Kimmies Chicken Salad

Kimmies Chicken Salad

Ingredients

3 tablespoons butter, melted

1 cup chopped pecans

1/2 teaspoon salt

1/2 cup all-purpose flour

1/2 pound boneless skinless chicken breasts, cut into 1-inch strips

1/2 cup vegetable oil

7 cups torn romaine

1 cup seedless red grapes

1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese

1 bottle (8 ounces) Vidalia onion or honey mustard salad dressing

Method

Pour butter into a 15-in. x 10-in. x 1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.Place flour in a large plastic bag; add chicken, a few pieces at a time, and shake to coat. In a skillet, heat oil to 375°.

Fry chicken for 2-3 minutes or until golden brown on all sides and juices run clear. Drain on paper towels.In a large salad bowl, toss the romaine, pecans, chicken, grapes, cranberries and cheese. Serve with dressing.

Honey Mustard Dressing

5 tablespoon medium body honey

3 tablespoon smooth Dijon mustard

2 tablespoon rice wine vinegar

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.Seves 4 to 6

FRESH CORN SALAD RECIPE

FRESH CORN SALAD

Ingredients
6 ears sweet corn
1 yellow pepper, chopped
1 red pepper, chopped
1 red onion, minced
1/2 cup cilantro, chopped
1/4 cup lime juice
1/4 cup olive oilSalt and pepper to taste
Method

Cut the fresh corn off the cob and steam for 3 to 5 minutes in 1/4 cup water. Remove lid and cook, stirring, 2 minutes more or until water evaporates. Toss the corn with all other ingredients and chill.Makes about 4 cups.

Orange Crunch Cake Recipe

Orange Crunch Cake Cooking method

Cook Time: 30 Minutes Ready In: 1 Hour Yields: 10 servings "A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

INGREDIENTS:

1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened1 (18.25 ounce) package yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest1 (11 ounce) can mandarin oranges, drained

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.

2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.

3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.

4. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

English Pea Salad -Method of cooking

English Pea Salad method of Preparation

Ingredients
2 cups fresh English peas, cooked just until tender set aside to cool2 tart early summer apples(Red June preferred), peeled, cored and chopped
1/4 cup pimiento (2-oz. jar), finely sliced
1/4 cup celery, finely chopped, light colored stalks preferred
1 small sweet pickle, finely chopped
1/3 cup nutmeats (walnuts preferred), finely chopped
1/2 cup mayonnaise2 Tbsp. lemon juice, strained
1/2 cup sugar
1/2 tsp. salt

Method
In a large bowl put peas, apples, pimiento, celery, pickle and nutmeats, do not stir. Add mayonnaise, lemon juice, sugar and salt. With two forks, toss gently together until ingredients are mixed and coated with dressing. Serve on a bed of shredded lettuce.

Italian Wedding Cookies Recipes

Italian Wedding Cookies

Ingredients
2 cups butter
1 1/2 tsp. water
2 cups flour
4 Tbsp. confectioners sugar
2 tsp. vanilla
1 cup pecans, choppedCream butter and sugar.

Method of preparation
Add all other ingredients. Roll into small balls (a little larger than marbles) and place on non-greased cookie sheet. Chill for 1 hour. Bake 375 degrees for 15-20 minutes. Roll in powdered sugar while warm and again when cool. Yield 50 cookies.

Spicy-Sweet Ribs and Beans recipe

Spicy-Sweet Ribs and Beans

Ingredients

3 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed, or 2 to 3 pounds boneless ribs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5-ounce) jar red jalapeño jelly
1 (18-ounce) bottle hickory-flavored barbecue sauce
1 teaspoon green hot sauce

Method of Preparation
Place beans in a 5-quart electric slow cooker; set aside.Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.

Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.

