Monday, March 26, 2007

Taco Soup

1 pound ground beef
1 large onion, chopped (optional)
1 envelope taco seasoning mix
1 (16 ounce) can pinto beans
1 (16 ounce) can black beans
1 (28 ounce) white hominy (drained)
1 (16 ounce) can diced tomatoes
1 (16 ounce) can diced tomatoes and chiles (Rotel or stewed tomatoes will work)
1 envelope Hidden Valley Ranch Dressing mix

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Brown meat and onions. Mix taco seasoning mix into meat. Mix all other ingredients without draining (except for the hominy) into a large pot or crock pot. Add meat, and simmer for 1 hour (or several in crockpot.)
I got this recipe from my sister. Thanks Sandy!

Sunday, March 25, 2007

Abominable Cheezeburger Casserole

I can't believe what I am about to do.

I've said those words before and somehow they never keep me from doing what I can't believe I'm about to do. Blame it on my OCD.

I am going to give you a recipe that calls for Cheeze Whiz (hence the spelling of the word cheezeburger in the post title). I have never ever purchased Cheeze Whiz until yesterday. I can't believe I'm going to admit that I have now incorporated it into a meal. Real cheese just wouldn't cut it... only the creamy processed stuff, of which my Mother in law says, "It just melts so beautifully." Not only am I going to give you this recipe but I am also going to admit to you that I personally created this recipe. I wanted a cheeseburger in a casserole dish so I made it up. The result was yummy... if you can contemplate anything containing Cheeze Whiz being yummy.

I've decided to name the recipe: Combo #1 Whopper with cheese and can I have onion rings on the side instead of french fries casserole

Yes, it's a sort of long title but that is the taste I was going for, as wrong as that is. Please believe we actually eat quite healthy on a regular basis. We eat lots of green vegetables and olive oil and low fat meats. My kids order salad when we go out to eat and some of their favorite foods are naturally green without food coloring.

So without further ado I give you Combo #1 Whopper with cheese and can I have onion rings on the side instead of french fries casserole (feel free to substitute the light version of any of the following products as I did.)

1 lb. ground beef
1/2 large onion chopped
2 cloves garlic minced
Seasoning salt to taste
3/4 cup Mayonaisse
3 Tbsp. Ketchup (approx.)
2 Tbsp. Mustard (approx.)
Pasta (we used shells) cooked and drained
1 jar of Cheeze Whiz (NOTE: If you shop at Costco or Sam's Club for your Cheeze Whiz it will probably be much less than one jar!!)
1 can French's French Fried Onions

Bring lightly salted water to a boil and cook shells until tender. Meanwhile brown ground beef, onion, garlic and season with Seasoning Salt. Drain fat from beef. In a small bowl mix the Mayonaisse, ketchup and mustard. (You are going for a pinkish color.) Stir this mixture into the browned ground beef and mix well. When the pasta is done cooking, drain it and put it back into the pot. Add the Cheeze Whiz and stir until melted and evenly distributed.

In a casserole dish (I used the french white oval Pyrex). Pour half of the pasta into the casserole dish. Then layer the beef mixture over it, spreading it out evenly. Add the remainder of the pasta on top of the beef. Bake in a 350 degree oven for about 20 minutes. Sprinkle the French Fried Onions over top of the pasta and bake for another 3-5 minutes to brown them.

There you have it. I can't remark upon the health value of it other than I believe it probably has fewer calories than the real Whopper... but who's counting?

Saturday, March 24, 2007

Any recipe posted by Ree...

is a recipe I could recommend!

So I just redirect you to this sumptuous page.

