 10-12 minutes, or
until thick. Let cool 10 minutes. Top with crushed chips and serve.


1 jar (26 oz.) mushroom pasta sauce
2 bags (13oz. each) frozen square cheese ravioli, thawed
1 1/2 cups shredded italian cheese blend

Heat oven to 375. Coat a 9 inch square baking dish and a sheet of
foil with nonstick spray. Put pasta sauce in a bowl, stir in 1/2 cup water.
Spread 1 cup sauce in dish. Top with 20 ravioli, flat sides up and just
touching each other. Spread with 3/4 cup sauce, sprinkle with 1/2 cup cheese.
Repeat layers once. Top with remaining ravioli, sauce and cheese.Cover
tightly with foil, sprayed side down.
Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly
around the edges. Uncover and bake 5 minutes until cheese is barely golden.


2 14oz cans reduced-sodium chicken broth
1 9oz pkg. refrigerated tortellini
1/2 of an 8oz. tub cream cheese spread with chive and onion
1 11oz. can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)

In a medium saucepan, bring broth to boiling.
Add tortellini, reduce heat. Simmer, uncovered, for
5 minutes. In a bowl, whisk 1/3 cup of the hot broth
all to saucepan along with tomato soup, heat through,
if desired, sprinkle with chives. Makes 4 servings.

Tuesday, August 4, 2009

Wacky Pasta Salad

1 bag wacky pasta
1 bottle of Italian salad dressing
1 cucumber, diced
3 green onions, sliced
1 small can of sliced olives
2 green pepper , diced
3 sicks of mozzarella string cheese, separate in small pieces

In sauce pan bring 6 cups of water to boil, add pasta. Cook for 7 minutes or until tender. Drain pasta and cool well. Combine all above ingredients excluding dressing. Add cooled pasta. Pour dressing over all ingredients. Mix together well.

Suggestion: Add pepperoni
What are wheat berries?

Wheat berries are the cooked kernels of regular white or red wheat. You cook 2 or 3 cups of wheat on med for approximately one hour. This is an other way in implementing wheat into our diets. It is easy and has great flavor.

Mexican Wheat Chili

1 pound hamburger
1 lg. onion
1 lg. can tomato sauce, 3 cans water
1 tsp. salt
1/2 tsp. oregano
1 tsp. chili powder
1tsp. garlic salt
2 cups cooked wheat berries
1 med. jar medium salsa
4 tbls. flour

Cook wheat kernels the day before to have your wheat berries for your recipe. Cook onion and hamburger, drain. Add flour, chili powder, salt, oregano, garlic, mix well. Add tomato sauce, water and salsa. Cook one hour. Stir in wheat berries the last 15 minutes.

Serve with corn bread and Honey butter.

Wheat Salad

5 cups wheat berries
1 cup salad dressing (Miracle Whip)
1/2 cup chopped green onions
1/2 cup green and red peppers
1 cup celery
1/2 tsp. salt

Cook wheat kernels day before. Mix all ingredients together and refrigerate over night.
Suggestion: Use for a main dish, serve on crisp greens and add shrimp or tuna to the salad.

Wheat Berry Stir Fry

2 tsp. olive oil
3 eggs scrambled
pepper, to taste
2 cups fresh mushrooms, sliced
1/8 tsp. garlic salt
1 cup frozen broccoli
1 cup frozen sliced carrots
1 cup frozen green peas
3 cups wheat berries (this is wheat that has been boiled for approximately 1 hour and chilled)
1/2 cup ham, diced
3 tbls soy sauce
3-4 green onions, sliced
salt and pepper to tastes
Prepare wheat the day before to have it chilled well. In skillet, heat olive oil over medium heat. Scramble eggs, sprinkle with pepper while scrambling. In a separate skillet, saute mushrooms with butter and garlic salt, drain liquid from mushrooms. Add remaining vegetables to mushrooms mixing well. Stir in chilled wheat berries, mix together in skillet. Add soy sauce and salt and pepper.

Chinese Chicken Cabbage Salad

2 cups chicken, diced
2 pkg. top ramen noodles
1 head cabbage
1 bunch green onions, sliced
1/2 cup sesame seeds, toasted in butter
2 sm pkgs. almonds sliced

Seasoning package from top ramen
1/2 cup salad oil
6 tbls. rice vinegar
4 tbls. sesame oil

Break top ramen noodles and toss with other salad ingredients. Mix ingredients for dressing. Toss with salad one hour before serving. Refrigerate until serving.

