Rhubarb Crisp

Rhubarb Crisp with Crumble Topping

8 cups rhubarb, cut into ½ inch pieces

4 eggs

3 cups sugar

4 Tablespoons flour

½ to 1 teaspoon cinnamon

1. Put rhubarb into 9 x 13 lightly greased glass pan

2. Mix eggs, sugar and flour and pour over rhubarb

3. Sprinkle with cinnamon

Topping:

1 cup butter

1 cup brown sugar

2 cups flour

1. Mix butter, brown sugar and flour until crumbly

2. Spread on top of rhubarb mixture

3. Bake at 350* for 45-50 minutes or until top is golden brown

4. Serve warm or cold

(This recipe works well with tart apples also)

Not Fried, Fried Chicken

Not Fried, Fried Chicken

1 cup flour

1 small pouch Lipton Tomato Cup-a-soup  (¾ oz or 21 g.)

½ small pouch dry Italian Dressing mix (3/4 oz. or 21 g.)

1 ½ tsp. baking powder

2 tsp. paprika

1 tsp. salt

2 tsp. pepper

2 egg whites

12  thighs (I prefer with bone in and skin on for extra flavor)

Preheat oven to 400*F

Mix coating ingredients. Only half for this amount of chicken.

Place whites in a bowl and whip with a fork until foamy.

Roll meat in whites then in coating.

Place on parchment lined baking sheet on lower rack of oven.

Bake 30 minutes. Turn over.

Bake another 30 minutes.

Sliced Baked Potatoes

SLICED BAKED POTATOES

Ingredients:
4-5 potatoes
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheese of your choice
4 strips of cooked bacon

Directions:
1. Preheat oven to 400 degrees
2. Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.
3. Bake in a preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

4. When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add some sour cream and enjoy!!

Slow Cooker Pork Chops

SLOW COOKER PORK CHOPS

6 or 8 boneless pork chops
1 can Cream of Chicken soup
1 packet dry Ranch dressing mix
In slow cooker layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.

Variation of above;

1.    1 ½ lbs. pork chops

2.    6 to 8 medium Yukon Gold potatoes, peeled and sliced

3.    2 cans Cream of Chicken soup

4.    2 pkgs. Dry Ranch Dressing Mix

5.    1 cup milk

6.    Put all into slow cooker.

7.    Cook on HIGH 3-4 hours or on LOW 6-7 hours.

Pie Crust for One Pie

Pie Crust Recipe

  Makes 1  9 inch pie crust

A pie crust recipe that works perfectly for sweet and savory pies. This pie crust recipe is made by hand and will become a favorite recipe.

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup lard
• ¼ cup butter
• 4-5 tablespoons ice water

Instructions

1.    Butter a 9-inch pie plate or skillet and set aside.

2.    In a large bowl, combine the flour and the salt. Cut in the lard and butter with a pastry blender or two forks until the mixture resembles a coarse meal.

3.    Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.

4.    Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.

5.    If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough. Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.

6.    If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.

Mexican Lasagna

Mexican Lasagna

9 or 10 lasagna noodles, cooked and drained

1 ½ pounds lean ground beef

6-9 Tbs. taco seasoning

1 ½ cups water

2 cups ricotta cheese or dry cottage cheese

1 egg

1 14 oz. can refried beans (1 ¾ cups)

4 cups shredded cheddar cheese

3 cups chunky salsa

Toppings; sour cream, green onions, diced tomatoes

1.    Preheat oven to 350*.

2.    In a skillet, brown beef until no longer pink. Drain meat and add the taco seasoning and water. Simmer until thickened and set aside.

3.    In a small bowl, add egg and ricotta and stir until combined.

4.    In a 9x13 baking dish, butter bottom and start by layering 3 noodles. Next, layer ½ of the ricotta, 1/3 of the beef mixture, 1 cup of salsa and 1/3 of cheddar.

5.    Next layer three more noodles, spread with refried beans, 1/3 of the beef, 1 cup of salsa and 1/3 of cheddar.

6.    Repeat first layers.

7.    Bake covered for 30 to 40 minutes or until the casserole has heated through and is bubbly. Let stand 10 minutes before cutting.

8.    Top with sour cream, green onions and diced tomatoes.

This freezes great! To use frozen casserole; Thaw in refrigerator for 8 hours and then bake as directed.

