Yummy Pretzel Jello

2 C. chopped pretzel sticks
1 cube butter
1/2 C. Sugar
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
1 C. sugar
1 sm. can crushed pineapple
1 large package strawberry jello
2 C. hot water
2 C. Strawberries slices

Mix together pretzel, butter and sugar and put in 9X13 pan. Bake at 350 for 7 minutes, cool.  Beat cream cheese, cool whip, sugar, and pineapple. Spread over cooled crust.  Dissolve jello in hot water add fruit and cool-When it starts to thicken spread on top of cream mixture.  Cool and Serve!

Annie's Cheese Cake

1 pkg graham crackers (crushed)
1/2 C. Brown sugar
2 Tbsp melted butter

mix together and pat in pie dish.

1 8 oz cream cheese
1/3 C lemon juice
1 can sweetened condenced milk
1 tsp vanilla

Blend in blender and pour into crust. Refrigerate to set.

While in India I used a different crust because I didn't have brown sugar. I got this recipe from about.com
1 1/2 Cups crushed Graham Crackers
1/4 C. Sugar (castor sugar)
6 Tbsp melted butter

Annie's Oreos

1 box Devil's Food Cake mix
2 eggs
3/4 C shortening

Mix and roll into small balls. Bake at 350 F. for 8 minutes. Cool on cookie sheet.

Frosting:
1 Cube Margarine
8 oz cream cheese
3 1/2 C powdered sugar (icing sugar in India)
1 tsp vanilla

Place the frosting between 2 cookies and enjoy!

Chicken Pot Pie

Layer:
4 C. cooked chicken (cubed)
1 C. Carrots Diced
2 C. Potatoes cooked and diced
1 C. frozen Peas

Mix and Simmer:
2 cans Cream of Chicken Soup
1 1/2 C. Chicken Broth (I used water mixed with chicken Bullion cubes while in India)

Pour over layered chicken and vegetables.

Mix and spoon over above:
1 C. Self-Rising flour (Yes, I found this in India at Nilgris)
1/2 C. Melted Butter
1 C. Butter Milk (I used 1 C. Milk with a small amount of lemon juice added)
Salt and Pepper to taste.

Bake at 425 F. for 30-35 minutes.

Shephard's Pie

1 lb ground beef (1/2 kg)
1 can tomato soup (2 boxes tomato Puree)
green beans
Mashed potatos

Brown the beef and add the tomato soup, Layer in casserole Dish. Boil the green beans and make mashed potatos. Layer beans and then potatoes. Top with grated cheddar cheese.

Bake in oven until the tomato sauce starts to boil up.

Condensed Cream of Chicken Soup

I haven't tried this recipe yet because I still have 1 can left, but I'm sure I will be trying it in the next month so I thought I'd add it here so I can find the recipe again when I want to try it.

http://www.tammysrecipes.com/homemade_cream_chicken_soup

Yield: 

3 cups (about 2 cans)

Ingredients: 

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions: 

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes: 

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)

Oatmeal Cookies

1 C. real butter
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
2 1/2 C. Oatmeal Flour**
1 C. flour
1/2 tsp. salt
8 oz. Symphony Bar
1/2 bag milk chocolate chips
Cream butter and sugars.  Add eggs and vanilla.  Gradually mix in all other ingredients.  Stir in chocolate chips.  place golf ball size dough about 2 inches apart.  Bake at 375 for 8-10 min. or until barely brown.
**put oatmeal in blender or food processor until powder.

Mrs. Field's Chocolate Chip Cookies

2 1/2 C. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 C. brown sugar
1/2 C. white sugar
1 C. salted butter (I always substitute half crisco)
2 large eggs
2 tsp. vanilla
2 C. chocolate chips (I never measure)

Combine flour, soda, and salt.  mix well with wire whisk. Set aside.  In a large bowl with an electric mixer blend sugars at medium speed.  Add butter and mix to form a grainy paste, scraping down the sides of the bowl.  Add eggs and vanilla extract and mix a medium speed until light and fluffy.  Add flour mixture and chocolate chips, and blend at low speed until just mixed.  Do not over mix.  Drop by rounded tablespoons onto an ungreased cookie sheet.  Bake on 300 until golden brown.

