No Bake Peanut Butter Clusters

2 c. sugar
1/2 c. milk
1 stick butter
3 c. quick oats
1 c. peanut butter
1 tsp. vanilla
Bring first three ingredients to a boil in a heavy saucepan for 1 minute. Stir in oats, peanut butter and vanilla. Drop by spoonfuls onto waxed paper. Let cool until set . Enjoy!!
(If you want a chocolate version simply add 1/2 c. cocoa with sugar, butter and milk.)

Rocky Road Cake

This was taken straight from FoodNetwork.com ... it is Paula Dean's recipe ... added marshmallows to make it Rocky Road

Cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)
Frosting:
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1 1/2 cups mini marshmallows
Preheat oven to 350*. Grease and flour a 13 by 9 by 2-inch pan.
For the cake:
Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. While cake is baking, prepare the frosting
For the frosting:
Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Allow frosting to cool a bit and then add marshmallows. Pour over warm cake. Serve at room temperature.

Swiss Cheese Chicken

Swiss Cheese Chicken Casserole

8 boneless, skinless chicken breast
4 slices Swiss cheese
1 can cream of chicken soup
1 C. sour cream
½ cup milk
1 box Stove Top dressing
1/2 stick butter
Place chicken breast in 9x13 inch pan. Place 1/2 slice of cheese on each breast. Mix chicken soup with 1/2 can milk and 1 C. sour cream. Pour over the cheese. Mix Stove Top dressing dry (no liquid). Sprinkle over the preceding. Melt the butter and dribble over the dressing. Bake at 350 degrees for 1 hour and 15 minutes . I bake mine covered with foil so it doesn’t get too browned. Remove foil last 10 minutes.

Mandarin Chicken Pasta Salad

Mandarin Pasta Salad

This fresh, Asian-inspired main dish is ideal for impromptu entertaining. This amazing recipe came from a Pampered Chef friend of mine....yet another reason to go to a Pampered Chef Party.

(Printable Version)

Dressing:
1 teaspoon finely chopped/grated, peeled fresh gingerroot
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon sesame oil
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2 teaspoons sugar
1 garlic clove, pressed

Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, scored, seeded and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 package (6 ounces) fresh baby spinach leaves
1 can (11 ounces) mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted

1. For dressing, finely grate gingerroot using a food grater. In Small Bowl, combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic pressed with Garlic Press; whisk until well blended. Cover; refrigerate until ready to use.
2. For salad, cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place pasta Large Bowl. 3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds . Slice cucumber , cut slices in half. Dice bell pepper Coarsely chop onion 4. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad; toss Serve immediately.
Yield: 12 servings
Nutrients per serving (11/2 cups): Calories 210, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 11 g, Sodium 210 mg, Fiber 2 gPampered Chef

Chopped Salad

Serve this with a loaf of French Bread for a great Summer Evening Meal

4 oz salad pasta (ditalini) *small tube shaped pasta (1 cup)
10 oz torn Romaine lettuce(8 cups)
2 Cups cooked diced chicken
1 medium tomato (seeded)and diced
1 firm ripe avocado peeled and diced
1/2 Cup sliced green onions with the tops
6 slices bacon cooked crisp, drained and crumbled
1/4 C. crumbled blue cheese(optional)
1/2 C. Italian dressing

1. Cook pasta according to package directions. Drain and rinse under cold water using a large Colander.
2. Meanwhile chop lettuce into bite sized pieces. Dice Chicken,tomato and avocado and slice green onions.
3. In a large serving bowl, combine pasta,lettuce,chicken,tomato,avocado,green onions,bacon and blue cheese. Drizzle with dressing and toss to coat. Serve Immediately

Basic Pancake or Waffle Batter

2 C. Flour
2 Tbsp Baking Powder
1/4 C. Sugar
1 Tsp. Salt

For Waffles:
3 eggs
2 1/2 C. Milk
1/2 C. shortening

Prepare in usual manner

For Pancakes
2 eggs
1/3 C. Oil
2 C. Milk
Prepare in usual manner

Quick and Yummy Anytime Muffins

1 Egg
1/2 C. oil
2 C. Flour
1/2 C. Sugar
3 tsp. Baking Powder
1 tsp salt
1 C. Milk

Mix all the wet ingredients first. Sift together dry ingredients and mix until blended well. Fill muffin tin either lined or greased 2/3 full . Bake at 400* for 12-15 minutes until golden brown.
makes 1 dozen.

You can fill muffin cup 1/2 way add a spoonful of your favorite jam and then top with remaining batter for a yummy jelly filled muffin.

