Baked Lemon Chicken, Butter Garlic Beans

Hi everyone!

Tomorrow we are having Baked Lemon Chicken and Butter Garlic Beans. The chicken is done in the crockpot and you can use a whole chicken or just breasts or whatever you like. I'll also be serving fruit and rolls.

Baked Lemon Chicken
Amy - amylz

1 (3 lb. or larger) broiler-fryer, whole or chicken breasts
1 tsp. crumbled dry oregano
2 cloves garlic, minced
2 tbsp. butter
1/4 c. sherry or water
3 tbsp. lemon juice
Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to Crock Pot. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into Crock Pot. Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

Butter Garlic Beans
Katie (KatieDid)

2 T finely chopped onion
1 1/2 tsp minced garlic
2 T butter
3 c frozen cut green beans, thawed and drained
1/2 c chicken broth
1/8 tsp salt
1/8 tsp pepper

In a large skillet, saute onion and garlic in butter for 2 -3 minutes or until onion is crisp-tender. Add the beans, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until beans are crisp-tender.

Amy

EASY BEEF STROGANOFF

Hi everyone!

Tomorrow we are having Easy Beef Stroganoff. This is done in the crockpot and you can use steak or ground beef. Serve this over rice or noodles. I'll also be serving fresh fruit.

EASY BEEF STROGANOFF
(FlipFlopBelle)

1 lb round steak cut into strips or 1 lb browned ground beef
1 can beef broth
1 can cream mushroom soup
1tsp salt
1tsp pepper
1 clove minced garlic
1 carton small mushrooms

Put above in crockpot on low for several hours. An hour before serving, mix in a cup of sour cream. Serve over noodles or rice.

Amy

MILLIONAIRE STUFFED MUSHROOMS, BEST FRIEND SALAD, MURDER SHE WROTE STUFFED CHICKEN, MINI TREE CASSEROLE, PRETTY IN PINK CAKE

Hi everyone!

I am hosting a Murder Mystery Party tomorrow and here is my menu:

MILLIONAIRE STUFFED MUSHROOMS
1/2 cup Garlic bread crumbs
1 teaspoon Worcestershire sauce
1 package of large whole mushrooms with the stems removed and diced
1/2 cup of cooked, crumbled sausage
1 egg
2 tablespoons butter

Cut the stems from the mushrooms and carefully scoop out the tops without breaking them apart and dice the stems. Place the mushroom caps with the scooped side up on a baking sheet. Combine the remaining ingredients with the diced stems and mix thoroughly. Fill the mushroom caps with the mixture (save a little bit of the breadcrumbs for the top) and sprinkle with breadcrumbs and drizzle melted butter over the top. Cook at 350 degrees until lightly browned (approximately 20-30 minutes). *You can substitute the sausage for diced lobster.

BEST FRIEND SALAD
1 pound mixed salad greens
1/2 cup sliced almonds
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
1 cup raspberry vinaigrette dressing
Salt and pepper to taste.

Mix the ingredients together and drizzle the dressing on top.

MURDER SHE WROTE STUFFED CHICKEN
2 cups of cooked white Rice
1/2 cup chopped mushrooms
1 can cream of mushroom soup
~3/4 stick of butter
1/2 cup chopped green onion
1 teaspoon Worcestershire sauce
Salt and pepper to taste
4 tenderized chicken breast fillets
1 cup garlic flavored bread crumbs

Mix the white rice, cream of mushroom soup, Worcestershire sauce, sautéed onions and mushrooms, 1/4 stick of butter, salt, pepper, and 1/4 cup of garlic bread crumbs. Tenderize the chicken fillets with a meat tenderizer. At the edge of one end of the chicken fillet, place
about 1/2 cup of the rice mixture and roll the chicken fillet around the rice. Place the chicken fillet into a baking pan with the free edge facing down. Microwave the remaining butter for 10 seconds and drizzle over the chicken breast. Lightly sprinkle the garlic flavored bread crumbs over the buttered breast. Cook at 375 until done (approximately 40 minutes). Check with a meat thermometer to determine if the meat is done.

MINI TREE CASSEROLE
2 bags of frozen broccoli
1 tube of Kraft garlic cheese
½ cup jalapeno jack cheese
2 cans of Campbell’s cream of mushroom soup
1 can of Campbell’s cream of celery soups
½ diced onion
½ stick of butter
Salt and pepper to taste

Heat the oven to 350F. Thaw out the frozen broccoli and drain the water. Melt the cheeses in a
saucepan and add the creamed soups. In a separate pan, sauté the onions with the butter until
golden brown. Add the browned onions to the cheese mixture. Pour the cheese mixture over the
broccoli in a 9 x 12 baking dish. Sprinkle garlic bread crumbs over the top of the casserole, cover and bake for 1 hour and 15 minutes or until browned and bubbling. Allow to cool on the counter for at least 10 minutes before serving.

PRETTY IN PINK CAKE
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
White frosting with red food coloring (to make pink frosting).
16 pink candles

Set rack at the middle level in the oven and preheat to 350 degrees. Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper. In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour
mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often. Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. If you are using white frosting, in a bowl, add one drop of red food coloring and mix thoroughly to make a light pink color. When cool, cover the cake with the frosting and then place the 16 candles on the cake.