Thursday, March 15, 2007

Beer Brats and Potato Salad

Main Course:

Beer Braised Brats

5 brats
3 Tbsp. diced onion
1 minced garlic
2 Tbsp. unsalted butter
1 1/2 cups German brown ale

Melt the butter in large skillet. Add onions and garlic. Cook over medium-high until tender. Add bratwurst and 1/2 cup of beer. Cook (stirring frequently) until beer is evaporated. Add another 1/2 cup and cook until evaporated again. Add final 1/2 cup and cook until evaporated. Remove brats to a serving dish. Turn heat up to high and add saurkraut (I think I used about 1 1/2 cups), depending on how much you like it. Cook saurkraut for a few minutes, stirring constantly, until hot.

Side Dish:

German Potato Salad


1 lb. bacon, diced and cooked
1/4 c. oil or bacon fat
1 c. celery, chopped
1 c. onion, chopped
3 tbsp. flour
1 1/3 c. water
2/3 c. vinegar
2/3 c. sugar
3 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed

Cook potatoes in boiling water until tender. Cool, peel, and cut into cubes. Cook bacon; drain the fat, reserving 1/4 cup. Add the celery and onion to the fat; cook for 1 minute. Blend flour and water in a cup. Add this with the vinegar and cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt, pepper, and celery seed. Add dressing to potatoes and toss lightly. Refrigerate and let rest overnight. Reheat salad in a casserole or serve cold. Good either way.

The most evil brownies on the face of the planet

  • 24 small (1-1/2 inch) YORK Peppermint Patties
  • 1-1/2 cups (3 sticks) butter or margarine, melted
  • 3 cups sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 2 cups all-purpose flour
  • 1 cup HERSHEY'S Cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt

1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.

2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties or Reeses' Peanut Butter Cup about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.

3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.

Recipe originally found at: Hershey's Recipes

Tuesday, March 13, 2007

Summer Garden Zucchini, Tomato & Cheese Casserole

You'd need:
*4 medium sized Zucchinis
* 3 bright red juicy Tomatoes
*An Onion
*Salt & Pepper
*Extra Virgin Olive Oil
*Parmesan Cheese (can be powdered kind)
* Shredded Mozz. cheese
* Chicken breast strips or boneless skinless thighs

1) Saute' in a large skillet or large frying pan, EV olive oil with chopped onion & zucchini sliced thin.
Saute' it until soft, but not squishy.
2) Generously add salt, pepper and a dash or two of oregano and a couple shakes of dried basil
3) Put zucc. mixture into large baking dish (I use a glass pyrex 9X13) with small slices of raw tomato layered on top
4) then on this sprinkle w/ Parm cheese and then sprinkle the mozz. cheese on top of that (desired amount)
5) Saute the chicken on high temp. until golden brown in the pan that you just emptied the onion/zuch. out of. Nestle the chicken in the “stuff” that’s already in the cass. dish. Sprinkle some more of the cheeses over top.
Cover with tin foil and bake at 350* for 20 - 30 minutes.

This will be very moist, with a brothy-soupy juice bubbling; but the flavor is so fresh and delicious!! It would be good served sort of as a soup or you could serve it over pasta... Good to have french bread to dip into the extra juice!!

Suzanne's Hot Broccoli Cheese Dip

2 cups chopped broccoli
3 cloves of garlic minced
1 cup sour cream
1 cup mayo (miracle whip will not work - it just melts into even more oil!)
2 cups grated cheddar (older & stronger the better)
1/4 cup grated parmesan cheese
1/4 cup chopped red onion
1/4 cup chopped red pepper

mix all ingredients together
place in deep dish baker (any pyrex or corningware will work)

Bake @ 375 for 25 minutes until bubbly & golden edges.

I doubled the recipe for the potlucks.
I baked it in the oven in my crockpot removable baking dish.
Then placed it in crockpot housing on keep warm setting.

This recipe is great hot & fine as cold leftovers.
Great with chips, nachos, bread, veggies - anything!

Strawberry Spinach Salad

12 ozs. fresh spinach leaves
1 qt. fresh strawberries - hulled, quartered
2 tsp. sesame seeds
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup distilled white vinegar
1 1/2 tsp. grated onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika

-Wash and drain spinach, then squeeze dry between layers of paper towels; tear bite-size pieces.
-Toss together spinach, strawberries, and sesame seeds in a large bowl; set aside.
-In a separate bowl, beat together oil, sugar, vinegar, onion, Worcestershire sauce, and paprika.
-Pour prepared dressing over salad and toss to coat.
-Serve immediately.

