Sweet Carrots

Ingredients:

1 1/2 baby carrots or sliced carrots in circles

3 tsp brown sugar

1- 2 tsp butter/margarine, melted

1 tsp apple cider vinegar

couple shakes of salt

Directions:

STEAM carrots till crisp, tender, 5 - 8 min

MELT margarine in small mixing bowl

ADD brown sugar, vinegar, and salt

POUR over carrots and toss/stir until all carrots are coated

Sweet and Sour Meatballs

Ingredients:

Rice

Heinz Chili Sauce

Grape Jelly

Frozen Meatballs

Directions:

COMBINE meatballs, whole bottle of Chili sauce, and about 2 C of jelly in crockpot.

COOK 4ish hours

COOK rice

SERVE meatballs and juice over rice

From Laura Nelson

Hawaiian Haystacks

Ingredients:

Rice

Cream of Chicken Soup

Grated Cheese

Pineapple Tidbits

Mandarin Oranges

Crunchy Chowmein noodles

Cashews

Directions:

COOK rice according to directions

HEAT soup in sauce pan and thin with milk/water to about gravy consistency.

DISH rice onto plate, top with soup, and pile on any desired toppings.

I know some people also like celery

Raspberry Bars

Ingredients/Directions:

2 C flour

1 C butter

1/2 C powder sugar

BAKE 375* for 15 - 17 minutes; let cool

SPREAD raspberry preserves over cooled crust, as much as you like

2 Tbsp milk

6 oz cream cheese

1 bag white chips

COMBINE and *melt over med/high heat.

POUR over raspberry preserves and give it a couple minutes to set before pouring chocolate on.

6 - 8 oz Semi Sweet Chocolate (Jonny says about half a bag of choc chips)

2 Tbsp shortening

COMBINE and *melt over med/high heat

POUR over white choc layer.

PUT in fridge to set.

*When melting choc it is a good idea to use a double boiler system. A good way to do this is use a med pot fill halfway with water and bring to boil. Place the next smaller pot you have inside that pot with the choc or whatever you have that needs to be melted. Be careful to not get any water in the smaller pot so your melting candy doesnt get lumpy. This will help keep the choc from burning.

Berry Cobbler

Ingredients:

4 1/2 - 5 C berries fresh or thawed

4 Tbsp white sugar

2 C flour

2 C oats

1 1/2 C brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 C butter

Directions:
COMBINE berries and white sugar and set aside.

COMBINE dry ingredients

CUT in butter with dry ingredients and mix well; till crumbly;divide in half

SPREAD half of flour/oat mixture on bottom and a little up the sides of a greased 9x13 dish; press firmly to make a crust.

POUR berries on top of crust

SPRINKLE other half of flour/oat mixture on top of berries.

BAKE at 350* for 30 - 40 minutes

From Chiara Yeates recipes

Grilled Tilapia w/Mango Salsa

Ingredients:
1/3 C olive oil

1 Tbsp lemon juice

1 Tbsp soy sauce

1 Tbsp fresh minced parsley

2 cloves garlic, minced

1 tsp dried basil

1 tsp black pepper

1/2 tsp salt

3 - 4 tilapia fillets

1 large mango, peeled, pitted, and diced

1/2 red bell pepper, diced

2 Tbsp minced red onion

1 Tbsp chopped fresh cilantro

2 Tbsp lime juice

1 Tbsp lemon juice

Directions:

WHISK together first set of ingredients, pour into plastic bag and add tilapia fillets; MARINATE 30 - 45 minutes in fridge.

COMBINE second set of ingredients in second bowl, tossing well after adding lemon and lime juices so everything is covered, and refrigerate until ready to use.

PREHEAT grill (I use our Foreman grill) and cook Tilapia filets about 5 minutes or until white and fish flakes easily.

SERVE topped with mango salsa. (Could put over a rice pilaf or coconut rice)

Maple Salmon

Ingredients:
1/4 C maple syrup
2 Tbsp soy sauce
1 clove garlic, minced
1/4 tsp garlic salt
pepper to taste
1 tsp ground ginger
2 salmon fillets

Directions:
COMBINE all ingredients in mixing bowl
MARINATE fish for 30 - 45 minutes in foil envelopes so there is max sauce to fish contact.
BAKE in oven @ 400* according to suggested time on fillet packaging, turning foil packet half wasy through cooking time.
(If bought from the seafood counter and there are no cooking directions, a supposed good rule of thumb is 4 - 6 minutes per .5 in thickness)

Sunny Pancakes

Ingredients:
Pancakes
1 1/4 C flour
3 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg
1 C orange juice
1/4 C milk
3 Tbsp vegetable oil
2 tsp grated orange peel (zest)

Sauce
1/2 C sugar
1 Tbsp cornstarch
1/4 tsp salt
3/4 C water
1/2 c orange juice
2 Tbsp butter
1 Tbsp lemon juice
2 tsp grated orange peel (zest)

Directions:
Pancakes
COMBINE first four ingredients and orange peel in a large bowl
COMBINE remaining ingredients for pancakes in another bowl
ADD dry ingredients and mix until just moistened
SPOON onto griddle and cook until both sides golden

