Microwave Lemon Meringue Pie

1 1/2 C sugar
1/3 C cornstarch
1 1/2 boiling water
3 egg yolks, beaten
3 T butter
1/2 C lemon juice
1 t lemon peel
1 baked 9 inch pie crust

Mix sugar and cornstarch thoroughly in a measuring bowl that is microwave safe. Stir in water and cook in microwave on high for 2 1/2 minutes. Stir and continue cooking for 1 minute on high. Stir after 30 seconds. Beat small amount of hot mixture into egg yolks, then combine with original mixture. Cook in microwave for 30 seconds. Blend butter, lemon juice, and lemon pell into mixture. Coll, pour into baked pie shell. Cover with meringue and brown in a 350 degree oven for 10 to 12 minutes.

Meringue

4 egg whites
6 Tbl sugar

Beat egg whites until foamy. Gradually add sugar a Tbl at a time. Beat until it forms stiff peaks!

April's Caramel Apples

14 oz bag of caramels
2 Tbsp water
1 bag of Chocolate chips
2 Tbsp shortening
candy bars of choice
8 apples

Wash and dry apples; remove all stems. Stick Popsicle sticks in the center of core.
Melt caramel with the water in a small pot. Once melted twirl apples in the caramel and place on a cookie sheet with wax paper and is sprayed with cooking spray. Refrigerate 30 minutes.
While refrigerating chop your candy bars. Put on wax paper and cover with another sheet of wax paper. Roll over with rolling pin. Then melt chocolate with the shortening in microwave. Check every 45 seconds and stir. Once melted twirl the apples in the chocolate. Let drip and then roll in candy bar. Put back in fridge until the chocolate has hardened. Take out about 5 minutes before planning to eat! Enjoy!

Side note: I use Twix and Snickers

Peanut Butter & fudge swirl pie

Prep. 15 minutes; Total time: 4 hrs & 15 minutes

1 pkg cream cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed cool whip
1 Oreo pie crust
1/4 cup hot fudge ice cream topping

Beat cream cheese, suagr, and peanut butter until blended. Gently stir in cool whip until blended. Spoon into crust and drizzle with fudge topping. Swirl with knife. Refrigerate for 4 hours or until firm. Refrigerate leftovers.

Makes 8 servings.

Tuna Cakes

Prep. 10 min; Total time: 26 minutes (includes refrigerating)

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg (6 oz.) Stove Top Stuffing mix for Chicken
1 cup mild cheddar cheese
1/2 cup shredded carrots
1/3 cup Mayonnaise
2 Tbsp Pickle relish (sweet or dill- which ever you prefer)
3/4 cup water

Mix all ingredients together in a bowl. Cover and refrigerate for 10 minutes. Heat your skillet with cooking spray on medium heat, Scoop tuna mixture, using about 1/3 cup for each cake, into skillet. An ice cream scoop works great for this. Flat cakes with spatula and cook for 3 minutes on each side or until golden brown.

Makes 6 servings, 2 cakes each.

Shauna's Sober Russian Cake

Grease a bundt pan, sprinkle with granulated sugar and dump out.

1 pkg. Choc. cake mix (I like Duncan Hines Moist Deluxe Devil's Food Cake Mix for this recipe.)]
1 lrg. pkg. instant choc. pudding
1/2 c. sugar
3/4 c. oil
2/3 c. water
4 eggs
1/4 c. white grape juice mixed with around 1 t. lime juice (for vodka)
1/4 c. postum or pero (prepared) + 2 t. choc. extract (for Kahlua)

Mix on slow for 1-2 min., then mix 4 min. on high. Pour into prepared bundt pan and bake 350 degrees for 50-55 min. until cake pulls away from sides slightly and cake looks done.
Immediately glaze.

Glaze: 2 T. hot water
14 T. powdered sugar (3/4 c. + 2 T.)
Ratio of hot water to powdered sugar is 7 to 1

Grilled Bruschetta Chicken by Kraft

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided

1 tomato, finely chopped

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil or 1 tsp dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

There you go mom!! I LOVE YOU!