Amy

Three Cheese Soft Polenta

Hi everyone!

Here is a recipe for Three Cheese Soft Polenta. I will admit, polenta isn't my favorite but I know many of you out there love it and this recipe came highly recommended!

Three Cheese Soft Polenta
Niki5959 - From: The Frugal Gourmet Cooks Italian
Serves at least 6

2 1/2 cups water
2 cups milk
1/2 tsp salt
1 cup polenta
2 cloves garlic, minced
2 tbsp butter
2 tbsp freshly grated Parmesan cheese
1/2 cup imported Italian Fontina cheese, diced into small pieces
1/2 cup Mascarpone cheese
Freshly ground black pepper to taste

In a 3 to 4-quart preferably heavy bottomed pot heat water, milk, and salt to simmer. Add the polenta and garlic and simmer, covered, for 30 minutes, stirring regularly. Stir in the cheeses and black pepper to taste. Serve as it is, soft and warm, or pack into a greased mold and chill until firm. Slice and pan fry

Amy

Easy Meatball Parm Hero

Hi everyone!

Tomorrow we are having Easy Meatball Parm Hero sandwiches. You can use any sauce you like but Prego is our favorite. This recipe is so simple! I'll serve this with a salad and grapes.

Easy Meatball Parm Hero
Amy - amylz
From:Campbell's Kitchen Serves:4

2 cups Prego Traditional Italian Sauce
16 (1 oz. each) frozen cooked meatballs
4 long hard rolls, split
1 cup shredded mozzarella cheese
Grated Parmesan cheese

HEAT sauce and meatballs in 3 qt. saucepan over medium-high heat to a boil. Reduce heat to low. Cook for 20 min. or until meatballs are heated through, stirring occasionally. SERVE meatballs and sauce in rolls. Sprinkle with mozzarella and Parmesan cheeses.

Amy

Easy Chicken Pie

Hi everyone!

Tomorrow we are having Chicken Pie. This is a great recipe to use leftover chicken or turkey. The recipe does call for canned chicken but you can use any chicken you want. This would be a great way to use up leftever chicken (I may use any leftovers from tonight's crockpot chicken). You can also use any veggies you like. I'll be serving this with fresh oranges.

Easy Chicken Pie
(fishmom21)

2 cans of potato soup
1 can “ veggie all” drained
2 refrigerated pie shells (medium to deep)
1 Large can chunk chicken (white meat)
½ cup milk (low fat) (optional)
Pinch or two of time before covering with second pie shell (optional)

Have pie shells thawed. Preheat oven 350-375. Mix all ingredients together. Put ingredients into pie shell and sprinkle thyme (opt.) Cover with other pie shell leaving a slit in the top. Cook 25-30 min or until golden brown on the top. * Use leftover chicken/Turkey if you have it!

Amy

Easiest Crock Pot Chicken

Hi everyone!

Tomorrow we are having Easiest Crockpot Chicken. This does look easy and it's only 1.5 WW points so it's very figure friendly as well. 1 Package of chicken is about 1 pound of chicken or about 4 breasts. I'll serve this with rice, cantaloupe and corn.

Easiest Crock Pot Chicken (1.5 PTS)
OP???
1 Package chicken breast halves
1 Can 98% fat-free cream of mushroom soup
1 Can 98% fat-free cream of chicken soup

Skin chicken pieces (or use boneless, skinless chicken breasts). Place in crockpot. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice.

Per Serving: 62 Calories; 3g Fat; 8g Protein; trace Carbohydrate; trace Dietary Fiber; 23mg
Cholesterol; 26mg Sodium.

Amy

Dutch Meatloaf

Hi everyone!

Tomorrow we are having Dutch Meatloaf. It looks like a pretty traditional meatloaf so I'm sure my family will love it. Michelle says that they love the sauce so much that she doubles it so I may do that. I'll also be serving fresh peaches, green beans and baked potatoes.

Dutch Meatloaf
Michelle's (MMmom) MIL

1.5 lbs lean ground beef
1 cup seasoned bread crumbs
1 medium onion, chopped very fine
1 8 oz can tomato sauce, divided
1 egg
1.5 tsp salt (I used 1 tsp)
1/4 tsp black pepper
3/4 cup water
2 tbsp brown sugar, packed
2 tbsp prepared yellow mustard
1 tbsp white vinegar

In a large mixing bowl, lightly mix beef, bread crumbs, onion, 1/2 can tomato sauce, egg, salt, and pepper. Shape into a loaf in a shallow baking dish. Combine the remaining tomato sauce with the brown sugar, mustard, and vinegar. Whisk thoroughly. Pour mixture over loaf. Bake at 350 for 1 1/4 hours. Baste several times while cooking. Makes 5-6 servings.

Michelle's note: we liked the sauce so much that next time I'm going to increase the amount. After cooking, there will be very little sauce left.

Amy

Grama B's Lasagna, Perfectly Easy Dinner Rolls

Hi everyone!

