Hunter 27 Ward Cookbook

2011 edition

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Table of Contents Appetizers, Snacks and Drinks

Apple Berry Salsa with Cinnamon Chips.......................11 Bacon Wrapped Jalapeno Poppers..............................11 Chile and Cheese Spirals....................................12 Clubhouse Chicken Squares...................................12 Crunchy Granola.............................................13 Deep Fried Chinese Pork Wontons.............................13 Dill Vegetable Dip..........................................14 Easy Spinach Dip............................................14 Fondue Italian..............................................14 Gooey Chex Mix..............................................14 Hawaiian Chicken Wings......................................15 Holiday Snack Mix...........................................15 Hot Chocolate Mix...........................................16 Hot Sausage Dip.............................................16 Jerky.......................................................16 Meatball Mix................................................17 Mexican Fiesta Dip..........................................17 Orange Julius...............................................18 Pizza Turnovers.............................................18 Root Beer...................................................18 Sandees Mexican Dip........................................19 Shrapnel Dip................................................19 Skor Apple Dip..............................................19 Sparkle Corn................................................20 Spinach Dip.................................................20 Strawberry Lemonade.........................................20 Stuffed Mushrooms...........................................20 Summer Sausage..............................................21 Vegetable Dip...............................................21

Condiments, Spreads and Sauces

Apple Ginger Sauce..........................................22 Cowboy Salsa................................................22 Cranberry Salsa.............................................22 Creamy Cajun Pasta Sauce....................................23 Homemade Tomato Sauce.......................................23 Kabob Sauce.................................................24 Kiwifruit Jam...............................................24 Sandys Salsa...............................................24 Strawberry Freezer Jam......................................25 Strawberry Peach Jam........................................25 Sweet and Sour Sauce........................................26 Tartar Sauce................................................27
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Teriyaki Sauce..............................................27

Breads & Muffins

Applesauce Wheat Bread......................................29 Bagels......................................................29 Banana Bread................................................30 Banana Nut Bread............................................30 Banana Nut Bread with Chocolate Chips.......................31 Corn Bread Muffins..........................................31 Cream Puffs.................................................32 Crescent Rolls..............................................32 Easy Homemade Rolls.........................................33 Fast Rise Rolls.............................................33 Jelly Muffins...............................................34 Kacees Homemade Bread......................................34 Macaroni Grill House Bread..................................35 Monkey Bread................................................36 No Knead Rolls..............................................36 Orange Rolls................................................36 Pineapple Zucchini Bread....................................37 Pizza Dough.................................................38 Pop Over Muffins............................................38 Prize Winning Rolls.........................................38 Pumpkin Muffins.............................................39 Sharons Bread..............................................39 Tomato Caraway Bread........................................40 Whole Wheat Bread...........................................40 Zucchini Bread..............................................41 Zucchini Bread..............................................42 Zucchini Bread..............................................42 Zucchini Pumpkin Bread......................................43

Salads
Annabelles Famous Cranberry Salad..........................44 Apple Spinach Salad.........................................44 Apple Walnut/Pecan Chicken Salad............................45 Blueberry Jello Salad.......................................45 Broccoli Salad..............................................46 Caf Rio Salad..............................................46 Chicken Salad...............................................47 Chicken Salad...............................................48 Chinese Chicken Salad.......................................48 Christmas Jello Salad.......................................49 Cinnamon Jello..............................................49 Cookie Salad................................................50 Cookie Salad................................................50
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Corn Black Bean Salad.......................................50 Cranberry Salad.............................................51 Fluffy Jello................................................51 Fuji Apple Poppy Seed Salad.................................51 Grape Salad.................................................52 Grape Salad.................................................52 Mango Quinoa Salad..........................................52 Orange Dreamsicle Jello.....................................53 Orange Jello Salad..........................................53 Orange/Lemon Jello..........................................54 Oriental Chicken Salad......................................54 Potato Salad................................................54 Pretzel Jello...............................................55 Raspberry Salad.............................................55 Salad dMason...............................................56 Seven Layer Salad...........................................56 Spinach Feta Pasta Salad....................................57 Spinach Pasta Salad.........................................57 Sweet Tomatoes Joans Broccoli Madness Salad................58 Teriyaki Chicken Salad......................................58 Watergate Salad.............................................59 Weight Watchers Fruit Salad.................................59

Soups
2x4 Soup....................................................60 Applebees Cheese Chicken Tortilla Soup.....................60 Beef and Mushroom Stew......................................61 Broccoli Soup...............................................61 Cheese Soup.................................................62 Cheese Soup.................................................62 Cheeseburger Soup...........................................63 Chicken and Dumplings.......................................63 Chicken Noodle Soup.........................................64 Cincinnati Chili............................................64 Clam Chowder................................................65 Clean-out-the-Crisper Vegetable Soup........................65 Creamy Potato Soup..........................................66 Crunch Cold Gazpacho........................................66 Easy Taco Soup..............................................67 Enchilada Soup..............................................67 Hamburger Chowder...........................................68 Hamburger Soup..............................................68 Hard Rock Caf Baked Potato Soup............................68 Hobo Stew...................................................69 Meatball Soup...............................................69 Mix and Match Soup..........................................70 Moms Stew..................................................71
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Onion Soup..................................................72 Pasta e Fagioli.............................................72 Pork Stew...................................................73 Rebeccas Stew..............................................73 Senate Bean Soup............................................74 Southwest Chicken Soup......................................74 Split Pea Soup..............................................75 Taco Soup...................................................75 Thick and Creamy Cheese Soup................................75 Three Bean Soup.............................................76 White Chicken Chili.........................................76 Zucchini Soup...............................................77

Side Dishes
Apples and Sweet Potatoes...................................78 Boston Baked Beans..........................................78 Chicken Fried Rice..........................................78 Classic Rice and Beans......................................79 Corn Pudding................................................79 Cowboy Beans................................................80 French Fried Onion Rings....................................80 Hash Brown Casserole........................................81 Hash Browns.................................................81 Homemade Tortilla Chips.....................................81 Honey Mustard Green Beans...................................82 Lemon Pasta.................................................82 Scalloped Corn..............................................82 Southern Corn Casserole.....................................83 Spanish Rice................................................83 Whipped Cream Potatoes......................................83

Main Dishes
Angelas Easy Lasagna.......................................85 Bacon Wrapped Chicken.......................................85 Bacon Wrapped Teriyaki Chicken Kabobs.......................85 Baguette Pizza..............................................86 Baked Chimichangas..........................................86 Baked Creamy Chicken Taquitos...............................87 Baked Ziti..................................................87 Barbecue Chicken Pizza......................................88 Barbecue Meatloaf...........................................88 Barbecue Ribs in the Crock Pot..............................89 Basic Pancake Mix...........................................89 Beef and Broccoli Stir-fry..................................90 Beef Enchiladas.............................................90 Burrito Filling.............................................91
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Carne Asada ................................................91 Cheddar Chicken.............................................92 Cheesy Cheddar and Ham Loaf.................................92 Cheesy Pork Chops...........................................93 Cheesy Stuffed Shells.......................................93 Chicken Artichoke Casserole.................................94 Chicken Enchiladas..........................................94 Chicken Enchiladas..........................................95 Chicken Enchiladas..........................................95 Chicken Lasagna.............................................96 Chicken Lickin Casserole...................................96 Chicken Picatta.............................................97 Chicken Pot Pie.............................................97 Chicken Quesadillas.........................................98 Chicken Roll Ups............................................98 Chicken Sopa................................................99 Chicken Stuff...............................................99 Chicken Taco Casserole......................................100 Chicken Verde...............................................100 Chili Verde a la Crock Pot..................................101 Chinese Lemon Chicken.......................................101 Cranberry Apple Pork Roast..................................102 Cranberry Chicken...........................................102 Creamy Chicken Stroganoff...................................102 Creamy Ham Casserole........................................102 Crepes......................................................103 Crock Pot Enchiladas........................................103 Crock Pot Lasagna...........................................104 Crock Pot Roast.............................................104 Croissant French Toast......................................104 Delicious Pork Tenderloin...................................105 Easy and Delicious Pulled Pork Sandwiches...................105 Easy Chicken Cordon Bleu....................................105 Easy Chicken Enchiladas.....................................106 Easy Tuna Noodle Casserole..................................106 Family Favorite Casserole...................................106 Fettuccini Alfredo..........................................107 Four Cheese Manicotti.......................................107 German Pancakes.............................................108 German Pancakes.............................................108 Grandpa Joes Sloppy Joes...................................108 Hamburger and Rice Casserole................................109 Hawaiian Haystacks..........................................109 Hot Chicken Salad...........................................110 Kays Pork Roast............................................110 Lasagna.....................................................111 Lasagna.....................................................111
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Lettuce-Wrapped Orange-Plum Chicken.........................111 Meatballs in Mushroom Sauce over Rice.......................112 Meatloaf....................................................113 Mini Meatloaves.............................................113 No Looking While Its Cooking Chicken.......................114 One Pan Chicken.............................................114 Orange Sesame Pork Chops with Teriyaki Whole Wheat Noodles..114 Oven Omelet.................................................115 Pancakes and Waffles........................................116 Pizza.......................................................116 Pizza Pasta.................................................117 Red Pepper Alfredo Pizza....................................117 Sausage Gravy over Biscuits.................................117 Sausage Pesto Casserole.....................................118 Shepherds Pie..............................................118 Shortcut Stroganoff.........................................119 Sloppy Joes.................................................119 Slow Cooker Beef Stroganoff.................................119 Slow Cooker Brown Sugar Pork Loin...........................120 Slow Cooker Salsa Chicken...................................120 Sour Cream Enchiladas.......................................121 Sour Cream Noodle Bake......................................121 South of the Border Casserole...............................122 Southwest Chicken Casserole.................................122 Spaghetti Carbonara.........................................123 Spicy Honey Grilled Chicken Thighs..........................123 Spinach Ham Pasta Bake......................................124 Swedish Meatballs...........................................124 Taco Filled Peppers.........................................125 Taco Stir Fry...............................................125 Tex-Mex Layered Enchiladas..................................126 Tex-Mex Rice and Bean Casserole.............................126 Texas Enchiladas............................................127 Tuna Casserole..............................................127 Tuna Roll Ups...............................................128 Whole Wheat Blender Pancakes................................129 Whole Wheat Oatmeal Nut Pancakes............................129 Zesty Slow Cooker Chicken Barbecue..........................129

Dutch Oven
Dutch Oven Baked Beans......................................130 Dutch Oven Cheesecake.......................................130 Dutch Oven Chicken and Little Smokies.......................131 Dutch Oven Pork/Beef Ribs...................................131 Dutch Oven Shredded Chicken.................................132 Hot Fudge Pudding Cake......................................133 Peach Cinnamon Spice Cobbler................................133
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Pumpkin Cobbler.............................................134 Sparkling Potatoes..........................................134

