Mom's Meatloaf

2 lbs ground beef
2 cups bread crumbs (3 slices)
3/4 cup onion, chopped
1 tsp mustard
1/4 cup milk
1/4 cup ketchup
1 tsp Worcestershire sauce

Combine all ingredients. Bake at 400 for 50 minutes.

Microwave Rice Pudding

Taken from Adventures in My Freezer

Mix dry ingredients in large (8 cup) microwavable casserole dish:
3/4 c sugar
2 tbsp corn starch
1/4 tsp salt

Add:
2 1/2 cups milk

Microwave 3 minutes on high. Stir. Microwave 3 more minutes.

Beat 1 egg. Add a little pudding to the egg, mix. Add egg to casserole dish. Mix well. Microwave 1 minute.

Add:
2 tbsp butter
1 tsp vanilla
2 cups cooked white rice

Microwave 3 minutes. Serve warm or cold.

Scalloped Potatoes

3 Tbls butter
2 Tbls flour
1 1/2 tsp salt
1/8 tsp pepper
3 C milk
6 medium potatoes pealed & thinly sliced
2 Tbls diced onion

Make white sauce of first 5 ingredients. Place 1/2 potatoes in greased 2 qt casserole dish, cover with half onion and 1/2 sauce. Repeat layers. Cover and bake 350 - 1 hour. Uncover and bake 30 minutes longer.

Doggie Treats

2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable oil
2 tablespoons peanut butter
3/4 cup water
2 tablespoons brown sugar

Directions

1. Preheat oven to 300 degrees F. Lightly grease one cookie sheet.
2. Combine all ingredients and knead well.
3. Roll into 1/2" balls, place on cookie sheet and flatten with a fork.
4. Bake for 30 minutes and allow to cool.

Homemade Glass Cleaner

1/8 cup ammonia
1 cup rubbing alcohol
1/2 tsp dishwasher soap
fill 1 gallon jug with water

Skillet Chicken, Broccoli, Ziti, and Asiago Cheese

Taken from America's Test Kitchen

1 pound boneless, skinless chicken breasts (or thighs) cut into 1-inch squares
salt and ground black pepper
2 tablespoons olive oil
1 medium onion, minced (about 1 cup)
3 medium cloves garlic, minced or pressed
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti
2 3/4 cups water
1 2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse (I left these out)
1/2 cup heavy cream
1/2 cup grated Asiago cheese, plus extra for serving
1 tablespoon fresh lemon juice (1/2 a lemon)

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Crock Pot Coconut Peanut Curry Chicken

Taken from Cara's Cravings: My Life in the Kitchen

Ingredients
10oz boneless, skinless chicken breast, cut into chunks
salt & pepper
1 garlic clove, minced
2 tsp minced fresh ginger
1 tbsp curry powder
1/2 tsp ground coriander
1 jalapeno pepper, minced
1 cup light coconut milk
1/2 tsp coconut extract
4 tbsp peanut butter
juice from 1/2 lime
1 large scallion, chopped
2 tbsp chopped fresh cilantro
additional lime wedges

Directions
Stir together the garlic, ginger, curry powder, coriander, jalapeno, coconut milk, peanut butter, and lime juice. Season the chicken breasts with salt and pepper and place in the crock pot. Pour the sauce mixture over, turn to coat, and cook on low for 6-8 hours. Serve over rice with chopped cilantro, scallions, and lime wedges.

Note: if you have a large crock pot that tends to overcook small portions of food, place your dinner-for-two inside an ovenproof casserole dish with a lid. This will reduce the amount of food surface area exposed to the heat and keep your food nice and moist.

Incredulada Enchiladas

Taken from bakin' and eggs

2 tablespoons olive oil
1 large onion, diced
1 large garlic clove, minced
2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
1 (4 ounce) can diced green chilies
1/4 cup diced jalapeno peppers (optional)
8 ounce block cream cheese, softened
Salt and pepper, to taste
12 (6 inch) flour tortillas
1 cup heavy cream
2 cups shredded Monterrey jack cheese
Cooking spray
Salsa
Sour cream

Directions:

Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.

Heat olive oil in a large skillet and saute onions until they begin to soften and become translucent. Add garlic, chilies and peppers and cook for another 2-3 minutes.

