Zucchini Bread

1 cup sugar
1 cup brown sugar
3 eggs
1 cup oil
2 cups grated zucchini
3 t. vanilla
1 t. salt
3 cups flour
1 t. baking soda
3 t. cinnamon
1/4 t. baking powder
1/2 cup nuts

Preheat oven to 325. Combine sugar, brown sugar, eggs, and oil in a bowl. Add grated zucchini and vanilla. Sift together dry ingredients and add to batter. Stir in nuts. Pour batter into 2 greased loaf pans. Bake for 1 hour.

This is Nicole's mom's recipe. It is from her families cook book that she published and gave to everyone for Christmas. Try it, it is the best recipe for zucchini bread I have ever tasted! :)

Parchment Chicken

6 Chicken Breasts
1 package of Spinach
1 jar of roasted red peppers (salad dressing aisle at store by vinegars)
Roma Tomatoes
Fresh Basil
Provolone Cheese
Parchment paper (cut into large enough pieces to wrap each piece of chicken individually)

Place a handful of spinach on parchment. Drizzle with olive oil (optional) and season with a pinch of garlic salt and pepper. Put chicken breast on top of spinach. Top with roasted red peppers, sliced tomatoes, fresh basil and drizzle balsamic vinegar (reduced is best). Season to taste with garlic salt and pepper and top with slice of provolone cheese. Feta is great too! Fold up parchment and seal edges. Bake at 375 for 40 minutes or until chicken is done.

Cheese Fondue

Prep Time: 5 min Cook Time: 10 min

Ingredients

•1 3/4 cups dry white wine (I used wine vinegar)

•1 tablespoon lemon juice

•3/4 pound Gruyere, shredded

•3/4 pound Emmentaler, shredded

•1 1/2 tablespoons cornstarch

•1/3 cup apple brandy
•Freshly grated nutmeg, to taste

•A pinch or 2 cayenne pepper, to taste

Directions

Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.

Recipe courtesy Rachael Ray

Mexican Lasagna

3 T. evoo (extra virgin olive oil), divided
1 1/2 lbs. ground chicken breast (available in the packaged meat case)
1/2 red onion, chopped
2 T. chili powder
2 t. ground cumin
2 t. hot sauce
salt and ground black pepper
1 15 oz. can stewed tomatoes or fire roasted chopped tomatoes
1 c. medium hot taco sauce
1 15 oz. can black beans, drained
1 c. frozen corn kernels
5 8-inch spinach flour tortillas (available in the dairy section)
2 1/2 c. shredded cheddar or pepper jack
2 scallions, finely chopped

Preheat oven to 425.

Preheat a large skillet over medium high heat. Add 2 T. evoo, about two turns around the pan. Add chicken and red-onion, season with chili powder, cumin, hot sauce, salt and ground black pepper. Brown the meat thoroughly, about 5 minutes, breaking it up with a wooden spoon as it cooks. Add tomatoes, taco sauce, black beans and corn. Heat the mixture through, 2-3 minutes.

Coat a round 9-inch cake pan with remaining evoo, about 1 T. oil. Build lasagna in layers of meat mixture, then tortilla, then cheese, and repeat the meat, tortilla, cheese again until all of the ingredients are used up---finish with cheese on top. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Top with scallions and serve.

Serves 4

Recipe courtesy Rachel Ray

Really, Really Good Cheesecake

1 1/2 c. flour
4 T. sugar
1/2 t. salt
1/2 c. butter
3 T. water

Press into spring form pan and bake at 400 for 10 minutes.

3 (8 oz.) packages cream cheese
1 c. sugar

Cream together. Then add:

1/2 c. flour
2 t. vanilla
2 T. lemon juice
6 eggs (beaten into above mixture one at a time)
2 c. sour cream

Combine well. Pour mixture into crust. Preheat oven to 400. Then reduce heat to 300 and bake for 1 hour. Turn off oven and let cheesecake stand in oven for at least 1 hour. Thoroughly cool and refrigerate for at least 8 hours. Serve with fresh fruit or top with pie filling.

To cut down on calories, a graham cracker crust may be used. This makes a large cheesecake and TOTALLY WORTH THE TIME!

Pomegranate Salad

Salad greens - red leaf, romaine and spinach
1 c. sugared almonds
1 pomegranate
1 c. grated swiss cheese
1 bottle Brianna's (or Kraft) poppy seed dressing

Sugar your almonds by tossing them in a hot frying pan with about 1/4 c. of sugar. Stir constantly until almonds are well coated. Add more sugar if necessary. Careful not to burn - which they will quickly! Set aside on tin foil to cool.