Loralee's Carmel Brownies

1 pkg. German Chocolate Cake mix
2/3 c. evaporated milk, divided (small can)
1 stick butter
1 pkg. Kraft caramels
1/2 c. semi-sweet chocolate chips

Melt caramels with 1/3 c. evaporated milk in a double boiler on medium heat. Set aside. Stir together in a bowl, the cake mix, 1/3 c evaporated milk, and butter. Press half of the mixture into a 9x13 pan. Bake at 350 for 6 minutes. Take the pan out. Pour the caramel mixture over the hot brownie mixture. Top with chocolate chips and the remaining cake mixture, carefully crumbling it on top. Bake 350 for 18 to 20 minutes. Do not overcook. Cool until set.

Chewy Chocolate-Oat Bars

Melt 1 c. chocolate chips with 1/3 c. evaporated milk and set aside.
In a bowl, mix well:
1/3 c. evaporated milk
2 eggs
1/2 c. canola oil
1 +1/2 c. brown sugar
2 t. vanilla
Then add to this mixture:
2 c whole wheat flour
1 c. quick oats
1 t. baking powder
1 t. baking soda
1/2 t. salt
Pat 1/2 of the dough into a greased jelly roll pan (may use 9X13, but bars will be thick and you will need to cook a little longer); spread chocolate mixture over the dough. Add 4 T. oats and 2 T. softened butter to remaining dough, mix and crumble over chocolate mixture. Bake at 350 for 20 to 25 minutes or until top is golden and firm. Cool completely.

Dulce De Leche Cream Bars From Mom

Dulce De Leche Cream Bars

(19.5 to 19.8 oz.) package brownie mix
½ C. butter (melted)
4 large eggs, divided use
2 (8 oz.) packages cream cheese, softened
½ C. brown sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 C. sour cream 9 1 (17 oz.) jar caramel ice cream topping

Preheat oven to 350. Position rack in lower third of oven. Spray a 9x13 baking pan with cooking spray. In a medium bowl, mix the brownie mix, melted butter, and 1 egg with spoon until just blended and all dry ingredients are moistened. Spread mixture into pan and bake 7 minutes. Remove, but leave oven on. Meanwhile, in a large bowl using paddle attachment, beat the cream cheese, brown sugar, flour, and vanilla on high until well-blended. Add sour cream; mix until blended, add remaining 3 eggs, one at a time, mixing on low after each addition until just blended. Add half the caramel topping; mix on low until blended. Pour over hot brownie. Bake 20 to 30 minutes or until center is barely set. Cool completely. Refrigerate at least 4 hours or overnight. Drizzle remaining caramel topping over bars; refrigerate until set, then serve.

Honey Mustard Dressing

I realized I had forgot to post the dressing like I said i would after the Turkey Bacon Avacado Sandwich.

Honey Mustard Dressing

1/2 C Honey

1/4 C Dijon mustard

1 C vegetable oil

2 Tbl fresh lemon juice

1/2 tsp pepper preferably white pepper

1/4 tsp salt

Combine honey and mustard; whisk to blend. Then slowly add oil and whisk til blended and smooth. Then add lemon juice, pepper, and salt. Whisk until blended.

Turkey Bacon Avacado Sandwich

Ingredients:

Turkey
Bacon
Avocado
Tomatoes
Muenster Cheese
Honey Mustard

Assemble sandwich and put in sandwich maker for a hot and yummy sandwich!

(I use the honey mustard dressing from the salad I made at Thanksgiving... I'll post it a bit later)

Caramel Glazed Sea Scallops with Green Beans, Almonds, and Caramelized Onions

Sea Scallops with Caramel Glaze:
Ingredients:
1/2 Cup plus 3 tablespoons sugar, divided
2 tablespoons water
1 teaspoon corn syrup
2 tablespoons vegetable oil
4 tablespoon butter
12 large sea scallops
salt and freshly ground black pepper

In a small saucepan over low heat, combine 3 tablespoons sugar, water, and corn syrup. Mix together and simmer to thicken. Reserve.

Add oil and butter to a saute pan over medium heat. Salt and pepper the sea scallops and add to pan. Coat sea scallops with 1/2 cup of sugar. Allow scallops to brown and caramelize on both sides. Season with salt and pepper.

Green Beans with Almonds and Caramelized Onions:

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 large white onion, thinly sliced
2 tablespoons sugar
1 pound fresh green beans, trimmed
1/4 cup sliced almonds, toasted
salt and freshly ground black pepper

Add olive oil to pan and melt 1 tablespoon butter. Place onions and sugar in the pan. Stir and allow to caramelize until golden brown. Add green beans, remaining butter and slice almonds. Mix ingredient together. Season with salt and pepper, to taste.

