Vegetable Beef Stew

1 Roast *I used a rump roast
1 packet Lipton Onion Soup
1 can cream of mushroom soup
1 can milk
4 beef bullion cubes
1 tsp. salt
1 tsp. sugar
1 med. onion, chopped
1 tsp. chopped garlic
3 stalks celery chopped
1 15 oz can tomato sauce
4 med. carrots, chopped
3 med. potatoes, chopped
1 16 oz. bag of frozen peas, carrots, green beans, and corn combo
water

In a large crock-pot place roast, Lipton onion soup, cream of mushroom soup and 1 can of milk with 1 to 2 cans of water depending on size of roast.  Let cook for at least 5 hours until able to shred meat.  Then add 2 cans of water and add remaining ingredients.  Let cook/simmer until ready to serve.  My children loved this and my husband said it didn't look good but it sure tasted good.  I served this with the cloud-light refrigerator roll recipe found on this blog.

1 Roast *I used a rump roast
1 packet Lipton Onion Soup
1 can cream of mushroom soup
1 can milk
4 beef bullion cubes
1 tsp. salt
1 tsp. sugar
1 med. onion, chopped
1 tsp. chopped garlic
3 stalks celery chopped
1 15 oz can tomato sauce
4 med. carrots, chopped
3 med. potatoes, chopped
1 16 oz. bag of frozen peas, carrots, green beans, and corn combo
water

In a large crock-pot place roast, Lipton onion soup, cream of mushroom soup and 1 can of milk with 1 to 2 cans of water depending on size of roast.  Let cook for at least 5 hours until able to shred meat.  Then add 2 cans of water and add remaining ingredients.  Let cook/simmer until ready to serve.  My children loved this and my husband said it didn't look good but it sure tasted good.  I served this with the cloud-light refrigerator roll recipe found on this blog.

Coconut Cream Cake

1 pkg.   (2-layer size) yellow cake mix *I use coconut oil for the mix and coconut milk instead of water*

2-2/3 cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided

1 JELL-O Vanilla Flavor Instant Pudding
1/4 pkg.  (3.4 oz.) cup  powdered sugar

1  cup  cold milk  *I use coconut milk*

1  tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake mix as directed on the package for 2 9-inch round layers adding 2/3 cup coconut into batter before pouring into pans. Cool cakes in pans for ten minutes remove to rack then baste cakes with coconut milk and refrigerate until cool.

While that's cooling mix pudding, sugar and milk in large bowl with whisk 2 minutes. Stir in Cool Whip and refrigerate until ready to decorate cake.  Please note: when I make this recipe I make my own pudding in which I use coconut milk instead of regular milk. I don't like the vanilla pudding taste.

Place bottom cake on serving plate with 1 cup pudding mixture and 3/4 cup coconut. Place final cake layer on top and frost sides and top with remaining mixture. Press coconut into pudding mixture and refrigerate at least 1 hour before serving.

This recipe was given to me by a friend.

1 pkg.   (2-layer size) yellow cake mix *I use coconut oil for the mix and coconut milk instead of water*

2-2/3 cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided

1 JELL-O Vanilla Flavor Instant Pudding
1/4 pkg.  (3.4 oz.) cup  powdered sugar

1  cup  cold milk  *I use coconut milk*

1  tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake mix as directed on the package for 2 9-inch round layers adding 2/3 cup coconut into batter before pouring into pans. Cool cakes in pans for ten minutes remove to rack then baste cakes with coconut milk and refrigerate until cool.

While that's cooling mix pudding, sugar and milk in large bowl with whisk 2 minutes. Stir in Cool Whip and refrigerate until ready to decorate cake.  Please note: when I make this recipe I make my own pudding in which I use coconut milk instead of regular milk. I don't like the vanilla pudding taste.

Place bottom cake on serving plate with 1 cup pudding mixture and 3/4 cup coconut. Place final cake layer on top and frost sides and top with remaining mixture. Press coconut into pudding mixture and refrigerate at least 1 hour before serving.

This recipe was given to me by a friend.

Crepes Filled with Fruit and Cheese

Since my daughter loves IHOP so much she has been begging me to try and make their fruit/cheese filled crepes. We gave it shot this week and what we came up with we liked. She tells me it is very similar to IHOP, but I'll let any of you out there be the judge of that.

Ingredients:
Crepes (See Basic Crepe recipe for this under Breads)
1 cup strawberries (We used frozen)
1 cup raspberries (We used frozen)
3 oz of cream cheese (warmed in microwave)
1 to 1.5 cups of low fat cottage cheese
1 8 oz container of cool whip
1/8 to 1/4 cup granulated sugar

Directions:
Make crepes according to Basic recipe instructions (found under the bread section). Warm frozen fruit in microwave until able to chop and mix thoroughly. Add 1/4 cup sugar to sweeten fruit, mix well and set aside. Mix the cream cheese and cottage cheese in a separate bowl and set aside. Fill the crepes with cheese mixture followed by fruit and roll closed. Then add more fruit over top of crepe. Top with whip cream and enjoy!

All my children loved this. This will be a favorite now for years to come.

**You may use any fruit combination you like if you don't like raspberries and strawberries.

Since my daughter loves IHOP so much she has been begging me to try and make their fruit/cheese filled crepes. We gave it shot this week and what we came up with we liked. She tells me it is very similar to IHOP, but I'll let any of you out there be the judge of that.

Ingredients:
Crepes (See Basic Crepe recipe for this under Breads)
1 cup strawberries (We used frozen)
1 cup raspberries (We used frozen)
3 oz of cream cheese (warmed in microwave)
1 to 1.5 cups of low fat cottage cheese
1 8 oz container of cool whip
1/8 to 1/4 cup granulated sugar

Directions:
Make crepes according to Basic recipe instructions (found under the bread section). Warm frozen fruit in microwave until able to chop and mix thoroughly. Add 1/4 cup sugar to sweeten fruit, mix well and set aside. Mix the cream cheese and cottage cheese in a separate bowl and set aside. Fill the crepes with cheese mixture followed by fruit and roll closed. Then add more fruit over top of crepe. Top with whip cream and enjoy!

