My kids love cheese quesadillas and have found a new favorite. These UNCOOKED tortillas can be quickly cooked on a hot skillet. Brown them on both sides, throw on a little cheese, fold in half and you have the perfect after school snack. Once you try these, you will never buy prepared tortillas again! Jaymon says they are "Just like Cafe Rio!" I find them at Reams (or any associated food store) in the refrigerated section.
Bake sugar cookies according to package directions. Cool. In the bottom of a small dessert cup or teacup, place one cookie and press down to form crust. Beat the cheesecake filling mix and milk on low speed for 30 seconds (reserve the graham cracker crust mix for another use). Beat on medium speed for 3 minutes. Stir in orange zest and vanilla until combined. Spoon filling mixture over each cookie. Refrigerate for at least one hour. Top each cheesecake cup with whipped cream and an orange slice.
This is a traditional fettucine recipe, except it calls for a can of crushed tomatoes. So creamy and delicious!
1/4 c. butter 1/4 c. olive oil 2-3 boneless, skinless chicken breasts, cut into small pieces 1/2 cup finely chopped onion 1/2 tsp. minced garlic 1 cup whipping cream 1 dry envelope packet alfredo sauce mix 15 oz. can Italian tomatoes (puree in blender) 1/2 tsp. salt 1/2 tsp. pepper 2 T. dried parsley 2 T. dried basil 1 pound hot cooked pasta (I use fettuccine) 1/2 cup grated Parmesan cheese
Heat water to cook pasta when you start to make the sauce. In a large, heavy skillet, heat olive oil and butter. Add chicken, onion and garlic. Saute until chicken is lightly browned. Stir in Alfredo sauce mix, whipping cream, tomatoes, salt and pepper. Reduce heat and simmer 3-5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Cook pasta according to package directions, drain. Toss the cooked pasta with the sauce in a large bowl.
These Parmesan covered rolls are so easy to make and go great with almost any entree.
frozen roll dough (I use Terrell's Rolls in freezer section) 1 stick butter 1 cup Parmesan cheese 1-2 tsp. dried parsley 1 tsp. garlic salt
Partially thaw dough. Melt butter in a small bowl. Mix Parmesan, parsley and garlic salt in another bowl. Roll dough in butter, then in cheese mixture. Place on greased cookie sheet and allow to raise the rest of the way. Bake at 350 for about 15-20 minutes or until lightly golden brown.
These cookies are soft, moist and stay that way for several days when stored in a covered container. The original recipe called for raisins, but chocolate chips are a great substitute.
1 c. shortening 1 c. sugar 1/4 c. honey 2 eggs 2 c. flour 3 c. oats 1 tsp. salt 1 tsp. baking soda 3 smashed ripe bananas 1 c. chocolate chips 2 c. butterscotch chips (optional) - if you omit them, add more chocolate chips
Cream shortening, sugar and honey Add eggs and bananas. Combine the flour, soda and salt. Add to creamed mixture. Stir in the oatmeal, then the chocolate and butterscotch chips. Stir until just combined. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 for about 12 minutes or until lightly browned.
This recipe is great to whip up when you have leftover rice.
1 1/2 cups cooked rice 1/2 c. frozen peas 1 egg, scrambled 1 clove garlic (minced) 1/8 c. cooking oil 2 slices ham, diced 2 bunches green onion, diced 1/4 tsp. grated fresh ginger root Soy Sauce
Heat oil in wok. Add green onion, garlic and ginger. Cook and toss until onions are tender. Remove from wok. Add the ham and toss until lightly browned. Add all ingredients back into the wok including the onions, peas, egg and rice. Cook and stir until mixture is hot and lightly browned on the edges. Before serving, stir in desired amount of soy sauce, cook and toss in hot wok.
Some people have accused me of being a good cook, but the truth is I am just an avid collector of good recipes. I am not above writing a recipe on the back of a napkin, on a receipt buried in my purse or even on a dollar bill if it becomes necessary. For me, cooking and baking is so much more than food. When I'm in the kitchen, I feel connected to my family and friends (old and new, living and gone) through the recipes they have shared with me. Each recipe has a story behind it and I wouldn't include it here if it didn't. I love the way my house feels when it is filled with the smell of something delicious in the oven. Cooking and baking relaxes me and helps me connect to the less-hectic life that I long for. If only the mess could clean itself up:0)
I will be working over the next several months to save and post all of the recipes from my Tried and True recipe book. I will also be adding many more new and delicious recipes for you all to enjoy. Bon Appetit!