4 Apples, cored and diced
1 20 oz. can crushed pineapple with juice, undrained
1/2 cup chopped dry roasted peanuts (optional)
1 package instant butterscotch pudding (can use sugar free)
1 8 oz tub Cool Whip (can use sugar free)
Combine all ingredients and chill before serving.
1 lb. boneless, skinless chicken breasts, cut in strips
2 tbsp oil
1 pkg 1.25 oz McCormick's Taco Seasoning Mix
1 can 14.5 oz. diced tomatoes
1/3 cup apricot or peach preserves
Empty Taco seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat. In a large skillet,
heat oil over medium heat. Add chicken and saute 5-7 minutes or until done. Stir in tomato and preserves. Cover
and simmer 1- minutes. Serves 4.
1 lb ground beef
1 pkg 1.25 oz. McCormick's Chili Seasoning Mix
1 can 14.5 oz. stewed tomatoes, cut up
1 can 14.5 oz kidney or pinto beans
2 cups shredded cheddar cheese
1can 4 oz. sliced black olives (optional)
8 large burrito sized flour tortillas
Brown ground beef, drain. Stir in seasoning mix and tomatoes, cook 5-10 minutes. Arrange tortillas in a circle
on a 12 inch pizza pan, overlap edges where needed. Spoon ground beef mixture onto tortillas. Top with cheese and olives.
Bake in 400 degree oven 5-10 minutes or until cheese is melted. Makes 12 inch pizza.
2 cups sugar
1 cup margarine or butter, softened
1 1/2 tsp vanilla
27 oz can cut yams, drained
3 cups self rising or unbleached flour
2 tsp cinnamon
1/2 tsp soda
1/2 tsp nutmeg
1 cup chopped pecans
1 cup raisins
8 1/4 oz can crushed pineapple, well drained
1 can Pillsbury ready to spread coconut pecan frosting
Heat oven to 325. Grease and flour 10 inch tube pan. In large bowl, cream sugar, 1 cup margarine and 1 1/2
tsp vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams, add to creamed
mixture beating until well mixed. Lightly spoon flour into measuring cup, level off. Add flour, cinnamon, soda
and nutmeg, mix well. By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan,
spread evenly. Bake at 325 for 60-70 minutes or until toothpick inserted comes out clean. Cool upright in pan
10 minutes. Invert onto serving plate. Cool completely. In medium sauce pan, heat frosting over medium heat
until just melted, stirring constantly. Spoon over cooled cake, allowing it to run down sides.
CROCK POT TOMATO VINIAGRETTE CHICKEN
The name of this recipe is longer than the instructions! :)
4 boneless, skinless chicken breasts
1/2 - 1 cup tomato viniagrette salad dressing - it just depends on how much you want to use.
Place chicken breasts and salad dressing in crock pot. Cook on low 8-10 hours or high 4-6 hours. Can add rice
to this recipe if desired. Yummy, simple, and keeps your house cool, too!
MOSTLY SUGAR FREE STRAWBERRY PIE
Graham cracker crust
2 pints fresh strawberries
Sugar free strawberry gel (found in produce section)
Sugar free cool whip.
If you use a ready made graham cracker crust, this won't be totally sugar free.
Wash and slice strawberries - thin or thick, however you like them. I used two pints of strawberries. After
they dry, stir them into the sugar free strawberry gel. Top with sugar free Cool Whip. Keep refrigerated.
I took this to our church homecoming and it was gone in no time! Tastes very much like Shoney's strawberry pie -
and so simple!
2 tbsp butter
1/2 cup of diced bacon
1/2 cup chopped onion
1 cup diced tomatoes
3 cups shredded lettuce
3 1/2 cups chicken broth
1/8 tsp red pepper flakes
1/8 tsp nutmeg (sounds strange for soup, but trust me on this one!)
Melt butter in pan, add diced bacon and chopped onion, cook until bacon is crisp and onions are tender. Add tomatoes,
chicken broth, red pepper flakes and nutmeg. Stir in heavy cream until soup is consistency you like - I probably used
2/3 cup or so and this made a thick enough soup that a friend thought I had added cheese to it (yum!). Add lettuce last,
then transfer to a slow cooker on "low" until ready to eat. I had mine in the slow cooker for about 2-3 hours,
and the lettuce still didn't get soggy and limp. I don't know how long it would be before it got that way.
2 lbs ground beef
2 cups chopped onion
1 can diced tomatoes
1 can diced tomatoes with green chiles
1 can Mexican style stewed tomatoes
1 can whole kernel corn (drained)
1 can pinto beans (not drained)
1 can light red kidney beans (not drained)
1 envelope taco seasoning mix
1 envelope dry ranch dressing mix
In skillet, brown ground beef and onion. Put in slow cooker. Add remaining ingredients and stir. Cook
on low for 4-6 hours. NOTE - THIS MAKES A LOT OF SOUP, SO YOU'LL NEED A LARGE CROCK POT - MINE WAS SO FULL I HAD TROUBLE
1 cup self rising cornmeal
1/2 cup self rising flour
1 can whole kernel corn
1/3 cup oil
shredded cheddar cheese
jalepenos if desired
Preheat oven at 450. Spray an 8 x 8 pan with cooking oil spray. Mix all ingredients except for the cheddar
cheese and the jalepenos. Pour half of batter into pan, cover batter with cheese and peppers, pour the rest of batter
into the pan. Bake at 450 for 30 minutes or until golden brown.