All my children loved this. This will be a favorite now for years to come.

**You may use any fruit combination you like if you don't like raspberries and strawberries.

Chicken Lettuce Wraps

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1-2 teaspoon garlic and red chile paste (We used Sriracha Hot Chili Sauce instead)
1 tablespoon hot mustard
2 teaspoons water

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar Directions

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this for future use. ***Eventually you can add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Cooking Chicken...
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5minutes per side or until done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

****We added 1/4 tsp of hot mustard and 1/4 tsp of Sriracha Hot Chili Sauce to the "Special Sauce" It was great! If you want more kick, just keep adding more hot mustard and Chili Sauce.

This is definitely a recipe my family enjoyed!

Nutrition Facts for first set of ingredients plus stir-fry sauce:
Amount per 1 serving

Calories:
323 kcal

Water 143.83 g
Carbohydrate* (21%) 18 g
Protein (39%) 30.23 g
Total Fat (39%) 14.33 g
Monounsaturated 8.96 g
Polyunsaturated 1.98 g
Saturated 2.49 g
Cholesterol 78.26 mg
Dietary Fibre 1.8 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 264.66 IU
Thiamin 0.14 mg
Riboflavin 0.23 mg
Niacin 13.69 mg
Pantothenic acid 1.25 mg
Vitamin B6 0.71 mg
Folate 26.63 mcg
Vitamin B12 0.32 mcg
Vitamin C 3.52 mg
Vitamin E 2.27 mg ATE

Minerals
Calcium 35.52 mg
Iron 1.6 mg
Magnesium 41.28 mg
Phosphorus 261.26 mg
Potassium 565.89 mg
Sodium 592.86 mg
Zinc 1.27 mg
Copper 0.21 mg


Nutrition Facts for Special SauceAmount per 1 serving

Calories:
92.6 kcal

Water 159.6 g
Carbohydrate* (84%) 22.58 g
Protein (4%) 1.11 g
Total Fat (12%) 1.3 g
Monounsaturated 0.74 g
Polyunsaturated 0.35 g
Saturated 0.11 g
Cholesterol 0 mg
Dietary Fiber 0.56 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 72.28 IU
Thiamin 0.02 mg
Riboflavin 0.06 mg
Niacin 0.59 mg
Pantothenic acid 0.02 mg
Vitamin B6 0.04 mg
Folate 4.45 mcg
Vitamin B12 0 mcg
Vitamin C 2.36 mg
Vitamin E 0.21 mg ATE

Minerals
Calcium 18.79 mg
Iron 0.46 mg
Magnesium 37.49 mg
Phosphorus 35.73 mg
Potassium 85.95 mg
Sodium 598.1 mg
Zinc 0.22 mg
Copper 0.08 mg

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1-2 teaspoon garlic and red chile paste (We used Sriracha Hot Chili Sauce instead)
1 tablespoon hot mustard
2 teaspoons water

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar Directions

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this for future use. ***Eventually you can add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Cooking Chicken...
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5minutes per side or until done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

****We added 1/4 tsp of hot mustard and 1/4 tsp of Sriracha Hot Chili Sauce to the "Special Sauce" It was great! If you want more kick, just keep adding more hot mustard and Chili Sauce.

This is definitely a recipe my family enjoyed!

Nutrition Facts for first set of ingredients plus stir-fry sauce:
Amount per 1 serving

Calories:
323 kcal

Water 143.83 g
Carbohydrate* (21%) 18 g
Protein (39%) 30.23 g
Total Fat (39%) 14.33 g
Monounsaturated 8.96 g
Polyunsaturated 1.98 g
Saturated 2.49 g
Cholesterol 78.26 mg
Dietary Fibre 1.8 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 264.66 IU
Thiamin 0.14 mg
Riboflavin 0.23 mg
Niacin 13.69 mg
Pantothenic acid 1.25 mg
Vitamin B6 0.71 mg
Folate 26.63 mcg
Vitamin B12 0.32 mcg
Vitamin C 3.52 mg
Vitamin E 2.27 mg ATE

Minerals
Calcium 35.52 mg
Iron 1.6 mg
Magnesium 41.28 mg
Phosphorus 261.26 mg
Potassium 565.89 mg
Sodium 592.86 mg
Zinc 1.27 mg
Copper 0.21 mg


Nutrition Facts for Special SauceAmount per 1 serving

Calories:
92.6 kcal

Water 159.6 g
Carbohydrate* (84%) 22.58 g
Protein (4%) 1.11 g
Total Fat (12%) 1.3 g
Monounsaturated 0.74 g
Polyunsaturated 0.35 g
Saturated 0.11 g
Cholesterol 0 mg
Dietary Fiber 0.56 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 72.28 IU
Thiamin 0.02 mg
Riboflavin 0.06 mg
Niacin 0.59 mg
Pantothenic acid 0.02 mg
Vitamin B6 0.04 mg
Folate 4.45 mcg
Vitamin B12 0 mcg
Vitamin C 2.36 mg
Vitamin E 0.21 mg ATE

Minerals
Calcium 18.79 mg
Iron 0.46 mg
Magnesium 37.49 mg
Phosphorus 35.73 mg
Potassium 85.95 mg
Sodium 598.1 mg
Zinc 0.22 mg
Copper 0.08 mg

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Coconut-Cream Cheese Pie

What You Need
1 large graham cracker pie crust
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 pkg. (3.4 oz.) JELL-O coconut cream Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O cheesecake Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping
1 Tbsp. sugar

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cups of coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

Toasted Coconut:Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

**I found this on a Kraft.com but they said to use vanilla pudding. I used coconut cream and cheesecake instead. Very Delicious!!!!

