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Recipes - Page Text Content

S: r e c i p e s 2 0 1 0

FC: r e c i p e s | jones family favorite | t h r o u g h 2 0 1 0

1: This book is the fulfillment of a 2011 New Year's resolution to simplify. It is something that I have wanted to put together for some time now to replace the stacks and stacks of printed and scribbled recipes that have, during the course of my six year marriage, been collected, attempted, and approved of in our house. These recipes come from family members, from friends, from favorite websites, and sometimes from our own concoctions. These are the foods that we bring to parties, that we turn to when we tire of spaghetti, that have become holiday staples, and that have all become our favorites. | jones family favorite | r e c i p e s

2: Sausage Balls | 2 lbs ground pork sausage, cooked 1 1/2 cups buttermilk baking mix 16 oz shredded cheddar cheese 1/2 cup diced onion 1/2 cup chopped celery 1/2 tsp garlic powder 1. Preheat oven to 375 F 2. Combine sausage, baking mix, cheese, onion, celery, and garlic powder. Mix well and form into 1 inch balls. 3. Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown. To make ahead: Combine ingredients and refrigerate overnight. Form into balls and bake the next day. | B R E A K F A S T

3: Weekend Brunch Casserole | 8 oz can refrigerated crescent rolls 1 lb sausage 2 cups shredded mozzarella cheese 4 eggs, beaten 3/4 cup milk 1/4 tsp salt 1/8 tsp black pepper 1. Preheat oven to 425 F. 2. Crumble and cook sausage over medium heat until browned. Drain. 3. Line bottom of greased 9X13 baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. 4. Combine remaining ingredients in a separate bowl until blended; pour over sausage. 5. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares. | B R E A K F A S T

4: Baked French Toast | Paula Deen recipe modified and given to me by Jenn Robertson | B R E A K F A S T | 1 loaf French bread (13-16 oz) 8 eggs 2 cups half-and-half 1 cup milk 2 tbsp sugar 1 tsp vanilla extract 1/4 tsp cinnamon 1/4 tsp nutmeg Dash salt Praline Topping: 1/2 pound butter 1 cup packed brown sugar 1 cup chopped pecans 2 tbsp light corn syrup 1/2 tsp cinnamon 1/2 tsp nutmeg

5: B R E A K F A S T | 1. The night before, slice bread into 1 inch slices and place on cookie sheet. Preheat oven to 350 F and put cookie sheet in oven. Immediately turn the oven off. Leave bread in oven overnight until dry and stale. 2. Arrange slices in a generously buttered 9X13 dish in 2 rows, overlapping if needed. 3. In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly. 4. Pour mixture evenly over the bread slices, spooning between slices. 5. Cover and refrigerate for about 1 hour. 6. Combine ingredients for praline topping in medium bowl and blend well. 7. Preheat oven to 350 F. 8. Spread praline topping evenly over the bread and bake for 40 minutes or until center puffs and is golden brown.

6: Taco Cheese Dip | 16 oz velveeta cheese 1 can rotel diced tomatoes & green chilis 1 lb ground beef 1 package taco seasoning 1. Follow directions on taco seasoning package for preparing ground beef. Set aside. 2. Dice cheese into cubes and put into large microwave safe bowl. Microwave for 3 minutes. 3. Stir rotel into melted cheese until well blended. Microwave for 3 minutes. 4. Transfer cheese mixture into crock pot. 5. Add ground beef. 6. Keep covered on low heat. | A P P E T I Z E R S & S N A C K S

7: Guacamole | 2 avocados, peeled Salt Juice of 1 lime 1 medium tomato, seeded and chopped 3 tbsp red onion, minced 1 jalapeno pepper, seeded and minced 3 tbsp cilantro, chopped 1. Using a fork, mash avocado, 1/2 tsp salt, and half of the lime juice in a bowl until mixture is chunky. 2. Mix in tomato, onion, jalapeno, and cilantro. 3. Taste for seasoning. Add salt and remaining lime juice if needed. | A P P E T I Z E R S & S N A C K S

8: Crab Dip | 2 oz cream cheese 1 tbsp mayonnaise 1/4 cup sour cream 1 tbsp butter, softened 1/4 tsp seasoning salt 1/8 tsp paprika 4 tsp onions, minced 4 tsp serrano pepper, minced 1/4 cup shredded mozzarella cheese 6 oz can crab meat 1. Preheat oven to 350 F 2. Mix cream cheese, mayo, sour cream, and butter until smooth. 3. Blend in salt and paprika. 4. Stir in onion, serrano pepper, cheese, and crab meat. 5. Bake for 10-15 minutes until bubbly. | A P P E T I Z E R S & S N A C K S

9: Layer Dip | A P P E T I Z E R S & S N A C K S | 1 can refried beans 8 oz sour cream 1 package taco seasoning 1 cup guacamole 1 cup diced tomatoes 1 cup shredded lettuce 1 cup shredded cheese 1. Mix 1/2 package of taco seasoning with refried beans and spread along the bottom of a shallow cookie sheet or pie pan. 2. Mix other 1/2 package of taco seasoning with sour cream and spread on top of the refried beans. 3. Spread guacamole on top of sour cream. 4. Sprinkle tomatoes on top of guacamole. 5. Sprinkle lettuce on top of tomatoes. 6. Top with cheese. 7. Refrigerate until ready to serve.

10: Cold Veggie Pizza | recipe given to me by Melissa Edgerly | 2 8 oz packages crescent rolls 10 slices bacon, cooked & crumbled 8 oz cream cheese 1/4 cup ranch dressing 1 tsp dillweed 1/2 tsp minced garlic 1 roma tomato, diced 1/2 cucumber, sliced & quarterd, no skin 10 oz can diced chicken, drained 8 oz shredded cheddar cheese 1. Preheat oven to 375 F. 2. Press crescent roll dough into 10X13 baking pan (or cookie sheet with lipped edge) to form crust. Bake 10-11 minutes. Cool completely. 3. Soften cream cheese in a small bowl. Stir in ranch dressing, dillweed, and garlic. Spread over crust. 4. Sprinkle tomatoes, cucumber, chicken, bacon, and cheese on top. 5. Refrigerate until ready to serve. | A P P E T I Z E R S & S N A C K S

11: Party Ham Sandwiches | 24 wheat slider buns 1/2 cup mayonnaise 12 oz package sliced honey ham 8 oz extra sharp cheddar cheese cracker cuts 1/2 small red onion, cut into 24 thin slices 2 tbsp butter, melted 1 tbsp dijon mustard 1 tsp poppy seeds 1. Preheat oven to 350 F 2. Place bottom halves of buns on cookie sheet. Spread with mayo. Top with ham, cheese, onions, and tops of buns. 3. Mix butter, dijon mustard, and poppy seeds. Brush onto sandwiches. Loosely cover with foil. 4. Bake 20 minutes or until heated through. | A P P E T I Z E R S & S N A C K S

