Quick Recipes

TACO ROLL UPS 2 pkgs. crescent refrigerator rolls grated cheddar cheese 15 oz. canned refried beans 1 lb. ground beef 1 pkg. taco seasoning mix Brown ground beef and drain fat. Add taco mix and 1 cup water and simmer for 15 minutes. Add can of refried beans and mix well. For each roll up: - Spread taco meat and bean mixture onto open crescent roll. (about 2 tbsp. for each) - Top with grated cheese (about 2 tbsp.) - Roll each one up, starting with wide side. Bake on ungreased cookie sheet or pan at 375 degrees for 12 to 15 minutes until golden brown. ****************************************************************************** Lone Star Pot Roast 1 boneless beef chuck roast (3-4 pounds) 1 can green chilies 2 T. taco seasoning mix 2 tsp. beef bouillon granules 1 tsp. sugar 2 T. oil 1 can (14 oz.) tomatoes with liquid, cut up 3 T. flour 1/4 c. cold water Brown the roast in oil, then place in crockpot. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over roast. Cook all day while you are at school. For gravy, pour 2 cups of the pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. This is delicious and tenderizes the toughest piece of meat. I have used it with venison as well as beef. Enjoy. ********************************************************************* Chicken Spareribs 2 lbs. boneless skinless chicken breasts 1 t. olive oil (I spray w/pam instead) 1/2 c water 1/3 c. soy sauce 3 T. brown sugar 1/4 c. apple juice (I've used more water if I'm out of apple juice 2 T. catsup 1 T. cider vinegar 1 clove garlic, crushed optional is add 1/4 t. crushed red pepper and 1/4 t. ginger (I say optional cause I don't have & don't use) 2 T cornstarch 2 T water Cut chicken breasts into 1-inch strips. I make mine bite size. Coat a large skillet w/ non stick cooking spray. Add oil & heat over med-high heat. Add chicken & lightly brown on all sides, turning frequently, for about 6-7 minutes. A small amt. of water may need to be added during browning. Combine next 9 ingredients in a bowl, pour over chicken. Bring to a boil, cover, reduce heat & simmer for 10 min. In a small bowl, blend cornstarch & water. Add to chicken & cook until sauce thickens & glazes chicken pieces. Serve warm as an appetizer or as a main course over hot cooked rice. Makes 8 servings Calories 225 Fat 6 gm ********************************************************************* This is a crock pot recipe that I haven't shared -because I just found it! It's tasty and easy and low fat. Combine: 2 tbs soy sauce 2 tbs hoisin sauce 2 tbs honey 2 tbs dry white wine 1 tbs grated ginger 1/4 tsp salt 1/8 tsp pepper Pour this sauce over boneless chicken breasts or chicken tenders (or you can use boneless pork). Cook in crockpot on low for 4-5 hours (or longer!) About 20 minutes before serving: Remove chicken pieces, turn dial on crockpot to high. Dissolve 2 tbs cornstarch into 2 tbs cold water and stir into crockpot. Cover and cook on high 15-20 minutes until sauce is thickened. Spoon over chicken and serve with rice. (I often skip the thickening process - it's a matter of time and preference) ********************************************************************* One my family likes is the Cheese Nachos melt 1/2 lb of Velveeta brown about 1 pound of hamburger (add onions if want) about 1/2 - 3/4 jar of salsa (you choose degree of spicy) Stir all together (I use my fondue pot) serve over tostitoes Less than 20 minutes start to finish! ********************************************************************* Cheesy Chicken and Noodles 1 pkg (16 oz) wide noodles 1 to 1 1/2 pounds of Velveeta ( depends on how much you like cheese) 1 can of cream of chicken soup 3/4 can (soup can) milk 1 to 2 large cans of chunk white meat chicken ( depends on how much chicken you want) Cook noodles according to package directions. While noodles are cooking, put soup and milk in a large bowl and microwave till heated through. Stir. Add velveeta and heat til cheese is melted. Stir frequently. Add chicken and stir. Drain noodles and stir into milk, soup, cheese and chicken bowl. Enjoy! ********************************************************************* An old stand by for me would be Chicken breasts with mushrooms and Mozz. cheese. First I saute chicken in butter and garlic. After the chicken breasts have been cooked, I simply saute mushrooms in with the chicken breasts, cover the chicken breasts with mozz, type cheese, put the lid on and let the steam melt the cheese. Serve over rice. Yummy. The garlic is the most important ingredient for flavoring. ********************************************************************* I haven't tried this but it sure looks great! Sweet-Sour Chicken 4 to 6 tablespoons butter or margarine 3/4 c. catsup 1/2 c. white vinegar 3/4 c. brown sugar 3 to 4 tablespoons Worcestershire sauce 2 cloves garlic, minced salt and pepper, to taste 1/2 teaspoon Tabasco, or to taste 1 1/2 c. chicken broth 6 chicken breast halves, boneless, skinned pineapple chunks, optional Mix all ingredients and pour over chicken (add pineapple chunks during the last 30 minutes, if used). Cover and cook on low 6 to 8 hours, or until chicken is tender. Serve over rice. Serves 4 to 6. ********************************************************************* Taco Soup Serves 4 Ingredients: 1 package Taco Seasoning Mix 1 can prepared Chili 1 can Corn, drained 1 can Diced Tomatoes, drained 1 can Black Olives, sliced 1 cup Water 1 cup Nacho Chips, crushed 1 cup Cheddar Cheese, grated Salsa and Sour Cream for garnish Simply combine the taco seasoning mix with the prepared chili, corn, tomatoes, black olives, and water in a soup pot over medium heat. Stir to combine all the ingredients, then bring the mixture to a boil. Can use a crock-pot also. To serve, ladle portions into soup bowls and top with a handful of crushed nacho chips and grated cheddar cheese. Spoon a bit of salsa and sour cream on top, too, if desired. You can serve this recipe for a quick summertime lunch, or make it a full meal with a side of refried beans and warm tortillas. ********************************************************************* Savory Pepper Steak 1 to 2 pounds beef round 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 medium onion 1 clove garlic, minced 2 large green peppers, cut into 1/2 inch strips 1 16 oz. can whole tomatoes 1 tablespoon beef flavor base (paste or granules) 1 tablespoon soy sauce 2 teaspoons Worcestershire sauce Rice Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to CrockPot with onion garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into CrockPot, moistening meat well. Cover and cook on Low setting for 8 to 12 hours. One hour before serving turn to High setting and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into CrockPot. Cover and cook until thickened. Serve gravy with Pepper steak over hot fluffy rice. 4 Servings.

