BONELESS PORK LOIN CHOPS WITH BALSAMIC SAUCE

This is my ole'Stand-By recipe when making pork chops or even boneless chicken breasts. It always turns out very good and tasty...

MY Boneless Pork with Balsamic Sauce:

2 (1 1/2-inch) thick boneless center cut pork loin chops
1 1/2 tsp. lemon pepper seasoning
1/2 tsp. extra virgin olive oil
2 T. chicken broth
3 T. Balsamic vinegar
2 tsp. Butter

Rinse chops and pat dry. Coat with lemon pepper seasoning. Heat oil in heavy skillet over medium-high heat. Add chops, brown on first side 8 minutes, turn and cook 7 more minutes. remove chops from pan and keep warm. Add stock and vinegar to skillet. Cook, stirring until syrupy(about 1 to 2 minutes). stir in butter and blend well. spoon sauce over chops. Serve immediately.

Chocolate Mint Marshmallow Dip

This 5 min. prep dip makes a wonderful holiday Treat. Can be served with assorted Holiday Cookies, Assorted Fruits or even small pretzel twists...

MY CHOCOLATE MINT MARSHMALLOW DIP:

1 (7 OZ.) jar Marshmallow Creme
1 (4 oz.) snack-size chocolate pudding
Crushed hard peppermint candies

Stir marshmallow creme until smooth. Just before serving in a small bowl, layer marshmallow creme and pudding...Garnish with crushed candies and pretzel twists.

Serve dip with cookies, fruits and pretzels....

Doesn't get easier than this!!!!

Rosie's Lemon Mustard Chicken

ROSIE'S' LEMON-MUSTARD CHICKEN:

4 Skinned, boneless chicken breasts, halves
1/4 cup Butter
3 T. Dijon Mustard
3 T. Lemon Juice
1 tsp. dried tarragon
1/2 tsp. salt

Preheat oven to 375 degrees. In a small saucepan melt butter. stir in mustard, lemon juice, tarragon and salt. Place chicken in an 11x7-inch baking dish. Pour lemon, mustard mixture over chicken. Bake 40 - 45 minutes. Spoon sauce over chicken and serve...Very Easy and Very Tasty!

Easy CHICKEN IN THE WOODS

This is a great recipe for camping...all in one pan, so easy!!!

EASY CHICKEN IN THE WOODS:

1 sm. box instant rice
2 C. Cooked chicken, bite-size
2 sm. Cans Cream of chicken soup
2 Cans Water
Salt & Pepper
Your favorite shredded cheese for topping when served (optional)

Combine chicken, soup and water in pan. Bring to boil. Cover over low heat aprox. 20-minutes until rice is done. Season to taste. Serve as is or with shredded cheese of your choice on top.

Tomatoes Rockefeller Style

An easy way to peel tomatoes is to drop them in boiling water for 1-minute and then in ice water for 3-minutes. The skin will peel right off!!!

TOMATOES ROCKEFELLER STYLE:

2 Lg. tomatoes
1 pkg. Frozen spinach
1 minced green onion
Dash of red pepper
2 T. Melted margarine
1/4 tsp. salt
1/4 C. Bread crumbs
2 T. Parmesan cheese
1 Egg
Dash of garlic powder
1/4 tsp. thyme (optional)
1/4 tsp. pepper

Peel tomatoes. Cook spinach 5 minutes without adding water. Drain well. Mix all ingredients (except tomatoes) and add to spinach. Arrange tomato halves on baking dish and top with spinach mixture. Bake at 350 degrees for 15 mins.

Orange Glazed Chicken Tenders

ORANGE GLAZED CHICKEN TENDERS:

2 Tablespoons vegetable oil
1 pound chicken tenders
2 tablespoons all-purpose flour

2 green onions, sliced
1 clove garlic, minced
3/4 cup orange juice
2 tablespoons soy sauce

Heat in a large skillet over high heat until hot. While skillet heats, dredge chicken tenders in flour. Add chicken to hot skillet, and cook 4 minutes or until browned, turning once. Remove chicken from skillet.

Reduce heat to medium-high; add green onions and garlic; cook, stirring constantly, 30 seconds. Add orange juice and soy sauce to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until mixture thickens slightly.

Return chicken to skillet; simmer 2 minutes or until chicken is thoroughly heated. Transfer to a serving platter.

I have also enjoyed this dish by adding just a little red pepper flakes to add a sweet/hot effect. also good served over some fork tender steamed broccoli florets, and some fried Chinese noodles sprinkle over top for crunch!!!!

Broccoli And Orange Salad

The combination of these ingredients makes a nice break from boring salad. This colorful salad works for potlucks and celebrations any time of the year.

