Recipes...

I would LOVE a pumpkin bread recipe. I do love pumpkin bread .

OK, here is an easy dinner I made yesterday, and it's vegetarian too.

1 14 oz can tomatoes with basil and garlic
2 T. olive oil
1 clove garlic (or more if you love garlic )
1/4 cup white cooking wine
linguini noodles

saute the garlic in the oil. Put the tomatoes in a blender and chop to the consistency you would like--chunky or smooth. Put the tomatoes in with the garlic and oil, add the white wine and simmer until hot. Pour this sauce over half a package of cooked linguini.

It's very simple but full of flavor

I will give this one a try! Thanks!

*Drooling* Ummm pumpkin bread. I'm on it!

but a technique...French Toast Sledgehammers.

I get a loaf of Hawaiian bread (or anything fairly dense, the Hawaiian is sweeter and better tasting, IMHO), cut that in slices about twice as thick as most storebought loaves. We have a rack for bread cutting, we skip every other slot.

Make a triple batch of French Toast dip, pour it into a cake pan or pieplate, and place the bread flat in the pan. Let it soak fully, flip it, and place immediately on the griddle.

When fully cooked, the center is a very tasty mass of near-custard. Very filling.

All of your recipes sound absolutely scrumptious!!! Am going to add them to my recipe files, muy pronto!
Thank you so much!

Here's a simple recipe that's been in my family for decades:

Teriyaki Marinade (for BBQ steaks or chicken)

1/2 C. Yamasa soy sauce
to 1/2 C. light brown sugar, packed
1 T. Mirin (Japanese sweet rice sake for cooking); optional
1/2 tsp. grated fresh ginger (bottled ones don't work)
1 tsp. vegetable oil
4 steaks or 6 chicken breasts

Mix thoroughly. Add meat and marinate about 1 to 1 1/2 hours, turning every 1/2 hour.

Note: You can adjust the amounts of soy sauce and brown sugar to your taste.

Enjoy!!!

I love teriyaki flavor. Yum.

Amie, I made the pumpkin bread yesterday (in my brand-new KitchenAid stand mixer that I got as a Mother's Day gift), and it turned out very deicious. I brought it to a potluck this afternoon and it was all gone by the time we had to leave. That's a sign of a good recipe.

I am sooooo hungry after reading all these delicious receipts. I don’t know pumpkin bread at all. I am going to try to make it. Hope it won’t flop.

here are a few of our favorites...Think I have posted the first one before.

Mexican Cornbread Casserole

2 lbs hamburger
1 med onion, chopped
1 can chopped green chilis
1 can cream corn
1 box Jiffy cornbread mix
1 egg
1/4 c. milk
1 1/2 c. cheese, shredded
1 pkg. taco seasoning

Brown hamburger, onion, and green chilis. Add taco seasoning. Place in bottom of 9x13 pan. Sprinkle with cheese. Mix cornbread mix, egg, milk, and corn together till blended. Pour over top of meat-cheese mixture. Bake at 350 about 30-45 minutes. (Till cornbread is done)

Very easy, yummy and CHEAP!


Made Ahead Chimichangas

1 lbs, beef, pork, or chicken, cooked
1 16 oz jar salsa
1 16 oz can refried beans
1 4 oz can chopped green chilis
1 pkg taco seasoning
16 8 inch flour tortillas
cheddar cheese cut into 16 sticks.

Shred meat, combine with salsa, beans, undrained chilis, and taco seasoning. Cook and stir over medium heat. Place 1/3 cup meat mixture on top of a tortilla near one dedge. Top with a cheese stick, fold in sides, and roll up. Place in freezer container. To prepare, bake at 350 for 50 minutes if frozen 30 minutes if thawed.

This one is good cause it make SEVERAL MEALS...or serves a bunch of people.

Corn Salad (side dish)
3 can mexican corn drained
1/2 c. mayo
bag of chili cheese fritos

mix corn, and mayo together. Right before eating add fritos. Enjoy!

(and fat-free, too!)

One package of defrosted skinless, boneless chicken breasts
(you can use "chicken tenders" too, but I'm cheap!)
One bottle FREE Catalina salad dressing (fat free)
Crushed red pepper
Shake-n-Bake
Wheat bran
Cayenne

Cut the chicken breast meat into strips, about the size of chicken wings. Pat meat dry, then sprinkle with crushed red pepper. In covered dish, or in a heavy-duty zipper plastic bag, combine chicken with Catalina dressing, making sure all meat is coated. Refrigerate several hours or overnight.

When ready to prepare, remove chicken from container and pat dry. In separate dish, combine Shake-n-Bake with an equal amount of wheat bran and a pinch or so of cayenne pepper. Mix well. Roll each chicken piece in mixture, then place on cookie sheet sprayed thoroughly with no-stick spray. Bake at 350° F for fifteen minutes or until done.

Discard any unused leftovers from Shake-n-Bake mixture!

These freeze beautifully!

Note: adjust amount of crushed red pepper and cayenne to suit your individual tastes. You can make them as wild or mild as you like!!



