My Mothers Strawberry Pie

3 pints strawberries
1T butter
1 cup sugar
4T cornstartch
6oz cream cheese, room temp
1/4 cup, small bowl of milk
1 pint whipping cream
1/3 cup sugar
1 cap full vanilla
Ready made pie crust

Preheat oven to 450. Bring pie crust to room temp and roll into pie plate. Place holes all over the pie crust by using a fork. Bake the crust for 11-15 minutes or until lightly brown. Let cool.

Rinse and remove green tops of strawberries then divide them in half. Combine half the strawberries with the butter, sugar and cornstarch cooking over medium heat. Stir until thickened. Just keep an eye on it and do not walk away for very long. Let it cool.

After the pie shell is cooled take a spoon, dip into a small bowl of milk and using the back of the spoon scoop out some cream cheese and spread a thin layer onto the pie crust making sure you fill the whole area, all the way up the sides. The milk helps to smooth the cream cheese. Be sure to be gentle enough that you do not break the crust.

The other half of the strawberries can be cut up if they are to big. Place them over the cream cheese. I cut them in half to lay them on the sides of the pie crust and cut them so the end of the berry is facing up but you can do whatever works for you. No one really notices how you lay the strawberries ;-)

Now pour the cooled strawberry mixture over the strawberries in the pie crust. Let it settle with your help if needed. Refrigerate till fully cooled and set. Maybe the next day?

When pie is set its time to make the whipped cream! Place the whipping cream in the mixing bowl. Mix the cream on high till you see it start to thicken.  Add the vanilla and sugar slowly to the cream. Don't just dump it in but don't waste time, taking your time, either. Its all about the timing. It's ready when thickened. Spread over the pie and your ready to serve.

This is the BEST PIE EVER!!!!

Shrimp Ranch Style!

1 bag of large shrimp
1 pkg of dry ranch dressing mix
1 sticle of butter
2 lemons, sliced

Preheat oven to 350. Place butter in jelly roll cookie sheet. Melt butter in oven. Place the sliced lemons over the melted butter. lay fresh shrimp over the lemons. Sprinkle the ranch dressing mix over the shrimp. Put in oven and bake for about 15 minutes. Serve with angel hair pasta. Yum! You can also try this with Italian dressing mix.

Chocolate Chocolate Chip Cookies

1 cup butter, softened

1 1/2 cups white sugar 

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour, I use white wheat

2/3 cup cocoa powder 

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips 

Preheat oven to 350 degrees.  In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

 

 

These are awesome! When Im short on time I bake them as bars in a 13x9 baking dish for about 20 minutes making sure not to over cook them.

Gardiners Southern Dinner

This is not one recipe but a dinner that I make for my family. This dinner has been served in the Gardiner family for many generation and has real southern roots. Here it goes.

BBQ Porkchops - Cook the chops in the oven at 350 for as long as it takes ;-) Smother it with your favorite BBQ sauce.

Rice - I usually use Uncle Bens white rice. 4 cups of water, add salt and bring to a boil. Pour in 2 cups of rice. Boil till the water soaks into the rice.

Stewed Tomatoes- 1 can of stewed tomatoes heated up. To really give yourself a treat add some bacon grease!

Black-eyed peas - 1 can of already seasoned black-eyed peas, heat.

Cornbread - I buy the cheap stuff. Jiffy. Follow the directions on the box. Make this ahead of time.

Now for those of you who are new to this meal you should pour the tomatoes over the rice and if you like, heap a big spoonful of the black-eyed peas over that. Totally awesome!

My Girlfriends Quiche Recipe

store bought pie crust
1/4 cup chopped onion
6 oz chopped ham
1 sm can mushrooms
1/2 cup chopped steamed broccoli
3/4 cup cheddar cheese
9 whole eggs
3/4 cup milk
salt, pepper

Preheat the oven to 350. Roll out your store bought crust into a pie plate. Place the 9 eggs, milk, salt and pepper in a bowl and blend with an immersion blender or use a regular blender. Add the rest of the ingredients and mix well with a spoon. Pour the mixture into the pie shell and bake for over 45 minutes.

