Old-Fashioned Chicken and Noodles

I found this recipe in Country Home and decided to make it for some friends who are under the weather. I used chicken thighs and the slow cooker method, and it couldn't have been easier! After 8 hours, I simply grabbed the thigh bones with tongs and the meat literally fell off when I gently shook it.

3 medium onions, chopped (1 1/2 cups)
3 stalks celery, sliced (1 1/2 cups)
2 cloves garlic, minced
1 Tbsp. olive oil or butter
3 lb. meaty chicken pieces (drumsticks, thighs, and breast halves), skinned
4 cups reduced-sodium chicken broth
1 cup water
4 carrots, sliced (2 cups)
1 Tbsp. snipped fresh thyme
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 16-oz. pkg. frozen egg noodles
4 tsp. cornstarch
1 1/2 cups frozen peas
2 Tbsp. lemon juice
Fresh Thyme sprigs (optional)

1. In a Dutch oven cook onions, celery, and garlic in olive oil just until tender. Add chicken pieces, broth, water, carrots, 1 tablespoon thyme, bay leaf, poultry seasoning, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 25 to 30 minutes or until chicken is no longer pink. Remove from heat. Remove chicken; set aside to cool slightly. Return pan to heat; bring broth mixture to boiling. Add frozen noodles and bring to boiling again. Reduce heat and cook, covered, for 20 to 25 minutes or until noodles are desired doneness. Meanwhile, remove meat from bones; discard bones. Chop the chicken. Remove bay leaf from noodle mixture and discard. Add cooked chicken to noodle mixture.

2. In a small bowl dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to pan along with peas and lemon juice. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Garnish with thyme sprigs.

Makes 8 servings.

SLOW-COOKER DIRECTIONS: In 5- to 6-quart slow cooker place onion, celery, garlic, carrots, thyme, bay leaf, poultry seasoning, salt, and black pepper (omit olive oil and cooking of vegetables in oil). Place chicken pieces on top of vegetables. Pour chicken broth over chicken, omitting the 1 cup water. Cover; cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove bay leaf; discard. Meanwhile, in a separate pan cook noodles according to package directions; drain. Remove chicken from bones; discard bones. Chop chicken; return to cooker with cooked noodles, peas, and lemon juice. (Omit cornstarch and water thickening step.) Stir to combine. Garnish as directed, if desired.

Penne with Rosemary Chicken

After making this recipe the first time, I think that the pasta should be cooked al dente before freezing. Will try next time and let you know how it turned out.

Ingredients:
Nonstick cooking spray
1 pound diced cooked chicken
1 pound penne pasta
1 cup (4 ounces) shredded cheese blend
½ cup yellow onion, diced
1 tablespoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
2 tbsp pimentos, drained (optional)
2 cups milk
1 ½ 15-ounce can(s) cream of mushroom soup

Directions:
Place all the ingredients into a large bowl and stir to combine. Transfer the mixture to a resealable freezer bag.

For dinner tonight:
Preheat the oven to 350F. Place the contents of a bag into 9x13 sprayed baking dish and cover with foil. Bake for 1 to 1 ¼ hours. Or, place in a crock pot, set on low heat, and cook for 5 to 6 hours.

To freeze:
Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves: 6

Six Can Chicken Tortilla Soup

I LOVE this quick, easy, delicious soup! I try to always buy the ingredients when they are on sale so I can whip this together whenever I like. It also freezes well. INGREDIENTS: 1 can whole kernel corn, drained 1 can chicken broth 1 can chunk chicken 1 can black beans 1 can diced tomatoes with green chile peppers, drained 1 can cream of chicken soup shredded cheddar cheese tortilla chips DIRECTIONS: Drain and rinse black beans. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. For OAMC: Pour everything into a gallon ziplock bag and freeze. Thaw and heat in microwave or over stove. Serve topped with shredded cheddar cheese and crumbed tortilla chips. Serves: 6

OAMC is cheaper!

This morning my friends and I cooked a bunch of OAMC recipes for Julie, whose newborn baby is in the NICU. I added up the cost for the ingredients so we could all split it up, and was again amazed by how affordable this type of cooking is. When you catch a good sale on meat, stock up and freeze. It pays!

Here's what we made:
1 Caribbean Pork over Rice
1 Penne with Rosemary Chicken
2 Charleston’s Baked Potato Soup
20 Make-Ahead Twice Baked Potatoes (5 lbs potatoes)
1 Chicken Tortilla Soup
18 Bagel Pizzas

Total cost: $48.77

That's a good week's worth of meals (lunch and dinner) and then some, for under $50.

Banana-Chip Oat Muffins

A really yummy recipe from allrecipes.com. Healthy, too!

INGREDIENTS:
1 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, softened
1/2 cup packed brown sugar
3 medium ripe bananas, mashed
1 egg
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

DIRECTIONS:
In a large bowl, combine the dry ingredients. In a small mixing bowl, beat butter and brown sugar until crumbly. Beat in the bananas, egg, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Coat muffin cups with nonstick cooking spray or line with paper liners; fill three-fourths full. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 12 - 16 muffins

Crockpot Jambalaya

It's been a while since I've added a new OAMC recipe, but this is a keeper. It's adapted from the Dream Dinners cookbook. We ate it over steamed white rice, and Doug LOVED it! It has lot of flavor and is super easy to make.

Ingredients:
6 boneless, skinless chicken breast halves, cut into thirds
1/2 lb. kielbasa, sliced on the diagonal into 2-inch pieces (we will double this next time)
1 15 oz. can diced tomatoes, with juice
1 c. green or red bell pepper, diced into 1-inch pieces
1 c. yellow onion, diced into 1-inch pieces
1/2 c. chicken broth
1 tbsp. cayenne pepper
1 tsp. dried oregano
1 tsp. Cajun seasoning
1 tsp. minced garlic

Directions:
Combine ingredients in a gallon-sized freezer bag. Close and squish bag to get seasonings moistened and evenly covering the meat. Freeze.

To cook:
Thaw completely and dump contents into the crock pot. Cook on low for 6-8 hours and serve over rice.

Spice Cookies with Pumpkin Dip

It's fall! Now's the time to make these fabulous cookies. I can't be held responsible for what they will do to your waistline, however. You can't eat just one...

INGREDIENTS:
1 1/2 cups butter or margarine, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger and cloves
1 teaspoon salt
PUMPKIN DIP:
4 ounces cream cheese, softened
1 cup pumpkin pie filling
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

DIRECTIONS:
1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. (* Or for a few hours. Dough won't roll well when warm.)

2. Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 5 minutes before removing to a wire rack.

3. For dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

Yield: about 20 dozen

Old Fashioned Macaroni and Cheese

This is Aunt Linda's recipe. I have many fond memories of her making this for my visits and serving it along with some homemade applesauce, still slightly frosty from the freezer. Yum!

INGREDIENTS:
6-7 oz. elbow macaroni (2 cups)
2 tbsp grated onion
1 tsp salt
1/4 tsp pepper (* I go lighter on the pepper, personally)
3 c. shredded process sharp American cheese (3/4 lb) (* I use Velvetta cut into squares)
1 tbsp butter
THIN WHITE SAUCE INGREDIENTS:
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper (*I go lighter on this)
2 c. milk

DIRECTIONS:

Heat oven to 375 degrees.
Cook macaroni in (1 tbsp) salted water.
Place 1/2 macaroni in ungreased 2 quart casserole. Sprinkle with 1/2 onion, salt pepper and cheese; repeat.
Pour white sauce over casserole.
Dot w/butter.
Cover, Bake 30 min.
Uncover, bake 15 min. longer.

THIN WHITE SAUCE DIRECTIONS:
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture in smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Serves: 6 for main dish, 8-10 for side dish

Crock Pot Apple Butter

I have been wanting to try this recipe for awhile, and finally got the chance. It took about 13 hours, but was easy and made the whole kitchen smell great! It tastes just like the Amish stuff I remember.


INGREDIENTS:
5 1/2 lbs apples, peeled and finely chopped (I use 3-4 different types of apples)
4 cups sugar
2 teaspoons ground cinnamon (2 to 3)
1/4 teaspoon ground cloves
1/4 teaspoon salt

DIRECTIONS:
1. Place apples in a large bowl.

2. Combine sugar, cinnamon, cloves and salt.

3. Pour over apples and mix well.

4. Place in crock pot, cover and cook on high for 1 hour.

5. Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.

6. Stir occasionally.

7. Uncover and cook on low for 1 hour longer.

8. If desired, whisk until smooth.

9. Spoon into freezer containers, leaving 1/2-inch head space.

10. Cover and freeze.

Makes 4 pints

Chocolate Cherry Bites (cookies)

1 cup chopped pecans (optional)
1 cup unsalted butter (softened)
1 1/4 cup brown sugar
2 large eggs
1 Tbl instant expresso powder dissolved in 1 Tbl boiling water (optional)
1 Tbl vanilla
1 1/4 cup flour
1/4 cup cocoa
1 teas. baking powder
1/4 teas salt
1 cup semisweet chocolate chips
1 1/2 cup dried cherries

Grease or use parmchment paper on cookie sheets

Beat butter and sugar for 1 minute, add eggs and beat 1 minute
Add expresso. Add vanilla, Add dry ingreiants that have already been mixed

Drop by rounded Tbl on baking sheet.
Bake 8-10 minutes at 350 degrees
Cool on sheets 10 minutes before removing

Banana Chocolate Chip Muffins

I found these on allrecipes (where else?), but found they make great jumbo muffins! They are SO good, one regular sized-muffin just wasn't enough.


INGREDIENTS
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (*OR 3/4 cup sour cream)
1 teaspoon vanilla extract
1 cup mashed ripe bananas (*at least one cup)
3/4 cup semisweet chocolate chips

DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt/sour cream and vanilla. Stir into dry ingredients just until moistened.

Fold in bananas and chocolate chips. (* I lightly floured the chocolate chips to help keep them from sinking during baking)

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees F for 22-25 minutes (for regular muffins, 27 minutes for jumbo) or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

SERVINGS: 16 regular or 8 jumbo muffins

Absolute Best Ever Lasagna

This was the first time I made this recipe, so we'll see if it's really the "best ever." Stay posted!

INGREDIENTS:
1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 cans whole tomatoes (14 1/2 ounce) undrained and chopped (*I used petite diced)
2 cans tomato paste (6 ounce)
24 ounces cottage cheese or ricotta cheese (* I used ricotta)
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 lasagna noodles (12 to 15)

DIRECTIONS:
1. Brown ground beef, Italian sausage, onion and garlic. *Directions don't call for it specifically, but I strained the grease out at this point.*

2. Add salt and next 5 ingredients; stirring until well mixed.

3. Simmer 1 hour.

4. Cook lasagna noodles according to package directions; drain and set aside.

5. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.

6. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.

FOR OAMC:
6a. Freeze unbaked.

7. Bake at 375 degrees for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

SERVINGS: 10

Jamie's Minestrone

This has been a "keeper" recipe ever since I found it on allrecipes.com. My notes are within the recipe, which is pretty much the same as posted.


INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups celery, sliced
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 can green beans, 15 oz
2 cups baby spinach
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano (or 1 tsp dried oregano)
2 tablespoons chopped fresh basil (or 2 tsp dried basil)
salt and pepper to taste

WHEN READY TO EAT:
1/2 cup seashell pasta (we like to double this at least)
2 tablespoons Parmesan cheese for topping, grated

DIRECTIONS:
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. (I do it for one hour.)

FOR OAMC: 2a. Cool soup and freeze. A double batch fills 3 ziplock gallon sized bags. FYI: This makes A LOT, so I use a pretty huge pot when I double it.

3. Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water and set aside.

4. Once pasta is cooked and soup is heated through, place portions of cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

Servings: 8

A Mini-OAMC Plan

I did a "mini-OAMC" today, since our weekends are tending to fill up quickly, and it's difficult to make a ton of meals at once.

* Three-Way Chili
* Jamie's Minestrone
* Absolute Best Ever Lasagne *NEW*
* Quick Chicken Curry

Zucchini Brownies

These are AWESOME. My new favorite way to use zucchini, found at allrecipes. But they really are more of a cake than a brownie. It's a good feeling to watch the girls unknowingly gobble up all that zucchini!

BROWNIE INGREDIENTS:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)

FROSTING INGREDIENTS:
6 tablespoons unsweetened cocoa powder
1/4 cup margarine (I used butter)
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. ***NOTE: if the mixture is very dry and crumbly at this point, add in water a couple tablespoons at a time until the batter is moist and will pour into the pan. When I use thawed zucchini shreds, the water in the bag is enough to moisten the batter.***

Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Chocolate Zucchini Bread

I LOVE this bread! I discovered the recipe last year and have made it countless times since. We've tried several ways to do the chips to keep them from sinking. When I sprinkle them on top, half sunk and half stayed on top. When I mix in the batter, they all sink. Who cares - they still taste great no matter where they land!

