Five Fat Chicks

Pam's Thunder Thigh Syrup

2011-10-01T12:26:00.000-07:00

1 cube butter,
1 C. heavy whipping cream,
1 C. sugar
melt on stove top! mmmmmmmm :)

Great on Katherine's pumpkin pancakes (see previous post)

Submitted by Katherine

Katherine's Pumpkin Pancakes

2011-10-01T12:15:00.000-07:00

I always buy the large can's (enough to make 2 pies) of pumpkin so this is the recipe I always do but for those of you who buy the smaller can (one pie) I have included the changes needed for that one. I like to have the leftovers in the fridge and they never last long so I don't mind making the big batch.

Fluffy pumpkin pancakes (Big batch, makes 36 large pancakes)

5 c flour
½ c. packed brown sugar
½ c granulated sugar
5 tsp baking powder
2 ½ tsp baking soda
2 ½ tsp ground allspice
5 tsp ground cinnamon
1 ¼ tsp ground ginger
1 ¼ tsp salt
2 cans evaporated milk + enough whole milk to make 4 ½ c total
1 can (large) pumpkin puree (3 cups)
3 eggs
1/3 c. oil
5 tsp vanilla

mix dry ingredients in one bowl and wet in another. Combine the two bowls and cook on a lightly greased griddle. Serve warm.

Fluffy pumpkin pancakes (½ batch)

2 1/2 c flour
1/4 c. packed brown sugar
1/4 c granulated sugar
2 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/4 tsp ground allspice
2 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
1 cans evaporated milk + enough whole milk to make 2 1/4 c total
1 1/2 c. pumpkin puree http://www.blogger.com/img/blank.gif
2 eggs
2 1/2 Tbsp. oil
2 1/2 tsp vanilla

mix dry ingredients in one bowl and wet in another. Combine the two bowls and cook on a lightly greased griddle. Serve warm.

Top with whatever sounds good to you. Some of my kids like them with maple syrup. My favorite toppings are Whipped cream sprinkled with cinnamon sugar and crushed pecans, or Pam's Thunder Thigh Syrup (see following post), or wassail syrup.

Submitted by Katherine

Mango confetti salsa

2011-03-03T10:24:00.000-08:00

1 large mango
1/2 small jicama
1/3 orange bell pepper
1/3 red bell pepper
1 jalapeno pepper, stemmed
1/3 small red onion
1 Tbsp. fresh lime juice
1/4 tsp salt
1/2 tsp. chili lime rub (optional)

Chop all vegetables into small pieces and put in a large bowl. Add lime juice salt and rub. Stir together. serve with tortilla chips
*note we used a chopper to chop the Jicama into very small pieces.
Submitted by Jennifer

Rice pudding

2011-03-03T10:11:00.000-08:00

2/3 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 c. milk
cook over medium heat until thick (mixture will start to boil) stirring frequently. In the meantime separate 3 eggs (discard whites) Mix yolks until blended. stir slowly into thickened pudding mixture. cook2 more minutes. remove from heat and add1 tsp. vanilla and 1 Tbsp butter. Set aside.

add the desired amount of raisins to a small pan of water and simmer until raisins become plump. Drain water

Stir pudding and raisins to cooked white rice (I usually4 times this recipe and add 3 to four C cooked white rice) The rice will soak up the pudding so I make mine a little more moist to compensate.
Submitted by Tanya

Mango-Strawberry Salsa

2011-03-03T10:10:00.000-08:00

Ingredients
· 2 tablespoons balsamic vinegar
· 2/3 cup orange juice
· 1/4 cup lemon juice
· 2 tablespoons lime juice
· 2 diced fresh mango
· 2 pints strawberries, diced
Directions
1. Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.
Submitted by Katherine

Italian Bean Dip

2011-03-03T09:53:00.000-08:00

2 cans black eyed peas- drained and rinsed
1 can white corn- drained
1 can chopped olives
3-4 green onions- sliced
4 Roma tomatoes
1-2 diced Avocados
Italian dressing of choice-
the original recipe calls for the "good sense" Italian dressing packet prepared according to the directions.
mix together and chill.
enjoy!
Submitted by Kira

Oreo Truffles

2011-03-03T09:52:00.000-08:00

1 8 oz package cream cheese (softened)
1 package Oreo cookies, finely crushed

melted almond bark or chocolate

Mix cream cheese and 3 cups of cookie crumbs until well blended.
Roll into 1 inch balls, dip in chocolate. Refrigerate 1 hour. Store in
covered container in refrigerator.
Submitted by Becky

Caramel-Filled Chocolate Cookies

2010-10-24T16:34:00.001-07:00

1 c. sugar

1 c. brown sugar

1 c. butter

2 tsp. vanilla

2 eggs

2 1/2 c. flour

3/4 c. cocoa

1 tsp. baking soda

48 Rolo Caramels, unwrapped

Combine sugars and butter. Beat until fluffy. Add vanilla and eggs.