CrockPot Ranch Porkchops

package of boneless porkchops, I bought one of those large packages.
2 cans of Cream of Chicken soup, low salt of you can
2 packets of dry Ranch Dressing mix

In crockpot layer porkchops, add the cream of chicken soup, then sprinkle dry ranch dressing all over. Cover and cook on high for 4 hours or for 6 hours on low. Serve with mashed potatoes.

Potato, Cheese and Onion Enchiladas

4 medium potatoes, about 2 lbs
12 oz shredded white cheddar cheese
1/2 cup diced green onion
1 tsp salt
16 oz tomato sauce, 2 small cans
1/4 tsp chilli powder
1 tbs oil
1/2 cup water
12 -8 inch tortillas

 Cook potatoes. Mash potatoes into bowl, add 1/2 of the cheese onion, salt and mix.
In a saucepan combine tomato sauce, chili powder, oil and water. Heat to boiling. Simmer for 5 minutes. I take the sauce and put some on the kitchen counter. Also add some sauce in a 13x9 baking dish.  Lay a tortilla on the sauce on the kitchen counter and coat both sides with the sauce. This gets messy. Put 1/2 cup of the potato mixture on each tortilla and roll up. Place in the baking dish. Top with sauce and cheese. Bake for 15 minutes. Serve with salsa and sour cream. The kids love this. Its not too spicy for them.

Daniel's Favorite Hashbrown Casserole

1 cup thinly sliced green onion
2 cups shredded cheddar cheese
2T butter
1/4t pepper
1 32oz frozen southern style hash brown potatoes, slightly thawed
1 16oz sour cream
1 10oz cream of mushroom
1/2t paprika

Preheat oven to 350. Combine first seven ingredients in large bowl. Spoon into a 13 x 9 backing dish coated with cooking spray. Sprinkle with paprika. Bake for 1 hour or until bubbly or crispy on the edges. Yum!

The Best Chocolate Sheet Cake. Ever. From PW.

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Provencal Flank Steak

1 tablespoon minced garlic
1 teaspoon dried rosemary
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 cup honey
1 cup soy sauce
1/2 cup red wine
1 1/2 pounds flank steak

Place steak in resealable freezer bag (labeled and dated.) Combine remaining ingredients in a large bowl and pour into freezer bag with steak. Marinate overnight or freeze for up to 3 months.

To cook: If frozen, thaw completely. Prepare broiler or hot grill. Remove steak from marinade and sear on both sides, about 5 minutes per side. Meanwhile, pour marinade into a saucepan and boil over high heat for 5 minutes. Slice steak into thin slices across the grain. Drizzle marinade over steak and serve. *recipe courtesy of Dream Dinners*

Bourbon Spiced Pork

Bourbon Spiced Pork
from McCormicks all natural Gourmet Seasoning Mix
2 pounds Pork Loin
1 packet McCormicks Bourbon Spice Mix
1/3 cup Brown Sugar
3 medium Sweet Potatoes, peeled and cubed
1 Apple, peeled and cut into small pieces
1/4 cup Orange Juice
1 tablespoon Olive Oil
Preheat oven to 425 degrees.
Combine seasoning packet with brown sugar. Reserve 1/4 cup. Place pork loin on a foil lined baking sheet, rub seasoning mixture all over pork loins.
Peel sweet potatoes and apples, place in a bowl. Whisk reserved 1/4 cup of seasoning mixture with 1/4 cup orange juice, pour over potatoes and apples. Toss to coat. Place vegetables around pork loins on baking sheet.
Place in preheated 425 oven for 30-40 minutes. Or until pork is desired doneness and sweet potatoes are tender.
Remove pork to a platter and allow to rest 5-10 minutes before slicing. Toss potatoes and apples with pan juice, and serve with sliced pork.

Mothers Raisin Bars

2 cups sugar
2 cups water
2 cups raisins
1 cup shortening
1 tsp salt
1 tsp cloves
2 tsp cinnamon

Boil this for 5 minutes. Let cool just a bit.

Sift 3 cups flour and 1 tsp baking soda.

Pour raisin mixture into flour, stir and pour into a 13 by 9 pan. Bake 30 minutes at 350. This makes more of a cake.