Desserts
$100 Cheesecake.............................................135 Apple Cake..................................................135 Apple Dessert...............................................136 Apple Oatmeal Cookies.......................................136 Apple Pie Filling...........................................137 Apple Pie Filling...........................................137 Applesauce Oatmeal Cookies..................................138 Banana Cake Cookies.........................................138 Banana Chocolate Chip Cookies...............................139 Berry Trifle................................................139 Blueberry Delight Trifle....................................139 Boiled Cookies..............................................140 Breakfast Cake..............................................140 Brownies with Chocolate Frosting............................141 Caramel Chocolate Bars......................................141 Caramel Jumbles.............................................142 Caramel Pecan Pie...........................................142 Cherry Dessert..............................................143 Chocolate Caramel Praline Torte.............................143 Chocolate Chip Cookies......................................144 Chocolate Chip Cookies......................................144 Chocolate Chip Cookies......................................145 Chocolate Chip Pecan Pie....................................145 Chocolate clair Cake.......................................146 Chocolate Lovers Cake with Satiny Chocolate Glaze and Strawberries................................................146 Chocolate Rolo Cookies......................................147 Coconut No Bake Cookies.....................................147 Connies Brownies...........................................148 Connies Fabulous Fudge.....................................148 Cookie Dough Truffles.......................................148 Cookies and Cream Cheesecake Cupcakes.......................149 Cookies from a Cake Mix.....................................149 Cowboy Cookies..............................................150 Cream Cheese Pound Cake.....................................150 Crock Pot Peanut Clusters...................................151 Death by Chocolate Dessert..................................151 Double Chocolate Dream Cookies..............................152 Easy Lemon Cake.............................................152 Easy Oreo Truffles..........................................152 Easy Pumpkin Chocolate Chip Cookies.........................153 Fake Out Pie................................................153 Fortune Cookies.............................................153
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Fudge.......................................................154 Grandma Veras Coconut Pecan Frosting.......................154 Ilse Nielsons Danish Pastry................................154 Jens Chocolate Chip Cookies................................155 Killer Brownies.............................................156 Lemon Cheesecake............................................156 Lemon Crinkle Cookies.......................................157 Lemon Zucchini Cookies......................................157 Lemonade Pie................................................158 Leras Luscious Lemon Bars..................................158 Londons Caramels...........................................159 Mandarin Orange Cake........................................159 Microwave Brownies..........................................160 Milk Chocolate Buttercream Frosting.........................160 Mint Brownies...............................................160 Molasses Gingersnaps........................................161 Mothers Famous Peanut Brittle..............................161 Never Fail Pie Crust........................................162 No Bake Cherry Crisps.......................................162 No Frost Chocolate Cake.....................................162 Oreo Balls..................................................163 Oreo Balls..................................................163 Peach Berry Dessert.........................................164 Peach Cinnamon Spice Cobbler................................164 Peanut Butter Bars..........................................165 Peanut Butter Cereal Bars...................................165 Peanut Butter Cup Cookies...................................165 Peanut Butter Cup Squares...................................166 Peanut Butter Cups..........................................166 Peanut Butter Fudge.........................................166 Peanut Butter Kiss Cookies..................................167 Peanut Butter Round Ups.....................................167 Peanut Butter Sandwich Cookies..............................168 Peanut Butter Silk Cake.....................................168 Peppermint Freeze...........................................169 Pie Crust...................................................170 Pineapple Cookies...........................................170 Pistachio Cake..............................................170 Pretzel Twists..............................................171 Pumpkin Chocolate Chip Cake with Satiny Chocolate Glaze.....171 Quick Apple Cake............................................172 Raspberry Cream Pie.........................................173 Smore Bars.................................................173 Soft Snickerdoodles.........................................173 Strawberry Buttercream Frosting.............................173 Sunday Delight..............................................173 Superb Apple Pie............................................175
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Texas Sheetcake.............................................175 Valeries Fruit Pizza.......................................176 White Chocolate Peanut Clusters.............................177 Yummy Scones................................................177 Zucchini Brownies...........................................177 Zucchini Pie................................................178

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Appetizers, Snacks and Drinks Apple-Berry Salsa with Cinnamon Chips

Gloria North Cinnamon chips: 4 (7-inch) flour tortillas 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon Salsa: 2 medium granny Smith apples 1 cup strawberries, sliced 1 small orange 1 kiwi, peeled and chopped 2 packed tablespoons brown sugar 2 tablespoons apple jelly Preheat oven to 400 degrees. For cinnamon chips lightly spray tortilla with water using Kitchen Spritzer (lightly brush with water if you do not have a spritzer). Combine sugar and cinnamon sprinkle over tortillas. Using pizza cutter, cut each tortilla into 8 wedges (lace in single layer.) Bake 8-10 minutes or until lightly browned and crisp. Remove and cool completely. For salsa, peel, core, and slice apples. Slice strawberries with egg slicer if you have one (I just slice with a knife). Chop kiwi. Place fruit in 7 quart bowl. Zest orange, then juice orange. Add orange zest, orange juice, brown sugar, and apple jelly to fruit mixture; mix gently. Serve with cinnamon chips. Yield 16 servings (2 cups salsa and 32 chips).

Bacon Wrapped Jalapeno Poppers

Lera Hess 20 whole fresh jalapenos, 2-3 inches in size 2 cubes (16 oz.) cream cheese, softened 1 pound (not thick cut) bacon, sliced into thirds Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (leave a little if you want it hot). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

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Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. If, after 20 minutes, the bacon doesnt look brown enough, turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Chile and Cheese Spirals

Lera Hess 1 cup shredded cheese 4 ounces cream cheese, softened 1 can diced green chile peppers, drained 1/4 cup sliced green onions 1 can diced black olives 4 (8 inch) flour tortillas In medium bowl mix cheddar cheese, cream cheese, chiles, onion, and olives. Spread about a 1/2 cup of the mixture evenly on each tortilla. Roll up tortillas and wrap in plastic wrap. Chill in refrigerator for 1-4 hours. Before serving, cut off ends of rolls and discard. Cut rolls crosswise in 1 inch slices. May serve alongside salsa, but tastes great even without.

Clubhouse Chicken Squares

Celeste Nelson 2 packages (8 ounces each) refrigerated crescent rolls 1 package (8 ounce) cream cheese, softened 2 tablespoons mayonnaise 1 small garlic clove, pressed 1 teaspoon of dill seasoning (optional) 1 can (10 ounce) chunk white chicken, drained and flaked 1/2 small cucumber, seeded, sliced and quartered 2 tomatoes, diced 1/2 cup (2 ounces) shredded cheddar cheese 6 slices bacon, crisply cooked, drained and crumbled Preheat oven to 375 F. Spray pan with Pam. Unroll one package of crescent rolls across one end of baking stone pan (best cooked on baking stone) or cookie sheet with longest sides of dough across width of pan. Repeat with remaining pkg. of dough, filling the pan. Using a rolling pin, roll the dough to seal perforations and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven, cool completely. In a bowl, combine cream cheese, mayonnaise, garlic
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and dill mix. Mix well. Spread cream cheese mixture evenly over crust, top with chicken. Thinly slice cucumber into quarters. Dice tomatoes. Grate cheese. Sprinkle all of them over the chicken. Refrigerate for 30 minutes.

Crunchy Granola
Karen Garrett 4 cups oats 1/2 cup sunflower seeds 1 tablespoon vanilla 1 cup oat bran 1/2 cup honey 1/2 cup peanut butter 1/2 cup chopped nuts (I like pecans, my daughter Rachel likes almonds) 3 tablespoons canola oil Raisins/craisins (optional) Heat oven to 325 degrees. Mix oats, bran, nuts and seeds. Bake 30 minutes, stirring every 5-7 minutes. Mix honey, oil and vanilla and drizzle over oat mixture. Stir till coated. Spread out and bake 10 minutes. Dab peanut butter over granola. Mash and stir till peanut butter is melted and cereal coated. Press into even layer and bake 5 more minutes. Cool completely. Scrape from pan to break up. Store in airtight container. Raisins or craisins can be added after baking.

Deep Fried Chinese Pork Wontons

Teri-Mae Pierce 1 1/2 pounds ground pork 1-2 bunches green onions, diced 1-2 medium cans water chestnuts, diced 1/4 cup soy sauce 1/3 cup oyster sauce 1/4 cup sesame oil 1 tablespoons white pepper 1 teaspoon salt Wonton wrappers, store bought In a large bowl mix all the above ingredients, except wonton wrappers, well. Place a small drop of pork mixture onto each wonton wrapper. Follow the instructions on the wonton package. Deep fry until golden brown. Serve with sweet hot chili sauce.

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Dill Vegetable Dip

Lera Hess 1 cup sour cream 1/2 cup mayonnaise 1 tablespoon finely chopped onions 2 tablespoons parsley flakes 1 teaspoon dill weed 1 teaspoon seasoning salt Mix all ingredients together. Store in refrigerator a couple hours before serving. Serve alongside fresh vegetables.

Easy Spinach Dip

Kristina Hepworth 16 ounces sour cream 1 cup mayonnaise 1 cup chopped water chestnuts 10 ounces chopped and thawed spinach 1 package of Knorr vegetable mix Mix all together and enjoy!

Fondue Italian
Bev Coburn 1 jar 15 ounces spaghetti sauce 1/2 pound ground beef 4 ounces mozzarella cheese, grated 8 ounces cheddar cheese, grated Cook meat, add sauce and grated cheese. Serve with French bread & salad. Double or triple recipe if needed.

Gooey Chex Mix

Sharon Larson 1/2 box Golden Grahams (6 cups) 1/2 box Rice Chex (6 cups) 1 cup slivered almonds 2 cups coconut Syrup: 1 cup sugar 3/4 cup butter
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1 cup Karo syrup Mix together cereals, almonds and coconut. Boil syrup ingredients 2 to 3 minutes, make sure butter and sugar are melted and dissolved. Pour over cereal mixture and spread out onto waxed paper. Let cool.

Hawaiian Chicken Wings

Teri-Mae Pierce 10-15 chicken wings 1/2 teaspoon garlic salt 2-3 eggs, beaten 1/2 cup flour 1/2 cup cornstarch Sauce: 3/4 cup sugar 1/4 cup chicken broth 1/4 cup ketchup 1 tablespoon soy sauce 1/4 teaspoon salt 1 tablespoon lemon juice Cook sauce ingredients over low heat until sugar is dissolved. Sprinkle garlic salt over the wings. Coat wings with eggs. In a large Ziplock bag, add flour and cornstarch together. Shake until mixed well. Place wings in a flour mixture and shake. Then brown wings in frying pan until crispy and brown. Remove wings from pan and place in a glass baking dish lined with foil. Pour sauce over wings. Bake at 350 degrees for 45 minutes. Turn over wings and bake another 20 minutes.

Holiday Snack Mix

JoBeth Burwell 1 1 4 1 3 2 2 large box of Corn Chex large box of Golden Grahams cups coconut cups slivered almonds cubes margarine cups white corn syrup cups sugar

Combine Chex, Golden Grahams, coconut and almonds in large bowl. In a medium saucepan, stir together margarine, corn syrup and
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sugar. Boil 5 minutes, and then pour over cereal mixture. Spread out on wax paper and enjoy.

Hot Chocolate Mix

BreAn Avarell 1/2 cup cocoa 1/2 teaspoon salt 1 cup creamer 2 cups sugar 5 1/2 cups instant powdered milk Mix all together and store in air tight container. 1/3 cup mix to 1 cup hot water. To use: add

For variety you can add: cinnamon, flavored creamer, and/or vanilla pudding mix.

Hot Sausage Dip

Betsy Christianson 1 lb. Jimmy Dean Hot Sausage 1 onion 1 tomato 1 bell pepper 1 can diced green chilies, drained (or jalapenos if you want it spicier) 8 oz. cream cheese 16 oz. sour cream Lightly brown sausage, do not drain. Dice onion, pepper, and tomato. Add to browned sausage and cook until onions are clear. Add the green chilies/jalapenos. Drain the mixture and blend in cream cheese and sour cream. Keep warm in slow cooker. Serve with tortilla chips.

Jerky
Joe Hurdsman 1/4 cup liquid smoke 1/4 cup salt 2 tablespoons pepper 1 quart water meat

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Slice meat 1/4 inch thick, with the grain. Put in bowl and pour marinate over meat. Marinate covered meat 24-36 hours. Lay meat out on paper towels and pat dry. Dry in dehydrator turning over ever hour or two. Pat off grease with paper towels. Dehydrate until leathery. Or put in oven on 200 degrees for 1 hour; crack the oven door a bit. Half way through the hour, turn meat over. Turn the oven down as low as you can and bake 6 to 8 hours more.

Meatball Mix
BreAn Avarell 4 pounds ground meat 4 eggs, slightly beaten 2 cups oats 1 cup finely chopped onion 1 tablespoons Salt 1 teaspoon pepper 2 teaspoon Worcestershire sauce optional: parsley and garlic Preheat oven to 350. Mix all ingredients together. Roll into 1 inch balls. Place into pan in single layer, don't pile them. Cook for 20-30 minutes (depends on your oven). Drain juices. Put into gallon sized freezer bag(s) and freeze for later use.

Mexican Fiesta Dip

Connie Underhill 1 pound lean Ground Beef 1 medium onion, chopped 6 slices bacon, chopped 1 8 ounce can tomatoes sauce 1/4 cup medium or hot salsa 2 tablespoon chili powder 1 teaspoon garlic salt 1 can refried beans Brown beef, onion and bacon until done. (I cook beef and bacon separately.) Add tomato sauce, salsa, and spices. Stir in refried beans. Spoon into large casserole dish or pie plate and garnish with all or variety of condiments: chopped tomatoes, chopped olives, green onions, green pepper, sour cream and cheddar cheese. Serve with taco chips. Serves a crowd.

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Orange Julius
Joni Lund 1 cup water 1 cup milk 6 ounces orange juice concentrate 1/2 cup sugar 2 teaspoon vanilla ice cubes Blend all ingredients in blender and enjoy.

Pizza Turnovers
Kristina Hepworth 5 ounces reduced-fat Italian bulk turkey sausage (mild) 1/2 cup pizza sauce Nonstick olive oil cooking spray 1 (10 ounce) package refrigerated pizza dough 1/3 cup shredded reduced-fat Italian blend cheese Preheat oven to 425 degrees. Cook sausage in nonstick saucepan until browned, stirring with spoon to break up meat. Drain off fat. Stir in pizza sauce. Cook until hot. Spray baking sheet with cooking spray. Unroll pizza dough onto baking sheet. Pat into 12x8 inch rectangle. Cut into six (4x4 inch) squares. Divide sausage mixture evenly among squares. Sprinkle with cheese. Lift one corner of each square and fold dough over filling to opposite corner, making a triangle. Press edges with tines of fork to seal. Bake 11 to 13 minutes or until golden brown. Serve immediately or follow directions for freezing and reheating. *Also good with green peppers, mushrooms or onion added to meat mixture. Olives would probably be good too. Saut veggies first to soften.

