Laura-Ranch fried chicken

4 Boneless Skinless chicken breasts

Ranch dressing

Italian-style bread crumbs

Olive oil

Dip chicken breasts into ranch dressing, then coat with crumbs. Heat oil in 12-inch nonstick 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 part are cut.

Laura-Parmesan Dijon Chicken

3/4 Cup Bread crumbs

1/4 Cup Grated parmesan cheese

1/4 Cup Butter or Margarine, melted

2 Tbs. Dijon mustard

6 boneless skinless chicken breasts

Heat oven to 375 degrees. Grease rectangular pan 13x9x2 inches

Mix bread crumbs and cheese in large resealable plastic food-storage bag. Mix butter and mustard in shallow dish. Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan.

Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Laura-Citrus Balsamic glazed salmon

8 salmon fillets 3/4 inch thick

salt and pepper

1 1/2 Tbs. Olive oil

3 Tbs. Balsamic vinegar

1 1/2 Tbs. Cornstarch

1 Tbs. Brown sugar

1 tbs. Orange juice

1 can (14 oz) seasoned chicken broth, swanson

Preheat oven to 350 degrees F

Rub salmon with salt and pepper to taste. Place salmon in a shallow 2-quart baking dish. Drizzle with oil. Bake 15 minutes or until fish flakes easily when tested with a fork.

Meanwhile, in a medium saucepan, whisk together vinegar, cornstarch, brown sugar, and orange juice. Whisk in broth and bring to boil. Reduce heat to simmer, stirring until the mixture thickens.

Arrange salmon on serving platter and spoon sauce over top.

Laura-Fettuccine Alfredo

8 oz Fettuccine Alfredo noodles

Chopped fresh parsley

1/2 Cup butter or stick margarine

1/2 Cup Whipping cream (heavy cream)

3/4 Cup Grated Parmesan cheese

1/2 tsp. Salt

Cook Fettuccine as directed on the package. While Fettuccine is cooking make the Alfredo sauce. Drain

Heat the butter and whipping cream in a 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble.

Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper. Pour over the drained fettuccine noodles.

Laura-Caramelized Garlic Chicken

4 Garlic Cloves

1 Tbs. Butter or Margarine

2 tsp. Packed brown sugar

1/4 tsp. Salt

4 Boneless skinless chicken breasts

1/4 Cup Water

4 Slices tomato

4 oz. Havarti or Swiss (I used mozzarella)

1 Tbs. chopped fresh or 1/2 tsp. dried basil leaves

Cook garlic in butter in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn golden brown. Stir in brown sugar until melted

Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and no longer pink when centers of thickest pieces are cut and liquid has evaporated. Chicken will be golden brown. Watch carefully to prevent scorching.

Top each chicken piece with tomato slices, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.

Candace-Hashbrown Cassarole

BOUNTIFUL BRUNCH 6 SERVINGS

1 1# PKG. FROZEN HASHBROWN POTATOES (SHREDDED OR SQUARES)

1/4 CUP MELTED BUTTER

1/2 CUP CHOPPED ONIONS

1 TEASPOON. SALT

1/4 TEASPOON PEPPER

1 CAN CREM MUSHROOM SOUP (CAN USE CREAM CELERY/ BROCCOLI/ CHICKEN)

1 PINT SOUR CREAM

1 CUP GRATED CHEDDAR CHEESE

1 PKG THAWED FROZEN CHOPPED SPINACH

SAUTE ONIONS. ADD REMAINING. BAKE 350 IN GLASS 9 x 12 DISH 45-50 MIN

LET STAND 15 MIN BEFORE SERVING/ SERVE WITH CHILLED TOMOTO JUICE, SAUTEED SLICES POLISH SAUSAGE AND SOURDOUGH TOAST.

Candace-"Crazy Cake"/Budget Cake

3 c. plain flour

2 c. sugar

2 tsp. salt

6 tbsp. cocoa

2 tsp. soda

1/2 c. oil

1 tbsp. vanilla

2 tbsp. vinegar

2 c. water

Combine dry ingredients in a bowl. While mixing by hand, add the oil,

vanilla, vinegar and water. Pour into a greased and floured 9x13 inch pan.

Bake at 350 degrees for 30 minutes.

NOTE: There are no eggs.