Mock Macaroni Grill Bread

Bread from Macaroni Grill(This is a recipe intended to approximate that awesome chewy bread that they bring out at the Macaroni Grill. The kind you dip into the olive oil, balsamic vinegar and cracked garlic.)
1 Tbsp. Dry Yeast
1 Tbsp. Sugar
1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt
Put the yeast, water and sugar into a blender. Mix it until it is frothy.Turn the oven onto 200°. (You just need to warm it up; you’re not baking yet.)
To the mixing bowl of yeast mixture, add two cups of the flour, salt, and half of your chopped rosemary. Keep the other half cup of flour close at hand. Knead the dough for a few minutes. Add the rest of the flour as needed to get the dough to the right consistency (soft and stretchy without being overly sticky).Turn the oven off
Lift the dough out of the mixing bowl. Add the olive oil to a bowl and swirl it around. Roll the dough in the olive oil so it is well coated and let it sit in the bowl. Cover the bowl with a dish towel and place it in the oven (the oven should be off by now, if you missed that step). Leave the door cracked so it isn’t too hot in there.Let the dough rise for about an hour. It should be approximately doubled in size. Punch the dough down and knead it again. Divide it into two equal sized lumps and let it sit for about 5-10 minutes.( I just made one big loaf--but I am thinking it would have been easier to cut--not smash so much if the loaf was smaller--so I think I will follow these directions next time)
Prepare your baking pan. I use a ceramic stone, but a cookie sheet will work. If the surface is not naturally non-stick, spray it with the cooking spray, or use parchment paper. Shape the dough into two oval-shaped loaves and arrange on the pan. Melt the butter or margarine. Use a brush to paint the surface of the loaves with butter. Use all of the butter. The loaves will be quite saturated when you’re done. Take the rest of the chopped rosemary and sprinkle it over the loaves. Pat it down gently to set it into the dough. Return the loaves to the oven. Don’t turn it on yet. Let the dough rise again, for about 45 minutes. Remove the loaves and preheat the oven to 450°. Sprinkle a little bit of coarse(kosher salt is perfect) salt over the loaves. Return the dough to the oven. Bake for 20-25 minutes until light brown.Makes two loaves. Best enjoyed with olive oil, balsamic vinegar and garlic.

Brown Sugar Whole Wheat Muffins

Whole Wheat Muffins
½ c. oil
1 egg
½ tsp salt
1 c. brown sugar
1 c. milk
½ tsp baking soda
1 tsp vanilla
2 c. whole wheat flour (I use freshly ground wheat flour)

Mix oil, egg, salt, sugar, milk, soda, and vanilla. Pour into a bowl containing flour and mix well with spoon. (I add all ingredients to my Bosch and mix.)
Fill greased muffin tins 2/3 full. Bake at 350° for 15-20 minutes (check a few minutes early). Makes 1 ½ dozen.

Noodle Bake

Photo's taken by Tari

This is one of my mom's recipes she fixed often when we were growing up. My sister Tonya reminded me about it . . Kids love this.

Noodle Bake (Great way to use up leftover Sloppy Joe Meat)

1 lb. Hamburger
1 15 oz. can Manwich Sauce. (or your favorite Sloppy joe Seasoning)
12-16 oz. Package of Extra Wide Noodles
8 oz. Sour Cream
8 oz. Cream cheese

Prepare Sloppy Joe meat as usual. Cook noodles til tender, drain. Mix sour cream and cream cheese into hot noodles. Pour noodles into Casserole dish and top with sloppy Joe meat. Warm in 350 oven for 20-25 minutes.

P.S. If meat and noodles are Hot... no need to warm. Enjoy.

Peanut Butter Cup Cookies

makes 10-12 large cookies or 24 medium cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup milk
1 teaspoon pure vanilla extract
2 cups quartered miniature peanut butter cups (about 30 cups)
1/2 cup melted milk or semi-sweet chocolate chips for drizzling

1. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream the peanut butter and butter in a mixer. Add the sugars and beat until well combined. Add the egg and vanilla and mix until well combined. Slowly add the flour mixture and mix just until just combined. Stir in the peanut butter cups. Chill in the refrigerator for 1 hour, or until firm enough to handle.
3. Roll into large balls (about 1/3 cup each) and flatten on a baking sheet lined with parchment paper. Bake at 375 degrees for about 10-12 minutes, until just turning golden. Do not overbake! Cool slightly and transfer to wire rack to cool completely.
4. Drizzle cookies with melted chocolate.

Fruit Pizza

Fruit Pizza

Sugar Cookie Crust:

1 Cup butter softened

1 Cup powdered sugar

1/3 Cup sugar

1 egg
2 1/2 Cups flour

2 1/2 tsp. baking soda
2 1/2 tsp. cream of tartar

1 tsp vanilla

Preheat oven to 325* Prepare crust by creaming butter and sugars until light and fluffy. Add egg and vanilla beating well. Combine dry ingredients and add to the creamed mixture blending thoroughly. Divide dough in half. With lightly floured hands pat dough into two lightly greased pizza type pans. Bake for 12-14 minutes until lightly browned.

Filling:

16 oz of cream cheese softened

2 small jars of marshmallow creme

Mix together spread on cookie crust and top with fruit of your choice. I like using lots of fruit. You can use as little or as much as you like.

Option for filling:

16 oz softened cream cheese

1 Cup powdered sugar

1 tsp. vanilla

Fruit glaze :Optional I use this on top of the fruit if the fruit is not as ripe as I would like

1/2 Cup Sugar

1 Cup orange juice

1/4 Cup lemon juice

1/4 tsp grated orange peel

1/4 tsp grated lemon peel

4 tsp. cornstarch

Put ingredients in small sauce pan using medium heat wisk until smooth and thickened.

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Meat Marinade

Tuna Marinade (Or other meat of Choice)

1/2 C. Canola Oil
3 TBL Honey
1/4 C. Soy Sauce
2 green onions chopped
2 t. freshly grated ginger
2 TBL White Vinegar
1 1/2 t. garlic powder

Mix together and marinate meat for 24 hours ......Doug enjoys this with fresh ahi ,blue fin or albacore tuna steaks