CHRISTMAS SNOWMEN

Snowmen Cookies

• 1 c. powdered sugar
  
• 1 c. butter
• 1 c. sugar
• 2 eggs, beaten
• 1 c. oil
• 1 tsp. vanilla
• 4 c. & 2 T. flour
• 1 t. baking soda
• 1/2 t. cream of tartar
• 1/2 t. salt

~Refrigerate for 1 hour. Cook at 350 degrees for 10-12 minutes. No cookie cutters needed for these snowmen, just roll dough in a ball and then decorate as shown.

Frosting

• 1/3 c. butter
• 1 t. vanilla
• 3 1/2 c. powdered sugar
• 3-4 T. milk

RECIPE OF THE WEEK

Garlic Alfredo Pizza

• 2 boxes Jiffy Pizza Crust
• 1/2 jar Bertolli's Garlic Alfredo Sauce (or whatever alfredo sauce you can find)
• 2 chicken breasts, cooked and cut into small pieces, seasoned with McCormick Montreal Seasoning
• 1 large onion, sliced and sauteed with the chicken and seasoning
• 2 c. or more mozzarella cheese, grated
• 1 large tomato, sliced (I didn't have fresh in this picture so I used 3/4 c. petite diced canned tomatoes)

~To make the dough, follow the directions on the Jiffy Crust box. (Oven temp., baking time and pre-bake.) Press dough onto a circular pizza pan. After done pre-baking, spread with alfredo sauce, not too much, leaving about a 1/2" around the edge. Next sprinkle with chicken and onions. Then sprinkle with cheese, make sure the pizza is nice and covered. Top with the tomatoes. Bake according to the directions on the Jiffy Crust box. (Do not overcook.)

*This is a fast, easy and delicious recipe. If you want something a little more homemade, use this dough recipe, it's also great as a pizza crust.

RECIPE OF THE WEEK

Delicious Breadsticks:

• 2 Tbs. yeast
• 2 c. hot water
• 2 Tbs. vegetable oil
• 2 tsp. salt
• 4 Tbs. sugar
• 6 c. flour

~In a small bowl combine 1 Tbs. of the sugar, 1/2 c. of the hot water and the yeast.  Set aside.  In a large bowl add the rest of the sugar, oil, salt and the rest of the hot water.  Then add the yeast mixture.  Stir.  Add the flour one cup at a time to the rest of the mixture.  Stir and knead for 10 minutes.  Add more flour if needed.  Cover and let rise for 30 minutes.  Punch down and then roll half of the dough at a time into a fairly thin sheet on a floured counter top.  Cut into 1 1/2 - 2" strips and make them however long you want them.  Now twist each strip of dough (see picture) and place them on a cookie sheet.

Garlic Spread:

• 1/2 c. butter
• 2 Tbs. garlic salt
• 1/4 c. parmesan cheese (I use the kind in the plastic container)
• 1 Tbs. dried parsley flakes

~Melt the butter in a small dish in the microwave.  Then stir the remaining 3 ingredients into the melted butter.  Generously drizzle the butter mix. over the breadsticks with a pastry brush or spoon.

~Cook in a 425 degree oven for 10-15 min. or until golden brown.  Place on cooling rack and enjoy!  These breadsticks are sure to impress!

~Generally you will need to double the garlic spread, because of the amount of breadsticks this recipe makes.

~The dough recipe can also be used as a delicious pizza crust!

