Reeses Pie

3/4 cup sugar
3 TB flour (or 3 TB cornstarch)
1/4 tsp salt
2 c. milk

Mix all but milk first with a wire wisk. Add milk in slowly. Cook on medium heat until it comes to a boil (takes about 5 minutes). Time for 2 minutes. Take off heat.
Beat 2 eggs in a separate bowl. Add a little (I do about 1/2 c)of the pudding mix to the egg and stir in. (This is to endure that you don't cook the egg by putting it directly into the boiling hot pudding) Mix egg mixture back into pudding. Bring back to a boil. Boil for 2 minutes. Stir in 2 TB butter and 1 tsp vanilla. Divide pudding in half. Mix 1/2 c. chocolate chips in one half and 1/2 c. peanut butter in the second half. Pour into pie shell and refridgerate. (I put a sheet of wax paper on top to prevent the pudding from getting a hard film on top)

Lemon Pie

1-1 1/2 cup sugar
3 TB cornstarch
3 TB flour
dash of salt
1 1/2 c HOT water

Mix all but water first with a wire wisk. Add water in slowly. Cook on medium heat until it comes to a boil (takes about 5 minutes). Time for 2 minutes. Take off heat.
Beat 2 eggs in a separate bowl. Add a little (I do about 1/2 c)of the pudding mix to the egg and stir in. (This is to endure that you don't cook the egg by putting it directly into the boiling hot pudding) Mix egg mixture back into pudding. Bring back to a boil. Boil for 2 minutes. Stir in 2 TB butter and 1/2 lemon juice. Pour into pie shell and refridgerate. (I put a sheet of wax paper on top to prevent the pudding from getting a hard film on top)

Homemade Cranberry Sauce

2 oranges
1 (12oz) package of cranberries
2 cups sugar

Use grinder to grind oranges and cranberries. Add sugar and stir. Refridgerate overnight.

Korean Style Short Ribs

5 lbs beef short ribs or 5 lbs pork ribs
1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes

I actually used 1 lb. of bonesless, skinless, country-style ribs I got on sale! With my 1 lb. of meat I halved the rest of the sauce and it turned out to be just right.
Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl. Place ribs in 5 quart slow cooker (or smaller if you're not using as much meat. It goes really dry if your crock pot is too big). Add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine 3 TB cornstarch and 3 TB water to make a slurry, blend with leftover sauce in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened.

Kevin and I thought this tasted similar to the teriyaki beef at Tucanos!!

Crock Pot Roast with Potatoes and Carrots

2 lb roast
1 can cream of mushroom soup
1 pkg onion soup mix
2/3 c water
potatoes
baby carrots
onion

Wisk together the cream of mushroom soup, onion soup mix, and water in the crock pot. Cube potatoes (I like bigger chunks), dice the onion, then add the potatoes, onion, and carrots to the crock pot. I mixed it together with the sauce. Put roast in the veggies surrounding it. (I also did a little salt, pepper, basil and rosemary rub on the roast, but I couldn't really taste the basil and rosemary- maybe more next time?) I left it in the crock pot on low for 8-9hours (or high for 3-4 hrs). It was reall yummy and really moist! *The gravey left was really watery, would have been best if I thickened it a little, but it was full of flavor!!

Thai Chicken Satay with Peanut Sauce

Chicken Satay
bamboo skewer
2 lbs boneless skinless chicken thighs (I used breasts or tenderlions and cubed instead of using skewers)
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil (omit if not grilling)


Sauce Ingredients
1 tablespoon oil
1/2 teaspoon dried red pepper flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt


To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes. Trim off any excess fat and tendons from chicken. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade. Cover dish with plastic and refrigerate for at least 2 hours. Sauce: Heat oil in a small pan. Add remaining ingredients, mix well, and cook until heated through. Set aside sauce to await the chicken. Drain the chicken (save the marinade). Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade. Serve with the peanut sauce while hot.