Nutrition Facts Makes 12 servings
Amount per serving

Calories:
320.6 kcal

Water 54.62 g
Carbohydrate* (45%) 35.75 g
Protein (6%) 4.46 g
Total Fat (50%) 18.31 g
Monounsaturated 4.89 g
Polyunsaturated 1.62 g
Saturated 10.84 g
Cholesterol 31.71 mg
Dietary Fiber 1.03 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 470.11 IU
Thiamin 0.04 mg
Riboflavin 0.16 mg
Niacin 0.51 mg
Pantothenic acid 0.36 mg
Vitamin B6 0.07 mg
Folate 10.37 mcg
Vitamin B12 0.29 mcg
Vitamin C 0.54 mg
Vitamin E 0.6 mg ATE

Minerals
Calcium 90.67 mg
Iron 0.89 mg
Magnesium 18.27 mg
Phosphorus 213.9 mg
Potassium 168.83 mg
Sodium 423.22 mg
Zinc 0.6 mg
Copper 0.07 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

What You Need
1 large graham cracker pie crust
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 pkg. (3.4 oz.) JELL-O coconut cream Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O cheesecake Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping
1 Tbsp. sugar

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cups of coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

Toasted Coconut:Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

**I found this on a Kraft.com but they said to use vanilla pudding. I used coconut cream and cheesecake instead. Very Delicious!!!!

Nutrition Facts Makes 12 servings
Amount per serving

Calories:
320.6 kcal

Water 54.62 g
Carbohydrate* (45%) 35.75 g
Protein (6%) 4.46 g
Total Fat (50%) 18.31 g
Monounsaturated 4.89 g
Polyunsaturated 1.62 g
Saturated 10.84 g
Cholesterol 31.71 mg
Dietary Fiber 1.03 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 470.11 IU
Thiamin 0.04 mg
Riboflavin 0.16 mg
Niacin 0.51 mg
Pantothenic acid 0.36 mg
Vitamin B6 0.07 mg
Folate 10.37 mcg
Vitamin B12 0.29 mcg
Vitamin C 0.54 mg
Vitamin E 0.6 mg ATE

Minerals
Calcium 90.67 mg
Iron 0.89 mg
Magnesium 18.27 mg
Phosphorus 213.9 mg
Potassium 168.83 mg
Sodium 423.22 mg
Zinc 0.6 mg
Copper 0.07 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Fruit Medley

2 c. Fresh Blueberries
2 c. ripe raspberries
2 c. plump blackberries
2 c. pineapple tidbits

Rinse berries and drain pineapple tidbits. toss together and drizzle with glaze.

Other Fruit Combinations: Strawberries, bananas, and red seedless grapes.

Fruit Glaze:
4 Tbsp. cream cheese
2 Tbsp. lime juice or juice of 2 limes.
1 c. marshmallow whip

Warm cream cheese in microwave for 10-12 seconds to soften. Fold together with marshmallow whip and fresh lime juice. Chill.

I just poured this over my fruit mixture and chilled everything together several hours before dinner.

This recipe came from the Gather of Friends recipe book Vol. 2.

Nutrition Facts: Makes 4 servings
Amount per serving

Calories:
364.8 kcal

Water 278.53 g
Carbohydrate* (83%) 79 g
Protein (4%) 4.23 g
Total Fat (13%) 5.55 g
Monounsaturated 1.38 g
Polyunsaturated 0.75 g
Saturated 2.78 g
Cholesterol 13.5 mg
Dietary Fiber 10.82 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 434.81 IU
Thiamin 0.15 mg
Riboflavin 0.12 mg
Niacin 1.59 mg
Pantothenic acid 0.5 mg
Vitamin B6 0.18 mg
Folate 42.72 mcg
Vitamin B12 0.06 mcg
Vitamin C 47.26 mg
Vitamin E 1.94 mg ATE

Minerals
Calcium 68.15 mg
Iron 1.62 mg
Magnesium 48.29 mg
Phosphorus 67.1 mg
Potassium 402.61 mg
Sodium 144.76 mg
Zinc 0.95 mg
Copper 0.37 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

2 c. Fresh Blueberries
2 c. ripe raspberries
2 c. plump blackberries
2 c. pineapple tidbits

Rinse berries and drain pineapple tidbits. toss together and drizzle with glaze.

Other Fruit Combinations: Strawberries, bananas, and red seedless grapes.

Fruit Glaze:
4 Tbsp. cream cheese
2 Tbsp. lime juice or juice of 2 limes.
1 c. marshmallow whip

Warm cream cheese in microwave for 10-12 seconds to soften. Fold together with marshmallow whip and fresh lime juice. Chill.

I just poured this over my fruit mixture and chilled everything together several hours before dinner.

This recipe came from the Gather of Friends recipe book Vol. 2.

