Broccoli and Chicken stir fry

4 chicken breasts cubed

broccoli florets

carrots

slice almonds (optional)

Brown chicken in skillet or wok with olive oil. When cooked add sauce.

Sauce:

2 Tbsp soy sauce

1 Tbsp orange juice

1/2 tsp red wine vinegar

1 Tbsp brown sugar

1 tsp sesame oil (I used olive oil)

1 tsp red pepper flakes

1/2 Tbsp cornstarch

1/4 tsp black pepper

1/4 tsp garlic powder

1/2 tsp ginger

In small bowl combine well. Add to chicken and let thicken :) Add veggies. Serve over rice.

Recipe from: Just get off your butt and bake.com

It's a keeper for us :) We really enjoyed this meal.

Deviled Eggs

Boils as many eggs as you desire. De-shell and cut in half. Place yolk in bowl with mayo, mustard, chili powder, salt and pepper. Mix well and spoon mix into eggs. Top with chili powder and chill before serving.
Other things can be added: pickle juice, onion powder, horseradish etc.

Taco Bake

1 lb hamburger
1 pkg taco seasoning
1 can tomatoe soup
1 can milk
1 c salsa
1/2 c shredded cheese
tortillas cut into 1 in strips

Brown hamburger, add in seasoning and soup and milk. Mix well. Layer hamburger mix and tortilla strips. Bake at 350 for 25-30 minutes. At end add sour cream and salsa.

Recipe from: Teresa Bushar

When I made this I used jalapeno and onion taco seasoning mix. I also did not add the cheese or salsa until after it was cooked. Each person could add cheese, sour cream and salsa to their liking.

Triple Chocolate Quick Bread

1/2 c butter, softened
2/3 c brown sugar
2 eggs

1 c semi sweet chocolate chips, melted

1 1/2 c applesauce

2 tsp vanilla extract

2 1/2 c flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 c semisweet chocolate chips

Cream butter and sugar in a mixing bowl. Add eggs and melted chocolate, mix well. Add applesauce and vanilla. Set aside. Combine dry ingredients, add to creamed mixture and mix well. Stir in chocolate chips. Spoon the batter into greased loaf pan.or mini loaf pans. Bake at 350 for 35-40 minutes or until done.

Glaze

1/2 c semi sweet chocolate chips

1 Tbsp butter

1/2 c marshmellows

1 tsp vanilla extract

Combine chips, butter and marshmellows over low heat. Stir while melting, add in vanilla. Mix well, pour over loaf.

Recipe: Karen Grimes, Stephens City Virginia

Puff-a-licous Puffs

Cream Puffs

1 c water
1/2 c butter
1/8 tsp salt
1 c flour
4 eggs


Preheat oven to 400. Grease a baking sheet. In a medium sauce pan combine the water, butter and salt. Bring to boiling. Add flour all at once, stirring vigourosly. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs one at a time. beatingw ell with a wooden spoon after each addition.

Drop 12 heaping tablespoons full of dough onto prepared baking sheet. Bake for 30 to 25 mintues or until golden brown and firm. Cool.

Cut tops from puffs, remove soft dough from inside. Fill with whipped cream.


Cream Puffs Know How:
* Use large eggs.
* Measure water carefully.
* Add the flour promtly after the butter melts and the water boils. This prevents the water from boiling away in the saucepan.
* Cool the dough for precisly ten minutes (set a timer) before beating in the first egg.
* Remove puffs from the oven only when they are golden brown, firm and dry.
* Fill puffs just before serving.


Recipe from: Better Homes and Gardens Cookbook.



I filled half the puffs with chicken salad and half with whipped cream. So we had puffs for both dinner and dessert.

Potato, Bell Pepper & Mushroom Hash

1 1/2 lbs potatoes, cubed
1 Tblsp olive oil
2 garlic cloves, chopped
1 green bell pepper, cubed
1 yellow bell pepper, cubed
3 tomatoes, diced
1 c halved button mushrooms
1 Tblsp Worcestershire sauce
2 Tblsp chopped basil
salt & pepper

Cook the potatoes in a saucepan of boiling,salted water for 7-8 minutes. Drain well. Heat the olive oil in a large skillet and cook the potatoes for 8-10 minutes, stirring constantly, until they are golden brown. Add the garlic and bell peppers and cook for 2-3 minutes. Stir in the tomatoes and mushrooms and cook, stirring, for 5-6 minutes. Stir in the Worcestershire sauce and basil and season well. Garnish and serve with crusty bread.