Enjoy!
~VOW


(note to Amie: I'm planning on trying this recipe on the fake chicken breast patties made by Morningstar Farms, for my daughter. I'll let you know how it turns out!)

All of these recipes sound yummy! I'll have to write them down and try them.

I've been promising these two to VOW for a few days, so I'll post them here.

Creamy Chicken Rice Soup

Boil approx 2-3 pounds of chicken (I used 6 legs) in a 6 qt stock pot (filled 2/3 - 3/4 full). Add 2 ribs of celery and 2 carrots, broken up, a bouquet garni (thyme, rosemary, bay leaf - can use dry if need be), a head of garlic, and a little bit of salt and pepper. Cook until chicken is done. Pour stock through colander/strainer into a bowl. Take chicken out and remove from bones. Rinse out stockpot and put stock and chicken meat back into it. Add carrots, celery, onion, a bit of chopped parsley, and 2 handfuls of rice. Simmer until rice and veggies are tender. At end, add 3 cans of cream of chicken soup (that's one cup of "Cream of Whatever" soup mix) and mix well. Serve hot.

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St. Syncletica Noodle Casserole

1 lb egg noodles, cooked
2 cups cooked asparagus, cut in small pieces
1 large carrot, thinly sliced
1 onion, chopped
1 hard-boiled egg, chopped
1 cup milk
1 1/2 cups grated Cheddar
salt and pepper to taste
1/2 cup bread crumbs

1. Place cooked noodles, asparagus, carrot, onion, and chopped egg in a deep bowl; mix well.

2. Liberally butter a long shallow baking dish, and place in it the contents of the bowl. Mix the milk, 1 cup of the cheese, salt, and pepper by hand or in a blender, and pour mixture over noodles and vegetables. Toss it lightly and make sure the mixture reaches all corners of the dish.

3. Preheat oven to 300. Mix the bread crumbs and remaining 1/2 cup of cheese together, and sprinkle over the top of the casserole. Bake in the oven for 30-40 minutes, until the mixture turns brown and bubbly.

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I really love to cook and eat, and I have a ton of recipes. I cook Indian, Italian, homestyle, etc. If you want more recipes, just ask!

Oh wow, these all look so delicious.

Misty, I think I will try those chimichangas. I wonder if my husband will like them ( he can't stand refried beans, but I love 'em ). Ah well, if he doesn't like them there's always the golden arches for him

This is the only recipe I know off the top of my head, and you can kinda play around with the amounts, depending on how much you want to make, but it's super easy to make and is really good!

Carmel Apple Salad

2-3 containers of Cool Whip
2 Snickers candy bars, cut into small pieces
1-2 apples, cut into small pieces

Empty the containers of Cool Whip into a large bowl. Dump in the pieces of Snickers bar and apples, and mix together well. Keep in the refrigerator until ready to serve.

Told you it was easy!!

havent tried this one yet -- saw it on another board just now, but it sounds WONDERFUL

PEANUT BUTTER PIE
3 oz cream cheese
3/4 c. powdered sugar
1/2 c. peanut butter
12 oz cool whip
graham cracker pie shell

Soften cream cheese and cream in next 3 ingredients. Mix in cool whip. Spoon into pie shell and refrigerate! Serves 6-8.

How about my prize winning Honey Bun Cake. It goes great with the mexican dishes I already shared.

Honey Bun Cake

1 box yellow cake mix
3/4 c. oil
4 eggs
1 c. sour cream
2 Tblsp. cinnamon
2 c. powdered sugar
4 Tblsp. milk
1 tspn. vanilla

Mix cake mix, oil, eggs, and sour cream. Pour half of batter into greased and floured 9x13 pan. Mix brown sugar, and cinnamon; pour over batter and swirl with a knife. Bake at 325 for 40 minutes.

ICING: MIx powdered sugar, milk and vanilla until smooth and creamy. Punch cake full of holes while hot. Pour icing over cake and serve.

Brown Rice Sesame Bread
Makes 1 loaf

Dense yeast-free bread. Using grains in bread requires fermenting time which varies with the seasons. Dough will be sticky, knead with wet hands.
Combine in a bowl and mix well:

3 cups whole wheat flour
1 cup cornmeal
¼tsp salt
½ cup unhulled roasted sesame seeds
Add and work in your hands:

1½cups warm water

Mix with a wooden spoon, adding a little more water if needed to make a moist bread dough. Knead for about 15 minutes, until dough comes together. It will be sticky. Have ready a well-oiled bowl, Place dough in bowl and turn over twice to coat with oil. Lightly oil a sheet of waxed paper and place oiled side down on top of dough. Cover bowl with clamp towel. Keep in a cool place for 13 to 15 hours in the summer, 14- 16 hours in winter. Place dough I an oiled loaf pan, making a dash down the centre of the loaf with a sharp knife. Place pan in a cold oven. Turn hear to 200° and bake for 25 minutes. Raise heat to 350° and bake 1 hour. Loaf should be well browned and starting to pull away from sides of pan. Cool.