Layered Ice Cream Cake

LAYERED ICE CREAM CAKE
Makes a 9”x 13” Pan
24 Ice cream sandwiches
8 oz. Cool Whip™
1 Hershey’s™ chocolate syrup bottle
1 Smuckers™ caramel syrup bottle
2 king size Butterfinger™ candy bars chopped up
1st layer -12 ice cream sandwiches
2nd – half of whipped cream
3rd - half of Butterfinger™ bars, Squeeze 1/2 of caramel &
chocolate over that.
4th - rest of ice cream sandwiches
5th – Cool Whip™
6th - rest of Butterfinger™, caramel & chocolate
You can freeze this and eat as desired! Yummy! Yummy!

Creamy Chicken & Tortillas

CREAMY CHICKEN & TORTILLAS
4 c. cooked chicken, diced
1 dozen corn tortillas, each cut into 6-8 triangles
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. jar salsa
1 c. sour cream
1/2-1 c. cheddar cheese

Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy!
Serves 8

Tater Tot Casserole

2 lb ground turkey cooked, seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken

Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
Makes 2- 9”X13” pans

Chili's Honey Mustard Dressing

Ingredients
1/2 cup Grey Poupon mustard (must be a Dijon mustard, no French's)
1/2 cup mayonnaise
1/2 cup honey
Directions
1Mix well and chill for two hours before serving. Stir again before serving.
2Enjoy!

Bunco Buns

1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.

Spread sauce on both sides of rolls and put a piece of ham and cheese on each

Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!

Cherry Limeade Punch

1 can frozen limeade concentrate
1 bottle Sprite
1 jar of maraschino cherries
1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

Spinach Dip

1 pkg frozen spinach
8 oz cream cheese
8 oz Monterrey jack cheese
6 oz Parmesan cheese
1 can Rotel

Cook the spinach according to package. Add cheeses and melt in microwave for 3-5 minutes until liquid form. Add rotel and mix together. Serve with crackers or bagel chips or melba toasts.

Mixed Berry Punch

INGREDIENTS

1 (12-ounce) package frozen mixed berries, thawed
1/4 cup sugar
1 bottle Ginger ale (I use Rasberry)
DIRECTIONS

In the container of an electric blender, combine berries and sugar; process until smooth. Strain mixture, if desired. Pour fruit mixture into a serving pitcher; slowly add ginger, stirring gently to combine.

Summer Pitcher Punch

2 c. orange juice
2-6 oz. cans frozen lemonade concentrate,
undiluted
26 oz. lemon-lime carbonated beverage
Ice cubes

Mix orange juice with lemonade concentrate in large pitcher; stir until dissolved. Pour carbonated beverage in slowly. Stir slightly to mix fruit juices. Add ice cubes. Serve garnished with mint leaves, if desired.

YIELD: Approximately 7 cups

Cranberry Party Punch

3 cans frozen lemonade
1 qt. cranberry juice cocktail
1 qt. dry ginger ale
1 can frozen orange juice
1 orange, sliced thin

Mix lemonade with water according to can directions; place in ice trays. Freeze as cubes. Mix cranberry juice cocktail, ginger ale, and orange juice together in punch bowl. Top with orange slices. Place lemonade cubes in punch when ready to serve.

YIELD: 20 servings

Thousand Island Dressing

½ c. mayonnaise
⅓ c. catsup
1½ tbsp. sweet pickle relish
½ tsp. sugar
Dash of onion powder

Mix all ingredients together thoroughly. Serve over green salad.

YIELD: Approximately 1 cup

Pop's Vanilla Ice Cream

1 c. sugar
1 tbsp. flour
⅛ tsp. salt
3 eggs
2 c. whole milk
2 c. half and half
1 tbsp. vanilla flavoring
1 c. whipping cream

Scald milk in double boiler.

Beat eggs in a bowl. Add sugar, salt, and flour. Stir in milk and half and half. Return to double boiler. Cook for 3 minutes, stirring constantly. Cool; add flavoring and whipping cream.

Place mixture in ice cream freezer and freeze according to manufacturer’s instructions.

NOTE: Double amounts for a gallon freezer.

YIELD: 16-½ c. servings

David & Rosanne's Seasoning

2 tbsp. oregano
2 tbsp. thyme
½ c. salt
⅓ c. cayenne pepper
⅓ c. paprika
½ c. minced garlic
¼ c. black pepper
3 tbsp. chopped onion

Combine all ingredients. Mix thoroughly. Store in air-tight container up to six months.

