Part 2 - Browse our free recipes!

Easy Freezer Strawberry Sorbet  

2 pk Unflavored gelatin 

1 c Sugar 

3 c Water 

1 qt Pureed strawberries about 3 pints fresh 

1 c Cranberry juice cocktail 

1/4 c Fresh squeezed lemon juice 

Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 

minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove 

from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 

13x9 pan. Cover and freeze 8 hours or overnight. Spoon about 1/4 of frozen 

mixture into the container of a blender or food processor. Top with lid and 

process until smooth. Return to pan. Repeat until all the mixture has been 

processed. Return pan to freezer and freeze for 4 hours or until firm. Let stand at 

room temperature 15-20 minutes before serving. 

Easy French Bread 

1 1/2 c Water 

3 1/4 c White bread flour 

1 1/2 tb Sugar 

1 1/2 ts Salt 

3 ts Active dry yeast 

Put all ingredients in bread machine pan. Set for a large loaf. Use regular or 

rapid bake cycle. To develop the crisp crust that French bread is known for, turn 

the machine off and reset it after the first knead cycle is completed. This gives 

the bread extra kneading time and results in a crisp crust. 

Easy Fruit Cobbler 

1 cn 21 oz fruit pie filling, any flavor 

1 1/4 c Bisquick 

1 tb Sugar 

1/4 c Milk 

1/4 c Sour cream 

Heat oven to 425 degrees F. Grease 1 1/2 qt casserole. Heat pie filling to boiling. 

Pour into casserole. 

Mix remaining ingredients until dough forms. Drop by 6 spoonsfull onto hot pie 

filling. Sprinkle with sugar if desired. 

Bake about 20 minutes or until biscuits are golden brown. 

Easy Fruit Dessert Cups 

8 oz Can pineapple chunks,drained 

1 1/4 c Red seedless grapes 

2 Kiwifruit, peeled, sliced 

4 lg Scoops Vanilla Ice Cream 

1/4 c Orange flavored liqueur (optional) 

Combine all the fruits; cover and refrigerate. 

When ready to serve, spoon fruit mixture into individual dessert dishes. Top with 

a scoop of ice cream and drizzle a little of the liqueur over ice cream. 

Easy Fudge 

3 c Chopped chocolate or chocolate wafers (sweet, semisweet, or a 

combination) 

1 cn Sweetened condensed milk 

Pinch of salt 

1 ts Vanilla 

1/2 c Chopped nuts 

A very good fudge with no cooking or thermometer watching. Melt chocolate in 

the top of a double boiler over hot, not boiling water. Remove from heat and stir 

in remaining ingredients. Spread in a generously buttered 8-inch square pan. 

Chill 2 hours or until firm. Turn fudge out onto a cutting board, cut into squares. 

Store in tightly covered containers. Makes 49 pieces. 

Easy Fudge 2 

6 tb Margarine 

3 1/2 c Confectioners' sugar 

1/2 c Sifted cocoa powder 

1 ts Vanilla extract 

1/4 c Soy milk 

1 c Chopped nuts (optional) 

Lightly grease a 5 x 9-inch loaf pan using a little of the margarine. 

Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof 

mixing bowl or the upper part of a double boiler. 

Place the bowl or boiler over simmering water and stir until smooth. Add the nuts 

if desired. 

Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into 

squares. 

Makes 2 to 3 dozen squares 

Easy Graham Cracker Cookies 

24 Graham crackers, separated in half 

1 c Butter 

1 c Brown sugar 

1 c Chopped walnuts 

Preheat oven to 350 degrees F. Use a cookie sheet with sides. Place crackers 

on cookie sheet. In a small sauce pan, heat butter and sugar until boiling. Add 

nuts to mixture. Pour over crackers. bake 10 minutes 

Easy Hodge Podge Soup 

1 lb Hamburger 

1 Chopped onion 

Salt and pepper 

1 cn (10.75-oz) tomato soup 

1 cn (16-oz) mixed vegetables 

1 cn (16-oz) kidney beans 

1 Box (14.75-oz) spaghetti 

Brown hamburger and onions. Drain excess grease. Add tomato soup and half a 

can of water. Stir in vegetables. Run knife through spaghetti to cut strands. Add 

to soup mixture. Bring to boil, simmer 15 minutes. 