Nutrition Facts: Makes 4 servings
Amount per serving

Calories:
364.8 kcal

Water 278.53 g
Carbohydrate* (83%) 79 g
Protein (4%) 4.23 g
Total Fat (13%) 5.55 g
Monounsaturated 1.38 g
Polyunsaturated 0.75 g
Saturated 2.78 g
Cholesterol 13.5 mg
Dietary Fiber 10.82 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 434.81 IU
Thiamin 0.15 mg
Riboflavin 0.12 mg
Niacin 1.59 mg
Pantothenic acid 0.5 mg
Vitamin B6 0.18 mg
Folate 42.72 mcg
Vitamin B12 0.06 mcg
Vitamin C 47.26 mg
Vitamin E 1.94 mg ATE

Minerals
Calcium 68.15 mg
Iron 1.62 mg
Magnesium 48.29 mg
Phosphorus 67.1 mg
Potassium 402.61 mg
Sodium 144.76 mg
Zinc 0.95 mg
Copper 0.37 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Crispy Tortilla Crusted Chicken Tacos

3-4 boneless, skinless chicken breasts
2 eggs
2 c flour
1 1/2 tsp. salt
1 1/2 tsp. fresh ground pepper
2 to 2 1/2 c. crushed tortilla chips
1/2 c. vegetable oil
extra virgin olive oil
18 sm. fresh corn tortillas
2 c shredded cabbage or lettuce
2 med. ripe avocados (we just used guacamole instead)
1/2 c. fresh cilantro, gently chopped

Slice chicken breasts into strips, dip in beaten eggs and then into flour, salt and pepper mixture. Place floured chicken pieces back into egg mixture and roll chicken strip in finely crussed tortilla chips. In a medium hot skillet lightly saute chicken strips in vegetable oils until golden brown. Drizzle olive oil in a separate skillet and lightly fry corn tortillas until golden. Do not over cook. Place chicken strips in tortilla, and add toppings of lettuce, guacamole, tomatoes, onions, salsa, ranch dressing or sour cream, and cheese.

My family really enjoyed this recipe. I got this from the Gathering Of Friends recipe book Vol. 2.

We served this with a fruit salad I will post shortly.

Nutrition Facts: Makes 8 to 12 servings
Amount per serving

Calories:
481.6 kcal

Water 83.08 g
Carbohydrate* (39%) 46.56 g
Protein (22%) 25.78 g
Total Fat (39%) 21.56 g
Monounsaturated 11.81 g
Polyunsaturated 5.29 g
Saturated 3 g
Cholesterol 87.52 mg
Dietary Fiber 5.16 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 449.58 IU
Thiamin 0.32 mg
Riboflavin 0.3 mg
Niacin 10.81 mg
Pantothenic acid 1.19 mg
Vitamin B6 0.57 mg
Folate 117.96 mcg
Vitamin B12 0.28 mcg
Vitamin C 3.04 mg
Vitamin E 3.19 mg ATE

Minerals
Calcium 113.01 mg
Iron 2.8 mg
Magnesium 69.51 mg
Phosphorus 355.24 mg
Potassium 426.07 mg
Sodium 476.35 mg
Zinc 1.54 mg
Copper 0.19 mg

3-4 boneless, skinless chicken breasts
2 eggs
2 c flour
1 1/2 tsp. salt
1 1/2 tsp. fresh ground pepper
2 to 2 1/2 c. crushed tortilla chips
1/2 c. vegetable oil
extra virgin olive oil
18 sm. fresh corn tortillas
2 c shredded cabbage or lettuce
2 med. ripe avocados (we just used guacamole instead)
1/2 c. fresh cilantro, gently chopped

Slice chicken breasts into strips, dip in beaten eggs and then into flour, salt and pepper mixture. Place floured chicken pieces back into egg mixture and roll chicken strip in finely crussed tortilla chips. In a medium hot skillet lightly saute chicken strips in vegetable oils until golden brown. Drizzle olive oil in a separate skillet and lightly fry corn tortillas until golden. Do not over cook. Place chicken strips in tortilla, and add toppings of lettuce, guacamole, tomatoes, onions, salsa, ranch dressing or sour cream, and cheese.

My family really enjoyed this recipe. I got this from the Gathering Of Friends recipe book Vol. 2.

We served this with a fruit salad I will post shortly.

Nutrition Facts: Makes 8 to 12 servings
Amount per serving

Calories:
481.6 kcal

Water 83.08 g
Carbohydrate* (39%) 46.56 g
Protein (22%) 25.78 g
Total Fat (39%) 21.56 g
Monounsaturated 11.81 g
Polyunsaturated 5.29 g
Saturated 3 g
Cholesterol 87.52 mg
Dietary Fiber 5.16 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 449.58 IU
Thiamin 0.32 mg
Riboflavin 0.3 mg
Niacin 10.81 mg
Pantothenic acid 1.19 mg
Vitamin B6 0.57 mg
Folate 117.96 mcg
Vitamin B12 0.28 mcg
Vitamin C 3.04 mg
Vitamin E 3.19 mg ATE

Minerals
Calcium 113.01 mg
Iron 2.8 mg
Magnesium 69.51 mg
Phosphorus 355.24 mg
Potassium 426.07 mg
Sodium 476.35 mg
Zinc 1.54 mg
Copper 0.19 mg

Italian Shrimp Pasta

Sauce:

1/2 c. creamy butter
1 tsp. granulated chicken bouillon
1/4 c. flour
1/2 c. aged white wine
2 c. heavy cream
2 c. 2% milk

In a separate pot, melt butter and granulated bouillon. Add flour and simmer until golden brown about 5 minutes. Fold in white wine, cream and milk. Cook for 2-3 minutes. Set aside.

2 lbs. uncooked lg shrimp
2 tsp. hot sesame oil
1 1/2 med. red bell pepper
1 med. yellow bell pepper
8 green onions

Cook fettuccine noodles al dente. Set aside. Remove tails and skins from uncooked shrimp and rinse. In a large wok or skillet on high, drizzle 1 tsp. sesame oil in wok. Saute shrimp for 2-3 minutes. Cut red and yellow peppers in long strips, add to sauteed shrimp and continue to cook for 2-3 minutes longer. Push shrimp and vegetables to the side and drizzle remaining sesame oil in wok. Add fettuccine noodles and continue to stir fry with shrimp and vegetables. Pour desired amount of sauce in wok, coating evenly. Fold in julienned green onions. Top with fresh ground pepper. Serve immediately.

