That is a quick cake to bake Patti, I have made it several times. Very good too.

Sue

Yummo!

Shrimp Scampi

1/4 cup (1/2 stick) butter

1 pound shrimp, peeled and deveined

1 green onion, finely chopped

1 teaspoon Garlic Powder

1/2 teaspoon dried Parsley Flakes

1/4 teaspoon Black Pepper, Ground

2 tablespoons white wine

1. Melt butter in large skillet on medium heat. Add shrimp, green onion, garlic, parsley and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in wine or lemon juice.
2. Serve over cooked orzo, pasta or rice, if desired.

This is so easy and good! I saw this on Nigella Lawson and just made it for lunch.

Saute diced pancetta (I used ham) and throw in some frozen peas. Stir for a bit and put 1 1/4 cups orzo pasta and stir to coat with oil. Add 2 1//2 cups water, bring to a boil, cover and simmer until the water is absorbed.
Stir in some parmesan cheese and serve. I also added chopped baby spinach.

Saw this on Pinterest. If I ever have a lot of people for breakfast, this will be my go-to recipe.

AMISH BREAKFAST CASSEROLE (Bakerette.com)

⢠1 pound sliced bacon, diced
⢠1 medium onion, chopped
⢠1-2 cloves garlic, minced
⢠8 eggs, beaten
⢠1/2 teaspoon salt
⢠1/4 teaspoon pepper
⢠24 ounces frozen shredded hash browns, thawed
⢠2 cups cheddar cheese, shredded
⢠12 ounces (1 1/2 cups) small curd cottage cheese
⢠1 1/4 cups Swiss cheese, shredded

Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking dish by lightly coating with cooking spray. Dice the bacon into bite-size pieces prior to cooking. In a large skillet, combine the onion and bacon and cook until bacon is crisp. Drain. Return the skillet to the stove and add the minced garlic. Stir for about 1 minute or until fragrant. Remove from stove.

In a large mixing bowl, mix together the remaining ingredients. Stir in the bacon mixture. Transfer to the prepared baking dish and bake uncovered for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minute before serving. Serves 9.

I made these for breakfast yesterday, and will make more today, as we shared with DS and his family!

7-Up Biscuits
Bisquick, sour cream, 7up and butter!.... These are excellent!!!! So easy and soooo good! Will be making these from now on! Recipe is hard to find so here it is
7-Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
ý cup melted butter

Mix bisquick, sour cream, and 7-up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then bake at 425ð until golden brown.

Here's another one I made yesterday: You do not cook the macaroni ahead a of time.

Cock Pot Macaroni and Cheese

Ingredients:
Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 egg
1 tsp salt
1/4 tsp. pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni

Directions:
Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. My kids love that part, but if yours don't you'll want to make this when you know you can cut it to warm or serve it at about the three hour mark.

I don't think it needs the extra salt. I used 1 tsp and it was plenty salty with the cheese, so if I remember I will cut it back next time. Also, I used my 3 quart pot, and it was only half full when cooked. If you need a larger amount double or triple the recipe. It wasn't a very pretty serving, but it was vey creamy and yummy! I will make it again.

1

Re: Tami's biscuits

Could you use Sprite instead of 7-up? That's all I ever have here.

phyllis, sprite, mt dew works as well as 7 up.

Here's an apple dumpling recipe that I first had at a senior center potluck. Delicious!

â¾2 whole Granny Smith Apples
â¾2 cans (8 Oz. Cans) Crescent Rolls
â¾2 sticks Butter
â¾1-1/2 cup Sugar
â¾1 teaspoon Vanilla
â¾ Cinnamon, To Taste
â¾1 can (12 Oz.) Mountain Dew Soda/ 7 up/ sprite and even ginger ale works

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Seam side down

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Here's an easy dessert for you.

BLUEBERRY CREAM CHEESE DESSERT (The Gunny Sack)
12 double graham crackers
1/4 cup melted butter
1/2 cup sugar
(2) 8 oz packages cream cheese - softened
4 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1 can blueberry pie filling
1 tub Cool Whip

Crush double graham crackers. Add melted butter and sugar. Press into 9x13 inch pan.

