Soaps.com - MESSAGE BOARDS

Sausage Hash Brown Bake -- Servings: 10

Ingredients:
2 pounds bulk pork sausage
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of
chicken soup, undiluted
1 cup sour cream
1 (8 ounce) package French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 (30 ounce) package frozen shredded hash
brown potatoes, thawed

Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next seven ingredients; fold in potatoes.
2. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10 minutes longer or until heated through.

Pico de Gallo Chicken Quesadillas -- Servings: 4

Ingredients:
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

Directions:
1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Apple Raisin Pancakes - 4 servings

Ingredients
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp allspice
1/2 tsp ground cinnamon
1 cup milk, plus extra, room temperature
2 large eggs
3 tbsp unsalted butter, melted
1/4 tsp vanilla extract
2 tbsp unsalted butter
4 large tart apples, peeled, cored and cut into thin slices
3 tbsp granulated sugar
3/4 tsp ground cinnamon
1/2 cup raisins

Mix first 6 ingredients together in a large bowl. In another bowl, combine next 4 ingredients. Whisk until lightly blended. Add milk mixture to dry ingredients and mix until just blended. Cover and chill in freezer about 20 minutes. Melt butter in a heavy nonstick skillet over medium heat. Add apples, sugar and cinnamon and sauté 3-5 minutes, stirring occasionally, or until apples begin to soften. Stir in raisins. Transfer to another bowl and cool.

Stir chilled pancake batter and, if necessary, add more milk to thin batter to pouring consistency. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Pour batter onto hot griddle to form cakes. Top each cake with about 1-1/2 Tbsp of apple mixture. Cook about 3 minutes or until bubbles begin to appear on surface of pancakes. Turn and cook another 2-3 minutes or until pancakes are cooked throughout and bottoms are golden brown. Transfer to a platter and keep warm. Repeat with remaining batter, lightly oiling griddle each time. Serve pancakes topped with remaining apple mixture, butter and maple syrup, if desired.

MONKEY BREAD

1 c. brown sugar, packed
1/2 c. butter, cubed
2 (12 oz.) tubes refrigerated, flaky buttermilk biscuits
1/2 c. sugar
1/2 tsp. cinnamon
1 (8 oz.) cream cheese, cut into 20 cubes
1 1/2 c. chopped walnuts

In small microwave-safe bowl, heat brown sugar and butter on high for 1 min. or until sugar is dissolved and butter's melted. Set aside.

Flatten each biscuit into 3" circle.

Combine the sugar and cinnamon. Sprinkle 1/2 tsp. in center of each biscuit. Top w/ cream cheese cube. Fold dough over filling and pinch edges to seal.

Sprinkle 1/2 c. walnuts into greased pan. Layer with 1/2 of biscuits, cinnamon-sugar-butter mix and 1/2 c. walnuts.

Repeat layers.

Bake @ 350 degrees for 40-45 minutes or until brown.

Serve warm.

MILLIONAIRE PIE

1 (8 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 1/2 c. powdered sugar
1 (8 oz.) carton Cool Whip
1 graham cracker crust
chopped nuts, optional

Drain pineapples. Cream together cream cheese and sugar. Fold in 1/2 carton of Cool Whip and pineapple mixture. Add nuts (if desired), reserving 2 Tbsp. for top. Put into crust and top with remaining 1/2 of Cool Whip. Top with chopped nuts and chill for 3-4 hours.

MEAL IN A MUFFIN

2 eggs
1 Tbsp. sugar
1 c. sour cream
1 tsp. of each ~ honey and mustard
1 1/4 c. self-rising flour
1/2 c. chopped ham
1/2 c. shredded cheese

1. Beat eggs with sugar.
2. Stir in sour cream, honey and mustard
3. Add remaining ingredients and stir just to mix
4. Put into 12 muffin cups which have been sprayed with cooking oil.
5. Fill 3/4 full.
6. Bake @ 400 for 20 minutes.

OVEN-BAKED CHICKEN

1 Tbsp. butter/margarine
2/3 c. Bisquick
1 1/4 tsp. salt
1/4 tsp. pepper
3-3 1/2 # chicken

Heat oven to 425. Melt butter in 13x9 baking dish. Stir together Bisquick, salt & pepper; coat chicken. Place skin sides down in dish (dish and butter should be HOT!) Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Yield: 5 servings.

