Holiday Hot Fruit Salad

Holiday Hot Fruit Salad HOLIDAY ESSENTIAL!!!!!!
Ingredients:
3/4 cup sugar
1/2 cup butter -- melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
30 1/2 ounces canned sliced peaches -- drained
30 1/2 ounces canned sliced pears -- undrained
46 ounces canned chunky applesauce
1/2 cup dried apricots -- chopped
1/4 cup dried cranberries

Directions:
In a 3-quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through.
Serves: 10

Fruit in a Bowl

This is a dessert that my Mother-In-Law taught me about many years ago. I have done so many variations. There is not a set "standard". This is one of those things that you can make it a different every time depending on what is in season or what mood you are in.
Fruit in a Bowl (Trifle)
2 banana's- sliced
1 pint of strawberries- sliced
1 container of blueberries
1 angel food cake
2 small packages of instant vanilla pudding- prepared
2 containers of Cool Whip- thawed

Cut angel food cake into thirds. Take one third and tear/cube into bit-size pieces. Take 1/3 of all the different fruits and sprinkle over the angel food cake. Take one container of Cool Whip and blend into the prepared pudding. Use 1/3 of the pudding/Cool Whip mix and spread over the cake and fruit. Repeat until all cake, pudding and fruit has been layered in. You may need to push down on the cake a little to get it all in the bowl. Once it is all layered, use the other container of Cool Whip as "icing". Cover and refrigerate for at least 6 hours.

You can substitute any fruit that you like. You can even use canned fruit if it is the dead of winter and there are no fresh fruits available as well as frozen. Hope you enjoy this as much as we do. This is a great dessert to take on picnic's, cookouts, or even covered dish events.
Oh, by the way, don't plan on bringing anything home. Your bowl will be CLEAN!!!!!!

Kim's Almond Joy Cake

Kim's Almond Joy Cake
1 box of white cake mix, prepared
1 can sweetened condensed milk
1 can of Hershey Syrup
3 Almond Joy Candy bars
1 container of Cool Whip
1 cup of coconut
1/2 c. chopped almonds

Prepare cake mix as directed. Once out of the oven, allow to sit and start cooling. Mix together milk and syrup. Poke holes in the cake and pour mixture over the cake and start soaking in. Take the candy bars and chop them up into small bits. This works great if you will place them in the freezer for a little bit. Sprinkle over the cake. Place in refrigerator to finish cooling. When ready to serve, cover with Cool Whip, sprinkle with coconut and almonds. YUMMMMY!!!!!! Thank you so much Kelly for sharing such an awesome recipe.

Other IdeasUse Butterfingers, caramel topping and yellow cake
Use Heathbar, chocolate cake and Hershey Syrup

Hope you enjoy this one!!!!!!!!!

Hot Artichoke Dip

At one time in my life, I could not stand artichokes. I actually had no clue as to how to eat them and the artichoke heart to me just looked bazaar. Well, the 2 years that I went vegetarian, I learned to eat them and now just LOVE THEM!!!!!!!! I cheat because I always buy the canned ones. This is a recipe that my friend Michelle makes. IT IS KILLER!!!!! (My husband, the NON VEGTABLE EATING MAN, even likes this.

Disclaimer- *****If you make it as directed it is NOT figure friendly*******
However, you can make it with reduced fat or fat free mayo. That is what I typically do.

Hot Artichoke Dip
1 can of Artichoke Hears, chopped fine
1 cup of Mayonnaise
1 cup of Parmesan Cheese-finely grated fresh
Couple of dashes of hot sauce- if you like (my addition)

Preheat oven to 400 degrees. Mix all 3 ingredients. Place in a very shallow oven-safe-serving dish. Place in oven for approx. 20 min. until hot, bubbly and slightly brown on top. Serve with water crackers or any other favorite thin cracker and enjoy!!!!!!!!

Add In's---
4 oz of lump crab meat
Substitute chopped frozen spinach-drained dry- and thawed for the artichokes
Small baby asparagus

Hope you enjoy this one!!!!!!!  Great for parties!!!!!!!

