Friday, March 23, 2007

Creamy Fruit Salad

yield 20 servings.

1/3 cup orange juice
1/3 cup unsweetened pineapple juice
1/4 cup sugar
1 egg, beaten
1 tablespoon plus 1/4 cup lemon juice, divided
1 cup whipping cream, whipped or 2 cups whipped topping
6 medium red apples, diced
6 medium firm bananas, sliced
3 cups halved green grapes
1/4 cup chopped pecans

In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving. Nutrition Facts: One serving (prepared with egg substitute equivalent to 1 egg and reduced-fat whipped topping) equals 111 calories, 2 g fat (0 saturated fat), trace cholesterol, 7 mg sodium, 23 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 fat.

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Pineapple Pepper Chicken

yield12 servings.


4 cups unsweetened pineapple juice
2-1/2 cups sugar
2 cups vinegar
1-1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 tablespoons soy sauce
2 teaspoon chicken bouillon granules
3/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 can (8 ounces) pineapple chunks, drained
1 medium green pepper, julienned

In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.


Lemon Pudding Dessert

yield12-16 servings


1 cup cold butter
2 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix

In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour.

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Jumbo Raisin Cookies

2 cups water
4 cups raisins
1 cup butter or margarine, softened
1 cup shortening
4 cups sugar
6 eggs
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking soda
4 teaspoons baking powder
4 teaspoons salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups (12 ounces) semisweet chocolate chips
25 min.
70 min.
95 min.

In a saucepan, combine the water and raisins. Bring to a boil. Remove from the heat; cool to room temperature (do not drain).
In a large mixing bowl, cram butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in chocolate chips and raisins with any liquid.
Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 13 dozen.


Thursday, March 22, 2007

Deputy Applesauce Muffins

This recipe came from The Deputy Domain and sounds so good. Be sure to check out Jodi's blog. I know she'd welcome your visit.

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tb. cinnamon
1/4 tsp. ground cloves
1 c. brown sugar
3/4 c. oil
3/4 c. applesauce
3 eggs
1 c. pecans

Preheat oven to 400oF. Line or grease muffin tins.Mix together dry ingredients.Add oil, applesauce and eggs.Mix until combined.Stir in nuts.Fill muffin tins about 2/3 full.Bake at 400oF for 12 to 15 min.

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Southwestern Soup

Southwestern Soup:

1 lb. lean ground beef drained
1 can pinto beans (do not drain)
1 can black beans (do not drain)
1 can red kidney beans (do not drain)
1 can original Rottel(small can)
1 big can of tomatoes
2 cups of water
2 cans shoepeg corn (optional)
1 chopped onion
1 pkg. mild Taco seasoning
1 pkg. originial Ranch dressing mix

Fry the hamburger with the onions in it.
Drain and put in a large pan.

Mix all ingredients and cook for at least 30


Wednesday, March 21, 2007

German Chocolate Pound Cake (icing in the cake)

1 (18.25-oz) German Chocolate Cake Mix
1 (15-oz) can Coconut-Pecan Frosting
4 eggs
1/2 cup oil
1 cup water
Preheat oven to 350 degrees. Grease and flour 12 cup
tube pan OR Bundt pan.
Mix all ingredients (including the icing) in mixer at
medium speed 2 minutes. Pour into prepared pan
and bake 55 - 60 minutes. Remove from oven to wire
rack and allow cooling for 10 minutes. Invert onto
serving plate and dust with powdered sugar.
Note: This makes a large cake. Be sure to use the
large 12 cup pan.


Monday, March 19, 2007

Company Chicken

This recipe and the two others under it come from Heather at Running To The Cross. Thanks, Heather.

Stop by and vsit her blog!!

4-5 split chicken breasts (cut up & uncooked)
8-10 medium potatoes (cleaned & cubed)
3-4 15 oz.cans cut green beans - drained (or 16 oz. frozen)
4 10 oz. cans cream of mushroom/chicken soup

Place all of these ingredients in a chicken roaster pan or a roasting bag & cook for 1 1/2 to 2 hours at 350* F. Serve with your favorite bread & sides & dessert.