Remove from heat and stir in cream cheese and chicken. Season with salt and pepper.

Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.

Serve with salsa and sour cream.

Yield: 6-8 servings

Apple Cake

Taken from Smitten Kitchen

Ingredients:

• 6 apples (I used Fuji)
• 1 Tbsp. cinnamon
• 2 c., plus 5 Tbsp. sugar
• 2-3/4 c. flour, sifted
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 c. vegetable oil
• 1/4 c. orange juice
• 2-1/2 tsp. vanilla
• 4 eggs

Directions:

• Preheat the oven to 350 degrees. Grease a bunt pan with butter and set aside.
• Peel, core and chop the apples into chunks. Toss with cinnamon and 5 Tbsp. sugar and set aside.
• Stir together the flour, baking powder and salt in a large mixing bowl. Set aside.
• In a separate bowl, whisk together oil, orange juice, 2 c. sugar and vanilla. Mix the wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
• Pour half of the batter into the prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.
• Bake for about 1-1/2 hours, or until a tester comes out clean.
  

O'Leary Family Vodka Sauce

1 Tbsp olive oil
2 tsp garlic, chopped
1/4 cup white wine
6 oz canned plum tomatoes
1 Tbsp fresh basil, chopped
1 tsp sugar
1/2 cup heavy cream
salt and pepper to taste
2 Tbsp butter
2 Tbsp vodka

Heat oil in large saute pan; add garlic and cook until golden. Add wine and simmer until liquid reduces by half; add tomatoes, basil, sugar, salt and pepper. Bring to simmer. Add cream and bring back to simmer. Taste and adjust seasoning with salt and pepper. Add butter, vodka and additional basil. Bring to simmer.

Basil Chicken Bake

1 ½ lbs. boneless chicken
½ cup mayonnaise
¼ cup chopped fresh basil
1 cup plain bread crumbs
½ cup parmesan cheese
2 Tbls. olive oil
3 cloves garlic, minced or pressed

1. Place chicken in casserole dish
2. Chop basil and add to mayonnaise, mix, then spread onto the chicken.
3. Combine bread crumbs, parmesan cheese, garlic, oil, and salt & pepper
4. Spread on top of the mayonaissed chicken and press lightly
5. Bake at 425 degrees for 18 to 22 minutes.

Brown Sugar & Honey Pecan Bars

Taken from Cookie Madness

Crust
2 cups all purpose flour
1/2 cup brown sugar, packed (light)
1/2 teaspoon salt
6 ounces cold butter, cut up

Filling
1/2 cup butter, melted
1 cup brown sugar, packed (light)
1/3 cup honey
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups coarsely chopped pecans (see note)

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with non-stick foil or parchment paper. These are very sticky bars, so line the pan with something.

Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 3 times to mix. Add butter and process until mixture is crumbly – it will be really dry. Pour over bottom of pan and press tightly. Bake for 20 minutes.

Prepare the filling. In a heavy saucepan melt the butter. When the butter is completely melted, stir in brown sugar and honey. Simmer mixture for 1 minute, stirring occasionally. Remove from heat and stir in cream, vanilla and pecans.

Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18-20 minutes. Remove from oven and let cool on a rack for at least an hour. To quick-cool, let them cool down as much as possible then shove them in the refrigerator. I had to do this.

Makes 1 (13×9 inch) pan.

Maple Rosemary Marinade

1/3 cup balsamic vinegar
1/3 cup maple syrup
1/4 cup olive oil
2 tsp salt
3 Tbsp fresh rosemary
1/2 tsp fresh ground pepper
3 garlic cloves, crushed

Combine ingredients for marinade in large ziplock. Add meat. Marinate for 1 hour- 24 hours.

Dijon-Thyme Chicken

Taken from Lauren's Kitchen

Ingredients

• 1/2 cup butter or margarine, melted (substituted Smart Balance 50/50 spread)
• 3 tablespoons Dijon mustard
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh thyme (used 1 teaspoon dried thyme)
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• bread crumbs, enough to cover all pieces

Preheat oven to 350 degrees.

In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes.

Dip chicken in butter mixture, then coat with bread crumbs.

Place in a greased baking dish.

Bake, uncovered for 30-35 minutes or until chicken juices run clear.

