Krystels Recipes

Krystel’s Favorite recipes. Including ones she made up Hello all, my name is Krystel. I have found some of these recipes in magazines, books, online etc. Some of them I just came up with and/or modified. I hope you all enjoy this book. These recipes have been very helpful to me and they taste awesome. Thank you, and enjoy!

Sweet and Sour Chicken by Krystel Ingredients 3-4 boneless, skinless chicken breasts 1 teaspoon Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil Sauce Ingredients 3/4 cup sugar 4 Tablespoons ketchup 1/2 cup vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt Directions Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in the oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken. Bake for one hour at 325°.

Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Heartwarming Chili Ingredients: 1 pound ground beef 1pound ground pork 1 medium onion, chopped ½ cup chopped green pepper 1 ½ to 2 cups water 1 can tomato sauce 1 can pinto beans rinsed and drained 1 can diced tomatoes, undrained 1 envelope chili seasoning mix ¼ teaspoon garlic salt Shredded cheddar cheese, sour cream, Directions: In large saucepan, cook beef, pork, and onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add the water, tomato sauce, beans, tomatoes, chili season and garlic salt. Bring to a boil. Reduce heat simmer uncovered until heated.

Confetti Salad Ingredients: 6 cups torn salad greens 1can sliced ripe olives, drained 1 small red onion, halved and sliced (optional) ½ cup chopped red pepper ½ cup chopped yellow pepper ½ cup shredded red cabbage 1 cup shredded mozzarella cheese 1-2 cups Italian salad dressing or dressing of your choice.

Directions: In large bowl, toss the greens, olives, onion, pepper, cabbage And cheese. Serve with dressing.

Creamy Italian Noodles Ingredients: 1 package wide egg noodles ¼ cup butter or margarine, softened ½ cup whipping cream, half and half, or evaporated milk ¼ cup grated parmesan cheese 2 ¼ teaspoons Italian salad dressing mix Directions: Cook noodles according to package directions; drain and place in a bowl. Toss with butter. Add the remaining ingredients and mix well. Serve immediately. 4-6 servings.

Italian Chicken Roll-Ups Ingredients: 8 boneless skinless chicken breast halves 8 thin slices deli ham 4 slices provolone cheese (or whatever cheese you have) 2/3 cup seasoned bread crumbs ½ cup grated Romano or parmesan cheese ¼ cup minced fresh parsley ½ cup milk Cooking spray Directions: Flatten chicken to ¼ inch thick. Put a slice of ham, half slice of cheese on each piece of chicken.

Roll up from a short side and tuck in ends. Secure with a toothpick. In a shallow bowl combine crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk then roll in crumb mix. Place roll ups seam side down on greased baking sheet spray with non stick spray. Bake uncovered at 425° for 30 minutes or until juices run clear.

Taco Filled Pasta Shells Ingredients: 2 pounds ground beef 2 envelopes taco seasoning 1 package cream cheese, cubed 24 uncooked jumbo pasta shells ¼ cup butter or margarine melted Additional ingredients for each casserole: 1 cup salsa 1cup taco sauce 1 cup shredded cheese (any) ½ crushed tortilla chips 1 cup sour cream 3 green onions, chopped (optional) Directions: In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl. Chill for 1 hour. Cook pasta according to package. Drain. Gently toss with butter. Fill each shell with about 3 Tablespoons meat mixture, salsa, chips and cheese Place 12 shells in a greased square baking dish. Cook for 30 minutes on 350° Scrabble Brownies Ingredients: 1 cup butter or margarine, softened 3 cups packed brown sugar 4 eggs 2 teaspoons vanilla extract 3 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cans frosting (chocolate and vanilla) Directions: In a mixing bowl, cream butter and brown sugar, add eggs, one at a time beat in vanilla. In a separate bowl add all dry ingredients. Add to wet ingredients, mix well. Spread into baking pan bake at 350° for 25-30 minutes Frost brownies with chocolate frosting. Place vanilla frosting in a small plastic bag cut bottom corner and write message on Brownies.

Chicken Celery Casserole Ingredients: 4 cups cubed cooked chicken 8 celery ribs, thinly sliced 1 small onion diced 1 Tablespoon lemon juice 2 cups mayonnaise 1 teaspoon garlic salt 1 cup crushed potato chips ½ cup shredded cheddar cheese 1 cup crushed French fried onions Directions: In a bowl, combine the chicken, celery, and onion. Combine with mayonnaise, lemon juice, and garlic. And to chicken mix and stir. Transfer to a greased baking dish. Cook on 350° for 20 minutes removes and add chips, cheese and fried onions. Cook for another 5-10 minutes 8 servings.

Sausage Spaghetti Pie Ingredients: 1 package spaghetti 4 eggs beaten 2/3 cup grated parm cheese 1 cup onion ¼ cup butter or margarine 2 cups sour cream 2 teaspoons Italian seasoning 2 pounds bulk pork sausage ground 2 cups water 1 can tomato paste 1 cup shredded mozzarella ½ cup shredded cheddar cheese Directions: Cook spaghetti according to package. Drain and pace in a large bowl. Add eggs and parmesan cheese. Transfer to pie dish set aside. In a saucepan, sauté onion in butter until tender. Remove from the heat stir in sour cream and Italian season. Spoon onto pasta cook sausage over heat until no longer pink, drain. Stir in water and tomato paste. Simmer uncovered for 10-15 minutes.

Spoon over sour cream mix. Sprinkle with mozzarella and cheddar cheese. Cover and bake at 350° for 35-40 minutes.

Vegetable Beef Stew Ingredients: 1 ½ pounds beef bottom round roast, cut into ½ in cubes 2 Tablespoons vegetable oil 4 cups water 1 medium onion, diced 3 celery ribs cut into 1 inch chunks 3 small carrots cut into 1 inch chunks 3 medium potatoes peeled and diced 2 Tablespoons beef bouillon 1 cup frozen peas 3 Tablespoons flour 1/3 cup cold water Directions: In large pot, or Dutch oven brown beef in oil drain add water onion celery carrots potatoes and bouillon bring to a boil Reduce heat and cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas. Bring to boil combine flour and water until smooth add to beef mix cook and stir for 2 mins. or until thick.