I found this recipe in the Gathering of Friends recipe book: Vol. 2. My family seemed to like it. However, the rosemary bread you are to serve with it was not a hit with my family and we like bread!


Nutrition Facts Makes 6 to 8 Servings
Amount per serving

Calories:
895.9 kcal

Water 406.68 g
Carbohydrate* (26%) 57.57 g
Protein (22%) 48.14 g
Total Fat (51%) 51.97 g
Monounsaturated 14.1 g
Polyunsaturated 3.97 g
Saturated 29.95 g
Cholesterol 417.38 mg
Dietary Fiber 3.86 g
Alcohol (0%) 0.6 g

Vitamins
Vitamin A 3213.24 IU
Thiamin 0.46 mg
Riboflavin 0.54 mg
Niacin 7.51 mg
Pantothenic acid 1.18 mg
Vitamin B6 0.42 mg
Folate 144.08 mcg
Vitamin B12 2.21 mcg
Vitamin C 116.23 mg
Vitamin E 3.24 mg ATE

Minerals
Calcium 302.73 mg
Iron 7.05 mg
Magnesium 119.38 mg
Phosphorus 601.52 mg
Potassium 757.34 mg
Sodium 767.71 mg
Zinc 3.45 mg
Copper 0.66 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Sauce:

1/2 c. creamy butter
1 tsp. granulated chicken bouillon
1/4 c. flour
1/2 c. aged white wine
2 c. heavy cream
2 c. 2% milk

In a separate pot, melt butter and granulated bouillon. Add flour and simmer until golden brown about 5 minutes. Fold in white wine, cream and milk. Cook for 2-3 minutes. Set aside.

2 lbs. uncooked lg shrimp
2 tsp. hot sesame oil
1 1/2 med. red bell pepper
1 med. yellow bell pepper
8 green onions

Cook fettuccine noodles al dente. Set aside. Remove tails and skins from uncooked shrimp and rinse. In a large wok or skillet on high, drizzle 1 tsp. sesame oil in wok. Saute shrimp for 2-3 minutes. Cut red and yellow peppers in long strips, add to sauteed shrimp and continue to cook for 2-3 minutes longer. Push shrimp and vegetables to the side and drizzle remaining sesame oil in wok. Add fettuccine noodles and continue to stir fry with shrimp and vegetables. Pour desired amount of sauce in wok, coating evenly. Fold in julienned green onions. Top with fresh ground pepper. Serve immediately.

I found this recipe in the Gathering of Friends recipe book: Vol. 2. My family seemed to like it. However, the rosemary bread you are to serve with it was not a hit with my family and we like bread!


Nutrition Facts Makes 6 to 8 Servings
Amount per serving

Calories:
895.9 kcal

Water 406.68 g
Carbohydrate* (26%) 57.57 g
Protein (22%) 48.14 g
Total Fat (51%) 51.97 g
Monounsaturated 14.1 g
Polyunsaturated 3.97 g
Saturated 29.95 g
Cholesterol 417.38 mg
Dietary Fiber 3.86 g
Alcohol (0%) 0.6 g

Vitamins
Vitamin A 3213.24 IU
Thiamin 0.46 mg
Riboflavin 0.54 mg
Niacin 7.51 mg
Pantothenic acid 1.18 mg
Vitamin B6 0.42 mg
Folate 144.08 mcg
Vitamin B12 2.21 mcg
Vitamin C 116.23 mg
Vitamin E 3.24 mg ATE

Minerals
Calcium 302.73 mg
Iron 7.05 mg
Magnesium 119.38 mg
Phosphorus 601.52 mg
Potassium 757.34 mg
Sodium 767.71 mg
Zinc 3.45 mg
Copper 0.66 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Oriental Chicken Stir-Fry

Chicken Stir-fry:
4 chicken breasts, cut into bite size pieces (May also use beef)
1 lg. sliced yellow onion
1 green or red bell pepper, chopped
1 c. broccoli, chopped
2 celery stalks, chopped
1-2 carrots, chopped
*may use any vegetable combination desired.
1-2 c Rice

Oriental Sauce:
3 Tbsp. cornstarch
1/3 c. water
3/4 c. sugar
2 Tbsp. soy sauce
1 Tbsp ketchup
1/3 c. rice vinegar

Place chicken and chopped onion in wok with 3-4 tbsp. of heated oil. Stir fry until chicken is thoroughly cooked and golden. Add bell pepper, celery, broccoli and carrots. Continue cooking until desired texture of vegetable is reached. I prefer my veggies a little on the crisp side and not limp. Start oriental sauce. Place ingredients in sauce pan and cook until sugar is dissolved and a clear brown texture. Add to chicken mixture and serve over rice.

Nutrition Facts 4-6 servings
Amount per serving

Calories:
385.3 kcal

Water 200.7 g
Carbohydrate* (27%) 26.26 g
Protein (45%) 41.04 g
Total Fat (28%) 12.01 g
Monounsaturated 3.88 g
Polyunsaturated 4.4 g
Saturated 2.71 g
Cholesterol 104.35 mg
Dietary Fiber 1.81 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 3248.6 IU
Thiamin 0.21 mg
Riboflavin 0.24 mg
Niacin 18.48 mg
Pantothenic acid 1.67 mg
Vitamin B6 0.95 mg
Folate 61.76 mcg
Vitamin B12 0.42 mcg
Vitamin C 61.58 mg
Vitamin E 1.67 mg ATE

Minerals
Calcium 48.17 mg
Iron 2.39 mg
Magnesium 54.7 mg
Phosphorus 341.51 mg
Potassium 569.41 mg
Sodium 487.2 mg
Zinc 1.74 mg
Copper 0.15 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Chicken Stir-fry:
4 chicken breasts, cut into bite size pieces (May also use beef)
1 lg. sliced yellow onion
1 green or red bell pepper, chopped
1 c. broccoli, chopped
2 celery stalks, chopped
1-2 carrots, chopped
*may use any vegetable combination desired.
1-2 c Rice

Oriental Sauce:
3 Tbsp. cornstarch
1/3 c. water
3/4 c. sugar
2 Tbsp. soy sauce
1 Tbsp ketchup
1/3 c. rice vinegar

Place chicken and chopped onion in wok with 3-4 tbsp. of heated oil. Stir fry until chicken is thoroughly cooked and golden. Add bell pepper, celery, broccoli and carrots. Continue cooking until desired texture of vegetable is reached. I prefer my veggies a little on the crisp side and not limp. Start oriental sauce. Place ingredients in sauce pan and cook until sugar is dissolved and a clear brown texture. Add to chicken mixture and serve over rice.

