Recipes — Page 105

Russian Jam Chicken Wings Recipe

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Russian Jam Chicken Wings

20 chicken wings or equivalent amount of chicken (I did legs)

16 oz. Russian dressing

1 6-8 oz. jar Apricot Jam

1 Pkg. dry onion soup mix

Directions:

Prepare the chicken and place in an 8×10 baking dish or pan.

Combine all ingredients and mix well. Pour mixture evenly over chicken, making sure to cover all of each piece.

Bake at 350 for 1 1/2 hours or until tender. Remove from oven and let cool for about 5 min.

Now, move on over…The stampede will begin. 😉 These are great. You will be asked to make this again and again.

Russian Jam Chicken Wings Recipe

Ingredients

20 chicken wings or equivalent amount of chicken (I did legs)
16 oz. Russian dressing
1 6-8 oz. jar Apricot Jam
1 Pkg. dry onion soup mix

Instructions

Prepare the chicken and place in an 8×10 baking dish or pan.
Combine all ingredients and mix well. Pour mixture evenly over chicken, making sure to cover all of each piece.
Bake at 350 for 1 1/2 hours or until tender. Remove from oven and let cool for about 5 min.

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Peanut Butter Ice Cream Sandwich Recipe

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Peanut Butter Ice Cream Sandwich

Ingredients:

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

About 3 cups of the ice cream of your choice (we used chocolate), softened

Directions:

Preheat oven to 375*F. Use electric mixer to beat the butter until creamy. Add the sugars, continue mixing for about 2 minutes. Add the peanut butter and egg, mix. Mix together the dry ingredients, then stir them into the sugar mixture.

Roll dough into 1 1/2-inch balls, and place 2 inches apart on cookie sheet. Flatten with a fork dipped in sugar, in a criss cross pattern. Bake until golden, 8-10 minutes. Transfer to wire rack to cool completely.

Scoop softened ice cream onto a cookie. Top with another cookie and press down, carefully. Wrap in saran wrap and freeze for 45 minutes.

Peanut Butter Ice Cream Sandwich Recipe

Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
About 3 cups of the ice cream of your choice (we used chocolate), softened

Instructions

Preheat oven to 375*F. Use electric mixer to beat the butter until creamy. Add the sugars, continue mixing for about 2 minutes. Add the peanut butter and egg, mix. Mix together the dry ingredients, then stir them into the sugar mixture.
Roll dough into 1 1/2-inch balls, and place 2 inches apart on cookie sheet. Flatten with a fork dipped in sugar, in a criss cross pattern. Bake until golden, 8-10 minutes. Transfer to wire rack to cool completely.
Scoop softened ice cream onto a cookie. Top with another cookie and press down, carefully. Wrap in saran wrap and freeze for 45 minutes.

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Stacked Green Salad Recipe

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Stacked Green Salad

1 head iceberg lettuce, torn (about 6 Cups)

10-12 oz. package frozen peas

4-5 Green Onions

16 oz. Shredded Cheddar Cheese

2/3 Cup Mayonnaise

1/3 Cup Sugar

1 tsp. salt

4 oz. Mozzarella Cheese, julienned

1 lb. Bacon, fried and crumbled

Directions:

In a big (glass if you have one) bowl, layer 1/3 of the lettuce, peas, onions and cheddar cheese. Mix the Mayo with the sugar and spread 1/3 over the salad; repeat layers 2 more times. Top with Bacon and juleanned Mozzarella cheese.

If you want, you could substitute for the bacon some grilled chicken breast, turkey or ham.

Refrigerate at least 2 hours. If you need to you can make this one 24 hours ahead of serving time.

This salad is healthy….well let’s just pretend since it’s called “Salad” 😉 hehe…and is a hit every time served.

Ingredients

1 head iceberg lettuce, torn (about 6 Cups)
10-12 oz. package frozen peas
4-5 Green Onions
16 oz. Shredded Cheddar Cheese
2/3 Cup Mayonnaise
1/3 Cup Sugar
1 tsp. salt
4 oz. Mozzarella Cheese, julienned
1 lb. Bacon, fried and crumbled

Instructions

In a big (glass if you have one) bowl, layer 1/3 of the lettuce, peas, onions and cheddar cheese. Mix the Mayo with the sugar and spread 1/3 over the salad; repeat layers 2 more times. Top with Bacon and juleanned Mozzarella cheese.
If you want, you could substitute for the bacon some grilled chicken breast, turkey or ham.
Refrigerate at least 2 hours. If you need to you can make this one 24 hours ahead of serving time.