Or pour into a large jellyroll pan and bake 20-30 minutes at 350. This makes more of a bar.

While still warm, pour frosting over cake. Best served warm!

FROSTING

1 cup brown sugar
1/2 tsp salt
1/4 cup crisco
1/4 cup milk
1/2 tsp vanilla

Bring to a boil stirring constantly. Boil for 1 minute. Remove from heat then add vanilla and beat till thick. This may take a bit but keep stirring and when the color lightens and it gets thick pour over warm cake.

Quick-Marinated Cherry Tomato Salad

1 pint red grape tomatoes
1 pint yellow grape tomatoes
1/4 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceburg lettuce, cut into chunks

Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.

Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

Meatloaf

1 pound ground beef
1 pound Bob Evans Sausage
2 eggs
1/2 cup oatmeal
2-3 T ketchup or BBQ sauce
1/2 onion chopped
squirt of mustard
Ketchup or BBQ sauce for the topping

Mix all ingredients. Shape into two small loaves. Squirt ketchup over loaves and bake on a 13 x 9 jelly roll pan at 350 till done.

Father Leo's Funky Fusion Fajitas

1¼ pounds flank steak
Marinade
2 garlic cloves, finely minced
¼ cup white wine
¼ cup soy sauce
2 tablespoons ketchup
1 teaspoon red pepper flakes
¼ cup red wine vinegar
¼ cup olive oil
1 cup dark brown sugar
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoons ginger powder
Holy Guacamole
2 avocadoes, halved and pits removed
Juice from 1 lime
1 garlic clove, chopped
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons minced parsley
2 teaspoons minced cilantro
4 teaspoons finely minced red onion
4 teaspoons olive oil
Vegetables
2 tablespoons olive oil
1 garlic clove, minced
½ red onion, sliced thinly
2 colored peppers, sliced into ¼-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste
Screamin' Sour Cream
½ cup sour cream
2 teaspoons hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
Tortillas


1. Use a fork and poke holes in the steak to tenderize. Place in a resealable plastic bag and set aside. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade. Pour the rest of the marinade in the bag with the flank steak and refrigerate for 2 to 4 hours.
2. To cook the steak, heat grill to high. Place steaks and turn down heat to medium. Cook for 7 minutes on each side and let rest for 7 minutes. When preparing to serve, cut thin strips against the grain of the meat.
3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator.
4. To prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside.
5. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
6. To assemble fajitas: Spread 1 heaping tablespoon of guacamole over the tortilla. Add 4 to 5 thin slices of meat. Add a fiew pieces of stir-fried vegetables. Top with sour cream. Pray and eat!

Oatmeal Raisin Cookies

• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisin

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

Homemade Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt 

1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. 

 

Chicken-N-Rice

1 Whole Chicken
2 cups brown or white rice
Chicken Bullion Granules, to taste.
1 can Cranberry Sauce

Put the whole chicken into a pressure cooker. Add water till it almost covers the chicken. Cook for about 20-25 minutes. Make sure you follow the instruction for your pressure cooker. (If you do not have a pressure cooker just boil the chicken in water till done or the meat just about falls off the bone.) Remove the chicken from the pressure cooker/pot and place on a plate to cool. Measure the chicken stock in a four cup measuring cup. If you do not have four cups of stock/liquid add water and then add Chicken Bullion Granules, to taste. When measuring the stock to 4 cups I do not include the fat. The water line should be at the four cup line and the fat should be above that. The fat makes this dish! Pour this stock into a pot that will hold over six-eight cups. Debone the chicken putting the meat in a pot. I usually debone everything off the chicken except one breast. I keep this for sandwiches or to feed the dog ;-) Now you have your chicken stock seasoned with Chicken Bullion Granules and your meat from the chicken. Bring to a boil. Add rice and boil for about 20 minutes or until all liquid is gone. Serve with cranberry sauce. 

