Summer Berry Pie

3/4 cup sugar
3 Tbs cornstarch
1 1/2 cup water
1 4-serving size red jello
3 cups fresh berries
1 pie crust(either regular baked pie crust or graham cracker crust)
whipped cream

Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat and stir in package of jello. Cool to room temperature. Stir in berries. Pour into crust. Refrigerate 3 hours or until firm. Serve with whipped cream.

The Only Brownie Recipe You'll Ever Need

Cream:
2 cups sugar
1 cup softened butter(not marg)
4 eggs

Add:
2 cups flour
1/2 cup cocoa
2 tsp vanilla

Bake in greased 9x13 pan at 350 for about 15-20 minutes. IMPORTANT: Only bake until the middle doesn't jiggle when you shake the pan, no matter what the brownies look like.

Girdle-Busting Bars

1 box yellow cake mix
1 stick butter
1 lb powdered sugar
4 eggs 8 oz cream cheese

Melt butter and add 1 egg to cake mix. Mix until stiff. Spread in bottom of pan. Mix cream cheese, 3 eggs, and powdered sugar. Pour on top of cake crust. Bake 1 hour at 350. Cool 10 minutes.

Tropical Chicken Salad

2 cups cooked cubed chicken
1 cup chopped celery
1 cup mayo
1 tsp curry powder
1 can pineapple tidbits or chunks, drained
1 large firm bananas, sliced
1 can (11 ounces) mandarine oranges, drained or 1-2 cups cut-up oranges
1/2 cup flaked coconut
1 cup salted peanuts or cashews

Place chicken and celery in a large bowl. Combine mayo and curry powder; add to chicken and mix. Cover and chill 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut; toss. Sprinkle with nuts. 4-6 servings

Waffle of Insane Greatness (no, I didn't name it; yes, it lives up to its name)

3/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup whole milk or buttermilk
1/3 cup oil
1 egg
1 1/2 tsp sugar
3/4 tsp vanilla

In a bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Add milk, oil, egg, sugar and vanilla; mix well. Let sit for 30 minutes.

Preheat waffle iron; don't spray with non-stick(the oil in the batter will allow the waffle to release easily). Cook as directed for your waffle iron.

I double this recipe for my family, and it just makes enough.

Thai Fried Rice

1 cup pineapple tidbits(fresh is best, but canned works too)
3 cups cooked rice, preferably several days old
4 Tbs oil for frying
1-3 Tbs chicken stock
2 shallots, thinly sliced
3 cloves minced garlic
1 chili, de-seeded
1/2 cup cashews
1/2 cup frozen peas
1 egg, beaten
1/4 cup currants or raisins
1 Tbs fish sauce
2 tsp curry powder
3 spring onions, finely sliced
1/3 cup cilantro

Add a little oil to the rice and work through with your fingers, breaking up clumps. Set aside. In skillet, add oil and heat until hot. Add shallots, garlic, and chili; stir fry a few minutes. Add egg; stir fry until soft cooked. Add curry, fish sauce, and chicken stock; stir fry a few seconds. Add cashews; stir a minute. Add rice; stir until rice is evenly coated and warmed through. Add peas, currants and pineapple; stir fry a few minutes. Taste test; adjust seasonings. To serve, sprinkle with spring onions and chopped cilantro.

Zucchini Bread

mix:
2 c sugar
1 c oil
add to sugar and oil:
2 c graded zucchini
3 Tbs vanilla
3 eggs
3 c flower
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder

Bake 1 hour at 325 degrees.

Snickerdoodles

1c shortning
1 1/2c sugar
2 eggs
2 3/4c flour
2 tsp tartar
1 tsp soda
1/4 tsp salt

Mix shortening, sugar, eggs, stir in sry ingrediants. Roll into walnut-size balls.Roll balls in
2 tbs sugar mixed with 2 tsp cinnamon.Cook in oven 400 degrees for 8-10 min. on ungresed cookie sheet.

The Only Mac 'n' Cheese I Love

6 tablespoons butter
1/2 lb elbow macaroni
6 tablespoons flour
3 cups whole milk
1 teaspoon salt
pepper
pinch cayenne
2 1/2 cups grated cheese(1/2 mild 1/2 sharp cheddar)
1/2 cup fine bread crumbs
1 teaspoon cajun seasoning

Cook macaroni. Melt butter in saucepan; add flour, and stirring constantly with a wooden spoon or whisk, cook over med heat 3-4 min, not letting the flour brown! Whisk in the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 min. Remove from heat. Add salt, pepper, cayenne and 2 cups cheese; stir well. Add noodle and toss. Pour into greased 2-quart baking dish. Combine remaining cheese with bread crumbs and cajun seasoning. Sprinkle over macaroni and bake at 350 until golden brown and bubbly, about 25 min.