Prepare greens, pomegranate seeds and grated swiss. Toss with dressing and almonds just before serving.

Annie's Bean Salad

2 cans green beans
2 cans wax beans
1 small green & red pepper
2 cans kidney beans
1 can garbanzo beans
1 purple onion

Dressing:

1 c. vinegar
1 1/2 t. salt
1 1/2 c. sugar
pepper
1 c. oil

Drain cans of beans; cut onion and pepper into small strips. Mix dressing and pour over the vegetable mixture. Cover well; let stand in fridge over night.

Mandarin Spinach Salad

Dressing:

1 t. orange peel
1/2 c. orange juice
2 T. Red wine vinegar
1 t. italian seasoning
1/2 c. canola oil
2 T. sugar

Salad:

Mandarin Oranges
Spinach
Red leaf & Iceberg Lettuce
Sugar coated almonds
Swiss Cheese
green onion
celery
bacon
water chestnuts


We had this for dinner tonight and my son and I loved it!

Flank Steak

Olivia

2 lb. Flank Steak
Marinate with these ingredients:

1/2 c. oil
3/4 c. soy sauce
1/4 c. Worcestershire Sauce
1 1/2 t. Dried parsley flakes
1 1/3 c. lemon juice
1 T. course black pepper
1/2 c. wine vinegar
2 T. Dry mustard
2 1/4 t. garlic salt

Combine ingredients in blender and marinate steak all day. Cook on BBQ (I usually like a thin strip of red - medium well) and slice diagonally across grain of meat. (Use electric knife)

White Chili

Olivia

1 large white onion
1 T. cooking oil
2 cloves garlic, minced
2 cans green Chile's
2 t. Cumin
1 t. Oregano
1/4 t. Cayenne pepper
1/4 t. Ground Cloves
2 cans chicken broth
4 c. cooked, cubed chicken
3 cans great northern beans
2 c. shredded Monterrey Jack

Saute onion in oil till tender; stir in spices. Add broth, chicken and beans. Simmer, uncovered, for 15 to 20 minutes. Take off heat and add cheese.

Chili Cooks Burger

(Or Awesome Homemade Sloppy Joe)

1 c. finely chopped celery
1 c. finely chopped red bell pepper
1 c. finely chopped onion
1 to 2 T. Vegetable Oil
1 1/2 lb. Ground Beef
1 t. vinegar
1/2 t. salt
1/8 t. black pepper
1/4 c. packed light brown sugar
1 1/2 t. dry mustard
1 1/2 T. chili powder
1 1/4 c. tomato ketchup
1 c. beef broth

In large skillet, cook and stir chopped vegetables until tender, about 10 minutes. Add beef; cook and stir, breaking up and browning meat, about 15 minutes. Drain off excess fat, if needed. Add brown sugar, mustard, chili powder, ketchup, beef broth, and vinegar. Stir to combine all ingredients. Simmer for 30 minutes. Season with salt and pepper. Serve with good thick hamburger buns! (Great for big groups...I usually double and this will feed about 40!)

Olivia

Mom's Potato Cheese Soup

Here is my mother's recipe for Potato Cheese Soup and it's my kids absolute favorite soup, especially when served in bread bowls:


Potato Cheese Soup (which I always double)

4 tbsp sweet butter

2 C finely chopped yellow onions

2 C peeled & chopped carrots

6 parsley sprigs

5 C chicken stock

2 large potatoes (3-4 C peeled & cubed)

1/4 C chopped fresh dill (but I always use a couple tbsp of dried)

salt & freshly ground pepper

2-3 cups grated Cheddar



1. Melt butter in a soup pot. Add onions & carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 min.

2. Add parsley, stock & potatoes, bring to a boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 min.

3. Add dill, remove soup from the heat and let it stand covered for 5 minutes.

4. Pour soup thru a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. (My food processor broke so I do this in my blender in batched with no problems). Add 1 cup of the cooking stock & process until smooth.

5. Return pureed soup to the pot and add remaining cooking liquid.

6. Set over low heat, add salt & pepper to taste and gradually stir in grated cheese. When all the cheese is incorporated and soup is hot (not boiling), serve immediately.

Carol

Fresh Peach Pie

Graham Cracker crust:

40 Graham Crackers (10 whole crackers)
½ c. butter

Crush graham crackers in food processor and add melted butter until well combined. Press into 9” pie tin. Bake at 375 ° for 10 minutes.