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Jalapeno Mac & Cheese Recipe

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Jalapeno Mac & Cheese

Ingredients:

1 teaspoon olive oil
1 lb macaroni noodles
5 jalapenos, seeded and diced
3 cloves garlic, chopped
1 1/2 cups whole milk
8 ounces cream cheese, room temperature
2 tablespoons onion powder
2 cups shredded cheddar cheese
sea salt, to taste
crushed red pepper, to taste

Directions

Cook macaroni noodles until al dente. Drain and put back in the pot you boiled them in.

Meanwhile, heat 1 teaspoon of olive oil over medium heat. Add the jalapenos and garlic, and cook until tender (about 5 minutes). Add jalapeno garlic mixture to the pasta.

Preheat the broiler.

In a small saucepan, combine milk, cream cheese, and onion powder over medium heat. Cook, stirring constantly, until smooth. Add to the pasta, stir in cheese, season with sea salt and crushed red pepper.

Place pasta in baking dish (I used a 9×9 glass one), and broil until browned. Watch carefully, as this will only take 3-5 minutes.

Jalapeno Mac & Cheese Recipe

Ingredients

1 teaspoon olive oil
1 lb macaroni noodles
5 jalapenos, seeded and diced
3 cloves garlic, chopped
1 1/2 cups whole milk
8 ounces cream cheese, room temperature
2 tablespoons onion powder
2 cups shredded cheddar cheese
sea salt, to taste
crushed red pepper, to taste

Instructions

Cook macaroni noodles until al dente. Drain and put back in the pot you boiled them in.
Meanwhile, heat 1 teaspoon of olive oil over medium heat. Add the jalapenos and garlic, and cook until tender (about 5 minutes). Add jalapeno garlic mixture to the pasta.
Preheat the broiler.
In a small saucepan, combine milk, cream cheese, and onion powder over medium heat. Cook, stirring constantly, until smooth. Add to the pasta, stir in cheese, season with sea salt and crushed red pepper.
Place pasta in baking dish (I used a 9×9 glass one), and broil until browned. Watch carefully, as this will only take 3-5 minutes.

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Cool Chocolate Meringue Pie Recipe

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Cool Chocolate Meringue Pie Recipe

Ingredients:

· 9″ Baked Pie Crust

· 1 Cup Sugar

· 1/4 Cup Cornstarch

· 1/2 tsp. salt divided

· 5 large eggs, separated and at room temperature

· 2 1/2 Cups Milk

· 1 Tbsp. Vanilla Extract

· 2 Tbsp. Butter

· 4 oz. Unsweetened Chocolate, chopped

· 1/4 tsp. Cream of Tartar

Directions:

Mix sugar, cornstarch and half the salt together in a saucepan.

Add egg yolks and milk and mix well;

Cook over medium heat, stirring constantly until it just comes to a boil.

Simmer for 1 minute or until thickened.

Turn off heat and add vanilla, butter and chocolate and stir until smooth and glossy.

Pour into baked pie shell.

To make the meringue

Beat the egg whites, cream of tartar and remaining 1/4 teaspoon salt until frothy

While beating at high speed, slowly add 1 Cup Sugar and beat until stiff peaks form. Immediately spread over hot filling, sealing it to the edges of the pie crust.

You can use your fingers to swirl into pretty peaks, I like to ‘play ‘ in mine, or use a pastry knife.

Bake at 375 for 15 minutes or until peaks are a nice golden brown.

Cool on rack and then refrigerate before serving.

Great for those chocoholics that need something light and easy.