Combine four, cocoa, and soda. Add to sugar mixture and blend well.

Refrigerate 30 minutes.

With floured hands, shape 1 T. dough around 1 caramel candy. Cover the candy completely.

Bake at 375* for 7-10 minutes. Cool 2 minutes on cookie sheet, and 15 more before eating.

Submitted By Kera

Texas Banana Bars

2010-10-24T16:32:00.000-07:00

1 cube butter or margarine

1 ½ cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 ¼ cups mashed ripe banana apx 3

Mix butter and sugar, add eggs, sour cream and vanilla.

Next add dry ingredients. Then beat in bananas for 3-4 minutes

Bake at 350 degrees for 18-25 minutes on a greased cookie sheet

Frosting:

½ large cream cheese

½ cube of butter or margarine

1 teaspoon vanilla

2 cups powered sugar

Submitted By: Emily

Chocolate Zucchini Bunt Cake

2010-10-24T16:30:00.000-07:00

3 cups shredded zucchini
3/4 cup cocoa
1 2/3 cup flour
2 cups sugar
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1/2 cup vegetable oil
1 tsp. vanilla

Preheat oven to 350. Coat a 9 inch bunt pan with cooking spray.

Shred the zucchini and set aside.
In a large bowl combine the dry ingredients.
In a small bowl combine the eggs, oil, and vanilla. Add the egg mixture to the dry ingredients and beat vigorously by hand until well blended. Mixture will be very stiff.
Stir in shredded zucchini until well blended. Pour batter into prepared pan and bake for 50-55 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely. When cool, sprinkle with powdered sugar, or drizzle with melted chocolate.
Submitted by Becky

Hamburger Soup

2010-09-10T12:21:00.000-07:00

3 diced potatoes
1 1/2 to 2 c. diced carrots
4 c. water
2 boullion cubes
onion to taste
salt & pepper to taste

Cook until vegetables are tender

Add 1 lb of browned hamburger
Submitted by Amy

Creamy White Chili

2010-09-10T12:17:00.000-07:00

1 lb. boneless/skinless chicken
2 cans chicken broth
2 cans Great Northern Beans, rinsed & drained
1 can chopped green chilies
1½ tsp. garlic powder
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. cayenne pepper*
1 c. sour cream

Place ingredients in crock-pot, cook low/med. for 5-6 hours. Before serving shred chicken, add sour cream. Garnish with pico, avocado, tortilla chips, or shredded tortillas.
*This is a bit on the spicy side if you like it more mild use less cayenne pepper or none at all
Submitted by Eve

Creamy Tomato Soup

2010-09-10T12:08:00.000-07:00

1 med onion chopped
2 Tbsp Butter
2 cans (14 1/2 oz each)diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tap sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 oz) cream cheese, cubed

in a sauce pan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar and seasonings. bring to a boil. reduce heat; cover and simmer for 10 min. stir in cream cheese until melted. serve immediately. Yield:8 servings (about 2 quarts)

Submitted by Kera

Broccoli wild rice soup

2010-09-10T12:00:00.000-07:00

1 package (6 oz)chicken and wild rice mix
5 c. water
1 package (10 oz) frozen broccoli, thawed
1 mad carrot, shredded2 tsp dried minced onion
1 can (10 3/4 oz)cream of chicken soup undiluted
1 package (8oz) cream cheese, cubed
1/4 c. slivered almonds (optional)

In a large sauce pan, combine rice contents of seasoning packet and water; bring to a boil. reduce heat;cover and simmer for 10 min. stirring once. Stir in the broccoli, carrot and onion. cover and simmer for 5 min. Stir in soup and cream cheese. cook and stir until cheese is melted. stir in almonds if desired. Yield: 8 servings or about 2 quarts.
Submitted by Kera

Corn Chowder

2010-09-10T11:44:00.000-07:00

6 c. chicken broth
1 onion diced
2 cloves garlic minced
4 small to medium potatoes diced
2 medium carrots grated
2 stalks celery diced (or you can use the center part of the celery that has all the leaves yum!)
1/2 lb bacon cooked and broken into pieces
4 cans cream corn
4 cans whole kernel corn drained(you can also use 1 bag frozen instead of whole)
4 tbsp flour (for rue, see instructions)
2 cans evaporated milk

in a large pot, Cook onion, garlic,potatoes, carrots and celery in broth until potatoes are tender. once veggies are done pull out about 3/4 c. of the broth and set aside for later. Add bacon and corn and bring back to a boil. Mix 4 Tbsp flour with the broth you set aside earlier to make the rue. Add rue to the boiling soup and stir well for a few minutes to make sure you don't get lumps. Right before serving add the evaporated milk and stir well.

