42nd Recipe Street

Source: http://www.recipezaar.com/Mashed-Red-Potatoes-With-Garlic-And-Parmesan-34382

2 1/2 lbs red potatoes, unpeeled,quartered
3 cloves garlic, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese

Put potatoes and garlic in lg pan. Cover with water. Bring to a boil. Reduce heat and simmer for 25 minutes, until potatoes are tender. Drain well. Mash with the butter, milk, and salt. Stir in the parmesan cheese.

Source: http://www.recipezaar.com/Pancakes-25690

Please note this recipe uses whole wheat flour, unlike the original recipe.

1 egg
1 cup whole wheat milk
2 tablespoons margarine, melted
1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt

Beat egg until fluffy. Add milk and melted margarine. Add dry ingredients and mix well. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon. When bubbles appear on surface and begin to break, turn over and cook the other side.

Source: http://www.recipezaar.com/Pork-Chops-Yum-Yum-95222

4 Thin Pork Chops Totaling 8oz (1/2LB)
1/4 C Chicken Broth
1/8 C Honey
1/8 C Soy Sauce
1 T Ketchup
1/4 t Ginger
1/4 t Garlic Salt

Brown chops on both sides. Place in greased casserole dish. Mix all remaining ingredients and pour over pork chops. Bake, uncovered, at 350 for one hour. Simple!

Source: Unknown

4 C Cooked Brown Rice
4 C Raw Mushrooms
1 C Sour Cream
1 C Shredded Cheese

Cooked Rice. Meanwhile, saute Mushrooms in a pam sprayed skillet. When rice and mushrooms are done. Combine all into a large bowl. Stir in sour cream and cheese .

Source: http://www.recipezaar.com/Sausage-Gravy-14911

1 lb pork sausage
1/3 cup flour
1 quart milk
1 dash pepper
1 Batch of Great Aunt Norma's Biscuits

Cook sausage in skillet. Drain Fat. Sprinkle flour over sausage and stir well. Cook flour and sausage together for about 5 - 7 minutes. Add milk. Cook over medium heat until thickened. Add pepper. Serve over biscuits.

Source: http://www.tasteofhome.com/recipes/Easy-Italian-Chicken

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/3 cup cold water
Hot cooked spaghetti

In a large skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until the juices run clear.

Meanwhile, in a saucepan over medium heat, combine the tomatoes, mushrooms, basil and garlic powder; bring to a boil. Combine cornstarch and water; gradually add to tomato mixture. Cook and stir for 2 minutes or until thickened. Serve chicken with spaghetti; top with tomato sauce.

Source: http://www.tasteofhome.com/recipes/Christmas-Cauliflower

1 large head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (7.3 ounces) sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons diced pimientos
1 teaspoon salt
Paprika, optional

In a large saucepan, bring 1-in. of water and cauliflower for to a boil. Reduce heat; cover and cook for 5-15 minutes or until crisp-tender; drain and pat dry.

Meanwhile in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt.

Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired.

Source: http://www.recipezaar.com/Pecan-Pie-20832

3 Eggs
1 C Corn Syrup
1 t Vanilla Extract
2/3 C Sugar
1/3 C Butter, Melted
Pie Crust
1-1/4 C Pecan Halves, optional

Preheat oven to 350F. Beat eggs until combined. Stir in corn syrup, sugar, butter, and vanilla extract. Stir Well Stir in pecan halves (if using them) and pour filling into pie crust.

With pecans - bake 45 minutes.

Without pecans - bake 1 hour.

I often make this without pecans because Ryan isn't fond of them.

Source: http://www.recipezaar.com/Meatloaf-Yes-Virginia-There-is-a-Great-Meatloaf-54257

3LB of Ground Beef (27% Fat) or Ground Chuck (20% Fat)***
2 Eggs
2 Small Onions, Finely Chopped
2t Salt
1t Pepper
1/2 C Organic Heinz Ketchup**
1 C Half & Half
6 T Cornmeal

Sauce
1/2 C Apple Cider Vinegar
1/4 C Brown Sugar
1 C Organic Heinz Ketchup**

Preheat oven to 350F. Combine meatloaf ingredients in a large bowl. Transfer to pan and pat down. Take a spatulate and go along the edges, this will make getting the meatloaf out of the pan easier.

Combine sauce ingredients and pour over top and sides. Bake for 1hr to 1hr15 minutes or until the center is pink and the temp is around 170F in the center.

*** DO NOT BUY EXTRA LEAN CUTS OF MEAT!!! Do this and your meatloaf is going to be dry and tasteless. Trust me.

** I used organic ketchup because regular plain ole ketchup is loaded with high fructose corn syrup and additives.

Source: http://www.recipezaar.com/Fried-Broccoli-69501

3 Cups Frozen Broccoli, Thawed.
1-2 Pinches Rosemary
2 T Olive Oil
1/2 C Breadcrumbs
Black Pepper

Heat olive oil in a pan. Add rosemary and saute until it smells pungent. Add broccoli and pepper. Saute until the broccoli is nearly done (to your taste), then pour the bread crumbs in and stir. The crumbs will stick to the brccoli. Once most of the crumbs are in the broccoli, saute for a few more minutes to brown the breadcrumbs and broccoli.