RECIPE OF THE WEEK

Ramen Noodle Chicken Stir-Fry

• 2 pkgs. Ramen Noodles
• 1 (16 oz.) bag of your favorite frozen mixed vegetables (I like mine to have carrots, broccoli and snap peas)
• 2 chicken breasts, seasoned, cooked and cut into small pieces (or you can use steak) 
• 1/2 c. Kikkomans Teriyaki Glaze
• 1 Tbs. olive oil

-Put the frozen vegetables in a large skillet or wok with 1 Tbs. vegetable oil.  Cook until tender and seared (seared=browned).  While the vegetables are cooking, prepare the noodles as directed on the back of the package.  Cook until soft and drain ALL of the water and DISCARD the season packets.  Add the cooked chicken, noodles and teriyaki sauce to the cooked vegetables. Stir and make sure it is heated through.  I add me some extra teriyaki sauce because I am a saucy kind of girl! ;) 

-Also good as an Asian low-mein dish served with sweet and sour chicken and ham-fried rice.

-Easy as cake!  ENJOY!

  

RECIPE OF THE WEEK

Dutch Oven Style Potatoes

• 4-6 large potatoes
• 1 lb. bacon
• 1 large onion
• 1 c. grated cheese
• 3 Tbs. olive oil
• 1/4 c.-1/2 c. water
• salt & pepper to taste

-Thinly slice the potatoes; thinly slice the onion into long strips.  Place the potatoes and onions in the already warm frying pan with the oil.  Add salt & pepper to taste.  Cover and cook on medium heat until the potatoes are tender (adding water if necessary to keep from burning), then remove lid and let the potatoes and onions brown a bit on both sides.  Meanwhile cook the bacon separately, crumble and add to the potatoes and onions.  Just before ready, add the cheese and stir until melted.  Serve and enjoy!!

-Everyone loves some good dutch oven potatoes, but sometimes if you're not camping it easier to use a frying pan.  It's less mess and almost as good!!

RECIPE OF THE WEEK

Tamale Pie - Crock Pot

• 1 lb. ground beef
• 2 cans kidney beans, drained and rinsed
• 1 (28 oz.) can enchilada sauce
• 1(6.5 oz.) pouch of golden corn muffin and bread mix
• 1/3 c. milk
• 2 Tbsp. butter, melted
• 1 egg
• 1/2 c. grated cheddar cheese
• sour cream

-In a large skillet, brown the ground beef, season with salt and pepper.  Put the browned, ground beef in a crock pot along with the kidney beans and enchilada sauce, stir together.

-In a small bowl combine the muffin mix, milk, butter, egg & cheese.  Stir until moistened.  Spoon over the beef mixture in the crock bot.

-Cover and cook on low setting for 5 to 6 hours or until toothpick inserted in center of corn bred comes out clean.  Top individual serving with sour cream.

*This is sooooo good.  I tried it when we first got married 5 years ago and I still make it quite often.  It's one of Tim's favorites.

RECIPE OF THE WEEK

Refrigerator Biscuit Mini Pizzas

• 8 jumbo, flaky refrigerator biscuits
• 1 small jar pizza sauce
• mozzarella cheese, grated
• pepperoni, olives, canadian bacon, pineapple and whatever else you would like to use for a topping

-Preheat oven to 350 degrees.  Flatten the dough out on a non-greased cookie sheet.  Four biscuits will fit on one cookie sheet.  Next spread with pizza sauce and sprinkle with cheese.  Then top with your favorite toppings.  Cook for 15-20 minutes or until golden brown.

-These are fast and easy and fun for kids!  Addi loves to help me make these and enjoys eating them too!

RECIPE OF THE WEEK

Sour Cream & Chicken Enchiladas

• 2 chicken breasts, cooked and cut into small pieces (season with McCormick Montreal Seasoning)
• 16 oz. container of sour cream
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 3/4 c. salsa
• 2 1/2 c. cheddar cheese
• 1 dozen flour tortillas

-Mix together the first 5 ingredients and half of the cheese, in a medium bowl.

-Warm tortillas in the microwave.

-Spoon 1/3 c. mix in tortilla, then roll up and line tortillas in a 9x13 casserole dish.  Pour remaining sour cream mixture over the top and sprinkle with remaining cheese.

-Bake at 350 degrees for 20-30 min. or until bubbly and cheese is melted.

*If you don't like mushrooms, feel free to use 2 cans of cream of chicken soup.