12: Cheesy Chicken Empanadas | 2 cups shredded cooked chicken breast 1 cup Mexican shredded cheese 1/3 cup Kraft Chipotle Flavored Reduced Fat Mayo 2 tbsp chopped cilantro 1 egg 1 tbsp water 1 pkg (14.1 oz) ready-to-use refrigerated pie crusts (2 crusts) 1 tsp chili powder 1. Preheat oven to 375 F. 2. Combine first 4 ingredients. In a separate bowl, whisk egg and water until well blended. 3. Unroll pie crusts on lightly floured surface. Use rolling pin to roll each to 12-inch circle. Cut each crust into 8 (4 inch) circles. Place on parchment covered baking sheets. 4. Spoon 2 tbsp chicken mixture onto center of each circle. Brush edge with egg. Fold circles in half. Press tops lightly to remove air; seal edges with fork. Brush tops with remaining egg. Sprinkle with chili powder 5. Bake 15 minutes or until golden brown. | A P P E T I Z E R S & S N A C K S

13: Ham and Cheddar Loaf | 1 lb frozen bread dough, thawed 1 pkg (9 oz) Oscar Mayer Deli Fresh Shaved Smoked Ham 1 cup shredded cheddar cheese 1/4 cup miracle whip 1 egg, beaten 1 tbsp grated parmesan cheese 1. Preheat oven to 350 F. 2. Flatten dough on lightly floured surface. Roll into a 12X18 rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and dressing; spread over ham. 3. Moisten edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in the top. Brush with egg; sprinkle with parmesan cheese. 4. Bake 35-40 minutes or until golden brown. Cool 10 minutes before slicing. | A P P E T I Z E R S & S N A C K S

14: Herbed Shrimp & Tomatoes | 2 lb jumbo shrimp, peeled & deveined 2 tbsp fresh snipped basil 1 tbsp fresh lemon juice 3/4 tsp salt 1/4 tsp pepper 2 tbsp olive oil 2 cups grape or cherry tomatoes Basil Dipping Sauce: 1 cup mayonnaise 1 tbsp fresh snipped basil 2 cloves garlic, minced 1 tsp lemon juice 1 tsp dijon style mustard 1/3 tsp cayenne pepper 1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. 2. In large bowl, combine the basil, lemon juice, salt, and pepper. Add shrimp. Toss to coat. Cover and marinate in refrigerator for 10-30 minutes. | A P P E T I Z E R S & S N A C K S | with Basil Dipping Sauce | 3. In a large skillet, cook shrimp, half at a time, in hot oil over medium-high heat for 2 to 3 minutes or until shrimp are opaque, stirring often to cook evenly. Transfer shrimp to a serving platter. 4. Add tomatoes to shrimp; gently toss to combine. Serve warm or chill until serving time. 5. Prepare basil dipping sauce by combining all ingredients in a small bowl. Keep covered and refrigerated until ready to serve.

15: Hot Crab Bites | 2 green onions, sliced 1/2 cup 2% milk shredded cheddar cheese 1/2 cup 2% milkfat low fat cottage cheese 1/2 cup light mayo 6 oz crabmeat, drained, flaked 2 tbsp chopped roasted red peppers 2 tsp prepared horseradish 48 triscuit crackers 1. Heat broiler. 2. Mix all ingredients except crackers. 3. Spread mixture onto crackers. 4. Broil 4 inches from heat, 1-2 minutes or until lightly browned. | A P P E T I Z E R S & S N A C K S

16: Party Pretzels | recipe given to me by Stephanie Woodell | 2 1 lb bags of pretzels 16 oz Orville Redenbacher popcorn oil 1 package powdered ranch dressing 1 tbsp garlic powder 2 tbsp dillweed 1. Dump everything together in a two gallon zip lock bag and shake well. 2. Keep in same bag for about 6 hours or overnight, tossing every so often to make sure the pretzels are evenly coated. 3. Transfer pretzels into another bag or sealed container. | A P P E T I Z E R S & S N A C K S

17: Deviled Eggs | 12 hardboiled eggs, peeled and chilled 1/2 cup mayonnaise 1 1/2 tsp Worcestershire sauce 1 tsp mustard 1/2 tsp salt 1/2 tsp pepper 2 green onions, finely chopped 2 tbsp well-drained pickle relish paprika 1. Cut eggs in half lengthwise. Remove yolks and put into medium bowl. Reserve whites. 2. Mash yolks until smooth. 3. Combine yolks, mayo, Worcestershire sauce, mustard, salt, and pepper. Mix until smooth. Stir in green onion and pickle relish. 4. Spoon mixture into center of egg whites. 6. Sprinkle tops with paprika. 7. Refrigerate until ready to serve. | A P P E T I Z E R S & S N A C K S

18: Mummy Dogs | 2 8 oz packages crescent rolls 8 Nathan's beef hot dogs 4 slices American cheese Cooking spray Mustard 1. Preheat oven to 375 F. 2. Unroll crescent roll dough, separate at perforations, creating 4 rectangles. Cut each rectangle lengthwise into 10 strips. 3. Cut each cheese slice into 4 strips. 4. Cut hot dogs in half. 5. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like bandages, stretching dough to completely cover hot dog. About 1/2 inch from one end, separate dough for "face." 6. Place wrapped hot dogs (cheese side down) on ungreased cookie sheet. Spray dough lightly with cooking spray. 7. Bake 13-17 minutes or until dough is light golden brown. 8. Draw eyes to make "face" with mustard. | A P P E T I Z E R S & S N A C K S

19: Guacamole Holiday Tree | 8 oz cream cheese 1 fully ripe avocado 1 tbsp mayonnaise 2 tsp lime juice 1 jalapeno pepper 8 grape tomatoes, halved 1 green onion, thinly sliced Ritz crackers 1. Cut block of cream cheese diagonally in half. Place triangles together on a sheet of wax paper to resemble a tree. Cover with a second sheet of wax paper. Press to flatten cream cheese tree into 7 inch tall tree with a 6 inch wide base. Peel off top layer of wax paper. Invert cream cheese tree onto serving plate; remove remaining wax paper. 2. Masc avocado in medium bowl. Add mayo and lime juice; mix well. Spread over cream cheese. 3. Cut 3 thin slices from jalapeno pepper; place on top of tree. Seed and chop remaining pepper. 4. Decorate tree with peppers, tomatoes, and onion. 5. Place 8 crackers, in 2 stacks of 4, at base of tree for trunk. Serve with additional crackers. | A P P E T I Z E R S & S N A C K S