FROSTING:

6 tbsp. margarine 6 tbsp. milk 6 tbsp. cocoa 1 tsp. vanilla 1 box powdered

sugar.

Blend until fluffy and spread on cake.

*Note* The recipe for the frosting I have never made. I usually just purchase store bought frosting.

Candace-Cinnamon Cookies

1 cup sugar

1/2 cup butter

1 large egg

1 teaspoon vanilla

1 1/2 cups flour

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

cinnamon sugar

In a mixer bowl, cream together sugar and butter; beat in egg and

vanilla. Combine flour, cinnamon, baking powder and salt. Add to

butter mixture. Blend well. Cover and refrigerate 2 hours or till

firm enough to roll into balls.

Preheat oven to 350F. Shape dough into small balls about 3/4-inch

in diameter. Roll in cinnamon sugar to coat. Set cookies 1 inch

apart on lightly greased cookie sheets. Bake for 10 minutes or till

the edges are lightly browned. Cool slightly on pans, then remove

to racks to cool completely.

Dad-Indian food

Chicken with Coriander and Almonds

Adapted from “The Food of India” by Murdoch Books

Prep and cooking time: 60-90 minutes

This recipe will likely require planning to shop for fresh ingredients, unless you regularly keep fresh ginger and coriander leaves at home. Preparation and cooking is time-consuming, but always worth it.

Ingredients:

5 medium to large single chicken breasts

1/3 cup cashews (or almonds)

2 onions

4 garlic cloves

2 tbsp canned chopped green chillies (optional)

2 inches of fresh ginger root

7 tbsp clarified butter (olive oil works too)

2 bay leaves

1½ tbsp ground coriander

1 tbsp ground cumin

¼ tsp chili powder (omit for milder flavor)

¼ tsp ground turmeric

¼ tsp paprika

2 tsp salt

1 tsp ground black pepper

4 tbsp (or 1 large bunch) cilantro leaves, finely chopped

2/3 cup heavy cream

2 to 3 cups rice

Instructions:

Mix together the coriander, cumin, chili powder, turmeric, paprika, salt and pepper in a bowl and set aside. I find it useful to double the amounts, use half this time, and keep the other half for the next time you make this.

Separate the coriander leaves from stems (OK if some stems get left in), chop the leaves and set aside.

Finely chop the cashews (almonds), mix with ½ cup of the heavy cream and whisk until it makes a smooth paste.

Blend the onion, garlic, canned chillies and ginger in a blender until finely chopped but not pureed, and set aside.

Cut the chicken breasts into about 10 pieces per breast (large bite size), and set aside.

In a large, deep frying pan, heat the oil over a medium heat, add the onion/garlic/ginger mixture and bay leaves, and stir until lightly browned, (about 10 minutes).

Add the chicken to the pan and fry turning often, until golden on all sides (about 10 minutes).

Add the spices and stir in with the chicken for 3 minutes until well absorbed into the meat.

Add ½ cup of water, stirring for another 5 minutes. The water should reduce to a nice thick sauce. If so, add another ½ cup of water. If not, add ¼ cup of water or none at all. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes.

Start 2 to 3 cups of rice in a rice cooker if you have one.

After the chicken has simmered for 20 minutes, mix three quarters of the coriander into the chicken. Add the cream and nuts mixture to the pan, stirring until it is fully mixed in.

Just before serving, add the remaining cream and stir it in fully, then sprinkle the remaining coriander leaves over the top and serve over rice.

Serves 4-6.

Candace-Fried Rice

3 tablespoons oil, divided

2 large eggs, lightly beaten

1/2 cup diced onion

1/2 cup diced bell pepper

1 cup chopped cooked meat, poultry, or shrimp

1/2 cup frozen sweet green peas

3 cups cooked rice

1/4 cup soy sauce

1 teaspoon chili-garlic sauce

Sliced green onions (optional) - I added scallions at the end

Chopped almonds (optional) - I topped each serving with a few toasted almonds

Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly scrambled. Rremove eggs from skillet; chop and set aside.

Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat, poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired.

