Pan Fried Ice Cream

This is the ice cream dessert that we had at McKell's house for BUNCO.

3 c. Rice Krispies

1 1/2 c. coconut

1 1/2 cubes butter or margarine

1 1/2 c. brown sugar

1 c. chopped walnuts

1/2 gallon vanilla ice cream

Melt butter and sugar; pour over the Rice Krispies, walnuts and coconut. Mix together well. Put 1/2 of this mixture into the bottom of a 9x13 greased pan. Slice the ice cream and lay over the top of this mixture. Now add the other half of the mix on top of the ice cream and press down firmly. Place in freezer until ready to serve. Serve with your choice of ice cream topping!

Banana Cake

2 1/4 c. flour
2 tsp baking powder
1/4 tsp soda
1/2 tsp salt
1/2 cup butter or margarine
1 c. sugar
3 eggs
1/2 c. chopped nuts
1 1/4 tsp vanilla
2 Tbs milk
1 cup or 3 mashed bananas

Preheat oven to 350
Cream butter sugar.
Add eggs and beat 2 minutes.
Add chopped nuts, vanilla, milk, and 1/4 cup dry ingredients.
Add remaining dry ingredients and bananas and beat for 4 minutes.
Pour in greased pan.
Bake at 350 for 30 min or until toothpick test clean.

Fluffy Butter Icing
1/3 c soft butter or margarine
3 c powder sugar
1/8 tsp salt
1/4 c milk
1 1/2 tsp vanilla

Cabbage Salad

Salad:
1 Head Cabbage Shredded
1 Onion or 1 bunch gr. onion Chopped
1/2 C Butter
2 pkg. Ramon Noodles & sauce mix
Almonds
Saute butter, noodles, sauce mix, and almonds until noodles are coated. Cool then combine with cabbage and onion
Dressing:
1/2 C Salad oil
1 C Sugar
1/2 C Vinegar
1 TBS Soy Sauce
Pour on salad and mix well just before serving.

Spaghetti Chicken Casserole

2 boneless chicken breasts, cooked and cubed
2 cans cream of mushroom or cream of chicken soup
2 cups shredded cheddar cheese
1 green pepper, finely diced
1/2 onion, finely diced
1 - 4oz jar diced pimentos (optional, but very good)
3 cups uncooked spaghetti broken into 2 inch pieces
1 can chicken broth
1 tsp seasoning salt
Salt & Pepper

Cook spaghetti until al dente. Mix all ingredients together in a large bowl. Pour into 9x13 pan and bake at 350 for 45 minutes. Top with shredded cheddar cheese. Mmm Mmm Good!

Crock Pot Chili

Ingredients:

1 lb Hamburger
1 Onion, chopped
1 Green pepper, chopped
2 cans stewed tomatoes
1 can Kidney beans, rinsed and drained
1 can Pinto beans, rinsed and drained
1-2 cans Tomato sauce
2 tsp chili powder
½ tsp basil


Directions:
Brown hamburger, onion, and green pepper, drain. Combine with the rest of the ingredients in a crock pot. Cover and cook on low 5-6 hours.

P. F. Chang's Chicken Lettuce Wraps

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Lasagna Toss

1 12 oz package of uncooked pasta (shell or bow tie)

1 pound ground beef

1/2 cup chopped onion

1 clove garlic minced

1 27 oz can spaghetti sauce

2 cups ricotta or cottage cheese

1 TBS chopped fresh parsley

2 cups shredded mozzarella cheese

Grated Parmesan cheese

Heat oven to 350. Cook pasta according to package directions for 7 minutes; drain. Meanwhile in large skillet, brown ground beef with onion and garlic, drain off excess fat. Stir in sauce and simmer 10 minutes or until heated through. Remove 1 cup meat sauce, set aside. Stir cooked pasta into remaining sauce.Place 1/2 pasta mixture in 2 quart casserole; combining ricotta cheese with parsley, evenly spread on top of mixture in casserole. Sprinkle with 1 cup mozzarella cheese; cover with reserved meat sauce and remaining mozzarella. Sprinkle with Parmesan cheese, if desired. Cover and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 12 servings.