20: Shrimp Chowder | 1 lb large peeled, deveined shrimp 5 slices thick peppered bacon 20 oz simply potatoes - diced or hash browns 2 tbsp flour 1 tbsp seafood seasoning 3 cups chicken broth 4 cups frozen corn 2 cups half and half (or heavy cream) 1. Cook bacon in large skillet and set aside. 2. Cook potatoes briefly in microwave, then saute in bacon drippings for 3 minutes. 3. Stir in flour & seasoning until well blended, then gradually stir in broth. Bring to a boil and cook over medium heat 10-15 minutes or until potatoes are tender, stirring occasionally. 4. Spoon half the potatoes into a bowl; mash with a fork. Transfer everything into large pot. 5. Stir in corn & cream; return to a boil. Add shrimp; simmer gently 2-3 minutes or until shrimp just begin to curl. Top with bacon and serve. | S O U P | recipe given to me by Melissa Decuir

21: Cheesy Chili | 1 lb ground beef 1 small onion, chopped 1/2 cup green pepper, chopped 1 can (15 oz) kidney beans, rinsed 1 can (14.5 oz) diced tomatoes 1 can (8 oz) tomato sauce 1 tbsp chili powder 1.5 cups shredded sharp cheddar cheese 1. Brown meat in a large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 minutes or until crisp-tender. 2. Add next 4 ingredients; mix well. Cover. Simmer on low heat 30 minutes, stirring occassionally. 3. Sprinkle 3 tbsp cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese. | S O U P

22: Mom's Green Beans | recipe from my mom | 3 cans green beans, drained 1 cup brown sugar 1 cup butter, melted 1/2 tsp garlic salt Dash soy sauce Bacon 1. Place green beans in 9X13 baking dish. 2. In a separate bowl, mix butter, brown sugar, garlic salt, and soy sauce. 3. Pour butter mixture over green beans and stir to mix. 4. Layer bacon on top of green beans. 5. Refrigerate overnight. 6. Bake at 350 F for 30 minutes. Broil 2-3 minutes or until bacon is browned. | S I D E S

23: Outback Green Beans | S I D E S | 1 lb fresh green beans 2 tbsp butter Seasoning: 1 tbsp garlic powder 3 tbsp salt 2 tsp white pepper 2-3 tsp brown sugar 1 tsp pepper 1/8 tsp cayenne pepper 1. Mix all seasoning ingredients together and set aside. 2. Wash green beans and snap off stem end, leaving tail end on bean. 3. Steam beans over boiling water for 8 minutes. Blanch beans by immersing in iced water for 8 minutes. 4. Drain beans on paper towel to dry. 5. Heat green beans in microwave with butter. Add 1/2-1 tsp seasoning to taste.

24: Easy Creamy Asparagus | 1 lb fresh asparagus 1/4 cup Kraft Peppercorn Ranch dressing 2 tbsp shredded parmesan cheese 1/2 cup coarsely crushed Ritz crackers 1. Preheat oven to 350 F. 2. Cook asparagus in simmering water in large skillet 2 to 3 minutes, or until bright green but still crisp. Drain. 3. Toss asparagus with dressing in 1 1/2 to 2 quart baking dish. Sprinkle with cheese and cracker crumbs. 4. Bake 10 to 15 minutes or until cheese is lightly browned and mixture is heated through. | S I D E S | recipe given to me by Jenn Robertson

25: Teriyaki Broccoli | 3 cups broccoli florets 2 cloves garlic, minced 2 tbsp butter, softened 2 tbsp teriyaki sauce 1. Steam broccoli until tender. 2. Add butter, garlic, and teriyaki sauce. Toss to coat well. | S I D E S

26: Bacon Cheddar Mashed Potatoes | recipe given to me by Keri Davis | 5 lb red potatoes 2 cups shredded sharp cheddar cheese 8 oz chive and onion cream cheese 8 oz french onion dip 2 sticks margarine 1 tsp garlic powder 2-3 oz real bacon bits 1. Peel most of the potatoes (leave a few unpeeled). 2. Boil and drain potatoes. 3. Mash and mix all ingredients together. Keep warm in crock pot if needed. | S I D E S

27: Roasted Red Potatoes with Bacon and Cheese | 1/2 cup light ranch dressing 1/2 cup 2% milk shredded cheddar cheese 1/4 cup Oscar Mayer real bacon bits 2 lb small red potatoes, quartered 1 tbsp fresh parsley, chopped 1. Preheat oven to 350 F. 2. Mix first 3 ingredients in large bowl. Add potatoes. Toss to coat. 3. Spoon into 9X13 baking dish sprayed with cooking spray. Cover. 4. Bake 55 minutes or until potatoes are tender, uncovering after 40 minutes. 5. Sprinkle with parsley and serve. | S I D E S

28: Cheesy Potatoes | 1 large package frozen hashbrowns (diced) 3/4 cup butter 1 tsp pepper 1 tsp salt 1 small chopped onion 1 can cream of chicken soup 1 cup sour cream 2 cups grated cheddar cheese 1. Combine all ingredients in 9X13 dish. 2. Bake at 350 F for 45 minutes. | S I D E S | recipe given to me by Jenny Allen

29: Twice Baked Potatoes | 2 baked potatoes 2 tbsp butter 2 tbsp sour cream 1/2 tsp salt 2 tbsp milk 1/2 cup broccoli, cooked & chopped 1/4 cup cheddar cheese 1. Preheat oven to 400 F. Bake potatoes for 1 hour. 2. Remove potatoes from oven and let cool for 10 minutes. 3. Cut in half and scoop out flesh, leaving skin intact. 4. Mash the potato flesh with the butter, sour cream, salt, and milk. Fold in the broccoli and cheddar cheese. 5. Refill the potato skins with the mixture. 6. Bake for 10 minutes more. | S I D E S

30: Baked Potato Salad | 5 lb red potatoes 1 stick butter 1 package bacon 8 oz sour cream 8 oz shredded cheddar cheese 1 bunch green onions, thinly sliced 1. Boil potatoes until tender. Cut into cubes, removing skin if desired. Let cool. 2. Cook bacon and crumble. 3. Combine all ingredients well and refrigerate until ready to serve. | S I D E S | recipe given to me by Briana Whittaker

31: Steak Fries | S I D E S | 2 russet potatoes 1 tbsp olive oil 1 tsp salt 1 tsp Old Bay seasoning 1. Preheat oven to 450 F. 2. Cut the potatoes lengthwise into wedges. 3. Place the potatoes on a baking sheet, drizzle with oil, season with salt and Old Bay seasoning and toss with your hands until the potatoes are evenly coated. 4. Bake for 20 minutes, turn potatoes over and bake for an additional 25 minutes or until golden on the outside and tender on the inside.