Nutrition Facts 4-6 servings
Amount per serving

Calories:
385.3 kcal

Water 200.7 g
Carbohydrate* (27%) 26.26 g
Protein (45%) 41.04 g
Total Fat (28%) 12.01 g
Monounsaturated 3.88 g
Polyunsaturated 4.4 g
Saturated 2.71 g
Cholesterol 104.35 mg
Dietary Fiber 1.81 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 3248.6 IU
Thiamin 0.21 mg
Riboflavin 0.24 mg
Niacin 18.48 mg
Pantothenic acid 1.67 mg
Vitamin B6 0.95 mg
Folate 61.76 mcg
Vitamin B12 0.42 mcg
Vitamin C 61.58 mg
Vitamin E 1.67 mg ATE

Minerals
Calcium 48.17 mg
Iron 2.39 mg
Magnesium 54.7 mg
Phosphorus 341.51 mg
Potassium 569.41 mg
Sodium 487.2 mg
Zinc 1.74 mg
Copper 0.15 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Raspberry Cheesecake Dessert

1 Duncan Hines white cake mix, PREPPED W/EGG WHITES ONLY
2 Lg. Philadelphia cream cheese packages, softened
1 c. powdered sugar
1 8 oz. tub Cool Whip
1 Tsp. vanilla
1 box raspberry danish dessert(**FOUND ON THE JELLO AISLE**)..Also come in
strawberry
1 1/2 c. frozen raspberries or strawberries depending on which flavor you choose.

Bake Duncan Hines white cake with only egg whites...(I've tried other brands, don't bother!) Let cake cook in fridge while you prep the next step.

Mix cream cheese, powdered sugar, 8 oz. cool whip and vanilla with a mixer until spreadable. Spread over cooled cake very carefully.

Cook Danish Dessert according to glaze directions. Add frozen fruit and spread over cream cheese layer.

Refrigerate for 1-2 hours. Serve topped with cool whip, and/or walnuts, almonds, or pecans.

We really like this dessert in our family. We used it for several birthdays.

1 Duncan Hines white cake mix, PREPPED W/EGG WHITES ONLY
2 Lg. Philadelphia cream cheese packages, softened
1 c. powdered sugar
1 8 oz. tub Cool Whip
1 Tsp. vanilla
1 box raspberry danish dessert(**FOUND ON THE JELLO AISLE**)..Also come in
strawberry
1 1/2 c. frozen raspberries or strawberries depending on which flavor you choose.

Bake Duncan Hines white cake with only egg whites...(I've tried other brands, don't bother!) Let cake cook in fridge while you prep the next step.

Mix cream cheese, powdered sugar, 8 oz. cool whip and vanilla with a mixer until spreadable. Spread over cooled cake very carefully.

Cook Danish Dessert according to glaze directions. Add frozen fruit and spread over cream cheese layer.

Refrigerate for 1-2 hours. Serve topped with cool whip, and/or walnuts, almonds, or pecans.

We really like this dessert in our family. We used it for several birthdays.

Strawberry, Raspberry Cheesecake Puff

1 (17 oz) pkg. frozen puff pastry
6 large strawberries sliced
1 1/2 carton of raspberries
8 oz. cream cheese
7 oz. sweetened condensed milk
1 pint heavy whipping cream
1/2 to 3/4 c. sugar
2 tsp. fresh lemon juice
1 tsp. vanilla

Cut frozen puff pastry into 2 1/2 to 3" squares before baking. Place on cooking sheet 1" apart and bake according to directions on pkg. Whip cream by beating one pint of heavy cream until stiff, fold in 1/2 to 3/4 c sugar (or to taste) and 1 tsp. vanilla. In a separate bowl, blend together cream cheese and sweetened condensed milk until smooth. Fold in lemon juice and chill.
Separate pastry sheets (cut the top part off as it will become a lid). Spread cheese filling and place 9 raspberries on each slice. Then top with 4 sliced strawberries. Top with whipped cream and place lid on top with a small dollop of whipped cream.

We had this for my husband's birthday cake this year since he is not a cake fan. It was a hit!

1 (17 oz) pkg. frozen puff pastry
6 large strawberries sliced
1 1/2 carton of raspberries
8 oz. cream cheese
7 oz. sweetened condensed milk
1 pint heavy whipping cream
1/2 to 3/4 c. sugar
2 tsp. fresh lemon juice
1 tsp. vanilla

Cut frozen puff pastry into 2 1/2 to 3" squares before baking. Place on cooking sheet 1" apart and bake according to directions on pkg. Whip cream by beating one pint of heavy cream until stiff, fold in 1/2 to 3/4 c sugar (or to taste) and 1 tsp. vanilla. In a separate bowl, blend together cream cheese and sweetened condensed milk until smooth. Fold in lemon juice and chill.
Separate pastry sheets (cut the top part off as it will become a lid). Spread cheese filling and place 9 raspberries on each slice. Then top with 4 sliced strawberries. Top with whipped cream and place lid on top with a small dollop of whipped cream.

