No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

There's just one trick; you have to make sure that the sugar mixture boils hard for at least one minute, otherwise the cookies will be sugary instead of creamy. You can add other ingredients to this basic recipe. Substitute 1 cup of flaked coconut for 1 cup of the oatmeal. Add some chopped peanuts to the recipe for crunch. Or add some milk chocolate chips after the mixture has cooled slightly.

FRY JACKS

Ingredients: 1lb Flour 1 TBSP Baking Powder 1 TBSP Shortening 1 Cup Water Instructions: Put ingredients in a bowl and mix well. Knead for about 5 minutes until smooth. Roll into pieces the size of golf balls. Rest for 1/2 hour. Roll it out and fry in oil. Turn over once. When it floats, it finished. Drain.

Souper-Creamy Souper-Yummy Broccoli Cheese Soup

1 1/2 lbs Fresh Broccoli (cut into bite sized pieces)
2 Cups Water (can use chicken stock)
1 Teaspoon Salt
1/2 Teaspoon black pepper
3 Tablespoons cornstarch Mixed with 1/2 Cup Cold Water.
1 Pint Half & Half
1 lb Velveeta cheese, Cubed (yes, I know.. its evil, it's processed, it's un-naturally yellow, It has a shelf-life longer than Twinkies, But it works the best)

Steam Broccoli Till Tender-crisp

Place half-and-half and water in a double boiler. (If you don't have a double broiler, you can use a large metal bowl sitting on top of a large pot of simmering water, This stuff burns and sticks very VERY easily... I wouldn't risk cooking it straight in a pot over heat. Been there, burned that!)

Add cheese, salt and pepper.

Heat until cheese is melted.

Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese/broccoli ,mixture in double boiler and heat over simmering water until soup thickens.

Dana's Chicken Pot Pie!

SERVES 6 -81 cup potato, diced
1 cup chopped onion

1 cup celery, diced
1 cup chopped carrot

1 can corn (or 1 cup frozen or fresh corn)
1 cup green beans large dice

1/2 cup green peas

1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.

Saute veggies in butter for 10 minutes.
Add flour to sauteed mixture, stir well to mix thoroughly

well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture keep stirrin!
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

for freezing

assemble your pot pie

freeze before baking!

To prepare from frozen....

Bake in 350 degree oven for 50 - 55 min, or until crust is browned and the filling is bubbly!

Dana's King Ranch Casserole

SERVES 6
1 cup onion, diced
1 cup Green Bell pepper diced
1 cup red bell pepper, diced
1 cup celery, diced
1 can cream of celery soup
1 can cream of chicken soup
1 lb cheddar cheese
2 cups cooked chicken
1 can rotel tomatoes with green chilies
1 small can sliced black olives (optional)
1 clove garlic, minced
2 tablespoons chili powder
12 corn tortillas, torn in strips (the Man of my dreams prefers flour tortillas)

**saute onion, bell peppers, garlic and celery until tender-crisp.
**Add soups, tomatoes, chiles, and spices.
**Line bottom of 9x13 pan with tortilla strips
**Spread half of chicken over tortillas and top with sauce, then half of cheese.

Cover with another layer of tortillas, chicken, sauce and cheese. (think lasagna layering!)

Bake at 350 degrees for 30 minutes until bubbly.

I like to serve it with sour cream. & chips. Enjoy!

If frozen, thaw in fridge then cook as directed.

Jerk Baby Back Ribs on the grill/oven

Ingredients:
For 4 servings
2 lb. Pork back ribs

* 1 onion, finely chopped
* cup finely chopped scallion
* 2 teaspoons fresh thyme leaves
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 teaspoon ground Jamaican pimento (allspice)
*  teaspoon ground nutmeg
*  teaspoon ground cinnamon
* 1 hot pepper, finely ground
* 1 teaspoon ground black pepper
* 3 tablespoons soy sauce
* 1 tablespoon cooking oil
* 1 tablespoon cider or white vinegar

Directions:

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining.
The flavor of the jerk marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.
Rub the jerk sauce that you just created over the ribs and let it sit for a couple hrs if you can. It will enhance the flavors of the meat as it gets time to really penetrate the meat.
Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 180°C. (350° F.) for 1 1/2 hours).
Cut into 1- or 2-rib portions to serve.

Chicken Tortilla Soup

Ingredients

• 1 onion chopped
• 3 cloves garlic, minced
• 1 tablespoon oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (14 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

Directions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.