Dill Potato Salad Recipes

Dill Potato Salad
Ingredients

4 - 5 Medium russet potatoes
1 1/2 tsp. salt, divided
1/3 cup mayonnaise
1 Tbs. Dijon mustard
1/4 cup minced sweet onion
1/4 cup sweet pickle relish
1 tsp. dried dill
1/2 tsp. ground black pepper

Method

Peel and cube potatoes. Cover with water, add 1 tsp. salt. Bring to a boil, simmer 15 minutes. Meanwhile, combine mayonnaise, 1/2 tsp. salt, mustard, onion, relish, dill and pepper. Drain cooked potatoes, cool slightly. Gently fold potatoes into mayonnaise mixture.

Italian Eggplant and Tomatoes - How to prepare

Italian Eggplant and Tomatoes -How to cook

Ingredients
2 medium strips bacon
1 small onion, diced
4 cloves garlic, crushed
3 peeled tomatoes
1/2 green bell pepper, diced
1/2 cup celery, chopped
1 tsp. dried Italian seasoning, crushed
1 tsp. dried sweet basil, crushed
1 medium eggplant, peeled and diced
1/2 tsp. salt or to taste
1/8 freshly ground black pepper

Method
In a large dutch oven fry the bacon, drain on paper towel. Add the onion and garlic and sauté 3 to 5 minutes. Add tomatoes, pressing them down into the dutch oven so that they will yield a little juice. Add the other ingredients. Cover tightly and cook until the eggplant is tender and most of the moister has converted into sauce, about 25 minutes. Crumble bacon over the top. Serve hot with home made crusty Italian bread.

Arthur Treacher's Fish and Chips

Arthur Treacher's Fish and Chips
Ingredients
3 pounds fish fillets
1 cup buttermilk
1 lemon, sliced Flour for dredging
2 cups pancake mix
2-1/2 cups club soda
24-oz. vegetable oil for frying ( I now use peanut oil )
1 pound cottage-sliced potatoes, frozenCut fillets in half to make triangle shape.

Method
Cover with buttermilk and sliced lemon and refrigerate for 2 hours. Remove fillets from buttermilk and discard the lemon slices. Dredge fish in flour and let dry for a few minutes. Combine pancake mix and club soda to the consistency of buttermilk. Heat oil in a heavy skillet until hot. Dip floured fillets in bater and let excess drip off. Fry four minutes on each side. Drain on paper towels. To keep fish warm until ready to serve, arrange on a cookie sheet in a single layer and place in a 250*F. oven until all the fish is fried. Thaw frozen potatoes for about 5 minutes. Fry until brown. Serves about 6.

Ice cream sandwiches for kids of all ages

Ice cream sandwiches for Kids
Start by slicing a poundcake into 12 slices - a thawed Sara Lee cake or any flavored homemade cake (like chocolate, chocolate chip, strawberry, blueberry, etc.)Place 6 slices on a tray.Soften a pint of ice cream and stir in any of the following: M & M's, Peanut Butter pieces, cinnamon candies, sprinkles, toffee bits - use your imagination!.Spread over the 6 halves and top with the remaining halves. Wrap individually in foil and freeze.Use any flavor poundcake you want, any ice cream or frozen yogurt, and any candies, nuts, etc.These can also be used as a "base" for a sundae - scoop of ice cream on top and drizzle with your favorite topping, whipped cream, nuts/.sprinkles and a cherry on top!

Kentucky Fried Chicken cooking

Kentucky Fried Chicken preparation
Ingredients
3 pounds chicken parts, cut into small pieces
2 pkgs. (6-oz.) Italian salad dressing mix
3 Tbsp. flour
1/4 cup lemon juice
1 Tbsp. butter, room temperature
1-1/2 cups pancake mix
1 tsp, paprika
1/2 tsp. sage
3/4 tsp. pepper
1 cup milk
24-oz. vegetable oil (I now use peanut oil)

Method
Preheat oven to 350*F.Wipe chicken dry. combine salad dressing mix, flour, lemon juice, salt and butter into a paste and coat chicken evenly. Stack pieces in a bowl and refrigerate for several hours. Combine pancake mix with spices. Dip chicken parts into milk and then into pancake mix. Dust off excess. Heat oil in a large skillet and fry pieces lightly until browned, about 4 minutes on each side. Place in sahllow pan and spoon milk over the chicken pieces. Seal with foil and bake for 1 hour, uncover and bake 10 minutes at 400*F to finish cooking the chicken. Baste the chicken with milk again. Serves 6-8.

