Bread Recipe from Susan

Your favorite bread
Sliced tomatoes
Sliced Provolone cheese
Sprinkle Parsley flakes
Broil

"Rhodes" Butterscotch bubble loaf

This recipe is so easy and super yummy, especially when warm.

Ingredients:

24 Rhodes™ Dinner Rolls, thawed but still cold

1/2 box butterscotch or vanilla pudding mix, non-instant

1/2 cup pecans, chopped (optional)

1/2 cup brown sugar

1/2 cup butter or margarine

Instructions: Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Tips. Do not try to make this without a bundt pan, it will not work (the bread will be doughy).

Also, I did not realize the recipe called for Non-instant pudding mix, the instant worked just fine though, but maybe the non-instant makes it even better.

By, Paulette

Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps

1/3 cup fresh 100% Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 lb. chicken tenders or boneless skinless chicken breasts, cut into strips
(you can buy chicken tenders frozen in the bag just like breasts, but make sure you cut the little tendon off before you prepare them.)

PREHEAT oven to 400°F. Add cheese to coating mix in shaker bag. Moisten chicken with water. Shake off excess water. Add 2 or 3 chicken tenders to shaker bag; shake until evenly coated. Repeat with remaining chicken tenders. Place on nonstick baking sheet or baking sheet sprayed with cooking spray. Discard shaker bag and any remaining coating mixture.
BAKE 12 to 15 min. or until chicken is cooked through.

FOR THE ADULTS:
8 inch tortillas
torn romaine lettuce
red pepper strips
2 Tbsp. Ranch Dressing
2 Tbsp. Barbecue Sauce
Arrange chicken strips evenly on tortillas; top with lettuce and peppers. Drizzle with combined dressing and barbecue sauce. Roll up.

FOR THE KIDS:
Serve as chicken fingers with barbecue dipping sauce.

Serve with your favorite vegetable and side dish. (I made a salad and "Lipton rice side")
My tips:
I used chicken tenders so the kids would like them better and I did not use the amount of chicken the recipe calls for, I just counted out the number of tenders I needed for my family. I did not put peppers on the wraps and I melted motzarella cheese on the trotillas before putting the chicken in them. YUMMY!

-Paulette_

Whole Wheat Pancakes From Scratch

3 Cups Whole Wheat Flour
3 Tbl. Sugar - Optional in my opinion
3 tsp. Baking Powder
3/4 tsp. Baking Soda
3/4 tsp. Salt
3 Eggs Beaten
3 Cups Milk - Maybe more depending on consistency of batter.
1/3 Cup Oil "I prefer Olive Oil"

* I like to throw in healthy variations to my pancakes. Here are a few ideas.
* Flax seed that has been put through the blender
* Whole Flax seed
* Oat Bran
* Corn Meal
* Applesauce

Mix dry ingredients in one bowl, Mix wet in another bowl. Add wet to dry until just mixed. Cook on electric frying pan. You know the rest!!!

Top with Jam that doesn't have corn syrup solids. It is healthier than syrup!!!


I have tried many different recipes for whole wheat pancakes and I found that this one seems to work the best. I think it is because of the combination of baking powder and baking soda. This is the recipe for Buttermilk pancakes in the Betty Crocker cookbook. But I tripled the ingredients and I use whole wheat instead of all purpose flour.

-Tonya-

Another Crockpot Chicken Recipe

3-4 bloness skinless chicken breasts
1 can cream of chicken soup
1 pkg. dry italian seasoning/dressing mix
8 oz. pkg. cream cheese
(I like to cut the chicken into chunks before putting it into the crockpot instead of shredding it when it is done)

Mix together soup and seasoning in the crockpot. Add chicken. Cover and cook on low, 4-6 hours if chicken is cut up or 6-8 hours if chicken is whole. 30 min before serving shred chicken and add cream cheese (cut into cubes for easier melting).

Serve over rice or pasta.

