Easy Recipes
Chocolate Crunch Peanut Butter Balls
2 cups chunky peanut butter (18oz jar)
1/2 cup melted margarine
3 cups powdered sugar
3 cups Rice Krispies
1/2 slab paraffin
12 ounce package chocolate chips
In a large bowl, mix peanut butter, margarine, powdered sugar and Rice Krispies. Form into small balls and place on a cookie sheet. Refrigerate for at least 2 hours. In a double boiler, melt paraffin and chocolate chips. Dip cold balls into warm chocolate mixture. Place on a wax paper lined cookie sheet to harden.
Makes 83 cookies.
Side Dishes
Broccoli Salad
1 bunch (1 1/2 pounds) broccoli, finely chopped
1 small onion, chopped
1 cup raisins
10 strips bacon, crisply fired and crumbled
1 cup sunflower seeds
Dressing:
1 cup mayonnaise
1/4 to 1/3 cup sugar
2 teaspoons vinegar
In large bowl, combine salad ingredients, except sunflower seeds. In small bowl, combine dressing ingredients. Prior to serving, toss dressing with salad. Add sunflower seeds; toss gently. 6 to 8 servings.
Main Dishes
Crunchy Onion Chicken
2 cups of French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten
Heat oven to 400F. Crush French Fried Onions with flour in a plastic bag. Brush the egg onto the chicken, then coat chicken in onion crumbs. Bake at 400F for 20 minutes until cooked thoroughly.
Makes 4 servings
Crock Pot Chicken Stroganoff
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine/butter
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese (reduced fat and even fat free work, too)
- 1 (10.75 ounce) can condensed cream of chicken soup (red. fat soups work, too - I use the cond. cream of mushroom b/c the kids don't like the little chicken bits in the chicken soup)
DIRECTIONS
- Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Kid's Valentine's Day Recipes
Kid's Valentine's Day Recipes are fun to create for both parents and kids. These sweet treats for kids are easy to make and delicious.
Creating this strawberry and chocolate combination makes for a deliciously fun activity.
Strawberries & White/Dark Chocolate Fondue
Ingredients:
- 1 cup whipping cream
- 10 oz semisweet chocolate, chopped
- 2 oz white chocolate, chopped
- Fresh Fruit: strawberries, sliced bananas, oranges or pineapples
- Sara Lee Pound cake cubed
Instructions:
1) Pour the whipping cream into a small saucepan.
2) Place over medium heat.
3) Bring cream just to a simmer.
4) Remove from heat.
5) Add the semisweet chocolate.
6) Stir until chocolate is melted and smooth.
7) Transfer mixture to a small ceramic fondue pot over a tea light candle.
8) Sprinkle the chopped white chocolate over the dark chocolate mixture.
9) Let stand for a minute or two to allow chocolate to melt.
10) Gently run a spoon through the mixture two or three times until marbled.
11) Serve with strawberries and other fresh fruit and chunks of cake for dipping.
Valentine Day Cupcakes
A special treat to serve on Valentine's Day
Ingredients:
- Red Velvet Cake Mix
- Cream Cheese Frosting
- Cinnamon Hearts
- Heart shaped cake molds
Instructions:
1) Make your cupcake batter according to the package directions.
2) Pour into cupcake molds.
3) Bake.
4) Allow molds to cool.
5) Frost with purchased cream cheese frosting
6) Decorate with cinnamon hearts.
Kid's Valentine Day Cookies With M&M's
These cookies are so easy. Let the kids join in the fun of making these cookies.
Quick assembly and cooling is all that is required.
Ingredients:
- 1 box Vanilla wafer cookies
- 1 pkg. Round pretzels
- 1 bag Hershey's Kisses
- 1 8oz pkg. Valentine M&M candies
Instructions:
1) Preheat oven to 200 degrees.
2) Place vanilla wafer cookies 1-inch apart on an ungreased cookie sheet.
3) Set a Hershey's chocolate Kiss on the center of each cookie.
4) Bake at 200 degrees for 5 minutes.
5) Remove from oven.
