Salisbury Steak

1 lb ground meat
1 egg
1/2 onion (chopped)
1/2 cup bread crumbs ( I use seasoned)
Salt and Pepper
2 cups brown gravy

Mix first five ingredients together and shape into patties, fry until brown on outside. Transfer to a backing dish and cover with the gravy and bake at 350 degrees for 30-35 minutes. I always serve these with mashed potatoes to use up the extra gravy. I got this recipe from my good friend Jolene Huseby.

Caesar Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing
2-3 cloves garlic
Parmesan cheese

Place chicken into freezer bag and press garlic into bag using Garlic Press. Add 1/2 bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese and set aside.

SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and 1/2 bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad.

SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.

Mexican Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins

1/2 c. finely chopped onion

2-3 cloves garlic

1 jar (16 oz.) mild or medium salsa

1 can (2 oz.) sliced black olives

sliced Monterey Jack cheese

Place chicken into freezer bag and store in freezer while prepping other ingredients. Chop onion using Food Chopper. Press garlic using Garlic Press. Open salsa using Jar Opener. Open can of olives using Smooth-Edge Can Opener and drain using Can Strainer. Add ingredients to freezer bag, except cheese. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken and bake 10 minutes. Serve with corn bread, along with rice and steamed vegetables cooked in Rice Cooker.

Corn Bread

1/2 c. yellow cornmeal
1 1/2 c. flour
2/3 c. sugar
1 Tbsp. baking powder
1/2 tsp salt

3 Tbsp. melted butter
1/3 c. veggie oil
2 eggs
1 1/4 c. milk

Blend all WET ingredients.
Blend all DRY ingredients.
Mix wet and dry ingredients together.
Pour into greased 8 in. square pan.
Bake at 350 for 35 min.

Muffins...makes 18-20, bake at 350 for 18-20 min.

Double for cake pan

Italian Pillows

brown 1 lb. hamburger w/onion soup mix
let cool a little add 2 eggs
1 1/2 c. mozz. cheese
1/2 tsp. Italian Seasoning

Mix, Place in crescent rolls and roll up (I used big ones)
Bake as directed on pkg.
Can make double and freeze leftovers.

Kaylin Fillmore (Facebook comment)

TIP: Try rolling chicken bundles in crushed stove-top stuffing before baking for added crunch.
Laura New Westwood (Facebook comment)

Chicken Roll-ups

Shred Chicken. Mix with Cream Cheese and a little butter.
Put in crescent roll and bake until golden.
Heat Cream of Chicken Soup (mixed w/water) and drizzle on top.
Sauteed Mushrooms (optional)

Amber Ekker Golden (facebook comment)

Slow Cooker Chicken

One Pkg. Dry Ranch Dressing Mix
16 oz. Cream Cheese
2 cans Cream of Chicken Soup

Put chicken in slow cooker with stuff on top for 4 or 8 hours.
Serve over rice. (with Broccoli)

Joan G. White (Facebook comment)

Belgian Waffles

"Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners' sugar) at eh 1962 Seattle World's Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch's daughter Mariepaule wouldn't divulge the family's recipe, but this is close." www.saveur.com

1 3/4 c. self-rising flour (I just use what I have)
1 tsp. granulated sugar
4 eggs, separated
1/2 tsp. vanilla extract
16 Tbsp. (2 sticks) unsalted butter, melted

4-6 cups whipped cream
2 pints ripe strawberries, hulled and halved
Confectioners' sugar

1. Heat an electric Belgian waffle iron until very hot.

2. Meanwhile, combine flour and granulated sugar in a large mixing bowl. Add 1 1/4 cups water, egg yolks, and vanilla. Whisk until Smooth. Whisk in melted butter. Beat egg whites in a medium mixing bowl with an electric mixer on medium speed until frothy, 1-2 minutes, then increase speed to high and beat until stiff peaks form, about 1 minute. Gently but thoroughly fold half the egg whites at a time into batter.