YIELD: Approximately 2 c.

Pumpkin Pie

1 – 8 oz. package cream cheese
¾ tsp. vanilla
¼ c. sugar
1 egg
1¼ c. canned pumpkin
½ c. sugar
½ tsp. nutmeg
¼ tsp. ginger
1 tsp. cinnamon
Dash of salt
2 eggs, slightly beaten
1 c. evaporated milk
1 – 9” unbaked pastry shell, w/high edge

Preheat oven to 425°F.

Mix together cream cheese, vanilla, ¼ c. sugar and egg. Mix together pumpkin, spices, eggs, and milk. Add to cream cheese mixture and pour into pastry shell. Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake 45 minutes.

YIELD: 8 servings

Sweet Potato Crunch

3 c. mashed sweet potatoes
(use regular sweet potatoes, not canned)
1 c. sugar
1 tsp. salt
½ stick butter, melted
2 eggs, beaten
½ tsp. vanilla
½ tsp. cinnamon


Preheat oven to 350°F.

Combine above ingredients and pour into buttered baking dish.

TOPPING

1 c. light brown sugar
⅓ c. butter, melted
(measure butter after melting)
⅓ c. flour
1 c. pecans, chopped

Combine topping ingredients and sprinkle on top of potables. Bake at 350°F for 40 minutes.

YIELD: 6 to 8 servings

Praline Cookies

½ c. butter or margarine, melted
½ c. granulated sugar
½ c. packed brown sugar
l egg, lightly beaten
1½ c. all-purpose flour
1½ tsp. vanilla
1½ c. chopped pecans
Powdered sugar

Preheat oven to 375°F.

In large bowl, combine butter, granulated sugar, brown sugar, egg, flour, and vanilla. Mix well. Stir in pecans. Drop rounded tbsp. of dough onto greased baking sheet. Bake for 11 minutes or until golden brown. Remove from oven. Let stand for two minutes before removing from baking sheet. Cool completely. Sprinkle with powdered sugar.

YIELD: Approximately 30 cookies

Pralines

2 c. sugar
⅛ tsp. salt
¾ c. buttermilk
2 c. pecan halves
2 tbsp. butter
1 tsp. baking soda

Combine all ingredients, except baking soda, in an 8-c. glass measure. Cook on HIGH for 12 minutes, stirring at 4-minute intervals. Stir in baking soda. Cook 2 -3 minutes on HIGH. Beat and drop by spoonsful onto waxed paper..

YIELD: approximately 30 candies

Penuche

2 c. light brown sugar
2 c. white sugar
1⅓ c. milk
1 tbsp. + 1 tsp. corn syrup
2 tbsp. butter
2 tsp. vanilla
1 c. pecans, chopped

Combine sugars, milk, and corn syrup. Cook to soft ball stage (234), stirring enough to prevent scorching. Remove from heat. Drop in butter, vanilla, and nuts without stirring. Set on rack and allow without being disturbed to approximately 140° F. Beat until mixture loses its high gloss. Quickly pour into a buttered pan or drop by spoonsful.

YIELD: approximately 30 pieces

Pecan Pie

1 c. Karo Light Corn Syrup
3 eggs
1 c. sugar
2 Tbsp. butter, melted
1 tsp. vanilla
1½ c. pecans (6 oz.)
1 – 9” unbaked pie crust

Preheat oven to 350°F.

Stir the first five ingredients thoroughly using a spoon. Mix in pecans. Pour into pie crust. Bake on center rack of oven for 1 hour. Cool for 2 hours. Serves 8.

TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly; it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust is over-browning, cover edges with foil.

YIELD: 8 servings

Nan's Corn Casserole

2-16 oz. cans cream-style corn
¾ c. corn meal, plain
2 eggs
⅓ c. cooking oil
1 tsp. minced garlic
1-7oz. chopped green chilies, drained
2 c. cheddar cheese, grated

Preheat oven to 350°F.

Mix corn, corn meal, eggs, oil, and garlic. Pour ⅓ of mixture into a 8 X 8-inch baking dish. Top with ⅓ of chilies, then with ⅓ of cheese. Repeat layering until all ingredients are in baking dish. Bake in 350°F oven 45 – 60 minutes.

