Replies

1a. Haystacks
Posted by: “luvmygroops”

From the Copy Kat Recipes website...

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Haystacks

Created by admin, Thursday, 23 September 1999 Average user rating / 4 2 Users Voted Description Here is one that your kids can help you make. It is simple to make.

Ingredients

C. Semisweet Chocolate Chips
1 (6 oz.) pkg. Butterscotch Chips
1 (5 oz.) pkg. Chow Mien Noodles

Methods/steps

Combine chocolate chips, and butterscotch chips in the top pan of a double boiler. Heat over hot water until melted, be sure to stir occasionally. Remove from heat, and stir in noodles. Drop by rounded teaspoonfuls onto waxed paper. Let stand until firm.

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Rhonda G in Missouri
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2a. Veggie and Cheese-Topped Pierogies
Posted by: “luvmygroops”

From the Pillsbury website...

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Veggie and Cheese-Topped Pierogies
Prep Time: 15 min
Makes: 2 servings

Look no further than your freezer and pantry for an easy three-ingredient pasta dish.

1/2 (16.9-oz.) pkg. frozen potato and onion-filled or potato and Cheddar cheese-filled pasta pierogies
1 (10-oz. pkg.) Green Giant® frozen broccoli, carrots, cauliflower & cheese sauce
1 (2.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1 . Cook pasta pierogies to desired doneness as directed on package. Drain.
2 . Meanwhile, cook vegetables in cheese flavored sauce as directed on package.
3 . Place cooked vegetables in serving bowl. Stir in mushrooms. Serve vegetable mixture over pasta pierogies.

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Rhonda G in Missouri
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3a. Loga’s Microwave Chicken
Posted by: “luvmygroops”

From the All Recipes website...

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Loga’s Microwave Chicken
SUBMITTED BY: Renee Halfon

“Microwave adapted version of recipe given to me by old friend from Ceylon. Can be baked in oven too.”

Original recipe yield:
4 to 6 servings

INGREDIENTS
* 1 cup ketchup
* 5 tablespoons curry powder
* 1 teaspoon cayenne pepper
* 8 chicken legs
DIRECTIONS
1. In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

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Rhonda G in Missouri
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4a. Hobo Pie
Posted by: “luvmygroops”
From the All Recipes.com website...

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Hobo Pie
SUBMITTED BY: AdicaArethusa

“My family has gone camping every summer since I was very young, and one of the things we always make at least once is a hobo pie. Made using bread and your choice of filling, hobo pies are quick, cheap, easy, fun, and very adaptable to everyone’s needs! Hobo Pie irons are available at camping or outdoors stores.”

Original recipe yield:
1 Hobo pie
PREP TIME 3 Min
COOK TIME 3 Min
READY IN 6 Min

INGREDIENTS
* 2 (1 ounce) slices white bread
* 1 tablespoon butter, softened
* 3 tablespoons apple pie filling
DIRECTIONS
1. Spray a hobo pie toaster with nonstick cooking spray. Evenly spread one side of each slice of bread with softened butter. Lay a slice of bread, butter side down, into the toaster. Spoon on pie filling, and top with second slice of bread, butter side up.
2. Close up toaster, and cook over a hot campfire, turning occasionally, until the pie is hot and golden brown, about 4 minutes.

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Rhonda G in Missouri
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4b. \ Hobo Pie
Posted by: “Traci Dean”

I also want to add a little note to this. We camp alot ourselves, and also cook these. But, with a little twist. We make just
grilled cheese one’s. Or pizza one’s( tsp of sauce, pepporin and cheese, or whatever toppings you like) , any type of pie filling. They are all delicious...

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5a. Apple Raisin Cookies
Posted by: “ny14467”

Apple Raisin Cookies

1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 c. margarine or soft butter
1 c. firmly packed brown sugar
1 egg
1 c. oatmeal or wheat germ
1/4 c. milk
1 c. finely chopped apples
1 c. raisins
1 c. walnuts (optional)

Heat oven to 375° F. In a mixing bowl combine flour, baking powder, salt and spices. In another bowl, cream butter and sugar. Add egg, beating well. Add oatmeal or wheat germ and milk and beat thoroughly. Mix in sifted dry ingredients, then add all remaining ingredients and stir to combine.

Drop by tablespoonsful onto greased baking sheet. Bake in preheated oven for about 10 minutes or until lightly browned.