Root Beer
Sharon Larsen 4 1 4 4 gallons water (2 ounce) bottle schilling root beer concentrate pounds sugar pounds dry ice

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Combine all ingredients in an open 5 gallon container. Allow batch to process for approximately 20 minutes, or until dry ice dissipates. Makes 4 gallons.

Sandees Mexican Dip

Kristina Hepworth 2 cans chili 1 package cream cheese 1 cup grated cheddar cheese salt and pepper garlic salt salsa Mix over medium heat, all except salsa. After all is mixed, add salsa.

Shrapnel Dip
Kristina Hepworth 1 can black beans 1 green pepper, diced 1 can Northern beans medium red onion, diced 1 can corn Italian dressing, 1/4- 1/2 cup 1 tomato, chopped 1 avocado, diced Mix all together, refrigerate overnight for best flavor.

Skor Apple Dip

Jenny Ashby 8 ounce cream cheese 1/2 cup brown sugar 1/2 cup sugar 1/2 teaspoon vanilla 2-3 Skor bars crushed (or more because they are delicious. You can also use toffee chips already crushed up found in the baking aisle.) 5-6 apples sliced Cream the cheese. Then add sugars and vanilla. Cream until smooth. Add crushed Skor bar or toffee chips. Chill. Eat with sliced apples or just a spoon!
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Sparkle Corn
Joe Hurdsman 1 1 1 3 1 1 1/2 pounds butter or margarine cup + 1 tablespoon sugar tablespoon dry lemon Jello tablespoons water tablespoon Karo syrup 1/2 bags plain corn puffs

Combine all ingredients except corn puffs. Boil for 10 minutes and pour over corn puffs. Spread out on a sheet of wax paper to cool.

Spinach Dip
Sharon Larsen 1 (8 ounce) carton sour cream 1 package Knorr vegetable recipe mix 1 cup mayonnaise 1 (10 ounce) package chopped frozen spinach, thaw and squeeze water out 1/2 cup chopped green onions 1(8 ounce) can water chestnuts, chopped Mix all ingredients together. Buy a loaf of round sourdough bread or any kind you wish. Cut the top off and take the bread out of the middle. Cut the bread into small pieces. Put the dip into the bowl and serve with the bread. Or I love to eat it with Simply Naked Pita Chips.

Strawberry Lemonade
Lera Hess 1 (12 ounce) can frozen lemonade concentrate, thawed 4 1/2 cups water 1 (10 ounce) package frozen strawberries, partially thawed In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.

Stuffed Mushrooms
Joni Lund 1 pound mushroom caps 1/4 cup green onions, finely chopped
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1 clove garlic or 1/4 teaspoon garlic powder 1/4 cup butter or margarine 1/2 cup dry bread crumbs 1/2 cup shredded parmesan cheese 2 tablespoons parsley 1/4 teaspoon pepper Pull stems from the mushrooms and place mushrooms on a sheet. Finely chop mushroom stems and saut with green garlic, and butter. Add cheese, bread crumbs, parsley, pepper. Heat, stirring thoroughly. Stuff mushroom tops at 350 degrees for 20 minutes. cookie onions, and and bake

Summer Sausage (beef logs)

Ila Larabee 6 pounds hamburger (regular) 3 cups cold water 1 1/2 tablespoons of liquid smoke 1 1/2 teaspoons pepper 3/4 teaspoon garlic powder 1 1/2 teaspoon onion powder 3 teaspoons mustard seed 1/2 cup Mortons Tender Quick Mix all ingredients together, making sure the seasoning are well distributed. Divide mixture and roll into 8 meat logs. Tear aluminum into square sheets and spray with Pam on shiny side of foil. Place logs on foil sheets and wrap each securely and individually. Let stand for 24 hours in the refrigerator. Before baking, pierce holes in the foil on the bottom and sides with a sharp fork. This allows the great to drain out during baking. Place on a broiler pan and bake for 1 hour and 15 minutes at 350 degrees. Serve hot or cold. Keep refrigerated.

Vegetable Dip
Darlene Hurdsman, submitted by Joe Hurdsman 1 1 1 1 1 1 cup sour cream cup mayonnaise tablespoon dry onion flakes tablespoon parsley flakes teaspoon Bon Apptit Seasoning Salt teaspoon dill weed This dip is great on vegetables,
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Mix everything together. crackers and in tacos.

Condiments, Spreads and Sauces Apple Ginger Sauce

BreAn Avarell 1/4 cup apple butter 1/2 or 1 teaspoon of ginger 2 tablespoons of cider vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 to 1 teaspoon crushed red pepper 1 teaspoon garlic Wisk all ingredients together. Great with pork tenderloin.

Cowboy Salsa
Tara Hall 1 can black eye peas (rinse & drain) 1 can black beans (rinse & drain) 1 can corn (rinse & drain) 2 cans diced tomato & green chile (mild, medium or hot) 1 bunch green onion (diced) 1/2 bunch cilantro (diced) 12 ounces Kraft Zesty Italian Dressing 2 avocados (diced) Mix all ingredients together. Refrigerate 2 hours; serve with tortilla chips

Cranberry Salsa
Tennisa Nordfelt 3 cups (1 12 ounce package) fresh cranberries, rinsed & drained 1/4 cup green onions 2 small jalapeno peppers, cored, seeded 1/4 cup fresh cilantro 1 tablespoons fresh ginger root 2 tablespoons lemon juice 1/2 cup sugar 8 to 16 oz cream cheese Chop fresh ingredients individually in a food processor until finely chopped (not mushy). Mix chopped fresh ingredients in medium bowl with sugar and lemon juice. Cover and refrigerate for 4 hours for best flavor before serving. Place in shallow
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dish with cream cheese block. Serve with Wheat Thins, pita chips, or tortilla chips (My favorite is the Stacys Pita Chips from Costco). Perfect for holiday parties, its like a Christmas fiesta in your mouth!

Creamy Cajun Pasta Sauce

Tenissa Nordfelt 2 tablespoons Cajun seasoning 5 tablespoons butter 2-3 thinly sliced green onions 3 cups Heavy Cream (can substitute whole milk or half and half and thicken with flour) 1 teaspoon salt 1/2 teaspoon dried basil 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/2 cup grated Parmesan cheese Over medium heat saut green onions in butter. Reduce heat; add heavy cream, basil, salt, garlic powder, black pepper and heat through. Makes 5 servings. I've had a hard time finding Cajun Seasoning some times. So you can just make it if you need to with the following spices: Cajun Seasoning: 3/4 cup salt 1/4 cup ground cayenne pepper 2 tablespoons ground white pepper 2 tablespoons ground black pepper 2 tablespoons paprika 2 tablespoons onion powder 2 tablespoons garlic powder

Homemade Tomato Sauce (for spaghetti, lasagna, ziti and pizza)

Celeste Nelson 4 2 1 1 1 2 1 cups chopped/pureed tomatoes cloves of garlic 6 ounces tomato paste teaspoon dry basil teaspoon oregano tablespoon Pesto teaspoon sugar
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1/2 teaspoon salt 1/4 teaspoon pepper Simmer all these ingredients together until you achieve the desired thickness you want. If desired add sugar and more garlic to taste. If you want to can this, fill quart jars with sauce and water bath them for 45 min to 1 hour.

Kabob Sauce
Joni Lund 2 tablespoons cornstarch 2/3 cup pineapple juice 2 tablespoons soy sauce 2 tablespoons honey 1 tablespoons vinegar 1/4 teaspoon powdered ginger Blend cornstarch with a little pineapple juice until its not lumpy. Pour mixture into sauce pan the remaining pineapple juice and the other ingredients. Cook over a low heat until thick, stirring constantly. Baste onto kebob veggies, meat, etc. while grilling.

Kiwifruit Jam
BreAn Avarell 3 1 1 4 cups sliced kiwifruit cup pineapple juice packet pectin cups sugar

Pour the kiwifruit, pineapple juice and pectin in the large saucepan. Start heating the mixture, and slowly add sugar, stirring vigorously, until dissolved. Bring the kiwifruit jam to a boil: keep stirring carefully and remove the occasional foam with a spoon. After 5 minutes, turn off the flame and let the jam rest for about 20 minutes. Pour the kiwi fruit jam into your sterilized jars, leaving about 1/4 inch free, and seal them. A slightly sour variation can be made by adding 2 tablespoons of fresh lemon juice.

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Strawberry Freezer Jam

Allison Ashby 3 1/4 cups prepared fruit (buy about 2 quarts fully ripe strawberries) 1/4 cup fresh lemon juice 1 box MCP pectin (must be MCP for this recipe) 1 cup corn syrup 4 1/2 cups sugar, measured into separate bowl Note: Read the instructions for the pectin you are using! Pectin changes and different pectins have different ingredients and a different freezer jam recipe. I have been making jam for 12 years and have had my pectin recipe change several times. So I always read the directions on the pectin box before I start. Rinse clean containers and lids with boiling water. Dry thoroughly! Wash, remove stems, and crush strawberries thoroughly. I just blend in a blender. You can leave chunks in, but I blend most of mine out. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 minutes, stirring every 5 min. (This is very important!) Next, stir in corn syrup. (Keeps jam from crystallizing because it is not cooked.) Gradually add sugar, stirring until well blended. Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. This is our families favorite jam. I use about 30 pounds of strawberries to make jam and it doesnt last us a year (even when we ration it). However, I cant ever bring myself to make more because 30 pounds of strawberries is all that I can handle!

Strawberry Peach Jam

Lera Hess 4 1/4 cups prepared fruit (about 1 qt. fully ripe strawberries and 1 1/2 pounds fully ripe peaches) 2 tablespoons fresh lemon juice 1 box Sure Jell Fruit Pectin 1/2 teaspoon Butter or margarine 6 cups sugar, measured into separate bowl
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Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Stem and crush strawberries thoroughly. Measure exactly 2 1/4 cups prepared strawberries into 6 or 8 quart saucepot. Peel, pit and mash peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot. Stir in lemon juice. Stir pectin into prepared fruit in saucepot. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Sandys Salsa
Karen Garrett 20 ripe tomatoes 2 large banana peppers jalapeno & Anaheim chilies as desired 2-3 large onions, minced 2 cloves garlic, minced 1/2 cup white vinegar 1/3 cup sugar 1 heaping 1/4 cup plain salt (non-iodized) 1 small can tomato paste Peel and core tomatoes. Put in a large cooking pot. Add remaining ingredients except tomato paste. Use rubber gloves when cutting peppers (will cause burns). Take the seeds out for milder sauce, or leave in and/or use more peppers for hotter. Cook 1 1/2 hours on medium heat. Add and stir in tomato paste after 1 hour. Reduce heat some after that. Put in pint jars

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(about 7). Process by cold pack for 45 minutes. weeks before using.

Let season 6-8

This recipe is very adaptable to how you want to spice it with various types of peppers. Can double or triple batch if desired.

Sweet and Sour Sauce

Gary Hurst 1/2 cup packed brown sugar 1 tablespoon corn starch 1/3 cup red wine vinegar 1/2 cup unsweetened pineapple juice 1/4 cup finely chopped green pepper 2 tablespoons chopped pimento 1 tablespoon soy sauce 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger In a small saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, green pepper, pimento, soy sauce, garlic powder and ginger. Cook, stirring constantly, until thickened and bubbly. Cook and stir 1 to 2 minutes more. Serve warm with spareribs, egg rolls, or fried foods.

Tartar Sauce
Lera Hess 1 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon minced onion 2 tablespoons lemon juice salt and pepper to taste In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Teriyaki Sauce
Lera Hess 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar
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1/2 teaspoon ground ginger 1/4 teaspoon black pepper In a medium saucepan, combine sugar, soy sauce, vinegar, ginger, and black pepper. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water in separate bowl. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat, and enjoy immediate or store it in the fridge in an air-tight container for up to 2 weeks.

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Breads Applesauce Wheat Bread

Gary Hurst 1 cup applesauce 1 cup water 1 teaspoon salt 1 tablespoon oil 1/3 cup brown sugar 2 cup wheat flour 2 cup white flour 2 teaspoon yeast Mix in bread maker that can make 2 pound loaves.