Peach pie filling:

2 C. fresh peaches, peeled and sliced
1 sm. package lemon jello
1 c. hot water
1 T. lemon juice
1 t. salt

Combine and pour into cooled pie crust. Chill at least four hours. Top each slice with homemade whip cream.

Honey-baked chicken

½ c. butter

½ c. honey

¼ c. prepared mustard

1 t. curry powder

8 boneless, skinned chicken breasts

Salt & pepper



Preheat oven to 350 °. Melt butter in a small bowl in the microwave then add honey, mustard, and curry. Place chicken on a rimmed cookie sheet. Spoon honey-mustard sauce on top. Place chicken in oven and bake 25 minutes or until done. Serve with mashed potatoes and spinach.

Dollie’s Chicken

2 T. butter

4 cloves garlic

8 boneless, skinned chicken breasts


Stir fried vegetables:

1 onion

3 carrots

1 zucchini

10 cherry tomatoes

1 c. bean sprouts

1 T. vegetable oil


Potato Side dish:

4 baking potatoes

1-2 T. butter

¼ c. grated fresh parmesan cheese

salt & pepper



1. For potatoes, heat oven to 350 °. Wash potatoes and, leaving skins on, slice in ¼ inch slices. Place butter on a rimmed cookie sheet (you may need two cookie sheets if potatoes are large) and put into oven briefly until butter melts. Spread melted butter over the surface of the cookie sheet.

2. Fill cookie sheet with flat potato slices. Salt and pepper to taste, then sprinkle with Parmesan cheese. Place in oven and bake 45 minutes or until golden brown and crispy.

3. For chicken, place 2 T. butter in a small glass dish and add pressed garlic. Microwave on high 1 minute or until butter melts. Place chicken in a large shallow baking dish. Drizzle with butter/garlic mixture. Bake 20 minutes or until no longer pink.

4. Prepare vegetables:

• Peel and quarter onion, then slice thinly.

• Peel carrots and slice thinly on the diagonal.

• Trim zucchini; cut in 1/4 – inch slices.

• Cut cherry tomatoes in half.

Allow a total of 10 minutes for stir fry. Add oil to wok over medium-high heat. Add onion and stir fry 3 minutes. Add carrot, cook 3 minutes. Add zucchini and stir fry 2 minutes. Remove vegetables from heat until chicken and potatoes are done, then carefully toss in cherry tomatoes and sprouts and warm briefly until heated through.

5. Place 1 or 2 chicken breasts on a plate and spoon vegetable mix on top. Accompany with potato slices and serve immediately.

Indonesian Bami

1 lb. flank steak

3 green onions

1 large leek

3 stalks celery

12 oz. dry spaghetti

3 T. oil

2 cloves garlic

¼ t. crushed red pepper

¼ c. soy sauce



Fill a large pot with water and begin to heat for pasta.



Prepare ingredients:

• Slice flank steak thinly across the grain, then cut in 1-inch pieces.

• Trim and slice green onions and leek, including tops.

• Shred cabbage.

• Slice celery in thin, diagonal pieces.



Break spaghetti in half and cook in boiling water until done. Drain and set aside.



Place 1 T. oil in a wide frying pan or wok, over medium-high heat. Press garlic cloves and add, along with red pepper. Add flank steak and stir fry for 2 minutes. Steak should still be pink. Remove meat and juice from pan.



Add 1 T. oil to frying pan and add green onions, leeks, cabbage, and celery. Stir fry 2 to 3 minutes or until tender crisp. Add drained spaghetti, remaining 1 T. oil and soy sauce, then stir-fry 1 minute.



Drain juice from meat and return to pan. Toss all together gently and serve immediately.



Fruit salad goes really well as a side dish. Just slice 1 banana, 2 oranges and add grapes.

Parmesan Chicken

6 T. butter

2/3 c. grated Parmesan cheese (fresh)

1 t. salt

¼ t. garlic powder

1 c. dry bread crumbs

8 boneless, skinned chicken breasts

1 lemon

Preheat oven to 350 °. Mix bread crumbs, grated Parmesan cheese, salt and garlic powder in a pie pan. Melt butter in a glass bowl in the microwave. Dip each breast in butter, and roll in crumb mixture. Place on a rimmed cookie sheet. Squeeze juice of half a lemon over the chicken breasts. Place chicken in oven and bake 20 to 25 minutes or until done. Serve with new potatoes, green salad and steamed broccoli.



New potato side dish:



6-8 red skinned potatoes

butter, to taste

light sour cream

salt and fresh cracked black pepper



Scrub new potatoes and add to saucepan of boiling water. Cover, lower heat and cook for approximately 30 minutes or until done. Cut into thick slices, butter lightly, and top with a dollop of light sour cream and freshly ground black pepper.