Source: http://www.recipezaar.com/Tuna-Casserole-13630

3 C Uncooked Egg Noodles (528 Calories)
1 (10.5 oz) Can Cream of Celery Soup (250 Calories)
1/2 C Light Miracle Whip (160 Calories)
3/4 C Evaporated Mllk (225 Calories)
1 (4 oz) Can Mushrooms, Drained (30 Calories)
1 t Black Pepper
1 (7 oz) Can Tuna in Water (225 Calories)

Cook egg noodles. While egg noodles are cooking, combine remaining ingredients and mix until smooth.

Drain egg and return to pan. Add in remaining ingredients and warm through, about 10 minutes.

Source: Unknown



2 Boneless Pork Chops
3 T Water
2 T Minced Garlic
3 T Jam, Any Flavor
1 C Salsa
1 t Seasoned Salt

Combine water, garlic, jam, salsa, and seasoned salt until mixed well. Add to pan and warm.

Cut small slits into pork chops and to pan. Spoon sauce mixture over pork chops, and simmer for about 10 minutes. Make sure sauce does not burn.

Turn pork chops over, spoon more sauce on them, and let cook for an additional 10 minutes or until done, flipping every 10 minutes.

Make sure sauce doesn’t burn!

Source: Unknown

2 Boneless Skinless Chicken Breasts, Halved or Cubed
1 Large Can Peaches in Heavy Syrup
Cinnamon
Nutmeg

1 Box Cornbread Stuffing
1 Mini 1.5oz Box Raisins
1/2 t Oregano
1/2 t Basil
1/2 t Sage
Chopped Onion, Optional

Preheat oven to 350F.

Place chicken breast in a square baking pan. Drain syrup off peaches and pour over chicken. Sprinkle with cinnamon and nutmeg. Turn chicken over and sprinkle with additional cinnamon and nutmeg. Cover and bake for 20 minutes. Pour peaches over chicken, cover and bake for an additional 20 minutes or until chicken is done.

Prepare stuffing according to package directions. I like adding in the other items on the list.

Serve chicken with stuffing!

Source: http://www.recipezaar.com/Dennys-Style-French-Toast-90674

1 Egg
1 T Milk
1 T Whole Wheat Flour
1/4 t Vanilla Extract
1/2 t Cinnamon
1/4 t Nutmeg
2 Slices Bread
Olive Oil

Combine Egg, Milk, Flour, Vanilla Extract, Cinnamon, and Nutmeg in a shallow dish.
Saturate bread with mixture. Cook in a cast iron pan with a little olive oil.

Serve with peanut butter, honey, or fresh fruit.

Source: Unknown

1 C Flour
1 T Salt
2 t Pepper
1 T Ground Mustard
2 T Paprika
1 T Garlic Powder
1/2 t Ground Ginger
1/4 t Thyme
1/4 t Basil
1/4 t Oregano
1 C Milk
1 Egg
Round Steak, Cube Steak, Chicken, or Pork Chops, etc.
Oil For Frying
Gravy, Optional

Combine flour, salt, pepper, ground mustard, paprika, garlic powder, ginger, thyme, basil, and oregano in a shallow pie dish. Mix well.

Combine milk and egg in a separate dish and mix well.

Heat about 1/4 inch of oil in a skillet, on medium high heat.

Dredge meat through flour mixture, then in milk mixture, then in flour mixture again. Cook for 10 minutes in oil. Flip, and cook for an additional 5 minutes or until done.

Serve with gravy if desired.

Source: http://www.recipezaar.com/Should-Be-Illegal-Oven-BBQ-Ribs-8701

3-4 Chicken Breasts OR
2 Pork Steaks OR
1/2 Rack Ribs OR
6 County Style Ribs + 4 Drumsticks

1/2 C Honey
1/3 C BBQ Sauce
1/2 t Paprika
1/2 t Chili Powder
1/4 t Garlic Powder
1 T Old Bay Seasoning
1/4 t Onion Powder
1/4 t Celery Salt
1/4 t Black Pepper
2 T Sugar
1/4 C Brown Sugar

Combine everything but the meat in a small bowl and mix until smooth.

Place meat in the bottom of a foil lined Lasagna pan. This dish gets messy so use foil for easy clean up.

Pour the sauce over the meat and coat evenly using your hands. Cover with more foil.

Bake in 375F oven for 1 hour, turning the meat over every 15 minutes and stirring the sauce a bit so it doesn't burn.

If the sauce seems a little thin, and not like a glaze, then pour it into a skillet and heat it on high until it thickens.
I've added the sauce into canned baked beans which also goes well this dish.