2 squares unsweetened chocolate (1 ounce)
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup semisweet chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Grease AND flour two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. In a separate bowl, combine the flour, baking soda, salt, cinnamon and chocolate chips. Add to wet mixture. Pour batter into prepared loaf pans.

3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Original recipe yield:
2 9x5 inch loaf pans

Fresh Zucchini Pasta

This is badly named Angel's Pasta on allrecipes. Not that my title is much better, but it's a delicious use for all the basil and zucchini I've been growing!

INGREDIENTS:
8 ounces angel hair pasta
1 tablespoon crushed garlic
1 tablespoon olive oil
2 zucchini, sliced
salt and pepper to taste
3 tomatoes, chopped (or 1 [14.5 oz] can diced tomatoes, drained)
12 leaves fresh basil
4 ounces mozzarella cheese, shredded

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.

3. Combine pasta and vegetables. Serve topped with mozzarella.

Servings: 4

Garden Fresh...Year Round

Sometime last year, I learned that you can freeze fresh herbs and use them at a later time. This has worked out very well for me! I used to buy expensive herbs and use only a small portion of them. The rest would spoil before I found another need for it.

Now, I use what I need, vacuum seal and freeze the rest. Freeze it UNCUT, (lesson learned the hard way) and chop it up as soon as it's out of the bag. The herbs will still lend a lot of flavor to your recipe.

Here's some from our garden:

Chicken Cornbread Pot Pie

From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes

Serves: 4

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken OR 1/2 grocery store rotisserie chicken
1 pkg. (8 1/2 ounces) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese


Directions:

For Freezing: We use a Sam's Club Rotisserie chicken, put all the shredded pieces from a chicken split into two freezer bags. Once we're ready to make the meal we take out one of the chicken bags (makes two recipes total) and finish the recipe by following the directions below since it only take 10 minutes of prep time.

Heat the oven to 400°F. Stir the soup, corn and chicken in a 9-inch pie plate.

Stir the muffin mix, milk and egg with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.

Bake for 30 minutes or until the cornbread is golden. Sprinkle with the cheese.

Gnocchi with Sage-Butter Sauce

We bought some pre-made gnocchi at Sam's Club. We ate the first two bags with pasta sauce, but this is the way I made the last bag and will make the rest from now on. Notice that my photo was used on allrecipes! I'm famous!


INGREDIENTS
2 (12 ounce) packages potato gnocchi
1/4 cup butter
1 clove garlic, minced
1 teaspoon dried sage
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.

Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Servings: 4

Baked Pork Chops

In an effort to use up food we already have, I've been searching my favorite website, allrecipes.com, for new recipes. They allow you to search by ingredients. Here's a wonderful find for Pork Chops. I used 6 thin sliced chops, so cut the initial bake time to 45 min. Obviously I served it over mini penne pasta.


INGREDIENTS
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Servings: 6

Chocolate Caramel Bars

I've had this recipe since college, and feel it makes the best chocolate caramel bars in the history of the universe!

INGREDIENTS:
2 cups flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
--
1 cup butter, melted
--
6 ounces chocolate chips
14 ounces caramel candy, Hershey's work well
1/3 cup milk

DIRECTIONS:
1. Preheat over 350 degrees. Grease 9x13 pan.
2. Mix first 6 ingredients in a large bowl. Stir in butter with fork until crumbly. 3. Press 1/2 into pan. Bake for 10 min.
4. Sprinkle with chocolate chips. Drizzle with caramel mixture.
5. Sprinkle remaining oat mixture over top. Bake at 350 degrees until golden brown - 20-25 min.
6. Cool 30 minutes. Loosen edges from sides of pan.
7. Cool completely, cut into bars.

CARAMEL MIXTURE:
Heat caramels and milk over low heat. Stir frequently until smooth.
OR
Microwave on high for 2 min 30 secs in Pampered Chef Micro-cooker, stirring after each minute.

All Purpose Taco Blend

This recipe is from my friend, Lisa. She made us quesadillas using it, and I made grilled stuffed burritos with it last night. Also good for taco salad, taco casserole and whatever else you have in mind!

Ingredients:
1 pound ground beef
1 can black beans, canned
1 small can chopped green chiles, undrained
1 package onion soup mix
1 can diced tomatoes, Mex Style, undrained
1 package taco seasoning mix
1/2 cup water
1 package Spanish rice mix, cooked

Directions:
1. Brown beef and add all ingredients
2. Simmer mixture 5-7 min and add water as needed

Murder Mystery Chicken

Taken from http://www.recipezaar.com/recipes.php?chef=237063


INGREDIENTS:
8 boneless chicken breasts
8 slices swiss cheese
2 cans cream of chicken soup (10 1/2 ounce)
1 cup white wine
1/4 cup melted butter
1 cup crushed croutons, herb seasoned
Rice

DIRECTIONS:
1. Grease a baking dish.

2. Place chicken breasts in the dish.

3. Top with slices of Swiss cheese.

4. Combine soup and wine, pour over chicken and cheese.

5. Drizzle with melted butter and sprinkle the top with the crushed croutons.

6. Bake covered at 350 for 1 hour, then uncovered for 10 minutes.

7. Serve over rice.

8. For Once a Month Cooking:.

9. Put together cheese, chicken soup, wine and put chicken on top.Freeze uncooked. When ready to cook, top with croutons or bread crumbs with butter and cook at temp in recipe.

Servings: 8

Wild Rice Soup

Recipe from Kristi
Lori's Notes: Doubling this recipe called for the big dog yellow stock pot. A single recipe would probably have fit into my crock pot. I didn't keep track of how long it cooked, exactly. I didn't realize the rice had to be pre-cooked, so I had everything else boiling while I cooked the rice. Probably 1 hour, and then added the rice and cooked for another hour or so?

Used Kitchen Aid shredder to do carrots and potatoes. Next time, will try on the coarse blade, instead of the thin OR use the food processor. The Pampered Chef mandolin didn't work well.

INGREDIENTS:
1/2 c. white rice
1/2 c. wild rice
1 lb. ground beef, browned and drained
2 c. chicken broth
1 can cream of chicken soup
3 c. milk
1/2 c. shredded cheddar cheese
1 pkg. Hidden Valley Ranch buttermilk dressing mix
1 c. shredded potatoes
1 c. shredded carrots
1 c. mushrooms, optional
1 c. onion, chopped

DIRECTIONS:
1. Prepare rice according to package directions.

