Cream Cheese Cookies

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
Bake for 15 minutes in preheated oven. Cookies should be pale.

Texas Stuffed Grilled Burgers

5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons hickory seasoning (optional)
salt and pepper to taste
2 cups chopped onion
2 cups chopped fresh mushrooms
2 cups chopped cooked ham
3 cups shredded Cheddar cheese

Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 8 or 10 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.

Ranch Potatoes

5 pounds peeled and cubed potatoes
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
4 tablespoons heavy cream (optional)
1 pinch salt

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
Beat with a mixer until smooth. Serve immediately.

Sugar Free~Sweet and Sour Stir-Fry

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 3-inch strips
1 can (8 ounces) sliced water chestnuts, drained
1 cup 2x1/2-inch red bell pepper strips
1/4 cup chopped onion
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon white vinegar
1 can (8 ounces) pineapple chunks, packed in juice, undrained
1/4 teaspoon ground ginger
1/4 teaspoon salt
1-3/4 teaspoons Equal for Recipes
or 6 packets Equal sweetener
or 1/4 cup Equal Spoonful™
1 package (6 ounces) frozen pea pods

Heat oil in wok or skillet. Add chicken; cook until chicken is no longer pink, 5 to 6 minutes. Remove and set aside. Add water chestnuts, pepper and onion to wok; cook until vegetables are tender, 3 to 4 minutes, stirring constantly.
Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch. Add pineapple with juice, ginger and salt. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly.
Stir in Equal. Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes.

***Equal sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

Sugar Free~ Bean Salad

Staci has requested that some Sugar free recipes make there way onto The Recipe Place. So here's one now.

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1/3 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 (15-ounce) can lima beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/4 cup capers, drained
3 garlic cloves, minced
1/2 cup artichoke hearts, drained
1/2 cup red onion, minced
3/4 cup fresh parsley, chopped

WHISK the SPLENDA® Granular, vinegar and oil together in a medium mixing bowl.
COMBINE remaining ingredients together in a large mixing bowl. Add dressing and stir until ingredients are coated. Refrigerate a minimum of 3 hours or overnight before serving.

Serving Size 6 ounces (about 1 cup)
Calories 140
Calories from Fat 35g
Total Fat 3.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 280mg
Total Carbohydrate 27g
Dietary Fiber 7g
Sugars 4g
Protein 7g

2 New Links

I added 2 new Recipe Blogs to the links.

A Question

From Staci....

Does anyone have a TURBO COOKER?
I have one, but have lost my recipe cards. I'm trying to find some recipes so I can use the thing! I cooked a great healthy meal in it tonight, but I know you can do lots more with it.

Oven Bacon

I love bacon, but detest cooking the stuff. The other day I was craving a BLT & decided I would, just get over it & fry some bacon. But I remembered a friend saying she cooked her in the oven & Mom even mentioned doing that too.
So, I cooked it in the oven this time & oh my goodness!!!!!! It was super good!!!!

It was almost mess free, & it came out crunchy.

I layed it out flat on a cookie sheet. I sprayed it with Pam first, I probably didn't need to, since the bacon is greasy, but oh well. I cooked in an oven set at 425 degrees. I think it cooked for about 15-20 mins. But just cook it for as long as you like. I may have cooked mine longer than most people do, just because I like extra crispy bacon. Also flip it after it's been in there for half of the time. After it's done, take out of oven & drain on paper towels.

The BLT's were perfect & hit the spot!

If you try this, let me know!

Awesome Summer Pasta Salad

Stephanie sent us this recipe for some cool salad for the hot Summer months.








2 (6oz) jars of marinated artichokes, undrained
1 (12oz) package of tri-colored pasta, cooked
1 small can of olives
1 (7oz) jar roasted red peppers, drained and sliced
8 ounces mozzarella cheese, cubed
1/4 hard salami, cut into 1/4 strips
1/2 fresh Parmesan cheese
1/4 cup finely chopped onion
1/2 cup chopped flat-leaf parsley
1/2 cup chopped fresh basil
1/2 cup zesty Italian dressing

1. Drain artichokes, reserving liquid. Cut artichokes into fourths. Set aside.
2. Combine pasta, artichokes, reserved artichoke liquid, olives and remaining ingredients in a large bowl; toss gently.

Yield: 6 servings.

ChiChimama's Halibut

This as you can see is from Chichimama.

Here is a recipe I made up last night...

1/2 - 3/4 lb halibut steak
1/2 cup white wine
2 garlic cloves, minced
1/4 cup lime juice
2 tablespoons chopped cilantro

Put halibut in the middle of a large piece of tin foil. Pour lime juice and wine on top. Sprinkle with garlic and cilantro. Seal the tin foil tightly so the liquid can't drip out, make sure to leave room for the foil to expand as you cook the fish. Place packet of fish either on a hot grill or in a 450 oven. Cook until fish flakes easily, how long depends on how thick the fish is, somewhere around 20 minutes is a good place to start if it is about an inch or so. Remove from foil, spoon some of the juice over the top and serve!

Buffalo Chicken Pasta Salad

A recipe from Denise.
It was crazy hot here this weekend - too hot to really cook, so I decided to experiment. The only heat generated was boiling the noodles!!!

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1 box of medium shells
2 pkg - Swanson prepared buffalo chicken strips (cut into small chunks)
1 24 oz can of diced tomatoes (drained)
1 large green pepper - diced ( or red, yellow or orange - whatever you prefer)
1 large red onion - diced
1/3 bunch of celery - diced
1 pkg Kraft cheese crumbles - I used Colby & Monterey jack
1 large bottle of Hidden Valley Ranch Spicy Ranch dressing

Cook noodles. Dice veggies, mix in tomatoes, mix in noodles. Pour dressing over top & mix in - chill & serve.