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6. Oriental Pork Casserole
Posted by: “ny14467”

Oriental Pork Casserole

1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy Sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery — thinly sliced
6 ounces water chestnuts — sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento — optional
1 can chow mein noodles

Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mein noodles.

Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with remaining noodles. Bake in a 375º oven until thoroughly heated, about 20 minutes.

4 servings

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7a. Chocolate Chip Scones
Posted by: “Lynnda”

Chocolate Chip Scones

3 cups flour
1/4 cup brown sugar
4 t. baking powder
1/4 t. salt
3/4 cup margarine or butter
3 eggs
1/2 cup milk
1 cup chocolate chips
1 T. grated orange zest

Sift flour, sugar, baking powder and salt in a large bowl. Mix well. Add margarine or butter and use a knife to cut it into the mixture to make coarse crumbs. Now beat eggs with milk in small bowl and then stir into flour mix along with chocolate chips and orange zest until blended. Next shape dough with lightly floured hands into a round on a floured surface. Cut with a cookie cutter into shapes and place on greased baking sheet. Bake for 10 to 20 minutes until golden. Cool on wire rack.
Source: The Bittersweet World of Chocolate

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8. Chocoholic’s Cheeesecake Muffins
Posted by: “ny14467”

Chocoholic’s Cheeesecake Muffins

3 ounces cream cheese
2 Tbsp sugar
1 beaten egg
1/3 cup cooking oil
3/4 cup milk
powdered confectioners sugar
1 cup flour
3 Tbsp cocoa
1/2 tsp salt
2 tsp baking powder
1/2 cup sugar

In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy. Set aside.

In a large bowl, stir together flour, 1/2 cup sugar, cocoa,
baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix
until just combined. Spoon half of batter into prepared pans, put 1 tsp cream cheese on top of each muffin, top with rest of batter.

Bake at 375F for 20 mins. Dust with icing sugar. A delicious dessert muffin.

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9. Broccoli Noodle Parmesan
Posted by: “ny14467”

Broccoli Noodle Parmesan

1-1/2 pounds fresh broccoli
2-tablespoon butter or margarine
1/2 cup chopped onion
1 medium clove garlic, minced
1 (10-3/4 ounce) can cream of mushroom soup
1/2 teaspoon dried basil leaf, crushed
1 cup Monterey jack cheese, shredded
1/2 cup Parmesan cheese, grated
1-cup sour cream
5 cups wide egg noodles (before cooking)

Cook noodles according to package directions. Cut broccoli into
bite-size pieces. In a covered 4-quart saucepan over medium heat, in 1
inch of boiling water, cook broccoli 6 minutes or until tender. Drain
in colander. In the same saucepan over medium heat, in hot butter,
cook onion and garlic until onion is tender, stirring occasionally.
Stir in soup and basil; mix well. Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles. Pour into a 2-quart
casserole. Cover; bake at 350 degrees F. for 30 minutes or until
bubbly.

Serves 8

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10. Cranberry Pudding Cake w/sauce
Posted by: “ny14467”

Cranberry Pudding Cake w/sauce

1 2 layer yellow cake mix
2 3 ounce packages instant lemon pudding
4 eggs
1/4 cup oil
1 cup sour cream
1 16 ounce can whole cranberry sauce
1/2 cup granulated white sugar
1 Tablespoon butter
1/4 teaspoon salt
1/2 cup chopped nuts

Combine cake mix, 1 package pudding mix, eggs, sour cream, oil, and nuts. Blend on low speed to moisten. Beat on medium speed for 4 minutes. Fold in 1/2 of cranberry sauce. Pour batter into two greased and floured 9 x 5 inch loaf pans.

Bake at 350 degrees for 50-55 minutes. Do not under bake. Cool for 15 minutes. Remove from pans and finish cooling.

Add enough water to remaining cranberry sauce to make 2 1/2 cups.
Combine the other package pudding mix, sugar, salt, and cranberry
mixture in medium saucepan; cook over medium heat until mixture
comes to full boil and thickened. Remove from heat. Stir in butter. Serve warm over cake.