Just Like Cafe Rio Sheddes Pork

4 pound Pork roast (bone in)
2 Tbls brown sugar
2 tsp. paprika
2 tsp. crushed red pepper
2 tsp cumin
2 cloves minced garlic
1-2 tsp. paprika (this is for step 2 of the recipe, it is optional.)
1 sliced onion
1 can coke (not diet) taste better with the real thing.

Trim fat off of roast. Rub the brown sugar, red pepper, salt, cumin, and paprika over the roast. Covering it completely. Put in crock pot. Set temperature on low. Add onion, garlic chicken broth, and coke. Cook 8 hours A good time to prepare this is in the evening, 10 p.m.

Step 2
Take pork roast out of crock pot. Shered the meat. While the meat is out add the additional 2 tlbs. brown sugar and the 2 tsp. paprika to the crock pot, let dissolve, Return the meat to the crock pot continue to cook thought the day. 8 more hours
Great for salads and burritos.

Monday, July 27, 2009

Caramel Popcorn

1 cup brown sugar
1 can sweeten condensed milk
1/2 cup butter
1 cup light corn syrup
10-12 cups popped pop corn

Combine brown sugar and corn syrup. Bring to biol, let boil to soft ball stage. Add sweeten condensed milk stir well, add butter stir until melted. Pour over popcorn. Mix until all popcorn is covered.

Tijuana Mix

4 cups Corn tortilla chips
3 cups chex type cereal
1 bag microwave popcorn
1-12oz can cocktail nuts
1/2 cup light corn syrup
1/2 cup butter
1/2 cup brown sugar
1 tablespoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Mix popcorn, cereal, nuts, and chips in large roasting pan. Combine syrup, butter, brown sugar, chili powder, cinnamon, and pepper. Heat to boiling point. Pour over cereal in pan to coat. Bake 1 hour at 250; stir every 20 minutes. Remove from oven and put on wax paper to cool.

Sunday, July 26, 2009

Doug's Favorite Pudding Dessert

1-1/2 cups flour
1/2 cup butter softened
1/2 cup nuts (walnuts,almonds, or pecans)
Mix together, press in 9x13 pan. Bake at 350 for 20 minutes

Second layer:
8 oz cream cheese
1 cup powered sugar
8 oz cool whip
Mix together. Spread on the cooled crust

Third layer:
2 small packages chocolate pudding
3 cups milk
Mix together. Spread over cream cheese mixture.

Top with whipped topping. Place in fridge until serving.
Suggestion; use different flavors of puddings for a fun change.

Simple Peach Cobbler

2-16 oz caned peaches sliced with juice
1 cube butter
1 package yellow cake mix
1 cup nuts chopped (optional)

Pour peaches and juice in bottom of 9X13 baking dish. Sprinkle dry cake mix over peaches. Slice butter in small pieces and lay over top of cake mix. Sprinkle nuts over butter. Bake at 350 for 45 minutes or until gloden brown. Serve hot with ice cream or whipped topping.

Chicken Pot Pie

3 cooked chicken breast,diced
16 oz frozen mixed vegetables
2-9 inch frozen crust
3-4 packages of chicken gravey mix

Dice chicken. Mix gravy; add frozen vegetables and chicken to gravy. Pour into an unbaked pie crust. Turn the second unbaked pie crust over the fisrt filled crust. Work crust out of pie tin to make the top crust of chicken pie. Pinch edge together with fork. Place pie on cookie sheet. Cook for 45 minutes or until golden brown at 350.
Suggestion: add diced potatoes

Crock Pot Chicken Over Rice

3 to 4 skinless boneless chicken breast
1-8oz cream cheese
1 can cream chicken soup
1 pkg dry Italian dress mix

Place chicken breast in crock pot, cover chicken with all ingredients listed. Cook on high for 4 to 5 hours . Shred chicken. Serve over rice.

