French Toasted Cheese Sandwiches

4 slices bread
2 slices cheese

Place cheese between bread.

In a pie plate, mix the following:
1 egg, beaten
2 Tbsp milk
Salt

Dip sandwiches in the above mixture, and fry on a hot griddle, browning both sides.

Bottoms Up Pizza

Temp: 400 deg F (200 deg C)   Time: 15 minutes

2 lb lean ground beef
2 cups chopped onion
1 green pepper, chopped

Fry ground beef, onion and green pepper. Saute until cooked thoroughly.

2 x 7.5 oz tomato sauce
1/2 cup milk
1 Tbsp parsley flakes
1-1/2 tsp salt
1/2 tsp pepper
1-1/2 tsp basil
1-1/2 tsp oregano
1-1/2 tsp garlic powder
1/2 tsp sugar
2 cups grated mozarella cheese

Combine next 9 ingredients in large saucepan. Add beef mixture. Heat, stirring occasionally until it boils. Simmer slowly for 10 minutes. Pour into 9 x 13 pan. Sprinkle with cheese. Pat down evenly.

Topping
2 large eggs
1 cup milk
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 Tbsp oil
3/4 cup grated Parmesan cheese

Beat eggs in small mixing bowl until frothy. Add next 5 ingredients. Beat until smooth. Pour over cheese in pan. Sprinkle with Parmesan cheese. Bake until browned.

Beans

Temp: 250 deg F   Time: 3 hours

4-15 oz cans pork & beans
2 large onions, chopped
green peppers, chopped
6 tsp Worchestershire sauce
2 cups ketchup
1 cup brown sugar
1 can pineapple (crushed or tidbits)
bacon

Combine all ingredients in a pot and cook on the stove, or put in a slow cooker on low for 6 hours.

Mochaccino Muffins

Temp: 400 deg F   Time: 20-25 minutes

5 cups flour
4 cups brown sugar
4 cups rolled oats
1-1/3 cup cocoa
2 Tbsp baking powder
4 tsp salt
8 eggs
2 cups milk
1-1/3 cup margarine
4 tsp vanilla
2 cups coffee or espresso
3 cups chocolate chips

Add wet ingredients to dry. Don't overmix. Bake.

Rhubarb Muffins

Temp: 350 deg F Time: 25-30 minutes

Mix together:
2-2/3 cup flour
2 cups rhubarb
1-1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt

Add:
1/2 cup oil
1 cup sour cream
2 eggs

Topping:
1/2 cup brown sugar
1/2 cup nuts
1 tsp cinnamon
2 Tsp butter (melted)

Maple-Glazed Salmon Fillets

1/4 cup apple juice
1/3 cup maple syrup
2 Tbsp soy sauce
3 Tbsp finely chopped onion
3 garlic cloves, finely chopped
4 salmon fillets (about 2 lb)

In a bowl, combine first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable bag. Add salmon, seal bag and turn to coat. Refrigerate 1 to 3 hours; drain and discard marinade. Broil salmon four inches from the heat for five minutes. Baste with reserved marinade. Broil 10 minutes longer until fish flakes easily with a fork. Baste frequently. Serves 4.

Venison Marinade

1/2 cup soya sauce
1 cup brown sugar
1/4 cup barbecue sauce

Teriyaki Steak Marinade

2 cups vegetable oil
2 cups brown sugar
1 1/2 cups soya sauce
12 cloves garlic
4 cups pineapple juice

Marinade 24 hours. Grill without using oil to medium rare.

Note: This is a large recipe. Can be reduced.

Pork Marinade

1 medium onion, chopped
1/3 cup vegetable oil
1/4 cup pineapple juice
1/8 tsp garlic powder
1/2 cup soy sauce
2 Tbsp brown sugar

Honey Barbecued Chicken

1/4 tsp garlic salt
1/4 tsp pepper
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup honey
1/8 cup mustard
1 Tbsp Worchestershire sauce
3/4 tsp liquid smoke

Pour on chicken pieces and bake until done.

Shake-N-Bake

Temp: 325^oF                Time: Approx. 1 hour

3 cups flour
2 Tbsp salt
1 Tbsp celery salt
2 Tbsp garlic salt
1 tsp thyme
1/2 tsp oregano or marjoram
2 tsp pepper
2 Tbsp dry mustard
4 Tbsp paprika
1 tsp ginger
1/2 tsp sweet basil

Mix all ingredients together. Put chicken pieces in a bag, add Shake-N-Bake mix and shake thoroughly until all pieces are covered evenly. Place on a broil pan. Bake.

Chicken Pasta Primavera

2 Tbsp oil
3 cloves garlic
1 onion (cut in large chunks)
2 boneless chicken breasts (cut in strips)
1/4 tsp red pepper flakes
28 oz can tomatoes
sprinkle of basil & oregano (put in blender)
1 celery stalk
red pepper strips
1-1/2 cups broccoli florets or cauliflower
2 cups penne noodles, cooked

Heat oil, add garlic, onion and chicken. Cook about 4 minutes. Mix red pepper flakes, add rest of vegetables. Reduce heat, cook until tender – 5 minutes. Stir in broccoli, cook until just tender. Sprinkle parmesan cheese on top.