We had this for my husband's birthday cake this year since he is not a cake fan. It was a hit!

Sherry Potatoes

1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch thick slices
1/4 c. butter, melted
1/4 c. dry sherry
Salt
Freshly ground black pepper
1 Tbs. chopped parsley

Preheat oven to 375. Arrange potato slices in layers in a gratin pan or baking pan. Sprinkle salt and pepper over each layer. Pour sherry over potatoes. Pour the melted butter over potatoes ensuring potatoes are well coated.
Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped parsley.
Serves 4.

1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch thick slices
1/4 c. butter, melted
1/4 c. dry sherry
Salt
Freshly ground black pepper
1 Tbs. chopped parsley

Preheat oven to 375. Arrange potato slices in layers in a gratin pan or baking pan. Sprinkle salt and pepper over each layer. Pour sherry over potatoes. Pour the melted butter over potatoes ensuring potatoes are well coated.
Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped parsley.
Serves 4.

Coconut Chex Mix

1 1/2 c. butter
1 c. white Karo syrup
1 c sugar
3 c rice chex cereal
3 c corn chex cereal
6 c. golden grahams cereal
1/2 c coconut
slivered almonds

In a large bowl combine cereals, coconut and almonds. In a saucepan combine butter, sugar and Karo syrup. Bring to a boil and boil for 2 minutes. Pour over cereal mixture. Spread on wax paper till slightly dry to touch. Separate into bite-sized cluster. Yummy!

1 1/2 c. butter
1 c. white Karo syrup
1 c sugar
3 c rice chex cereal
3 c corn chex cereal
6 c. golden grahams cereal
1/2 c coconut
slivered almonds

In a large bowl combine cereals, coconut and almonds. In a saucepan combine butter, sugar and Karo syrup. Bring to a boil and boil for 2 minutes. Pour over cereal mixture. Spread on wax paper till slightly dry to touch. Separate into bite-sized cluster. Yummy!

Cheesy Spinach Snacks

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 eggs
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 c. (8 oz) Monterey Jack cheese, shredded

Heat oven to 350 degrees. Coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside.
In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake at 350 degrees for 45 minutes or until lightly browned.
Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut squares into triangles and serve immediately.

Makes: 18 servings
Prep: 10 min
Bake: 350 for 45 min.

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 eggs
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 c. (8 oz) Monterey Jack cheese, shredded

Heat oven to 350 degrees. Coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside.
In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake at 350 degrees for 45 minutes or until lightly browned.
Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut squares into triangles and serve immediately.

Makes: 18 servings
Prep: 10 min
Bake: 350 for 45 min.

Italian Sausage Soup with Tortellini

Time: 1 hr 30 mins Servings: 8

Ingredients:

1 lb. sweet Italian sausage, casings removed
1 C. chopped onion
2 cloves garlic, minced
5 C. beef broth
½ C. water
½ C. red cooking wine
4 large tomatoes, peeled, seeded, and chopped
1 C. thinly sliced carrots
½ Tablespoon packed fresh basil leaves
½ teaspoon dried oregano
1 (8 oz) can tomato sauce
1 ½ C. sliced zucchini
8 oz. fresh tortellini pasta
3 Tablespoons chopped fresh parsley

1. Brown sausage.

2. Saute onions and garlic in sausage drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to boil. Reduce heat; simmer uncovered for 30 mins.

3. Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 mins. Add tortellini during the last 10 mins.

4. Sprinkle with parmesan cheese on top of each serving.


**I always add more vegetables then the recipe calls for. I also just use dried basil and parsley rather than fresh. Everyone changes recipes to their personal preference. I cannot promise that yours will be the same as mine because I only use this recipe as a guideline J Hope you Enjoy!

****This came from one of my Mother's friends.

Time: 1 hr 30 mins Servings: 8

Ingredients:

1 lb. sweet Italian sausage, casings removed
1 C. chopped onion
2 cloves garlic, minced
5 C. beef broth
½ C. water
½ C. red cooking wine
4 large tomatoes, peeled, seeded, and chopped
1 C. thinly sliced carrots
½ Tablespoon packed fresh basil leaves
½ teaspoon dried oregano
1 (8 oz) can tomato sauce
1 ½ C. sliced zucchini
8 oz. fresh tortellini pasta
3 Tablespoons chopped fresh parsley

1. Brown sausage.

2. Saute onions and garlic in sausage drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to boil. Reduce heat; simmer uncovered for 30 mins.

3. Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 mins. Add tortellini during the last 10 mins.

4. Sprinkle with parmesan cheese on top of each serving.


**I always add more vegetables then the recipe calls for. I also just use dried basil and parsley rather than fresh. Everyone changes recipes to their personal preference. I cannot promise that yours will be the same as mine because I only use this recipe as a guideline J Hope you Enjoy!

****This came from one of my Mother's friends.

Flan (or Sweetened Condensed Milk Pudding)

6 eggs
2 cans sweetened condensed milk
*(use cans to use 2 cans of whole milk)
1 Tbs. of corn starch

Mix in blender. Blend for 1 minute until well blended.

Caramel Sauce:
1 c sugar; stir continuously over medium heat.
This will take +/- 30 minutes. (First the sugar will be clumpy, then a liquid. Be patient you'll be sweetly rewarded.)

When sauce is completely dissolved into liquid form use 1/2 cup cold water. Pour water slowly into this pan.

*Use long handled spoon, to not burn your hand or fingers. Stir continuously until the clump of sugar is completely dissolved over medium heat.

When sugar is dissolved the liquid will be dark brown. Now pour into breathable cake pan (bundt pan) This is so it cooks properly.

Put 2 to 3 inches of water into a large pot. The cake pan should not touch the water in this pot.

