1 can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits
2 Tablespoons butter or margarine, melted
1 medium apple, peeled, chopped (1 cup)
3 Tablespoons granulated sugar
1 teaspoon ground cinnamon
Icing
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
3/4 cup powdered sugar
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
Spoon warm icing over warm biscuit cups.
Thursday, November 1, 2012
Thursday, October 18, 2012
Crockpot Chicken & Noodle Soup @ Marcy's craft class
5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.
http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.
http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html
Saturday, September 22, 2012
MEXICAN CHICKEN CHOWDER from Marcy Ullery
3 Tbsp butter
1 ½ lb. chicken (bite size)
½ c. chopped onion
2 cloves garlic
Brown in dutch oven until chicken is no longer pink and then add:
1 c. water
2 chicken bouillon cubes
1 tsp. ground cumin
Bring to a boil and simmer 5 mins. and then add:
2 c. half and half
2 c. Monterey jack cheese
1 can cream corn
1 can chopped chilies (undrained)
Cook and stir over low heat until cheese is melted. Stir in 1 medium tomato finely
chopped and fresh cilantro to taste.
This is the original recipe. I double it to fill a dutch oven or large crock pot. I use a whole stick of butter, rotisserie chickens work great, I use garlic powder or dried minced garlic instead of fresh just because I always have those on hand. I use the juices off the rotisserie chickens, more cumin than it calls for, and I use pepper jack instead of Monterey jack just for a little extra spice and I use more than what it calls for. It will be kind of a thin soup at first, but thickens over time.
1 ½ lb. chicken (bite size)
½ c. chopped onion
2 cloves garlic
Brown in dutch oven until chicken is no longer pink and then add:
1 c. water
2 chicken bouillon cubes
1 tsp. ground cumin
Bring to a boil and simmer 5 mins. and then add:
2 c. half and half
2 c. Monterey jack cheese
1 can cream corn
1 can chopped chilies (undrained)
Cook and stir over low heat until cheese is melted. Stir in 1 medium tomato finely
chopped and fresh cilantro to taste.
This is the original recipe. I double it to fill a dutch oven or large crock pot. I use a whole stick of butter, rotisserie chickens work great, I use garlic powder or dried minced garlic instead of fresh just because I always have those on hand. I use the juices off the rotisserie chickens, more cumin than it calls for, and I use pepper jack instead of Monterey jack just for a little extra spice and I use more than what it calls for. It will be kind of a thin soup at first, but thickens over time.
Minestrone Soup from Leslie Sharp
1 lb ground beef w/beef bullion browned and drained
3 cans minestrone soup w/water
1 bag frozen california blend mixed vegies
2 cans kidney beans
1 can tomato soup
1 sm can tomato paste
corn and peas to taste (or any vegie)
add all together in crock pot and cook on low for 5-6 hours.
3 cans minestrone soup w/water
1 bag frozen california blend mixed vegies
2 cans kidney beans
1 can tomato soup
1 sm can tomato paste
corn and peas to taste (or any vegie)
add all together in crock pot and cook on low for 5-6 hours.
Coupon-ing Lingo
Sunday Paper Coupon Inserts:
P&G: Procter & Gamble insert
SS: SmartSource insert
RP: RedPlum insert
GM: General Mills insert
Coupon Lingo:
$1/1, $1/2: One dollar off when you buy one item, one dollar off when you buy 2 items, etc.
3/$5, 4/$10: three items for five dollars, four items for ten dollars, etc.
B1G1 FREE: buy one item, get one FREE
B2G1 FREE: buy two items, get one FREE
Blinkies: grocery store coupon dispensers with blinking lights found in the store aisles
Catalina: a catalina coupon is one that prints from a separate machine when after your receipt prints out; usually good on your next shopping trip
ea: each (as in “”Final cost $0.50 ea”)
ECB: ExtraCare Bucks, CVS’s rewards system (Now that CVS is in town, I will hopefully start posting deals from there. I don’t live near one, so I’m not getting their ads yet.)