2. In a large pot, combine broth, soup, milk, cheese, dressing mix, hamburger, vegetables and rice.

3. Warm over medium heat until thoroughly cooked.

Servings: 6

Lil' Cheddar Meatloaves

I made into the egg-shaped loaves, put on wax paper, flash froze and then we vacuum-sealed them 4 to a pack. We'll thaw them, cover with sauce and bake as directed. http://www.recipezaar.com/59056

INGREDIENTS:
1 egg
3/4 cup milk
1 cup shredded sharp cheddar cheese(4oz)
1/2 cup quick-cooking oats
1/2 cup chopped onions
1 teaspoon salt
1 teaspoon rubbed sage (optional)
1 lb lean ground beef
2/3 cup catsup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard

DIRECTIONS:
In a bowl, beat the egg and milk.

Stir in cheese, oats, onion, salt and rubbed sage.

Add beef and mix well.
(It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.

Sauce: Combine catsup, brown sugar and mustard.

Spoon over each loaf so they are all covered in the sauce.

Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.

For OAMC:.

To Freeze:Place the meat loaves in the casserole dish (without sauce).

Wrap with foil and freeze.

To Reheat: Defrost overnight.

Mix together the sauce and top each meat loaf with sauce.

Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.

Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.

Servings: 8

Italian Hero Calzones

I altered this from http://www.recipezaar.com/78044

INGREDIENTS:
2 tablespoons cornmeal
1/2 pound sausage meat, spicy
3 ounces thinly sliced smoked turkey or pepperoni, chopped
3/4 cup shredded mozzarella cheese (3 ounces)
2 packages pizza dough (refrigerated or frozen) (10 ounce)
parmesan cheese, finely shredded or grated
1 green pepper, chopped
1 cup diced tomatoes, drained

DIRECTIONS:
1. Preheat oven to 425f degrees.

2. Lightly grease a very large baking sheet and sprinkle with cornmeal, set aside.

3. Drain tomatoes well.

4. In a medium bowl, combine the tomatoes, tukey and/or pepperoni, and olives.

5. Stir in the mozzarella cheese.

6. On a lightly floured surface, roll each package of pizza dough to a 12 x 9 retangle.

7. Using a round cutter, cut each rectangle into circles.

8. Place a small portion of the meat/cheese mix slightly off centre on each dough circle.

9. Fold dough over mixture, forming a semicircle.

10. Seal the edge of each semicircle with the tines of a fork.

11. Place the calzones on a prepared baking sheet.

12. Brush the tops with the reserved oil from tomatoes and sprinkle with parmesan cheese and, if desired, cayenne pepper.

13. Bake for 12 to 15 minutes or until calzones are golden.

14. Serve warm.

15. MAKE AHEAD: Prepare and bake calzones as directed.

16. Remove to a wire rack and cool completely.

17. Place the calzones in a freezer container or freezer bag.

18. Seal, label and freeze for up to 2 months.

19. To reheat, preheat oven to 350f degrees.

20. Place the frozen calzones on an ungreased baking sheet.

21. Bake for 12 to 15 minutes or until heated through.

22. If necessary, cover loosely with foil to prevent overbrowning.

Servings: 6

March OAMC

So Sharon inspired me to get back into the OAMC routine! Here's what we made:
* Italian Calzones
* Lil' Cheddar Meatloaves *NEW*
* Murder Mystery Chicken *NEW*
* Three-Way Chili
* Healthy Chicken Fingers and Fries
* Wild Rice Soup *NEW*
* Chicken Lo Mein

I'll add reviews as we try the new stuff.

Lemonade Cheesecake (low calories)

This is very easy to make, low fat and tastes great!

Ingredients:

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened

1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix

1/4 cup cold fat-free milk

1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed

1 ready-to-use reduced-fat graham cracker crumb crust (6 oz. or 9 inch)

Directions:

BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 4 hours or FREEZE for 1 hour until firm. Garnish with fruit, if desired.

Chicken Lo Mein

Another good recipe I found on Kraft's website.

Ingredients:
1 lb. spaghetti, uncooked
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 lb. boneless skinless chicken breasts, cut into strips
4 cloves garlic, minced
1 onion, strips
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. peanut butter
1/2 cup lite soy sauce
4 Tbsp. chopped cilantro
Optional:
1 green and red bell pepper, cut into strips
1 can waterchestnuts

Directions:
COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat.
Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink.
Add onions, broth and peanut butter; stir-fry an additional
3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix.
Spoon onto serving platter; sprinkle with cilantro. Serves 8.

Healthy Chicken Fingers and Fries

This is a healthy recipe I found on Kraft's website. This is sooooo good when you stick it in the toaster or regular oven after it has been frozen.

Ingredients:
4 large baking potatoes (about 2 lb.), unpeeled
1/2 cup KRAFT Fat Free Zesty Italian Dressing
1/2 cup KRAFT 100% Fat Free Grated Parmesan Cheese
2 lb. boneless skinless chicken breasts, cut into strips
2 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix

Directions:
PREHEAT oven to 425°F. Cut potatoes into 1/2-inch-thick strips;
place in large bowl. Add dressing and cheese; toss to coat.
Place in single layer on large greased baking sheet.
BAKE 12 min. Meanwhile, coat chicken strips with coating mix.
TURN potatoes over with large spatula; push to one side of
baking sheet. Place chicken strips on other side of baking sheet.
Bake an additional 15 min. or until potatoes are tender and
chicken is cooked through. Serves 8.

Frozen Fruit

My friend Heather in Real Moms always makes this when it's our turn to bring breakfast. It's SO awesome, I had to have the recipe. I made it for our scrapbooking weekend.

Ingredients:
6 mashed bananas
1 can crushed pineapple
2-10 oz. cartons frozen strawberries (sliced)
12 oz. frozen OJ
Blueberries (I used one carton of frozen)
1/2 c. sugar
1 c. water

Directions:
* Thaw frozen ingredients
* Combine all ingredients in a large freezable container
* Freeze overnight
* Set out 1 hour before serving

Make Ahead Mashed Potatoes for a Crowd

Another dish I made for the birthday party. I did these the night before and just heated them up in the crock-pot, as the recipe suggests.
http://www.recipezaar.com/274058

10 lbs russet potatoes
1 lb butter, divided
16 ounces cream cheese
3 cups sour cream
1 bunch chives or green onions, chopped (optional garnish)

1. Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.

2. Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.

