This is the link to Food Network's Top 100 Recipes of 2007. I'm going to try a few this week... If they are any good I'll post them!
http://www.foodnetwork.com/food/rc_top2007

Egg Nog!!

This is the yummiest thing ever!


EGG NOG

6 eggs
1 cup milk
3 cups heavy cream
1 cup sugar
1 t. vanilla
nutmeg to taste

Beat eggs until combined. Gradually beat in sugar and continue beating until foamy. Stir in milk and vanilla. In another bowl, beat heavy cream until thick. Fold cream into egg mixture. Refrigerate. Sprinkle with nutmeg before each serving.

*Optional: Add 1 cup of ice cream (egg nog or vanilla flavor) for extra thickness.

Serves 16.

Erin's Spin on stuffed cabbage

1 large head of cabbage
1 cup of cooked rice (I use Minute Rice sometimes)
1 large can of stewed tomatoes
1 1/2 - 2 lbs of ground beef
jug of V8

boil head of cabbage so leaves are pliable. While cabbage is boiling mix rice, meat, and tomatoes together with a splash of V8 in a large bowl. When leaves are ready cut them off one at a time take a handful of the meat mixture (about 1/2 cup) put it in the middle of the leaf and roll in the style of a burrito. Place in a large casserol dish or slow cooker. Repeat till meat mixture is gone. Cover in remaining V8 and cook for about an hour in the oven at 400 or 5 hours in the slow cooker.
Serve with Peirogis fresh or from the freezer.

White Chicken Chili

50 mins ... 20 min prep 5 servings

1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great dry northern white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
2 (4 ounce) cans diced green chilies

1. In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
2. Add beans, chilies and seasonings.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.

http://www.recipezaar.com/54230

Dottie Snow's Cheesey Potatoes

1 Family sized bag of shredded hash brown potatoes
1 large can of cream of mushroom soup
1 16 ounce container of sour cream
1 large bag of cheddar or cloby cheese shredded

Mix all ingredents together and bake at 400 degrees until top is browned (about 45 minutes)

very yummy and a favorite of mine!

Easy Pumpkin Cheesecake

8 Servings
30 Minutes (30 Minutes prep)

1 (8 ounce) Package cream cheese softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 (8 ounce) container of whipped topping
1 prepared graham cracker crust (9 inch)

1. Beat cream cheese, pumpkin, sugar, and pumpkin spice in a large bowl with wire whisk or electric mixer until smooth.
2. Gently stir in whipped topping.
3. Spoon into crust. Refrigerate three hours or until set. Garnish as desired.
4. Store leftover Cheesecake in refrigerator.

www.recipezaar.com/recipe/print?id=4764 for nutritional facts.

White Chicken Chili

5 Servings
50 Minutes (20 Minute Prep)

1lb Boneless Skinless chicken breast, cut into 1/2 inch cubes
1 medium onion chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great dry norther white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
2 (4 ounce) cans diced green chilies

1. In large sauce pan, saute chicken, onion, and garlic powder in oil till chicken is no longer pink.
2. Add Beans, chilies, and seasonings
3. Bring to a boil
4. Reduce heat to a simmer (uncovered) for 30 minutes
5. Remove from heat, stir in sour cream and whipping cream
6. serve immediately

www.recipezaar.com/recipe/print?id=54230 for nutrional facts

Thank you Kathy Kuk!

Kathy Kuk gave me a recipe for some chocolate Andes Mint cookies at the ladies lunchon. I made them yesterday and I must say that Matt LOVES them, and I do too.

Chocolate Andes Cookies

Heat in a large saucepan, over low heat, until oleo is melted

3/4 cup oleo (I used margerine because I didn't have oleo)
1 1/2 cup of brown sugar
2T water

Remove pan from burner and add 12 oz. chocolate chips. Stir until melted. Cool 10 minutes.

Add 2 eggs and stir well.
Stir in:
2 1/2 cups flour
1 1/4 t. baking soda
1/2 t. salt

Cover and put in the fridge for several hours or overnight.
Pre heat oven to 350 deg.
Roll cookie dough in 1 inch ball (approx.) and bake for 10 minutes on an ungreased cookie sheet.
Just after they come out of the oven, put Andes Mint on top. When mint is soft, spread it like frosting.
We made 4 and a half dozen with this recipe.

Kashmiri Chicken

Not very spicey but very India, Indian
Serves 6
You need:
3 Tablespoons vegetable oil
3 large onions, finely sliced
10 peppercorns
10 cardamon
2 inch piece of cinnamon stick
2 inch piece of root ginger, chopped
2 cloves of garlic, finely chopped
1 teaspoon chilli powder
2 teaspoons paprika
salt
3 lbs boneless skinless chicken breasts
1 cup plain yogurt

Method:
heat oil in a deep, lidded frying pan. Add the onions, peppercorns, cardamon and cinnamon and fry until the onions are golden.
Add the ginger, garlic, chilli powder, paprika and salt and fry for 2 minutes, stirring occasionally. Add the chicken pieces and fry until browned.Gradually add the yogurt, stirring constantly. Cover and cook gently for about 30 minutes.
Serve with Basmati Rice

Angel Lush Cake

I made this for the Ladies Lunchon and it is SO EASY. It takes about 15 minutes to make and 1 hour to chill.

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

I got this from Kraft Food and Family Magazine. Here is the web link http://www.kraftfoods.com/jello/recipe.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=Angel%20Food%20Cake&u3=**13*20&wf=9&recipe_id=51103

Holiday Party Mix

I haven't made this yet but a parent from my class made it for our class Christmas party. It was very good and the kids loved it. I thought I'd try it this coming holiday season.

Holiday Party Mix

9 Cups corn cereal squares (corn Chex)
4 Cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 Cup packed light brown sugar
1/2 cup (1 stick) Butter or Margarine
1/2 cup light corn syrup
1 teas. vanilla extract
1/2 teas. baking soda
1 3/4 cups Nestle Toll House Holiday Shapes and Morsels
1 Pkg. (7.5 oz.) Nestle Flipz White Fudge-covered Pretzels

Preheat oven to 250. Grease Large roasting pan

Mix Cereal, popped popcorn, and peanuts in large bowl. Pour into prepared pan.

Combine brown sugar, butter and corn syrup in medium heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.

Bake for 45 mins, stirring every 15 mins. Cool completely in pan, stirring frequently to break apart mixture. Stir in Shapes and Morsels and Flipz. Store in airtight container.

Old and New Recipes

After the ladies lunchon that Aunt Pat set up for me I really wanted to make a place where I could post and share recipes I have learned and enjoyed. I really hope that if you have any tried and true recipes you want to share or something you tried for the first time recently that was wonderful please share it. I hope that this will inspire new and great dishes. If you have a picture of your dish that would a fun addition as well.