Note: Put day old bread, bread crusts, and heels, even crackers in the blender to make bread crumbs to be used later in recipes. Small amounts can be stored in the freezer.

Country Spareribs

6 large country-style pork spareribs

½ c. each sherry and water

½ onion

¼ lemon

1 t. salt

¼ t. pepper

1 t. chili powder

1 t. celery seed

¼ c. worchestshire sauce

1 c. ketchup

½ c. brown sugar

2 c. water





For spareribs, prepare ingredients:

• Peel and chop onion finely.

• Slice lemon, including peel.



Brown spareribs in a large, flat frying pan over medium-high heat. Add sherry and water to pan. Cover and lower heat to simmer, then cook spareribs for 2 hours.



Combine onion, lemon, salt, pepper, chili powder, celery seed, worchestshire sauce, ketchup, brown sugar, and water in a saucepan. Bring to a low boil, then lower heat and simmer for 1 ½ to 2 hours at 300 °.



Great if served with spinach, as well as cornbread with honey butter.



Note: Cooking time for the spareribs totals 4 hours, but the first 2 hours can be done the morning of serving.

Santa Fe Stew

½ lbs. turkey meat (or hamburger)
1 lg. yellow onion
2 packages ranch dressing mix
2 packages taco seasoning mix
2 (16 oz.) cans, un-drained of each of the following:

* black beans
* kidney beans
* pinto beans
* white corn
* Rotel diced tomatoes with green chiles

2 c. water

Brown turkey meat with onion. Transfer to large pot or crock pot. Add all other ingredients and mix well. Cook on medium heat for 2 hours or on low heat for 3 hours. Serve with tortilla chips, sour cream, and grated cheddar cheese.

Sour Cream Sugar Cookies

Sharon

3 C. all-purpose flour
1 t. baking powder
½ t. baking soda
½ t. salt
½ c. butter
1 c. sugar
1 egg
1 t. vanilla extract
½ c. sour cream

In a large bowl, combine flour, baking powder, soda and salt. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Add egg and vanilla extract; beat until blended. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Wrap dough in plastic wrap; refrigerate 4 hours or over night (can chill less if in a hurry). Roll to ¼ inch thickness on floured board and with floured cookie cutters, cut into desired shapes. Bake at 350 ° for 8 – 12 minutes. Take them out before they are golden at the edges but done in the middle.

Butter Frosting:

1/3 c. butter or margarine
4 ½ c. sifted powdered sugar
¼ c. milk
1 ½ t. vanilla
milk

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the ¼ c. milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food coloring, if desired.

Salsa Chicken

2 T. oil
5 chicken breasts
2 c. Ortega salsa
4 oz. cheddar cheese, grated
1 c. sour cream
2 c. rice

Heat oil in frying pan and cook chicken, over med-high heat, until lightly browned on each side. Pour salsa over chicken and cover, reduce heat to low and cook for 10 minutes. Sprinkle cheese over chicken and cover again until cheese is melted, about 3 minutes. Serve chicken over rice and top with sour cream.

Chocolate Mousse Cake

I like to serve everything I make with a smile, but you will really be grinning when you serve this cake. :)


9 eggs, separated

2/3 c. sugar

4 c. heavy cream

3 (4 oz.) packages German Chocolate

3 (1 oz.) squares unsweetened chocolate

2 T. water

1 ½ t. vanilla

2 packages ladyfingers



Cream egg yolks and sugar together in a big bowl using an electric mixer. In a separate bowl, beat egg whites until stiff and set aside. In a third bowl, whip all the heavy cream until soft peaks form and set aside.



Melt both chocolates together in the top of a double boiler over hot water and remove from heat. Stir in water and vanilla. Mixture will thicken.



Pour egg yolk and sugar mixture into the melted chocolate and mix until well blended, then fold in beaten egg whites. Add just less than half the whipped cream, reserving the rest.



Grease a 10 – inch spring form pan. Line the bottom and sides of the pan with ladyfingers, rounded side out. Tear the ladyfingers to fit the bottom of the pan – you may have some leftover. Pour half of the chocolate mixture into the pan and top with half the remaining plain whipped cream. Pour the remainder of the chocolate mixture over the first whipped cream layer and top with the rest of the whipped cream. Chill for several hours, preferably overnight.

Chicken Ranchero

4 chicken breasts, frozen
1 can enchilada sauce (Ortega)
1 -2 cups cheese
½ package dry enchilada sauce

Cook on low 4 -6 hours. Shred chicken with fork, serve on french rolls with cheese, lettuce and tomato.