BROCCOLI AND ORANGE SALAD:

3/4 C. Mayonnaise
1/4 C. Sugar
2 Tablespoons White Vinegar
1 (16 oz.) Package Broccoli Florets
1/2 C. Golden Raisins

1/2 small onion, thinly sliced and separated into rings
6 Bacon slices, cooked and crumbled
1 (11-oz.) can mandarin oranges. drained

Stir together mayonnaise, sugar, and vinegar in a large bowl. Add broccoli and raisins; toss well. Cover and chill thoroughly.

Top with onion, crumbles bacon, and mandarin oranges.

Easy Moist German Chocolate Muffins

Doesn't get easier than this for great muffins....

Easy Moist German Chocolate Muffins:

1 (15oz.) can pumpkin
1/2 can (pumpkin can) water
1 box German chocolate Cake mix

With mixer; combine pumpkin and water. then add cake mix and blend. Pour into muffin tins lined with paper liners. Bake at 350 degrees for 18-24 minutes. Spice cake mix or carrot cake mix may be substituted for the chocolate cake mix...Makes 24 muffins

Rose Victoria's Spoon-Easy Rolls

This recipe for my spoon-easy hot rolls will be one of your favorites!!!

SPOON EASY HOT ROLLS:

2 C. Warm Water
1 pkg. dry yeast
1 egg
1/3 cup sugar
1 1/2 sticks butter, melted
1/4 c. cornmeal
4 c. self-rising flour (don't sift)

Dissolve yeast in warm water. Add remaining ingredients in order given. Dough should be fairly stiff. Drop into well-greased muffin pans. Bake in 400 degree oven for 8 - 10 minutes. Makes aprx. 3 dozen. This dough will keep for 3 days in refrigerator!!! Enjoy!

SIMPLY GOOD SPINACH & RICOTTA PIZZA

Ricotta cheese blended with spinach and herbs replaces the usual tomato sauce and the peppers and onions gives this delicious pizza some crunch. Easily made with a prebaked pizza crust, you are going to really like this pizza and make it often.

SIMPLY GOOD SPINACH AND RICOTTA PIZZA

1 (9-oz) pkg frozen spinach, thawed
1 (15-oz.) container light ricotta cheese
2 garlic cloves, minced
1 egg white
2 T. chopped fresh basil
1 T. chopped fresh oregano
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 (10-oz.) pre-baked Italian pizza crust
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
3 slices red onion, separated into rings
1 cup shredded provolone cheese

Heat oven to 375 degrees. Squeeze thawed spinach until most of moisture is gone in large bowl; stir together spinach, ricotta, garlic, egg white, basil, oregano, salt and pepper.

Place pizza crust on round pizza pan. Spread crust with spinach mixture. Top with bell peppers and onion.

Bake 15-minutes. sprinkle with cheese, bake an additional 10 minutes or until cheese is melted. Let stand 5 minutes before serving.

Luscious Layered Summertime Salad

Pasta and Veggies make up this super summertime salad, which can be prepared ahead of time for all your warm weather parties.

Luscious Layered Summertime Salad:

2 cups uncooked gemelli or spiral pasta
1 cup Mayonnaise
2 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 cup sliced green onions
6 bacon strips, cooked and crumbled, divided
4 cups torn romaine
1 cup fresh snow peas, trimmed and halved
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1 large sweet red pepper, chopped
1/2 - cup shredded Swiss Cheese (I always add a little more cheese)

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the mayo, lemon juice, sugar, garlic powder; set aside. Drain pasta and rinse in cold water; toss with green onions and half of the bacon.

In a salad bowl, (clear glass is always nice), layer half of the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise mixture and cheese. Repeat layers. Sprinkle with remaining bacon. Sometimes I place cherry or pear shapped tomatoes around the bowl on the top of this salad, Cover and refrigerate until serving.

Fast Broccoli Garbanzo Salad

So simple to make...

Fast Broccoli Garbanzo Salad:

12 oz. Broccoli florets, steamed until tender (not soft), rinsed with cold water, drained
1 can (15 oz.) garbanzo beans or chick peas, rinsed & drained
1 cup pitted ripe black olives, drained
1/2 cup of your favorite Italian salad dressing

Add all ingredients in a bowl, drizzle with dressing; toss to coat. Refrigerate until serving!
Soooo Easy....Soooo Good!!!

Caramel-Pecan Cheesecake Pie

Oh So Good!!!

Caramel-Pecan Cheesecake Pie:

1 pkg. (8 oz.) Cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp. vanilla
1 unbaked pastry shell (9-inches)
1 1/4 cups chopped pecans
1 cup caramel ice cream topping

In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.

In a small bowl, whisk remaining eggs; gradually whisk in caramel ice cream topping until blended. Pour over pecans.

Bake at 375 degrees for 35 - 40 minutes, or until lightly browned (loosely cover with foil after 20 mins. if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing to serve. I serve with a dab of whipped cream and a pecan half on top of each slice. Refrigerate leftovers.

