ITALIAN SAUSAGES AND ZUCCHINI

1 pkg Italian sausage (about 6 links)

1 large or 2 medium onions

1 green or red bell pepper

2-3 small or 1-2 medium zucchini

4 cloves garlic, minced

2-3 tablespoons olive oil

1 tablespoon butter

4-5 fresh basil leaves

3-4 fresh oregano leaves

salt, pepper and garlic powder, to taste

Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks.Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.

Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside).

Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). Melt butter in remaining olive oil in skillet. Sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper.

Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).

Serve as is or with a sprinkling of Parmesan cheese.

Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.

Variation: Serve over wide noodles, spaghetti or with Ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts.

Source :  Cooks.com - Italian Sausage and Zucchini

Pork With Orange Sauce

Ingredients

• 4 large carrots, cut into 1-inch chunks
• 1 whole(s) (1 1/4 pounds) pork tenderloin
• 1 large navel orange
• 1 teaspoon(s) extra virgin olive oil
• 1 small (4 to 6 ounces) red onion, sliced
• 1 tablespoon(s) Dijon mustard with seeds
• 1 package(s) (7.4 ounces) heat-and-serve precooked brown rice

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Directions

1. In 9-in. glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastic wrap and microwave on High 6 to 7 minutes or until tender, stirring once.
2. Meanwhile, cut pork crosswise into 1 1/4-in.-thick slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. From orange, grate 1/2 teaspoon peel and squeeze 1/2 cup juice.
3. Heat 12-in. skillet on medium-high until hot. Add oil, then pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork browns. Turn pork over and stir onion; cook 4 to 5 minutes longer or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.
4. Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile, microwave rice as label directs.
5. Divide pork, carrots, and rice among 4 serving plates and spoon sauce over all.

Read more: Pork with Orange Sauce Recipe - Good Housekeeping

Chicken Pot Pie Filling

• 3 teaspoons canola oil, divided
• 1 cup frozen pearl onions, thawed
• 1 cup peeled baby carrots
• 10 ounces cremini mushrooms, halved
• 2 1/2 cups reduced-sodium chicken broth, divided
• 1/4 cup cornstarch
• 2 1/2 cups diced cooked chicken, or turkey
• 1 cup frozen peas, thawed
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.


Place filling in prepared pie shells
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

CHINESE COLESLAW

2 pkg. Ramen chicken noodles, crushed 1 lb. coleslaw 1 c. sunflower seeds 1 c. sliced almonds 1/4 c. chopped onion Mix and refrigerate. DRESSING: 1/2 c. oil 1/3 c. vinegar 2 pkg. chicken flavoring from noodles 1/2 c. sugar Mix well. Pour over the slaw mixture.

Chicken Marengo

Comfort food that is good year round.

Serves: 6 person(s)

Preparation Time: 10 mins

Cooking Time: 25 mins

Extra Time: 10 mins

(for pre-cooking noodles)

Yield: 6 x 2 cup servings

1 vegetable cooking spray

2 cup frozen, chopped onions

1 tsp minced garlic

1 Tbsp flour

1 lb boneless, skinless chicken tenders, cut into 1-inch pieces

1 can (15 oz) light red kidney beans, or 1½ cups cooked dry-packaged light red kidney beans, double rinsed, drained

1 can (14½ oz) diced no salt added tomatoes, undrained

1 1/4 cup fat-free reduced-sodium chicken broth

2 Tbsp no salt added tomato paste

1 can (4 oz) mushrooms, drained

2 stripes orange rind (3 x 1-inch)

3/4 tsp dried thyme leaves

1/2 tsp dried tarragon leaves

1 dash of salt (optional) *

1 pinch of black pepper

4 cup cooked noodles, warm

Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.

Add beans, tomatoes, broth, tomato paste, mushrooms, orange rind, thyme, and tarragon; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season with salt and pepper.

Serve over noodles. Makes 6 entrée servings or 12 1-cup servings.

Crunchy Honey-Vanilla Granola

4 cups old fashioned rolled oats
1 cup wheat bran
1 cup unsweetened shredded coconut
1 cup chopped walnuts
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1/2 cup honey
1/2 cup canola oil
2 tablespoons 2% milk
1 teaspoon vanilla extract

1. Preheat oven to 325*F.  Lightly oil a large rimmed baking sheet
2. Combine oats, wheat bran, coconut, walnuts, brown sugar, cinnamon in a large bowl, and stir well.
3. Stir honey, oil, milk and vanilla in small saucepan over low heat until mixture fizzes around the edges. Pour over oat mixture and stir well.
4. Spread onto prepared baking sheet. Bake about 25min until lightly browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temperature. Break up and store in large container at room temperature upto a month.

