Author: Cindy Randolph

No Bake Caramel Cookies

Print Recipe
 No Bake Caramel Cookies
Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in one super easy No Bake Caramel Cookie! I can't think of a thing not to love about these cookies!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring sugar, butter, and evaporated milk to a rolling boil over medium heat. Stir frequently.
  2. Remove from heat and add oats, dry pudding, and salt. Let sit for a few minutes until it cools a little bit.
  3. Line a cookie sheet with wax paper.
  4. Add chocolate chips and toffee chips to cookie mixture. Gently stir being careful to not over stir or else the chocolate chips will be totally incorporated.
  5. Drop by cookie scoopfuls onto wax paper.
  6. Let sit for at least 15 minutes.
Recipe Notes

Author: Amy

http://www.littledairyontheprairie.com/no-bake-caramel-cookies/2/

Share this Recipe
 

Green Beans from a Can That Don’t Taste Like It!

Print Recipe
 Green Beans from a Can That Don't Taste Like It!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat entire contents of the canned green beans. Drain.
  2. Place butter in the bottom of a serving bowl and add DRAINED green beans, stirring gently until butter is melted.
  3. Sprinkle with parmesan (and thyme if using)and serve.
Recipe Notes

NOTE: This would work equally well on fresh or frozen green beans. You can steam fresh beans 3-5 minutes.

Share this Recipe
 

Healthy Tuna Salad

Print Recipe
 Healthy Tuna Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pour the tuna in a small mixing bowl. Use a fork to break the tuna chunks into very small pieces.
  2. Add the basil, celery and lemon juice to the bowl. Use the fork to stir all the ingredients together till well mixed.
  3. Add extra virgin olive oil to moisten the tuna to your liking. I usually use between 1 and 2 tbsp. Season with salt and pepper to taste; sea salt and freshly ground pepper is best. Serve.
Share this Recipe
 

Char Siu (Chinese BBQ Pork)

Print Recipe
 Char Siu (Chinese BBQ Pork)
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  3. Marinate pork in refrigerator, 2 hours to overnight.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  6. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Recipe Notes

Some might like to add a teaspoon of Chinese 5 spice; I don't like the flavor myself. Red bean curd can be used in place of the red food coloring.

Share this Recipe
 

Jerk Chicken

Print Recipe
 Jerk Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
  2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
  3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Recipe Notes

Pimento wood sticks and chips are available at www.pimentowood.com

Share this Recipe
 

Ham and Shell Salad

Print Recipe
 Ham and Shell Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
  2. Stir the peas, ham, Cheddar cheese, onion, mayonnaise, Ranch dressing, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
Share this Recipe
 

Nutrition Facts
Ham and Shell Salad
Amount Per Serving
Calories 369 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 43mg 14%
Sodium 645mg 27%
Potassium 87mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 5g
Protein 16g 32%
Vitamin A 9%
Vitamin C 14%
Calcium 22%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Dill Pickle Pasta Salad

Print Recipe
 Dill Pickle Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place cooked pasta in a large mixing bowl.
  2. Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
  3. Cover and refrigerate for at least 2 hours.
Share this Recipe
 

Chicken Potpie Recipe

Print Recipe
 Chicken Potpie Recipe
Test Kitchen Tips Feel free to use your favorite homemade pie pastry. When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.
Votes: 1
Rating: 3
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 5 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn and potato mixture; remove from heat.
  3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  5. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).
Recipe Notes

Nutritional Facts 1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

Share this Recipe
 

Nutrition Facts
Chicken Potpie Recipe
Amount Per Serving
Calories 484 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 52mg 17%
Sodium 1034mg 43%
Potassium 449mg 13%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 4g
Protein 22g 44%
Vitamin A 94%
Vitamin C 18%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Four-Cheese Stuffed Manicotti

Print Recipe
 Four-Cheese Stuffed Manicotti
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 70 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 70 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook noodles in a large pot of boiling salted water, stirring occasionally, until still firm, about 4-6 minutes. Drain and transfer to a lightly oiled rimmed baking sheet.
  2. Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1–2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
  3. Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
  4. Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30–35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
Recipe Notes

I am going to try just half the recipe, and I am also going to cook 1/2 lb. of Italian sausage to add to my sauce before I put it in the oven.

Share this Recipe
 

Cheesy Ham Chowder Recipe

Print Recipe
 Cheesy Ham Chowder Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.
Recipe Notes

Yield: 10 servings.

Share this Recipe