3. Pour about 1 cup of the batter (or enough batter to fill pockets in iron) into hot waffle iron; immediately lower waffle iron lid and cook until waffles are golden-brown and crisp, about 5 minutes. Separate sheet of waffles into individual waffles. Repeat process with remaining batter.

4. To serve, put each hot waffle on a plate, top with a pile of whipped cream and strawberries, and sprinkle with confectioners' sugar.

Makes 8 servings
www.saveur.com


These are delicious!! We just top them with Maple syrup, berry syrup or whatever we have on hand! I have found the recipe online a few places, this is the print out I happen to have.

Garden Soup.

Well since many of my dinners are not actual recipes from a cookbook, I just kind of throw stuff together for dinner. With the weather getting colder here we had to pull alot of veggies from our garden sooner than we were ready. So I made a Veggie Beef soup with them.

I used 1/2 lb leftover meatballs from a previous dinner (maybe I will post that recipe too)
I cut up any veggies I had for a total of about 4 cups of a variety of veg.
I poured in 2 cans of V8 and 1 can of evap milk, I also added a can of beans (undrained)while that was cooking, I cooked some noodles in another pot. Once they were al dente, and the soup mixture was done, I added the noodles to the soup and served it in bread bowls. MMM!! This soup is even better the longer it sits, I always make extra for lunches.

Zesty Ravioli Skillet

It’s amazing that such a fresh and flavorful dish starts with frozen
ravioli and only takes about 20 minutes to prepare.

1/3 cup (75 mL) heavy whipping cream
4 cups (1 L) loosely packed fresh baby spinach leaves
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.

Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Yield: 8 servings
U.S. Nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 37 g, Protein 19 g, Sodium 870 mg, Fiber 3 g

Cook’s Tips: Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.
For a dish with more heat, do not seed the jalapeño pepper.

Copyright, The Pampered Chef, 2009

This is totally yummy!! The jalepenos are a little too hot for my children. So, this is what I've done with what I had on hand:

Some veggies (califlour, broccolli)
Heavy whipping cream (I used it all because it had been frozen :(
1 Can of Stewed Tomatoes (chopped up)
1 sm can of tomato sauce
1/4 c. ? Parmesan Cheese; Grated
1-2 T. Italian Seasoning
1 pk. Meat Ravioli

mix like above..and ta-dah!! it's delicious!! The kids loved it!! Thanks Pampered Chef for teaching me about Ravioli in the freezer section. It's only a couple bucks!

Mini Cheddar Meat Loaves

1 egg
3/4 c. milk
1 c. (4 0z.) cheddar cheese, grated
1/2 c. quick-cooking oats
1/2 c. onion, chopped
1 tsp. salt
1 lb. lean ground beef
2/3 c. ketchup
1/2 c. brown sugar, packed
1 1/2 tsp. prepared mustard

In a bowl, beat egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13x9 baking dish. Combine ketchup, brown sugar, and mustard then spoon over loaves. Bake uncovered at 350 for 45 minutes or until the meat is no longer pink and meat thermometer reads 160. Makes 8 Servings.

A Taste of Ephraim, Terrie Green, p. 95

WE LOVE THESE!!! The best is in the sauce!!! This is one of those "Daddy" meals. I guess he just tried it first and now he is the one to cook them.

This is a family fall/winter favorite. We were introduced to it by Claigh's mother and I have seen many variations of the same dessert but none have matched the taste. As it is baking it fills the home with the smell of goodness and love.

Pumpkin Pudding Cake

Grease and flour a 9" x 13" pan.

Set aside 1 cup of yellow cake mix powder.

Mix remaining cake mix with 1 egg and a softened stick of butter (½ cup.) Press dough into prepared cake pan.

In a mixing bowl, combine 1 large can pumpkin pie mix, 2 eggs, and 2/3 cup of milk. Mix well and pour over cake mix dough.

In another mixing bowl, take the reserved cup of mix powder and stir into it ½ cup sugar and 1 tsp. cinnamon. Cut in 3 Tbs. Butter. Sprinkle this crumbly mixture over top of pumpkin layer.

