woodseya1

I've used cheez-its.

I use a drywall mud mixer in my cordless to mix it up.

Reese

Asparagus Casserole 2 cups fresh asparagus, cut into 2-inch lengths 1 can cream of mushroom soup 4 ounces mushrooms, sliced 2 cups grated Cheddar cheese, divided 1 can or 3 ounces French fried onion rings Butter a casserole dish. Put a layer of asparagus on bottom, then add soup. Add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees F or 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

Macaroni and Cheese 8 ounces elbow macaroni, cooked and drained 4 cups (16 ounces) shredded sharp Cheddar cheese, divided 1 (12 ounce) can evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper Place the cooked macaroni in a 3-1/2 quart or larger crock pot that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

Fruit and Yogurt Pizza 1/2 cup butter or margarine, softened* 1/4 cup firmly packed light brown sugar 1 cup all-purpose flour 1/2 cup chopped pecans 1/4 cup quick-cooking oatmeal, uncooked 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 8 ounces light cream cheese, softened 1 cup low-fat fruit-flavored yogurt (any flavor) 1 teaspoon vanilla extract 2 cups assorted fresh fruit (raspberries, blackberries, strawberries, bananas, pineapple, kiwifruit, etc.) Heat oven to 375 degrees F. In large mixing bowl, with electric mixer, beat margarine and sugar until light and fluffy; add flour, nuts, oatmeal, baking powder and cinnamon. Mix well. On lightly greased 12-inch pizza pan or baking sheet, press dough into a 12-inch circle, forming rim around edge. Bake 10 to 12 minutes, or until golden brown. Cool. In small mixing bowl, with electric mixer, beat cheese until fluffy; beat in yogurt and vanilla. Spoon evenly over cooled crust. Arrange fruit on top. Chill before serving. Refrigerate leftovers. * Use stick margarine or real butter. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. P.S. I just bought a bag of frozen mixed fruit at the supermarket.

Pumpkin-Cream Cheese Pie Makes: 8 servings Pecan Shortbread Cookie Crust: 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies) 3 tablespoons Gold Medal all-purpose flour 3 tablespoons butter or margarine, melted Filling: 1 cup sugar 3 tablespoons Gold Medal all-purpose flour 1 (8 ounce) package cream cheese, softened 1 (3 ounce) package cream cheese, softened 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 eggs 1 (15 ounce) can pumpkin (not pumpkin pie mix) 1 tablespoon milk Heat oven to 375 degrees F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator. Special Touch: There's really no need to garnish this stunning marbled pie, but if you can't resist, just add a dollop of whipped cream, a chocolate leaf or an edible flower. Variation: Put a slightly different spin on this pumpkin delight by using a store-bought graham cracker crumb crust instead of the cookie crumb crust you make yourself.

Crockpot Western Omelet Casserole 32 ounces frozen hash browns 1 pound ham, extra lean, cooked and cubed 1 medium onion, diced 1 medium green bell pepper, diced 1 1/2 cups shredded Monterey jack or cheddar cheese 12 eggs 1 cup skim milk 1 teaspoon salt 1 teaspoon black pepper, or to taste Spray the inside of the crock pot with nonstick spray. Place a layer of frozen potatoes on the bottom of the crock pot. Add layers of ham, onions, green peppers and cheese, in the order listed. Repeat the layering process two or three times, ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pour over the mixture inside the crock pot, cover and turn on LOW. Cook for 10 to 12 hours, or overnight, and enjoy for breakfast or brunch the next day. Makes 8-10 servings.

Ranch Fried Chicken 4 boneless skinless chicken breast halves (1 pound) 1/4 cup ranch dressing (prepared) 1/3 cup dry bread crumbs (any flavor) 2 tablespoons olive or vegetable oil Dip chicken into dressing, then coat with bread crumbs. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut P.S. I use my cast iron chicken fryer.

Moist Bread Stuffing Balls Ingredients 1 cup unsalted butter 2 cups diced celery 1

I was thinking BlueBird school buses.LOL

Stuffed Pork Chops on the Grill recipe 4 pork loin chops, cut 1 1/2 inch thick 1 (6 ounce) can orange juice concentrate, thawed 1/4 cup water 2 tablespoons vinegar 1 tablespoon vegetable oil 2 bay leaves 1/2 teaspoon allspice 1/4 teaspoon onion powder 1/2 cup prepared mincemeat 1/2 cup finely chopped apples 1/4 cup finely chopped onion Cut lengthwise slit in the side of each pork chop, being careful not to cut through the top, bottom, or sides. Arrange chops in shallow baking dish. Combine next 7 ingredients in saucepan. Bring to a boil over high flame, stirring constantly. Reduce flame; simmer 1 minute. Pour mixture over chops and refrigerate 8 hours or overnight, turning once. Combine mincemeat, apples, and onion. Remove chops from marinade. Reserve marinade. Press 1/4 cup apple mixture into each pork chops and secure edges with toothpicks. Heat gas grill. Cook chops with cover down on low setting 45 minutes or until done, turning once. Baste occasionally, with reserved marinade. Makes 4 servings.

