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!