Cool Chocolate Meringue Pie Recipe

Ingredients

· 9″ Baked Pie Crust
· 1 Cup Sugar
· 1/4 Cup Cornstarch
· 1/2 tsp. salt divided
· 5 large eggs, separated and at room temperature
· 2 1/2 Cups Milk
· 1 Tbsp. Vanilla Extract
· 2 Tbsp. Butter
· 4 oz. Unsweetened Chocolate, chopped
· 1/4 tsp. Cream of Tartar

Instructions

Mix sugar, cornstarch and half the salt together in a saucepan.
Add egg yolks and milk and mix well;
Cook over medium heat, stirring constantly until it just comes to a boil.
Simmer for 1 minute or until thickened.
Turn off heat and add vanilla, butter and chocolate and stir until smooth and glossy.
Pour into baked pie shell.
**To make the meringue**
Beat the egg whites, cream of tartar and remaining 1/4 teaspoon salt until frothy
While beating at high speed, slowly add 1 Cup Sugar and beat until stiff peaks form. Immediately spread over hot filling, sealing it to the edges of the pie crust.
You can use your fingers to swirl into pretty peaks, I like to ‘play ‘ in mine, or use a pastry knife.
Bake at 375 for 15 minutes or until peaks are a nice golden brown.
Cool on rack and then refrigerate before serving.

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Easy Sassy Spinach Salad Recipe

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Sassy Spinach Salad

Oh so simple and quick, and so sassy to the tongue.

Combine in large bowl:

6 Cups Spinach

2 Green Onions, chopped

1 1/2 Pints Strawberries, sliced

3 Bananas, sliced

1/2 Cup Slivered Almonds, toasted

Blend the following ingredients together; pour mixture over then blend in salad:

2 Tablespoons plus 1 tsp. Cider Vinegar

2 Tablespoons plus 1 tsp. Sugar

1 1/2 tsps. Ground Mustard

1/2 tsp. Salt

(The salad pictured has a tbsp. of poppy seed in it.)

Sassy Spinach Salad

Ingredients

Combine in large bowl:
6 Cups Spinach
2 Green Onions, chopped
1 1/2 Pints Strawberries, sliced
3 Bananas, sliced
1/2 Cup Slivered Almonds, toasted

Instructions

Blend the following ingredients together; pour mixture over then blend in salad:
Tablespoons plus 1 tsp. Cider Vinegar
Tablespoons plus 1 tsp. Sugar
/2 tsps. Ground Mustard
/2 tsp. Salt
(The salad pictured has a tbsp. of poppy seed in it.)

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Sausage, Beef & Bacon Homemade Pizza Recipe

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This is not take out! 😉 Sausage/Beef/Bacon Pizza

Crust:

· 1 package dry Yeast

· 1/14 Cups Warm Water

· 2 Tbsps. Olive Oil

· 4 Cups flour

Dissolve the yeast in water and let stand 5 minutes. Stir in olive oil and a dash of salt. Add enough flour to make a soft dough. Knead about 10 minutes. Set aside in oiled bowl while you prepare the sauce!

Sauce:

· 6 oz. can tomato paste

· 6 oz. water

· 1/4 teaspoon garlic powder

· 2 teaspoons leaf oregano

· 1 teaspoon basil

· 3 Tablespoons parmesan cheese

Combine all in saucepan and let it simmer while you fix the toppings!

Toppings:

· 1/2 lb. sausage

· 1/2 ground beef

· 1/2 lb. bacon

· 12oz. pizza or mozzarella cheese

Brown all meats and drain off excess fat.

I use a crisper pizza sheet, so you don’t need to oil it. Just pat the dough into a large pizza pan after you have oiled your hands with olive oil. Spread 6-8 Tablespoons sauce over the crust and then tons of mozzarella cheese! Top with the meats and a sprinkle of parmesan, if you have some, and put it in the oven on the lowest rack at 425 for 10-13 minutes or until the crust is lightly browned.

Pizza lovers will Love it!

Easily print this recipe below:

Sausage, Beef & Bacon Homemade Pizza Recipe

Ingredients

***Crust***
· 1 package dry Yeast
· 1/14 Cups Warm Water
· 2 Tbsps. Olive Oil
· 4 Cups flour
***Sauce***
· 6 oz. can tomato paste
· 6 oz. water
· 1/4 teaspoon garlic powder
· 2 teaspoons leaf oregano
· 1 teaspoon basil
· 3 Tablespoons parmesan cheese
***Toppings***
· 1/2 lb. sausage
· 1/2 ground beef
· 1/2 lb. bacon
· 12oz. pizza or mozzarella cheese

