Recipes thought i add some more let me know what you think

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If they dont all show check out my profile they are on there RECIPES TO TRY BAKERS ONE BOWL BROWNIES 4 SQUARE BAKERS UNSWEETENED BAKING CHOCLOATE 3/4 CUPS BUTTER OR MARGARINE 2 CUPS SUGAR(OR SUGAR SUBSITUTE) 3 EGGS 1 TSP VANILLA 1 CUP FLOUR MICROWAVE UNSWEETENED CHOCOLATE AND BUTTER IN LARGE BOWL ON HIGH FOR 2 MINUTES OR UNTIL BUTTER MELTED STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR IN SUGAR ADD EGGS VANILLA MIX WELL ADD FLOUR STIR UNTIL WELL BLENDED SPREAD INTO GREASED FOIL LINED 13 X9 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 30-35 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT FUDGY CRUMBS DO NOT OVERBAKE COOL IN PAN LIFT OUT OF PAN ONTO CUTTING BOARD CUT IN TO 24 SQUARES. winter vegetable pot pie ingredients 2 celery stalks sliced 1tbsp olive oil 1 garlic glove crushed 8 small onion halved 8oz rutabaga chopped 2 carrots sliced 1/2 small cauliflower broken into florets 3 1/4 cup sliced mushrooms 14oz canned chopped tomatoes 1/4 cup red lentils 2tbsp cornstarch 3-4tbsp water 1 1/4 cup vegetable bouillon 2 tsp tabasco sauce 2tsp chopped fresh oregano pot pie topping 2 cups self rising flour 4 tbsp butter 1 cup grated sharp colby cheese 2tsp chopped oregano 1 egg lightly beaten 2/3 cup milk salt heat oil in large skillet and cook garlic and onions for 5 minutes add celery rutabaga carrots and califlower and cook 2-3 minutes add the mushrooms tomatoes and lentils mix cornstarch and water togetherand stir into pan with buillon tabasco and oregano transfer to a casserole and cover bake in preheated oven 350 degrees for 20 minutes to make topping sift the flour with pinch of salt into a bowl rub in butter then stir in most if the cheese and oregano beat egg with milk and add enough to the dry ingrdients to make a soft dough knead lightly roll out 1/2 inch thick and cut into 2 inches/5cm circles remove the casserole from the oven and increase the temputerature to 400 degree arange the biscuits areound the edge of the casserole brush with the remaining egg and milke and sprinkle with the reserved cheese fook another 10-12 minutes garnish and serve Chicken and Dumplings Recipe 1 store-bought roast whole chicken 1 tablespoon vegetable oil 1 medium onion, chopped 1 (49 1/2 ounce) can chicken broth 1 (14 1/2 ounce) can chicken broth 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground pepper 5 medium carrots, chopped 3 stalks celery, chopped 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits 1 (12 ounce) jar chicken gravy Remove skin from chicken and chop or shred meat into large pieces. Set aside. In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft. In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside. Skim surface of stew for any scum that has risen to top. Stir in chicken gravy. With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes. Ladle into bowls and serve piping hot. chicken and chili bean pot ing redients 2tbsp flour 1tsp chili powder 8 chicken thighs or 4 chicken legs 3tbsp vegetable oil 2 garlic cloves crushed 1 large onion 1 green or red bell pepper seeded and chopped 1 1/4 chicken bouillon 12oz tomatoes chopped 14oz canned red kidney beans 2tbsp tomato paste salt and pepper combine the flour and chili powder in a shallow disk add salt and pepper to tast rinse the chicken but do not dry the chickend into the seasoned flour turning to coat it on all sides heat the oil in a large deep skillet or flameproof casserole and sadd the chicken cook over hight heat turning the pieces frequently for 3-4 minutes until browned all over lift the chicken out of the skillet or casserole with a slotted spoon and drain on paper towels add the garlis onion and bell peppers to the skillet or casserold and cook over medium heat stiffing occasionally for 2-3 minutes until softened add the bouillon tomoatoes kidney beans and tomatoe paste stirring well bring a boil then return the chicken to the pan lower the heat cover simmer for about 30 minutes until the chicken is tender taste and adjust the seasoning if necessary and serve CHILI 1LB GROUND BEEF 1 CUP CHOPPED ONIONS 1/2 CUP CHOOPED GREEN PEPPER 1 GARLIC GLOVE MINCED 1 (15 OZ) CAN LIGHT RED KIDNEY BEANS 1 (8OZ) CAN TOMATO PASTE 1 (1 1/4 OZ) PKG TACO SEASONING CORN BREAD 1 CUP ALL PURPOSE FLOUR 1 CUP YELLOW CORNMEAL 2 TABLESPOON OF SUGAR 3 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1 CAN CREAM STYLE CORN UNDRAINED 1/2 CUP MILK 1 EGG 4OZ SHREDDED CHEDDER CHEESE PREPERATION HEAT OVEN TO 350 DEGREE GREASE 2 QUART CASSEROL IN A LARGE SKILLET COOK GROUND BEEF ONIONS BELL PEPPER AND GARLIC OVER MEDIUM HIGH