YIELD: 6 to 8 servings

Fantasy Fudge

3 c. sugar
¾ c. butter
⅔ c. evaporated milk (5⅓ oz. can)
1 package (12 oz.) chocolate chips
1 jar (7 oz.) marshmallow cream
1 tsp. vanilla
1½ c. pecans, chopped

Combine sugar, butter, and milk in a 3-c. glass measure. Microwave on HIGH, uncovered for 4½ - 5 minutes or until mixture starts to boil, stirring once. Microwave on HIGH, uncovered, another 5 minutes.

Stir in chocolate chips until smooth. Add marshmallow cream, vanilla, and nuts. Pour into a greased 12 X 8-inch baking dish. Cool until set. Cut into squares.

YIELD: 48 pieces

Divinity

2 c. sugar
⅛ tsp. salt
½ c. light corn syrup
⅓ c. water
2 egg whites
1 tsp. vanilla
1½ c. pecans, chopped

Combine sugar, salt, corn syrup, and water in 8-c. glass measure. Microwave on HIGH uncovered for three minutes. Stir. Microwave on HIGH, uncovered, 8 – 10 minutes, until mixture reaches 260°F, hard ball stage.

In a separate container, beat egg whites in large bowl until stiff peaks form. Pour hot syrup in a constant stream over egg whites while beating at high speed. Add vanilla. Continue beating until mixture holds its shape and starts to lose its gloss (about 5 minutes). Fold in pecans. Spoon onto waxed paper.

YIELD: 50 pieces

Deviled Eggs

8 hard-boiled eggs
¼ c. mayonnaise
1 tbsp. yellow mustard
2 tbsp. sweet pickle relish
1 tbsp. milk
1 tbsp. grated onion
1 tbsp. minced celery
½ tsp. Worcestershire sauce
¼ tsp. garlic powder
½ tsp. salt
¼ tsp. black pepper
Paprika

Peel eggs. Cut in half, lengthwise. Allow to cool. Scoop egg yolks out of cooled eggs.

Mix mayonnaise, mustard, pickle relish, milk, onion, celery, Worcestershire sauce, garlic powder, salt, and pepper together. Mix egg yolks into mixture.

Using a small pastry bag, fill egg white halves with egg yolk mixture. Garnish with paprika.

YIELD: 16 servings

Dean's Cornbread Dressing

CORNBREAD

4 c. cornmeal
1¾ c. flour
1 tsp. baking powder
1 tsp. salt
½ c. milk
¼ c. oil
Water to desired consistency


Combine all ingredients. Pour into baking pan containing LOTS of hot oil. Bake at 450°F until golden brown, 30 – 35 minutes. Set aside to cool. Crumb when cooled.

RICE

½ c. white rice
1 c. water
Salt to taste


Bring water to a boil. Add rice and salt. Steam until rice is done. Set aside to cool.

DRESSING

8 eggs boiled, chopped
3 bunches green onions, chopped
3 ribs celery, chopped
½ stick butter, melted
½ chicken, boiled, deboned
3 cans chicken broth
1 can cream of onion soup
1 small apple, peeled, chopped
Salt and pepper to taste

Preheat oven to 350°F.

Sauté onions and celery in butter. (Reserve ½ c. onions and ¼ c. celery from cooking.) Combine cornbread, rice, eggs, onion and celery mixture, chicken, broth, soup, and apple. Mix thoroughly. Mixture should be very moist. Season to taste.

This recipe can be divided into appropriate portions and frozen until desired. Bake in uncovered 9 x 12 x 2” baking dish at 350°F for 1 hour, 30 minutes or until slightly brown.


YIELD: 36 to 40 servings

Chocolate Chip Cookies

1 c. butter or margarine
¾ c. granulated sugar
¾ c. packed brown sugar
1 tsp. vanilla
1 tsp. water
2 eggs
2¼ c. all-purpose flour
1 tsp. soda
1 tsp. salt
1 (12-oz.) package chocolate chips
1 c. chopped pecans, optional

Preheat oven to 375°F.

