Delicious Asian Style Chinese Shrimp Salad Recipe

If you like shrimp, I think you will enjoy this easy to make recipe. I got this recipe from the following cookbook and altered it slightly to suit my needs and tastes. This recipe is a combination of a salad and a stir fry and is easy to make. I had some fresh broccoli on hand so I threw some of that in to add more substance.

Cookbook: Simply Quick & Easy Recipes by: Parragon Publishing, ISBN 1-84273-218-8 which happens to be one of my favorite hardcover cookbooks!

Chinese Shrimp Salad Recipe

8 ounces thin egg noodles
2 1/2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 1/2 cups beansprouts
1 mango, sliced
4 onions, sliced
1 small radish, thinly sliced
12 to 14 ounces peeled and cooked medium sized shrimp
2 tablespoons soy sauce

Place your egg noodles in a large mixing bowl and pour over enough boiling water to cover. Leave stand for 10 to 12 minutes. Drain the noodles and pat away any moisture with paper towels. Heat the vegetable oil in a large wok. Add the noodles and stir-fry for 5 minutes, tossing frequently. Remove the wok from the heat and stir in the sesame oil, sesame seeds and beansprouts, tossing to mix well.

In a separate bowl, mix together the sliced mango, onions, radishes, shrimp and soy sauce. Toss the shrimp mixture with the noodles. Serve immediately.

5 Easy No-Bake Pie Crust Recipes

5 Easy No-Bake Pie Crust Recipes

During the hot Summer months, I avoid heating up my kitchen with the oven. I prefer to make no-bake pie crusts, by using alternative ingredients.

You don't need to use a rolling pin, dough board, pastry blender or any of the traditional pie baking equipment. All you basically need are the ingredients, a large bowl, a measuring cup and of course, your pie pan.

These recipes are easy to make and best suited for refrigerated or frozen dessert-style pies. You will want to chill your pie crust for 1 hour (or until firm), before filling the pie shell with your pie filling.

Here are 5 of my favorite recipes.

Chocolate Cookie Crumb

24 chocolate sandwich cookies, crushed
1/4 c. butter, melted

Combine crushed cookie crumbs with melted butter until well mixed. Press mixture firmly into place into a 9" around pie pan.

Cornflake Crust

1 c. crushed cornflakes
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed cornflakes with sugar and butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan.

Vanilla Wafer Crust

1 1/2 c. finely crushed vanilla wafers (about 39)
6 tbsp. butter, melted

Combine crushed wafers with butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan.

Graham Cracker Crumb

1 c. crushed graham crackers
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed graham crackers with sugar and butter. Toss thoroughly to combine. Press mixture firmly into a 9" round pie pan.

Pretzel Crust

1 1/4 c. crushed pretzels (no salt)
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed pretzels with sugar and melted butter. Toss to thoroughly to combine. Press mixture firmly into a 9" round pie plate.

This article is copyright 2009 by Shelly Hill, all rights reserved. If you would like to reprint the article on your site, please contact me for original copy of article. Thanks!

Old-Fashioned Pineapple Pound Cake Dessert Recipe

Old-Fashioned Pineapple Pound Cake Dessert

If you enjoy old-fashioned pineapple pound cake, I think you will appreciate this recipe from my grandmother. This is a really delicious dessert cake that I like to make and serve during the summer months.

If desired, you can make the recipe using the topping listed below, or you can completely omit it and leave the cake plain.

Ingredients:

1/2 cup vegetable shortening
1/2 lb. butter, softened
2 3/4 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
3/4 cup canned un-drained crushed pineapples with juice
1/4 cup butter, softened
1 1/2 cup confectioner's sugar
1 cup crushed pineapples, drained

Tip: Do not substitute margarine for the butter.

In a large mixing bowl, cream together the shortening, butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a large mixing bowl, sift together the all-purpose flour with the baking powder and then add it to the creamed mixture, 1 large spoonful at a time, alternately with the milk. Stir in the vanilla extract and crushed pineapples with the juice, blend all ingredients well.

Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the pound cake batter into the prepared baking pan and place in a cold oven. Turn the heat on to 325 degrees and bake for 1 hour and 15 minutes, or until the top springs back when lightly touched.

To make the pineapple topping: In a large bowl, combine the confectioner's sugar, 1/4 cup softened butter and the 1 cup of drained crushed pineapples. Pour this mixture over your hot cake and then let it cool.

