5 Easy No Hassle Chicken Dinners

Chicken is one of the most consumed meats in my household. But I get sick of just making the same kind of chicken all the time. I found some delicious and easy recipes that I absolutely love. All of these dinners use items from the pantry or items in your fridge that you probably have on hand. All you probably have to buy is the chicken.

Slow Cooker Stuffed Chicken (I use my crock pot for everything, and chicken tastes great cooked in it!)

4 boneless chicken breasts

1 can cream of chicken soup

1 box Stove Top chicken flavored stuffing

1 tsp garlic powder

Long toothpicks

Prepare the stuffing as per box directions. Set aside. Pound each chicken breast to about ? inch thick. Roll out onto a cutting board or plate, and stuff each breast with some of the stuffing. Roll the breast up and secure with 2 toothpicks each. Place the chicken into the crock pot, sprinkle some garlic powder on the top. Finally, top the chicken with the cream of chicken soup. Cook on low for 6-8 hours, or on high for 4-5 hours. Makes 4 servings.

Chicken & Mushroom Alfredo over Fettuccine (If you have time, make your own alfredo sauce to go with this recipe!)

4 boneless chicken breasts, pounded thin

1 tbsp butter

2 cans of sliced mushrooms, drained

1 jar of Alfredo sauce - Bertolli Alfredo and Ragu Roasted Garlic Parmesan work well

1 package fettuccine noodles

Melt butter in a skillet over medium heat. Place chicken breasts in the skillet, along with the mushrooms. Saute both until browned and fully cooked. In the meantime, bring a large pot of salted water to a boil. Add fettuccine noodles and boil until al dente. Drain, then toss with Alfredo sauce. Serve on a platter, topping the noodles with the chicken and mushrooms. Serve with crusty Italian bread, if you have it on hand. Makes 4 servings.

Homemade Chicken Noodle Soup (This is a quick and easy way to make a tasty chicken noodle soup from scratch!)

2 chicken breasts, chopped into small pieces

1 tbsp butter

? cup chopped onion

? cup chopped celery

4 cans chicken broth

1 can vegetable broth

1 ? cups wide egg noodles

1 small can sliced carrots

? tsp dried oregano

? tsp dried basil
Salt and Pepper to taste

Melt butter in a large pot over medium heat. Add chicken pieces, onion and celery. Cook thoroughly, about 5-6 minutes. Add broths, noodles, carrots, and seasonings. Bring to a boil, then reduce heat to low. Simmer for about 20 minutes. Makes 4 servings.

Butter Baked Chicken (This is my favorite chicken recipe! Chicken comes out very tender and full of buttery flavor.)

4 boneless chicken breasts

2 eggs, beaten

1 cup finely crushed Ritz crackers

1 stick (? cup) butter, cut into small pieces

? tsp garlic powder

Salt and pepper to taste

Preheat oven to 375 degrees. Place eggs in one bowl, and crumbs in another. Mix garlic, salt and pepper into the crumbs. Dredge the chicken into the egg, then into the crumbs. Place the chicken into a large baking dish, placing butter pieces around the chicken. Bake for about 40-45 minutes, or until chicken is cooked through. Makes 4 servings.

Buffalo Chicken Pizza (This is great for football parties, alongside real hot wings!)

2 boneless chicken breasts, cooked and shredded

2 tbsp melted butter

1 small (2 oz) bottle hot sauce - Franks Red Hot or Emeril's Wing Sauce works well

1 (16 oz) bottle Kraft blue cheese dressing, or you could use Ranch if you don't like blue cheese

1 Pillsbury refrigerated pizza crust

? cup shredded mozzarella cheese

? cup shredded cheddar cheese

Preheat oven to 425 degrees. Press the pizza crust onto a cookie sheet or pizza pan. Bake for about 5 minutes until it starts to get lightly brown. Set aside. In a bowl, combine shredded chicken, melted butter and hot sauce. Mix well until the chicken is well coated. Spread the dressing over the pizza crust. Top with chicken mixture, then top the chicken with the 2 cheeses. Bake for another 8-10 minutes, or until edges are brown and cheese is melted. Makes 1 large pizza, about 8 slices.



By penguins29

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Easy Sunday Supper

Growing up in a relatively Southern family, there is nothing that defines comfort food to me than a Sunday supper of fried chicken and mashed potatoes. Here I have included a few of my favorite recipes for a fantastic - and easy! - dinner your family is sure to love.

Southern Fried Chicken

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning (recipe follows)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

TIP: For juicy chicken, soak in salt water for several hours before cooking.

(Recipe courtesy of Paula Deen and Food TV)

House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

(Recipe courtesy of Paula Deen and Food TV)

Mashed Potatoes

2 pounds russet potatoes (about 4 medium), whole, scrubbed
1 teaspoon kosher salt, plus more as needed
1/4 cup unsalted butter
3/4 cup whole milk
Freshly grated nutmeg (optional)
Freshly ground black or white pepper

In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Do not cover. Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes.

Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)

Heat the butter and milk in the saucepan over medium-high heat until hot but not boiling. Add the nutmeg, if desired, stir into the potatoes. Season with salt and pepper, to taste. Serve immediately.

TIP: For variation, add prepared horseradish, blue cheese, roasted garlic, chopped fresh herbs , prepared pesto, real bits of bacon, sour cream, or ranch dressing.

(Courtesy of Food TV)

Southern Green Beans

1 pounds fresh green beans, scrubbed
1 pound bacon
1 large can chicken broth

Prepare beans by snapping ends off and cutting into bite sized pieces. Fry bacon in large skillet, saving grease. Bring chicken stock to a boil, add beans and bacon, including grease. Boil until tender and drain broth.

Homemade Biscuits

4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon salt
4 tablespoons butter, cold
1 cup solid vegetable shortening, cold
2 cups milk

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.

Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.
(Courtesy Food TV and Emeril Lagasse)


By Landra Lynn

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3 Super Easy Recipes for Your Summer BBQ

I love putting together simple and easy recipes for parties, so here are three - for those of you who aren't experts when it comes to cooking. There is one of each for you to make at your summer get-together. There is a shopping list in the beginning, that way you can simply print this out and already have the ingredients to the recipes right in front of you at the supermarket! Just cross off and eliminate what you already have at home in your cabinets, for you will not need to buy them if you already have them! These are also very affordable things to buy, so you will be savings a lot of money for these three recipes for your BBQ Party!

In this recipe trio, you will be making Deli Style Hoagie Dip as an appetizer, Sizzlin' Steak Skewers for the entree', and Double Chocolate Oreo Balls for dessert!

Shopping List for Your BBQ

Vegetables

1 Head of Lettuce

2 Tomatoes

2 Zucchinis (One of Each Color)

4 Peppers (2 Green, 2 Red)

5 Onions

Minced Garlic (Fresh Or In A Jar)

Meat

1 lb. of Turkey Lunch meat

1 lb. of Ham Lunch meat

1 lb. of American Cheese

1 lb. Bologna

1 lb. Sirloin Steak (Cubed If They Have It)

Condiments

Oil

Salt & Pepper

Sugar

Mayo

Lemon Juice

Worcestershire Sauce

2 Packs Cream Cheese

Etc.

1 Pack of Oreo Cookies

1 Bag Chocolate Morsels/Melt-able Chocolate (The Big Sized Ones)

2 French or Baguette Breads (The Smaller Width, the Better)

1 Pack of Skewers

Ready?
Okay, so now that you have everything, first things first, soak your skewers in water until you are ready to line them up with your meat and vegetables. This is a little trick done when grilling with skewers, it's done so that the skewers don't burn and go up in flames at your BBQ - good idea, wouldn't you say? Now, I always like to get all of my cutting out of the way. Save the meat for last, for sanitation purposes of course. Remember to never cut meat on a wooden board, unless absolutely necessary. This is recommended because even if cleaned very thoroughly, the meat can still be embedded in the wooden cutting board, and cause contamination to your other foods. Again, another kitchen tip of mine I have learned through cooking. First, cut your bread in miniature sized rounds. Now, for your vegetables, cut the lettuce in shreds, tomatoes in miniature cubes, then zucchini, and peppers also in 1/2 inch pieces. Now, make sure to wash the vegetables thoroughly and also wash your cutting board and surface.

Now, cut your cheese into 1/4 inch squares, and do the same with the rest of your lunch meats - it should look like a bunch of tiny square of lunch meat when you are finished. Wash your cutting board again, and now cut your steak into 1-inch thick cubes. As for the dessert recipe items, crush up your whole bag of Oreos, and divide them - 1/4 of the bag in one bowl, and the other 3/4 in another bowl. That's about as much work as you can do for now, so let's get cooking!

Now we will start with our entree since it needs to be marinated, are you ready for how easy these recipes are going to be? I am going to put them in the simplest form of English as I can!

First, let's marinade the meat. Throw your steak, 2 Tbsp. Oil, 1/2 Tsp. Salt and Sugar, 1 Tsp. Lemon Juice, 1 Tbsp. Worcestershire Sauce, and a couple dashes of hot sauce (depending on how spicy you want the steak) into a Zip Lock baggie, seal, shake, and marinade for 1-2 hours in the refrigerator, depending on how much time you have to let it sit. Remember, the longer - the better.

Now, as your steak is marinading in that delicious sauce you just made, let's assemble to Deli Style Hoagie Dip, you're going to love how easy this one is - and how many compliments you will receive from the taste of this recipe. In a large tray or mixing bowl, load up all the deli meats, 2-3 cups of mayo, (again, depending on your liking), tomatoes and lettuce, 1 Tbsp. of oil, 1 Tsp. each of salt and pepper. If you want - you can even add oregano to this recipe. I personally omit the oregano because I do not like the taste. If you do decide to add it though, go with about 1 Tsp. of oregano also - unless you like a lot of course! Mix everything together and serve with your French Bread rounds. Bet you didn't think is was that simple of a recipe, did you?

Shall we prepare the dessert, folks? I think so.. Melt your two cream cheese packages in a microwave safe bowl, so that they are soft and easy to mix with your hands, yes - you have to get a little dirty for this one, but trust me - you won't mind licking your fingers. Now, mix 3/4 of the Oreos you crushed earlier in with the cream cheese. On a tray lined with wax finger, mold balls into the size of a golf ball and lay them on your tray. Don't worry, some will look lopsided, and some will look like footballs, it's fine - just try to keep them the same size. You may need two trays, depending on the size you are making them. Now, melt the chocolate in another microwave safe bowl, and then drizzle over each Oreo ball you arranged until they are all fully covered with the melted chocolate. Before the chocolate melts over the ball, sprinkle your 1/4 portion of the Oreos over the balls. Now, whether or not your party is soon, or you have a couple hours to spare, freeze them or refrigerate them. Watch the comments you get on these things. They're so good and chocolaty, you can't have more than one! Yummy! Easy and scrumptious!

Now, pull your meat back out of the refrigerator and get your skewers, and a pan or big plate ready. Arrange steak, peppers, onions and zucchini in a rotating pattern on each stick, if you want to be cheap with the steak, go ahead and load them up with a lot of veggies. (Another wonderful tip from me, I'm just wrong, aren't I?) Now, these you just need to throw on the grill, and wah-lah!

