My Recipes

  Ingredients 2 tablespoons taco seasoning 1 tablespoon fresh lime juice 1 tablespoon fresh orange juice 1 pound mahimahi or other firm whitefish fillets cut into bite-sized pieces 1 tablespoon vegetable oil 2 cups presliced green cabbage 1/2 cup chopped green onions 1/2 cup reduced-fat sour cream 8 (6-inch) corn tortillas 8 lime wedges Directions Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add fish, saute 5 minutes or until fish is done. Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divided fish among tortillas, fold in half. Serve with lime wedges. NOTES: April 2015 Too salty, fish was slightly frozen and got soggy

Our easy Slow-Cooker French Onion Soup is a fantastic winter meal made with little cleanup. How do you make Slow-Cooker French Onion Soup? Start by lining your slow-cooker and cooking the onions. Then add the flour, Worcestershire sauce, sugar, pepper and broth. Cover and cook for a no-fuss soup that's rich in flavor. Follow the directions to prepare Cheesy Broiled French Bread to get every last spoonful. If you've got 15 minutes to prep, this French onion soup recipe in the slow cooker will turn your table into the place to be by the end of the day. Betty Crocker Ingredients Reynolds™ Slow Cooker Liners Soup 3 cups sliced onions (3 medium) 3 tablespoons margarine or butter, melted 3 tablespoons all-purpose flour 1 tablespoon Worcestershire sauce 1 teaspoon sugar 1/4 teaspoon pepper 4 cans (14 1/2 ounces each) ready-to-serve beef broth Cheesy Broiled French Bread 8 slices French bread, 1 inch thick 3/4 cup shredded mozzarella cheese (3 ounces) 2 tablespoons grated or shredded P...

  Ingredients 4 ounces uncooked spaghetti Cooking spray 8 ounces lean ground turkey 1 ½ cups prechopped onion, divided 1 cup chopped green bell pepper 1 tablespoon bottled minced garlic 1 tablespoon chili powder 2 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon dried oregano ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice ½ cup fat-free, less-sodium chicken broth 1 (15-ounce) can kidney beans, rinsed and drained 1 (14.5-ounce) can diced tomatoes, undrained 2 ½ tablespoons chopped semisweet chocolate ¼ teaspoon salt ¾ cup (3 ounces) shredded sharp cheddar cheese Directions Step 1 Cook pasta according to package directions, omitting salt and fat. Drain; set aside. Step 2 Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a ...

Ingredients 8 ounces old-fashioned rolled oats, approximately 2 cups  1 1/2 ounces raw sunflower seeds, approximately 1/2 cup  3 ounces sliced almonds, approximately 1 cup  1 1/2 ounces wheat germ, approximately 1/2 cup  6 ounces honey, approximately 1/2 cup  1 3/4 ounces dark brown sugar, approximately 1/4 cup packed  1-ounce unsalted butter, plus extra for pan  2 teaspoons vanilla extract  1/2 teaspoon kosher salt  6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries  Directions Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.  In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat...

  Ingredients 2 cups quick cooking oats 1 cup crispy rice cereal 1/4 cup butter 1/4 cup honey 1/3 cup packed brown sugar 1/2 teaspoon vanilla 2 tablespoon chocolate chips Directions Combine oats and cereal in a medium bowl. In a medium pot, heat butter, honey and sugar until bubbling. Reduce heat, cook for 2 minutes or until firm to hard ball stage (250℉). Add vanilla, stir. Pour over dry ingredients, mix well. Pour into lightly greased square pan. Sprinkle with chips. Press down to flatten. Allow to cool completely before slicing into bars. NOTES: August 2015 Made with toasted pecans and all bran cereal. Yummy! September 2015 Cookie crumbs, wheaties and oats October 2015 Increased honey to 3.65 oz and sugar to 6.1 oz and used muesli and craisins December 2015 Capn Crunch, beer nuts and Guittard chips. I mixed chips in hot liquid so they melted then the dry mix. Sweet but stuck together better with longer cooking.

Crisp on the outside and chewy on the inside, this flavorful cookie dates back to the 1950s. Wheat cereal and coconut add delightful texture and wholesome goodness. Prep: 40 min.     Bake: 10 min per batch     Stand: 1 min per batch Ingredients 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup shortening 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla 2 cups wheat cereal flakes, crushed (1 cup crushed) 1 cup flaked coconut Directions Preheat oven to 350℉. In a medium mixing bowl, combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat shortening, granulated sugar and brown sugar with an electric mixer on medium to high speed until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in flour mixture just until combined. Stir in cereal and coconut with a wooden spoon. Shape dough into 1 inch balls; place balls 2 inches apart on an ung...

  Ingredients 2 cups all purpose flour 1/ 2 tsp salt 1/2 tsp cream of tartar 1 cup (2 sticks) butter 1 1/3 cups firmly packed light brown sugar 2 large egg yolks 1 tsp vanilla 1 cup chopped pecans pecan halves for garnish Directions Preheat oven to 350℉. Sift flour, salt and cream of tartar into medium bowl; set aside. Beat butter and sugar with electric mixer at medium speed until creamy. Beat in egg yolks and vanilla. Gradually add flour mixture, beating until well blended. Stir in pecans. Drop dough by teaspoons (15ml) onto ungreased cookie sheets. Top each with a pecan half. Bake 8 to 10 minutes or until light tan. Cool 2 minutes on cookie sheets; transfer to wire rack to cool completely. Notes: Watch them carefully starting at 7 minutes. They burn very quickly, but they are very yummy. I amde this Christmas 2006.

THE E-F CASSEROLE ( which stands for Easy and Frugal) 3 tablespoons margarine 1 medium onion, chopped 1 pound ground beef ¾ teaspoon salt 1/8 teaspoon pepper 6 cups coarsely chopped cabbage 1 can tomato soup Saute onion in margarine. Add beef and cook, stirring, until red color is gone. Add salt and pepper to taste and drain off most of the liquid. Spread 3 cups chopped cabbage in a 3-quart casserole. Cover with meat mixture, then add remaining cabbage. Spread tomato soup over the top. Bake, covered, at 350 degrees for 1 hour. Stir after 30 minutes, if desired. — Recipe from Vi Graham, adapted by Heidi Knapp Rinella Printed in the October 1, 2014 Las Vegas Review Journal NOTES: Nov 2016 cooked 1 cup of brown rice separately and added to casserole at the end. Jan 2016 substituted ground turkey, served over rice