Birds Eye Voila! Shrimp Scampi Product Review

I am usually not a big fan of purchasing prepackaged meals for dinner, however, I had a coupon for this Birds Eye Voila! Shrimp Scampi product so we purchased it.

This product can be found in the frozen meal aisle at your grocery store and isn't cheap (in my opinion) but with the $1.00 off coupon, we decided to buy it and try it out.

You need to keep the product frozen, right up until cooking time. The package holds 1 lb. and 5 ounces. The package also states that it's a complete meal in 10 minutes. The meal can be made stove top or in the microwave. We chose to make ours stove top as the package states that is the preferred method.

Package Description: Why go out to eat? This classic dish marries plump, tender shrimp with succulent garden peas and sweet red and yellow bell peppers. It's all blended in a garlic butter sauce and served over linguini pasta for a true Italian taste.



This package will feed 2 adult eaters.

My Review: The sauce packet is frozen inside the bag with the other ingredients and I had a hard time, getting the sauce packet to release from the frozen shrimp and pasta so I had to run it under some warm tap water to get them to separate. This meal did only take 10 minutes to make so it was quick on the busy night that we prepared it.

Taste: I personally didn't care for the meal at all but that is mainly because I don't like peas and I don't like garlic sauces on my pastas...in my opinion, the garlic taste was too strong. However, my husband who is a fan of strong garlic tastes totally loved this meal.

Shelly's rating: 5 out of 10 stars on taste
Sam's rating: 8 out of 10 stars on taste

I personally would not buy it again as it just wasn't my cup of tea in regards to taste. However, my husband said he will buy it again as he enjoyed the ease of preparation and the taste.

Note: I was not compensated in any way for reviewing this product. I personally purchased it and used it. My product review is 100% unbiased and based on my thoughts and use of the product.

Easy To Make Fresh Peach Cobbler Recipe

I really enjoy making this cobbler recipe because its made with fresh (not canned) peaches.

Fresh Peach Cobbler Recipe

3 cups fresh sliced peaches
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
3 tablespoons cold milk
1 egg, well beaten

Preheat oven to 350 degrees. You will need to use a 2 quart glass baking dish to make this recipe.

Place fresh sliced peaches in the bottom of your baking dish that has been lightly sprayed with nonstick cooking spray. In a small bowl, combine the 2/3 cup granulated sugar, 2 tablespoons all-purpose flour and the 1 teaspoon ground cinnamon until they are combined. Pour this mixture on top of the sliced peaches. Dot the 2 tablespoons butter on top.

Re-using the same bowl, combine the 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 1/2 teaspoons baking powder and the 1/2 teaspoon salt. Stir in the 1/3 cup shortening, 3 tablespoons milk and the well beaten egg until all ingredients are well combined. Place this mixture on top of the other ingredients in your baking dish.

Bake in a preheated oven for 30 to 40 minutes or until done.

Old-Fashioned Lemon Flavored White Potato Pie Recipe

Growing up as a small child, I can remember my grandmother baking this white potato pie. What is different with her recipe is that it calls for lemon extract, however, you can certainly omit that and substitute it with vanilla extract if desired.

Old-Fashioned Lemon Flavored White Potato Pie

1 prepared 9" unbaked pie shell
2 cups mashed white potatoes
3 tablespoons butter or margarine
1 1/4 cups granulated sugar
3/4 cup regular milk
2 teaspoons lemon flavored extract
2 eggs, well beaten
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 400 degrees.

Peel potatoes and cook until soft in a large saucepan. Drain water and mash with a masher until you have 2 full cups. Place potatoes in a large bowl and add butter and granulated sugar, stirring until well combined. Stir in the beaten egg, regular milk, lemon extract, baking powder, salt and ground cinnamon until all ingredients are combined.

Pour mixture into your unbaked 9" round pie shell. Bake in a 400 degree oven for 10-12 minutes or until the crust starts to brown. Reduce the oven heat to 350 degrees and bake for an additional 30 to 40 minutes or until its done. You will know its done when a knife inserted into the center comes out clean.

Remove from oven and let it cool. We prefer our potato pie served cold, so we refrigerate it after it has cooled to room temperature.

Quick Chicken Tetrazzini Recipe

I am always looking for different recipes to try out that utilize chicken so a friend of mine gave me her Chicken Tetrazzini recipe and its absolutely delicious and easy to make.