Rustic Italian Bean Casserole

2 handfuls spaghetti noodles broken up and boiled
1 medium onion, chopped
1 can White Kidney Beans, partially drained
1/2 to 3/4 (what you prefer) can of diced tomatoes, partially drained
1/2 can (or 1 small can) mushroom slices
1 can of artichoke hearts, drained and cut into 1/4’s
1 small can sliced black olives
1/4 cup Extra Virgin Olive Oil
1/2 tsp. dried crushed Basil
1 1/2 cups Mozzarella, shredded

Cook broken spaghetti noodles as usual with a bit of olive oil and salt added to the water.
Meanwhile in large skillet sautee onion until tender (in butter or margarine or olive oil). Then add the kidney beans, diced tomatoes, mushrooms, artichoke hearts. Add the olive oil and Sautee together for about 5 minutes on a high temperature, stirring constantly.
Combine cooked/drained spaghetti noodles and bean mixture in a casserole dish (9x13 would work... I used my oval pyrex with the higher sides). Stir in the olives and half of the mozzarella. Stir until mixed well. Sprinkle the rest of the mozzarella over the top and place in 375 oven for 20 minutes.

Poppy Seed Casserole

2-3 chkn breasts cooked/cubed
1 1/2-2 cups cooked white rice
1 cup sour cream
1 can crm. chkn soup (or crm. mushroom; either is very yummy)
1 Tbsp. white cooking wine
1 Tbsp. lemon juice
1/2 c. chicken broth
30 Ritz Crackers crumbled
1/2 cup butter melted
Poppy seeds

Cook chicken whichever way you prefer. If you have the time, it tastes best if you saute it in oil/butter (and salt and pepper it). But if you are short on time you can microwave it or boil it or whatever. Cut into cubes. Mix chicken, rice, sour cream, soup, wine, lemon juice, chicken broth in oven safe cass. dish (I always use our oval french white dish).
Put crumbled crackers over the top of the rice mixture. Sprinkle poppy seeds generously over entire top. Pour melted butter evenly over top.
Cook for 30 min. on 350.
This is an old favorite here... kids love it, grown ups love it... and it makes great leftovers!

Peanut Butter Pie

Pie shell:
1 1/3 cup graham cracker crumbs
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup butter, melted

1 cup peanut butter
8 oz pkg. cream cheese
1 cup sugar
1 cup whipping cream (not whipped)
1 tsp. vanilla

semi-sweet chocolate chips, melted
whipped cream

Mix ingredients for pie shell and form in 9" pie pan. Cream together peanut butter, cream cheese, and sugar. **Make sure these ingredients are at room temperature.** Add whipping cream and vanilla and mix until creamy. Pour into pie shell. Melt chcolate chips and swirl over top. Chill. Serve topped with whipped cream.

(This is very rich so a little goes a long way.)

My Lasagna

1 large can of diced tomatoes
1 small can of diced tomatoes
1 1/2 white onions
3 cloves garlic
1 1/2 tsp. dried basil
1 tsp. marjoram
1 tsp. oregano
1 Tbsp. white sugar
1 tsp. salt
few dashes of pepper
1 Tbsp. dry white wine
1 - 1 1/2 pounds ground beef
2 cups Mozarella cheese
1 container Ricotta cheese
Sprinkling of Parmesan cheese
Lasagna noodles