Layered Enchalada Bake

Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 8

1 lb. (500 g) lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (19 fl oz/540 mL) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chili powder
6 flour tortillas (9 inch)
1/2 cup sour cream
1 cup KRAFT Tex Mex Shredded Cheese

PREHEAT oven to 400ºF. Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Easy Peanut Brittle

1/2 Cup Corn Syrup
1 Cup Sugar
1 tsp water
1 cup raw Spanish peanuts
1 tsp soda
1 tsp soda
1 tsp vanilla
1 tsp butter
1/8 tsp salt

Mix corn syrup, sugar and water. Cover with a paper towel and microwave 3 1/2 minutes.
Stir, and add peanuts. Cover and cook for 4 minutes or until the syrup and peanuts are lightly brown.
Stir in remaining ingredients then spread on a buttered cookie sheet.

If doubling the recipe, double the cooking time.

Thai chicken Pizza

You can make this really easy by buying a pre-made pizza crust, but I make mine. This recipe makes 2 pizza's.

Pizza Dough:2 1/2 cups all purpose flour (you can substitute whole wheat flour for 1 cup of the all purpose).
25 ounces active dry yeast
1/4 teaspoon salt
1 cup warm water1/2 - 1 Tbsp. olive oil
cornmeal, for sprinkling

Directions: Mix a little sugar into the warm water. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy. Pour into a large bowl. Add flour, salt and olive oil. Combine. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). Cover and let rest for 10-30 minutes. Lightly grease two 12 inch pizza pans (or cookie sheets if you don't have pizza pans). Sprinkle with a little bit of cornmeal. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge. Then spread with toppings of your choice and bake at 425 for 15-20 minutes or until bubbly, hot and the edges are golden brown.

**If you don't want to use all the dough, you can freeze it. Take a portion of the dough, form it into a ball, rub olive oil over it and place it in a freezer bag. Make sure to thaw before using.

Thai Chicken Pizza toppings:
House of Tsang Peanut Sauce (you can get this at Wal Mart usually)
Mozzarella Cheese
Shredded carrots
Chopped cilantro
Sliced water chestnuts
Shredded cooked chicken

Just put however much you like. Spread peanut sauce evenly over crust. Then Sprinkle lightly with Mozzarella cheese. Then top evenly with chopped cilantro, sliced water chestnuts, shredded carrots, cashew pieces, and shredded cooked chicken. Sprinkle with a little more cheese and drizzle with peanut sauce. Bake as mentioned above.

Brownie Trifle

1 box Betty Crocker Fudge Brownies
1 large box Instant Chocolate Pudding
1 large container cool whip
Chopped Andes Mints or Chopped Skor Bar

Prepare brownies according to package directions. Let cool and then slice into 1 inch squares. Prepare chocolate pudding according to package directions. In a bowl layer brownie bites, chocolate pudding and then cool whip. Repeat the layering 2-3 times. Top dessert with chopped Andes mints or Skor bar.

Lacey's Baked Artichoke Dip

1 cup mayo
3/4 cup sour cream
2 c Parmesan Cheese
3 Tbls Cider vinegar
2 Tbls chopped fresh basil
2 cloves garlic, minced
1 tsp Kosher salt
1 tsp black pepper
2 cans artichoke hearts, drained and coarsely chopped
1 red bell pepper, roasted, peeled, and chopped
1 can diced green chilies, drained

Preheat the oven to 350.
In a bowl, combine the mayo, sour cream, 1 1/2 cups of the Parmesan cheese, the vinegar, basil, garlic, salt, and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell pepper, and chilies. Transfer to a baking dish and, using the spatula, smooth out the surface. Scatter the remaining Parmesan cheese over the top.
Bake, uncovered until lightly browned and gently bubbling around the edges, about 45 minutes. Remove from oven and let cool for five minutes before serving directly from the dish.

Easy, Yummy Cookies

Pumpkin Cookies

1 small can pumpkin
1 egg
1 box spice cake
mini chocolate chips

Mix all ingredients together. Bake at 350 for 11 minutes.

