Appetizer Cheese Bake

Recipe By: Rotel
Serving Size: 24
Preparation Time: 1:00
Categories: Appetizers

Amount Measure Ingredient Preparation Method
1 can tomatoes and green chilies drained
1 egg lightly beaten
1 cup mayonnaise
1/8 teaspoon pepper
1 cup onion finely chopped
3 cups sharp cheddar cheese shredded
1 teaspoon minced garlic

Preheat oven to 350 degrees. Thoroughly combine drained Rotel, egg, mayonnaise and pepper in a large bowl. Stir in cheese, onion (I only used 1/2 cup chopped onion and I would have used less, green onions may be good here). Spray a 1-quart baking dish with PAM. Spoon cheese mixture into dish. Bake in preheated oven for 35-45 minutes until golden brown. Serve warm with crackers or veggies. Makes 3 cups.
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Per serving (excluding unknown items): 128 Calories; 13g Fat (86% calories from fat); 4g Protein; 1g Carbohydrate; 26mg Cholesterol; 143mg Sodium
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Angel Strawberry Cake

Recipe By: Lala Funderburg
Serving Size: 16
Preparation Time: 0:00
Categories: Cakes

Amount Measure Ingredient Preparation Method
1 angle food cake
1 large Cool Whip®
1 can sweetened condensed milk
2 pints strawberries
3 tablespoons lemon juice

Make cake. Cool. Mix condensed milk with lemon juice. Fold in Cool Whip and berries. Cut cake into 3 layers and frost between and all over cake. Refrigerate.

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Per serving (excluding unknown items): 85 Calories; 3g Fat (29% calories from fat); 2g Protein; 14g Carbohydrate; 6mg Cholesterol; 26mg Sodium

Alice Springs Chicken

Recipe By: Internet
Serving Size: 8
Preparation Time: 3:00
Categories: Main Dishes

Amount Measure Ingredient Preparation Method
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
8 boned and skinned chicken breast
1 tablespoon vegetable oil
8 ounces mushrooms sliced
2 tablespoons butter
salt, pepper, paprika
8 slices bacon cooked
1 cup Monterey jack cheese shredded
1 cup cheddar cheese shredded
2 teaspoons parsley finely chopped

Use whisk or small mixer to combine mustard, honey, 1 1/2 tsp oil, and lemon juice in small bowl. Whip the mixture for about 30 seconds. Pour 2/3 of sauce over chicken and cover and refrigerate for at least 2 hours. Chill remaining marinade.

Cook bacon and set aside.

After chicken has marinaded, preheated at 375 for at least 10 minutes.

Heat a skillet large enough for chicken breast and removed from chicken from marinade, discard marinade. Sear chicken breast in pan for 3-4 minutes on each side in 1 tablespoon vegetable oil. Remove from heat and place chicken in heat proof dish is skillet is not large enough to hold all pieces, brush with some sauce but do not contaminate sauce for serving with cooked meal. Place in oven.

Quickly saute mushrooms in butter. Remove pan from oven and sprinkle with salt, pepper, and paprika. Layer chicken as follows: Bacon, Mushrooms, Monterey Jack cheese, Cheddar Cheese.

Return to oven and bake for 7 - 10 minutes. Cheese will be melted and start to bubble. Sprinkle each breast with 1/2 tsp parsley before serving and serve with reserved honey/mustard sauce.
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Per serving (excluding unknown items): 277 Calories; 18g Fat (57% calories from fat); 10g Protein; 20g Carbohydrate; 40mg Cholesterol; 484mg Sodium

7 Layer Bars

One of my favorite cookies that I rarely make except for the holidays.
I don’t know why I don’t make them more often as they are so good. Might be because they are so rich and I eat too many.
Adapted from the cookbook Southern Living, Our Best Recipes, to suit my tastes.
I sub chocolate graham crackers and white chips for regular graham crackers and butterscotch chips. I also sub fat free condenced milk.
½ stick butter, melted
1 cup chocolate graham cracker crumbs
7 ounces flaked coconut
6 ounces chocolate chips
6 ounces white chocolate chips
1 can sweetened condenced milk, I use fat free
1 cup chopped pecans
Just layer the ingredients in order given in a 9×12 baking pan.
Bake at 325 for 30 minutes. Allow to cool in pan and then cut in bars.

'Fool Proof' Simple Loaf Bread

1 ½ cups warm water, 100-110 degrees
1 Tablespoon oil, olive, canola, safflower or sunflower
¼ cup sugar, or honey or sucanant
3 ½ cups flour, combination of whole wheat and white
1 1/2 white & 2 cups whole wheat
¼ cup gluten
½ tsp salt
1 ½ tsps yeast
For Bread Machine - put ingredients in in order given and set to 'Dough Setting' - now go fold clothes, vacuum and clean the shower (o:

By Hand or with Mixer/Dough Hook - Mix all the water, oil, sweet stuff together in your mixing bowl. Proof your yeast in the whole liquid if you want to. Instant yeast does not HAVE to be proofed (let get bubbly) but it won't hurt it if you do. In a separate bowl, mix all your dry ingredients (flours, gluten, salt and yeast if you didn't proof it)

Slowly add dry to the liquid stirring until too hard to use a spoon, then start the hand kneading process (or if in the kitchen aid - start the dough hooks, or if in the Bosch Mixer...follow directions for kneading)

Knead (by hand, by hook or by Bosch ) minimum 10 minutes - up to 15 minutes - until dough feels elastic and looks silky-like (or in Bosch Mixer - it pulls away from the sides) Cover bowl with a clean cloth towel.

Let dough rise once in the bowl in semi warm place approximately 30 minutes or until double the size it started.

LIGHTLY punch it down to get all the air out after it rose the first time. (All above steps are done on 'Dough Setting' of your bread machine) Turn out onto AN OILED (not floured - it makes it heavy and dense) surface to REST for 5-10 minutes (this helps the gluten that has formed to relax a bit and not 'crack' the crust)

Now form your loaf by flattening by hand, and rolling up like a 'jelly roll' and after tucking ends in and seam side down, place it into a greased loaf pan. Cover the pan with a clean towel and let rise in a semi-warm place another 30 minutes. Last 10 minutes of rising, preheat oven to 350 degrees. Bake 18-22 minutes in center of the oven. Start checking for golden tops and 'hollow' sound when top is tapped at about 18 minutes.

Source
Millers Grain House