Homemade Granola Bars (Crunchy Oat Bar)

Single batch recipe:

3 tablespoons margarine or butter
1/2 cup brown sugar (I use raw sugar.)
1 tablespoon honey (You can use more for a chewier texture and you can substitue corn syrup.)
1 1/2 cup quick cooking oats
1/8 teaspoon salt
1 teaspoon cinnamon (I don't use this much.)
Optional: You can add 2 T ground flax seed to the oat mixture.
Another option: Add 6 oz. miniature chocolate chips.

Preheat oven to 375*F and spray or grease your pan. Cream margarine and sugar. Add honey. Sprinkle premeasured oats with salt and cinnamon. Mix oats into creamed mixture. Flatten and spread mixture evenly in pan, I use my rolling pin and a sheet of waxed paper to flatten in a large cookie sheet. Bake at 375*F for 17 minutes only. While the bars are still warm use a knife or pizza cutter to cut into bars. Allow to cool, (although they are yummy right out of the oven) and break apart. If your bars set too hard to cut, put in a warm oven for 1 minute, then cut through.


Homemade Granola

1 cup canola or olive oil (or oil of your choice)
1 1/2- 2 cups honey or pure maple syrup (depending on how sweet you like it)
6 cups rolled oats (or old fashioned, if you don't have them quick oats will do)
1-2 cups unsweetened coconut
1 cup raw sunflower seeds
1/2 cup flax seeds (whole)
1/2 teaspoon salt
1-2 teaspoons cinnamon (more or less according to your preferences)
Optional: 1 cup steel cut oats (for a different texture)

Preheat oven to 300* F. Combine dry ingredients together in a very large bowl (the lid for a rubbermaid cake carrier works well, also). Mix honey and oil together. Heating the oil and honey slightly in the microwave may help it to blend more easily. Add honey and oil mixture to oat mixture. Mix well. Spread granola mixture out over 2-3 cookie sheets (it may take more).

Bake granola in a 300* F oven, stirring every 10 minutes. Set your timer, it will burn quickly if it is not stirred regularly. It will take 1 -1 1/2 hours for it to bake. When the mixture is golden brown (it will ALL be the same color) then it is done. Remove from oven and allow to cool on cookie sheets. When cool, transfer it to airtight container(s). You can add your favorite dried fruits (raisins, dried apricots, dried cherries, dried currents, etc.) or leave it plain.


CookingUp Potato Tips

Cooking Up Potato Tips

My husband and I have salt-free diets, so I substitute lemon pepper seasoning for table salt in many of my potato dishes like potato casserole. For convenience and to save energy, I bake the potato casserole right along with a roast. —Joyce G., Rice, Minnesota

Here is a simple but different way to make mashed potatoes. Cook equal amounts of peeled potatoes and turnips in boiling salted water until tender. Mash as usual with milk or cream and a little butter. Delicious! —Harriet B., Hodgkins, Illinois

To make a speedy German-style potato salad, layer sliced cooked potatoes, onion that has been sautéed in bacon drippings and crumbled bacon in a casserole. Pour your favorite garlic and herb salad dressing over all and let marinate overnight. Warm in a skillet or in the microwave before serving. —Maureen D., Middletown, New York

For a quick scalloped potato, combine frozen French fries with a homemade cheese sauce and bake until bubbly. You save all that time peeling and cutting the potatoes! —Monna B., McKinney, Texa


Twice-Baked Potatoes


  • 6 large baking potatoes
  • 1/2 cup butter or margarine, softened
  • 3/4 to 1 cup milk or cream
  • 3 tablespoons crumbled cooked bacon
  • 3 tablespoons minced onion
  • 1 tablespoon snipped chives
  • 1/2 teaspoon salt
  • Dash pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • Paprika

PREP15 min.
COOK85 min.
TOTAL100 min.


Bake potatoes at 400° for 60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out the pulp and place in a bowl. Mash potatoes and butter. Blend in milk or cream, bacon, onion, chives, salt, pepper and 1 cup of cheese. Refill potato shells. Top with remaining cheese and sprinkle with paprika. Bake at 375° for 25-30 minutes or until heated through. Yield: 6 servings.


Potato Chowder


  • 8 cups diced potatoes
  • 1/3 cup chopped onion
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 pound sliced bacon, cooked and crumbled, optional
  • Minced chives, optional

METHODSlow Cooker
PREP15 min.
COOK480 min.
TOTAL495 min.


In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).

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