*when using a crock pot I first cook the vegetables in the broth then add them to the crock pot and add the corn and bacon into the crock pot. I do the rue about 30 min before serving because if you do it too early it will lump at the bottom and not be creamy. I add the milk about the same time I turn the crock pot off.

Submitted by Katherine

Creamy Zucchini and Carrot Soup

2010-09-10T11:39:00.001-07:00

1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 oz each) chicken broth
1 tsp ground ginger
2 cups heavy cream
1 tsp crushed dried rosemary
1/2 tsp salt
1/8 tsp pepper

In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings
Submitted by Becky

Fast and easy fruit salad

2010-07-07T12:21:00.000-07:00

2 (20oz) can chunk pineapple
2 (11oz) can mandarin oranges
2-3 gala apples depending on size. cut into bite size or smaller pieces
1-2 bananas sliced
strawberries if desired
1 small box pudding (coconut cream, vanilla or lemon)

Drain the juice from the pineapple and reserve. Drain the oranges. Put pineapple, oranges and apples in a medium bowl. Add pudding mix. If too thick, add a little pineapple juice—but you don’t want it runny. Just before serving, add the bananas and strawberries. (Some people like to mix them throughout the salad, but I prefer to decorate the top with them so the bananas don’t get mushy and the salad doesn’t turn pink—it’s just personal preference). If you have time, refrigerate the canned fruit and apples for awhile before preparing, if not, just make it anyway—it’s still delicious and refreshing!

Submitted by: Alicia J

Jello Variation

2010-05-24T09:28:00.001-07:00

When making Jello, instead of putting in the cold water, use vanilla or plain yogurt instead. Then put into individual cups. Place into the refrigerator or freezer long enough for them to set, then let the children enjoy.

Magical Potion

2010-05-24T09:26:00.002-07:00

Vanilla Ice Cream
½ c. water
1 pkg. Kool aid
½ c. sugar
1 liter Sprite
Mix water and sugar, and Kool Aid, then add Sprite. Place one scoop of vanilla ice cream into a cup. Pour some of the liquid mixture on top.

Ice Cream or Yogurt Sandwiches

2010-05-24T09:26:00.001-07:00

Spread a layer of frozen yogurt over graham crackers (or use ice cream) and put into the freezer until snack time. Or use chocolate graham crackers and Cool Whip. Then wrap in Saran Wrap or put in freezer bags. Or you can use regular yogurt in mini ice cream cones and eat or freeze and eat. To freeze, poke a hole in egg cartons and stand cones in them.

Sun Baked Smores

2010-05-24T09:25:00.000-07:00

Have children place one graham cracker sheet in a foil pie plate, sprinkle with chocolate chips, and miniature marshmallows. Cover the pie plate with tin foil, and label for each child. Place outside in a sunny hot place, check after 10 minutes. They are done when the sun has melted the chocolate and marshmallow. They are yummy!

Ziploc Bag Ice Cream

2010-05-24T09:24:00.000-07:00

Mix in a small Ziploc bag:
2 Tbsp sugar
1 c. Half –n- Half cream
½ tsp vanilla
Seal and then put in a large Ziploc bag that is half full of ice with ¼ c. rock salt mixed in. Shake the bag for 5 – 10 min. or until ice cream is frozen.

Submitted by April

Peanut Butter Playdough

2010-05-24T09:23:00.001-07:00

1 c. peanut butter
1 c. honey
1 c. powdered milk
1 c. oatmeal
¾ to 1 c. flour
Mix well, let kids make creations with clean hands, then eat their creation.

Submitted by Eve

Kids Chow Mein Noodle Bird Nests

2010-05-24T09:21:00.000-07:00

INGREDIENTS
2 cups semisweet chocolate chips
1 cup peanut butter
2 cups chow mein noodles
Peanuts (or jelly beans)
DIRECTIONS
Line a baking sheet with waxed paper.
Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.
Stir in chow mein noodles until fully coated.
Drop by tablespoon full onto prepared baking sheet, forming a nest shape with your fingers.
Place a few peanuts in the center of each nest for eggs. Can also do jelly beans.

