Country chicken supper

I have recipes that were in storage form Money Cook's Saver. Their recipes are pretty yummy. I made this last night and it was a big hit. Great for a cold winters day!

Ingredients- serves 6

3 bonless chicken breasts

2 TBLS oil

1/2 cup chopped onions

1 (14 oz) can of green bean

1(14 oz) can chopped tomatoes

1(14 oz) sliced carrots -I used frozen ones

1 large potato cut into cubes - I didn't have so I just did more rice

1 cup uncooked rice

1/2 tsp salt

1/4 tsp pepper

1 cup water

1/2 cup shredded cheese

1. Cut chicken int cubes. Heat oil in a skillet; add chicken and onions. Saute for a few minutes.

2. Add green bean, undrained tomatoes, carrots, potato, rice, salt and pepper. Mix gently.

3. Pour water over top. Cook, covered on medium -low heat for 20 mins or until rice is tender. Stir occasionally.

4. Sprinkle cheese on top and cover till melted

Hot Coco Mix

So I ran out of hot coco mix and decided to try this recipe I found on Allrecipes.com. It turned out really good. I only had hazelnut creamer so I used that. I like that I can store the mix and don't have to use milk or the stove like regualr homemade a;so it is a way to use up my dry milk :) I converted the recipe to 1 serving which is the first on but the original is 45 servings. I also used only like 1/4 a cup not 1/3 but that's because I didn't have a big mug.

Ingredients- 1 serving=1/3 cup mix

• 3 tablespoons and 1-3/4 teaspoons dry milk powder
• 1 tablespoon and 2 teaspoons sifted confectioners' sugar
• 1-3/4 teaspoons unsweetened cocoa powder
• 1-3/4 teaspoons powdered non-dairy creamer

Ingredients- 45 servings

• 10 cups dry milk powder
• 4 3/4 cups sifted confectioners' sugar
• 1 3/4 cups unsweetened cocoa powder
• 1 3/4 cups powdered non-dairy creamer

1. In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
2. For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

Smothered Chicken

This is such a yummy dinner. My Friend B* made it up after going to Chili's and having something similar. I loved it so I made it my self and it was really easy and something totally different for me. I love chicken so this is a keeper!

2-6 Chicken breast

1-2 pks Ranch dressing mix

1 onion

1 green pepper (optional)

6-12oz Mushrooms

6- 12 oz Bacon

1 cup Cheese ( I use Pepper Jack)

Tapatio- Mexican hot sauce

Sprinkle Chicken with Ranch Mix. Put them on a pan and bake for 25-35 mins in the oven @ 400 Degrees or until done. Meanwhile saute onions, mushrooms, and bacon. When chicken is done sprinkle sauted veggies cheese and Tapatio over the chicken. Broil or bake till cheese has melted. Great with corn on the cob!!

Spanish Rice

• I found this recipe on allrecipes.com it Serves 8. I didn't think it was going to turn out Becasue I made mine with brown rice and the rice did not cook all the way. Although some really liked it that way. I will try white rice next time. The flavor was really good. I put half of a fresh chili pepper in, it was spicy but good!
• 
  
• 1/4 cup vegetable oil
• 2 cups uncooked white rice
• 2 onion, chopped
• 1 green bell pepper, chopped
• 4 cups water
• 2 (10 ounce) cans diced tomatoes and green chiles
• 1 tablespoon and 1 teaspoon chili powder, or to taste
• 2 teaspoons salt

Directions

1.Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

2.Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Fondant

This recipe is from about.com.

Marshmallow Fondant is an easy fondant made of marshmallows, water, and powdered sugar. It’s simple to make, and many prefer the taste over regular fondant, since it tastes like very sweet marshmallows. You can use marshmallow fondant as you would regular fondant, to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it doesn’t hold up as well as regular fondant when placed over frosting and refrigerated for days. This recipe yields 1.5 lbs of fondant, and can easily be halved or doubled.

Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Cheesy Zucchini Boats

I have been looking for other things to do with my zucchini and I found this recipe on a allrecipes. I loved it!! Aaron liked it too. I cut each in four pieces and I only ate two. Aaron ate the rest! So If you have company or kids who eat veggies I would double the recipe. I ate this with grilled chicken and couscous, It turned out just right.

• 
  
• 
• 1 medium zucchini
• 1/4 cup water
• 1/8 teaspoon salt
• 1 tsp garlic powder
• 1 tablespoon butter or margarine
• 1/4 cup soft bread crumbs
• 1/4 cup chopped onions
• 1 cup small cherry tomatoes halved
• 2 tablespoons shredded cheese
• I tried mozzarella on one half and feta on the other. Both really yummy!

Directions

1. Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain.
2. Turn shells cut side up; sprinkle with salt. Chop zucchini pulp, onions and tomatoes; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and any seasoning you want, garlic powder, pepper, and basil works well. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.
3. You can broil it too to melt the cheese.

BBQ Meatballs

Teresa's Yummy BBQ Meatballs are so good!! I found the picture. Its franks hot meatballs but they look the same right?? Okay I like the picture.

11/2 lbs hamburger
sm. evaporated milk
1cup of oats
1/4 tsp.pepper
1/4 tsp. garlic powder
1 egg
1/2 cup onion
1tsp. salt
1tsp.chili powder--sometimes i leave this out if i don't have it.
mix all ingredients and form into balls into a greased 9x13 pan
make a sauce with next 4 ingredients

1 cup ketchup
1cup tomato sauce
1cup brown sugar
2T of liquid smoke

Pour over meatballs and bake at 350 for 50-60 min. I always double this and hardly ever measure anything, but you get the general idea.

Enchilada Casserol

I got this recipe from a craft magazine. I made this a few nights ago and Aaron asked me to make it again and it hasn't even been a week. He really liked it. I made it under 30 mins too. I added black beans in my layers too because Hali loves them.

1 lb. ground beef

1/4 cup chopped onion (I used dried)

1 can 8oz tomato sauce ( I made some)

1/2 cup water

2 tsp chili powder

4 corn tortillas

1 cup shredded cheese

1/4 cup sour cream

1 can black beans (optional)

Cook in a frying pan the beef and onions. When done drain and add seasonings, sauce and water. Let it simmer for a few minutes until its not so liquidy. Then layer in a microwavable dish-tortilla, meat and cheese. Heat in the microwave for 3 mins or until cheese has melted. Then on top add sour cream and a few diced tomatoes and olives if you want.

French Dip with Au-jus

We love french Dip! We make it when ever roast beef goes on sale. Yummy! I had never had it until Aaron and Jared made it for our first valentines together. It's quick and feeds a lot of people. Great with a nice Cesar salad and homemade French fries!!

1 Loaf French Bread

8 -12 oz of mushrooms

1 onion

2 cups mozzarella cheese

1 pkg Au jus 0r bullion

1 lb roast beef

Saute the mushrooms and onions in a large frying pan. In the mean time cut open the loaf of bread, spread out the roast beef, sprinkle 1 cup of cheese on each side of the loaf of bread. Then when the onions are pretty clear spread it over the cheese. Then put it in the oven on a cookie sheet @ 400 F for 10-15 mins.

Roasted Chicken with Acorn Squash

• 1 acorn squash, halved lengthwise, seeded, and sliced 1/2-inch thick

• 1 pound mushrooms, trimmed and halved

• 1 large red onion, cut into 1/2-inch wedges

• 8 garlic cloves, crushed

• 1 tablespoon olive oil

• Coarse salt and freshly ground pepper

• 4 bone-in chicken breast halves (10 ounces each)

• 1 tablespoon dried rosemary, crumbled

Directions

1. Preheat oven to 375 degrees. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.

2. Meanwhile, lift up the skin from the chicken breasts; rub the flesh with rosemary and some salt and pepper. Replace the skin; season the chicken all over with more salt.

3. Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

4. Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put 3/4 cup of couscous in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash, mushrooms and chicken. Use the sauce at the bottom of the pan for rich flavor

I got bountiful baskets this week with acorn squash and mushrooms. So I decided to make dinner with them and chicken and some onions This recipe just fit perfectly with what I was thinking. This recipe is from Martha Stewart. I used regular breast with no skin and they turned out very moist and wonderful tasting. This recipe was so good my kids even loved it. I added the couscous and it went perfectly. I can't wait to make it again.

Crunchy Honey Mustard Chicken Fingers

Serves 4

1 pound chicken tenders

1/4 cup honey, warmed

1/4 cup Dijon mustard

1 cup corn flakes, crushed

Preheat oven to 425 degrees. Lightly grease a cookie sheet.

In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.

In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet.

Bake for 15 minutes, or until cooked through.

Homemade Root Beer

A Bell favorite that is made at every Thanksgiving I have ever been to. Got to love homemade Root Beer.

5 POUNDS SUGAR

4 GALLONS WATER

5 POUNDS DRY ICE

1 BOTTLE ROOT BEER EXTRACT

IN 5 GALLON COOLER ADD WATER, SUGAR AND ROOT BEER EXTRACT. STIR WELL SO SUGAR IS DISSOLVED. CAREFULLY ADD DRY ICE. LET MIXTURE FINISH BUBBLING AND BREWING BEFORE PUTTING THE LID ON.

Megan's CHINESE CHICKEN SALAD

1 HEAD OF RED CABBAGE, SHREDDED

1 CUP BONELESS SKINLESS CHICKEN BREAST

1/4 CUP SOY SAUCE

1 SMALL CAN WATER CHESTNUTS

1/4 CUP GREEN ONION, SLICED

1 CUP HENDRICKSON'S VINEGARETTE DRESSING

2 TEASPOONS SPLENDA

CUBE CHICKEN INTO SMALL CUBES. SAUTE' CHICKEN IN HEATED SOY SAUCE UNTIL DONE. REMOVE CHICKEN FROM HEAT AND CHILL. MIX SPLENDA & DRESSING TOGETHER. ADD ALL INGREDIENTS TOGETHER ONCE CHICKEN HAS CHILLED. SALAD KEEPS FOR 4-5 DAYS.

GRANDMA VIVIAN'S NO BAKE COOKIES

"When I need something chocolaty, I make this. It is so yummy! A staple in my house."- Meggan Lehnerz

1/2 CUP MILK

1/2 CUP BUTTER

2 CUPS SUGAR

3/4 CUP PEANUT BUTTER

5 TABLESPOONS COCOA

3 CUPS OATMEAL (I PREFER OLD FASHIONED 6 GRAIN OR ROLLED OATS)

1 TEASPOON VANILLA

IN LARGE PAN BRING MILK, BUTTER, AND SUGAR TO BOIL FOR 1 MINUTE, STIRING OCCASIONALLY. REMOVE PAN FROM HEAT. STIR PEANUT BUTTER INTO MIXTURE UNTIL SMOOTH. ADD REMAINING INGREDIENTS AND STIR. SPOON COOKIES ONTO WAX PAPER AND LET COOL.

Megan's Awesome Sugar Cookies

I love these Sugar cookies they are sooo good. They are thick and moist. Perfect for frosting and don't brake. I love them!!

1 c butter
2 c sugar
2 eggs
1 c sour cream (8 oz)
4 c flour
1 tsp salt
1 tsp baking soda
1 tsp nutmeg (optional)
1 tsp baking powder

Mix together and refrigerate for 2 hours. Grease cookie sheet. Cut out or drop cookies on sheet. bake at 350 for 10 min. Top off with butter cream icing! (this is so much fun for Christmas and Halloween shapes)

Megan's Chicken Salad

2 boxes shell macaroni cooked and drained
4 c cooked chicken
1 c celery
1 c green pepper
1/4 c green onion
1 c mayo
1/4 c whipped cream (whipped)
1 tsp chicken bouillon
1 tsp salt
1/8 tsp pepper
cut up grapes to taste
Cut chicken up into cubes or shred. Chop us celery, pepper, and onion. Mix all ingredients together. If its a little dry add more mayo or some milk