Salmon with Gingery Cabbage Ingredients: 1 Tablespoon olive oil 1 small onion, thinly sliced 4 pieces salmon fillet (6oz each), skin removed ½ teaspoon curry powder 2 Tablespoon Dijon mustard with seeds 2 teaspoon grated peeled fresh ginger ¼ teaspoon ground cumin 1 bag (16 ounces) shredded cabbage for coleslaw Directions: Preheat oven to 400° in 12” nonstick skillet, heat olive oil on medium for 1 minutes add onion, cover and cook 8-10 minutes or until onion is tender and golden brown stirring often. 13" by 9" glass baking dish, remove any bones from salmon, place salmon rounded sides up in baking dish.

In cup stir together curry powder, Dijon mustard, and 2 tsp. water, uses to brush evenly over salmon. Roast salmon without turning over for 15 minutes or until see through, while salmon roasts, add ginger and cumin to onion in skillet, and cook for 1 minute. Stirring, add cabbage and 1/4 teaspoon salt, cover and cook 11-13 minutes or until cabbage starts to brown, stir occasionally, to serve spoon cabbage mixture onto 4 dinner plates, top with salmon.

Hearty chicken noodle casserole Ingredients: 1 can cream of chicken soup ½ cup milk ¼ tsp black pepper ¼ cup parm cheese grated 1 cup frozen mixed vegetables 2 cups cubed cooked chicken 2 cups medium egg noodles, cooked and drained ½ cup shredded cheddar cheese Directions: Stir soup, milk, pepper, parmesan cheese, vegetables and noodles in 1 ½ quart casserole dish bake at 400° for 25 minutes or until hot, stir top with cheddar cheese Chicken and Broccoli Alfredo Ingredients: ½ of a 16 ounce package linguine 1 cup fresh or frozen broccoli flowerets 2 Tablespoon butter 1lb skinless, boneless chicken breasts cut into 1 ½ " pieces 1 can cream of chicken soup ½ cup milk 12 cup grated parmesan cheese ¼ teaspoon black pepper Directions: Prepare linguine according to package directions. In 3 quart saucepan add broccoli during last 5 minutes of cooking time. Drain linguine and broccoli well in colander. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often. Stir soup, milk, cheese, pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional parmesan cheese.

French's crunchy onion chicken Ingredients: 2 cups French’s original or cheddar French fried onions 2 tbsp. flour 4 boneless skinless chicken breasts 1 egg beaten Directions: Crush French fried onions with flour in plastic bag. Dip chicken into egg then coat with onion crumbs bake at 400° for 20 minutes until cook through.

Beer battered fried chicken or fish Ingredients: 3 ½ pounds chicken or fish cut into pieces Ice water Vegetable oil for frying 2 cups beer 2 large eggs 2 ½ cups flour ¼ cup cornstarch Salt and pepper Directions: Soak the chicken or fish in the ice water for 30 minutes drain and pat dry. Preheat the oven to 200°. Fill a large pot with enough oil to reach a depth of 2 inches. Heat until its 365° or until hot.

In a large bowl whisk together the beer and eggs. Whisk in 2 cups flour the cornstarch and ½ teaspoon salt until smooth. Put the remaining flour in a small bowl. Season the chicken or fish with salt and pepper then coat with the flour. Transfer to the beer batter and coat. Working in batches and using tongs lift each piece and let the excess drip off before submerging in the oil.

Fry, turning occasionally and maintaining a temperature of 365° cook through, using a slotted spoon transfer to paper towels to drain. Season with salt and pepper and transfer to oven to keep warm.

Apple fritters Ingredients: Vegetable oil for frying.

1 cup flour 2 Tablespoons granulated sugar ¼ teaspoon salt ½ cup sparkling apple cider 1 large egg, plus 2 large egg whites 3 apples peeled, cored and sliced into ¼ in. rings.

Confectioners’ sugar for dusting.

Directions: Fill a large pot with enough oil to reach a depth of 2 inches and heat until 375° or hot. In a large bowl whisk together the flour, granulated sugar, and salt. Form a well in the center of the mixture; add ¼ cup cider and the whole egg. Gradually stir the flour into the liquid to form a smooth paste. Stir in the remaining ¼ cup cider. Let stand until thick, 5 mins. In a bowl beat the egg whites until stiff. Fold into the batter. Working in batches dip the apple rings in the batter and fry until golden, about 3 minutes using a slotted spoon transfer to paper towels to drain, dust with confectioners’ sugar. Serve warm.

Egg Rolls by Krystel Ingredients: 2 Tablespoons vegetable oil, plus more for frying 2 carrots, finely chopped 1 onion, finely chopped 1 clove garlic, finely chopped ¾ pound ground beef or chicken 2 teaspoons grated fresh ginger ½ cup plus 1 Tablespoon soy sauce ¼ cup rice vinegar ¼ cup sesame oil 18 egg roll wrappers Directions: In large skillet, heat 2 Tablespoons oil over medium- high heat, add carrots, onion, garlic, cook stirring until slightly softened, about 4 minutes. Stir in the beef or chicken and cook, breaking it up, about 5 minutes Remove from heat and pour off any excess fat. Stir in the bean sprout, ginger and 1 Tablespoon soy sauce. In a small bowl combine the remaining ½ cup soy sauce, the rice vinegar, sesame oil, honey and 1 Tablespoon water. Fill a large pot with enough oil to reach a depth of 3 inches. Heat until hot. Working in 3 batches, place the wrappers on a flat surface.

Place 2 Tablespoons of filling near one corner of each wrapper; fold the corner over the filling to the center of the wrapper. Fold the sides toward the center moisten the top corner of the wrapper with water and roll the filled section toward the moistened corner, press to seal. Working in batches fry the egg rolls turning until golden 3 minute, allowing the oil temperature to stay at 350° between batches, transfer to paper towels to drain. Serve with the dipping sauce.

BLTA chicken salad by Krystel Ingredients: 8 slices of bacon 4 skinless, boneless chicken breast halves Salt and pepper Juice of 1 lime 1 ½ Tablespoons extra-virgin olive oil.

2 romaine hearts torn into bite size pieces ½ pint cherry tomatoes, halved 2 avocados sliced thin 4 ounces pepper jack cheese, shredded Directions: In large skillet, fry the bacon over medium heat until lightly golden but soft, drain. Pour out the excess fat, reserving the skillet. Chop then season the chicken with salt and pepper. Heat the Reserved skillet over medium heat; add the chicken, cover and cook, turning once, until golden, 5-6 minutes on each side. Transfer to a cutting board and let rest for 5 minutes in a large bowl, whisk together the chicken, lime juice and olive oil. Add the lettuce, tomatoes, avocados, and pepper jack, season with salt and pepper and toss.