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This looks good to me.. being a soup person!! Sweetcorn and Potato Chowder In large sauce pan put 1 chopped onion, a crushed garlic clove, 1 medium chopped potato, 2 sliced stalks celery, 1 small green pepper halved and sliced. Heat with 2 Tbs butter and 2 Tbs sunflower oil until sizzling, then turn to low. Cover and let sweat for about 10 minutes. Shaking pan occasionally. Pour in 2 1/2 cups stock or water, season to tasted and bring to boil. Turn down heat, cover and simmer for about 15 minutes. Add 1 1/4 cups milk, 1 7 oz can of lima beans, a 11 oz can corn kernels, good pinch of dried sage!! Simmer for 5 minutes... serve hot. I am thinking after the first step..this could be transferred to a crock pot.. and will try it that way. Enjoy ...

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Beefstew Recipe 2lbs. cubed stewing beef 1/4 c flour 1 1/2 tsp. salt 1/2 tsp. pepper 1 bay leaf 1 tsp. paprika 1 stalk celery sliced 3 potatoes diced 1 large can V-8 juice 1 tsp. worcestershire sauce 1 cube beef bouillion 1 clove garlic 4 carrots sliced 2 onions chopped 2 tsp. kitchen bouquet Combin flour, salt and pepper with meat. Brown. Add all other ingredients together in crockpot and cook on low for 10-12 hours or on high 6 hours. I serve in hollowed out bread bowls.