3. While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.

4. Chop green onions, and refrigerate in a ziplock bag till serving time.

5. Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).

6. Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.

7. Once it's all mixed, load it into your crockpot and whack it into the fridge.

8. On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.

9. Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.

Servings: 20

Classic Macaroni and Cheese

I made this recipe (tripled) for Elise's birthday party and everyone said it was just like Boston Market!
http://www.recipezaar.com/236891

1 lb macaroni
6 tablespoons butter
1/2 cup diced onions
1/4 cup all-purpose flour
1 teaspoon salt (to taste)
pepper
4 cups milk (we use skim)
2 lbs Velveeta cheese, cubed

1. Preheat oven to 350 degrees.

2. Cook macaroni according to package directions. Drain and set aside.

3. Meanwhile, in large sauce pan melt butter. Cook onion in butter till tender but not brown.

4. Stir in flour, salt, and pepper. Cook one minute.

5. Pour in milk. Cook and stir until thickened and bubbly, be sure to scrape bottom as it cooks. Cook and stir 1-2 minutes more.

6. Stir in cheese. Heat and stir until cheese is melted.

7. Stir in cooked macaroni. Pour into large 3 quart casserole dish. Bake at 350 degrees for 45 minutes.

Servings: 10

Hurricane Punch

Mix the following in a large punchbowl:

10 oz amaretto liqueur
1 1/4 cups light rum
1 1/4 cups dark rum
7 1/2 cups orange juice
7 1/2 cups pinneapple juice
3 tbsp. and 1 tsp. lemon juice
4 limes sliced
10 dashes grenadine syrup
5 oranges sliced
maraschino cherries to garnish

Add ice. Serve

Murder Mystery Bread Pudding

Pudding:
18 inch loaf French Bread
3 cups milk
3 eggs, beaten
2 cups sugar
1 tbsp. vanilla
1 tsp. cinnamon
1 cup raisins
3 tbsp.butter

Sauce:
1 stick butter
1 cup sugar
1 egg, beaten
1/2 cup bourbon

Tear the bread into bite-size pieces in a large bowl. Cover with milk and soak for 60 minutes. Mix well. Add egg and sugar. Stir in vanilla, cinnamon and raisins. Melt butter in a 9x13x2 bakng dish. Coat the pan well with butter. Pour pudding into dish. Bake at 375 degrees for 60 minutes.

Sauce: heat butter and sugar in top of a double boiler. Slowly whisk in egg. cool slightly. Add bourbon. Serve warm over pudding or in a suaceboat on the side. 12 servings.

Taco Chili

Here's a recipe I made up by combining some Taco Soup recipes I found.

Ingredients:
2 lbs. ground beef
1 onion, diced
2 (15 oz) cans black beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes, undrained
2 (15.25 oz) cans whole kernel corn, undrained
2 (14.5 oz) cans diced tomatoes with chilies, undrained
2 pkgs taco seasoning
1 can water
1 pkg Mexican shredded cheese
1 bag Fritos

Directions:
* Brown ground beef and onion
* Combine all ingredients except cheese and chips in large slow cooker
* Cook on low for 4-6 hours
* Serve with cheese and fritos

Servings: 12

Russian Tea

Made by my friend for a special evening with fellow moms. It was SO good!

2 quarts Apple Cider
2 cups Pineapple Juice
2 cups Orange Juice
1/2 cup lemon juice
1/2 cup sugar
1/2-1 teaspoon of ground cinnamon
1/2-1 teaspoon of ground cloves
(The recipe did call for 2-3 sticks of cinnamon and 12 whole cloves, but I substituted the ground stuff)

I put it in my crock pot on low about 4 hours before I planned to serve it. The recipe did say to bring it to a boil first, but I imagine it would be just for the benefit of the whole spices if you were using those.

Three-Way Chili (Cincy Style)

INGREDIENTS:
1 1/2 pounds ground beef
1 Small onion, chopped
1 can tomato sauce (29 oz.)
1 can peeled whole tomatoes (14 ½ oz.)
1/2 teaspoon Cinnamon
1/2 teaspoon Allspice
1 tsp. Salt
1/2 teaspoon Pepper
1 1/2 tablespoons Chili powder
1 tbsp white vinegar
1 clove garlic
3 bay leaves
spaghetti
Cheddar cheese block, finely shredded
oyster crackers

DIRECTIONS:
Brown meat. Add onions to the meat. Cook 3-5 minutes. Drain grease. Place meat and onions in a large pan or crock-pot. Add rest of ingredients. Cook slowly 4-5 hours, covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese and oyster crackers.

Serves: 6

Quick Chicken Curry

INGREDIENTS:
1 cup onion, chopped
1 clove garlic, chopped
1/4 cup butter
1/2 cup flour
2 1/2 cups milk
3/4 cup cream of coconut
2 tablespoons curry powder
3 cubes chicken bouillon
1/4 cup lemon juice
1 cooked chicken, shredded (1 rotisserie chicken = 3 cups)
rice
Toasted coconut
Cashews
Raisins

DIRECTIONS:
1. In a large skillet, cook onion and garlic in butter until tender. Stir in flour. Gradually add milk, stirring until smooth. Add coconut, curry and bouillon. Cook over medium heat until thickened. Add lemon juice. Reduce heat and simmer 10 minutes. Add chicken and cook 10 more minutes.

2. Serve with rice over condiments (toasted flake coconut, cashews, raisins).

Serving Ideas: Serve with rice over condiments (toasted flake coconut, cashews, raisins).

Serves: 6

Sweet n Sassy BBQ Pork Sandwiches

This is so good and it is SO EASY TO MAKE!

1 14 oz. can beef broth

3 pounds boneless pork ribs

1 18 oz. bottle BBQ sauce (we likeFamous Dave's Sweet n Sassy)

12 Hamburger Buns

Pour can of broth into slow cooker, add meat. Cook on high for 4 hours or until shreds easily.

Remove meat, shred with two forks. Combine with BBQ sauce and bake at 350 for 30 minutes.

Cool and freeze in bags. Serves 12.