Tomorrow we are having Lasagna. This recipe calls for cottage cheese (which I like) but if you prefer ricotta cheese, feel free to use that. I'm also going to make some rolls. I'll also be serving cantaloupe and a fresh salad.

Grama B's Lasagna
Lou - CallMeLou

1 1/2 pounds lean ground beef
1 onion, chopped
2-3 cloves garlic, pressed or minced
2 15 ounce cans tomato sauce
2 small cans or 1 large can tomato paste
1 tsp dried oregano
1 tsp dried basil
1 bay leaf, crumbled into very small pieces
1/2 tsp salt (more to taste)
1/2 tsp pepper
12 ounces cottage cheese
12-16 ounces shredded mozzerella
1 box Barilla no-cook lasagna noodles

Brown ground beef with onion and garlic. Drain if needed. Add tomato sauce and paste, oregano, basil, bay leaf, salt and pepper. Cook until bubbling. Add cottage cheese, cover and simmer for at least 10 minutes. If you can, simmer longer for better flavor (I try to simmer for at least 1/2 an hour). Preheat oven to 350. In a large baking dish, spoon a small amount of sauce on the bottom of the dish (just enough to cover the bottom). Layer the noodles, sauce and mozzarella. Repeat until dish is full, putting extra mozzarella on top. Bake for 20-40 minutes, until bubbly and cheese is starting to brown. Let sit at least 5-10 minutes before serving so sauce has time to set (otherwise it will run all over the place).Lasagna can be divided into 2 smaller baking dishes and one frozen for later. If you do this, don't add the top layer of cheese until baking. Allow at least 24 hours to thaw in fridge, then add to cold oven before preheating. Be sure to use an ovenproof dish. Follow cooking directions above. May take more baking time.

Perfectly Easy Dinner Rolls
Michelle (MMmom)

1 cup warm water (105F to 115F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4–4 1/2 cups unbleached all-purpose flour
additional melted butter (optional)

Makes 2 dozen rolls

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 13x9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375F. Bake until rolls are golden brown, 15–20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve. * I like to add garlic powder to the butter, then brush on rolls

Amy

Chicken Tamale Casserole

Hi everyone!

Here is a recipe for Chicken Tamale Casserole. Those who have made it say it's a huge hit!

Chicken Tamale Casserole
OP?

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Yield: 8 servings

CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g,mono 3.3g,poly 1.2g); IRON 1.7mg; CHOLESTEROL 58mg; CALCIUM 179mg; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g

Amy

CABBAGE LASAGNA

Hi everyone!

Here is a recipe for Cabbage Lasagna. Amy says her family loves this and it's healthy! It's done in the crockpot and it kind of looks like a cabbage roll but layered differently. It looks good!

CABBAGE LASAGNA
(luckymommyto2boys ~ Amy)

1 head cabbage
1 1/2 lbs ground turkey
1 medium onion, chopped
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
32 oz spaghetti sauce
1 cup brown rice
2 1/4 cups mozzarella cheese, shredded

Cut cabbage into quarters. Peel, boil for 3 minutes, and drain. Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil. Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 cup of rice, 1/3 of spaghetti sauce, and 3/4 cup of cheese. Repeat layers two more times. Cook on low for 6-7 hours.

Amy

AMBER’S SESAME CHICKEN

Hi everyone!

Here is a recipe for Sesame Chicken you can make at home. Plus, it's much healthier than the restaurant version.

AMBER’S SESAME CHICKEN
(luckymommyto2boys ~ Amy ~ Allrecipes.com)

1 cup all-purpose flour
½ cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
½ yellow onion, cut into wedges
½ cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey

In a large resealable plastic bag, combine flour, ¼ cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. 
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. 
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, ¼ cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.

Amy

Husband’s Banana Pancakes

Hi everyone!

Tomorrow we are having breakfast for dinner and I'm making Banana Pancakes. They look simple and I know my kids will love these. I'm serving this with scrambled eggs and apple and orange slices. One thing that I like with the eggs is I crumble up a laughing cow cheese in every 2-3 eggs and then add a little salt and pepper. It makes them creamy and good!

Husband’s Banana Pancakes
Sandy~~*~Sandy~*~

1 cup white flour
1/2 cup wheat flour
1/2 cup rolled oats
1 1/2 tsp baking powder
1/2 tsp salt
3 T oil or melted butter
1/2 tsp vanilla
1 banana, mashed
3 eggs, lightly beaten
1 1/2 cup milk

Combine dry ingredients in a large bowl. In a small bowl combine the remaining ingredients, adding the milk last. Pour the wet ingredients in to the flour mixture. Stir just until all ingredients are wet. Let the batter stand for at least five minutes. This allows the oats to soak up some of the liquid. Cook pancakes until golden brown. Serve with syrup or honey butter (1/2 cup melted butter, 1/2 cup honey).

Amy

Easy Ravioli Bake, Easy Taco Pie, Enchilada Pie, Easy, Cheesy, Beany Casserole

Hi everyone!

Here are the lunches for the next two weeks. First is Easy Ravioli Bake which I've made many times with different variations of the recipe. You can use any sauce and raviolis you like. Sometimes I prefer tortillini and you can use the fresh pasta as well. Then there is Taco Pie and Enchilada Pie. My older son loves Mexican type dishes like these and then the last is Cheesy, Beany Casserole.