In large bowl, combine butter, granulated sugar, brown sugar, vanilla and water. Mix well. Add eggs to mixture and beat until smooth. In a separate bowl, combine flour, soda, and salt. Add ⅓ of flour mixture to first mixture, mix thoroughly. Repeat process until all of flour mixture has been added. Add chocolate chips and pecans. Drop rounded tsp. of dough onto greased baking sheet. Bake for 11 minutes or until golden brown.

YIELD: Approximately 48 cookies

Quiche

1½ c. Colby-Jack cheese
8 slices cooked bacon, crumbled
1 – 9” unbaked pie crust
3 eggs, slightly beaten
1 c. heavy cream
½ c. skim milk
2 Tbsp. minced onions
½ tsp. salt
¼ tsp. black pepper

Preheat oven to 375°F.

Sprinkle cheese and bacon into pastry shell. Blend remaining ingredients. Pour over cheese mixture. Bake for 45 minutes or until knife inserted in center comes out clean. Cut into wedges. Serve hot.

YIELD: 6 servings

Creamy Banana Pudding

4-5 bananas
Lemon juice
1-14 oz. condensed milk
1½ c. cold water
1-4 oz. serving package instant vanilla pudding
1 (8 oz.) small container Cool Whip
25-35 Vanilla wafers

Slice banana into 1-inch pieces. Dip in lemon juice. Set aside.

In a large bowl, combine condensed milk and water. Add pudding mix, beat well. Chill for 5 minutes. Remove from refrigerator. Fold in cool whip. Line bottom of 2-1/2 quart glass serving bowl with vanilla wafers. Spoon 1 c. pudding mixture into bowl. Layer ⅓ of bananas over pudding mixture. Repeat layering twice, ending with pudding. Chill thoroughly. Garnish as desired.

YIELD: 8-10 servings

Lemon Sauce

1 tbsp. flour
1 tsp. cornstarch
1 c. sugar
⅔ c. water
1 egg
2 tsp. lemon peel, finely chopped
⅓ c. lemon juice
1 tbsp. butter
½ c. heavy cream

Combine flour, cornstarch, and sugar in a heavy saucepan. With a whisk, beat in the water, egg, lemon peel, and lemon juice. Add to sugar mixture. Cook over a medium heat, stirring constantly, until thickened, about 25 to 30 minutes.

Add butter; refrigerate for about 1 hour, until well chilled. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until combined. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.

YIELD: Approximately 2 cups

Bread Pudding w/Glazed Cream

¼ c. butter, softened
4 eggs
1 quart milk
2½ c. sugar
¾ c. raisins
¾ c. pecans, chopped
½ tsp. vanilla
¼ tsp. nutmeg
½ loaf stale po-boy bread, cut into slices 1” thick


Preheat oven to 375°F.

Spread soft butter over 12-inch round baking dish. Mix eggs, sugar, milk, vanilla, and nutmeg. Add bread and allow to soak for 10 minutes. Pour into pan. Sprinkle in raisins and pecans. Bake at 375°F until pudding is almost firm (approximately 25 minutes). Remove from oven. Increase oven temperature to 425°F.

TOPPING:

½ c. whipping cream or sour cream
⅓ c. cinnamon & sugar mixture
½ stick butter

Carefully pour liquid whipping cream over top. Then sprinkle with cinnamon & sugar mixture and pieces of butter. Return to oven and bake 12 minutes to allow cream to set.

YIELD: 6 – 8 generous servings

Lemon Ice Box Pie

PIE CRUST

1-¼ c. vanilla wafers, crushed
3 tbsp. margarine, melted
Whole vanilla wafers

Preheat oven to 375°F.

Thoroughly mix melted margarine into crushed vanilla wafers. Pack into bottom of 8-inch pie pan. Line sides of pan with whole vanilla wafers. Bake for 8 – 10 minutes. Cool completely before using.

PIE FILLING

4 eggs yolks
1 c. lemon juice
1 c. condensed milk
½ tbsp. grated lemon rind
2 tbsp. sugar


Beat egg yolks until thick. Add lemon juice and condensed milk alternately, stirring until well blended. Add lemon rind to egg yolk mixture. Pour into cooled pie crust. Top with meringue.

MERINGUE

4 egg whites
½ c. sugar
¼ tsp. cream of tartar
Preheat oven to 400°F.