ETS: a coupon that Excludes Trial Sizes
Exp: expires
GC: gift card
IVC: Instant Value Coupon, Walgreen’s store coupons found in ads and their monthly booklets
MIR: Mail-in Rebate
MQ: manufacturer’s coupon
Peelie: peel-off coupon found on the product packaging
RRs: Register Rewards, Walgreen’s catalina coupons
Q: coupon
Stacking: using both a manufacturer’s coupon and a store coupon on the same item
Tearpad: pad of coupons attached to a store display or shelf
TQ: Target coupon
WIAC: with in-ad coupon
WYB: when you buy
P&G: Procter & Gamble insert
SS: SmartSource insert
RP: RedPlum insert
GM: General Mills insert
Coupon Lingo:
$1/1, $1/2: One dollar off when you buy one item, one dollar off when you buy 2 items, etc.
3/$5, 4/$10: three items for five dollars, four items for ten dollars, etc.
B1G1 FREE: buy one item, get one FREE
B2G1 FREE: buy two items, get one FREE
Blinkies: grocery store coupon dispensers with blinking lights found in the store aisles
Catalina: a catalina coupon is one that prints from a separate machine when after your receipt prints out; usually good on your next shopping trip
ea: each (as in “”Final cost $0.50 ea”)
ECB: ExtraCare Bucks, CVS’s rewards system (Now that CVS is in town, I will hopefully start posting deals from there. I don’t live near one, so I’m not getting their ads yet.)
ETS: a coupon that Excludes Trial Sizes
Exp: expires
GC: gift card
IVC: Instant Value Coupon, Walgreen’s store coupons found in ads and their monthly booklets
MIR: Mail-in Rebate
MQ: manufacturer’s coupon
Peelie: peel-off coupon found on the product packaging
RRs: Register Rewards, Walgreen’s catalina coupons
Q: coupon
Stacking: using both a manufacturer’s coupon and a store coupon on the same item
Tearpad: pad of coupons attached to a store display or shelf
TQ: Target coupon
WIAC: with in-ad coupon
WYB: when you buy
Monday, August 6, 2012
"Soup"er Saturday - Sept 22nd, 2012
Save the Date - Sept 22nd. This should be a GREAT day of crafting and classes.
Start time: 10am
End time: 3pm/4pm
----------------------------------------
10:30am - Self Defense 101 Class - FREE
11:00am - Cake Pops class - FREE
11:30am - lunch
1:00pm - Sewing 101 & shrugs* - FREE
2:00pm Couponing 101 (VIP teacher) - FREE
ALL DAY CLASSES
-----------------------------------------
72 hour burners (bring a empty #10 and tuna can) - FREE
Stamped jewelry - $4.50
Turkey - $5.50
Nativity - $6.50
Primary Blocks - $8.00
Temple block
Subway Art (4 different prints) - $15.15 each
Etching on pyrex (bring your own dish) $8.50
*Sewing 101 & shrug (bring a t-shirt & ribbon) - FREE
Start time: 10am
End time: 3pm/4pm
----------------------------------------
10:30am - Self Defense 101 Class - FREE
11:00am - Cake Pops class - FREE
11:30am - lunch
1:00pm - Sewing 101 & shrugs* - FREE
2:00pm Couponing 101 (VIP teacher) - FREE
ALL DAY CLASSES
-----------------------------------------
72 hour burners (bring a empty #10 and tuna can) - FREE
Stamped jewelry - $4.50
Turkey - $5.50
Nativity - $6.50
Primary Blocks - $8.00
Temple block
Subway Art (4 different prints) - $15.15 each
Etching on pyrex (bring your own dish) $8.50
*Sewing 101 & shrug (bring a t-shirt & ribbon) - FREE
"Soup"er Saturday - Sept 22nd, 2012
11:30am - Sat. Sept 22nd
*************
Join us for lunch!!
Soup, Salad & Breadsticks!
This is a great time to get to know each other. Please come and bring your friends and neighbors!
"Soup"er Saturday - Sept 22nd, 2012
Lead Me, Guide Me, Walk Beside Me - Primary Blocks
$8.00
Marcy Ullery will teach us how to make this fabulous blocks.
"Soup"er Saturday - Sept 22nd, 2012
Turkey - $6.50
Marcy Ullery will teach us how to make this cute Turkey.
"Soup"er Saturday - Sept 22nd, 2012
Nativity - $6.50
Marcy Ullery will teach us how to make this beautiful Nativity.