Easy Ravioli Bake
from Betty Crocker Easy Meals(nickelmommy)

1 jar (26 to 28 oz) pasta sauce (any variety)
1package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
2 tablespoons grated Parmesan cheese

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with foil; bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting. High Altitude (3500-6500 ft): Cover with foil; bake 50 minutes. Remove foil; continue as directed.

Easy Taco Pie
Contributed By: wahmmy (preg-to-momreporter)

1 lb. Ground beef (or see notes)
Shredded colby-jack cheese
1 can Refrigerated crescent rolls
1 package Taco seasoning

Preheat oven to specified temperature on crescent rolls package. Spread crescent rolls into a deep dish pie plate, letting some hang over the sides. Brown ground beef and drain, season with taco seasoning. Sprinkle cheese into pan, top with beef, sprinkle more cheese. Cover the beef and cheese with the rest of crescent rolls, pinch together. It should all be covered. Bake about the same amount of time it states for crescent rolls on package, or until the crust is done and starting to brown. Serve with sour cream, salsa, or any other taco extras!

I've used this as a brunch/breakfast food by using sausage, cheese, scrambled eggs & potatoes. Another favorite is to make it with chicken breast cut into pieces and seasoned w/taco seasoning or chicken taco seasoning when browning & cooking then use the cheese and also add a can of black beans. Yumm!

Enchilada Pie
– makes 3 (2-qt casserole sizes)
Jennifer (mom99-02)

3 lbs ground beef
3 onions, chopped
3 tsp salt (opt)
1 tsp pepper
3 tbsp chili powder
24 oz tomato sauce
18 corn tortillas, spread with butter
12 oz black olives, chopped
3 cups shart cheddar cheese, shredded
1-1/2 cups water

Brown ground beef and onion; add seasonings and tomato sauce. In three 2-qt casserole dishes, alternate layers of tortillas, meat sauce, olives and cheese. Add ½ cup water to each casserole. Cover tightly. Label and freeze. To serve; thaw casserole completely. Bake in 400* oven for 20 minutes.

Easy, Cheesy, Beany Casserole
Niki5959

1 lb ground beef
Dried minced onion (to taste)
Garlic powder (to taste)
2 cans of condensed tomato soup
1 can of pinto beans
8 oz Velveeta-type processed cheese, cubed (cut about 4 or 5 slices and reserve)
8 oz dried pasta (macaroni or rotini work nicely)

Preheat oven to 350. Cook pasta according to package directions. While pasta is cooking, brown ground beef in skillet adding minced onion and garlic powder to taste. Drain. Add tomato soup, pinto beans, cubed Velveeta and cooked and drained pasta. Mix well. Layer reserved sliced cheese on top of casserole. Cook for about 20 minutes or so until cheese topping is melted and brown. You can also place it under the broiler for a few seconds.

Amy

PIEROGIE SOUP

Hi everyone!

Here is a recipe for Pierogi Soup. Amy says that it doesn't make a ton so she suggests you double it. She has some notes at the bottom too. This looks yummy!

PIEROGIE SOUP
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 (15 ounce) box frozen pierogies, potato and cheese filling, thawed partially
2 tablespoons butter
1/2 cup chopped onion
1 cup finely chopped cabbage, packed
3 1/2 cups chicken broth
1/4 teaspoon garlic powder
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup low-fat milk
1 cup shredded cheddar cheese

Partially thaw the pierogies enough to cut through. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart. In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown. Add the cut up pierogies and chicken broth. Add the garlic powder, salt, pepper and paprika. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes. * Amy's notes: Next time I will double the entire recipe. I subbed chili pepper for the paprika and added extra milk and instant mashed potato flakes.

Amy

Sunshine Blueberry Muffins, Banana-Blueberry Mini-Loaves

Hi everyone!

Here are the baked goods for the next two weeks. First are Sunshine Blueberry Muffins which are lemon blueberry and then next is Banana Blueberry Mini Loaves. You could turn them into muffins if you prefer.

Sunshine Blueberry Muffins
Katie (KatieDid)

2 c all-purpose flour
1/3 c sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c fresh or frozen blueberries
2 eggs 1/3 c vegetable oil
1 carton (8 oz) lemon-flavored yogurt
Grated peel of 1 lemon (1 tsp for muffins)

Glaze:
3/4 c powdered sugar
4-5 tsp milk
Remaining lemon zest

Preheat oven to 400 F. Line medium muffin cups with paper liners, or grease bottoms only. For batter, combine flour, sugar, baking powder, baking soda and salt in large bowl. Add blueberries; toss to coat. In small bowl, whisk egg and oil; blend in yogurt and 1 teaspoon of the lemon peel. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.) Sppon batter into prepared muffin cups, filling each cup three-fourths full. Bake 12-14 minutes or until golden brown. Cool slightly. For glaze, combine the remaining lemon peel, sugar and milk in small bowl; mix well. Drizzle over muffins.