Creamed Chicken and Rice

1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
1 cup grated cheddar cheese
5 chicken breasts
Salt & pepper to taste

Put all ingredients in crock pot, cook 4 -5 hours on medium heat. Serve over rice.

Hot Fudge Sauce

Brenda

2 T. butter
2 (1 oz.) square baking chocolate
1 c. sugar
2/3 c. canned milk

Cook and stir until bubbly (don’t stir too long when bubbling). Stir in 1 T. vanilla. Remove from heat and let cool, or use it when it is warm if you choose.

Sticky Buns

Brenda



24 frozen Rhodes rolls

1 c. brown sugar

1 c. chopped nuts

1 pkg. butterscotch pudding (not instant)

1 stick butter



Cut frozen rolls in ½ and place in a buttered Bunt pan, side by side, for a snug fit. Sprinkle nuts, sugar and pudding over rolls. Melt butter and pour over the top. Let rise several hours or overnight. Bake at 350 ° for 45 minutes. Cover with foil the last 20 minutes of baking.

Tortellini Salad

Brenda



1 lb. cheese tortellini, cooked, drained & rinsed

18 cherry tomatoes, halved

1 cucumber, thinly sliced

½ lb. fresh mozzarella, cubed

2 T. chopped fresh basil

1 avocado, sliced

¼ c. olive oil

Juice of 1 lime

3 T. balsamic vinegar

salt & pepper

Combine, cover and chill overnight.

Pumpkin Bread

Brenda

3 c. sugar
1 c. oil
4 eggs
1 large can pumpkin
1 c. milk
4 t. soda
1 t. cinnamon & cloves
1 t. allspice & vanilla
1 t. salt
1 c. nuts
5 c. flour

Don’t grease the pans. Bake at 350 ° for 45 minutes.

Clay Dough

Brenda

2 ½ c. flour
½ c. salt
3 T. oil
2 c. boiling water with food coloring added

Stir. Knead for about 15 minutes. Keep in an airtight container.

Lion House Dinner Rolls

2 T. Dry Yeast (2 packets)

2 c. warm water (110-115 °)

1/3 c. sugar

1/3 c. shortening (butter is the best)

2 ½ t. salt

2/3 c. nonfat dry milk

5 to 6 c. flour

1 egg



In large bowl of mixer, combine yeast and water. Let stand 5 min. Add sugar, shortening, salt, dry milk, 2 c. flour and egg. Beat until smooth. Add 2 c. more flour, one at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening. Return dough and grease surface. Let rise until triple. Cut and mold (like croissants). Brush tops with melted butter. Bake at 400 ° 15-20 minutes.

“Coach’s” Cabbage Salad

Brenda

1 red cabbage, shredded
4 green onions
4 T. sesame seeds
2 packages Nissen seasoned Ramon (Found at Oriental Specialty stores)

Dressing:

¼ c. vegetable oil
¼ c. sesame oil
4 T. sugar
6 T. Apple Cider
½ t. salt & pepper

Frozen Fruit Salad

Brenda

2 ½ c. fruit cocktail
1 small lemon jello
1 c. hot water
2 T. lemon juice
2 (3 oz.) packages cream cheese
½ c. mayonnaise
1 ½ c. tiny marshmallows
1 c. heavy cream, whipped

Mix jello with hot water and juice, chill until partially set. Add remaining ingredients. Pour into 9 x 13 pan. Chill until frozen. Thaw for a few minutes before slicing into square pieces.

This “50’s style” salad is always a favorite at Christmas dinner.

Pasta Salad

Brenda

1 lb. pasta (shells)
1 onion
2 carrots
1 head cauliflower
2 zucchini
2 c. broccoli
½ lb. mushrooms
2 tomatoes
1 can black olives
1 packet Italian Dressing
1 (16 oz.) bottle Bernstein’s cheese & garlic Italian dressing

Cook pasta according to package directions (al dente). Chop vegetables and combine with pasta. Top with both dressings and chill several hours or overnight.

