COLA CHICKEN

4 skinless, boneless chicken breasts
> > 1 cup catsup
> > 1 12oz. can cola (pepsi, coke, etc.)
> >
Put chicken in a non-stick pan. Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce becomes
thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot sauce….presto "Hot
Wings"! Not tried this, yet.

I have used Ribs, just as good.

Fixed chicken wings, (using the above recipe) but…I
added the spices from a MILD (I don’t care for "HOT") Buffalo
Wings packet…(the kind you get to bake in the oven)…..I thought it
was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag.

DIP:
Chicken in egg

COVER:
With onion crumbs, press firmly to adhere to chicken.

BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.

POOR MAN’S SWISS STEAK
Mix: 1 lb. hamburger
1 cup cornflakes
salt & pepper to taste
small amount dices onion
Spread in a square baking pan.

Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.

CHILLI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chilli (15 oz. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard

DIRECTIONS: Pre-heat oven 350 degrees
In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2" size) spread over buns.
Spoon/spred chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don’t spread…just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs & chilli, don’t add extra buns.)

POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.

OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.

ADD:
16 oz. can Red Kidney Beans (drained)
24 oz. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard

Mix Thoroughly !
Cook in a crock pot until…hot…hot…hot!

MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 – 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper

1.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)

Desserts/Snacks

POUND CAKE

Combine:
2 sticks butter
1 2/3 cup sugar

Beat in:
5 eggs (1 at a time)

Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract

Mix thoroughly and bake 1 hour at 325 degrees.

E-Z Candy
(All recipes are mixed the same.)

Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut & serve.

Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)

Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips

Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting

Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts

(I’ve made this without the flavoring & nuts….I want to try
rolling
into balls and dipping in a chocolate coating….sounds good to
me.)

I’ve doubled all the above recipes. The Marshmallow Nougat
recipe…doubled and added a container of white frosting (had an
extra one….so thought….why not!)

I use a double boiler..(prefer the double
boiler)…add chips in first …then rest of
ingredients…..saving
nuts and flavorings for last.

Kreamy Kool-Aid Pie

1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)

1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.

I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)

OATMEAL PIE

INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
½ cup melted margarine, cooled
1 – 9” unbaked pie shell

DIRECTIONS:

Preheat oven to 350 degrees.
Mix all ingredients in order given.
Pour into pie shell.
Bake 1 hour or until knife inserted in center comes out clean.

(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).

CAKE MIX COOKIES
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar

Mix all ingredients, except powdered sugar.

Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.

Roll in sugar until it is an approximate shape of a ball.

Place ion a lightly greased cookie sheet.

Bake at 350 degrees about 18 minutes, until lightly browned.

Cool on wire racks. Makes about 4 dozen cookies.

(Use any flavoring or cake mix you desire.)
References :

Mashed potatoes:
Peel and boil potatoes until soft. Then in a big bowl mash them until they are the right consitency for you add black pepper salt and butter, and milk. If you have on hand use sour cream it makes it super creamy.

Good Luck hope this helped.
References :

Ingredients:

1 pound ground beef
1/2 cup salad dressing or light salad dressing
1/2 cup grated Parmesan cheese
6 lasagna noodles, cooked and drained
1 jar (14 oz.) spaghetti sauce
2 cups shredded mozzarella cheese

Method
Heat oven to 350 degrees F. Brown meat; drain. Stir in salad dressing and Parmesan cheese. Layer 1/2 of the noodles, meat mixture, spaghetti sauce, and mozzarella cheese in 12×8-inch baking dish. Repeat layers. Bake 30 minutes or until thoroughly heated.

Notes:

Number of servings: 6-8

Raspberry-Applesauce Gelatin

Ingredients:

2 boxes (3 oz. each) Rasberry Jello
1 jar Motts Apple Sauce (2 cups)

Method

Combine gelatin and 2 1/2 cups boiling water; stir until dissolved. Then, rather than adding the cold water which the package calls for, add the applesauce and stir until blended. Pour into serving bowl or mold. Chill and serve.

Notes: I call this recipe "my own" although it was my mother’s. She brought it to many a pot luck occasion.

Number of servings: 8-10
References :
http://beef.betterrecipes.com/quicklasagna.html

http://salad.betterrecipes.com/raspberryapplesaucegelatin.html

Pasta is always easy to make – I prefer Barilla or a made in Italy type. You can add almost sauce and make your own sauces using canned crushed tomatoes, tomato sauce and paste. Then add whatever spices like garlic, onion, basil, crushed red peppers, etc… to it! Adding grated parmesan cheese or romano is good too!

Casseroles are easy too – mix them up and toss in the oven! You can use pasta or rice! Add chicken, turkey or ham!

foodtv.com
References :
Mom of 4 and I cook a lot!

16 oz. mozzarella cheese
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 C. fresh basil leaves, coarsely chopped
1 large clove garlic, pressed
2 T. salt
1 T. olive oil
16 oz. thin spaghetti
salt and pepper

Bring a large pot of water to a boil.

Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.

When the water is boiling hard, add 2 tablespoons salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook. Quickly drain the spaghetti and return it at once to the warm pot. Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper. Transfer to a serving bowl and serve at room temperature.

Serves 4 to 6.

Pepper and Onion Smothered Chicken Recipe

6 T. balsamic vinegar
4 skinless, boneless chicken breast halves
3 t. olive oil
2 large onions, halved and thinly sliced
1 C. canned chicken broth
1 T. refined all-purpose flour (such as Wondra)
1 carrot, cut into thin strips
1 red bell pepper cut into thin strips

In a shallow glass or ceramic baking dish, pour vinegar over chicken breasts, turning to coat well. Set aside for 5 minutes.

Meanwhile, in a large skillet over medium heat, warm 2 teaspoons of the oil. Add the onions, cook, stirring occasionally until onions begin to brown.

In a grill pan or skillet, warm the remaining oil over medium-high heat. Drain the chicken and add to the pan, cooking about 5 minutes per side. While chicken cooks, add broth to onions, and cook until most of the liquid has evaporated. Stir in the flour, carrot, bell pepper, remaining 3 tablepoons vinegar, and cook until the pepper and onions are tender and caramelized, about 10 minutes.

Place the chicken on four plates. Spoon vegetables on top of chicken breasts.

Servings: 4.

Beef and Mushroom Risotto Recipe

1 lb. lean ground beef
1 package (5 1/2 ounces) risotto mix with garden vegetables
1 1/2 C. sliced mushrooms
1 C. chopped red bell pepper
2 cloves garlic crushed
1/2 t. salt
1/4 t. pepper
2 T. grated parmesan cheese
1 T. chopped fresh Basil

Prepare risotto mix according to package directions.

Meanwhile in a large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 – 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.

Pour off drippings. Season with salt and pepper.

Stir risotto into beef mixture. Sprinkle with cheese and basil.
References :