Creamy Mashed Potatoes

Ingredients:

3 cups water
1 cup milk
1 package (7.6 ounces) roasted garlic instant mashed potatoes
4 ounces cream cheese, cubed
1 cup (4 ounces) shredded Mexican blend cheese

Directions:
In a large saucepan, bring water and milk to a rolling boil. Remove from the heat. Add the contents of both envelopes from the potato package. Let stand for 1 minute; whip with a fork.
Place the cream cheese in a microwave-safe bowl; cover and heat at 70% power for 30 seconds or until softened. Stir into the potatoes. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 6 servings.

Recipe from: Quick Cooking Magazine

MANDARIN ORANGE TEA CAKE

16 ozs pound cake mix 15 ozs mandarin oranges, drained
1/2 c refrigerated orange juice 3/4 c powdered sugar
2 whole eggs 2 tbsps refrigerated orange juice
1/4 c fat-free milk

Preheat oven to 350. Prepare a 9" tube pan with cooking spray; set aside. In a mixing bowl, combine cake mix, half cup orange juice, eggs, and milk. Mix until moistened. Fold in orange slices. Pour batter into prepared pan. Bake for 45 minutes, or until lightly browned on top. Cool for 15 minutes; invert cake onto serving platter. Meanwhile, combine powdered sugar and remaining orange juice. Mix until drizzling consistency. Pour evenly over cooled cake. Allow to set five minutes before serving

TARTAR SAUCE

1 cup fat-free mayonnaise 1 tbsp sweet pickle relish
1 tsp yellow mustard 1 tbsp bottled lemon juice
1 tsp parsley 1/8 tsp salt

In a small bowl, combine mayonnaise, yellow mustard, parsley, pickle relish, lemon juice, and salt. Mix well. Chill several hours before serving

HIGH FIBER CHILI

1 lb ground chicken breast skinless
14 1/2 ozs canned whole tomatoes, undrained and chopped
1 c onions, chopped 1/2 c water
1/2 c bell peppers, chopped 1 tbsp chili powder
1 c All Bran cereal 1/2 tsp salt
8 ozs no-salt-added tomato sauce 1/8 tsp garlic powder
15 1/2 ozs canned dark red kidney beans, drained

In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in cereal, tomato sauce, beans, tomatoes, water, chili powder, salt, and garlic powder. Cover and cook over low heat for one hour

Stir Fry with Beef and Veggies

INGREDIENTS

1/2 cup Enova(TM) Brand Oil
1 1/2 pounds beef top round, sliced 1/2-inch thick, 2-inches long
3 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 medium onions, sliced
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
3 carrots, peeled and cut on the bias 1/3-inch thick
2 ribs celery, sliced on a bias 1/3-inch thick
1 cup sliced green bell peppers
1 cup sliced red bell peppers
2 cups cauliflower florets
2 cups broccoli florets
1 cup chicken stock
1/2 cup sliced water chestnuts
1 (15 ounce) can baby corn, drained and rinsed
2 cups stir-fry sauce

DIRECTIONS

Combine the beef, soy sauce, ground ginger, garlic powder, black pepper and cornstarch in a medium bowl. Mix well. Set aside for 1 hour.
Heat a large saute pan or wok over high heat until very hot. Carefully add the Enova oil. Carefully add the marinated beef and stir-fry for 30 seconds. Add the onions, stir-fry for 30 seconds. Add the second measures of the ginger and garlic, stir-fry for 10 seconds. Add the carrots, stir-fry for 30 seconds. Add the celery, stir-fry for 30 seconds. Add the peppers, stir-fry 30 seconds. Add the cauliflower, stir-fry 30 seconds. Add broccoli, stir-fry 30 seconds. Add the chicken stock and cook for 1 minute, stirring constantly. Add the water chestnuts and baby corn, stir-fry for 30 seconds. Add the stir-fry sauce and cook for 1 minute. Serve over basmati rice.

