No Meals on Wheels

Peanut Butter Cookies

February 23, 2011

1 x 2 x

peanut butter 3/4 cup 1 1/2 cups

Butter-flavored Crisco 1/2 cup 1 cup

brown sugar 1 1/4 cups 2 1/2 cups

milk 3 T. 6 T.

vanilla 1 T. 2 T.

eggs 1 egg 2 eggs

flour 1 3/4 cups 3 1/2 cups

salt 3/4 tsp. 1 1/2 tsp.

baking soda 3/4 tsp. 1 1/2 tsp.

Heat oven to 375 degrees.

Combine peanut butter, crisco, brown sugar, milk, vanilla, and eggs.

Add flour, salt and baking soda.

Bake at 375 degrees for 7 – 8 minutes – or until set or just beginning to brown. Do not overbake.

Remove cookie sheet from oven and let cookies sit on cookie sheet for a few minutes, then remove to a rack or paper towel to completely cool.

Freeze Ahead: Dough can be formed into fat logs and frozen. When baking, just cut into desired width and bake. If dough is still partially frozen, baking time will increase.

Poppy Seed Salad Dressing

February 23, 2011

Dressing:

1 T. poppy seeds

3/4 cup vinegar

1/2 cup sugar

1 1/2 T. grated onion

1 1/2 tsp. salt

3/4 tsp. dry mustard

1 1/4 cups vegetable oil

Combine dressing ingredients and refrigerate for several hours.

Spinach Salad with Poppy Seed Dressing

February 23, 2011

Dressing:

1 T. poppy seeds

3/4 cup vinegar

1/2 cup sugar

1 1/2 T. grated onion

1 1/2 tsp. salt

3/4 tsp. dry mustard

1 1/4 cups vegetable oil

Combine dressing ingredients and refrigerate for several hours.

Pour over salad and toss right before serving.

Salad:

2 small bags baby spinach leaves

mozzarella cheese

Hormell Real Bacon Bits

sliced mushrooms

slivered almonds

You can also add your choice of:

mandarin oranges

sliced strawberries

Cole Slaw Chicken Salad

February 22, 2011

AKA – Talslawkin! The first time I served this to my family, Richard decided to change the name. He took parts of all the ingredients and came up with Talslawkin.

2 (12 oz.) bags of cole slaw

4 chicken breasts, cooked or 1 store-bought roasted chicken

1 (4 oz.) bag of slivered almonds

2 packages chicken Top Ramen

DRESSING:

3/4 cup oil

4 T. sugar

2 packages seasoning from the Top Ramen

3 T. teriyaki sauce

9 T. rice vinegar

Mix dressing ingredients and refrigerate for several hours or overnight.

Mix salad ingredients together and pour dressing over all and toss.

NOTE: If you want the noodles to be crunchy – pour dressing on 15 minutes before serving.

If you want the noodles to be soft – pour dressing over at least an hour before serving.

Cheesy Creamed Spinach

February 22, 2011

2 (10 oz.) packages frozen chopped spinach

1 (10 oz.) package dry onion soup mix

2 cups fat-free sour cream

1/2 cup shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees.

Drain spinach. Combine spinach, soup mix and sour cream.

Spoon into a 1 1/2 quart casserole dish.

Top with cheese.

Bake 25 minutes at 350 degrees.

Recipe Source: Julie Cooks!

Hot Artichoke and Spinach Dip

February 22, 2011

This dip is similar to the artichoke spinach dip that is served at Applebee’s. One of our favorites – enjoyed by all.

1 (10 oz.) box frozen chopped spinach, thawed

1 (14 oz.) can artichoke hearts, drained and roughly chopped

1 cup parmesan cheese, shredded

1/2 cup mozzarella cheese, shredded

10 oz. prepared alfredo sauce

1 tsp. garlic, minced

4 oz. cream cheese, softened

pepper (optional)

Preheat oven to 350 degrees.

Combine ingredients and spread mixture into an 8 x 8 baking dish.

Bake for 25 – 30 minutes or until cheeses are bubbling and melted.

Serve with tortilla chips or bread.

Stuffed Mushrooms

February 22, 2011

These stuffed mushrooms are to DIE for!!!

24 oz. button mushrooms

1/3 pound sausage

1/2 medium onion, finely chopped

4 cloves garlic, finely minced

8 oz. cream cheese

1 whole egg yolk

3/4 parmesan cheese, grated

1/3 cup dry white wine (or apple juice)

salt and pepper to taste

Remove stems from mushrooms and chop. Set aside.

Brown and crumble sausage. Set aside on a paper towel lined plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.

Pour in wine to deglaze the pan, allow liquid to evaporate.

Add in chopped mushroom stems, stir to cook for 2 minutes.

Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir in parmesan cheese.

Add cooled sausage and cooled mushrooms. Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizeable mound over the top.

Bake at 350 degrees for 20 – 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving. They taste better when they are not piping hot.

Recipe Source: Pioneer Woman

Pork Fried Rice (or Ham)

February 22, 2011

Makes 2 servings

2 tsp. peanut oil or canola oil

1 cup cooked rice (day old rice is best)

1 T. soy sauce

1/4 cup green onions, chopped

6 oz. diced, cooked pork or ham

1 egg, scrambled

Heat oil. Add rice and soy sauce. Cook until rice is hot.

Add onions and cook until soft.

Add pork or ham and cook stirring until hot.

Slowly stir in scrambled egg.

Marshmellow Fudge

February 22, 2011

4 1/2 cups sugar

1 can evaporated milk

1 tsp. vanilla

1 tsp. salt

1 1/3 cubes butter

1/4 tsp. cream of tartar

3 (11.5 oz.) packages milk chocolate chips

1 (13 oz.) jar marshmellow creme

1 pound of chopped nuts (optional)

Butter a jolly roll pan.

Bring sugar, butter and milk to a boil for 7 minutes – stirring constantly.

Take from heat and add vanilla, salt and remaining ingredients.

When it cools, beat smooth and turn onto a buttered jelly roll pan.

Cut into squares.

Fudge can also be poured directly into Christmas tins.

Recipe Source: Cindy E.

Caramels

February 22, 2011

These are the best caramels that you will EVER taste!!

Butter a jelly roll pan and place it on a folded towel on your counter.

1 cup margarine or butter

Melt butter in large pan.

Add the following:

1 1/2 cups dark corn syrup

1 1/4 cups light corn syrup

1/4 cup maple syrup

2 cups heavy whipping cream

2 cups 1/2 & 1/2

Add syrups, whipping cream and 1/2 & 1/2.

Cook on medium/high heat until it boils.

4 cups sugar

Add sugar slowly, stirring constantly.

Using a candy thermometer, stir constantly until it reaches between 240 – 245 degrees.

NOTE: This temperature is VERY important. If it doesn’t reach 230 degrees, the caramels will be too gooey. If it goes over 245 degrees, the caramels will be hard.

It starts out really runny and as it gets hotter, it starts to thicken and the amount will decrease. This takes about an hour and 15 minutes total….stirring the entire time.