Cookies

Magic Cake Bars

1 pkg. devils food cake mix

½ C. butter (cut into small chunks)

1 C. butterscotch chips

1 C. chocolate chips

1 C. coconut

1 C. chopped pecans

1 (14 oz.) can sweetened condensed milk

Place cake mix in a bowl and cut in butter until the mixture is crumbly. Press into a 15x10 jelly roll pan. Sprinkle the chips, coconut and nuts on top. Pour sweetened condensed milk evenly on top. Bake at 350º for 23-25 minute. Cool for at least 30 minutes and cut into bars. (I think I have already put this recipe in from someone else, oh well, it can’t hurt to have two.)

Lynn’s Kitchen Adventures, September 2010

No Bake Cookie Bars

2 C. sugar

1 C. butter

½ C. milk

4 T. cocoa

1 tsp. Vanilla

3 C. instant quick oatmeal

2/3 C. peanut butter

1 C. chocolate chips

• Bring first four ingredients to a boil and cook 1 minute.
• Add vanilla, oatmeal and peanut butter and stir until combined. Then stir in chocolate chips.
• Spread into a jelly roll/bar pan. Refrigerate until firm. Cut into squares.

Lynn’s Kitchen Adventures

Vegetables

Mashed Potato Bar

This is what my sweet boss did for my retirement party at her house. I love mashed potatoes so it was perfect for me. It is also great if you work and need something that you can cook in your crock pot during the day.

This is not a perfect science either. It just depends on how much you need. So you can either add or subtract from my amounts to fit your needs. I also use red potatoes, but you can use what you like best. I'm going to base this recipe on serving my family of nine and we all (except Ron, he likes them, but not as much as the rest of us) LOVE mashed potatoes.

• 10-12 large red potatoes, peeled and diced
• enough water to cover potatoes in the crock pot, (or if you have time cook on the stove)
• salt water to your taste
• Cook until fork tender; drain and mash (I use electric hand mixer) and add 1 ½ to 2 sticks of oleo, or butter if you prefer (did I tell you these are not dietetic). Then add enough milk to make them creamy.
• Place them back in the crockpot on low or warm.

Toppings:

• chives
• cheese
• sour cream
• real bacon bits
• extra oleo or butter
• anything else you can think of to make them tasty

Serve in champagne or wine glasses or any pretty glasses you might have. Enjoy!

Susan Cox via Sherry Green, December 2007

Crock Pot Mashed Potatoes

6-8 potatoes

1 (14 oz.) can chicken broth

¾ C. milk

½ C. sour cream

4 oz. cream cheese

• Peel potatoes and cut into ½" chunks. Place potatoes in a crock pot with chicken broth and milk. Cook on low for 4 hours or until potatoes are tender.
• When potatoes are tender mash well with sour cream and cream cheese.

Lynn's Kitchen Adventures, September 2010

Chicken Dishes

Flash-Fried Finger-Lickin’ Chicken (Healthy)

3 C. low-fat, low-sodium broth

salt

4 skinless, bone-in chicken thighs

2 quarts grapeseed oil

1 ½ C. whole wheat flour

1 T. sweet paprika

1 ½ tsp. celery salt

1 T. freshly ground black pepper

1 tsp. salt

½ tsp. cayenne pepper

2 C. low-fat buttermilk

• Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter; cover with foil to keep them warm.
• While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400º over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 tsp. salt and the cayenne. Use a whisk to thoroughly combine the ingredients.
• Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.
• Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack and serve immediately.

Rocco DiSpirito, September 2010

Don’t-Be-A-Chicken- Chili

(This recipe is very similar to the White Bean Soup)

1 T. oil

1 lb. boneless, skinless chicken breasts, cubed

1 onion, chopped

1 (14 oz.) can chicken broth

2 (15.8) cans Great Northern beans, drained and rinsed

2 (4.25 oz.) cans chopped green chiles

1 ½ tsp. garlic powder

1 tsp. salt

1 tsp. ground cumin

½ tsp. dried oregano

8 oz. container sour ream

1 C. whipping cream

2 C. shredded Monterey Jack cheese

Garnish: cilantro sprigs

Heat oil in a large skillet over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is cooked through; set aside. Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream and whipping cream, stirring well. Top each serving with shredded cheese, garnish, if desired. Serves 7 to 8.