Green Chile Chicken Enchiladas

2 cups shredded cooked chicken
1/2 cup ranch dressing
1/4 cup sour cream
1-1/2 cups Mexican blend cheese or cheddar cheese
2 tablespoons diced green chiles, rinsed and drained
10 inch tortillas, warmed

Mix together chicken, 3/4 cup of cheese. dressing, sour cream and green chilies in a medium bowl. Divide evenly down center of each tortilla. Roll up tortillas place seam down in cooking dish. Top with remaining 3/4 cup cheese. Bake for 20 minutes at 350 or until cheese is melted or lightly browned.

Saturday, July 25, 2009

Grilled Corn and Edamame Succotash

4 ears corn, shucked and cleaned
1-1/2 cups frozen, shelled edamame
1 tablespoon olive oil
1 red bell pepper
1 med Shallot, diced
2 to 3 tablespoon sherry vinegar, or to taste
1/2 teaspoon kosher salt
black pepper to taste
2 tablespoon chopped fresh chives (optional)

Heat a gas grill to medium-high. Wrap each ear of corn in foil. Grill for 15 minutes, rolling the corn occasionally so all sides are cooked. Set corn aside. With a serrated knife remove corn from cobs. In a large saucepan of lightly salted water bring to boil. Add the edamame cook for about 5 minutes or until tender. Drain and set aside. Saute vegetable in skillet until begin to soften, about 2 to 3 minutes. Stir in grilled corn and edamame. Saute for 5 minute. Remove skillet from heat, stir in the vinegar. Season with salt and pepper. Serve with chives sprinkled ove the top, if desired.

Colorful Corn Salad

1 packages 10oz frozen corn, thawed ( fresh corn on cob cooked 4 ears)
1 cup diced green pepper
1 cup diced sweet red pepper
1 cup diced celery
1/2 cup minced parsley
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
pinch cayenne pepper
1-1/2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lime juice

In a large bowel mix the first 12 ingredients. In a microwave-safe dish combine the oil and garlic. Microwave uncovered, on high for 30 seconds. Cool. Whisk in lime juice.Pour over the corn mixture and toss to coat. Cover and refrigerate until serving.

Corn Flake Candy

1/2 cup sugar
1 cup light cream
1 cup light corn syrup

Stir until mixture comes to a boil. Cook to soft ball stage.

Pour over; 4-1/2 cups corn flakes
2-1/2 cups crispy rice cereal
1 cup coconut
1 cup salted peanuts

Mix well.

Monday, July 20, 2009

Corn and Broccoli Calzones

1-1/2 cups chopped broccoli florets
1-1/2 cups fresh corn kernels (about 3 ears)
2 cups shredded mozzarella cheese
2/3 cup ricotta cheese
4 scallions, thinly sliced (green onions)
1 cup of ranch dressing or alfredo sauce
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
20 oz whole-wheat bread dough, thawed if frozen
2 teaspoon canola oil

Preheat oven 450. coat 2 baking sheets with cooking spray. combine broccoli,
corn, mozzarella, scallions, ranch dressing or Alfredo, basil, garlic powder, salt
and pepper in large bowl. On lightly floured surfaced, divide dough into 6 pieces.
Roll each piece an 8-inch circle. Put a generous 3/4 cup filling on one half over filling.
Fold the edges over and crimp with a fork to seal. make several small slits in the top
of each calzone to vent steam; brush each calzone with oil. Place on baking sheets.
Bake the calzones, switching the pans halfway through,(about 7 minutes) continue to
cook until browned on top, about 15 minutes.

Wednesday, July 1, 2009

Candy bar Brownies

1 box of brownie mix (for 9X13 baking dish)
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
3-4 snicker candy bars, cut in 1/2 inch pieces

Mix the brownie as instructed on box. In batter stir in milk, semi-sweet, and white chocolate chips. Pour in a greased 9X 13 baking dish. Bake at 350 for 25-30 minutes or when toothpick is inserted comes out clean. Immediately sprinkle the candy bar pieces over the top. Cool, then serve.

Country Chicken and Rice

2 to 3 pounds of boneless chicken breast, cubed
2 packages of country gravy mix
2 cups minute rice, uncooked

Brown cubed chicken in a skillet until completely cooked, lightly salt and pepper. Mix gravy, combine chicken to gravy. Cook minute rice. Serve chicken mixer over rice.

Chinese Chicken Salad

1/4 cup soy sauce
2 tablespoon ginger
2 tablespoons brown sugar
2 whole boneless chicken breast

Mix the soy sauce, brown sugar, and ginger, pour over chicken in a Ziploc bag. Marinate for about one hour, and then grill the chicken until cooked through. Cool, then julienne the chicken.