Source: http://www.recipezaar.com/Spanish-Chicken-Rice-Bake-31516

1 Can Cream of Chicken Soup
1 C Salsa
1/2 C Water
1 Can Corn
3/4 C Uncooked Rice
2 Boneless Chicken Breasts, Cubed
1 t Chili Powder
1/4 C Cheddar Cheese

Preheat oven to 375F Mix everything but cheese together and transfer to a casserole dish. Bake for about 50 minutes. Sprinkle with cheese.

Source: http://www.recipezaar.com/Caramelized-Chicken-Wings-44888

3 lbs chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375°F. Place chicken in a 9x13-inch baking dish. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken. Bake for one hour or until sauce is caramelized.

Source: Unknown

3 LBS Boneless Chuck Roast
1-1/2 C Ketchup
1/4 C Packed Brown Sugar
1/4 C Red Wine Vinegar OR
1/4 C Apple Cider Vinegar
2 T Dijon Mustard
2 T Worcestershire Sauce
1 T Liquid Smoke Flavoring
1/2 t Salt
1/4 t Black Pepper
1/4 t Garlic Powder

Cut boneless chuck roast into smaller pieces and place in the bottom of crock pot. Combine remaining ingredients and pour over roast.

Cover and cook on low for about 8 hours. Shred meat and return to BBQ mixture. Let sit for another 30 minutes.

Source: Mister Hoppe

1 Can Cooked Chicken, Drained
1/2 Red Onion, Chopped
1 C Shredded Mozzarella Cheese
10 Fajita Sized Tortillas
1 Stick Margarine
3 T Flour
1 (14 oz) Can Broth
1/4 C Water
1/2 C T Low Fat Sour Cream
1 (4 oz) Can Green Chilies

Preheat oven to 350F. Combined chicken, cheese, and onion in a bowl. Mix well. Fill tortillas with mixture and place in a greased 11×7 baking dishes.

On the stove, melt margarine, mix in flour, add the broth and bring to a boil. Fold in sour cream and chilies. Pour over enchaladas and bake for 30 minutes.

Source: http://www.tasteofhome.com/recipes/Maple-Baked-Beans-2

1 Onion, Chopped
2 T Vegetable Oil
3 Cans Baked Beans
1-1/2 t Ground Mustard
1 t Garlic Salt
1 C Maple Syrup

In a Dutch oven or large kettle, cook onion in oil until tender. Add the beans, mustard, and garlic salt. Cook over medium heat until bubbly, stirring occasionally. Add the maple syrup; heat through, stirring occasionally.

Source: Unknown

2 (8.5 oz) PKGS Corn Bread/Muffin Mix
2/3 C Milk
2 T Cornstarch
2 T Water
1 (10 oz) Can Vegetarian Baked Beans

Preheat oven to 400F. Mix the cornstarch with the water. Add the milk and mix well. Stir in Corn bread or muffin mix just until wet. Spread half the batter into a greased 9 inch pie plate. Spread with baked beans. Spread with remaining batter. Bake, uncovered, for 25-30 minutes or until a toothpick inserted into corn bread comes out clean.

Source: Mom

1 Stick Margarine
1 C Sugar
1 C Flour
2 t Baking Powder
1/2 t Salt
3/4 C Milk
1 Large Can of Peaches, Reserve 1 T Juice

Preheat oven to 350F. Melt margarine in a 9" x 13" cake pan. Mix together dry ingredients. Add milk and pour over melted margarine. Dump peaches evenly over top. Bake 1 hour.

Source: Unknown

1 (12 oz) PKG Silken Firm Tofu, Frozen And Thawed
1/2 C Maple Syrup
1 C Semi-Sweet Chocolate Chips
1 C Creamy Peanut Butter
1 (9 inch) Premade Graham Cracker Crust

In a medium bowl, whisk the tofu and maple syrup until smooth. Add in peanut butter and whisk again until smooth. In a small bowl, microwave the chocolate chips for 30 seconds at a time. Stir and repeat until chocolate chips are melted. Add melted chocolate chips to mixture and whisk until smooth. Pour mixture into graham cracker crust and chill.

Source: Unknown

1 (16 oz) PKG Frozen Stir Fry Veggies
1 T Vegetable Oil
1 T Soy Sauce
1 T Worchestershire Sauce
1/2 C Dry Roasted Peanuts
Hot Cooked Brown Rice

SAUCE
1/2 C Strawberry Preserves
1 T Apple Cider Vinegar
1 T Ketchup
1 T Garlic
1 t Corn Starch

Saute vegetables in vegetable oil, soy sauce, and worchestershire sauce. Meanwhile, whisk sauce ingredients in a medium sized bowl. When vegetables are crisp tender, transfer them into the sauce and mix well. Return sauce and vegetables to the pan and simmer until desired consistancy is reached. Serve over rice.