Dad's Chicken Parmesan

Ingredients:

4 - large whole boneless skinless chicken breasts

4 eggs combine w/ 1t salt and ¼ t pepper

4 C dry bread crumbs – season w/ parmesan cheese

8T olive oil

8T unsalted butter

4C Italian tomato sauce (pre-mixed sauces are good)

1 pound grated mozzarella cheese

Preparation:

1. Preheat oven to 400 degrees F

2. Slice chicken breasts in half

3. Dip chicken in eggs and then coat w/ bread crumbs

4. Sautee chicken in olive oil and butter until brown

5. Coat bottom of a baking dish with tomato sauce, add chicken cutlets, and then cover w/ tomato sauce.

6. Add parmesan cheese over the sauce and bake for about 20 minutes.

7. Add mozzarella cheese to top of the dish and bake for 10 minutes or so until cheese is melted.

8. Cool and freeze. Reheat chicken mixture and serve over fresh spaghetti.

Serves 12

Lazy Lasagna (b/c aren't we all lazy?)

1 pound ground round

1 (26-ounce) jar low-fat spaghetti sauce

1 (16-ounce) carton fat-free cottage cheese

2 tablespoons grated Parmesan cheese

Cooking spray

1 (8-ounce) package precooked lasagna noodles

1 cup (4 ounces) preshredded reduced-fat mild cheddar cheese

Chopped fresh parsley (optional)

Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan.

Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.

Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture;

top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles.

Spread remaining meat mixture over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and

bake 5 more minutes or until cheese melts. Cool and Freeze. Serves 8

123 Jambalaya

1 large onion, diced

1 pound smoked sausage, cut into 1/4-inch slices

1 tablespoon olive oil

4 cups chopped cooked chicken

3 cups uncooked long-grain rice

2 (10 1/2-ounce) cans French onion soup, undiluted

1 (14 1/2-ounce) can chicken broth

1 (14 1/2-ounce) can beef broth

2 to 3 teaspoons Creole seasoning

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or

until sausage is browned. Stir in chicken and next 6 ingredients.

Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Serves 4-6

Garlic Mashed Potatoes

11 medium red potatoes

4 cloves garlic -- minced

2 tablespoons butter

2/3 cup fat free milk, ,warmed

3/4 teaspoon salt

1/3 cup and teapsoons Parmesan cheese

Place potatoes and garlic in a large saucepan; cover with water.

Bring to a boil. Reduce heat.

Cover and simmer for 20-25 minutes or until tender.

Drain well. Add the butter, salt, milk and mash. Stir in cheese. Freeze.

Serves 8

Jumbo Stuffed Shells

http://food.ivillage.com/recipefinder/display/0,,gc3c,00.html

1 (12 oz) package jumbo shells
1 1/2 pounds sirloin
2 egg whites
1/4 cup parmesan cheese
1/4 cup italian bread crumbs
1 tablespoon parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
Tomato Sauce
1 1/2 (8 oz) packages mozzerella cheese

For Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6-ounce) can tomato paste
1/2 teaspoon sugar
Salt and pepper to taste


For Tomato Sauce:
In skillet, saute onion in olive oil until tender. Add remaining ingredients; simmer 10 minutes.

Cook pasta shells. Cook sirloin, add egg whites, parmesan cheese and
1/2 package mozzerella, crumbs, seasonings.
Pour half the sauce in a baking dish.

Stuff shells with filling. Arrange shells in dish and cover with remaining sauce.
Freeze. Bake at 350 for 25-30 minutes then add mozzerella cheese and
bake an add'l 10 minutes.

Serves 6-8

Garlic Pizza Crust

4 Tbsp. yeast

4 c tepid water (90*)

4 Tbsp. sugar

1 c oil

2 tsp. salt

12 cups flour

6 cloves crushed garlic

8 cups mozzerella cheese

4 cans pizza sauce

2 packages mushrooms or your favorite topping

Dissolve yeast in water and add sugar. Wait a few minutes then add oil and salt and garlic.Mix in 3 cups flour and mix about 10 min

till it leaves the side of the mixer bowl. Add remaining flour with dough hook or by hand. Knead until smooth. Section and place in freezer bags.

To BAKE OPTION #1: Remove from freezer and place dough into greased bowl. Cover with towel and allow to thaw and rise for 3 - 6 hours.

Allow to rise twice in the bowl. Punch down. Oil baking sheets using fingers press out to edges.Poke crust with forks. (You can use a pie pan to make deep dish or a round pizza pan for a thinner crust. Both turned out good for us)

Serving Size- 16 (2 pieces each). Let rise a bit and top. Bake at 425* for 20 min.

Out-Of-This-World Waffles

During our recent visit, Michelle ran out of waffle mix, so she graciously made some from scratch. The batter looked really runny, but they turned out wonderful! Taken from The Ultimate Southern Living Cookbook.

INGREDIENTS:
2 1/2 cups all purpose flour
1 tablespoon + 1 teaspon baking powder
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 large eggs, beaten
2 1/2 cups milk
3/4 cup vegetable oil

DIRECTIONS:
1.Combine dry ingredients in a large bowl.
2.Combine eggs, milk and oil. Add to flour mixture, stirring with a wire whisk just until dry ingredients are moistened.
3.Cook in preheated, oiled, waffle iron until golden

Easy Lasagna Rolls

Serving Size : 6
Categories : Pasta

INGREDIENTS:
12 lasagna noodles -- cooked, drained
2 cups cottage cheese
1 1/2 cups mozzarella cheese -- shredded
1/2 cup parmesan cheese
2 eggs
2 tablespoons parsley -- chopped
32 ounces spaghetti sauce
2 cups mozzarella cheese -- shredded

DIRECTIONS:
Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.

Place one lasagna noodle on work surface.

Spread 1/3 cup cheese mixture on noodle evenly.

Roll up tightly like a pinwheel.

Place seamside down in baking pan, that has 2 cup of
spaghetti sauce in bottom.

Continue until with remaining ingredients.

Cover rolls with remaining sauce and sprinkle with additional mozzarella
cheese.

Bake, covered, 350 degrees 1 ½ hours


NOTES :
* Lasagna Noodles come 16 per pkg
* Don't drain noodles, as they will stick together
* Use less than 1/4 cup filling or make slightly more filling

Beef Enchiladas

Serving Size : 12
Categories : Main Dish

INGREDIENTS:
4 pounds chuck roast -- boneless
2 tablespoons oil
4 small onions -- sliced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin seeds
2 cans green chilis -- peeled and diced (4.5 oz cans)
1 can canned tomatoes -- diced and peeled (14.5 oz can)
8 large tortillas -- 10-12 inch size
1 pound Cheddar cheese -- shredded
4 cups enchilada sauce -- Green or red

DIRECTIONS:
Brown roast on all sides in oil in saucepan. Place roast in slow cooker

Add remaining ingredients except tortillas, cheese and sauce

Cover. Cook on High 4-5 hours

Shred meat with fork and return to slow cooker

Warm tortillas in oven. Heat enchilada sacue. Fill each tortilla with 3/4
cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.