Pasta Veggie Soup

Brenda

2 cans chicken broth
1 c. sliced carrots
1 can green beans
1 ½ c. shell macaroni, cooked and drained
1 ½ c. cut and peeled zucchini
1 can tomato soup
3 cups milk
1 can tomato paste, Italian style
¼ t. garlic powder
1 ½ t. Italian seasoning
½ t. salt and pepper

Simmer all ingredients until hot – about 10 minutes. Add:

1 ½ cups provolone cheese
½ cup fresh grated Parmesan cheese

Spinach and Artichoke Casserole

Brenda



2 (10 oz.) packages frozen chopped spinach, thawed and drained

2 (8 oz) cans artichokes plain, drain and cut in ½

Melt together:

½ c. butter

2 T. milk



½ c. white onion, chopped

1 (8 oz) Cream Cheese

1 (8 oz.) can water chestnuts, drained

¼ t. salt

½ t. “Knorr” Swiss all-purpose seasoning

¼ t. Tabasco

½ t. pepper



Combine and layer in 9 x 13 greased casserole dish. Sprinkle on top:

1 T. butter

1 T. paprika

14 soda crackers, crumbled



Bake @ 375 ° for 30 – 35 minutes, then broil for 2 minutes or until browned on top.

Corn Salad

Brenda

2 cans black beans, drained and rinsed
1 bag frozen corn (or 3 cans) drained and rinsed
½ sweet vadalia onion, chopped
1 bunch cilantro, chopped
1 red pepper, diced
salt and pepper
juice of 2 or 3 limes

Just before serving top with a few sliced tomatoes. Serve with chips.

Chicken Salad

Brenda



1 bag chicken breasts

celery (to taste)

2 c. mayonnaise

2 T. chopped onion

2 T. vegetable oil

¼ t. cayenne pepper

½ t. paprika

2 dashes pepper

1 t. salt

2 T. lemon juice



Add:

Purple grapes

Cashews, salted

(just before serving)



Cook the chicken and chop into cubes. Mix all ingredients and chill overnight. Just before serving add grapes and cashews. Serve on croissants.

Spinach Salad

Kelli

Spinach, bagged
Strawberries, hulled and sliced
Feta Cheese, crumbled
Pecans, caramelized with sugar and butter

Dressing:

½ c. each sugar & oil
¼ c. red wine vinegar
2 T. sesame seeds
1 ½ t. each Worcestershire sauce & paprika

Shredded Beef Burritos

Brenda

2 (7 – bone) roasts (or Round)
1 large bottle Ortega Salsa
1 large can chopped green chile's (Ortega)
1 large can diced tomatoes
2 c. golden mushroom soup
1 onion, chopped fine
1 c. celery, diced

Heat all ingredients, except roast, in pan on stove. Pour over roast in roasting pan, cover with foil. Bake at 350 ° for 3 – 4 hours. Shred meat from bones. Place back in sauce. Serve in heated tortillas with cheese, sour cream, and beans.

Savory Pot Roast

Brenda

2 – 2 ½ lb. beef roast
1 package dry onion soup mix
1 (12 oz.) jar chili sauce
1 (12oz.) can regular cola

Bake in crock pot until meat is done, about 3-4 hours.

Island Pork Tenderloin

Brenda

1 ½ - 2 lb. pork tenderloin
¼ c. soy sauce
¼ c. honey
¼ c. ketchup
salt & pepper

Heat oven to 350 °. In a small bowl, combine soy sauce, honey, ketchup. Sprinkle pork with salt and pepper and place in a baking dish, pour sauce over pork, bake uncovered for 1 hour. Baste frequently and watch sauce for burning. Serve with hot buttered noodles.

Grilled Salmon

Brenda

1 ½ lb. salmon fillet (fresh)

1 can mandarin oranges

4 T. teriyaki sauce



Lay salmon on large sheet of foil. Cover with teriyaki sauce and about half the oranges and half the juice. Grill for 10-15 minutes, until fish flakes with fork. Serve with more orange slices as a garnish.

Marinade for Flank Steak

Olivia

½ c. oil
¾ c. soy sauce
¼ c. Worcestershire sauce
2 T. dry mustard
2 ¼ t. garlic salt
1 T. black pepper
½ c. white wine vinegar
1 ½ t. parsley
1/3 c. lemon juice
3 lbs. flank steak

Blend and marinate steak overnight. Grill 7 – 8 minutes on a side over medium heat.

Sparkling Ginger Cookies

Brenda

4 c. sugar
1 c. margarine
2 c. shortening
4 eggs
1 c. molasses
8 c. flour
4 t. cinnamon
2 t. soda
2 t. salt
2 t. ginger
2 t. allspice

Preheat oven to 350 °. Combine sugar, margarine, shortening, eggs and molasses. Stir together dry ingredients and combine with sugar mixture. Form dough into 2” balls and roll in ½ c. sugar. Bake on ungreased cookie sheet for 12 minutes. Makes about 8 dozen.

