Raspberry Salad

picture borrowed off of Google Image

Raspberry Chicken Salad

4 chicken breasts, cooked, chilled and cubed
1 large apple, chopped
½ small red onion, thinly sliced
1 cup grated mozzarella cheese
1 cup chopped celery
1 bag spring salad mix
1 bag romaine lettuce
½ cup Raspberry Vinaigrette

Clean veggies and fruits and chop. Mix salad together, dress and serve!


Raspberry Vinaigrette

1 cup Italian dressing
½ cup frozen raspberries
¼ cup sugar

Blend in a blender and refrigerate for at least 30 minutes.

Homemade Biscuits

Biscuits

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
1 1/2 cups cold buttermilk
1/2 cup heavy cream

Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.

Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Adapted from a recipe of Bobby Flays!

Chicken Soup Pot Pie

This is a fun version of both creamy chicken soup and chicken pot pie! I LOVE IT!




Chicken Soup Pot Pie
2 chicken breasts (pre cooked)
1 can chicken broth
½ bullion cube
½ cup celery
½ cup onion
½ cup carrot
2 small potatoes
1 can cream of chicken soup
½ small can evaporated milk
1 tablespoon room temp butter
1 tablespoon flour

Sauté celery, potato, onion and carrot in 1 tablespoon oil, then simmer in chicken broth until tender. Add cooked chicken, cream of chicken soup, and evaporated milk and bullion cube. Bring to a boil. Make a paste of the butter and flour in a small bowl. When soup comes to a boil add the roux (butter and flour.) Let soup boil until it thickens.

Serve with a home made biscuit (click for recipe) for crust! YUMMY!

Chicken Fajitas

Chicken Fajitas

10 tortillas
1 lb chicken tender strips, sliced, seasoned with salt, pepper & Chili Powder
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 small onion, thinly sliced

Serve with Pico de Gallo and sour cream.

Sauté chicken in a skillet until brown and cooked through. Remove from pan and cover. In same pan sauté onions until they sweat. When the onions are starting to caramelize sauté the pepper with them. After five minutes add the chicken back in and warm up. Serve with tortillas and your favorite Pico de Gallo (click here for recipe)

French Dip Sandwich's

French Dip Sandwich’s
1 lb deli roast beef
1 package Au Jus
6 Kaiser Sub Rolls
6 slices provolone cheese

Simmer Au Jus according to package. Melt cheese on subs by placing under your broiler. To warm roast beef up quickly immerse in au jus and stack on your rolls. Serve with cup of Au Jus

Weekly Menu 4

SPICEY STUFFED PASTA SHELLSalso known as angry pasta at our house. This recipe is easy, and Yummy. The cheese stuffing could be used other pasta dishes too!

recipes used: Spice Stuffed Pasta Shells

ORANGE CHIPOTLE SHISH KABOBS

*okay...these kabobs look weird because I forgot to get the skewers at the grocery store, but they really great!

Recipes used: Orange Chipotle Kabobs

CHINESE CHICKEN SALAD

This is a great recipe for left over chicken from the kabobs the night before, or any left over chicken. You can use any dressing recipe, and add anything you want. It is quick and easy!

Recipes used: Chinese Chicken Salad

GRANDMA NIXON"S FAMOUS ENCHIALADS

These you can not go wrong with. I have been eating these, family tradition, since I was young. Change of the spice to suit your tastes and enjoy!

Recipe used: Enchiladas

Chinese Chicken Salad

Chinese Chicken Salad

4 small chicken breasts, cooked and chilled, great use of left over's
½ small head of lettuce chopped
½ small head of cabbage chopped
2 small shredded carrot
1 small red pepper, thinly sliced
1 small jicama, thinly sliced into strips
2 small stocks celery thinly sliced on a diagonal
1 small can mandarin oranges
3 small scallions, thinly sliced on a diagonal
1/3 cup sliced almonds
Your favorite Chinese dressing

Dressing:
2 tsp. sesame oil
2 tablespoons sesame seeds
2 tablespoons sugar
2 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons soy sauce


Throw all the veggies and chicken together and dress with dressing. Top with the sliced almonds.

Orange Chipotle Marinade

Orange Chipotle Marinade
1/3 cup orange marmalade or jam
1 teaspoon chopped chipotle, or add more to your own spicy desire.
2 teaspoons red wine vinegar
2 teaspoons olive oil
1 glove garlic chopped
3 teaspoons chopped fresh cilantro!! YUMMY

Marinate chicken, pork tenderloin, or veggies...so YUMMY!

Orange Chipotle Shish Kabobs

* This picture is missing the skewers because WE FORGOT THEM AT THE STORE

Orange Chipotle Shish Kabobs
1 lb chicken
1 large red pepper
1 large green
1 large onion
2 cups fresh cut pineapple (optional)
2 cups orange chipotle marinade recipe (find below)
* you could also use any marinade you like!

First soak your skewers in warm water for 30 minutes. Cut your veggies and chicken into bite size pieces. Marinate your chicken and veggies in the fridge for a min of 30 minutes; I marinate them separately to avoid contamination. Then skewer the veggies and chicken as you like and grill until chicken is done. I used the indoor grill, but you could also put them on a cookie sheet and broil them in your oven. Just be sure to rotate them. Serve with your favorite rice or cuscus mix. YUMMY.

Orange Chipotle Marinade
1/3 cup orange marmalade or jam
1 teaspoon chopped chipotle, or add more to your own spicy desire.
2 teaspoons red wine vinegar
2 teaspoons olive oil
1 glove garlic chopped
3 teaspoons chopped fresh cilantro!! YUMMY

Spicey Stuffed Pasta Shells

Spicy Stuffed Pasta Shells

1 box large pasta shells
1 lb Italian sausage
1 can favorite pasta sauce, or your favorite recipe
½ grated mozzarella cheese
1 recipe cheese stuffing


Cheese Stuffing
1 cup ricotta cheese
4 oz softened cream cheese
¾ cup parmesan cheese
½ beaten egg
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoons dried oregano
2 tablespoons fresh basil (or 2 teaspoons dried)


Boil water and cook shells to ALMOST al dente, they will continue to cook in the oven. While pasta is cooking brown the sausage in a pan, if you don’t like the spice Italian sausage you can use ground beef. While meat is browning mix together the stuffing mix. When shells are cooked, cool them off under cold running water. Drain on a kitchen towel until cool. Pour your cheese stuffing into a Ziploc bag, and cut the end of it off to use like a piping bag. Carefully pipe the cheese mixture into the shells, and place in a casserole dish. When meat is complete browned add your pasta sauce, and pour over the shells, and top with the mozzarella cheese. Bake in oven 350˚ until heated through and cheese is melted.

Grandma Nixon's Enchiladas

Grandma Nixon's Enchiladas

25- 30 corn tortillas, yellow or white
1.5 lb ground beef, seasoned with salt and pepper
1 small onion finely minced
1.5 lbs grated cheese (about)
2 cans enchilada sauce ( I prefer mild…but if you want heat go for it!)

Topping:
Lettuce
Tomatoes
Avocados
Sour Cream (A MUST)


While prepare you tortillas, see directions below, brown your ground beef in a skillet, season properly with salt and pepper. When browned drain fat off in a colander, and allow to cool. I always set up a station that allows me to roll/make the enchiladas fast. I pour the enchilada sauce in a pie dish, and have the beef, onions and cheese ready in front of me. Most people will roll their enchiladas, if you prefer this method, completely fine.

First place your tortilla in the enchilada sauce and coat on both sides. Then move to your cooking dish and place 2 tablespoons (about) of beef in the center of the tortilla, add 1 teaspoon (about) minced onion, and 2 tablespoons cheese on top of that, then roll. When you have enough rolled, and your dish is full, just continue onto the next dish. When the dish is full, cover with any remaining enchilada sauce, and a handful of cheese. Bank in the oven at 350˚, until cheese is melted and they are heated through.