Crostini with Wild Mushrooms & Mozzarella

An elegant delicious first course, these rich-tasting crostini also make a lovely light lunch or dinner.

Crostini with Wild Mushrooms & Mozzarella:

2 T. extra-virgin olive oil
2 garlic cloves, chopped
1 pound your favorite mushrooms, stems removed, chopped
1/4 cup white wine
1/2 tsp. salt
1/4 tsp. freshly ground pepper
24 small (1/2-inch thick) slices country-style bread, preferably ciabatta, toasted
1 pound fresh buffalo mozzarella cut into 24 slices
2 T. chopped fresh Italian parsley

Preheat oven to 370 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Saute garlic until fragrant, about 30 seconds. Add chopped mushrooms and saute 3 to 4 minutes. Pour i wine; increase heat to high and cook, stirring until liquid evaporates, about 5 minutes. Mix in salt and pepper.

Arrange toasted bread slices on a large cooking sheet pan. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese s melted.

Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.

Baked Sweet Potato "Fries"

Enjoy these sweet potato fries year-round. These potatoes are crispy like fries, but they are better for you because they are baked.

Baked Sweet Potato Fries:

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and the turn with spatula. Bake for another 5 to 10 minutes until lightly browned.Sprinkle lightly with salt and serve hot.

Quick Cooking Broccoli & Cheese Campanelle

Most of my quick cooking pasta dishes leave plenty of room for innovation. So go ahead and experiment with your favorite ingredients (or whatever you have on hand). For example, in this recipe, you could substitute Alfredo sauce for the Cheddar..Not a fa of Apple-Jack Cheese? then use a Monterrey Jack or Provolone. And if red meat isn't your thing, go for diced chicken instead. Be creative and Enjoy!

Brocolli & Cheese Campanelle (or rotini pasta)

1 pound Campanelle or rotini pasta
1 tablespoon onion flakes
1 bag (12 ounces) fresh broccoli flowerets
1 jar (16 oz. or more) double cheddar sauce
1 pkg. (8 oz.) diced ham
1 cup grated pepper-Jack cheese

Bring a pot of lightly salted water to a boil. Add pasta and onion flakes, cook for 4 mins. Add broccoli; cook for 5 mins. longer.

Meanwhile, in medium-size saucepan, heat Cheddar sauce, ham and pepper-Jack cheese, stirring occasionally. Drain pasta and broccoli and return to pot. Stir in cheese sauce mixture until combined. Serve Warm.

Ham & Cheese Tater Tots Casserole

This casserole is so easy and very tasty. Good also for a potluck passing dish.

Ham & Cheese Tater Tots Casserole:

1 (32oz.) pkg. frozen tater tots
5 T. Butter
1 C. yellow onions, chopped
1 tsp. salt (or salt to taste)
1/4 tsp. ground pepper
1/2 lb. diced deli ham
1/4 C. flour
3 C. Milk
3 C. Shredded cheddar

Preheat oven to 425 degrees, and cook tater tots for 15 mins; then rotate and cook for another 15 mins. Take out of oven and reduce oven temperature to 375 degrees. Melt butter, onion, salt and pepper and cook till soft. Add ham and cook about 2 mins. Add flour and cook another 2 mins. Add milk and bring to a boil; reduce heat to simmer. Remove from heat. Add 2 cups of cheese and mix until combined. Place tater tots in a greased 9 x 13-inch pan. Pour mixture over tater tots, sprinkle with remaining cheese. Bake uncovered for 35 minutes.

If you would like you can also cook a little red or green diced bell peppers with your onions!

E Z Baked Taco Salad

This is very good and makes a complete meal.....Picante sauce and sour cream makes a nice addition to this easy meal.

E Z BAKED TACO SALAD:

1 1/2 lbs. ground chuck
1 med. onion
1 clove minced garlic
1 1/2 tsp. cumin powder
1 1/2 tsp. chili powder
1 can pinto beans
1 can rotel with green chilies
1 can cream of chicken soup
1/4 soup can of water
12 oz. shredded cheddar cheese
1/2 lg. pkg. Doritos, crushed

Brown meat with onion, garlic, cumin and chili powder. Place in bottom of 9x13 pan or casserole
dish. Crush about 1/2 large pkg. of Doritos over meat. Pour pinto beans (do not drain) and Rotel next. Spoon soup next and add water. Top with shredded cheese. Bake at 350 degrees for about 30 mins., making sure all cheese is melted. Serve with shredded lettuce, green onions, tomatoes, and guacamole. And the picante sauce an sour cream if you would like!

ITALIAN CHEESECAKE

For those of you who love a good Italian style cheesecake, this recipe of mine is a must have!