Chicken Tetrazzini Recipe

1 lb. spaghetti noodles
2 cloves of garlic, minced
2 sticks celery, chopped
1 large onion, finely chopped
1/4 cup fresh mushrooms, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 stick of butter, softened
1 1/2 cups milk
Dry bread crumbs
Parmesan cheese, shredded

Cook spaghetti according to package directions and drain. In a large frying pan, saute garlic, celery, onion and mushrooms with 1/2 stick of butter. Heat soup in a large saucepan, filling each can with 1/2 cup milk. Toss the sauteed vegetables into the spaghetti moodles and pour the soup mixture over top, allowing it to seep into the spaghetti. Sprinkle bread crumbs and Parmesan cheese on top and then dot the remaining 1/2 stick butter on top of that.

Bake in a preheated 350 degree oven for 25-30 minutes. This is great served with a fresh garden salad.

Mache Salad With Balsamic Walnut Vinaigrette Dressing Recipe

Tupperware Mache Salad With Balsamic Walnut Vinaigrette Dressing

Another great salad recipe from Tupperware.

Serves 6
Preparation Time: 5 minutes

3 tbsp. walnut oil
2 tsp. balsamic vinegar
½ tsp. salt
¼ tsp. freshly ground white pepper
4-5 cups Mache lettuce or baby spring mix (if Mache not available)

In the bottom of an Ice Prisms™ Large Serving Bowl, gently mix together the walnut oil, vinegar, salt and white pepper. Add the salad mix but do not toss. Just before serving, gently toss to coat the salad with the vinaigrette. Serve immediately.

Mache has a slightly nutty flavor that is complemented by walnut oil. Once it is opened, store walnut oil in the refrigerator and use within 6 months.

Nutrition Facts:
Serving Size: 1/6 Recipe, Servings per recipe: 6, Calories 60, Calories from fat 60, Total fat 7g, Saturated fat 0.5g, Trans fat 0g, Cholesterol 0mg, Sodium 200mg, Total Carbohydrate 1g, Dietary fiber 0g, Sugar 0g, Protein 0g

Orange Creamsicle Dessert Cake Recipe

When our daughter was younger...this was her favorite cake that I would make for her. It's really easy to make and only takes a few ingredients.

Orange Creamsicle Cake Recipe

1 box of orange flavored cake mix
1 (3 ounce) box orange flavored gelatin mix

Bake the cake as directed on the box. Let it cool for 1 hour. In a medium-sized bowl, mix the gelatin powder with 1 cup of boiling water until it has dissolved, then stir in 1/2 cup of cold water.

Poke holes in the top of your cooled cake with a large fork. Pour gelatin mixture across the top and then refrigerate for 2 hours.

Frosting Ingredients:

1 small box vanilla instant pudding mix
1 cup cold milk
1 teaspoon vanilla extract
1 (8 ounce) tub Cool Whip

In a medium-sized bowl, combine the first 3 ingredients together and beat with an electric hand mixer until it thickens. Fold in a thawed container of Cool Whip until all of the ingredients are combined. Spread frosting across the top of your cake.

Tip: I personally store my cake in the refrigerator in a sealed container.

Easy To Make - Chicken Mozzarella Recipe

Our family loves this Chicken Mozzarella Recipe. It does take some time to make but your efforts will be well rewarded with a delicious family dinner.

Chicken Mozzarella Recipe

Step 1 Ingredients:

2 1/2 lbs. of boneless, skinless, chicken breasts
2 eggs, well beaten
1/2 cup seasoned dry bread crumbs
1/4 cup butter or margarine
1 can (8 ounces) tomato sauce or spaghetti sauce
3/4 teaspoon dried basil leaves

Cut chicken breasts in half and remove skin. In a small bowl, beat eggs. Dip meat into eggs and then dip into dried bread crumbs. Heat butter in a large 12" round frying pan until melted. Place breasts in the frying pan over medium heat and simmer until it has browned on all sides. Stir in the tomato sauce and basil; reduce heat. Cover and cook over low heat until done, about 30-40 minutes.

Step 2 Ingredients:

1/2 cup Mozzarella cheese, shredded
1/4 teaspoon paprika

In a small bowl, combine the Mozzarella cheese with the paprika until blended.