Bagels
BreAn Avarell 2 1/4 cup warm water 2 tablespoons honey 2 1/4 teaspoon salt 5 cups flour (you can use all white, half white/half wheat, or all whole wheat) 1 tablespoons gluten 2 teaspoons instant yeast also need: oil and parchment paper Combine water, honey, and salt. Add yeast, gluten and part of the flour and mix well. Continue to add flour until you have slightly sticky dough, knead for about 10 minutes. Let dough rise until it has doubled. (After the dough has risen is the time to add any extras. You can mix in onions (for onion bagels), assorted seeds or nuts, cinnamon and sugar, it is up to you.) After the dough has risen, divide into 11-13 balls. After you have divided your dough, take the balls and put your thumbs through the middle of the ball. You will make the bagel shape by doing this. You need to work the hole to a pretty large diameter (almost 2 inches) because the hole will shrink when they rise. (When forming the bagel shape, oil your hands. This will make the dough extremely easy to work with. The oil (some of which transfers on to the bagel while shaping) will make it easy to lift the bagel off the paper for boiling. The parchment paper will keep the bottom of the bagel from burning while baking.) Allow the bagels to rest (covered) for 20 minutes on a cookie sheet covered in parchment paper. It is best if you watch the
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time on this. (You wont ruin your bagels if they rest for 25 or 30 minutes, but 20 minutes is ideal.) While the bagels are resting, start boiling a pot of water on the stove. Add honey or sugar (about 1/3 cup) to the water (I have no idea why you do this but every recipe I have tried recommends this step). After the bagels have rested and your water is boiling drop the bagels (one or two at a time depending on how big your pot is) into the boiling water. Boil for 30 seconds on each side. You can under boil them, but do not over boil, they could fall apart. After a minute remove from the water with a slotted spoon and place on greased cookie sheet. After the bagels are boiled you can brush them with an egg wash (one egg white and about 3 tablespoons of water) but it isnt required. The egg wash gives the bagels that shiny look. Bake in a 350 degree oven for about 20 to 30 minutes. You can flip them if you think they are getting too brown on the bottom, but they wont be as pretty. I figured the cost of making my own bagels and I came up with about $1.50 for thirteen.

Banana Bread
Lois Ashby 2 cups sugar 2 teaspoons baking soda 1/2 cup shortening 1/2 teaspoon salt 2 eggs beaten 2 teaspoon vanilla 3 cups flour 4 ripe bananas 1 cup sour milk (add 1 tablespoon vinegar or lemon juice to 1 cup milk) 1 cup chopped nuts Cream sugar and shortening. Add beaten eggs and vanilla. Sift dry ingredients together. Add milk and mashed bananas and mix well. Pour into 2 greased & floured loaf pans. Bake at 350 degrees for 45-60 minutes.

Banana Nut Bread

Carol Jensen 5 4 1 4 large bananas eggs cup Crisco cups flour
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1 2 1 1

teaspoon salt teaspoon baking soda cup chopped nuts package chocolate chips (optional)

Mash bananas, add eggs and mix. Cream together Crisco and sugar, and then add to banana mixture. Add flour, baking soda, nuts and chips. Mix well. Put into greased loaf pans (makes 2 loaves). Bake at 325 degrees for 1 hour.

Banana Nut Bread with Chocolate Chips

Lera Hess 1 cup sugar 1/2 cup shortening 2 eggs 2 cups flour 1/2 cup walnut chips 1 teaspoon baking soda 3 soft, ripe bananas, mashed 1 cup chocolate chips Cream sugar and shortening; add eggs, flour, baking soda, bananas, nuts and chocolate chips. Pour batter into a greased and floured loaf pan. Bake at 325 degrees for about 1 hour and 15 minutes. Check after an hour, and every subsequent 5-10 minutes, until toothpick comes out clean when poked in the center.

Corn Bread Muffins

Kristina Hepworth 3/4 cup flour 3/4 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon salt 1 egg 2/3 cup buttermilk 3 tablespoon canola oil 1 cup whole kernel corn In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moist. Fold in corn. Fill greased muffin cups 3/4th full. Bake at 400 degrees for 1831

22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Cream Puffs
Kristina Hepworth 1 1 4 c. water c. oil tsp salt c. flour eggs

Heat to water, oil and salt to a boil. Take off heat and add flour. Stir until mixture leaves sides of pan. Add eggs, one at a time stirring vigorously. Drop by spoonfuls on pan. Bake at 400 degrees for 35 minutes. Fill with instant vanilla pudding, ice cream, chicken salad, etc.

Crescent Rolls
Tennisa Nordfelt 2 2 1 1 6 1 8 yeast package or 4 1/2 teaspoons yeast cups lukewarm water cup butter cup + 2 tablespoons sugar, divided beaten eggs 1/2 teaspoon salt cups flour

Mix yeast with 2 tablespoons sugar and 2 cups water in large mixer. Add sugar, eggs, melted butter. Mix well. Add flour 1-2 cups at a time. Mix well and let rise at least 2 hours then mix down before refrigerating, or refrigerate immediately for overnight. In the morning, separate the dough into 4 equal portions. Roll each into large circle (about 12 inch in diameter.) Brush with butter and cut like pie into 12 pieces. (Use a pizza cutter so it will cut easily.) Roll up staring with the wide end and making sure the tail is under the roll. Place on buttered cookie sheet. Let rise 3-4 hours and bake at 375 degrees for 1012 minutes. If you are baking more than 1 tray, you must bake them separately and make sure the oven heats back up to 375 degrees before putting in the next tray. After the rolls are baked, brush generously with melted butter, again.
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Easy Homemade Rolls

Connie Underhill 1 package yeast mixed in 1/2 cup luke warm water 1 cup scalded milk (use 1/3 cup dry powder milk to 3/4 cup hot water) 1/4 cup + 1 teaspoon sugar, divided 1 egg 1/4 cup butter or Crisco 1 teaspoon salt 3 1/2 cups sifted flour Soften yeast in luke warm water and one teaspoon sugar. Combine milk, sugar, shortening, egg, and yeast. Beat well. Gradually add flour and salt to form soft dough. Place in greased bowl, turning once to grease surface. Cover and let rise till double in size. Roll into desired shapes and let rolls rise in greased pan until double in size. Bake at 400 degrees for 12-15 minutes. Makes about 2 dozen rolls. This can be easily doubled to make more rolls or 2 dozen rolls and one tea ring or 2 dozen cinnamon rolls. For a tea ring: roll dough out on a floured surface to about 1/4 inch think oval round. Sprinkle 3/4 cup white sugar, 1/4 cup brown sugar. 1 tablespoon cinnamon, 1/2 teaspoon allspice and if desired 1/2 cup raisins, 1/2 cup walnuts or pecans, and a little butter over mixture. Roll up like a jelly roll and place on a large greased cookie sheet, form into a circle pinching edges together. Cut circle with shears, slits in dough all the way around. Then take the slits of dough and fan out to make a pretty ring. Bake at 400 degrees for about 15-20 minutes. Frost by drizzling with an orange glaze frosting. For orange glaze frosting combine: 1 1/2 cup powdered sugar, 2 tablespoon orange juice concentrate, 2 tablespoons butter and 12 tablespoons milk. Mix ingredients until blended then drizzle over hot tea ring.

Fast Rise Rolls

Arlene Davis 2 beaten eggs 1 tablespoon salt 2 tablespoons yeast 1/2 cup warm water 1/4 cup sugar
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2 cups hot water 1/2 cup powdered milk 1/2 cup shortening 6 cups flour Mix together eggs and salt and set aside. Mix together yeast, 1/2 cup warm water, and sugar. Add 2 cups hot water and powdered milk, dissolving powdered milk. Add shortening. When it has cooled, add egg mixture and flour. Cover and let rise to double in size. Roll out and make rolls. Also a good dough for cinnamon rolls. For cinnamon rolls: In the bottom of a baking pan put brown sugar, a little cream or milk over the sugar, and some chopped walnuts or pecan. Pull rolled cinnamon rolls on top. After they are baked, turn pans upside down on a cookie sheet while hot. This puts the brown sugar, cram and nuts on top of the rolls.

Jelly Muffins
Kristina Hepworth 1 1/2 cup flour 1/2 cup sugar 2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon nutmeg 1 egg 1/2 cup milk 1/3 cup butter, melted 1/2 teaspoon vanilla jelly or jam Combine first 5 ingredients. In another bowl combine egg, milk, butter and vanilla. Put small amount of dough into each muffin tin. Fill with 1 tsp of jelly or jam. Top with small amount of dough to cover jelly or jam. Bake at 400 degrees for 20 minutes.

Kacees Homemade Bread (only take an hour start to finish!)

Tennisa Nordfelt 5 1/4 cups white unbleached bread flour (I get the Lehi Roller Mills Turkey Bread flour @ Costco) 1/4 cup sugar 1/2 tablespoon salt
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1 1/2 rounded tablespoons Saf-Instant Yeast (store in freezer) 1 1/2 tablespoons liquid lecithin (don't measure, squeeze or pour directly into the bowl tablespoon is about the size of a quarter) 2 cups hot tap water Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to dough after it has finished mixing) Spray counter and pans with Pam. Shape dough into loaves and cover with a dish towel. Let rise for 25 minutes and bake at 350 degrees for 20 minutes. This recipe makes 2 loaves of bread. Once done, immediately take out of pan and cool let cool. (I always rub the top with butter) Slice with electric knife. For bread bowls - 4-6 per loaf Rolls - 12 per loaf Cinnamon rolls - roll out 1 loaf and spread with soft butter, sugar and cinnamon and roll up and cut like normal Pizza - one per loaf - bake pizza @ 400 degrees To make wheat bread - 3 cups whole wheat flour and 2 1/4 bread flour, and the water to 1 1/2 cups water and 1/2 cup apple sauce. The rest is the same.

Macaroni Grill House Bread

Erin Stewart 1 tablespoon yeast 1 tablespoon sugar 1 cup hot water Combine above ingredients. Let sit and bubble.

1 1/2 cups 2 1/2 cups flour 1 tablespoon rosemary 1 teaspoon salt Add above ingredients. Knead into a lump. Let rise until doubled in size. Roll into a large round loaf. Bake at 400 degrees for 15-20 minutes. Melt butter on top and sprinkle with salt. Serve with extra virgin olive oil and balsamic vinegar.

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Monkey Bread
Lera Hess 3 1 2 1 packages refrigerated biscuits cup white sugar teaspoons ground cinnamon cup butter cup brown sugar cup walnuts (optional) cup raisins

Preheat oven to 350 degrees. Grease Bundt pan. Mix sugar and cinnamon in a bag. Cut biscuits into quarters. Shake 6-8 pieces in the bag at a time. Layer in pan. Arrange raisins and nuts among biscuits. Melt butter and brown sugar over medium heat. Boil one minute. Pour over biscuits and bake at 350 degrees from 35 minutes. Cool in pan for 10 minutes.

No Knead Rolls
Bev Coburn 1 cup milk 1/4 cup oil 1/4 cup sugar 1 teaspoon salt 1 package yeast 2 beaten eggs 3 1/2 cups flour 1/2 - 1 stick margarine, melted Scald milk, oil, sugar & salt. Let cool to lukewarm. Mix yeast with 1/4 cup warm water & 1 1/2 tsp sugar. Add to milk mixture. Stir. Add beaten eggs and then add flour & salt. Add more flour if dough is sticky. Beat well. Cover with cloth until double in size. Roll into 2 large circle. Cut with pizza cutter into pie shaped pieces. Dip in butter. Roll into crescent roll. Let rise until double in size, about 1 hour. Bake at 400 degrees for 1014 minutes.

Orange Rolls
Lera Hess Rolls: 4 teaspoons yeast 1 cup warm water 1 cup hot, mashed potatoes 1/2 cup butter
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1/2 cup sugar 1 teaspoon salt 1 cup warm milk, divided 6 cups flour, divided 2 eggs Filling: Rind of 1 large orange 1 cup butter, melted 2 cups sugar Sprinkle yeast into warm water. Beat butter into mashed potatoes. Mix all ingredients (except 3 cups flour and 1/2 cup milk) in a large bowl, gradually adding each ingredient. Add rest of milk and flour to mixture. Combine filling ingredients together. Roll out dough into a large rectangle and spread filling on top. Roll dough up into a long round. Slice round 1/2-3/4 inch wide. Place each slice, spiral up, in a cupcake tin. Let rise until twice their original size. Bake 425 degrees for 12 minutes.

Pineapple Zucchini Bread

Kristina Hepworth 3 eggs 1 cup vegetable oil 1 1/2 cup sugar 2 teaspoons vanilla 2 cups grated zucchini 1 cup crushed pineapple 3 cups flour 2 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon baking powder 1 1/2 teaspoon cinnamon 3/4 teaspoon nutmeg 1 cup raisins (optional) Preheat oven to 350 degrees. Beat eggs, oil, sugar and vanilla together until thick. Stir in zucchini, pineapple and dry ingredients into the egg mixture; blend well. Pour into 2 standard loaf pans. Bake 1 hour or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans.

