FOODS 1 RECIPES
Baked Tortilla Chips
INGREDIENTS
6 tortillas
2 Tbs Olive Oil
Salt to taste
Add any seasoning desired
DIRECTIONS
Preheat broiler. In a small bowl combine oil and spices. Lightly brush both sides of chips with oil mixture. Using a pizza cutter or knife cut each tortilla into triangles. Arrange them on an ungreased baking sheet. Broil flipping once when they begin to brown. Remove and sprinkle with salt
Cake Mix Cookies
INGREDIENTS
1 pkg of any cake mix flavor
2 eggs
1/2 c oil
DIRECTIONS
Preheat oven to 350 F. Mix all ingredients together evenly. Roll into cookie dough balls and bake 8-10 minutes.
Stir-Fried Rice
INGREDIENTS
1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups instant rice, uncooked
DIRECTIONS
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.
Cheddar Bay Biscuits
INGREDIENTS
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
½ stick melted butter
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
DIRECTIONS
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10-12 or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
*For the melted butter part... you can use 1 1/2 teaspoons of garlic salt in place of all of the other seasonings if you want.
Best Big, Fat, Chewy Chocolate Chip Cookies
INGREDIENTS
2 cups all-purpose flour
½ teaspoon baking soda
¾ cup butter, fully melted
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
¼ cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare cookie sheet with silicon baking mat on top of sheet
Sift together the flour, baking soda; set aside. In medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15-17 minutes in preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Vanilla Ice Cream in a Bag In a small ziplock bag:
1/4 cup heavy whipping cream
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
In a large ziplock bag:
1 cup ice
1/3 cup rock salt
Directions: TIGHTLY seal the small ziplock bag and place in large ziplock bag. Shake and knead bags until you have achieved a "soft serve" type of ice cream.
Tip: Before you open the small bag to eat ice cream, run cold water over the opening to rinse the salt water away and fold the sides down to create a type of bowl.
Cinnabun Pancakes
Ingredients
2 cups Pancake Mix
1 1/3 Water
In a Squeeze Bottle
½ cup brown sugar
1 tsp cinnamon
2 Tbsp. melted butter
Directions
Turn on burner to low heat and spray griddle with Pam.
1. Measure the butter, brown sugar and cinnamon in a glass measuring cup put in microwave for 30 seconds.
2. Add 2 tablespoons water to mixture and pour into squeeze bottle
3. Whisk together pancake mix and water (don’t over mix)
4. Pour batter on your griddle with ladle.
5. Immediately swirl in the brown sugar mixture.
6. When bubbly, flip pancake approx. (3 min on each side)
Chicken Alfredo Pasta
Ingredients
1 stick butter
4 oz cream cheese
1 Tbsp garlic powder
1/2 cup milk
3/4 cup grated Parmesan cheese
1/8 tsp pepper
1 tsp parsley
2 chicken breasts diced (optional)
1 bag broccoli florets frozen (optional)
1 box linguine noodles or bowtie
Directions
1. Prepare noodles according to directions on box.
2. Melt butter in a medium nonstick sauce pan over medium heat.
3. Add cream cheese and garlic powder, stirring with a wooden spoon until smooth.
4. Turn heat to low and remove from heat.
5. Add milk a little at a time, stirring to smooth out lumps.
6. Return to burner and stir in cheese and spices.
7. Remove from heat when sauce reaches desired consistency.
8. Thin with cream or milk if too thick.
Chicken Lemon Rice Soup INGREDIENTS
6 cups chicken broth
2 eggs
1 cup cooked and shredded chicken breast
2 cups uncooked instant rice
juice of 1 lemon
1 can cream of chicken soup
salt and pepper to taste
DIRECTIONS
In a large sauce pan, bring broth to a boil. Turn off burner and remove pot from heat. Meanwhile, beat the eggs together. Gradually add some (ends up being about 2 cups total) of the hot broth to the eggs, stirring constantly. Once the eggs have become hot and still in a liquid state (make sure they dont turn into scrambled eggs) return the egg mixture to the pot and heat on low, stirring often. Add the rice, chicken, lemon juice, and cream of chicken soup. Ladle hot soup into bowls and garnish with lemon slices and fresh chopped parsley.
*This is Mrs. Arcori's Grandma's recipe, yummy!