Take a look at yourself now, you little cook, you. You've made three awesome recipes for your BBQ Party! You should be proud of yourself, you made it all with no help. (Unless you made your two year old mix the oreos and cream cheese, you cheater.) Happy BBQin'!

By TARA GANSRICH

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Two Easy Peruvian Recipes for Mother's Day

Causa Rellena (From the quechua word kausay which means sustenance of life)

Peru is home of the potato. This recipe uses yellow potato, smaller than a regular white potato, the yellow potato is unique from Peru but you can use a small and soft potato. Ohio potatoes, Yukon gold, are good for this dish.

Ingredients:

Mashed potatoes (boil the potato taters and press them until it forms a dough don't add milk, butter or anything else )

Limes or key lime juice

Aji amarillo (a Peruvian spicy yellow pepper) or replace it with a bit of any tasty hot pepper.

Olive oil

Tuna

Mayonnaise

Avocado

Olives

1 Boiled Egg

Salt & Pepper

First, add to the potato dough some lime juice, a bit of the spicy pepper, bit of salt and pepper and olive oil. Mix and knead until smooth but very consistent. Keep in mind that the dough just has to have a bit of spicy flavor, should not be hot.

Oil a round cake pan and spread half of the potato mixture. In another bowl, mix the tuna with a bit more of lime juice, mayonnaise, salt and pepper. Spread this mixture on top of the potato already on the pan, add with some slices of avocado and top with the other half of the potato dough.

Decorate with olives, slices of boiled eggs and a bit of parsley. Serve cold.

Try it with different fillings, chicken or crab are excellent options!

Triple Sandwiches (ovo-vegetarian)

In Peru you will find these sandwiches in any respectable gathering. They are really easy to make, nutritious and delicious!

Ingredients for 1 sandwich:

3 slices of bread (any bread is OK)

Slices of avocado

Slices of tomatoes

Slices of boiled eggs

Garlic Mayonnaise (just mix a little garlic in any mayonnaise)

Lime juice

Salt

Spread garlic mayonnaise on the 3 slices of bread, top the first slice with slices of tomatoes and slices of boiled egg, add a bit of salt and cover with the second slice of bread (mayonnaise side up) add to the second level the slices of avocado, squeeze a little lime and sprinkle a little salt and top with the last slice of bread (mayonnaise side down) Cut diagonally and serve!

Gigi Pedraza

Inca Kids, Fair Trade Peruvian Art, Accessories and Artisan Toys


By Gilda Pedraza

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Easy Recipes for Festive Occasions

Our family has had the privilege to have a great circle of friends that allows us to try out new recipes. We alternate between homes and need very little reason to invent a festive occasion to get together. One of our favorite get-togethers is game night. We have a set time, 7:00 p.m., and everyone brings one appetizer to share. Each time we try out a new appetizer and a new drink.

One of the most popular appetizers and the easiest to make is Lavash. We first tasted Lavash in an Armenian restaurant, but you can find it in many fashionable restaurants. Most grocery stores carry the bread or cracker for this recipe. They usually are sold in a paper container with three pizza size crackers. The hardest part of this recipe is getting the cracker home without breaking it! Add to this the great Danish cheese, havarti and you have all it takes for a low carb, high protein, whole grain appetizer. Another great reason to make this for any festive occasion, no leftovers. About half an hour before you eat, heat the oven to 350 degrees. Wet a kitchen towel well and wring it out. Place the crackers on a pizza pan or stone and lay the wet kitchen towel over the top. The cracker will become limp, at that point, place thin slices of the havarti on top with a circular pattern. There are many different flavors of havarti, so choose the one you prefer. Place in the oven for 10 minutes, or less. Just until the cheese begins to melt, then serve. The cracker is crunchy and the cheese tastes nutty.

Another very easy recipe was discovered by my daughter-in-law and we love it. This recipe is great for any type of festive occasion. I have taken her recipe and modified it, just to make it quicker to assemble. Imagine cream cheese and cranberries with a kick. Purchase two bricks of cream cheese and one can of cranberry relish, with the cranberries. You will also need a few red pepper flakes and some sugar. Simmer the entire can of relish in a pot with ? cup of sugar and ? tsp. of red pepper flakes and the juice of one lemon. Allow this to cool completely while the cream cheese is coming up to room temperature. Put the cream cheese in a pretty dish, and using a slotted spoon, scoop the cranberries onto the cream cheese. Use two butter knives to slice the cream cheese and the cranberries slightly, but do not mix completely. Arrange a variety of your favorite crackers and you have invented a reason for your next festive occasion.

One of our favorites we stole from a restaurant in Arizona. The restaurant called it Monkey Bites. Check in the clearance section of the meat department for any inexpensive cuts of beef. Cut them into one inch chunks and marinate in teriyaki sauce overnight, if you can. You will also need sesame seeds and the long wooden skewer sticks. We usually provide about 10 pieces of beef per person, depends on the appetite. The best part of this is that each guest cooks their own monkey bite. Each person puts a bite of beef on the skewer, and sprinkle with sesame seeds. We lay out the skewers that have been soaking in water, for at least an hour. We provide a large variety of dipping vegetables and several dips. My husband likes the cooking best. He lights the portable patio heater. There are a variety of heaters available, from propane to charcoal. Then, each person cooks one monkey bite at a time, while sitting around the warm flame. This way each person can cook their monkey bite just the way they want it.

A beautiful dish to serve at a festive occasion is an angel food cake, with a twist. It is nice to be able to serve something that looks as good as it tastes. Purchase a large container of strawberries or any berry you prefer, a store bought angel food cake, two cans of whipped cream. Now, if you want to save some calories, switch to Cool Whip. You will also need a jar of jam to match the berry you purchased. Warm the jam or preserves in a small pan. Cut the angel food cake in half, horizontally. Slowly spoon the warm jam over the bottom layer of cake, let it cool slightly. Don't worry if the jam rolls over the side, it only makes it prettier. Place a layer of sliced strawberries on top of the jam. Handle gently and place the remaining cake on top of the strawberries. Pour the remaining jam on top, layer more strawberries and spray liberally with whipped cream.
Save one strawberry to garnish the top of the whipped cream.

This recipe is an ole stand-by, a chili cheese dip. Just walking in and smelling all that spice puts one into a festive mood. This couldn't be simpler. One small log of spicy Velveeta cheese, one small jar of your favorite salsa and one can of chili. Warm all of the ingredients in a dutch oven or a fondue pot. We serve with corn chips or Fritos.

What could be better than caramel and apples? This is a great combination of both. You will need one brick of cream cheese at room temperature, ? cup of dark brown sugar and one tsp. vanilla. Stir them well and serve with sliced apples. The cream cheese tastes exactly like caramel, but with a lot less sugar and additives. Please remember this usually goes quickly, so you may need another batch.

The last recipe is one of my daughter's. She is a working Mom and has little time to waste cooking for festive occasions. This recipe is a hit at the company potluck or for family and friends. One whole chicken, cut into pieces along with ? diced onion. Combine with ? diced bell pepper and one can diced, stewed tomatoes and one jar of spaghetti sauce. All of the above simmer in a crock pot for at least 4-6 hours. This can be served all by itself, or with your favorite side of buttered noodles or rice. What a simple recipe for your next festive occasion.

Hope you enjoy these perfect, simple recipes at your next party or festivity.

By Brenda Gibson

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Great Recipes for Party Drinks

If you are planning on throwing a party, you must know that keeping your guests happy is the number one priority. A simple way to do that is to put out a great spread of food and provide the guests with a few different drink options. A good idea is usually to offer a simple drink, a punch-type of drink, and a slushy-type of drink. These three options give the party guests a wide range of choices and make the whole food spread seem larger than it really may be. Here are a few easy recipes to fulfill your party drink needs:

Fruit Medley Punch
Ingredients: 2 (10 oz) packages of frozen strawberries
3 cups of apricot nectar
3 cups of water
1 cup of sugar
1 cup of lemon juice
1 can of frozen orange juice (6 oz)
1 liter of ginger ale

Directions: Start off by blending the strawberries until they are liquefied. Next, combine the strawberries, lemon juice, apricot nectar, water, orange juice, and sugar in a large bowl and stir them together until the sugar dissolves. For the final touch, pour the ginger ale into the mixture right before you serve it.

Rainbow Punch
Ingredients: 1 bottle of cranberry juice
1 large can of pineapple juice
1 large can of frozen orange juice
1 can of frozen strawberries
1 quart of rainbow sherbet
4 liters of 7-Up

Directions: Combine the pineapple juice, cranberry juice, orange juice, and 7-Up in a large bowl and stir them together to mix the flavors. Right before you are planning on serving the punch, add the sherbet and frozen strawberries. These two ingredients will chill the mixture and add a sugary taste.

Queen Green Punch
Ingredients: 1 cup of sugar
1 can of frozen lemonade
2 packets of lemon-lime drink mix
2 quarts of cold water
3 (6-oz) cans of frozen limeade
4 liters of lemon-lime soda
Green food coloring

Directions: Combine the lemonade, limeade, sugar, and drink mix in a large bowl and stir them until the sugar and drink mix are dissolved. Add the green food coloring to the mixture until you find a color that you like. Place this mixture in the refrigerator until you are ready to serve it. Right before serving the punch, add
the water and the lemon-lime soda for the freshest taste.

Raspberry Lemonade Punch
Ingredients: 2 (10-oz) packages of frozen raspberries
2 liters of Sprite
4 (6-oz) cans of frozen lemonade
4 Tablespoons of sugar

Directions: Blend the raspberries until they are liquefied. Combine the raspberries, sugar, lemonade, and Sprite in a large bowl and stir the mixture until the sugar has dissolved. Remember to refrigerate the punch until you are ready to serve it.

While a punch recipe cannot turn a regular party into a spectacular event, it can keep your guests pleased and wanting to stay as long as possible. Hopefully these recipes will help make your next party a big hit.


By Zach Bauguess

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Feeling Fruity Easy Recipes for Your Summer Get Together

I just love summer. It is the time of year when grills come out of hibernation and become the center of family gatherings and holiday barbeques. If there is one thing everyone can agree on, it is the love of good food.

Summer is one of the best times for fruit lovers. Berries, melons, peaches, pineapple, and other delicious fruits reach peak season during the summer months. Why not introduce a new fruit recipe at your next barbeque?

As an appetizer, try this yummy sour cream fruit dip.
Ingredients:
1 8-ounce container of sour cream
1/3 cup apricot or peach preserves
1/8 teaspoon ground cinnamon, pumpkin pie spice or apple pie spice
Fruit slices
Mix sour cream, preserves, and spice together in a small bowl. Cover and chill for several hours or overnight. Serve with the fruit slices.