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This is a web site I go to over and over again for many different recipes. http://southernfood.miningco.com/library/crock/blcpbig.htm?terms=crock+pot+pork+chops&COB=home" *********************************************************************

I am sure you have already been sent this one but here it is anyways. Chicken and Rice Casserole 3lb chicken (on bone or off) 2 cups rice (white, brown, basmati, whatever you like) I can cream of mushroom soup 1 pkg onion soup mix 3 cups water Mix everything except the rice in a large casserole. Put the chicken on top. Bake in 350 oven, covered for 45 minutes. Enjoy. It doesn't get much easier.

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These are 3 of my favorites Crock Pot Sloppy Joes 3 lbs. Ground beef 1 onion, finely chopped 1 green pepper, seeded, finely chopped 2 8 oz. cans tomato sauce * cup ketchup 1 T Worcestershire sauce 1 * t chili powder * t pepper * t garlic powder (or garlic salt) Brown ground beef in skillet; pour into colander and rinse well. Put into crock pot, add remaining ingredients. Stir thoroughly. Cover and cook on low 8 - 10 hours or high 3-4 hours.

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Melt-In-Your-Mouth Pot Roast 3 lbs. Lean bone-in chuck roast 3 carrots, peeled and cut into thirds 3 potatoes, peeled and cut into quarters 1 onion, peeled and coarsely chopped 1 package dry onion soup mix 2 bay leaves 2 cubes beef flavored bouillon 2 cups water 1 cup dry red wineArrange vegetables in the bottom of the crock pot to flatten as much as possible. Sprinkle half of the onion soup mix over vegetables. Add the meat, sprinkle with the remaining soup mix. Pour water and wine over roast. Should almost cover meat. Add more of each liquid if needed. Cover and cook on low for 10 to 12 hours or until meat is very tender. If you want gravy, pour juices into a stove top pan, bring to a simmer and thicken with a paste made from water and flour or cornstarch. Serves 6

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Crock Pot Stroganoff 1 lb. Beef round steak 1 onion 1 can cream of mushroom soup 4 oz. can mushroomsCut the round steak into strips ( about 1 inch wide). Chop the onion. Drain the liquid from the can and mix the mushrooms with onions. Put the round steak in the crock pot, top with onions and mushrooms. Pour the can of creamed soup ( undiluted) over the top. Cook for 8 -10 hours on low heat. Serve over egg noodles, rice or mashed potatoes. For extra gravy, add another can of soup. Serves 4

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Even though I have been teaching a very long (29 yrs.) time, I have never had a crock pot until this past spring. I don't have any favorite recipes yet, but I found some great web sites. I would love some easy favorites. http://southernfood.miningco.com/library/crock/blcpidx.htm http://www.recipeland.com/newsite/display_category.epl?cat=Crockpot

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This is a quick bar recipe that I use in emergencies when I need something fast. Lemon Bars Take a 1step angel food cake mix and add one can of Wilderness lemon pudding. Mix and pour into a jelly roll pan that has been greased. Bake for 20 minutes at 350 degrees. Cool and frost or sprinkle with powdered sugar.

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Quick Chicken & Rice 4 breasts of chicken (skinless & boneless) 1 can cream of chicken soup 1 container sour cream 2 chicken bouillon cubes 1 cup rice 2 cups water In a bowl, mix soup, sour cream, bouillon cubes, and water together. Place in 9x13 baking dish. Add rice. Place chicken on top. Bake at 350 for 45min - 1 hour. Lowfat soup and sour cream can be used.