Beat egg whites until stiff with an electric mixer. It should be stiff enough so that when you pull the beaters out they will leave a peak in the egg whites that sits for a moment (soft peaks). Add sugar and cream of tartar. Beat until peaks curl slightly over when the beater is removed (hard peaks). Do not over-mix. Place meringue topping on top of lemon mixture filled pie shell. Bake pie for 10 – 12 minutes or until light brown. Chill and serve.

YIELD: 8 servings

Dean's Strawberry Pie

PIE CRUST

1 – 9” unbaked pie crust


CREAM CHEESE FILLING

½ c. powdered sugar
1 Tbsp. milk
3 oz. cream cheese, softened
¼ tsp. vanilla

PIE FILLING

1 c. sugar
1 c. water
¼ c. cornstarch
1 small pkg. strawberry gelatin
1½ – 2 c. strawberries
8 oz. Cool Whip

Preheat oven to 350°F. Bake pie crust according to package instructions for a single crust pie. Allow pie crust to cool.

Mix powdered sugar, milk, and cream cheese together in a small bowl until smooth and creamy. Spread over pie crust.

Cook sugar, cornstarch, and water until thick. Add gelatin. Cool until almost stiff. Add strawberries. Pour over cream cheese mixture. Chill at least 2 hours before topping with Cool Whip.

YIELD: 8 servings

Cherry Cheesecake

1 – 9” prepared graham cracker crust


CREAM CHEESE FILLING

8 oz. cream cheese, softened
1 c. powdered sugar, heaping
2 T. milk
½ tsp. vanilla
1 c. pecans, chopped

Mix powdered sugar, milk, and cream cheese together in a small bowl until smooth and creamy. Spread over pie crust. Sprinkle pecans over cream cheese mixture. Refrigerate for 30 minutes.

TOPPING

12 oz. Cool Whip
1-21 oz. can cherry pie filling

Top with cool whip and cherry pie filling.

Yields: 8 servings

White Mountain Frosting

½ c. sugar
¼ c. light corn syrup
2 tbsp. water
2 egg whites
1 tsp. vanilla

Combine sugar, corn syrup, and water in 1-quart casserole. Cook in microwave oven on Full Power for 3 – 4 minutes, or until soft ball stage is reached.

Beat egg white until stiff peaks form. Pour hot syrup in thin stream and then vanilla into egg whites, while beating. Beat until stiff peaks form. Spread over 2 layer cake. (For Jewel’s Coconut Cake, I make this recipe twice. Don’t double it!)

Jewell's Coconut Cake

1 box Duncan Hines yellow cake mix
¾ c. cooking oil (instead of butter)
½ c. sugar

4 eggs
Milk instead of water as directed on package

Preheat oven to temperature specified on cake mix package.

Mix all ingredients together. Bake according to package directions. Allow cake layers to cool on cooling racks. Split layers in half. Spread with pineapple filling. (Directions to follow.)

PINEAPPLE FILLING

1 small can crushed pineapple, drained
1 c. milk
¾ c. sugar
2 tbsp. cornstarch
1 egg yolk

Mix in all ingredients in saucepan. Cool over medium heat until mixture thickens. Stir constantly while cooking. Spread on layers of cake. Ice cake with White Mountain Frosting. (Recipe to follow.) Sprinkle flaked coconut on top of icing.

YIELD: 16 servings

Apple Cake

1½ c. oil
2 c. sugar
3 eggs
1 tsp. baking soda
3 c. Granny Smith apples (peeled, diced), dry with paper towels, if necessary
(approximately 4 small apples)
3 c. flour
1 c. pecans
½ tsp. vanilla
1 tsp. cinnamon


Preheat oven to 350°F.

Mix together oil and sugar. Beat in eggs, one at a time. Add soda and flour. Fold in apples, pecans, vanilla and cinnamon. Pour into greased and floured bundt pan. Bake at 350°F for 67 minutes. Cool.

CARAMEL GLAZE

½ c. butter or margarine
1 c. light brown sugar
¼ c. evaporated milk


Mix in all ingredients in saucepan. Bring to a boil. Remove from heat. Cool glaze completely, at least 1 ½ hours, before pouring over cake.

YIELD: 16 servings

Kathy's Butter Pecan Cake

1 box Betty Crocker Butter Pecan Cake Mix
1 tub Betty Crocker Coconut Pecan Frosting
1 cup oil
4 eggs
¼ cup water

Combine all ingredients in a large mixing bowl. Mix with electric mixer. Pour into prepared bundt pan. Bake at 350° for one hour.