Brown the ground beef in a large skillet. While cooking the beef, in blender, blend together the 1 large can of diced tomatoes, the onions and the garlic. Blend them up until smooth. Drain the ground beef. Add the contents of the blender, the 1 small can of diced tomatoes and all of the seasonings and the wine. Cover and simmer for 10 minutes or so.
Layering it:
In a 9x13 casserole dish, begin with a layer of the hot sauce mixture, followed by lasagna noodles (you'll have to break one up to fill in the gaps at the ends. The next layer should be Ricotta cheese. Use a spoon and spread evenly just less than half of the container onto the noodles. Sprinkle a layer of mozzarella cheese. Repeat the layering pattern once again, ending with a top layer of mozz. cheese and a sprinkling of Parmesan cheese
Cover with foil and place on cookie sheet (because it tends to bubble over a bit). Cook in a 375 Degree oven for 1 hour (usually more like 55). Let it sit for about 5 minutes before serving.

Easy Meatloaf

2 pounds ground chuck
1 pkg. Stove Top Stuffing Mix--any flavor (I used Savory Herbs)
1 cup of water
2 eggs beaten
1/2 cup BBQ sauce, any flavor, divide into two 1/4 cup servings

Mix all ingredients except 1/4 cup of the BBQ sauce

Shape meat mixture into 2 oval loaves, side by side, in 13 x 9 inch baking
dish. Top with 1/4 cup BBQ sauce.

Bake @375 degrees for 35 minutes or until the center is no longer pink.

Makes 6 - 8 servings

Mango and Black Bean Salad

This is one of our family favorites! It's especially good if you make it a few hours ahead of time but still delicious (perfect for Summer) if you make it just before scarfing it down.

1 large mango, cut into small chunks
1 avocado, cut into small pieces
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 cup red pepper, finely chopped
3 green onions, thinly sliced
1 handful cilantro, roughly chopped
1 recipe Lime Dressing


2 Tbsp freshly squeezed (or bottled) lime juice
2 Tbsp good quality olive oil
1 tsp apple cider vinegar
1 Tbsp liquid honey
1 tsp chopped fresh oregano
1 Tbsp water

Whisk together and pour over salad just before serving.

Lemon Bars

For the Shortbread:
1 cup (4 1⁄2 oz) all-purpose flour
1⁄4 cup confectioner s sugar
1 TBS lightly packed finely grated lemon zest
pinch salt
1⁄2 c (4 oz) chilled unsalted butter, cut into small pieces

For the Lemon Curd: (this can be used separately as they do in England for spreading on cakes or cookies or toast or mixed with yogurt)
1 c fresh lemon juice (squeezed from 4 to 6 lemons)
4 TBS (2 oz) unsalted butter, cut into 2 pieces
2 TBS heavy cream (I use regular milk and it works fine too)
1 c granulated sugar
4 large eggs
2 large egg yolks
1⁄4 tsp salt
1⁄4 tsp vanilla extract
wooden spoon to stir

Position a rack in the middle of the oven and heat to 350. Butter an 8 inch square baking pan.
In a medium bowl, mix dry ingredients for shortbread. Cut the butter into the mixture with a pastry blender or two table knives until the mixture resembles small peas. Knead the dough in the bowl just until it begins to come together. Transfer the dough to the baking pan and, with floured hands, press it evenly over the bottom. Bake until very light golden brown, about 20 minutes. Let cool on a rack while you make the filling.

In a medium saucepan, heat the lemon juice, butter and cream to just under a boil; the butter should be melted. Remove from the heat.
In a medium bowl, whisk together by hand the sugar, eggs, yolks until combined. Whisk in a bit of the hot liquid and then gradually whisk in a bit more until it s all added. This technique is called tempering and heats the eggs slowly and gently so they don t curdle.
Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling. Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through on the back of the spoon, about 5 to 8 minutes (may take longer).
Remove from heat and strain through a fine sieve if any egg has curdled. Stir in the salt and vanilla.

To finish: Pour the curd over the baked shortbread and smooth it evenly with a spatula, if needed. Bake until the curd has set and jiggles like firm jello, 15 to 20 min. Let cool to room temperature. Refrigerate until completely set, at least 4 hours. Cut into 16 pieces.