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(made the first two for my daughter all the time when she was growing up) HAMBURGER PIE 1 chopped onion 1 pound ground beef 3/4 tsp. salt pepper 1 pound can cut green beans 1 can condensed tomato soup Fry meat and onions, salt, and pepper. Combine beans, soup, and meat in a casserole. Add a mashed potato and egg topping. Bake at 350 degrees for 25-30 minutes.

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TUNA TREASURE 1 package frozen mixed vegetables 1 can cream of celery soup 1/2 soup can water 1 7-ounce tuna 1 package refrigerator biscuits 2 tbsp. melted butter chopped parsley Place frozen vegetables in large skillet. Add soup, water, and tuna. Stir to mix. Place biscuits on top. Pour melted butter over biscuits and sprinkle with parsley. Cover skillet. Cook on range surface. Turn to high until steaming and then to low for 20 minutes.

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SHIPWRECK (a crock pot dish made by one of the teachers at school) 1 lb. hamburg 1 can kidney beans 2 stalks celery, chopped 2-3 onions, thinly sliced 6 large potatoes, sliced 2 cans tomato soup, plus 2 cans water Layer as follows and repeat until finished: potatoes, celery, onions, kidney beans, hamburg, salt and pepper. Mix soup and water and pour over mixture. Bake at 350 degrees for 2 hours or in a crock pot all day.

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Creamy chicken over noodles 2 bonless chicken breas halves, cut into 1" chunks 1 can cr of chicken soup 1/4 cup white wine salt, pepper 1 cup grated swiss cheese 3/4 cup Pepperidge Farm herb stuffing crumbs 3-4 T parmesan cheese 10 oz hot cooked noodles Grease 10-12 inch baking pan or casserole. Put in chicken pieces. Stir soup and wine together and pour over chicken. Sprinkle on swiss cheese, then stuffing crumbs, then parmesan. Bake in 350 oven for 30 minutes. Serve over hot noodles. Makes a delicious sauce! Takes about 45 min from start to finish.

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Minestrone Casserole 1 lb. ground beef 1 diced onion ( or onion salt) 2 - 3 c. sliced, raw potatoes 1 can minestrone soup 2 - 3 cans water 1/2 can tomatoe sauce Brown ground beef and onion. Season to taste. In casserole dish - add potatoes, can of Minestone soup, tomato sauce, water, and ground beef. Mix lightly. Bake 1 -1 1/2 hours at 350 degrees. Serve with French Bread or rolls. Can mix the night before and add potatoes before you put in oven. Have a good school year everyone!!

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Swedish Meatballs (crockpot) meatballs (frozen pre-made are fine) 1 jar of chili sauce 1 cup of grape jelly Brown meatballs then place in crockpot. Add other ingredients. Cook on low.

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Here's an easy low-fat pie, believe it or not. Double-Chocolate Cream Pie Keebler ready crust (chocolate) 1/2 c. cocoa 14 oz. fat-free sweetened condensed milk l large egg white 6 oz. fat-free cream cheese, softened 2 teaspoons vanilla l large egg Reduced calorie cool whip, thawed 1 oz. semisweet chocolate, finely chopped or mini-morsels Beat the cocoa and milk at medium speed of a mixer until blended. Add cream cheese; beat well. Add the vanilla, egg, and egg white; beat just until smooth. Pour mixture into crust. Bake at 350 for 25 min. or until set. (Do not overbake.) Cool completely on a wire rack. Spread whipped topping over pie; sprinkle with chopped chocolate or morsels. Yield: 10 pieces. Each = 266 calories and 7 gr. of fat.

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Here is one I've come across on the Campbell soup label. Easy Chicken Pot Pie 1 cup cubed cooked chicken 1 pkg.. (9oz) frozen mixed vegetables, thawed 1 can (10.75oz) Campbell's Cream of Chicken soup 1/2 c. milk 1 egg 1 c. Bisquick mix Preheat oven to 400. In a 9 inch pie plate mix chicken,vegetables, & soup. Mix milk , egg, and baking mix and pour over chicken mixture. Bake 30 mins. Serves 4.