Asian Vinaigrette Dressing:

1/2 cup sesame oil
1/2 cup rice wine vinegar
2 tablespoons peanut butter
1/4 cup toasted sesame seeds
1/2 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar

Combine all the dressing ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.


1/2 head napa cabbage, julienned
1/2 head red cabbage, julienned
1 bag of grated carrots (pick up produce department)
2 baby bok choy, julienned
1 cup mixed salad greens
1/2 cup toasted silver almonds
Chow main noodles( optional only for garnish)

Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken, Garish with noodles.

Tuesday, June 30, 2009

Famous Dave's Tri-Tip Steaks

Grill It!

Famous Dave's BBQ Rich & Sassy Flavor
Tri-Tip Steak

Slather steaks with Famous Dave's sauce just before removing from the grill

Pistachio Eclair Dessert

3 cups milk
1 package of instant pistachio pudding mix
1 package instant french vanilla pudding mix
1-8oz frozen whipped topping, thawed
1 package (14.4oz) graham crackers
1 can of choc frosting

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand until soft set. Fold in whipped topping. In a 9X13 baking dish layer graham crackers and half of the pudding mixture. Repeat layers.(about 3 layers) Top with remaining graham crackers.

Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until well softened. Stir frosting will, spread over graham crackers. Cover and refrigerate for at least 20 minutes

This is a great dessert to get the children involved with.

Sweet -Sour Pasta Salad

1 package (16 oz) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber. peeled and chopped
1 medium green pepper, chopped
2 tablespoons minced fresh parsley

1-1/2 cups sugar
1/2 cup white vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder

Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper, and parsley, set aside.

In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until cooled.

Lawry's Marinated Beef Burgers

Grill It!

Lawry's Havana Garlic & Lime Marinade
Ground beef patties

Place patties in resealable bag of large dish and cover with marinade for 30 minutes, turning halfway through. Grill to your liking

World Harbor Chicken Ka-Bobs

Grill It!

World harbor Italian Grill Sauce & marinade
Chicken chunks
Onion chunks, green pepper pieces, and mushrooms
Pineapple chunks

Place chicken in a resealable plastic bag and pour 1/2 cup marinade into bag for each pound of chicken. Seal and refrigerate for at least 2 hours. String marinated chicken onto Skewers alternating with vegetables and pineapple. Grill until chicken juices run clear. Brush fresh marinade onto skewers for extra flavor if desired.

Serve with; wild or brown rice.

Babecue Beef

3-4 pound beef roast (sirloin tip or cross rib roast)
Favorite barbecue sauce

Cook beef roast in a crock pot on low for 6 to 7 hours, or on high for 4 hours. After completely cooked, shred beef add barbecue sauce and mix well together. Serve on a bun.

Apple Dessert

1 vanilla cake mix (french vanilla is the best)
3-4 cans of apple pie filling
1/2 cup butter
small bag of slivered almonds
container of cool whip

Pour apple filling in 9X13 pan. Sprinkle cake mix over apple filling. Slice butter in thin slices and lay over the top of cake mix. Sprinkle almonds over the top of the butter. Bake 350 for 40 minutes. Serve with cool whip on top.

Suggestion; change the cake mix to chocolate and the pie filling to cherries.

Creamy Ranch Chicken

6 slices of bacon, cut in narrow slices(pre -cooked bacon works well)
4 skinless chicken breast, cut in small cubes
2 tablespoons of flour
2 tablespoons ranch dry salad dressing mix
1-1/4 cups of milk
3-4 cups of noodles
1 tablespoon of shredded parmesan cheese

In skillet cook bacon over medium heat until crisp (do not burn bacon)Drain bacon on paper towel, discard the dripping except 2 tablespoons. In the same skillet cook chicken in reserved dripping (if you use cooked bacon 2 tablespoons of vegetable oil.)Cook chicken until well done. Sprinkle flour and salad dressing mix over cooked chicken; stir well to coat chicken. Stir in milk stir while cooking until thickened; bring to a boil. Boil for one minute stirring continually. Stir in bacon. Cook noodles according to package directions. Serve the chicken mixture over the top of noodles; sprinkled with parmesan cheese. Suggestion you can stir noodles in chicken mixture and serve it all together

Famous Dave's Boneless Pork Ribs

Grill It!