Banana-Blueberry Mini-Loaves
Katie (KatieDid)

1 c sugar
1/2 c oil (or sub half or all applesauce)
1 c (2 med) mashed ripe bananas
1/2 c low-fat plain yogurt
1 tsp vanilla
2 eggs
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 c fresh or frozen blueberries (do not thaw)

Heat oven to 350 F. Grease and flour bottoms only of 3 6 x 3 1/2 inch loaf pans. In large bowl, combine sugar and oil; beat well. Add bananas, yogurt, vanilla, and eggs; blend well. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into greased and floured pans. Bake at 350 F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool 30 minutes or until completely cooled. Wrap tightly and store in refrigerator. * If desired, recipe can be baked in one 9 x 5-inch loaf pan. Grease and flour bottom only of pan. Bake at 350 F for 60 to 70 minutes.

Amy

Ground Beef and Vegetable Casserole

Hi everyone! Happy Valentine's Day!

Tomorrow we are having a Ground Beef and Vegetable Casserole that is done in the crockpot. You can use ground turkey if you prefer and any vegetables you like. I'll serve this with some fresh fruit and rolls.

Ground Beef and Vegetable Casserole
Amy - amylz

2 large potatoes, sliced
2-3 medium carrots, sliced
1 can of peas, well drained
3 medium onions
1 1/2 lbs. ground beef, browned
2 stalks of celery, sliced
1 can of tomato soup
1 soup can of water

Layer each of vegetables in order in crockpot; season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with water and pour over the layers. Cover and cook in crockpot on low for 6 to 8 hours, stirring occasionally.

Amy

All Day Crockpot Delight II

Hi everyone!

Tomorrow we are having another meal in the crockpot. This one is kind of like a beef stew. You can add in whatever veggies you like. I'll be serving this over rice and then with fresh orange slices.

All Day Crockpot Delight II
Amy - amylz

2 1/2 to 3 pounds lean stew beef
1/4 cup flour
1/2 teaspoon celery seed
1/2 teaspoon seasoned pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
2 medium onions, quartered and sliced
1 cup beef broth
1 teaspoon honey
1 1/2 tablespoons red wine vinegar (or white vinegar)
1/2 teaspoon Kitchen Bouquet or Gravy Master (browning sauce)

Dredge beef in flour mixed with celery seed, pepper, and salt. Place the onions in the crockpot. In a large skillet over medium high heat, brown the beef quickly in the olive oil; transfer to the crockpot. Add the garlic powder. Mix together the broth, honey, vinegar, and browning sauce; pour into the hot skillet and stir to get all browned bits. Pour mixture over the beef and onions. Cook on low for 7 to 9 hours, or on high for 3 to 4 hours. Delicious over noodles or rice. Serves 4 to 6.

Amy

Macaroni Salad for a Crowd

Hi everyone!

Tomorrow is the Blue & Gold Banquet for Cub Scouts and I'm bringing a Macaroni Salad.

Macaroni Salad for a Crowd
kmc0415 ~ allrecipes.com

1 (16 oz.) pkg. uncooked macaroni
8 hard-cooked eggs, grated
1 (6 oz.) can chopped black olives
1 medium red onion, finely chopped
1 (10 oz.) jar dill pickle relish, partially drained
1 T yellow mustard
1/2 cup mayo
salt and pepper to taste
paprika to taste

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8-10 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta, grated eggs, olives, onion and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Sprinkle with paprika to serve.

Amy

Creamy Shells with Tomatoes and White Beans

Hi everyone!

Here is a recipe for Creamy Shells with Tomatoes and White Beans. This has been highly rated in our cooking group. You can use canned tomatoes in place of fresh if you prefer.

Creamy Shells with Tomatoes and White Beans
Mommy_of_love1 (Cindy) - From Every Day with Rachael Ray August 2007

1 pound jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2 1/2 pounds tomatoes, finely chopped
One 16-ounce can navy beans or other small white beans, rinsed
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
Salt and pepper

1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.2. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.

Edited to add that I used two large cans of tomatoes instead of fresh.

Amy

Garlic Pepper Steaks with Balsamic Drizzle, Green Beans with Feta

Hi everyone!

Tomorrow we are having Garlic Pepper Steaks with a Balsamic Drizzle. You can use any cut of steak you have. Then I'm making Green Beans with Feta. Obvisouly you can leave the feta off for those who don't like it.

Garlic Pepper Steaks with Balsamic Drizzle
Amy - amylz
Makes 4 servings.

1/3 cup balsamic vinegar
1 pound New York strip steaks (1/2 to 3/4-inch thick)
1/2 teaspoon Garlic Pepper Seasoning using McCormick® Garlic Pepper Seasoning Grinder
1 tablespoon olive oil or butter
McCormick® Sea Salt Grinder(optional)

1. Cook vinegar in small saucepan on low heat about 15 minutes or until reduced by half. (Do not boil.) Set aside.

2. Generously season both sides of each steak with garlic pepper seasoning.

3. Heat oil or melt butter in large skillet on medium heat. Add steaks; cook 4 to 5 minutes per side or until desired doneness. Season with additional garlic pepper seasoning and sea salt, if desired.