Arrange chicken pieces in an un-greased 9" square baking dish along with the rest of the ingredients from step 1. Sprinkle the cheese mixture on top. Preheat oven to 375 degrees and bake in your oven for 15-20 minutes or until cheese has melted and is bubbly around the edges.

Homemade Plum Jam Recipe For Canning

This plum jam recipe is really simple to make and I have been making it for years. Once you have the jam made, you will need to seal your jars with a water bath canner.

Plum Jam Recipe

3 lbs. purple or red plums (about 22 plums)
3 cups granulated sugar
2 Tablespoons lemon juice

Halve, pit and coarsley chop your plums. I find it easier to chop them in a manual food processor once I have them chopped in quarters.

In a large stock pot, place 4 cups of chopped plum pulp with your 3 cups of granulated sugar and lemon juice. Stir the three ingredients together and let stand for 1 hour and 15 minutes. Turn on the burner and bring the mixture to a full rapid boil and boil it uncovered for 16 minutes or until syrup sheets off a metal spoon.

Remove mixture from heat and quickly skin off any foam that developed. Ladle jam at once into hot and clean... half-pint sized canning jars, leaving a 1/4" head space. Wipe jar rims with a clean cotton towel and adjust lids.

Process jars in a boiling water bath canner for 15 minutes. This recipe will make 4-5 half pint jars.

Easy Cheesy Tuna Noodle Casserole Recipe

This recipe was given to me a few years ago by my daughter, right after she moved out on her own. It only takes 5 ingredients and is easy to make.

Cheesy Tuna Noodle Casserole

1 lb. wide egg noodles (cooked and drained)
1 small box frozen green peas
1 can flaked tuna, drained
1 can cream of mushroom soup
1/2 lb. Cheddar cheese, shredded

Cook and drain the egg noodles according to package directions. In a large 2 quart casserole dish or large baking dish, combine all of the above ingredients together. Bake in a 350 degree oven, uncovered for approximately 30 minutes. If desired, you can sprinkle some bread crumbs or additional cheese on top during the last 5 minutes of the baking time.

Crock Pot - Old Fashioned Beef Stew Recipe

Crock Pot - Old Fashioned Beef Stew Recipe

During the fall and winter months, I enjoy making hearty soups and stews in my crock pot for my family. I love the fact that I can spend a few minutes in the morning preparing it, put it into the slow cooker and walk away...a few hours later, our dinner is hot and ready to enjoy.

The following recipe was given to me by my 83 year old great aunt about 25 years ago. To this day, I still enjoy making it for my family. If you don't like okra, you can certainly omit it from the recipe. At times, I have actually substituted the okra with some fresh green beans or green peas, and the stew was just as delicious.

Old-Fashioned Beef Stew Recipe

2 lbs. beef cubes
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 bay leaf
1 1/2 tablespoons Worcestershire sauce
1 onion, finely chopped
1 cup beef bouillon
1/2 teaspoon ground black pepper
2 teaspoons table salt
2 teaspoons granulated sugar
4 carrots, peeled and sliced in 1" sections
1 cup celery, chopped
4 potatoes, peeled and cut into cubes
4 medium-sized turnips, peeled and quartered
4 1/2 cups water
1 cup partially cooked okra

In a large frying pan, heat up the vegetable oil over medium heat. Brown beef cubes on all sides.

In your crock pot combine the browned beef cubes, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, granulated sugar and the vegetables listed in the recipe. Pour in 4 1/2 cups of water and stir so that everything is combined.

Cover and set the dial to high heat and slow cook for 6 hours. Remove lid and stir in flour if it is needed to thicken the soup. Replace lid and turn the dial to low heat and simmer for 1-2 additional hours.

This recipe will make 6 hearty servings.

This article is Copyright © 2009 by Shelly Hill, all rights reserved.

Hershey Hugs Kisses Brownies Recipe

I love brownies...I love how they smell as they are baking and I love to eat them warm from the oven once they are done. I recently purchased a bag of Hershey Hugs Kisses and on the package was a recipe for Tuxedo Cookies. I was going to make the cookies with them but I just didn't have time, so instead I made brownies.

Hershey Hugs Brownies Recipe

1 box brownie mix
1/2 cup miniature marshmallows
3/4 cup chopped Hershey Hugs kisses candy
10 Hershey Hugs kisses (not chopped)

What I did was place several unwrapped Hershey hugs into my Tupperware Quick Chef and used that to chop them into pieces until I had 3/4 of a cup.