ROSE VICTORIA'S ITALIAN CHEESECAKE:

3 lbs. Ricotta cheese, drain any water
1 1/2 cups sugar
6 eggs
1 tsp. vanilla
1 tsp. fresh orange juice
3/4 cup heavy cream
1/2 cup zwieback crumbs
1/2 cup citron
1/2 cup chocolate chips
1 tsp. fresh orange peel
1 tsp. fresh lemon peel

Butter a 9 or 10-inch spring form pan and coat with zwieback crumbs. Beat ricotta, sugar, eggs, vanilla, orange juice, and heavy cream thoroughly. Fold in citron, chocolate chips, orange and lemon peel. Pour in pan. Bake at 325 degrees for 1 hour. The cake will expel some liquid that will be absorbed. Cool on counter and then Chill in refrigerator before slicing and serving.

CHICKEN CAPELLINI

CHICKEN CAPELLINI:

1 lb. Capellini pasta
3/4 cup olive oil
1 lb. boneless chicken breast, cut into pieces
1 c. broccoli florets
2 minced cloves garlic
1/2 c. minced onion
4 diced lg. plum tomatoes
1 T. chopped fresh basil
Salt & pepper to taste
grated Parmesan or pecorino romano cheese

While pasta is cooking al dente, saute garlic and onion in oil until garlic is golden. Add chicken and broccoli and stir fry until chicken turns white. Add tomatoes, basil, salt and pepper. Mix all ingredients together and cook 2 to 3 minutes. Drain pasta and toss with sauce. Serve with grated cheese.

Potatoes, Pepper, Eggs & Mozzarella

I love adding the grated cheese and diced mozzarella to my recipe...I also love serving this with some good fresh slice tomatoes on the side and a loaf of good Italian bread....Mmmm!

MY POTATOES, PEPPER, EGGS AND MOZZARELLA:

1/2 c. olive oil
4 lg. potatoes, diced
1 lg. bell green pepper, diced
1 lg. bell red pepepr, diced
1 tsp. salt
1/2 tsp. pepper
1 T. oregano
8 large Eggs
1/2 cup grated pecorino romano or parmesan cheese
1 cup diced mozzarella

Heat olive oil. Brown potatoes and peppers over low heat. Add salt, pepper and oregano. Cook until peppers are tender and potatoes are golden brown. In bowl, whip eggs and grated cheese. Pour egg mixture over vegetables. Spread mozzarella evenly over eggs and vegetables. Cook over low heat. When eggs are cooked, turn over and brown lightly. Bon apetite!

CHICKEN PARMIGIANA PIE

If you like chicken parmigiana, you will like this pie......Very easy and very good. Serve with your favorite salad on the side....Makes a good lunch or dinner entree. Or bring to your next pot luck dinner for everyone to enjoy!

CHICKEN PARMIGIANA PIE:

3/4 cup Ricotta cheese (drained)
1/3 cup grated Parmesan cheese (or pecorino romano cheese)
1 1/2 c. cut-up cooked chicken
1 1/2 c. Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 (8 oz.) can tomato paste
1 c. milk
2 Eggs
2/3 cup Bisquick baking mix
1/4 tsp. pepper

Heat oven to 400 degrees. Grease a 10 x 1 1/2-inch pie plate. Layer Ricotta cheese and Parmesan cheese in pie plate. Add another layer of chicken and 3/4 cup of mozzarella cheese. Blend garlic, oregano, basil, tomato paste, milk and eggs, Bisquick and pepper in a blender at high speed for 15 seconds or with hand beater for 1 minute until smooth. Pour into pie plate. Bake 30-minutes. Top with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 mins. Serve

The Best Strawberry Cake

This cake is so Delish.....Frost with my Buttercreme Frosting, or with your favorite Cream Cheese Frosting...Sometimes, when I serve it, I simply top each piece with some Whip Cream and a Strawberry...Either way, you are going to love this recipe!

THE BEST STRAWBERRY CAKE:

1 Box White Cake Mix (I prefer Duncan Hines)
1 sm Box Strawberry Jello mix
1 Cup Oil
1/2 Cup Milk
4 Eggs
1 Cup mashed Strawberries - NOT DRAINED

Mix all ingredients together. Pour into a sprayed or greased 9 x 13 pan. Bake at 350 degrees for 35 - 40 mins. Remove from oven and Cool on counter.

Frosting -
1 lb. box Powder Sugar
1 stick Buter, softened
1 tsp. Vanilla
1/2 cup mashed DRAINED Strawberries

Mix and blend all together to form frosting....It is IMPORTANT THAT YOU DRAIN THE STRAWBERRIES to make this frosting....If too thick add more STRAWBERRIES to right consistency....Spread evenly over cooled cake.

Roasted Eggplant in Balsamic Vinegar

Get you favorite French, or Italian Bread ready to enjoy this tasty eggplant recipe. Great served over a salad, or even on some toasted good bread rubbed with garlic or sprinkled with cheese. Serve for lunch or dinner....Makes a sandwich very tasty too!!!!!


