Beef & Black Bean Chili

Beef & Black Bean Chili

1 lb. ground Beef
2 (15oz)cans no-salt added Black Beans, undrained
1 Tbs. Chili Seasoning Mix
low fat sour cream (optional)
1 c. Med or Hot Salsa Chunky Style
2 (8oz) cans no salt added Tomato Sauce
Shredded Reduced Fat Cheddar Cheese(optional)

Cook meat in a large sauce pan over medium-high heat until meat is browned, stirring until it crumbles. Drain if necessary
While meat cooks, drain and mash 1 can of beans. Add mashed beans, undrained beans, salsa, tomatoes sauce and seasoning mix to sauce pan; stir well. Cook over medium heat 10 minutes or until thoroughly heated. Spoon into serving bowls. If desired top with sour cream and shredded cheese.

Glazed Fruited Chicken

Glazed Fruited Chicken

1 Jar (29oz)Fruits for salad
 2/3 c. Hellmann's real mayonnaise (I used Hellmann's Light)
1 pkg.(7oz)Herb Stuffing
1 broiler-fryer Chicken, cut in parts or use boneless skinless chicken breasts
1/2 tsp. Salt
 Dash of Pepper
1 (12 oz.) jar orange marmalade

Drain fruit; set aside. Reserve 2/3 cup liquid. Stir reserved liquid into real mayonnaise. Stir constantly over medium heat until mixture boils; add stuffing. Spread in 9x13x2 inch pan. Add chicken. Sprinkle with salt and pepper; brush with additional real mayonnaise. Bake in 350 degree oven for 1 hour. Melt marmalade. Arrange fruit around chicken. Brush on marmalade. Bake 15 minutes. Garnish with parsley. Serves 4.

Lemon Bars

Lemon Bars

• 1 ¹/₄ cup(s) all-purpose flour
• 5 Tbsp packed light brown sugar                      
• 8 Tbsp regular butter, cold, cut into 1/2-inch pieces                      
• 4 large egg(s)                      
• ¹/₂ tsp vanilla extract                      
• 1 ¹/₂ cup(s) powdered sugar, divided                      
• ³/₄ cup(s) fresh lemon juice                      
• 2 tsp lemon zest

 

Instructions:

 

Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.

Notes

The crust must be HOT when you pour on the lemon mixture. You'll need approximately three lemons to yield the amount of juice and zest in this recipe. You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon

 

Honey French Dressing

This smooth thick dressing is a nice blend of tangy and sweet.

Honey French Dressing

1 c. Crisco Oil
1/2 c. Honey
1/2 tsp. Salt
1/2 c Vinegar
1/3 c. Chili Sauce
1/2 c. Onion (Chopped Fine)
1 Tbs. Worcestershire Sauce

Combine all ingredients in a jar with tight fitting cover. Shake vigorously and chill.

Ranch Chicken

Are you looking for a recipe well, I have a recipe for you . I made this a couple of times .As we say "It's A Keeper"..


Ranch Chicken

4 oz. grated cheese(Mozzarella & Cheddar)
12-16 oz. raw boneless Chicken, chopped
4 Tbs. Butter
1 Onion,chopped
4 Corn Tortillas
1 14.5 oz. can of Rotel Tomatoes
4 Tbs. Flour
Salt & Pepper & Garlic Powder to taste
1 c. Chicken broth

Sauté chicken and onion in butter. Add flour and 1/4 c. broth. Cook 5 minutes. Add rest of broth and tomatoes. Boil until sauce thickens. Tear tortillas and add with cheese to mixture. Put in casserole did and bake at 350 F for 30-40 minutes.
Serves 4

Mandarin Orange Tea Cake

I got this recipe from a kids cookbook
Mandarin Orange Tea Cake

1 Package (16oz)Pound Cake Mix
1/2 c. plus 2 Tbs. Orange Juice, Divided
2 egg whites
1/4 c. milk
1 (15oz)can of Mandarin Orange Segments in light syrup, drained
1/4 c. powered sugar
Grated peel of 1 orange

1. Preheat oven 350 F. Grease 9inch Bundt Pan
2.Beat cake mix,1/2 c orange juice, eggs and milk in a large bowl with electric mixer at med speed 2 minutes or until light and fluffy. Gently fold in orange segments. Pour batter into prepared pan.
3.Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool cake in pan on wire race 15 minutes, invert cake onto wire rack and cool completely.
4. Combine sugar, orange peel and remaining 2 Tbs orange juice in a small bowl, stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving

Book: Kids Cake Mix Fun & More
Makes 16 servings
4 points per serving

Foodie Recipes #2

Da Whoopie Pies

From: Fyrstalkr
Foodtalk Chat Room

I was looking through my folder of recipes that I printed off about 18yrs ago. One of the dates on the recipe was March 13,1998 from a friend from a chat room years ago.. I wanted to share this recipe..

Mix altogether until well blended

2 Eggs
2/3 c. Shorting
add
2 c. Milk
Mix until well blended
sift altogether and add to above ingredients

4 c. Flour
1 c. Cocoa Powder
2 tsp. Baking Soda
2 tsp. Salt
Mix till well blended then add

2 tsp. Vanilla
* Note add to the fridge for about an hour or so that the batter will set

drop by teaspoon on cookie sheet and bake 350 for 10-15min

Don't Overbake they will be dry if you do

Filling:

2 1/4 c. Shortening
2 1/4 c. Confectioners Sugar
1 1/2 c. Marshmallow Fluff
3 tsp. Vanilla
Splash of milk

Blend together till well blended and no lumps. add a little milk to help make it smoother. Its is best if you have a mixer to do this with.

Crock-Pot Chicken Stir Fry

Saturday Nights Dinner
 Crock-Pot Chicken Stir Fry

I found this recipe on Pinterest and I've made it 6 times already .Its a easy crockpot meal that is good with rice or egg noodles .We like it with white rice, you can make it with brown rice. This is also good to freeze .

Happy Socks

Happy Socks

Its time to clean out that sock drawer and admit that all those lonely socks will probably never meet their mates again. Give 'em a second life as a Happy Sock!

Operation Happy Sock creates and delivers catnip toys to homeless cats in the animal shelters. We make simple toys, called "Happy Socks, "by putting catnip in the toes of an old sock and tying a knot at the ankle.

We welcome donated socks that meet these guidelines:

Clean
Sweat socks, fuzzy socks, toe socks...
Any size (baby and kids sizes too) are welcome.
Thin synthetic or nylons aren't durable enough.

Thank you on behalf of homeless cats everywhere!
Pay it forward in kindness to cats...

Boston Cream Poke Cake

Boston Cream Poke Cake

 

INGREDIENTS:
 1 box Yellow Cake Mix (plus box ingredients)
 2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
 4 cup Milk
 1 container Chocolate Frosting

DIRECTIONS:

Prepare cake in 13×9″ pan according to box directions.
 Allow to cool until just slightly warm.
 Use spoon handle to poke holes evenly across cake.
 Combine milk and pudding mix and whisk until well blended.
 Pour pudding over cake making sure it gets down into holes.
 Refrigerate cake for several hours to allow pudding to settle and set up.
 Open frosting container and remove foil seal.
 Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
 Pour over pudding layer and spread with spatula to cover completely.
 Refrigerate for at least several more hours.