Mix up your brownie mix according to package directions. Once you have it mixed, hand stir in a 1/2 cup of miniature marshmallows and the chopped Hershey Hugs pieces.

Line a 8x8" square baking pan with foil. Pour your brownie batter into the pan. Bake in a preheated 350 degree oven for about 25 minutes or until they are done. Remove from the oven and while it's still hot, place 10 unwrapped Hershey Hugs on top so that they slightly melt.

I like to eat them warm...just love that gooey chocolate!

Delicious Deviled Crab Casserole Dinner Recipe

If you love seafood, especially crab meat, I think you will enjoy this recipe. You will want to purchase and use fresh genuine crab meat (not the imitation crab meat). You can substitute the yellow mustard with Dijon mustard if desired.

Deviled Crab Casserole Recipe

1 lb. genuine crab meat (not imitation)
4 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 tablespoon chopped parsley
2 teaspoons lemon juice
1 teaspoon yellow mustard
1/2 teaspoon horseradish sauce
1 teaspoon table salt
1/2 teaspoon ground red pepper
1 cup milk
2 hard boiled eggs, chopped
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees.

Melt the 4 tablespoons of butter in a double boiler, slowly stir in the all-purpose flour, parsley, lemon juice, mustard, horseradish sauce, salt, red pepper and milk. Continue heating the mixture, stirring constantly until it has thickened. Stir in the chopped crab meat and chopped eggs and stir for 1 additional minute.

Remove mixture from heat and pour mixture into a lightly buttered casserole dish. Sprinkle the top with bread crumbs which have been combined with 2 tablespoons of melted butter.

Bake in a 350 degree oven for 20 minutes or until hot and lightly browned on top. This recipe will make 4-6 servings.

Tupperware Peach Coffee Cake Recipe

If you like peaches and you like coffee cake, I think you will enjoy this quick and easy recipe by Tupperware. This recipe uses the Tupperware Cinnamon & Vanilla Seasoning Blend which simply makes this coffee cake delicious. This dessert is fabulous to serve all year long.

Peach Coffee Cake Recipe

1 package (18.25 ounces) Yellow cake mix
1 can (21 ounces) peach pie filling
2 eggs, beaten
1 teaspoon Cinnamon & Vanilla Seasoning Blend

Heat oven to 350°F and grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix cake mix, pie filling, eggs and Cinnamon and Vanilla in Mix N Stor® Plus Pitcher with Saucy Silicone Spatula. Pour into pan. Bake 20-25 minutes until toothpick inserted in center comes out clean. Cool completely.

Banana Chocolate Chip Cookies Recipe

I just love this fast and easy recipe for banana cookies, especially with the addition of semi-sweet chocolate chips. I bake these cookies about once every 6 weeks or so as they are really soft and chewy. These cookies remind me of little banana breads but ohhhh so much better!

Banana Chocolate Chip Cookies Recipe

1 cup butter, softened
1 cup granulated sugar
1 cup mashed riped banana (2 bananas)
2 cups flour
1/2 teaspoon table salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips (morsels)

Preheat oven to 350 degrees.

In a large bowl, cream together the softened butter and granulated sugar until well combined (about 2 minutes). Stir in the mashed banana and beat for an additional 2 minutes. In a medium-sized bowl, combine the salt, baking soda and flour. Slowly stir the flour mixture into the banana mixture until all ingredients are well combined. Stir in the chocolate chips by hand until they are well mixed into the cookie batter.

Line your cookie sheets with the Tupperware Silicone Wonder Nonstick Baking Mat or lightly spray them with nonstick cooking spray. Drop the batter onto the prepared cookie sheet by the tablespoonful, leaving about 2" between them (they do slightly expand during the baking process.)

Bake in a 350 degree oven for 10-12 minutes or until they are done. Don't over-bake them are they will get hard. They are to be soft and chewy cookies. Store completely cooled cookies in an airtight cookie canister.

Delicious Lemon Tarts Recipe

If you love the flavor of lemon in your desserts and you like simple and easy recipes to make, I think you will enjoy this recipe.

Lemon Tarts Recipe

1 package individual graham cracker tartlet shells
24 ounce container store-bought lemon curd
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
2 teaspoons confectioner's sugar (powdered sugar)

Fill each tartlet shell 2/3 full with the lemon curd. In a medium-sized bowl, cream together the whipping cream, vanilla extract and confectioner's sugar until stiff peaks form. Spoon the whipped cream on top of each tart and refrigerate until serving time.