BBQ Meatballs

BBQ Meatballs
1 package of Ground Turkey (at least a 1 pound pack)
{Yes, you can use Ground Beef if you prefer}
1/2 cup plain breadcrumbs
Salt and Pepper to taste
1 heaping TBSP of Chili Powder
2 cloves of garlic minced or pressed
1 egg
1 bottle of your favorite BBQ sauce

Preheat oven to 400 degrees. Place first 6 ingredients in a large mixing bowl. Use your hands and combine well. Once combined, use a small scoop and make small meatballs. I use the medium Pamper Chef scoop. Roll around in your hand to make sure they are well formed. Place in a 9x9 pan and place in the oven, uncovered, for approx. 20-25 minutes. Remove from the oven and pour the entire bottle of BBQ sauce over the meatballs. Place back in the oven for 20 minutes.
ENJOY!!!!!! These are just wonderful for Mass Cooking. They reheat beautifully and you can even make them up and freeze after the first part of cooking. EXCELLENT!!!!!! Great for taking as a covered dish or to a party. Make them a bit smaller and just add tooth picks for an awesome appetizer! I promise, you will not have any to take home!!!

Myrene's Chili-Rubbed Salmon

Myrene's Chili-Rubbed Salmon
1 tsp. chili powder
2 tsp. dillseeds
1 tsp. lemon pepper
1/2 tsp. ground cumin
4 (4-6oz) Salmon Steaks
1/4 c. butter
Garnishes

Combine first 4 ingredients and press over steaks. Melt butter in large skillet over medium heat; add steaks and cook 5 minutes on each side or until fish flakes easily. Garnish if desired. Serve with lemon wedges.
**You can adjust the spice to taste**

White Chili

This is one of my all time favorites, among many that my Mom makes. It is soooooo good!!!!!!!

White Chili(Great for Mass Cooking)

1-2pound chicken (Chicken should be covered with water when cooking. save broth and de-bone chicken when it is fully cooked)
3 cans great northern beans (14-15 oz. cans)
1 Tbsp. ground cumin
1 medium chopped onion
4-8 oz. shredded Monterey jack cheese

Add the chopped chicken back into the pot with the broth. Add all other ingredients except cheese. Bring to a boil and cook for 30 minutes. Add in cheese and stir until well mixed and cheese has melted.

Freezes and reheats well.

Serve with your favorite chip and salsa.

Texas Trash

Texas Trash
1 head lettuce, shredded
2 to3 tomatoes
1 can kidney beans (rinsed and drained)
8 oz. grated sharp cheddar cheese
1 bag Frito's or Doritos, Crushed
1/2 onion, chopped fine
1 bottle Catalina or Italian dressing

Shred lettuce into bite-size pieces in large bowl. Add tomatoes, beans, cheese, and onion. Just before serving, add Frito's and dressing. Toss well.

Serves 10-12 people

GREAT for taking to a cook-out or to a party!!!!!!!

Sausage Dirty Rice

If you live anywhere in the south, you have probably had or seen Bojangles. I LOVE Bojangles chicken. Little bit spicywith just the right amount of heat to it. French fries have a seasoning salt on them that can make your mouth water just looking at them. They also have a southern favorite called Dirty Rice. It's a mix of rice, sausage and other small(very small) amounts of vegetables. My oldest, Kyle, will actually eat the Dirty Rice and NOT pick out the veggies!!!!!! I made this once and that was all it took. It was a KEEPER!!!!!!!

Sausage Dirty Rice
1 package of your favorite sausage (mild or hot) just remember who is eating it.
1 package of Knolls Vegetable soup mix
2 cups of instant white or brown rice
2 cups of water
1/2 tsp of crushed red pepper flakes (optional)

Bring water to a boil. Once it is boiling, add the soup mix and make sure it is dissolved in the water. Add rice and put a lid on it. Take it off the heat and allow to cook. Brown sausage in a large skillet. Break it up as much as possible while browning. Once finished, drain off the fat in the pan. Toss rice with a fork and add to the skillet with the sausage. Combine and heat all the way through. If you have a small amount of water left in the bottom of the rice, that will evaporate when you add to the skillet with the sausage.
You can serve immediately or you can refrigerate over night. The longer it sits, the better it is.
Great for Mass Cooking.
Great for Breakfast with eggs and toast
Great for dinner with a side salad.
Great all alone.

Let me know what you think.

Chicken Pie Made Easy

This is one of my favorite from my childhood. My Mom would make this and it seemed we always had green peas or a salad and bread with it. I have even toyed with the idea of putting green peas in it......but hubby would for sure NOT eat that!!!!!
This is also a really good one that does well for Mass Cooking. Couple of changes at the bottom and it's GREAT!!!!! Let's get it started.

Chicken Pie Made Easy
1 can of Cream of Chicken or Mushroom
1 8oz container of Sour Cream (Reduced Fat or Fat Free)
2 Cooked Chicken breast, chopped. (Boiled, roasted, canned)
1/2 Sleeve of Ritz Crackers-crushed
Salt and Pepper to taste

Preheat oven to 375 degrees. In a bowl, mix together soup, sour cream, chicken, salt and pepper to taste. Mixture will be thick. Place mixture in a oven safe 8x8 or 9x9 pan. Sprinkle crumbs over the top and place in the oven to bake for approx. 20 minutes or until hot and bubbling.