If that does not sound good, try this colorful fruit salsa.
Ingredients:
1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped
2 large or 3 small kiwifruit, peeled and finely chopped
? cup finely chopped pineapple
? cup finely chopped yellow or green sweet peppers
1 tablespoon lime or lemon juice
1 jalapeno pepper, if desired, seeded and chopped
In a bowl, combine all ingredients except the strawberries. Add them right before serving. Cover and chill for 6 to 12 hours. Serve with cinnamon tortilla chips.

Cinnamon tortilla chips
Ingredients:
1 package 8-inch flour tortillas
Cinnamon
Sugar
Melted butter, if using baking directions
Oil, if using frying directions
Baking directions: Mix butter, cinnamon, and sugar in a small bowl. Brush on tortillas. Cut tortillas into wedges and spread in a large baking dish. Bake at 350 degrees until dry and crisp, about 5 to 10 minutes.
Frying directions: Cut tortillas into wedges. Fry in hot oil until they are golden in color and crisp. Spread onto a plate lined with paper towels. Immediately sprinkle with cinnamon and sugar.

While your guests wait for dinner, serve them a refreshing glass of iced raspberry tea. Just drop 2 cups of fresh raspberries into your tea while it brews. Once the tea has reached full strength, strain and serve over ice. Throw a few fresh berries in each glass for a delicious garnish.

Fruit can even be incorporated into your side dishes. A wonderful and healthy dish is this fruit salad. The salad is completed with a tasty strawberry dressing.
Ingredients:
2 cups strawberries
1/3 cup water
? cup sugar
? cup orange juice
Bibb lettuce leaves
2 large oranges, peeled and sectioned
? large pineapple, peeled, cored, sliced, and cut into wedges
2 large ripe pears, cored and sliced into wedges
2 kiwifruit, peeled and sliced lengthwise into wedges
In a medium saucepan, combine strawberries and 1/3 cup water. Bring to boiling and reduce heat. Simmer, covered, for 3 to 5 minutes. Remove saucepan from heat. Stir in orange juice and sugar. When cool, strain the mixture, pressing strawberries through a sieve. Cover and chill. Mix remaining fruit in a bowl. Arrange lettuce leaves in bowls or on small plates. Place fruit mixture on the leaves and drizzle strawberry dressing over the top.

Adding fruit to your diet can be easy and delicious. Look for more delicious recipes in Part Two!


By Elizabeth Jensen

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4 Easy Banana Recipes

Bananas are one of my favorite fruits. Not only are they healthy for you, they are delicious and versatile. You can use bananas in a variety of recipes. Here are 4 of my favorite banana recipes for you to try.

Banana Bread

2 cups flour

1 tsp baking soda

? tsp salt

1 stick butter

? cup brown sugar

2 eggs

2 ? cups mashed bananas (about 6-7 medium bananas)

Preheat the oven to 350 degrees. Grease a loaf pan with non-stick cooking spray. Combine flour, baking soda and salt in a large bowl. Cream butter and brown sugar in another bowl. Stir in eggs and bananas into the butter and sugar mixture. Mix well, then add to the flour mixture. Stir together, then pour the mixture into the loaf pan. Bake for 1 hour. Insert a toothpick into the center of the bread to make sure it's done. Let the loaf cool for about 10 minutes before taking it out of the pan.

Banana Pudding

1 8 oz package cream cheese

1 14 oz can sweetened condensed milk

3 cups cold milk

1 package instant banana pudding mix

1 tsp vanilla extract

1 8 oz container Cool Whip

4 bananas, sliced into 1 inch slices

Vanilla wafers

Beat cream cheese in a bowl on medium speed until fluffy. Beat in condensed milk, cold milk, pudding mix and vanilla. Beat on medium speed until the ingredients are smooth. Stir in ? of the container of Cool Whip. Next, arrange the vanilla wafers on the bottom of a 9x13 baking dish. Then, arrange the sliced bananas over the vanilla wafers. Top with the pudding, then top with the remaining Cool Whip. Refrigerate until ready to serve.

Banana and Peanut Butter Smoothie

1 large banana

? cup low fat milk

4 tbsp creamy peanut butter

2 tbsp honey (optional)

Combine the banana, milk and peanut butter in a blender. Blend until smooth, then serve in a tall glass. Honey can be used as garnish on the top.

Banana Pancakes

1 cup flour

1 tbsp sugar

2 tsp baking powder

? tsp salt

1 egg

1 cup milk

2 tbsp vegetable oil

3 medium ripe bananas, mashed

Preheat a griddle over medium heat. Spray with non-stick cooking spray. Combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and bananas. Stir both mixtures together well. Pour about ? cup of the batter onto the griddle at a time. Once bubbles start to form on the top, flip the pancake. Serve with butter and syrup.


By penguins29

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3 Easy Pumpkin Recipes

Fall has arrived, and the harvest season has begun to fill the supermarkets with pumpkins of all shapes and sizes. During these next few months, pumpkins can often be seen decorating peoples yards with eerie or whimsical expressions carved into them. But pumpkins can be much more than a great Halloween decor item. These easy pumpkin recipes utilize the versatile squash in a number of interesting ways, and very tastefully so.

Pumpkins can be somewhat pricey if purchased at your local pumpkin patch. The grocery stores tend to offer them to consumers at a significantly cheaper price. Additionally, some recipes utilize a can of pumpkin puree rather than whole pumpkins.

Pumpkin-Cider Drink
This delicious drink should be served hot, and is especially warming on chilly fall days or nights. It's a great drink to serve at Halloween parties or Thanksgiving dinners as well.

In a large saucepan, mix together 2 cups of pumpkin puree, 2 cups of apple cider, a teaspoon of nutmeg or pumpkin pie spice, and a cinnamon stick. Simmer, stirring occasionally, for about 20 minutes or until the pumpkin has a liquid consistency. Serve garnished with whipped cream and a cinnamon stick.

Candied Pumpkin Pieces
This next easy pumpkin recipe is a big hit with children, and a wonderful treat to serve at children's Halloween parties.

Starting with two miniature pumpkins, slice off the top and remove the pulp and fibers. Peel the pumpkins, then dice the pumpkins into bite-sized pieces. Melt four tablespoons of butter in a skillet and add the pumpkin pieces, cooking about 20 minutes or until tender, stirring occasionally.

Stir in 1/3 cup of sugar and allow it to dissolve as you stir. Then add 3/4 cup of maple syrup, 1/2 a teaspoon of cinnamon, and 1/2 a teaspoon of nutmeg. Remove the skillet from the heat and allow the pumpkin pieces to cool. Then refrigerate the candied pumpkin pieces for at least three hours or overnight. Then enjoy!

Roasted Pumpkin
With just a few spices and some time in the oven, roasted pumpkin can be an amazingly delicious treat.

Using miniature pumpkins (one for each serving), cut off the top of each pumpkin around the stem but do not discard. Scoop out the pulp and fibers.

For each pumpkin, mix together a 1/4 teaspoon each of cinnamon, nutmeg, and pumpkin pie spice or allspice. Sprinkle the spices inside the pumpkins. Then add to each pumpkin a 1/2 tablespoon of butter and a teaspoon of maple syrup.

Place the pumpkins on a baking dish and add a 1/2 of water. Put the lids back onto the pumpkins and roast them for about a 1/2 hour or until tender. The skin is fine to eat. Serve hot, with a dollop of whipped cream on the inside and another sprinkle of nutmeg for garnish if desired.


By Scott Kessman

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Quick and Easy Lenten Recipes

In keeping with religious traditions of the Lenten season, a 40-day period that culminates on Easter Sunday, Christians around the world will be abstaining from eating meat and poultry on all Fridays during Lent, as well as Ash Wednesday. So where does that leave the time-starved, modern Christians who need to cook for a family whose tastes preferences are as different as their ages?

While vegetarian and pasta dishes are great options, another quick and easy solution is fish. But several Rhode Island chefs (who else to ask about fish than professionals from the Ocean State) concur that home cooks usually shy away from preparing fish at home, reserving seafood dishes for dining out only.

According to the chefs, preparing fish generally intimidates home cooks because they are unfamiliar with how to prepare it so it's flavorful and appealing to their family. But with these chef-proven tips and restaurant-tested recipes, you can prepare a Lenten fish dinner in less than 30 minutes and present a meal that the entire family will enjoy.

TIPS FOR BUYING AND PREPARING FISH:
* Work with easy-to-prepare fish, like shellfish, salmon, tuna, cod, or other white fish.
* Buy your fish from a local fish market where you can ensure its freshness.
* Have your fishmonger prepare the fish, such as filleting (cleaning and removing bones) and cutting it to the individual sized pieces that you need.

QUICK AND EASY RECIPES:
These recipes use quick cooking methods, such as saut?ing or grilling, and utilize fresh vegetables and seasonings to add delicious, complex flavors to the dish. Most go well served with your favorite starch, such as pasta, rice, fries or baked potato. The recipes' ingredients can be easily increased to serve more people.

SEA BASS WITH FENNEL

2 serving size pieces of sea bass
2 tsp. Fennel, shaved
1/4 cup Shitake mushrooms
2 cups clam juice or your own seafood stock
Diced tomatoes to preference
Black pepper to preference
Fresh herbs to taste

Dredge fish in flour and brown in oil in a skillet. Turn and drain. Add fennel, diced tomatoes, mushrooms, clam juice, pepper and herbs.

Bake in a 350 degree oven for 10 minutes. The fish should be a little loose. Serve with rice or whipped potatoes. Serves 2.


CLAMS IN SPICY BLACK BEAN SAUCE

14 fresh littlenecks
1 garlic clove, finely chopped
1 scallion, chopped with top leaves reserved
1 can of black beans, soaked in water according to directions and drained
1 jalapeno pepper, sliced (optional)
1 tsp. soy sauce
1 tsp. oyster sauce
1/8 cup water
1/8 cup clam juice
1/4 tsp. sugar
Pepper to taste
1/2 tsp. corn starch to thicken
1/8 cup Chinese cooking wine (can be found in any Asian market)
Cooking oil

Boil or steam clams until they open. Reserve clam juice.

Meanwhile, in a hot wok, add soybean or vegetable oil. Add in garlic, scallion, black beans, and jalapeno pepper. Quick stir fry about 10 seconds, stirring the ingredients so the heat brings out the flavors.

Add in soy sauce, oyster sauce, water, reserved clam juice, sugar and pepper. Heat until boiling. Add in cornstarch (more can be added to achieve desired thickness).

Place clams back in the wok and add Chinese wine. Give it a quick stir fry and transfer to serving dish.

Garnish with the top leaves from the scallion.


ZINFANDEL SHRIMP SCAMPI

1 tbls. olive oil
1 tsp. chopped garlic
6 small shrimp
3 oz. scallops
3 oz. squid (calamari rings not breaded)
2 oz. spinach
2 oz. chopped tomatoes
4 oz. Zinfandel wine
3 oz. butter
14 oz. linguine, cooked according to package directions

Heat oil in a saute pan and add the garlic. Saute until the garlic is golden brown. Add shrimp and saute until pink in color on one side. Turn the shrimp and add scallops and squid. Cook 2-3 minutes.

Add spinach and tomatoes. Saute 3-4 minutes. Add wine and butter and simmer for 4 minutes.