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Pizza Dough
Kristina Hepworth 1 1 2 2 1 1 package active dry yeast (1 tablespoon) cup warm water 1/2 cups flour tablespoon vegetable oil teaspoon sugar teaspoon salt

Dissolve yeast in warm water. Stir in sugar, oil, flour. Add salt on the top. Beat 20 strokes. Let rise 15 minutes then spread out to desired size and shape. Top with sauce, cheese and other toppings. Bake at 400 degrees for 20 minutes.

Pop Over Muffins

Connie Underhill 2 eggs 1 cup milk 1 cup flour 1/2 teaspoon salt 1 tablespoon salad oil (important to measure accurately) Place eggs, milk, and salad oil in bowl, and blend together well. Add flour and salt and sift together and pour over egg mixture. Stir well, getting lumps out. I like to use a wire whip. Fill a dozen size muffin tin 2/3 full. Make sure the tins are well greased. Bake in hot oven 450 degrees for about 20 minutes until popped up and browned. Serve with butter and homemade strawberry jam.

Prize Winning Rolls

Lois Ashby 1 1/2 cup warm water or milk 1 1/2 tablespoons yeast 1/2 cup sugar 1 square butter 3 eggs 1 teaspoon salt about 5 cups flour (can use wheat) Pour warm water or milk into bowl, sprinkle yeast on top. Add other ingredients & enough flour to make a soft dough. Knead on floured board. Add flour if necessary but keep dough soft. Place
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in greased bowl to rise & shape as desired. Rise again. Bake at 350 degrees for 15-20 minutes.

Pumpkin Muffins
Madison Ashby Topping: 3 tablespoons firmly packed brown sugar 2 tablespoons flour 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 cup walnuts 1 tablespoon butter Muffins: 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 cup canned pumpkin puree 1 1/2 cup sugar 1/2 cup oil 2 large eggs at room temperature, lightly beaten 1/2 teaspoon vanilla To make topping: in a small bowl, stir together brown sugar, flour, nutmeg, and cinnamon. Add in nuts and mix well. Add butter and, using your fingertips, rub it into the nut mixture. Set aside. Preheat oven to 350 degrees. Line a 12 cup muffin pan with liners. In a bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Set aside. In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla and stir until well mixed. Stir in flour mixture just until blended. Divide batter evenly between the muffin cups. Sprinkle the topping over the tops. Bake 20 minutes, or until done. Let cool in the pan on a wire rack for 5 minutes. Remove from pan and let cool completely.

Sharons Bread
Gary Hurst 1 2/3 cup milk 1 tablespoon sugar 1/4 cup instant potato 1 teaspoon salt
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1 tablespoon butter or margarine 4 cups flour 1 1/2 teaspoons yeast Mix in bread maker that can make 2 pound loaves.

Tomato Caraway Bread

Kristina Hepworth 6 6 1/2 cups flour 2 teaspoons salt 2 tablespoons sugar 1/4 cup water 1 tablespoon yeast 2 cups warm tomato juice 1 tablespoon caraway seeds 2 tablespoons shortening Mix together and knead as for regular bread. Make into 4 long loaves. Let rise. Let rise. Bake 375 degrees for 25-30 minutes.

Whole Wheat Bread

Tennisa Nordfelt 6 cups whole wheat flour 4 teaspoons Saf-Instant Yeast (available at WinCo or Macey's or cooking stores) 4 teaspoons dough enhancer (I use Blue Chip Baker brand available at Macey's) 2 teaspoon salt 1/4 cup dry milk 6 tablespoons vital wheat gluten (I use Blue Chip Baker brand available at Macey's) 1/4 cup honey, sugar, or brown sugar 1/4 cup oil 2 tablespoons soy lecithin (available at Kitchen Kneads or other cooking stores) 2 2/3 cups warm tap water Combine dry ingredients (including sugar if you are not using honey) in mixer and mix on low speed about 1 minute (with dough hook). Add wet ingredients. Mix on speed 2 for a Kitchen Aid for about 1 minute. Check texture. When right texture is achieved, continue kneading in mixer at speed 2 for about 8 minutes. Prepare pans while dough is kneading. When kneading is complete remove dough from bowl and shape into a large ball on an oiled surface. Cut into 2 equal parts with an oiled knife. Form 2
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loafs and place in oiled pans. Cover with towel and let rise 20 minutes or until double in size. Bake at 350 for 25-30 minutes. Remove from pans immediately and cool on a cooling rack. When completely cooled, slice and store in tied bread bags. Stores for one week in bag (if it is around that long!). Tips: *Measure Lecithin by eye, it's not very easy to measure with spoons-messy. *Texture check-if the dough has pulled away from the sides but is still moist and easy to stretch it is a good texture. If it is still sticking to the sides, add one tablespoons of flour at a time until the sides of the bowl are clean and a ball has formed on the hook. If the dough is too dry, add warm water a tablespoon at a time until it is the right texture. The texture thing comes with practice and a lot depends on the season and "climate" in your kitchen.

Zucchini Bread
Bev Coburn Bread: 3 eggs 1 cup oil 2 cups sugar 2 cups grated zucchini 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons cinnamon 1/4 teaspoon baking powder 3 teaspoons vanilla 1 package chocolate chips (optional) 3 cups flour Frosting: Approximately 4 cups powdered sugar 2 tablespoons Crisco Canned milk vanilla Mix together eggs, oil and sugar. Then add grated zucchini and stir in. Add salt, baking soda, cinnamon, baking powder, and vanilla. Stir until mixed in. Add chocolate chips, if desired. Then add flour. Grease and flour bread pans well. Makes 2 regular bread pans or 5 mini bread pans. Cook at 350 degrees for about 40 min - 1 hr. Use a toothpick to tell if done.

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Mix frosting ingredients until thick enough to spread on loaves of bread.

Zucchini Bread
Carol Jensen 1 cup sugar 1 cup brown sugar 3 eggs 1 cup oil 2 cups grated zucchini 3 teaspoon vanilla 3 cups flour 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons cinnamon 1/4 teaspoon baking powder 1/2 cup nuts 1 cup chocolate chips (optional) Mix all together. Pour into greased and floured loaf pans. Bake 1 hour 350 degrees.

Zucchini Bread
Joe Hurdsman 3 eggs 1 cup oil 2 cups sugar 2 cups zucchini 1 1/2 teaspoons ground cloves 1/2 teaspoon nutmeg 2 teaspoons cinnamon 3 teaspoons vanilla 3 cups flour 1 cup nuts 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder Mix all ingredients together. Bake at 350 degrees for 35-40 minutes in small pans, or 1 hour in large bread pans. A double batch makes 9 small loaves.

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Zucchini Pumpkin Bread

Taichelle Adams 3 eggs lightly beaten 2 cups sugar 1 cup canned pumpkin 1 cup butter or margarine, melted 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 cup shredded zucchini 1 cup chopped walnuts In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5x3 loaf pans. Bake at 350 degrees for 4550 minutes. Cool in pans 10 minutes. Remove to a wire rack.

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Salads Annabelles Famous Cranberry Salad

Annabelle Corbridge 1 pound (4 cups) fresh cranberries 2 cups water 1 cup pitted, chopped dates 1/2 cup raisins 3/4 cup sugar 2 tablespoons lemon juice 5 whole cloves 1 stick cinnamon 1/8 tsp salt Put cranberries and water into a saucepan. Heat to a boil and reduce heat to medium high. Boil 5 minutes, stirring. Add dates, raisins, sugar, lemon juice, cloves, cinnamon and salt. Simmer, uncovered, for 15 minutes or until mixture is thick. Enjoy for Thanksgiving and freeze the leftovers (if any) for Christmas.

Apple Spinach Salad

Tennisa Nordfelt Salad: 6 ounces baby spinach 1 avocado peeled and cubed 1/2 cup crumbled Gorgonzola cheese (or fresh Parmesan) Dressing: 1 tablespoon fresh lime juice 1 tablespoon cilantro, minced 1/4 teaspoon garlic powder 1 tablespoon sugar 1 apple, peeled and cubed 1 small red onion, thinly sliced 1/3 cup olive oil (extra light virgin) 1/3 cup seasoned rice vinegar pinch cayenne pepper pinch salt & pepper Whisk together dressing ingredients. Set aside. Mix salad item (except cheese) in large bowl. Right before serving, toss salad with enough dressing to coat. Sprinkle with cheese.

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Apple Walnut/Pecan Chicken Salad

Tennisa Nordfelt 2 chicken breasts, cooked and cubed (seasoned with Montreal Steak Seasoning) 1/2 pound bacon, cooked, grease drained and crumbled 5 cups romaine lettuce 2 cups baby spinach 2 apples (any kind), cored and un-peeled cut into bite sized pieces and tossed with one teaspoon lemon juice to prevent browning 5 tablespoons chopped walnuts or pecans (can be candied toss nuts in brown sugar and butter and then bake on cookie sheet until crispy, 400 degrees for 5-8 minutes) 4 teaspoons crumbled bleu cheese (or Feta if you're not a bleu cheese fan) 1/4 red bell pepper, diced Croutons Toss all ingredients. Serve with Apple Dressing.

Apple Dressing 1/3 cup olive oil 1/4-1/2 cup sugar 1 1/2 cup apple juice 1/2 cup apple cider vinegar 2 tablespoon Dijon mustard 1 1/2 tablespoon dehydrated onions (or fresh) 1 teaspoon salt Blend all ingredients together until smooth.

Blueberry Jello Salad

Kathee Lambert 1 large grape Jello 1 can blueberry pie filling 1 (20 ounce) can crushed pineapple 1 (8 ounce) cream cheese 1/2 cup sugar 1 small sour cream Dissolve grape Jello and 2 cups boiling water and set to soft set. Mix blueberry pie filling and crushed pineapple (undrained) with soft set Jello. Pour into serving pan and
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chill until set. For the topping: whip together softened cream cheese, sugar, and sour cream. Spread on top of Jello.

Broccoli Salad
Lera Hess 2 bunches broccoli 6 slices of bacon 1/2 cup grated cheddar cheese 1 small red onion diced 1/2 cup mayonnaise 1/3 cup sugar 1 1/2 tablespoons vinegar Cook and crumble bacon. Cut up broccoli into bite sized pieces. Toss broccoli, bacon, cheese and onion. Combine remaining ingredients in a separate bowl. Pour over broccoli mixture and toss. Refrigerate 1-2 hours before serving.

Caf Rio Salad

Tennisa Nordfelt Mock Sweet Barbacoa Pork: 5-6 pounds pork roast 1 tablespoon cumin 1 cup brown sugar 20 ounce bottle Coke 12 ounces red taco sauce Place roast in crock-pot and cover halfway up roast in crock-pot on low for 12 hours. (Save in separate bowl*.) Add remaining ingredients for an additional 4 hours. Take out roast and sauce and cook for an additional 2 hours. with water. Cook liquid from roast to roast and cook shred. Put in

* Strain the fat from the liquid (place in fridge for a little while). Thicken with cornstarch and then add a can of Chili Verde Enchilada Sauce to liquid. This sauce can then be placed over burrito. Sauce is good but pork is best cut up not shredded. Mock Caf Rio Rice: 6 cup water 4 teaspoons chicken bouillon 4 teaspoons minced garlic 1/2 bunch chopped cilantro 1 teaspoon cumin
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1 can green chilies 3/4 teaspoon salt 1 tablespoon butter 1/2 medium onion, chopped 3 cups rice, uncooked long grain Bring water to boil, add all ingredients. Cook for 30 minutes. Creamy Tomatillo Dressing: 3 fresh tomatillos cut into quarters 1 package ranch buttermilk dressing mix 1 cup mayonnaise (or 1/2 cup mayonnaise & 1/2 cup sour cream) 1/2 cup buttermilk 1 cup fresh cilantro 3 cloves garlic, crushed 1/8 teaspoon cayenne pepper 2 tablespoon lime juice Combine all ingredients in a blender and chill for one hour. Also in salad: beans cilantro coijta cheese or cheddar cheese tomatoes lettuce tortillas chips lime wedges Layer tortilla, pork, rice, beans, and other desired salad ingredients. Top with creamy tomatillo dressing.

Chicken Salad
Kristina Hepworth 1 lb uncooked boneless skinless chicken breasts 1/2 cup celery, finely diced 1/3 cup dill pickles or 1/3 cup sweet gherkins, finely diced 1/4 cup reduced-calorie mayonnaise 2 tablespoons reduced-fat sour cream 2 tablespoons fresh parsley, chopped 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1/2 teaspoon table salt 1/4 teaspoon black pepper, freshly ground

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Place chicken in a large saucepan and pour in enough water to cover it; set pan over high heat and bring to a boil. Boil until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1 inch cubes. Transfer chicken to a large bowl and add celery, pickles, mayonnaise, sour cream, parsley, mustard, lemon juice, salt and pepper; mix until blended. For a Waldorf-like chicken salad, stir in 1/3 cup of diced apples and 2 tablespoons of chopped walnuts.