Easy Hot Dog Cheese Roll Ups 

30 Cocktail franks 

10 Cheese slices 

2 pk Crecent rolls 

Take the roll dough and unroll them carefully. Cut each triangle in half. (will need 

part of the second box; but not all) ; keeping the triangular shape. Then wrap 1/3 

or a piece of cheese around the frank and holding it with your fingers start rolling 

it in the roll. Start at the large end of the triangle and roll towards the tip. Bake in 

a hot oven until brown...should only take about 10 minutes at 400 degrees. 

Watch carefully. Take out when they are browned. Serve immediately. 

Easy Hungarian Soup 

2 lb Stewing beef 

3 tb Butter 

1 Onion, chopped 

1 Clove garlic, minced 

1 tb Paprika 

2 cn (10 3/4 oz) tomato soup 

9 c Water 

1/4 ts Caraway seeds 

4 md Carrots, sliced 

4 oz Wide noodles 

10 oz Frozen cut green beans 

1 c Sour cream 

Using large soup kettle, brown beef on all sides in butter; remove beef and set 

aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in 

paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a 

boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green 

beans with soup over high heat. Once soup boils, reduce to simmer, cover and 

continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until 

blended. Heat, but do not allow to boil. 

Serves 8. 

Easy Ice Cream Recipe 

5 Eggs 

Pinch of Salt 

2 c Sugar 

2 pk Instant pudding mix 

1 cn Evaporated milk 

2 Qt. milk 

Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. 

Pour in container, (plastic works best), store in freezer at least over night. 

Easy Microwave Peanut Butter Fudge 

1 Bag semi-sweet chocolate chips (12 oz) 

1 Jar smooth or crunchy peanut butter (12 oz) 

1 cn Sweetened condensed milk (14 oz) 

Makes approximately 42 pieces. In a 1-1/2 quart microwave-proof bowl, melt 

chocolate and peanut butter on HIGH for 3 minutes. Remove from microwave; 

stir will. Add milk, stirring until well blended. Pour mixture into 8 x 8 inch pan, 

lined with waxed paper. Refrigerate to chill. 

Easy Microwave Pizza Bagels 

1 Lender's plain bagel 

Squeeze pizza sauce 

Mozzarella cheese 

Heat bagel in microwave on high for 15 seconds. Split bagel, add sauce and 

some cheese. Heat in microwave on high for 30 to 45 seconds or until cheese 

melts. 

Easy Nonfat Garlic Bread 

1 c Oil-free italian dressing 

1 ts Paprika 

5 Cl Garlic; or more to taste 

1 Whole-wheat french bread 

Parsley flakes; optional 

Preheat the broiler. Place the dressing, paprika, and garlic in a blender and 

process until well blended. Brush this mixture on the bread and sprinkle with 

parsley, if desired. 

Easy Oven Stew 

3/4 lb Boneless beef round steak, trimmed and cubed 

1 tb Cooking oil 

4 md Potatoes, cut into 1 inch cubes 

5 md Carrots, cut into 1 1/2 inch chunks 

1 Rib celery, cut into 1 inch chunks 

1 lg Onion, cut into 1 inch chunks 

14 1/4 oz Can of chunky stewed tomatoes 

3 tb Quick cooking tapioca 

1 ts Browning sauce 

1/4 ts Pepper 

1 c Frozen peas 

In dutch oven, brown the steak in oil. Add the next eight ingredients; cover and 

bake at 300 for 4 to 5 hours. Add the peas during the last 30 minutes of baking. 

Yield: 6 servings 

Easy Pasta Speciala 

1 15 oz can stewed tomatoes 

1 sm Can Rotel diced 

Pepper/tomatoes 

1 15 oz can French-cut green beans 

1 15 oz can mushrooms stems and pieces 

2 tb Italian seasoning 

1/2 ts Garlic powder 

Mix it all together in a big saucepan, bring to a boil and simmer for half hour or 

so. Serve it over spiral pasta (fusilli) and top with FF parmesan. 

Easy Pear Dessert 

1 tb Butter 

3 Ripe pears 

1/2 c Butterscotch or caramel ice cream topping 

Scoops of vanilla ice cream or Ice Milk 

Peel, core and thinly slice pears. 

Heat butter in a medium skillet over medium heat. Add the sliced pears. Cook 

until pears are softened, stirring occasionally. Add the topping and heat until the 

mixture is bubbly, stirring occasionally. 