Cream together cream cheese. Add beaten eggs, sugar and vanilla. Pour over crust and bake at 375 degrees for 20 or more mintues until done (top is dry to touch). Cool and top with blueberry pie filling and Cool Whip.

This is called Jalapeno Fudge, it is NOT fudge! But it is good.

Jalapeno Fudge

Simple and tasty, go ahead and make this jalapeno fudge for breakfast or for a party appetizer. At .5 carbs per square, this makes a great snack!
1K+

24 squares

Ingredients:

16 ounces of cheddar cheese, shredded
3 eggs, well beaten
4 fresh jalapenos, chopped (if you're a wuss - de-vein and de-seed the peppers, but I didn't think it was hot at all made as is)
salt and pepper to taste

Directions:

Put chopped peppers in bottom of a lightly buttered 9X13 pan.

Top with cheese and eggs and salt and pepper.

Bake uncovered for 30 minutes in a preheated 350 degree oven. Cut into squares and serve up delicious jalapeno fudge.

Per Square - 24 squares in a batch

Calories 86.2
Total Fat 6.9 g
Saturated Fat 4.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 46.4 mg
Sodium 131.7 mg
Potassium 31.2 mg
Total Carbohydrate 0.5 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Protein 5.5 g
Jalapeno Fudge with pictures

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE
3-4 cups diced cooked chicken
1 pound pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 pound mushrooms, sliced
8 ounces cream cheese, softened
16 ounce bag frozen cauliflower, cooked well and drained
8 ounces cheddar cheese, shredded
Salt
1/2 teaspoon pepper
Paprika, optional

Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake at 350ú for about 40 minutes until the top is nicely browned.

Makes 8-12 servings
Can be frozen

Sorry I didn't get back here to see your message Phyllis. Yes you can use Sprite or one of the other lemon lime sodas. I only had Sprite. They were great.

Tami

My daughter and little granddaughter were here in January helping me after minor day surgery. My daughter made this for dinner one evening and I thought it was excellent!

Green Chile Pepper Jack Chicken Enchiladas
===============================================
3 large or 4 medium chicken breasts
1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
1 can of green Chile enchilada sauce (Hatch was really good from SmithâÂÂs)
1 small can of diced green chileâÂÂs
3/4 cup of sour cream
1/2 teaspoon of cumin powder
small handful of chopped fresh cilantro
1 pound of Pepper Jack Cheese shredded
Cook and shred your chicken. Season them and boil until just cooked (she used a rotisserie chicken.)
Shred with two forks and let cool. Put shredded chicken in
large bowl and add 1/2 cup of enchiladas sauce (save the rest), small
handful of cheese, 1/2 can of green chile's, 3/4 cup of sour cream, 1/2
tsp of cumin, a handful of chopped cilantro and salt and pepper to
taste. Roll the chicken mixture into the tortillas and place in a
greased casserole dish. Pour the remaining enchilada sauce on top and
spread evenly. Bake for 30 minutes at 350 degrees and add the rest of
the cheese on top for the last 5 minutes.

Servings: 6

I've made this pork roast several times. The flavor is wonderful. I marinate it for over 24 hours sometimes. Doesn't hurt it.

Marinated Pork Roast
1/2 c. soy sauce
1/4 c. oil
2 Tbsp. molasses
1 Tbsp. ground ginger
2 tsp. dry mustard
6 cloves garlic, minced
1 boneless pork roast (about 2-3 lbs.)

Mix first six ingredients well. Place meat and marinade in a plastic bag and chill 8 hours, turning occasionally. Place pork on a rack in a pan and bake at 350 until meat thermometer registers 160 to 165 degrees.

A friend of mine sent me this recipe, and she makes them. She's never baked them in the microwave. I doubt if I would either because I wouldn't bake just one, but it might be worth a try. It sure would be a handy dough to have on hand.