Jam Bars

2 cups oats
1 3/4 cup flour
1 cup butter
1 cup brown sugar
1 tsp cinnamon
3/4 tsp salt
1/2 tsp baking soda
1-2 cups jam

Combine all ingred. except jam. Reserve 2 cups. Press remaining mixture into greased 9x13 pan. Spread jam over crust. Sprinkle remaining mixture over jam. 400 degrees 25-30 mins.

Creamy Pasta

bite-size pasta(mini-penne, farfalle, etc.)
small tub flavored cream cheese(garlic, garden veggie, etc.) or 1 cup marscapone cheese
1 cup reserved pasta water
parmesan
salt & pepper
mushrooms
asparagus
nutmeg
walnuts(optional)

Cook pasta per directions. Saute veggies in butter or olive oil until tender. Add pasta. Stir in cheese and dash of nutmeg and toss to coat, adding the reserved water little at a time to moisten. Stir in 1/2 cup walnuts. Season. Sprinkle with parmesan.

Omlette Tacos

small flour tortillas
1 egg per person
shred cheese
sauteed veggies(like onions, peppers, mushrooms, asparagus, etc.)

In a small skillet, fry tortilla on one side in butter or Pam until golden. Set aside. Whip up one egg with a little water and salt and pepper. Spray pan; dump in egg and swirl to form circle. Sprinkle on cheese and some veggies. When set, fold in half and slide onto half of tortilla, uncooked side. Fold tortilla in half to form a taco. Flavor with some salsa.

Fish Tacos

corn tortillas
oil for frying
bagged coleslaw mixed(without the dressing)
frozen breaded or battered fish fillets
tarter sauce(1 cup mayo, chopped up pickles or relish, lemon juice to taste)

Bake fish according to directions. Make tarter sauce and reserve in fridge. In a skillet, fry corn tortillas on both sides until either soft or crispy(as you like it), fold over to make taco shell and reserve on paper towels. To assemble, smear inside of taco shells with tarter sauce. Cut fish in chunks, and fill bottom of tortilla shell; top with crunchy coleslaw mix.

Black Bean and Chicken Tacos

2 chicken breast….cubed
4 teaspoons lime juice, divided
2 Tablespoons olive oil, divided
4 green onions, thinly sliced
2 cloves garlic, crushed
1- 15 oz can black beans, rinsed and drained
1 cup fresh tomatoes, diced
1 teaspoon kosher salt
Pinch of cayenne pepper
Flour tortillas
1/2 cups of Monterey jack cheese
sour cream
Coat chicken cubes with ½ of the lime juice and ½ of the oil. Saute in pan until warm. Remove chicken and using the same pan add the rest of the oil and sauté garlic and green onions until tender; add beans and tomatoes until warm. Then add the remaining lime juice, salt and chicken. Cook until heated through, then add cayenne pepper to taste.

Chicken Rio Salad (the one we had at RS b-day dinner)

Warm tortillas

burrito size flour tortillas 

lightly spread tortillas with butter and fry on both sides until brown, but still soft.

Chicken

5 lbs. boneless skinless chicken  breast

1 small bottle zesty italian dressing

1 Tbs. chili powder

1 Tbs. cumin

3 cloves garlic

Mix all ingredients together in a large crock pot.  Cook on high for 5 to 7 hours.  Remove chicken and shred with fork.  reserve a small amout of juice and pour over shredded chicken to keep moist.  Keep warm

Tomatillos Dressing

1 pkg hidden valley buttermilk ranch dressing mix

1 cup buttermilk

1 cup mayonnaise 

2 tomatillos (they look like small green tomatoes)

1 clove garlic, minced

1/3 bunch cilantro, chopped

1/2 tsp lime juice

1 small jalapeno seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin.  Keep refrigerated. 

Lime Rice

2 Tbs. butter

1 yellow onion, chopped

4 cloves garlic, minced

6 2/3 cups water

8 tsp chicken bullion

1/2 bunch cilantro

2 tsp cumin

2 small cans diced green chilies

1 Tsp lime juice

1/2 tsp. salt

3 cups long grain rice

In a sauce pan saute butter, onion and garlic.  In a large pot bring to a boil; water, chicken bullion, cilantro, cumin, green chilies, lime juice and salt.  Add onion and garlic to boiling water.  Add rice, reduce heat, cover and simmer for 30 minutes. 

Pico de Gallo

4 fresh tomatoes, chopped

1 white onion, chopped

1/4 bunch cilantro, chopped

2 cloves garlic, minced

1/2 tsp lime juice

1 tsp salt

1 tsp pepper

combine ingredients together in a medium bowl.