INGREDIENTS
6 tortillas
2 Tbs Olive Oil
Salt to taste
Add any seasoning desired
DIRECTIONS
Preheat broiler. In a small bowl combine oil and spices. Lightly brush both sides of chips with oil mixture. Using a pizza cutter or knife cut each tortilla into triangles. Arrange them on an ungreased baking sheet. Broil flipping once when they begin to brown. Remove and sprinkle with salt
Cake Mix Cookies
INGREDIENTS
1 pkg of any cake mix flavor
2 eggs
1/2 c oil
DIRECTIONS
Preheat oven to 350 F. Mix all ingredients together evenly. Roll into cookie dough balls and bake 8-10 minutes.
Stir-Fried Rice
INGREDIENTS
1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups instant rice, uncooked
DIRECTIONS
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.
Cheddar Bay Biscuits
INGREDIENTS
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
½ stick melted butter
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
DIRECTIONS
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10-12 or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
*For the melted butter part... you can use 1 1/2 teaspoons of garlic salt in place of all of the other seasonings if you want.
Best Big, Fat, Chewy Chocolate Chip Cookies
INGREDIENTS
2 cups all-purpose flour
½ teaspoon baking soda
¾ cup butter, fully melted
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
¼ cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare cookie sheet with silicon baking mat on top of sheet
Sift together the flour, baking soda; set aside. In medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15-17 minutes in preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Vanilla Ice Cream in a Bag In a small ziplock bag:
1/4 cup heavy whipping cream
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
In a large ziplock bag:
1 cup ice
1/3 cup rock salt
Directions: TIGHTLY seal the small ziplock bag and place in large ziplock bag. Shake and knead bags until you have achieved a "soft serve" type of ice cream.
Tip: Before you open the small bag to eat ice cream, run cold water over the opening to rinse the salt water away and fold the sides down to create a type of bowl.
Cinnabun Pancakes
Ingredients
2 cups Pancake Mix
1 1/3 Water
In a Squeeze Bottle
½ cup brown sugar
1 tsp cinnamon
2 Tbsp. melted butter
Directions
Turn on burner to low heat and spray griddle with Pam.
1. Measure the butter, brown sugar and cinnamon in a glass measuring cup put in microwave for 30 seconds.
2. Add 2 tablespoons water to mixture and pour into squeeze bottle
3. Whisk together pancake mix and water (don’t over mix)
4. Pour batter on your griddle with ladle.
5. Immediately swirl in the brown sugar mixture.
6. When bubbly, flip pancake approx. (3 min on each side)
Chicken Alfredo Pasta
Ingredients
1 stick butter
4 oz cream cheese
1 Tbsp garlic powder
1/2 cup milk
3/4 cup grated Parmesan cheese
1/8 tsp pepper
1 tsp parsley
2 chicken breasts diced (optional)
1 bag broccoli florets frozen (optional)
1 box linguine noodles or bowtie
Directions
1. Prepare noodles according to directions on box.
2. Melt butter in a medium nonstick sauce pan over medium heat.
3. Add cream cheese and garlic powder, stirring with a wooden spoon until smooth.
4. Turn heat to low and remove from heat.
5. Add milk a little at a time, stirring to smooth out lumps.
6. Return to burner and stir in cheese and spices.
7. Remove from heat when sauce reaches desired consistency.
8. Thin with cream or milk if too thick.
Chicken Lemon Rice Soup INGREDIENTS
6 cups chicken broth
2 eggs
1 cup cooked and shredded chicken breast
2 cups uncooked instant rice
juice of 1 lemon
1 can cream of chicken soup
salt and pepper to taste
DIRECTIONS
In a large sauce pan, bring broth to a boil. Turn off burner and remove pot from heat. Meanwhile, beat the eggs together. Gradually add some (ends up being about 2 cups total) of the hot broth to the eggs, stirring constantly. Once the eggs have become hot and still in a liquid state (make sure they dont turn into scrambled eggs) return the egg mixture to the pot and heat on low, stirring often. Add the rice, chicken, lemon juice, and cream of chicken soup. Ladle hot soup into bowls and garnish with lemon slices and fresh chopped parsley.
*This is Mrs. Arcori's Grandma's recipe, yummy!
Foods 2 Recipes
Buffalo Chicken Choppity Chop
INGREDIENTS
3 cups chopped romaine lettuce
3 oz cooked boneless chicken breast, shredded
1 Tbsp Franks Red Hot Sauce
1 Tbsp Reduced fat Parmesan Cheese
1/2 cup shredded carrots
1/4 cup chopped celery
whole wheat tortillas
DIRECTIONS
Place chicken in a small microwave safe dish. Top with hot sauce and parmesan. Stir until chicken is coated, then heat for 45 seconds in the microwave. Place lettuce carrots and celery in bowl mix. Place mixture in tortillas and lightly grill on each side. *Optional* drizzle with fat free ranch or blue cheese dressing.