Pour over linguine. Garnish with a sprinkle of Romano cheese and parsley. Makes 2 ample servings.


FRESH TAGLIATELLE ALLA PESCATORE

3 tbls. olive oil
2 cloves of garlic, finely chopped
1/2 pound of fresh tagliatelle pasta
1/4 pound of large, fresh scallops
8-10 medium shrimp
8-10 fresh mussels
8-10 medium-sized fresh clams
1/8 pound of fresh lobster meat
Your favorite tomato sauce
White Wine
Fresh basil

Cook pasta as directed. In a large skillet, heat half of the oil over medium-high heat. Add the shrimp and scallops and saute about 1 minute or until shrimp is pink and scallops firm. Remove with a slotted spoon and transfer to a plate.

Add remaining oil to skillet and saute garlic until golden. Add in tomato sauce, wine and remaining seafood. Cover and cook over low heat until the clams and mussels open, about 5 minutes.

Add in shrimp and scallops and remove from heat. Season with fresh basil. Arrange over a bed of pasta. Serves 2.


SALMON IN PARCHMENT PAPER

4 pieces of salmon, about 6 oz. each
1 medium carrot
1 leek, white only
1 stick celery
1/2 stick melted butter
1/2 stick solid butter
1 tsp. honey
1 pinch cayenne pepper
Salt and pepper
4 squares of wax paper
White Sauce, optional, recipe below

Cut vegetables in julienne style. Add solid butter to pan and saute the vegetables, cover and cook on low heat until tender. Add honey and cayenne pepper, stir and cook for another minute.

Brush the inside of the wax paper with melted butter. Brush each piece of salmon on both sides with melted butter and salt and pepper. Place each piece of fish in the center of the paper, cover with 1/4 of the vegetable mixture and wrap. Bake on a sheet pan at 375 degrees for 15 to 20 minutes.

Place each piece of salmon wrapped in the paper in the center of a plate. With a pair of scissors, cut a cross on the paper and fold back the four edges. The salmon can be served as is or with a white sauce on top of the vegetables.

BECHAMEL (WHITE) SAUCE

1 pint of boiled milk
2 tbls. flour
2 oz. melted butter
Salt and pepper
1 pinch nutmeg

Stir butter and flour with a wooden spoon over medium heat. Add the hot milk, a little at a time, and keep stirring until sauce lightly thickens. Add salt and pepper and a pinch of nutmeg. Pour the sauce on top of the vegetables.


By Maryellen Cicione

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A Guide to Easy Meal Planning and Preparation The Lazy Housewife's Transformation Series

When my husband and I were dating I confessed to him that I really didn't know how to cook. Growing up in my house as the younger sister, I was usually assigned to making the salad or washing the dishes. Now, I should admit that I didn't have much interest in cooking.

I would rather have been in my room reading or making up new stories of my own. I preferred losing myself in my imagination to being in a cramped and overheated kitchen learning how to cook. Years later, I have had to use my imagination to create new (and easy) ways to feed my family. In this article I will present some simple ways I've come up with to help get me motivated in the kitchen.

Meal preparation needs to begin with a plan. Creating a menu has been a tremendous help. I can lay out a plan for the week (or two weeks) for what I would like to prepare for dinner. This helps me to determine how many times we might have a lean meat that week or how long it has been since we've had spaghetti.

Knowing ahead of time what I'm going to prepare really takes the pressure off because honestly, sometimes I just don't feel like figuring out what to make for dinner. If I already have a plan, there's so much less to think about that day. An added bonus is that if I have this menu written out on the refrigerator, I can use it to determine how old those leftovers are when I can't seem to remember what day it was that I made that chili.

Make sure my arsenal is well stocked. First, I plan the menu. Then, I need to make sure I actually will have everything needed to make the meals. There is nothing more annoying in the late afternoon than finding out that I have everything I need but one item to make what I've already started to prepare for dinner. Grocery shopping becomes less of a burden when I've used my menu to plan out my shopping needs. Before leaving for the store I do a quick inventory of what I already have that will be used for the meals I've planned.

If Monday comes and I don't really feel like making what I've jotted down for that day, I can switch with another day and know that I still have the items needed to make both dishes. Planning my grocery shopping has saved me time and money. I know exactly what I need when going to the store. It is a money-saver because if I wasn't aware of what I had in stock, I may buy more than I need when making a grocery run. For more tips on planning out your grocery shopping, check out my article about trying to shop with young children!

Trade recipes with your family and friends. Recipe exchanges can be done as simply as sending an email to those on your address list. You can initiate the exchange by sending the following email to everyone you think would be willing to participate:

You've been invited to be a part of a recipe exchange. Please send a recipe to the person whose name is listed in the number 1 position above (even if you don't know them) and it should preferably be something quick, easy, and without rare ingredients. Actually, the best one is one you know in your head and can type out and send right now.

Then, copy this letter into a new e-mail, move my name to the number 1 position and put your name in the number 2 position. Only my name and your name should show when you send your e-mail. Send to 10 friends. If you cannot do this within 5 days, let me know so it will be fair to those participating. You should receive many recipes! It's fun to see where they come from!! Seldom does anyone drop out because we can all use new recipes. The turn around is fast because only 2 names are on the list.

Other places to participate in a recipe exchange may be at a mom's group, Bible study, wedding shower, baby shower, etc. If someone else doesn't suggest it first, take a step out there. And don't worry if you don't have some special from scratch recipe. You'll be surprised at how many others don't. Just copy a recipe you find somewhere that you think would be tasty.

Find great recipes online. Companies like Betty Crocker and Kraft have many recipes available on their websites. The countless shows on The Food Network also boast a healthy variety of recipes for you to emulate. Personally, I find some of those ideas to be a bit more creative (with ingredients that are more costly) than I would like but there are some quick and easy recipes, too. One of the things I really enjoy about finding online recipes is that many of them will have user reviews.

Those who review them share what modifications they've made as well as their personal struggles with trying to make the recipe. It has helped me to learn how others change up a recipe to suit the needs of their family, their finances, or simply their perceived cooking abilities. There are additional websites in the valuable links section of this article.

Make your own cookbook. Now that you have a nice supply of recipes try to organize them in your own cookbook. I am not very creative so I simply made one with a trip to Wal-Mart. I bought a notebook with a clear pocket cover for easily labeling the notebook. I also bought sheet protectors and colored dividers. After figuring out what categories I wanted to mark on my dividers (poultry, pork, beef, dessert, etc.) I began to print my recipes out.

Inserting them in the page protectors makes for an easy clean-up of any food splatters and protects the paper from any moisture on your counter. As I make something I just jot any notes or changes right on the paper so I remember what I did for the next time I make that dish. I can add more to my cookbook at any time and can always rearrange the recipes currently in it.

The crock pot is my new best friend. I have found so much satisfaction in using this little miracle worker. Starting dinner early in the day when the kids and I are fresh is so much nicer than trying to start it late in the afternoon when we've all had a long day. There are tons of ideas available online.

And, no, they are not all just soups! Just about anything you can think of to make in your oven or on your stovetop can be made in the crock pot. Do a quick search and you'll find some great ideas! For an entertaining look at the glorious crock pot check out my friend Angela's article here.

Meal preparation saves you money. If meals are planned out and all the necessary items are available for making the meals, then we don't feel as tempted to suggest Chinese or pizza. If the crock pot has been simmering away all day we know that dinner will be hot and ready when my husband calls to say he's on his way home.

Meals planned ahead of time mean leftovers are available for lunch the next day. This keeps both my husband and I from grabbing lunch while out the next day. If I've got the kids out all day I know that there's lunch waiting for us in the fridge so I can just pass on by that McDonald's and go home.

Preparation and planning of meals can be better for your family's health. Yes, it is convenient for the lazy housewife to have prepackaged meals. But have you ever read the sodium content on those packages? Have you ever translated the ingredients list into your native language for easy understanding? Do you want French fries to be your child's favorite vegetable? I don't think you do. Let's get a little creative and do a little bit of work for the sake of our family!

After my confession my husband graciously let me know that it was no big deal that I didn't really know how to cook. He didn't either and he suggested we just figure things out together. Sometimes it worked, sometimes it didn't. We just ate whatever meal we ruined. We gradually learned to cook some things and it made for some sweet and funny moments together. Now with almost three kids to feed there are more demands when it comes to meal preparation and more of a workload than I sometimes want.

But I am making efforts to make life easier for my family and myself. There is a great quote credited to Benjamin Franklin that says For every minute spent in organizing, an hour is earned. When it comes to valuing the time I have with my kids and making my house a better retreat for us all, I've really begun to take that thought to heart. I hope you will, too.



By Rebecca L. Wire

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Quick and Easy Recipes for the Fourth of July

The fourth of July is known for festivities, family fun, and most importantly good food. For some of us it is also known as an extremely hot day spent in an even hotter kitchen. Preparing Ribs, burgers, mashed potatoes, home-made fried chicken, pies of all sorts, not to mention appetizers becomes a dreaded chore for those involved in the preparations.

Here are some ideas for easy, refreshing meals to make on a hot Fourth of July day so you can get out and enjoy the festivities.

Pasta salads are great for the summer months. There is very little cooking involved, and you can be creative, adding almost any ingredient your family would enjoy. The main ingredient you will need is a box or two of your favorite pasta. Rotini works well for pasta salad. The kids also seem to enjoy those little rings. For those of you watching your carb intake, multi grain pasta is a great substitute. Boil your pasta, rinse and drain it well, and pour the pasta into a large bowl.

Next, you will need a dressing of some sort to give your pasta salad some moisture and flavor. The most commonly used dressing is mayonnaise. You can also use a variety of salad dressings such as ranch, blue cheese or vinaigrette. Whatever suits your taste! For the health conscious, even a fresh lemon squeezed over the pasta would create a tasty base. Add enough mayonnaise or dressing of your choice to evenly coat the pasta.

What you add to your pasta salad from then on is up to you! Fresh vegetables are tasty and add nutrients to the salad. Onions, celery, shredded carrots, mushrooms, peppers and olives will add color and flavor. You can even add meats such as tuna fish, grilled chicken, diced ham, or pepperoni. Cheese chunks are also a great addition. Be creative and you can easily and quickly prepare a well balanced meal.

Chill your finished pasta salad in the refrigerator for at least 2 hours for the best taste.

Fresh vegetables are another healthy Fourth of July appetizer. Chilled fresh vegetables with an array of mouth watering dips are sure to be a hit on a hot day.

Some favorites for vegetable trays include sliced carrots, broccoli, cauliflower, celery sticks, tomatoes, and cucumbers. Be creative and slice up any vegetable you love. The more the merrier. Summer squash, zucchini, mushrooms, and yellow, red, and green peppers are all delicious.

While you're chopping up those vegetables, you might as well chop up some fruit as well. Fruit salads are a healthy and refreshing alternative to fattening pies and ice cream. Again, you get to be creative and add whatever types of fruit that suits your palette. Some ideas include Pineapple, watermelon, strawberries, cantaloupe, honey dew melon, grapes, mandarin orange slices, nuts, kiwi, mango, papaya, and more. Chill your fruit salad before serving, for best taste. Try adding a dollop of whipped cream when serving for a sweeter treat. If you have picky kids, you could even set aside some of the fruit and add it to some Jello, top it with whipped cream and they'll gobble it up.