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11. Bacon Pecan Stuffed Mushrooms
Posted by: “Lynnda”

Bacon Pecan Stuffed Mushrooms

1 pound large fresh mushrooms
4 T. butter, divided
2 T. canola oil
1/4 t. salt
2 T. finely chopped onion
1 cup soft bread crumbs
6 bacon strips, cooked and crumbled
2 T. chopped pecans
2 T. sherry or beef broth
2 T. sour cream
2 T. minced chives

Remove mushroom stems (discard or save for another use). In large skillet, heat 2 T. butter land oil over medium high heat. Sauté mushroom caps for 2 minutes on each side; sprinkle with salt. Remove with slotted spoon to paper towels. In same skillet, sauté onion in remaining butter until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps.Place on broiler pan; broil 5 inches from heat for 2 to 3 minutes or until filling is browned. Serve warm. Serves 12 to 14.
Source: Beverly Pierce

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12a. Cranberry Creme Brulee
Posted by: “Lynnda”

Cranberry Crème Brulee

1 pkg. fresh or frozen cranberries, 12 oz
1 cup sugar
3/4 cup water
1/8 t. salt
Custard:
2 1/2 cups heavy whipping cream, divided
1 t. vanilla extract
10 egg yolks
2/3 cup sugar
8 t. superfine sugar

In large pan, combine cranberries, sugar, water and salt. Cook over medium heat until berries pop, about 15 minutes. Remove form heat. Spoon 2 T. into each of eight 6 oz. custard cups; chill for 10 minutes. Refrigerate remaining cranberry sauce until serving. In small pan, heat 1 cup cream over medium heat until bubbles form around sides of pan. Remove from heat; stir in vanilla. In large bowl, whisk egg yolks and sugar until smooth. Gradually whisk in heated cream mixture. Gradually stir in remaining cream. Transfer to eight 6 oz. ramekins or custard cups. Place ramekins in baking pan; add 1 inch of boiling water to pan. Bake, uncovered, at 325 for 35 to 40 minutes or until centers are just set. Mixture will jiggle. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for 8 hours or overnight. Just before serving blot custard with paper towels to remove any moisture. Sprinkle ach cup with 1 t. superfine sugar; place on baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes or until sugar turns golden brown. Serve with remaining cranberry sauce.
Makes 8 servings
Source: Taste of Home

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13a. Beef Rib Roast
Posted by: “Lynnda”

Beef Rib Roast

1 bone in beef rib roast,4 to 5 lbs
1 garlic clove, minced
1 t. salt
1/2 t. pepper
1 small onion, sliced
6 to 8 bacon strips

Place roast, fat side up on rack in shallow roasting pan. Rub with garlic, salt and pepper. Top with onion and bacon. Bake uncovered, at 325 for 2 to 3 hours or until meat reaches desired doneness for medium rare, a meat thermometer should read 145; medium 150, well done, 170. Transfer to warm serving platter. Let stand for 10 to 15 minutes. Serves 10 to 12
Source: Betty Abel

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14a. Cheddar Potato Soup
Posted by: “Lynnda”

Cheddar Potato Soup

1/3 cup chopped onion
1/3 cup chopped celery
2 T. butter
4 cups diced peeled potatoes
3 cups chicken or vegetable broth
2 cups shredded cheddar cheese
2 cups milk
1/4 t. pepper
dash paprika
Seasoned croutons and minced fresh parsley

In large pan, sauté onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in blender until smooth. Return to pan. Stir in cheese, milk, pepper and paprika. Cook and stir over low heat until cheese is melted. Garnish with croutons and parsley. Serves 8
Source: Mark Trinklein

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15. Lighted Wine bottles (Craft)
Posted by: “Lynnda”

Lighted Wine Bottles (Craft)

Wine bottles
Glue
Drill
single plug strand of 20-25 lights

Gather several empty wine bottles and corks. Wash bottles inside and out with hot soapy water. Any glue reside from the label can be removed with a penetrating oil spray like WD-40. Make a simple wooden V-shaped fixture to hold the bottle while drilling. Wearing eye protection and work with gloves, slowly and carefully drill a hole 1 to 2 inches up from bottom of each bottle using a 1/2 inch drill bit designed for glass. Rinse bottle to remove any glass particles. If desired, use a clear sealant to cover any rough edges of glass. For each bottle, you need a single plug strand of 20-25 lights.Feed the non plug end into the drilled hole, leaving a length of cord extending from the opening. To make it easier to put the cork back into the bottle, drill an 1/8 inch hole lengthwise into each cork. Insert a cork into each bottle top. Note: If glass has any defects, it may crack during drilling. So plan on having a few extra empty bottles on hand.
Source: Taste of Home

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16. Candy Box Caramels
Posted by: “Lynnda”