32: Broccoli Pasta Salad | 1 box classic pasta salad mix 1/2 cup ranch dressing 1 tbsp lemon juice 2 cups small broccoli florets (or spinach) 3/4 cup grape tomatoes, halved 1/2 cup sliced cucumber, halved 1/2 cup matchstick carrots 2 tbsp fresh basil (or 1 tsp dried basil) 1. Cook and drain pasta as directed on step one of the box. 2. In medium bowl, mix seasoning mix, ranch dressing, and lemon juice. 3. Stir in pasta and remaining ingredients. 4. Refrigerate until ready to serve. | S I D E S

33: Pepperoni Pasta Salad | 8 oz rotini pasta 5 oz mini pepperonis 4 oz provolone cheese, cubed 1 medium tomato, diced 1 green bell pepper, seeded & chopped 3/4 cup Italian dressing 1 tbsp grated parmesan 1. Cook pasta according to directions on package. 2. Mix pasta with all ingredients except parmesan cheese in large bowl. 3. Refrigerate 1-2 hours. 4. Top with parmesan cheese and serve. | S I D E S

34: Broccoli Bacon Salad | 1 lb fried bacon, crumbled 2 bunches raw broccoli, chopped 8 oz shredded cheddar cheese 1 bunch green onions, thinly sliced 1/2 cup mayonnaise 1/4 cup sugar 1 tbsp vinegar 1. Combine broccoli, onions, bacon, and cheese in large bowl. 2. In a separate bowl, mix mayonnaise, sugar, and vinegar. 3. Pour mayonnaise mixture over broccoli mixture and mix well. 4. Refrigerate overnight, tossing every so often to coat everything evenly. | S I D E S | recipe from my mom

35: Okra Nuggets | 2 cups okra, cut into 1 inch rounds 1 tsp salt 1/4 cup flour 1 egg 1/2 cup cornmeal 1/4 cup parmesan cheese 1. Preheat oven to 400 F. 2. Place the flour and salt in a bowl and stir to combine. 3. Whisk the egg in a second bowl. 4. Place the cornmeal and parmesan cheese in a third bowl and stir to combine. 5. Roll the okra in the flour and pat to remove excess. 6. Dip the flour coated okra in egg and then roll in the cornmeal/parmesan mixture to coat. 7. Place the okra on a cookie sheet sprayed or greased with olive oil. When okra is on tray, spray again to lightly coat. 8. Bake for 15 minutes or until golden brown. *Freeze before baking. When ready to eat - take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time. | S I D E S

36: Chicken Spaghetti | 4 chicken breasts 6 servings spaghetti 8 oz velveeta cheese 1 can cream of mushroom soup 1 can rotel diced tomatoes & green chilis 1. Preheat oven to 350 F 2. Boil chicken breasts until fully cooked. Set aside to cool. 3. Cook pasta as directed on package. Drain and set aside. 4. Dice the velveeta into cubes, and mix with soup, rotel, and pasta in 9X13 pan. 5. Dice or shred chicken (depending on preference) and stir into pasta mixture. 6. Bake for 30 minutes or until cheese is completely melted. To freeze: Put in the freezer either before step 6. To reheat, thaw and heat at 350 F for 30 minutes. | P A S T A

37: Tomato Basil Pasta | With Shrimp: 3 cups bowtie pasta 1/4 cup Kraft sun-dried tomato dressing 1 cup chicken broth 1/2 tsp garlic powder 1/2 tsp black pepper 4 oz neufchatel cheese 2 cups grape tomatoes 1/2 cup shredded parmesan cheese 8 fresh basil leaves, cut into strips 1 lb uncooked peeled deveined shrimp 1. Cook pasta as directed on package. 2. Heat 2 tbsp dressing in large skillet on medium heat. Add shrimp and cook 2 to 3 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside. Wipe out skillet with a paper towel. 3. Add remaining dressing, broth, and seasonings to skillet; cook 2 minutes or until heated through. Add Neufchatel; cook and stir until melted. Stir in tomatoes; cook 1 minute. | P A S T A | 4. Drain pasta. Add to ingredients in skillet. Stir in parmesan and half the basil. 5. Serve pasta topped with shrimp and remaining basil. Modifications for Chicken: 1. Substitute 4 small boneless skinless chicken breasts for shrimp. 2. Substitute penne pasta for bowtie pasta. | with chicken or shrimp

38: Baked Ziti | 1 lb ziti pasta, cooked & drained 1 lb Italian sausage, cooked & chopped 15 oz ricotta cheese 2 tbsp parsley 1 egg 1/4 cup shredded parmesan cheese 2 cups shredded mozzarella cheese 28 oz pasta sauce 1. Preheat oven to 350 F 2. Mix ricotta, egg, parsley, 1 1/2 cups mozzarella, and parmesan in large bowl. Mix in cooked sausage and pasta. Mix in 3/4 jar of sauce. 3. Transfer to 2 quart casserole dish. Top with rest of sauce and mozzarella. 4. Bake for 30-35 minutes or until bubbly. To freeze: Thaw, cover, and bake for 20 minutes at 350 F. Uncover and bake for 10-15 minutes more. | P A S T A

39: Easy Shrimp Pasta | 2 tbsp balsamic vinaigrette dressing 1/2 lb uncooked, peeled, deveined shrimp 1/4 lb fettuccine 1 tomato 2 oz cream cheese, cubed 2 tbsp chopped fresh basil 2 tbsp shredded parmesan cheese 1. Pour dressing over shrimp in a small bowl. Refrigerate for 20 minutes to marinate. 2. Cook pasta as directed on package. 3. Heat large skillet on medium heat. Add shrimp; cook for 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. 4. Add tomatoes, cream cheese, and 1 tbsp basil to same skillet; cook and stir 3 minutes or until well blended. Add shrimp; cook until heated through, stirring occassionally. 5. Drain pasta. Place on large platter. Top with shrimp mixture, remaining basil, & parmesan. | P A S T A

40: Pesto Chicken & Bowties | 2 tbsp butter 4 boneless, skinless chicken breasts, cubed 1 can cream of chicken soup 1/2 cup prepared pesto sauce 1/2 cup milk 3 cups bowtie pasta, cooked and 1. Heat the butter in a 10 inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. 2. Stir the soup, pesto sauce, and milk into the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. 3. Stir in the pasta and cook until the mixture is hot and bubbling. | P A S T A

41: Chicken Penne Florentine Bake | 1 lb boneless skinless chicken breasts, cubed 2 tbsp flour 2 cups multi-grain penne pasta 2 tbsp Kraft sun-dried tomato dressing 1 cup chicken broth 2 oz neufchatel cheese, cubed 10 oz frozen chopped spinach, thawed & well drained 1 cup shredded mozzarella cheese 2 tbsp grated parmesan cheese 1. Preheat oven to 375 F. 2. Toss chicken with flour. Cook pasta as directed on package. 3. Heat dressing in a large skillet on medium heat. Add chicken; cook and stir 3 minutes or just until chicken is well browned. Add neufchatel; cook 3 minutes or until melted, stirring frequently. Stir in spinach. 4. Drain pasta. Add to spinach mixture; m ix lightly. 5. Spoon half into 2 quart casserole dish; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with parmesan. 6. Bake 16-18 minutes or until casserole is heated through and mozzarella is melted. | P A S T A