Sauce
COMBINE sugar, salt, and cornstarch in a sauce pan
ADD remaining ingredients
BRING to boil, stir for 2 - 3 minutes until thickened
SERVE drizzled warm on pancakes

Orange Soy Sauce Chicken

Ingredients:
1/2 C orange juice
1/2 C soy sauce
3 - 4 cloves garlic minced
4 boneless, skinless chicken breasts

Directions:
COMBINE OJ, soy sauce, and garlic and marinate chicken for at least 2 hours, I try for all day in the fridge.
GRILL chicken until fully cooked. (We use our Foreman for like 7 minutes)

Italian Rice Balls

This one takes some time

Ingredients:
1 C uncooked white rice
2 C water
2 tsp olive oil
3 cloves garlic, finely chopped
1/2 lb ground beef
salt and pepper to taste
1/2 C tomato pasta sauce
1/2 C parmesan cheese
1/2 C mozzarella cheese
2 eggs beaten
1 C Italian style bread crumbs
Rest of can/jar of tomato sauce

Directions:
COOK rice according to preparation directions
HEAT olive oil over medium heat then saute garlic for 2 - 3 minutes in oil
STIR in ground beef and cook till no longer pink, drain off excess grease
PLACE cooked rice, cooked ground beef, salt and pepper, 1/2 C pasta sauce in large bowl and mix.
ADD cheeses and mix well until melted
GENTLY form 2 - 3 in balls with rice mixture and place on baking sheets lined with parchment paper (I actually spoon these out with a ladle, just try to make a rounded blob, and *then finish shaping them after they are cooled)
REFRIGERATE for 15 - 20 minutes (or put in freezer 7 - 10 min)
*FINISH shaping into balls
ROLL each ball in beaten egg and then bread crumbs, return to parchment lined baking sheet
BAKE at 350* for 22 - 25 min.
SERVE with pasta sauce spooned over top like a gravy.

Individual Chicken Pot Pies

Ingredients:
1 can refrigerator biscuits
2 chicken breasts, cooked, cubed into bite size pieces
1 can cream of chicken soup
1/4 - 1/2 C diced, dehydrated onion
1/4 - 1/2 C sour cream
1 steamer bag of mixed vegetables
Grated cheddar cheese

Directions:
CUBE chicken, cook thoroughly in skillet. Season with any seasoning you like.
MIX cream of chicken soup, dehydrated onion, sour cream, and cooked veggies in a bowl, add cooked chicken.
CUT off top 1/4 of each biscuit and set aside.
ROLL out each remaining biscuit and press into muffin tin.
SPOON in chicken/veggie mixture and add cheese to each pressed biscuit till full.
PLACE tops on each filled cup and seal the edges
COOK in oven according to temp on biscuit dough packaging, about ten minutes, till tops begin to brown.

Pineapple Chicken Tenders

Ingredients:
Pineapple chunks
1 C pineapple juice (1 can of pineapple chunks may yeild enough juice)
1/2 C packed, light brown sugar
1/3 C soy sauce
1 - 2 lbs chicken tenders, cut into 1" pieces
skewers

Directions:
COMBINE pineapple juice, brown sugar, and soy sauce in sauce pan, heat, remove from heat just as it begins to boil.
ALLOW to cool about 10 minutes.
PLACE cut chicken tenders in a bowl and pour 1/2 - 2/3 cooled marinade over top, place in fridge for at least 30 minutes.
LOAD up skewers with pineapple chunks and chicken pieces.
GRILL.
SERVE over rice, use remaining marinade as sauce over skewers and rice.

Ham N Egg Skillet

Great for breakfast or dinner!

Ingredients:
3 small to med potaotes, peeled and cubed
1 - 2 Tbsp butter
1/4 C chopped onion
1/4 C chopped green pepper
1 C cubed, fully-cooked ham
5 - 6 eggs beaten
1 C shredded cheddar or mozarella cheese

Directions:
SAUTE cubed potaotes and onion in a skillet with butter till potatoes begin to brown and soften.
ADD green peppers and cubed ham, cook for 3 - 4 minutes
ADD eggs and cook until all eggs are done.
REMOVE from heat and sprinkle cheese on top and allow a few minutes to melt.

Glass Block Jello

I saw this on a recipe site called Our Best Bites and thought it looks awesome. Here's the website if you wanna take a look: www.ourbestbites.com

Ingredients:
4+ (3oz) packages of assorted jello flavors (diff colors)
2 packets unflavored gelatin (Knox original gelatine)
1 14oz can sweetened and condensed milk (could possibly sub white grape or pear juice if not keen on SC milk)

SPRAY 4+ small food storage containers
COMBINE 1 C boiling water w/1 pkg of jello (no cold water added)
REFRIGERATE atleast 4 hours

AFTER jello has set, bring 1 1/2 C of water to boil. In mean time, sprinkle 2 packets of inflavored gelatine over 1/2 C cold water and allow to stand about 4 minutes.
POUR boiling water over dissolved gelatine
ADD sweetened and condensed milk, mix well and allow to cool to room temp.

