Crisp Little Lemon Cookies

1 pkg lemon cake mix

1 cup Rice Krispies

½ cup margarine, melted

1 egg, slightly beaten

Heat oven to 350°

In large bowl, combine all ingredients.  Mix well.

Shape into 1 inch balls, pressing firmly.

Place 2 inches apart on cookie sheet. 

Bake 9 – 12 minutes. 

Cool 1 minute; remove from cookie sheet.

Tuscon One Pot

Ingredients

1 Tbsp. olive oil

1 lb. turkey sausage, casing removed

1 small onion, chopped

2 garlic cloves, chopped

3 (15-1/2-ounce) cans great northern beans, undrained

1 (14-1/2-ounce) can diced tomatoes, undrained

2 cups chicken broth

1 tsp. Italian seasoning

¼ tsp. black pepper

2 cups fresh spinach, washed and patted dry

In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.

 Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.

found on this website

Tater Tots

Ingredients

• 6 potatoes, peeled and diced
• 2 to 3 tablespoons all-purpose flour
• Seasoned salt
• Black pepper
• Canola oil, for frying

Directions

Cook the potatoes in boiling water until tender. Then process them using a ricer or food mill OR mash them with a fork for a more lumpy texture.

Add the flour, some seasoned salt and pepper and combine.

Form into balls, and then slightly flatten into discs. Let them cool completely.

Heat some canola oil in a cast-iron skillet and fry the cooled tots until golden. Drain on a paper towel.

You can freeze the tots after frying. Remove from the freezer when you need them and reheat in a 400 degree F oven for 10 to 12 minutes.

from this website

Bucket of Awesome (or Turtle-like Trifle)

Ingredients

• 2  cups  home made whipped cream (if you can’t, then do cool whip)
• 1  9×13 cake pan sized homemade brownies, cubed
• 1 jar  chocolate fudge topping
• 1 jar caramel topping
• 1/2  cup  chopped almonds, toasted
• 1/2 cup toffee bits

Preparation

1. Make whipped cream by whipping 12 oz. of heavy whipping cream with 1 Tablespoon sugar and 1 teaspoon vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment until smooth and firm peaks form. Don’t over whip, it will collapse and then you might as well forget it, you can’t get it back.

2. Place 1/3 of brownie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread 1/3 of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans and toffee bits. Repeat 2 more layers.

3. Cover and chill at least 1 hour or up to 8 hours.

Chocolate Chip Cookies (high altitude)

2½ cups flour

2 tsp water

1 tsp baking soda

1 tsp salt

1 cup margarine, softened

2/3 cup sugar

2/3 cup brown sugar

1 tsp vanilla

2 eggs

2 cups chocolate chips

1 cup chopped walnuts

Preheat oven to 375° Combine flour, water, baking soda and salt; set aside.

Beat butter, sugar, brown sugar, and vanilla in large bowl until creamy.  Add eggs one at a time, beating well after each.

Beat in flour mixture.  Stir in chips and nuts.

Bake 8 – 10 minutes.  Cool 2 minutes, then remove to wire racks to cool completely.

(from the bag of Nestle Chocolate Chips)

Banana Cake

2 cups sugar

3 cups flour

2 tsp baking soda

1 tsp salt

½ tsp baking powder

2 ripe bananas

½ cup oil

2 tsp vanilla

2 Tbsp vinegar

1½ cups water

2 cups powdered sugar

2 Tbsp margarine

1 tsp vanilla

1 tsp maple extract

milk

Combine sugar, flour, baking soda, salt and baking powder.  Combine bananas, oil, vanilla, vinegar, and water; add to dry ingredients.

Bake in 13X9 pan @ 350° for 30 minutes.

Combine powdered sugar, margarine, vanilla and maple extract.  Add milk to make it a spreadable consistency. 

When cool, frost.

Vegetable Quiche Cups to Go

1 pkg (10 oz) frozen chopped spinach

3 eggs

¾ cup reduced fat cheese, shredded

¼ cup green bell pepper, diced

¼ cup onion, diced

3 drops red pepper sauce

Microwave spinach for 2½ minutes on high.  Drain excess liquid.

Line muffin pan with 12 foil baking cups.  Spray cups with cooking spray.

Beat eggs; combine with cheese, peppers, onions, and spinach in a bowl.  Mix well.

Divide evenly among the muffin cups. 

Bake at 350° for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups may be frozen and reheated in the microwave.  

Any combination of appropriate vegetables and reduced fat cheeses may be used.

Chicken Noodle Soup Mix

2 Tbsp. dried minced onions

2 Tbsp. chicken bouillon

2 tsp. celery flake

1 tsp. pepper

4 cups egg noodles.

Layer the ingredients in the order given into wide mouthed 1 quart canning jar.  Pack each layer in place before adding the next ingredient.

Attach tag with cooking instructions.

Chicken Noodle Soup

1 jar Chicken Noodle Soup Mix

2 (5 oz.) cans chicken

Bring 10 cups of water to a boil in a large pot.  Add the Chicken Noodle Soup Mix.  Add chicken, breaking it up well with a fork.  Bring to a boil and simmer uncovered for 12 – 15 minutes or until noodles are tender.