Pan-fried Crab Wontons by Krystel Ingredients: 4 cloves garlic ½ pound chopped crab 2 Tablespoons sesame oil 1 Tablespoon finely chopped ginger 40 square wonton wrappers 3 vegetable oil 1 teaspoon soy sauce 2 packages cream cheese 4 stocks of chives diced Directions: Chop the garlic, transfer half of the chopped garlic to a small bowl, and add the pork/crab, scallions, 1 Tablespoon sesame oil, 1 teaspoon salt and half of the ginger to the garlic mash together with fork. Transfer the mixture to a bowl and season with pepper. Arrange 10 wonton wrappers on a work surface. Top each with a heaping teaspoon of pork mixture. Moisten the edges of each wrapper with water and working with one at a time fold over to form triangles, pressing the edges to seal. Transfer the assembled wontons to the prepared baking sheet. Repeat the remaining wrappers and filling. In a large nonstick skillet, heat 2 teaspoons vegetable oil over medium-high heat. Add one third of the wontons and 1 cup water. Cook for 4 minutes. Turn and cook until wontons are browned on one side, about 3 minutes transfer to a plate and tent with foil.

Potato-crusted chicken Ingredients: 2 Tablespoons butter 1 Tablespoon olive oil 2 Tablespoons fresh lemon juice ¼ cup pine nuts, toasted 1 pound asparagus trimmed Salt and pepper 1 pound baking potatoes, peeled ¼ cup flour 2 large eggs, beaten Four 8-ounces, skinless, boneless Chicken breasts, pounded ½ inch thick Directions: Preheat the oven to 400° in a saucepan whisk in 2 Tablespoons butter and the lemon juice. Stir in the pine nuts. On a baking sheet toss the asparagus with 1 Tablespoon oil, season with salt and pepper roast until crisp-tender. Shred the potatoes, season with salt and pepper. Wrap in a towel and squeeze out any water, transfer to a plate. Add the flour to a plate. Season chicken with salt and pepper dip in the flour, the eggs then coat with potatoes. In a skillet heat the remaining oil over medium-high heat. Add the chicken, cook, turning once until crisp and golden 8-10 minutes divide the asparagus among 4 plates. Top with chicken and drizzle with the pine nut vinaigrette.

Berry Cheesecake Parfaits Ingredients: 1 package (8 ounce) Philadelphia cream cheese softened 1 ½ cups cold milk 1 package (3.4 ounce) Jell-O vanilla flavor instant pudding 1 ½ cups thawed cool whip topping divided 24 nilla wafers chopped coarsely 1 ½ cups seasonal berries Directions: Beat cream cheese with a mixer until creamy, gradually beat in milk. Add dry pudding mix well.

Whisk in 1cup cool whip. Layer half each mixture into dishes repeat layers top with cool whip Easy Chicken Bake Ingredients: 1 package (6ounce) stove top stuffing 1 ½ lb boneless, skinless chicken breast, Cut into 1inch pieces 1 can of cream of chicken soup 1/3 cup sour cream 16 oz mixed vegetables Directions: Preheat oven to 400° prepare stuffing mix as directed on package, set aside. Mix chicken, soup, Sour cream and vegetables in a 13x9 in baking dish, top with the stuffing. Bake 30 minutes or until chicken is cooked through. Makes 6 servings.

Guacamole by Krystel Ingredients; 4 ripe avocados 3 Tablespoons freshly squeezed lemon juice (1lemon) ½ cup small diced red onion 1 large clove garlic minced 1 teaspoon salt 1 teaspoon pepper 1 medium tomato seeded and small diced 1 cup mayonnaise 1 Tablespoon Mrs. Dash (garlic herb) Directions: Take pit out of avocado, scoop out middle into bowl. Add rest of ingredients. Stir together well.

Refrigerate for 1 hour. Serve

Chicken Parmesan Meatball Sub Sandwiches Ingredients: 1 ½ lbs ground beef 1 Tablespoon grill seasoning 1 egg beaten 1 cup grated parmigiano-reggiano cheese ½ cup Italian-style bread crumbs Handful of chopped fresh flat-leaf parsley leaves 3 Tablespoons oil 1 28 oz can crushed tomatoes 1 cup chicken stock Salt and pepper 4 6-8 in crusty sub rolls 1 ½ cups shredded provolone Directions: Preheat the oven to 425° place the chicken in a bowl with the grill seasoning, half of the grated cheese, the bread crumbs, parsley and a drizzle of oil. Form 12 large meatballs, place them on a baking sheet. Bake the meatballs for 15 minutes or until golden and firm. While the chicken balls bake; heat a medium skillet over medium heat. Add the 3 Tablespoons oil and the garlic and cook them for 5 minutes discard the garlic; add the tomatoes, and then stir in the chicken stock.

Season the sauce with salt and pepper and simmer for 10 minutes.

Chicken Parmesan Pizza Ingredients: 1 pizza dough store bought or homemade 2 Tablespoons oil 1 pound of chicken 3 garlic cloves, chopped 1 small onion, chopped Salt and pepper Handful of fresh parsley chopped 1 Tablespoon Dried oregano 1 8 oz can tomato sauce 1 cup grated Parmigiano-Reggiano cheese 5-6 fresh basil leaves shredded or torn Directions: Preheat the oven to 425° place the pizza dough on baking tray. drizzle a little oil over the dough and place it in the oven bake it for 10 minutes meanwhile, heat a deep skillet over medium-high heat with the 2 Tablespoons of oil add the meat and brown it, breaking it up. To the browned meat add the garlic and onions and season them with salt and pepper. Cook them together for 5-6 minutes then add the parsley, oregano and tomato sauce. Heat the sauce through. Remove the pizza from the oven after 10 minutes and top it with the meat sauce then scatter the cheeses over all, return it to the oven and bake it until its golden, another 10-12 minutes top the pizza with shredded basil cut and serve.

