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Microwave Oven Peanut Brittle

I love this recipe, the only thing is that you really have to watch it. I find that if I ever leave the room, even for a second, it always gets burnt.

1 1/2 c. dry roasted peanuts

1 c. white sugar

1/2 c. light corn syrup

1 pinch of salt (optional)

1 Tbsp. butter

1 tsp. vanilla extract

1 tsp. baking soda

Grease a baking sheet, set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in the microwave for 6 minutes on high (keep an eye on it, if you are making more than one batch, lessen the time to 5 1/2 minutes because the microwave gets hot); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 more minutes (this is when you really have to watch it, because if it starts turning brown then it is burnt. I lessen the time on this to 1 1/2 minutes when doing more than 1 batch).

Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Spanish Rice and White Rice

2 c. long grain rice
4 c. warm water
2-3 Tbsp. oil
1 tsp. salt
4 oz. El Pato (yellow can, with the mexican food)tomato sauce (more if you want it more spicy or less for less spicy)
4 oz. Hunts tomato sauce

In a big wok or rounded bottom pan, heat the oil and salt over medium-high heat. Add the rice, let it cook a little, for 2-3 minutes. Add in both tomato sauces and mix, let cook another couple of minutes. Mix in the water. Let cook over medium-high heat until most of the water is evaporated. Cover with a fitted lid and allow to simmer on low heat for about 20 minutes. Stir a couple of time to avoid burning.


To make white rice:
Follow the instructions above, just don't add any tomato sauce.

Chicken Salad

1/2 c. Mayonnaise
1/2 tsp. salt
3/4 tsp. poultry seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1 Tbsp. lemon juice

3 c. diced, cooked chicken (or shredded)
1/2 c. finely chopped celery
1/4 c. chopped green onions
1 1/2 c. shredded Swiss cheese

In a medium bowl, whisk together the mayo, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
In a large bowl, toss together the chicken, celery, green onions, and cheese. Add the mayo mixture, and stir to coat. Chill until serving.

Candy Bar Apple Salad

1 1/2 c. cold milk

1 package (3.4 oz) instant vanilla pudding mix

1 carton (8 oz) frozen whipped topping, thawed

5 large apples, chopped (about 6 cups)

4 snickers candy bars (2.07 oz each), cut into 1/2-inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Oreo Chocolate Chip Cookies

1 stick butter, softened
6 Tbsp. sugar
6 Tbsp. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
8 broken oreos
1c. chocolate chips

Preheat oven to 350
Cream butter and sugar.
Add egg and vanilla, mix well.
Mix flour, baking soda, and salt.
Slowly add dry ingredients to the wet ingredients.
Stir in oreos and chocolate chips just until combined.
Scoop onto cookie sheet.
Cook 7-9 minutes.
Let cool 3 minutes on cookie sheet, transfer to cooling rack.

Creamy Pasta Primavera

3 cups penne pasta, uncooked
2 Tbsp. Light Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Neufchatel (cream) Cheese, cubed
1/4 cup Grated Parmesan Cheese

Cook pasta as directed on package.
Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Can use what every vegetable you have or want.

Soft & Chewy Chocolate-Peanut Butter Cookies

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup peanut butter
2 eggs

Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

Bake7 to 8 min. or just until edges of cookies are set. (Do not over bake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Jazz It Up
Add 1/2 cup chopped Peanuts to dough before shaping into balls and baking as directed.

Frozen Nutty Buddies
For each frozen sandwich, spread 1 cookie with 1 Tbsp. thawed COOL WHIP Whipped Topping; cover with second cookie. Roll edge in chopped peanuts. Place in airtight container. Freeze up to 3 months. Serve frozen.