Heart Healthy Banana Cupcakes
INGREDIENTS
1 box yellow cake mix (low sugar or Splenda blend)
3 egg whites
1 cup water (look on cake mix box follow amount on box)
3 ripe bananas (mashed)
1 8oz. cool whip (fat free sugar free or light)
1 3oz. Vanilla Instant Pudding (sugar free)
1 cup fat free milk
24 cup cake liners
DIRECTIONS
Preheat oven to 350 degrees F. Prepare batter as directed on box using egg whites, water and mix. In a small mixing bowl, cut bananas and mash with electric mixer (should be a little chunky). Add mashed bananas to batter. Line cup cake pan with cup cake liners. Fill each liner 2/3 full. Bake for 22 min. While in the oven, prepare frosting: pour package of instant pudding in medium mixing bowl. Add 1 cup milk. Mix with electric mixer. Once set, add container of cool whip. Mix again and chill in refrigerator until cupcakes are ready to be frosted. Once cupcakes are done baking, let them sit in pan five minutes. Place cupcakes on cooling rack to fully cool. Top with frosting once cooled.
Vegetarian Stuffed Peppers
INGREDIENTS
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese
2 Green, Red or Yellow Peppers, halved and seeded
DIRECTIONS
Preheat oven to 400 degrees F. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.
Antipasta Pasta Salad
INGREDIENTS
Dressing:
1/4 cup canola oil
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon basil
1 teaspoon salt
1/4 cup parmesan cheese
1/2 tsp minced garlic
Salad:
1/2 box cooked whole grain pasta
1 cup broccoli florets
2 roma tomatoes diced
1/2 cucumber diced
1/2 cup shredded mozzarella
½ cup chopped summer sausage (Hillshire Farms is yummy)
DIRECTIONS
In a small bowl, whisk all dressing ingredients together. In a large mixing bowl, fold all of the salad ingredients together. Gently and evenly pour dressing over the top and fold again until fully covered.
Groovy Green Smoothie
INGREDIENTS
1 Banana cut into chunks
1 C green seedless grapes
1 (6 ounce) tub vanilla lowfat yogurt
½ Granny Smith apple, cored and chopped
1 ½ C fresh spinach leaves
DIRECTIONS
Place ingredients in blender. Blend until completely smooth, scraped down sides frequently to make sure it is fully mixed. Pour into glasses and serve.
Foods 3 World Cuisine
Stromboli
INGREDIENTS
1 Tube (11 oz) refrigerated crusty French loaf
2 cups (8oz) shredded mozzarella cheese
¼ pound sliced deli ham
¼ pound salami
1 Tbsp butter, melted
2 Tbsp grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees. On a lightly floured surface, pat dough into a 14x 12 inch rectangle . Sprinkle mozzarella cheese over dough within ½ inch of edges. Top with a single layer of ham and a single layer of salami. Roll up tightly from a short side. Pinch edges to seal. Place seam side down on an ungreased baking sheet. Brush top of loaf with butter. Sprinkle with Parmesan cheese. Bake for 20 -25 minutes cool for 5min then cut.
Homemade Noodles
Ingredients
2 Eggs
2 cups flour
1/4 cup water
1 tsp salt
DIRECTIONS
Beat eggs with water, gradually add flour and salt. Make sure dough is completely mixed but not sticky or dry. If its too sticky gradually work in very small amounts of flour, if too wet gradually add water. When it is the right consistency, roll with rolling pin then use a pasta machine to flatten and cut into noodles. Boil for 4-5 minutes.
Salsa
INGREDIENTS
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chilies, or to taste
3 tablespoons chopped fresh cilantro
DIRECTIONS
Place the tomatoes, onion, garlic, lime juice, salt, green chilies, and cilantro in a blender or food processor. Blend on low to desired consistency.
Mexican Green Rice INGREDIENTS
2 poblano peppers
1 Serrano pepper
2 green onions
½ cup parsley leaves
1 cup cilantro leaves
¼ cup water
2 tablespoons vegetable oil
2 tablespoons butter
1 ½ c long grain white rice (not instant)
2 cups chicken broth (about one can)
2 limes
DIRECTIONS
Remove all stems and seeds from peppers. Coarsely chop peppers, onions, parsley and cilantro. Then place in blender with water. Process until smooth. Heat oil and butter over medium-high heat in a 4-quart saucepan with a lid. When butter starts to foam, add rice stirring well to coat each grain. Cook stirring occasionally until rice is fragrant and slightly golden, about 3 minutes. Add blended ingredients to the pan and mix well. Simmer for 1 minute, the stir in chicken broth. Return to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender (about 12-14 minutes). Remove from heat and let rice sit, covered for 5 minutes. Uncover and squeeze fresh lime juice over rice. Fluff well.