Brownie Dessert Bowls

Brownie Dessert Bowls

– Your Favorite Brownie Mix
– 2 muffin tins
Instructions
– Whip up a batch of your favorite brownie mix. Follow the baking instructions for heat and time on the box.
– Spray a muffin tin
– Fill the cups up half way
– Grab another muffin tin and spray the bottom
– Put the empty muffin tin over the one with the brownie mix and squeeze down until there is a half inch gap.
Don’t worry if brownie mix spills over the side a bit, it happens. They don’t always come out of the tin looking amazing. You might need to trim away some of the excess brownie that spills over the top. But after cooling they hold the ice cream really well and are fun to eat at the end.

Rice Krispies Rollups

Rice Krispies Rollups

¼ cup butter, melted
10½ ounces marshmallows
5½ cups Rice Krispies
1½ cups milk chocolate chips
½ cup peanut butter

Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies.
Mix well. Spread evenly into a greased 10½ x 15½ baking sheet.

In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.

Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped in Saran Wrap for storage if needed.

Lemon Zuchini Bread

Lemon Zuchini Bread

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 Tb. lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zuchini

Glaze ingredients:

• 1 cup powdered sugar
• 2 Tb. lemon juice
• 1 Tb. milk
• 1 tsp. lemon zest 

Instructions

1.    Mix flour, salt and baking powder in a medium bowl and set aside.

2.    In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.

3.    Fold in zucchini until it is mixed well.

4.    Add dry mixture to the wet mixture and blend all together until well combined.

5.    Pour batter into greased 9x5 loaf pan.

6.    Bake at 350 for 40-45 minutes.

7.    While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Pretzel Snacks

Pretzel Snacks

10 to 12 cups of snack crackers and pretzels (cheese nips, bugles, mini Ritz with cheese)

1 envelope Ranch Salad Dressing Mix

¾ cup vegetable oil

1½ teaspoons dill weed

1½ teaspoons garlic powder

1. Place snacks in large baking pan.

2. Combine remaining ingredients and stir.

Pour over snacks.

3. Bake in 200 F oven for 1 hour, stirring every 15 minutes.

Easy Oven Stew

Easy Oven Stew

1½ lb. chuck steak

4 cups beef broth  

½ tsp. oregano, optional                           

1 tsp. sweet basil

2 to 4 cups canned tomatoes or tomato juice

½ teaspoon salt

1 or 2 garlic cloves, if desired                         

1 large onion, diced           

2 stalks celery, sliced                                 

8 carrots, sliced      

4 - 5 medium potatoes, cubed

½ -1 cup small cubes rutabaga

Put all into roaster. Cover and bake at 325* for 2½ hours.
Thicken, if desired with flour mixed with cold water or tomato juice added for the last hour of cooking.
Just before serving add 1 cup frozen green peas.

Sometimes I cook the meat cubes in beef broth for 1 - 1½ hours before adding veggies then the cooking time can be shorter.

Shrimp Cocktail

Shrimp Cocktail

1 cup ketchup

2 Tablespoons lemon juice

½ teaspoon salt

  1/8 teaspoon Tabasco sauce

2 Tablespoons finely chopped celery

1 teaspoon grated onion

Finely sliced iceberg lettuce

Cooked shrimp of your choice

1. Mix all the sauce ingredients together. Chill.

2. Layer on a pretty plate; finely sliced lettuce, sauce, shrimps.

Hot Cheese Corn Dip

Hot Cheese Corn Dip

750 g. Corn

450 g Habenero cheddar cheese, grated

250g. Cream cheese

1 ½ cup sour cream

2/3 cup mayonnaise (not Miracle Whip)

1 can green chillies

1 tsp. garlic powder

½ - 1 tsp. onion salt

1 tsp. Cumin

1 tsp. oregano

Combine all ingredients but corn and cheese.

Blend well with mixer.

Add corn.

Save 1 cup cheese.

Mix in remaining cheese.

Put in large greased pie plate.

Sprinkle extra cheese on top.

Bake at 350* for 30 minutes.

Serve with tortilla or corn chips.