Source:
"Fix It and Forget It Cookbook"

Funky Chicken with Sesame Noodles

Serving Size : 8

INGREDIENTS:

Sesame Noodles
1 lb spaghettini -- (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3 scallions -- thinly sliced
1/4 cup sesame seeds
Funky Chicken
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic -- minced
1/4 cup brown sugar
1 teaspoon ginger -- fresh chopped (or 1/4 teaspoon dried)
4 chicken breasts -- boneless, skinless
sesame oil -- for sauteeing

DIRECTIONS:
First make the sesame noodes: Cook the spaghetti according to package
directions.

Drain (I also rinse).

In a jar, add the soy sauce, sesame oil and the sugar.

Shake until well blended and the sugar has dissolved.

Pour this over the pasta.

Toss with scallions and sprinkle with the sesame seeds.

Set aside while you marinate and then cook the chicken.

Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic,
brown sugar and the ginger.

Make sure the sugar has pretty much dissolved.

Add the chicken, making sure it's all coated with the sauce.

Cover and stick in the fridge for 2-3 hours.

Remove the chicken from the marinade, and toss out the marinade left at
the bottom of the bowl.

Heat the sesame oil in a large non-stick pan.

Add the chicken in batches and saute for about 10 minutes, or until done,
adding more sesame oil as needed.

Remove the chicken from the pan and let cool slightly.

Slice the chicken diagonally into thin strips.

Serve the chicken over the sesame noodles.

Stand back and watch your guests/children/loved ones inhale this dish.

Description:
"This has to be one of the most amazing chicken dishes I have ever
made or eaten. It's really scary to watch people just attack this dish
and practically inhale it in one breath. Brush up on your Heimlich
Maneuver, people do get a little over-enthusiastic"

http://www.recipezaar.com/76930

Zucchini Garden Chowder

Serving Size : 8
Categories : Soup/Stew

INGREDIENTS:
1 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons parsley -- minced
1 teaspoon dried basil
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 can diced tomatoes -- undrained (14-1/2 ounces)
12 ounces evaporated milk -- (12 ounces)
10 ounces frozen corn -- (10 ounces)
1/4 cup Parmesan cheese -- grated
2 cups cheddar cheese -- Shredded
1 Pinch sugar -- optional

DIRECTIONS:
In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and
basil in butter until vegetables are tender. Stir in flour, salt and
pepper. Gradually stir in water. Add the bouillon and lemon juice; mix
well. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and
simmer for 5 minutes or until corn is tender.

Just before serving, add cheeses; stir until melted. Add sugar and garnish
with parsley if desired.

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7179

Spaghetti Pie

Serving Size : 6
Categories : Pasta

INGREDIENTS:
6 ounces spaghetti
2 tablespoons butter
2 eggs -- beaten
1/2 cup Parmesan cheese -- grated
1 cup cottage cheese
1 pound ground beef
1/2 cup onion -- chopped and blanched
1/4 cup sweet red pepper -- OPTIONAL chopped and blanched
8 ounces tomatoes, canned -- (8 ounces) cut up
6 ounces tomato paste -- (6 ounces)
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 cup mozzarella cheese -- shredded

DIRECTIONS:
Cook spaghetti according to package directions; drain and place in bowl.
Add butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate.
Spoon cottage cheese into crust; set aside. In a skillet, brown beef, onion and red pepper until beef is browned; drain.
Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spoon over cottage cheese.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted. Cut into wedges.

http://recipes.tasteofhome.com/eRMS/recp.aspx?addtobox=y&recid=665

Pork Chops with Mushroom Sauce

Serving Size : 6
Categories : Crock Pot, Ham/Pork

INGREDIENTS:
6 pork chops -- boneless
1 can cream of mushroom soup
3/4 cup White wine
4 ounces mushrooms, canned -- sliced
2 tablespoons tapioca -- quick cooking
2 teaspoons worcestershire sauce
1 teaspoon beef bouillon granules
1/2 clove garlic -- minced
1/4 teaspoon dried thyme
Rice

DIRECTIONS:
Place pork chops in slow cooker
Combine remaining ingredients and pour over pork chops
Cook on Low 8-10 hours or on High 4.5 - 5 hours
Serve over rice

Source:
"Fix It and Forget It Cookbook"

Cilantro Rice

Serving Size : 8
Categories : Side Dish

INGREDIENTS:
1/2 cup vegetable oil
10 cloves garlic -- finely chopped
4 cups jasmine rice -- cooked and chilled
2 tablespoons white sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon green onion -- chopped
1 teaspoon green onion -- chopped
1/4 cup basil leaves -- fresh
1/2 cup chopped fresh cilantro
2 tbp cilantro -- chopped, fresh

DIRECTIONS:

• Heat the oil in a wok or large skillet, over medium-high heat.


• Fry the garlic until golden


• Add the rice, sugar, fish sauce, and soy sauce.


• Cook over medium heat, stirring gently.


• When the mixture is well blended, stir in the green onions, basil, and cilantro.

OAMC July 2007

Meal Plan:
* Beef Enchiladas
* Easy Lasagna Rolls
* Pork Chops with Mushroom Sauce
* Spaghetti Pie
* Zucchini Garden Chowder
* Angel Chicken Pasta
* Funky Chicken with Sesame Noodles
* Cilantro Rice

- everything was doubled except for the Beef Enchiladas
- shopping list generated by MasterCook, sorted by store location