Nacho Pie

• 1 pound ground beef
  
  
• 1/2 cup chopped onion
• 1 can (8 ounces) tomato sauce
• 2 tablespoons taco seasoning
• 1 tube (8 ounces) refrigerated crescent rolls
• 1-1/2 cups crushed nacho tortilla chips, divided
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded Mexican cheese blend

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.
• Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Wild Rice Pancakes

• 1 cup Wild Rice
• 3 cups All-purpose OR (if You Have It) Cake Flour
• 1/2 teaspoon Salt
• 2 Tablespoons Baking Powder
• 4 Tablespoons Sugar
• 3-1/2 cups Whole Milk
• 2 whole Eggs
• 1 Tablespoon Vanilla
• 2 Tablespoons Butter, Melted
• Butter, For Serving
• Maple Or Pancake Syrup

Cook wild rice according to package instructions (do not add salt or cook in broth. Just cook in plain water.) Set aside.
Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined. Add more milk if batter seems too thick. It should definitely be thick but easily pourable.
Add melted butter to the batter, stirring gently to combine.
Gently stir in cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)
Cook on a buttered skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Black-Eyed Pea Chili

• 1 Tb. canola oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 large green bell pepper, diced
• 1 jalapeño pepper, finely diced
• 1 Tb. chili powder
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (28-ounce) can crushed fire-roasted tomatoes, with juice
• ½ cup low-sodium chicken broth or water
• ¼ cup reduced-fat sour cream
• ¼ cup fresh cilantro leaves


Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 minutes. Add the garlic and cook 30 seconds more.
Add the turkey and cook, breaking it up with the spoon, until it is no longer pink, about 4 minutes. Stir in the bell pepper, jalapeño pepper and chili powder, and cook for 1 minute more.
Add the black-eyed peas, tomatoes and chicken broth or water. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring a few times, until the ingredients soften and meld, 20 minutes. Serve topped with a dollop of sour cream and a sprinkle of cilantro leaves.

Cheddar Garlic Biscuits

2cups Original Bisquick® mix

2/3cup milk

1/2cup shredded Cheddar cheese (2 ounces)

2tablespoons butter or margarine

1/8teaspoon garlic powder 

 Heat oven to 450ºF. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits. Double this!

Sausage Corn Chowder

•  1 lb Bob Evans Sausage, regular or spicy 
• 1 cup diced onions
• 1 cup diced red bell peppers
• 2 tablespoons all-purpose flour
• 4 cups milk
• 2 cans sweet cream style corn (15 oz each)
• 1/4 teaspoon garlic powder
• Salt & black pepper to taste
• 3 teaspoons sliced green scallions (optional)

Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain sausage. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers. Serve with Cheddar Garlic Biscuits.

Skyline Chili

2 1/2 pounds lean ground beef 

1 (15 ounce) can tomato sauce

1 1/3 (6 ounce) cans tomato paste

5 tablespoons chili powder

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 1/4 teaspoons salt

1 tablespoon distilled white vinegar

1 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 teaspoon onion salt

2 teaspoons steak sauce

1 quart water 

Brown the beef lightly. Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low. Love to double this and freeze some. Also love to serve with spaghetti and cheddar cheese.

  

 

 

 

Good Old Fashioned Pancakes

1 1/2 cups all-purpose flour or white wheat or half white/half wheat

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon white sugar

1 1/4 cups milk

3 Tablespoons Butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes about 20 small pancakes. Needs to be doubles if serving more than four people.

 

Cream Cheese Frosting

1/2 stick butter, softened
8oz cream cheese, softened
1 lb box powdered sugar
1/2 teaspoon vanilla or almond extract

 Cream together with a mixer.

Cream Cheese Cutouts

1 c. butter
1 (8 oz.) pkg. cream cheese
3 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1 egg
1 tsp. vanilla
1/2 tsp. almond extract

In a large mixer bowl, combine butter and cream cheese. Let stand at room temperature about 30 minutes or until softened. Stir together flour and baking powder.Beat together softened butter and cream cheese. Add sugar and beat until fluffy. Add egg, vanilla, and almond extract and beat well. Add flour mixture and beat until well mixed. Divide in half. Cover and chill about 1 1/2 hours or until easy to handle.
Roll dough 1/8 inch thick. Cut with cookie cutters. Place on an ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or until done. Remove and cool. Pipe or spread Almond Frosting onto cookies. Makes about 90.