Cafe-Rio Lime Rice

4 Tbsp Butter
2 1/2 C Rice
4 1/2 Cups chicken broth (I used water and chicken bullion cube to make the broth while in India)
1 1/2 tsp salt
juice of 4 small limes or 4 Tbsp lime juice
4 Tbsp chopped Cilantro (In India they call Cilantro Coriander leaves)
1/2 tsp Cumin

Mix all in rice cooker or pot unitl done.
EASY

Pico-De-Gallo

3 Tomatoes, diced
1/2 bunch cilantro, minced
1/2 sweet onion, minced
1 section of green pepper,  minced
3-4 cloves of garlic, minced
1/3-1/2 cup vinegar
salt and pepper

Mix it up really well and refrigerate. I put mine in a tupperware and shake it up really well right before serving to re-mix

Cafe Rio Tomatillo Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with husk around them)
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use seeds if you like it spicy.)

Cafe Rio Pork

3-4 lb pork loin

cook on low for 8 hours in crock pot covered 1/2 way with water

3 hours before serving add:
1 C Brown Sugar
1 bottle of Red Taco Sauce (Mild)
1 Tbsp Cumin
1 can of coke

Serve burrito style in tortilla with cheese, Cafe Rio Lime Rice, Pico De Gallo, and Black Beans
or Salad style with Lettuce and above toppings along with Tomatillo Salad Dressing

Flour Tortillas

3 C Flour
3 Tbsp Shortening
1 tsp salt
2 tsp baking powder

Mix all ingredients together. Add enough warm water to make a stiff dough. Make balls about the size of an egg. Roll balls with rolling pin to paper thin. Cook on ungreased frying pan on both sides.

Basic Enchilada Sauce

2 tsp vegetable oil
2 tsp flour
2 tsp chili powder (In India the chili powder is more powerful. I used only 1/2 tsp)
1 tsp oregano
1/2 tsp ground cumin
1 can (8 oz) tomato sauce (1 box tomato puree)
2 cups water
Salt and pepper to taste
1 tsp garlic, finly chopped (garlic paste)

Put everything but the oil flour and chili powder in a blender and puree.

Heat oil in large 2 quart saucepan; stir in flour and chili powder; cook 1 minute.

Add remaining ingredients bring to a boiland simmer for aobut 10 minutes.

Baked Beans

2 large cans of Pork and Beans
1/2-1 lb bacon
large onion chopped
1 green pepper chopped
1 C Brown Sugar
1 1/2 C Katsup
2 tsp worchester sauce

Fry bacon and break into small pieces. Combine all ingredients and warm.

Refried Beans from Julie Christensen

Dry Pinto Beans
Water
Olive Oil
1 slice onion

Put Beans in pot and add twice as much water. Add a little bit of Olive oil and slice of onion. Boil for 1 hour. Continue checking pot and add water if it is going dry.

Add salt to your liking. I added quite a bit of salt. Simmer for 1 hour, or until the beans are soft enough that you can smash a bean with your fingers.

In a large pan heat olive oil and 1 more slice of onion. Burn the onion to get the flavor in the oil. Take the onion out and discard.

Mash the beans with a potato masher, or I put them in a blender and mashed them quite a bit. Fry the mashed beans in the hot oil.

When I make these, I make alot because they take so long. I put the beans into individual bags and freeze.

Benihana Fried Rice

1 Cup uncooked rice
2 eggs
1 cup frozen peas
2 Tbsp grated carrot
1/2 C. diced onion
1 1/2 Tbsp soy sauce
Salt
Pepper

Cook the rice following the instructions on the package.