"Soup"er Saturday - Sept 22nd, 2012
Etching on pyrex (bring your own dish)
$8.50
Brooke Jensen & LanaMarie Thorne will teach us how to etch on glass.
"Soup"er Saturday - Sept 22nd, 2012
Hand Stamped
CTR Necklace
$4.50
Diana McInelly will teach us how to make these adorable necklaces.
"Soup"er Saturday - Sept 22nd, 2012
Free Class!
Bring an empty #10 and tuna can. Heather Christensen will teach us how to make a 72 hour kit burner.
"Soup"er Saturday - Sept 22nd, 2012
Subway Art $15.15
size - 16" x 20"
Families are Forever
Tamra Carter will teach us how to make amazing Subway Art.
"Soup"er Saturday - Sept 22nd, 2012
Subway Art $15.15
size - 16" x 20"
Family Rules
Tamra Carter will teach us how to make amazing Subway Art.
"Soup"er Saturday - Sept 22nd, 2012
Subway Art $15.15
size - 16" x 20"
HYMNS
Tamra Carter will teach us how to make amazing Subway Art.
"Soup"er Saturday - Sept 22nd, 2012
Subway Art $15.15
size - 16" x 20"
The Family:
A Proclamation to the World
Tamra Carter will teach us how to make amazing Subway Art.
"Soup"er Saturday - Sept 22nd, 2012
Bring a t-shirt and 1-3 yards of ribbon (length of ribbon deponds on size of t-shirt comfort fit level) Sharon Field will teach you how to make an adorable shrug.
1pm - Sat.
Sept 22nd
"Soup"er Saturday - Sept 22nd, 2012
FREE class! Come learn how to make cake pops.
Kacie Beachler will teach us how to make these beautiful and delicious treats.
11am - Sat. Sept 22nd
"Soup"er Saturday - Sept 22nd, 2012
Lots of classes and crafts.
Please invite your friends and neighbors to join us.
Cake Pops class - FREE
Self Defense 101 Class - FREE
Couponing 101 (VIP teacher) - FREE
72 hour burners (bring a empty #10 and tuna can) - FREE
Sewing class & making a shrug (bring a t-shirt & ribbon) - FREE
Stamped jewelry - $4.50
Turkey - $5.50
Nativity - $6.50
Primary Blocks - $8.00
Temple block
Subway Art (4 different prints) - $15.15
Etching on pyrex (bring your own dish) $8.50
Thursday, June 14, 2012
Sour Cream and Cheese Potatoes from Brittany Marshall
Prep time (25 min) Yield 8 servings (9x13 pan)
Ingredients:
3c THRIVE Potato Chunks
1c THRIVE Chopped Onions
10.5 oz can of cream of chicken soup
2C THRIVE Sour Cream, reconstituted
(2c powder + 1c water)
2 tbsp. butter
1 ¾ c THRIVE Shredded Cheddar Cheese
Reconstituted
1 tsp THRIVE Iodized Salt
½ tsp seasoned salt
¼ tsp pepper
Directions:
Preheat oven to 350 degrees F. In a large bowl, cover potato chunks and onions with boiling water. Let sit for 5-10 min, then drain excess water and set aside.
In a medium saucepan, combine soup, prepared sour cream, butter and 1 cup of the cheese. Heat mixture over medium heat, stirring frequently until the cheese in melted. Mix potatoes and onions with cheese mixture and add seasonings. Pour potatoes into a 9x13 casserole dish and top with remaining cheese. Bake until cheese is melted (about 15 minutes).
Note: This recipe is a great THRIVE twist on funeral potatoes. For more information on what THRIVE is or how to put it in your home, contact me at: http://www.foodmadeeasy11.shelfreliance.com/.
Serving idea: Try adding bread crumbs and herbs to the top and baking 5-10 minutes longer for a crunchy, savoring crust.
Ingredients:
3c THRIVE Potato Chunks
1c THRIVE Chopped Onions
10.5 oz can of cream of chicken soup
2C THRIVE Sour Cream, reconstituted
(2c powder + 1c water)
2 tbsp. butter
1 ¾ c THRIVE Shredded Cheddar Cheese
Reconstituted
1 tsp THRIVE Iodized Salt
½ tsp seasoned salt
¼ tsp pepper
Directions:
Preheat oven to 350 degrees F. In a large bowl, cover potato chunks and onions with boiling water. Let sit for 5-10 min, then drain excess water and set aside.