Put cake pan with the sauce into larger pot.

Pour pudding mixture over this sauce. Use medium-high heat.

Cook =/- 1 hour. Just allow to cook with the lid, no stirring necessary. Texture desired is pudding like. Then, take off stove and carefully flip over onto a large serving platter.

Serve warm or set in refrigerator 2-3 hours until cold.

Yields 8 large serving

Trick to retrieve cake pan from large pot. Put your index finger into a "hot pad" and then put down into bundt pan hole. Pull bundt pan out, leave on counter. Now flip onto a serving platter.

****This recipe came from a friend and we really liked it.

6 eggs
2 cans sweetened condensed milk
*(use cans to use 2 cans of whole milk)
1 Tbs. of corn starch

Mix in blender. Blend for 1 minute until well blended.

Caramel Sauce:
1 c sugar; stir continuously over medium heat.
This will take +/- 30 minutes. (First the sugar will be clumpy, then a liquid. Be patient you'll be sweetly rewarded.)

When sauce is completely dissolved into liquid form use 1/2 cup cold water. Pour water slowly into this pan.

*Use long handled spoon, to not burn your hand or fingers. Stir continuously until the clump of sugar is completely dissolved over medium heat.

When sugar is dissolved the liquid will be dark brown. Now pour into breathable cake pan (bundt pan) This is so it cooks properly.

Put 2 to 3 inches of water into a large pot. The cake pan should not touch the water in this pot.

Put cake pan with the sauce into larger pot.

Pour pudding mixture over this sauce. Use medium-high heat.

Cook =/- 1 hour. Just allow to cook with the lid, no stirring necessary. Texture desired is pudding like. Then, take off stove and carefully flip over onto a large serving platter.

Serve warm or set in refrigerator 2-3 hours until cold.

Yields 8 large serving

Trick to retrieve cake pan from large pot. Put your index finger into a "hot pad" and then put down into bundt pan hole. Pull bundt pan out, leave on counter. Now flip onto a serving platter.

****This recipe came from a friend and we really liked it.

Simple Sage Stuffing

1 loaf of bread, cubed and dried (or baked in oven to create crouton texture)
4 Tbs. butter, room temp, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 c. dry white wine
1/2 cup fresh parsley leaves, chopped
1/8 cup fresh sage, chopped
3 large eggs, lightly beaten
2 cans (14.5 oz.)reduced-sodium chicken broth

Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp, but not browned, about 10 minutes, rotating sheets halfway through.
In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
To vegetables in bowl, add bread, parsley, Sage, and eggs. Season with 1 1/2 tsp. salt and 1/4 tsp. pepper; stir to combine. Mix in half of broth. Continue to add more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
Just before roasting turkey, Stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden brown, about 15 minutes more.

1 loaf of bread, cubed and dried (or baked in oven to create crouton texture)
4 Tbs. butter, room temp, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 c. dry white wine
1/2 cup fresh parsley leaves, chopped
1/8 cup fresh sage, chopped
3 large eggs, lightly beaten
2 cans (14.5 oz.)reduced-sodium chicken broth

Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp, but not browned, about 10 minutes, rotating sheets halfway through.
In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
To vegetables in bowl, add bread, parsley, Sage, and eggs. Season with 1 1/2 tsp. salt and 1/4 tsp. pepper; stir to combine. Mix in half of broth. Continue to add more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
Just before roasting turkey, Stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden brown, about 15 minutes more.

Roasted Brussels Sprouts

2 small red onions, sliced into 1/4 inch wedges
3 Tbs. olive oil
Coarse salt and ground pepper (I use sea salt)
2 pints Brussels sprouts, trimmed and halved

Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 Tbs. olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
In the same bowl, toss Brussels sprouts with remaining 2 Tbs. olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

2 small red onions, sliced into 1/4 inch wedges
3 Tbs. olive oil
Coarse salt and ground pepper (I use sea salt)
2 pints Brussels sprouts, trimmed and halved

Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 Tbs. olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
In the same bowl, toss Brussels sprouts with remaining 2 Tbs. olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

English Toffee

1 lb butter (not margarine)- melt over low heat

Add:
2 c sugar
1/4 c water
1/8 c light Karo Syrup

Cook until mixture reaches desired brown color. Candy will pull away form sides. When candy reaches desired color, remove from heat and add 1 cup slivered almonds. Pour onto buttered baking sheet pan. Let cool before adding chocolate topping.

Melt chocolate (12 oz. bag) in double boiler or microwave and spread over cooled toffee. Add crushed walnuts over top of chocolate.

1 lb butter (not margarine)- melt over low heat

Add:
2 c sugar
1/4 c water
1/8 c light Karo Syrup

Cook until mixture reaches desired brown color. Candy will pull away form sides. When candy reaches desired color, remove from heat and add 1 cup slivered almonds. Pour onto buttered baking sheet pan. Let cool before adding chocolate topping.

Melt chocolate (12 oz. bag) in double boiler or microwave and spread over cooled toffee. Add crushed walnuts over top of chocolate.

5 Pound Fudge

4 c. sugar
1 cube butter
1 can evaporated milk

Boil above ingredients for exactly 7 minutes.

Add:
1 pkg. (12 oz.) chocolate chips
1 BIG Hershey chocolate candy bar, crushed
1 pkg. (10.5 oz.) marshmallows
2 c. nuts (optional)

Stir until melted and pour into butter 13 x 9 dish.

4 c. sugar
1 cube butter
1 can evaporated milk

Boil above ingredients for exactly 7 minutes.

Add:
1 pkg. (12 oz.) chocolate chips
1 BIG Hershey chocolate candy bar, crushed
1 pkg. (10.5 oz.) marshmallows
2 c. nuts (optional)

Stir until melted and pour into butter 13 x 9 dish.