Another great appetizer you could serve is hummus. Hummus is healthy and light, and can be served with a variety of sides such as chips, vegetables, pretzel sticks, breads, or pita bread. Everything is made quickly in a food processor and requires no heat. Yet again you can be creative and add your own flavors. Hummus recipes are readily available on the internet.

Now, we all know that Fourth of July is quite often associated with grilling. For a lot of us, it just wouldn't be the same without making something on the grill. Chicken is a great meat to grill and is very low in fat. You can buy ground chicken or turkey to make burgers. My favorite quick Fourth of July chicken dish is marinated chicken. It's quick and easy because you can marinate with your marinade or dressing of choice, the night before. Then just pop them on the grill when it's almost time to eat. You can also grill vegetables brushed with olive oil and any seasoning of your choice for a delicious grill taste experience without the meat.



By Melissa McDade

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Quick and Easy Cookies for Non Bakers

For those of you that cant bake your way out of a wet paper sack dont worry. With 2 small children and so much to do I barely have time to breath at times, I came up with some short cuts to making tasty cookies for Christmas or anytime. I am going to show you how to take packaged ingredients and add to them for a little pizzazz and personalization.

Do you like peanut butter and jelly? Do you have kids that love it as well? Try this easy recipe for making peanut butter and jelly cookies:

Ingredients
1 Package of Betty Crocker Peanut Butter Cookie Mix (or similar brand)
1 Squeezie container of Grape Jam (not jelly)


Instructions
-Mix together cookie dough by following directions on package.
-Form round ball of dough in hand and make indentation in middle of dough with thumb.
-Squeeze small amount of jam into indentation.
-Cover jam with small piece of dough and smooth and roll into a ball.
-Place on cookie sheet and bake as directed on package.

The great part about this recipe, besides being quick, was that my 3 year old could help make them as well so they are very easy. Make sure you dont over fill the dough ball or you may get loss of filling. My son swears they taste like PBandJs, and thats all that matters in the end.

The next recipe is equally as easy. Who doesnt like sugar cookies? Most of the time they are so tedious to make. You have to chill the dough, roll it, use cookie cutter, and even decorate them. Well why make normal sugar cookies? Lets make like Emeril and kick it up a notch. Feel free to take my recipe example and add in your own favorites.

Ingredients
1 Package of Betty Crocker Sugar Cookie Mix (or similar brand)
? Cup Heath toffee bits (found near the chocolate chips)
10 Snickers miniatures, chopped (or more, depending on preference)

Instructions
-Place Snickers miniatures in freezer while mixing dough for cookies.
-Mix together cookie dough by following directions on package.
-Place dough in refrigerator and remove Snickers miniatures from freezer.
-Chop miniatures, place in bowl with ? cup toffee bits.
-Remove chilled cookie dough and gently mix in candy pieces.
-Form teaspoon sized balls and place on cookie sheet.
-Bake and cool as directed.

The sugar cookie recipe may actually be even better if you use butter cookies, but they do not make pre-made butter cookie dough, not that I could find anyway. But, there are so many things you can make from pre-packaged cookie dough, and other dough as well. Grab a packet of oatmeal cookie mix and add raisins and/or walnuts. Go crazy and make an everything kind of cookie by using oatmeal mix and adding raisins, nuts, chocolate chips, and candy pieces such as M & Ms. If you or someone you know likes thumbprint cookies then try the sugar cookie mix (chilled), make thumbprint, fill with your favorite jam, and bake. You may have to alter the mix on this one by adding a couple extra tablespoons of flour so the cookie will keep its form while holding the jam during baking.

Another great thing about the quick cookie mixes is that you can put the dry ingredients in a jar, make a label, decorate it, add on baking instructions, and its a quick yet cute little present. I have not tried any of the recipes or ideas with already made refrigerated dough such as Pillsbury, but there is really no reason why it wouldnt work just as well and that would save you yet another step! I think I may have thought of another concoction by using refrigerated dough. Ill have to try taking sugar cookie dough and adding white chocolate chips or chunks with macadamia nuts. Yummy. I bet you could even take the chocolate chip dough, add in some of your favorite flavors and make some really tasty biscotti. Just make sure you remember to bake it twice!

So this holiday season, roll up your sleeves and dive into some great cookie and confectionary baking. Make them for yourself, your family, and even friends or co-workers. They will never need to know you cheated. Your secret is safe with me!


By Miss Faith

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Quick and Easy Dinner and Snack Recipes for July 4th!

Having guests for July Fourth? Whether you are planning full meals or finger foods and snacks, here are some recipes that will make your day easier and please the crowd. Some of these recipes can be made up a few days before the 4th to free your day for fun and games with family and friends.

BARBECUED PORK CHOPS
About 8 pork chops
1 onion chopped
1/2 cup apple cider vinegar
1 cup tomato catsup
1 TBSP Worcestershire Sauce
1 stick of butter
1 to 2 cups brown sugar

Mix all ingredients, cooking over low heat until butter melts. Make sauce a day or two ahead and store in refrigerator.

Choose center cut or boneless pork chops. Trim off most of the fat. Wash meat and dip in salt water. You can bake these in the oven, or grill them outdoors.
For oven:
Place chops in shallow pan that has been sprayed with cooking oil. Bake at 350 degrees for about five minutes. Remove and spoon some sauce over chops. Continue cooking for about five more minutes, turn and add more sauce. Cook for about ten minutes more or until juices run clear.
For grill:
Spray chops on both sides with cooking spray to reduce sticking to grill. Place chops on hot grill (about 350 degrees), and cover lightly with sauce. After about three minutes, turn and add sauce. Cook for about three minutes and turn again. Add more sauce and cook for about ten more minutes until no longer pink inside.
*This sauce is also great on chicken pieces or breasts.

SWEET MEAT LOAF
3 lbs lean ground chuck or ground round
1 can tomato sauce
1 small onion, chopped
1 tsp salt
1 cup brown sugar
2 TBSP prepared mustard
1 cup water

Mix meat, onion, salt and about one half of the tomato sauce. Shape into a loaf and place in 9x13 baking pan sprayed with cooking oil.
Mix remaining tomato sauce, brown sugar, mustard and water. Pour over meatloaf. Bake at 350 degrees for about an hour, basting frequently with sauce.

FRIED CORN
1 or 2 packages of frozen corn
1/2 cup milk
1 stick of butter
1 tsp salt
Pepper to taste
1 TBSP sugar

Mix all ingredients in large skillet. Cook and stir over medium heat until butter is melted and milk is absorbed. Serve hot.

GOOD GREEN BEANS
2 cans French style green beans
1 small onion cut into slices
1/2 stick butter
1/4 cup sugar

Mix all and cook over medium heat for about 15 minutes.

SAVORY CHICKEN SALAD
3-4 boneless, skinless chicken breasts, cooked and chopped
1/2 to 1 cup of chopped celery
1 to 2 cups of red seedless grapes cut in half
2 TBSP minced fresh or 1 tsp dried tarragon
Dash of salt
1/2 cup mayonnaise and 1/2 cup Miracle Whip (More may be added if mixture is dry.)

Mix all ingredients. Can be chilled for two or three days before using. Just before serving, spread on cocktail buns or bread. Makes about 12 sandwiches.

RED, WHITE & BLUE JELL-O SALAD
1 package (3oz) Red Jell-O
1 package (3oz) Blue Jell-O

Mix Jell-O according to directions. Spray an 8x8 in dish with cooking spray. Pour in about half of the blue Jell-O. Chill until firm. Add about half of cooled, red Jell-O and chill until firm. Continue to layer in like manner. Just before serving, cut into squares and add a dollop of Cool Whip to each square. Makes about 9 servings.

RED PARTY JELL-O
Mix together with mixer:
1 cup boiling water
1/3 cup sugar
1 (3oz) package Strawberry or Cherry Jell-O
2 cups miniature marshmallows
1 (8oz) Philadelphia Cream Cheese
2 cups chopped fresh strawberries, or one package frozen strawberries
1 (8oz) Cool Whip.

Chill until firm and serve.

CHUNKY POTATO SALAD
10 medium potatoes
3 eggs
3/4 cup cucumber relish
1 to 1 1/2 cup Miracle Whip
3 TBSP Celery Seed

Boil potatoes and eggs. Chop potatoes into 1/2 inch cubes. Chop eggs. Add all ingredients. Chill. Makes about ten to twelve servings.

PARTY CHEESE BALL
3 (8oz) packages of Philadelphia Cream Cheese
1/4 cup mayonnaise
1 can crushed pineapple
1 cup chopped sweet green peppers
1/4 cup chopped onion or 1 TBSP minced onion

Mix all. Form into a ball. Roll in chopped nuts or chopped fresh parsley if desired. Chill. Serve with crackers.

Quick snacks are a must, especially if there are teens or children present. Try a few of these.

CHILD-SAFE CARAMEL CORN
1 package of seedless, no husk corn puff type snacks (plain, not cheese flavored)
2 sticks of butter
1/2 cup light corn syrup
1/4 cup peanut butter

Boil butter, brown sugar, corn syrup and peanut butter for 2 to three minutes. Add 1/2 tsp baking soda, stir and quickly pour foaming mixture over the corn puffs. Mix well. Place on large, cookie sheet sprayed lightly with cooking oil. Bake in 250 degree oven for about 50 minutes, stirring every 10 minutes. Remove from oven and pour out onto waxed paper. Cool and break apart.

QUICK-FIX PIZZA SNACK
3 tubes refrigerator biscuits
1 to 2 cans pizza sauce
1 package pepperoni slices
1 can chopped mushrooms
1 package mozzarella cheese

Flatten each biscuit and place on greased cookie sheet. Top with 1 tsp pizza sauce (or more to taste), 1 slice pepperoni, a few mushroom pieces and sprinkle with mozzarella cheese. Bake for 5 - 8 minutes at 350 degrees, or until biscuit is done around the edges and mixture is bubbly. Makes 30 snacks or appetizers. Make ahead and store in refrigerator. Pop into the microwave for a quick snack.

CHOCOLATE CHIP COOKIES
1/2 cup shortening
1/4 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla flavoring
1 3/4 cup Better for Bread flour
1/2 tsp salt
1 (12oz) package semi-sweet chocolate chips
1 cup nuts (optional)

In a large bowl, cream together shortening, butter and sugars. Mix in eggs and vanilla. In a separate bowl, mix flour, salt, and baking soda. Add to shortening mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto greased cookie sheet. Bake at 350 degrees for about 8 to 10 minutes or until cookies are golden brown.

Whatever your plans for July Fourth, make your day easier with quick and easy recipes.

***All recipes are original, modified, recipes from the collection of Anna Rae Manges.



By Neena

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3 Easy Festive 4th of July Recipes

I'm a firm believer in making holidays laid back, fun and easy. Therefore, spending all day in the kitchen cooking is not an option.