In a medium saucepan, combine soup, prepared sour cream, butter and 1 cup of the cheese. Heat mixture over medium heat, stirring frequently until the cheese in melted. Mix potatoes and onions with cheese mixture and add seasonings. Pour potatoes into a 9x13 casserole dish and top with remaining cheese. Bake until cheese is melted (about 15 minutes).
Note: This recipe is a great THRIVE twist on funeral potatoes. For more information on what THRIVE is or how to put it in your home, contact me at: http://www.foodmadeeasy11.shelfreliance.com/.
Serving idea: Try adding bread crumbs and herbs to the top and baking 5-10 minutes longer for a crunchy, savoring crust.
Chicken Salad on Croissants from Julie Fredrickson
Quick & Easy Chicken Salad on Croissants
3 Cups Cubed or shredded chicken ( I use canned chicken)
3/4 Cup Ranch Dressing
3/4 Cup Shredded cheddar cheese
1/2 Cup chopped onions
1/2 Cup Sliced or chopped White Grapes
Season to taste with Salt & Pepper or can add 1 Tablespoon chopped Jalapeno peppers
Spread on 24 Small Croissants, or any kind of buns, rolls or bread.
*Also good on crackers for a tasty dip.
This is a quick & easy chicken salad recipe that works for lunch or dinner.
3 Cups Cubed or shredded chicken ( I use canned chicken)
3/4 Cup Ranch Dressing
3/4 Cup Shredded cheddar cheese
1/2 Cup chopped onions
1/2 Cup Sliced or chopped White Grapes
Season to taste with Salt & Pepper or can add 1 Tablespoon chopped Jalapeno peppers
Spread on 24 Small Croissants, or any kind of buns, rolls or bread.
*Also good on crackers for a tasty dip.
This is a quick & easy chicken salad recipe that works for lunch or dinner.
Wednesday, June 13, 2012
Bosch Basic Whole Wheat Bread Recipe
6c. Warm Water (115 degrees)
2/3 c. Oil (Extra Virgin Olive or Canola)
2/3 c. Honey (Wild Flower is best)
2 T. Real Salt (Kosher or Sea)
3 T. Dough Enhancer
1/3 c. Vital Wheat Gluten
3 T SAF Yeast
Freshly Milled Whole Wheat Flour - Hard White Winter Wheat or Hard Winter Red Wheat
(approx. 16-20 cups of flour) - - 1 cup wheat - 1 & 1/2 c. flour
In the BOSCH Universal Mixer Bowl with the Dough Hook, place warm water, oil, honey, salt, enhancer, gluten and yeast, using the momentary switch to mix well. Turn machine to Speed 1 and add cups of flour (most within 30 sec) until the dough begins to pull away from the sides of the bowl. Exact amount of flour is determined by the "water to flour ratio". This ratio is dependent upon the moisture and protein levels in your wheat, as well as daily weather conditions. Do not add too much flour - the dough should be sticky at this point. Set a timer and mix the dough on speed 1 for 8 minutes. As machine kneads the dough, it activates the gluten and eventually pulls away completely from the sides and bottom of the bowl. Activating the gluten means that the dough will only require one rising before baking.
Oil hands, remove dough from mixer onto a slightly oiled counter, and divide dough into 2 lbs loaves (using scale is recommended). If using a regular sizebread pan, you will have 5 loaves of bread. If using sandwich loaf pan, you will have 4 loaves of bread. As you shape the loaf, slap the dough to relax it, and then drop the loaf into a well-greased pan (Vegelene spray). Cover with dry towel and let rise until double in size (approx. 2 inches above the rim of the pan). This should take about 1 hour. Bake in 350 degree preheated over for 30 minutes, or until the inside temp. is 200 degrees. Cool on cooking rack before placing into bread bag.
Breadsticks: Roll dough into finger-thin ropes and cut to desired length. Brush with melted butter. Sprinkle with desired topping - Parmesan Cheese, Garlic Salt or Powder, salad seasoning, Italian Seasoning, Sesame Seeds. Place on lightly greased baking sheet. Let rise 10-15 minutes. Bake at 375 degrees for 15-18 minutes.
