Artichoke Phyllo Cups - Hors d' Oeuvres

 

3 packages frozen miniature phyllo tart shells 

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped 

½ cup shredded part-skim mozzarella cheese

3 green onions, chopped

¼ cup whipped cream cheese

2 Tablespoons sour cream 

1 Tablespoon mayonnaise

2 garlic cloves, minced

½ teaspoon salt

Line a baking sheet with parchment paper and place tart shells on the baking sheet. Preheat the oven to 350 F. In a small bowl, combine remaining ingredients, mix well and spoon into tart shells. Serve Now: Bake at 350 until lightly browned, 10-15 minutes. Serve warm. 

Serve Later: Freeze cooked pastries in freezer containers, separating rows with wax paper. To eat, reheat pastries on a baking sheet on 350 F heat until heaters through. 

Chick-fil-A Chicken Salad - Restaurant Recipes

2 cups cooked chicken breasts

⅓ cup celery, finely chopped 

1 hard boiled egg, minced 

¼ teaspoon salt

½ teaspoon sugar 

¼ teaspoon freshly ground pepper

⅓ cup sweet pickle relish

⅔-1 cup mayonnaise, depending on how you like the texture

8 slices Texas toast thick bread (or thick cut sandwich bread)

Boil chicken until completely cooked. Remove from water and cool. 

After the chicken is cooled, cut into small pieces. 

Place chicken in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad between grilled bread slices. Chicken salad will be kept in an airtight container in the refrigerator for 1 week.

Canned Fruit Salad - Seasonal Fruits

5 cans of fruit (ideas include: pears, peaches, pineapple, grapefruit, mandarin oranges, mixed fruit)

1 cup shredded coconut

1 can maraschino cherries

Drain juices from canned fruits into a separate container (reserve juices).

To take this recipe up a level, try adding fresh seasonal fruits right before serving. Also, if you do not like coconut, put a dollop of cool whip or whipped cream on top to make it a light dessert.

Chickpea Salad - Sandwiches

2 (15 ounce) cans chickpeas, rinsed and drained 

1 cup finely chopped carrots

1 cup finely chopped celery

1 cup finely chopped red bell pepper 

3/4 cup finely chopped cucumber 

2/3 cup finely chopped zucchini

1/2 cup finely chopped red onion 

1/2 cup finely chopped green onion 

1/4 cup Italian salad dressing 

4 cloves garlic, finely chopped 

2 Tablespoons capers with liquid

1/4 teaspoon paprika

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper 

1/8 teaspoon cayenne pepper 

1-2 Tablespoon olive oil 

12 slices whole wheat or Italian bread 

Mash chickpeas with a fork in a very large bowl. Stir in carrots, celery, bell pepper, cucumber, zucchini, onion, salad dressing, garlic, capers, paprika, salt, black pepper and cayenne. 

Brush oil on 1 side of each bread slice. Spoon on chickpea mixture onto 6 slices of read. Top with remaining 6 slices, oil side down. 

Egg Salad - Eggs & Peeps

2 hard boiled eggs, sliced in both directions 

1 small container Coconut yogurt

Sour cream, to taste 

Sliced sweet onion

Carrot, sliced 

Celery, sliced 

Red bell pepper, sliced 

Capers 

Seasoning of your choice 

Mix all ingredients together and chill. Enjoy!

Spring Roll Salad in a Jar - Salads in a Jar

Salad

1 cucumber, peeled and julienned 

1 small carrot, peeled and julienned 

1 red bell pepper, cut into strips 

1 green bell pepper, cut into strips 

1 yellow bell pepper, cut into strips

¼ cup Beijing cabbage, shredded

2 Tablespoons purple cabbage, shredded

10 mint leaves, finely chopped 

2 Tablespoons coriander leaves, finely chopped

⅓ cup uncooked rice noodles 

Dressing

1 Tablespoon peanut butter

1 Tablespoon sriracha sauce 

1 teaspoon soy sauce 

2 teaspoons lemon juice 

Cook rice noodles according to package directions. When done, drain noodles completely. For  dressing, mix peanut butter, sriracha, soy sauce and lemon juice until smooth. To assemble, begin with carrots at the bottom, then layer vegetables, herbs and noodles. Pour dressing over the jar and chill for at least an hour.