Source: Unknown

1/4 C Cornstarch
1/4 C Water
1/2 C Vegetable Oil
1/2 C Apple Sauce (Not Chunky)
3/4 C Water
1 (14 oz) Can Pumpkin
3-1/4 C All Purpose Flour
3 C Splenda
1/2 t Salt
1 t Cinnamon
1 t Nutmeg
2 t Baking Soda

Preheat oven to 350F. In a large bowl, whisk cornstarch and 1/4 C water until smooth. Add vegetable oil, apple sauce, and 3/4 C water; mix well. In another bowl, combine the remaining ingredients and mix well. Add to dry ingredients to wet ingredients and mix well. Pour batter into two greased loaf pans and bake for 45-60 minutes, or until a toothpick near the center comes out clean

Source: Unknown

1 LB Ground Beef
1 T Minced Garlic
2 Onions, Chopped
1 T Chili Powder
1 t Oregano
1 t Cumin
1 t Cayenne Pepper
1 t Black Pepper
1 (28 oz) Can Diced Tomatoes, Undrained
2 Medium Sweet Potatoes, Peeled and Chopped
1 (15.5 oz) Can Kidney Beans, Drained and Rinsed
1-1/2 C Water

Cook ground beef in garlic, onion, chili powder, oregano, cumin, cayenne pepper, and black pepper. Add tomatoes, sweet potatoes, kidney beans, and water to mixture. Bring to a boil, stirring occasionally. Reduce heat and cover. Simmer for about 30 minutes or until sweet potatoes are soft, stirring occasionally.

Source: http://www.tasteofhome.com/recipes/Lo-Cal-Molasses-Cookies

1 T Cornstarch
1 T Water
1/2 C Vegetable Oil
1/4 C Molasses
1/4 C Splenda OR
1/4 C Sugar
2 t Baking Soda
1 t Cinnamon
1/2 t Nutmeg
1/4 t Cloves
2 C Flour
2 T Sugar

In a large mixing bowl, combine cornstarch and water until smooth. Add vegetable oil, molasses, and splenda or sugar. Whisk until smooth. Add baking soda, cinnamon, nutmeg, and cloves, mixing well after each addition. Mix in flour until well blended and crumbly. Let sit in fridge for 2 hours.

Preheat oven to 375F. Put 2 T sugar into a ziplock bag or small bowl. Roll cookie dough into 1" balls and coat with sugar. Place on an ungreased cookie sheet and bake for 10-12 minutes.

Source: Unknown

1 T Cornstarch
1 T Water
1 C Milk
1 t Vanilla Extract
1/2 C Peanut Butter
1 C Bisquick
1 C SemiSweet Chocolate Chips
Confectioner's Sugar, Optional

If baking, preheat oven to 350F. In a large bowl, combine cornstarch and water until smooth. Add milk, vanilla extract, and peanut butter. Mix well. Stir in bisquick and chocolate chips.

To bake, grease a 9"x9" pan and bake for 30-35 minutes, or until a toothpick inserted near the center comes out clean. Otherwise, fry pancake mixture in oil. Dust with confectioner's sugar if desired.

Source: Unknown

1/2 C Margarine
1 C Sugar
2 T Cornstarch
2 T Water
1 t Vanilla Extract
2 t Baking Powder
1/4 t Salt
2 C Flour
1/2 C Milk
1 (16 oz) PKG Frozen Blueberries, Thawed and Drained

TOPPING
1/2 C Sugar
1/3 C Flour
1/4 C Margarine
1-1/2 t Cinnamon
1/4 t Nutmeg

Heat oven to 375F and start draining blueberries.

In a bowl, mix margarine until creamy. Add sugar and beat until pale and fluffy. In a small bowl, combine cornstarch and water. Add half the cornstarch mixture to the sugar and margarine. Mix well. Add remaining cornstarch mixture and mix well.

Beat in vanilla, baking powder, and salt. Mix in half the flour and milk, then the other half. Fold in blueberries.

Fill about 18 muffin cups with liners and sppon 1/4 C batter into each muffin cup. Add optional topping (See Below) and bake for 25-30 minutes, or until a toothpick comes out free of batter and the muffins are springy to the touch.

To make crumb topping, mix together sugar, flour, margarine, cinnamon, and nutmeg with a fork. Sprinkle over muffins.

Source: Unknown

1-1/4 C Warm Water
1 t Salt
1 (1/4 oz) PKG Active Dry Yeast
3-1/2 C Flour
Olive Oil, Optional
Italian Seasoning, Optional

In a large bowl, combine water, salt, yeast, and 1 T of the flour. Agitate slightly and let sit for 2 minutes. Add remaining flour and knead until dough is elastic.

Divide loaves into two halves, each being about 12 inches long, and place on a greased baking sheet. Cover loaves with a towel and place inside the often to raise for an hour, or until doubled in size.

Preheat oven to 450F. If desired, baste with olive oil and sprinkle with italian seasoning. Bake loaves for 20 minutes, rotating pan halfway through baking.

Source: Unknown

2 (8 oz) PKGS Crescent Rolls
Olive Oil
1LB Breakfast Sausage
1 T Maple Syrup
2 C Frozen Shredded Hashbrowns
1/4 t Salt
1/4 t Pepper
1 (4 oz) Can Mushrooms, Drained
1 Medium Roma Tomato, Chopped
1/2 Medium Green Pepper, Chopped
1/2 Medium Onion, Chopped
1/2 t Oregano
1/2 t Italian Seasoning

In a pan, over medium heat, combine olive oil, sausage, maple syrup, hashbrowns, salt, and pepper. Cook for 10 minutes.