Candy Box Caramels

12 oz. chocolate and/or vanilla flavor candy coating, coarsely chopped (substitute milk chocolate, dark chocolate and/or white baking chocolate with cocoa butter for the candy coating)
1 cup toffee pieces, crushed; finely chopped pistachio nuts; and/or nonpareils
1 pkg. vanilla caramels, unwrapped, about 48
2 oz. vanilla and/or chocolate flavor candy coating, coarsely chopped, optional

Place 12 oz. candy coating in microwave safe 4 cups glass measure. Microwave, uncovered, on 100 percent power about 3 minutes or just until melted, stirring every 30 seconds. On lined a baking sheet with waxed paper, set aside. Place toffee pieces, nuts, and/or nonpareils in shallow dishes. If desired, insert a short plastic or wooden skewer into each caramel. Dip caramels, one at a time, into melted coating, turning to coat as much as desired and letting excess coating drip off. Dip into toffee pieces, nuts, and/or nonpareils. Place on prepared baking sheet. Let stand about 1 hour or until set. If desired, in microwave safe bowl, microwave 2 ox. of contrasting color candy coating on 100 percent power about 2 minutes or until melted, stirring every 30 seconds. Cool slightly. Drizzle over caramels. Let stand until set. Makes 48
Source: Shortcut Holiday Cooking

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17. Mock Toffee
Posted by: “Lynnda”

Mock Toffee

10 graham cracker squares
1/3 cup chopped almonds
1/2 cup packed brown sugar
1/2 cup butter
1/3 cup miniature semisweet chocolate pieces

Line a microwave safe 2 quart rectangular baking dish with parchment paper, extending paper over edges of dish. Cover bottom of prepared dish with single layer of graham crackers, breaking crackers as needed to fit. Sprinkle crackers with almonds
In microwave safe bowl or measure, mix brown sugar and butter. Microwave, uncovered, on 100 percent power for 3 minutes or just until melted, stirring every 30 seconds. Pour over crackers and nuts in dish. Work quickly because mixture separates. Microwave mixture in baking dish, uncovered, for 1 1/2 minutes. Sprinkle with chocolate. Chill for 1 to 2 hours or until chocolate is set. Use parchment paper to lift candy from dish. Break into pieces. Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months. If frozen, thaw at room temperature for 30 minutes before serving.
Serves 12 to 16
Source: Shortcut Holiday Cooking

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18. Bacon and Cheese STuffed Dates
Posted by: “Lynnda”

Bacon and Cheese Stuffed Dates

1/4 cup cooked bacon pieces or chopped prosciutto
2 medium green onions, thinly sliced
1 t. bottled minced garlic, 2 cloves
1 pkg. cream cheese, softened
1/2 of a 4 oz. pkg. crumbled blue cheese
2 t. Dijon mustard
1/8 t. ground black pepper
24 Medjool dates

Preheat oven to 350. In medium bowl, stir together bacon, green onions, and garlic. Stir in cream cheese, blue cheese, mustard, and pepper. Cut a slit in each date. Spread open slightly; remove pits. Fill each date with 1 rounded teaspoon of the bacon mixture. Place dates, filling sides up, on baking sheet. Bake for 5 to 8 minutes or until heated through. Serve warm. Make ahead directions: Prepare as directed through step 2. Cover and chill for up to 24 hours. To serve, bake as directed.
Makes 24 servings
Source: Shortcut Holiday Cooking

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19. Cheddar and Bacon Loaf
Posted by: “Lynnda”

Cheddar and Bacon Loaf

1 loaf baguette style French bread
12 of an 8 oz. pkg. shredded sharp cheddar cheese, 1 cup
1/2 cup butter, softened
1/3 cup cooked bacon pieces
2 medium green onions, sliced
2 t. yellow mustard
1 t. lemon juice

Preheat oven to 350. Use a serrated knife to cut bread crosswise into 1 inch slices, cutting to but not through the bottom crust. In small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil. Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.
Makes 12 servings
Source: Unknown

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20. CHRISTMAS 14 CARAT GOLD CAKE
Posted by: “Nell

Christmas 14 Carat Gold Cake Ingredients:

1 3/4 cAll-purpose flour
1/4 cWhole wheat flour
2 tsBaking powder
1 1/2 tsBaking soda
1 tsSalt
2 tsCinnamon
2 cSugar
1 1/2 cVegetable oil
8 ozPineapple; crushed, drained
2 cCarrot pieces
1/2 cWalnuts
3 1/2 ozCoconut; flaked
4 eaEggs
1/2 cApricot jam
3/4 cWalnuts