HEAT UNTIL BEEF IS THOROUGHLY COOKED DRAIN STIR IN KIDNEY BEANS TOMATO PASTE AND TACO SEASONING MIX REDUCE HEAT SIMMER 10 MINUTES MEANWHILE IN MEDIUM BOWL COMBINE FLOUR CORNMEAL SUGAR BAKING POWDER AND SALT MIX WELL IN SMALL BOWL COMBINE CORN MILK AND EGG BEAT WELL ADD TO DRY INGREDIENTS STIR JUST UNTIL MOISTENED SPOON 1/2 THE CORNBREAD MIX INTO GREASE CASSEROLE SPRINKLE WITH 1/2 THE CHEESE SPOON CHILI OVER CHEESE SPRINKLY REMAINING CHEESE SPOON REMAINING CORNBREAD MIX EVENLY OVER CHEESE SPREADKING GENTLY TO COVER BAKE AT 350 DEGREE FOR 30-40 MINUTES OR UNTIL TOP IS GOLDEN BROWN LET STAND 5 MINUTES BEFORE SERVING (OR CHEAT AND MIX THE CHILI MIXTURE AND JUST BUY CORNBREAD IN BOX AS TO WERE ALL U GOT TO DO IS ADD MILK AND EGGS I USE JIFFY CORN BREAD BUT IT STILL IS GOOD TRY It Jerk Chicken 4 (4 ounce) boneless skinless chicken breast 2 teaspoon gralic powder 1 teaspoon sugar 1 teaspoon crushed red peppers 1 teaspoon thyme leaves 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon mix all spices together and place in plastic bag add chicken pieces one at a time shake shake and shake grill chicken for about 5 minutes on each side or until done Title: No Bake Chocolate peanut butter Oatmeal Cookies 2 C. splenda sugar substitute ½ c. low-fat margine or butter 3 tbsp cocoa powder ½ c milk, skim or 1% 1 tsp of vanilla ½ c. peanut butter 3 c. oatmeal Directions Mix and boil first four ingredients for one minute Remove from heat, add vanilla and peanut butter and stir well Stir in oatmeal until mixed well Drop buy teaspoon full onto cookie sheet covered with wax paper Place in refrigerator until chilled Title: The Perfect Coffee Cake 1 1/2 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 3 cups plus 1 tablespoon all purpose flour 3/4 cup chopped pecans 1/3 cup packed brown sugar 1 1/4 teaspoon ground cinnamon 1 1/2 cup granulated sugar 3/4 cup butter 2 1/2 teaspoon vanilla 3 eggs 1 container sour cream(16 ounces) 1 cup confectioners sugar 4-6 teaspoon milk Directions: 1. preheat oven to 350 degrees grease 12 cup fluted baking pan:dust with flour 2. on wax paper combine baking powder, baking soda, salt and 3 cups flour. in small bowl combine pecans,brown sugar, cinnamon,and remaining flour. 3.in large bowl with mixer at medium speed beat granulated sugar,butter,and 2 teaspoon until creamy. beat eggs 1 at time alternately beat in flour mixtureand sour cream beginning and ending with flour mixture. beat just until blended. 4.evenly spread 2 cups batter in prepared pan sprinkle with half of nut mixtures top with 2 cup batter sprinkle with remaining nut mixture then spread remaining batter. 5. bake cake 55-60 mins cool cake for 10 mins with small metal spatula loosen cake from pan invert onto rack to cool 6. prepare glaze in small bowl stir confectioners sugar milk and 1/2 teaspoon canilla until smooth drizzle over cake Number Of Servings:16 Preparation Time:30 mins plus cooling Title: Simple Desert Description: Jello & Yougurt Ingredients: 1 box jello 1 cup hot water 1 cup of yougurt your favorite flavor or simple vanilla Directions: Take your favorite jello (for 1 box) add 1 cup of hot water to disolve the jello then with a wisk or fork add 1 small container of yougurt or 1 cup from a larger container wisk together till the yougurt is completely blended, chill till firm. This is also doubles easily with 2 boxes of jello - 2 cups hot water & 2 cup yougurt. Title: Mexican Rice Dish Description: Mexican Beans & Rice Dish great by itself or served with Tortilla Chips. Top with Sour Cream if you like. Ingredients: 1 lb. Ground Beef 1 Envelope of Onion Soup Mix 1 Envelope of Taco Seasoning 1 jar of Mild Salsa or Hot (Your Call on this) (I used a Black Bean & Corn Salsa really Good) 1 Large Can of Refried Beans or 2 Smaller Cans 2 Cups Water 2 Cups Minute Rice 3-4 Cups of Shredded Cheese (Your Choice on Type) Serve with a spoonful of Sour Cream if you like. Directions: Brown 1 lb. of Ground Beef in large skillet, add to ground beef 1 pkg. of Onion Soup Mix & 1 pkg. of Taco Seasoning. As the ground beef is cooking prepare the Refried Beans either 1 Large can or 2 smaller cans, spoons the beans into the bottom of your casserole dish, add to the beans 1 cup of Salsa. The salsa will thin out the beans plus add that extra zip. Spread the beans over the bottom of the dish. Prepare 2 cups of Minute Rice in microwave (2 cups of water for 2 cups of Rice cook for 5 minutes in microwave) when Rice is finish add it to the ground beef mixture and stir in the remaining Salsa, let it simmer to fully blend the flavors. Over the beans add a layer of shredded cheese, I use a mixture of cheddar and mozzerella, use any cheese you like, the first tim