Gooseberry Patch Halloween Cookbook 2010

Miscellaneous Desserts

Brownies (Healthy)

Nonstick cooking spray

1 ½ C. canned black beans, rinsed and drained

½ C. unsweetened cocoa powder

1 T. espresso powder

¾ C. egg substitute

2 T. low-calorie sugar-free chocolate syrup

2 T. reduced-fat sour cream

1 T. unsalted butter, melted

24 packets Truvia or 8 T. granulated Splenda

1 tsp. vanilla extract

• Preheat oven to 350º. Spray an 9x9 glass baking dish with cooking spray.
• Combine the beans, cocoa powder, espresso powder and egg substitute in the boil of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
• Add the chocolate syrup, sour cream, butter, Truvia and vanilla. Process until all of the ingredients are combined, about 1 minute.
• Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
• Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

Rocco DiSpirito, September 2010

Brownie Krispies

1 box brownie mix + additional ingredients to bake brownies according to package directions

4 C. mini marshmallows

1 1/3 C. semi-sweet chocolate chips

1 C. cream peanut butter

3 T. butter

2 C. crispy rice cereal

• Bake brownies according to package directions in a greased 9x13 baking pan. Two minutes before they are supposed to be baked, pull brownies from the oven and sprinkle marshmallows across top. Return to oven for 2 minutes to soften marshmallows. Remove from oven and spread marshmallows across top of brownies. Let cool completely.
• Prepare crisply toppings: combine chocolate chips, peanut butter and butter in a bowl. Heat in microwave for 30 seconds at a time until mixture is melted and smooth. Add cereal and stir to coat. Pour over marshmallow layer and spread evenly. Place brownies in the refrigerator for at least an hour until chilled. This helps make them easy to cut and makes them a little less messy to eat.

Laura’s Best Recipes, July 2010

Old Fashioned Peach Cobbler

4 generous C. peeled, thickly sliced ripe peaches

½ C. + 3 T. sugar

1 tsp. lemon zest

1 T. freshly squeezed lemon juice

¼ tsp. vanilla

1 ½ C. flour

1 T. baking powder

½ tsp. salt

1/3 C. sweet butter, chilled

1 egg lightly beaten

¼ C. milk

• Preheat the oven to 400º. Butter a 2 quart glass or ceramic baking dish.
• Arrange the peeled sliced peaches in the buttered baking dish. Sprinkle with the ½ C. sugar, lemon zest and juice, the vanilla and toss. Bake for 20 minutes until the peaches are tender, glazed and the juices are bubbling.
• While the peaches are baking, make the cobbler dough by sifting the flour, baking powder and salt together into a large mixing bowl and then tossing with 1 T. of remaining sugar. Feel free to stir in a dash of ground cinnamon if you like. Cube the butter and toss in the flour then cut the butter into the flour mixture until it resembles cornmeal or damp sand. Whisk the egg into the milk then pour onto the flour mixture. Stir with a fork until well combine and has become a thick batter.
• Removed the cooked peaches from the oven and working quickly, drop the dough by very large even spoonfuls onto the peaches. Sprinkle the remaining 2 T. of the sugar evenly over the dough and return the dish to the oven to bake for 15-20 minutes until the dough is puffed up, firm and golden brown.
• Serve warm – not hot hot as fresh-from-the-oven fruit juices may burn – with freshly whipped, slightly sweetened cream or a scoop of your favorite ice cream.

Laura’s Best Recipes, September 2010

Breakfast

Overnight Egg

1 lb. ground sausage

18 eggs

1/3 C. sour cream

1 C. salsa

1 ½ C. shredded cheddar, Colby jack cheese, or Monterey jack cheese

• Cook sausage until done, drain and set aside.
• In a bowl, crack eggs and whisk together well. Cook and scramble eggs until done. Let cool.
• Once the meat and eggs are cool, combine meat, scrambled eggs, sour cream, salsa and cheese into a large bowl (reserve a little cheese for topping).
• Place into several pans and sprinkle with remaining cheese. Cover and refrigerate overnight or until you are ready to bake them. I bake each pan as I need it.
• To bake, uncover and bake at 350º for 15-20 minutes or until heated through and cheese is melted.

Lynn’s Kitchen Adventures

Breakfast Bowls

1 bag of frozen O’Brien hash browns (cooked according to package directions)

1 dz. scambled eggs, cooked

1 lb. breakfast sausage, browned

1 C. shredded cheese

Mix all the cooked ingredients together and stir in cheese. Serve immediately or reheat and serve. You can also freeze this in small containers and take out and reheat as needed.