Megan's Orange Glaze Cake

Yellow Cake Mix
Lemon Instant pudding
4 eggs
1 1/2 c milk
1/2 c butter
Mix all ingredients. Grease and flour bundt pan. Bake at 350 for 45 min. While still hot poke with fork all over. Pour hot orange glaze all over.
Glaze:
2 Tbs. butter
1 c powdered sugar
2 tbs orange juice (condensed-not prepared)
2 tbs. hot water

Megan's Baked Apple French Toast

1 large loaf of french bread
8 eggs beaten
3 c milk
3/4 c sugar
1 tbs. vanilla
2 granny smith apples (peeled, cored, and sliced)
2 tsp cinnamon
2 tbs butter
Preheat oven to 400 degrees. Spray 9x13 glass dish. Slice bread into 1 1/2 inch slices. Place bread tightly together in one layer in dish. mix eggs, milk, 1/4 c sugar, and vanilla. Pour over bread. Mix remaining sugar with cinnamon and coat apples. Place apples on bread. Dot with butter. Bake for 35 min. or cover and refrigerate overnight. Bake the next morning for 50 min. Once baked, cool for 5-10 mins. Serve with favorite syrup.

Megan's Lasagna Rolls

"A lot faster than lasagna"- Megan Bell

1 pound sausage
mozzarella cheese
8-16 oz cottage cheese ( your preference of amount)
spinach (once again your preference)
1 jar of spaghetti sauce
lasagna noodles
Italian seasonings
pepper
Brown sausage. Boil noodles until almost done. Mix sausage, cottage cheese, spinach, 1/2 of the mozzarella, pepper, italian seasonings together. Take the noodles and lay them flat on a surface, put a spoonful of mix at one end of each of the noodles. Roll noodles up around the mixture and place them in pan. Once pan is full place any remaining mixture on top of noodles then cover with spaghetti sauce. Top with remaining cheese and cover with foil. Bake at 350 for 20 mins

Aaron's Favorite!!! Chinese Night

Aaron loves Chinese food! We make it like once a month. We love to invite some friends or family over, we always have enough to go around. My Mom always made Chinese chicken salad for me and I love it

Mom's Chinese Chicken Salad

1 Head of iceberg lettuce shredded

3 Green onions chopped

2 Breast of Chicken Grilled and chilled

1/2 cup peanuts or other kind you like ( optional)

1/2 cup Crunchy noodles La Choy

1 Tbl roasted sesame seed

Dressing

1 cup oil

1/2 cup white vinegar

2 tsp sesame seed oil

2 Tbl Lemon Juice

1 Tbl Worcestershire sauce

1/2 tsp salt

1/2 tsp pepper

1/2 cup sugar

2 tsp roasted sesame seeds

Put all ingredient in a glass jar of some kind, shake it up and chill.

Fried Rice

3 cups cooked rice

3 green onions

2 chicken breasts or pork

3 scrambled eggs

2 tsp soy sauce

1 cup frozen peas and carrots

1 pkg sun bird fried rice seasoning mix

1tsp oil

1tsp sesame seed oil (secret ingredient)

seasoning (if you don't have the mix) I do it to taste

garlic

onion powder

salt

pepper

sugar (just a little)

I have to use a wok for this to turn out just right. If you don't have one it will just take longer if you want some rice to be crispy, if you don't care then a big frying pan will work too.

Stir fry the rice and onions in oils first. Then add seasoning and soy. Then scrambled eggs. Then meat and veggies.

Chocolate Peanut Butter Bars

My Sister brought these bars over one day and I just had to have the recipe. Turns out its on allrecipes.com. They are the easiest bars to make ever. They are also really rich so cut them small. I like them right out of the fridge nice and cool.