New England Clam Chowder Ingredients: 2 Tablespoons butter 1 small onion 1 bay leaf, fresh or dried 2 Tablespoons flour 1 teaspoon old bay seasoning 1 can chicken or vegetable broth 2 cup whole milk or light cream 2 medium white-skinned potatoes, peeled and diced 1 can baby or chopped clams Salt and pepper Chopped chives Directions: In a deep pot, melt butter over medium heat. Add onion and bay leaf and cook 2-3 minutes whisk in flour and old bay and cook 2 minutes more, whisk in clam juice and broth and combine, cook until broth begins to thicken. Stir in milk slowly. Add potatoes, raise heat to high and bring soup to a boil. Reduce heat to a simmer and cook 12-15 minutes until potatoes are tender. Add clams and heat.

Chocolate-mint tart.

Ingredients: Crust: 2 ½ cups chocolate bear shaped graham crackers, finely crushed.

1 Tablespoon sugar 3 Tablespoons unsweetened cocoa powder 6 Tablespoons unsalted butter, melted Filling: 8 ounces semisweet chocolate, chopped 2 cups heavy cream ¼ teaspoon mint extract 1 envelope unflavored gelatin 1 package cream cheese (8oz) softened ¼ cup milk 7 Tablespoons sugar ¼ cup chopped chocolate mints Crust directions: Combine cracker crumbs, sugar, cocoa powder, melted butter in a medium size bowl. Press into bottom of a 9" removable bottom tart pan. In small saucepan, combine chocolate and 1 cup heavy cream. Heat over medium heat, stirring until smooth. Turn off heat, stir in mint extract.

Set aside ½ cup. Pour remainder into crust. Freeze 15 minutes in glass bowl, sprinkle gelatin over 3 Tablespoons cold water let sit 5 minutes microwave 20 sec. until melted. Let cool.

Combine cream cheese, milk and 4 Tablespoons sugar in a large bowl. Beat until smooth slowly add reserved ½ cup chocolate mixture. Fold in mint pieces. Spoon into crust over chocolate layer spreading level. Beat remaining 1 cup cream and 3 Tablespoons sugar until peaks, spoon on top.

Salmon Croquettes Ingredients: 1 12 oz can pink salmon 2 whole eggs ¼ cup chopped onion ¼ cup all purpose flour 2 Tablespoons yellow corn meal ½ teaspoon salt ½ teaspoon pepper Directions: Pour all ingredients into a large bowl, mix them add the flour last mold the dough into patties.

Preheat the pan on medium heat; coat a frying pan with cooking oil, place patties into pan, cook for about 5 minutes or until brown.

Turkey Curry on Flatbread Ingredients: ¼ cup plus 2 Tablespoons olive oil 1 onion, chopped 1 Tablespoon curry powder 1 pound ground turkey/or lamb ½ cup feta or goat cheese crumbled 1 cup plain while milk yogurt preferably Greek Juice of 1 lemon 1 large tomato, coarsely chopped ½ cup flat leaf parsley leaves, finely chopped Salt and pepper 4 pitas or other flatbread warmed Directions: In a medium skillet, heat 2 Tablespoons olive oil over medium heat. Add the onion and curry powder and cook stirring until the onion is softened, about 5 minutes add the meat if it's in small pieces cook until browned about 5 minutes

Potato Salad with Toasted Cumin Vinaigrette Ingredients: 1 Tablespoon cumin seeds ¼ cup lemon juice ½ cup oil 2 pounds red skinned potatoes cut into 1 inch pieces 1 Tablespoon salt 4 large hard boiled eggs, peeled, chopped 3 green onions thinly sliced 3 Tablespoons chopped red onion ¼ chopped cilantro Directions: Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 sec. Cool.

Using spice grinder grinds seeds. Transfer to medium bowl (to skip this step buy already toasted cumin seeds) whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. Place potatoes in large pot. Add enough cold water to cover. Add 1 Tablespoon salt. Boil potatoes until tender. Drain, place in bowl. Add eggs, onions (all), cilantro, dressing, jalapenos. Toss. Season to taste with salt and pepper.

Shredded pork tacos Ingredients: 4 taco shells or 4 flour tortillas 1 ¼ cups shredded pork ¼ salsa 1 cup shredded lettuce 1 ounce Monterey jack cheese shredded 2 Tablespoons olives Sour cream, 1 medium avocado halved pitted peeled and chopped Directions: Preheat oven to 350° to warm taco shells. Place on a baking sheet and heat in oven for 5-7 minutes or until heated through. In medium saucepan, combine shredded pork and salsa heat through. Place ingredients into taco/ tortilla shells.

Prego Easy Skillet Chicken Parmesan Ingredients: 1 Tablespoon oil 6 skinless boneless chicken breast halves 1 ½ cups sauce ¼ cup parmesan cheese grated 1 ½ cups shredded mozzarella Directions: Heat oil in skillet. Add chicken, cook for 10 minutes. Stir sauce and cheese into skillet. Cover, cook for 10 minutes sprinkle mozzarella and remaining cheese over chicken.

Herb Butter Ingredients: 1 stick butter softened 1 clove garlic minced 1 teaspoon parsley ½ teaspoon basil ½ teaspoon thyme Directions: Combine ingredients in small bowl. Put in container then in fridge for 1 hour.

Stove Top Easy Chicken Bake Ingredients: 1 package stove top stuffing mix 1 ½ lb boneless skinless chicken breasts cut into 1” pieces 1 can cream of chicken soup 1/3 cup sour cream 1 bag frozen mixed vegetables thawed, drained Directions: Preheat oven to 400° prepare stuffing set aside. Mix chicken, soup, sour cream, and veggies into baking dish, top with stuffing. Bake 30 minutes or until chicken is cooked. Makes 6 servings.

Strawberry Trifle Ingredients: ¼ oz angel food cake, sliced 18 oz strawberry preserves, divided ½ cup cream sherry, sherry or strawberry liqueur divided 2 package vanilla instant pudding mix 2 cups milk 8 oz sour cream 1tsp vanilla extract 8 oz whipped topping/ whip cream ½ cup nuts, chopped strawberries Directions: Slice half of angel food cake into 1/2” slices, spread 1 cup preserves over slices. Line bottom and sides of trifle bowl with cake, sprinkle with half of the sherry. Combine pudding mix with milk and beat until blended. Stir in vanilla, fold in sour cream and whipped topping. Pour half of pudding mix into trifle bowl. Cut remaining half of cake into cubes, sprinkle with remaining sherry. Arrange cake cubes over pudding, spread with remaining preserves. Top with pudding mixture pipe whipped topping around top of trifle bowl and sprinkle nuts in center top with fresh strawberries refrigerate any leftovers. Serves 12-15.