Submitted by Jolene

Kids Ice Cream Cone Cupcakes

2010-05-24T09:20:00.000-07:00

INGREDIENTS
1 box favorite cake mix
1/2 cup cold water
2 eggs
3 tablespoons water
1 teaspoon vanilla
1 tablespoon cooking oil
24 flat-bottomed ice cream cones
DIRECTIONS
Preheat oven to 350° F.
Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well.
Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter.
Bake 15 minutes or until cake springs back to the touch.
Frost and decorate when cooled.
Makes 24

Submitted by Jolene

Kids ‘Fossil’ Lollipops

2010-05-24T09:19:00.000-07:00

INGREDIENTS
12 lollipop sticks
Gummie Candy (worms, fish, dinosaurs, bears, bugs, whatever you can find)
2 cups sugar
3/4 cup light corn syrup
3/4 cup water
Flavoring oil or extract – use about 1/4 tsp oil - up to 2 tsp extract
Yellow food coloring
DIRECTIONS
Arrange 6 sticks on each of two cookie sheets—so they won't be too close to each other.
Put 1-2 gummy candies at the top of the stick.
Stir sugar, corn syrup and water in a pan over med-high heat until sugar dissolves.
Now WITHOUT stirring boil this until a candy thermometer reads 300*-310* F. IMMEDIATELY remove from heat. Wait until boiling stops. Now add your extract or oil and a drop of food coloring.
Working very quickly spoon 2 - 3 Tablespoons of syrup over the candies and top of the sticks. You can also use molds if you have them. Don't worry if the candy melts a little it will get firmer again as the syrup cools.
Yields 12 fossil lollipops

Submitted by Jolene

Kids ‘Worms in Dirt’ Pudding Cups

2010-05-24T09:18:00.000-07:00

INGREDIENTS
1 16-ounce package Oreo type cookies
2 cups cold milk
1 package small Jello Chocolate Instant Pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed slightly
8 Individual serving cups
Gummy worms
DIRECTIONS
CRUSH cookies in zip plastic bag with rolling pin.
POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. (Can also shake in a quart jar for 2 minutes then let stand for 5 minutes).
STIR whipped topping and 1/2 of the crushed cookies into pudding.
PLACE about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies.
REFRIGERATE until ready to serve. Garnish with gummy worms just before serving.
Yields about 8 servings

Submitted by Jolene

Kids Kettle Corn

2010-05-24T09:17:00.000-07:00

INGREDIENTS
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/2 cup confectioners' sugar
2 tablespoons granulated sugar
Salt, to taste
DIRECTIONS
Heat oil in a large pot over medium-high heat until hot, but not smoking.
Add popcorn kernels, and cover.
When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar.
Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar.
Continue to shake pot until popping has almost stopped (be careful not to burn).
sprinkle with salt
Yields about 4 cups

Submitted by Jolene

Kids Cinnamon Sugar Baked Tostadas

2010-05-24T09:16:00.000-07:00

INGREDIENTS
2 (10-inch) whole-wheat flour tortillas (can use regular flour tortillas too)
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons butter, room temperature
DIRECTIONS
Heat broiler, with rack 4 inches from heat.
Place tortillas on a baking sheet.
In a small bowl, combine sugar and cinnamon.
Spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
Broil until sugar is golden brown and has melted, 1 to 2 minutes.
(Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.
Serves 2

Submitted by Jolene

Kids Magic Marshmallow Crescent Puffs

2010-05-24T09:15:00.000-07:00

INGREDIENTS
1/4 cup sugar
1 teaspoon cinnamon
16 marshmallows
1/4 cup margarine
2 cans crescent dinner rolls
powdered sugar icing
1/4 cup chopped nuts
DIRECTIONS
Combine sugar and cinnamon.
Dip marshmallows in melted margarine, roll in sugar and cinnamon mixture.
Wrap a crescent roll triangle around each completely covered marshmallow and squeezing edges of dough tightly to seal.
Dip in margarine; place in muffin pan.
Bake at 375 degrees for 10 to 15 minutes or until golden brown. Immediately remove.
Drizzle with icing. Sprinkle with nuts.

Submitted by Jolene

Kids Cheesy Bread Pull Aparts

2010-05-24T09:14:00.000-07:00

INGREDIENTS
1 lb loaf Rhodes frozen bread dough (or, you can make your own bread dough)
4 oz American cheese
2 Tablespoons butter or margarine, melted
DIRECTIONS
Cut the cheese into 32 pieces.
Cover the frozen bread dough, let it thaw at room temperature.
When the bread has risen and has doubled in volume, divide the dough into 32 pieces.
Wrap the dough around a cube of cheese and press the edges together to seal.
Dip the dough balls in the melted butter and arrange them in an oiled loaf pan.
Cover and allow to rise again.
When doubled in size, bake at 375degrees for 30 minutes, or until the top is browned