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Here is another from Campbell Soup. 15 Minute Chicken & Rice Dinner 4 skinless, boneless chicken breast halves 1 can (10.75 oz.) Condensed Cream of Chicken Soup 1 1/2 cup water (for creamier rice increase to 1 2/3 cups) 1/4 tsp.. each paprika & pepper 1 1/2 cups Minute Rice, uncooked 2 cups fresh or thawed frozen broccoli flowerets In skillet over medium heat and in 1 tbsp.. hot oil, cook chicken for 8 minutes, set aside Drain fat and add soup, milk, pepper & paprika. Heat to boil. Stir in rice and broccoli. Place chicken on mix. Cover and cook 5 minutes over low heat or until chicken is done. Stir. Serves 4.

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1 lb. macaroni or spaghetti, boiled el dente 3/4 lb of ground meat, fried and drained 1 large (2lb. 13 oz.) jar traditional ragu 1/2 lb grated mozarella cheese, mixed through and sprinkled on top bake @ 350--400 degrees for about 35 min., or until heated thru and cheese melted.

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I love spinach so here's one...it's from a book of 150 easy recipes so it's sequenced to save you time in preparation and cooking! I love this book! Bow Ties with Ham and Spinach Sauce 2 cloves garlic 1/2 cup dry wine or chicken broth 4 shallots or 1 small onion 1/2 cup chicken broth 1 tbl butter 1/2 tsp nutmeg 1 tbl olive or other veg oil 1/4 tsp pepper 1/2 lb bow tie pasta (4 cups) 1 pk (10 0z) chopped spinach (thawed) 1 cup heavy cream 1/2 pound smoked ham 1. Boil large pot of water. 2. Meanwhile, in a food processor, mince the garlic. Add shallots (or onion) and coarsely chop. 3. In a large skillet, warm buter in the oil over med heat until the butter is melted. Ad the garlic-shallot mixture and cook, stirring, until shallots begin to brown, about 5 minutes. 4. Add the pasta to the boiling water and cook al dente, 10-12 minutes, or according to package directions. 5. Meanwhile, add the cream, white wine, chicken broth, nutmeg and pepper to the skillet. Bring the mixture to a boil, reduce heat to low and cook for 5 minutes, stirring occasionally. 6. Squeeze the spinach dry in several layers of paper towel. Increase the heat under the sauce to medium-high and bring to a boil. Stir in the spinach and let the mixture return to a boil. Reduce heat to low, cover and simer, stirring occasionally, for 3 minutes, or until the spinach is cookied through. 7. Cut the ham into matchsticks. 8. Drain the pasta and toss with the ham and spinach sauce. Time saver: To thaw the spinach, remove any foil wrapping, place the spinach on a microwave safe plate and cook at 100% for 4 minutes. Calories: 580, Protein:22 gm, Fat: 32gm, Carbohydrates: 50 gm, Cholesterol: 116 mg, Sodium: 1046 mg N. B. I substituted the 1/2 cup white wine with 1/2 cup chicken broth as recommended but found it came out too salty since the recipe calls for another 1/2 cup chicken broth.

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Picnic Chicken Pitas 1 package (10 oz frozen broccoli florets, cooked and drained 2 cups shredded cooked chicken 1 cup (4 oz) shredded cheddar cheese 1 medium tomato, chopped 1/4 cup mayonnaise 2 tablespoons prepared mustard 1/2 teaspoon salt, optional 1/8 teaspoon pepper 4 pita breads ( 6 in) halved 4 bacon strips, cooked and crumbled, optional In a large bowl, combine the broccoli, chicken, cheese, and tomato. in a small bowl,combine the mayonnaise, mustard, salt if desired and pepper; pour over the broccoli mixture and toss to coat. Spoon about 3/4 cup into each pita half; top with bacon if desired. Ready in 30 minutes or less!