--Mass Cooking Option--
**Combine ingredients, place in baking dish and cook when you are ready. Remember-if your dish is cold, DO NOT put it into a hot oven.
**Cook dish as directed. It reheats well in the microwave. The topping is not as crunchy but it is still wonderful.
**You can also double or even triple this if you are going to be feeding a large family or taking it to someones home.

Italian Meatball Sub

This is for sure a Mass Cooking Idea!!!!!!

Italian Meatball Sub
1 package of ground turkey (you can use beef if you prefer)
1 jar of your favorite marinara sauce
1 tablespoon of Italian Seasoning or Pizza Seasoning
1 egg
1/2 cup of seasoned bread crumbs
Salt and Pepper
2 cloves of garlic minced or pressed.

Preheat oven to 375 degrees
In a large mixing bowl add turkey, seasoning, salt, pepper, egg, bread crumbs, garlic and 1/2 cup of marinara sauce. Now you MUST use your hands and mix well. I use a medium cookie scoop to make the meatballs. You can use whatever you have available. Just make sure they are all the same size. Place meatballs on cookie sheet and bake for 15-20 minutes. Once they are browned, remove them from the oven. In a 9x9 dish, place the meatballs. Cover with the marinara sauce and return to the oven, uncovered, for another 15-20 minutes until hot and bubbling.
Options-
*Once cooled, place in refrig. and eat whatever day you have chosen.
*Freeze well for a party- just make the meatballs bite-size.
*Serve immediately
Take a sub roll of your choice. Toast under the broiler until nice and crunchy. Place warm meatballs on crunchy rolls and top with mozzarella cheese and Parmesan cheese. Place under broiler until melted and slightly browned and ENJOY!!!!!!!!

Hope you enjoy this as much as we do!!!!!!

Barbecue Meatloaf

Barbecue Meatloaf (great with the faux taters)

1 lb ground round
1/2 cup bbque sauce, divided
1/4 cup chopped onions (finely chopped is best)
1/4 cup seasoned breadcrumbs
2 large egg whites
1/4 tsp chili pepper
Oven to 375 degrees. Combine meat with 1/4 c bbque sauce, onions, breadcrumbs, egg whites and chili pepper in a large bowl. Shape mixture into a 7 x 5 loaf. Spread remaining bbque sauce (I add extra to cover all the loaf). Cook until done (approx. 45 mins - depending how you shape it)

Four servings - 277 cals, 39g protein, 10g carbs, 9g fat, trace of fiber(got this recipe from Muscle and Fitness)

Thanks Meg!!!!!!

Faux taters

Faux taters -
1 steamed head of cauliflower (cut into pieces),
1/4 block cream (light) cheese,
shredded cheese
Natures Seasonings.
Blend in food processor until it looks like mashed potatoes. Taste to see if you need to add more natures seasoning. Keep warm in a 300 degree oven until ready to grub on! Can also add bacon bits - Be sure to garnish with them too!

Meg

Buttermilk Chicken

Buttermilk Chicken(Takes 24 hours)
1 Whole Chicken
1 Quart of Buttermilk
Salt
Pepper
Herbes de Provence
Olive Oil

Clean chicken as you normally would.  Place whole chicken in large bowl.  Pour entire quart of buttermilk over the chicken.  Do not worry if it doesn't cover completely.  Cover with plastic wrap and place in refrigerator.  This is best if it stays in the buttermilk for at least 24 hours.  Turn chicken over in buttermilk if it is not covered half way through the marinating time.  Prior to cooking the chicken, rinse well. Preheat oven to 425 degrees.  Pat dry with paper towels.  Place in roasting pan.  Drizzle small amount of olive oil over the chicken. Make sure to get the legs and wings.  Salt and pepper very generously. At least 2 palm fulls of  Herbes de Provence all over the chicken.  There should be a very generous coating of the herbs, salt and pepper.  Lightly cover with tinfoil and bake for approx. 45 minutes.  Uncover and cook for another 40 minutes.  Skin will be crunchy and delicious and the meat is tender and VERY juicy!!!!!!!

Health Interuption

I am breaking into the stream of recipes to ask and tell you about something that I overheard and can't seem to get it off my mind and wanted to share it here.  I would love to hear your feedback about it.  Yes this is a blog about food AS WELL AS being healthy and sharing those things with you and your family.  So, this is what happened.......

This was very interesting.....I was eating the other day at a restaurant.  I have to confess that I am a people watcher.  I love to watch and listen to people talking and then wonder about some of the conversations.