**Now, my grandma grew up in Mexico, and she traditionally DOES NOT roll her Enchiladas, she STACKS THEM, as viewed in the picture above. It is the same process, just stacked, cover tortilla with sauce, spread beef out, add onions and cheese then stack another tortilla on top and repeat the process. I only stack them three high! I can get three stacks on a cookie sheet. Cover each stack with a small additional amount of sauce, and then back as direct above.

When done, top with your favorite toppings! ENJOY!


To prepare tortillas…

Grandma's Way: Deep fry the tortillas for 6 seconds on each side in hot oil, then drain off on a napkin, cover with another napkin, and layer the tortillas this way to drain. This makes them soft and moist. You can fry them in a shallow pan with just an inch of oil if you prefer.

Tash's NO FRY version! I spray a cookie sheet with olive oil spray, or "pam" would work. Layer 7 tortillas over the pan, and spray the tops of the tortillas with oil, LIGHTLY! Then place in a 400˚ oven for 5 minutes, or until they start to get soft and moist, take out, stack together and cover with foil. Continue this process until all of your tortillas are done.

Week 3

WEEK 3 MENU

MEAT LOAF

I love this recipe for Meat Loaf. I revised a version of Bobby Flay's..Thanks Bobby. I made some Au Gratin potaotes...and hated the recipe, so I will not be showing it. I have included a link to my favorite Mashed Potato recipe...so enjoy!

Recipes use: Meat Loaf, Mashed Potatoes

Cheesy Stuffed Chicken

This is always a crowd pleaser! I served it with rice and roasted veggies... enjoy.

Recipes Use: Cheesy Stuffed Chicken, Roasted Veggies


BBQ Turkey Meatball Subs

I used frozen turkey meatballs that I had made a couple of weeks ago. This was a huge time saver. I just put frozen meatballs in the crockpot in the BBQ sauce for about 3 hours. If cooking fresh, just cook and heat on the stove.

Recipe used: Turkey Meatballs

MEAT MINESTRONE AND MONTE CRISTO'S

Perfect for a cold day outside!

Recipes used: Meat Minestrone, Monte Cristo Sandwhiches

Roasted Veggies

ROASTED VEGETABLES

1 large zucchini
1 small onion
1 red pepper
1 green pepper
Olive oil
Salt and pepper to taste

Clean, and chop all veggies. Coat evenly with olive oil. Season and bake at 375˚ in oven until fork tender.

YOU CAN ADD ANY OF YOUR FAVORITE VEGGIES

Cheesy Stuffed Chicken

Cheesy Stuffed Chicken

4 (8 oz.) chicken breasts, skinned and pounded

2 eggs

1 diced garlic

1 tbsp. basil

1 dash cayenne pepper

3 oz. grated Swiss cheese

2 tbsp. chopped onion

8 oz. Ricotta cheese2 tsp.

Parmesan cheese2 tbsp.

chopped celery

Salt and pepper

In a large bowl, combine the Ricotta and eggs. Mix thoroughly, then add Parmesan, Swiss, celery, garlic, and onions; mix well. Add basil, crushed bouillon cube, cayenne pepper, and salt; chill.

BREADING:
1 c. bread crumbs

1/4 c. Parmesan cheese

2 tbsp. flour

1 tsp. basil

Salt and pepper

Mix the breading. Crack 3 eggs and beat well. Stuff the chicken and use toothpick to secure. Roll in flour, then dip in egg batter. Coat with breading. Place in baking dish, lightly spray top with cooking spray to give it a nice crispl. Place in roasting pan and bake 20-45minutes. Serves 4.

CREAMY MASHED POTATOES!

For the Best potatoes every....go to this link!

MASHED POTATOES

MEAT LOAF

MEAT LOAF

Preheat oven to 425 degrees F.

3 tablespoons olive oil

1 red bell pepper, finely diced
1 small yellow onion, finely diced

1 teaspoonSalt

1 teaspoon freshly ground black pepper

1 cloves garlic, finely chopped

1/4 teaspoon red pepper flakes (optional)

1 large egg, lightly beaten

1 teaspoon thyme 1/4 cup chopped fresh parsley leaves

1 pound ground pork

1 pound ground beef chuck

1 cup bread crumbs

1/2 cup freshly grated Romano or parmesan

1/3 ketchup
1 tablespoons balsamic vinegar

Glaze
3/4 cups ketchup, divided

1/4 cup balsamic vinegar
1 teaspoon brown sugar

Heat the oil in a large sauté pan over high heat. Add the, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the egg and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/3 cup of the ketchup and 1 tablespoon of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar and sugar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 45 minutes to 1 hour. Remove from the oven and let rest 10 minutes before slicing.

Monte Cristo Sandwich

Monte Cristo Sandwich

8 slices bread

2 eggs

1/2 c. milk

1/2 tsp. salt

Pinch of pepper

Sliced breast of chicken or turkey

4 slices cooked ham

4 slices Swiss cheese, or mozzarella

Prepared mustard, or mayo (optional)

butter for frying

Cut crust from bread. Beat eggs, milk, salt and pepper together; dip bread slices in mixture. Let soak well; drain. Arrange some thin slices of chicken on 4 bread slices. Cover with slice of ham; top with slice of cheese. Spread lightly with mustard; cover each with another slice of bread. Press down well; cut across diagonally. You could also cook them in the Panini if you wanted to. Serve with pepper jelly, or raspberry jam! YUMMY

Meat Minestrone Soup

This is a great recipe to get rid of all your veggies in the fridge!

MINESTRONE SOUP

1 can chicken broth (or beef broth)
1 small can tomato sauce
1 can diced tomatoes
8-10 oz Italian Ground pork, (beef or turkey work as well)
1 large garlic clove
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
½ cup chopped bell pepper (any color- I like red)
½ cup copped cabbage (optional)
½ cup diced unpeeled zucchini
1 tablespoon dried basil
1 teaspoon dried oregano
2 teaspoon salt
1 teaspoon ground pepper
1 can beans (red kidney, pinto, or white all work)
2/3 cup uncooked elbow macaroni (cooked separately)
½ cup parmesan cheese

SLOW COOKER METHOD
Brown Meat in skillet on high, do not worry about cooking all the way through, just a nice color. Drain and place in slow cooker. Next sauté garlic, celery, carrot, pepper, onion and zucchini in a small amount of oil, then add to slow cooker. Add the liquid ingredients, beans and spices. Cook in slow cooker for 3 hours on high setting, or 4 on low. Right before serving, cook your macaroni noodles and add to the soup. Top with parmesan cheese.

STOVE TOP METHOD
Brown Meat in skillet on high, do not worry about cooking all the way through, just a nice color. Drain and set aside. Next sauté garlic, celery, carrot, pepper, onion and zucchini in a small amount of oil, then add meat back into the pan. Add the liquid ingredients, beans and spices. Bring to a boil, then turn to a simmer for 30 minutes. Right before serving, cook your macaroni noodles and add to the soup. Top with parmesan cheese.

Serve with bread or Monticristo sandwhiches!

Weekly Menu 2

Enjoy this weeks menu!

BBQ Pork Sammys

I used the left over pork from last weeks Pork Roast recipe. Just reheat in microwave with BBQ sauce and serve on your favorite bun. I served mine with veggies, but you could go with potatoe chips too!

Recipes used: Pork Roast

BEEF STROGANOFF

This is one of Brents favorite meals to eat! YUMMY!

Recipes use: Creamy Beef Noodles

Lettuce Wraps

This recipe is always a fast and easy one!

Recipes used: 10 Minute Stir Fry, or Chili's Recipe

FRENCH BREAD PIZZA

Quick & Easy!

Recipe used: French Bread Pizza

PORK QUESADILLA

Leftover pork, makes dinner again! Add your favorite toppings and cheese and you are done!

French Bread Pizza

FRENCH BREAD PIZZA

1 loaf your favorite bread (We prefer focaccia bread, but any loaf of bread will do.)
Red pasta sauce
Grated Italian Cheese
Your favorite Pizza Toppings

Slice your loaf of bread lengthwise. Spread your sauce over the cut portion and top with your favorite toppings and cheese.