42: Italian Chicken & Pasta | 8 oz bowtie pasta 6 boneless skinless chicken breasts 1 bottle zesty Italian dressing 1 package dry Italian dressing mix Sauce: 1 1/2 tsp butter 2 1/4 tsp olive oil 1 1/2 tsp flour 1/2 tsp minced garlic Dash salt Dash dried basil Dash crushed red pepper flakes 3 tbsp whole milk 2 tbsp chicken broth 1 tbsp water 2 tbsp shredded parmesan cheese 1 tbsp sour cream 1. Marinate chicken overnight in Italian dressing. 2. Cook in skillet until cooked through, seasoning with dry Italian dressing mix while cooking. Set aside and slice. | P A S T A | 3. Prepare pasta as directed on package. 4. In a sauce pan, melt the butter. Stir in olive oil, flour, garlic, and all of the seasonings, stirring constantly. Gradually add milk, broth, and water. 5. Bring sauce mixture to a boil and cook for 2 minutes while stirring constantly. It should start to thicken. 6. Remove sauce from heat and stir in cheese and sour cream until well blended. Add hot drained bowtie pasta to sauce mixture and stir well. 7. Serve pasta topped with chicken. | recipe given to me by Kawanda McAlister

43: G R I L L | Juice of one lime 2 tbsp vegetable oil 2 garlic cloves 1/2 tsp ground cumin 1/2 jalapeno, seeded 1/4 cup cilantro leaves 1. In a food processor or blender combine all ingredients and process until pureed. 2. Pour mixture over skirt steak or chicken breasts that have been seasoned with salt and pepper. Marinate for 30 minutes before grilling. 3. Serve with tortillas and accompaniments. | Cilantro Lime Marinade

44: Grilled Chicken | 4 boneless skinless chicken breasts oil as needed 1 medium tomato 1/2 small cucumber 2 tbsp finely chopped onion 2 tbsp finely chopped cilantro 1 tbsp lime juice 1/2 tsp salt 1. Heat grill over medium flame, or coals. 2. While grill heats, seed and chop tomato (about 1/2 cup). Peel, seed, and chop cuccumber (about 1/4 cup). Toss together tomato, cucumber, onion, cilantro, lime juice, and salt. Refrigerate for 30 minutes. 3. Brush chicken breasts with oil and grill until done. 4. Drain salsa if necessary and serve over chicken. | G R I L L | with tomato & cucumber

45: BBQ Chicken Kabobs | 1 lb chicken breasts 2 cups fresh pineapple chunks 1 each red and green pepper 1/2 cup BBQ sauce 3 tbsp frozen orange juice concentrate, thawed 1. Cut chicken, pineapple, and peppers into 1 1/2 inch pieces. Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers, using two skewers placed side by side for each kabob. 2. Mix BBQ sauce and juice concentrate; brush half evenly onto kabobs. 3. Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce. | G R I L L

46: Grilled Chicken | 4 boneless skinless chicken breasts 1/4 cup Kraft sun-dried tomato dressing 1 zucchini, cut into chunks 1 red bell pepper, cut into chunks 1 cup asparagus, cut up 1 small red onion, cut into chunks aluminum foil pan 1. Heat grill to medium-high heat. 2. Brush chicken with 2 tbsp dressing. Let stand 10 minutes. 3. Meanwhile, poke holes in the bottom of a disposable aluminum foil pan. 4. Toss vegetables to coat with remaining dressing. Place in prepared pan. 5. Place chicken and pan of vegetables on grill grate. Grill 20 minutes or until chicken is done and vegetables are crisp-tender. | G R I L L | with savory summer vegetables

47: Chicken Kabobss | 4 chicken breasts 1 each red and green pepper 1 fresh pineapple, cored 1/2 cup light balsamic vinaigrette dressing 1. Cut chicken, peppers, and pineapple into 1 1/2 inch pieces. Thread alternately onto 4 skewers. 2. Brush with 1/4 cup dressing. Refrigerate 1 hour. 3. Grill kabobs 12-15 minutes or until chicken is done, turning and brushing occasionally with remaining dressing. | G R I L L | with pineapple and peppers

48: Grilled Lemon Fish with Asparagus | 5 lemons 1/2 cup Kraft sun-dried tomato dressing 1 lb firm-textured fish fillets (cod, tilapia, or salmon) 1 lb asparagus, trimmed 1. Squeeze juice from one lemon; mix with dressing. Pour half the dressing mixture over fish in shallow glass dish; turn fish over to coat both sides. Refrigerate 15 minutes. Refrigerate remaining dressing mixture for later use. 2. Heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Cover grill with lid. 3. Grill fish 5 minutes; turn over. Add remaining lemon slices and asparagus to grill. Grill 5 minutes or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with the remaining dressing mixture. 4. Remove fish, lemon, & asparagus from grill. Discard lemon slices under fish. | G R I L L

49: G R I L L | Sweet & Smoky Barbecued Chicken | 1 1/2 tsp ketchup 2 tbsp cider vinegar 2 tbsp brown sugar 2 tbsp molasses 1 tsp chili powder 1 tsp mustard powder 1 1/2 tsp smoked paprika 1 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp cayenne powder 4 lb bone-in chicken thighs and drumsticks 1. Combine all ingredients except chicken in a large bowl and mix thoroughly. Set aside about 1/4 cup of the mixture. Toss the chicken with remaining sauce. 2. Grill the chicken over indirect heat for 15 minutes with the lid closed. Turn, brush with the reserved sauce, and grill until it reaches an internal temperature of 165 F, another 16-18 minutes.

50: Chicken Packets | 2 cups chopped cooked chicken 8 oz cream cheese, softened 1 tbsp green onions, chopped 2 tbsp milk salt 1/2 cup seasoned croutons, crushed 2 8 oz packages crescent roll dough 1/4 cup butter, melted 1. Preheat oven to 350 F. 2. Mix chicken, cream cheese, green onion, milk, and salt in a medium bowl. 2. Unroll crescent dough. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. 3. Place 1/4 cup of the chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. 4. Dip each packet in melted butter, and coat with crouton crumbs. 5. Place packets on baking sheet and bake for 20 minutes or until golden brown. To freeze: Packets can be frozen after step 4. To prepare, thaw completely and bake for 20 minutes at 350 F or until golden brown. | E N T R E E S

51: Tomato Soup Chicken | 4 chicken breasts 1 can tomato soup 1/2 tsp Italian seasoning or oregano 1/2 tsp garlic powder 1/4 cup shredded mozzarella cheese 4 cups corkscrew pasta, cooked 1. Place chicken in a 2 quart shallow baking dish. 2. Mix soup, Italian seasoning, and garlic in a small bowl, then pour over chicken. 3. Bake at 400 F for 20 minutes or until chicken is done. 4. Sprinkle cheese over chicken and put back in oven for 2-3 minutes or until cheese is melted. 5. Serve over pasta. | E N T R E E S

52: Chicken Enchiladas | 4 chicken breasts, cooked and shredded 1 bag shredded cheddar cheese 2 cans cream of chicken soup 1 small can chopped green chilis 8 burrito sized tortillas 1 cup milk 1. Mix milk, soup, and chilis in a small bowl. 2. Fill tortillas with chicken and cheese. Roll up and place side by side in a 9X13 pan. 3. Cover tortillas with soup mixture. 4. Bake at 350 F about 45-60 minutes. When it begins to bubble along the edges, it should be done. Serve with pico or salsa. | E N T R E E S | recipe given to me by Jenny Allen

53: E N T R E E S | Easy Jumbalaya | 1 package Zatarain's Jumbalaya Mix 2 tbsp vegetable oil 1 lb cooked chicken and/or sausage 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced green bell pepper 1. Prepare jumbalaya according to directions on package, adding diced vegetables with the meat.