Veggie Chicken Alfredo Skillet

5 chicken tenderlions
1 medium zucchini
1/2 green pepper
2 green onions
1 pkt alfredo sauce mix
1 cup milk
salt and pepper to taste
cajun!
pasta of your choice, cooked and drained(I used penne)

Heat some oil in a skillet. Cook chicken thoroughly. Add salt, pepper, and cajun to taste. While chicken is cooking, dice up zucchini, green pepper, and onion. Remove chicken from skillet. Add in veggie mix. Cube chicken and add back in to skillet. Saute until zucchini is no longer crunchy. In a separate bowl mix milk and alfredo pkt until all lumps are dissolved. Pour mixture into skillet with chicken and veggies. Bring to a boil for a couple minutes. Mix in pasta, toss, and serve!!

Mango Sticky Rice

1 cup sweet rice (get at ethnic store)
1 can coconut cream (has to be cream! also get at ethnic store)
1/2 c. white sugar
1 mango

Soak sweet rice for 1 hour. Steam for 20 minutes. Dissolve sugar in the coconut cream. Serve rice in a bowl or shallow dish and cover with coconut sauce. Top with half of a sliced mango. Makes 2 servings. Best served warm!

Broccoli Salad

2 heads broccoli
1/2 c. miracle whip
1/4 c. sugar
1/4 c. cidar vinegar
1/4 c. diced green onion
1/4 c. raisins
1/4 c. bacon, diced
1/4 c. chopped cashews

Mix miracle whip, sugar, and vinegar. Add everything else and toss. Best served chilled.

Zucchini Chocolate Cake

2 1/2 c. unsifted flour
1/2 c. cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 c. soft margarine
2 c. sugar
3 eggs
2 tsp vanilla
2 c. shredded zucchini
1/2 c. milk

Combine flour, cocoa, baking powder and soda, salt, and cinnamon. In a separate bowl, mix together margarine, vanilla, and sugar until smooth. Add eggs, one at a time, beating well. With spoon, stif in the zucchini. Alternately stir in dry ingredients and milk into zucchini mixture. Pour into 2 greased and floured bread pans. Cook at 350 degrees for 1 hour. Cool 15 minutes. Glaze with a mixture of 2 c. powdered sugar and 3 TB milk. It's best served warm!!

Nacho Chicken

1 bag (7 oz) nacho flavored chips
1 medium onion, diced
2-3 chicken breast cooked and cubed
1 can cream of mushroom soup
1 cup chicken broth
1 can cream of chicken soup
1 can diced tomatoes
1 can diced green chilies
1 cup cheddar cheese

Coarsly crush chips. Mix in all remaining ingredients except for cheese. Top with cheese. Cover with tinfoil. Bake at 350 for 30 minutes or until heated through.

Chicken Broccoli Curry

3 chicken breast or 4-6 chicken tenderlions, cooked and cubed
2-3 heads broccoli, cut into bite-size pieces
1 can cream of mushroom or chicken soup
2 tsp curry powder
1/2 miracle whip
1-2 TB milk
salt and pepper to taste

Spread chicken and broccoli evenly in a 9x13 pan. Mix remaining ingredients and pour over top. Cover with tinfoil. Bake at 350 for 45-60 minutes or until broccoli is no longer crunchy. Serve over rice.

Kevin's Favorite Oatmeal (Chocolate Chip or Raisin) Cookies

1 3/4 c. flour
1 tsp baking powder
1/2 tsp salt
1 c. packed brown sugar
1 c. shortening/butter
3/4 c. sugar
1 tsp cinnamon
2 eggs
2 TB milk
2 tsp vanilla
2 1/2 c. oatmeal
2 c. chocolate chips or raisins
1 c. chopped nuts (optional)

Cream together brown sugar, shortening, sugar, and cinnamon. Beat in eggs, milk, and vanilla. Sift together flour, baking powder, and salt. Add to other mixture. Stir in oatmeal, chocolate chips or raisins, and nuts if desired. Bake on ungreased cookie sheet at 350 for 9-10 minutes (chewy) or 12-13 minutes (crispy). Note: I made them with craisins instead of raisins and no nuts. Amazing recipe!!

Homemade Pie Crust

2 cups all-purpose flour, sifted
1 teaspoon salt
3/4 cup butter or shortening
5-7 tablespoons cold water


Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Move in to pie tin. Bake at 375 degrees until brown (7-10 minutes). Makes 2 pie crusts.