The trick that I have found is to take some cooking shortcuts that nobody will even know about. I discovered this quite by accident. One year I took a shortcut with one of my usual recipes and people raved that my homemade dish was the best ever. Little did they know the dish was also my easiest ever.

Below are some easy recipes that make great dishes for the 4th of July. These recipes will save you time and trouble and they are also delicious and festive, in keeping with the holiday.

Baked beans can be made easier by simply opening a can and adding some of your own ingredients to make it your own.

BAKED BEANS

2 large cans of your favorite baked beans
? cup chopped onion
? cup chopped green pepper
? cup ketchup

Simply put all ingredients into a baking dish and pop into a 350 degree oven for 40 minutes.

FESTIVE 4th OF JULY FRUIT SALAD

Whole fresh strawberries
Whole fresh blueberries
Whipped Cream
Miniature Marshmallows

Wash the strawberries and remove the leaves. Wash the blueberries. Put the blueberries and the strawberries into a clear class bowl and toss together. Toss in a few miniature marshmallows. When ready to serve, place a dollop of whipped topping on each serving. A beautiful red, white and blue dish perfect for the holiday!

Easy Yummy Green Salad

Bagged Romine Lettuce
Bagged Spinach
1 red onion, sliced in rings
1 large can mandarin oranges, drained
1 cup pecan halves
Raspberry Vinegarette Dressing

Wash the greens and place in a large bowl. Toss in the onion slices, mandarin oranges, and pecan halves. Then toss in some of the dressing until it is lightly coated.

Hopefully these are 3 recipes you will try, or perhaps you can come up with some of your own easy recipes for the holiday. Just remember...making a recipe more difficult does not make it taste any better. Easy does it! Enjoy the holiday!

By Cheryl Williams

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Easy Potluck Recipes for People Who Don't Cook

Carry-in snack days are popular in many workplaces. It's so much fun to try all the different recipes that coworkers bring in. Some people who don't know how to cook, or don't care to, or just don't have the time, often end up bringing in the same boring deli salads or packaged snack foods that we can buy for ourselves anyway! So as a service to those who enjoy potlucks and want to make an interesting contribution, I am giving you a few of my most popular recipes that require little more than mixing a few simple ingredients together. Your coworkers will appreciate your efforts, and may even be impressed! Here are some yummy dishes that will have your coworkers asking for the recipes. Go ahead and share them, I don't mind!

Creamy Salsa Dip

It can't get much easier than this one. Mix together equal amounts of chunky salsa and sour cream. Bring along a bag of tortilla chips for dipping.

Dump Cake:

This one is so named because you only have to dump all the ingredients into a cake pan and stick it in the oven.

One can crushed pineapple in heavy syrup

One can cherry pie filling

One box yellow cake mix

One stick of cold butter or margarine

? cup chopped nuts

Dump the pineapple and its syrup into a 13 x 9 cake pan and spread it on the bottom. Cover the pineapple with the cherry pie filling. Sprinkle the cake mix evenly over the fruit. Cut the cold margarine or butter into thin pats and place them evenly over the cake mix. Scatter nuts on top. Bake at 400 degrees for about 40 minutes, or until nicely browned.

Beef and Onion Dip

8-oz package of cream cheese

1/4 cup of sour cream

1 teaspoon soy sauce or Worchestershire sauce

one package of chipped beef, diced

one or two diced green onions

Mix everything together. Serve with Ritz crackers or a vegetable platter. If you want to make a little more effort, you can make this into a cheese ball by leaving out the sour cream, forming a ball, and covering it with nuts.

Purple Fruit Salad

This is a family favorite that I am expected to make for every holiday dinner!

8 ounce package cream cheese

One container whipped topping

One can crushed pineapple

One can dark sweet pitted cherries

2 cups seedless grapes

? pkg mini marshmallows

Drain the juice from the cherries, reserving 1/4 cup. Cut the cream cheese into several small cubes and add a little of the whipped topping. Mix together until it is smooth, then add the rest of the whipped topping (a food processor makes this step easier). In a large bowl, mix together the cream cheese/topping mixture, the can of pineapple, the cherries and reserved juice, and grapes. Mix well and then fold in the marshmallows. Keep refrigerated until ready to serve.

If you want to bring in something more substantial, or are expected to bring in a main dish, here is the easiest BBQ chicken you will ever make!

Crock Pot BBQ Chicken
Broil some boneless, skinless chicken breasts just long enough to cook any fat off of the surface. Put the breasts in a crockpot and pour a bottle of your favorite BBQ sauce over the chicken. Turn the crockpot on high for a couple hours until the chicken is tender, then lower the heat to keep it warm. If you cook the chicken until it is tender enough to shred, this makes excellent sandwiches!



By J. E. Davidson

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More Fast and Easy Recipes

Many cooks, like myself, enjoy going into the kitchen, throwing some ingredients together, and seeing what is the result. Sometimes we measure, but usually we gauge amounts and choose ingredients based on the comments, Hum, that sounds like it would be good together, or Yep, that looks like about enough, or I think I'll add a little more to the mix. No recipe ever comes out exactly the same twice, and the process is a safe adventure into new taste bud territory. Sometimes the recipe results in something wonderful; sometimes it doesn't. But, the process is always enjoyable.

So, if you're in a hurry to create something for dinner, looking to venture out and try a new flavor, or simply hunting for something different from the usual dinner menu, these suggestions may help.

First, though, one quick tip: Some of these recipes can make use of cornstarch. Remember that there is a secret to using cornstarch. First, mix the cornstarch initially with cold liquid. When adding it to the mixture, remember that it will require a moment or two after the mixture has returned to a boil for the cornstarch to work and thicken the broth in the pot. So, don't give up on it. Also, stir it constantly to prevent it from burning or creating a single glob of cornstarch in the cooking pot. Finally, the golden rule is that it is always better to add too little than too much. Start with a little cornstarch and liquid mixture, and then wait to see how much it thickens the soup. If, after a couple of moments of boiling, it doesn't thicken the soup to the consistency preferred, add some additional cornstarch and liquid mixture.

Split Green Pea Hors D'oeuvres.
Doesn't that sound fancy; but it's really quite simple. Start with your favorite crackers; any type will do. Simply set them aside for now.
Next choose a large cooking pot and spray it well with non-stick spray. Then place well rinsed uncooked split green peas into the pot. Cover the peas with water and cook over low heat. This process may take approximately an hour, but cooking the peas any faster tends to burn them more easily. This is a cooking process that you will want to keep a close eye on. If the water appears to be evaporating, simply add a bit more so that the peas remain covered by the water. Stir often. It is important when the cooking process begins to near completion to watch the pot very carefully because this is when the pea mush is most at risk of burning. Again, stir often. Cook the peas until they are a green mush with an oatmeal consistency and they have an oatmeal texture when a taste test is completed. The consistency will thicken further when cooled.

So, once the peas have completed cooking, what now? Just add your favorite flavors. Fresh chopped garlic and onions, salt, pepper, Parmesan cheese, bits of red pepper, parsley, or any favorite flavors will do. Cooked ground turkey meat or low-fat vegetarian meat-like crumbles are also a wonderful addition. Make certain, of course, that any ingredients that need to be cooked are cooked prior to being added to the mixture. Simply scoop the thick mixture onto the crackers and enjoy. This is delicious served hot or cold. And, it reheats easily in the microwave.

But, what if you've added too much water during the cooking process and the peas are soupy? There's a simple solution. Instead of hors d'oeuvres, make a wonderfully thick split green pea soup. Remove the peas from the stove top. In a small cup, mix together some cornstarch with cold water, and mix this combination very well. Check the cornstarch container directions to determine how much is needed to thicken the peas based on the estimate of how much liquid is in the pot with the peas. Add the cornstarch and water mixture to the pot with the peas. Put the mixture back over low heat, then return to a boil, and keep stirring until the mixture thickens. Then, once this is accomplished add your favorite flavors, whether it is herbs or spices or additional vegetables, again being certain that any items requiring cooking are cooked before being added.

But, that's not the only alternative. If the peas are considered too soupy, make vegetable soup. Add additional broth or water if desired, enough tomato sauce to suit the individual tastes, a can of cooked mixed vegetables, and some herbs and spices. To make this selection more of a stew, simply add some cooked meat such as browned hamburger.

Potato Soup.
Nothing is more comforting during the autumn and winter months than a good old-fashioned bowl of potato soup. But, for people in a hurry this isn't often a good selection based on the cooking time required to boil the potatoes. However, there is a quick and easy solution.

Begin by grabbing a cooking pot and spraying it well with non-stick spray. Then, begin by placing store-bought canned potatoes in the pot with your favorite herbs, spices, and additional precooked vegetables. Add a can of vegetable broth or water to the mixture. Heat this mixture until everything is cooked and heated thoroughly; then remove it from the heat. (For fast cooking time, make certain that everything added to the mixture has already been cooked thoroughly. For instance, add canned or frozen precooked carrots as opposed to raw carrots. Additionally, the precooked vegetables will often lose their texture if they are cooked the length of time required to cook any uncooked vegetables that may be in the soup.)

In a small cup, mix together some cornstarch and milk, and mix these ingredients together well. Judge how much cornstarch will be needed to thicken the mixture by the instructions on the cornstarch box, how much liquid is in the soup mixture, and how much milk you plan to add to the mixture. Add the cornstarch mixture and some additional milk to the soup. Return to low heat, then bring the mixture to a boil, stirring constantly until thickened to the consistency you prefer.

Then, it's ready to eat. Top with some cheese, chives, or whatever flavors you like and enjoy.

Another potato soup alternative is to skip any additional milk or cornstarch. Rather, use vegetable broth, animal broth, or water as a base. Then, to the broth, add precooked potatoes, herbs and spices, and any of your favorite precooked vegetables. Celery, onions, and garlic are always tasty additions.

Cooking is fun, and experimenting with flavors is a safe adventure. So, why not take a little adventure and do some cooking today? Your taste buds may thank you for it.

By Debra Phillips

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Easy Campfire Meals and Treats

Camping is a time for relaxation, outdoor fun, good campfire meals, and tasty treats. Since camping is supposed to be a fun and relaxing time for every family member, meal preparation should be a group effort. Campfire meals and treats should be easy to prepare and involve very little clean up, and what is more important, campfire meals and treats should be fun and delicious.

Most people know how to make s`mores, pudgy pies, and basic grilled campfire meals. You dont need recipes or instructions to prepare these traditional campfire meals and treats. Although these classic campfire meals and treats are delicious and fairly easy to make, its nice to have something different to dine on while camping with family and friends.

Impress your family and friends with the following fun and easy campfire meals and treats. These campfire meals and treats are definitely different, and these recipes are very easy to prepare. Try these delicious campfire meals and treats on your next camping trip. The recipes are easy to follow, easy to throw together, and definitely delicious.

Campfire Mushrooms and Onions

These campfire mushrooms and onions are great along with a thick juicy grilled campfire steak. Try this delicious campfire recipe next time you take a camping trip. If your family likes mushrooms and onions, they are sure to love this easy campfire recipe side dish. This delicious campfire recipe side dish makes four generous servings.