Stir Fry with Beef and Veggies

INGREDIENTS

1/2 cup Enova(TM) Brand Oil
1 1/2 pounds beef top round, sliced 1/2-inch thick, 2-inches long
3 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 medium onions, sliced
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
3 carrots, peeled and cut on the bias 1/3-inch thick
2 ribs celery, sliced on a bias 1/3-inch thick
1 cup sliced green bell peppers
1 cup sliced red bell peppers
2 cups cauliflower florets
2 cups broccoli florets
1 cup chicken stock
1/2 cup sliced water chestnuts
1 (15 ounce) can baby corn, drained and rinsed
2 cups stir-fry sauce

DIRECTIONS

Combine the beef, soy sauce, ground ginger, garlic powder, black pepper and cornstarch in a medium bowl. Mix well. Set aside for 1 hour.
Heat a large saute pan or wok over high heat until very hot. Carefully add the Enova oil. Carefully add the marinated beef and stir-fry for 30 seconds. Add the onions, stir-fry for 30 seconds. Add the second measures of the ginger and garlic, stir-fry for 10 seconds. Add the carrots, stir-fry for 30 seconds. Add the celery, stir-fry for 30 seconds. Add the peppers, stir-fry 30 seconds. Add the cauliflower, stir-fry 30 seconds. Add broccoli, stir-fry 30 seconds. Add the chicken stock and cook for 1 minute, stirring constantly. Add the water chestnuts and baby corn, stir-fry for 30 seconds. Add the stir-fry sauce and cook for 1 minute. Serve over basmati rice.

GINGER BEEF STIR FRY

INGREDIENTS

2 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice wine or sherry
3 tsp. cornstarch
1 tsp. Asian chilli oil or 1/2 tsp. crushed red pepper
1 lb. flank steak cut across the grain into thin strips
5 tsp. vegetable oil
2 cups small broccoli flortes
1/4 cup water
1 red bell pepper , cut into strips
1 tsp. grated fresh ginger
1 tsp. minced garlic
1/2 cup reduced-sodium chicken broth
2 Tbsp. hoisin sauce
1/4 cup dry-roasted peanuts
cooked rice

DIRECTIONS

1. In a medium bowl, combine soy sauce, rice wine, 2 tsp cornstarch and chili oil. Add beef; toss to coat. Cover and refrigerate 20 minutes.
2. Meanwhile heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add broccoli and stir fry 1 minute. Add 1/4 cup water, cover and cook 2 minutes or until broccoli is crisp-tender and water evaporates. Transfer broccoli to a bowl. Heat 1 tsp vegetable oil in skillet. Add bell pepper and stir-fry 1 minute or until just tender; add to broccoli. Heat 1 tsp vegetable oil in skillet. Add half of beef and stir-fry until browned, about 2 minutes. Transfer to bowl. Repeat with 1 tsp. vegetable oil and remaining beef.
3. Combine remaining 1 tsp cornstarch and 1 tbsp water in a cup. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add ginger and garlic, stir-fry 30 seconds. Stir in broth and hoisin sauce; bring to a boil. Stir in cornstarch mixture, cook until it boils and thickens. Stir in beef, vegetables and peanuts, serve with rice

BUTTERY CRANBERRY SAUCE COBBLER

Cobbler

1box butter recipe golden cake mix
2 whole eggs

Topping:

1/3 c water
1 c rolled oats
3 tbsps light margarine
2 tbsps light margarine 16 ozs jellied cranberry sauce

Preheat oven to 375. Prepare a 13" x 9" pan with cooking spray and flour; set aside. To prepare topping, combine half cup cake mix, oats, and two tablespoons margarine in a mixing bowl. Mix until crumbly; set aside. To prepare base, combine remaining cake mix, eggs, water, and remaining margarine. Spread into bottom of prepared pan. In another mixing bowl, mix cranberry sauce until smooth. Spread over base in pan. Sprinkle with reserved topping. Bake for 35 mintues, or until lightly browned on top.



www.anitasrecipes.com

Black-Bean and Corned-Beef Soup

INGREDIENTS

2 tablespoons cooking oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
2 cups drained and rinsed canned black beans (one 19-ounce can)
1 jalapeño pepper, seeds and ribs removed, minced
1/2 pound sliced deli corned beef, cut crosswise into thin strips
1 1/2 tablespoons red- or white-wine vinegar
1/4 cup chopped fresh parsley

DIRECTIONS

In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeño into the soup and simmer for 5 minutes more.
Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.
Make Ahead: If you make the soup ahead of time, wait to stir in the last three ingredients until you're ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will lose its bite, and the parsley will turn brown

ACCORDIAN POTATOES

INGREDIENTS

8 large red potatoes (8 ounces each)
2 tablespoon(s) extra virgin olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) chopped fresh parsley leaves
1 teaspoon(s) chopped fresh thyme leaves

DIRECTIONS

Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.
Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs

Dollywood Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick melted butter
1/2 teaspoon vanilla extract

Topping
1 cup brown sugar
1/2 cup flour
1 cup coconut
1/3 stick melted butter

Combine first six ingredients and place in baking dish. Combine
topping ingredients and sprinkle over potatoes.
Bake at 350 degrees F for 35 minutes