Smashed Potatoes with Garlic and Parsley Ingredients: 5 lbs large potatoes ½ cup oil 8 garlic cloves minced 1 ½ teaspoon salt ¾ teaspoon pepper 2 Tablespoons parsley Directions: Coat baking dish with oil. Cook whole potatoes in boiling water salted until tender. Drain.

Arrange potatoes close together press each firmly in center whisk ½ cup oil, garlic, salt, and pepper in small bowl drizzle over potatoes. Preheat oven to 400° bake for 1 hour. Sprinkle with parsley.

Crab Pasta Salad #1 by Krystel Ingredients: 1 box pasta 2 cups crab 2 cups ranch dressing ½ small onion diced 2 ½ cups mayonnaise Directions: Prepare pasta according to package. Run cold water on noodles after draining. Mix all ingredients in large bowl, chill for 1 hour.

Crab Pasta Salad #2 by Krystel Ingredients: 2 cups crab 1 ½ cup celery diced ¼ tsp pepper 1 tsp salt 1 package pasta 1 Tablespoon sour cream 1 teaspoon dill Directions: Prepare pasta according to package, run cold water on doodles after draining, mix all ingredients in large bowl, chill for 1 hour.

Seafood Marinade Ingredients: 1 12 oz can light colored beer ¾ cup lime juice 6 cloves garlic minced 1 teaspoon powdered chicken bouillon base 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1 teaspoon hot pepper sauce 1 teaspoon black pepper Directions: Whisk all ingredients in medium bowl let stand 1 hour. Cover and refrigerate before using.

Chicken Chow Mein (Chinese style) Ingredients: 1 package sun luck chukka soba noodle 4 Tablespoon vegetable oil ½ cup boneless chicken, sliced 2 stalks celery sliced diagonally in 1” pieces 1 Tablespoon soy sauce 1 cup chicken broth 1 Tablespoon cornstarch, dissolve in 1 Tablespoon water 2 stalks green onions cut into 1” pieces.

Directions: Bring 4 cups water to full boil, add noodles, cook for 2 minutes rinse in cold water and drain well. Heat 2 Tablespoons oil in wok. Add noodles, stir fry meat and onions for 3 minutes add remaining veggies, add soy sauce and chicken broth bring to boil. Stir in cornstarch until sauce is thick add noodles and green onions and mix well.

Spicy Lemon Crab Cakes on Mixed Greens Ingredients: ¾ cup fresh breadcrumbs 1/3 cup mayonnaise ¼ cup sliced green onions 1 teaspoon lemon peel grated ¼ teaspoon cayenne pepper 1 pound crab meat well drained 3 Tablespoons olive oil 4 cups mixed baby greens ¼ cup vinaigrette 2 lemon wedges Directions: Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crab and stir, shape mixture into cakes transfer to sheet. Heat oil in skillet cook cakes until bottoms are brown turn once. Divide greens on plates drizzle with vinaigrette top with caked garnish with lemon wedges.

Flour tortillas from scratch Ingredients: 2 cups flour 1 teaspoon baking powder ½ teaspoon salt 2 Tablespoons shortening ½ cup warm water Directions: In small bowl mix dry ingredients. Cut in shortening. Gradually add warm water. Form dough into a ball. Knead for about 15 minutes cover and let rest for 15minutes divide dough into small balls, roll out on floured cutting board as flat as possible. Cook on ungreased skillet for 5 mins.

Each side, or until one side bubbles. Wrap all tortillas in foil and place in oven to keep warm until use.

Corn tortillas Ingredients: 2 cups masa harina 1 ¼ cups warm water Directions: In small bowl mix ingredients, form into ball, let rest for 15 minutes Divide dough into small balls, roll out as flat as possible, carefully pull off of surface then place the tortilla on the griddle or skillet cook for about 5 minutes on each side or until light brown. Wrap tortillas in foil and place in oven to keep warm before use.

Buttermilk pancakes Ingredients: 1 cup flour 1 cup buttermilk 1 egg 2 Tablespoons sugar 3 Tablespoons butter soft 2 teaspoons baking powder ¼ teaspoon salt Directions: Combine all ingredients in large bowl, mix. Until well blended. Spoon ¼ cup batter into heated griddle. Cook until bubbles form on one side. Then turn over and serve.

Chilled Carrot and Cauliflower Soup Ingredients: 2 Tablespoons butter 1 Tablespoon oil 2 medium onions chopped 2 pounds carrots, peeled, cut into 2” pieces 4 cups cauliflower florets 7 cups canned low salt chicken broth ½ teaspoon cayenne pepper ¾ cup buttermilk 2 Tablespoons mint chopped 2 Tablespoons lemon juice ½ cup sour cream Directions: Melt butter in large pot, add onion, sauté until golden, add carrots and cauliflower; sauté for 5 minutes add broth, bring to boil. Reduce heat, cover and simmer until veggies are tender. Stir in cayenne. Stir in buttermilk. Mix together salt, pepper, mint, and lemon juice in small bowl. Add to soup. Cook for another 15 minutes serve with a dollop of sour cream.

Mango chicken with plum sauce Ingredients: 1 Tablespoon sugar 1 Tablespoon cornstarch ½ teaspoon salt ½ cup chicken broth 2 medium mangos, peeled and mashed 2 Tablespoons oil ¼ cup teriyaki sauce ½ pound snow peas, trimmed.

2 large carrots, sliced diagonally ½ medium sweet red pepper, sliced ½ cup onion chopped 1 can water chestnuts, drained 2 cups hot cooked brown rice ½ cup plum sauce 1pound thinly chopped chicken breast cooked Directions: In small pan combine the sugar, cornstarch, and salt. Stir in broth and teriyaki sauce, until smooth. Cook and stir until thick. Set aside. In a large skillet or wok stir fry the snow peas, carrots, onion, pepper and water chestnuts in oil until crisp. Add the chicken, mango, and broth together, heat through, stir in plum sauce. Serve with rice, or thin noodles.