Serve over ice cream. 

Easy Potato Bread 

2 t Yeast 

3 c Bread flour 

1/4 c Instant potato flakes 

1/2 T Salt 

1 1/2 T Butter 

1 1/2 T Sugar 

3/4 c Milk 

3/8 c Water 

Place all ingredients in bread pan and start. Allow to cool 1 hour before slicing 

. 

Easy Sourdough Biscuits 

4 1/2 c Self-rising flour 

2 c Buttermilk 

2/3 c Cooking oil 

2 pk Yeast 

2 tb Sugar 

1 ts Soda 

Mix all ingredients. Keep tightly covered in refrigerator. Take out as needed and 

knead with a little extra flour and bake. 

. 

Easy Taco Dip 

1 1/2 c Mayonnaise 

1 1/2 c Sour cream 

1 pk (1.25 oz) taco seasoning mix 

Assorted chips *OR* Fresh vegetable dippers 

Mix mayonnaise, sour cream and taco mix till blended, chill. Serve with chips or 

vegetables. Makes 3 cups. 

Easy Taco Salad 

1 lb Ground beef 

1 pk (1 1/4 oz) taco seasoning 

1 md Head lettuce, shredded 

2 md Tomatoes, seeded and chopped 

1 c Bottled Catalina dressing 

4 c To 5 corn chips, crushed 

2 c (8 oz) shredded cheddar cheese 

Brown ground beef; drain well. Put in taco seasoning. Combine beef, lettuce, 

tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well. 

Serve immediately. 

Easy Tacos 

1 lb Lean ground beef 

1 (8-oz) can tomato sauce 

1 ts Mexican flavor instant bouillon 

2 tb Water 

1 Taco shells 

In large skillet, brown meat; pour off fat. Add sauce, bouillon and water; cook 10 

minutes. Serve in taco shells; garnish as desired. 

Easy Turkey Sloppy Joes 

1 1/2 lb Ground turkey 

1/2 c Catsup 

1 md Onion, diced 

2 tb Dijon mustard 

1/2 ts Seasoning salt 

1/4 ts Garlic powder 

Non stick spray 

4 Large hamburger rolls or rolls of your choice, split 

Either use a non-stick skillet or spray a skillet with non-stick spray. Add ground 

turkey and onion, and cook until meat is no longer pink. 

Add other ingredients, and simmer until thickened to your choosing. 

Serve as you would sloppy joes, on split rolls. 

Extra Easy Coffee Cake 

1/4 c Sugar 

1/2 ts Cinnamon 

1 cn 10oz. Hungry Jack Refrig. Flaky biscuits 

1/4 c Semi-sweet choc. chips 

1/4 c Peanut butter chips 

2 tb Margarine, melted 

Heat oven to 400 degrees. Grease 8 or 9 inch round cake pan. In 1 gallon plastic 

bag or large bowl, combine sugar and cinnamon; mix well. Separate dough into 

10 biscuits; cut each biscuit into 4 pieces. Drop 5 pieces at a time into cinnamon 

mixture; toss to coat. Remove biscuits with slotted spoon; place in greased pan. 

Repeat with remaining pieces. Sprinkle with chips; drizzle with melted margarine. 

Bake fo 18 to 23 minutes or until biscuits are deep golden brown. Let stand 5 

minutes; remove from pan. Serve warm. 

Extra Easy Lasagna 

3/4 lb Ground beef 

3 c Prego Traditional Spaghetti Sauce 

15 oz Ricotta cheese 

8 oz Shredded mozzarella cheese 

6 Uncooked lasagna noodles 

1/4 c Water 

In 10 inch skillet over medium high heat, cook beef until browned, stirring to 

separate meat. Spoon off fat. Add spaghetti sauce, heat through, stirring 

occasionally. 

In 2 quart oblong baking dish, spread 1-1/2 cups meat mixture. Top with 3 

uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella 

cheese. Repeat layers. Top with remaining meat mixture. 

Slowly pour water around inside edges of baking dish. Cover tightly with foil. 

Bake at 375 degrees (f) for 45 minutes. Uncover; bake 10 minutes more. Let 

stand 10 minutes before serving. 

Makes 8 main dish servings. 