Pour rice into a large bowl to cool. Scramble the eggs in a small pan over medium heat. Chop into bite size chunks of egg while cooking. When rice has cooled, add the peas, carrots, eggs, and onion. Carefully toss all ingredients together.

Melt butter in a large frying pan. When butter has completely melted, dump the rice mixture into the pan and add the soy sauce plus a dash of salt and pepper. Fry the rice for 6-8 minutes stirring often.

Baby's Chicken Pie

Dough:
100 g butter (little under 1 C)
2 C. flour (Maida)
1 Tbsp castor sugar
1 tsp. salt

Filling:
1/2 kg (1 lb) chicken breast
1/2 C peas (frozen)
2 carrots-diced
Salt and Pepper to taste

1 Tbsp butter
2 Tbsp flour (Maida)
water

Combine dough ingredients.

Boil chicken breasts and shread leaving a little water in pot. Add green peas and carrots. In another pot melt butter. Whisk in flour to create a paste. While over heat, add enough water to create a sauce thickness.Mix sauce into chicken. Add Salt and Pepper

In a pie tin line with 1/2 of the rolled out dough. Bake the dough in the pie tin for 5 minutes at 180 C (350 F). Fill with chicken filling and top with a pie crust top. Trim the edges of the pie tin with a knife and press edges with a fork. Bake until pie crust starts to turn light brown.

Nabisco Graham Crackers

1/3 C butter
3/4 C + 1 Tbsp sugar (castor sugar)
3 Tbsp honey, warmed
1 1/2 tsp vanilla
1 3/4 C whole wheat flour (Atta)
1 1/4 C all-purpose flour (Maida)
1 1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 C + 2 Tbsp water

Preheat oven to 300 degrees F (150 C)

Combine butter with sugar, honey, and vanilla in a large bowl. Blend until smooth. Combine flours, salt, baking powder, and baking soda in another large bowl. Add dry mixture to wet ingredients and blend well. Slowly add the water while beating. You may have to mix by hand until the mixture forms a large ball of dough.

Divide dough into thirds and roll out in the shape of pan. The dough should be paper thin! It will double when cooked to the desired thickness. Use a knife to cut into squares or desired shape before cooking. The recipe I have says to poke holes in the dough every 1/4 inch.  I think this is just for look, so I took my meat tenderizer and just marked the dough.

Bake for 22-25 minutes or until the dough begins to turn light brown around the edges. Cool on the baking sheet before breaking apart. They will get harder as they cool.

Panda Express Orange Chicken

Sauce:
1 1/2 C water
2 Tbsp orange juice
1 C packed Dark Brown Sugar
1/3 C Vinegar
2 1/2 Tbsp Soy Sauce
1/4 C plus 1 tsp lemon juice
1/2 tsp minced ginger (ginger paste)
1/4 tsp minced garlic (garlic paste)
1 rounded tsp chopped green onion (I use dried onion from my food storage)
1/4 tsp crushed red pepper flakes (I use the ones that come when we order pizza)
5 tsp cornstarch
2 tsp arrowroot

Chicken:
4 skinless chicken breasts fillets
egg
flour
vegetable oil

Combine all of the sauce ingredients exept cornstarch and arrowroot in a small saucepan. Heat to bring mixture to a boil. When sauce reaches a boil, remove it from the heat and allow to cool a bit, uncovered.

Dice the chicken into bite size chunks. Remove exactly 1 cup of the sauce and pour it over the chicken in a large resealable bag or other container. Chicken should marinate for a couple of hours.

Combine cornstarch and arrowroot in a small bowl, then add 3 tbsp water. Stir until cornstarch and arrow root have dissolved. Pour this mixture into sauce and set the pan over high heat. When sauce begins to bubble and thicken, cover and remove from heat.

Crack egg into a bowl. In another bowl put some flour. Dip the marinated chicken into the flour and then into the egg and back into the flour. Then in pan of hot oil, fry until cooked through.

Put the chicken into large serving dish and cover it with the thickened sauce.

I serve this with Fried Rice