Butterscotch cheesecake Ingredients: 1 ½ cups graham cracker crumbs 1/3 cup brown sugar 1/3 cup butter, melted 1 can sweetened condensed milk ¾ cup cold milk 1 package instant butterscotch pudding mix 3 packages of cream cheese softened 3 eggs, lightly beaten 1 teaspoon vanilla extract Crushed Butterscotch candies (optional) Directions: In a small bowl combine, brown sugars, and cracker crumbs, stir in butter. Press onto bottom of greased pan place on baking sheet and bake at 325° for 10 minutes cool on wire rack, in small bowl whisk the milk and pudding mix for 2 minutes let stand until soft, meanwhile in large bowl beat cream cheese until smooth beat in pudding and vanilla add eggs beat until combined pour over crust place spring form pan into large baking pan add 1” hot water to large pan. Bake at 325° for 65-75 min or until center is almost set and top appears dull. Remove spring form pan from water bath. Cool on wire rack for 10 min carefully run a knife around edge of pan to loosen; refrigerate overnight, garnish with whipped cream and butterscotch candy if desired.

Thai beef salad Thai salad dressing: ½ cup rice vinegar 1/3 cup peanut or canola oil 2 Tablespoons lime or lemon juice 1 Tablespoon sugar 1 ½ teaspoon minced fresh gingerroot 1 ½ teaspoon soy sauce 1 teaspoon salt 1 garlic clove, minced ½ teaspoon crushed red pepper flakes Salad: 1 package spring mix salad greens 1 small sweet red pepper thinly sliced 4 green onions, chopped 1 pound roast beef, cut into strips Directions: In small bowl mix together dressing ingredients. Toss with ½ cup dressing, place in large serving dish. In large bowl combine the salad greens, red pepper and onion, and roast beef.

Quick chicken and dumplings Ingredients: 6 individually frozen biscuits/or biscuit mix and water. ½ cup chopped onion ¼ cup chopped green pepper 1 Tablespoon olive oil 1 package chicken noodle soup frozen 1 teaspoon parsley minced ½ teaspoon sage ¼ teaspoon pepper ¼ teaspoon rosemary, crushed Directions: Cut each biscuit into fourths, or peel apart already made biscuits. Set aside, in large saucepan sauté onion, and green pepper in oil until tender. Stir in soup, parsley, sage, rosemary and pepper. Bring to a boil, reduce heat, add biscuits, for dumplings, cover and simmer for 10 minutes

Classic turkey gravy Ingredients: Drippings from 1 roasted turkey 1 to 1 ½ cups turkey or chicken broth ¼ cup flour Salt and pepper to taste Directions: Pour turkey drippings into a 2 cup measuring cup, skim fat, reserving 2 Tablespoons set aside, add 2 cups broth, in small saucepan, and combine flour and fat until smooth. Gradually stir in the drippings mix, bring to a boil cook and stir for 2 min or until thick season with salt and pepper.

German Oktoberfest pizza Ingredients: 1 tube refrigerated pizza crust 1 pound smoked kielbasa or Polish sausage, cut into ¼ in. pieces 2 Tablespoons butter 2 cups mashed potatoes 1 cup shredded cheddar cheese Directions: Unroll pizza dough into a greased pan, flatten dough, and roll up edges slightly. Bake at 425° for 8-10 minutes or until lightly golden brown, sauté kielbasa in butter until browned spread mashed potatoes over crust top kielbasa and cheese; Bake for 10-15 minutes or until golden brown.

Chicken with sun-dried tomatoes Ingredients: 3 Tablespoons oil 4 skinless, boneless chicken breast halves 1 shallot finely chopped 1 can cream of chicken soup ¾ cup water ¼ cup thinly sliced sun-dried tomatoes 1 Tablespoon red wine vinegar 2 Tablespoons chopped basil 4 cups cooked noodles ¼ cup shredded parm cheese Directions: Heat oil in skillet add chicken cook 10 minutes. Remove chicken add shallot cook and stir 2 minutes. Stir soup water, tomatoes, vinegar and basil in skillet. Return chicken to skillet and heat to a boil, reduce heat, and cook 5 min until chicken is cooked through, serve chicken and sauce over noodles sprinkle with cheese.

Crunchy onion chicken Ingredients: 2 cups French fried onions 2 Tablespoons flour 4 boneless chicken breasts 1 egg beaten Directions: Crush French fried onions with flour in plastic bag or bowl, dip chicken into egg, then coat with onion crumbs, back at 400° until cooked through.

Frozen Edamame by Krystel Ingredients: 1 package frozen Edamame ½ stick butter 1 teaspoon garlic powder and salt Directions: Heat pods in water about 10minutes drain, add butter, garlic powder and salt, and squeeze out pea inside of pod, put back into water for 10 minutes Drain, place butter in bowl on top of edamame, sprinkle with garlic salt.

Sausage polenta lasagna bake Ingredients: Marinara sauce 1 jar ¼ large diced onion 3 Tablespoons oil 1 pound Italian sausage 2 tubes polenta cut into ¼ “thick slices 4 ounces pesto 1 cup shredded mozzarella ½ cup parm cheese grated Directions: Preheat oven to 375°, in large skillet heat 2 Tablespoons oil over med-hi heat, add sausage to pan, breaking it up into pieces with spoon until browned. Add onions, sauté with sausage, stir in marinara sauce, simmer for 10 min° remove sauce from stove, divide into 2 equal parts, in separate frying pan, add 1 Tablespoon of oil, sear polenta slices until sides are lightly brown. Set aside, cover bottom of dish with ½ polenta slices, thinly spread about ½ of the pesto over polenta, cover polenta with ½ of the marinara sauce, sausage mix, and ½ cup mozzarella, repeat layer with polenta, pesto and sauce. Cover dish with foil, bake for 25 min remove, uncover, sprinkle mozzarella, parm cheese, return to oven uncovered until cheese is melted.

Top Ramen Soup by Krystel Ingredients: 2 package Top ramen any flavor (chicken is best) 1 cup Peas frozen or canned 1 cup Corn frozen or canned 2-4 Eggs 2 Tablespoon curry powder Directions: Follow directions on package of top ramen; add eggs, veggies, and curry powder. Let cook about 10 minutes stir occasionally when eggs are fully cooked and veggies are soft, soup is done.

Man Casserole by Krystel Ingredients: 1 box Macaroni and cheese 1 package hotdogs 1 can chili with beans 1 cup cheese Directions: Cook noodles according to box, cook hot dogs separately or with chili, add everything together and heat for 10 minutes serve with cheese on top.