RECIPE OF THE WEEK

Best-Ever Lasagna

• 9 lasagna noodles
• 1 lb. ground beef
• 1 jar spaghetti sauce
• 16 oz. cottage cheese
• 16 oz. sour cream
• 2 c. or more mozzarella cheese, grated

-Preheat oven to 350 degrees.

-Cook the lasagna noodles until soft.  Brown the ground beef in a frying pan, then stir in the spaghetti sauce.  In medium bowl, combine cottage cheese, sour cream, and 1 c. of the mozzarella cheese.

-In a 9X13" pan, layer 3 noodles, 1/2 the meat sauce and 1/2 the cottage cheese mixture.  Then layer 3 more noodles, the rest of the meat sauce, and the rest of the cottage cheese mixture.  Then layer the last three noodles and the rest of the mozzarella cheese. (You may need to add even more cheese to completely cover the top of the noodles.)

-Bake for 30 min. or until bubbly and lightly golden brown.

*This is one of the best lasagnas I have tried.  The sour cream really makes all the difference in this lasagna!

RECIPE OF THE WEEK

BBQ Chicken Pizza

• 2 boxes Jiffy Pizza Crust
• 1 c. or more, KC Masterpiece Original BBQ Sauce
• 2 chicken breasts, cooked and cut into small pieces, seasoned with McCormick Montreal Seasoning
• 1 large white onion, sliced and sauteed with the chicken and seasoning
• 2 c. or more mozzarella cheese, grated

-To make the dough, follow the directions on the Jiffy Crust box.  (Oven temp., baking time, and pre-bake.)  Press dough onto a circular pizza pan.  After done pre-baking, spread the BBQ sauce on as thick as you like, leaving about a 1/2" around the edge.  Then sprinkle with chicken and onions.  Finally, sprinkle with the cheese, as much as you like!  Bake according to the directions on the Jiffy Crust box.  (Be careful not to over-cook!  Only cook until light golden brown.)

*Feel free to add extra toppings; mushrooms, pineapple, etc.

RECIPE OF THE WEEK

Peanut Butter Bars

• 3/4 c. butter, softened
• 3/4 c. sugar
• 3/4 c. b. sugar
• 2 eggs
• 1 t. vanilla
• 1/4 t. salt
• 1/2 t. baking soda
• 3/4 c. peanut butter

*Mix these ingredients together, then add:

• 1 1/2 c. flour
• 1 1/2 c. oatmeal

-Spread onto greased cookie sheet.  Bake @ 350 degrees for 15-20 minutes. (Do not overcook!)  Spread with 1 cup of peanut butter while still warm.

Chocolate Frosting

• 3 c. powdered sugar
• 3-4 Tbs. cocoa powder
• 1/4 c. melted butter
• 1/4 t. salt
• 1 t. vanilla
• 1/3 c. milk (or less)

-Mix together and spread over cooled bars.

-Sometimes I use a container of pre-made chocolate frosting.

*This recipe comes from my sister in-law, Amy Hollingshead.  Thanks Amy!

**This recipe receives 5 stars!*****

RECIPE OF THE WEEK

Steffani's Quick & Yummy Salsa

• 2 cans petite diced tomatoes (or 4 large, ripe tomatoes, diced)
• 1 large white onion, finely chopped
• 1 fresh jalapeno=mild; 2 jalapenos=medium; 3 jalapenos=hot; 4 jalapenos=flaming hot, finely chopped
• 1 hand full cilantro, finely chopped
• 3/4 can tomato sauce (add until the consistency is what you desire)

-Mix everything together in a bowl.  I love using the Pampered Chef Food Chopper, it makes everything easier and less messy.  Feel free to add more or less of anything to your liking.

-Serve with chips!

