It Inspired Me

3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows — OR — 4 cups miniature marshmallows 1/2 cup peanut butter 6 cups Kellogg's® Rice Krispies® cereal In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.  Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day

This was a good recipe.  I used Beef consume for the soup, it's rich and flavorful--good alternative to the golden mushroom. 400-500 gms stewing beef, cut into cubes 2 medium onions, sliced into wedges 3 cloves garlic, chopped Gravy; 2 cans of Campbell’s mushroom soup, normal or wild mushroom or Golden mushroom 1 Campbell’s can of water 100 ml cream Seasonings; 6-8 dashes of Worcestershire sauce 1/2 tablespoon paprika 1 teaspoon cayenne (optional) Black pepper A small pinch of salt (be sparing! The canned soup is salty and so is the cream cheese) Others; Mushrooms, sliced 4 ounces/ 113 gms cream cheese (I chickened out from using the whole 8 ounces, was afraid it’d be too rich, but it was the right call for me…if you live dangerously….go ahead and use the whole 8 ounces) Olive oil Dill (for garnish), optional 1. Cut the beef into cubes and pat them dry with paper towels. Heat olive oil in pan and brown beef cubes on all sides. I still do this even though

To say I liked this recipe is quite an understatement. A pinner on Pinterest stated it perfect when she said she could have licked the pan it was so good. I completely agree. I was able to freeze this dish as well. I cut, coated and browned the chicken then froze in a pan. I cannot remember if I froze the sauce separate or not. This is one of my favorites. The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbs ketchup 1/2 cup distilled white vinegar 1 tbs soy sauce 1 tsp garlic salt Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour s

1 cup light brown sugar 1/4 cup white sugar 1/2 cup butter 2 eggs 1 tablespoon all-purpose flour 1 tablespoon milk 1 teaspoon vanilla extract 1 cup chopped pecans  Preheat oven to 400 degrees F (205 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

2 1/2 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 cup packed brown sugar 1 cup canned pumpkin 2 cups milk 4 eggs, separated 1/4 cup butter, melted Apple Cider Syrup: 1/2 cup white sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1 cup apple cider 1 tablespoon lemon juice 2 tablespoons butter Preheat a waffle iron according to manufacturer's instructions. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to m

These are a bit labor intensive but are very tasty if you are willing to do the work of the rolling. 1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Preheat oven to 400 degrees F (200 degrees C). Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

This soup is a different kind of chicken soup.  The thyme gives it a very different flavor.  I used noodles instead of rice.  I'll bet rice or wild rice would be very good as well.  8 cups canned low sodium chicken broth ( or more--I usually use more like 12) 1 onion, chopped 2 stalks celery, chopped 2 carrots, chopped 3 cloves garlic, chopped 1 cup uncooked long-grain white rice ( or pasta) 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme, crumbled 2 cups diced cooked chicken salt and pepper chopped fresh parsley Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.  Mix in rice and thyme. Return soup to a boil.  Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.  Add chicken and simmer until heated through, thinning with additional broth if desired.  Season with salt and pepper.  Transfer soup to large bowl.  Garnish with parsley and serve.  Note: if using pasta instea

Made this for Nadia's birthday party.  This soup was delicious!  1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups diced peeled potatoes (1-3/4 pounds) 1/4 cup all-purpose flour 2 cups (8 ounces) process cheese (Velveeta), cubed 1-1/2 cups milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 cup sour cream In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the ch

Prep Time: 30 MinutesCook Time: 30 MinutesDifficulty: EasyServings: 12 Print Recipe Ingredients 1-1/2 pound Ground Beef 1 pound Hot Breakfast Sausage 2 cloves Garlic, Minced 2 cans (14.5 Ounce) Whole Tomatoes 2 cans (6 Ounce) Tomato Paste 2 Tablespoons Dried Parsley 2 Tablespoons Dried Basil 1 teaspoon Salt 3 cups Lowfat Cottage Cheese 2 whole Beaten Eggs 1/2 cup Grated (not Shredded) Parmesan Cheese 2 Tablespoons Dried Parsley 1 teaspoon Salt 1 pound Sliced Mozzarella Cheese 1 package (10 Ounce) Lasagna Noodles (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water) Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps. In a medium