That you love to make.

I love to make spaghetti. I use one box of spaghetti whole wheat pasta noodles, and canned sause from hunts. I take spicy italian sausage and take it out of the casing and brown it, and add it to the sauce.

Lemon Creme Bars (Cookie Mix)
Oatmeal cookie mix jump-starts the crust to a classic homemade lemon bar.


Prep Time:10 min
Start to Finish:1 hr 20 min
Makes:25 bars

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/4 cup lemon juice


1. Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
2. In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
3. In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F.



mmmmmmmmmmmmmmmmm:tu :tu

Lol.. i don't kiss and tell :P

I have sooo many favorites. Huuumm.

I will post Pepperoni Macaroni again. I really like this one because its cheap and easy to make. Its delish! And it can be made ahead of time and frozen.

http://img.photobucket.com/albums/v395/bunkerwendy/img005.jpg

They all sound delicious. :hungry

I have sooo many favorites. Huuumm.

I will post Pepperoni Macaroni again. I really like this one because its cheap and easy to make. Its delish! And it can be made ahead of time and frozen.

http://img.photobucket.com/albums/v395/bunkerwendy/img005.jpg

YUM-O!:D :lmao :tu

I have sooo many favorites. Huuumm.

I will post Pepperoni Macaroni again. I really like this one because its cheap and easy to make. Its delish! And it can be made ahead of time and frozen.

http://img.photobucket.com/albums/v395/bunkerwendy/img005.jpg

Mmm that actually looks good for a pasta bake!!

7 layer Dip..

1 can refried beans
Guacamole (made from 2 ripe avocados, lime juice, chili powder, garlic powder and salt)
8 oz. sour cream
2 cups shredded mexican blend cheese
1 bunch green onions chopped
1 large tomato chopped
1 small can chopped black olives

Layer everything in a 9x13 in. casserole dish starting with the beans, then guacamole, then sour cream, cheese, then veggies ending with olives. Refrigerate 1-2 hrs. and then serve cold with your fav. tortilla chips.

I have a few but this one is good for the spring/summer time.

Strawberry Salad


2-3 heads Romaine lettuce, shredded
1 pint strawberries, sliced
1 package Monterey Jack or Mozzarella cheese, shredded
Slivered almonds
Dressing
1 cup vegetable oil
¾ cup sugar
½ cup red wine vinegar
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon white pepper
2 garlic cloves, minced
Mix well

Mix your salad ingredients together, add dressing when ready to serve.

mac n cheese:

box of elbow noodles cooked
half a package of american cheese (about 16 slices)
2 cans of evaporated milk
fill rest of pan with regular milk

This is simple, easy, fast, and dilicious!
cook penne pasta
grind up almonds and seasoned crutons
pour EVOO over the pasta and mix in almonds crutons
add roasted red peppers(they come in jars @ the store)
ENJOY

I made this last night and it was yummy!

Cheesy Chicken Casserole
Prep: 10 min Bake: 22 min

2 cups cut up cooked chicken
1 jar (16 ounces) cheddar cheese pasta sauce
1 bag (1 lb) vegetables (broccoli, carrots, cauliflower, etc) thawed and drained
1 1/4 cups original bisquick mix
1/4 cup grated parmesean cheese
1/4 cup cold butter or margarine
1 egg, slightly beaten

1. Heat oven to 400 degrees. Mix chicken, pasta sauce, and vegetables. Pour into ungreased square pan, 9x9x2 inches.
2. Mix Bisquick mix, parmesean cheese, and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
3. Bake uncovered 20-22 minutes or until topping is light golden brown. 6 servings.

Oh my goodness all these recipes sound good! I will get one to put up in bit...gotta think about it.

I KNOW THIS IS NOT A PERSONAL RECIPE BUT IT'S ONE THING I LOOOOVE TO MAKE!! I DON'T USE THE CREAM CHEESE OR THE LEMON PEPPER SEASONING...AND IT TURNS OUT GREAT WITHOUT THEM!