Shopping List:
brown sugar -- (1/2 cup, baking products)
evaporated milk -- (24 ounces, baking products)
sugar -- (3/4 cup, baking products)
white wine -- (2 1/2 cups, beer and wine)
canned mushrooms -- (8 ounces, canned vegetables)
canned tomatoes -- (1 can, canned vegetables)
canned tomatoes -- (16 ounces, canned vegetables)
Worcestershire sauce -- (4 teaspoons, condiments)
oil -- (2 tablespoons, cooking oils/shortening)
sesame oil -- (1/2 cup, cooking oils/shortening)
sesame oil -- (cooking oils/shortening)
vegetable oil -- (1 cup, cooking oils/shortening)
butter -- (1 3/8 cups, dairy products)
cheddar cheese -- (1 pound, dairy products)
cheddar cheese -- (4 cups, dairy products)
cottage cheese -- (1 1/2 quarts, dairy products)
cream cheese with chives and onions -- (8 ounces, dairy products)
eggs -- (8 , dairy products)
mozzarella cheese -- (2 quarts, dairy products)
Parmesan cheese -- (2 1/2 cups, dairy products)
rice -- (dried beans and rice)
all-purpose flour -- (2/3 cup, flours)
frozen corn -- (20 ounces, frozen vegetables)
tapioca -- (4 tablespoons, grain products)
chicken breast halves -- (12 , meat and poultry)
chicken breasts -- (8 , meat and poultry)
chuck roast -- (4 pounds, meat and poultry)
ground beef -- (2 pound, meat and poultry)
pork chops -- (12 , meat and poultry)
enchilada sauce -- (4 cups, Mexican food products)
tortillas -- (8 large, Mexican food products)
sesame seeds -- (1/2 cup, nuts and seeds)
fish sauce -- (4 tablespoons, Oriental food products)
soy sauce -- (1 3/4 cups, Oriental food products)
teriyaki sauce -- (1/2 cup, Oriental food products)
angel hair pasta -- (2 pound, pasta)
lasagna noodles -- (24 , pasta)
spaghetti -- (12 ounces, pasta)
spaghetti sauce -- (64 ounces, pasta)
spaghettini -- (2 lb, pasta)
fresh basil leaves -- (1/2 cup, produce)
fresh cilantro -- (1 cup, produce)
garlic -- (25 cloves, produce)
green onions -- (2 2/3 tablespoons, produce)
lemon juice -- (2 teaspoon, produce)
onions -- (4 small, produce)
onions -- (1 cup, produce)
onions -- (2 medium, produce)
parsley -- (1/2 cup, produce)
scallions -- (6 , produce)
sweet red peppers -- (1/2 cup, produce)
tomatoes -- (2 can, produce)
zucchini -- (2 medium, produce)
beef bouillon granules -- (2 teaspoon, soups and gravies)
chicken bouillon cubes -- (6 , soups and gravies)
cream of mushroom soup -- (2 can, soups and gravies)
golden mushroom soup -- (2 can, soups and gravies)
cilantro -- (4 tbp, spices and seasonings)
cumin seed -- (2 teaspoons, spices and seasonings)
dried basil -- (2 teaspoon, spices and seasonings)
dried oregano -- (2 teaspoon, spices and seasonings)
dried thyme -- (1/2 teaspoon, spices and seasonings)
dry italian-style salad dressing mix -- (2 package, spices and seasonings)
garlic salt -- (1 teaspoon, spices and seasonings)
ginger -- (2 teaspoon, spices and seasonings)
pepper -- (2 1/2 teaspoons, spices and seasonings)
salt -- (1 1/3 tablespoons, spices and seasonings)
tomato paste -- (12 ounces, tomato sauces)
green chilis -- (2 cans)
jasmine rice -- (8 cups)
water -- (6 cups)
white sugar -- (4 tablespoons)

OAMC

Sharon and I have been doing Once-A-Month-Cooking for awhile now. I thought I'd take the liberty of posting my meal plans with shopping list in case anyone was interested. Seeing as you guys haven't posted any recipes lately... AHEM!

Piccadilly Carrot Souffle

Piccadilly Carrot Souffle

3 1/2 lbs. peeled carrots
1 1/2 cups sugar
1 Tbsp. baking powder
1 Tbsp. pure vanilla extract
1/4 cup flour
6 eggs
1/2 lb. butter margarine
Powdered sugar

Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder, and vanilla.
Whip with mixer until smooth. Add flour and mix well.
Whip eggs and add to flour mixture, blend well.
Add softened butter or margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle) will rise.
Bake in 350-degree oven about 1 hour or until top is a light golden
brown.
Sprinkle lightly with powdered sugar over top before serving.

Serves 10.

Vanilla Cream Fruit Tart

* This recipe has been removed after Michelle decided it was too delicious to be shared.

* This is her selfish decision and not mine!

* My apologies.  :(

Autumn Pumpkin Bread w/ pecan streusal topping

I like to double the topping recipe, then pour half the batter in the loaf pans (or muffin pans), sprinkle with ½ the topping, then pour the second part of the batter on top and sprinkle the second half of the topping on top.

Bread:
1 ½ c. pecan pieces
1 c. veggie oil such as canola or safflower
3 c. sugar
4 large eggs
1 (15o) can pure pumpkin
1 c. water
3 c. all purpose flour
2 t. baking soda
1 ½ t. ground nutmeg
1 ½ t. ground allspice
1 ½ t. ground cinnamon
1 ½ t. ground cloves
½ t. salt
Topping:
½ c. firmly packed golden brown sugar
¼ c. (1/2 stick) unsalted butter, melted and cooled slightly
2 t. ground cinnamon
½ c. toasted pecan pieces

To make the bread: Preheat oven to 350. Arrange pecan pieces on a baking sheet in a single layer an toast them in the oven for 7-9 minutes, until golden brown and aromatic. Reserve 1/2c. of toasted pecans for topping.

Grease two 9 by 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.

Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices, and salt. Gently stir in 1 cup of the pecan pieces. Pour half of the batter in to each loaf pan. For muffins, fill the muffin pans almost to the top with batter.

To Make the Topping: Stir the sugar, butter, cinnamon, and the reserved ½ cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins before baking.

Bake the loaves for 1 hour, or until a toothpick, inserted into the center comes out clean. Bake the muffins for 30-35 minutes.

Angel Chicken Pasta

INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives (optional)
1 pound angel hair pasta

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.This works great if you double the recipe and save in the freezer and make the fresh pasta to go with the chicken and sauce.

Buttermilk Pancakes

I found this recipe on AllRecipes.com (http://allrecipes.com/recipe/buttermilk-pancakes-ii/detail.aspx) and made it last weekend. I think everyone agreed they were fabulous! Doug mentioned that they didn't bubble up like our "mix" pancakes do, but he figured out how to cook 'em right after one or two. They were thick but not pasty or dense. Wonderful! I also read that you can freeze buttermilk (never knew that before...) so I am going to freeze the rest of my 1/2 gallon to use next time.

INGREDIENTS:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

DIRECTIONS:
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and
salt. In a separate bowl, beat together buttermilk, milk, eggs and melted
butter. Keep the two mixtures separate until you are ready to cook.

2. Heat a lightly oiled griddle or frying pan over medium high heat. You
can flick water across the surface and if it beads up and sizzles, it's
ready!

3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork
to blend. Stir until it's just blended together. Do not over stir! Pour or
scoop the batter onto the griddle, using approximately 1/2 cup for each
pancake. Brown on both sides and serve hot.