Fast And Easy Pizza 

1 pk English muffins 

1 Pizza sauce 

6 oz Mozzarella cheese 

1 lb Hamburger 

Spread sauce on muffins. Top with meat and cheese. Microwave for about 1 

minute. 

Graham Cracker Quickie 

3 Eggs 

1 c Sugar 

1 c Chopped walnuts 

1 c Graham cracker crumbs 

ds Salt 

Beat eggs thoroughly and add sugar. Fold in walnuts and crumbs, also salt. 

Spread in a 9 inch greased pie pan. Bake fo 25 minutes at 325 degrees. Serve 

warm with whipped cream on top. Chewy and delicious. 

Light And Easy Lasagna 

3 md Onions, chopped 

3 Garlic cloves, finely chopped 

56 oz Italian-style plum tomatoes, undrained 

24 oz Italian tomato paste 

1 c Chopped fresh parsley 

2 ts Dried leaf oregano, crushed 

1/2 ts Dried leaf thyme, crushed 

1/2 ts Dried marjoram, crushed 

1/2 ts Freshly ground pepper 

1/2 lb Lasagna noodles 

1 lb Part-skim ricotta cheese 

1/2 lb Part-skim mozzarella cheese 

2 oz Imported Parmesan cheese, grated 

Put onions and garlic in large saucepan. Cook, covered, over low heat until 

tender, adding a little water if necessary to prevent scorching. Add tomatoes, 

tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, 

stirring occasionally, about 2 hours. 

Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in 

colander; rinse with cold water. Drain well. 

Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch baking dish 

with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta 

cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. 

Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining 

Parmesan cheese on top. 

Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 

minutes before serving. 

Light And Easy Picante Fish (microwave) 

1 1/2 Cup fresh mushrooms 

1 md Green and/or red bell pepper seeded and cut into 1 inch pieces (3/4 cup) 

1 sm Onion halved and sliced 

2 tb Chicken broth or water 

4 Fish fillets (4-ounce each) 3/4" thick 

1 c Picante sauce or salsa 

2 tb Grated parmesan cheese 

In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion 

and broth. Cook, covered, on 100% power (high) 5-6 minutes or until tender, 

stirring once. In an 8 x 8 x 2 inch microwave- safe baking dish place fish fillets in 

an even layer, tucking under thin parts. Cook, covered, on high 4-5 minutes or 

until fish just flakes with a fork. Drain juices. With a slotted spoon, place 

vegetables on top of fish; sprinkle with oregano. Spoon salsa over vegetables. 

Cook, uncovered, 1-2 minutes or until heated through. Sprinkle with parmesan. 

Longhorn Quick Chili Dip 

1 c Cottage Cheese 

15 oz Chili With Beans; 1 can 

1 tb Hot Sauce 

1 tb Lemon Juice 

1 1/2 ts Cumin; Ground 

3/4 c Cheddar; Sharp, Shredded 

Cream the cottage cheese in a blender or food processor or with an electric 

mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. 

Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. 

Cover and chill. Makes about 3 3/4 cups of dip. 

Make-it-easy Beef Potpie 

1 lb Boneless beef top sirloin steak, cut 3/4 inch thick 

1 tb Vegetable oil 

8 oz Small mushrooms, quartered 

1 md Onion, sliced 

1 Garlic clove, crushed 

1 Jar beef gravy 

1 10 oz package frozen peas and carrots 

1/4 ts Dried thyme 

1 Can (8oz) refrigerated 

Crescent dinner rolls 

Preheat oven to 375 degrees. Trim fat from steak. Halve steak lengthwise, then 

crosswise into 1/4 inch thick strips. In large ovenproof skillet, heat oil over 

medium-high heat until hot. Add beef in 2 batches and stir-fry 1 to 2 minutes, 

until outside surface is no longer pink. Do not overcook. Remove from skillet with 

slotted spoon; set aside. In same skillet, cook mushrooms, onion, garlic and 1/4 

cup water, stirring frequently, 3 minutes, until onion is tender. Stir in gravy, 

vegetables and thyme. Bring to a boil; remove from heat. Stir in reserved beef. 

Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; 

arrange over beef mixture so pointed ends are directed toward center. Bake 17 

to 19 minutes, until crescent rolls are deep golden brown. Can substitute a 9 inch 

square baking pan for ovenproof skillet.