Key Lime Bars

1 1⁄2 cups graham cracker crumbs (20 squares)
1/3 cup butter, melted
3 tablespoons sugar
1 package (8 ounces) reduced fat cream cheese, softened
1 can (14 ounces) fat-free sweetened condensed milk
1⁄4 cup lime juice
1 tablespoon grated lime peel

Heat oven to 350°. Cover bottom and sides of square pan, 9 X 9 X 2 inches, with cooking spray. Mix cracker crumbs, butter and sugar thoroughly with fork. Press evenly in pan. Refrigerate while preparing cream cheese mixture. Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over graham cracker layer in pan. Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator. Makes: 36 bars.




This is Oh so "company" worthy. Really pretty presentation too.

Hash Brown Casserole

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Green Enchiladas

3 chicken breasts
2 cloves garlic minced
1/2 large onion chopped
1 small can of mild (unless you like it spicy) salsa verde (tomatillo salsa), Herdez is a good brand
1 to 1 1/2 cups sour cream (depending on how spicy you like it)
2 pkgs. small flour tortillas (we make them homemade and these are all the yummier...)
Monterey Jack Cheese

Sautee chicken in canola oil and a pat of butter, salt and pepper to taste and cook with minced garlic and chopped onion. When finished cooking, shred or chop chicken (I use "the chopper").
In separate bowl mix together the salsa verde with the sour cream. If you like it a bit spicier, use less sour cream.
Grate the cheese (probably a good 2-3 cups of grated cheese is what I use... I don't measure it usually. I just buy a medium block of it and grate the whole thing.)
In each tortilla put a spoonful of chicken mixture, spoonful of sauce and sprinkling of cheese, roll up and repeat, placing enchiladas close to each other in a 9x13 casserole dish. You can pack them in pretty tight. I actually usuaally end up using one large cass. dish and one smaller square one and freezing half of them for another meal.
Once you have filled and rolled them all, pour the remaining sauce evenly over all enchiladas and sprinkle the tops with remaining cheese. Bake for 30 min. in 350 degree oven.
Sooooo yummy! I serve 'em with black beans! (or chips and guacamole)

Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Enchilada Casserole

1 lb. of extra lean ground beef
1 1/2 cups non-fat sour cream
1 can mild green enchilada sauce (La Victoria)
1 can black beans (drained and rinsed)
5 flour tortillas
1 cup cheddar cheese

Brown ground beef and drain. Add the sour cream and enchilada sauce and stir until well mixed, simmering on low for about 3-5 minutes. Stir in black beans.
Layer beef/bean mixture, ripped up tortillas and cheese, starting with the sauce mixture on bottom and ending with cheese on top.
Bake in 375 oven for 20-25 minutes.
To make it just a little more evil, sprinkle Fritos over it when serving. Add a dollop of guacamole.
Everyone scarfed it down and wanted seconds. :^)

Dilly Macaroni Salad

1 cup elbow macaroni
1/2 cup mayonaise or salad dressing
1 cup cubed cheddar cheese (4 ounces)
1 cup cubed cooked ham
1 cucumber seeded and diced (and peeled if you want)
1/2 red bell pepper chopped
4 green onions sliced
1 Tablespoon vinegar
3/4 teaspoon salt
1/2 teaspoon dried dillweed

Cook macaroni. Drain well and cool. Combine macaroni, cheese
cubes,cucumber, green onion and bell pepper.
Blend together mayonaise or salad dressing, vinegar,salt and dillweed;
add to macaroni mixture. Toss lightly. Cover and chill well. Makes 6 servings.

