Source: Unsure
Makes 4 “Pockets”

“My mom used to make something like this for me and my sisters when we were kids. She used the Sandwich Maker we had, and used bread instead of pie curst, I think. I used my Sandwich Maker for this, and the filling is peach. I think these would be great warm topped with ice cream, or as a take-along for a picnic.”

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Source: Sure Jell
Makes 3 cups

“I made this using raspberries and a small handful of mulberries that just happened to have been frozen with the raspberries.”

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Well, after dealing with some sort of Wordpress virus (?), The Recipe Box is up and running again.  I don’t think many people actually visit, but I enjoy posting recipes I’ve tried, so I’m keeping TRB up for that reason.  If you are someone visiting (and, you know, I’m not just talking to myself) and you don’t hate TRB, I’d love to hear it.  And, if you feel the need to spread the word, I won’t complain

I’m working on fixing up this WP ”Classic” theme a little bit because the old theme files were “infected” and I don’t want to reupload any of that.  For now, this is how everything will look.  I think I’m going to disable comments on recipe posts because all I get is spam comments anyway.  I installed an anti-spam plugin, so comments are not disabled at this point.  And.. I’ll be adding a couple new recipes shortly.  (You’re excited aren’t you?!)

Don’t forget, you can always submit your favorite recipes by filling out this form.

Source: French’s
Makes 4 servings

Ingredients
1 1/3 cups French’s Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

1. Preheat oven to 400 degrees F.

2. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.

3. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.

4. Bake at 400 degrees F for 20 minutes or until no longer pink in center.

(Submitted by Webmaster)

Source: Fiber One cereal box
Makes 3 1/2 dozen cookies

“These make really tasty, fudgy, crunchy cookies!”

Ingredients
1 box (1lb 2.3oz) Betty Crocker fudge brownie mix
2 cups Fiber One cereal
1/3 cup water
1 egg
1 tablespoon vegetable oil
2 teaspoons vanilla
1/8 teaspoons cinnamon
2 tablespoons miniature semisweet chocolate chips

1. Heat over to 350°F. Spray cookie sheet with cooking spray. In a large bowl, mix all ingredients with spoon. Drop dough by rounded tablespoonfuls two inches apart on cookie sheet.

2. Bake 10-12 minutes until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store in tightly covered container.

(Submitted by Webmaster)

Source: Tammy’s Recipes & Betty Crocker’s Country Favorites

“We got the idea to make this pizza after seeing a Chicago deep-dish pizza in the BC cookbook.  I used Tammy’s crust recipe and we just kinda improvised from there!  This may make more than one pizza, but I’m terrible at getting dough to rise, so this was only enough for one for us.  Oh yeah, this pizza is made in a jelly roll pan or a springform pan!”

Ingredients
CRUST:
3/4 cup water
1 teaspoon sugar
2 tablespoons butter, melted
2 1/2 cups flour
1 tablespoons yeast

TOPPING:
Mozzarella cheese (optional)
Cooked, shredded chicken (Used about 1/2 cup canned chicken)
Pineapple, cut into small pieces  (We used 3-4 pineapple rings)
BBQ sauce
Chopped onion (We used about 1/4 cup)

1. Mix water, sugar and butter.  Add some flour, mix well.  Add remaining flour and yeast and mix.

2. Knead 6-8 minutes.  Grease top of dough, place in bowl, cover and let raise in warm place.

3.  Punch down dough.  Spread dough onto bottom and up sides of greased springform or jelly roll pan. 

4. Top crust with cheese if desired.  Bake crust for a few minutes (We did it for about 5 minutes on 375-ish)

5. Saute onions in oil.  Add pineapple, chicken and BBQ sauce.. simmer for a few minutes.

6. Spoon filling into crust.  Top with more cheese if desired.  Bake about 10 minutes, or until crust is lightly browned.

(Submitted by Webmaster

Source: Betty Crocker’s Country Favorites
Makes six 4″ pancakes

“I must’ve done something wrong with this recipe because I made a whole lot more than six.  They’re really good though.  I didn’t do the strawberry sauce with these, but I bet it’s delicious!”

Ingredients
1 cup quick-cooking oats
3 1/2 cups milk
2 cups all-purpose flour
1/4 cup margarine or butter, melted
3 Tablespoons sugar
1 Tablespoon baking powder
2 eggs
Strawberry Sauce (bottom)

1. Mix oats and milk in large bowl; let stand 5 minutes.  Add remaining ingredients except strawberry sauce.  Beat mixture with electric mixer on medium speed until well blended.

2.  Heat griddle or skillet over medium hear or to 375 degrees.  Grease heated griddle, if necessary.

3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.  Cook pancakes until puffed and dry around edges.  Turn to cook other side until golden brown.

Strawberry sauce:
1 package (10 ounces) frozen sliced strawberries, thawed
2 teaspoons cornstarch

Drain strawberries; reserve liquid.  Combine liquid and cornstarch in small pan.  Cook over medium heat about 1 minute or until mixture boils.  Stir in strawberries and cook 1 minute.

(Submitted by Webmaster)

Source: Mr. Food
Makes about 3 dozen cookies

“This makes a nice crumbly butter cookie with a tasty hint of peppermint :)”

Ingredients
1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar

1. Preheat the oven to 375°F. Coat cookie sheets with nonstick cooking spray.

2. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts; beat until well blended.

3. Gradually add the flour and salt; mix until thoroughly blended. Cover the bowl with plastic wrap and chill for 1 hour.

4. In a small bowl, combine the crushed candy canes and the granulated sugar. Shape the chilled cookie dough into 1-1/2-inch balls then roll each in the candy cane mixture, coating completely. Place 2 inches apart on the cookie sheets.

5. Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely.

(Submitted by Webmaster)

Makes 4-6 servings, I believe.

“I threw this together for supper one night using fully-cooked canned beef, Southeastern Mills gravy mix and potato flakes. All measurements are approximate.. do as much or as little as you like!”

Ingredients
About 3 cups egg noodles
1 4.5 oz package beef gravy mix
2 cups cooked, shredded beef
Prepared mashed potatoes

1. Cook egg noodles according to package directions. Meanwhile, boil water and prepare gravy mix according to package directions.

2. Drain egg noodles; spoon gravy into noodles and add beef. Simmer until heated through. Serve over mashed potatoes.

Source: Taste of Home Annual Recipes 2007
Makes two servings

“I would definitely categorize this under ‘quick and easy’.  Tasty too!”

Ingredients
1 egg
1/4 cup milk
1/4 cup dry bread crumbs
1 envelope brown gravy mix, divided
1 teaspoon dried minced onion
1/2 pound lean ground been
1/2 cup water
1 Tablespoon mustard

1. In a bowl, whisk egg and milk.  Add bread crumbs, 1 Tablespoon gravy mix and onion.  Crumble beef over mixture and mix well.  Shape into two patties about 3/4″ thick.  Broil 3-4″ from the heat for 6-7 minutes on each side, or until meat is no longer pink and a meat thermometer reads 160.

2. Place the remaining gravy mix in a small saucepan; stir in the water and mustard.  Bring to a boil; cook and stir until thickened.  Serve gravy over beef patties.

(Submitted by Webmaster)