Peaches and Cream Pie Filling

I haven't tried this yet with fresh peaches, but I think it would make it even better.

1 pkg cream cheese
1/3-1/2 c. powdered sugar
5 peaches, diced (I used jarred peaches- make sure they are WELL DRAINED!!!)
1/2-2/3 container Cool Whip
1/2 tsp cinnamon
1/4 tsp nutmeg


Cream together powdered sugar and cream cheese. Mix in peaches, cinnamon, and nutmeg. Fold in cool whip. Pour into prepared pie crust. Chill in fridge for atleast an hour to set.

Summer Sausage Zucchini

1 big any flavor sausage link (pre-cooked)
1 medium zucchini
1/2 white onion
1/2 green bell pepper
1/2 C. sliced mushrooms
1 packet brown gravey mix
salt and pepper to taste

Heat 2 TB olive oil in frying pan. Add zucchini, onion, pepper, and mushrooms. Place lid over, stirring every so often. Meanwhile, slice sausage into bite-sized pieces. Add to stir-fry. After veggies have cooked down, there will be some juices in the pan. Stir the brown gravey mix a little at a time- if you want more sauce add a little water and more gravey mix. Let simmer for a few minutes. Sauce will thicken as it cools. Serve over rice or noodles.

Thai Peanut Stir-Fry Sauce

2 1/2 tablespoons chunky peanut butter
2 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/4 teaspoon ground ginger
dash cayenne pepper

Combine above ingredients and stir until creamy. Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly. Make about 4 servings

Note: I cooked some chicken and set it aside. Then I put some oil and garlic in the fry pan for a couple minutes. Them, I added a mix of diced cabbage, mushrooms, peppers, and slivered carrots. While it was cooking I added a couple teaspoons of chili sauce and one packet of red pepper flakes. After it had cooked down I added the chicken and the stir-fry sauce. It was really yummy and not spicy at all- we could have made it spicier, but we like it just as it was!! Served over rice because we didnt have any rice noodles. YUMMMMMM!!!!

Jello Cake

1 box white or yellow cake mix (and everything else called for on the box)
1 (3 ounce) box any flavor Jello gelatin
1 cup boiling water

Prepare cake according to package instructions. Allow to cool completely in pans. Using a fork, poke holes all over the top of the cake through to the bottom. Boil the water then dissolve the jello packet in it. Pour jello slowly over the entire surface of the cooled cakes. Chill cakes until jello sets completely (several hours or over night). You can frost it with the Cool Whip and/or garnish with fruit pieces. Keep any uneaten cake covered and chilled.

Alfredo Lasagna

9 uncooked lasagna noodles
1 jar alfredo sauce
1 well-beaten egg
1 container cottage cheese
1 TB italian seasoning
2 cups frozen broccoli, thawed
1/2 shredded carrots
1/2 lb ground beef (I actually used leftover meatballs)

Mix together egg, cottage cheese, and italian seasoning. I wanted the veggies to be not so noticable, so I blended the broccoli, carrots, and meatballs. Now, layer just like lasagna! I poured a little alfredo sauce in the bottom of a 9 x 13 pan and then added three noodles. Next, add the egg mixture. Then the meat/veggie mixture. Then noodles, etc. End with noodles. Top with shredded cheese if desired. Cover with tinfoil. Bake at 350 for about and hour, maybe an hour and a half- until noodles are tender.

Garden Spaghetti Sauce

1 lb. ground beef
1 small zucchini diced
1 small squash diced
1 green pepper diced
1 can italian diced tomatoes
1 can tomatoe paste
2 pkgs spaghetti seasoning packets
1 TB cajun
Salt and pepper to taste
Water

Brown and drain ground beef. Keep in skillet and add in zucchini, squash, and green pepper. Saute until soft. Add in tomatoes, tomatoes paste, seasoning packets, cajun, and salt & pepper. Mix together. Add about a 1-2 cups of water and mix again. Bring to a boil. Turn down the heat, cover and let simmer. Serve over noodles, top with cheese.

Note: I like it chunky and flavorful. If the flaver is too strong cut back on the cajun and add more water. If you dont it like it super chucky, blend up the veggies before you saute them.