10 Minute Stir Fry

10 Minute Stir Fry

serves 4-6

1 lb chicken, cubed in bite sizes

1 medium onion, large diced

1 green pepper, diced

1 red pepper, diced

1 zuchinne, diced

2 teaspoons olive oil

2 tablespoons Asian Dressing, or Garglic Ginger Dressing (optional)

1/4 cup chopped peanuts

Saute Chicken pieces in non-stick pan until brown, pull out of pan and let rest. In same pan add oil and saute onions. When the onions are translucent add the remaining vegetables. Saute for 4-6 minutes until cooked to desired tenderness. Add chicken back in and coat with Asian style dressing. Serve ontop of rice or with lettuce wraps and top with chopped peanuts.

(picture was used from Google images!)

Sausage Dip

Submitted by Emily Volk

Sausage Dip:

1 8oz pkg Cream Cheese
1 small chub pork sausage
1 can Rotel tomatoes & chilis (I use mild)

Brown sausage in heavy skillet, drain (and rinse if desired)
Combine prepared sausage with drained Rotel tomatoes and cream cheese
Stir until well combined
Serve with tortilla chips or sliced baguette

Weekly Menus, week 1

Weekly Menu

Many friends and family have asked me to post my weekly menus.

When I first got married I had to find a way to save money at the grocery store, I was a bit out of control! So each Monday Brent and I take the time to sit down and plan out our menu. On average my weekly trips to the grocery store are under $50 now, not including what I use from the pantry. Use these tips and ideas to help you plan your menus. If you would like to share your weekly menu items send your menu and recipes to recipeswapping@gmail.com. Or if you have any questions please feel free to email me.

WEEK 1

Chili and Cornbread Casserole

recipes used: Chili and Cornbread Casserole (click on recipe for link)

Turkey Meatballs

recipes used: Turkey Meatballs, served with pasta

Apricot Chicken with Roasted Sweet Potatoes and Cuscus recipes used: Apricot Chicken, Roasted Sweet Potatoes, and boxed cuscus

Pork Tacos
recipes used: Pork Roast, Pico de Gallo, and Cilantro Lime Rice

Pico de Gallo, fresh salsa

Pico de Gallo

2 ripe tomatoes, chopped
1 small onion, small chopped
1/3 cup cilantro chopped
½ teaspoon lime zest

Mix all ingredients and refrigerate until ready to use.

Cilantro Lime Rice

Cilantro Lime Rice

1 cup rice
2 cups water, or broth
1 teaspoon lime zest
Pinch of coriander seeds
1 teaspoon butter
½ cup minced cilantro.


Add 1 teaspoon lime zest and coriander seeds before you cook your rice as normal. When rice nice and fluffy and is still hot add the butter and cilantro and mix together.

The VERY Best Pork Roast

Pork Roast to Die for!

1, 2-3 lb pork roast tenderloin
1 tablespoon salt
1 talbespoon pepper
1/4 cup chicken stock, or water

Variations

• for a mexican spiced pork roast add 2 teaspoons chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin in the spice rub
• For Italian add 1 teaspoon dried oregano, 1 teaspoon dried basil

The trick to good pork is seasoning it correctly and letting it cook longer than you want to!

First season the tenderloin really well by rubbing the spices in to the meat. Then sear the meat in a very very hot pan. When all sides of the tenderloin are brown and crusty place inside a crock pot. Leaving the pan on the heat add the chicken stock to deglaze the pan and get all the wonderful goodies of flavor out of it. Then pour the remaining liquid over the roast. Cook the roast on the LOW setting for AT LEAST 8 hours. NO SOONER! By the eight hour it will be so good you will have to keep people from sneaking bites!!

ENJOY, its our favorite!

Roasted Sweet Potatoes

Roasted Sweet Potatoes

2 large sweet potatoes….they are called YAMS at the grocery store
1 medium onion, chopped
Olive oil to coat evenly
1 teaspoon cinnamon
½ teaspoon clove
Salt and Pepper to taste
1 tablespoons brown sugar

Wash and peal sweet potatoes, chop into ½ inch square cubes. Add potatoes and chopped onions to a bowl. Coat everything with olive oil and toss with cinnamon, clove, salt and pepper. Place in a 375 degree oven for about 40 minutes, COVERD. When they potatoes are almost done sprinkle with brown sugar and put back in oven for 10 minutes, UNCOVERED to get some carmelization.

A great side dish for Chicken or Pork!

Turkey Meatballs

Turkey Meatballs
















Turkey Meatballs

¾ lb ground turkey, leaner is better
2 garlic cloves, minced
1 large egg, beaten
1/3 cup dried bread crumbs
¼ cup grated parmesan cheese
1/3 cup chopped fresh parsley (or 3 tablespoons dried)

In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. DO NOT OVER MIX THEM! I usually just use my hands. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).

In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes.

These meat balls are great to freeze! I usually only use half of them and freeze the rest. To freeze place meat balls on a cookie sheet on top of wax paper at least 1 inch a part. Place in the freezer for 45 minutes. After they are frozen, place all in a freezer zip lock back. Will keep up to six months!

Dinner Ideas…
Serve with your favorite pasta and red sauce
Smother with BBQ sauce and serve on a bun with provolone cheese

Chili and Cornbread

Chili and Cornbread















Chili
1.5 lb ground beef (or ground turkey)
2 tablespoons olive oil
1 medium onion diced
1 green pepper diced (also could use red pepper)
2 stalks celery diced
1 large carrot diced
1 small can green chilies
1 can pinto beans (or your favorite bean)
1 can diced tomatoes
1 small can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper (if you like it spicier add more)
1 teaspoon salt (or more to taste
2 teaspoons pepper

I prefer to brown meat in separate pan and drain off fat. Sauté onions in olive oil, when they turn translucent add peppers, celery, carrots. When vegetables are softened add chilies, beans, tomatoes and tomato sauce. When it comes to a simmer add cooked beef, chili powder, cumin, paprika, cayenne pepper, salt and pepper. Let it simmer for 20 minutes while you make the cornbread.


Cornbread
1 cup all-purpose flour
1 cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking powder
1 cup milk
1/3 cup vegetable oil
1 large egg, slightly beaten
2 cups grated cheese

Preheat oven to 400 degrees F.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined. Stir in one cup of cheese

Choose the deepest pan you own. A 13 x 9 glass pan works great. Fill the pan half way up with the hot chili. Scatter the cup of cheese over the chili. Then pour batter over the cheese evenly. (You might not use all the batter…if not just bake the left over in a small greased pan and use for a later dinner.) Spread the batter evenly and bake until golden brown. Serve with sour cream and cilantro.

****Make more chili than your family can eat…make a second chili and cornbread casserole in a disposable aluminum dish and freeze it! YUMMY!

Mushroom Ragout

Submitted by Ashley Austin
(Rachel Ray) my kids even liked this one.

Mushroom Ragout
1/4 c olive oil
1 pound cremini mushrooms, quartered
1/2 t allspice
1 bay leaf
1t marjoram
s and p
1 large carrot grated
2 ribs celery finely chopped
1 large onion finely chopped
4 cloves garlic finely chopped
1 cubanelle pepper chopped and seeded
1 red bell pepper
2 T tomato paste
1 1/2 cups red wine
2c vegetable stock
2 15oz cans stewed tomatoes
Worcestershire sauce to taste
1 pound whole wheat penne
1 cup fresh basil torn up
Parmigiano cheese


Heat oil in large saute pan ove med-high heat. Add mushrooms, allspice, bay leaf, marjoram and s and p.
When mushrooms are brown, and carrots, celery, onion, garlic, and peppers, cook for 5 min. Stir in tomato paste. Add red wine into pan scraping the bottom as you stir, then add stock, stewed tomatoes and Worcestershire sauce. Bring to a boil and simmer about 10 min. Cook whole wheat pasta. Toss together and serve with cheese on top.