Serve in the following order:

Tortillas

cheese (mexican shredded or shredded colby jack is good too!)

chicken

Black beans or pinto beans

lime rice

green leaf lettuce, or iceberg lettuce, shredded

Pico de gallo

Guacamole

Fresh cilantro

parmesan cheese

fresh lime slice

Tomatillo dressing

serves 20 (so let me know when you decide to have it and we will be over!)

Special Request

People are still buzzing about how good the food was at Enrichment last week. Can we get the recipe posted here? My husband will love it, and I've been craving some ever since. Thank you!

Teriyaki Chicken Kabobs

2 lb. Boneless, Skinless Chicken Breasts
Wood Picks
1/4 c. Reduced Sodium Soy Sauce (or regular)
1 Tbs. Honey
2 tsp. Dark Sesame Oil
1 tsp. Ginger
1/4 tsp. Garlic Powder
1/4 tsp. Sesame Seeds, to garnish

Cut up chicken into bite sized chunks and put on wooden picks. Mix all ingredients together reserving some of the sauce for later. With the rest of the sauce coat all sides of the chicken. Grill for about 3 minutes on each side or until cooked all the way through. Use the left over sauce for dipping. Can serve over rice.

* I found this online and it is so yummy! And low in calories.

Chocolate chip cookies & S'More cookie bars

Chocolate chip cookies

(I got this recipe from my friend Shelley Simiskey)

3 cubes of butter unsalted (softened) if you use salted butter adjust your salt

1 1/2 cup white sugar 

1 1/2 cup brown sugar

3 eggs

2 Tsp salt (not Tbsp sorry Amy)

1 1/2 tsp baking soda

2 Tbs vanilla (very important I forgot it in the last batch.  I could only gag down half the batch)

about 4 to 6 cups flour (sometimes I use a cup or two of oatmeal if I don't have enough flour)

1 bag of chocolate chips or M&M's or what ever sounds good.  

Cream butter and sugars together.  Add eggs one at a time mix salt, baking soda and one cup of the flour together, add and mix.  Add vanilla.  Add the rest of the flour and watch consistency.  The less flour you use the softer your cookies will be.  

Bake 325 for 9 to 12 minutes.  Watch and remove just before they start to turn brown.  Let them finish cooking on the cookie sheet.  

Last week I made these and took 2 cookies and smashed them together with vanilla ice cream in the center, then I rolled them in chopped walnuts.  It was an insane mess, but worth every bite.  

S’More Cookie Bars


1/2 cup butter, room temperature


1/4 cup brown sugar


1/2 cup sugar


1 large egg


1 tsp vanilla extract


1 1/3 cups all purpose flour


3/4 cup graham cracker crumbs*


1 tsp baking powder


1/4 tsp salt


2 king-sized milk chocolate bars (e.g. Hershey’s)


1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small singles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars
Makes 16 cookie bars.
*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Hearty Sausage Skillet

I really like this b/c its fast and easy. Got the recipe from www.kraft.com

1/2 lb. sausage sliced ( I use 1 lb. b/c I like a lot of meat)
1 can (14.5 oz.) diced tomatoes, undrained
1 cup water
1 tsp. italian seasoning
1 pkg. Velveeta Shells and Cheese
2 cups broccoli florets

1. Brown sausage on med-high heat for 5 minutes.
2. Stir in tomatoes, water, and italian seasoning. Bring to boil. Add shells. Reduce heat to med-low, cover.
3. Simmer 7 minutes, stirring twice. Add broccoli and cook 5 minutes more or untill tender. Stir in cheese sauce untill well blended.

Philly Steak Salad

Philly Steak Salad

16 oz. flank steak, cut into strips
1 green bell pepper, seeded and cut into stripos
1 large onion, sliced into rings
1 (8 oz) bottle Italian-style salad dressing
1/2 (32 oz) package frozen curly-style French fries
1 (8 oz) package shredded Cheddar cheese
1 head iceberg lettuce, torn into bite-sized pieces
4 tomatoes, quartered
1 (15 oz) can garbanzo beans, drained
1 (8 oz) bottle Ranch-style salad dressing

1- In a covered dish, spread out sliced steak, peppers and onions and pour the Italian dressing over all. Cover and refrigerate for at least 20 minutes.
2- Cook French fries according to package instructions while steak is marinating.
3- In a large skillet over medium high heat, saute steak, peppers and onions until vegetables are tender and steak juices run clear. Separate steak mixture into 8 equal portions while in the skillet, and top each portion with cheese. Cover and set aside to let cheese melt.
4- Arrange lettuce, tomatoes and garbanzo beans on 8 separate plates. Top each salad with 1/8 of the French fries and 1/8 of the steak mixture and serve with ranch dressing.
Makes 8 servings.