The following are a few of my favorite recipes. They are not necessarily ones that I use with my students, but rather ones that I often use at home. I plan to add recipes to this section from time to time, so be sure and check back to see what’s new.

Banana Nut Bread	Blueberry Muffins	Chicken Tetrazzini
Chocolate Peanut Butter Parfaits	Cranberry Nut Bread	Cranberry Apple Crisp
Easy White Chili	Five Minute Chocolate Cake	Ice Cream Toffee Crunch Bars
Last Minute Cheese Ball	Maggie's Manicotti	Party Cheese Ball
Pretzel Salad	Super-Speedy Dinner Rolls	Sweet Chex
Taco Soup

Taco Soup

1 pound ground beef
1 medium onion, finely chopped
1 can (28 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 cup water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14 to 16 ounces) whole kernel corn, drained
1 envelope taco seasoning mix

Serve with shredded Cheddar cheese, sliced avocado, chopped tomato and corn chips (optional)

Directions:

1. In a large saucepan or a Dutch oven, brown beef and onion; drain well.
2. Add tomatoes, tomato sauce, water, pinto beans, corn and taco seasoning.
3. Bring to a boil. Reduce heat and simmer for 5 minutes.
4. If desired, top each serving with cheese, avocado and tomatoes.

Yield: 10 servings (2 ½ quarts)

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Super-Speedy Dinner Rolls

1 package (1 tablespoon) quick-rise yeast
1 tablespoon sugar
¾ cup warm water (110 to 115 )
2 ½ cups reduced-fat biscuit/baking mix

Directions:

1. Dissolve yeast and sugar in warm water.
2. Stir in baking mix; turn onto a floured surface. Knead until smooth and elastic, about 5 minutes.
3. Shape into dinner-size rolls. Place on a baking sheet coated with non-stick cooking spray.
4. Cover and let rise in a warm place until doubled, about 30-45 minutes.
5. Bake at 400 for 12-14 minutes or until golden brown.

Yield: 2 dozen rolls.

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Banana - Nut Bread

1 cups mashed very ripe bananas (2 large)
cup sugar
¼ cup milk
3 tablespoons vegetable oil
½ teaspoon vanilla
3 eggs
2 cups Reduced Fat Bisquick^®
½ cup chopped pecans or walnuts

Directions:

1. Heat oven to 350 . Grease bottom only of loaf pan, 9 x 5 x 3 inches.
2. In large mixing bowl combine all ingredients except Bisquick^® and nuts until well blended.
3. Stir in Bisquick^® and nuts. Pour into pan.
4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire cooling rack.
5. Cool completely, about 1 hour, before slicing.

Yield: 1 loaf (16 slices)

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Ice Cream Toffee Crunch Bars

2 ½ cups crisp rice cereal
1 can (3 ½ ounces) flaked coconut
1 cup shopped pecans
½ cup (1 stick) butter or margarine, melted
¾ cup brown sugar
½ gallon ice cream (any flavor)

Directions:

1. Combine cereal, coconut, pecans, melted butter, and brown sugar in a large mixing bowl; stir to mix well.
2. Place cereal mixture on a jelly roll pan or a large cookie sheet with sides.
3. Toast in 300 oven for 30 minutes, stirring frequently. Cool.
4. Place half of cereal mixture in 9 x 13-inch pan.
5. Cut ice cream into 1 inch thick sections. Arrange ice cream pieces in a layer on cereal mixture.
6. Top ice cream with remaining cereal mixture. Freeze.
7. To serve, let dessert stand at room temperature until slightly softened (approximately 5 minutes). Cut into bars.

Yield: 16 servings

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Chocolate Peanut Butter Parfaits

2 tablespoons skim milk
2 tablespoons chunky peanut butter
1 cup thawed frozen whipped topping

2 cups cold skim milk
1 package (4-serving size) Jell-O^® Chocolate Flavor Sugar-Free, Fat-Free Pudding and Pie Filling

Directions:

1. Combine 2 tablespoons milk into peanut butter in large bowl. Gently stir in whipped topping.
2. Pour 2 cups milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes or until well blended.
3. Spoon whipped topping mixture and pudding alternately into parfait glasses. Refrigerate 1 hour.