ROASTED EGGPLANT IN BALSAMIC VINEGAR:

1 lg. eggplant
3/4 tsp. salt
1/2 cup olive oil
1/4 tsp, pepper
2 T. chopped garlic
2 T. chopped fresh basil
2 T. chopped fresh mint OR fresh oregano
8 T. Balsamic Vinegar

Preheat oven to 425 degrees. Cut eggplant into 1/2-inch thick slices. Sprinkle eggplant with 1/2 teaspoon salt and place in a container to drain for 1/2 hour. Pat eggplant dry with paper towel. Cover bottom of 2 large baking sheets with cooking spray. Brush each eggplant slice on both sides with olive oil and bake in hot oven for 10 mins., Turn eggplant over and bake until they start to brown. Remove from oven and set aside. In small glass baking dish, place 1/3 eggplant slices, sprinkle with some salt, pepper, garlic, basil, mint, olive oil and vinegar and repeat the process until all eggplant is used. Cover with plastic wrap and refrigerate overnight.

AFTER DINNER LIMONCELLO

A Friend of mine named Mario is a blacksmith in Tuscany. He is known for the good wine and olive oil his small farm produces. This Limoncello is delicious after dinner or over vanilla ice cream!!

AFTER DINNER LIMONCELLO:

1 1/2 lbs. Sugar
8 small lemons
1 3/4 pt. 95 proof alcohol
1 3/4 pt. water

Peel lemons and remove all white parts from peel. Put peel into a container with alcohol. Seal and place in dark cool place for 7 days. After 7 days remove peel and add sugar and water to peels. Bring to boil; remove from heat and cool. When cool, add lemon mixture to alcohol and refrigerate. Salute!!!!!!!

TURKEY IN A BUNDT

Here's an attractive and unique way to prepare and serve your Turkey & Dressing....Serve with cranberries, and some veggies of choice and it's sure to be a Big Hit....

TURKEY IN A BUNDT:

6 c. dry bread cubes
2 1/2 c. cooked diced turkey
2 1/2 c. Swiss cheese, shredded
1 tsp. dry onion
4 beaten eggs
2 1/2 c. milk
3/4 tsp. salt
1/4 tsp. white pepper
1/8 tsp. poultry seasoning

Place 3 cups of bread cubes in a greased bundt pan. Layer turkey over bread, then cheese. Sprinkle dry onions. Top with remaining bread. Combine eggs, milk and seasonings. Pour over mixture. Place pan in a pan of water and bake 1 hour at 350 degrees. Remove from water and bake 10 more mins. or until knife comes out clean. Cool for 10 mins....Can serve with a little turkey gravy if you like,

HOW TO PREPARE HARD-COOKED EGGS

Here is a simple way of knowing just how long to cook hard-boiled eggs.

PROPER HARD-COOKED EGGS:

12 Eggs
COLD WATER

Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Now Cover and quickly bring to a boil. Remove from heat. Let stand for 15 minutes for large eggs, 18 minutes for extra large eggs, and 12 minutes for medium eggs. Rinse eggs in cold water and place in ice water until completely cooled. Drain, REFRIGERATE.......

SIMPLE IRISH OATMEAL BREAD

No rising time for this bread recipe....Simple, Easy & Good! SIMPLE IRISH OATMEAL BREAD: 3 Cups all-purpose flour 1 1/4 cups quick rolled oats 1 1/2 Tablespoon Baking Powder 1 Tablespoon Butter, melted 1 Tablespoon Salt 1 Egg 1/4 cup honey 1 1/2 cups milk Preheat oven to 350 degrees. Grease well a 9x5x3" loaf pan; and set aside. In a large bowl, mix flour, oats, baking powder, salt. In a medium bowl, using rotary beater, beat egg and honey and milk to mix well. Pour egg mixture into oat mixture; stirring with a wooden spoon just until dry ingredients are moistened - mixture will not be smooth. Spread batter in pan. Bake 1 hour or unit crusty and tester inserted in the center comes out clean. Turn loaf out of pan on wire rack. While still warm, brush top with melted butter. Makes one Loaf.

BAKED OMELET ROLL

You will want to try this easy way of making an omelet dish for you, your friends and family! Baked Omelet Roll: 6 eggs 1/2 c. flour 1/4 tsp. pepper 1 c. milk 1/2 tsp. salt 1 c. shredded cheddar cheese Preheat oven to 450 degrees. Lightly grease a 9 x 13 inch pan. In a blender. combine eggs, milk, flour, salt & pepper, cover and process until smooth. Pour into prepared baking pan. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese. Carefully loosen edges of omelet from pan. Starting from the short edge of pan, carefully roll-up omelet. Place omelet seam side down on a serving plate and cut into 6 equal-sized pieces.