Submitted by Jolene

Kids Individual Monkey Bread

2010-05-24T09:13:00.000-07:00

INGREDIENTS
16 to 20 whole pecans
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed light brown sugar
2 tablespoons water
2 cans (10 oz each) refrigerator biscuit dough
DIRECTIONS
Grease 8 custard cups.
Place 2 -- 3 whole pecans in each cup & sprinkle half of the chopped pecans over hem.
In a saucepan melt the butter. Add the sugar, water, and the remaining chopped nuts.
Cut the biscuits in half and roll into balls.
Place 3 in each cup, then drizzle with sauce.
Add 2 balls and drizzle with the remaining sauce.
Bake in a 350 degree F oven for 15 minutes.
Yields 8 servings
Submitted by Jolene

Kids Banana Dippers

2010-05-24T09:12:00.000-07:00

INGREDIENTS
2-3 Bananas, peeled and cut in chunks
Colored sugars and sprinkles
Cinnamon sugar
Peanut butter
Chopped nuts
Coconut
Crushed cookies (great way to use cookie crumbs)
8 oz Chocolate chips

DIRECTIONS
1. Peel the bananas and slice into several pieces.
2. Place the chocolate chips in a microwave safe bowl and cook on high until melted - about 1 minute, stirring every 30 seconds until smooth.
3. Dip the banana slices in the chocolate, then roll them in other ingredients as desired
Serve immediately.

VARIATIONS
1. Use strawberries and follow same procedure as for bananas.
2. Use pretzel rods and follow same procedure as for bananas.

Submitted by Jolene

Kids Easy Mini Pizzas

2010-05-24T09:10:00.000-07:00

INGREDIENTS
1 can refrigerated buttermilk biscuit dough (10 biscuits)
10 tablespoons pizza sauce (1 tablespoon per pizza)
15 tablespoons shredded mozzarella cheese (1-1/2 tablespoons per pizza)
Pepperoni slices
Sausage, cooked and crumbled
Dices ham
Sliced olives
Chopped onion
Chopped green pepper
Pineapple tidbits

DIRECTIONS
Preheat oven to 350 degrees.
Roll out or pat out each individual biscuit into a 6-inch circle .
Place on a cookie sheet.
Top each dough circle with 1 tablespoon of pizza sauce.
Top with desired toppings and sprinkle on 1-1/2 tablespoon cheese.
Bake 10 to 15 minutes, or until the toppings are heated through and the cheese is melted and golden brown.

Serve immediately.

Makes 10 mini pizzas.

Submitted by Jolene

Kids Easy Toasty Apple Pies

2010-05-24T09:07:00.000-07:00

INGREDIENTS

6 slices cinnamon-raisin bread (we use plain bread too, sprinkled with sugar cinnamon)
1 can (21 oz.) apple pie filling
6 slices cheddar cheese
DIRECTIONS
Preheat your broiler.
Toast and butter bread.
Place the slices of toasted bread on a baking sheet.
Top each slice with apple pie filling and a cheese slice.
Broil 2 to 3 minutes, or until the filling is heated through and the cheese is melted.
Serve immediately.
Makes 6 slices

VARIATIONS

1. You can also make these a grilled apple & cheese sandwich by using 12 slices of bread and ‘sandwiching’ the ingredients between two bread slices. Then, butter outsides of bread, and grill on a griddle or fry until golden brown on each side.
2. You can also use a panini press instead of a griddle to make the grilled sandwiches.
3. Use cherry filling instead of apple filling, and use cream cheese instead of cheddar.

Submitted by Jolene

Polynesian Chicken cooked in a Dutch Oven

2010-05-24T06:51:00.000-07:00

Servings:6
3 each Boneless Chicken Breast, cubed
1/4 teaspoon ginger, ground
1 teaspoon garlic, ground
1/2 each green pepper, chopped
2 tablespoons vegetable oil
1 can coconut milk
2/3 cup sugar
1 can pineapple chunks in juice drained
2 tablespoons soy sauce, split
1 tablespoon tapioca starch

Cook cubed chicken and next 3 ingredients in the vegetable oil til done, adding 1/2 of the soy sauce while cooking. Drain the pineapple chunks reserving the liquid. Mix the coconut milk, sugar (more or less sugar can be added to taste), pineapple chunks, about 2 tbsp of pineapple liquid (to taste), remaining soy sauce and tapioca starch (or other thickening agent). Pour over cooked chicken and cook til thickened.

Serve over Chow mien noodles, fried spaghetti noodles or rice.

sliced water chestnuts (1 can)
1/2 red bell pepper
course salt
Lard

I've cooked this 4 times on my stove in my Dutch Oven and it was awesome. I always cook the chicken in the vegetable oil until roasted brown. It tastes better that way.

Coconut pineapple chicken
Per Serving (excluding unknown items): 250 Calories; 14g Fat (48.5% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; O mg Cholesterol; 350 mg Sodium. Exchanges: 0 Grain(Starch; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.