4. Drizzle with reduced vinegar just before serving.

Green Beans with Feta
Michelle (MMmom) from Kraft

1-1/2 lb. fresh green beans, trimmed
1/2 cup red onion slices
1/2 cup KRAFT Zesty Italian Dressing (I used caesar italian and less of it)
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese (I used less)

TOSS beans and onions with dressing in large skillet; cover. COOK on medium heat 10 to 12 min. or until vegetables are crisp-tender, stirring frequently. Remove from heat. STIR in cheese.
Amy

Crock pot Pot Roast

Hi everyone!

Tomorrow we are having a roast. There is nothing more comforting than a really good pot roast. This is done in the crockpot.

Crock pot Pot Roast
OP?

Chuck Roast (4-5 pounds)
I package Lipton Onion Soup Mix
1 -2 cans Tomato Soup
Water, if necessary
Potatoes, quartered
Onions, quartered
Carrots, cut up (I used the baby carrots, whole, b/c that’s what I had in my fridge)

Put roast in crock pot. Place potatoes, onions and carrots around roast. Mix onion soup mix, tomato soups and water (if sauce is too thick). Pour over roast and veggies. Cook on low for 8 – 10 hours (or more) until tender and falling apart.

Amy

Chicken and Yellow Rice with Sausage, Homemade Chocolate Cake

Hi everyone!

Tomorrow we are having Chicken and Yellow Rice with Sausage. I'm going to use smoked sausage since that's what I have in the freezer. You should be able to find a box of Yellow Rice if you can't get it in a bulk section. I'm also planning to make a chocolate cake this week and thought I would include the recipe.

Chicken and Yellow Rice with Sausage
Sharon (Gatorgrrrl)

2 skinless, boneless chicken breasts, cut into cubes
1 pound sausage (chorizo, kielbasa) cut into 1/2 moons
1 onion, diced chunky
1 red bell pepper, cut into bite sized strips
10 ounces yellow rice mix
1 1/2 cups frozen peas

Using a large pot with a lid or Dutch oven, drizzle some olive oil and cook the chicken and sausage until the chicken is no longer pink. Add the onions and red pepper and cook until onions are wilted. Add the yellow rice mix and as much water as the mix calls for (usually 20 oz of water). Once the water boils, put the lid on and turn the heat down to low and cook according to the rice directions (about 20-25 minutes). When the rice is done, stir in the frozen peas and serve.

Homemade Chocolate Cake:
acp71 / Amy

3 cups flour
2 cups sugar
1/3 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup oil (canola or vegetable)
2 cups water
2 teaspoons vanilla
2 teaspoons vinegar

Mix dry ingredients and then add liquids. Mixture will be thin. Pour into 9 x 13 inch baking pan. Bake at 350F for 30-40 minutes.

Amy

Cate’s Crispy Waffles

Hi everyone!

Tomorrow we are having waffles for dinner. If you have not made your own waffles from scratch, you have to try. They are so much better than a mix. It's probably ingredients you have on hand too.

Cate’s Crispy Waffles - Modified
Sandy~~*~Sandy~*~

4 T butter, melted
3 eggs
1 3/4 cups milk
2 cups flour
3 tsp baking powder
1/2 tsp salt
3 T sugar

In a microwaveable bowl, melt the butter. Crack the eggs in with the butter and whisk together to blend. Add the milk and set aside. Combine the flour, baking powder and salt in a bowl. Combine the flour and egg mixture and stir until smooth. Add the sugar. Pour into hot waffle iron (about 1/2 cup). Bake until golden.

Amy

Strawberry Crumb Pie

Hi everyone!

Tomorrow is the Superbowl so I'm sure we'll be eating junk food all day. I do plan to make a pie so here is the recipe.

Strawberry Crumb Pie
(Astrid)

1 recipe pastry for a 9 inch single crust pie (or store bought pie crust)
3/4 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
1 pinch ground nutmeg
4 cups fresh strawberries, hulled (or use thawed frozen berries, and add a little extra flour and cornstarch)
1/2 cup white sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch

1. Preheat oven to 400 degrees F. Place a drip pan on lowest shelf to catch pie juices.
2. To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg. (Works best if mixed by machine - better consistency.)
3. Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
4. Pour berries into prepared pie crust. Cover berries with crumb topping. Wrap edges of pie crust with foil to prevent burning.
5. Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.

Amy

Soy-Garlic Chicken

Hi everyone!

Here is a recipe for Soy-Garlic Chicken. I like how simple this recipe looks and that it's done in the crockpot. I imagine this is very inexpensive as well since you use chicken legs. I bet this tastes like a teriyaki chicken when it's done.

Soy-Garlic Chicken
addyj'smomma (a.k.a Ashly) via Taste of Home Simple and Delicious

6 chicken leg quarters, skin removed
1 can (8 oz.) tomato sauce
1/2 c. soy sauce
1/4 c. packed brown sugar
2 tsp. minced garlic

With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlice; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer inserted into the chicken reads 180 degrees.

Amy

Potato-Crusted Fish

Hi everyone!

Here is a recipe for Potato-Crusted Fish. This is a great recipe to use up mashed potato flakes if you have those in the house. Sandy says her family loves this recipe!