Chicken Salad
Shearl Knorr 1 chicken Rice-a-Roni 1 Rice-a-Roni with almonds (you can use almost any kind) 1 cup celery, chopped 1 bunch green onions, chopped 1 cup mayonnaise, not Miracle Whip 1 small package slivered almonds 2-3 cups chopped cooked chicken Cook Rice-a-Roni as directed and cool. Mix in remaining ingredients. Serve on a lettuce leaf or alone. We have even served it in crescents or rolls.

Chinese Chicken Salad

Joni Lund 1 head of cabbage, chopped 8 green onions, chopped 1 package dry chicken flavored Top Ramen Noodles, crushed apart 8 tablespoons slivered almonds, toasted 1 package chicken tenders, cooked and cubed or 1 can chicken breast 5 tablespoons sesame seeds Dressing: 4 tablespoons sugar 1 teaspoon pepper 2 teaspoons Accent Seasoning 2 teaspoons salt 1/2 cup salad oil 6 tablespoons apple cider vinegar flavor packet from chicken flavored Top Ramen soup mix.

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Chop cabbage and onion. Mix well in serving bowl. Crush Top Ramen and mix in cabbage and onion. Lightly toast almonds and sesame seeds under broiler until lightly browned. Add to salad. For the dressing: mix sugar, pepper, Accent Seasoning, salt, oil, vinegar and flavor packet from Top Ramen Soup. Pour over salad just before serving. Mix well.

Christmas Jello Salad

Connie Underhill 1 package orange Jello 1 package lime Jello 1 package cherry Jello 1 package lemon Jello 10 crushed graham crackers 6 tablespoons melted butter 1/4 cup + 1 tablespoons sugar, divided 1 cup boiling water 1/2 cup pineapple juice 2 packages Dream Whip or 4 cups Cool Whip Prepare orange Jello, lime Jello and cherry Jellos as instructed on box, and place in a square pan to set in fridge. When set, cut into 1/2 inch cubes. Next make graham cracker crust. Combine graham crackers, butter, and 1 tablespoon sugar, and mix. Pat into a 9x13 inch pan. Combine lemon Jello, 1/4 cup sugar, 1 cup boiling water and 1/2 cup pineapple juice. Chill lemon Jello mixture until slightly thickened. Whip 2 Dream Whip or use Cool Whip and mix with lemon Jello mixture and cubed Jello. Mix together and add over the graham cracker crust. Set in fridge over night and serve for Christmas Dinner.

Cinnamon Jello
Karen Garrett 1 (8 serving size) box of red Jello 1/2 cup cinnamon Red Hots 4 cups water Melt the Red Hots in boiling water to make 2 cups, then mix into Jello mix. Add 2 cups cold water as normal. Can add fruit, marshmallows, or just leave plain.

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Cookie Salad
Allison Ashby 3 1 8 2 1 ounce vanilla pudding cup buttermilk ounce Cool Whip cans (small) Mandarin oranges package fudge striped cookies

Mix vanilla pudding with buttermilk. Fold in Cool Whip and then mandarin oranges. Chill for several hours. Right before serving break cookies into chilled mixture. (This is what we consider "salad" at our house!)

Cookie Salad
Karen Bowden 1 large tub of Cool Whip 1 large can of Pineapple tidbits (drained) 1 large package Vanilla instant pudding 1 small can of Mandarin Oranges (drained) 1 package of shortbread cookies (Keebler Fudge Cookies), crushed in bag Mix together Cool Whip and vanilla pudding. Add pineapple and Mandarin oranges (both mostly drained with very little juice left). Crush up cookies while still inside package. Add cookies and serve. Only make what you need. The cookies will get soggy if you leave them in the fridge overnight. This is a modified recipe from Celeste Nelson. (I make mine without buttermilk, which she includes).

Corn Black Bean Salad

Dannie Smith 2 cans corn 2 cans black beans, rinsed and drained 3 ounces distilled vinegar (1/3 cup) 2 tablespoons honey 1 tablespoon lime juice 2 ounces chopped cilantro 1/4 small diced onion 2 tablespoons green chili or jalapeno 8 ounces oil (I only use 1/2 cup oil) salt and pepper to taste

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Blend on high vinegar, honey, lime juice, cilantro, onion, and chilies. Add oil. Cool in refrigerator overnight or several hours. Pour over corn and beans. Serve with chips.

Cranberry Salad
Shearl Knorr 16 medium apples 2 packages fresh cranberries 1 12 ounce can frozen orange juice (thawed) 1 1/2 cups sugar (more if too tart) Grind and mix apples and cranberries. Add orange juice and sugar. Makes 2 - 3 quarts. Keep in refrigerator up to 2 weeks.

Fluffy Jello
Joe Hurdsman 1 package lemon Jello 3/4 cup water 1 cup sugar 3 tablespoons melted butter 1 lemon 1 can Mornings milk 20 graham crackers Dissolve Jello with hot water. Add sugar. Grate outside of lemon, and juice lemon, and add both to Jello. When it begins to set, whip. Whip cold milk. Combine milk and Jello and whip together. Crush crackers and mix with the melted butter. Put 1/2 cracker crumbs on bottom of pan. Pour Jello into pan, and sprinkle remaining crumbs on top. Place in refrigerator to set well before serving.

Fuji Apple Poppy Seed Salad

Lera Hess 1 packaged bag fresh baby spinach 1 1/2 cups thinly sliced Fugi apples real bacon bits, to taste slivered almonds, to taste Craisins, to taste shredded parmesan cheese, to taste poppy seed dressing

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Toss all ingredients, except dressing, together in a large bowl. Serve with poppy seed dressing.

Grape Salad
Lera Hess 1 1 8 7 6 1/2 pounds of green grapes 1/2 pounds of red grapes ounces cream cheese, softened ounces marshmallow crme ounces slivered almonds

Wash grapes. Cream together cream cheese and marshmallow crme. Fold in grapes and almonds. Serve immediately or put in refrigerator for about an hour to set.

Grape Salad
Tara Hall 1 very large bag of grapes 1 cup sour cream 1 cup brown sugar 1 cup pecans 1 (8 ounce) package cream cheese 1/2 cup sugar Stir ingredients together in a large bowl. serve. Chill until ready to

Mango Quinoa Salad

Martha Schultz 2 cups cooked quinoa* at room temperature, or chilled 1 14 ounce can black beans, drained and rinsed 1 medium mango, peeled and diced 1 red bell pepper, diced 6 green onions, thinly sliced 1 handful chopped cilantro (about 1/2 cup) 4 tablespoon red wine vinegar 3 tablespoons extra virgin olive oil 1-2 tablespoons fresh lime juice kosher salt freshly cracked black pepper Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine
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vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving. *Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Orange Dreamsicle Jello

Karen Bowden 1 1 2 1 2 1 large box of orange Jello large instant vanilla pudding small boxes lemon cook pudding large tub Cool Whip cups of milk large can of Mandarin oranges (optional)

Make lemon pudding using the pie cooking directions. Dissolve orange Jello in 2 cups of boiling water. Mix Jello and lemon pudding together using a mixer. Pour into a 9x13 pan and place in the fridge. Once the Jello is set, mix the vanilla instant pudding and milk together. Add 3/4 tub of Cool Whip. Spread this mixture over the Jello. Spread remaining Cool Whip over the top. Decorate the top with Mandarin Oranges (optional). Its good with or without the Mandarin oranges.

Orange Jello Salad

Lera Hess 1 1 2 1 1 1 large package orange Jello mix small can crushed pineapple cans mandarin oranges tub of cool whip small package instant lemon pudding 1/2 cups milk

Dissolve Jello in 2 cups of boiling water. Pour into a 9 x 13 inch pan. Stir in 1 1/2 cups of cold water, drained mandarin oranges, and undrained pineapple. Chill in refrigerator until set. Mix 1 1/2 cups milk and pudding in a separate bowl. Fold in cool whip. Spread on top of set Jello mixture.

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Orange/Lemon Jello Salad

Kathee Lambert 1 1 1 2 2 2 large orange Jello large cooked lemon pudding pint heavy whipped cream to 1 cup powdered sugar (to taste) 3 bananas sliced cans mandarin oranges maraschino cherries chopped

Make orange Jello following package directions minus 1/4 cup of water. Cook lemon pudding following package directions minus 1/4 cup water. While pudding is cooking have Jello set up in bowl in the fridge until it starts to turn to a heavy syrup. Mix pudding and Jello together with beaters and chill in 9 x 13 pan. For the topping: mix heavy whipped cream with powdered sugar to taste. Add bananas, oranges and cherries and fold together. Spread on top of Jello mixture.

Oriental Chicken Salad

Tennisa Nordfelt Salad: 1 head chopped green cabbage 1 package Oriental Ramen Noodles 4 green onions chopped 1/2 cup toasted almonds 4 tablespoons toasted sesame seeds 1/2 pound chicken, cooked and chopped Dressing: 1/3 cup oil 3 tablespoons rice vinegar 1/4 cup sugar Oriental Ramen seasoning packet Combine salad ingredients in a salad bowl. Mix dressing ingredients in a separate container. Refrigerate salad and dressing until ready to serve. Toss dressing in salad just before serving to avoid sogginess. About 10 servings.

Potato Salad
Kristina Hepworth 5-6 large potatoes, cooked in jackets
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7-8 hard boiled eggs sliced 3 tablespoons mustard 1 1/2 cup mayonnaise purple onion, diced celery, diced Lawrys seasoned salt sweet pickles, diced olives, sliced or chopped (optional) Boil potatoes until done. Peel skins off and dice. Once diced sprinkle with Lawrys and toss. Add eggs, onion, celery and pickles. For dressing mix together may and mustard, use pickle juice to thin out. Add to veggies and mix altogether. You can use another hardboiled egg for garnish and then sprinkle with more Lawrys.

Pretzel Jello
Carol Jensen 2 cups crushed pretzels 3 tablespoons sugar 3/4 cup melted butter 8 ounces cream cheese, room temperature 1/2 cup sugar 1 small carton Cool whip 2 10 ounce bags frozen raspberries or strawberries 1 6 ounce package raspberry or strawberry gelatin 2 cup boiling water Preheat oven to 400 degrees. Mix pretzels, sugar and melted butter. Put into 9x13 cake pan. Press to make crust. Bake for 7 or 8 minutes until toasty. Set aside to cool. Beat together cream cheese, Cool Whip and sugar. Spread over cooled crust. Combine berries, gelatin and boiling water, stirring until gelatin is dissolved. Let stand in fridge until partially jelled, then pour over cream cheese layer. Refrigerate until set.

Raspberry Salad
Betsy Christianson 2 packages (3oz) raspberry Jello 1 cup boiling water 2 packages frozen raspberries, thawed and drained 1 can crushed pineapple, drained 3 mashed bananas 1/2 pint sour cream
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Dissolve Jello in boiling water. Mix all the other ingredients except sour cream. Pour half the Jello mixture into the glass 9 x 13 dish. Put in refrigerator until firm (it happens really fast). Lightly spread sour cream over jell-o layer. Pour the rest of the jell-o mixture on top and return to refrigerator until ready to eat.

Salad dMason
Kerry Myers Dressing: juice of 1 lemon or 2 tablespoons bottled 2/3 cup vegetable oil 3 garlic cloves, crushed 1 teaspoon salt 1/2 teaspoon pepper Salad: 2/3 cup toasted slivered almonds 2 heads Romaine lettuce 1/2 cup grated Parmesan cheese 1 cup shredded Swiss cheese 1 cup croutons 2 cup cherry tomatoes 1/2 cup bacon, cooked crisp and crumbled Toss salad together. Add dressing just before serving and toss again.

Seven Layer Salad

Kathee Lambert Lettuce, shredded Celery, chopped Onion, chopped Water chestnuts, sliced Frozen peas 2 cups mayonnaise 3 tablespoons parmesan cheese 3 tablespoons sugar 4 hard boiled eggs, chopped 6 slices cooked bacon, crumbled 1 large tomato, chopped Layer lettuce, celery, onion, water chestnuts and peas in a deep dish. Mix mayonnaise, parmesan cheese and sugar, and spread on top of peas. Top with eggs, bacon and tomato. Refrigerate for several hours. Just before serving toss layers.
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Spinach Feta Pasta Salad

Aubrie Bird 2 cups cooked shell pasta 1 cup baby spinach 1 cup chopped tomato 1/4 cup zesty Italian dressing or roasted red pepper Italian dressing 3/4 cup crumbled feta cheese salt & pepper to taste Toss hot pasta with vegetables, dressing and cheese. Makes four servings. I usually make more when preparing this salad. If you want to make a larger amount, substitute the following quantities: 1 box shell pasta 1 bag baby spinach 2-3 diced tomatoes 1 bottle zesty Italian dressing 1 container feta cheese

Spinach Pasta Salad

Joni Lund 8 cups spinach, torn 8 ounces bowtie pasta, cooked and cooled 1 bunch green onions, chopped 1/4 cup parsley 1/4 cup salted sunflower seeds 1/2 cup red or yellow bell peppers, chopped 4 chicken breasts, cooked and shredded Dressing: 1/2 cup vegetable oil 2/3 cup soy sauce 2/3 cup rice vinegar 6 tablespoons sugar 1/2 teaspoon pepper 1/4 cup sesame seeds Combine dressing ingredients in large zip lock bag. Add cooked and shredded chicken and marinate overnight in refrigerator. Combine remaining ingredients in large bowl. Just before serving, toss with chicken and dressing mixture.
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Sweet Tomatoes Joans Broccoli Madness Salad

Gary Hurst 1 bunch 1/2 cup 1/2 cup 1/3 cup 1/4 cup uncooked broccoli, cut into florets crumbled cooked bacon cashews raisins chopped red onion

Dressing: 1 cup mayonnaise 1/3 cup sugar 2 tablespoons apple cider vinegar Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld. Serve on chilled salad dishes.