Lemon-Dilled Chicken Salad-Stuffed Eggs recipes

Lemon-Dilled Chicken Salad-Stuffed Eggs
Ingredients
2-1/2 pound skinned and boned chicken breast
1-1/2 tsp. salt
1/2 tsp. freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
2 Tbsp. lemon juice
Method
Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, uncovered with grill lid, over high heat (400* to 500*) 6 to 8 minutes on each side or until done. Let stand 15 minutes, cover and chill at least 30 minutes.

Slice hard-cooked egg in half lengthwise; carefully remove yolks, keeping egg whites halves intact. Reserve yolks for another use.
Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill t least 1 hour before serving.
You can keep these in an airtight container up to 3 days.

South of The-Border Deviled Eggs cooking

South of The-Border Deviled Eggs

Ingredients
1 dozen large hard boiled eggs, peeled

1 small ripe, avocado, peeled and coarsely shopped

2 green onions, finely chopped

2 Tbsp. sweet pickle juice

2 Tbsp. mayonnaise

1 Tbsp. dry Ranch dressing mix

1/2 tsp. chili powder

1/2 cup mild salsa

Slice eggs in half lengthwise; carefully remove yolks, keep white halves intact.

Method

Mash together yolks and avocado in medium bowl. Stir in green onions and next 3 ingredients until smooth. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with chili powder. Cover and chill at least one hour or up to 24 hours. Dollop with salsa just before serving.

Buttermilk-Mexican Chocolate Pound Cake preparing

Buttermilk-Mexican Chocolate Pound Cake

Now this is a cake that I have made often for Church functions and parties. We really love the taste.
Ingredients
2 (4.4-oz.) Nestle Abuelita Mexican chocolate, chopped
1 cup butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 tsp. pure vanilla extract
2-1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk

Method
Preheat the oven to 325*F.Melt chocolate in a double boiler stirring frequently until it is smooth and melted. Beat butter at medium speed with an elec.mixer until creamy. Gradually add sugar, beating 5 to 7 minutes until light and fluffy. Add eggs 1 at a time, beating just until the yolk disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth. combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat low speed just until blended after each addition. Pour batter into a greased and floured 12 cup Bunt pan. Bake for 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 1- to 15 minutes; remove from the pan to a wire rack and cool 1 hour and 30 minutes or until completely cooled. Garnish with powdered sugar.
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Garlic-Herb Pasta Cooking - Quick & easy

Garlic-Herb Pasta
Ingredients
8-oz uncooked thin spaghetti
5 garlic cloves, minced
2 Tbsp. olive oil
2 lb. tomatoes, cut into eights
2 Tbsp. minced fresh parsley or chopped basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
Freshly grated Parmesan cheese
Method

Cook pasta as per pkg. directions, drain. Place pasta in a serving bowl and keep warm. Sauté garlic in hot olive oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook stirring occasionally, 5 minutes or until thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with Parmesan cheese.

Italian Chicken Casserole Cooking

Italian Chicken Casserole
Ingredients
6 potatoes, peeled and quartered
1 sweet red pepper, cut in lengthwise strips
1 green pepper, cut the same
1 onion roughly chopped
1 t. oregano
1 t. paprika
1/2 t. garlic pwdr.
1/2 t. salt
1/2 t. black pepper
6 chicken breast halves, cut in chunks (skinless, boneless)
1 lb. sweet or mild Italian sausage, cut in 1-inch chunks

Method
Spray a 13 in. x 2 in. baking dish with no stick spray; arrange potatoes, onions and peppers in bottom of the dish. Combine the seasonings; sprinkle a third of the seasoning mixture over the vegetables. Layer chicken pieces and sausage over vegetables; sprinkle remaining seasoning mixture on top. Cover tightly with foil; bake at 425 degrees for 30 min. Reduce oven temperature to 375 degrees; bake for 30 more minutes. Serves 6NOTE: When making this, I prefer to place the veggies, chicken and sausage in a large bowl, drizzle with a bit of olive oil, season and toss to coat; then transfer to baking dish. Doing this - I do not use non-stick cooking spray.