Potato-Crusted Fish
~*~Sandy~*~

2 fresh garlic cloves
1/2 cup lowfat buttermilk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds firm white fish (4 fillets)
1 (2-ounce) package potato flakes (1/2 cup)
3 tablespoons butter, divided

1. Crush garlic cloves into shallow dish using garlic press. Use knife to remove garlic from bottom of press. Stir in buttermilk, salt and pepper. Place fish in buttermilk mixture, turning to coat. Let stand 3–4 minutes. Wash hands.

2. Meanwhile, preheat large sauté pan on medium-high 3–4 minutes. Place potato flakes on plate. Coat both sides of fish with potato flakes; press with fingers to coat heavily. Place 2 tablespoons of the butter in pan; swirl to coat. Add fish and cook 4 minutes. (Do not turn fish.) Wash hands.

3. Place remaining 1 tablespoon butter in center of pan. Using spatula, turn fish, distributing butter under each fillet. Cook 3 more minutes or until golden and fish flakes easily. Serve.

Amy

Spinach and Ziti

Hi everyone!

Here is a recipe for Spinach and Ziti. Grace said this was a big hit for her family. She used macaroni noodles and she says next time she will make more sauce and add some white beans to make it a more complete meal.

Spinach and Ziti
Grace (TigMode)

1 (8 ounce) package ziti pasta
1 (14 ounce) can diced Italian style tomatoes
1/8 teaspoon red pepper flakes
4 ounces fresh spinach, rinsed andchopped
2 ounces cream cheese, cubed
1/4 teaspoon ground nutmeg

Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes. Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary. Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

Amy

Mini Sausage Bundles

Hi everyone!

Here is a recipe for Mini Sausage Bundles. My friend Alicia made these for Mops last week and they were excellent. So, when I looked them up on the Taste of Home site, I was shocked when they are only 67 calories each. They are really good. They look so impressive with the chive wrapped around them too. You guys really should make these. I think they could work as a main dish for dinner too!

Mini Sausage Bundles
Amy - amylz
Taste of Home

1/2 pound turkey Italian sausage links, casings removed
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
1 garlic clove, minced
1/2 cup shredded cheddar cheese
8 sheets phyllo dough (14 inches x 9 inches)
12 whole chives, optional

Crumble the sausage into a large nonstick skillet; add onion, red pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in cheese; cool slightly. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Cover with a second sheet of phyllo: coat with cooking spray. (Until ready to use, keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out.) Cut widthwise into three 4-in. strips, discarding trimmings. Top each with 2 rounded tablespoons of sausage mixture; fold bottom and side edges over filling and roll up. Repeat with remaining phyllo and filling. Place seam side down on an ungreased baking sheet. Bake at 425° for 5-6 minutes or until lightly browned. Tie a chive around each bundle if desired. Serve warm. Yield: 1 dozen. Nutrition Facts: 1 bundle equals 67 calories

Amy

Chicken Nacho Bake, French Bread Pizzas, Grown Up Grilled Cheese Sandwich, DEEP DISH TACO SQUARES

Hi everyone!

Here are the lunches for the next two weeks... Chicken Nacho Bake, French Bread Pizzas, Grown Up Grilled Cheese Sandwiches, and DEEP DISH TACO SQUARES.

Chicken Nacho Bake
Michelle (MMmom) from Kraft Food & Family
Makes: 4 servings

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Salsa
1/4 cup Sour Cream
1/2 cup crushed tortilla chips
1/2 cup Mexican Style Shredded Cheese

PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
TOP each chicken breast evenly with salsa, sour cream and tortilla chips. BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF). *Making cuts in the chicken helps to flatten the breast so that the topping stays on.

Michelle’s notes: used hot salsa. Next time will wait to add sour cream at the table. I actually like this more over tortilla chips than over rice or in flour tortillas. I eat it similar to a taco salad.

French Bread Pizzas (reminiscent of Stouffers)
Lori~M&M'sMom

1 loaf French bread (cut in half lengthwise)
olive oil
small can tomato paste
oregano (to taste, I just sprinkle lightly)
garlic
red pepper flakes - I did this on one side for dh and me
mozzarella cheese - shredded or sliced - I used about 8 oz.
parmesan cheese - optional
black pepper on top would be good too.

Preheat oven to 350, slice bread in half lengthwise. Drizzle with olive oil (I used a pastry brush and got it coated really good), sprinkle bread with garlic powder to taste, red pepper flakes if desired, spread tomato paste on (I used about 1/2 small can), put mozzarella and parmesan on top, sprinkle oregano on top of that. Bake 350 for about 15 minutes, then broil till golden. Note - Top with whatever you like! Pepperoni, etc.