Parmesan Breaded Chicken Breast

Temp: 350^oF                Time: Approx. 20 minutes

4 chicken breasts, halved

Breading mixture:
2 cups cracker crumbs
3/4 cup Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
2 Tbsp dried parsley

Flatten chicken breasts for even cooking. Dip breasts into beaten egg and then into cracker crumb-Parmesan cheese mixture. Brown in skillet using olive oil to prevent sticking.  Transfer to baking sheet and into oven to finish cooking, approximately 20 minutes. Serve with potatoes and vegetable of your choice. Also is great with pastas.

Hot N Tangy Wings For The Slow Cooker

3-1/2 pounds chicken wings
1 cup barbecue sauce
1/2 cup cayenne pepper sauce (or other hot sauce)
1/2 cup honey
1 tsp brown sugar
1 tsp dry mustard

1. Clean and dry chicken pieces. Cut and discard wing tips. Cut the wings at their joints to make two separate pieces.

2. Place chicken pieces in broiler for 8-10 minutes until chicken is browned, flipping pieces once. Place chicken in slow cooker.

3. Combine barbecue sauce, hot sauce, honey, brown sugar and mustard in a mixing bowl. Pour over wings. Place lid on slow cooker and cook on low for 4-1/2 to 5 hours or on high for 2 to 2-1/2 hours.

Makes approximately 38 appetizers.

Broccoli and Cheese Chowder

1 bunch broccoli
2 Tbsp butter or canola oil
1 spanish or other sweet onion, diced
2 stalks celery, sliced
2 cloves garlic, minced
1/4 cup all purpose flour
6 cups chicken stock
1/4 tsp dried leaf thyme
1 bay leaf
2 large carrots, grated
2 cups whole milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup grated cheddar cheese

Cut broccoli tops into small florets. Peel remaining thick stems and cut into chunks.
In a large saucepan, melt butter over medium heat. Stir in onion, celery and garlic, cook for five minutes or until softened. Sprinkle with flour; stir until absorbed. Slide pan off heat. Add stock a little at a time to avoid lumps, stirring after each addition until smooth.

Return saucepan to heat. Add broccoli stems, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, covered and stirring occasionally for 15 minutes or until vegetables are tender. Remove bay leaf. Puree in a blender or food processor, then return to saucepan.
Heat soup until hot. Stir in grated carrots. Reduce heat and simmer, covered for about 10 minutes. Stir in broccoli florets and simmer for five minutes. Stir in milk, salt and pepper. Heat until hot. Taste and adjust seasoning as needed. Ladle into heated soup bowl; garnish with a generous sprinkle of cheddar.

Zesty Pasta Salad

8 cups bow tie pasta, uncooked
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
2 cups halved cherry or grape tomatoes
1 cup sundried tomato oregano dressing

Cook pasta as directed on package, adding broccoli to the boiling water for the last three minutes of the pasta cooking time. Drain, rinse under cold running water. Drain well; place in large bowl. Then add the onions, pepper and tomatoes; mix lightly.

Add dressing; toss to coat. Cover and cool for one hour. Stir before serving.

Orange Julius

6 ice cubes, crushed
1/2 can frozen orange juice
1 cup water
1 cup milk
1/2 - 2/3 cup sugar

Blend.

Taco Salad

Stir fry the following ingredients in a large non-stick skillet over medium-high heat until beef is browned and completely cooked.
 
1 lb extra lean ground beef
1 onion, chopped
2 cloves garlic, minced
1-1/2 tsp chili powder
Pinch salt

Drain if necessary. Set aside.

Layer 2 tomatoes, chopped, in shallow 12 cup (3L) glass bowl. Follow with a layer of shredded iceberg lettuce (approx half a head), cooked ground beef mixture, 3/4 cup shredded cheddar cheese and 1 can kidney beans, drained and rinsed. Top with avocado dressing. Garnish with additional shredded cheese and sliced green onion. Serve with tortilla chips.

Avocado Dressing
Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth.
Stir in:
1 green onion, thinly sliced
1/4 cup water
2 Tbsp fresh lime juice
2 Tbsp low-fat sour cream
1/4 tsp salt

Chicken Enchiladas

Temp: 350 deg F (182 deg C)  Baking Time: 15 minutes or until cheese is melted.

1/2 cup cream cheese, softened
1/2 cup sour cream
1-1/2 cups thick salsa
1 tsp chili powder
1/2 tsp salt
3 cups diced cooked chicken breast
2 cups shredded nacho cheese
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
10 flour tortillas

In a medium sized bowl, stir cream cheese with sour cream, ½ cup salsa, chili powder and salt. Mix in the diced cooked chicken, 1 cup shredded nacho cheese, green onions and cilantro.