Irish Soda Bread with Raisins and Caraway

Taken from Good Things Catered

1 1/2 cups all purpose flour
2 cups cake flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp cream of tartar
1 1/2 - 2 tsp caraway seeds
1/2 cup raisins
1 1/2 - 2 cups buttermilk
1 Tbsp butter, melted

• Preheat oven to 400 degrees and line a heavy baking sheet with parchment.
• In large bowl combine dry ingredients, caraway and raisins.
• Whisk to combine.
• Add buttermilk and slowly fold in with a spoon until it starts to come together.
• Turn dough out onto floured surface and with floured hands, divide into two and knead one half until just coming together.
• Form dough ball into 6 by 2 inch disk and place on prepared baking sheet.
• Repeat with other half of dough, placing the two disks as far apart as you can on the baking sheet.
• Cut cross in top of dough and place in oven.
• Bake for about 30-40 minutes or until middle of loaf is set and outside has started to brown to a light golden color.
• Remove from oven and brush tops with melted butter.
• Let cool on pan for 10 minutes.
• Transfer to a wire rack to cool completely or let cool for 10 more minutes and serve warm.

Chicken and Stuffing Casserole

Taken from Telly's Tasty Tidbits

4 b/s chicken breasts, cubed
1 can cream of celery soup
8 oz sour cream
1 package Stove-Top Chicken and Herb stuffing, cooked per instructions on the box
1/2 cup shredded cheddar cheese
1 cup frozen green beans

Directions

• Preheat oven to 350 and spray baking dish with non-stick cooking spray
• Place chicken in bottom of prepared dish
• In a bowl mix soup and sour cream and top on chicken
  
• Add cheese
• Top with prepared Stuffing mixture
• Bake in 350 degree oven for 30-40 minutes or until chicken is done and casserole is bubbling and golden!

Tzatziki

Taken from Elly Says Opa

1 32 oz container of plain Greek yogurt
1 hothouse cucumber or 2 regular cucumbers, seeded
3-5 cloves garlic, crushed
1-2 tsp white wine vinegar
salt and a little pepper
squeeze of fresh lemon juice (optional)
drizzle of extra virgin olive oil

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.

Peel and seed the cucumber. Shred the cucumbers and then squeeze the life out of them to get rid of as much excess moisture as possible. I use a towel to do this, and you will get a lot of liquid so don’t skip this step!

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.

Drizzle a little olive oil over the top.

Shish Kabobs

Taken from Elly Says Opa

1 lb lamb or pork tenderloin, cut into chunks
peppers, onions, or any other vegetables you would like, cut into chunks
Juice of 1-2 lemons
1/4 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic, smashed
1 tbsp dried oregano
1/2 tsp salt
1/8 tsp pepper

Mix lemon juice, oil, vinegar, garlic, oregano, salt and pepper together in a bowl. Put meat and vegetables in a large ziplock bag and pour marinade mixture into bag. Seal and shake bag. Refrigerate for several hours.

Place meat and veggies on skewers (if you are using wooden skewers, soak them in water for about half an hour beforehand, so they don’t char). Grill!

Chicken Gyros

Taken from Elly Says Opa

1.25 lbs. chicken pieces
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
2 heaping tbsp plain yogurt
1 tbsp dried oregano
salt and pepper
1/2 batch of tzatziki
sliced tomatoes
sliced red onions
4 pitas

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.

Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!

White Chocolate Macadamia Nut Blondies
Taken from Emeril Lagasse

1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 x 9-inch baking pan (I used a 9x13 pan, and still felt they were sufficiently thick) with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

Thai Cashew Chicken

Taken from A Mingling of Tastes by Julie

Slice the chicken as thinly as possible so it cooks quickly. Use a very sharp knife and cut at an angle as if you are slicing a flank steak. If you don't have dried chiles, sprinkle in some hot red pepper flakes, since you really should have at least a little heat in this dish. The Thai chili paste is irreplaceable as far as I know. Luckily, you can get it online here and probably in well-stocked markets.