Preheat oven to 375F. Add mushrooms, tomato, green pepper, onion, oregano, and italian seasoning. Cook for an additional 10 minutes.

Seperate crescent rolls into 8 rectangles, pressing seam together. Place 1/3 C of mixture at the center of each crescent roll and pull the edges up and around it, then seal dough so filling is inside.

Bake on an ungreased cookie sheet for about 13 minutes or until crescent rolls are golden brown.

Source: Unknown

PIE
1/2 C Sugar
3 T Flour
1 t Cinnamon
1/8 t Salt
6 Medium Apples, Peeled and Sliced Thin

CRUMB TOPPING
1 C Brown Sugar, Packed
1/2 C Flour
1/2 C Quick Cooking Rolled Oats
1 Stick Margarine, Softened

Preheat oven to 375F.

In a large bowl, combing sugar, flour, cinnamon, and salt. Mix well. Add apples and stir gently to coat. Transfer to square baking pan.

In another bowl, combine brown sugar, flour, and oats. Mix well and cut in margarine until crumbly.

Sprinkle crumb topping over apple mixture. Cover, with foil, and bake for 25 minutes. Remove foil and bake for another 25 minutes or until top is golden brown.

Source: Unknown

2 Medium Sweet Potatoes, Sliced Thin
Dill
Salt
Oil For Deep Frying

Cut sweet potatoes very very thinly. Deep fry in oil for about 3 minutes, or until dark brown and crispy. Drain on paper towels and sprinkle with dill and salt.

Source: Unknown

3 Small to Medium Zucchini, Sliced Thin
1/2 C Flour
1/4 C Cornstarch
1/2 t Baking Powder
1/8 t Salt
1/2 C Water
2 C Bread Crumbs
Vegetable Oil For Frying

Slice zucchini 1/2 cm thick.

Combine flour, cornstarch, baking powder, salt, and water to form a batter. Place bread crumbs into a shallow bowl or a gallon ziplock bag.

Zip zucchini in batter, then coat with bread crumbs. Deep fry for about 3 minutes, or until golden brown.

Source: Unknown

1/4 C Cornstarch
1/4 C Water
1 (15 oz) Can Pumpkin
1/2 C Vegetable Oil
1/2 C Water
1 t Cinnamon
1/4 t Nutmeg
1/4 t Cloves
1 C Brown Sugar, Packed
2 C Flour
1 C Oatmeal
1 t Salt
4 t Baking Powder
1/2 C Chopped Walnuts, Optional

Preheat oven to 375F.

In a large mixing bowl, combine cornstarch and 1/4 C water until smooth. Add pumpkin, vegetable oil, water, cinnamon, nutmeg, and cloves. Mix well.

In another bowl, combine brown sugar, flour, oatmeal, salt, and baking powder. Mix well and add to pumpkin mixture. Mix until just moist. DO NOT OVER MIX.

Stir in walnuts and transfer to a heavily greased loaf pan. Bake for 1 hour and cool on a wire rack.

1 C (2 Sticks) of Margarine, Softened
3/4 C Sugar
3/4 C Brown Sugar, Packed
1 t Vanilla Extract
2 T Cornstarch
2 T Water
2-1/4 C Flour
1/3 C Cocoa
1 t Baking Soda
1/2 t Salt
1 (12 oz) PKG Semi-Sweet Chocolate Chips

Preheat oven to 375F. Beat margarine, sugars, and vanilla in a large bowl on medium speed until creamy. Combine cornstarch and water in a small bowl, then add to creamed mixture and mix well. Stir together flour, cocoa, baking soda, and salt. Gradually add flour mixture, beating until well blended. Stir in chocolate chips.

If making cookies, drop by rounded teaspoonful onto ungreased cookie sheet and bake for 8 to 10 minutes.

If making brownies, transfer cookie dough to an 11x7 casserole dish and bake for 20 to 25 minutes or until a toothpick comes out clean.

Source: Unknown

4 Large Green Peppers
1LB Ground Beef
1/2 C Onion, Chopped
1 Can Diced Tomatoes
1/3 C Uncooked Brown Rice
1/2 t Basil OR Oregano
1/4 t Salt
1/4 t Pepper
1/3 C Water

Cook ground beef with onion. Stir in undrained tomatoes, rice, basil/oregano, salt, pepper, and water. Simmer for 15 to 18 minutes or until the rice is tender.

Meanwhile, cut peppers in half. Remove stems and seeds. Put pepper halves in boiling water and cook for 3 minutes.


Preheat oven to 375F. Fill peppers with mixture and bake for 15 minutes or until heated through.

Source: Mom

1 C Water
1/2 Stick Margarine
1 t Salt
2 Packets Yeast
1/4 C Sugar
4 C Flour
1 T Oil
1 (4 oz) Tomato Sauce
Basil
Oregano
Garlic Salt
Meat Toppings of your Preference (Canadian Bacon, Sausage, Pepperoni, Beef, Ham, etc)
2 (4 oz) Cans Mushrooms, Drained
Onion, Chopped
Green Pepper, Chopped
Cheese
Other stuff you like on pizza.