Candace-Crockpot Mac and Cheese

2 cups uncooked ellbow macaroni noodles
4 tablespoons butter (cut into chunks)
3 cups sharp cheddar cheese
2 eggs (beaten)
1/2 cup sour cream
1 small can cheddar cheese soup
1 cup milk or cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Dry mustard (optional)

Cooking Instructions:
Crock Pot Macaroni and Cheese 2 cups of uncooked elbow macaroni 4 tbs butter (cut into chucks) 3 cups of sharp cheddar cheese 2 eggs (beaten) 1/2 cup of sour cream 1 small can of cheddar cheese soup 1 cup of milk or cream 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry mustard (optional) Additional: 3/4 cup of sharp cheddar cheese (for topping) (Do Not Add this into Mac & cheese mixture) Directions Boil macaroni in a 2 quart saucepan in plenty of water until slightly tender for about 7 mintues (you want your macaroni el dante (not fully cooked). Drain and run cold water over macaroni to cool entirely. Drain fully. In crock pot, add cold macaroni and all the above ingredients (minus the additional cheese). Stir thoroughly. Cover and cook for 3 - 31/2 hrs on low, stirring every 1/2 hour to every hour. Turn crock pot off or on warm (depending on crock pot settings) and add the additional 3/4 cup of cheddar cheese to the top of mac & cheese. Do not stir. Recover crock pot (cheese will melt itself). Let sit for 10 mintues and then serve.

Candace-Layered Antipasto Salad

1 jar banana peppers, whole

1 cucumer, thinly sliced
1 can olives, sliced
1 pint italian style tomatoes
1 bottle Zesty italian salad dressing
4 cups romaine lettuce, torn
1 package pepperoni
1 can artichoke hearts
1 package mozzarella cheese, strips
1 cup mushrooms, sliced

Cooking Instructions:
Reserve 2 banana peppers. Slice remaining peppers in half, and remove stems. Layer cucumber, olives, tomatoes and peppers in a 3-quart bowl; pour 1/4 cup dressing over layers

Candace-Double Bean Burritos

6 servings (serving size: 1 burrito)

Ingredients

* 1 (3 1/2-ounce) bag boil-in-bag brown rice

* 1 cup chunky bottled salsa

* 1 (15-ounce) can black beans, rinsed and drained

* 6 (10-inch) flour tortillas

* 6 tablespoons bean dip (such as Frito Lay)

* 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers

* 1 peeled avocado, cut into 6 slices

* 12 cilantro sprigs

* 6 lime wedges (optional)

Preparation

Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Nutritional Information

Calories:

503 (29% from fat)

Fat:

16.4g (sat 4.9g,mono 7.5g,poly 2g)

Protein:

16.1g

Carbohydrate:

72.9g

Fiber:

7.7g

Cholesterol:

18mg

Iron:

4.1mg

Sodium:

905mg

Calcium:

211mg

Tiffany's Pumpkin Stuff

6 Eggs

1 1/2 Cups Sugar

1 Large can pumpkin

2 tsp. Pumpkin Pie spice

1 tsp. Salt

1 Large can Evaporated milk

Yellow cake mix

1 stick Margarine

Beat eggs. Add sugar, Pumpkin, Pumpkin pie spice and salt. Add evaporated milk. Pour into 9x13 pan.

Crumble together 1 box yellow cake mix with the margarine. Crumble that onto of the pumpkin mixture. Bake 50-55 mins. at 350 degrees F, or until knife comes out clean.

Laura-peanut clusters

6 1/2 Cups lightly salted dry roasted peanuts

16 oz. Ghirardelli dark chocolate chips

1 pkg. chocolate almond bark (1 lb., 8 oz)

Melt the chocolate chips and almond bark in microwave. Add peanuts. Mix well and drop by teaspoonful onto wax paper

Chill about 30 mins till firm. Store in air-tight container in cool location

Laura-Chicken Parmigiana

1 Egg, beaten

2 oz Dried bread crumbs

2 Boneless, skinless chicken breasts

3/4 jar spaghetti sauce

2 oz. shredded Mozzarella cheese

1/4 Cup Grated Parmesan cheese

Dip the chicken into the egg and then into the bread crumbs. Put the chicken on a lightly greased cookie sheet

Bake in 350 degrees for 40 mins.

Pour half of the spaghetti sauce into a 7x11 baking dish. Put the chicken over the sauce and pour the remaining sauce over top the chicken, sprinkle with mozzarella and Parmesan cheese on top.

Put in the oven for another 20 mins.