This lady was sitting and eating a lovely greasy cheeseburger and French fries.  I mean this thing was dripping with grease.  She proceeded to talk about the fact that she was in the process of being approved for Lap Band surgery.  If you need to find out about it, just Google it.  It's "easier" than the dramatic gastric bypass surgery.  Any way, she proceeded to discuss the fact that she was 5 pounds away from being approved.  That means 5 pounds more that she needed to GAIN!!!  I almost fell off my chair. She was GAINING weight instead of losing.  She also stated that she was hoping for a positive test on her Upper GI that would show she had reflux so that her insurance would pay for it. 

Am I just nuts or do you see a problem with this.

Why in the world would you...

1.GAIN weight so you could have such a procedure.

2. If you have been battling your weight for so long, maybe someone needs to discuss your habits first.

3. Why would you WANT to be diagnosed with a problem?

I just couldn't believe my ears.  Now, yes!!!!! there are people that have some circumstances where it could be a last resort. Some are so morbidly obese that Gastric Bypass is a great option.  I guess what bothered me was that this woman was in hopes of her insurance paying for a procedure and GAINING weight while going through the process and hoping to be diagnosed with other issues.  I wanted to jump up and pretend that I was Jillian Michaels and Bob Harper!!!!!!!  Yes, she can get her Lap Band. Yes, she can lose her weight. The key will be the side effects and if she doesn't change the psychological side, the diet, the exercise, and the lifestyle, it really won't matter.

I would love to hear your thoughts.  I want to know if you agree or do you disagree? 

Pam

Cabbage Ramen Noodle Salad

Cabbage Ramen Noodle Salad·
1/2 head cabbage, finely chopped (Or a bag of coleslaw or even try broccoli slaw)
· 4 green onions, chopped
· 1 pkg. Top Ramen noodles (beef or chicken), crumbled
· ½ c. sliced almonds
· 1 can of mandarin oranges
· 3 tbsp. Toast sesame seeds.
· 1 pkg. sunflower seeds (optional)
· ½ cup cranberries or golden raisins (optional)

Toss and Mix together.

(Can make ahead and refrigerate a few hours before enjoying)
DRESSING:

3 tbsp. sugar
· 3 tbsp. vinegar
· 1/2 c. salad oil
· Flavor packet from the noodles.

Mix dressing and salad together just before you are ready to eat. Top the salad with cooked chicken strips for a meal.

Crock Pot Sausage & Egg Casserole

Crock Pot Sausage & Egg Casserole

1 doz eggs, beaten
14 slices of bread
2 1/4 c milk
2 1/2 c cheddar cheese, grated
1 lb. sausage, cooked & drained
1/2 tsp. salt
1 tsp. pepper
Lightly grease Crock Pot with butter. Cut bread into large squares. Layer bread, sausage, cheese in the Crock Pot. Beat eggs, milk, salt & pepper. Pour into Crock Pot mixture. Cook on Low for 8-10 hours

Thank You Julie

Spaghetti N' Meatballs

Spaghetti N' Meatballs
1 lb (approx. 2 handfuls) spaghetti, break into pieces
1 26-oz. jar spaghetti sauce
20 frozen fully cooked meatballs
1 c water

Combine all ingredients in Crock-pot; mix well. Cook on Low for 4 hours until pasta is tender and meatballs are completely heated, stirring once during cooking. Serves 6.


Talk about easy!!!!!!! Thanks Julie!!!!!

Chocolate Banana Crepes

Chocolate Banana Crepes
2 cups Bisquick
1 1/2 cups milk
2 eggs
2 bananas, thinly sliced
1 jar Nutella or melted chocolate
1 stick of butter
Mix together in a large bowl all of the bisquick, 1 cup of milk, and the two eggs. Next add the remaining milk until well mixed.
Grease a crepe pan with some butter. Pour crepe mixture onto pan in a large, thin circle. Spread out mixture by lifting up the pan and tilting it in different directions. Flip crepe once it bubbles and cook on other side.
Once cooked, gently place crepe open face on a plate and spread a very thin layer of the chocolate or Nutella on one side of the crepe. Place 3 or 4 slices of banana on top. Then fold up the crepe.

I can't wait to make these!!!!!!!! Thanks Julie

Grape Salad

Grape Salad
1 8oz cream cheese
1 pint of sour cream
1 cup of Splenda or sugar
1 tbs. vanilla
Let cream cheese soften to room temperature and mix the above 4 ingredients with mixer

Spoon in 3 cups of red grapes and 3 cups of green grapes- leave them whole. DO NOT CUT THEM.