Ingredients

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Directions

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. Melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Peanut Butter Bars

I found this recipe on allrecipes.com. I have made it several times. They are so yummy! They are good for a large crowd.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/3 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1 cup semisweet chocolate chips
• 1/2 cup confectioners' sugar
• 1/4 cup peanut butter
• 3 tablespoons milk

Directions

1. Preheat the oven to 325 degrees F. Grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

Chocolate Chip Cookies/ choc-oat-chip cookies

I really like this recipe it turns out every time I use it. Its just the toll house recipe.
If I want Choc-oat chips I just add 1 1/2 cups oats and 2 1/2-3 of cups Flour. you want the dough to not be super sticky you should be able to form a ball with your fingers sticking to the dough a little. I take them out when the sides a slightly brown and let them cook on the pan for awhile before moving to a rack. I think the secret to making great cookies is having fresh baking soda and the dough consistency.

2 1/4 cups all-purpose flour( I d0 2 1/2- 3 cups)

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar( I use raw sugar)

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) Semi-Sweet Chocolate Morsels ( I use 1 1/2)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375- oven for 8 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Shepherds pie

This dish is made in my house like once a month. My family growing up made one similar to this, just with out the can of tomato soup. This is so easy to make! It goes along way and is great for leftovers.

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 1 onion, chopped
• 1 pound lean ground beef
• 1 pound frozen mix veggies
  
• 1 can tomato soup
  
• 1/4 cup shredded Cheddar cheese

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. add frozen veggies. cook till they are warm.
3. Preheat oven to 375 degrees
4. In a large frying pan add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat . Add soup. Bring to a boil, reduce heat and simmer for 5 minutes.
5. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of veggies. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
6. Bake in the preheated oven for 20 minutes, or until golden brown

playgroup granola bars

This recipe is on all recipes. I have been looking at different kinds of bars and this one turned out pretty good. It was not crumbly like other granola bars just soft. Maybe I could have cooked it longer. Mine were not hard.

Ingredients

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup raisins (optional) I did craisins
  
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil (I used applesauce)
  
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F . Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

chili

I really like home made chili!!

Ingredients

• 2 pounds lean ground beef
• 1 can tomato paste
• 2 cans cut tomatoes
• 2 (15 ounce) can kidney beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato paste, tomato es, kidney beans, onions, bell pepper, cayenne pepper, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 hour. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Brownies

Yummy Chocolate muffin brownies, like Costco ones! I dont like cakey brownies but this one was good. I will try it with 3 eggs next time to see how it goes.

Ingredients

• 10 tbls of cocoa powder
  
• 3/4 cup butter
• 1 1/2 cups white sugar
• 4 eggs ( for muffins) 3 for fudgy
  
• 2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup chocolate chips
  

Directions

1. Preheat oven to 350 degrees F
   
2. Stir all ingredients in together.
3. Pour in muffin tins. Bake 20 mins (do not overbake).

pot roast

I made this tonight. It was pretty good. I usually do my roast in the oven but felt like trying something new. I didn't have a soup mix so I used the Onion mix recipe. Yummy!

ingredients

• 3 potatoes, peeled and quartered

• 1 onion, chopped

• 6 carrots, peeled and sliced into 1 inch pieces

• 2 pounds boneless round steak

• 1 (1 ounce) package dry onion soup mix

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 3/4 cup water

Directions

1. Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.

2. Cover, and cook on Low for 7 to 10 hours.

Onion Mix

• 4 teaspoons beef bouillon granules

• 8 teaspoons dried onion flakes

• 1 teaspoon onion powder

• 1/4 teaspoon seasoned pepper

Corn bread

Ingredients

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen corn kernels, thawed

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Cafe Rio Dinner

Summer made this wonderful dinner for us when we came up to visit. I loved it! I made it for dinner tonight!
Sweet Pork
1-2 lb. pork tenderloin
1 cup brown sugar
2 cups fresh salsa
Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Serve with tortillas, black beans, tomatoes and cheese.

Cilantro Salad Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!