*This recipe receives 5 stars!*****

RECIPE OF THE WEEK

Meatball Pie

• 1 Pillsbury refrigerator pie crust dough
• 18 cooked meatballs, thawed (I buy frozen)
• 1 can corn
• 1 c. thick & chunky salsa
• 1 c. grated cheddar cheese
• sour cream

-Mix meatballs, corn & salsa in a bowl.  Spread and flatten the dough on a cookie sheet.  Place the meatball mixture in the center of the dough and fold dough up and press together making the shape of a bread bowl.  (There will be an opening at the top.)  Then sprinkle the top with cheese.  Bake @ 375 degrees for 40-45 min. or until golden brown.  Cut into slices and serve with sour cream.

*The Pillsbury pie dough comes in a red rectangular shaped box with 2 rolls of dough.  You will only need one roll of dough for this recipe.

*This recipe receives 3 stars! ***

RECIPE OF THE WEEK

Lemon-Crusted Chicken & Roasted Vegetables

Chicken:

• 4 lbs. chicken pieces (I like to use chicken tenders, you can also use chicken breasts)
• 1/4 c. margarine or butter, melted
• 2 Tbsp. lemon juice
• 1 1/2 c. italian bread crumbs

-Mix the melted butter and lemon juice in a bowl; put the italian bread crumbs on a plate.  Un-thaw the chicken and dip in the butter mixture, covering completely.  Then coat in bread crumbs.  Place chicken on a cookie sheet.  Bake @ 375 degrees for 45-60 min. depending on the size of the chicken pieces.

Roasted Vegetables:

• 1/4 c. olive oil
• 1 large sweet potato, thinly sliced 
• 3 Tbsp. salt

-Mix the oil, sweet potato's, & salt in a bowl.  Spread on a cookie sheet and roast in the oven at 375 degrees for 45-60 min. or until golden brown.

-You can also roast broccoli and onions. (Note:  the broccoli tends to cook faster than the sweet potato's so be careful.)

*This is another one of my favorite meals.  This recipe receives 5 stars!***** 

RECIPE OF THE WEEK

                                                   Bon Appetit!

Best-Ever Chicken Quesadillas!

• 8" flour tortillas 
  
• cheddar cheese
• chicken breasts (1 chicken breast makes about 2 quesadillas)
• salsa
• McCormick Mexican Seasoning

*The amount of the ingredients depends on how many quesadillas you need to make.*

-Cut the chicken into very small pieces, almost shredded.  Cook in frying pan with oil and a fair amount of McCormick Mexican Seasoning.

-Assemble the quesadilla, in a frying pan, the following way: 1 tortilla, lots of cheese, a fair amount of the chicken, spread a few Tbsp. of salsa over the entire surface, sprinkle with some more cheese, then top with another tortilla.  

-Cook the quesadillas on medium/low heat.  Cook until both sides are a light, golden brown. Make sure the cheese is completely melted.  Cut into 4 triangles.

-Garnish with salsa, sour cream, guacamole & tortilla chips.  For a healthier dish, serve spanish rice and refried beans on the side instead of tortilla chips. 

-These aren't your everyday quesadillas, these are soooooo good.  If you follow the directions exactly, you will enjoy every bite.

*This recipe receives 5 stars! *****

RECIPE OF THE WEEK

Delicious! 

Chicken Pillows

• refrigerator crescent rolls, 8 count
• 8 oz. pkg. cream cheese, softened
• 2 chicken breasts, cooked and cut into small pieces (season with McCormick Montreal Chicken Seasoning)
• 1/2 c. butter, melted
• italian bread crumbs
• 1 can cream of chicken soup
• 1/2 can of water
• 2 c. white minute rice 

-Preheat oven to 375 degrees.  In a small bowl, mix together the cream cheese and the chicken .  Put a small scoop of the cream cheese filling in the center of a flattened out, triangle shaped, crescent roll.  Fold the corners of the triangle over and pinch the dough together in order to make a pillow.  Dip the pillow in the bowl of melted butter, coating evenly.  Then roll the pillow on a plate of italian bread crumbs, coating evenly.  Place all eight chicken pillow on a cookie sheet and bake for 15-20 minutes, or until golden brown.