Chicken Caesar Salad Pizza
Source: The Pampered Chef

Pizza Crust:
1 (16 ounce) pouch Pantry Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cup very warm water (120 to 130 degrees F)
1 tablespoon vegetable oil

Salad Toppings:
2 ounces fresh Parmesan cheese, grated, divided (1/2 cup)
1/2 cup fat-free Caesar salad dressing
1 teaspoon Pantry Lemon Pepper Seasoning Mix
1 garlic clove, pressed
8 ounces fat-free cream cheese, softened
3 boneless, skinless chicken breast halves, cooked (about 12 ounces)
4 cups romaine lettuce, thinly sliced
1/2 cup red bell pepper, chopped
1 (3.5 ounce) can pitted ripe olives, sliced

Heat oven to 425 degrees F.

For pizza crust, combine mix, water and oil. Mix dough according to package directions. Roll out dough to edge of Large Round Stone using lightly floured Baker's Roller. Bake 18 to 20 minutes or until crust is golden brown; remove to Nonstick Cooling Rack.

Grate Parmesan cheese using Deluxe Cheese Grater. In Small Batter Bowl, combine 1/4 cup of the cheese, dressing, Seasoning Mix and garlic pressed with Garlic Press; mix well.

Place cream cheese in Classic Batter Bowl; add half of the dressing mixture and mix well. Chop half of the chicken using Food Chopper; add to cream cheese mixture. Slice remaining chicken into thin strips; set aside.

Slice lettuce and chop bell pepper using Chef's Knife. Slice olives with Egg Slicer Plus. Place lettuce, bell pepper and olives in large Colander Bowl. Add remaining dressing mixture; toss to coat.

Spread cream cheese mixture over crust using Large Spreader. Top with salad mixture. Arrange chicken strips over salad; sprinkle with remaining Parmesan cheese. Cut with Pizza Cutter; serve using Slice 'N Serve.

Yield: 12 servings or 24 sample servings

(Light) Nutrients per serving: Calories 260, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 30 mg, Carbohydrate 32 g, Protein 18 g, Sodium 770 mg, Fiber less than 1 g

Cook's Tip: One (10 ounce) package refrigerated pizza crust can be substituted for the Pizza Crust & Roll Mix, if desired. Roll out dough to edge of Baking Stone as directed. Bake 12 to 14 minutes or until golden brown

This is my gran's Souvlaki recipe and it kicks all kinds of butt.

Cut up some (4-6) chicken breasts into 2" cubes. In a big zip top baggie mix 1c olive oil, 2-3 cloves of garlic (smashed), 1 tsp basil, 1 tbsp oregano and 1/8 cup of lemon juice. Marinate overnight, then thread onto skewers and grill. Serve with greek potatoes or rice pilaf.

Greek potatoes: (from eatgreektonight.com)

Ingredients:
2-3 Cup Chicken Broth
1 A Little Garlic (Fresh or powdered, to taste)
4-5 Whole Lemons
1 A Little Olive Oil
3-4 Pinch Oregano (To taste)
1-2 Pinch Pepper (To taste)
12 Medium Potatoes (Peeled & quartered)
2-3 Pinch Salt (To taste)
1/4 Cup Shortening

# Wash the potatoes and cut into quarters lengthwise.
# Place in a large, deep baking pan.
# Sprinkle or lightly brush the potatoes with olive oil.
# Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1cm deep with water if needed.
# Season the potatoes with salt, pepper, oregano, and finely chopped garlic or garlic powder.
# Turn the potatoes over and repeat the seasoning.
# Cut 1/4 cup of shortening (or lard) into 1/2 in. by 1/2 in. cubes and distribute evenly amongst the potatoes.
# Cover the pan and place in the oven at 375 degrees for about 30-40 minutes or until the potatoes are tender inside.
# Uncover the potatoes and broil for a short while to brown and crisp them as desired.
# Squeeze a lemon or two over them.
# Substitute vegetable broth for vegetarians.

Asian Ribs (or something like that lol)

3 lb boneless beef short ribs
1 jar 7.6 oz plum sauce
2/3 c. ketchup
1 T. rice vinegar
2 t. grated fresh ginger
pour all ingredients over meat in crock pot
cook 6-8 hours on low heat, covered

this is one of my favorites!! i found it on www.allrecipes.com - great site!!

Pistachio Crusted Chicken

INGREDIENTS
1 cup chopped pistachios
1/2 cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips
DIRECTIONS
Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.