Bake at 350 degrees for 60 - 70 minutes. (Pumpkin should be set.)

Serve warm with whipped cream.

Enchiladas

12 corn tortillas
28 oz. Enchilada sauce

1 lb. cooked ground beef (taco style or not)
8 oz. Sour cream
2 cups divided Colby Jack Cheese (?whatever you've got)
optional: diced green chillies, olives, onions


I think it's easiest to layer this "lasagna" style, but you can roll them up too.


Heat up your hamburger, mix with sour cream and 1 c. cheese (also olives and chillies); set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the hamburger mixture over tortillas. Top some cheese. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes.


You can also do his in a cake pan and in the oven....I think 375 degs. for 30 min or until bubbly! This is my own style so I am not sure on the oven stuff. Everything just needs to be hot.

You can also use flour tortillas if you like.

Mexican Chicken "Lasagna"

A fun twist on lasagna starts with enchilada sauce and corn tortillas.

¼ cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey
Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)


Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH
30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.


Yield: 8 servings
Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg,
Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

Cook’s Tip:
This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. Proceed as recipe directs.

Spicy enchilada sauce can be used for more kick.

copyright The Pampered Chef, Ltd., 2009

This is SOOOOOO Yummy! I love the Deep Covered Baker and cook almost everything in it!! in the microwave! I have also adapted this recipe for regular enchiladas maybe I will post that too!

Banana Bread (Gram's - The Best EVER!)

1 3/4 c. flour, all-purpose
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
2 med. ripe bananas, mashed
1/2 c. vegetable oil
1/4 c. plus 1 T. buttermilk = (reg milk + 1 tsp. lemon juice)
1 tsp. vanilla
1 c. nuts, chopped (optional)

In a large bowl, stir together flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk, and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. Pour into a lightly greased, parchment lined 9x5x3 loaf pan. Bake at 325 for one hour and 20 minutes, or until bread tests done. Cool on wire rack. (Recipe does NOT double well.)

Taken from: A Taste of Ephraim Sesquicentennial Cookbook, Cindy Beck, p. 127

This is one of our most favorite treats...Okay Mine! Anyway, I think the way the parchment paper helps the cook crust of the bread...it's the best!!! If you have some left to store, I would put wrap it lightly so it doesn't get to moist. (In a gallon zip lock and don't seal it or open the bag to get some air before you cut it.)

Sloppy Joe's

We had a quick and easy dinner because we had a lot going on. This is ready in about 15 minutes.

1 lb ground meat (beef, turkey, elk, ect.)
1 small Onion cut up.
1 cup Ketchup
2 TBSP Sugar
2 TBSP Mustard
2 TBSP White Vinegar

Brown meat and onion, drain, add remaining ingredients serve on buns, (If we don't have buns, we use toast.)

I never plan this for a meal. I save it for when I need an emergency dinner, like when the day just gets away from me.

The combination of potatoes in this dish make for a very tasty treat. Kids who have not yet discovered a taste for sweet potatoes seem to be able to enjoy this dish. This is also an excellent dish to prepare for someone you want to take a dinner to.

Chicken Potato Bake

- 2 envelopes onion soup mix (I use Lipton.)
- 1/2 cup olive oil
- 1 tsp garlic powder or granules
- 8 thighs, breasts, or a combination, (cut large breasts into thirds)
- 2 small sweet potatoes peeled and cut into large chunks (Look for the white/yellow colored - sweet potatoes. These are easily found at Winco or other stores that have a good produce section.)
- 2 small yams peeled and cut into large chunks
- 2 medium red potatoes unpeeled and cut into large chunks
- 2 Yukon gold potatoes unpeeled, and cut into large chunks
- 12 or more baby carrots

* Combine all ingredients and toss well until chicken and vegetables are well coated with oil.
* Bake uncovered in a 9" x 13" pan at 450 degrees for 25 minutes.
* Stir, and bake 20 minutes longer.

YUM!