Microwave water, margarine, and salt in a large bowl for one minute. After finished microwaving, mix water and margarine slightly to help the margarine melt. Add in the yeast and sprinkle with sugar. Let sit for 2 minutes. Add in 1 cup of flour and mix well, then add in another cup of flour and mix well. Add remaining 2 cups and work into a ball of dough with hands. Pour oil into the bottom of the bowl and then coat the dough with it. Cover the dough and let it sit for 1 hour in a draft-free place.

Preheat oven to 425F. Grease a pizza pan with shortening and pate the dough evenly on the pan. Top with 1/2 the can of tomato sauce, then sprinkle with basil, oregano, and garlic salt. Pile on the veggies and meat in layers. Drizzle with additional tomato sauce and top with cheese. Add additional basil and oregano. Bake for 20 minutes or until golden brown.

Source: http://www.vegan-food.net/recipe/666/East-Indies-Meatballs/

Please note the above version is vegan, this variation is NOT.

1LB Ground Beef
1 (20 oz) Can Pineapple Chunks
2 T Oil
1/2 t Curry Powder
1 T Tamari/Soy Sauce
1/4 C Sugar
1/4 C Chopped Onion
1 T Cornstarch
1/3 C White Vinegar
Hot Cooked Rice & Steamed Vegetables

Start rice and veggies.

Drain pineapple chunks, reserving 1/2 C of liquid. Set aside.

Combine ground beef and onion. Shape mixture into meatballs, inserting a pineapple chunk into the center of each. Set any remaining pineapple chunks aside.

Combine 2 T oil and curry powder in another non-stick pan. Brown meatballs in the curry/oil mixture over medium heat. Remove meatballs from pan and place on paper towels to drain.

To the curry drippings in the pan, add reserved 1/2 C liquid off pineapple, vinegar, sugar, cornstarch, and soy sauce. Whisk over medium heat until slightly bubbly. Add remaining pineapple chunks and cook for a few more minutes.

Serve Rice, Veggies, and Meatballs, with Pineapple sauce drizzled over the top.

Source: http://www.tasteofhome.com/recipes/Taco-Pie

1-1/2 pounds ground beef
1 envelope taco seasoning
1/2 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups corn chips, crushed, divided
1 unbaked pastry shell (9 inches) or Crescent Rolls***
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
Shredded lettuce, Salsa, and sliced avocado, optional

In a skillet, brown beef; drain. Stir in taco seasoning, water and olives. Simmer, uncovered, for 5 minutes, stirring frequently. Sprinkle half of the corn chips into pie shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips. Bake at 375° for 20-25 minutes or until crust is golden brown. Cut into wedges. Top with lettuce, salsa and avocado if desired.

*** if using crescent rolls, pat into bottom of pie plate and skip the corn chips at the bottom.

Source: Unknown

7 C Popcorn
1 C Pretzles, Salted
1 T Vegetable Oil
1-1/2 t Herbal Seasoning Mix
1/2 t Paprika
1/4 t Garlic Powder
1 T Sugar

Preheat oven to 250F. Mix all ingredients together. Spread evenly on a baking sheet and cook for 20 minutes.

Source: Mom

2 C Oatmeal
1/3 C Raisins
1/3 Chopped Walnuts or Pecans
1/3 C Coconut
1/3 C Dried Fruit
1/4 C Maple Syrup
1/3 C Brown Sugar

Preheat oven to 400F and combine everything except the brown sugar. The brow sugar is used to absorb excess liquid, so you may have to use more or less dpending on circumstances. Spread mixture onto a cookie sheet. When oven is preheated turn it OFF and place pain in oven for about an hour.

Source: Unknown

1/3 C Onion, Chopped
1 (4 oz) Can Mushrooms, Drained
1/2 C Carrot, Chopped
1/4 C Oil
8 Slices of Bread, Torn Into Cubes
1 Medium Apple, Chopped
1/3 C Raisins
1 C Broth

In a large skillet, saute onion and mushrooms in oil. Cook until tender, about 5-7 minutes. Preheat oven to 350F. Tear bread into cubes. Place in casserole dish and add all the remaining ingredients. Mix well to ensure bread is thoroughly soaked. Bake for 45 minutes.

Source: Mister Hardy of OFTC.net

1 (14 oz) Can Broth
1 Medium Onion, Chopped
1 (6 oz) Can Tomato Paste
1 C Cooked Ground Beef
1/4 t Oregano
1/4 t Nutmeg
1 t Basil
1 t Black Pepper
1 t Tabasco Sauce

Combine all ingredients in a saucepan. Cook and stir until everything is warmed through.