Crunchy Asian Broccoli Coleslaw

This is really yummy, but it makes a lot. I cut the recipe in half. I also like to add some chicken and put it in a pita for lunch.
1/2 cup Kraft zesty italian dressing
2 pkg. (3oz each) ramen noodle soup mix
2 pkg. (12 oz each) broccoli slaw
4 green onions, sliced
1/2 cup Planters dry roasted sunflower kernels
1/2 cup Planters sliced almonds, toasted

Mix dressing with seasoning packet from 1 of the soup mixes. (do not need the other seasoning pk.)Break apart the noodles; place in a large bowl.Add slaw, onions, sunflower kernels, and almonds; mix lightly.Add dressing mixture; toss to coat.

Banana Split "Cake"

9 Honey grahams, finely crushed (about 1 1/2 cups crumbs)
1 cup sugar
1/3 cup butter, melted
2 pkg (8 oz each) Cream cheese (I used the Neufchatel cheese because it has less fat)
1 can (20 oz) crushed pineapple, drained
6 bananas, sliced (I didn't need that many, cut them up as you need them)
2 cups cold milk
2 pkg. (4 serving size each) Instant Vanilla pudding
2 cups thawed cool whip
1 cup Planters chopped pecans

Mix graham crumbs, 1/4 cup of sugar and the butter; press onto the bottom of a 13x9 -inch pan. Freeze 10 min.
Beat cream cheese remaining 3/4 cup sugar with electric mixer until well blended.Spread carefully over crust.Top with pineapple and sliced bananas.
Pour milk into large bowl. Add the dry pudding mixes.Beat with whisk for 2 minutes or until well blended.Gently stir in 1 cup of cool whip.Spread over the banana layer.Top with remaining 1 cup of cool whip.Refrigerate at least 5 hours.
Slice remaining bananas just before serving; arrange on top.Sprinkle with pecans.
When I made this I did not think that it was necessary to have more cool whip on the top (I thought the sugar count was high enough). So, I crossed that off the list. Then I thought what is a banana slip with out chocolate sauce and strawberries. So, I drizzled some chocolate syrup on the top and instead of the bananas on top I sliced up some strawberries. I am not the biggest fan of pecans, so I used chopped peanuts.This was a really good treat. The whole family loved it.

Mexican Casserole

This is one of our all time favorites. I got this recipe from Taste of Home.


1-1/2 pounds ground beef
1 envelope taco seasoning
1/2 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed (or canned)
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

Directions: In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable. Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives and sour cream if desired. Yield: 6 servings.

Tailgate Chili

2 lbs. Ground beef
1 lb. Italian Sausage
4 (15 oz.) cans chili beans, drained
2 (28 oz.) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chili peppers, seeded and chopped
1 Tbsp. bacon bits
4 cubes beef bouillon
¼ c. chili powder
1 Tbsp. Worcestershire sauce
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. white sugar
Bag of corn chips
Shredded cheese

1. Cook the ground beef and sausage in a pan until brown. Drain off all the grease.

2. Put the meat and all the other ingredients into a 6 quart or bigger crock-pot. Stir well. Cook on low over night for about 18 hours.

Beef and Broccoli Lo Mein

My family loves this recipe. I got it from familyfun.com.

8 oz. spaghetti
1 tsp. dark sesame oil
1 Tbsp. vegetable oil
3 c. (I use more) chopped broccoli
1 1/2 c. sliced onion
1 Tbsp. minced peeled fresh ginger
4 garlic cloves, minced
12 oz. sirloin tips, cut crosswise into thin strips (or any kind of tender beef)
3 Tbsp. beef broth
3 Tbsp. low-sodium soy sauce
2 Tbsp. brown sugar
1 Tbsp. oyster sauce (I did not use this because I couldn't find it, and it still tasted great)

1. Stir the spaghetti into a pot of lightly salted boiling water and cook according to package. Drain noodles well, then return them to the pot and toss then with the sesame oil.

2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the beef and cook it, stirring often, for 5 minutes or until it is no longer pink.

3. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1-2 minutes or until everything is heated through. Serve hot. Makes 4-6 servings.