BAKED STUFFED CHICKEN

When I found this recipe I thought it was perfect for people who just are not sure how to tell when poultry is cooked through but not dried out. Give this a try!!!! BAKED STUFF CHICKEN: 6 - 7 lb. chicken 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn Salt & Pepper To Taste Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it is done. And, you thought you couldn't cook! Happy April's Fools Day from Rose Victoria's Spoonsfull Of Love!!!!!!

GLAZED TERIYAKI CHICKEN

My Teriyaki style chicken couldn't be any easier to make....Enjoy over your favorite hot rice.....

GLAZED TERIYAKI CHICKEN:

4 Tablespoons Oil, divided
4 Boneless skinless chicken breast halves, cut into strips
4 -5 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar

Hot cooked Rice
Sliced green onions, optional
Toasted sesame seeds , optional

In a large skillet or wok, stir fry chicken in 2 tablespoons oil for 7-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir fry about 2-4 minutes longer or until vegetables are tender.
Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with green onions and toasted sesame seeds if desired.

VINAIGRETTE OF CRANBERRY & ORANGE

I know you are really going to like this Salad Vinaigrette. And, you probably will want to have a bottle of it in your refrigerator to enjoy at all time.

VINAIGRETTE OF CRANBERRY & ORANGE:

1/2 Cup Cranberry Juice Concentrate
1/2 Cup Orange Juice Concentrate
1/2 Cup red wine vinegar
1/2 Cup olive oil
2 teaspoons Dijon Mustard
1 teaspoon salt
1/2 teaspoon pepper

Torn Salad Greens of choice.
Sliced sweet yellow and orange peppers, radishes, or any veggies of choice.

In a jar with a tight-fitting lid, combine the first seven ingredients, Shake Well. Serve over greens and vegetables. Store in the refrigerator.

TASTY MUSHROOM BACON BITES

Perfect appetizer for any occasion. Always a HIT at a BIG Cookout. Be sure to make extras for they go so fast.

TASTY MUSHROOM BACON BITES:

30 Medium Fresh Mushrooms
15 Bacon Strips, halved
1 1/2 Cup Barbecue Sauce

Wrap each mushroom with a piece of bacon, secure with a toothpick. Thread onto metal or soaked bamboo skewers; brush with barbecue sauce.

Grill, uncovered over indirect medium heat for 10 - 15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.

MOUTH-WATERING APRICOT WRAPS

I always enjoy sharing this recipe with my Friends....sooooo EASY, & soooo GOOD!

MOUTH-WATERING APRICOT WRAPS:

1 PKG. (14 oz.) dried apricots
1/2 Cup whole almonds
1 Pound sliced bacon
1/2 Cup plum or apple jelly
4 Tablespoons soy sauce

Fold each apricot on almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a toothpick.
Place on two ungreased 15-in x10-inx1-in. baking pans. Bake uncovered, at 375 degrees for 25 minutes or until bacon is crisp, turning once.
In a small saucepan, combine jelly and soy sauce, cook and stir over low heat for 5 minutes or until warmed and smooth.
Remove apricots to paper towels; drain. Serve with sauce for dipping.

ITALIAN SAUSAGE & PEPPER SLOW COOKER STEW

Get your favorite artisan style Italian Bread or Garlic bread ready to really enjoy this Stew...
So much flavor, you will want to make it often!

ITALIAN SAUSAGE & PEPPER SLOW COOKER STEW:

2 lbs of your favorite Italian Sausage, hot (but can use mild or sweet if you prefer)
3 sweet bell peppers
1 lg. vidalia onion
4 cloves garlic
5 med. potatoes
14 oz. can of Italian style diced tomatoes
32 oz. chicken broth
2 tablespoons tapioca
2 teaspoons dried oregano
salt and pepper to taste
2 heaping tablespoons cornstarch

Coarsely chop veggies, potatoes cut into one inch pcs. Line bottom of 5 - 6 qt. slow cooker with potatoes. Brown sausages whole in pan and place in single layer on top of potatoes. Saute peppers, onions and garlic in pan for about 2 minutes to just soften edges. Deglaze pan with some of the broth to get some of the good flavor, and pour evenly over the top of the sausages. Sprinkle tapioca over the pepper mix. Next layer, your tomatoes with juice evenly on top of peppers, oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything..DO NOT MIX! Leave in layers.......

Cook on Low for 4 hours. Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in. Slice up the sausages, return to pot. Stir in...Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly...Serve with grated Parmesan or Romano cheese and your favorite Italian bread or garlic bread.

Thai Pad Se Eew (Jenny's and My Favorite)

This recipe makes a nice Thai-style noodle dish with chicken and a bit of a kick...