Italian Chicken Rolls Recipes

Italian Chicken Rolls

Ingredients
8 boneless skinless chicken breast halves (2 pound)
8 thin slices ham, Genoa salami or prosciutto
4 slices provolone cheese or mozzarella, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Method

Preheat oven to 425 degrees F.Flatten chicken to 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick or butcher's string.In a shallow bowl, combine crumbs, grated cheese and parsley.Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.Place seam side down, in a greased baking dish or pan. Spray chicken with butter flavored nonstick cooking spray. Bake, uncovered for 25 minutes or until juices run clear.Remove toothpicks or string before serving.

Sweet-Hot Plum-Glazed Ham Recipes

Sweet-Hot Plum-Glazed Ham

Ingredients
1 cup plum preserves
1/2 cup orange juice
2 Tbsp. lime juice
1 Tbsp. yellow mustard ( I use stone ground)
1 Tbsp. honey
2 tsp. minced fresh ginger
1/2 tsp. dried crushed red pepper
1 (7-lb.) smoked fully cooked bone-in-hamGarnishes:
Pineapple, kiwifruit, green onions, black sesame seeds

Method
Preheat the oven to 350*F.

1. Stir together first 7 ingredients in a saucepan over medium-low heat; bring to a boil, stirring constantly, 5 minutes or until preserves are melted and mixture is blended. Pour half of plum preserve mixture into a small saucepan.
2. Trim excess fat on ham to 1/8in. thickness. Make long, shallow cuts (about 1/16in. deep) over entire ham forming diamond patterns. Place ham on a wire rack in an aluminum foil-lined roasting pan. Brush ham with a portion of plum preserve mixture in saucepan.
3. Bake ham, uncovered on lower rack 1 hour and 30 minutes, basting with the plum preserve mixture every 30 minutes. Loosely cover with aluminum foil, and bake for 1 hour and 45 minutes, basting every 30 minutes. Take out of oven and let stand 15 minutes before slicing.
4. Heat the plum preserve in the small saucepan until heated thoroughly. Serve with the ham.I serve this ham just the other day when we had company. Is it ever good and different, makes terrific sandwiches the next day

Italian eggplant recipes

This recipe has been handed down for many generations! It's a family original - from the farmlands back in Calabria. There was never such a thing as an overabundance of eggplant. This is a fabulous side dish that can be served anytime. Today, I enjoy this with crusty Italian bread, lightly toasted or homemade garlic bread (the garlic baked right in the bread) fresh from the oven. Yesterday I drove down to PA to visit my favorite market and loaded up on all kinds of fresh fruits and veggies - and of course - enough Italian eggplant to enjoy and make this!



Ingredients:



Eggplant

Coarse salt

Hot peppers

Olive oil

Vinegar

Fresh garlic cloves

slicedFresh mintfinely chopped



Wash and peel eggplants; slice lengthwise - thinly; slice into long thin ribbons. Place in colander, layering with coarse salt. Three to four eggplants should call for a good handful of salt (we eyeball this!) Place a weight on top and leave to drain for 24 hours.