Famous Dave's Pork Marinade
Boneless country-style pork ribs

Place ribs in an air tight food storage bag and pour in marinade. Be sure to coat all sides of the meat. Try to remove air from bag while sealing. Store in refrigerator for at least 2 hours.

Chicken Risotto

2 pounds chicken tenders or breast, cubed
2 boxes garlic primavera risotto, with seasoning packets
1 bag spinach

In skillet salt and pepper chicken, brown about 2 to 3 minutes on each side. Add rice to pan; stir in 5 cups water and seasoning packets. Bring to boil, reduce heat and simmer uncovered 15 minutes, stirring occasionally. Top with spinach; reduce heat to low. Cover and cook 5 minutes, or until rice is tender. Let stand for 5 minutes before serving.

Grilled Vegatables

Green peppers
Purple onions
Yellow summer squash
Any other preferred vegetables. It is fun to grill fresh pineapple to sweeten up you plate.
Roll vegetables in olive oil covering them well. Sprinkle with sea salt. Grill until tender.

Pork Chop Skillet Dinner

1 tablespoon olive oil or vegetable oil
4 pork chops
1 medium onion, chopped
1 cup uncooked regular long grained white rice
1 -10oz can chicken broth
1 cup of orange juice
3 tablespoons chopped fresh parsley

Heat oil in skillet over medium heat. Add pork chops cook until well browned on both sides. Add onion and rice to the skillet, cook and stir until rice is browned. Stir in broth, orange juice and 2 tablespoons of parsley, heat to a boil. Reduce heat to low. Cover and let simmer for 20 minutes or until pork is completely cooked and rice is tender.Top with remaining parley when you go to serve. Serves 4

Sausage Biscuts and Gravy

1 pound country pork sausage
1 roll jumbo uncooked biscuits (Pillsbury)
2 packages country gravy
Bake biscuit according to package instructions. In skillet cook sausage. In sauce pan prepare country gravy mix. Add sausage to gravy. Serve over open biscuits

Beef Kabobs with Grilled Asian Slaw

2 pounds of boneless sirloin steak, cut in 3/4 inch pieces
1 cup of your favorite sauce of marinade
1 small head of cabbage
1 bunch green onions
Fresh pineapple rings
Canola oil
Marinade steak pieces in sauce for 30 minutes. Thread beef on skewers. Brush meat with oil.Cut cabbage in quarters. Brush canola oil on cut sides of the cabbage and white part of the onions, and pineapple slices. Grill beef for 2-3 minutes on each side, or until cooked to your liking. grill vegetables and fruit 2-3 minutes on each side of until visible grill marks.

Fun Trifle

1 angel food cake, cut in cubes
1 package of chocolate cookies, crumbled (oreo's work great)
2 containers of cool whip, unthawed
2 package instant chocolate pudding mix (suggestion sugar free)
2 packages instant white chocolate pudding mix (suggestion sugar free)
1 package fresh strawberries,sliced
2 bananas, sliced
Mix the two different pudding in separate bowls. Following directions on box; cut back the milk a small amount, replace with container of cool whip. In trifle dish layer the ingredients starting with angel food cake, strawberries, white chocolate pudding, angel food, cake banana's, strawberries, cookie crumbs, chocolate pudding, angel food cake, strawberries, and top with white chocolate pudding. Suggestion save some of the cookie crumbs to sprinkle on top. You can add kiwi for a change.

Favorite Quiche

1 frozen deep-dish pie crust
1 cup of shredded cheese
4 eggs
3/4 tsp salt
1/8 tsp cayenne
10 slices bacon, crisp and crumbled( suggestion precooked bacon)
4 green onions, chopped
2 cups half and half
1/4 tsp black pepper
Preheat oven to 450 and cook unpricked pie crust for 5 minutes. Remove from oven until cool. Turn oven down to 325. Sprinkle bacon, cheese, and onion in pie crust.In a large bowl, beat eggs slightly; blend in the remaining ingredients. Bake in oven for 45minutes or until set. Remove from oven and let stand for 10 minutes before serving.