54: Creamy Chicken Casserole | recipe given to me by LeAnne Bass | 3 cups chopped or shredded cooked chicken 1 can cream of chicken soup 8 oz sour cream 1 tbsp poppy seeds 1 1/2 cups crushed saltine crackers 1/4 cup butter, melted 1. Combine the first 4 ingredients; spoon into 11" X 7" X 1 12" baking dish. 2. Combine crushed crackers and butter, and sprinkle over chicken mixture. 3. Bake, uncovered, at 350 F for 30 minutes. | E N T R E E S

55: Crunchy Onion Chicken | 2 cups french fried onions 2 tbsp flour 4 chicken breasts 1 egg, beaten 1. Crush french fried onions with flour in plastic bag. 2. Dip chicken in egg; then coat in onion crumbs. 3. Bake 20 minutes at 400 F or until cooked through. | E N T R E E S

56: Lemon Herb Chicken | 1 garlic clove, finely chopped 1 tbsp lemon juice 2 tbsp olive oil 1 1/2 tsp rosemary, minced - OR - 1 tbsp cilantro, minced 1. Preheat oven to 375 F. 2. Whisk first 4 ingredients in a small oven proof dish. 3. Coat the chicken breast in the lemon herb mixture. 4. Bake for 20-25 minutes. 5. Serve. | E N T R E E S

57: WeeNuggets | 3/4 cup whole wheat panko 1 tsp garlic powder 1 tsp Italian herbs 1 chicken breast, cut into chunks 1 egg Olive or Canola Oil spray 1. Preheat oven to 400 F. 2. Place the panko, garlic powder, and herbs in a food processor and blend until fine. 3. Place the crumbs in a bowl. 4. Beat the egg in a separate bowl. 5. Dip the chicken chunks in the eggs and then in the breadcrumbs. Make sure the chicken chunks are completely covered. 6. Place on a parchment lined baking sheet. 7. Spray each piece with oil. 8. Bake for 18-20 minutes and serve. | E N T R E E S

58: Chicken in a Crock Pot | 4 lb whole chicken 2-3 thyme sprigs 1 lemon, cut in half Salt & pepper 1. Stuff the chicken with the thyme and lemon halves and sprinkle the outside generously with salt and pepper. 2. Place the chicken in the crock pot, cover, and cook on high for 3 hours (3 1/2 - 4 hours for a 5 lb chicken). 3. Using a meat thermometer, make sure chicken is cooked to 160 F. 4. Allow the chicken to rest for 10 minutes before cutting into pieces. 5. Serve. | E N T R E E S

59: French Bread Pizza | recipe given to me by Kawanda McAlister | 1 loaf fresh baked French bread 1 package pepperoni 8 oz provolone cheese slices 12 oz roasted garlic marinara sauce 1 bag shredded mozzarella cheese Oregano to taste Crushed red pepper flakes to taste 1. Preheat oven to 350 F. 2. Halve French bread, lengthwise, to make two pizza crust surfaces. 3. Spread on sauce. 4. Form cheese layer with provolone on top of sauce. 5. Cover completely with pepperoni. 6. Finish with layer of mozzarella cheese on top. 7. Sprinkle on oregano and red pepper to taste. 8. Bake for 20 minutes or until cheese is melted. | E N T R E E S

60: Pleasant Pork Chops | 6 pork chops salt and pepper to taste 3 tbsp butter 1 onion, chopped 1 clove garlic, minced 3/4 cup chicken broth 1 bay leaf 1 cup sour cream 2 tsp paprika 1. Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet and pour off fat. 2. Lower heat, add bay leaf and chicken broth. Cook covered over low heat for one hour. Transfer chops to a serving plate, but keep them hot. 3. Add the sour cream, onion-garlic mixture, and paprika to the juices in the skillet, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve. Sauce is also good over rice. | E N T R E E S

61: Parmesan Pork Chops | 2 eggs 1 cup Italian style bread crumbs 3/4 cup freshly grated parmesan cheese 4 (1/2 to 3/4 inch thick) pork chops Salt and pepper 6 tbsp olive oil lemon wedges, for serving 1. Whisk the eggs in a pie plate. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. 2. Sprinkle the chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. 3. Heat 3 tbsp of oil in a very large skillet over medium heat. Add pork chops, in batches, and cook until golden brown, about 6 minutes per side. Transfer to plates and serve with lemon wedges. | E N T R E E S

62: Slow Cooker BBQ- | 1 boneless pork shoulder (3 lb) 1 bottle (18 oz) Kraft BBQ sauce Juice from 1 medium orange 1. Place meat in slow cooker; top with BBQ sauce and orange juice. Cover with lid. 2. Cook on low 8-10 hours (or on high 4-6 hours). 3. Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce. | E N T R E E S | Orange Pulled Pork

63: Sausage and Apple Kabobs | 1 1/2 lbs medium potatoes (about 4) kosher salt and black pepper 1 cup frozen peas 2/3 cup whole milk 2 tbsp butter 18 oz fully cooked sausage 2 apples (preferably Fuji or Braeburn) 1/4 cup maple syrup 8 small wooden skewers 1. Soak skewers in water for 15 minutes. Heat oven to 400 F & line a rimmed baking sheet with foil. 2. Peel & quarter potatoes and place in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 15-18 minutes. Add peas and simmer until heated through, about 1 minute. Drain potatoes and peas and return to pot. Add milk, butter, 3/4 tsp salt, and 1/4 tsp pepper & gently mash. 3. While the potatoes are cooking, cut the sausage on the diagonal into 1 inch chunks. Core and cut the apples into chunks. 4. Alternately thread the sausage & apple chunks onto the skewers and place on the baking sheet. 5. Brush the skewers with 2 tbsp maple syrup and roast for 10 minutes. Brush with the remaining 2 tbsp of maple syrup and continue to roast until the apples are tender but still hold their shape, 10-15 minutes more. Serve with the smashed potatoes and peas. | E N T R E E S | with smashed potatoes and peas | recipe given to me by Jenn Robertson