White Chocolate Chip Cookies With Macadamia Nuts Recipe

This is a great cookie to make all year long but it happens to be one of our favorites during the holiday season. You will always find it on my holiday baking list. The trick to getting them to come out soft and chewy is to remove them from the oven a minute before the recommended baking time ends. I also use the Tupperware Silicone Nonstick Baking Mat so that I don't have to grease my cookie sheets and my cookies get evenly browned.

White Chocolate Chip Cookies With Macadamia Nuts

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 teaspoon vanilla extract
2 eggs (well beaten)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 bag white chocolate chips (morsels)
1 small jar macadamia nuts, chopped

Preheat your oven to 350 degrees. In a large bowl, cream together the butter, granulated sugar, brown sugar and vanilla extract until smooth and creamy. Slowly beat in the 2 eggs. In a medium-sized bowl, combine the all-purpose flour, baking soda and salt. Slowly add the flour mixture to the first bowl, mixing in between each addition. If the mixture gets too thick, stir by hand until ingredients are well combined. Stir in the white chocolate chips and chopped macadamia nuts.

Drop by rounded teaspoonfuls onto a cookie sheet lined with the Tupperware Silicone Wonder Nonstick Baking Mat. Bake for 10 minutes or until the cookies are done. Remove from oven and cool on a wire rack. Store cookies in an airtight canister.

Easy Artichoke Dip Recipe

If you are looking for an easy artichoke dip recipe that only requires 4 ingredients, than this recipe is for you. I love to add the optional finely chopped green onions and chopped tomatoes to it as explained in the recipe. This makes a great appetizer dip for family gatherings or parties.

Artichoke Dip

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles

Preheat oven to 350 degrees.

Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish. Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

Apricot Cookies Recipe

This recipe for apricot cookies utilizes dried apricots which can be found at your local supermarket.

Apricot Cookies

1 c. butter flavor shortening
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. dried apricots, chopped

Combine shortening and sugars in large bowl. Beat with mixer until well blended. Beat in eggs and vanilla until well blended. Combine flour, baking soda and salt in med. bowl. Add to creamed mixture, mix well. Mix in apricots. Drop dough by tbsp. onto ungreased cookie sheets. Bake at 350 degrees for 10-12 mins or until done.

Summer Squash Casserole Recipe

During the summertime, we enjoy harvesting fresh yellow summer squash from our garden. Once I have it picked, I like to use it up within 3-4 days. If you like sqaush, I recommend this easy casserole recipe.

Summer Squash Casserole

6 cups yellow squash, chopped
1/4 cup onion, finely chopped
1 can cream of chicken soup
1 cup sour cream
1 cup carrots, thinly sliced
1 package chicken stove-top stuffing mix
1 stick butter or margarine

Melt margarine and pour over bread crumbs from the package of stuffing mix. Set aside. Boil the squash and onion in salted water for 5 minutes and then drain. In a large mixing bowl, mix squash mixture, seasoning packet from the stuffing mix and all other ingredients (except for the buttered bread crumbs) together until well combined. Spread half of the buttered bread crumbs in the bottom of a large casserole dish. Put squash mix over the crumbs and then spread the rest of the crumbs on top.

Bake in a preheated 350 degree oven for 30 minutes. You can actually make the casserole up ahead of time (uncooked) and refrigerate. Then the next day, just pop it into the oven.

Oatmeal Chocolate Chip Cookies Recipe

Every week, I like to bake cookies for my family and this week I chose to make Oatmeal Chocolate Chip Cookies. This recipe will make a lot (around 10 dozen or so cookies) so I usually leave half out and freeze the other half in a large container. This is a great recipe to use around the Holiday time when you want to bake large batches of Christmas Cookies.

Oatmeal Chocolate Chip Cookies

2 cups butter
2 cups granulated sugar
2 cups brown sugar
4 eggs
4 cups oatmeal
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 cups semi-sweet chocolate chips

Cream together the butter and sugar in the Tupperware Thatsa Bowl. Add eggs, beating until light and fluffy. In another Tupperware Thatsa Bowl, combine the dry ingredients except for the chocolate chips. Add dry ingredients to the wet ingredients in small portions, mixing after each addition. Stir in the chocolate chips with the Tupperware Saucy Silicone Spatula. Drop by the teaspoonfuls onto a cookie sheet that is lined with the Tupperware Silicone Wonder Nonstick Baking Mat. Bake in a 350 degree oven for 10 minutes. Cool on wire racks and then store in your favorite Tupperware container.