Chili Verde

4 pound pork roast (loin or butt)
1 large sweet onion
1-15oz diced tomatoes (lime and cilantro flavored)
1 whole garlic (crushed)
1-16 oz med salsa (pace is the best)
1-10oz can original Rotell
cumin to taste
salt and pepper

You can cook this in the oven or use a crock-pot. Oven at 300 for 3 hours, Crock-pot cook on low for 6 to 7 hours. Place your roast in cooking dish, salt and pepper it. Spread the crushed garlic and diced onions over the top cover to cook.
Remove roast, strain the drippings keeping the remaining onions and garlic. Shred pork; add all the ingredients including the remaining onions and garlic. Warm meat mixture in oven for 30 minutes. Serve on tortillas, with shredded cheese, sliced olives, sour cream, or any other favorite topping.
This is a 4 star your family will love it!

Thursday, April 30, 2009

Zesty Refried Beans

2-15 oz cans of refried beans
1-15 oz can of diced tomatoes
1 small can of green chilies

Heat completely cover with cheese serve after cheese has melted.
Try the flavored diced tomatoes for extra zest.

Homemade Burritos

1 cup of shredded or diced chicken(cooked) or hamburger
2-15oz cans of refried beans
1-15oz can of diced tomatoes
1 package of taco mix

Mix all together, heat completely through. Spoon in the center of a flour tortilla. Fold tortilla in burrito style closing ends and sides. Serve with cheese, sour cream, sliced olives or salsa.

Thursday, April 23, 2009

Easy Meatballs

1-slice bread, torn into small pieces
2- tablespoons milk
1-pound lean ground beef
1/2-cup green onion, chopped
1-tablespoon soy sauce
2/3-teaspoon salt
1/2-teaspoon dry mustard
1-clove garlic, crushed
2-tablespoons salad oil

In a medium bowl add bread pieces and milk. Toss. Stir in next 7 ingredients. Form into 1 1/2 inch balls. Brown in hot oil over medium high heat, 5-7 minutes. Cover and cook on low heat about 10 minutes or until cooked through.

Serving Suggestions:
Serve with pasta sauce over spaghetti or, sweet and sour sauce over rice.

Apple-Rosemary Pork and Rice

1 1/2 cups apple juice
1 1/2 cups uncooked instant rice
2 teaspoons crushed dried rosemary leaves
2 teaspoons vegetable oil
3/4-pound pork tenderloin cut in 1/2 slices
1 medium onion, chopped
1 clove garlic, minced
1/4-cup apple jelly
1 large unpeeled red cooking apple, sliced

Heat apple juice to boiling in 2-quart saucepan. Stir in rice and 1 tablespoon of the rosemary; remove from heat. Cover and let stand until ready to serve, just before serving, fluff with fork.
Heat oil in skillet over medium heat. Cook pork, onion, garlic, and remaining 1 tablespoon rosemary in oil 6 to 8 minutes stirring occasionally, until pork is fully cooked. Stir in apple jelly and apple slices cook apple slices are tender. Serve over rice.

Two Step Beefy Taco Joes

1 lb. Ground Beef
1 can Tomato Soup
1 cup Salsa
1/2 cup Cheese

Combine all ingredients except cheese. Top with cheese before serving. Serve on a hamburger bun.

French Onion Dip Pizza

2 med to lg. Sweet Onions, sliced or chopped
2 lg. Cloves of garlic, minced
3 Tbsp. Olive oil
16 oz. Sour cream
1/2 c Sharp cheddar cheese, grated
1/2 c Mozzarella cheese, grated
1 Tbsp Fresh Thyme, chopped
Ready made pizza crust or pizza dough mix

In a fry pan carmelize onions and garlic in olive oil. Takes about 15 minutes. When onions are tender stir onion mixture into sour cream. Spread onion mixture over crust sprinkle cheeses over mixture, top with the thyme. Bake at 375 for 18 to 20 minutes.

Friday, April 3, 2009

Twilight Pictures

The pictures below were taken by our professional photographer the night of our Twilight Event. They are available for free download by doing the following: Click on the picture you would like. When the picture becomes large on your screen right click on the picture and then click on the "Save Picture As", rename the picture and click save.

Be sure to check back later in the next week as we upload more pictures taken at the party! If you have pictures from the party you would like to share please send them to we would also welcome any comments you have about the party, macey's, or savory selections!

Thanks so much!

Sandy Macey's

Twilight Pictures-Pro