-Meanwhile, heat the can of soup with half a can of water.  (You want a thicker consistency.)  

-Cook the rice as instructed on the box.    

-Drizzle the cream of chicken soup over the chicken pillows and the rice.

*It is really important to use McCormick Montreal Chicken Seasoning.  It really ads a lot to the flavor of this dish.

**This is one of my absolute favorite meals. 

This recipe receives 5 stars!*****

RECIPE OF THE WEEK

                                                        Mmm Mmm Good!

Chicken Manicotti

• 12 manicotti shells, uncooked
• 1/4 lb. Velveeta Cheese, cut up (1/4 lb. = 2 oz.)
• 1 can cream of chicken soup
• 2 c. frozen broccoli florets
• 1 1/2 c. water
• 3 large chicken breasts, cut into small strips (no need to cook first)
• 1/4 c. parmesan cheese

-Preheat oven to 400 degrees.  Mix soup, water and Velveeta in microwavable bowl.  Microwave until Velveeta is melted and mixture is well blended.  Pour 1/3 of the soup mixture into the bottom of 13x9" baking dish.  Add frozen broccoli to remaining soup mixture.

-Stuff pasta with chicken strips; place in baking dish.  Cover with remaining soup mixture and sprinkle with parmesan cheese.  Cover with tinfoil.

-Bake for 45-50 min. until pasta is tender and chicken is cooked through.

*This recipe comes from the Kraft Food & Family magazine.

**Sometimes the pictures I take don't make the food look very appetizing, but they really are pretty good, I promise.  Try them and let me know what you think.  This recipe gets 3 stars.***  

RECIPE OF THE WEEK

FIESTA SALAD (This is my rendition of the popular Cafe Rio Salad)

                                                                                               YUMMY!! 

Ingredients:

• flour tortillas
  
• grated cheddar cheese
• spanish rice (I use minute rice mixed with tomato sauce, taco seasoning, and a bit of salsa)
• a can of black beans or pinto beans, heated
• a can of corn, heated
• meat (optional) I like it vegetarian style, but feel free to use shredded beef, chicken, or pork (you can make it yourself or buy it pre-made at the store.)
• lettuce
• garnish with sour cream, guacamole, and the salad dressing of your choice.
• top with a small amount of crumbled tortilla chips

-Put tortillas on an oven-safe pan, top with a fair amount of grated cheese and broil in the oven until cheese is melted. (Keep an eye on them, tortillas will burn fast!)

-Put tortilla on a plate and layer with heated rice, beans, corn, meat, lettuce, & your garnishes.

-ENJOY!  

*I like just sour cream and guacamole, no dressing.  Tim likes only salad dressing, no sour cream and guacamole.

RECIPE OF THE WEEK - Tim's Favorite

YUM YUM!

SWEET AND SOUR MEATBALLS OVER RICE

Ingredients for the sauce:

1 can pineapple tidbits 

1 1/2 tbsp. cornstarch 

1/4 c. brown sugar

2 tbsp. water

1/4 c. white vinegar

1 tsp. soy sauce

15-20 frozen homestyle meatballs

2 c. Minute Rice, cooked 

-Mix the cornstarch and water to a paste over medium heat.  Add pineapple juice (reserve the tidbits), vinegar, br. sugar, & soy sauce.  Mix over medium heat until thickened.  Add frozen meatballs (or homemade if you're really gung ho), cover, reduce heat to medium-low and simmer for 10-15 min. until tender.  Put over the rice and enjoy.

-Possibilities are endless.  Use chicken, pork, beef, or use it with your favorite Asian dish.  If you are a pineapple fan you can stir in some of the reserved pineapple tidbits at the end of the cooking time.

*This recipe comes from my husbands Grandma Challis.