How To Save Money - Back To School Lunch Essentials

Every year when it's time to send our children back to school, one of the many items we need to purchase are back to school lunch supplies. If you are looking to save money through out the year, consider investing in non-disposable products.

Here is a list of products you will need for those school lunches.

1. A good lunch bag or box. I don't recommend metal lunch boxes as they are hard to clean and can get rusty and dented over time. Invest in a fabric insulated bag that can be washed or a plastic lunchbox that can be hand washed.

You can purchase a nice bag or box for under $20 at most stores. This is more earth friendly and more economical than using disposable paper bags.

2. Consider purchasing plastic sandwich keepers that are reusable and will keep the sandwich protected. There is nothing worse than a squished sandwich. This sandwich keeper will pay for itself within 8 weeks compared to using plastic baggies.

3. You will need some plastic snack cups or side dishes with airtight and liquid tight seals. You can pack applesauce, mini salads, fruit snacks and side dishes in these containers. I recommend picking up four of these styled containers.

4. Purchase a package of reusable forks and spoons. You can pick these up for less than $5.00 at most stores. Have your child bring them home every day so that they can be washed and reused.

5. You will need to purchase a reusable ice pack for each child that will be packing his or her lunch. I like to keep several ice packs in my freezer at all times, that way when one ice pack is freezing, the other one can be in use.

6. I recommend purchasing a small beverage bottle with a liquid-tight lid. I like the ones that are designed like a small sports bottle with a drinking spout. You can then send your child to school with homemade beverages or fruit juices that you make yourself or purchase in bulk.

By investing in quality reusable plastic lunch products, you will be saving money and our planet. Make your list and take your child with you when you go out shopping for these products, let them participate in selecting the fun colors that they enjoy.

This article is Copyright © 2009 by Shelly Hill and can not be reprinted without Shelly's Permission.

Easy Chewy Chocolate Chip Cookies Recipe

This recipe uses self-rising flour which eliminates the baking soda and baking powder. Please do not confuse regular flour with self-rising flour as they are different. If you are looking for a soft and chewy cookie, this recipe is great.

Chewy Chocolate Chip Cookies

1 cup butter, softened
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract (I used Watkins Vanilla)
2 cups self-rising flour
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. I lined my cookie sheets with the Tupperware Silicone Wonder Nonstick Baking Mat. If you don't own one, lightly grease your cookie sheets.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs and vanilla extract and beat for 3 minutes on medium speed. Stir the flour in until it is well combined into the batter. Stir in the chocolate chips. Drop by the tablespoonfuls onto your prepared cookie sheets. Bake for 12-14 minutes or until lightly browned, but still soft and chewy.

Homemade Strawberry Pie Recipe

We went out to our local orchard on Friday and were able to purchase some fresh, plump and juicy strawberries...we just love to eat them during the summer months. I really wish we could grow strawberries all year long here in Pennsylvania as strawberries are one of our favorite berry fruits.

Here is the recipe we used a few days ago to make a delicious strawberry pie.

Strawberry Pie Recipe

1 prepared pie crust
3 cups strawberries, hulled and sliced plus 12 additional whole strawberries for garnishing
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup heavy cream

Preheat oven to 350 degrees F. Prepare pie crust and bake for 15 minutes until its golden brown. Allow crust to cool before using.

In a medium-sized saucepan, mix together the strawberries, 1 cup of the granulated sugar and the cornstarch. Slowly stir in the water. Cook over medium heat, stirring for 10-12 minutes or until mixture thickens. Pour into prepared pie crust and refrigerate for 3 hours. Whip the cream with the remaining sugar. Cover the top of the pie with the whipped cream. Decorate the top with 12 whole strawberries for garnishing.

Homemade Raspberry Pie Recipe

We have been enjoying picking our fresh raspberries for the past 2 weeks, sadly...our raspberries are now almost done. Yesterday, I was able to pick enough raspberries to make this fantastic raspberry pie. It turned out fantastic! If you don't have fresh raspberries to use, you can certainly use frozen ones.