Instructions

***CRUST***
Dissolve the yeast in water and let stand 5 minutes. Stir in olive oil and a dash of salt. Add enough flour to make a soft dough. Knead about 10 minutes. Set aside in oiled bowl while you prepare the sauce!
***SAUCE***
Combine all in saucepan and let it simmer while you fix the toppings!
***TOPPINGS***
I use a crisper pizza sheet, so you don’t need to oil it. Just pat the dough into a large pizza pan after you have oiled your hands with olive oil. Spread 6-8 Tablespoons sauce over the crust and then tons of mozzarella cheese! Top with the meats and a sprinkle of parmesan, if you have some, and put it in the oven on the lowest rack at 425 for 10-13 minutes or until the crust is lightly browned.

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Crock Pot Tangy Pulled Pork Sandwich Recipe

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Crock-Pot Tangy Pulled Pork Sandwiches

Ingredients:

2 Tbsp. Butter

3 Tablespoons flour

24 oz. Ketchup

2 Cups Boiling Water

1/4 Cup Vinegar

1/4 Cup Worcestershire Sauce

1 medium Onion, chopped

1 Clove Garlic, Minced

1 teaspoon Salt

1 teaspoon Ground Mustard

1/8 teaspoon Cayenne Pepper

1 Boneless Pork Loin Roast 4-5 lbs.

Cole Slaw of your choice

12 Hamburger buns split

Directions:

Over medium heat, melt butter in a pan and stir in flour until smooth.
Add the rest of ingredients through cayenne pepper and bring to a boil.
Add the pork roast.
Roll the roast in the mixture till completely covered.
Add everything to the crock pot on low for 7 hours. *You could also cover and simmer in roasting pan for 3 hours or until meat is very tender.*
Remove meat and shred with two forks. Skim the fat from the juices in the roaster, return the meat and re-heat through.
Serve on a bun and top with a heap of Cole slaw.

You’ll be pleasantly surprised and want MORE!

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Crock-Pot Slow Cooker Tangy Pulled Pork Sandwich Recipe

Recipe Type: Entree

Ingredients

2 Tbsp. Butter
3 Tablespoons flour
24 oz. Ketchup
2 Cups Boiling Water
1/4 Cup Vinegar
1/4 Cup Worcestershire Sauce
1 medium Onion, chopped
1 Clove Garlic, Minced
1 teaspoon Salt
1 teaspoon Ground Mustard
1/8 teaspoon Cayenne Pepper
1 Boneless Pork Loin Roast 4-5 lbs.
Cole Slaw of your choice
12 Hamburger buns split

Instructions

Over medium heat, melt butter in a pan and stir in flour until smooth.
Add the rest of ingredients through cayenne pepper and bring to a boil.
Add the pork roast.
Roll the roast in the mixture till completely covered.
Add everything to the crock pot on low for 7 hours. *You could also cover and simmer in roasting pan for 3 hours or until meat is very tender.*
Remove meat and shred with two forks. Skim the fat from the juices in the roaster, return the meat and re-heat through.
Serve on a bun and top with a heap of Cole slaw.

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Puffed Up Cream Puffs Recipe

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Puffed up Cream Puffs

· 1 Cup Water

· 8 Tablespoons Butter

· 1 Tablespoon Sugar

· 1/2 teaspoon Salt

· I ¼ Cup flour

· 5 eggs

· 1 tsp Vanilla

Heat oven to 425. Bring to boil water, butter, sugar and salt. Remove from heat and add flour all at once until a ball forms. On medium heat, stir constantly for 5 minutes. Transfer to a food processor and add 1 egg at a time, until smooth and glossy. Use two soup spoons to push onto a buttered baking sheet. Dip your finger in water and smooth the rough spots. Put on the middle rack in your oven and reduce heat to 400. Cook 15 minutes and reduce heat to 375 for another 10 to 15 minutes until well browned. Poke a small hole in the side with a knife. Turn off the oven and open the door for 10 minutes. Cool on wire rack. While baking, make the filling:

Filling:

Make 2 packages of vanilla instant pudding mix according to directions and then add 8 oz. cool whip. Slice off about 1/3 of the tops of puffs and pull out the doughy insides; stuff with filling.

