Cake Mix Cookies

I decided to start transferring the recipes I have been collecting from all of us these passed few years. This is one of Michelle's.

1 package cake mix
1/3 c. soft butter
1 egg
1/4 cup water

Mix all ingredients and drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Michelle's favorite mix to use is confetti cake.

Broiled Tilapia

From Michelle

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons Mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds Tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches away from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 additional minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

Cheesy Cream of Potato Soup

From Michelle

3 medium potatoes
1 tsp. fresh dill or 1/4 tsp. dried dill weed
1 1/2 cups chicken broth
1 T. margarine or butter
1 T. flour
1/8 tsp. salt
dash pepper
1 can cheddar cheese soup
1/2 cup cooked and crumbled bacon pieces

Cook bacon.

Peel and cube potatoes and cook them until very soft. In a blender, combine the potatoes and 3/4 cup of the chicken broth. Cover and blend until smooth (add more broth if mixture isn't blending). Set aside.

In a medium saucepan, melt the margarine or butter. Stir in the flour, dill/dill weed, salt and pepper. Add the milk all at once. Cook and stir until slightly thickened and bubble. Cook 1 minute more. Stir in potato mixture and the remaining broth. Add cheese soup and bacon. If necessary, add milk to make of desired consistency. Cook and stir until heated through and cheese soup is fully incorporated. Season to taste with salt and pepper; although I find that with the bacon I do not need to add much more seasoning.

Rib Rub

1/2 c. salt
1/2 c. black pepper
1/2 c. ground chili pepper
1/2 c. brown sugar
1/2 c. adobo
1/4 c. paprika
2 Tbsp. cinnamon
2 Tbsp. allspice

Salsa Verde

1 1/2 pound tomatillos
1 Tbsp. fresh lime juice
1/2 C. finely chopped white onion
1/2 C. cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
1/4 tsp. sugar
salt and black pepper

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Michelle

Easy Peach Crisp

from Michelle

2 cans sliced peaches
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Grease the bottom of a 9x9 pan. Pour in drained peaches. Mix remaining ingredients together and sprinkle evenly over the peaches. Bake uncovered at 375 for 30 minutes.

**for apple crisp, increase the brown sugar to 3/4 cup.

Lentil Soup with Beef

from Michelle

2 Tbsp. Olive Oil
1 1/2 pounds boneless beef chuck, cut into 1 -inch cubes
salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 tsp chopped fresh rosemary leaves
1 1/2 tsp. dried oregano
6 (14 ounce) cans beef broth
1 (28 ounce can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Heat oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef, and any accumulated juices from the bowl, to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

**I have made this recipe in a crock pot before and it turned out great. I followed the instructions for browning the beef and added the veggies and spices. Cooked on high for about an hour then added the lentils. In my experience, it takes longer for the lentils to cook, so allow plenty of time. I use about 1 1/2 cups lentils. I also omitted the celery and used dried spices. It makes quite a bit and freezes well.