Chili's Lettuce Wraps

Submitted by Ashley Austin

Chili's Lettuce Wraps
1T oil
4 chicken breasts
3 green onions
1/4 c water chestnuts
1/4 c slivered almonds
4-6 lettuce leaves

Stir Fry Sauce
1/4 c water
1t cornstarch
1/3 c soy sauce
1/4 c sugar
1/4 c vinegar
1 T oil
2t sesame seeds
1t red pepper flakes
1/2 t minced ginger

Peanut Dipping Sauce
1/2 c peanut butter
1/3 c water
2T vinegar
1/2 t minced ginger
1/4 c sugar
1/4 t minced garlic
1/2 t oil
1T brown sugar


Stir fry sauce: combine water and cornstarch until dissolved, add to other stir fry ingredients in small saucepan over medium heat. Bring to boil then reduce heat until thick.

Peanut sauce: combine all ingredients, stir over low heat until smooth.

Cook chicken in oil over medium heat, add chestnuts and cook for 1 min. Add 5T of the stir fry sauce and cook and stir for about 2 min. Add sliced green onions and stir.

Maple Salmon

Submitted by Ashley Austin

Maple Salmon
2 salmon fillets
1/3 cup real maple syrup (must use the real)
1/4 cup soy sauce
sesame seeds

Marinate salmon in mixture for at least 2 hours in the refrigerator. Remove for refrigerator, pour sauce into a saucepan and simmer for about ten minutes. Meanwhile, broil fish in a lightly oiled pan skin side up for about 5 minutes. Flip fish and brush flesh side liberally with the reduced marinade. Sprinkle with sesame seeds and cook until salmon is no longer translucent in the center, about 4 more minutes.

Crockpot Lasagne

Submitted by Jenni Baird
Crockpot Lasagne

12 lasagne noodles, uncooked
1 lb ground beef, browned
1 t italian seasoning (1 t basil, 1 t oregano, & 1 t parsley and salt & pepper)
1 jar spaghetti sauce
1/4 c water
16 oz cottage cheese
2 c mozzarella, grated

Break noodles in half and place in bottom of greased crockpot. stir seasoning into meat and spread half over noodles, layer half of sauce and water, half of cottage cheese, and half of mozzarella over beef. repeat layers. cover and cook on low 4-5 hours. do not cook more than 5 hours. Serve w/greek salad (greens, tomatoes, olives, feta).

Tortilla Pizza

Submitted by Jenni Baird

Tortilla Pizza

4 whole-wheat tortillas
1 t olive oil
2 cans dices tomatoes, drained
3/4 c grated mozzarella
1/4 c kalamata olives, halved
1/4 t red pepper flakes
1/2 c fresh basil leaves, torn

Preheat oven to 450. place tortillas on 2 rimmed baking sheets; brush w/2 t olive oil. top w/tomatoes, cheese, olives & red-pepper flakes. bake until crust is crisp and browned, 13-15 minutes, rotating sheets halfway through. when finished baking, top w/basil and cut into wedges. Serve w/any salad.

Baked Turkey Sandwich's

Baked Turkey Sandwich's

1 batch French bread dough
(Find recipe under BREAD or I just order dough in the morning from the bakery)

Suggested fillings:
Turkey Breast, deli or fresh cut
Provolone cheese
Roasted red bell peppers (can be store bought)
Red onion
Pesto sauce (find recipe under "pesto", or store bought)
Egg wash, (1 egg beaten with 1 tablespoon water)

Roll French bread dough out into an oval or rectangle 16 inches long and 13 inches in width. Layer filling ingredients in the middle the oval. It works best to place turkey as bottom layer, it does not make the bread soggy, and cheese top layer. Pull sides of oval up and make a crimped seam down the middle, and crimp the top and bottom. Egg wash the top and bake at 375˚ until golden brown. Cut and serve with a salad or veggies!

Left Over Options: Toast and serve with soup the next day!

Pesto Sauce

Pesto Sauce

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Put all ingredients in a blender or food processor and process until smooth.

Serve with crackers, over pasta or on Sandwhiches

Chinese Beef Noodles

This is one of Brent & I's favorite meals!

Chinese Beef Noodles

1 green pepper
1 small onion
2 small carrots
2 small beef steaks (I prefer sirloin)
1 tablespoon olive oil
¼ cup Asian Salad Dressing Light House brand is very good)
1 package Asian noodles (dried linguine will work too)
2 tablespoons sesame seeds ( or chopped peanuts)

Prep: Place beef steaks in freezer for 10 minutes to make slicing easier. Chop pepper, onions, and carrots all in bite size pieces for stir fry. Boil water and cook noodles. After steak has set cool, slice very thin slices, cutting against the grain.

Stir fry the meet on HIGH heat with oil and allow to brown. Remove and allow to rest while you stir fry the vegetables in the same pan. Add the beef back when vegetables are tender. Add cooked noodles directly into pan. Mix all ingredients together and coat with salad dressing. Serve in bowls and dress with sesame seeds!

Left over option:
Next day simmer left overs in beef broth for a yummy warm soup!

Pepper Jelly

Submitted by Robyn Austin

PEPPER JELLY

1 lb. red bell pepper
½ lb. green bell pepper
3 jalapeno peppers without seeds (can also use anaheim peppers if desired)
1 c. cider vinegar
½ c. white vinegar
2 t. hot pepper flakes
red or green food coloring for desired color
6 to 9 oz. liquid pectin

Blend peppers in food processor. Add sugar and vinegars to pepper mixture. Bring to a boil until sugar is dissolved. Stir in pectin and food coloring. Cook to 222 degrees on a candy thermometer. Strain through cheese cloth if clear jelly is desired. Pour into jars and process. Makes 8 to 10 ½ pint jars.
--Ashley Austin (and Malinda)

Oatmeal Cookies

Submitted by Robyn Austin

OATMEAL COOKIES

1 c. white sugar
1 t. soda
1 c. brown sugar
½ t. salt
1 c. shortening
2 c. crushed oats (2 ½)
2 eggs
1 c. raisins
1 t. vanilla
1 c. nuts
1 ½ c. flour (2 ¾ )

Bake @ 350 for 8-10 mins.

Original recipe from Grandma Shuman

Macaroons

Submitted by Robyn Austin

MACAROONS

Heat until thick:
1 can E.B. milk
½ t. salt

Remove from heat and add:
1 t. vanilla
¾ lb. coconut
¾ c. nuts (opt.)

Mix and drop on cookie sheet. Bake @ 375 for 10-12 mins. Makes 2 doz.

original recipe from Patrice

Indian Fry Bread

I love this stuff! It goes so well with Chili too!

INDIAN FRY BREAD

4 c. flour
1 T. shortening
½ T. baking powder (2 t.)
1 t. sugar
1 t. salt
½ T. powdered milk

Mix all ingredients together. Pour in 1 ½ c. warm water. Mix until soft. Fry in hot oil. (Flat pieces)
Dip in cinnamon/sugar mixture.

Apple Muffins

Submitted by Robyn Austin



APPLE MUFFINS

1 egg

¼ c. sugar
1 c. milk

3 t. baking powder
¼ c. salad oil

1 t. salt
1 c. grated apple

½ t. cinnamon
2 c. flour

Nut Crunch Topping (below)

Heat oven to 400. Grease bottoms of 12 medium muffin cups. Beat egg, stir in milk, oil, and apple. Mix in remaining ingredients except topping just until flour is moistened. Batter should be lumpy.

Fill muffin cups 2/3 full. Sprinkle with topping. Bake 25-30 mins. or until golden brown. Immediately remove from pan.

Nut Crunch Topping:
Mix 1/3 c. brown sugar (packed) 1/3 c. broken nuts, and ½ t. cinnamon.

Apple Muffins

Submitted by Robyn Austin

APPLE MUFFINS

1 egg
¼ c. sugar
1 c. milk
3 t. baking powder
¼ c. salad oil
1 t. salt
1 c. grated apple
½ t. cinnamon
2 c. flour
Nut Crunch Topping (below)

Heat oven to 400. Grease bottoms of 12 medium muffin cups. Beat egg, stir in milk, oil, and apple. Mix in remaining ingredients except topping just until flour is moistened. Batter should be lumpy.

Fill muffin cups 2/3 full. Sprinkle with topping. Bake 25-30 mins. or until golden brown. Immediately remove from pan.