64: Oven Pot Roast | 1/2 cup flour black pepper to taste 3 1/2 lb rump roast 1/4 cup butter 1 envelope dry onion soup mix 1 can cream of mushroom soup 3/4 cup dry vermouth 1/4 cup water 1. Preheat oven to 325 F. 2. In a large mixing bowl, combine flour and pepper. Dredge roast in the flour and cover evenly. Shake off excess. 3. In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with a lid. 4. In a small bowl, combine the remaining ingredients. Pour over the roast. 5. Cover and bake for 3 hours or until done. | E N T R E E S

65: Taco Bell Tacos | 1 lb lean ground beef 1/4 cup flour 1 tbsp chili powder 1 tsp salt 1/2 tsp dried minced onion 1/2 tsp paprika 1/4 tsp onion powder 1 dash garlic powder 1/2 cup water 1. Combine ground beef with flour and all the seasonings in a bowl. Mix the seasoning thoroughly through the beef. 2. Add the water to a skillet over medium heat. Add the seasoned beef to the water in the skillet. 3. Cook meat mixture 5-6 minutes, or until browned, breaking up the meat while it cooks. 4. Serve with taco shells, lettuce, and cheese. | E N T R E E S

66: Quick Creole Shrimp | 1 lb large shrimp, thawed 1 tbsp cajun seasoning 1/4 cup Zesty Italian dressing 2 cloves garlic, minced 1 tbsp, chopped fresh parsley 1. Toss shrimp with seasoning. 2. Heat medium skillet on medium-high heat. Add dressing and garlic; cook and stir 1 minute. 3. Stir in shrimp; cook 2 to 3 minutes or until done. Top with parsley. | E N T R E E S

67: Baked Tilapia with Lots of Spice | 1 tsp salt 3/4 tsp paprika 3/4 tsp onion powder 3/4 tsp dry mustard 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp cumin 1/2 tsp basil 3/4 tsp Italian seasoning 4 4 oz tilapia fillets 1/2 cup breadcrumbs 3 tbsp sliced green onions 1 tbsp dried parsley flakes 1 tbsp olive oil 1. Preheat oven to 450 F. 2. In a small bowl, combine the spices from the salt through the Italian seasoning and set aside. 3. In a shallow container, mix the breadcrumbs, green onions, and dried parsley. | E N T R E E S | 4. Measure 4 tsp of the spice mix and sprinkle over the fillets. 5. Add the remaining spice mix to the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it with your hands. 6. Dredge the fish in the breadcrumbs, coating well. Shake of any excess. 7. Place the fish on a baking pan that has been sprayed with non-stick spray. 8. Bake for 6 minutes. 9. Turn over and bake for 4 minutes. 10. Turn over again and bake until flaky, about 4 more minutes.

68: Shrimp, Tortellini, and Spinach | 1 pkg (9 oz) refrigerated cheese tortellini 1/4 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing 2 cloves garlic, minced 1 can (14.5 oz) no-salt-added diced tomatoes, undrained 3/4 lb cooked clean medium shrimp 1 bag (6 oz) baby spinach leaves 1/4 cup chopped fresh basil 2 tbsp grated parmesan cheese 1. Cook pasta in a large sauce pan as directed on package. Drain in colander; set aside. 2. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute. Add tomatoes and shrimp; mix well. Bring just to a boil. 3. Stir in spinach; cover. Simmer 1-2 minutes or until spinach is wilted, stirring occasionally. 4. Stir in past and basil; simmer, uncovered, 3-4 minutes or until sauce is thickened, stirring occasionally. 5. Top with cheese and serve. | E N T R E E S

69: Honey Dijon Salmon with Fresh Asparagus | 3 tbsp olive oil 1 tbsp butter 1 tsp garlic 1 tsp salt 1/2 tsp black pepper 9 oz fresh spinach, cleaned & stemmed 16 asparagus spears, trimmed 4 salmon fillets, skin removed 2 tbsp honey 3 tbsp dijon mustard 1/2 cup heavy cream 2 cups prepared mashed potatoes 2 tsp parsley, minced 1. In a large non-stick skillet over medium-high heat, heat 1 tbsp olive oil, butter and garlic just until the butter is melted. Pile spinach into skillet and cover; cook 3-4 minutes or until spinach is wilted. Stir in salt and pepper to taste. Divide onto 4 plates. 2. Steam asparagus until tender-crisp. Set aside and keep warm. | E N T R E E S | 3. Add remaining 2 tbsp olive oil to a large non-stick skillet and place over medium heat. Place salmon, serving side down, in pan and season with salt and pepper. Cook 4 minutes per side or until salmon is golden brown and cooked through. Place salmon on top of spinach on plates. 4. In a small mixing bowl, add the honey and 2 tbsp dijon mustard to the pan juices. Brush 1 tbsp over each fillet; discard any leftover. 5. In the same skillet that the salmon was cooked in, heat the cream, remaining 1 tbsp mustard, and salt and pepper to taste. Whisk together until blended and bubbling. 6. To serve, spoon some of the mashed potatoes alongside the spinach, place 3 asparagus spears next to salmon and spoon cream sauce around edge of spinach. Sprinkle parsley over the top and serve immediately.

70: Blueberry Cheesecake Bars | 6 tbsp butter, melted 2 cups graham cracker crumbs 2 pkg (8 oz each) cream cheese, softened 3/4 cup sugar 2 eggs 1 tsp vanilla 1 jar (10 oz) blueberry jam or preserves 1 cup blueberries 1. Heat oven to 350 F. 2. Mix butter and graham crumbs in a 9X13 pan; press onto bottom of pan. Refrigerate until ready to use. 3. Beat cream cheese in a large bowl with mixer until creamy. Add sugar, eggs, and vanilla; beat until well blended. 4. Stir jam in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture. 5. Bake 30 minutes or until slightly puffed. Cool completely before cutting into bars. | D E S S E R T

71: Strawberry Swirl Cheesecake | 1 cup graham cracker crumbs 3 tbsp sugar 3 tbsp butter, melted 5 pkg (8 oz each) cream cheese, softened 1 cup sugar 3 tbsp flour 1 tbsp vanilla 1 cup sour cream 5 eggs 1/3 cup seedless strawberry jam 1. Preheat oven to 375 F. 2. Line 9X13 pan with foil, with ends of foil extending over sides. 3. Mix cracker crumbs, 3 tbsp sugar and butter; press onto bottom of pan. Bake 10 minutes. 4. Beat cream cheese, 1 cup sugar, flour, and vanilla in a large bowl wit mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife. 5. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheese cake from pan with foil handles before cutting to serve. | D E S S E R T

