Strawberry Pretzel Dessert

Press: 2 c. crushed pretzels
3 Tbsp. sugar
½ c. melted butter
In a 9” X 13” pan. Bake at 400˚ for 8 – 10 minutes.

Mix together: 1 (8 oz) pkg. cream cheese
¾ c. sugar
1 (8 oz) carton cool whip
Spread on cooled crust.

Mix together: 6 oz. pkg. strawberry Jell-o
2 c. boiling water
20 oz frozen strawberries
Spread on top of cool whip mixture (off the back of a spoon to prevent creating cavities in cool whip). Refrigerate overnight.

Cinnamon Jell-O Salad

When I first read the ingredients for this I thought, 'No way is this going to be good'. But it works! When adding the jell-o layer on top of the cream cheese mixture, pour it from the bowl onto a spoon so that the splash is dissipated by the spoon and thus doesn't create a hole in the cream cheese mixture.

1 c. boiling water
2/3 c. red hot cinnamon candies
1 (6 oz) pkg. lemon Jell-O
1 ½ c. applesauce
1 (8 oz) pkg. cream cheese
½ c. chopped celery
½ c. chopped nuts
½ c. mayonnaise
½ c. sour cream

1. Pour hot water over candies and dissolve. Add Jell-O and stir until dissolved. Add applesauce. Pour half of mixture into an 8” square pan and set until firm. Spread creamed cheese mixture over top and add remaining red mixture. Chill until firm.

Onion Rings

These are very easy. They don’t have a crumb coating, which I enjoy. The process of letting the batter get sticky on the onions is the key to a light and crisp breading.

2 or 3 large yellow onions, sliced into ¾” separated rings
1 quart buttermilk
2 c. flour
1 Tbsp. seasoned salt
Shortening for frying
Salt

1. Soak the onions in the buttermilk for about 5 minutes. Mix the flour and seasoned salt. Dip the onions in the flour and set aside on a sheet of waxed paper to allow the batter to get sticky, so the flour is no longer dry looking.
2. Heat the oil to 325°. Fry the onions for 5-7 minutes or until golden brown on both sides. After removing from oil, drain them on a brown paper bag and immediately salt them as desired. Keep warm in the oven while frying remaining onions.

Chili Colorado

Despite the name chili, this isn’t your run of the mill beans and meat stew-type substance. It is a great burrito/enchilada filling, or can be eaten over cooked rice. The meat ends up super tender from being in the slow-cooker for so long.

2 lbs. beef stew meat, cut into bit sized pieces
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
1 small red onion, chopped
3 (4 oz. each) cans diced green chilies
¼ c. crumbled cooked bacon
1 c. tomato paste
1 Tbsp. Mexican seasoning
½ tsp. chili powder
½ c. beef stock


1. In a medium sized frying pan heat oil over medium-high heat and brown the stew meat on all sides, seasoning with salt and pepper as desired.
2. In a 4-quart slow cooker layer the onions, bacon and green chilies. Add stew meat.
3. Mix together the tomato paste, Mexican seasoning, chili powder and beef stock; pour over stew meat. Cook on high 4-6 hours.

Crepes

These are time consuming to make, so I suggest making them ahead on a day when you have the extra time, layering them with wax paper between each crepe and freezing until you’re ready to eat them (up to 1 month). The filling options are enormous, and it’s fun to make up your own flavor combinations. My favorite is with fruit salsa, orange fruit dip, and Nutella; it’s completely amazing!

Basic Sweet

½ c. flour
½ c. milk
¼ c. lukewarm water
2 large eggs
2 Tbsp. butter, melted
1 ½ Tbsp. sugar
Pinch of salt


1. Combine all ingredients in a blender or food processor until smooth.
2. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax).
3. Place a nonstick or seasoned crêpe pan over medium heat. Coat the pan with a little butter.
4. Stir the batter and pour about 2 Tbsp. into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crêpe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crêpe to a piece of wax paper. Continue cooking the rest of the crêpes, buttering the pan and stirring the batter before starting each one. Stack the finished crêpes between sheets of wax paper.

Basic Savory

Prepare Basic Sweet Crêpes, above, omitting the sugar and increasing the salt to ½ tsp.

Zucchini Cupcakes

A good use for leftover zucchini if you do not want bread. And the caramel frosting is to die for.

3 eggs
1 1/3 c. sugar
½ c. canola oil
½ c. orange juice
1 tsp. almond extract
2 ½ c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. ground cloves
1 ½ c. shredded zucchini

Caramel Frosting:
1 c. packaged brown sugar
½ c. butter
¼ c. milk
1 tsp. vanilla extract
1 ½ to 2 c. confectioners’ sugar


1. Preheat oven to 350°. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. Fill paper lined muffin cups two-thirds full. Bake for 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.

Yield: 1 ½ to 2 dozen cupcakes

Yummy Lemonade Chicken

Super Yummy! Nice and lip-smackingly-tart. My father-in-law says it’s as good as PF Chang’s Lemon Chicken.

Mmmmm

This recipe was given to me by Jackie for our dinner exchange group.

1 1/2 c. lemonade concentrate
6 Tbsp. brown sugar
4 Tbsp. vinegar
2 tsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. basil
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. pepper

4 boneless, skinless chicken breasts or ten chicken tenders
½ c. flour with lemon pepper to taste
¼ c. canola oil

1. Mix all sauce ingredients. Set aside.
2. Dredge chicken in flour mixture, cook in oil. Pour sauce over chicken, simmer until warm. Serve over cooked rice.