I cooked them together and it made for a yummy meal! The caramelized onions were fabulous and so were the scallops. Check out my blog for a picture! However, I didn't have almonds so there is not almonds in my picture but I am sure they would've made it even better!

Pork Loin

Garlic Pork Loin
1/3 cup olive oil
2 tbl chopped garlic
2 tbl thyme

Mix the ingredients together and pour over loin (also it depends on how big your loin is... the measurements above are for a small one). Bake according to package. After cooked the left over ingredients in the pan can be poured over the loin as a gravy/sauce OR you can dip yummy homemade bread in it (its like macaroni grill in your own home... its awesome).

Mikaela Larson's Taco Soup/Burrito

Todd and I had dinner at our friends the Larson's house this week and this is what she made. You can eat it as a soup or put in a tortilla for a burrito. We both loved it so I thought I would pass it on. Enjoy!

Ingredients
1 large can stewed tomatoes/diced tomatoes
~1 lb ground beef or turkey
2-3 16 oz cans of beans (black, pinto, black eyed peas, whatever you like)
1 to 1 1/2 packages taco seasoning
1 green pepper chopped
1 large onion
1 can corn
other veggies as desired

Directions
Cook meat, chopped onions, and green pepper in a large saucepan with taco seasoning.
Add tomatoes to a large pot (do not drain).
Add drained beans and corn.
Add meat and stir to combine.
Heat until warm.
Serve with tortilla chips, chopped lettuce, fresh tomatoes, sour cream, cheese, cilantro.. etc. as desired.

Baked Salmon w/ tomatoes, spinach & mushrooms

4 salmon fillets
2 cups chopped fresh spinach leaves
1 cup slice mushrooms
1 tomato, chopped
1/3 cup Sun-Dried Tomato Dressing

Heat oven to 375. Place fish fillets (skin sides down) in 13X9 dish; make sure to spray! Combine remaining ingredients and then spoon over fish. Bake for 20 to 25 min or until your fish flakes easily!

prep time: 10 minutes

total time: 35 minutes

4 servings

Chicken Noodle Casserole

I know, I know...another chicken noodle casserole recipe. I know that everyone has made this dish, but I'm telling you, this one is delicious and I make it all the time. The leftovers are even better the next day. This one is similar to Mom's recipe but it has sour cream instead of mayo. (I'm not much of a mayo person.) Enjoy!

Loralee's Chicken Noodle Casserole

10 oz. noodles, cooked and drained (any noodle you like will work)
1 tbs. butter
1 medium onion
1/2 c. chopped celery
1 can cream of chicken soup
3/4 c. milk
8 oz. Jack cheese (or as much as you want)
1 c. diced, cooked chicken
1/2 c. sour cream
1/2 c. buttered bread crumbs
1/4 parmesan cheese

Cook noodles and drain cooking liquid. Add sour cream and place in a 9x13 baking dish and sprinkle with half the cheese.
Saute onion and celery in butter. Once soft, combine with milk and cream of chicken soup and season to taste. Add chicken and mix well. Layer on top of noodles and top with remaining cheese and breadcrumbs. Bake at 350 for 25 minutes or until golden brown.

Kraft Beef Noddle Bowl

1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Labels

When posting a recipe... down on the bottom right its says Labels for this post. PLEASE fill in the box with the type of recipe. The types are:

Soups

Salads

Desserts

Breakfast

Breads

Appetizers

Main Dishes-Chicken

Main Dishes- Beef

Main Dishes- Pork

Main Dishes- Pasta

Main Dishes- Other

THANK YOU! (Also if you feel that there is a label I am missing please inform me)

Chicken Potato Corn Chowder

1 big can of chicken OR you can grill about 6 oz of chicken

1 can (10-3/4 oz.) condensed cream of potato soup
1 can (8 oz.) whole kernel corn, drained
1 cup milk
1 can cream of chicken soup
green onions
celery
salt and pepper to taste

Saute celery and onions. Then mix all together and cook on medium heat until heated all the way through. Garnish with cheese (bacon bits can also be yummy).

ENJOY!!