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Here is a recipe that my family loves that is easy. It's a version of spaghetti. 1 package of spaghetti 1 jar spaghetti sauce 1 package pepperoni 1 can sliced black olives 1 small can mushrooms 1 16 oz. mozzarello cheese (sliced or grated) Cook spaghetti according to package. Drain well. Add the rest of the ingredients. Bake for 30 minutes at 350.

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Mexican Sopa 1 whole chicken (or use chicken breasts) 1 can green chilies (chopped) 2 cans cream of chicken soup or 1 can chicken and 1 can cream of mushroom soup 8 oz. grated cheddar cheese 1 dz. flour tortillas (tear into pieces) 2 cups chicken broth Mix all together and bake at 350 degrees 30-35 min. or until it bubbles. quick note: you could use sweet sue canned chicken and swanson chicken broth if you're in a real hurry!!!!

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Chili Bean Stew- 12 servings/4 quarts In Crock-Pot place 2 regular sized cans red kidney beans (drained and washed) 2 large green peppers seeded and coarsely chopped 2 medium onions, coarsely chopped 2 cloves garlic, crushed 1/2 cup finely chopped parsley 2 pounds browned ground beef, drained 2 to 3 tablespoons chili powder salt and pepper to taste 1 teaspoon cumin seed. Mix thoroughly. Cover and cook over low setting for 8 hours or high setting for 4. One hour before serving taste for seasoning and add additional chili powder if necessary. I like to take this to school and cook in the classroom. I serve it to my teammates when we have a lunch grade level meeting.

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Quick chile 1 can tomato soup (I use Campbell's Healthy Request) 1 small can stewed tomatoes 1 pound ground beef (extra lean) 1 can kidney beans (drained) salt/pepper to taste 1 TBSP (or more to taste) of chili powder Cook ground beef until browned. Drain.....Add other ingredients . Simmer for 20 -30 minutes. Serve over/alongside rice. Add a salad and some crusty rolls --- Makes a quick, easy meal....Tastes great reheated too!

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Safarancho (Easy Pork and Rice Dish) From Elena's Secrets of Mexican Cooking by Elena Zeleyeta This is extremely easy, especially in an electric skillet. You can experiment to vary the sauce a bit. Makes great leftovers for school lunch the next day. (Note: The following ingredient list contains a couple of asterisks - that is how my system read the message. I am assuming they should be 1/2 -Mary) 1 tablespoon oil 4 loin pork chops 1 medium-sized onion, chopped 1 medium-sized green pepper, chopped 1 cup uncooked white or brown rice * cup catsup 1 teaspoon Worcestershire sauce salt and pepper 2 * cups boiling water or broth Pour oil in bottom of skillet and arrange meat on it; add onion and green pepper. Sprinkle the rice on top; add catsup, Worcestershire sauce, salt, and pepper. Pour boiling water or broth over all, and simmer for 45 minutes. Allow to stand 15 minutes before serving. Serves 4.

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Crock Pot: Pork Roast Place a small pork roast in crock pot. Cover with one can chicken broth, one can (or more) orange juice, one cup pineapple chunks and one cup green or red chopped peppers. Leave to cook on low all day. Serve over rice - enjoy!

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Chow Mein Casserole 1 # hamburger (browned and drained) 1 can cream of mushroom soup 1 can cream of chicken soup 2/3 cup water 1 cup diced celery 1 minced onion 1/2 cup instant rice 4 T. worcestershire sauce Put all ingredients in a large covered casserole dish and bake at 350 degrees for 1 hour. Remove the top and sprinkle a large can of chow mein noodles over the top during the last 10 minutes. (note: A low-fat version may be made using ground sirloin or round, and the low-fat soups. Rice noodles are lower in fat than chow mein noodles also.)