Panzanella Salad with Red Wine Vinaigrette - Salads in a Jar

For salad

1 small loaf french bread, cut into 1 inch cubes 

3 Tablespoons olive oil 

1 teaspoon salt 

1 cucumber, seeded and cut into 1 inch cubes 

1 large tomatoes, cut in 1 inch cubes 

1 yellow bell pepper, cut into cubes 

1 red bell pepper, cut into cubes 

½ red onion, thinly sliced 

20 fresh basil leaves, chopped.

For Vinaigrette

1 teaspoon minced garlic 

½ Tablespoon Dijon mustard

3 Tablespoons red wine vinegar

½ cup olive oil 

½ teaspoon salt

¼ teaspoon crushed black pepper 

Coat bread pieces in olive oil, then salt and pepper. Brown in skillet until crisp. Mix all ingredients of vinaigrette and either layer on the bottom of the jar or store separately in an airtight container. 

Layer cucumber, bell pepper, tomatoes then onion and basil leaves on top of the jar. When ready to eat, pour ingredients of salad into bowl, shake vinaigrette to mix and then pour dressing over salad.

American Shepherd's Pie

1 lb ground beef
1 can beef gravy
1 package frozen green beans
1 package frozen corn
1 (20 ounce) package Bob Evans mashed potatoes
Paprika, to taste

Set oven to 350 degrees Fahrenheit. Cook vegetables according to package directions. Brown ground beef in skillet and drain excess liquid. While beef is browning, grease casserole dish or use nonstick cooking spray. Pour browned beef into casserole dish and mix with beef gravy, green beans and corn. Mix thoroughly. Top with a layer of mashed potatoes and sprinkle of paprika. Bake in oven for 20 minutes, or until potatoes and beef mixture are heated through. Serve hot.

You can set this up a day or two in advance, and then bake on a busy night for a quick dinner.

Chocolate Trifle Cup - Intimate Recipes

Instant pudding (flavor of your choice)

1 ½ cups milk

1 cup whipped cream 

Chocolate cookies

Mix pudding with milk and let sit for 5 minutes. Top each cup with whipped cream and a chocolate cookie.

White Frosting Mix - Mix Now, Make Later

Starting ingredients...

2 cups Confectioners sugar -- sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening

What to add...
Add 3 T of Ice cold water and Blend well.

 Add additional water (by tsp) if needed until desired consistency.

Directions...

Blend all until well mixed
Make your own fluffy homemade White Frosting Mix for cakes and whoopee pies!

Snow Globe Hot Chocolate - Mix Now, Make Later

Dry ingredients...

Clear, empty Christmas ornament

Your choice of hot chocolate mix

White chocolate chips (optional)

Mini marshmallows

Candy cane spoon or just a regular candy cane

Assembly...

Add 1 serving of hot chocolate mix into ornament

Next add 2 TBS of white chocolate chips

Then add 2 TBS of marshmallows

Include candy cane (may attached with ribbon)

Gifting idea:

Add a ribbon to hang and place ornament in a tissue paper filled holiday mug!

Sausage and Rice Casserole in a Mug - Mix Now, Make Later

Dry ingredients...

1/2 cup instant rice
2 tablespoons Knorr classic white sauce mix
1 teaspoon dried red bell pepper
1/2 teaspoon dried onion flakes
1 teaspoon dried chives
1 teaspoon chicken bouillon

In a small bowl, combine the above ingredients. mix well and place in a sandwich size zip-top bag and seal. Place a sealed bag in a mug with a volume of at least 1 1/2 cups.

Decorate and attach following directions:

What to add...
Sausage and Rice Casserole Mix
3 tablespoons milk
1/2 cup water
1/3 cup sausage, cooked and crumbled.