Double Chocolate Chip Cookies

1 box devils food cake
1 cube butter
1 teaspoon vanilla
2 eggs
chocolate chips

Mix all ingredients together. Bake at 350 for 10 minutes

Creamy Potato Soup

1 - 16 oz. package of Velveeta cheese
4 cups milk
3 cups half-n-half
3 T flour
3 T chicken bouillon
1 cube butter

Vegetables
5 pound bag of red potatoes (washed and cubed into bite size pieces)
1 small bag of baby carrots
1 medium onion finely chopped
6-8 stalks of celery- chopped

In a big sauce pan melt butter. Pour in milk and half-n-half then add cheese. Bring to a simmer. Then add flour and bouillon, stirring constantly to incorporate all ingredients.
Meanwhile boil all of the vegetables. I boil the potatoes and carrots, then add onion and celery towards the end because the potatoes need to cook the longest.
Drain the vegetables then add sauce. Stir together. Serve with rolls.
Makes quite a bit, but it freezes well.

SNICKERDOODLE COOKIES

1 c. shortening 2 3/4 c. flour

1 1/2 c. sugar 2 tsp. cream of tartar

2 eggs 1/4 tsp. salt

1 tsp. vanilla 1 tsp. soda

Mix shortening & sugar well. Stir in eggs one at a time, add vanilla mix well. Stir in flour, cream of tartar, salt, and soda. Roll into 1 inch balls. Roll into sugar and cinnamon mixture. Bake at 400 for 9 to 10 min do not over bake.

Corn and Broccoli Casserole

1 Box Chicken In a Biscuit
1/2 Cup Butter
1 Box Chopped Broccoli (thawed)
1 Can Corn (drained)
1 Can Cream Corn

Mix corns, and broccoli in a 9X13 pan.
Crush Crackers.
Melt butter and stir in crackers.
Sprinkle on top of corn mixture.

Bake at 350 for 30 minutes or until top is golden brown.

Baked Chimichangas

2 1/2 c. shredded chicken or beef
1 small onion, chopped
1/2 green pepper, chopped
2 cloves garlic, chopped
1 1/2 Tbs. chili powder
16 oz. jar of salsa
1 cup black beans
Flour tortillas

In a saute pan, combine 2 Tbs. olive oil with chopped onion, pepper and garlic. Saute until tender. Add chili powder and salsa and heat until warm. Immediately stir in cooked, shredded meat and beans. Let mixture cool slightly before rolling into chimichangas. Make sure your flour tortillas are soft (put them in the microwave for 30 seconds). Spoon approximately 1/3 c of meat mixture into tortilla, fold in the sides and roll. Place in a greased pan with seam side down. When you're done rolling all the chimichangas, lightly brush them with olive oil. Bake at 450 for 15 minutes. They come out crispy, just like they've been fried. Garnish with cheese, sour cream, salsa, etc. Super good and low fat.
If you're counting Weight Watcher points the chimichanga is only4 points. Of course if you add sour cream, cheese and all the goodies you have to count that seperate.

Sweet and Sour Chicken

3 lbs chicken deboned (or 3-6 chicken breasts)
cornstarch
2 eggs beaten

Dip smaller pieces of chicken into cornstarch then dip coated chicken into beaten eggs. Fry in 1/4 inch of oil until brown. Then pat fried chicken with paper towel and place in a 9x13 baking dish.

Sauce: (I double or sometimes triple the recipe depending on how much chicken I have made)

3/4 c sugar
1/4 c vinegar
4 T ketchup
1/4 c chicken broth
1 t soy sauce

Pour sauce over chicken and cover with foil. Bake at 350 for 1 hour. Rotate chicken 1 time during baking. Remove the foil for the last 15 minutes. Serve over rice.

Beef and Broccoli

Shopping List:

Beef sirloin steak
Onion
Cream of broccoli soup
Soy sauce
Fresh broccoli
Rice

Directions:
Slice beef into thin strips. Cook beef in 1 TBSP oil in skillet until browned. Add wedged onion, cook 5 minutes. Stir in soup, ¼ cup water, and 1 TBSP soy sauce. Heat to a boil. Add broccoli and reduce heat to low. Cover and simmer 5 minutes or until broccoli is tender. Serve over rice.

Fettucine with Brown Butter

Quick, Easy & Yummy on a cold day!