CROCK POT PIZZA 1 pkg. (12 oz.) kluski noodles 1 1/2 lbs. ground beef 1 med. onion, chopped 1 jar (16 oz.) pizza sauce 1 jar (8 oz.) spaghetti sauce Mushroom & green pepper and anything else you like on pizza(opt.) 8 oz. cheddar cheese, shredded 8 oz. Mozzarella cheese, shredded 1 pkg. pepperoni, sliced Cook and drain noodles. Brown ground beef and onions. Drain off fat. Add the sauces and optional ingredients to the meat and simmer well. Layer, twice: noodles, meat sauce, cheddar cheese, Mozzarella cheese and pepperoni. Turn crock-pot on low and serve when the cheese is melted, or set on high for approximately 30 minutes. Serves 12. P.S. I have a 6.5qt crockpot so I double it.

I have 2 recipes for pie filing. Apple Pie Filling recipe 1 Peel and slice enough apples to fill 7 (1-quart) jars. 4 1/4 cups granulated sugar 1 cup cornstarch 1/4 teaspoon nutmeg 2 teaspoons cinnamon 1 teaspoon salt 10 cups water 3 tablespoons lemon juice Mix sugar, cornstarch, nutmeg, cinnamon and salt. Add water, then cook until thick. Add lemon juice. Pour cooked mixture over the apples in the jars. Seal and process in hot water bath for 20 minutes. To make pie: Add 1/2 cup sugar, if desired, to 1 quart of apple pie filling. Place in unbaked pie shell, cover with top crust, then bake as usual. Apple Pie Filling recipe 2 Source: University of California Cooperative Extension Makes about 8 quarts. The best apples for this recipe are firm and crisp types such as Rome, Pippin or Granny Smith. Each quart makes one 8-inch pie. To use the filling, just pour it into an unbaked pie shell. Add a top crust if desired, and bake the pie at 350 degrees for about an hour. 6 tablespoons Fruit Fresh 4 quarts water 10 pounds apples 1 cup minus 2 tablespoons quick-cooking tapioca 1 1/2 cups granulated sugar 3/4 cup bottled lemon juice 4 cups granulated sugar 1/2 cup water Add Fruit Fresh to 4 quarts of cold water. Wash, peel and core apples. Cut apples into 1/2-inch slices, and drop the slices into the Fruit Fresh mixture as you slice. In a small bowl, combine the tapioca, 1 1/2 cups sugar and lemon juice. Set this mixture aside. Drain the apples and place them in a kettle with 4 cups sugar and 1/2 cup of water. Heat the apples to 190 degrees, stirring constantly to prevent sticking. Add the reserved lemon-juice mixture and reheat to 190 degrees F or until the tapioca is clear and cooked. Sterilize the canning jars and lids according to the manufacturer directions. Using a funnel, pack the apple mixture into clean, hot jars, leaving a 1-inch head space. Wipe the jar rims clean with a damp cloth. Put the lids and screw bands in place. As each jar is filled, place it in a water bath canner filled with boiling water. When the canner is filled, place the lid on the kettle and keep the water in the kettle boiling for 10 minutes. Remove the jars from the canner and place them, lid side up, on a cooling rack. When cool to room temperature, test each one for a seal by pressing the center of the lid. The lid should not flex up and down. If it does, refrigerate the jar and plan to use the contents in a few days. You can remove the screw bands for storage. Store the jars in a cool, dry, dark place for up to a year.

8-Can Crock Pot Soup 1 pound ground beef 1 can tomatoes with green chiles 1 can diced tomatoes 1 can whole corn 1 can mixed vegetables 1 can chili with beans 1 can chili without beans 1 can condensed tomato soup 1 can condensed vegetable soup Brown ground beef and drain. Put into large crock pot. Open all cans add to crock pot with their juices. Do not drain vegetables or tomatoes. Cook on LOW until thoroughly heated. Leftovers can be frozen.

BLT Pasta Salad 1 (7 ounce) package elbow macaroni, cooked and drained 1 cup mayonnaise 1/3 cup chili sauce 1/4 cup lemon juice from concentrate 2 teaspoons granulated sugar 1 large fresh tomato, chopped and seeded 1/4 cup sliced green onions 4 cups thinly sliced iceberg lettuce 8 sliced cooked and crumbled bacon Combine mayonnaise, chili sauce, lemon juice and sugar, Mix well, then add the macaroni, tomatoes and green onions. Cover and chill. Right before serving add the chopped lettuce and crumbled bacon pieces. Mix well.