Cinnamon Pull Aparts: Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar mixture (1-2T. cinnamon to 1/2c. sugar). Place balls in layers (at least 2 layers deep) in a regular loaf pan, bundt pan, or small bread pan. Let rise until double. Bake at 350 degrees for 20-30 minutes.
2/3 c. Oil (Extra Virgin Olive or Canola)
2/3 c. Honey (Wild Flower is best)
2 T. Real Salt (Kosher or Sea)
3 T. Dough Enhancer
1/3 c. Vital Wheat Gluten
3 T SAF Yeast
Freshly Milled Whole Wheat Flour - Hard White Winter Wheat or Hard Winter Red Wheat
(approx. 16-20 cups of flour) - - 1 cup wheat - 1 & 1/2 c. flour
In the BOSCH Universal Mixer Bowl with the Dough Hook, place warm water, oil, honey, salt, enhancer, gluten and yeast, using the momentary switch to mix well. Turn machine to Speed 1 and add cups of flour (most within 30 sec) until the dough begins to pull away from the sides of the bowl. Exact amount of flour is determined by the "water to flour ratio". This ratio is dependent upon the moisture and protein levels in your wheat, as well as daily weather conditions. Do not add too much flour - the dough should be sticky at this point. Set a timer and mix the dough on speed 1 for 8 minutes. As machine kneads the dough, it activates the gluten and eventually pulls away completely from the sides and bottom of the bowl. Activating the gluten means that the dough will only require one rising before baking.
Oil hands, remove dough from mixer onto a slightly oiled counter, and divide dough into 2 lbs loaves (using scale is recommended). If using a regular sizebread pan, you will have 5 loaves of bread. If using sandwich loaf pan, you will have 4 loaves of bread. As you shape the loaf, slap the dough to relax it, and then drop the loaf into a well-greased pan (Vegelene spray). Cover with dry towel and let rise until double in size (approx. 2 inches above the rim of the pan). This should take about 1 hour. Bake in 350 degree preheated over for 30 minutes, or until the inside temp. is 200 degrees. Cool on cooking rack before placing into bread bag.
Breadsticks: Roll dough into finger-thin ropes and cut to desired length. Brush with melted butter. Sprinkle with desired topping - Parmesan Cheese, Garlic Salt or Powder, salad seasoning, Italian Seasoning, Sesame Seeds. Place on lightly greased baking sheet. Let rise 10-15 minutes. Bake at 375 degrees for 15-18 minutes.
Cinnamon Pull Aparts: Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar mixture (1-2T. cinnamon to 1/2c. sugar). Place balls in layers (at least 2 layers deep) in a regular loaf pan, bundt pan, or small bread pan. Let rise until double. Bake at 350 degrees for 20-30 minutes.
Thursday, May 17, 2012
Salsa dip from Sherri
2 - 8 ounce cream cheese
1 - 16 ounce pace mild Chunky salsa
2- small cans of chopped black olives
Mix together in bowl, Use mixer till blended
Spread in pan, top with Chopped black olives, chopped tomatoes.
Refrigerate 5 to 6 hours prior to digging in.
Serve with chips
1 - 16 ounce pace mild Chunky salsa
2- small cans of chopped black olives
Mix together in bowl, Use mixer till blended
Spread in pan, top with Chopped black olives, chopped tomatoes.
Refrigerate 5 to 6 hours prior to digging in.
Serve with chips
Friday, May 11, 2012
Creamy Cilantro Dressing from Nicole Sweeney
1 - 16oz jar of green salsa with tomatillo as 1st ingredient (I use mild Herdez salsa verde)
1 pkg dry buttermilk ranch dressing mix
1/2 C sour cream
1/2 C buttermilk
1/2 C mayo
2 cloves garlic, pressed
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1 C fresh cilantro
2 Tbsp. fresh lime juice
1/2 C sugar
Blend all together in blender until smooth. I use low fat ingredients. Makes 4 Cups- enough for about 32 servings when used as a dressing.
Enjoy!