Teriyaki Chicken Salad

Lera Hess 2 chicken breasts 1 batch prepared teriyaki sauce (can substitute Kikkoman Glaze, but the homemade is better), divided 2 stalks celery, finely chopped 1/3 cup sliced green onions, chopped 1/4 cup sliced almonds, toasted 1 mango, cut into small cubes 1 small can pineapple tidbits 1/3-1/2 cup light mayonnaise salt and pepper to taste croissants or pitas lettuce leaves Marinate chicken in teriyaki sauce (reserve about a cup for basting, and 2-3 tablespoons for salad mixture) for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Add 2-3 tablespoons of teriyaki sauce to taste. Refrigerate for several hours. Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. Serve on a lettuce leaf in a croissant or a pita
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Watergate Salad (Pistachio Pineapple Delight)

Kathee Lambert 1 package Jello pistachio instant pudding 1 can (20 ounce) crushed pineapple in juice, undrained 1 cup miniature marshmallows 1/2 cup chopped nuts 2 cups thawed whipped topping Stir pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. May garnish with more marshmallows and maraschino cherries or as desired.

Weight Watchers Fruit Salad

Bev Coburn 1 1 3 1 1 8 large can crushed pineapple package instant vanilla fat free/sugar free pudding small apples, cut up cup miniature marshmallows cup red grapes, halved ounces fat free cool whip

Mix can of pineapple with juice into vanilla pudding. Add cut up apples, grapes and cool whip. Fold in marshmallows. Makes 9 1cup servings. Each serving is 2 points on the Weight Watcher program.

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Soups 2x4 Soup

Tara Hall 2 2 2 2 pounds ground beef cans minestrone soup cans kidney beans cans diced tomato & green chile

Brown the ground beef. Drain off grease. Stir together browned beef with the other ingredients in a pot. Heat until soup is warm.

Applebees Cheese Chicken Tortilla Soup

Tennisa Nordfelt 1 medium yellow onion, chopped (1 cup) 2 teaspoons fresh garlic, minced 2 tablespoons vegetable oil 4 cups chicken stock 1/4 cup chopped green pepper (optional) 1 (15 ounce) can tomato puree 1 tablespoon finely minced jalapeno pepper (optional) 1/2 teaspoon salt 1/4 teaspoon pepper (optional) 1 teaspoon granulated sugar 1 teaspoon chili powder (optional) 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce (optional) 4 tablespoons flour 1/2 cup water 1 pound cooked chicken, cubed or pulled 1 cup cream 1/4 cup non-fat sour cream 8 ounces processed cheese, 1-inch cubes 10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried Fresh cilantro, roughly chopped (optional) Saut oil, garlic and onions in large pan or Dutch oven until soft. Add numbers 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 2 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then
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simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees serving temperature. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro

Beef and Mushroom Stew

Mindy Crowford 1 1/2 pounds stew beef 1 can French onion soup 1/2 cup beef stock with 1 tablespoon concord grape jelly and 1 teaspoon apple cider vinegar salt to taste pepper to taste 4 to 5 potatoes, cubed 1 carrot, sliced 12 to 16 ounces fresh mushrooms 1 bay leaf a small sprig of fresh rosemary or a pinch of dried, crumbled 1 can diced tomatoes 3 tablespoons flour mixed with just enough cold water to make a smooth paste Combine first 10 ingredients - stew beef, onion soup, beef stock mixture, salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary. Cover and cook on low for 8 to 10 hours; add tomatoes about 45 minutes to an hour before done. Thicken with flour and water mixture about 20 minutes before serving, taste and add more salt and pepper if needed. Beef stew serves 6.

Broccoli Soup
Bev Coburn 2 cans chicken broth 2 cups whipping cream 3 potatoes cubed 2 cups broccoli, cooked and chopped milk, enough to fill pan Grated cheese (approximately 2 cups) 1/2-3/4 cube butter Cook broccoli in steamer. Cook potatoes in chicken broth. Do not drain. Salt to taste. Add whip cream and milk, enough to fill the pan. Add chopped broccoli and cheese. Thicken with flour and water. When thick, add butter. Enjoy with homemade rolls.
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Cheese Soup
Joe Hurdsman 2 cups water 2 cups potatoes 1/2 cup carrots 1/2 cup celery 1/4 cup onion 1 1/2 teaspoons salt 1/4 teaspoons pepper 1/4 cup butter 1/4 cup flour 2 cups milk 2 cups of cheese (or more if desired)

Combine water, potatoes, carrots, celery, onion, salt and pepper and cook until tender. While vegetables are cooking, combine butter, flour and milk and cook until it thickens to desired consistency. When vegetables are done and milk, butter, and flour have thickened, add the flour mixture to the vegetable mixture. Add cheese. This recipe will usually feeds about 4-6 adults.

Cheese Soup
Kathee Lambert 1 large carrot, diced 1/2 cup onion, chopped 1/4 cup celery, chopped 2 tablespoons butter 6 cups water 6 chicken bouillon cubes 1 8 ounce jar Cheese Whiz 3-4 cups potatoes, diced 3/4 cup frozen peas Cook carrot, onion and celery in butter until tender. Make a paste of 1 cubes of margarine and cup flour to add to the water. Bring water and bouillon to a boil in a large pot. Add Cheese Whiz to broth. Add vegetables and potatoes to large pot and simmer covered for 30 minutes to 1 hour. Just before serving add peas.

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Cheeseburger Soup
Lera Hess 1/2 pound ground beef, browned 3/4 cup chopped onion 3/4 cup shredded carrots 1/4 cup diced celery 1 teaspoon dried basil 1 teaspoon parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups peeled potatoes, diced 1/4 cup flour 3/4 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups milk 8 ounces cheddar cheese shredded 1/3 cup sour cream Brown beef, drain and set aside. Saut onion, carrots, celery, basil and parsley in 1 tablespoon oil until tender (10-15 min.) Add broth, potatoes and beef to vegetables. Cover and simmer until potatoes are tender. In another pot, melt 3 tablespoons butter and add flour. Cook and stir 3-5 minutes. Add milk, salt and pepper and cook until thickened. Add to soup. Add cheese and cook until melted. Remove from heat and add sour cream.

Chicken and Dumplings

Lera Hess 2 3 1 1 1 1 1 4 5 5 3 1 cans cream of chicken soup cups water cup chopped celery onion, chopped teaspoon salt teaspoon chicken bullion teaspoon pepper chicken breasts carrots, sliced ounces (1/2 package) frozen peas c. baking mix 1/3 c. milk

Combine everything but the baking mix and milk in a large slow cooker, with chicken on the bottom. Cook on high for 6 hours. Make dumplings by mixing baking mix and milk until a soft dough
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forms. Drop by spoonfuls into boiling water in large pot. Simmer covered for 10 minutes then uncovered for 10 minutes. Add cooked dumplings to pot the last half hour of cooking time.

Chicken Noodle Soup

Mindy Crowford Extra-virgin olive oil 2 large carrots, chopped 1 medium onion, chopped 2 ribs celery, sliced 1 bay leaf 1 sprig fresh rosemary or 1/2 teaspoon dry 1 quart low-sodium chicken broth 1 quart low-sodium vegetable broth 4 black peppercorns or teaspoon black pepper garlic salt to taste 1/4 teaspoon beef bouillon granules 1/2 bottle of Kraft Old English Spread sprinkling of lemon pepper 1 whole roasted chicken or 3 cooked chicken breast 2 cups macaroni, shell or flat noodles 1/4 cup finely chopped flat-leaf parsley, for garnish Saut carrots, onion and celery in olive oil until tender. Add all remaining ingredients except chicken and macaroni and parsley. Let simmer for 1 hour. Remove bay leaf very important! Cook macaroni separately in salted water until al dente. Add cut up chicken, noodles and parsley right before serving.

Cincinnati Chili
Adriane Candelaria 2 pounds hamburger, cooked and drained 2 onions, diced 4 cloves minced garlic 1 quart tomatoes or 4 cans tomato sauce 4 tablespoons chili powder 1 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon allspice 1/2 teaspoon ground red pepper/cayenne (or use Tabasco sauce) 2 teaspoon salt 2 teaspoon pepper 4 bay leaves 2 tablespoons vinegar 1 tablespoon Worcestershire sauce
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Brown meat, onions, and garlic. Add rest of ingredients and simmer (3 hours is good). Can use Crockpot to simmer. Serve over cooked spaghetti, topped with drained kidney beans, grated cheese, finely diced onions. Oyster crackers on the side make it authentic. Also good on hotdogs.

Clam Chowder
Annabelle Corbridge 2 cans minced clams 1 cup onions (about 1/2 onion) 1 cup diced celery (1-2 stalks) 2 cups diced potatoes (about 4 small potatoes) 3/4 cup butter or margarine 3/4 cup flour 1 quart half and half (or 1 pint half and half and 1 pint skim milk) 1 1/2 tsp salt pepper to taste (about 1/2 teaspoon) 1/2 teaspoon sugar 1 tablespoons vinegar Drain clams and pour clam juice over vegetables in a big pot. Add enough water to cover. Simmer until potatoes are tender. Meanwhile, melt margarine, then add flour to make paste. Slowly stir in half and half. Cook until thick and smooth, stirring frequently. Don't burn it. Don't toss water from vegetables. Add flour mixture to vegetables. If it still has a few little lumps, it's ok. Add clams and seasonings. Stir and simmer a few more minutes until thickened. Makes about 7 servings. Good served with corn bread or in bread bowls.

Clean-out-the-Crisper Vegetable Soup

BreAn Avarell chop what you have and set aside (some good ones are carrots, celery, cabbage, zucchini, turnips, etc.) 1 small onion, chopped 1 can diced tomatoes 1 teaspoon garlic powder 1 teaspoon thyme salt and pepper to taste In a soup pot, saut the onion till almost clear. Add the rest of the vegetables and cook about 2 minutes. Add vegetable or
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chicken broth and the seasoning. Let simmer till vegetables are tender.

Creamy Potato Soup

Lera Hess 7-8 potatoes 1 onion 4 tablespoons butter 8 ounces cream cheese 2 cans cream of chicken soup 1 teaspoon salt 1 1/2 cups milk salt and pepper to taste crumbled bacon, as garnish shredded cheddar cheese, as garnish Peel and dice potatoes. Dice onion. Boil potatoes and onion until tender, then drain. While potatoes cook, melt butter and cream cheese in a separate saucepan. Add cream of chicken soup, salt, milk, and salt and pepper to taste. Add cream mixture to potatoes. Add a little milk if soup is too thick. Top with crumbled bacon and shredded cheese.

Crunchy Cold Gazpacho (cold soup)

BreAn Avarell 2 large cloves of garlic, peeled 1 bell pepper, chopped 1/2 cup finely chopped red onion 1 large cucumber, peeled and chopped 2 carrots, chopped 1-1/2 teaspoon salt 6 drops (or more) Tabasco Sauce 1 large can tomato juice 2 large tomatoes, chopped 1 zucchini, chopped 2 tablespoon olive or vegetable oil 2 tablespoon or more red wine vinegar few grains pepper Impale garlic cloves on wooden toothpick. Mix remaining ingredients in bowl or large jar. Taste, add more vinegar, salt or Tabasco, if desired. Add garlic. Cover and chill for several hours. Stir soup before serving, and discard garlic. Makes a great meal for a hot day!
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Easy Taco Soup

BreAn Avarell 1 pound ground beef 1/4 cup onion diced 1-2 garlic cloves, minced or pressed 1 can diced tomatoes 1 can kernel corn 1 can diced green chilies 1/3 cup salsa 3/4 cup water 1 teaspoon salt 3-4 teaspoon chili powder (optional) Brown ground beef and drain. Add all other ingredients. Stir well. Serve hot with sour cream, shredded cheese and taco chips. Crock Pot variation. Brown ground beef on stove. Drain. Stir in ground beef and all other ingredients in your crock pot. Turn on warm and let it warm up for 3 to 4 hours.

