From regular people like you making their own cookbooks with The Cookbook Company.
2 c. apples
1/2 c. Splenda or sugar
1/2 tsp. vanilla flavoring
1 (10pkg) Butter-me-not biscuits (can biscuits)
Combine first 4 ingredients. Roll each biscuit out to 5-5 1/2 in. round. Spoon cooked dried apples on half. Moisten edges with water. Fold over and crimp edges with a fork. Deep fry in canola oil at 340 degrees until golden brown.
Chicken:
1 whole chicken
Cook Chicken in large pot until done. Remove bones and fat. Set aside. Strain broth, pour into pot and season with salt and pepper to taste.
Dumplings:
2 c. plain flour
1/2 c. ice water
2 qt chicken broth (approx.)
Measure flour into medium bowl. Make a well in center of flour. Stir in 1/4 c. of ice water. Stir until dough forms a ball. Press slightly and set aside. Pour remaining 1/4 c. ice water into flour to form a second ball. Knead lighlty and roll out adding flour as needed to the board. Roll 1/4 inch thick. Cut dough into strips with a knife or pizza cutter. Bring broth to a boil, add strips of dough to boiling broth. Stir to seperate dumplings. Remove from heat. Roll remaining dough and cut into strips. Add to broth and simmer about 5 minutes. Add chicken to dumpling mixture and serve.
1 lb. linguine, cooked and drained
1 jar Salad Supreme (McCormick)
1 (16 oz.) bottle italian dressing
1 sm. head of cauliflower, chopped
1 bunch broccoli, chopped
2 tomatoes, chopped
2 onions, diced
1 cucumber, chopped
Mix all ingredients together. Chill
1 (7in.) pan of cornbread, crumbled
6 biscuits or sliced bread, crumbled
3 eggs, beaten
1 lg. onion, chopped
4 stalks celery,chopped (optional)
1 stick butter, melted
2 tsp. rubbed sage
1 tsp. black pepper
1 tsp. salt
1 can cream of chicken soup
Water or chicken broth (enough to make mixture moist)
Crumble cornbread and biscuits together. Add the rest of the ingredients. Mix until moist. If too dry, add more broth. Pour into greased casserole dish. Bake at 325 degrees until lightly brown.
4 cup Spinach
2 cup warm rice
1 can chili
Avocado, diced
shredded cheese
Layer ingredients in a pasta bowl: Spinach, top with warm rice, warm chili, avocado pieces and shredded cheese.
Named after my mother-in-law who eats this combination frequently. Some times we throw in a little salsa, sour cream and fritos–or whatever is handy, but it's great just as it is above.
Serves approx. 4
8 oz pkg cream cheese softened
Dill pickle spears in brine
In medium bowl, soften cream cheese. Add pickle brine until a thick dip consistency is reached and cream cheese is yellowed. Add diced pickles (about 4) to dip. Chill. Serve with potato chips (wavy seem to hold up best with the least amount of breakage).
Once you've tried it, there's no going back….
2 cloves fresh garlic, diced
3 TBL olive oil
2 cans chicken or tuna
1 lb dry pasta
parmeasan cheese
Saute garlic in oil until tender being careful not to burn. Add chicken or tuna. Cover meat with thin layer of basil seasoning. Cook until warm. Boil pasta of choice per package instructions. Serve meat over warm pasta and top with fresh parmasean cheese.
For a creamy sauce, add 1/4 C sour cream to meat mixture and heat.
I got this from a friend who served a mission in Italy.
Salad:
3 cups fresh small broccoli florets
2 0z (1/2 cup) shredded cheddar cheese
1/3 cup raisins
1/4 cup chopped red onion
4 slices cooked bacon or 1/3 cup real bacon pieces
In large bowl, combine all salad ingredients except bacon. Toss with dressing. Just before serving, crumble cooked bacon over salad.
This salad tastes better if made a day ahead.
I like to add craisins and a handful of chopped, toasted walnuts.
Dressing:
1/2 cup mayo or salad dressing
2 TBL sugar
2 tsp lemon juice
In small bowl, conbine all dressing ingredients; mix well. Pour over salad; toss gently to coat.
2/3 cup French salad dressing
2/3 cup bottled salsa
1 lb browned ground beef or chicken strips seasoned with 1 pkt Taco Seasoning
10 oz chopped romaine lettuce (about 9 cups)
2 cup crushed taco-flavored tortilla chips (Doritos)
4 oz (1 cup) shredded cheddar cheese
2 medium tomatoes, cut into wedges or diced
1 (2-1/4 oz) can sliced ripe olives, drained
1/2 cup sour cream
In a small bowl, combine salad dressing and salsa for dressing. In a large bowl, combine lettuce, meat, crushed torilla chips, cheese, tomatoes and olives. Pour dressing over salad; toss gently to coat. Top with sour cream and extra chips.
This is one of my family's favorites.
1 pkg chocolate cake mix
1/3 cup butter or margarine, softened
2 eggs, divided
1 1/4 cup (14-oz can) sweetened condensed milk
1 tsp vanilla extract
2 cup (12-oz) semi-sweet chocolate chips
1 1/3 cup flaked coconut, divided
3/4 cup chopped nuts (optional)
Beat cake mix, butter and 1 egg in a large mixer bowl until mixture is crumbly. Firmly press onto bottom of greased 13×9-inch baking pan.
Combine sweetened condensed milk, remaining egg and vanilla in medium bowl; stir in chips, 1 cup cocnut and nuts. Spread over mixture in baking pan. Sprinkle with remaining coconut.
Bake in preheated 350 degree oven for 30-40 minutes or until golden brown (center will set when cooled). Cool completely in pan on wire rack. Cut into bars. Makes 2 1/2 dozen bars.