Thai Pad Se Eew (Jenny's and My Favorite)

1 tablespoon dark soy sauce
2 tablespoons soy sauce
2 tablespoons white sugar
1 teaspoon chili-garlic sauce (such ad Sriracha) or more to taste
1 tablespoon olive oil
1 tablespoon chopped garlic
6 ounces chicken tenders, cut into bite size pieces
1 (16 ounce) package frozen broccoli
1 pound flat rice noodles
1 egg, beaten
1/4 teaspoon sesame seeds (optional)
1 pinch crushed red pepper flakes

Stir the dark soy sauce, soy sauce, sugar, and chili-garlic sauce together in a small saucepan and place over medium-low heat; simmer and stir until the sugar dissolves into the sauce about 5 minutes. Remove from heat and set aside.

Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, about 7 to 10 minutes. Stir the broccoli into the chicken mixture, cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.

Push the chicken mixture on the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with sesame seeds and red pepper flakes to serve.

My Best Thai Peanut Sauce (Sherry's Favorite)

This no-cook sauce offers authentic Thai taste.....Perfect for a dipping sauce for Shrimp, Chicken, Beef....or really good tossed with warm cooked noodles.... It is spicy and peanutty!!!!!

MY BEST THAI PEANUT SAUCE :

1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
2 - 3 cloves garlic, minced
1 tablespoon brown sugar (optional)
1/4 cup chopped fresh cilantro

In a bowl mix all the ingredients...except the cilantro.....Mix in the cilantro before serving.....

Thai-Style Cucumber Salad

My sons and daughter-in-laws love Thai cucmber salad. "Crisp cucumber is quickly marinated in a special dressing makes this fragrant side dish so special"..........So here is my recipe for them to make at home.....Enjoy!!!!!

1/2 cup tamarind juice
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts (optional)
2 tablespoons brown sugar
1 teaspoon fish sauce
3/4 teapoon red pepper flakes (or less is you like it milder)
1 teaspoon toasted Asian sesame oil
3/4 teaspoo minced fresh ginger root
1 English or regular cucumber, thinly sliced

Whisk together the taramind juice, rice vinegar, cilantro, peanuts, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. cover and refrigerate for 10 mins. before serving.....ENJOY!!!!

VEGETABLE OVEN PUFF PANCAKE

Something different and very good!!!!!

VEGETABLE OVEN PUFF PANCAKE:

1 teaspoon butter
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt, divided
2 cups fresh broccoli florets
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped red onion
2 tablespoons water
1/8 teaspoon pepper
1 1/2 cups shredded cheddar cheese

Place butter in a 9-inch pie plate; heat in a 450 degree oven until melted. Carefully tilt pan to coat bottom and sides. In a bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14 - 16 minutes, or until puffed around the edges and golden brown.

Meanwhile, in a skillet, cook the broccoli, green pepper, tomato and onion in water for 8 - 10 minutes or until crisp tender; drain well. Add pepper and remaining salt.

Sprinkle 1/2 cup cheese over the pancake; top with vegetables and remaining cheese. Bake 3 - 4 minutes longer until cheese is melted. Cut into four wedges; serve immediately.

BASIL CREAM CHICKEN

Very Easy.....and Very Tasty with a gourmet touch!!!!!!!

GOURMET BASIL CREAM CHICKEN:

1/4 cup milk
1/4 cup dry bread crumbs
4 boneless, skinless chicken breast halves (4 oz. each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz.) sliced pimentos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper

Place milk, and bread crumbs in separate shallow bowls. dip chicken in milk, then coat in bread crumbs. In a skillet over medium -high heat cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.

Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimentos; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese, basil and pepper. Cook and stir until heated through. Pour over chicken.....Enjoy!!!!!!!!

Impossible Pie...Very Old Recipe

For years all of my family and friends would make this recipe for Impossible Pie....
It's like a coconut custard and it makes it's own crust....I remember how good it always smelled while baking in the oven...But most of all how easy it was to make....For an added touch after baking this delicious pie be sure to sprinkle the top with my "Best In the World" freshly ground Cinnamon. ENJOY!!!!!

EASY TO MAKE IMPOSSIBLE PIE:

1 cup sugar
1/2 cup flour
2 cups milk
4 eggs
1/2 tsp. salt
2 tsp. vanilla
1 stick soft butter
1 cup coconut

Mix al ingredients in Blender....Grease a Deep Dish 10-inch pie plate. Pour mixture into greased pie plate. Bake at 350 degrees for 40 - 45 mins. - Sprinkle with cinnamon. Cool..Enjoy.. Store left overs in refrigerator.

WARMING CHIPS TRICK

I love to serve warm chips with my salsas and queso dips, but keeping the chips warm was a challenge. Then I tried my slow cooker. I set the pot on high to heat the chips and I later turned it down t low. The chips stayed warm all evening!!!!!!!

HAM & OR TURKEY FILLED BISCUITS WITH HONEY-MUSTARD DIPPING SAUCE

I have made these for my friends and they just love them....I usually use Ham and Turkey, but feel free to make them with what you like most.....My dipping sauce will make everyone come back for more....Enjoy!!!!!!