Top with 1 cup of crushed pecans mixed with 3/4 cup of Splenda BROWN Sugar.

Cover and let sit in fridge overnight.

Harvard Beets

Harvard Beets
1 Quart canned beets (2 cans)
1 Tbsp. white vinegar
1 tsp. salt
1/4/ cup orange juice
1/2 cup of sugar or Splenda
1 1/2 Tbsp. cornstarch

Drain beets and set aside. KEEP THE LIQUID!!!
Mix cornstarch into a small amount of the liquid and set aside.
To the rest of the beet liquid, add vinegar, salt and orange juice.
Cook over medium heat until mixture comes to a boil and boil it for 1-2 minutes.
Place in cornstarch mixture and continue cooking until mixture thickens.
Add Splenda (sugar) until it dissolves.
Add beets and cook until heated thoroughly.

I am telling you,,,,, you will never look at beets the same again!!!!!!!!!!
Thanks Tami.

Tami's Salad Dressing

Tami's Salad Dressing
1/4 cup maple syrup

1/4 cup lite mayonnaise

2 tablespoons splenda

3 tablespoons white vinegar

Mix all of these together and then whisk in:

1/2 cup lite oil

I like to let it get cold before I use it, but that is personal preference

Thanks Tami!!!!!!

Chicken and Noodle Soup

Chicken and Noodle Soup
1 package of 3 Chicken Breast-(you can use less if you like)
2 Tablespoons of Herbs de Provence
3 cloves of garlic peeled and smashed
1 package of egg noodles
1 can of carrots
1 small pack of frozen peas
**you can use whatever vegetables that you like**

Place chicken in a VERY LARGE pot.  fill approx. 1/2 full of water.  Place chicken, herbs, and garlic in the water with salt and pepper to your liking.  Turn on low heat and cover.  Cook for approx 1 to 1 1/2 hours.  Once chicken is "fall-apart-done", remove chicken and shred with a fork.  While shredding, place all the vegetables that you would like to the water.  Bring heat up to medium and cook vegetables in the broth.  Remove the garlic cloves and replace the shredded chicken in the pot.  Add water if you like more broth.  Bring to a boil and add 1 package of wide egg noodles.  Cook until tender and serve.  Warms you from the inside out!!!!!!!!!  Perfect for a snow day!!!!

Stuffed Peppers from Kraft Food and Family

Stuffed Peppers from Kraft Food and Family
2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 each large red, yellow and green pepper, cut lengthwise in half, seeds removed
1/2 cup water

HEAT oven to 400ºF.

COOK crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
PLACE in 13x9-inch baking dish. Pour water into bottom of dish; cover.
BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.

ENJOY!!!!!!

Healthy Carrot Raisin Salad

Healthy Carrot Raisin Salad:
8 oz. shredded carrots
1/2 cup raisins
1/2 cup pineapple tidbits (in juice)
1 carton Greek yogurt with honey ( or plain and add honey)
 a big sprinkle of cinnamon stirred into it.

Mix well and let chill in fridge overnight or several hours. Can be served on a bed of lettuce or alone.

Of course my none other than Tami!!!!!!!!  Thank you for sharing!!!!!!

Welcome!

Welcome to Pam's Pantry Ideas.  I'm so glad you have stopped by.  I'm excited to be starting this blog.  I had another called, Doula Mama In The Kitchen but life has changed so very much and it was time for a change, so here we are.  I'll eventually close out that blog after I get everything transferred to this one as far as recipes go. 
A little about me.....well, I am a daughter, a sister, a wife, a mother and a daughter of The King and work full time.  I love cooking, running, going to the gym and making sure that we have something in the house to eat.  I went vegetarian about 7-8 years ago (that is a very long story) and to this day can not eat red meat.  I do eat fish, pork and chicken and of course turkey.  You won't find red meat recipes on here but you are more than welcome to change ground turkey to red meat if you so wish. 
I love to share ideas and recipes from others so if you would like to share, please feel free to let me know.  I can't wait to get started. If you have questions, please feel free to post them or send me an e-mail. If I don't have an answer, I will find one for you!!!!! 
There are "Pages" on the blog that you can see on the right sidebar.  Please visit them.
Also, I have arranged for the next almost 30 days that there will be a new recipe up every day!  Yes, EVERY DAY!!!!!  Make sure you jump in and see what's on the menu!!!!!! 
Excited you are here!!!!!  The recipes that are on the way are some that I have made over and over.  If I have pictures of the finished product, I will try to post them as well to get you in the mood and ready for the kitchen! 
Thanks again and WELCOME!!!!!!!!

Pam
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