OREO CHEESECAKE

1 pkg. (20 oz.) Oreo Cookies, divided
1/4 c. (1/2 stick) butter/margarine, melted
5 pkgs. (8 oz.) cream cheese, softened
1 c. sugar
1 tsp. vanilla
1 c. sour cream
4 eggs

1. Preheat oven to 325. Line 9x13 pan w/ foil, w/ ends over sides of pan. Place 30 cookies in food processor and cover. Process 30-45 seconds or until finely ground. Add butter; mix well. Press firmly into bottom of pan.

2. Beat cream cheese, sugar and vanilla in large bowl. Add sour cream; mix well. Add eggs 1 @ a time, beating onlow until blended. Chop 15 cookies and stir into batter; pour over crust. Sprinkle more cookies on top.

3. Bake 45 minutes or until almost set. Cool. Refrigerate 3 hours or longer. Lift from pan with foil handles.

ONION BAKED PORK CHOPS

1 envelope onion soup mix
1/2 c. dry bread crumbs
4 pork chops, 1" thick (about 3 lbs.)
1 egg, well beaten
margarine, melted (if desired)

Preheat oven to 375. Combine soup mix with bread crumbs. Dip chops in egg, then bread crumb mixture, coating well. In lightly greased 13x9" pan, arrange chops and drizzle with melted margarine, if desired. Bake uncovered 30 minutes or until chops are done, turning once.

Makes 4 servings.

OATMEAL BARS

1 pkg. Duncan Hines Moist Deluxe Yellow Cake Mix
2 1/2 c. quick cooking oats
3/4 c. butter/margarine; melted
1 c. (12 oz. jar) raspberry or strawberry preserves/jam
1 Tbsp. water

Preheat oven to 375. Grease 13x9x2" pan. Combine dry cake mix and oats in a large bowl; add melted butter and stir until crumbly. Measure 1/2 of mixture (about 3 cups) into pan. Press firmly to cover botton. Combine preserves and water; stir until blended. Spread over mixture. Pat remaining mixture on top. Bake @ 375 for 18-23 minutes or until top is lightly brown. Cool in pan on wire rack; cut into bars. Store in air tight container.

YUMMMMMM!!!!
ENJOY!!!!!!!

Hello Mama! I am a new poster; however, I will try to help you out with new recipes! However, my recipes seem CHILD'S PLAY compared to yours, though I will share nontheless. Hope someone can enjoy! There are more to come... (I will TRY to post more frequently). But please know, I really appreciate this board and your recipes! I suppose you would make those guys & gals on Iron Chef run for the border! LOL!

Hi have.a.gr8.day
Welcome to the board and to the recipe thread love to have your input will certainly try your recipes they really look yummy thanks for posting them i started to feel like the lone ranger.

Shrimp and Feta Cheese Pasta -- Servings: 5

Ingredients:
3 tablespoons olive oil
1 pound shrimp, peeled and deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (6 ounce) package crumbled feta cheese

Directions:
1. In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
4. Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

Creole Butter Beans -- Servings: 8

Ingredients:
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper 1 cup water
2 (15 ounce) cans butter beans
rinsed and drained
1 (14.5 ounce) can diced tomatoes,undrained
2 tablespoons brown sugar
4 1/2 teaspoons chili sauce
1/4 teaspoon prepared mustard
1/8 teaspoon hot pepper sauce

Directions:
1. In a large saucepan, saute the onion, celery, green pepper and garlic in oil until onion is tender. Combine the flour, salt and pepper; sprinkle over onion mixture and stir until well blended. Cook 1 minute longer.

2. Gradually whisk in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.

Butter Lamb Gravy -- Servings: 6

Ingredients:
2 pounds boneless lamb shoulder, cut into 1
inch pieces
1/2 teaspoon garam masala
salt to taste
2 tablespoons butter, divided
1 onion, chopped
1/2 teaspoon ground turmeric (optional)
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 cup water
1/2 cup creme fraiche
1 tablespoon honey
1 cup chopped fresh cilantro

Directions:
1. Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.

2. Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
3. When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.