Coleslaw Dressing

1/2 cup plain yogurt
1/2 cup mayonnaise
1 Tbsp. cold pressed oil
1 Tsp. lemon juice
1 Tbsp. dill (fresh, frozen or dried)

1 head of cabbage chopped

Chicken Zucchini Parmigiana

2 garlic cloves, finely chopped
2 tablespoons olive oil
1 pound boneless, skinless chicken breast cut in half
salt and pepper to taste
3 large or 4 small zucchini, sliced
1 cup mozzarella cheese, shredded
sprinkling of Parmesan cheese
1/2 cup tomato sauce
1 Tbsp. white sugar
1 Tbsp. Sauterne cooking wine
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

In a large, heavy skillet saute chicken breast and garlic in oil about 8 minutes or until lightly browned. Sprinkle with salt and pepper to taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to sides of skillet. Arrange chicken in middle of skillet. Mix tomato sauce with the sugar, wine and herbs. Top chicken with cheeses and tomato sauce. Cover, cook on med/low for 8-10 minutes or until cheese melts and sauce is hot.

Bee Sting Cake


* 1 5/8 cups all-purpose flour
* 1 tablespoon active dry yeast
* 2 tablespoons white sugar
* 1 pinch salt
* 3/4 cup lukewarm milk
* 3 tablespoons butter
* 3 tablespoons butter
* 1 1/2 tablespoons confectioners' sugar
* 1 tablespoon milk
* 5/8 cup sliced almonds
* 1 tablespoon honey (optional)
* 1 1/2 cups milk
* 1/3 cup cornstarch
* 1 tablespoon white sugar
* 1 egg, beaten
* 1 teaspoon almond extract
* 1 cup heavy whipping cream
* 1/2 tablespoon cream of tartar


1. Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
2. Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
3. Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
5. Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
6. Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

Chicken Picatta

chicken breasts (2), cubed;

1 16 oz can of chicken broth;

1 Tbsp. Lemon Juice

1 jar of capers

1 can of mushrooms

Cube the chicken and coat it in flour. Saute in a pan until almost cooked through. Add remaining ingredients and cook until it reduces.

Chicken Spinach Quesadillas

2-3 chicken breasts cubed (small)
1-2 Tbsp. Olive oil
1 clove garlic
a few shakes of Williams Fajita Seasoning (or garlic salt, pepper, a dash of cumin, a bit of oregano...)
1/2 container of washed and ready to eat baby spinach
1/4 cup milk
1 1/2 cups mozarella cheese (grated)
2 Tbsp. Medium heat Tomatillo salsa

Cook chicken breasts with garlic in the olive oil until almost completely done. Add the spinach and cook until it begins to wilt. Add milk, 3/4 cup of the cheese, tomatillo salsa. Stir and cook for a few more minutes on medium heat. Try not to eat it all before filling the tortillas.

Lightly margarine or butter a flour tortilla and place in a hot (med./high) pan. Immediately spoon some of the filling onto the tortilla, sprinkle a bit more cheese and then place another (lightly buttered on one side) tortilla on top. Cook until golden and then flip and cook until golden. Cut into wedges and serve with sour cream (and salsa if you want).

Chicken Club Brunch Ring

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onions, finely chopped
1 (10 ounces) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 (4 ounces) cup finely shredded Swiss cheese
2 (8 ounces) packages refrigerated crescent dinner rolls
1-2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Preheat oven to 375 degrees.
In a bowl, combine mayonnaise and mustard.
Snip parsley.
Chop onion.
Add parsley and onion to mayonnaise mixture; mix well.
In a 2 quart bowl, flake chicken with a fork.
Chop bacon.
Add bacon, 3/4 cup Swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
Unroll crescent dough, separate into 16 triangles.
Arrange triangles in a circle on a 13" baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
Scoop the chicken mixture evenly onto widest end of each triangle.
Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
Slice tomatoes, cut slices in half.
Place 1 tomato half over filling between openings of ring.
Bake 20 to 25 minutes or until deep golden brown.
Remove from oven, immediately sprinkle with remaining 1/4 cup Swiss cheese.
Using a v-shaped cutter, cut around bell pepper.
Separate halves; remove membrane and seeds.
Fill with remaining mayonnaise mixture; place in center of ring.
Arrange lettuce around the pepper.

Recipe #1

Waiting to add.