The Family Dish

100 Thousand Calorie Bars

1 pkg. german chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk
6 oz. semi-sweet chocolate chips
1 cup chopped walnuts, pecans, or almonds
50 individually wrapped caramels, unwrapped

Pre-heat oven to 350 degrees.  Lightly grease one 9x13 inch baking pan.

Combine the cake mix, butter and 1/3 cup of the evaporated milk.  Spread 1/3 of this mixture into the prepared pan.  Bake at 350 degrees for 8 minutes.

Melt the caramels with the remaining 1/3 cup evaporated milk.

Sprinkle the chocolate chips and chopped nuts over the baked mixture and then drizzle the caramel over the top.  Plop and then pat the remaining batter on top of the caramel.  Bake an additional 20 minutes. Cool completely.  Makes 24 bars.

**these bars are over the top.  They are requested at every potluck I go to, when we are assigned dessert.  Huge hit!

Fettucine Alfredo

24 oz dry fettucine pasta
1/2 cup butter
3/4 pint heavy creamsalt and pepper to taste
1 dash garlic salt
3/4 cup grated romano cheese
1/2 cup grated parmesan cheese

Bring a large pot of lightly salted water to a boil.  Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan, melt butter into cream over low heat.  Add salt, pepper, and garlic salt.  Stir in cheese over medium heat until melted; this will thicken the sauce.

Add pasta to sauce.  Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated.  Serve immediately.  Makes 6 servings.

** this is the most requested dish for every birthday, every holiday, every excuse . . . .  we serve it with grilled chicken and steamed or sauteed broccoli.

Black Bean Burritos

1 can black beans, rinsed and drained
2 cups rice, cooked
2 cups frozen corn
1 cup sliced oliveds
green onions, chopped
1 cup hot salsa
cumin
garlic salt

Pre-heat oven to 350 degrees.  Grease a 9x13 baking pan.

Mix together all ingredients and roll in flour tortillas.  You can add cooked hamburger and cheese in burritos or put on top before baking about 20 minutes.

Oriental Cabbage Slaw with Chicken

2 cups diced cooked chicken
4 cups shredded cabbage
1 pkg. chicken-flavored Ramen noodles
4 green onions, sliced
2 tablespoons sesame seeds
1/4 cup vinegar
1/4 cup salad oil
2 tablespoons sugar
1/2 teaspoon salt
1 flavoring packet from Ramen noodles
1/2 cup slivered almonds

Place chicken and cabbage in mixing bowl.  Break noodles up and place in colander.  Pour boiling water over to soften slightly.  Add to cabbage along with onions and sesame seeds.

Combine vinegar, salad oil, sugar, salt, and contents of flavoring packet.  Pour over cabbage, mixing well.  Cover and refrigerate overnight or for several hours.

Just before serving, stir in slivered almonds.  Makes 6 to 8 servings.

Spinach Strawberry Salad

2 bunches romaine and spinach mix
2 pints strawberries, washed and halved
1/2 cup oil
1/4 cup red wine vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon onion, grated
2 teaspoons poppy seeds
1 teaspoon sesame seeds

Toss together greens and strawberries in a large bowl.

Dressing:  In a blender, combine oil, vinegar, sugar, salt, and onion.  Blend together until pink.  Add poppy and sesame seeds and pour over spinach and strawberries

**favorite summer salad

Barley and Pine Nut Pilaf

1 cup pearled barley
6 tablespoons butter
1/3 cup pine nuts
2 cup chopped green onions
1/2 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp pepper
3 1/2 cups chicken broth

Pre-heat oven to 350 degrees.

Rinse barley in cold water and drain.

In a 10-inch skillet, heat butter and brown pine nuts.  Remove with a slotted spoon and reserve.  Saute green onions and barley until lightly toasted.  Remove from heat.  Stir in nuts, parsley, salt and pepper.  Spoon into un-greased 2-quart casserole.

Heat broth to boiling and pour over barley mixture.  Stir to blend well. Bake uncovered for 1 hour and 10 minutes.

**yummy, elegant dish perfect for special occassions.

Shells with Grilled Chicken and Mozzarella by Martha Stewart

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Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes, start to finish.

If you'd like, grill the chicken up to two days beforehand. Then let it cool, wrap it in plastic, and refrigerate. Bring chicken to room temperature before adding to pasta.

Prep: 15 minutes
Total: 30 minutes

Ingredients

Serves 4

• Coarse salt and ground pepper
• Vegetable oil, for grates
• 1 1/2 pounds chicken cutlets
• 8 ounces medium pasta shells
• 1 pint cherry or grape tomatoes, halved
• 4 ounces fresh mozzarella, cut into 1/4-inch cubes
• 1/2 cup fresh parsley, chopped
• 1/4 cup grated Parmesan, plus more for serving
• 2 tablespoons butter

Directions

1. Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
2. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.   
3.  Note* I  made this the other night and used shredded cheese -whatever kind  I had - cheddar, mozz, parmesan.  I also forgot to reserve the pasta water, so I added a little cream.  And I used Tyson's pre cooked grilled chicken strips and It tasted great!  

Morning Glory Muffins

2 1/2 cups of flour (white and wheat combined)
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-oz) can crushed pineapple in juice, drained
1/3 cup canola oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
cooking spray

Pre-heat oven to 350 degrees

Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and next 4 ingredients (flour through salt) in a large bowl.  Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture.  Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk.  Add oil mixture to flour mixture, stirring just until moist.

Spoon the batter into 24 muffin cups coated with cooking spray.  Bake at 350 degrees for 25 minutes or until muffins spring back when touched lightly in center.  Remove muffins from pans immediately; cool on a wire rack.  Muffins can be stored in an airtight container and frozen for up to 1 month.

** these muffins are a full meal - very filling and nutritious.

Apple-Puffed Pancake

1/2 cup butter or margarine
6 eggs
1 1/2 cups milk
1 cup flour
1 teaspoon vanilla
3 tablespoons sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 peeled apples, cored and sliced
2 tablespoons brown sugar

Pre-heat oven to 425 degrees.  Melt the butter in a 9x13 pan in the oven.  Add the apples to the butter and return the pan to the oven until the butter sizzles.

In a blender, combine eggs, milk, flour, vanilla, sugar, nutmeg, salt, and cinnamon.  Mix well. Pour this batter over the apples and sprinkle with brown sugar.  Bake 20 minutes or until puffy.

** this is a fun take on the pancake in the oven recipe.  . . real comfort food.

Breakfast Pizza

1 pound bulk sausage
8 crescent rolls
1 cup hash browns, frozen, shredded
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parmesan cheese

In a skillet, cook the sausage until brown.  Drain off excess fat.  Set aside.

Separate the crescent rolls.  Place in a 12" pizza pan with points toward the center.  Form the crust, and spoon the sausage over it.  Sprinkle hash browns over the sausage, and top with the cheese.

In a bowl, beat together the eggs, milk, salt, and pepper.  Pour onto the crust.  Sprinkle the parmesan cheese over all.

Bake at 375 degrees for 25-30 minutes.

** I remember this recipe from a trip to a cabin on the lake.  It was always a real treat.