Tres Leches Cake (3 Milk Cake)
INGREDIENTS
Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
5 eggs
Toppings:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 cups milk
Frosting:
1 1/2 cups heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add 5 eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.
Combine the milk, evaporated milk, and sweetened condensed milk together. Pour over the top of the cooled cake. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick (about 5-10 minutes). Spread over the top of cake. Top with your favorite berries. Be sure and keep cake refrigerated, enjoy!
*You could "cheat" and prepare a white box cake mix instead of using the batter recipe, although it doesn't taste nearly as yummy!
German Puff Pancake INGREDIENTS
Put the following in a blender...
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Separately, melt 2 tablespoons butter.
DIRECTIONS
Preheat oven to 400 degrees F. Blend until fully mixed together. Pour melted butter in a 9x13 glass baking dish. Pour blender ingredients into dish and place in preheated oven. Bake for 20 minutes. Sprinkle with powdered sugar to serve.
INGREDIENTS
1 Tube (11 oz) refrigerated crusty French loaf
2 cups (8oz) shredded mozzarella cheese
¼ pound sliced deli ham
¼ pound salami
1 Tbsp butter, melted
2 Tbsp grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees. On a lightly floured surface, pat dough into a 14x 12 inch rectangle . Sprinkle mozzarella cheese over dough within ½ inch of edges. Top with a single layer of ham and a single layer of salami. Roll up tightly from a short side. Pinch edges to seal. Place seam side down on an ungreased baking sheet. Brush top of loaf with butter. Sprinkle with Parmesan cheese. Bake for 20 -25 minutes cool for 5min then cut.
Homemade Noodles
Ingredients
2 Eggs
2 cups flour
1/4 cup water
1 tsp salt
DIRECTIONS
Beat eggs with water, gradually add flour and salt. Make sure dough is completely mixed but not sticky or dry. If its too sticky gradually work in very small amounts of flour, if too wet gradually add water. When it is the right consistency, roll with rolling pin then use a pasta machine to flatten and cut into noodles. Boil for 4-5 minutes.
Salsa
INGREDIENTS
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chilies, or to taste
3 tablespoons chopped fresh cilantro
DIRECTIONS
Place the tomatoes, onion, garlic, lime juice, salt, green chilies, and cilantro in a blender or food processor. Blend on low to desired consistency.
Mexican Green Rice INGREDIENTS
2 poblano peppers
1 Serrano pepper
2 green onions
½ cup parsley leaves
1 cup cilantro leaves
¼ cup water
2 tablespoons vegetable oil
2 tablespoons butter
1 ½ c long grain white rice (not instant)
2 cups chicken broth (about one can)
2 limes
DIRECTIONS
Remove all stems and seeds from peppers. Coarsely chop peppers, onions, parsley and cilantro. Then place in blender with water. Process until smooth. Heat oil and butter over medium-high heat in a 4-quart saucepan with a lid. When butter starts to foam, add rice stirring well to coat each grain. Cook stirring occasionally until rice is fragrant and slightly golden, about 3 minutes. Add blended ingredients to the pan and mix well. Simmer for 1 minute, the stir in chicken broth. Return to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender (about 12-14 minutes). Remove from heat and let rice sit, covered for 5 minutes. Uncover and squeeze fresh lime juice over rice. Fluff well.
Tres Leches Cake (3 Milk Cake)
INGREDIENTS
Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
5 eggs
Toppings:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 cups milk
Frosting:
1 1/2 cups heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add 5 eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.
Combine the milk, evaporated milk, and sweetened condensed milk together. Pour over the top of the cooled cake. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick (about 5-10 minutes). Spread over the top of cake. Top with your favorite berries. Be sure and keep cake refrigerated, enjoy!
*You could "cheat" and prepare a white box cake mix instead of using the batter recipe, although it doesn't taste nearly as yummy!
German Puff Pancake INGREDIENTS
Put the following in a blender...
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Separately, melt 2 tablespoons butter.
DIRECTIONS
Preheat oven to 400 degrees F. Blend until fully mixed together. Pour melted butter in a 9x13 glass baking dish. Pour blender ingredients into dish and place in preheated oven. Bake for 20 minutes. Sprinkle with powdered sugar to serve.