EASY BANANA DESSERT
15 oreos, crushed
4 bananas, sliced
chocolate flavored ice cream topping
Cool whip, thawed, or whipped cream of your choice
In 4 individual parfait glasses, slice one half of a banana. Cover with crushed oreos, top with whipped topping,
then drizzle with chocolate syrup. Repeat layers with second half of bananas, the remaining oreos, more cool whip and
more chocolate syrup. Delish AND easy. And if you use sugar free Oreos (yes, they do make those!), sugar free
Cool Whip, and sugar free chocolate syrup it's not QUITE as bad on the figure!
RANCH BACON CHEESE DIP
8 oz sour cream
1 envelope dry ranch dressing mix
1/2 cup shredded cheddar cheese
1/4 cup bacon bits
Mix all ingredients together, refrigerate until ready to use. I personally think it's better if it's in the fridge
overnight so the flavors "meld" together better. You fan use this on chips, crackers, veggies or anything else you want.
I particularly like the Club brand cracker sticks in the honey wheat flavor!
HONEY HAM GLAZE
2 oranges, sliced
1/2 cup mustard
1/2 cup brown sugar
1/4 cup honey
2 tbsp orange juice
Score top of ham after baking 20 minutes. Insert orange slices and cloves. Combine remaining ingredients and pour
glaze over ham. Baste every 15-30 minutes while baking.
GREEN BEANS AND BACON CASSEROLE
2 16 oz cans green beans, drained
1 can condensed cream of mushroom soup
3/4 cup milk
1 2.8 oz can french fried onion rings
1 cup shredded cheddar cheese (optional)
2 oz jar bacon bits
1/8 tbsp pepper
Combine all ingredients, using only half of onion rings and bacon bits. Pour into casserole dish. Bake at 350
for 30 minutes. Top with remaining onion rings and bacon bits. Bake 50 minutes longer.
FRUIT COCKTAIL CAKE
1 1/2 cups flour
1 cup sugar
1 tsp salt
1 egg, beaten
1 No. 2 can fruit cocktail, with juice
1 tsp vanilla
1 cup brown sugar
1/2 cup chopped pecans or walnuts (optional)
Blend flour, sugar, salt and soda. Add beaten egg, fruit cocktail with juice and vanilla. Pour into greased
and floured 9 x 13 pan. Sprinkle with brown sugar and chopped nuts. Bake at 350 for 40 minutes.
SAGE ROASTED TURKEY
1 1/4 tsp salt
3/4 tsp cracked pepper
3 tbsp butter, melted
1 tbsp dried rubbed sage
1 clove garlic, minced
1 tsp paprika, preferrably minced
Preheat oven to 350. Rub inside of turkey with 1/4 tsp of salt and 1/4 tsp of pepper. If desired,
truss turkey. Place on rack in roasting pan. Combine butter with sage and garlic. Brush turkey with butter
mixture and sprinkle with remaining salt, pepper and paprika. Roast until meat thermometer inserted into thickest part
of thigh away from bone registers 180, 2 1/2 hours. Let stand 15 minutes before carving.
DILLY GREEN BEANS
4 cans green beans, drained
1/2 tsp dillweed
butter as desired
Drain green beans and empty into microwave safe bowl. Sprinkle with dillweed. Drizzle with butter
if desired. Microwave on high for six minutes, serve.
APPLE CRANBERRY SAUCE
2 16 ounce cans whole berry cranberry sauce
2 granny smith apples, cored and diced
1/2 cup chopped walnuts
2 tbsp lemon juice
1/4 tsp ground cinnamon
Mix all ingredients together in bowl, serve.
MAPLE MASHED SWEET POTATOES
4 lbs sweet potatoes, peeled and cubed
2 gala apples peeled and cubed
1/4 cup heavy cream
6 tbsp butter
1 1/2 tsp salt
1/2 cup maple syrup
In pot, combined potatoes and apples in salted water to cover. Bring to a boil, cook until tender, about
20 minutes. Drain, return to pot. Heat cream and butter until butter melts. Add to potatoes.
Add 1/2 cup maple syrup. Mash. If desired, drizzle with syrup.
DOUBLE GINGER PUMPKIN PIE
Half of 11 oz pkg pie crust mix
1 15 oz. can pumpkin puree
1 12 oz can evaporated milk
3/4 cup sugar
2 tbsp molasses
1 tbsp chopped crystallized ginger
2 tsp grated, peeled fresh ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
whipped cream and cinnamon sticks, optional
Preheat oven to 425. Place jellyroll pan on center rack. Prepare mix as directed on package for
one crust. On lightly floured surface, roll dough into 12" circle. Fit into 9" pie pan. Flute edges, chill
30 minutes. Beat next 10 ingredients until blended. Pour into crust. Bake on hot pan 20 minutes. Reduce
heat to 325, bake 55 minutes or until set. Cool if desired. Top with whipped cream and cinnamon sticks.
graham cracker crust
2 cans sweetened, condensed milk
3-4 medium bananas
Pour cans of sweetened, condensed milk into glass baking dish. Place this dish inside a larger baking
dish that's half filled with water. Cover with aluminum foil and bake at 350 for 1 1/2 hours. Remove from oven,
pour half of this toffee like mixture into graham cracker crust. Slice half of bananas into mixture. Top
with remainder of toffee like mixture, and slices of remaining bananas. Top with whipped cream.
THESE ARE THE "OLD" RECIPES FROM THIS PAGE THAT I HAVEN'T MOVED TO THE ARCHIVE SITE YET.
TASTY TACO CASSEROLE