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This is my favorite 15 minute recipe -- it takes almost no time -- just the time it takes to cook pasta: Radiatore (or other small pasta) with Tomatoes, Garlic and Parsley 2 pints (4 cups) cherry tomatoes 2 shallots, finely chopped 4 cloves garlic, finely chopped 6 tablespoons olive oil 1 small bunch Italian parsley, roughly chopped salt pepper 8 ounces radiatore (or other dried pasta shapes) parmesan cheese. Wash and stem the tomatoes, slice them into halves. Put them in a large skillet (WITHOUT HEAT) with the shallots, garlic, olive oil and parsley. Season to taste with salt and freshly ground black pepper. Cook pasta in a large pot of water until al dente. About 1 minute before the pasta is finished cooking, warm the tomatoes quickly over medium-high heat. Don't let them cook through or the skins will toughen -- they just need to be heated. When the pasta is finsihed cooking, drain it, add it to the pan, and toss well. Serve immediately, garnished with the parmesan and pepper.

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Here are a couple of recipes that I use quite a bit. I love the muffins and they are great to throw in a lunch bag! The Savory Scotch Meatballs are not very hard to make and can be done when you get home from school. Hope these help. Chocolate Chip Muffins MIX TOGETHER in a large mixing bowl: 2 cups flour 1/2 tsp. baking powder 1 tsp. baking soda 1 cup sugar 2 cups coconut THEN ADD: 1 egg 1 tsp. vanilla 3/4 cup butter 1 cup milk 2 cups chocolate chips (sometimes I use leftover chocolate from Easter and cut it in chunks.Delicious!) PLACE IN MUFFIN PAN and BAKE at 350 o for about 18 minutes. (My boys love these!)

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Here are a couple of recipes that I use quite a bit. I love the muffins and they are great to throw in a lunch bag! The Savory Scotch Meatballs are not very hard to make and can be done when you get home from school. Hope these help. Savory Scotch Meatballs Each loaf is shaped around a hard-boiled egg. 1 beaten egg 3/4 cup soft bread crumbs 1/4 cup finely chopped onion 1/4 cup chopped green pepper 1/2 tsp salt dash pepper 1 lb ground beef Mix together well. Shape 1/4 of the meat mixture around each egg. Arrange in a 8x8x2 inch baking pan.Bake in 350* for 30 minutes. Drain off excess fat. Then. for sauce: 1/2 cup ketchup 2 tbsp water 1 tsp vinegar 1/2 tsp chili powder 1/4 tsp dried oregano, crushed shredded mozza cheese (optional) Pour this over meatloaves . Bake for another 15 minutes. Spoon sauce over loaves occasionally. If desired, melt cheese over each loaf Now, if I can make this, ANYONE can! It is very simple and QUICK and DELICIOUS!!!

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Chicken Pot Pie Boil 3-4 chicken breasts (or pieces of your choice), cool, and break apart into bite size pieces. Homemade Crust (I make my own, but a frozen pie crust I hear will work too.) 2 cups straight flour 1 tsp salt 2/3 cups Crisco 3-6 TBPS cold water Mix salt and flour, add Crisco and mix with fork until crumbly. Add 3-6 TBSP cold water until dough just holds a ball. Flour pastry sheet and roll out 2/3 of dough. Place in the bottom of pan. On top of that, add chicken, 3-4 cans of VegAll, and enough chicken broth to cover. (I add water and bullion cubes to my broth to make it richer.) Also, I cut up a large onion and add. Add top of crust and bake 30-40 minutes at 350 degrees. This is a great recipe to make two at once or make ahead and freeze, then pull out! My recipes are mostly out of my head, so use your own judgdement when you back this in reference to the quantity of the vegetables and chicken. :) And of course if you have time, you can replace the Veg All with fresh vegetables. It is delicious! Hope this is ok. I know it sounds like alot, but I don't have any "quickies"! ha I need some!!!