Grown Up Grilled Cheese Sandwich
Amy - amylz
Recipe courtesy Michael Chiarello

1 loaf Italian bread such as ciabatta
1 pound Teleme or Brie cheese
1 pound sliced smoked ham (applewood if available)
Butter
3 to 4 tablespoons Dijon mustard
1 cup roasted red peppers

Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter. Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side. Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired. Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

DEEP DISH TACO SQUARES
(luckymommyto2boys)

½ lb ground beef (I used ground turkey)
1 Tablespoon onion, finely chopped
1 cup Bisquick
¼ cup cold water
2 tomatoes, chopped
1 bell pepper, chopped
½ cup sour cream
1/3 cup mayonnaise
4 oz shredded cheddar cheese

Grease 8” x 8” pan. Brown ground beef and onion, then drain. Mix Bisquick & water until dough forms. Pat in pan, pressing ½” up sides. Layer beef, tomatoes, and green pepper in pan. Mix last 3 ingredients together. Spoon sour cream mixture over top of peppers.
Bake at 375° for 25-30 minutes.

Amy

Kalbi (Marinated Short Ribs), Cauliflower and Cheese Bake

Hi everyone!

Tomorrow we are having Kalbi and Cauliflower.

Kalbi (Marinated Short Ribs)
Amy - amylz
Recipe courtesy Jen Lee

Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
4 pounds short ribs
Cooked white rice, for serving
Prepared kimchee, for serving (available at Korean grocers)

Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

Cauliflower and Cheese Bake
Amy – amylz
About.com

1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into flowerets
***Sauce***
4 tablespoons (2 ounces) butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
***Topping***
1 cup soft fresh bread crumbs
1 tablespoon fresh chopped parsley, optional
1/2 teaspoon ground paprika
1 to 2 tablespoons melted butter

Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside. Grease a 2-quart baking dish. Heat oven to 350°. In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted. Combine the cauliflower with sauce and spoon into the prepared baking dish. Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned. Serves 6.

Amy

Spiced Zucchini Bread, "LAND OF NOD" CINNAMON BUNS, Zucchini Brownies, Banana Bread

Hi everyone!

Here is what I plan to bake in the next two weeks...Spiced Zucchini Bread, Cinnamon Buns, Zucchini Brownies and Banana Bread.

Spiced Zucchini Bread Recipe
BBC- Mommy2Beth&Sarah

3 cups flour
2 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Baking Powder
2 tsp. Ground Cinnamon (more if you like)
¾ cup of finely chopped pecans (optional – but its GOOD with them!)
3 Eggs
2 cups of sugar
1 cup of Vegetable or Canola oil
2 tsp. Vanilla
2 cups of shredded zucchini (I pack it down and use heaping cups)
8 oz. can of crushed pineapple – well-drained!

Mix first 6 ingredients and set aside. Beat eggs in a large bowl and add the next 3 ingredients. Now – stir in the zucchini and pineapple. Last – add the dry ingredients and stir just until moistened. Bake 1 hour at 350 degrees in 2 loaf pans (9x5x3). Cool in pans 10 minutes and then turn it out on a rack to cool completely before slicing. (I prefer to use the smaller disposable alum. loaf pans – just adjust time baked. I’ve also made it in muffin pans)

"LAND OF NOD" CINNAMON BUNS
OP???????

20 frozen dough rolls (in freezer section of grocery store - dinner roll size)
1 cup brown sugar
1 small package (4 serving size) instant vanilla pudding mix
1 - 2 tablespoons cinnamon
3/4 cup raisins (optional)
1/4 - 1/2 cup melted butter

Before you put the cat out and turn off the lights at night, grease a 10" bundt pan and add frozen dough rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean damp cloth. Leave out at room temperature, turn out the lights and say goodnight! In the morning, preheat oven to 350 F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Now, aren't you clever!

Zucchini Brownies
OP?

½ c. oil
1 tsp. salt
1 egg
1/3 c. cocoa
2 tsp. vanilla
1 ½ tsp. baking soda
2 c. shredded zucchini
1 ¼ c. sugar
2 c. flour

Blend oil, egg, vanilla and zucchini. Mix in dry ingredients. Spread in greased 9x13 pan. Batter is thick. Bake at 350 degrees for 18 – 20 minutes.

Banana Bread
(Janelle (lovinmy2dollies,mady&laney)
Grandma Reighard‘s Better Homes
And Gardens, All-Time Favorite Recipes)

1 ¾-2 C flour
1 ¼ Tsp baking powder
¾ Tsp salt
½ Tsp baking soda
2/3 C sugar
1/3 C shortening
2 eggs
2 Tbsp milk
1 C ripe mashed bananas (about 3 medium bananas)
¼ C chopped pecans or walnuts (optional)

Stir together flour, baking powder, salt and baking soda; set aside. In small mixer bowl cream sugar and shortening till light and fluffy. Add eggs, one at a time, and milk; beat well. Add flour mixture and mashed banana alternately to cream mixture, beating smooth after each addition. Fold in nuts. Turn into lightly greased 8x4x2 loaf pan. Bake at 350 degrees till a wooden pick inserted near center comes out clean, 60-65 minutes. Cool 10 minutes; remove from pan. Cool on wire rack. Wrap and store overnight. Makes 1 loaf.

Note: You can also use this batter for muffins. Using a lightly greased muffin pan (or muffin cups), fill half way and bake until set in the center. The baking time will be much less than the loaf. Mini muffins - Bake at 350 15-17 minutes until light golden brown on top.

Amy