Nut Crunch Topping:
Mix 1/3 c. brown sugar (packed) 1/3 c. broken nuts, and ½ t. cinnamon.

Poppy Seed Bread

Submitted by Robyn Austin

POPPY SEED BREAD

3 c. flour
1 1/8 c. oil
1 ½ t. salt
1 ½ T. poppy seeds
1 ½ t. baking powder
3 eggs
2 ½ c. sugar
1 ½ t. vanilla
1 ½ c. milk
1 ¼ t. almond extract

Glaze:
¾ c. sugar
¼ c. orange juice
½ t. vanilla
½ t. almond extract
2 T. melted butter

Combine ingredients in listed order blending thoroughly after each addition. Bake in greased and floured pans. Drizzle glaze over warm bread.
Bake @ 350 for 1hr. 15 mins.
2 loaves

Pumpkin Loaf Bread

Submitted by Robyn Austin

PUMPKIN LOAF BREAD

1 c. oil
1 t. cloves
3 c. sugar
1 t. cinnamon
4 eggs
1 t. nutmeg
2 c. pumpkin
3 ½ c. flour
½ t. baking powder
1 c. water
2 t. salt
1 c. nuts
2 t. baking soda

Bake @ 350 for 1 hour. Makes 2 loaves

Rolls

Submitted by Robyn Ausitn

ROLLS

2 pkgs. yeast dissolved in 1 c. warm water
¼ c. warm water 4 ½ c. flour (sifted)
¼ c. (scant) sugar 1 t. salt
3 eggs, beaten ½ c. oil

Beat eggs til light. Add sugar, flour, and oil. Beat with mixer. Let raise and punch down. Let rise 45 mins. and roll out. Raise and Bake @ 350 for 15 mins.

To FREEZE: Raise once. Roll out and shape and grease.
Place on cookie sheet and freeze Unthaw and let raise before baking.

Cinnamon Rolls

Submitted by Robyn Austin

CINNAMON ROLLS

3 pkg. yeast- dissolve in 3/4 c. warm water
1 ½ c. sugar
2 t. salt
2 eggs (beaten)
4 T. shortening
2 c. scalded milk
7-8 c. flour
Mix salt, sugar, milk, eggs, and shortening. Cool. Add 4 c. flour and yeast mixture and beat until smooth. Add remaining flour to make soft dough. Cover and let raise til double. Divide dough in half. Spread ½ cube butter on each half
(2) 10 by 20 rectangles.

Spread with filling:
1 c. sugar
3 t. cinnamon
½ t. each nutmeg, cloves, and ginger
2 c. raisins
*Mix together ½ for each rectangle*

Roll tightly and cut 1" slices with string.
Bake @375 for 20 mins.

original recipe of Joice Koller

English Muffins

Submitted by Robyn Ausitn



ENGLISH MUFFINS

1 c. scalded milk ¾ t. salt
2 T. sugar 2 eggs
½ c. shortening 3 c. flour
1 pkg. yeast

Pour sugar, salt, & shortening into scalded milk and cool. Beat eggs well. Add to milk. Add yeast and beat in flour a little at a time. Let raise several times. Pour batter into greased and floured tins. Let raise until double. Bake at 375 for 15 minutes.


original recipe of Leona Austin

English Muffins

Submitted by Robyn Ausitn

ENGLISH MUFFINS

1 c. scalded milk ¾ t. salt
2 T. sugar 2 eggs
½ c. shortening 3 c. flour
1 pkg. yeast

Pour sugar, salt, & shortening into scalded milk and cool. Beat eggs well. Add to milk. Add yeast and beat in flour a little at a time. Let raise several times. Pour batter into greased and floured tins. Let raise until double. Bake at 375 for 15 minutes.

original recipe of Leona Austin

Baking Powder Biscuits

Submitted by Robyn Austin

BAKING POWDER BISCUITS

2 c. sifted flour
1 T. sugar
4 t. baking powder
½ t. salt
½ c. shortening
1 beaten egg
2/3 c. milk

Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg, milk, and add to flour mixture all at once. Stir until mixture leaves sides of bowl. Turn on lightly floured board and knead quickly 20 strokes. Roll dough 3/4" thick. Bake on ungreased sheet @ 450 for 10-14 mins.

Makes 2 doz.

Banana Bread

Submitted by Robyn Austin

BANANA BREAD

½ c. shortening
1 c. sugar
3 bananas
2 eggs
1 t. soda
1 T. sour milk
2 c. flour
Double = 4 small loaves

Bake @ 350 for 30 mins. and then at 325 for another 30 mins.

Ruth

Bran Muffins

Submitted by Robyn Austin

30 DAY BRAN MUFFINS

2 c. Bran Buds
4 c. All Bran
2 c. boiling water
Mix bran and water and let stand a few mins.

1 c. shortening
1 qt. buttermilk
2 c. sugar
4 eggs
Cream shortening and sugar. Add eggs and buttermilk. Add to bran and water mixture. Mix well.

Sift:
5 c. flour
2 t. soda
1 T. salt

Add flour mixture to bran mixture.
Can be kept in fridge for 30 days
Bake @ 400 for 15-20 mins.

Whole Wheat Bread

Submitted by Robyn Austin

WHOLE WHEAT BREAD

5 c. warm water
¼ c. oil
¼ c. dough conditioner or 3 T. dough enhancer
¼ c. honey
1 T. salt
6 c. whole wheat flour (approx.)
2 T. instant yeast
6 c. whole wheat flour (approx.)

Mix 8-10 mins. On speed 1. Put into pans, let rise.
Bake @ 350 for 25-30 mins.

Cornbread

Submitted by Robyn Austin

FLUFFY CORNBREAD

Mix together:
2 c. Bisquick
½ c. sugar
½ c. cornmeal
½ t. baking powder

2 eggs - beat well and add 1 c. milk and 1 cube soft butter. Mix with dry ingredients and pour in ungreased pan. Bake @ 350 for 30 mins.
(9" by 9" pan) (1 ½ times for 9 by 13)

original recipe of Sue Smedley

Cornbread

Submitted by Robyn Austin

BURTON CORNBREAD

1 c. butter
2 c. sugar.
Add eggs (4).
Mix dry ingredients and add alternating w/ water. Pour into well buttered 9 by 13 pan (& 6 muffins) Bake @ 400 for 30 mins. Pour honey butter over top while warm as a glaze

Dry ingredients:
3 c. flour
4 t. baking powder
2 ¼ c. cornmeal
1 t. salt
2/3 c. powdered milk
2 2/3 c. water

*original recipe from Mary Lynn Morgan

Parmesan Rolls

PARMESAN ROLLS
submitted by Robyn Austin

¼ c. grated parmesan cheese
3 T. sesame seeds
½ t. basil
1 pkg. Rhodes rolls (24)
¼ c. melted butter

Sprinkle 1/3 cheese mixture into greased fluted pan. Put ½ package rolls in and sprinkle with ½ cheese mix and ½ melted butter. Other ½ package rolls and last 1/3 of cheese mix and butter.
(3 layers cheese mixture / 2 layer of rolls and butter.)

Cover and refrigerate overnight. Remove and let sit for 30 mins. @ room temp.
Bake @ 350 for 20 mins. Cover loosely with foil and bake 10 more mins.
Serves 10-12

original recipie from Jill Toller

Orange Rolls

A CHRISTMAS FAVORITE!

ORANGE ROLLS
Submitted by Robyn Austin

2 T. yeast
2 t. sugar
½ c. warm water- Dissolve yeast in water and all sugar

Beat 2 eggs
Heat to barely warm, 1 c. plus 2 T. milk- Add to eggs
1/3 c. sugar
1 t. salt
¼ c. oil- Mix together and add yeast mixture. Mix well.

Add 2 ½ c. flour, ¼ c. fresh orange juice, and 1 T. orange rind. Mix well and add 2 ¼ c. flour - Dough will be quite sticky. Let raise 1 hour. Make balls and roll long “snake”. Tie in knot. Let raise ½ hour. Bake @ 375 for 10 mins.