Directions...
Place Sausage and Rice Casserole Mix from bag in mug.
In a small saucepan over medium heat, combine milk and water. Bring to a boil and pour over ingredients in a mug. Loosely cover with aluminum foil and let sit for 5 to 7 minutes.
Meanwhile, prepare sausage and drain off fat. Stir cooked and crumbled sausage into rice mixture.

Painted Desert Chili Mix - Mix Now, Make Later

 Dry ingredients...

¼ cup dried parsley

2 Tablespoons taco seasoning

2 Tablespoons dried onion flakes

2 Tablespoons taco seasoning

2 Tablespoons cumin

2 Tablespoons paprika

2 Tablespoons white cornmeal

2 Tablespoons taco seasoning

2 Tablespoons garlic granules 

2 Tablespoons chili powder

2 Tablespoons dried parsley

1 cup dried pinto beans 

¼ cup small dried white beans 

¼ cup small dried black beans

1 cup dried kidney beans 

Wet ingredients...

1 medium onion, diced

4 (15 ounce) cans diced tomatoes

1 large can tomato paste

½ cup cider vinegar

½ cup brown sugar

49 ounces tomato juice 

2 pounds ground beef or turkey, browned 

Directions...

Fill remainder of large pot with water and bring to a boil. Let simmer 2 ½-3 hours. Add salt and pepper to taste.

Hot Cocoa - Mix Now, Make Later

Dry Ingredients…

¼ cup cocoa powder 

¼ cup sugar

⅛ cup chocolate chips
Marshmallows

Ingredients to Add…

1 quart milk

Directions...

Combine milk with other ingredients,  except marshmallows and stir with a whisk frequently until heated. Garnish with marshmallows.

Duncan Hines Deluxe Chocolate Cake Mix - Mix Now, Make Later

Dry Ingredients...

2 cups all-purpose flour
1 3/4 cups baker’s sugar (superfine sugar)
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening

Ingredients to add...
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Directions...

To make Cake Mix: (You can keep in a sealed container for several months until you are ready to make the cake.)

Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible.

Preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13×9-inch pan. Lightly flour the greased pans.

Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.

Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13×9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes. 

Dreamsicle Cookie Mix - Mix Now, Make Later

Dry Ingredients...

1/2 cup Tang instant breakfast drink powder 

3/4 cup sugar 

1-1/2 cups vanilla chips 

1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder 

Directions for dry ingredients...

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Ingredients to add...

Empty cookie mix in a large mixing bowl; stir to combine. Add 

3/4 cup softened butter, 

1 egg slightly beaten and 

1 tsp. vanilla

Directions...

Mix until completely blended. If dough is too dry, stir in just enough milk or water to make of cookie dough texture. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375º for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen. 

Chili Cheese and Bacon Dip Mix - Mix Now, Make Later

Dry ingredients...

6 Tbs. chopped onion flakes
4 Tbs. dried bacon bits
2 Tbs. granulated garlic
4 Tbs. cheddar cheese powder
2 Tbs. chili powder
2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. salt

Measure into a Ziploc bag, seal and shake to combine.


Wet ingredients...

2 tablespoons of dip mix
1/2 cup mayonnaise
1/2 cup sour cream.

Directions...

Mix, cover & chill at least 2 hours before serving.

Barley and Rice Soup with Black Beans and Beef - Mix Now, Make Later

Dry ingredients...

¼ cup rice 

1 pack brown gravy 

1 cup barley

¼ cup dried minced onion 

1 Tablespoon garlic powder 

1 Tablespoon parsley

1 Tablespoon black pepper 

1 cup dried black beans 

1 pack beef bouillon

2 bay leaves

What to add...

1 pound ground beef 

1 jar V8 juice or diced tomatoes 

Directions...

Combine beef and bouillon in crock pot with V8 juice or tomatoes. Add vegetables of your choice, Cook on low for 3 hours. Add dry ingredients and cook an additional hour.