3 qts. water
1 teas. salt
1 Tbsp. Canola Oil
1/2 lb. Fettucine noodles
4 Tbsp. butter
Grated Parmesan
Sesame seeds

Bring water to a rapid boil in large pot. Add salt and oil. Gradually add noodles, making sure water continues to boil. Cook pasta uncovered until tender but firm. Drain & place in warm serving bowl. Place butter and sesame seeds (I did about 1/2 a tbsp) in frying pan. Melt until butter is frothy and brown. Pour onto pasta immediately and mix in. Sprinkle with parmesan cheese and serve.

Pumpkin Cookies

1 cube butter
1 1/2 c sugar
1 small can pumpkin
1 egg
1 tsp vanilla
2 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c chocolate chips

Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour and other dry ingredients. Add to creamed mixture, mix well. Add chocolate chips and mix thoroughly. Drop by teaspoons full onto greased cooking sheet. Bake at 350 for 15 minutes.

Rice Lasagna

3 cups Rice (Cooked and Cooled)
2 Eggs slightly beaten
1/2 cup plus 2 Tbls Parmesan Cheese (divided)
2 cups shredded Mozzarella
1/2 cup cottage cheese
1 pound ground beef
1/2 tsp garlic powder
2 jar(15 1/2 oz) jars Spaghetti Sauce

Preheat oven to 375. Combine rice, eggs and 1/4 cup Parmesan cheese. Mix thoroughly and set aside. Combine mozzarella, cottage cheese and 2 Tbls of Parmesan cheese. Mix well
Brown and drain meat, add garlic powder and spaghetti sauce, continue cooking until thoroughly heated.
Spoon one half of the rice mixture into a 9x13 dish. Cover with 1/2 cheese mixture and 1/2 meat. Repeat layers and then sprinkle 2 Tbls Parmesan cheese on top.
Bake 15 to 20 minutes or until thoroughly heated.

Glaze for Pork Roast

1 cup brown sugar
1 Tablespoon chopped garlic
1 Tablespoon Tabasco
2 teaspoons salt
2 teaspoons Black Pepper
1 teaspoon Chili powder
1 teaspoon Cinnamon

Mix and pat on the pork roast before placing in Crockpot. For large roast double the recipe. Cook in Crockpot 4-6 hours on High, pork should shred easily. After shredding pork put back in the Crockpot so that it can absorb all the juices.
Really good for pulled pork sandwiches or a salad like Costa Vida!

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced

2 apples, diced or 1 mango, diced

1 cup raspberries

2 cups sliced strawberries

2 Tbs sugar

1 Tbs brown sugar

3 Tbs fruit preserves, any flavor

10 (10 inch) flour tortillas

Butter flavored cooking spray

2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples or mangos, raspberries, strawberries, sugars and preserves. Cover and chill for at least 1 hour. Preheat oven to 350. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake for 8-10 minutes. Allow to cool before eating. This is such a good summer recipe!

Vanilla Pudding Cinnamon Rolls

Rolls:

1/2 c warm water

2 Tbs active dry yeast

2 Tbs sugar

3.5 ounce package instant vanilla pudding

1/2 c butter, melted

2 eggs

1 tsp salt

6+ cups flour

Filling:

1 c butter, softened to room temperature

2 c brown sugar

4 tsp cinnamon

1 c chopped walnuts, optional

Frosting:

8 oz cream cheese

1/2 c butter, softened

1 tsp vanilla

3 c powdered sugar

2 Tbs milk

In a small bowl combine water, yeast and sugar. Stir until dissolved and set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well then add yeast mixture. Blend well and then gradually add flour. Knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl, cover and let rise until double. Then, roll out on floured surface to approx. 34 x 21 inches in size. Mix filling in seperate bowl and spread on rolled out dough like frosting. Roll up very tightly. With a knife or piece of dental floss cut rolls about every 1 1/2 inches. Place on a lightly greased cookie sheet approx. 1 inch apart. Cover and let rise until double again. Bake at 350 for 15 minutes. Remove when they start to turn golden. Don't overbake! Frost warm rolls with cream cheese frosting. Makes about 24 very large rolls.