Thursday, July 06, 2006
Ziploc Omelets
This works great !!! Good when you're alone or when all your family is together. Best feature is that no one has to wait for their special omelet!!!

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

  1. Crack 2 eggs (large or extra-large) into the quart size Ziploc bag (not more than 2) shake to combine them.
  2. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
  3. Each guest adds prepared ingredients of choice to their bag and shake.
  4. Make sure to get the air out of the bag and zip it up.
  5. Place the bags into rolling, boiling water for exactly 13 minutes.
  6. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
  7. Open the bags and the omelet will roll out easily.

Be prepared for everyone to be amazed.

Note: Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you have a nice Omelet for a quick breakfast!!!

Submitted by: Rave

Categories: Breakfast_

Sunday, July 02, 2006
Chicken Vegetable Country Casserole

2 cups cooked & cubed chicken
1 can corn (not drained)
1 can peas (not drained)
1 small bag baby carrots ( or reg. Carrots chopped)
1 can mushrooms (drained)
1 cup milk
¼ cup onion chopped
1 - 2 cups mozza cheese cubed
1 tbsp chopped parsley
1 tbsp Worcestershire sauce
1 tsp fresh chives or ¼ tsp dried chives
½ -1 tsp pepper


2 cups flour
1/3 cups parmesan cheese
3 tsp baking powder
3 tsp fresh chives or 1 tsp dried
1 tsp salt
½ tsp garlic powder
1 cup milk
½ cup oil
1 egg, beaten


Heat oven to 400 degrees. Grease 13x9 dish. Combine all filling ingredients in a bowl, mix & pour into baking dish. Bake at 400 for 20 mins, or until bubbling around edges. Meanwhile, mix flour, p. cheese, baking powder, chives, salt & garlic; blend well. Add 1 cup milk, oil & egg: stir until soft dough forms. Drop by tbsp on top of hot chicken mixture. Return to oven. Bake an additional 25-35 mins until topping is light golden brown. Check dough by sticking a toothpick through to make sure it's cooked all the way through. (Might be a little gooey from the juice).


Submitted by: Lisa

Categories: Chicken_

Blueberry Delight
I am married to a blueberry farmer (wild blueberries, the best!) so my first submission will be a blueberry one, in his honour.


½ cup butter
3 Tbsp. Brown sugar
2 cups graham crumbs
1 8oz pkg. cream cheese
1 cup sugar
¼ tsp salt
1 tsp vanilla
1 tsp lemon juice
4 cups Frozen whipped topping, thawed
3 cups blueberries (wild blueberries are best!)


Melt butter in microwave. In a medium bowl, combine butter, brown sugar, and 1 ¾ cups graham crumbs (save ¼ cup for garnish). Press into 9x13 pan. Chill until firm. Blend cream cheese, white sugar, salt, vanilla, and lemon juice until smooth. Fold in whipped topping. Carefully fold in blueberries. Spread over chilled crust. Sprinkle with crumbs. Can be frozen or stored in fridge before serving.

Submitted by: LisaW

Categories: Desserts_

Saturday, July 01, 2006
Chex Muddy Buddies
This is a wonderful and simple snack, that kids can make. There is no baking required, nor do you have to use a stove. All heating is done in the microwave oven. It's a good way to teach your kids about measuring.

9 cups Chex cerals (Corn, Rice and/or Wheat)
1 cup semisweet chocolate chips
1/2 cup peanutbutter
1/4 cup margarine
1 tsp vanilla extract
1-1/2 cups powdered sugar (I generally use more to make sure everything is coated really well)

  1. Pour cereals into a large bowl; set aside.
  2. In a 1-quart microwave-safe bowl combine semi-sweet chocalate chips, peanut butter, and margarine. Microwave on high 1 1-1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.
  3. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.

Submitted by: Moogie

Categories: Snacks_

Friday, June 30, 2006
Grilled Squash
A quick 'recipe', if you will, for grilling:

With the abundance of zucchini and yellow squash gardeners have this time of year, this is a good way to help mix it up a bit from raw or steamed.

Cut your favorite or most abundant squash, lengthwise into 4-6 inch long sections. Marinate in Balsamic Vinaigrette dressing. Over night is best. I keep a ziplock with dressing in the fridge in the summer time. Then here's the real tip. If you cut the squash in quarters lengthwise, they fit nicely between the rack, without falling thru, rather than across it. This is good for a couple of reasons. #1 it allows it to cook more evenly, and #2 really cuts down on the 'sticking' problem without having to spray your rack beforehand. Grill for less than 10 mins or until it begins to brown. I even get kids and picky adults to try it and they like it!

2-4 Squash, washed, quartered lengthwise, in 4-6" sections
1/2-3/4 cup Balsamic Vinaigrette.

Place on hot grill for approx 7-10 mins. No need to turn if you place them between the racks.

Submitted by: Pam

Categories: Vegetables_,On The Grill_

Smokey Salmon Pizza
1 can (7-1/2 oz.) Alaska salmon, drained and flaked
1 prepared pizza crust or Italian bread shell (about 12 inches or 16 ounces)
Cooking spray
1 package (3 oz.) cream cheese, softened
1/2 cup red onion, thin sliced or chopped green onion*
1/2 teaspoon crushed dried red pepper flakes
1-1/2 cups (6 oz.) shredded smoked cheese (Swiss, Cheddar or mozzarella)

Preheat oven to 400 degrees F. Place pizza crust on cookie sheet, coat lightly with spray. Spread cream cheese over crust. Add salmon, vegetables, red pepper, and cheese. Bake 10-12 minutes until cheese is melted.