=Drain. =



In large pot, combine one part vinegar with two parts water; bring to boil. Drop in eggplant; let sit 3 minutes; drain; squeeze out excess moisture from eggplant.When just about dry, place in large bowl with sliced garlic, hot peppers (sliced) and mint. Mix in enough olive oil to coat well. Pack into hot jars, leaving little headspace. Pour a little extra olive oil on top. Poke with a wooden spoon to release trapped air. Seal with hot sterilized lids - hot water bath method.NOTE: This is an original recipe from many years ago. When I make this (I usually don't can this - I make it whenever I want) I do it a bit differently.After slicing into ribbons I immediately submerge in hot liquid for 3 minutes; remove and drain very well. To me eggplant is not that bitter and does not have to be layered with the salt! I leave that step out of all my eggplant cooking!I transfer to large bowl, add peppers, mint and oil as instructed. I still transfer to a clean jar, add more olive oil and poke. Cover and refrigerate several hours before serving. This will keep several days in the fridge - if it lasts that long around here!

Cup cake recipes -Easy recipes

Ingredients
CUPCAKES:

1 cup sugar
1/4 cup butter, softened
2 large eggs1-
1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup mashed ripe banana (1 large banana)
1/3 cup plain fat-free yogurt
1-1/4 tsp. pure vanilla extract

FROSTING:
1/3 cup butter, softened
2-1/2 Tbsp. amaretto liqueur
1/4 tsp. pure vanilla extract
2 cups powdered sugar
1/8 tsp. salt
2 Tbsp. chopped almonds, toasted
Method
Preheat the oven to 350*FTo prepare the cupcakes line 12 muffin tins with muffin cup liners. Set aside.Place sugar and 1/4 cup butter in a large bowl, beat for 4 minutes on medium speed of an elec. mixer until well blended.

Add eggs, 1 at a time, beating well after each addition.Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, baking soda and 1/4 tsp. salt, stirring with a whisk. combine banana, yogurt and 1-1/4 tsp. vanilla, stirring well. Beating on low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with the flour mixture. Spoon batter into muffin cups ( cups will be full).

Bake for 20 minutes or until a wooden pick inserted into the center comes out clean. Remove from muffin tins,and cool completely on a wire rack.To prepare the frosting, place 1/3 cup butter, liqueur and 1/4 tsp. vanilla in a large bowl, beat at medium speed until smooth. Gradually add powdered sugar and 1/8 tsp. salt, beating just until smooth. Spread frosting evenly on cupcakes, and sprinkle evenly with toasted almonds.

Stir Fried Chicken with Cashew Nuts

STIR-FRIED CHICKEN WITH CASHEW NUTS

Ingredients*

300 g. sliced chicken thigh
* 1 1/2 tablespoon soy sauce
* 2 tablespoons oyster sauce
* 1/3 cup roasted cashew nuts
* 2 spring onions, chopped
* 3 cloves garlic, minced
* 1/4 onion, cut into small cubes
* 4 dried chillies, chopped
* 1 teaspoon seasoning soy sauce
* 1 tablespoon sugar
* 1 tablespoon cooking wine
* 2 tablespoons vegetable oil (For 2 Serving)

Preparations

1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.
2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.
3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.
4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Beefy and Noodle Dinner Recipes

Ingredients
1 lb. extra-lean (at least 90%) ground beef
1/2 cup chopped onion1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 cup water
1 tsp. dried Italian seasoning, crushed
1 (3-oz.) pkg. beef-flavored ramen noodle soup mix
1-1/2 cups frozen green beans

Method
In a 12 in. nonstick skillet, cook ground beef and onion with just enough oil to brown, over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.Add tomatoes, water, Italian seasoning and contents of seasoning packet from soup mix, mix well. Bring to a boil. Break up noodles, stir in noodles and beans.Return to a boil. Reduce heat to low: cover and simmer 5 minutes or until noodles and beans are tender, stirring occasionally.This is good with a crusty bread and a green salad.