Nestle Tollhouse Peanut Butter & Milk Chocolate Cookies Ingredients: 2 ¼ cups flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter ¾ cup sugar ¾ cup brown sugar 1 teaspoon vanilla extract 2 large eggs 1 2/3 cup chips Directions: Preheat oven to 375° combine all ingredients in large bowl, stir until dough forms, roll into balls, flatten slightly. Cook for 10 minutes, or until bottoms start to turn brown, then take them out and let cool.

Cheese Soup by Krystel Ingredients: I container Wisconsin cheese soup About 1 cup of fingerling potatoes (or any you have) 1 cup carrots frozen or fresh 1 cup corn frozen or fresh 1 teaspoon basil, dill, salt, pepper, garlic powder Directions: Pour cheese soup in a large pot, peel potatoes and dice them in to small pieces, place in soup along with the rest of the ingredients. Simmer until everything is soft. (Optional-you can add chicken.)

Easy chicken (whole) By Krystel Ingredients: 1 whole chicken ½ cup Oil 1 teaspoon salt, pepper Dash marjoram, thyme, rosemary.

Directions: Spray deep pan with nonstick spray, place chicken in pan, (chicken can be frozen or fresh.) Pour oil over chicken, sprinkle spices on top and bottom of chicken. Place in oven, cook for 30 minutes on 350°.

Best burrito’s ever! By Krystel Ingredients: 12 pork sausage patties 3 Tablespoons olive oil 5 cloves garlic ½ cup green/white onion 1 Tablespoon garlic powder 1 Tablespoon hot garlic sauce Salt and pepper dash of each 1 Tablespoon steak seasoning Flour tortillas Ranch dressing, blue cheese or sour cream whichever you have Shredded cheddar cheese Directions: Chop patties as small as possible, add oil to deep pan with garlic minced, and onion minced, add pork let simmer about 5 mins. stir occasionally. Add seasonings and garlic sauce, let simmer about 20 mins. Warm up flour tortilla in the oven about 5 minutes spoon some ranch or blue cheese or sour cream, and cheese on flour tortilla, add sausage patty mix, roll into a burrito.

Serve.

Cottage cheese fruit by Krystel Ingredients: ½ cup cottage cheese ½ cup desired fruit Directions: Mix together serve cold Sweet & White Potato Spears by Krystel Ingredients: 1 ½ lbs. sweet and russet potatoes sliced into spears ½ cup Italian dressing ½ cup parmesan cheese 2 Tablespoons chopped parsley Directions: Preheat oven to 350° toss potatoes with dressing, place on lightly greased baking sheet cook for 30 minutes, turn potatoes once, cook another 30 minutes. Sprinkle cheese and parsley on when you take them out of the oven, serve.

Chicken Parmesan by Krystel Ingredients: 4 breaded chicken breasts 1 can diced tomatoes drained ½ cup shredded Mozzarella cheese 2 cups pasta cooked and drained Directions: Preheat oven to 350° place chicken in single layer, spread tomatoes over chicken, sprinkle with cheese bake for 25 minutes or until chicken is heated through and cheese is melted, serve over pasta.

Hearty Sausage Skillet Ingredients: ½ lb. smoked sausage sliced 1 can diced tomatoes undrained 1 cup water 1 teaspoon Italian seasoning 1 package Velveeta shells & cheese dinner 2 cups broccoli Directions: Brown sausage in large skillet on medium, heat for 5 minutes drain and then add tomatoes, water and seasoning, bring to a boil add shells reduce heat to med, cover and simmer for 7 minutes Stir twice add broccoli cook add 5 minutes until tender stir in cheese sauce until blended. Serve Roasted Red Potatoes with Bacon & Cheese Ingredients: ½ cup ranch dressing ½ cup Italian style 5 cheese blend ¼ cup bacon bits 2 pounds small red potatoes, quartered 1 Tablespoon parsley

Directions: Preheat oven to 350° mix dressing, cheese, bacon bitch in large bowl, add potatoes toss lightly, spoon into lightly greased baking dish cover with foil bake 40 minutes. Remove foil bake another 15 minutes. Sprinkle with parsley, serve.

Deviled Eggs by Krystel Ingredients: 6 eggs ¼ cup mayonnaise 1 teaspoon vinegar Dash salt & pepper 1 teaspoon mustard Dash paprika Directions: Boil eggs for 8 minutes peel off shell halve the eggs removing the yolk, place aside shell, place yolks in bowl. Mix with the yolks- mustard, mayonnaise, vinegar, and salt and pepper. Place yolk mixture with a spoon into the shells, sprinkle with paprika, and place in fridge 1 hr. serve.

Simple Chicken Salad by Krystel Ingredients: 3 cups chicken cooked & cubed or shredded 1 ½ cups celery chopped 3 hard boiled eggs quartered 1 cup onions, chopped 3 sweet pickles chopped 1 teaspoon salt ½ cup mayonnaise Directions: Mix all ingredients together in a bowl, place on bread.

Egg Fu Young Chinese style Ingredients: ½ cup chopped meat (pork, chicken, and shrimp) ½ cup bamboo shoots chopped ½ cup onion chopped 1 stalk celery chopped 1 cup bean sprouts 3 large eggs 1 teaspoon salt ½ cup oil for frying Chopped green onion for garnish Directions: Add first 5 ingredients together. Add eggs, form into patties. Fry in oil 5 minutes on each side on medium heat.

Crockpot Spaghetti Sauce with Squash and Beans by Krystel Ingredients: 3 cups squash 1 cans tomato sauce 1 can stewed tomatoes 1 can tomato sauce 1 can tri beans Dash oregano, garlic powder Directions: Pour everything in to Crockpot, cook for 4-5 hours, and stir occasionally.