Hoagie Bake 2 (8 ounce) cans refrigerated pizza crust 1/4 pound sliced salami 1/4 pound cooked sliced ham 1/4 pound pepperoni sliced 8 slices provolone cheese, sliced 8 slices mozzarella cheese 1/2 cup Italian salad dressing 2 tablespoons grated Parmesan cheese Heat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish. Cover the bottom with 1 can of the pizza crust. Layer with the salami, ham and pepperoni. Cover the meat with the cheese. Top with a second can of pizza dough. Brush the top with the Italian salad dressing. Bake for 25 minutes. Sprinkle with the Parmesan cheese and bake for 5-10 more minutes.

Cheeseburger Chowder 1 pound ground beef 1/2 cup chopped onion 4 cups milk 2 cups grated American cheese 1 cup hash brown potatoes 1 teaspoon black pepper In a saucepan brown the beef and onions; drain. In a large saucepan stir milk and cheese over medium heat until boiling. Turn to simmer and add beef mixture, hash browns and pepper. Simmer for 20 minutes.

Fried Green Tomato Sandwiches 1 (8 ounce) package sliced bacon 1 large egg white 1/4 teaspoon salt 1/2 cup cornmeal 1/2 teaspoon coarsely ground black pepper 1 pound green tomatoes (3 medium), cut in 1/2-inch slices 1/4 cup low-fat mayonnaise dressing 1/4 cup low-fat plain yogurt 2 tablespoons chopped fresh chives 4 green-leaf lettuce leaves 8 slices firm whole-grain or white bread, toasted Cook bacon. Drain on paper towels. Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4 teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat both sides well. Place on waxed paper. In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden brown and heated through, about 3 minutes. Drain. In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast. Arrange lettuce, tomatoes, and bacon between toast slices.

Zucchini Chocolate Chip Cookies 1/2 cup butter or margarine 1 cup granulated sugar 1 egg, beaten 2 cups all-purpose flour, stirred before measuring 1/2 teaspoon salt 1 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 cup zucchini, peeled and grated 1 cup chocolate chips 1 cup chopped walnuts Heat oven to 350 degrees F. Cream margarine, sugar and beaten egg on high speed for 5 minutes. Sift flour, salt, baking soda and spices. Stir into batter. Add zucchini; mix well. Stir in chocolate chips and nuts. Drop by heaping teaspoonsful onto greased cookie sheets. Bake for 12 to 15 minutes until done. Makes 3 dozen.

Zucchini Cookies 1 cup grated zucchini 1 cup granulated sugar 1/2 cup shortening or butter 1 egg 2 cups flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup crushed pineapple, drained 1 cup chopped nuts 1 cup raisins Heat oven to 375 degrees F. Grease a cookie sheet. Cream sugar, shortening and egg. Add zucchini and pineapple. Stir in dry ingredients; stir in nuts and raisins. Drop by rounded teaspoonsful onto cookie sheet. Bake for 15 minutes, or until no imprint is left when you press top of cookie lightly. These do not brown on top. While still warm, glaze with a thin confectioners' sugar, milk and vanilla extract frosting. NOTE: Dough will keep well for a week if covered and refrigerated

Sourdough Starter 1 package active dry yeast 2 1/2 cups warm water (110 degrees F) 2 cups all-purpose flour, unsifted 1 tablespoon granulated sugar In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room

Zucchini Oatmeal Muffins 2 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 1 cup pecans, chopped 1/2 cup quick-cooking oats, uncooked 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 medium zucchini (10 ounces), finely shredded 3/4 cup vegetable oil Grease 12 (3-inch) muffin pan cups. Heat oven to 400 degrees F. Into large bowl, measure flour, sugar, pecans, oats, baking powder, salt and cinnamon. In medium bowl with fork, beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. Bake 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans. Serve muffins warm or cool on wire rack to serve later. Makes 12 muffins.

Zucchini Dessert Squares Crust: 8 to 10 cups zucchini, cubed (seed and peel zucchini if they are large) 2/3 cup lemon juice 1 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Prepare and bake crust/crumb mixture. Set aside. Place zucchini, lemon juice and 2 tablespoons of reserved crumb mixture in saucepan; bring to boil. Reduce heat, cover and cook 6 to 8 minutes. Stir in sugar, cinnamon and nutmeg. Cover and simmer 5 more minutes. Spoon mixture over baked crust and sprinkle with remainder of reserved crumb mixture. Bake at 375 degrees F for 40 to 45 minutes, until golden brown. Let cool, then cut into squares. Makes 16 to 20 servings. Crust: 4 cups flour 2 cups granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 cups (3 sticks) butter Heat oven to 375 degrees F. In bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly. Reserve 3 cups. With fingertips, press remaining crumb mixture into bottom of 13 x 9-inch pan. Bake in preheated oven 12 minutes.

Zucchini Fudge Cake 1 cup butter or margarine, softened 2 1/2 cups granulated sugar 4 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1/2 cup baking cocoa 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup buttermilk 3 cups shredded zucchini 3 1/2 cups prepared chocolate frosting In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees F for 25 to 30 minutes or until cakes test done. Cool for 10 minutes. Remove cakes from pans to wire racks to cool completely. Frost between layers and top and sides of cake. Yields 12 to 14 servings