Great Grandma Schwieder's Tomato Hamburger Noodle Soup

1 qt tomato juice
1 qt water
about 1 1/2 c macaroni
1 lb hamburger
1 tsp dried onion flakes
2 stalks minced celery
2 Tbs butter or margarine
1 Tbs seasoning salt
1/4-1/3 c brown sugar

Bring the tomato juice and the water to boil in a pot. While waiting for that to boil brown the hamburger with the onion in a skillet. When the liquids boil add the macaroni-- it won't look like much, but the noodles will expand a lot as they sit in the liquid. Add the celery at the same time. Add the butter and seasoning salt. Cook until the noodles at done-- they still won't look like much, but they will expand even after they are done. After the noodles are done add the hamburger and brown sugar. I put in a little less than a 1/3 of a cup when I made it and it was a little to sweet, so maybe a little bit more than a fourth or a very scant third of a cup.

Fiesta Lime Chicken

Ingredients:
4 Boneless skinless chicken breast

teriyaki sauce

lime juice

garlic

liquid smoke (found in the bbq sauce aisle)

ground ginger

taco seasoning packet

ranch salad dressing

salsa

shredded cheddar/Monterey jack cheese blend

corn chips or tortilla chips

MAKE THE MARINADE1 cup water1/3 cup teriyaki sauce2 tablespoons lime juice2 teaspoons minced garlic1 teaspoon liquid smoke flavoring1/2 teaspoon salt1/4 teaspoon ground gingerCombine all the ingredients into a medium sized bowl. Mix well. Add chicken and marinate in the refrigerator for at least 30 minutes but no more than 4 hours.

MAKE THE MEXICAN RANCH DRESSING1 cup of Ranch dressing2 tablespoons of red salsa2 tablespoons of taco seasoning mixCombine all of the ingredients in a small bowl. Mix until smooth. Cover and chill until needed.

MAKE THE CHICKENPreheat your oven to broil and heat up your grill. Cook the chicken on the grill. When the chicken is done, arrange the breasts in a baking pan. Spread a layer of mexican ranch dressing and 1/4 cup of shredded cheese over each piece of chicken. Broil the chicken for 2 to 3 minutes or just until the cheese has melted.

HOW TO SERVE
Spread a bed of 1/2 cup of crumbled tortillas or corn chips on each of four plates. Slide a chicken breast on top of each plate of chips. Serve with your choice of rice, pico de gallo, guacamole or salsa.

Bacon Wrapped Swiss Chicken

Ingredients:
Chicken breasts (however many people you're cooking for is how many you'll want)
Bacon
Kraft Singles Swiss Cheese
Cream cheese

Directions:
Preheat oven to 350*. Pound chicken breasts flat (I used a rolling pin wrapped with saran wrap.) Once chicken is flat place a singles swiss cheese on top and spread a fair amount of cream cheese on top of the swiss cheese. Roll the chicken up with the swiss and cream cheese in the center and then wrap the chicken with a piece of bacon.

Place the wrapped chicken on a greased cookie sheet/pan and cook for 30-35 minutes or until chicken is no longer pink. Enjoy!

Angie posted this recipe on Holly's recipe blog and it is really good.

Bar-B-Que Chicken

3-4 Chicken Breasts
1/2 c Bar-B-Que sauce (your favorite kind)

Clean chicken and if you want cut into smaller pieces so they will cook faster. Put chicken in a crockpot and pour Bar-B-Que sauce over chicken. Cook on low for 6 hours or on high for 4 hours. Serve the chicken whole or shred it to put on a sandwich.

Chicken Club Ring

1/2 cup mayo
1 Tbs. minced parsley (opt)
2 tsp Dijon mustard
1 1/2 tsp onion powder
1 3/4 cup cooked chicken, cubed
2 bacon strips, cooked and crumbled
1 c. (4 oz.) shredded Swiss cheese
2 tubes crescent rolls


Combine mayo, parsley, mustard and onion. Stir in the bacon, chicken and 3/4 cup cheese.

Unroll crescent dough, separate into 16 triangles. Arrange on an ungreased 12-in. pizza round, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.

Spoon chicken mixture over wide ends. Fold points over filling and tuck under wide ends. Filling will be visible. Bake at 375 for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes.

Can serve with shredded lettuce and chopped tomatoes if desired.

Playdough Cookies

3/4 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
1 egg
1 tsp vanilla
2 3/4 cup flour
1 tsp baking powder
1/4 tsp. salt

Mix. Divide into fourths and color each a different color. Roll into 1/2 inch balls. Place on wax paper and chill in freezer for 10 min. Preheat oven to 350. Combine one ball of each color. Roll slightly. Roll into a snake and coil on cookie sheet. Bake 8-12 minutes.

ps. Makes great candy canes at Christmas too!