Makes about 8 cups.

1/2 cup serving
270 Calories  *  15g fat  * 0mg cholesterol  *  5g protein  *  33g Carbs  * 4g Fiber  * 150mg sodium

South of the border casserole

canola oil cooking spray
1 clove garlic, minced
8 oz chopped onion
1/2 cup chopped bell peppers
8 oz elbow macaroni, cooked
1 cup corn kernels
1 lb lean ground beef
2 cups reduced sodium diced tomatoes
2 tsp spice blend
1/2 cup cheddar cheese, grated

Preheat oven to 325*. Spray a 3 quart casserole dish with cooking spray.
Heat a large skillet, spray with cooking spray, and add the garlic, onion and pepper. Saute until the onions are golden. Add the beef and brown well. Add the tomatoes, corn and spices and cook until the mixture is heated through about 15 minutes. Fold the pasta into the meat and pour into prepared dish.
Sprinkle with cheese, and bake uncovered for 20 minutes. Refrigerate any leftovers

One Pan Curli-roni

1/2 lb ground beef
1/2 cup chopped onion
1 clove garlic - minced
1 1/2 cup water
1 cup beef broth
1 3/4 cup tomato sauce
1 tbs ketchup
2 tsp worc. sauce
1/4 tsp mustard
2 tbs fresh parsley
1/2 tsp chili powder
1/4 tsp dried basil
1/4 tsp oregano
3 3/4 cups curli-roni
Grated Parmesan cheese

In large sauce pan, cook meat, onion & garlic until brown. Drain. Stir in water, broth, tomato sauce, ketchup, worc sauce, mustard, & Seasoning.
Heat to a boil. Add Uncooked pasta. return to a boil. Reduce heat to medium. Cover. Cook stirring frequently. Cook 12 minutes or until tender. Salt & Pepper. Sprinkle with cheese

Apple Cobbler

1 cup sifted flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt

cut in
1/4 cup milk
1 slightly beaten egg
Stir to moisten
Set aside

Filling:
1 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Toss with 6 cups apples
Cook and stir over med. heat until almost tender ( about 7 min)

Pour filling into square pan
Immediately spoon on topping in 6 mounds

Bake at 400* for 20-25 min
Serve warm with coolwhip or vanilla icecream

Grandma L's Universal Cookie Recipe

This is my grandma's recipe.  It has a basic dough, then you can use the substitutions to make the cookie that you want.


5 cups flour
1 lb butter or margarine
3 cups brown sugar
2 tbs baking powder
3 eggs
2/3 cups milk
1 large tsp baking soda  mixed with a little water
1 tsp vanilla

mix all and roll out.  Cut with cookie cutters, or rim of a cup.
Bake at 350 until brown


Peanut Butter
--  butter/marg.
++ peanut butter

Oatmeal
- 1/2 flour (2 1/2 cups)
+ 1/2 oats

Light & Fluffy
- brown sugar
+ icing/powdered sugar

5 Cheese Stuffed Shells

1 cup cottage cheese
1 cup ricotta cheese
4 slices provolone cheese
1/2 cup Parmesan cheese
1/2 cup Romano Cheese
1 egg lightly beaten
2 cloves minced garlic
1 tsp italian seasoning
1/2 tsp salt
Dash Pepper
1 jar spaghetti sauce
Cooked Jumbo Shells

Cook pasta shells according to box directions, Drain
In large bowl, Combine next 10 ingredients.
Spoon into shells
Arrange in 13 x 9 dish greased
Pour sauce all over shells
Cover with tinfoil and bake  @ 350 for 40-45 minutes

5 Veggie Stir fry

2 tbs corn starch
2 tbs sugar
1/2 tsp ground ginger
1 cup orange juice
1/4 cup soy sauce
2 cloves garlic - minced
2 large carrots
2 cups broccoli flowerets
4 tsp quartered fresh mushrooms
1 cup fresh or frozen snow peas
3 tbs cooking oil
4 cups cooked rice

In a small bowl, combine cornstarch, sugar, ginger.
Stir in Orange juice, soy sauce and garlic.
Set aside
In nonstick skillet stir fry carrots, broc & cauli in oil for 3 min
Stir Orange juice mixture & add to pan. Bring to boil.
Cook and stir until thick
Serve over rice.