Tasty Pink Junk

Brenda



My son Morgen learned how to make this at Scouts and loves it.



Mix 24 oz. of cottage cheese with one large box of Jello (any flavor). Combine 12 oz. of Cool Whip and 7 cups miniature marshmallows. Add 1 or 2 bananas and other fruit if you want.

Fresh Raspberry Ice Cream

Brenda



3 c. sugar

4 cups fresh raspberries (or any other fruit)

¼ c. lemon juice

1 q. half & half

1 pint milk



Blend together all ingredients. Freeze in ice cream maker. Makes about 2 quarts of ice cream.

Apple Cider

Brenda



1 gallon cider

1 small can frozen orange juice, concentrate

1 quart water

8 whole cloves

3 cinnamon sticks



Combine all ingredients in a large stock pot and simmer for 2 hours. Makes your whole house smell yummy!

Strawberry Pudding Cake

Brenda



1 package white cake mix

1 small box strawberry jello

1 c. hot water

1 large box vanilla instant pudding mix

1 small cool whip, defrosted

2 c. strawberries



Prepare cake according to package directions. When almost cool, using a fork poke holes all through cake. Mix jello with water and pour of entire surface of cake. Let cool completely. Meanwhile, prepare pudding according to directions and chill. Wash and slice strawberries and set aside to drain.

When cake is cool, cover surface with all the pudding and cool whip. Top with strawberries and refrigerate for 1 hour or until pudding is set.

Walkin’ Tacos

Brenda



In a 9” pie pan combine:



1 can bean dip

1 8 oz. carton light sour cream

1 package taco seasoning mix

½ c. light mayonnaise

1 4 oz. can chopped green chile's, drained

2 tomatoes, finely chopped and drained

6 green onions, chopped

1 can frozen avocado dip thawed

1 ripe avocado, chopped

1 t. lemon juice

¼ t. Tabasco sauce

1 4 oz. package sharp cheddar

1 4 oz. can black olives, drain & chop

Dorito’s chips, taco flavored



1. Spread 1 can bean dip in pan.

2. Mix next 4 ingredients, whisk together.

3. Spread mix over beans.

4. Sprinkle with tomatoes & green onions.

5. Mix avocado, dip, lemon juice, and Tabasco. Spread on top.

6. Sprinkle with cheese and top with olives.

7. Cover and refrigerate.

8. Garnish with parsley and serve with chips.

Mango Salad

Nicole

Avocado
Mango
Green Onion
Grape tomatoes
Spring Mix lettuce

*Could add cilantro too*

Dressing:

• squeeze 3 – 4 limes and add orange juice to equal 1 cup.
• 1 – 2 tsp. ground ginger
• 1 – 2 tsp. ground mustard
• mint leaves

Mix in blender until mint is ground up. Add slowly one cup olive oil to blender.

Pinch of Salt Lake Salad

Heidi



Romaine & Red Leaf Lettuce

Small Jicama, julienne sliced

Bermuda Onion

1 Can Mandarin Oranges

4 oz. sliced almonds

¼ c. sugar



Dressing:

1/3 c. fresh squeezed orange juice

½ t. grated orange peel

½ c. oil

2 T. red wine vinegar

Kelli’s Chewy Chocolate Cookies

½ c. butter

½ c. shortening

2 c. sugar

2 t. vanilla

2 eggs

2 c. flour

¾ c. cocoa

1 t. soda

½ t. salt

powdered sugar



Heat oven to 350 degrees. Cream butter & shortening. Add Sugar and mix for 3 minutes. Beat in eggs. Add vanilla. Whisk dry ingredients together and add to dough. Bake cookies for 8-10 minutes (until barely cracked). Cool and sprinkle powdered sugar. Yummiest cookies if eaten the same day. Freeze the remainder – when ready to eat dip in milk, it’s like frozen dough.

Kelli’s Favorite Hot Fudge

9 T. unsalted butter

1 ½ c. whipping cream

1 c. sugar

1 c. brown sugar

1 ½ c. cocoa

¼ t. salt



Melt butter and cream and bring to boil, turn heat to low. Stir in sugars. Remove from heat. Let rest for 5 minutes then sift and stir/whisk in cocoa & salt. (If you aren’t using unsalted butter, don’t add any salt!) Can serve immediately!

Kelli’s Spaghetti Sauce

2 T. olive oil

1 onion chopped

1/2 c. ground beef (can you believe I cook with it!)

cayenne pepper

2 t. pepper

salt to taste

oregano, basil, parsley

2 cloves garlic

1-2 can stewed tomatoes

½ jar spaghetti sauce (I like Classico tomato & basil)



Saute onion until translucent. Add ground beef and finely mash with wooden spoon while browning. Add seasonings and continue to saute. Add stewed tomatoes, garlic and spaghetti sauce. Simmer for at least 30 minutes.