On each tortilla, spread about 1/3 cup of chicken-cheese mixture and roll up. Place seam side down in a greased 9 x 13 baking dish. Pour remaining cup of salsa over enchiladas. Sprinkle with the remaining cup of shredded nacho cheese. Bake.

Chocolate Coffee Cake

Temp: 350 deg F (180 deg C)   Baking Time: 45-50 minutes

2 cups sugar
1-3/4 cups flour
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla

Note: as a substitute for buttermilk, place 1 Tbsp vinegar or lemon juice in a measuring cup and fill with milk to one cup.

Combine the first six ingredients in a mixing bowl. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for two minutes. Pour into a greased and floured 10 inch bundt pan. Bake. Cool. Top with frosting or strawberries and whipped cream.

Banana Split "Cake"

1-1/2 cups graham crumbs
1/3 cup butter or margarine, melted
2 packages (250g each) cream cheese, softened
1 cup sugar
1 can crushed pineapple, in juice, drained (398 mL)
6 bananas, divided
2 cups cold milk
2 packages (4 svg size) vanilla instant pudding
2 cups thawed whipped topping or whipped cream, divided
1 cup chopped pecans, optional
1 cup grated chocolate of your choice, optional

Combine graham crumbs and butter and press into bottom of a 9 x 13 inch pan. Put in the freezer for 10 minutes.

In the meantime, beat cream cheese and sugar with electric mixer until well blended.

Spread carefully over crust; top with pineapple. Slice four of the bananas and arrange over the pineapple.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk two minutes or until well blended. Gently stir in one cup of the whipped topping; spread over banana layer in pan. Top with remaining one cup whipped topping. Refrigerate at least 5 hours. Slice remaining two bananas just before serving; arrange over dessert. Sprinkle with pecans or grated chocolate, if desired. Store leftovers in fridge.

Chocolate Pudding

2 egg whites
2/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
2-1/4 cups skim milk, divided
1/2 cup granulated sugar
1/8 tsp salt
1 tsp vanilla

Fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.

Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa.

Variation: Try adding ¼ teaspoon of ground cinnamon to the cocoa mixture.

Tip: To prevent pudding “skin”, transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.

Cinnamon Roll Cake

Temp: 350 deg F  Baking Time: 28-32 minutes

Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1-1/2 cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9 x 13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake.

Glaze:
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla

While warm, drizzle the glaze over the cake.

Chocolate Chocolate White Chocolate Chip Cookies

http://thepioneerwoman.com/cooking/2013/05/chocolate-chocolate-white-chocolate-chip-cookies/

Puffed Wheat Squares

1/2 cup brown sugar
1/2 cup golden syrup
1/2 cup butter or margarine
3 Tbsp cocoa
1 tsp vanilla
1 cup puffed wheat

In large saucepan combine first 4 ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add vanilla. Stir in puffed wheat and combine thoroughly. Press into greased 9 x 13 pan. Chill. Store in fridge.

S' Lemony Zucchini Bread

http://www.tasteofhome.com/recipes/lemony-zucchini-bread

S' No Bake Energy Bites

http://smashedpeasandcarrots.blogspot.ca/2011/08/no-bake-energy-bites-recipe.html

Chocolate Puffed Quinoa Squares

3.5 Tbsp cocoa powder
1/4 cup honey
1/4 cup brown sugar, packed (optional)
1/4 cup butter or coconut oil
2 cups puffed quinoa

Grease 9 x 9 baking pan. In a saucepan over medium heat, melt the butter or coconut oil. Add the cocoa powder, honey and brown sugar and stir until smooth. Boil for a bout 30 seconds to 1 minute.

Pour the chocolate sauce over the puffed quinoa in a large bowl and stir until well coated. Pour into greased pan and smooth with a spatula. Let cool completely before cutting into squares. Store in the fridge, especially in the summer or they will start to melt.

Drumstick Dessert

Base:
1/3 cup butter
3 tsp peanut butter
1-2/3 cups graham crumbs
2/3 cup unsalted peanuts

Melt butter and peanut butter, add crumbs and peanuts. Reserve half of mixture for topping. Press into 9 x 13 pan.

Filling:
250 g cream cheese
1/2 cup peanut butter
1/2 cup sugar
2 tsp vanilla
4 eggs
Tub of Cool Whip

Mix cheese, sugar, peanut butter and vanilla at high speed, add eggs one at a time. Fold in a large tub of Cool Whip. Drizzle with chocolate fudge syrup. Top with crumbs. Freeze.

Portzelky (New Years Cookies)

2 Tbsp yeast in
1 cup of warm water
2 cups milk
1/2 cup potato water
1/2 cup melted butter
2 tsp salt
6 well beaten eggs
2 lb. raisins
6 cups flour

Mix in order of ingredients. Put in warm place to rise until mixture is nearly twice the size. Drop dough by tablespoons into sizzling oil - like frying fritters. Avoid breaking sponge bubbles.