Bacon-Cheese Pull-Aparts

Ingredients
1 egg
2 Tbsp. milk
1 (16.3-oz.) can Pillsbury Grands Flaky layers refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2 in. pieces
3-oz. (3/4 cup) shredded cheddar cheese
1/4 cup finely chopped green onions

Method

Preheat the oven to 350*F.Grease a 2-quart glass baking dish. In a large bowl beat egg and milk with a wire whisk until smooth.Separate dough into 8 biscuits, cut each into quarters. Gently stir biscuit pieces into the egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into greased dish, arrange biscuit pieces in single layer.Bake for 23 to 28 minutes or until golden brown. Cut into squares

Marinade for tuna or salmon

Ingredients
Boneless/skinless salmon filets or tuna steaks
8 oz Teriyaki sauce
4 tablespoons cherry juice
1 can crushed pineapples w/juice
1 teaspoon lime juice
Method

Combine sauce and juices; pour over tuna or salmon in glass baking dish; cover and refrigerate for 3 hours or overnight; turning occasionally.Remove plastic wrap and bake in preheated 325*F. oven for 25 minutes or grill and use marinade to baste fish.

Crockpot Italian Chicken recipes

Crockpot Italian Chicken
Ingredients

4 boneless skinless chicken breasts
1 envelope Good Seasons dry Italian dressing mix
1/2 c. water
8 oz cream cheese, softened
1 can cream of chicken soup
1 (4 oz.) can mushrooms pieces and stems, drained

Method
Place chicken in bottom of crockpot. Combine salad dressing mix and water. Pour over chicken and cook on low for 3 hours.Mix soup and cream cheese and mushrooms. Pour over chicken and cook one more hour or until chicken is done.Serve over rice, wide egg noodles, or mashed potatoes*I like to cut the chicken into bite-size chunks, and serve over egg noodles.

Big Soft Hamburger Buns Recipes

Big Soft Hamburger Buns

Big Soft Hamburger Buns These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns!

9-12 servings
2 hours 40 minutes 17 mins prep

Ingredients
1/2 cup instant mashed potatoes
1 cup boiling water
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup small curd cottage cheese
1/4 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon salt
4-4 1/2 cups flour

Method
Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy. Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed
#1) flour until a soft dough comes together to form a smooth ball. Knead 9-10 minutes (in KitchenAid stand mixer on medium speed
#2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness. Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled. Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth. Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy. Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.

NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

Lemon Dill Chopped Salad Recipes

Lemon Dill Chopped Salad

Ingredients
2 medium sized romaine lettuce hearts, cleaned and chopped
1 seedless cucumber, peeled and sut into small cubes
3/4 cup baby carrots, cut into 1/4" thick coins
1 cup cherry tomatoes, quartered
1/2 cup crumbled feta cheese (I like to use blue cheese)
2-3 Tbsp fresh lemon juice
2 Tbsp white wine vinegar
1 Tbsp honey
2 Tbsp chopped fresh dill
1/4 tsp salt
1/8 tsp black pepper
1/3 cup olive oil
1 large apple, peeled and cored (Gala or Cortland)

Method
In a large bowl combine lettuce, cucumber, carrots cherry tomatoes and cheese. Cover and refrigerate. In a small bowl whisk together lemon juice and next 5 ingredients. Whisk in oil in a thin stream until blended. Coarsely grate apple and add to dressing. To serve: Toss apple dressing mixture with lettuce mixture and serve immediately.

Cranberry Salad

Cranberry Salad

This could also work as a dessert.

1 lb. Cranberries - ground fine
2 cups sugar - pour on top of cranberries

Let set for 1 hour

Mix together 1 pint heavy cream, whipped and 1/2 pkg miniature marshmallows, cut up

Let standDrain a 20 oz. can crushed pineapple, then mix all ingredients together.Place in freezer. When ready to eat, let partially thaw and enjoy.

Deep Fried Squid Rings recipe

Deep Fried Squid Rings

Ingredients

2 lb. Squid
1/2 c. Flour
1 t. Salt
1/8 t. Pepper
2 Eggs
1 c. Milk
1 1/2 c. Italian bread crumbs

Method of Preparation
Cut the cleaned squid body into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375.In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated.In a shallow bowl combine eggs and milk (beaten). Dip squid in liquid then in Bread Crumbs.Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. (Makes 6 servings.)