Enjoy!

Morgan and Susan

Poppy seed cake

2010-03-03T08:04:00.000-08:00

4 eggs
1/2 c. water
1 c. sour cream
1 small package french vanilla instant pudding
1 yellow cake mix
1/2 c. melted butter
1/4 c. poppy seeds

mix together for 4to 5 min

coat a bundt pan with cooking spray, sprinkle with cinnamon and sugar

Bake at 375* for 40-45 min.

Submitted by Amy

Caramel

2010-02-03T15:04:00.000-08:00

1c. Butter
16 oz pkg brown sugar (2 ½ c.)
1 can sweetened condensed milk
1c. corn syrup
pinch of salt
1 ½ tsp vanilla (after cooked and removed from heat)

Boil everything except vanilla to firm ball stage. Remove from heat then add vanilla.Pour into a buttered 13x9 pan cool.

Submitted by Katherine

Caramel popcorn

2010-02-03T15:01:00.001-08:00

2 1/4 C. brown sugar
1 C. butter
1 can sweetened condensed milk
1 C. corn syrup
dash of salt
1 tsp. vanilla (add just before you pour over popcorn)
3 gallons popcorn

Cook all ingredients (except vanilla) to a soft boil stirring constantly; add vanilla, pour over 3 gallons of popcorn*. I use 5 bags of butter flavor microwave popcorn

* for better results make sure you remove any un-popped popcorn kernels they hurt to bite into.

Submitted by Katherine

Our favorite granola

2010-02-03T14:57:00.000-08:00

¾ c. brown sugar
2 cubes butter (real)
¾ (scant) c. oil
3 cans sweetened condensed milk
1 tsp salt
4 tsp vanilla
melt everything except vanilla in saucepan till smooth. Remove from heat then add vanilla.

12 ½ c. rolled oats (one 42oz tub+1 cup)
1 ½ c. coconut
¾ c. toasted wheat germ
1 ½ bags (14 oz.) sunny cranberry trail mix (from target)
mix well

Pour wet ingredients over oats mixture. Mix well. Bake at 350* for 20-30 min until golden brown. Allow to cool fully before storing in an air tight container.

Submitted by Katherine

Clam Chowder

2010-02-03T14:53:00.000-08:00

3 cans (6.5 oz) minced clams 1 cup flour

1 cup chopped onion 1½ qts. Half & Half

1 cup diced celery 2 tbsp. red wine vinegar

4 cups diced potatoes 2 tsp. salt

2 cups diced carrots 1 tsp. black pepper to taste

1 cup butter

Drain juice from clams into a large skillet over potatoes, onions, celery and carrots. Add enough water to cover the vegetables. Cover with lid and cook over medium heat until tender.

Meanwhile in a large pan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in half and half and stir until thick and smooth. Stir in vegetable mixture and heat until warm. Stir in clams just before serving (if they cook too long they will get tough). Stir in vinegar and season with salt and pepper. (I sometimes add extra milk if the soup gets too thick. You can also use heavy cream in place of the half and half if you like a more rich and creamy soup).

Submitted by Tanya

Pumpkin cookies

2010-02-03T14:47:00.000-08:00

1 c. oil
3 c. sugar
2 eggs
5 c. flour
1 large can pumpkin
2 tsp. baking powder
1tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon
1 1/2 -2 bags chocolate chips
2 tsp vanilla

mix oil sugar and eggs. Add dry ingredients, alternating with pumpkin. Add chocolate chips and vanilla. Bake at 375* for 12-15 min.

Submitted by Wendy

Fruity dino bite treats

2010-02-03T14:43:00.000-08:00

1/4 c. Butter or Margarine
1 10oz pkg marshmallows
1 tsp vanilla
2 c. rice crispy's
4 1/2 c. fruity dino bites

Mix butter and marshmallows over low heat stirring occasionally until marshmallows melt. remove from heat and add vanilla. add cereal and press into a 13x9 baking pan let cool and serve.

Submitted by Amy

Caramel-Cinnamon Snack Mix

2009-12-07T18:33:00.000-08:00

2 tablespoons vegetable oil

1/2 cup popcorn kernels

1/2 teaspoon salt, divided

1 1/2 cups packed light brown sugar

1/2 cup (1 stick) butter

1/2 cup corn syrup

1/4 cup red hot cinnamon candies

2 cups cinnamon-flavored teddy graham crackers

1 cup red and green coated chocolate pieces

1) Grease 2 large baking pans; set aside.

2) Heat oil in large saucepan over high heat until hot.

Add popcorn kernels. Cover pan.