Can add cooked skinless boneless chicken breast.

Chicken Pot Pie

1 (15-ounce) package pie crusts

1/4 cup butter

1/3 cup chopped onion

1/3 cup flour

3/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups chicken broth

1/2 cup milk

3 cups cooked, cubed chicken

2 cups mixed vegetables

Heat oven to 425°F. Place pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Chicken and vegetables; remove from heat. Spoon Chicken filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake for 35 to 40 minutes or until crust is golden brown

Chubby-Chunk Double Chip Peanut Butter Cookies

These are a must have in our house!!   They don't last long that is for sure!!   We have been making these for Santa since Emillie was little.  He loves them so much he even has to take some home to Mrs. Claus!!

1/2 cup  butter or margarine, softened
3/4 cups  packed brown sugar
2 eggs
3/4 granulated sugar
1 tsp baking soda
1 tsp vanilla
2 cups flour
1 cup peanut butter
1 package chocolate chips (or any combination of peanut butter/white/etc chips)

Preheat oven to 350. Lightly grease cookie sheets or spray with cooking spray. Cream butter and sugars in a large bowl until blended.  Add eggs, baking soda and vanilla. Mix until well blended. Add flour, peanut butter and chips. Drop dough onto cookie sheets. Press cookies down slightly to flatten. Bake 12 minutes (dough will appear underdone).  Do not over bake!  Remove from oven and leave on cookie sheet for one minute. Remove to wire racks or opened up brown paper grocery bags too cool.   Makes about 3 dozen

Sweet Dinner Rolls

Submitted By: Donna West
Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Servings: 16

'This versatile dough makes wonderful soft, sweet dinner rolls, but can also be used for cinnamon rolls. '

INGREDIENTS:
1/2 cup warm water (110 degrees F/45
degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

DIRECTIONS:
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.

Chicken Noodle Soup

1 broiler-fryer, cut up and skinned

2 medium carrots, peeled and chopped
1/2 cup chopped onion
2 stalks celery, chopped
2 1/2 teaspoons salt (or less)
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 quarts water
2 1/2 cups uncooked medium egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker  in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
This recipe for Chicken Noodle Soup serves/makes 8

Arroz Con Pollo

Preparation time: 20 minutes, marinating: 2 hours minimum, cooking: 45 minutes.

2 lg. cloves garlic, crushed
1 tsp. salt
1 (4 lb.) chicken, cut into 8 serving pieces
2 tbsp. oil
1 med. Spanish onion, chopped
1 med. green bell pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
Juice of 1 lime
1/2 tsp. white pepper
1 c. tomato sauce
1 c. water
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips
1/3 c. pitted, coarsely chopped green olives

To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours.

Heat 1 tablespoon oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.
Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and water.

Sloppy Joes

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Monster cookies

1/4 cup butter, room temp
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup peanut butter
1 1/4 tsp baking soda
3 cups rolled oats
6 ounces m&ms

preheat oven to 350

Beat sugar, brown sugar and butter until creamy.
Add eggs, vanilla and baking soda and mix well.
Add peanut butter and mix.
Stir in oats, m&ms.
Place teaspoon full of dough on lightly greased cookie sheet 2 inches apart.
Bake for 10-12 minutes until lightly brown on edges.

Peach Cheesecake

Crust:  2 1/2 cups crushed  graham crackers

            1/2 cup butter or margarine

            6 Tbsp powdered sugar

Mix & save 1/4 cup for topping

Press into 9x13 pan

Filling: 2 Cups Water

            2 Tbsp Corn Starch

            1 Cup Sugar

            Cook on medium heat until thick

            Add : 3 oz peach jello mix & cool

            Add : 4 Cups Sliced Peaches

            Pour over crust & chill in freezer for 20 minutes

Topping : 8 oz cream cheese

            3 Tbsp Milk

            1 Cup Powdered Sugar

            Mix well and add 2 Cups Cool Whip

            Spread on top

Sprinkle with Saved Crust