Southern style chicken by Krystel Ingredients: 1 oven bag 1 Tablespoon flour 1 cup southern seasoning 1 cup water 4 pieces chicken Directions: Preheat oven to 350°, pour seasoning and flour in oven bag, add water. Squeeze bag to blend ingredients. Remove skin if desired. Sprinkle chicken with salt, pepper and paprika. Place chicken in bag, shake. Cut slits in top of bag, after tied, place in oven back 40 minutes let stand in bag 5 minutes Spicy bbq chicken Ingredients: 6-8 chicken pieces 1 oven bag 1 Tablespoon flour 1 cup bbq sauce 1 Tablespoon mustard ½ teaspoon chili powder ¼ teaspoon garlic powder Directions: Preheat oven to 350°. Shake flour in bag; add bbq sauce, mustard, chili powder, garlic powder to bag. Add the chicken, shake bag, place bag in oven, cut slits in bag for steam. Bake for 40 minutes

Microwave salmon steaks Ingredients: 1 oven bag 1 Tablespoon flour 2 salmon steaks 3 Tablespoons water 1 Tablespoon margarine diced 1 Tablespoon lemon juice 1 clove garlic minced ¼ teaspoon dill Directions: Place flour in bag with fish, add water, margarine, lemon juice, garlic and dill to bag, shake then place in microwave safe dish. Microwave on high for 6-8 min, or until fish flakes with fork. Let stand in bag for 3 minutes Dip for French fries by Krystel Ingredients: ¼ cup vinegar ½ cup mayonnaise ½ cup ketchup 1 Tablespoon mustard 1 Tablespoon Mrs. Dash (garlic herb flavor) Directions: Mix all ingredients together, dip French fries in it.

Awesome Frosting by Krystel Ingredients 1 jar Cranberry chocolate spread 1 cup peanut butter 2 cups milk Directions Whisk all ingredients together, and refrigerate for 15 minutes.

Easy Tostadas by Krystel Ingredients: 4 Corn tortillas 1 pound Ground beef/chicken 1 package Taco seasoning 1 cup Ranch dressing 1 cup lettuce shredded 1 cup cheddar cheese shredded 1 cup tomatoes chopped 1 cup olives chopped Directions: In large skillet, brown meat then add seasoning and water. Fry tortillas in oil. After meat is done, add on top of tortilla, then cheese, lettuce, tomatoes, olives and ranch.

Fantastic Salmon by Krystel Ingredients: 1 salmon fillet 1 lemon 1 stick butter ¼ cup dill Direction: Place salmon on pan, spread butter on salmon, sprinkle dill, place lemons on salmon spread out.

Cook on 350° for 20 minutes Stuffed Peppers by Krystel Ingredients: 4 bell peppers cut in half 1lb ground beef drained 1 cup chopped onion ¼ cup chopped garlic 1 cup cheese Directions: Place peppers open side up on cookie sheet. Mix together rest of ingredients, spoon into peppers, top with cheese. Place in oven, cook on 350° for 20 mins.

Sangria Ingredients: 1 cup orange juice Âź cup lime juice 1 bottle of red wine Âź cup sugar Ice cubes Directions: In a large glass mix together ingredients, chill.

Shredded Pork Tacos by Krystel Ingredients: 1 pound Shredded pork 4 Flour tortillas 1 cup shredded cheese 2 cups lettuce chopped 2 tomatoes chopped 1 cup chopped olives 1 cup guacamole 1 cup sour cream etc.

Directions: Heat up tortillas and pork. Spoon pork into tortilla; add cheese, tomatoes, olives, lettuce, guacamole and sour cream.

Fajitas by Krystel Ingredients: 12 ounce Flank steak 3 bell peppers 1 onion Fajita seasoning 1 Tablespoon oil 1 cup water Directions: Pour oil in skillet, add onion and pepper first, then the rest of ingredients. Simmer for 10 minutes. Spoon into warm flour tortillas.

Biscuits and gravy by Krystel Ingredients: 1lb ground beef Package Sausage gravy 3 Biscuits 3 eggs 1-2 cups water Directions Heat skillet, brown beef add eggs and drain. Pour gravy mix in skillet with beef and eggs add water. Simmer until warm. Warm biscuits in oven. Pour gravy on biscuits.

Chicken Curry and Rice by Krystel Ingredients: 2 chicken breasts cooked and chopped 4 cups rice 5 cups water 2 Tablespoons curry powder 2 Tablespoons butter Directions: Place rice and water in deep pan while boiling; add curry, butter, and chicken. Add more water if needed. Simmer until all is warm. Serve with Krystel pita garlic bread.

Cheesy Refried Beans by Krystel Ingredients: One can refried beans One can cheese soup Directions: Pour can of beans and cheese soup in a pot together, add water and simmer until warm. Serve with chips.

Bagel cinnamon rolls by Krystel Ingredients: 8 mini bagels 1 cup vanilla yogurt ¼ cup cinnamon ¼ cup sugar Directions: Cut the bagels into bite size pieces, place them rough side down on a cookie sheet. Drizzle yogurt onto bagels, mix together cinnamon and sugar, sprinkle cinnamon and sugar over bagels.

Bake on 350° for about 10 minutes. Serve with ice cream if desired, or just eat.

Broccoli and Cheese by Krystel Ingredients: 20 florets of broccoli cut small 4 cups water 3 tablespoons butter Dash of salt and pepper 1 cup cheddar cheese shredded Directions: Boil water in pot with broccoli until broccoli is soft, about 15 minutes on medium high. Drain broccoli in strainer. Place back in pan with butter on low, add salt and pepper. Cook on low 2 minutes, add the cheese. Serve in bowl, or with favorite steak.

Awesome Steak Marinade by Krystel Ingredients: Grill mates Montreal steak marinade ½ jar mango chutney (small jar) 1 teaspoon chopped garlic 2 cups water Directions: Mix all ingredients together, and pour over steak. Marinate for 2 hours or overnight.

Dill Sauce by Krystel Ingredients: 1 cup mayonnaise 1 cup sour cream 1 cup ranch dressing ½ cup dill Directions: Blend all of the ingredients together. Chill in fridge one hour. Serve with chips.

Tortilla Chips by Krystel Ingredients: 4 corn tortillas (white or yellow) 3 cups oil ½ cup salt Directions: Heat oil in deep pan. Cut tortillas into fours, place into oil. Flip once they have turned brown on one side. Take out with tongs, place them onto paper towel, sprinkle them with salt, and toss.

Serve with salsa, or dip of your choice once cooled.

Banana Peanut Butter Smoothies by Krystel Ingredients: 3 ripe bananas 1 16 ounce jar peanut butter 1 tray ice 2 cups milk Directions: Place all ingredients into blender, blend. Pour into cup, and enjoy.

Hummus by Krystel Ingredients: 1 16 oz can of chickpeas or garbanzo beans 2 cloves garlic, crushed 2 tablespoons olive oil 2 cups water Directions: Simmer all ingredients in small pan. Pour into container, place in fridge 1-2 hours.