Shake pan constantly over heat until kernels no longer pop.

Divide popcorn evenly between 2 large bowls.

Add 1/4 teaspoon salt to each bowl; toss to coat. Set aside.

3) Preheat oven to 250*F. Combine brown sugar, butter,

and corn syrup in heavy medium saucepan.

Cook over medium heat until sugar melts,

stirring constantly with wooden spoon.

Bring mixture to a boil. Boil 5 minutes, stirring frequently.

4) Remove 1/2 of sugar mixture (about 3/4 cup) from sauce pan;

pour over 1 portion of popcorn.

Toss with lightly greased spatula until evenly coated.

5) Add red hot candies to saucepan.

Stir constantly with wooden spoon until melted.

Pour over remaining portion of popcorn;

toss with lightly greased spatula until evenly coated.

6) Spread each portion of popcorn in even layer in

separate prepared pans with lightly greased spatula.

7) Bake 45 minutes, stirring every 15 minutes with wooden spoon

to prevent popcorn from sticking together. Cool completely in pans.

Combine popcorn, teddy graham crackers, and chocolate pieces in large bowl.

Store in airtight container at room temperature up to 1 week.

Makes 4 quarts

Submitted by Kera

Becky's Christmas drink

2009-12-07T18:31:00.000-08:00

½ gallon cold milk

2/3 cup sugar

½ tsp nutmeg

2 pinches salt

2 tsp almond extract

1 tsp vanilla

Mix ingredients and pour over

½ gallon vanilla ice cream

Top with whipped cream, nutmeg,

and maraschino cherries.

submitted by Becky

Bean Salad

2009-12-03T14:42:00.000-08:00

1 can corn with juice
1 can green beans with juice
2 cans beans, drained and rinsed (black beans, northern beans, kidney beans, etc)
1/3 c. sugar, or to taste
red wine vinegar
Mix all ingredients in large bowl except sugar and vinegar. In small bowl combine sugar and then pour red wine vinegar until it covers sugar, mix until smooth. Pour over beans and corn. Marinate, the longer it marinates the better it tastes. Can add more beans if serving more then just add a little more sugar and vinegar.

Submitted by Kim

Leftover turkey casserole

2009-12-03T14:40:00.000-08:00

I had a bunch of Thanksgiving leftovers and was getting tired of eating them the same way so I took a recipe I already had and tweeked it to use the leftovers and because of Allen's allergies. I have included the original and the altered version.

Chicken and Green Bean Casserole (Original)
1 pkg. Stove Top stuffing
1 can green beans
2 chicken breasts, diced and cooked
1 c. sour cream
1/2 c. milk
1 can cream of mushroom soup
In 9X9 casserole dish, spread can of drained green beans. Add cooked chicken. Prepare stuffing as directed on box. Spread over chicken and green beans. In bowl, combine sour cream. milk and soup. Pour over casserole. Bake at 350 for 30 minutes.

Thanksgiving leftovers (Altered version of above recipe)
stuffing
2 cans green beans, drained
turkey
2 cans cream of mushroom soup
soy milk
In 9X9 casserole dish spread green beans. Cut up leftover turkey until it covers chicken as much as you like. In bowl combine, soy milk and mushroom soup until smooth and slightly thinner, then pour over turkey and beans. Top with leftover stuffing. Bake at 350 for 30 minutes.

Submitted by Kim

Cookie salad

2009-11-23T10:43:00.001-08:00

1 12 oz. cool whip
1c. buttermilk
1 small can crushed pineapple drained
1 small can mandarin oranges drained
1 pkg instant vanilla pudding (dry)
1 pkg Keebler fudge stripe cookies (broken into pieces)

Mix all ingredients together except cookies in a large bowl . Chill for at least 4 hours.
Add cookies right before serving to keep them from getting soggy.

Breadsticks

2009-11-12T06:55:00.000-08:00

1 ½ c luke warm water

1 ½ tbsp yeast

2 tbsp sugar

Mix water and sugar add yeast let rise

Add

1 ½ tsp garlic powder or onion powder

3 c. Flour

Mix

Melt ½ c. butter in pan

Roll out dough

Cut into strips

Dip both sides in butter

Top with favorite topping

Bake 350 for 8-10 minutes

Submitted by Amy C.

Jell-O Layered Salad

2009-11-12T06:53:00.000-08:00

1 c. boiling water

3oz package of Jell-o

Mix well

Divide in half

Mix 2 tablespoons cold water in 1 half

Pour in 9X13 pan

Refrigerate for 25-30 minutes

Mix 1/3 c. Sour Cream in other half

Once first layer is set pour other half on top

Refrigerate again for 25-30 minutes

Continue adding layers of different flavors until pan full

Top with Cool Whip

Submitted by Amy C.