*One cup broccoli florets, microwaved for 1 minute, can be substituted for onions.

Makes 4 to 6 servings.

Submitted by: Pam

Categories: Fish_

Applesauce Spice Cake Recipe
2 1/2 Cups Flour
1 1/2 Tablespoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1/4 Teaspoon Baking Powder
1/2 Cup Butter (1 stick)
2 Cups Sugar
2 Eggs
16 oz. Applesauce
3/4 Cup Raisins
1/2 Cup Chopped Walnuts

Preheat oven to 350 degrees.

Grease and lightly flour 13x9x2 baking pan.

Mix together the flour, baking soda, salt, cinnamon, netmeg, cloves and baking powder.

Cream the butter until light.

Mix the sugar into the butter and cream this mixture until fluffy.

Add the eggs, one by one, mixing well after each addition.

Add the flour mixture and the applesauce mixture, alternately, beating very slowly after each addition.

Lightly fold in the nuts and raisins.

Bake for about 45 minutes or until done.


Submitted by: Chilady

Categories: Desserts_

Tuesday, June 27, 2006
12 uncooked Manicotti Shells (6 each in 8 X 8 Glass Pans)

In a bowl, mix either a large ricotta cheese, or a large cottage cheese container (one or the other depending on what's on hand hand in the fridge)

Along with the cottage/ricotta cheese an 8oz bag (two cups) of shredded mixed cheese, 'fiesta' blend. If you don't have that, use 2 cups shredded mozerella cheese.

1/2 cup parmasen cheese

Mix in two raw eggs, and 1 Tbsp of Italian seasoning, and about 1 tsp of garlic powder.

Mix this all together with a hand mixer to make it thick!!

Stuff the shells with this mixture and have 2 large cans of tomato sauce with mushrooms/green pepper (already mixed in the can)

1/2 can of the tomato mix goes on the bottom of the 8x8 glass stuffed manicotti shells onto the tomato sauce. The other 1/2 can goes onto the top.

There are 12 shells made, 6 each goes into one of 2 8x8 glass pans.

Cover the pans with foil and refrigerate for about 8 to 10 hours. About 30 to 45 minutes before serving, pop them into the oven at 375 degrees. Cook until bubbly.

The shells are tender but solid. (Not mushy) Al Dente is the term. Not overly soft.

Submitted by: Wystful

Categories: Italian_

Friday, June 16, 2006
Chicken Verde
Slow cooker - 1 to 1 1/2 cups water. Set slow cooker to high (it can be turned to medium after the 'stew' begins to boil)

1 whole chicken, thoroughly cooked in slow cooker and when done, deboned and skinned.
(saving the broth to add the pieced cooked chicken pieces)

In chicken broth*, with heat set at medium, add:

chicken pieces
2 cans of stewed tomatoes. (14.5 oz size)
1 whole fresh garlic - mashed
1/2 cup of prepared hot sauce (salsa with jalapeno)
(salt is not needed, but could be added if your taste calls for it)

Stew until well heated.

Serve in deep bowls as a main course soup with heated flour tortillas and tossed salad

Cooking time --all day for chicken, or until done.
1/2 hour or so preparing time for stewed mixture - until well heated
Servings : 6 -8

*I never clear the chicken fat, but it can be done if you wish to have a less fatty content. If so, cook your chicken ahead of time, freeze your chicken broth and when you take the broth from the freezer, you can scoop off the chicken fat and heat the broth and add the same ingredients above.

Submitted by: Wystful

Categories: Mexican_,Chicken_

Sunday, June 11, 2006
Chicken, Artichoke, and Rice Casserole
This goes really well with a green salad on the side. The recipe calls for a whole chicken but I often use either boneless, skinless chicken breasts or thighs.

1 chicken (2 1/2 to 3 pounds), cut into serving pieces
1/4 teaspoon black pepper
Non-stick cooking spray
1 1/2 teaspoons olive or vegetable oil (Canola works well)
1 medium-size yellow onion, chopped fine
2 cloves garlic, minced
1/2 cup long-grain rice (I mix some wild rice in too)
1/3 cup dry white wine (any white wine will do, if you don’t want the wine, add another 1/3 cup of low-sodium chicken broth)
3/4 cup low-sodium chicken broth
1 teaspoon grated lemon rind
1 bay leaf
1/2 teaspoon each dried thyme and rosemary, crumbled
1 package (9 ounces) frozen artichoke hearts, cooked and drained (I use the canned or jarred, so you don't have to cook them)
1 tablespoon minced parsley

  1. Preheat the oven to 350 degrees. Sprinkle the chicken with the pepper. Lightly coat a 4-quart Dutch oven (I use an electric skillet) with cooking spray, add the olive oil, and set over moderate heat for 30 seconds. Add the chicken and cook, turning occasionally, until no longer pink on the outside-about 5 minutes. Transfer to a platter and set aside.

  2. Add the onion to the casserole and cook, uncovered, until soft-about 5 minutes; stir in the garlic and rice, and cook, stirring for 1 minute. Add the wine, chicken broth, lemon rind, bay leaf, thyme, and rosemary, and bring to a simmer.

  3. Return the chicken to the Dutch oven and add the artichoke hearts, distributing them evenly. Cover with a piece of wax paper (only if using the Dutch Oven), then the lid. Bake for 45 to 50 minutes or until the chicken is fork-tender and the rice fluffy. Discard the bay leave and sprinkle with the parsley.

Serves 4.

Submitted by: Moogie

Categories: Chicken_