By Paulette

Texas Caviar-Chip Dip

1 can corn, drained and rinced
1 can black eye peas, drained and rinced
3 small firm avacados, diced
4-6 roma tomatos, diced
1 pkg italian dressing mix, prepared

Make dressing according to packaging directions using olive oil. Stir all ingredients together. Serve with tortilla chips. Refrigerate overnight for best taste.

This is really good, but I am going to try to substitute black beans for the black eye peas next time. I don't care for peas.

by Paulette

Cookie Salad

2 small pkgs. vanilla instant pudding
2 c. buttermilk
12 oz. container cool whip, thawed
1 can pineapple chunks, drained
2 small cans mandarin oranges (drained)
1 bag frozen strawberries
3-4 bananas, sliced
1/2 pkg. Keebler Fudge Stripe Cookies, crumbled

In large bowl mix together pudding mix and buttermilk. Fold in cool whip, pineapple, oranges and strawberries. Keep refrigerated. Just before serving add sliced bananas and cookies.

by Paulette

Paulette's Easy Chili

1 lb. ground beef
1 tsp. chili powder, to taste
1 Tbsp. chopped dried onion
1-10 3/4 oz. can tomato soup
1-14.5 oz. can stewed tomatoes
1-16 oz jar of salsa
2-15 oz cans kidney beans drained

I like to use one can of black beans in place of one of the kidney beans, and I don't drain the black beans, just the kidney beanes.

Brown ground beef with dried onion, drain off grease and add to crock pot, stir in remaining ingredients and simmer 2-4 hours

by Paulette

Stove Top Easy Chicken Bake

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz) condensed cream of chicken soup
1/3 cup Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained

NOTE: I don't like the mix of vegetables that come already in the bag (yucky peas) so I buy a bag of each of the ones I like and mix together two cups of them. I like corn carrots and green beans, but if you only like corn then just use corn.

Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
Bake 30 min or until chicken is cooked through.

by Paulette

Pancake and Waffle Mix

Instead of bisquick, try this.

2 c. dry milk powder
8 c. flour
1/2 c. sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt

Mix together and store in a canister for up to six months.

Pancakes
1 egg, beaten
2 Tbsp. oil
1 c. water
1/2 tsp. lemon juice
1 1/2 c. mix

Waffles
2 1/2 c. mix
2 c. water
3 eggs (separated)
1/4 c. oil

Combine all except egg whites. Beat whites until stiff and fold into batter.
-eggs don't have to be separated, it just makes the waffles fluffier-

by Paulette

Apple Cinnamon Cake (Betty Crocker)

1 box Betty Crocker® SuperMoist® spice cake mix
1 can (21 oz) apple pie filling
3 eggs
3 tablespoons sugar
1 teaspoon ground cinnamon
Frozen whipped topping, thawed

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.

Bake 32 to 36 minutes (37 to 41 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean; cool completely. Serve with whipped topping. Store loosely covered.

by Paulette

Marla's Crepes

2 1/2 c. flour
2 1/2 c. milk
3 eggs
1 tsp. salt
3 Tbsp. sugar
3 Tbsp. margarine or butter

Blend together everything except butter. Melt butter in pan then pour into batter and mix.
Refrigerates well
Heat skillet over med to med-high, pour aprox. 1/3 c. batter into skillet and turn to spread out batter very thin, flip to cook both sides. Top with your favorite toppings, our favorites are butter & sugar, strawberries & whip cream, and strawberry jam. You can fill them with scrambled eggs or whatever you like, the possibilities are endless.

by Paulette

Royal Icing

This icing is used for Gingerbread houses etc. It's edible but tastes terrible.

3 Tablespoons Wilton Meringue Powder (found at most craft stores)
1 lb. (4 cups) confectioners' sugar (about 1lb.)
6 Tablespoons warm water*

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

NOTE: Use a stainless steel or glass bowl and keep all utensils completely grease-free for proper icing consistency. (grease will break down the icing) Keep bowl of icing covered with a damp cloth.

* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

by Paulette

Chocolate Buttercream Frosting

1 cup butter , softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
3-4 tablespoons milk

NOTES: Soften butter at room temperature, NOT in the microwave. Do NOT use margarine.

Cream butter with electric mixer. Add cocoa, vanilla and milk, and mix together. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, beat at medium speed until light and fluffy. If frosting is too stiff add 3-4 additional tablespoons milk. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Bring to room temperature and rewhip before using.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
Makes about 3 cups.

by Paulette

Cream Cheese Frosting

1 cup (2 sticks) butter, softened
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners' sugar
2 tablespoon milk
NOTES: Do not use light cream cheese, butter substitute or margarine. Soften butter at room temperature NOT in the microwave.

In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin with 1 to 2 additional tablespoons milk if frosting is too stiff.
YIELD: Makes 5-1/2 cups.

by Paueltte

Buttercream Frosting

1 cup Butter, softened (NOT margarine)
1 teaspoon vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, beat at medium speed until light and fluffy. If frosting is too stiff add 1 - 2 Tbsp. more milk, 1 Tbsp. at a time untill desired consistancy is reached. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: Makes about 3 cups.

NOTES: Soften butter at room temperature, NOT in the microwave.
Icing will not be "white". Because of the butter and vanilla it will be cream colored.

To make "White icing use all vegatable shortening instead of butter and substitute vanilla with clear vanilla extract, found at most craft stores. But keep in mind it won't taste as good.

by Paueltte

Easy Chicken Parmesan

1 jar (26 oz.) spaghetti sauce
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups Shredded Mozzarella Cheese

PREHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.

BAKE 30 min. Uncover.
TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.

Serve over your favorite cooked pasta. We like bow tie / farfalle.

This dinner is good and sooooo easy!

by Paueltte

Pumpkin Bars

2 c. all purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. soda
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1 c. oil (be sure to use fresh oil or you will be able to taste it)
15 oz. can pumpkin
4 eggs

FROSTING:
3 c. powdered sugar
3/4 c. butter, softened (not margarine)
6 oz. cream cheese, softened
1 1/2 tbsp. milk
1 1/2 tsp. vanilla

Heat oven to 350 degrees. Grease 15"x10" jelly roll pan. In large bowl blend all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate leftovers. 48 bars.

by Paulette

Chicken Delicious for the crock pot--so easy, yet so yummy!!

4-6 chicken breasts
Lemon Juice
Salt and Pepper
Celery Salt
Paprika
1 can cream of mushroom soup ( I substitute cream of chicken)
1 can cream of celery soup
Small bag of grated Parmesan cheese

Rinse chicken breasts and pat dry. Season both sides with salt, pepper, celery salt, and paprika and place in crock pot. Add a few teaspoons of lemon juice to chicken (I don't ever measure this, I just squirt some on) In a bowl, combine soups and pour over the chicken. Sprinkle Parmesan cheese over top, I usually use the whole bag. Cover and cook on LOW for about 6-8 hours. Serve over rice or noodles.

note: You can change this recipe to feed as many as you need, just figure about 1/2-1 chicken breast per person and adjust the other ingredients as needed.

-Andrea

Super Sloppy Joes

-These have a slight kick to them-Yummy!

1 tablespoon olive oil, 1 turn of the pan
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon Montreal Steak Seasoning or other steak seasoning blend
1 medium onion, chopped
1 small red and/or green bell pepper, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
crusty rolls, split, toasted, and lightly buttered

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Tip. I don't use peppers and onions that often so I buy them and chop them up and freeze them in ziplock bags. Then when I need them I have them ready, and I don't really measure the amount for this recipe I just put in what I think looks good.

by Paulette

My favorite Scratch Waffles

1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
3 eggs separated
1 Tbsp. oil
1 1/2 c. milk

Mix together everything except the egg whites. In separate bowl beat egg whites until stiff. Fold into batter.