Source: http://www.tasteofhome.com/recipes/Mixed-Vegetable-Salad

1 Can Mixed Vegetables, Drained
1 Can Kidney Beans, Rinsed and Drained
1/2 C Celery, Chopped
1/2 C Onion, Chopped
1/2 C Green Pepper, Chopped
3/4 C Sugar/Splenda
1/2 C Vinegar
1 T Cornstarch

Combine mixed vegetables, kidney beans, clery, onion, and green pepper in a bowl. In a sauce pan over medium heat, bring sugar/splenda, vinegar, and cornstarch to a boil stirring constantly until thickened. Cool slightly. Pour over vegetables and toss until mixed well and vegetables are coated. Refridgerate until chilled.

2 Portabella Mushrooms, Chopped
1 C Milk
1 T Cornstarch
Vegetable Oil
Basil, Rosemarty, or Thyme
Hot Cooked Brown Rice
Broth

Make rice with broth. Meanwhile saute the portabella mushrooms in oil until tender. While they're sauteing combine the soy milk and cornstarch.

Add to mushrooms and bring to a boil, stiring occasionally so it doesn't burn. Add herbs to taste and cook until desired thickness has been reached. Serve over rice.

Source: Unknown

1 t Garlic
1 t Cajun Seasoning
1/4 t Liquid Smoke
1 T Soy Sauce
1 T Oil
2 Portabella Mushroom Caps

Combine garlic, cajun seasoning, liquid smoke, soy sauce, and oil in a regular bowl. Mix well. Place mushrooms, cap side down, on mixture and let sit for 2 minutes. Do the same with the second mushroom. Transfer mushrooms to a frying pan and cook GILL SIDE DOWN. Flip after a few minutes and pour remaining marinade on gill side. Flip again after a few more minutes. When the mushrooms are soft, they're done.

Source: http://www.tasteofhome.com/recipes/Roasted-Root-Vegetables-2

1 Onion, Quartered
1 Sweet Potato, Cubed
1 Potato, Cubed
1 Carrot, Cut into 1" Pieces
2 t Minced Garlic
Oil
Dried Dill Weed
Salt

Wash and cut vegetables. Add garlic, oil, dill, and salt to taste. Mix well. Transfer to a baking sheet and roast at 450F for 40 minutes, or until the vegetables are not hard and have browned. (no need to preheat the oven). After first 30 minutes, turn vegetables over so they do not burn.

1 Green Pepper, Sliced
1 Yellow Pepper, Sliced
1 Red Pepper, Sliced
1 Onion, Sliced
1 (8 oz) Can Mushrooms, Drained
Vegetable Oil
Chili Powder

Combine peppers, onion, and mushrooms in a bowl. Pour over vegetable oil and mix to coat. Add chili powder to taste. Saute until vegetables are heated through but not mushy.

Source: http://www.tasteofhome.com/recipes/Zippy-Beans-and-Corn

1 Medium Onion, Chopped
1 T Vegetable Oil
1 Can Baked Beans
1 Can Corn, Drained
2 t Vinegar
1 T Hot Pepper Sauce

In a saucepan, saute onion in oil until tender. Add beans and corn. Bring to a voil. Reduce heat, cover, and simmer for 5 minutes or until heated through. Stir in vinegar and hot pepper sauce.

Source: Unknown

1 (16 oz) PKG Baby Carrots
1 T Oil
1/2 t Basil
1/2 t Oregano
1 T Brown Sugar
1 t Minced Garlic
1/2 C Water
Freshly Ground Pepper

Cook baby carrots in oil, covered over medium heat, for about 10 minutes, stirring occasionally. Add remaining ingredients and mix well. Uncover and cook for an additional 20 minutes, stirring ocasionally until carrots are tender and a light syrup forms.

Source: Unknown

3 Sweet Potatoes
1 t Dried Oregano
1 t Dried Marjoram
1 t Dried Rosemary
1/4 C Olive Oil
1/4 t Black Pepper
1/4 t Salt

Preheat oven to 375F. Cut sweet potatoes into bite size pieces and put in a large mixing bowl. Add remaining ingredients and mix well. Line a large casserole dish or broiler pan with lightly oiled aluminum foil and add sweet potato mixture. Bake about 1 hour, stirring at 30 minutes, until sweet potatoes are tender.

Source: Unknown

3 T Sugar/Splenda
2 T Apple Cider Vinegear
2 T Light Tasting Olive Oil
1/4 t Salt
1/4 t Cloves
1/2 t Cinnamon
2 Medium Apples
1/4 C Sliced Green Onions
1 (16 oz) PKG Coleslaw Mix

Mix together sugar/splenda, apple cider vinegar, light tasting olive oil, salt, cloves, and cinnamon. Chop apples into bite size pieces and add to dressing. Add green onions and coleslaw to mixture. Mix well and chill for at least 30 minutes.

Source: http://www.tasteofhome.com/recipes/Pineapple-Crisp

1-1/2 C Flaked Coconut
1 C Flour
1 C Brown Sugar, Packed
1/2 C Margarine, Melted
1/8 t Salt

Filling:
3/4 C Sugar
3 T Cornstarch
1 Can Crushed Pineapple, Undrained
1 t Lemon Juice
1 T Margarine

In a bowl, combine the coconut, flour, brown sugar, margarine, and salt. Press 1-1/2 C into a greased 9in square baking pan. Set remaining mixture aside.