Laura-Fajita Skillet

3 Tbsp. Olive oil.

1/2 lb. Chicken

1.2 lb. beef sirloin

1 medium Green pepper

1 small Onion

2 Tbsp. Soy sauce

2 Tbsp. Brown sugar

1/2 tsp. Chili powder

1/2 tsp. Ground cumin

1/4 tsp. pepper

1 tsp. Corn starch

2 Tbsp. Lime juice

1 Medium tomato (optional)

In a small skillet, cook chicken and beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in oil for 3-4 mins.

In a small bowl mix the corn starch and lime juice until smooth. Stir the mixture into the skillet and bring to a boil.

Cook and stir 1 min. Stir in tomatoes.

Laura-Shake-in-a-bag chicken

2/3 cup Cornflake crumbs

1 Tbsp. All-purpose flour

2 tsp. Paprika

1 tsp. Dark brown sugar

3/4 tsp. Garlic powder

3/4 tsp. Onion powder

3/4 tsp. Salt

1/2 tsp. Ground cumin

4 boneless, skinless chicken breats

Preheat oven to 400 degrees F, and spray baking sheet

Combine cornflake crumbs, flour, paprika, sugar, garlic powder, onion powder, cumin and salt in a large ziplock bag.

Spray chicken lightly with non-stick spray, then place one piece in the bag.

Shake until chicken in evenly coated, then put chicken on the baking sheet. Bake until chicken is 160 degrees, about 40-45 mins.

Laura-Beef and Rice Stuffed Peppers

6 medium bell peppers, tops removed and reserved and seeds removed

1 Tbsp. Olive oil

1 yellow onion, diced

1 large carrot, diced

1 stalk celery, diced (optional)

2 Garlic cloves, minced

8 oz. lean ground beef or ground turkey

1 tsp. salt

1 tsp. pepper

1 14.5 oz can diced tomatoes

1 Cup Brown or white rice, cooked

1 Cup Grated monterey Jack cheese

Preheat oven to 375 degrees F. Bring a large pot of water to boil. Once water boils, add bell peppers and tops and cook until tender, 6-7 mins. Remove peppers and tops from water; put peppers upside down to drain fully.

Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 mins. Add carrot, celery and garlic and continue cooking until veggies are just softened, 4 mins longer. Add beef/turkey, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 mins. Add tomatoes and rice and cook 5 mins longer, stirring. Stir in 3/4 Cup cheese.

Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese, and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 mins.

Laura-Parmesan-crusted fish

3/4 Cup Bread crumbs

1 Tbsp. Cold butter

2 Tbsp. Grated Parmesan cheese

2 tsp. toasted pine nuts

1 garlic clove

salt and pepper

10 oz firm white fish, such as snapper

Heat oven to 400 degrees F

Combine all ingredients except the fish in a food processor and blend until just combined and mixture resembles coarse crumbs. Gently pat mixture over each fillet. Arrange fish on lightly oiled baking sheet. Bake until topping is crisp and golden, 15 to 20 mins.

Laura-Beer BBQ Chicken

1 tsp. Canola oil

4 lbs. Chicken breasts and thighs. Rinsed and patted dry

Salt and pepper

2 Medium onions, cut into wedges

1 Cup Dark beer or Ale

1 1/2 Cups Barbecue sauce

In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Working in batches, brown chicken on both sides. Place browned chicken in a 4- to 5-quart slow cooker. And onions to slow cooker

In a bowl, combine dark beer and barbecue sauce. Pour mixture over chicken and onions in slow cooker.

Cover and cook oh high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours.

Laura-Lemon Chicken

1 egg

1 Tbsp. lemon zest

4 boneless, skinless chicken breasts

2 Cups all-purpose flour

1 Cup cornstarch

Canola oil, for frying

Sauce

1 Jar (11 oz.) lemon curd

1/4 Cup Chicken broth

1/2 tsp. Soy sauce

1/4 tsp. Ground ginger

For chicken, in a medium bowl, combine egg (slightly beaten) and lemon zest. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish.

In a large skillet. heat 1/2 to 1/2 inch of oil to 365 degrees F. Shake excess egg from chicken and dredge in flour mixture. Fry chicken in hot oil until golden brown and 1 side. Turn and finish cooking. Drain on paper towels. Set aside and keep warm.

For sauce, in a small sauce pan over low heat melt lemon curd, stirring constantly. Add broth, soy sauce, and ginger; heat though. Spoon sauce over fried chicken.