Broccoli Casserole

Deb sent in this recipe.

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1 pkg. chopped broccoli
1 egg—beaten
1/2 c. grated cheese
1 tbsp chopped onion
1 can mushroom soup
1/2 c. mayonnaise
salt and pepper to taste

Cook broccoli about 5 minutes after it boils. Drain well. Mix other ingredients with broccoli and put in baking dish. Top with crushed Ritz crackers covered with pats of butter. Bake at 350* for 45 minutes

Banana Pudding

One more from Bomba.
This is a Banana Pudding I am making to take somewhere tomorrow. It is easy and good. You should all feel privileged that I am sharing it with you.

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1 Can Eagle Brand Milk
1 ½ Cup Of Cold Water
1 Large Box of Jello Vanilla Instant Pudding Mix
5 Bananas
2 Cartons Of Whipping Cream
1 Box Vanilla Wafers

(use the bananas and vanilla wafers to your liking; I never use the whole box of wafers anytime I make this.)


COMBINE EAGLE BRAND MILK, PUDDING MIX AND 1 ½ CUP OF COLD WATER TOGETHER. MIX UNTIL BLENDED. SET ASIDE IN REFRIGERATOR TO CHILL AT LEAST FIVE MINUTES.
*BEFORE MIXING WHIPPING CREAM, CHILL A GLASS BOWL AND MIXER BLADES IN FREEZER FOR ATLEAST 5 MINUTES.(mixing the cream in a glass bowl works best and chilling it really helps.) SHAKE WHIPPING CREAM CARTONS VIGOROUSLY; POUR BOTH CARTONS INTO CHILLED BOWL. MIX WITH CHILLED MIXER BLADES UNTIL FIRM. (this should create a texture similar to cool-whip)
*FOLD PUDDING INTO CREAM. DO NOT OVER STIR OR IT WILL BE RUNNY, BUT MAKE SURE IT IS WELL BLENDED.
*IN YOUR SERVING DISH, which does not have to be chilled, START WITH THE PUDDING MIXTURE FIRST AND LAYER: PUDDING, BANANAS, AND VANILLA WAFERS. END WITH PUDDING COVERING THE TOP.

*CHILL UNTIL READY TO EAT!!!

-I make this a few hours before it is going to be eaten. This way the wafers do not get too soggy and the bananaÂ’s do not start to turn. -

Chicken Broccoli Casserole

Bomba sent this one too.
I have had this one for a long time. It is very tasteful. Toasted breadcrumbs work best because it adds a better flavor to it than the ritz crackers.

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4-5 Boneless/Skinless Chicken Breast (cut in pieces)
1 large Cream of Chicken or Cream of Mushroom
Broccoli (frozen or fresh)
1 bag Cube Cheese
Boil in Bag Rice (4 bags)
Bread or Ritz Crackers

Preheat oven to 350 F.

Boil the Chicken
Boil the Rice
Steam the broccoli

-Mix Rice, Chicken, and Cheese in a bowl. Pour a little bit of Milk, add the Cream of Chicken. Blend all together until mixed.
-Fold in broccoli.

In a 9 x 13 Baking Dish

Rub Butter along the bottom and sides of the dish
-Spread Casserole evenly in the pan.
-Top with toasted Bread Crumbs or Ritz Crackers.
-Put little pieces of butter in different places on top.

Put in preheated oven for 15 – 20 min. or until cheese is melted.

Remove from oven and enjoy…nothing else needs to be served with it because is has all you need.

Blackberry Wine Bundt Cake

This recipe is from Bomba.

People like this when I make it. If you do not like blackberry, you can substitute the wine and jello for another matching flavor and make that kind instead. (example: peach wine and peach jello)

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1 Box Yellow Cake Mix
4 Eggs
1/3 Cup Oil
3 oz. Black Cherry Jello Mix
3/4 Cup Blackberry Wine
1 Cup Chopped Pecans (optional)

*Glaze Mix*

1 Stick Margarine
1/2 Cup Blackberry Wine
1/2 Box Confectionery Sugar
(refer to notes at bottom!)

*Grease bundt pan and add 1/2 cup chopped pecans. Place all remaining ingredients together in a bowl and mix until batter is smooth. Pour into the bundt and bake at 350 for 50 minutes. About 5 minutes before the cake is done, mix the glaze in a small saucepan and bring to a full boil. Remove the cake when done and spoon the glaze over the cake while it is in the pan. Allow the cake to cool before turning onto a cake plate.



NOTES: Some helpful tips: I use "White Betty Crocker" cake mix instead of yellow. I specify Betty Crocker!
Watch the cake! Mine cooks within 35-40min. in the oven at 350 and not 50 min. (each persons oven cooks different!) my rule of thumb-when you can smell the cake, it is done!!!
For the Glaze; I only use "1/4 Box Of Confectionery Sugar" instead of 1/2 box.
I found the 1/2 to be too sweet.
Lastly-before I dump my cake over, I take a butter knife and go around the edges of the cake to loosen it up.(I go as far down as I can without cutting into the cake. When I get it dumped over, I take the remaining glaze and drizzle it on what is now the top!!!

Please Help!

I really need some recipes from my faithful readers. I would love to have some that you make often. Things that your family loves. So come on & help me out.

B.L.A.T. Wraps

8 slices bacon
4 (10 inch) flour tortillas
4 tablespoons Ranch-style salad dressing
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 cup shredded lettuce


Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.

Black Bean And Corn Salad

1/2 cup balsamic vinaigrette salad dressing
1/4 teaspoon seasoned pepper
1/4 teaspoon dried cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped

In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Best Chicken Pasta Salad

2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing

Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.

Sesame Pasta Chicken Salad

1/4 cup sesame seeds
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.