Raspberry Pie Recipe

1 prepared pie crust (double crust)
3 cups fresh raspberries
1 cup granulated sugar
1/2 teaspoon nutmeg
3 tablespoons cornstarch
1/4 to 1/2 teaspoon table salt
2 tablespoons butter, cut into pieces

Preheat oven to 350 degrees F. Wash your raspberries in a strainer and remove any stems or debris. Drain well. In a large mixing bowl, combine together the raspberries, granulated sugar, nutmeg, cornstarch and table salt. Pour the mixture into your prepared pie crust. Dot the top with pats of butter and then place a second crust on top. Seal and crimp together the edges of your pie. Place pie on a baking sheet to help prevent spills. Place into the oven for 45 minutes or until the crust is golden brown and the inside filling is bubbling. Remove from the oven and cool on a wire rack.

Once cool, I liked to served my pie with some cold whipped topping on top. You could also serve it with some vanilla ice cream.

Tupperware Simply Salsa Recipe

One of my favorite recipes to make for homemade salsa is this Simply Salsa recipe by Tupperware. It only requires a few ingredients and is really simple to make. You can serve it with tortilla chips or as a topping on taco salads.

Tupperware Simply Salsa Recipe

1 medium onion
2 cloves garlic
juice of 1/2 a lime
1 (15 ounce) can diced tomatoes
1 tablespoon Tupperware Southwest Chipotle Seasoning Blend
2-3 tablespoons fresh cilantro

Please and slice onion into 4 pieces; place in the Tupperware Quick Chef with blade, cover and turn the handle until onion is roughly chopped. Peel and smash two garlic cloves and add to the Quick Chef. Add remaining ingredients; cover and turn handle until desired consistency. Remove blade and place salsa in a bowl for serving. Serve with chips or as a topping for salsa.

Blackberry or Raspberry Freezer Jam Recipe

This is the easiest recipe I have ever used to make homemade freezer jam. You can use this recipe for raspberries, mulberries, blueberries or blackberries. This is a no cook recipe and takes only a few minutes to make.

We enjoy growing and picking our own berries from our backyard, I just hate those tiny little thorns! I have learnt the hard way that I need to wear garden gloves when picking the blackberries.

Tip: If you get stained fingertips while picking blackberries, I have found 2 things that immediately get the purplish color off my fingers. 1. use some dawn hand dishwashing soap or 2. use some lemon juice both will work equally well for removing the berry stain from your skin.

We made the recipe using freshly picked black raspberries.

Ingredients:

4 cups crushed berries
1 1/2 cups granulated sugar or splenda sweetener
1 (1.59 ounce) packet Ball Freezer Jam Fruit Pectin

Stir granulated sugar and the contents of the freezer jam fruit pectin packet together in a large bowl, just until both are mixed together. Stir in 4 cups of crushed berries, continue stirring the mixture for 3-4 minutes. Ladle the jam into clean jars, leaving a 1/2" head space. I prefer to use little Tupperware snack cup containers because they are stackable and the perfect size for my family. Place the lid onto your desired container. Let the jam sit on your kitchen counter until the mixture starts to thicken. Once it has thickened (around 30-45 minutes) place your containers into the freezer. This recipe will yield about 5 half pint jars or 8-10 Tupperware snack cups full of jam.

Storage: The jam will keep for up to 1 year in your freezer or for up to 3 weeks in your refrigerator.

Peanut Butter Chocolate Chip Cookies Recipe

I really enjoy making this recipe...the combination of peanut butter and chocolate, what more could a girl ask for?

Peanut Butter Chocolate Chip Cookies

1/4 cup butter, softened
1/4 cup vegetable shortening
1/2 cup creamy style peanut butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chips
granulated sugar

Preheat oven to 350 degrees. In a large bowl, beat the butter, shortening, peanut butter, brown sugar, 1/2 cup granulated sugar and egg until well combined. In another bowl, stir together the flour, baking soda and baking powder until combined. Slowly stir the flour mixture into the first bowl until all ingredients are combined. Stir in the chocolate chips.

Shape cookie dough into 1" sized balls and place on a cookie sheet that has been lined with the Tupperware Silicone Nonstick Baking Mat. Use a fork that has been dipped into granulated sugar to flatten the balls in a criss-cross fashion.

Bake for 9-11 minutes or until done. Cool slightly before moving them from the cookie sheet. Store cooled cookies in an airtight cookie canister.