FROSTING:Orange juice, rind, butter, and powdered sugar. Frost while still warm. Makes about 30 rolls

Whole Wheat Angel Food Cake

This recipe sounds great for those of us CARB COUNTERS!



WHOLE WHEAT ANGEL FOOD CAKE
submitted by Robyn Austin


8 egg yolks - reserve whites
Beat until light and lemon colored
Add 1 C. very cold water
Beat 3 mins. (frothy)
Add 2 C. sugar while mixing (on side, not on top)
Stop mixer. Add 2 C. flour, ½ C. barley flour, 1 t. vanilla, ½ t. salt. Mix Well. Set aside.

Mix egg whites with 1 t. cream of tarter to stiff peak.
Fold egg whites into cake batter.
Pour into ungreased angel food cake pan (2 pc. preferred)
(Greased and floured 9 by 13 in.) 45 mins.
Bake @ 325 1hr 15 mins.

Garlic Cheese Biscuits

Submitted by Robyn Austin

GARLIC CHEESE BISCUITS

2 C. buttermilk Bisquick
2/3 C. milk
¼ C. shredded cheese

Mix until soft dough forms. Beat 30 seconds. Drop dough by T. on ungreased baking sheet. Bake @ 450 8-10 mins.

¼ C. butter, melted, ½ t. garlic powder, brush over warm biscuits before removing from cookie sheet

10-12 biscuits

Tuscan Flat Bread

Submitted by Robyn Austin ~ this recipe is great with pasta!

TUSCAN FLAT BREAD

Dissolve in bowl and let sit 2-3 mins.
2 C. water
1 T. yeast
1 T. sugar
Add and mix well:
4 C. flour
2 t. salt
Let rise 30 mins.
¼ - ½ C. melted butter

Grease a lipped jelly roll pan and spread dough to edges. Pour butter on dough and spread all over. Sprinkle with Parmesan cheese and salad seasoning salt. Let rise 30 mins. Bake @ 400 for 20 mins.

Homemade Tortillas

Submitted by Robyn Austin

HOMEMADE TORTILLAS

3 C. flour
½ t. baking powder
1 t. salt
1/3 C. shortening
Lukewarm water

Combine flour, baking powder, and salt. Add shortening and crumble with finger.

Add small amount of water at a time to make bread dough consistency dough. Let set for 15 mins. Make into tortillas.

Wipe out fry pan with shortening on paper towel and fry a few minutes on each side.

Makes 8-10 depending on thickness.

*Original recipie from Trevor Burnett

Pita Bread

Another Great Recipe from Robyn

PITA (POCKET) BREAD

5 C. all-purpose flour
1 ½ t. salt
1 t. sugar
1 pkg. or 1 T. rapid rise yeast
1 ¾ C. water
2 T. salad or peanut oil

Set aside 1 C. flour. Mix remaining flour, salt, sugar, and yeast in a large bowl. Heat water and peanut oil until hot to the touch. Stir into dry mixture. Stir in only enough reserved flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8-10 mins.

Divide dough in half: divide each half into 6 pieces. Shape each into smooth ball, place on baking sheet. Cover and let rise in warm draft-free place for 30 mins.

On lightly floured surface, roll each ball to 5 inch circle. Place 6 circles on large cooling rack. Bake in 500 oven for 5 mins. Or until puffed and top begins to brown. Cool. Repeat with remaining circles.

12 pitas. *Note* Half whole wheat flour may be used.

Half and Half Bread

Submitted by Robyn

HALF AND HALF BREAD

Dissolve 1 ½ T. yeast in 2 ¼ C. warm water (or milk)
Sprinkle with 1 t. sugar
Add 3 C. white flour
¼ C. sugar (brown or white)
2 t. salt
1/3 C. oil
Mix together for 5 mins.

Add: 3-4 C. wheat flour. Mix until well kneaded (about 5 mins.) Raise until double. Makes 2 loaves. Bake @ 375 for 30 mins. Also makes good french bread.

Original recipe of Jan Barker

Coffee Cake

This is another amazing recipe I got from my mother-in-law Robyn! Happy Eating!

STREUSEL KUCHEN (Coffee Cake)

1 C. milk
1 stick (1/2 C.) butter or margarine
1 C. sugar
½ t. salt
2 eggs, separated
½ C. potato water
½ C. mashed potatoes
1 package yeast
1/3 C. lukewarm water
5 C. flour
Melted butter
Streusel Topping

Scald milk: set aside to cool to lukewarm. Cream butter, sugar, salt, and egg yolks. Add lukewarm milk, potato water and mashed potatoes.

Dissolve yeast in lukewarm water. Add to potato mixture with 3 cups of the flour. Beat until well mixed. Beat egg whites until stiff. Add to dough with remaining flour to make moderately stiff dough. Cover and allow to rise overnight in refrigerator.

Roll pieces of dough into flat cakes large enough to fit greased pie pans. Add flour, if necessary. Cover and let rise for 1 ½ hours. Brush melted butter over the top and sprinkle generously with Streusel Topping. Bake @ 400 about 20 mins. Makes four eight inch cakes.

STREUSEL TOPPING

1 C. sugar
2 t. cinnamon
½ C. flour
6 T. soft butter
Few drops vanilla

Mix thoroughly sugar, cinnamon and flour. Rub in butter, working with a fork to form into crumbs. Add vanilla. Use as directed.

Tortellini Salad

I love this salad! I recived this recipe from my mother-in-law Robyn and fell in love with it. I have made a few additions. HOPE YOU ENJOY!!


SEASONS TORTELLINI SALAD

1 bag romaine salad
½ bag baby spinach
1 c. cherry tomatoes
1 purple onion sliced
1 large avocado
1 bunch steamed asparagus
4 c. grilled chicken
1 jar artichoke hearts
1 pkg. tortellini (cook to bag instructions)
1 cup shredded mozzarella
½ cup pine nuts


DRESSING:
1 T. salt or to taste
3-4 T. sugar
1/4 c. red wine vinegar
½ t. tarragon
1 T. chopped onion
3/4 c. olive oil
2 cloves garlic
½ t. Worcestershire sauce
1 T. parsley
Black pepper to taste
2 t. dijon mustard

Blend dressing ingredients in blender or food processor until well mixed. Pour dressing over tortellini salad and serve.

Microwave Carmels

MICROWAVE HOMEMADE CARAMEL

1/2 c. butter
1/2 c. light corn syrup
1/2 can sweetened condensed milk
1 c. packed light or dark brown sugar
1/2 tsp. vanilla

Generously butter bottom of an 8 inch square micro-safe baking pan. Put remaining butter and corn syrup in a 2 quart micro-safe bowl (or other deep sided micro-safe container). Microwave at HIGH power for 2 minutes or until butter melts. Add condensed milk, brown sugar, and vanilla. Stir to smoothly blend. Microwave at MEDIUM power for 8-10 minutes, stirring well every minute or so, until mixture has a thick, caramel consistency. Pour mixture over nuts in pan. Tilt pan so caramel flows over nuts in an even layer. Let cool at least 2 hours before cutting into squares.
Makes about 5 dozen.

Baked French Toast

I love this yummy recipe. Makes a great Christmas Morning Breakfast!

Baked French Toast

Baked French Toast Casserole

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
1 ½ cups half-and-half
3/4 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of Salt
Nut Topping,

recipe follows
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread nutTopping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.

NutTopping:
2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

The Best Chocolate Chip Cookies!

Chocolate Chip Cookies
submitted by Tash

½ C. Room temperature butter
½ C. Shortening
1 C. Brown Sugar
¾ C. White Sugar
1 t. Vanilla
2 Eggs
2 ½ C. Flour
1 t. salt
1 t. baking soda

Cream butter, shortening, and sugar until light and fluffy.
Mix in vanilla and eggs, and then add flour, baking soda, and salt.
Drop onto cookie sheet and bake at 350 for 8 minutes.