3 large sweet onions
1 cup button or morel mushrooms
1/4 cup honey
1/4 cup margarine, softened
1 teaspoon garlic salt
1/8 teaspoon pepper

Simply cut the onions into 12 sections, and cut the mushrooms into bite-size pieces. Combine the mushrooms and onions, and place an equal amount of mushrooms and onions on four large pieces of heavy-duty aluminum foil. Combine the margarine, honey, pepper, and garlic salt, and top each serving of onions and mushrooms with an equal amount of this mixture. Fold the foil to create individual campfire packets, and grill the mushroom and onion packets approximately 10 minutes on each side and until the contents are tender.

Campfire Beef Stew

This delicious campfire beef stew will be a hit with your family and friends on your next camping trip. After trying this delicious campfire beef stew, youll want to make this tasty campfire recipe at home as well as on camping trips. This campfire recipe can be grilled at home and enjoyed anytime, and clean up is a breeze.

The meat can be grilled in advance of your camping trip to make the meal easier and faster to prepare if you wish. Simply store the grilled and cubed meat in a plastic storage container or bag, and keep it adequately chilled until your campfire meal. This delicious campfire main dish makes four mouth-watering servings.

3 pounds chuck steak
4 medium potatoes, cubed
1 can carrots, drained
1 stalk celery, diced
1 can golden mushroom soup, undiluted
1/4 cup water
? teaspoon garlic salt
1/4 teaspoon pepper

Grill the chuck steak for about five minutes on each side. Let the steak cool for several minutes, and cut the meat into bite-size cubes. Divide the meat equally on four large squares of heavy-duty aluminum foil. Place equal amounts of celery and potatoes on each sheet of foil, and top each serving with approximately one tablespoon of mushroom soup, one tablespoon of water, and seasonings. Make foil campfire packets by folding the heavy-duty aluminum foil, and grill the campfire packets for approximately 20 minutes on each side, or until the vegetables are tender and the meat is completely done.

Campfire Peaches & Strawberries

Just because you are camping doesnt mean you shouldnt eat healthy foods. This campfire treat is as healthy as it is delicious, and this campfire recipe is very easy to prepare. Everyone in the family can help assemble these tasty packets of fruit, and clean up is effortless. Youll be able to simply throw away the foil packets when everyone is finished with this delicious campfire treat.

This healthy and delicious campfire treat makes eight servings, so consider inviting some of your neighbors over for a late-night snack. Everyone will love this fun and fruity campfire recipe.

4 medium-size ripe peaches, pitted, peeled, and cut in half
1 cup fresh strawberries, quartered
4 tablespoons brown sugar
4 tablespoons squeezable margarine
1 small lemon
Granola (optional)

Simply place each peach half on a sheet of heavy-duty aluminum foil. Top the peach halves with equal amounts of strawberries, a ? tablespoon of brown sugar, and about a ? tablespoon of squeezable margarine. Squeeze a little lemon juice over each serving, and seal the packets by folding over the edges of the foil. Grill the packets of fruit for about 20 minutes or until the peaches are warm and soft. For a little crunch, top each serving with granola if desired.


By Crystal Ray

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Healthy and Quick Recipes for the Ever So Busy Parent

I have compiled a list of fairly quick and easy recipes that I enjoy. They are also very healthy and great if you are trying new things on a tight budget. They are absolutely great for the ever so busy parenting lifestyle. They are also easy enough to prepare ahead of time for your children to reheat in the event that you are stuck at work later than you would like.

Crispy Sesame Chicken Tenders

1 ? lbs boneless, skinless chicken tenderloins

2 ? cups cornflake crumbs

2 ? tsp sesame seeds

1 tbsp garlic powder

1 tbsp onion powder

? cups skim milk

Preheat oven to 375 degrees Fahrenheit. Line baking sheet with foil and spray with cooking spray. Combine cornflake crumbs, sesame seeds, garlic powder, and onion powder in a bowl. Pour milk into another bowl. Dip chicken into milk and then into dry mixture. Coat both sides. Arrange on the baking sheet in a single layer and bake for 25-30 minutes until chicken is browned and crisp on both sides. Yield: 6 servings

Chicken Pot Pie Casserole

2 cans cream of chicken, celery, or mushroom soup

2 lbs cooked chicken

1 pkg. stuffing mix

? cup milk

1 medium onion, chopped

2 eggs, beaten

1 ? cups chicken broth

Boil chicken and take off the bone. Cover bottom of casserole dish with a small amount of stuffing mix. Place chicken on top of that. Cover with soup. Mix onions, eggs, and remaining stuffing mix with milk and pour over the soup. Pour broth over this and bake at 350 degrees Fahrenheit for 25-30 minutes.

Hamburger Stroganoff

1 lb hamburger

Salt and pepper to taste

Onion and celery chopped

1 can cream of chicken soup

1 can beef broth

1 small can mushrooms

Brown meat, onions, celery, salt, and pepper. Add chicken soup and beef broth. Simmer for 15 minutes. When ready to serve stir in mushrooms, drained. Serve over noodles. Yield 4 servings

Broccoli and Rice Casserole

3 cups cooked rice

1 cup shredded low fat cheese

1 can cream of soup- celery or mushroom

16 oz. frozen chopped broccoli- partly thawed

? cup low fat milk

? cup chopped onion

Mix all ingredients together in a bowl. Pour into greased casserole dish- 9x13. Bake at 350 degrees Fahrenheit for 40 minutes. Yield: 6 servings


By crystal kloeckner

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Memorial Day Quick and Easy Recipes

Need some quick and easy Memorial Day recipe ideas?

For a small Memorial Day gathering, it is easy to whip up some fast, easy recipes without too many ingredients needed. I am not much of a cook, but I have a few easy favorites I will share here.

Quick and Easy Potato Salad

Red or white potatoes

Mayonnaise

Salt and pepper

Hard boiled eggs

Boil the potatoes in a large pan until soft, not mushy. Add mayonnaise, salt, and pepper to taste. Slice hard boiled eggs and lay over the top. My sister-in-law makes her potato salad this way and it is my favorite potato salad recipe, it is quick and easy! We like it best when it is still a bit warm when we eat it.

Italian Steak

Steak - enough for each family member

Italian Dressing

Marinate steak for 3 to 4 hours in Italian Dressing. Grill steaks outdoors, broil steaks in oven, or use a George Foreman grill. My youngest says this is the yummiest way to make steak!

Dessert

For an easy dessert, skip looking for a dessert recipe, and buy some fresh fruit. Cut it up and serve it on a platter. Whipped Cream can be used as a dip, or try mixing some cool whip with a bit of cream cheese and add some flavoring, vanilla is always a good choice.

Chili Fries

In the evening, if you feel like a little something different for your Memorial Day dinner, whip up some chili fries. Buy a bag of frozen French Fries, a can of Castleberry's Bunker Hill Chili with No Beans, and grated cheese. Cook French Fries per instructions on bag and heat up chili in a pan. Put fries in a 9x13 baking dish, pour chili over them, then put sliced cheese over the fries and chili. Next put under broil of oven for 2 or 3 minutes, checking on them constantly, just until the cheese melts. Serve as is, serve with some sour cream to dip in, or make up some dipping sauce.

Dipping Sauce

Ketchup

Ranch Dressing

Old Bay

Stir the three ingredients together, tasting as you go. This is my youngest's favorite with fries!

As you can see, fast, easy Memorial Day recipes are the way for me! Sticking with the same fast and easy phase, purchase some festive paper plates, napkins, and plastic wear to help make clean up a breeze!

By Cheryl Kleinman

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10 Easy Preparation Tips for Thanksgiving

At Thanksgiving are you calm, cool, collected or are you running around like a chicken with its head cut off? If you are, then you more than likely arent giving yourself enough time to prepare for Thanksgiving. Throughout the years, I have learned several easy preparation tips from my Mom and Granny. These easy Thanksgiving preparation tips have allowed me to easily prepare Thanksgiving dinner and actually enjoy the holiday. Here are ten easy preparation tips that I use every Thanksgiving.

1. Make desserts the day before Thanksgiving. This really makes sense. Its so hard to bake everything at the same time because everything seems to bake at different temperatures. Even if you arent baking this easy preparation tip comes in handy. Having your pies, candy, etc already made will give you more time to work on preparing the turkey, vegetables, etc.

2. Peel potatoes the day before Thanksgiving. This easy preparation tip may not seem to save a lot of time, but it really does. The day before Thanksgiving I peel the potatoes, place them in a bowl of water, and then put them in the refrigerator. This way, they wont oxidize and turn brown. When you are ready to cook your potatoes, simply drain off the water and cook them like normal.

3. Make cornbread for homemade dressing the day before Thanksgiving. I cant believe I went so many Thanksgivings without doing this. I used to bake my cornbread while my turkey was baking and hope I could get my dressing mixed and baked before the turkey was done. Now, I always bake my cornbread the day before and then all I have to do is mix up the ingredients and bake the dressing.

4. Cut up vegetables the day before Thanksgiving: This also saves a lot of time. Whether you need vegetables for homemade dressing or youre putting out a vegetable platter, this is an easy preparation tip that will make your Thanksgiving more enjoyable.

5. Thaw turkey well ahead of time. Nothing is worse than going to fix your turkey on Thanksgiving and its still partially frozen. By following this easy preparation tip, this Thanksgiving, you will be able to get everything finished on time rather than having to wait longer because you turkey still isnt done.

6. Purchase rolls rather than making them from scratch. You may be completely against this easy preparation tip, but believe me you can buy rolls that will be just as good as homemade. There are rolls in the freezer section that you thaw and then let rise. Theres also wonderful crescent rolls found in the dairy section next to the biscuits. If you honestly cannot do this, prepare you dough in advance and freeze it before it rises. Then remove it from the freezer and allow it to thaw and rise before baking.

7. Buy desserts from a local bakery. If you think making desserts from scratch will drive you over the edge this Thanksgiving, use this easy preparation tip. Go to a local bakery and choose desserts that you can pass off as homemade.

8. Have someone else do the little things. Whether its buying precut vegetables from the produce section or buying pre-made mashed potatoes, this is an easy preparation tip that just makes sense. Why should you waste your time this Thanksgiving cutting vegetables or baking rolls?

9. Share the responsibility. This Thanksgiving ask your friends and family to bring different dishes and then all you have to do is cook the turkey. This is an easy preparation tip that will truly allow you to have an enjoyable Thanksgiving.

10. Order a Thanksgiving dinner from the store. In this day and time you can get wonderful Thanksgiving dinners from your local grocery store. If you arent comfortable with having the whole dinner catered, only buy the items you dread making the most.

I hope these easy preparation tips will help you easily get through Thanksgiving this year and many years to come.



By Amy Brantley

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Sugar Cookie Recipes the Simple and Super Simple Way!

GRANDMA'S FAVORITE - the easy way!