Weight Watchers Garden Vegetable Soup

1/2 cup(s) Carrots 
1/4 cup(s) uncooked onion(s)  
2 clove(s) (medium) garlic clove(s), minced 
1 cup(s) cooked green cabbage
1 Tbsp canned tomato paste  
1/2 tsp ground basil 
1/4 tsp dried oregano
1/4 tsp table salt 
1 cup(s) uncooked zucchini, diced
1 cup(s) fresh spinach
3 cup(s) vegetable broth

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, spinach,cabbage, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes. Stir in the zucchini and cook 3-4 minutes more. Serve hot.

Potato Soup

2 onions, chopped
5lb bag Idaho potatos

Boil till done 30-40 minutes. Press 1/2 to 3/4 of the potatoes through a sieve. Keep liquid in pan. Do not strain. Mash the rest with a potato masher but leave chucks of potaoes. The more you sieve the more it turns out like running mashed potatoes. Figure out what kind of consistency you like.

Add
Some Bacon fat and Bacon pieces
or small cubes of Ham
chicken bullion to taste
salt and pepper to taste

Optional additions to the soup are

hot milk
heavy cream
sour cream
butter
can of some kind of cream of soup

Simmer a few minutes. Serve with scallions and cheddar cheese.

One-Pan Whiskey-Flavored Pork Chops

• 2/3 cup fat-free sour cream $
• 1/2 cup water
• 2 tablespoons all-purpose flour $
• 1/2 teaspoon salt
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon black pepper
• 4 (6-ounce) bone-in center-cut pork chops, trimmed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil
• 1/2 cup chopped onion $
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup whiskey $

1. Preheat oven to 300°.
2. Combine the first 6 ingredients in a small bowl.
3. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.
4. Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.

Grilled Chicken Bacon Sliders

• 4 whole Boneless, Skinless Chicken Breasts (breast Halves, Not The Whole Breast)
• 16 slices Thin Bacon
• Cajun Spice
• Salt And Pepper, to taste
• 16 whole Small Dinner Rolls
• 16 slices Cheese Of Your Choice (cheddar, Monterey Jack, Pepper Jack, American, Swiss)
• Bottled Sauces Of Your Choice: BBQ, Louisiana Hot Sauce, Teriyaki, Etc.
• Toppings Of Your Choice: Tomato Slices, Grilled Onions, Lettuce, Celery Leaves, Etc.
• Spread Of Your Choice: Mayo, Mustards, Mayo Mixed With Chipotle Pepper, Etc.

Slice bacon pieces in half and fry over medium-low heat until
Place the palm of your hand flat on the top of each chicken breast. Apply light pressure as you slice it horizontally in half (be careful!) When you're finished, you'll have eight thinner chicken breast pieces. Slice each of these in half so you'll wind up with sixteen small chicken "patties." Place a piece of plastic wrap on top of the thicker pieces and pound gently with a rolling pin to flatten slightly.
Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste.
Heat a grill pan if you have one, or a heavy skillet over medium to medium-high heat. Cook chicken pieces on the first side for a couple of minutes, then flip them over to the other side. Lay slices of cheese (whatever kind you'd like) on top of each piece, then top with a couple of bacon slices. Cook until chicken is done, then remove from the pan.
Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.) Place chicken pieces in between halved dinner rolls. Serve immediately!
Variations:
* Brush a little BBQ sauce on the chicken before laying on the slice of cheese and the bacon.
* Brush a little Louisiana hot sauce on the chicken. Add bacon, then top with a bunch of celery leaves before putting inside the buns.
* Change up the cheese, toppings, however you'd like!

Pizza Biscuit Bake

3 1/3 cups Original Bisquick® mix

1 cup milk

2 cans (8 oz each) pizza sauce (2 cups)

1 package (8 oz) sliced pepperoni

2 cups shredded mozzarella cheese (8 oz) 

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. n medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish). Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese. Add your favorite pizza toppings to the layers. Try cooked sausage crumbles, green bell pepper, onion, olives or cooked chicken. Bake 20 to 25 minutes or until golden brown.