Mint Truffle Chocolate Cookies

Mint Chocolate Truffle Cookies
Submitted by Tasha

6 squares Baker’s Semi-Sweet Baking Chocolate
¾ C. (1 ½ sticks) Butter
1 C. Sugar
2 Eggs
1 ¾ C. Flour
½ t. Baking powder
1/3 C. crushed candy canes
1/4 cup melted white chocolate (optional)

Preheat oven to 350. Microwave chocolate and butter in large microwaveable bowl for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate for at least 2 hours.

Roll heaping teaspoonfuls of dough into 1-inch balls. Place on baking sheet, 2 inches apart.

Bake at 350 for 10-12 minutes or until tops are set (do not over bake). Immediately sprinkle with crushed candy. Let cool. (2nd option is to drizzle white chocolate on top of them!)

*make sure you use semi-sweet baking chocolate

Zucchini Bread

ZUCCHINI BREAD
submitted by Robyn Austin

Beat until light and fluffy:
3 eggs
1 c. oil
Add:
2 c. sugar
2 c. sealed and grated zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. soda
1 t. baking powder
3 t. cinnamon
½ t. cloves
½ t. nutmeg
Add to other mixture and add:
1 c. chopped nuts.
Bake in 2 greased and floured loaf tins. Bake @ 325 for 1 hour
*3 small loaves*

Tash's Famous Chex Mix

Submitted by Tasha

Sweety Chex Mix

1 cup karo syrup
1 cup sugar
1 stick butter
½ Box corn chex cereals
½ box golden grahams
2 cups coconut
2 cups sliced almonds

Boil sugar, karo and butter for 3 minutes. Pour over the other ingredients.

Crispy Sweety Potatoes

Sumbitted by Angela Hirst
** Free of Dairy, Egg & Nut Products

Crispy Sweet Potatoes

3-4 sweet potatoes, peeled & cut into ½ inch cubes
¼ c. olive oil
Salt & pepper

Mix above ingredients together. Put on a large cookie sheet. Bake at 450 for approximately 20 minutes, until tender and somewhat crisp.

Crispy Potato Wedges

Submitted by Angela Hirst
***Free of Dairy, Egg & Nut Products

Crispy Potato Wedges

¼ c. olive oil (or less)
½ t. of each of the following: salt, dried basil, thyme, oregano leaves
¼ t. of each of the following: black pepper, paprika
4-6 medium potatoes.

Combine oil & spices in a bowl. Scrub unpeeled potatoes. Cut each potatoe in half lengthwise, then in thirds. Pour in bowl. Cover with a lid & shake until all are covered with spices. Pour onto a greased baking sheet. Baked at 450 for 15 minutes. Stir, then return to over for 15 more minutes. Serves 4.

Honey-Lime Fruit Toss

Submitted by Angela Hirst
**Free of Dairy, Egg & Nut products

Honey-Lime Fruit Toss

2 (20 ounce) cans Pineapple Chunks
2 (11 ounce) cans Mandarin Oranges, drained
2 large dole Banana, sliced
2 Kiwi Fruit, peeled, halved, and sliced
2 Cups quartered Strawberries
1/2 Tsp. grated Lime peel
1/4 Cup & 1 Tsp. lime juice
2 Tbs. & 1/2 Tsp. Honey


1. Drain pineapple; reserve 1/4 Cup juice
2. Combine pineapple chunks, mandarin oranges, banana, kiwi fruit, and strawberries in bowl.
3. Stir together reserved juice, lime peel, lime juice, and honey. Pour over salad; toss to coat. Yields 15 Servings

Apricot Chicken

Submitted by Angela Hirst
** free of Dairy, Egg & Nut Products

Apricot Chicken

4-6 chicken breasts
1 c. apricot jam
1 8 oz. bottle Russian salad dressing
1 package dry onion soup mix
2 t. curry powder

Mix all ingredients. Place in a 9X13 pan and bake for 75 minutes at 350.

Spinach & Sundried Tomato Pasta

Submitted by Angela Hirst
** free of dairy, egg & nut products

Spinach & Sundried Tomato Pasta

1 c. chicken broth
12 sundried tomatoes
8 oz. penne pasta
1 T. olive oil
1/8 t. crushed red pepper flakes
½ t. basil
3 cloves garlic
1 bunch spinach (almost a whole bag)
¾ c. cubed ham
¼ c. parmesan cheese, balsamic vinegar

Cook pasta. Drain. Sauté garlic in oil & pepper. Add spinach; cook until wilted. Add broth, tomatoes, and ham. Cook 2 minutes. Combine all ingredients in bowl. Top with cheese and vinegar to taste.

Blackened Salmon Fillets

Submitted by Angela Hirst

Blackened Salmon Fillets

4-5 lbs salmon.
1 T. of each of the following:
garlic powder
thyme
onion powder
oregano
paprika
tarragon
nutmeg
1 t. salt
½ t. black pepper
1 t. cayenne pepper (optional)
½ c. brown sugar
½ c. soy sauce
Juice of 2 lemons
2/3 c. olive oil.

Mix above ingredients & let salmon fillets marinate for 1 hour. Grill 3 minutes each side per inch thick. Can use with chicken too, and don’t worry if you’re missing a few of the spices, it’s still great!

Delicious Fruit Dip

Submitted by Brad Randall

DELICIOUS FRUIT DIP

Ingredients:
1 cup brown sugar
1 package cream cheese
1 tsp vanilla
1/4 cup toffee pieces (Heath bar)

Directions:
Soften cream cheese. Combine and mix with hand mixer with vanilla, brown sugar. Add toffee pieces.

Serve with green apples, strawberries, pineapple and bananas.

Fall Bread

Submitted by Mel

Fall Bread

3 c. white sugar
1 (15 oz.) can pumpkin puree
1 c. vegetable oil
2/3 c. water
4 eggs
3 1/2 c. flour
1 Tbsp. nutmeg
1 Tbsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. salt
1. cup chocolate chips
(walnuts optional)

Beat together sugar, pumpkin, oil, water, and eggs. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in choc. chips and nuts. Bake at 350 for 45-60 minutes. Makes 3 9X5 loaves. Enjoy!

Whole Wheat Applesauce Muffins

Submitted by Keira Thomsen, adapted from The Essential Mormon Cookbook

Whole Wheat Applesauce Muffins
(makes 18 muffins)

1 C. whole wheat flour 2 eggs, beaten
1 C. white flour 1 C. applesauce
1 T. baking powder 1 C. chopped nuts (optional)
½ t. salt ¼ C. chopped pecans or walnuts
1 C. sugar ½ C. packed brown sugar
½ C. shortening


Sift flours, baking powder, and salt into a large bowl. Set aside. Cream sugar and shortening. Stir in beaten eggs and applesauce. Blend in sifted ingredients. Fold in chopped nuts if desired. Spoon into greased muffin tins or muffin cups. Mix chopped nuts and brown sugar together and sprinkle over batter. Bake at 375º for about 20 minutes.

Blueberry Muffins

Submitted by Keira Thomsen (used from Sister Mathews)

Jordan Marsh Blueberry Muffins
(makes 12 large muffins)

½ C. butter ½ C. milk
1 ¼ C. sugar 2 t. baking powder
2 eggs 2 ½ C. blueberries
½ t. salt 2 t. sugar for topping
2 C. flour

Cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Add dry ingredients alternately with milk. Mash ½ cup of blueberries and stir in mixture. Add rest of whole berries and stir into batter. Grease muffin tins well with butter and also top of pan (the muffins will rise over the sides and make a sort of mushroom-looking top). Pile high in each cup and sprinkle with sugar. Bake at 375º for 25-30 minutes. Cool for 30 minutes before serving.