Corn & Crab Chowder Recipe

Ingredients

- 4 tablespoon unsalted butter
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 3 cup fresh corn kernels
- 1/4 cup water
- 1 1/2 tablespoon cornstarch
- 2 cup whole milk
- 3/4 cup lump crabmeat, about 4 ounces
- 1 cup whipping cream
- 2 poblano chili peppers, roasted and, diced
- 1 canned chipotle chili pepper, diced
- Salt to taste Chopped fresh thyme or cilantro

Directions

1. Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
2. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth.
3. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
4. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often.
5. Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
6. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
7. Heat to a simmer. Serve hot, garnished with thyme or cilantro.
8. Makes 4 cups

Paula Deen's Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or 3/4 cup chopped walnuts + 3/4 cup chopped pecans

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray (I found success with a regular round pan). Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. (Add a few splashes of rum and cook an additional minute or two. Or use a different flavored liqueur or flavored extract.)

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (I found it worked best to make these into balls and then squashing them back into biscuit size to fully enclose the cream cheese.)

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.

Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool

RECIPE BY: Paula Deen

Almond Coconut Bars

INGREDIENTS

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate chips
1/2 cup peanut butter
24 blanched almonds


DIRECTIONS

In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high for 1 minute; stir. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting. Yield: 2 dozen.


Printed from tasteofhome.com

Mushroom Oven Rice

INGREDIENTS

1 cup uncooked long grain rice
1/4 cup butter or margarine
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes


DIRECTIONS

In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender. Yield: 6 servings.

Printed from tasteofhome.com

Toasted Butter Pecan Cake

INGREDIENTS

1-1/4 cups butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
1 package (2 pounds) confectioners' sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk
2/3 cup chopped pecans, toasted

DIRECTIONS

In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.
In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans.
Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings.


Printed from Tasteofhome.com

Dreamsickle Cake

Ingredients

Cake
1 (18 1/4 oz) orange cake mix
2 tsp (10 ml) orange extract
Frosting
1 (16 oz) carton whipped topping
1 (16 oz) carton sour cream
1/4 tsp (1 ml) orange extract
2 cups (475 ml) powdered sugar

Preparation

Preheat oven to temp on cake box. Prepare cake mix according to box and add 2 tsp (10 ml) orange extract.
Bake in two 9 inch round cake pans prepared to box directions.
Bake according to box.
Cool thoroughly and slice each layer in half horizontally, making 4 layers.
Icing:
Combine all ingredients and mix well.
Spread between layers and on sides and top of cake.
Comments
Keep this in the refrigerator till served

Cranberry Cake Frosting

Ingredients

Cranberry Frosting:
3 tbsp (45 ml) margarine
2 cups (475 ml) unsifted confectioners' sugar
1/4 cup (60 ml) reserved cranberry sauce
Preparation
Beat all ingredients until smooth.
Spread over cooled cake.

Cranberry Cake

Ingredients

1 16 oz (448 grm). can cranberry sauce
3 cups (700 ml) all-purpose flour
1 cup (225 ml) granulated sugar
2 tsp (10 ml) salt
1 cup (225 ml) chopped pecans
1 cup (225 ml) mayonnaise or salad dressing
1 orange, grated rind only
1/2 cup (125 ml) orange juice
Preparation

Reserve 1/4 cup (60 ml) cranberry sauce for frosting.
Sift together dry ingredients.
Add remaining cranberry sauce, nuts, mayonnaise and orange rind.
Mix well.
Stir in orange juice.
Grease a 9 x 3 1/2 inch tube pan.
Line bottom with wax paper.
Bake at 350 degrees (175 C.) for 1 1/4 hours.

Coconut Milk Cake

Ingredients

1 cake mix, (white, yellow, or chocolate best)
1 12 oz (336 grm). to 16 oz (448 grm). can of coconut milk
Frosting:
4 oz (112 grm). cream cheese
coconut milk (remainder of above can to moisten)
1/2 stick butter
1 lb (.5 kg). confectioner's sugar
fresh or toasted coconut

Preparation

Make cake mix according to directions, but omit the water. Use the coconut milk instead.
Bake as you would for the size of pan you chose.
To frost the cake, mix cream cheese, the remainder of the coconut milk to moisten, butter, and confectioner's sugar Whip or cream into a smooth frosting.
Frost the cooled cake, and sprinkle with fresh or toasted coconut for a garnish.
Comments
Hint: For a very light and delicious cake, use a boxed Angel Food Cake mix with one can of coconut milk and that is it. Bake as you would an angel food cake in a tube pan. Frost with whipped cream and garnish with coconut.