A 14 Carat Gold Cake Instructions:

Preheat oven to 350 degrees.
Grease and flour three 9” round baking pans.
Mix together flour, baking powder, cinnamon, sugar, baking soda and salt in
large mixing bowl.
Set aside.
Assemble electric blender.
Put 1/2 cup walnuts in blender container.
Cover and process two cycles at grind.
Add to dry ingredients.
Put oil, pineapple and carrot pieces into blender container.
Cover and process five cycles at grind until carrots are finely chopped.
Pour into bowl with dry ingredients.
Add eggs and coconut Mix with electric mixer at medium low speed until
ingredients are moistened.
Increase speed to medium and continue to mix one minute.
Pour into prepared pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes, remove from pan and cool on wire rack.
When cool, frost top of each layer with Cream Cheese Frosting.
Place layers on top of one another.
Assemble blender.
Add 3/4 cup walnuts to blender container.
Cover and process 2 cycles at grind.
Set aside.
Heat apricot jam in small saucepan over medium heat until melted.
Brush sides of cake with melted jam.
Sprinkle sides with chopped walnuts.

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21. Portobello Mushroom-—(Pizzas)-—w/ Cheese
Posted by: “RUSSIE-—— >^..^<”

PORTOBELLO PIZZAS

4 portobello mushroom caps
1/2 cup low fat marinara sauce
1/2 cup lean turkey Italian sausage, cooked, drained and crumbled
4 tbs shredded fat free mozzarella cheese
Basil or Parsley

Heat
oven to 350 degrees. Place mushroom caps on baking sheet, gill side up.
Divide marinara sauce, sausage and cheese among caps. Bake 6 min. or
until cheese is melted.
MAKES 4 SERVINGS...Garnish with basil or parsley...

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22. Grilled-—Salmon (Burgers)-—w/ Lime
Posted by: “RUSSIE-—— >^..^<”

GRILLED SALMON BURGERS

1 pound skinless salmon fillet, cut into cubes
1 tbs each Dijon mustard, lime zest, minced ginger and chopped cilantro
1 tsp low sodium soy sauce
1/2 tsp ground coriander
Salt and Pepper
Lime Wedges

Heat grill. In food processor,
pulse salmon until coarsely ground, transfer to bowl. Mix in mustard,
zest, ginger, cilantro, soy sauce and coriander. Form mixture into 4
patties, season with salt and pepper. Grill patties 4 min. per side,
turning once.
MAKES 4 SERVINGS...Garnish with lime wedges and cilantro...

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23. (2 Hints)-—about Artwork & Watermelon
Posted by: “RUSSIE-—— >^..^<”

DISPLAY ARTWORK WITHOUT THUMBTACKS

Rather not scar the wall with pinholes. To avoid the telltale marks, dab white toothpaste on the back of each masterpiece (corners only) before firmly pressing onto the wall. When its time to swap out the art, a simple swipe with a damp paper towel will get rid of any remaining paste..

THE SECRET TO JUICIER WATERMELON SLICES

Place room temp watermelon in the fridge for 30 min. before slicing. This quick chill causes the melons cells to constrict, so the sweet juice stays in the slices instead of running out onto the cutting board..

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24. Italian (Shrimp)-—and Veggie Linguini (Pasta)
Posted by: “RUSSIE-—— >^..^<”

ITALIAN SHRIMP AND VEGGIE LINGUINI

8 oz cooked linguini pasta
1/2 cup Italian salad dressing
1 1/2 tsp lemon peel
1 tbs oil
3 garlic cloves, peeled and minced
12 oz shrimp, uncooked, peeled, deveined
3 cups frozen broccoli, thawed, chopped
1 1/2 cups zucchini, sliced
8 cherry tomatoes, halved
8 jumbo olives, halved
8 basil leaves, chopped

Cook pasta according to package directions, drain and keep warm. Mix together dressing, peel, and garlic, set aside. Heat oil in a skillet. Add shrimp, saute until shrimp are pink and firm. Remove shrimp from skillet.
2.) Increase heat and add broccoli and zucchini to skillet, saute 1 min. Add 2 tbs of water. Cover and simmer until vegetables are crisp tender. Stir in dressing mixture, cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and pasta.
MAKES 4 SERVINGS...Serve with grated Parmesan cheese, if desired...

To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/