1 pkg dry buttermilk ranch dressing mix
1/2 C sour cream
1/2 C buttermilk
1/2 C mayo
2 cloves garlic, pressed
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1 C fresh cilantro
2 Tbsp. fresh lime juice
1/2 C sugar
Blend all together in blender until smooth. I use low fat ingredients. Makes 4 Cups- enough for about 32 servings when used as a dressing.
Enjoy!
Wednesday, March 14, 2012
Erin's baby shower spinach dip - YUMMY!
1 cup mayo
1 cup grated Romano or Parmesan cheese (I used Romano)
1 10-oz pkg frozen spinach, thawed and drained
14 oz can artichoke hearts, drained and chopped into small pieces
4 oz shredded Mozzarella cheese
1 small jar of pimentos or 1 small red bell pepper small diced (I used pimentos)
1 tsp garlic salt
(the original recipe called for chopped green olives too, but I didn't include those in mine)
Mix all of the ingredients together and put it into a greased pyrex pie plate. Bake at 350 degrees for 45 minutes. I served it with a sliced loaf of fresh Italian bread. Enjoy!
1 cup grated Romano or Parmesan cheese (I used Romano)
1 10-oz pkg frozen spinach, thawed and drained
14 oz can artichoke hearts, drained and chopped into small pieces
4 oz shredded Mozzarella cheese
1 small jar of pimentos or 1 small red bell pepper small diced (I used pimentos)
1 tsp garlic salt
(the original recipe called for chopped green olives too, but I didn't include those in mine)
Mix all of the ingredients together and put it into a greased pyrex pie plate. Bake at 350 degrees for 45 minutes. I served it with a sliced loaf of fresh Italian bread. Enjoy!
Thursday, February 9, 2012
Magic Cookie Bars from Nicole Sweeney
1 1/2 cups Kellogg's Corn Flake Crumbs
1/2 cup sugar
1/2 cup butter or marg melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup flaked coconut
1/2 cup chopped walnuts
1 can (140z) sweetened condensed milk
1. Mix first 3 ingredients. Press mixture into a 13x9 baking pan. Press down with back of a spoon to form the crust.
2. Layer chips, coconut and walnuts evenly over crust. Pour sweetened condensed milk evenly over the top.
3. Bake at 350 F for 25 minutes or until lightly browned around the edges. Cool before cutting.
Yields 24 bars
1/2 cup sugar
1/2 cup butter or marg melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup flaked coconut
1/2 cup chopped walnuts
1 can (140z) sweetened condensed milk
1. Mix first 3 ingredients. Press mixture into a 13x9 baking pan. Press down with back of a spoon to form the crust.
2. Layer chips, coconut and walnuts evenly over crust. Pour sweetened condensed milk evenly over the top.
3. Bake at 350 F for 25 minutes or until lightly browned around the edges. Cool before cutting.
Yields 24 bars
Thursday, January 12, 2012
Chicken Salad (sandwiches) from Melanie Dallon
2 1/2 cups diced, cooked chicken
1 1/2 c. pineapple tidbits or crushed
1 can mandarin oranges
1/2 T. grated onion (opt.)
1/2 c. slivered almonds
1/2 c. french dressing
1/2 c. diced celery
1-2 cups sliced grapes (green and red)
1 T. prepared mustard (opt.)
1+ c. mayo
Combine chicken, onion and french dressing. Let stand 1/2-1 hour. Add drained fruit, celery & almonds. Chill. Add mayo right before serving. Serve on sliced croissants.
**Use what she had on hand. Dorothy Lynch for the french dressing, cashews instead of almonds, leave out grapes or celery & add apples, etc.
1 1/2 c. pineapple tidbits or crushed
1 can mandarin oranges
1/2 T. grated onion (opt.)
1/2 c. slivered almonds
1/2 c. french dressing
1/2 c. diced celery
1-2 cups sliced grapes (green and red)
1 T. prepared mustard (opt.)
1+ c. mayo
Combine chicken, onion and french dressing. Let stand 1/2-1 hour. Add drained fruit, celery & almonds. Chill. Add mayo right before serving. Serve on sliced croissants.
**Use what she had on hand. Dorothy Lynch for the french dressing, cashews instead of almonds, leave out grapes or celery & add apples, etc.
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