HAM & OR TURKEY FILLED BISCUITS WITH HONEY MUSTARD DIPPING SAUCE:

BISCUITS:
1 (12 oz.) can Pillsbury Big country refrigerated buttermilk biscuits (I think that the layer type DOESN'T work as well)

1 Tablespoon Stone ground mustard

FILLING:
2 Tablespoons chopped green onions
1/4 cup butter, softened
20 slices deli sliced cooked ham or turkey ( I do both)

DIPPING SAUCE:
3 Tablespoons Stone Ground Mustard
2 Tablespoons Mayo
2 Tablespoons Honey
You can double this if you like.............

Heat oven to 400 degrees. Cut each biscuit in half crosswise (to make 2 half-moon shapes).
Place on ungreased cookie sheet.
With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
Bake for 10 - 14 minutes or until golden brown
Place on wire rack to cool.
Meanwhile, in a small bowl, combine onions and butter, mix well.
Split each cooked biscuit, spread both halves with about 1/4 teaspoon butter mixture.
Roll ham and or turkey slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches. (I sometimes place a fancy party pick or toothpick in sandwich to hold together better for serving)
In another bowl, combine dipping sauce ingredients, blend well.
Transfer to small serving dish.
Serve the sandwiches arranged around the dipping sauce on a platter for serving.

SO EASY GAME TIME HOT SUGARED SAUSAGES

THIS RECIPE IS SOOO EASY ...YET SOOO GOOD....Why not make a batch for your family and friends and serve at game time this Sunday.........

SO EASY & SO GOOD HOT SUGARED SAUSAGES:

2 pkgs. little smokie links
1 lb. bacon
1 c. brown sugar

Cut bacon and wrap smokie links. Place in shallow pan. Sprinkle brown sugar on top. Bake at 300 degrees for 45 mins. Serve Hot!!!!!

HOT BUTTERED RUM

Make this to warm you up on COLD WINTER'S NIGHT EVE!!!!!! Very Good!!!!!!

HOT BUTTERED RUM

1 lb. butter, softened
4 1/2 c. brown sugar, firmly packed
1 1/2 c. honey
2 tsp. nutmeg
1 tsp. cinnamon (my cinnamon is the BEST)
1 tsp. ground cloves

Mix all ingredients together with a spoon. Store in a covered container in refrigerator, or freezer.
(Will keep in refrigerator up to 6 months)
When ready to serve, mix 2 tablespoons batter with 1/4 cup hot water in mugs. Then add 1 1/2 ounces of rum (or less if your prefer). Fill cup with hot water and stir. Sprinkle with nutmeg and add cinnamon stick........Enjoy!

Tasty Sausage-Mushroom Bake

Made this for my Breakfast Potluck club today....Everyone loved it....I used bulk Italian Sausage instead of Bulk pork sausage...and I added some chopped green & red bell peppers. Came our really GOOD!!!!! You can serve this for breakfast, brunch, or dinner!!!!


TASTY SAUSAGE-MUSHROOM BAKE:

1 lb. bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8oz.) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, cook sausage and mushrooms over med. heat until meat is no longer pink; drain. Place half of the bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish; top with 2 cups sausage mixture and half of cheese and tomatoes. Repeat layers. In a large bowl; combine the eggs, milk, mustard. salt and pepper; pour over bread mixture.
Bake Uncovered at 350 degrees for 50-55 minutes or until a knife inserted near center comes out clean. Let stand for 10 mins. before serving.

Crusty Bread Boat with Crab & Artichoke Spread

You are going to love this.....Just bake up a loaf of Pillsbury refrigerated crusty French loaf, let it cool and fill with my tasty filling. Mmmmm GOOD!!!!!~

CRUSTY BREAD BOAT WITH CRAB & ARTICHOKE SPREAD:

1 can (11 oz.) Pillsbury refrigerated crusty French loaf
1 pkg. (3 oz.) cream cheese, softened
2 tablespoons mayo or miracle whip
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 small garlic clove, finely chopped
1 cup shredded Asiago cheese (4 oz.)
1 can (14 oz.) artichoke hearts, drained, chopped
1 can (6 oz.) crabmeat, well drained
1 jar (2 oz.) diced pimientos, drained
1 tablespoon chopped fresh parsley

Heat oven to 350 degrees. Bake French loaf as directed on can. COOL 30 minutes

In medium microwavable bowl, mix remaining ingredients EXCEPT the parsley. Set aside.

Cut 1-inch from top of cooled loaf. Cut top into 1-inch pieces, place in serving basket. With sharp knife, cut around inside the loaf leaving 1/2-inch thick sides. Remove bread leaving inside of loaf hollow. Cut removed bread into 1-inch pieces, place in serving bowl.

Microwave cream cheese mixture on Medium 3 to 4 minutes, stirring twice until hot. Spoon hot mixture into hollowed out loaf. Sprinkle with parsley. Serve spread with bread pieces and/or crackers.