72: Trix Treats | 1 (14.8 oz) box Trix cereal 1 (16 oz) box of miniature marshmallows 4 tbsp butter 1 tsp vanilla 1. Dump the entire box of cereal into a large bowl that has been coated with cooking spray or lightly oiled. 2. In a large saucepan, melt the butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. 3. Pour the marshmallow mixture over the cereal. Stir with a spoon coated in cooking spray until well coated. 4. Press the mixture into a 9X13 pan coated with cooking spray. Let cool completely. Cut and serve. | D E S S E R T

73: Baby Food Carrot Cake | 4 eggs 2 cups flour 1 1/4 cup sugar 2 tsp baking soda 1 tsp salt 1 1/4 tsp cinnamon 1/ 1/4 cup applesauce 12 oz carrots (baby food) 1. Place all ingredients in a bowl; beat until well combined. 2. Pour into lightly buttered 9X13 pan (or cupcake cups). 3. Bake at 325 F for 25 minutes or 18 minutes for cupcakes. | D E S S E R T | Cream Cheese Frosting | 3 oz cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1/2 cup chopped nuts (optional) 1 tsp vanilla 1. Place all ingredients in a bowl; mix well. 2. Spread on cake. | recipe given to me by LeAnne Bass

74: Pumpkin Bread | 1 (15 oz) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups sugar 3 1/2 cups flour 2 tsp baking soda 1 1/2 tsp salt 1 tsp cinnamon 1tsp nutmeg 1/2 tsp cloves 1/4 tsp ginger 1. Preheat oven to 350 F. Grease and flour two loaf pans. 2. In a large bowl, mix pumpkin, eggs, oil, water, & sugar until well blended. 3. In a separate bowl, whisk together flour, baking soda. salt, cinnamon, nutmeg, cloves, & ginger. Stir dry ingredients into pumpkin mixture until just blended. Pour into pans. 4. Bake about 50 minutes or until toothpick inserted in center comes out clean. | D E S S E R T

75: Pumpkin Cheesecake | 38 ginger snaps, finely crushed 1/4 cup chopped pecans 1/4 cup butter, melted 4 pkg (8 oz each) cream cheese, softened 1 cup sugar 1 can (15 oz) pumpkin 1 tbsp pumpkin pie spice 1 tsp vanilla 4 eggs 1 cup cool whip, thawed 1/2 tsp nutmeg 1. Preheat oven to 325 F. 2. Mix crumbs, nuts, and butter; press onto bottom and 1 inch up side of a 9-inch springform pan. 3. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice, and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. | D E S S E R T | 4. Bake 80-90 minutes or until center is almost set. Loosen from rim of pan; cool before removing from rim. Refrigerate 4 hours. 5. Serve with a dollop of cool whip and a dusting of nutmeg.

76: D E S S E R T | 4 eggs 2 cups sugar 1 small can pumpkin 3/4 cup melted margarine 2 cups flour 2 tsp baking powder 1 tsp baking soda 3/4 tsp cinnamon 1 cup chopped walnuts Frosting: 3 oz cream cheese 3/4 cup softened margarine 1 tbsp vanilla 1 tbsp milk 2 cups powdered sugar 1. Preheat oven to 350 F. 2. Mix eggs, sugar, pumpkin, and margarine. 3. Sift flour, baking powder, baking soda, salt, and cinnamon. Add to pumpkin mixture. Stir in nuts. | Pumpkin Bars | recipe given to me by Keri Davis | 4. Grease cookie sheet, spread pumpkin mixture evenly on sheet, and bake for 20 minutes. 5. Beat frosting ingredients until smooth. 6. Once pumpkin bars are cool, spread on frosting. Top with additional crushed walnuts if desired.

77: Pumpkin Log | 3 eggs 2/3 cup pumpkin 1 cup sugar 1 tsp baking soda 1/2 tsp cinnamon 3/4 cup flour 2 tbsp butter 8 oz cream cheese 3/4 tsp vanilla 1 cup powdered sugar 1. Grease a 10" X 15 1/2" cookie sheet with sides. Place wax paper on cookie sheet. 2. Mix together eggs, pumpkin, sugar, baking soda, cinnamon, and flour and pour onto cookie sheet evenly. 3. Bake at 375 F for 10-15 minutes. Turn onto a tea towel sprinkled with sugar. Roll up & cool. 4. Mix together butter, cream cheese, vanilla, and powdered sugar with beater until smooth. Spread on roll, re-roll, and refrigerate or freeze. | D E S S E R T | recipe given to me by Danae Chipley

78: Snickerdoodles | 1 pouch Betty Crocker sugar cookie mix 2 tbsp flour 1/3 cup butter, softened 1 egg 1/4 cup sugar 1 tsp cinnamon 1. Preheat oven to 375 F. 2. In a large bowl, stir cookie mix, flour, butter, and egg until dough forms. 3. Shape dough into 1 inch balls. In a small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. 4. Bake 11-12 minutes or until set. Cool 1 minutes. Remove from cookie sheets. | D E S S E R T

79: Mint Chocolate Chip Cookies | 1 pouch Betty Crocker sugar cookie mix 1/2 cup butter, softened 1/2 tsp mint extract 6 to 8 drops green food coloring 1 egg 1 cup creme de menthe baking chips 1 cup semisweet chocolate chunks 1. Mix cookie mix, butter, extract, food color, and egg in a bowl until soft dough forms. Stir in creme de menthe chips and chocolate chunks. 2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. 3. Bake at 350 F for 8-10 minutes. Cool 3 minutes, remove from cookie sheet to wire rack. | D E S S E R T

80: Red-Nosed Reindeer | Peanut butter cookie dough Mini chocolate pretzels (like Flipz) Brown M&M's minis Red M&M's White icing 1. Shape cookie dough into 1 1/2 " triangels and place 3" apart on cookie sheets. Bake 8-10 minutes or until lightly browned. 2. While they're still warm, push a pretzel on each side to resemble antlers. 3. Let cool completely. 4. Attach brown M&M's minis for eyes and a red M&M nose with frosting. | D E S S E R T

81: Buttercream Icing | 3 cups powdered sugar 1/3 cup butter 1 tsp vanilla 1-2 tbsp half-and-half 1/2 cup solid vegetable shortening 1/2 cup butter, softened 1 tsp clear vanilla extract 4 cups powdered sugar 2 tbsp milk 2 tbsp cornstarch In a large bowl, beat shortening and butter until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. In a small bowl, combine milk and cornstarch; stir until cornstarch dissolves. Add to icing mixture; beat at medium speed until light and fluffy. Cover with damp cloth until ready to use. | D E S S E R T | 1 cup powdered sugar 2 tsp milk 2 tsp light corn syrup 1/4 tsp almond extract food coloring In a small bowl, stir together powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Add food coloring to desired intensity. | Sugar Cookie Glaze | High Humidity Icing

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  • By: Jamie J.
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  • Published Mixbooks: 17
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About This Mixbook

  • Title: Recipes
  • Theme for Mixbook Scrapbookers
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  • Started: almost 6 years ago
  • Updated: about 5 years ago

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