Parmesan Pork Chops

Ingredients
1/4 cup butter
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
2 teaspoons Italian seasoning
2 teaspoons dried parsley flakes
1/4 teaspoon pepper
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
2 tablespoons Crisco® Pure Olive Oil

Directions
In a shallow microwave-safe bowl, melt butter. In a large resealable plastic bag, combine the Parmesan cheese, flour, Italian seasoning, parsley and pepper. Dip each pork chop in butter; place in bag, one at a time, and shake to coat.
In a large skillet, cook pork in oil over medium heat for 7-8 minutes on each side or until juices run clear. Yield: 4 servings.

Reeses Peanut Butter Bars

2 cubes butter

4 cups powdered sugar

2 cups peanut butter

10 large graham crackers, crushed

Mix together and spread in large cookie sheet. Melt one pkg. milk chocolate chips and spread on top. Cut while chocolate is still warm and then refrigerate.

Pull Aparts

15 frozen Rhodes Rolls
1/2 small 3 oz package cook and serve butterscotch pudding
3/4 cup brown sugar
2/3 cube butter

Arrange rolls in a bunt pan. Sprinkle pudding and brown sugar on top. Slice butter and sprinkle on top as well. Let sit for 10 to 12 hours --ie overnight. Bake at 350 degrees for 20-25 minutes. Can put some foil on top of pan to keep top from browning to much. Invert bunt pan onto a plate immediately when done.

Peanut Butter Rice Crispies

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice crispies

Mix sugar and corn syrup in a saucepan and heat just until sugar dissolves. Don't over cook or the bars will be hard. Remove from heat and stir in peanutbutter. Then stir in the rice crispies slowly and mix until coated. Pour into a 9x13 pan and let cool. If you want you can leave them plain or melt some chocolate to put on top.

Chicken Fettuccine Alfredo

Ingredients
1 package (12 ounces) fettuccine
8 bacon strips, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
Additional shredded Parmesan cheese

Directions
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. Saute chicken in drippings until no longer pink. Add mushrooms and green onions until mushrooms are tender. Add garlic; cook 1 minute longer.
Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese. Yield: 6 servings.

Chocolate Raspberry Cheesecake

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
3 eggs, lightly beaten
9 ounces semisweet chocolate, chopped
1/2 cup seedless raspberry preserves

TOPPING:
6 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
Fresh raspberries and whipped cream, optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.

In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Yield: 16 servings.

Fire sticks

Combine:
1 chicken breast cubed and cooked
1 1/4 lb hot Italian sausage cooked
4 slices cooked bacon
2 Roma tomatoes diced
6 oz shredded Italian cheese

Heat mixture in a sauce pan until the cheese melts.
-note- the more of the grease you leave in from the sausage, the hotter the fire sticks will be.
Then put about 1/3 cup in a tortilla wrap. About 10 tortillas

Bake @ 400 degrees for 10-15 minutes

Alfredo Dipping Sauce
3/4 cup butter
1 cup cream
1 cup Parmesan

Heat in sauce pan.

Pizza or Pizza Hut Pan Pizza

Dough:
1 1/3 cups warm water
1/4 cup nonfat dry milk
1/2 tsp salt
3 cups flour
1 Tbs sugar
1 package dry yeast
2 Tbs oil


Preheat oven to 200 degrees. After it has preheated turn off the oven. Meanwhile mix water, milk, sugar, salt, and yeast together. Let sit for a couple of minutes. Then add flour and oil. Mix until a ball forms.

If making regular pizza put dough in a oven safe bowl or pan, cover with plastic wrap and allow to raise until double-- remember the oven should be off.

For the pan pizza after mixing the dough divide it into three balls. In three round cake pans or you can use pie dishes put three oz of oil --I prefer olive oil-- in each pan for a total of 9 oz of oil. Then roll dough out to fit in each pan and cover these with plastic wrap. Place the three pans in the oven to raise until they touch the top of the pan. And the oven should be off for these as well.

Then for either kind of pizza take the dough and place it in the fridge for at least 4 hours-- over night is fine as well. --This makes the dough chewy like the pizzas you get from a restaurant.-- Take the dough out when your ready to make dinner and preheat the oven to 450 degrees.

For the regular pizza roll out the dough to fit your pan or pizza stone. It should make two pizzas if you are using a pizza stone.

For both pizzas put the sauce, and toppings of your choice on top. Then put mozzarella cheese on top. Bake at 450 degrees for 10 to 20 minutes or until the crust is starting to brown and the cheese is bubbly.