Lynn’s Kitchen Adventures

Baked Oatmeal

3 C. rolled oats (not quick)

1 C. raisins

¼ C. sugar

2 tsp. baking powder

1 tsp. cinnamon

¾ tsp. salt

½ C. applesauce

½ C. vanilla yogurt (you can also use plain)

½ C. milk

¼ C. oil

2 eggs

Mix together oats, raisins, sugar, baking powder, cinnamon and salt. In a separate bowl whisk together applesauce, yogurt, milk, oil and eggs. Stir into oat mixture. Pour into greased pan. The original recipe said to bake in an 8x8 pan. We like it a little crunchy so I use an 11x7 or 9x13 pan. Refrigerate overnight. Bake at 350º for 45-50 minutes. You can also bake right away but only cook for about 40 minutes. Serve with brown sugar sprinkled over top.

Lynn’s Kitchen Adventures

Chicken Dishes

Flash-Fried Finger-Lickin’ Chicken (Healthy)

3 C. low-fat, low-sodium broth

salt

4 skinless, bone-in chicken thighs

2 quarts grapeseed oil

1 ½ C. whole wheat flour

1 T. sweet paprika

1 ½ tsp. celery salt

1 T. freshly ground black pepper

1 tsp. salt

½ tsp. cayenne pepper

2 C. low-fat buttermilk

Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter; cover with foil to keep them warm.

While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400º over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 tsp. salt and the cayenne. Use a whisk to thoroughly combine the ingredients.

Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.

Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack and serve immediately.

Rocco DiSpirito, September 2010

Meat Dishes

Three Cheese Beef Enchiladas (or Chicken)

1 ½ C. shredded jack cheese

1 ½ C. shredded cheddar cheese

3 oz. of cream cheese, softened

1 – 19 oz. can of red enchilada sauce

2 C. cooked ground beef

8 to 10 tortillas

Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, ¾ cup (or so) of enchilada sauce and chicken. Mix until well combined. Pour about ¼ cup of enchilada sauce into a 9x13 pan and spread it around. Then place about ¼ (or maybe 1/3) cup of filling onto each tortilla. Roll up and place in pan. Pour remaining sauce on top and sprinkle with the rest of the cheese Bake at 350º for 25 minutes until heated through.

Lynn’s Kitchen Adventures

Quick and Easy Beef and Rice

1 lb. lean ground beef

1 medium onion, chopped

1 can (14 oz.) diced tomatoes with liquid (I’m assuming this could be Rotel)

2 C. beef broth (or water mixed with beef bouillon or base)

1 C. rice

1 tsp. chili powder

In a large skillet, cook ground beef with onion until the meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender.

Lynn’s Kitchen Adventures

Ground Beef Fried Rice

1 lb. ground beef

2 garlic cloves, minced

1 C. finely chopped carrots

1 C. finely chopped celery (optional)

½ C. finely chopped onion

¾ C. chopped fresh mushrooms

¼ tsp. ground ginger (or use a little fresh if you have some)

salt and pepper to taste

5 C. cooked long grain rice

2 eggs, scrambled

1/3 – ½ C. soy sauce

In a large skillet, brown beef. Drain all but 2-3 tablespoons fat and add garlic, carrots, celery and onion cook until onions are slightly tender. Then add mushrooms and cook until all vegetables are tender. Add ginger, salt, pepper, rice and eggs; stir until well mixed and eggs are cooked. Add soy sauce and heat through.

Lynn’s Kitchen Adventures

Easy Barbecue Pork

Place a pork roast, usually a shoulder roast, into the crockpot and add about 1 cup of barbecue sauce. (She uses Head Country, but we like KC Masterpiece, so just use your favorite.) Then cook on low for 7-8 hours. When it is done, shred the meat and add a little more sauce to it.

Someone told her to add a Dr. Pepper in with the roast and BBQ sauce. She said it gave it a little different texture and caramelized the taste, but was very good.

I think I’m going to have to try this. I had a friend that always added a coke to her’s, but I’ve never been brave enough to try it. Being a diabetic, I wonder if I could use a diet drink and it would work the same? Any ideas? Susan

Lynn’s Kitchen Adventures