Refrigerator Applesauce Wheat Muffins
Favorite Recipes --The Muffin Cookbook

Mix up this batter and refrigerate in a tightly covered plastic bowl.
If you cook for one, you can scoop out batter for one muffin at a time.
Bake in the microwave oven for 30 to 50 seconds, or in conventional oven.

3/4 cup All-purpose Flour
1/2 cup Whole Wheat Flour
1/2 tsp cinnamon
1/4 tsp Salt
1 cup Quick-cooking Rolled Oats
1/2 cup Packed Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda

3/4 cup Buttermilk
1/4 cup Applesauce
1/4 cup Vegetable Oil
1 egg, beaten

1/4 cup Raisins

Directions:

In large bowl, combine flours, oats, brown sugar, baking powder, baking soda, cinnamon and salt.

In small bowl, combine buttermilk, applesauce, oil and egg until blended.
Stir into flour mixture just until moistened.
Fold in raisins.
Cover and refrigerate overnight or up to 10 days.

Microwave: Line 6 microwavable muffin-pan cups with double paper liners.
Spoon batter into each cup filling 1/2 full.
Microwave at HIGH (100%) power, 3 to 3 1/2 minutes or until wooden pick
inserted in center comes out clean.
Rotate dish 1/2 turn halfway thru cooking.
Let stand 5 minutes. Remove from pan.
Repeat procedure.
For last 3 muffins, line 3 muffin cups with double paper liners.
Microwave at HIGH 1 1/2 to 2 minutes.
Let stand 5 minutes. Remove from pan.
Makes about 15 muffins.

Conventional: Preheat oven to 400 F.
Grease or paper-line 12 (2 1/2 inch) muffin cups.
Spoon batter into cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean

Makes 12 muffins.

Note: Have never cooked in the Microwave

The muffins sound good Sherry, I have copied that off and will try to make it sometime.

Sue

This post was edited by Marilyn_Sue on Wed, Jan 29, 14 at 15:50

I haven't made this yet, but I like the flavors. I would probably make chicken this way.

CRUNCHY HONEY GARLIC PORK CHOPS (now you can pin it blogspot)

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbsp water
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 Tbsp chopped garlic
2 Tbsp butter
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce

Whisk the eggs and water together in a shallow dish. Mix the flour, salt, pepper, and garlic powder in another shallow dish.

Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off. Remove from the pan to a 9"x13" baking dish.

To make the glaze, saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Bake uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through. Works great with chicken too!!!

LOL Patti,
I posted that exact recipe in the last Recipe thread. I had made them for dinner and we really liked it. I used chicken breasts.

The glaze was good as well. I cut it in half, as we just dipped our chicken into it. And yes, it WILL foam if you're not careful.

Jas, you know, I said to myself that sounds like a recipe Jasdip would make. Ha! No wonder!

How about this for a quick and easy dessert.

RASPBERRY FOOL (A Family Feast)
1 cup frozen raspberries, thawed
2 3/8 cup granulated sugar, divided
3 1ý cups heavy cream
4 Fresh raspberries for garnish (optional)

Place the thawed berries into a small bowl along with 1/8 cup of the sugar. Using the back of a large spoon, mash the berries against the side of the bowl until you have a purée and stir to mix well with the sugar. Set aside.
In the bowl of a stand mixer, pour in the heavy cream and remaining ü cup of sugar. Whip on high until stiff peaks form. Fold the raspberry purée into the whipped cream in spoonfuls, stirring just until you see ribbons of raspberry throughout the whipped cream. (If you want, you can hold back stirring in some of the raspberry purée to get the ribbon effect you desire, and use any leftovers as a topping.) Spoon into individual serving glasses and chill 1 hour before serving.

Apple Pie Toast

6 slices cinnamon raisin bread
1 (21 ounce) can apple pie filling, drained
6 (1 ounce each) slices sharp Cheddar cheese
Instructions
Preheat broiler. Place cinnamon-raisin bread on a baking sheet and lightly toast under broiler.

Remove from broiler and top each bread slice with an equal amount of apple pie filling and a cheese slice.

Broil 2 to 3 minutes, or until filling is heated through and cheese is melted. Serve immediately.