BLT Dip

BLT Dip

1-1/2 pound bacon, cooked, drained, crumbled, and divided (set aside ¾ cup)
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper and salt to taste
Toasted bread rounds, crackers, or pita chips.
Preheat oven to 350˚. Spray a 1 1/2  quart baking dish with nonstick cooking spray.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard.
Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly.
Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Canadian Country Pie

Canadian Country Pie

3 Tb. butter             

2 cups frozen hash brown potatoes

½ tsp. celery salt    

¾ cup sliced fresh mushrooms

½ c. chopped onion           

½ cup green pepper

5 eggs                                   

½ cup milk

pinch pepper

1 cup shredded cheddar cheese

6 slices bacon, cooked and crumbled

1. In frying pan, melt butter and sauté potatoes until browned and crusty, about 5 minutes.

2. Sprinkle with celery salt and mix well.

3. Spread evenly in 9 inch pie plate or quiche dish.

4. Top with mushrooms, onion and green pepper.

5. Whisk together eggs, milk and pepper. Pour over mixture in pan.

6. Bake in preheated oven at 325* for 30 minutes or until set.

7. Remove from oven, sprinkle with cheese and bacon. Let set 5 minutes. Serve.

Makes 6 servings. Do not increase as it does not cook well when too thick.

Breakfast Ham Casserole

Breakfast Ham Puff Casserole

1 French loaf, cut into 1” cubes

3 cups ham, cubed

¾ lb. cheese, cubed

Sauté 1 medium onion in 2 Tb. butter.

Mix bread, ham, cheese and onions.

Put into greased 9 x 13 pan.

Mix together and pour over bread mixture.

            8 eggs, beaten

             3½ cups milk

             ¼ cup mustard

Cover and refrigerate overnight.

In morning, bake at 350* for 60 minutes or more.

Ham Loaf

Ham Loaf  -Higginbotham

2 Tb. pineapple juice

½ cup brown sugar

Cook until sugar is dissolved. Pour into loaf pan. Set aside.

Mix:    1 ½ lbs. smoked ham, ground

            1 lb. Ground pork

            1/3 cup chopped onion

            1 cup milk

            2 eggs, beaten

            1 tsp. dry mustard

            ¾ cup crushed soda crackers

Shape into loaf and place in pan.

Bake at 350* for 1¼ hours.

Last 5 minutes, top with pineapple chunks and chopped green pepper.

Sauce to serve along side;

            2 cups sour cream

            1 Tb. grated onion

            2 Tb. fresh lemon juice

            Dash garlic powder

            ¼ tsp. Worcestershire sauce

Italian Baked Chicken

Italian Style Baked Crispy Chicken Breasts

2 tablespoons olive oil, divided

1 cup Hellman’s Mayonnaise

2 cloves garlic, finely chopped

1 tablespoon finely chopped fresh rosemary

2 teaspoons grated lemon peel

2 tablespoons lemon juice

½ cup panko bread crumbs

¼ cup finely chopped almonds

¼ cup grated Romano or Parmesan cheese

4 (5 ounce) boneless, skinless chicken breasts

1. Preheat oven to 375 degrees. Grease baking pan with 1 tablespoon oil

2. Combine mayonnaise, garlic, rosemary and lemon peel in small bowl. Remove ½ cup; reserve. Stir lemon juice into remaining mixture; refrigerate.

3. Combine bread crumbs, almonds and cheese in small bowl, season, if desired with salt and black pepper.

4. Season chicken, if desired, with salt and pepper. I like to flatten the chicken to about ½ inch thick. Arrange chicken in prepared baking pan.

5. Brush one side with reserved mayonnaise mixture, then evenly top with bread crumb mixture, drizzle with remaining 1 tablespoon olive oil.

6. Bake 25 minutes (sometimes more) or until chicken is thoroughly cooked.

7. Serve with refrigerated mayonnaise mixture.

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken

Time-10 mins  Cook time-15 mins

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Serves: 4-6

1½ pounds boneless skinless chicken breasts, thinly sliced

2 Tablespoons olive oil

1 cup heavy cream

½ cup chicken broth

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ cup parmesan cheese

1 cup spinach, chopped

½ cup sun dried tomatoes, chopped

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.

3. Add the chicken back to the pan and serve over cooked noodles.

I also added 1 large clove of fresh garlic minced.

Instead of chicken broth I used water and a teaspoon of Better Than Boullion Chicken Base (a paste) from Costco

I also added some flour to some of the liquid to thicken the sauce rather than letting it simmer long enough to thicken.