Sausage and Sage Hand Pies

1 small onion, finely chopped
2 lbs. bulk sausage (flavored with sage)
3 tbsp. butter
2 medium baking potatoes, boiled, peeled, chopped
2 medium baking apples, peeled, chopped
3 tbsp. flour
1 tbsp. dark brown sugar
1/2 tsp. salt
1 tsp. black pepper
Pillsbury all-ready pie dough
1 egg for brushing on pastry before baking

Saute onion and sausage in the butter in a skillet for 10 minutes or until browned.
Add the potatoes and apples. Sprinkle with the flour. Cook for 2 more minutes.
Stir in the brown sugar, salt and pepper; remove from heat.
Roll out pie crusts and cut into 2" circles with biscuit cutter or drinking glass.
Place a heaping spoonful of mixture on the pastry circle. Fold into a semicircle, pressing the edge to seal. Crimp the edges with the tines of a fork. Brush the surface with egg wash. Place on an ungreased baking sheet.
Bake at 350 degrees for 20 to 25 minutes or until golden brown. Serve warm.

Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tips
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Roast Chicken and Vegetables

Ingredients:

3/4 pound of potatoes, quartered (I used Yukon gold)
3/4 pound carrots, cut into two inch pieces (I used uncut, whole baby carrots)
1 or 2 cloves of garlic, minced
fresh rosemary
olive oil
salt and pepper
2 onions
1 whole chicken

Directions:

Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, garlic, and a few sprigs of rosemary with 2 tablespoons oil. Season with salt and pepper. Set aside.

In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of rosemary. Scatter remaining rosemary over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.

Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 50 to 60 minutes.

Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices. I decided to make a gravy, so I added about 2/3 cup of chicken stock and about 1-2 tablespoons of flour to the pan juices to make a thicker gravy.

Beef and Broccoli Stirfry

Ingredients (Serves 4):

3 tablespoons soy sauce
3 tablespoons apple juice
1 tablespoon cider vinegar
1 tablespoon sugar
3 cloves garlic , minced
Ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon cornstarch
1 head broccoli, stems trimmed, cut into 1/4-inch rounds
Coarse salt

Directions:

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.

Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Swiss Stuffing Chicken

4 large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

Chicken and Rice Salad

Ingredients
1 cup brown rice ($.40)
1 cup white rice ($.20)
2 B/S chicken breasts ($2) Ha! Nice! Funny how I just wrote about using other cuts of chicken this morning! I'm using up a "stockpile" package! And yes, will still use B/S chicken every now and again!
2 tsp extra virgin olive oil ($.10)
1 tsp garlic powder ($.02)
Salt/pepper
1 cup frozen pineapple ($.50) Bought with $.75 coupon!
1 cup chopped almonds ($.50) Bought with $1 coupon!
1/2 cup apple juice ($.15)
2 heads broccoli ($1) Price matched last week

Directions
1. Cook brown rice as directed on package. (It takes much longer than the white rice!)
2. Cook white rice. (Note: I made 1 cup of brown rice and it didn't expand-o like white rice does, so I ended up making another cup of white rice to make some extras for leftovers!) Bring 2.5 cups of water to boil. Add 1 cup of uncooked rice. Return water to a bowl. Cover and reduce heat to medium. Cook for 20 minutes. Remove from heat and fluff with fork.
3. Bake chicken with olive oil, garlic powder and salt and pepper sprinkled over the top. Bake at 350 for 50-60 minutes. Remove and let cool. Then dice into bite size pieces.
4. In large bowl, combine cooked rices, apple juice, diced chicken, diced pineapple and chopped (or sliced) almonds. Add about 2-3 tsp pan juices from chicken for some extra flavor (optional). Stir through. Refrigerate for at least 2 hours.
5. Steam broccoli just before you are ready to eat.
6. Serve chilled chicken and rice salad with steamed broccoli.

Shrimp and Wild Rice Casserole

Ingredients:
1 package wild rice
1 lb medium shrimp, peeled and divined
2 tablespoon butter
1/2 green bell pepper chopped
1/2 onion, chopped
1 10 3/4 ounce can condensed cream of mushroom soup
2 cup grated sharp cheddar cheese
Salt and pepper

Directions:
Cook the rice according to package directions minus 1/4 cup water. Let cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.