I like to double the recipe and freeze the extra waffles for quick breakfast on school days.

by Paulette

Homemade Bean Burritos "For those night I don't want to cook"

Wheat Tortillias (Don Pancho-High Fiber Low Carb Low Fat Wraps).
I have only found them at Walmart. They are healthy, and they taste better than any other wheat tortillias I have tasted. If you buy white, look for the ones that are "THIN" It works better!!!
1 can of refried beans
1 can of black beans-rinsed
Salsa (from Costco)-"Jacks Special Salsa"
Grated Cheese
Sour Cream

Put a SMALL spoonful of Black Beans, Refried Beans, Cheese, and Salsa on the middle of the tortillias. Fold the tortillia and mircowave or bake until hot. If you bake them watch closely they cook fast and can turn hard.

Top with more toppings of your choice.

by Tonya

Potato Cheese Soup

8-peeled Potatoes-peeled and cubed
Cheese
Chicken Boullian
Onion
Salt and Pepper
Milk

Bread Bowls-*optional

In a large pot, barely cover potatoes with water. Salt and Pepper. Add chicken boullion. The granules are easiest. Add Onion.
Bring to a boil. When soft-mash potatoes partially. Add Milk and cheese until you have a soup consistency. Simmer until cheese melts.

Top with cheese and or bacon and chopped green onion.

by Tonya

Sloppy Joes "Better Homes and Gardens"

Ground Beef
Onion Powder "Recipe calls for 1/2 C. chopped onion."
1/2 Cup. Chopped Green Sweet Pepper
1-8oz can Tomato Sauce
2 Tbl. Water
1 tsp. Chilli Powder
1 tsp. Worchestershire Sauce. "This Makes it good"
1/2 tsp. garlic salt
1 Dash of Hot Pepper Sauce

Brown beef and drain. Add sweet pepper. Cook until peppers are done. Add remaining ingriedients. Simmer.

by Tonya

Chicken Casserole "Tuna Style"

1 Pkg. Egg noodles or variety cooked
1 Can of Cream Of Chicken Soup-I make my Own Cream Of Chicken Soup-"It's Healthier"
1 Can of milk "I just use milk"
Grated Cheese
1 Can of Canned Chicken "COSTCO"
Frozen Peas

Cook Noodles. Mix Soup milk and can of chicken well. Put Noodles in 9x13 pan. Add Soup Mixture. Add Peas and top with cheese.
350 1/2 hour.

Homemade Cream Of Chicken Soup-[From Rachel Ray]
2 Tbl. Butter
3 Tbl. Flour
3 Cups Chicken Broth. It is easiest to just buy the chicken broth powder and add with water.
1 Cup Milk
1 1/2 Cup Chopped Chicken. "If using this for the Recipe above dont add the chicken twice"

Melt Butter. Stir in flour and dash of pepper. Add broth and milk. Cook and stir with a wire wisk until bubbly. Stir in chicken. Heat Through.

by Tonya

Chilli "Wendys Recipe" { My Way}

2-lbs Ground Beef
2-29 oz. cans Kidney Beans or variety of Beans
2-small cans [5.5 oz.] Spicy V-8
2-8 oz cans Tomato Sauce
1 Tbl. Onion Powder
2 tsp. Cumin
1/2 Tbl. Chili Powder
1-1/2 tsp. Black Pepper
2-tsp. Salt
Stewed Tomatoes
1/2 Cup Green Chillies
1/4 Cup Celery
Cook and drain Beef. Add the rest and simmer.
This recipe does not call for the tomatoes. I like them.
I don't follow all the spice measurement either. Sometimes I think it needs more Spicy V-8. I think that is what makes this good. Adjust this recipe to your own tastes. It always turns out.

by Tonya