No-Roll Sugar Cookies

This is a very yummy cookie! Ginger Snaps have competition.

1 cup sugar
1 cup powdered sugar
1 cup margarine
1 cup oil
1 teaspoon vanilla
2 eggs
4 1/4 cup flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

In large bowl, beat sugar, powdered sugar and margarine until light and fluffy. Add oil, vanilla and eggs; blend well. Stir in flour, baking soda, cream of tartar and salt; mix well. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.

Heat oven to 375 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 375 degrees for 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets. Cool completely.

VARIATIONS:
Almond Sugar Cookies: Add 1 teaspoon almond extract with the vanilla.
Orange Sugar Cookies: Add 2 teaspoons grated orange peel and 1 teaspoon cinnamon with the dry ingredients.

White Hot Chocolate Mix

Ingredients:

* 2 cups grated white chocolate
* 1 (3-ounce) package white chocolate pudding mix
* 2 teaspoons vanilla powder
* 1-2 teaspoons dried orange peel, finely ground, if desired

Preparation:
In a small bowl, combine all ingredients. Store in an airtight container in a cool dark place.

To make White Hot Chocolate for Two:

1-1/2 cups milk 1/4 cup White Hot Chocolate Mix

In a small saucepan, heat the milk until bubbles form around edges. Add the White Hot Chocolate Mix and whisk until the chocolate is melted and beverage is blended. 2 servings

Banana Creme Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla

In medium saucepan, combine sugar, cornstarch and salt; mix well. Stir in milk, blending until smooth. Cook over medium heat until mixture boils and thickens, stiring constantly. Boil 2 minutes; remove from heat. Blend a small amount of hot mixture into egg yolks. Add yolk mixture to hot mixture, blending well. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter and vanilla. Cool filling in saucepan to lukewarm. Slice 2 or 3 bananas into cooled, pie shell (I use a graham cracker crust); pour filling over bananas. Refrigerate 3 hours or until set. If desired, serve with whipped cream. Store in refrigerator. *I always double this recipe*

Cherry Nut Bread

This eye-catching quick bread is perfect for party trays or gift-giving

2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 teaspoon almond extract
2 eggs
1/2 cup slivered almonds
1 (10-oz.) jar (3/4 cup) maraschino cherries, drained, chopped

Heat oven to 350 degrees. Grease bottom only of 8X4 or 9X5 inch loaf pan. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, butter, almond extract and eggs; blend well. Add to flour mixture in large bowl; stir in almonds and cherries. Pour into greased pan.

For 8X4 inch pan, bake at 350 degrees for 65 to 75 minutes or until toothpick inserted in center comes out clean. For 9X5 inch pan, bake 60 to 70 minutes. Cool 10 minutes; remove from pan. cool completely. Wrap tightly and store in refrigerator.

HIGH ALTITUDE:
Above 3500 Feet: Increase flour to 2 1/4 cups. for 8X4 inch pan, bake at 375 degrees for 55 to 65 minutes. For 9X5 inch pan, bake at 375 degrees for 50 to 60 minutes.

Zucchini Orange Bread

This recipe makes 2 loaves.

BREAD
4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cinnamon
1/2 teaspoon cloves
2 teaspoons grated orange peel
1/2 chopped nuts, if desired

GLAZE
1 cup powdered sugar
2 to 3 teaspoons orange juice

Heat oven to 350 degrees. Grease and flour bottoms only of two 8X4 or two 9X5-inch loaf pans. In large bowl, beat eggs until thick and lemon colored; gradually beat in sugar. Stir in oil, 2/3 cup orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into greased and floured pans.

Bake at 350 degrees for 45 to 55 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool slightly.

In small bowl, blend glaze ingredients, adding enough orange juice for desired spreading consistency. Spread over warm loaves. Cool completely. Wrap tightly and store in refrigerator.

HIGH ALTITUDE:
Above 3500 Feet: Increase flour to 3 1/4 cups plus 3 tablespoons. Bake at 359 degrees for 45 to 50 minutes.

Italian Dressing

ITALIAN SALAD DRESSING

Super simple and a little tangy!

1 c. vinegar
1/2 c. water
1 c. sugar
1 tsp. salt
1/4 tsp. pepper
1 tsp. celery salt
1/4 tsp. garlic powder
1 tsp. dried onions
1 c. oil

Mix first 8 ingredients. Add oil.

Yep, I just put it in the old oil container...I'm resourceful...or just plain stingy!

