My Resume

Caramel Apple Salad

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.

SALSA CHICKEN

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.

Chili Pizza

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.

YAM CAKE

2 cups sugar

1 cup margarine or butter, softened

1 1/2 tsp vanilla

5 eggs

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!

BLT SOUP

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

heavy cream

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.

TACO SOUP

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 STIRRING IT!

MEXICAN CORNBREAD

1 cup self rising cornmeal

1/2 cup self rising flour

1 can whole kernel corn

1/3 cup oil

2 eggs

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

whole cloves

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

1tsp soda

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 eggs

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.

BANNOFFEE PIE

graham cracker crust

2 cans sweetened, condensed milk

3-4 medium bananas

whipped cream

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

1 lb ground beef, cooked and drained

1 box Velveeta shells and cheese

1 envelope taco seasoning

1 16 oz. jar of salsa

1 14 oz can diced tomatoes, undrained

2 cups nacho tortilla chips, crushed

1 cup shredded cheddar or Mexican blend cheese

Preheat oven to 350. Boil Velveeta shells as directed on box, set aside cheese pouch for later. Meanwhile, brown ground beef in a large skillet, drain. Drain shells. Stir in taco seasoning, salsa, diced tomatoes, cooked shells and cheese pouch from Velveeta kit. Place in 11 x 7 baking dish, bake covered for 20 minutes. Remove from oven, uncover, sprinkle with crushed nacho chips and shredded cheese, return to oven and bake UNCOVERED 10 minutes more. Yum!!

HERBED BEANS AND CARROTS

1/2 lb fresh green beans, trimmed

3 medium carrots, julienned

2 tbsp water

2 tbsp butter

1/2 tsp dried rosemary

1/4 tsp salt

1/4 tsp dried thyme

1/8 tsp lemon pepper seasoning

Place beans and carrots in a microwave safe dish. Add water. Cover and microwave on high 3-4 minutes until veggies are tender-crisp. Drain. Stir in the butter and seasonings.

FOCCACIA CRESCENT ROLLS

One can crescent rolls

Small amount italian seasoning

Shredded Parmesan cheese

Preheat oven according directions on crescent roll can. Sprinkle each triangle of dough with Italian seasoning, roll up as per can directions. Sprinkle shredded Parmesan cheese over the top. Bake according to package directions.

LEMON ANGEL CAKE

1 cup heavy whipping cream

1 tbsp confectioners sugar

1 15 3/4 oz can lemon pie filling

1 14 oz. prepared angel food cake

In small mixing bowl beat cream until it begins to thicken. Add con fectioners sugar, beat until stiff peaks form. Place pie filling in a bowl, fold in whipping cream. Split cake into two horizontal layers. TIP: THE EASIEST WAY I'VE FOUND TO DO THIS IS TO USE UNWAXED DENTAL FLOSS! IT REALLY WORKS! Place bottom layer on a serving plate,top with 1 cup of lemon mixture. Top with second layer, "frost" top and sides of cake with remainder of lemon mixture. Chill 1 hour before serving.

TASTY ONION CHICKEN

1/2 cup butter, melted

1 tbsp Worcestershire sauce

1 tsp ground mustard

1 can - 2.8 oz. - french fried onions, crushed

4 boneless, skinless chicken breast halves

In a shallow bowl combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. Place in a greased 11 x 7 baking dish. Bake uncovered at 400 for 20-25 minutes or until chicken juices run clear.

SOUTHWESTERN PORK CHOPS

1 medium onion, chopped

2 tbsp olive oil divided

1 1/2 tsp minced garlic

2 cans - 14.5 oz each - diced tomatoes, drained

1 can - 15 oz. - black beans, rinsed and drained

3/4 cup chicken broth

1 1/2 tsp chili powder

1/2 tsp dried oregano

1/2 tsp ground cumin

1/8 tsp crushed red pepper flakes

4 bone in pork loin chops 1/2 inch thick

1/4 tsp salt

1/4 tsp pepper

Hot cooked rice

In large skillet, saute onion in 1 tbsp oil for 3-4 minutes. Add garlic, saute 1-2 minutes longer. Stir in tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat, simmer uncovered for 4-5 minutes. Meanwhile in another skillet brown pork chops on both sides in remaining oil. Sprinkle with salt and pepper. Pour tomato mixture over chops, cover and simmer for 10-15 minutes. Serve with a slotted spoon over rice.

SPICY GARLIC GREEN BEANS

1 lb fresh green beans, cut into 1 inch pieces

1 tsp minced garlic

1/4 to 1/2 tsp crushed red pepper flakes

1/4 tsp salt

1 tbsp canola oil.

In a large skillet saute beans, garlic, red pepper flakes and salt in oil for 10-12 minutes or until beans are crisp-tender.

CRUSTY CHEESE BREAD

3 tbsp butter, softened

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1/2 loaf french bread 8 oz halved lengthwise

3/4 to 1 cup shredded mozzarella cheese

In small bowl combine butter, garlic powder and cayenne. Spread over cut sides of bread, sprinkle with cheese. Place on a baking sheet. Bake at 350 for 9-11 minutes

PEACHES N CREAM PIZZA

1 tube refrigerated crescent roll dough

8 oz cream cheese, softened

1/2 cup sugar

1/2 tsp almond extract

1 21 oz. can peach pie filling

1/2 cup all purpose flour

1/4 cup packed brown sugar

3 tbsp cold butter

1/2 cup sliced almonds

Separate crescent dough and press into greased 12 inch pizza pan. Seal seams. Bake at 375 for 8-10 minutes. Cool slightly on a wire rack. in a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl combine flour and brown sugar, cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake 20-25 minutes or until golden brown. Cool, refrigerate left overs..