In a sauce pan, combine the filling ingredients. Bring to a boil. Cook and stif for 2 minutes or until thickened and bubbly. Cool. Spread over crust. Sprinkle with reserved coconut mixture. Bake at 350F for 25-30 minutes or until golden brown.

Source: Grandma Alice

1 C Sugar
2 T Flour
1 t Cinnamon
1/8 t Nutmeg
1/4 t Salt
7 C Apples, about 5 large
2 T (1 oz) Lemon Juice
Double Pie Crust

In a small bowl, mix together dry ingredients. Peel, core, and chop apples. Toss apples with lemon juice. Add dry ingredients to apples and mix well.

Put half of pie crust in the bottom of a pie plate. Add in apples and cover with the other half of crust. Cut small holes into top of pie crust to vent.

Cover with foil. Bake in 425F oven for 45 minutes. Remove foil and bake until golden, about 5 more minutes.

Source: Grandma Alice

1 C Flour
1/2 t Salt
1/3 C Shortening
1/3 Scant C Cold Water

Mix flour and salt well. Cut in shortening until resembling cornmeal. Add water and roll out.

You can use this as pie crust, or sprinkle with cinnamon sugar as a dessert.

Source: Unknown

2 C Flour
1/2 C Sugar/Splenda
1/2 t Salt
2 t Baking Powder
1 T Cornstarch
2 T Water
3/4 C Peanut Butter
1 C Milk

Preheat oven to 350F and grease a loaf pan.

Mix together the flour, sugar/splenda, and baking powder. Combine cornstarch and water in another small bowl and mix well, then add to the flour mixture along with the peanut butter and milk. Mix everything together. It will be VERY sticky like cookie dough.

Transfer to a loaf pan and bake for 35-40 minutes or until the top is golden and a tooth pick inserted near the center comes out clean.

Source: Mister Nukle of Slashdot

3/4 C Soy Flour
1/2 C Corn Flour
1 C Wheat Flour
3 C Milk

Fry in sunflower or olive oil.

Source: Unknown

2 PKGs of Yeast
1-1/2 C Warm Water
1 t Salt
1 t Sugar
4-5 C Flour
2 t Garlic, Minced
1 T Basil
1 T Parsley
Sea Salt

Dissolve yeast in water. Add salt, sugar, and 2 C of flour. Mix crushed garlic and herbs, then add to flour mixture. Add additional flour and mix well until dough is no longer sticky. Preheat oven to 425F. Roll into snakes and shape into pretzels. Bake for 10-15 minutes or until golden brown. Sprinkle with sea salt.

Source: Unknown

1 C Brown Rice, Uncooked
1 15 oz Can Brooks Chili Beans, Liquid Reserved
2 T Vegetable Oil
1 T Minched Garlic
1/2 t Crushed Red Pepper
1 (14 oz) can stewed tomatoes, liquid reserved OR
1 (14.5 oz) can diced tomatoes and green chilies, liquid reserved
1-1/2 t salt
1-1/2 t cumin
water

Drained liquid off chili beans and add enough water to equal three cups. I like adding more water to the chili beans and mixing it up a bit to ensure i get all the chili flavoring off the beans and into the water. You can cook the water mixture and the rice on the stove, but i like to do it in the microwave. Microwave water for 4 minute3, then add rice. Microwave 10 minutes. Stir. Microwave 10 minutes. Stir. Microwave 5 minutes. Stir Microwave 5 minutes. Stir. Microwave 5 minutes. Stir

Meanwhile, sauted garlic and crushed red pepper in oil for a couple minutes. Mixture will be warm and fragrant smelling. Add drained chili beans, salt, and cumin. Stir and cook for a few minutes to get your mixture completely mixed up.

Drained the stewed tomatoes, or if you like things really spicy the diced tomatoes with green chilies and reserve the liquid. Add enough water ot the liquid to equal 1 cup. Add to bean mixture and let simmer gently for about 10 to 15 minutes and stir occasionally. the water should reduce to about half and it should be a little creamy.

add cooked rice and tomatoes to bean mixture and warm everything through.

Source: Unknown

1/4 C + 2 T Butter
1 C Sugar
2 Eggs

1 t Baking Soda
1 C Persimmon Pulp

1 t Baking Powder
2 C Flour
1/2 t Salt
1/3 t Cinnamon
1/2 t Nutmeg
1/2 t Cloves
1 C Chopped Dates
1 C Chopped Nuts

Cream butter, gradually add sugar, and beat well. Add eggs, 1 at a time, beat well after each addition.

Combine pulp and baking soda. Let stand until soda is dissolved. Add to creamed mixture, blending well.

Preheat oven to 350F. Combine next ingredients, gradually adding to batter. Beat well. Stir in dates and nuts. Pour into a greased loaf pan.

Bake for 1 to 1-1/2 hours, or until a toothpick comes out clean.