Cut it out! Holiday cookies are fun to make and bake, alone or in a crowd. Here are a few oh-so-easy recipes for these perennial favorites. These taste just like the ones Grandma used to make! Don't forget the icing (recipe below).

Start a tradition this holiday season!

SIMPLE SUGAR COOKIES

Ingredients:

1 cup butter (no substitutes)
1 cup granulated sugar
1 egg
2 Tablespoons orange juice
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder

Instructions:

In a large bowl, mix butter, sugar, and egg together. Use hand- or stand-mixer to blend till creamy. Add orange juice, vanilla, flour and baking powder. Beat well at medium speed until mixture is smooth as silk.

Cover bowl tightly, and chill dough for at least two hours.

Preheat oven to 400 (F).

Roll dough out on well-floured counter or large cutting board. Use cookie cutters to create shaped cookies. (Hint: Dip cookie cutters, rolling pin and spatula in flour often to prevent dough from sticking.)

Sprinkle cookie shapes with colored sugar or sparkles, if desired.

Bake on ungreased cookie sheets for 8 minutes. (Be sure to cool cookie sheets between batches for best results.)

Remove baked cookies immediately from sheets to racks or countertops for cooling. Cookies may be frosted and decorated when cool.

SUPER-SIMPLE SUGAR COOKIES

Here's a cheater's shortcut, for those who find themselves facing a sudden need for home-baked holiday cookies. Ssh! Don't give away the secret!

Ingredients:

1 package refrigerated sugar cookie dough (slice-and-bake)
3/4 cup flour

Instructions:

Preheat oven to 400 (F).

Mix flour and store-bought cookie dough in a large bowl.

Follow cutting and baking directions, as above.

EASY ICING

Ingredients:

3 cups confectioner's sugar
1/2 teaspoon lemon juice
2 tablespoons powdered egg white (optional)
6 tablespoons warm water
Food coloring in various colors

Combine first four ingredients in a medium bowl. Mix well with hand- or stand-mixer at medium speed. Increase speed and blend for 3-5 minutes, until mixture is spoon.

Divide icing mixture into smaller bowls, and add food coloring as desired. (Remember art class? You can mix your three primary colors to create additional ones.)

Spoon colored icings into resealable zippered plastic bags. Snip a small corner off each bag.

Squeeze icing from the bags onto the well-cooled cookies in desired designs. Let icing set before arranging cookies on platters or in tins.


By Linda Ann Nickerson

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Thanksgiving Recipes Perfect Side Dish Ideas

Fall is not only the time to enjoy the changing leaves or fit in last minute vacations, its also a time to gather with the family to enjoy dinner and good company. Try these simple and easy recipes, perfect for any meal.

Nantucket Corn Pudding Recipe
Makes 6 servings

2 eggs
3/4 cup half-and-half (fat free is fine)
3/4 t. salt
1/8 t. ground white pepper
Pinch of nutmeg
4-1/2-5 cup frozen corn kernels, divided
2/3 cup crushed oyster crackers
3 T. unsalted butter, melted, divided
2 - 3 oz. sharp Cheddar cheese, grated (1/4 - 1/3 C.)
Paprika

Preheat oven to 350?F. and grease a regular baking dish.

In a large bowl, whisk together eggs, half-and-half, salt, white pepper and nutmeg. Mix in corn, 1/2 cup of crackers and 2 tablespoons melted butter. Spoon pudding into prepared baking dish and scatter cheese over it. Mix together remaining crackers and butter and sprinkle over the cheese. Dust with paprika generously.

Bake the mixture for 40 to 45 minutes, until puffed, light and golden brown, with crusty edges, but a soft center. Serve hot.

Hazelnut-Honey Baked Squash Recipe
Makes 6 servings.

3 large acorn squash
1 cup water
6 tablespoons honey
6 teaspoons hazelnut butter (recipe follows)
Ground allspice, to taste
Table salt and ground black pepper (optional)

Preheat oven to 350?F.

Cut the squash in half and remove seeds and strings. Pour water into a baking dish. Place the squash halves, cut side down, in pan. Bake for about 25 minutes, or until squash starts to feel soft and mushy.

Turn squash halves over and fill each cavity with 1 tablespoon honey and 1 teaspoon hazelnut butter. Spread honey-butter mixture over top edges and all over cavity. Sprinkle lightly with allspice, salt and pepper. Continue baking for 30 to 40 minutes, until squash is generously glazed. Serve with any meat.

To make hazelnut butter:
Chop blanched hazelnuts or filberts in a food processor or blender until a paste is formed. Hazelnut butter is also available in health and specialty food stores.

Roasted Autumn Vegetables

1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
Fresh thyme sprigs, for garnish, if desired

In a large bowl. toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.

In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are fully tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.


By Rachel Krech

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Easy Recipes for Your Next Pot Luck

Do you have a graduation party, birthday party, holiday, family reunion, that requires a dish to pass? Are you tired of the same old veggie tray and cupcake routine? Here are several recipes that can help you when you are looking for something different to take to your function. If you are like me, you get tired of the same old thing. These recipes have become some of my favorites and most requested amongst family and friends, depending on the occasion and the rest of the menu. The following recipes are divided into categories, for your convenience.

Appetizers

Bean Dip Served With Frito Scoops or Tortilla Chips

Ingredients

1 Cup Sugar

? Cup Oil - vegetable

? Cup white vinegar

Bring these ingredients to a boil in a sauce pan and then remove from heat.

In a large bowl, add the following ingredients:

1 can pinto beans with jalape?os

1 can black eyed peas with jalape?os

1 small can of corn - drained

1 red pepper - chopped small (or use any pepper of your choosing)

1 Cup chopped celery

Pour the liquid ingredients over the beans and ingredients in large bowl. Mix thoroughly and refrigerate over night. Drain liquid before serving.

Chili-Cheese Dip

(Serve with veggies or tortilla chips)

Ingredients:

2 Cups shredded cheese (your preference)

4 ounces of soft cream cheese

? Cup Miracle Whip

? teaspoon garlic powder

? - 1 tablespoon chili powder - to taste

2 teaspoons lime juice

? Cup finely chopped onion

? Cup finely chopped chives

**Add salt to taste if you feel it's necessary

In a food processor, blend all ingredients except the onion and chives. Mix in by hand the onion and chives. Transfer to a serving bowl and enjoy with vegetables or chips.

MAIN DISHES

Ingredients

Veggie Pizza

This recipe requires an extra large cookie sheet or jelly roll pan

2 tubes of crescent rolls

16 ounces of soft cream cheese

? cup of Mayo or Miracle Whip

1 package of Hidden Valley Ranch Dry Mix

Assorted chopped and sliced veggies (mixed peppers, cucumbers, tomato, onion, any of your favorites according to your taste)

Press crescent roll dough into the pan, creating a small ridge for the crust around the perimeter of pan. Cook according to directions on crescent roll dough - until light or golden brown. Watch carefully, as not to over cook.

Mix thoroughly, cream cheese, mayo and dressing mix. Using a large spoon, spread mixture onto cooled pan of crescent rolls. Add veggies and enjoy. Keep refrigerated until ready to serve. You can also garnish with thinly sliced kiwi or other fruits.

Sloppy Joe's

(Beef, Chicken, Pork or ground burger work well with this recipe)

Ingredients

2 lbs. ground beef or the meat of your choice

2/3 Cup finely chopped onion

Salt to taste

Pepper to taste

2 teaspoons Worcestershire sauce

1 1/3 Cup Ketchup

1 1/3 Cup Water

Fully cook meat and drain off grease. Add remaining ingredients and simmer 15-20 minutes while stirring, often. Cook to desired thickness.

***This is also a great recipe to use in a crock pot, once the meat is fully cooked.

Mini Quiches

Ingredients

4 eggs

1 Cup heavy cream

? teaspoon salt

? teaspoon black pepper

2 Cups chicken - finely diced

1 - 8 ounce can of diced green chilies

4 tablespoons cilantro

1 diced red bell pepper

1 Cup shredded cheese - Monterey Jack

60 mini phyllo shells

Place phyllo shells on a lined (parchment) baking sheet. Preheat oven to 350. In a large bowl, whisk the eggs, cream, salt and pepper. In another bowl, mix the chicken and remaining ingredients. Spoon the chicken mixture - approximately ? fill each shell. Spoon in egg mixture almost to the top...pausing to let it settle before continuing to fill. Do not fill shells completely as they will bubble over while baking. Bake in 350 oven for 15 minutes. Serve and enjoy. These mini quiches also freeze well up to 2 weeks...just thaw and reheat 10-15 minutes.

**VARIATIONS:

Vegetarian -

Ham and cheese

Turkey-Club

Salads

Bunches of Broccoli

Ingredients

2 large bunches of uncooked broccoli washed and cut into small bite sized pieces

2 Granny Smith Apples chopped small - skin on(or your favorite)

2 Jonathon Apples chopped small - skin on (our your favorite)

1 pound cooked crispy bacon

? cup slivered almonds

1 cup raisins or cranberries (optional)

? red onion - diced

1 - 1 ? cups Miracle Whip

? cup red wine vinegar

1 tablespoon sugar

1 cup shredded cheese (optional)

Mix all ingredients in large bowl and serve.

Taco Salad (an oldie but goodie)

Ingredients

2 pounds browned ground beef

1 package taco seasoning

1 head lettuce (your preference)

1 ? cups shredded cheese

1 diced tomato

1 bag of Doritos - broken into bite size pieces

Black olives if you choose

Catalina Salad Dressing

Brown the ground beef, drain off grease and add package of taco seasoning...follow directions on package. If you are serving immediately, mix all remaining ingredients including chips and lettuce and meat into a large bowl, stir and serve. Otherwise, I would recommend mixing in Doritos and Dressing just before serving.

Dessert

Berry Cones

Ingredients

2 Cups Raspberries

2 Cups Blueberries

2 Cups sliced Strawberries

4 Tablespoons sugar

24 Ice Cream Cones (Regular, Sugar or Waffle Bowls)

Whipped Cream

Cherries (optional)

Mix berries in bowl and sprinkle with sugar. Scoop berries into your cones and add a spoonful of whipped cream on top with a cherry.

Cinnamon Cheesecake

Ingredients

2 packages Crescent Rolls

2 - 8 ounce packages Cream Cheese - softened

1 Cup of Sugar

1 teaspoon Vanilla

1 stick of Butter - Melted

? cup of Sugar

3 teaspoons cinnamon

Unroll one package of crescent rolls onto a 9x13 un-greased pan. Mix cream cheese, vanilla and 1 cup sugar. Spread on top of crescent rolls. Unroll the other package of crescent rolls and lay them over the cream cheese. Pour the melted butter over the top. Combine the ? cup sugar and 3 teaspoons cinnamon and sprinkle over the top. Bake in 350 degree oven for 30 minutes. Enjoy!- substitute the chicken with turkey and add cooked bacon pieces.- switch the chicken for ham and use any cheese you like, remove the cilantro and chilies for a more milder taste. omit meat and add your favorite veggies like broccoli, peppers, squash, etc.(This is a cold recipe)


By Laura Kirk

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