Yield: 6 servings.

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Cranberry Apple Crisp

3 cups chopped, peeled baking apples
2 cups fresh or frozen cranberries
1 cup sugar
3 tablespoons all-purpose flour

For topping combined:

1 ½ cups quick cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
½ cup softened butter or margarine
¼ cup shopped pecans

Directions:

1. Combine apples, cranberries, sugar and flour. Place in a lightly greased 11 x 7 x 2-inch baking dish.
2. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.
3. Bake at 350 for 50 - 55 minutes or until fruit is tender.

Yield: 6 - 8 servings.

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Five Minute Chocolate Cake
(This is the moistest chocolate cake you’ll ever make. Guaranteed!)

1 ¾ cups flour
2 cups sugar
¾ cup Hershey’s Cocoa
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Combine dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla; beat at medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into 2 greased and floured 9-inch round pans, or three 8-inch round pans or one13x9x2-inch pan. Bake at 350 degrees for 30 to 35 minutes for round pans, 35 to 40 minutes for 13x9-inch pan, or till toothpick inserted in center comes out clean. Cool 10 minutes on rack. Remove from pans; cool completely. Frost cooled cake.

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½ pound lean ground beef
1 clove garlic, crushed
4 ounces shredded Mozzarella cheese
1 cup cream style cottage cheese
½ teaspoon salt
¼ cup Hellmann's Real Mayonnaise®
8 manicotti noodles, cooked and drained
16-ounce jar Ragu® Traditional Style Spaghetti Sauce
½ teaspoon oregano
Parmesan cheese

Brown beef and drain fat. Blend garlic, cheese, cottage cheese, salt and mayonnaise. Stir in meat. Fill each noodle. Place manicotti in single layer in baking dish. Sprinkle with remaining filling. Cover with spaghetti sauce. Sprinkle with oregano and Parmesan cheese. Cover with foil. Bake at 325 degrees for 15 to 25 minutes. Remove foil and bake 10 minutes longer. 

Makes 4 servings.

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1 stick margarine, softened
8-ounce package cream cheese, softened
1 teaspoon garlic salt
½ teaspoon paprika
½ cup finely chopped pecans
¼ cup finely chopped parsley

Thoroughly blend first four ingredients. Shape into ball. Wrap tightly in plastic wrap and refrigerate until firm enough to handle. Roll cheese ball in pecans and parsley. Serve with assorted crackers. 

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½ cup chopped onion
1 tablespoon cooking oil
2 cans (14 ½ ounces each) chicken broth
2 cans (16 ounces each) great northern beans, rinsed and drained
1 can (4 ounces) Old El Paso® chopped green chilies
2 cups cubed cooked chicken
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 to ¼ teaspoon cayenne pepper (to taste)

1. In a 3-quart saucepan over medium heat, sauté onion in oil until tender. 
2. Add remaining ingredients; bring to boil. Reduce heat; cover and simmer for 10 to 15 minutes or until heated through. 

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2 cups flour
a cup sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
½ cup Parkay margarine, melted
1 egg
½ cup fresh or well-drained frozen blueberries

Directions:

1. Sift together dry ingredients. Make a well in the center.
2. Add combined milk, margarine and egg. Pour into well in dry ingredients.
3. Stir just until dry ingredients are moistened.
4. Fold in blueberries.
5. Spoon batter into greased medium-sized muffin pan, filling each cup b full.
6. Bake at 425E, 20 to 25 minutes or until golden brown.

Yield: 12 muffins

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a cup Parkay margarine
1 ¼ cups sugar
2 eggs
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon soda
¾ cup water
a cup orange juice
1 ½ cups cranberries, coarsely chopped
½ cup chopped nuts
1 tablespoon grated orange rind

Directions:

1. Cream margarine and sugar until light and fluffy.
2. Add eggs, one at a time, mixing well after each addition.
3. Add combined dry ingredients alternately with water and orange juice, mixing well after each addition.
4. Fold in cranberries, nuts and orange rind.
5. Pour into greased and floured 9 x 5-inch loaf pan.
6. Bake at 350E, 1 hour and 15 minutes. Cool in pan 5 minutes then remove from pan.

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