Sweet Potato Pie

Kelli



1 lb. yams (the orange ones)

½ c. sugar

½ c. milk

1 beaten egg

3 T. butter

1 t. vanilla



Topping:

½ c. brown sugar

1/3 c. flour

2 T. butter

½ c. pecans



Boil yams, drain, mash with wooden spoon. Add sugar, egg, butter, milk & vanilla. Pour in 2 quart casserole dish. Mix topping in separate bowl and sprinkle on top of casserole. Bake @ 350 for 25 minutes.

Chicken Noodle Soup

Laurie



1 Lg. can chicken broth

2 chicken breasts

2-3 celery chopped

½ onion chopped

1 carrot chopped

3 potatoes cubed

basil, salt, & pepper



Cook above ingredients for about 45 minutes, then add 2/3 pkg. Klusky noodles. Cook another 30 minutes.

Stracciatella (Aaron’s ice cream)

Laurie



1 ½ c heavy cream

1 ½ c whole milk

1 ¼ c sugar

½ tbs vanilla

2 oz semisweet chocolate finely chopped



Combine cream, milk, and sugar in large pot. Cook over Medium-highi heat stirring to dissolve sugar. Cook until heated through and tiny bubbles form around the edges. Remove from heat and add vanilla. Put in fridge to cool for a 30 minutes. Add chocolate before freezing. Makes 1 ½ quarts. (We triple for a 6 quart)

French Bread

Laurie



2 tsp yeast

1 ¾ cup warm water

2 tsp salt

2 tbs sugar

1 tsp lemon juice



Mix together. Let rise for 45 minutes. Roll into 3 rectangles and roll into logs. Cut slits on top and let rise for 45 minutes to 1 hour. Whisk 1 egg with 2 tbs milk and brush on top of loaves. Bake for 20-25 minutes @ 375.

Chicken Parmesan

Laurie



4 boneless skinless chicken breasts

combine in a bowl:

½ cup Italian bread crumbs

¼ cup Parmesan

basil

oregano

combine in a bowl:

½ cup of melted butter and 3 tbs milk



Heat ¼ cup of butter in a skillet.

Roll chicken in milk and butter mixture

Roll in bread crumbs



Cook for 4 minutes and turn and cook 4 minutes more until juices are clear

Take off heat and put shredded mozzarella and lid to melt

Serve with linguine and red sauce

Chicken Tortilla Soup

Laurie



1 can cream potato soup

1 can green chilies

2 cans chicken broth

1 can tomato sauce

1 can Mexican corn

8 chicken tenders



Put in the crock pot on low for 6 hours or high for 4 hours. Add 1 cup of sour cream and shredded cheese. Serve with chips, shredded cheese and cut up avocado.

Rolls

Laurie



3 t. yeast

1 cup of warm water

¼ cup of sugar

3 ¼ cup of flour

1 t. salt

1 egg

2 tbs butter & margarine



Mix together let rise for one hour. Shape into rolls and let rise one hour again. Bake @ 375 for 11 minutes.

Rocky Road Brownies

Nicole



2 sq. butter

2 c. sugar

2 c. vanilla

4 eggs

½ c. cocoa

1 ½ c. flour

1 t. salt



Cream butter, sugar and vanilla. Add eggs and dry ingredients. Mix well; bake in greased 9 x 13 at 350 for 20 minutes.



Cream cheese layer:

1 pkg. cream cheese, softened

½ stick butter

2 tbsp. flour

2 eggs

1 t. vanilla

½ c. sugar

pinch of salt



Blend all ingredients together until smooth. Spread mixture on top of cooked brownies. Place back in oven and bake for 20 minutes. Take pan out of oven and sprinkle mini marshmallows and chocolate chips on top of cream cheese mixture. Let cool and then frost with fudge frosting.



Fudge Frosting:

1/3 c. melted butter

1/3 c. cocoa

2 c. powdered sugar

1 t. vanilla

canned milk (enough for correct consistency)

dash of salt

Chicken & Wild Rice Casserole

4 to 6 Boneless, skinless chicken breasts
1/2 c. margarine, melted
1 pkg. long grain wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg. onion soup mix
1 1/2 c. water

Layer chicken in baking dish. Combine rest of ingredients. Add to chicken; cover well. Bake at 325 for 60 to 75 minutes.

- Olivia