Cream cheese frosting

2009-11-12T06:41:00.000-08:00

3-4 oz. cream cheese
4 Tbsp butter or margarine
1 1/2 c. powdered sugar
1 tsp vanilla
1 tsp lemon juice milk or cream, if needed

Soften butter and cream cheese together. beat in remaining ingredients until smooth.

Submitted by Emily H.

Applesauce cake

2009-11-12T06:32:00.000-08:00

1/2 c. butter
2c. sugar
2 eggs
2 1/2 c. flour
1 1/2 tsp. soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 1/2 c. applesauce
cream butter. gradually add sugar, creaming until light. Add eggs beating well after each. sift together dry ingredients. add alternately with applesauce. Turn batter into greased and lightly floured 9x13 pan Bake @ 350* for about 45 min or until done. allow to cool and frost with cream cheese frosting.

Submitted by Emily H.

Quick bread sticks

2009-11-12T06:19:00.000-08:00

2c. flour
2Tbsp. sugar
1 tsp salt
1Tbsp Quick rise yeast

Mix all ingredients together, and add 1 1/2 c hot tap water. Let sit for a few minutes to let the yeast rise.

Add about 1 1/2 c. more flour
Melt 1 cube of butter and pour most of it o a cookie sheet. roll out the dough on top of the butter. spread the rest of the butter on top and sprinkle with a mixture of garlic salt and Parmesan cheese.
With a pizza cutter cut dough down center and in strips. Twist the strips of dough. sprinkle with more garlic salt and Parmesan cheese.

Bake at 400* for 15-20 min.

Submitted by Becky H.

Vanilla Pudding Chocolate Chip Cookies

2009-10-30T18:47:00.001-07:00

Vanilla Pudding Chocolate Chip Cookies

3/4 cup shortening 2 teaspoons vanilla

3/4 cup margarine 1 teaspoon baking soda

1 1/2 cup brown sugar 1 teaspoon salt

3/4 cup sugar 4 cups flour

3 eggs 3 cups semi-sweet chocolate chips

1 (3 oz.) box instant vanilla pudding

Cream margarine, shortening, and sugars. Add eggs and beat well. Sift dry ingredients and add to creamed mixture. Fold in chocolate chips.

Bake cookies at 350 degrees for 8 minutes. Cookies should be just barely golden brown

Ginger bread cookies

2009-10-30T18:42:00.000-07:00

1 c. packed brown sugar

¼ c. molasses

1 egg

2 ¼ c. flour

2 tsp. Baking soda

1 tsp cinnamon

1 tsp ginger

½ tsp cloves

¼ tsp salt

Put everything into a bowl and mix well. (I use a hand mixer, which makes the dough crumbly but will press together easily using your hands after it is all mixed in.) Refrigerate dough for about 1 hour. Bake @ 375* for 10-12 min. (I actually only cook them for about 8 min.) They will look not quite done but will flatten out as they sit in the pan for a minute or two. This makes them nice and soft.

Red pepper and spinach lasagna

2009-10-30T18:36:00.000-07:00

Red pepper and spinach lasagna

12 oz lasagna noodles

1 package frozen spinach

1 large red pepper chopped into small pieces

1 jar Alfredo sauce (I use 5 to 6 western family packets made with only milk no butter)

3 Tbsp. Olive oil

½ tsp. Salt

¼ tsp pepper

1 egg

2 c. shredded cheddar cheese

1 carton cottage cheese

½ c. grated Parmesan cheese

1 c. mozzarella cheese

Soak the noodles in hot water for about 15 min. meanwhile Sautee red pepper in olive oil. Drain noodles, set aside. Mix spinach, red pepper, Alfredo sauce, salt and pepper. In a bowl combine the egg and cheddar, cottage, and Parmesan cheeses. Layer a third of each, spinach mixture, noodles, then cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. Cover and bake at 350* for 45-50 min. let stand for 15 min before cutting.

English Toffee

2009-10-30T18:34:00.000-07:00

English Toffee:

1 lb. butter

2 1/2 c white sugar

1 c water

4 Tbs white karo syrup

1 lb. chocolate

1/2 lb. finely chopped nuts

Butter cookie sheet (I just spray well with Pam). Cover pan with half of the chopped nuts and then with half of the chocolate. In a heavy pan, cook sugar, water, syrup and butter, stirring constantly until candy thermometer reads 285 (until mixture is very thick and forms large bubbles that break and emit steam like a geyser...Ruby's description, not mine). Pour cooked syrup over nuts and chocolate. Let stand for 10 minutes. Sprinkle with remaining chocolate and then nuts. Let stand for 5 hours or until hard. Makes 5 lbs.