6) Gently press an M&M candy or a candy heart into the center of the softened Hershey's Kiss.
Allow to cool completely to let the chocolate harden again.
Cool cookies in the refrigerator.
*Note: Chocolate may soften after removal from refrigerator. Return cookies to the refrigerator
and let them harden again.
Pretzels
1) Place pretzels 1-inch apart on an ungreased cookie sheet.
2) Place a Hershey's chocolate Kiss in the center of each pretzel and bake for 5 minutes.
3) Remove from the oven.
4) Press an M&M candy into the center of the softened chocolate.
5) Try to fill in the little spaces between the chocolate and pretzels.
6) Allow to cool completely.
Share your Valentine's Day treats with friends and family. They will love you for it.
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Appetizers
Easy Taco Dip
16 oz carton dairy sour cream
12 oz carton soft cream cheese
1 1/4 oz package taco seasoning
Taco Sauce
Shredded Cheddar Cheese
Diced Tomatoes
Chopped Black Olives
Chopped Green Onions
In a medium bowl, combine sour cream and cream cheese; stir in taco seasoning. Spread mixture on a pizza pan or 2 9x13 baking dishes. Cover; refrigerate several hours or overnight. Prior to serving, top with a layer of taco sauce, cheese, tomatoes, olives and green onions. Serve with plain tortilla chips.
Artichoke Dish
14 oz can artichoke hearts, drained and chopped
1 cup grated Parmesean cheese
1 cup shredded Mozzarella cheese
1 cup mayonnaise
Dash of garlic salt
2 tablespoons chopped parsley
Heat oven to 350F. Combine all ingredients into a medium bowl, then spread into a 9x13 baking dish. Bake uncovered 20 to 30 minutes or until slightly browned and bubbly. Serve hot with crackers.
Spinach Stuffed Mushrooms
1 6 oz Stove Top Stuffing Mix for Chicken
40 fresh mushrooms
1 1/2 cups hot water
2 tbsp butter
2 garlic cloves minced
10 oz pkg frozen chopped spinach thawed and drained
1 cup shredded mozzarella cheese
1 cup parmesan cheese
Heat oven to 400. Mix stuffing and water. Remove mushroom stems and chop stems. Melt butter in skillet. Add chopped stems and garlic, cook and stir until tender. Add to stuffing with spinach and cheeses, mix well. Spoon into mushroom caps and place in a shallow baking pan. Bake 20 min. or until tender.
Easter eggs
Now that Easter is over, the question is what to do with all of the left over Easter eggs your children colored. Chances are, your refrigerator is full of hardboiled colored eggs you purchased, colored, and now don't have the heart to just throw them away. Why not consider making a few delicious recipes that will use most if not all of the eggs crowding your refrigerator. And remember, the eggs should be eaten within five days of coloring them.
Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Light Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
Paprika for garnish
Remove the egg yolks and place in a small bowl to mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Chef Salad
8 cups salad greens
1 cup ham cut into julienne strips
1 cup turkey cut into julienne strips
1/2 cup swiss cheese cut into julienne strips
1/2 cup mild cheddar cheese cut into julienne strips
1/2 cup green onion chopped fine
1 cup cherry tomatoes
2 hardboiled eggs peeled and sliced
1/4 cup bacon bits
8 oz salad dressing of choice
Prepare salad greens by washing and tearing into bit sized pieces. Toss with green onion. Place into medium bowl. Arrange meats and cheeses on top of salad greens. Garnish with tomatoes and egg slices. Just before serving, drizzle with salad dressing of choice.
Potato Salad
5 potatoes
3 hardboiled eggs chopped
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
1/4 cup mayonnaise
ground black pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. In a large bowl, combine potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix well and refrigerate until chilled.
Egg Salad Sandwich
6 hardboiled eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of bread of choice, toasted
Crack and peel each egg, place in a medium mixing bowl. Add mayonnaise, lemon juice, celery, and chives before mashing lightly with a fork. Salt and pepper to taste. Spread on toasted choice of bread and garnish with lettuce.