Cheesy Chicken Enchilda Bake

3 tortillas
3-4 chicken tenderloins, cooked and cubed
1 can italian diced tomatoes
1 can diced green chilies
1 pkg cream cheese
1/2 c. sour cream
1/2 c. shredded cheese
Salt and pepper to taste

Cream together the cream cheese and sour cream. Add chicken, tomatoes, chilies, and salt & pepper. Mix together thoroughly. I use an 8" corningware dish. Put a enough sauce to cover the bottom and shred one tortilla on top. Add half of the mixture on top. Layer another shredded tortilla and sauce mixture. Shred the last tortilla on top. Sprinkle shredded cheese on top. Cover and bake at 350 for 30-45 minutes. It comes out hot but cools off quickly!

Peanut Butter Fingers

1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 eggs, at room temperature
1/2 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup quick-cooking oats

1 cup semisweet chocolate morsels (6 ounces)

3/4 cup powdered sugar
1/3 cup peanut butter
2 tablespoons milk

Directions:Prep Time: 20 mins
Total Time: 45 mins

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla. Add flour and oats; mix well. Spread in buttered 13-inch by 9-inch inch pan. Bake 20 minutes, until lightly browned.

Sprinkle immediately with chocolate morsels. Let stand 5 minutes to melt; spread chocolate over cookie crust.

Combine 3/4 cup powdered sugar, 1/3 cup peanut butter, and 2 TB milk to make an icing. Spread and eat!!

Easiest Chicken Dinner Ever

6-7 chicken tenders, raw
1 C. chicken broth
1 ( can italian diced tomatoes
1 can diced green chilies
1 cup white rice, uncooked
1 cup shredded cheddar cheese
1 to taste garlic powder
1 to taste salt & pepper
optional dash of cajun!

Using a large, deep skillet with a cover pour can of chicken broth and cans of tomatoes and chilies into skillet. Stir in cup of rice. Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper. Cover and cook over medium high heat for 20 minutes or until chicken is opaque. Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly. Serve with a nice salad or green beans.

Crock Pot Sweet and Sour Chicken

3 tablespoons ketchup
1 cup water
1/2 cup white vinegar
2 tablespoon soy sauce
1/2 cup packed brown sugar
1 tsp minced garlic
1 dash of cayanne pepper
1 dash of cajun
1 dash of onion powder
6 boneless skinless chicken tenderlions
2 tablespoons cornstarch
2 tablespoons water

Combine all ingredients in the list before the chicken. Whisk together well. Add chicken pieces and stir. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Combine cornstarch and second amount of water in a small bowl; stir into slow cooker when above times have been reached. Serve over rice.

Sweet and Sour Sauce

1/4 C. ketchup
1 T soy sauce
1/4 C. vinegar
1/4 C. white sugar
3/4 C. water
1 1/2 T cornstarch
1/2 bell pepper chopped into bite-size pieces
1/2 can diced pineapple

Saute bell pepper and pineapple in skillet. Meanwhile, combine all other ingredients in a bowl. (Note, I used about 1/2 C. pineapple juice and 1/4 C. water to make it a little sweeter. Also, if you dont like pineapple or peppers- leave them out! If you want more veggies, add them in!) Once all ingredients are combined thoroughly, pour into skillet with veggies. Bring to a boil. Reduce heat and saute for about 5 minutes. Let sit to thicken. Serve over rice or as a dipping sauce.

Yummy Meatballs

1 lb. lean ground beef
1/4 small onion diced
1 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1/2 tsp oregeno
1 TB worchestershire sauce
1- 1 1/2 C. oats

Combine and roll into balls. Spray sheet with cooking spray. Cook at 350 for 20 minutes. For us it made about 30 meatballs.

Mom's Whole Wheat Pancakes or Waffles

1 1/4 C. sifted whole wheat flour
3 tsp. baking powder
3 TB brown sugar
3/4 tsp. salt
(Sift together)

2 or 3 well-beaten egg yolks
1 1/4 C. milk
3 TB oil or melted shortening
(Combine and beat into flour mixture)

2 or 3 stiffly beaten egg whites
(Fold in to mixture)

Pour about a 1/4 C. onto a heated and greased skillet, griddle, or waffle maker.