Apple Jello

Ingredients:
6 oz. red jello (any flavor just red)
1 C hot water
1 C cold water
1 6oz. can of orange juice concentrate
6-8 apples, grated

Directions:
Dissolve jello in hot water. Combine cold water, juice, and apples. Mix all together and pour into 9x13 pan. Let it set up over night.

Chilaquiles (Tortilla caserole)

Ingredients

-1 bag White corn Tortilla chips

-1 chicken breast cooked and shredded

-1 jar green salsa (La Herdez is good and not too spicy but La Costena is better but spicier)

-water or chicken stock(probably just about 1\2 of the jar of salsa or more, just enough to make enough juice to go around)

-White cheese sliced or shredded (you can use monterey jack or even mozzarella and just put in as much as you want)

-sour cream (optional to mix in when you eat it, just however much you want)

Dirrections

Mix jar of salsa and water together. You really only want enough liquid to make everything get wet so that when the tortillas soak up the liquid it isn't too dry. Either on a pot on the stove, or in a 9/13 pan in the oven, place tortilla chips in pot. Pour salsa on top of tortillas, make sure to get all chips wet. Mix in shredded chicken and cheese to taste. If cooking on stove, cook and stir over medium heat till cheese is melted and tortilla chips are all soft. If baking in oven, cover with foil and cook at 350 or 375 till salsa is bubbling and cheese melted. Serve with sour cream to taste and side with refried beans.

Yummy, Yummy, Yummy! and Sarah, you can't make it without the beans!

Frog Eye Salad

Ingredients

* 1 cup sugar

* 2 tablespoon flour

* 1/2 teaspoon salt

* 1 3/4 cup pineapple juice

* 2 egg, beaten

* 1 Tablespoon lemon juice

* 1 package acini di pepe pasta

* 2 (11 ounce) cans mandarin oranges, drained

* 2 (20 ounce) cans pineapple tidbits, drained (reserve juice for sauce)

* 1 (20 ounce) can crushed pineapple, drained (reserve juice for sauce if more is still needed)

* 1 (16 ounce) cool whip

Directions

1. In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.

2. Cook over moderate heat, stirring constantly until thickened.

3. Add lemon juice.

4. Set aside and cool.

5. Cook Acini Di Pepe according to package directions.

6. Combine cooked mixture with Acini Di Pepe.

7. Cover; place in refrigerator until chilled.

8. Combine remaining ingredients, stir lightly.

9. Chill at least 1 hour before serving.


I have seen this made with marshmellows, coconut, and other such things. I enjoy this simplified version of the recipe.

Fiesta Lime Chicken

Okay, this is in response to lunch today. I made this chicken when we were doing the South Beach diet. We just served it with a salad on the side. You could do veggies too if you would like. Or just serve it with rice. It does have some kick so be ware. (At least if you use Tabasco sauce)

SERVES 4

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients

• 4 boneless skinless chicken breasts
  
• 1 cup water
  
• 1/3 cup teriyaki sauce (or a spicy marinade 1 lime)
• 3 teaspoons minced garlic
  
• 1 tablespoon tequila(optional) (I opted out on this one:) )
• 1 tablespoon liquid smoke(can use worcestershire sauce) (I did use liquid smoke)
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
  
• 1/4 cup mayonnaise
• 1/4 cup sour cream
  
• 2 tablespoons salsa
  
• 1 tablespoon milk
• 1 tablespoon cajun seasoning
  
• 1/4 teaspoon dried parsley
  
• 1/4 teaspoon hot sauce
  
• 2 cups shredded cheese(cheddar, mozarella, colby jack, etc)(sliced pepperjack is my choice)
  
• 2 cups lime flavored tortilla chips
  

(We have not done the tortilla chips. But it does sound good.)

Directions

1. 
   
   

   Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger.

2. 
   
   

   Marinate chicken breasts at least an hour in mixture. (I like to marinade longer, 6-12 hrs maybe.)
   

3. 
   
   

   Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce.

4. 
   
   

   Cover and place in refrigerator until needed.

5. 
   
   

   Broil or grill chicken chicken until cooked through.

6. 
   
   

   Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted. (We just use the pepper jack slices for this one)

7. 
   
   

   Cut remaining lime into 4ths.

8. 
   
   

   Serve chicken on tortilla chips with lime garnish.

9. 
   
   

   Great with rice!

I thought this would be good as a sandwich too. Just flatten out your chicken breast a little bit.
Serve on a bun with tomato, lettuce, jalapenos, extra sauce, whatever sounds good.

ENJOY!