LIGHTLY spray 9x13 pan.
CUT colored jello and gently toss into pan.
POUR cooled milk mixture over colored jello.
PUSH down gently any blocks that are floating too far out of mixture.
PLACE in fridge over night.
CUT into sqaures or use cookie cutters after set.

Coconut Chicken Fingers or Shrimp

Ingredients:
8-12 chicken tenders, thawed
2 eggs, slightly beaten
1/2 C flour
1 C sweetened coconut flakes, chopped to about same size as bread crumbs
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp curry powder
1/4 tsp onion powder

Directions:
PREHEAT oven to 450*
WORK with one chicken tender at a time
COMBINE coconut, bread crumbs and spices in a shallow dish
DREDGE thawed chicken tenders through flour, should stil be wet with own chicken juices
AFTER dip each in egg until coated
COAT tender in coconut/bread crumb/spice mixture. Press mixture on firmly so it is well coated.
COOK on foil/parchment covered cookie sheet @450* for 18 - 20 minutes
SERVE with sweet and sour sauce.

*Taken from OurBestBites.com

**If using shrimp, Preheat oven to 400*. Use med to large shrimp, thawed, peeled, and deveined.
Cook @ 400* for 15 to 20 mins.

Alfredo Sauce

Ingredients:
2 c lowfat milk
3 oz lowfat cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves
1 c grated parmesan cheese

Directions:
PROCESS first 4 ingredients in a blender until smooth and set aside.
MELT butter on med-high heat, and then add garlic
SAUTE about 30 sec. Should be bubbly
ADD milk minture to pan and stir constantly, 3 - 4 mins, until comes to a simmer
KEEP stirring and let cook a few more minutes, should thicken
REMOVE from heat, add cheese, stir and cover, let stand for atleast 10 minutes

USES:
Over pasta
dip breadsticks
sauce for pizza
mix w/pesto or marinara

*From Laura Nelson

Tamale Pile Up

Ingredients:
1/2 lb hamburger, browned and drained
1 (14oz) can Mexican stewed tomatoes
1 tbsp chili powder
1 Tbsp chopped green chilis
9x9 pan of corn bread
grated cheese
sour cream
gaucamole

Directions:
COMBINE 1st 4 ingredients in a skillet over the stove and bring to boil.
REDUCE heat and simmer 20 minutes.
SLICE cornbread and serve.
POUR tamale sauce on top of bread and top with cheese, sour cream, gauc, etc.

*From Laura Nelson's recipes

Double Chocolate Cheesecake

I have been on a quest to make an awesome cheesecake that doesnt crack and is super smooth and here it is. I have gotten this recipe right so now I am ready to move on to more challenging ones!

Ingredients:
24 - 28 Oreo Cookies, crushed
1/4 c butter, melted
4 pkg (8 oz) Cream Cheese, softened to room temperature (this is extremely important)
1 C sugar
2 Tbsp flour
1 tsp vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate (melted, then slightly cooled)
4 eggs

Directions:
PREHEAT oven to 325*
LINE bottom 9 in spring form pan with parchment paper and then snap the sides on.
MIX Oreo crumbs and butter and press onto the bottom of spring form pan and up the sides just a tad if you prefer.
BEAT the cream cheese, sugar, flour, and vanilla on lowest setting until just blended.
ADD chocolate and mix until just blended.
SLIGHTLY beat each egg seperately, adding each one at a time, mixing on low, again until just blended. *(When this is done I use a spatula to make sure I got everything from the sides and give it just another soft stir or two.)
POUR mixture over crust

Cooking:
OVEN rack should be in middle, with another rack directly underneath. Fill cups of muffin tin (12 cup tin) 2/3 with water and place on second rack. The earlier you can get this in the oven before you put your cheesecake in the oven the better. This is a form of a water bath. It keeps the oven humid and helps keep your cheesecake from cracking.
COOK cheesecake on first rack, directly over water bath, at 325* for 55 min to an hour. (At the end of cooking time the center will still look very not done, its ok)
AFTER cook time is over turn oven off and leave cheesecake in the oven to slowly cool. Dont open the door (even if you really want to) I leave it in for about 3 - 4 hours.
REMOVE cheesecake from oven and allow to cool on counter another hour or so.
COVER and refrigerate over night.
TOP with berries, jam, crushed Andes mints, whatever extra you would like to give it.

White Chocolate Macademia "Cranberry" Cookies

Ingredients:
3 C flour
3/4 tsp baking soda
3/4 tsp salt
3/4 C sugar
1 C packed light brown sugar
1 C butter softened
2 eggs
1 Tbsp vanilla
1+ C vanilla baking chips
1+ C macademia nuts
1+ C Craisins Pomegranate infused dried cranberries

Directions:
SET aside flour, baking soda, and salt in a medium bowl
CREAM together sugarS and butter. ADD slightly beaten eggs and vanilla
ADD flour mixture, then stir in vanilla chips, nuts, and cranberries.
HEAT oven to 350* and bake 8 - 10 minutes

Variation:

To make chocolate cookies - omit 1/2 C flour and add 1/2 - 3/4 C cocoa