Recipe by:http://online-cookbook.com

Caramel Cake

Ingredients

1-3/4 cups (425 ml) all-purpose flour
1 cup (225 ml) packed brown sugar
1/2 cup (125 ml) butter or margarine, softened
2 eggs
1/2 cup (125 ml) milk
1/2 tsp (2 ml) salt
1-3/4 tsp (9 ml) baking powder
1 tsp (5 ml) vanilla extract
2 cups (475 ml) brown sugar
1 cup (225 ml) cream
3 tbsp (45 ml) butter
1 tsp (5 ml) vanilla extract
chopped pecans

Preparation

Preheat oven to 350 degrees (175 C.).
Grease one 9 inch x 13 inch baking pan.
Sift the flour before measuring then resift with the 1 cup (225 ml) of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder and 1 tsp (5 ml) of the vanilla to the flour mixture.
Beat on medium high speed of an electric mixer for 2 to 3 minutes.
Spread batter into the prepared pan.
Bake for 30 minutes or until a cake tester comes out clean.
Remove cake from oven and place on a wire rack for 10 minutes.
Remove cake from pan and place on a serving dish.
Once cake is cooled completely frost with Caramel Icing.
Caramel Icing:
In a saucepan over medium heat stir the remaining 2 cups (475 ml) of brown sugar, and the cream until the sugar is dissolved.
Cover and cook for 3 minutes.
Uncover and cook without stirring till a candy thermometer reads 238 degrees (125 C.) to 240 degrees (125 C.).
Stir in the remaining butter with a wooden spoon.
Remove the icing from the heat and let cool to 110 degrees (45 C.).
Add the remaining 1 tsp (5 ml) vanilla.
Beat the icing until it is thick and creamy.
If it becomes heavy, thin it out with cream until the right consistency appears.
Spread over the top of the cooled cake and top with chopped pecans

Amish Cherry Sheet Cake

--------------------------------------------------------------------------------
Ingredients

1 cup (225 ml) margarine or butter
2 cups (475 ml) sugar
4 eggs, beaten
1 tsp (5 ml) vanilla
3 cups (700 ml) all purpose flour
1/4 tsp (1 ml) baking powder
2 cans cherry pie filling

Preparation

Cream margarine and sugar together.
Add the rest of the ingredients, except pie filling, and stir well.
Grease and flour a jelly roll pan.
3/4 Spread of the batter on the pan.
Spread the pie filling on top.
Dot the remainder of the batter, by tbsp on top of the filling.
Pull batter on top together.
Bake at 350 degrees (175 C.) for 30 to 40 minutes, or until golden brown.
When cool, cut into about 40 pieces.
Comments

You can substitute blueberry or pineapple pie filling if so desired.

Recipe http://www.amish-recipes.com/desserts/cherry_sheet.htm

Orange Banana Bread

Small Loaf / Medium Loaf / Large Loaf

Orange juice/ 6 tbl. / 1/2 cup / 3/4 cup
Margarine/butter/ 1-1/2 tsp. / 2 tsp. / 1 tbl.
Mashed banana / 1/4 cup / 1/3 cup / 1/2 cup
Sugar / 1-1/2 tsp. / 2 tsp. / 1 tbl.
Grated orange peel/ 1/4 tsp. / 1/3 tsp. / 1/2 tsp.
Dalt/ 1/2 tsp. / 2/3 tsp. / 1 tsp.
Bread flour/ 1-1/2 cups / 2 cups / 3 cups
Yeast/ 1 tsp. / 1-1/2 tsp. / 2-1/2 tsp.

Recipe by: Recipe Kitchen

Simple Key Lime Pie

Submitter unknown

1 ready-made graham cracker crust
1 can sweetened condensed milk
1 (8oz) package of cream cheese, softened at room temperature
1/4 cup of lime juice

Combine half the can of milk with block of cream cheese. Blend
well. Slowly add the quarter cup of lime juice making sure it's
blended in well. Be sure that the consistency does not become
soupy. Add more milk keeping the mix semi-firm (you will not
use the entire can of milk, about 3/4.) Pour mixture into pie crust,
replace cover and chill at least 3 hours before serving. You really
have to experiment with the ingredients as far as consistency goes
to make sure you get a pie that is not too sweet or too tart and not too
soupy.

Chocolate Chess Pie

1-1/2 cups white sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract


Instructions
Preheat oven to 350 degrees F (175 degrees C). Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla. Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

Recipe by: Alicia's Cooking