Pumpkin Muffins

Submitted by Keira Thomsen

Pumpkin Muffins or Bread
(large recipe - may want to half it)

3 C. flour 1 C. olive oil
½ t. nutmeg 3 C. sugar
2 t. cinnamon 16 oz. can pumpkin
½ C. oatmeal 2/3 C. orange juice
½ C. wheat germ 4 eggs
½ C bran (or ½ C. oatmeal)
1 t. salt 1 bag chocolate chips
2 t. baking soda 2 C. pecans (optional)


Mix dry ingredients in medium mixing bowl and set aside. Mix wet ingredients in large mixing bowl. Add dry ingredients to wet. Grease pans well. Bake muffins at 375º for 20 minutes and loaves at 350º for 1 hr.
Original: Mary Spears

Pumpkin Bread

Submitted by Keira Thomsen

Pumpkin Bread

1 C. olive oil (or vegetable, canola, etc.)
3 C. sugar
16 oz. can pumpkin
2/3 C. orange juice
4 eggs

3 C. flour
½ C. oats (whole or instant)
½ C. bran
½ C. wheat germ
½ t. nutmeg
½ t. cinnamon
2 t. baking soda
1 t. salt

2 C. pecans (optional)
1 package semi-sweet chocolate chips (suggested)

Mix first five “wet” ingredients well. Mix next eight “dry” ingredients well in separate bowl. Add dry to wet ingredients and stir with a wooden spoon until mixed. With this recipe it is better to use smaller loaf pans than larger due to the wetness of the pumpkin and O.J. Grease pans using shortening and flour and bake at 350º for 1 hour. Let cool on cooling rack or paper towel for then minutes before serving.
Orignial:Mary Spears-11/2005

Broccoli Cheese Soup

Submitted by Kiera Thomsen

Broccoli Cheese Soup

5 c. chicken broth
6 c. chopped broccoli
1 grated carrot
1 T. dried onion
1 t. parsley1/2 c. flour
2 c. 2% milk
1 pint whipping cream
2 c. grated mild cheddar cheese


Prepare broccoli (florets and/or stems at your preference) and carrot and set aside. With a whisk, mix milk and flour in a mixing bowl and set aside. Add chicken broth to large stockpot and bring to boil. Add broccoli, carrot, onion and parsley. Cook until tender (about 5 minutes). Turn to medium heat and add flour mixture. Add one pint whipping cream and cook for five minutes to thicken. Add two cups of grated cheese. Cook only until cheese is melted as it will curdle if you cook it for too long. Season with salt and pepper. Tastes great in bread bowls.
Original: Corinda Kelly 1999 Current: Kiera Thomsen 2007

Healthy Boston Clam Chowder

Submitted by Angela Hirst
** Free of Dairy, Egg, & Nut products

Healthy Boston Clam Chowder

¼ c. bacon, diced
¼ c. yellow onion, diced
2 small cans chopped clams
2 c. potatoes, diced
2 c. water
1/3 c. diced celery
28 oz. can crushed tomatoes
¼ c. fresh parsley
1 t. salt
1 t. ground thyme
1/8 t. ground pepper

Sauté bacon & onions until bacon is cooked, but not crisp. Add water, tomatoes, clam juice, potatoes, and celery. Simmer until potatoes are tender. Add spices & clams. Heat through. Stir in parsley. Top with Trader Joe’s Oyster Crackers.

White Bean Chili

Submitted by Angela Hirst
** Dairy, Egg & Nut product free.

White Bean Chili

2 ½ c. water
1 t. lemon pepper
4 chicken breasts
1 c. onion
2 cloves garlic
2 cans corn (one white, one yellow)
1 can green chilies
1 t. chicken bouillon (may need more)
1 t. oregano
1 t. ground cumin
2 T. lime juice
2 cans white beans

Bake chicken and cut into cutes. Sauté onion and garlic in 1 T. olive oil. Combine all ingredients and heat through.

Mexican Chicken Chili

Submitted by Angela Hirst
** Free of Dairy, egg or nut products.
The Soup Nazi's®Mexican Chicken Chili

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side
Sour cream
Pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. (http://www.topsecretrecipes.com) Makes 4-6 servings.

Chicken Tortilla Soup

Submitted by Angela Hirst
** free of dairy, egg and nut products
Chicken Tortilla Soup

1/3 cup chopped onion
1 teaspoon crushed garlic in a jar (or 3 cloves garlic)
2 tsp taco seasoning
8 cups chicken broth (I make this with bouillon cubes)
1 can diced tomatoes
1 can diced green chilies (puree in chopper to liquid form)
10 corn tortillas (6 in. wide)
1 ½ pounds boneless, skinless chicken breasts (about 3 breasts)
14-16 ounces frozen corn (or 1 can corn, drained)
1 can black beans, rinsed
2 tablespoons chopped fresh cilantro
Salt to taste (about 1 teaspoon – be careful not to over salt)
shredded cheddar cheese for topping
tortilla chips for topping
1 firm-ripe avocado


Over medium heat stir onion, garlic, taco seasoning until fragrant, about 1 minute. Add broth, tomatoes, and green chilies. Cover and bring to a boil.

Stack tortillas and cut into 1/8 inch wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes. Rinse chicken and cut into ½-inch pieces. Peel avocado, pit, and thinly slice

Add chicken to broth and return to a boiler over high heat. Reduce heat, cover, and simmer until chicken is white in center, about 5 minutes. Add corn and black beans. Stir in cilantro and salt to taste. Garnish with avocado and cheese. Leftovers freeze well.

I think cooking a whole roasting chicken in the crock-pot is best. Then shredding the meat and using the broth adds a lot of flavor to this soup.
Serves 8+

Crunchy Tuna Wraps

A new twist on the Tuna Sandwich
Submitted by Tash

Crunchy Tuna Wrap
Yield 4 servings

1 6oz can Kroger Chunk Light Tuna
2 teaspoon mayo (optional)
1 tsp Italian salad dressing or your favorite salad dressing
2 tablespoons finely chopped shallot or red onion
2 tablespoons finely chopped celery
2 tablespoons finely diced red bell pepper
1 small clove of fresh minced garlic (optional)
½ teaspoon paprika
4-5 leafs of lettuce
½ cup sliced cucumbers
4 tortillas


Mix tuna, mayo, salad dressing, onion, celery, red peppers, garlic and paprika together.
Lay leaf of lettuce in center of tortilla. Layer cucumber slices in a straight line down the leaf of lettuce. Top with ¼ of tuna mixture and wrap up like a burrito. If taking on the run wrap the tuna wrap in wax paper to hold its shape. Tuna Wraps keep very well in the refrigerator up to 3 days.

Creamy Beef Noodles

Submitted by Ashley Austin

Creamy Beef Noodles

1 pound beef tenderloin
coarse salt and peper
3 T canola oil
1medium onion thinly sliced
1 pound white mushrooms sliced
1 cup reduced-sodium canned beef broth
1 T dijon mustard
1/2 c sour cream
dash of dill
egg noodles

Slice beef into 2in llong strips, heat 2 T of oil in skillet over high heat. Brown meat in two batches about 1 min per side, set aside. In same skillet, heat remaining oil and add onion. Cook until lightly browned. Add mushrooms, cover and cook about 7 min. Add broth and simmer uncovered until thickened. Stir in mustard and then return meat to mixture. Cook about 2 minutes them remove from heat and stir in sour cream then the dash of dill. Serve over egg noodles.

Taco Soup

Submitted by Molly Hale

Taco Soup

1pkt ranch dressing
1 pkt taco seasoning
1 can kidney beans
1 can black beans
1 lbs hamburger, cooked
1 can green chilis
2 cans diced tomatoes
1 can corn

Combine all ingredients in a slow cooker on low for 2-3 hours or on the stove top till heated through garnish with sour cream, cheese, cilantro, and fritos

Pumkin Chocolate Chip Cookies

Submitted by Jenni Baird

Pumkin Chocolate Chip Cookies

1/2 C margarine or butter
1 C brown sugar
1 egg
1 C canned pumpkin
1 t vanilla
2 C flour
1 t baking powder
1 t cinnamon
1/2 t baking soda
1/2 t nutmeg
1 c mini chocolate chips

Beat butter and brown sugar until blended. Add egg, pumpkin and vanilla. Beat well. In separate bowl, stir together flour, baking powder, cinnamon, soda & nutmeg. Combine the 2 mixtures, blending well. Stir in chocolate chips. Spray light colored cookie sheet. Drop dough by teaspoon 2-inches apart. Bake at 375 for 8-10 minutes. Cool on wire rack. Yield: 3 1/2 dozen cookies.