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This is my old standby when I need a really quick jello salad ( you know those volunteer luncheons, etc. at school?) It's for a pineapple jello salad Ingredients: 2 small packs lemon jello 1 #2 can of crushed pineapple, with juice. Heat these ingredients together to dissolve the jello. Then put in fridge right in the pan to semi-set. Then mix in 1 container of cool-whip, 1 pint of cottage cheese, 1 T. of mayonnaise, and 1 T. of sugar. Set. P.S. We discovered it tastes great with Orange jello as well.

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Quick and Easy Tuna Rice with Peas 1 package green peas, frozen 1 1/4 cups water 1 10 3/4 ounce can condensed cheddar cheese soup 1 12 ounce can tuna, drained and flaked 1 cube chicken bouillon 1 1/2 cups Minute Rice Bring peas, water, soup, tuna, and bouillon cube to a full boil in medium saucepan. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork.

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Ham and Potato Soup 2 10 3/4 ounce cans cream of potato soup, condensed 2 10 3/4 ounce cans milk 1 cup baby lima beans, thawed 1 cup corn 1 pound ham, diced 2 teaspoons mustard Stir veggies and ham into simmering soup. Cook 12 minutes or until lima beans are tender. Stir in 2 teaspoons mustard until blended.

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Sausage and Egg Souffle 6 eggs 6 slices bread-cubed 2 c. milk 1 tsp. salt 1 lb. sausage 1tsp. dry mustard 1c. grated cheddar cheese Beat all eggs in bowl. Add salt, bread, dry mustard. Brown and drain susage. Add other ingredients. Refrigerate overnight. Put in greased (spray shortening) 8 x 12 pan. Bake at 350 for 45 minutes.

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Simple Stroganoff 1pkg. beef stew seasoning 3/4 cup water 1 1/2 lbs. sirloin, or boneless, skinless chicken breats cut in thin strips 1 T. oil 1 can (6 oz.) sliced mushrooms, dreained 1 c. sour cream egg noodles and chopped parsley 1. Combine beef stew seasoning with water. Set aside. 2. Heat oil in large skillet. Saute meat 8-10 min. or until done. 3. Add seasoning mixture, mushrooms, and sour cream. Stir until mixture is smooth and creamy. Cover and simmer for 10 minutes. 4. Serve over cooked egg noodles, and garnish with chopped parsley. Sere with steamed and buttered broccoli, warm crusty bread. Also: I bought a new cookbook recently where the recipes use only 4 ingredients. I'll share the exact name to the list. I haven't tried it much yet.

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Quick Cookies This is not a recipe but a hint. I mix up several batches of cookies, make and flatten balls of dough, freeze them on cookie sheets and then pack them frozen into containers. When I want a batch of fresh cookies, I just take a dozen frozen balls, bake as directed in the original recipe and enjoy!

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This recipe was in our paper and is pretty enough for company! It looks like a lot of chopping, but my grade school daughter makes this for our family all by herself. It is her "specialty" Zesty Creole Fish 2 lbs flounder fillets (thawed if frozen - we have also used other fish) 3 tomatoes, chopped 1 green bell pepper, chopped 1 small onion, chopped 1 (4-oz) can sliced mushrooms, drained 1 (4.5-oz) can chopped green chilies (mild kind, hotter if you want) 1 (6-oz) can tomato paste 1/3 cup lemon juice 1 Tblsp. vegetable oil 2 tsp. salt 1 tsp. dried basil or oregano 1/4 tsp. ground black pepper 6 drops hot red pepper sauce Hot cooked rice Preheat oven to 500 degrees. (This recipe requires an extremely hot oven.) Place fish in a single layer in a 9-by-13 inch baking pan. Combine tomatoes, bell pepper, onion, mushrooms, chilies, tomato paste, lemon juice, oil, salt, basil, blackpepper and red pepper sauce; pour over fish. Bake 5 to 20 minutes (depends on fish thickness) or until fish flakes easily with a fork Serve over hot rice. Yield: 4-6 servings

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