Serves 4

3 tbs. canola oil, divided
1 lb boneless skinless chicken breasts, thinly sliced
salt and ground black pepper, to taste
2 1/2 tbs. Thai chili paste (Mae Pranom brand)
1/2 cup low-sodium chicken broth
1 large red bell pepper, seeded and cut into 1/2 inch pieces
1/2 large onion, cut into 1/2 inch pieces
1/4 cup oyster sauce
1 tbs. sugar
6 dried red chiles (such as chiles de arbol)
Generous 1/2 cup raw cashews, toasted (or substitute dry roasted, unsalted cashews)
5 scallions, cut into 1 inch pieces
Steamed Thai jasmine rice, for serving

Heat 1 tbs. oil in a large skillet over medium-high heat. Add half the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside. Repeat with 1 tbs. of the oil and the rest of the chicken.

Add the remaining oil to the empty skillet and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chiles, cashews and scallions, stir to combine and serve immediately over rice.

Homemade Samoas Bars

Taken from Dinner & Dessert by Erin

Cookie Base:

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.

Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping:

3 cups shredded coconut (sweetened or unsweetened)
12 ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
10 ounces dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a Ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Roy's Hawaiian Fusion Flirt-tini

1 oz X-Rated Vodka
1.5 oz X-Rated Fusion Liquor
.5 oz Citronge Orange Liqueur
.5 oz Cranberry juice
Shake and strain

Hash and Eggs

Taken from Cara's Cravings: My Life in the Kitchen

1 medium sweet potato, peeled and cut into 1/2-inch pieces (1/2 lb)
1/4 cup reduced-fat sour cream
2 tsp maple syrup
2 tsp minced chipotle peppers in adobo sauce
1/4 chopped fresh cilantro
1 small onion, chopped
1 greed or red pepper, diced
1.5 cups diced, cooked chicken
1/2 teaspoon salt
Freshly ground pepper to taste
4 eggs

1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for about 10 minutes. Drain.
2. Transfer 1/2 of the mixture to a large bowl; mash. Stir in sour cream, maple syrup, chipotle peppers, and cilantro. Add the remaining unmashed potatoes and stir gently to mix. Set aside.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and peppers, and cook, stirring often, until softened, 2 to 3 minutes. Add chicken, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
4. Gently combine onion mixture with sweet potatoes.
5. Gently beat eggs in a separate bowl.
   
6. Turn mixture onto nonstick skillet. Pour eggs over top and cook until bottom is lightly browned, pressing down with a spatula, about 4 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 4 minutes longer.
   

Turkey & Wild Rice Casserole

Taken from Realistic Eats

2 cups wild rice

1T olive oil and cooking spray

1 lb. fresh sliced mushrooms

2 carrots sliced

3 stalks of celery sliced

1/2 onion chopped

2 tsp salt

1/4 tsp pepper

3 cups cooked turkey diced

2 tsp dried sage
1/2 cups slivered almonds

3 cups chicken stock - reduced sodium and fat

1 1/2 cups light cream

2 T sherry or lemon juice

1/4 cup dried cranberries

Cook rice according to package directions. Let cool.

In a large skillet or dutch oven heat oil and saute all of the vegetables until tender. Then add all of the remaining ingredients and simmer until slightly thickened.

Spray a 13x9 casserole dish with cooking sprat. Preheat oven to 350. Place rice in bottom of casserole dish and then top with the meat mixture. Cover and bake for 20 minutes and then uncover and and cook another 10-15 minutes until thickened.

Ramos House Pancakes

4 eggs
2 cups buttermilk
2 cups sour cream
2 cups flour
1 tbsp baking powder
1 tbsp baking powder
1 tsp salt
2 tbsp sugar
8 oz butter, melted

In a large mixing bowl, combine eggs, buttermilk, sour cream, melted butter and sugar. Whisk well and set aside. Sift together flour, baking soda and baking powder. Pour wet ingredients into the dry. Whisk together. Pour batter in circles on a hot griddle.

Chex Muddie Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
   

Potatoes Supreme

These are the most unhealthy potatoes ever but they are really good.

8-9 potatoes cooked and cooled overnight
1/2 cup butter
2 cups sour cream
2 cups grated cheddar cheese
1/3 cup minced onion
1/2 tsp salt
1/4 tsp pepper

Run potatoes through Cuisinart grater. Mix in all other ingredients. Place in baking dish. Cook at 350 for 35 minutes.