Glaze:

· 1 Cup chocolate chips

· 2 Tablespoons Shortening

· 2 Tablespoons white Corn Syrup

· 3 Tablespoons Milk

Melt the chocolate and shortening. Add corn syrup and milk. Stir until smooth; cool slightly. Place puffs on wire rack with waxed paper underneath. Pour glaze over and let it set.

Enjoy!!

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Puffed Up Cream Puffs Recipe

Ingredients

· 1 Cup Water
· 8 Tablespoons Butter
· 1 Tablespoon Sugar
· 1/2 teaspoon Salt
· I ¼ Cup flour
· 5 eggs
· 1 tsp Vanilla

Instructions

Heat oven to 425. Bring to boil water, butter, sugar and salt. Remove from heat and add flour all at once until a ball forms. On medium heat, stir constantly for 5 minutes. Transfer to a food processor and add 1 egg at a time, until smooth and glossy. Use two soup spoons to push onto a buttered baking sheet. Dip your finger in water and smooth the rough spots. Put on the middle rack in your oven and reduce heat to 400. Cook 15 minutes and reduce heat to 375 for another 10 to 15 minutes until well browned. Poke a small hole in the side with a knife. Turn off the oven and open the door for 10 minutes. Cool on wire rack. While baking, make the filling.
Filling:
Make 2 packages of vanilla instant pudding mix according to directions and then add 8 oz. cool whip. Slice off about 1/3 of the tops of puffs and pull out the doughy insides; stuff with filling.
Glaze:
· 1 Cup chocolate chips
· 2 Tablespoons Shortening
· 2 Tablespoons white Corn Syrup
· 3 Tablespoons Milk
Melt the chocolate and shortening. Add corn syrup and milk. Stir until smooth; cool slightly. Place puffs on wire rack with waxed paper underneath. Pour glaze over and let it set.

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Mandarin and Almond Shrimp Salad Recipe

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Spring time always makes me want to grill, and the warmer weather also alerts me to the fact that days of tank tops, sundresses and (eek!) bathing suits are coming. Which brings me directly to… salad. 😉

This salad is absolutely delicious, healthy, and nails all the major food groups except dairy. Men like it because they get to fire up the grill. Women like it because it’s salad. Children like it because it contains fruit and is sweet.

Mandarin and Almond Shrimp Salad

Ingredients:

16 large raw shrimp, peeled and de-veined

1 c sesame ginger dressing (See below about Newman’s Own)

1 head romaine, cut up

1 15 oz can mandarin oranges, drained

1/2 c sliced red pepper

1/2 c sugar snap peas

1/3 cup almonds

1/2 c cucumber, sliced

If you can’t find Newman’s Own Low Fat Sesame Ginger dressing, first, I suggest you search longer and harder because it is AMAZING. If you’re still unsuccessful, you can doctor up your own with 1/2 cup Kraft Catalina dressing, 1 T sesame oil, 1 t ginger, 1/2 t garlic, and 2 T rice wine vinegar.

Directions:

1. Skewer shrimp and marinate in 1/3 c dressing for 30 minutes or more in a large shallow dish in refrigerator.

2. Remove shrimp, discard dressing.

3. Grill shrimp 4-5 minutes each side, turning once.

4. Toss lettuce with 1/3 c dressing. Arrange salad, veggies, and almonds on individual plates, and lay shrimp skewer across each one.

5. Drizzle shrimp with remaining 1/3 c dressing.

Easily print this recipe below:

Mandarin and Almond Shrimp Salad Recipe

Ingredients

16 large raw shrimp, peeled and de-veined
1 c sesame ginger dressing (See below about Newman’s Own)
1 head romaine, cut up
1 15 oz can mandarin oranges, drained
1/2 c sliced red pepper
1/2 c sugar snap peas
1/3 cup almonds
1/2 c cucumber, sliced

Instructions

Skewer shrimp and marinate in 1/3 c dressing for 30 minutes or more in a large shallow dish in refrigerator.
Remove shrimp, discard dressing.
Grill shrimp 4-5 minutes each side, turning once.
Toss lettuce with 1/3 c dressing. Arrange salad, veggies, and almonds on individual plates, and lay shrimp skewer across each one.
Drizzle shrimp with remaining 1/3 c dressing.

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