I added in red bell pepper as well. We had toast on the side. Not on of our favorite recipes.

Recipe from: "What's Cooking Vegetarian" by jenny Stacey

Souffled Cheese Potatoes

2 lbs potatoes, cubed

2/3 c heavy cream

3/4 c grated swiss cheese

pinch of cayenne pepper

2 egg whites

oil, for deep frying

salt and pepper

chopped parsley

cheese to garnish

Cook the potatoes in a saucepan of boiling salted water for 10 minutes. Drain well and pat dry. Mix together the heavy cream and swiss cheese in a large bowl. Stir in cayenne pepper and season with salt and pepper. Whisk the egg whites until stiff peaks form. Fold into the cheese mix. Add the potatoes turning to coat thoroughly. Heat the oil to 350. Remove the potatoes from the cheese mixture with slotted spoon and cook in oil for 3-4 minutes or until golden brown. Transfer the potatoes to a serving dish. Garnish with parsley and cheese.

I chose to bake instead of deep frying. So I put everything in a casserole dish and set it in the oven at 350 for 20 minutes. There really is not a whole lot of flavor to this meal, it's missing something.

Recipe from "Whats Cooking Vegetarian" by Jenny Stacey

Strawberry Shortcake

1 package white cake mix

1 1/2 quarts fresh strawberries

1/4 c granulated sugar

1 1/2 whipping cream

1/4 c confectioners sugar

1 tsp vanilla extract

Preheat oven to 350. Prepare cake according to package directions. Grease and flour two 9 inch cake pans. Pour batter into pans. Bake cakes according to package directions, until toothpick comes out clean.

Reserve 8-10 strawberries for garnish. Slice remaining strawberries, place in medium bowl. Sprinkle with granulated sugar. Mash slightly with potato masher. Chill until ready to assemble cake.

Beat whipping cream in a medium bowl on high speed until stiff peaks form. Add confectioners sugar and vanilla. Continue beating until just mixed.

Place 1 cake layer on serving plate, cover with mashed strawberries. Top with about 1 1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries.

Instead of white cake mix I used half a devils food cake mix. I lined a muffin tin with cupcake wrappers. I cut cupcakes in half and layered accordingly.

Vegetable Crepes

Filling:
2 Tbsp vegetable oil
1 leek, shredded
1/2 tsp chili powder
1/2 tsp ground cumin
1 3/4 oz snow peas
3 1/2 oz mushrooms
1 red bell pepper sliced
1/3 c chashew nuts chopped

Sauce:
2 Tbsp margarine
3 Tbsp flour
2/3 c vegetable stock
2/3 c milk
1 tsp Dijon mustard
3/4 c shredded cheese
2 Tbsp chopped cilantro

Heat oil in skillet and saute the leek for 2-3 minutes. Add the rest of the filling ingredients and cook for 5 minutes, stirring. Spoon filling into each crepe and roll up. Place in dish for baking.

To make the sauce melt the margarine in a pan, once melted add the flour. Stir until well mixed remove from heat. Add in the vegetable stock and milk. Mix well, return to heat. Bring to a boil, stirring until thick. Add the mustard, half the cheese and cilantro. Cook for one minute.

Top filled crepes with sauce and rest of cheese. Place under pre heated broiler for 3-5 minutes.
Serve and enjoy.

Recipe from:"What's Cooking, Vegetarian" by Jenny Stacey.

Tips: More spices can be added for additional flavor. Caution that above for sauce makes a lot, should cut sauce ingredients in half.

Crepes

3/4 c flour
pinch of salt
1 egg
1 1/4 c milk
vegetable oil for frying

Sift the flour and salt into a bowl. Beat in the egg and milk to make a batter. Heat 1 tablespoon oil in a 6 in skillet. Once heated pour out excess oil, add batter enough to cover the base of the skillet. Cook for 2 minutes, flip the crepe and cook 1 additional minute. Continue till all batter is used.