Enchilada Soup
Betsy Christianson 2 chicken breasts, diced 2 cups chicken broth (or water) 1 small onion, diced 1 (15 ounce) can black beans, drained 1 green bell pepper, diced 1/2 cup frozen corn 1 (15 ounce) can diced tomatoes 1 (4 ounce) can diced chilies 1 package enchilada sauce mix 1 cup cheese sour cream tortilla chips Boil the chicken and onion in the broth until cooked through. Add beans, bell pepper, corn, tomatoes, chilies, and enchilada sauce. Cook until heated through. Serve topped with a sprinkle of cheese and dollop of sour cream. I like to crush the chips into it as well.

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Hamburger Chowder
JoBeth Burwell 1 pound ground beef browned 1-1/2 cup sliced celery 2 cans of cream of potato soup 1/2 cup chopped onion 3 soup cans of milk 3 slices cooked bacon, crumbled 1 cup sliced carrots 1 cup frozen corn Simmer all ingredients on low until veggies are tender. Serves 4-6.

Hamburger Soup
Kristina Hepworth 1 pound hamburger 1/2 cups onion 3 cups tomato juice 1 can cream of celery soup or 1/2 cup celery and cream of mushroom soup 2 cup grated carrots 1 teaspoon brown sugar Brown hamburger and onion together. Drain. Add other ingredients. Cook until carrots are soft.

Hard Rock Caf Baked Potato Soup

Ila Larabee & Kerry Myers 6 to 8 slices bacon, fried crisp, drippings reserved 1 cup diced yellow onions 2/3 cup flour 6 cups hot chicken stock 4 cups, diced, peeled baked potatoes 2 cups heavy cream 1/2 cup chopped parsley 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons dried basil 1 1/2 teaspoons salt 1 teaspoon hot pepper sauce 1 1/2 teaspoons coarse black pepper 1 cup grated Cheddar cheese 1/2 cup diced green onions
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Crumble bacon and set aside. Cook onions in remaining drippings until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer; add bacon and all ingredients except grated cheese and green onions. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions; heat until cheese melts smoothly. Makes 6-8 servings.

Hobo Stew
BreAn Avarell 5-10 pounds smoked sausage 5-7 pounds potatoes 1 bag celery 1 bag yellow onions 1 bag carrots 2 medium heads cabbage salt and pepper, to taste Wash all vegetables. Peel outer peeling on cabbage, onions, and potatoes. Quarter in fours. Cut celery, carrots, and sausage into inch-sized pieces. Put everything in a large pot with three inches of water. Cook covered for 2-3 hours, stirring every 2030 minutes. It's done when a fork goes through the carrots easily. Add salt and pepper to taste. Serves 12-15.

Meatball Soup
Karen Garrett 1 bag (16 ounces) frozen Italian meatballs 2 cans (14 1/2 ounces each) diced tomatoes with Italian herbs 2 cans beef broth 1 medium onion, chopped 1 bag frozen mixed vegetables (1 pound) 1 piece of garlic (crushed) 1 medium potato, chopped 1/4 teaspoon garlic powder Mix frozen meatballs, broth, tomatoes, potato, onion, garlic powder in crock pot. Cover and cook on low 8-9 hours on low or 4-5 hours on high, or until potatoes are tender. Stir in frozen vegetables. Cover and cook on high for 1 more hour.

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The recipe is very adaptable and can be doubled. Can also add pasta with the frozen vegetables. I like to double the potatoes and half the frozen vegetables.

Mix and Match Soup

BreAn Avarell Broth (choose one): -tomato: One 12-oz. can tomato paste PLUS two 16 ounce cans tomatoes with juice (chopped) plus water to equal 10 cups total -chicken/turkey: 10 cups broth or 4 bouillon cubes dissolved in 10 cups water -beef: 10 cups broth or 4 bouillon cubes dissolved in 10 cups water Protein (choose one - 1 pound or 2 cups, cooked): -ground beef, browned -leftover meatballs or meatloaf, chopped -cooked chicken or turkey (cut up) -ham (cut up) -lentils -frankfurters, sliced (or any sausage or Kielbasa) -pepperoni, sliced -beans, cooked or canned (pintos, kidney, Great Northern, or a mixture of whatever you have on hand) Grain (choose 1 or 2 - total of 2 cups): -rice, cooked (any variety) -barley, cooked -pasta, raw -corn Dumplings (add near end of cooking time) Vegetables (raw, cooked or canned, choose 2 or more, total of 1 - 2 cups): -cabbage -carrots -celery -onion -potatoes -tomatoes -green beans -turnips -parsnips -broccoli -peas or pea pods -cauliflower -bell pepper
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-zucchini (add raw) Seasonings (choose 2 - 4 spices, 1 - 2 teaspoons each): -basil -cayenne (dash) -chives -cumin -garlic -marjoram -onion powder -thyme -rosemary -parsley -oregano Bring broth to a boil in a large stock pot or Dutch oven. Add all ingredients; salt and pepper to taste; reduce heat; simmer one hour. For a slow cooker: pour boiling stock and other ingredients into slow cooker and simmer 8 - 12 hours or overnight on low setting.

Moms Stew
Karen Bowden 1 package of cubed beef (stew beef) 2 cups carrots, cubed 2 cups potatoes, cubed 1 package corn, frozen (or canned) 1/2 of a small onion beef bouillon cubes salt and pepper as needed corn starch Brown meat and onions together until meat is cooked through. Add enough water until the meat is covered about 2 inches. Add beef bouillon and other seasons as preferred. (I use salt, pepper and accent). Bring to a boil. Reduce heat and simmer for about 3-4 hours. Stir this often and add more water as needed. Add cubed carrots, cubed potatoes, and package of corn. (You may need to add more water). Bring to a boil then reduce heat and simmer for approximately 1 more hour. Mix up corn starch with water and add to stew. Cook until stew is thickened. Serve with corn bread.

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Onion Soup
BreAn Avarell 1/4 cup extra virgin olive oil or 4 tablespoons butter 4 large sweet onions, thinly sliced leaves of 2 or 3 sprigs of fresh thyme, or 1/4 teaspoon of dried thyme 1 bay leaf 1 whole head of garlic, chopped (or use the pre-chopped garlic in a jar) 8 cups vegetable stock (or hot water and bouillon - enough to make 8-10 cups broth) salt and fresh ground black pepper, to taste slices of a crusty bread (optional) slices of a good cheese (optional) Put the oil/butter in a large, deep pot over medium heat. When the oil is hot/butter is melted, add the onions and cook, stirring occasionally, until very soft and beginning to brown. (the browner your onions the sweeter they will be, but don't let them burn!) This will take between 30-60 minutes depending upon how brown -caramelized- you want your onions. Do not rush it! Add the thyme, bay leaf, and garlic and cook with the onions for a minute or two. (If you have a no salt stock, you can add some salt now, but not the pepper.) Add stock and bring to a boil, then turn the heat down to medium-low and cook for about 15 minutes, with bubbles occasionally breaking the surface. Taste test and add pepper at this point and remove bay leaf. Dish soup into bowls. If youre adding the optional crusty bread and cheese: Place one slice of toast in each bowl of soup, top with cheese. Place the (oven-proof) bowls on a sturdy cookie sheet and broil until the cheese melts. Serve immediately.

Pasta e Fagioli (Italian Chili)

Tennisa Nordfelt 1 1 1 3 2 1 1 1 1 pound ground beef small onion, diced (1 cup) large carrot, julienne stalks celery, chopped cloves garlic, minced cans (14 1/2 ounce) diced tomatoes (15 ounce) can red kidney beans with liquid (15 ounce) can Northern beans with liquid (15 ounce) can tomato sauce
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1 (12 ounce) can V8 juice 1 tablespoon white vinegar 1 1/2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 1/2 teaspoon thyme 1/2 pound ditali pasta Brown ground beef in large sauce pan. Drain off most fat. Add onion, carrot, celery and garlic. Saut 10 minutes. Add remaining ingredients, except pasta, simmer one hour. About 50 minutes into simmer time, cook pasta according to package directions (just to al dente or slightly tougher). Drain. Add pasta to large pot of soup. Simmer 5-10 minutes. Serve.

Pork Stew
Lera Hess 1 3-4 lb. pork roast 4-6 potatoes 1 pound baby carrots 2 cans cream of mushroom soup 2 cans cream of celery soup 2 cans French onion soup Place roast into slow cooker. Dice potatoes and add them and carrots to pot. Cover with soups and cook on low 7-9 hours. Just before serving, shred pork roast.

Rebecca Stew
Karen Garrett 2 8 2 8 1 2 2 cans cream of celery soup carrots cans cream of mushroom soup potatoes (15 ounce) can tomato sauce pounds stew meat package dry onion soup

Chop vegetables. Combine soups and tomato sauce to make gravy. In large saucepan or Crockpot, layer vegetables, meat and then pour gravy over mixture. Bake in oven at 350 for 1 1/2 hour or cook in Crockpot on low for 8 hours. Makes about 6-8 servings. Can be doubled if your crock pot is big.

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Senate Soup
BreAn Avarell 1 cup water 1 small ham hock 1 large onion 3 medium stalks celery 1 large potato 2 cloves garlic 1 cup chopped ham 2 (15 ounce) cans white beans, not drained 1/2 teaspoon pepper Place water and ham hock in a large saucepan. Bring to a boil. Reduce heat to medium. Cover; simmer for 20 minutes. Meanwhile, dice the onion and celery. Peel and dice potato. Mince the garlic. Add onion, celery, potato, garlic, ham, beans and pepper to saucepan. Cover; simmer until potato is very tender, about 20 minutes. Remove and discard ham hock. Remove soup from heat and mash with a potato masher until soup is slightly creamy. Add more water if soup seems too thick. Recipe variations: If you are pressed for time you can use a frozen chopped onion and celery blend instead of fresh. If you'd like you can add 1 can of drained black beans just before serving. This soup can be made the day before and served the next day. The leftovers taste even better!

Southwest Chicken Soup

Annabelle Corbridge 2 large chicken breasts 1 large sweet potato, peeled and cut into 1 inch pieces 1 onion, chopped 2 cans (14.5 oz each) diced tomatoes with green chilies, undrained 1 can chicken broth 1 teaspoon dried oregano chopped green pepper 1 cup frozen corn 1 can black beans, drained cilantro, optional corn tortillas, optional Put in crock pot. Cook on high 5 hours. Shred chicken breasts before serving. Stir. Top with chopped cilantro if desired.
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Serve with baked chips (heat oven to 500 degrees. Cut corn tortillas into wedges. Spray cookie sheet and tortillas with cooking spray. Place on cookie sheet in a single layer. Bake about 6 min. or until crisp but not brown. Serves 6.

Split Pea Soup

Darlene Hurdsman, submitted by Joe Hurdsman 1 pound package split peas (2 cups) 6-8 cups hot water 2 bay leaves Salt 1 ham hock Rinse peas to be sure they are clean. Put clean peas in a large pot or crock pot. Add hot water, bay leaves and salt. Cook on high to start with. Stir to make sure they do not burn on the pot. Turn down the heat after they get soft. Mash with a potato masher. Add ham hock after peas are soft. Remove bone when meat will come off.

Taco Soup
Lera Hess 1 2 2 1 1 1 pound ground beef package taco seasoning cans tomato sauce can diced stewed tomatoes can corn can kidney beans

Brown ground beef, drain. Add the rest of ingredients, with juices. Simmer until heated through. Serve with tortilla chips, sour cream and shredded cheese.

Thick and Creamy Cheese Soup

1 1 2 2 2 1 5 5 1 Lera Hess cup butter cup flour cans chicken broth cups milk teaspoon salt cube (16 ounce)) Velveeta cheese carrots, sliced stalks of celery, sliced medium onion, chopped
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1 cup water 5 ounces (1/2 package) frozen peas Place carrots, celery and onion in 1 cup water. Simmer for about 15 minutes or until vegetables are tender. While vegetables are cooking, melt butter over medium heat in a large soup pot. Add flour and stir until smooth. Add chicken broth and milk and stir over medium heat until mixture comes to a boil. Continue stirring until thickened, about 2 minutes. Remove from heat. Add salt and Velveeta and stir until well blended. Stir vegetables into cheese mixture. Just before serving add frozen green peas and heat through briefly.

Three Bean Soup

Kathee Lambert 1 pound lean ground beef 1 onion, medium chopped 1 can tomatoes, cut up 1 green pepper, diced 1 can red kidney beans 1 can canned pinto beans 1 can canned garbanzo beans 2/3 cup molasses 1 clove garlic 1 dash salt 2 dashes pepper Brown hamburger. Add onion and pepper and saut. Add tomatoes and beans. Bring to a boil. Add molasses and garlic. Salt and pepper to your taste.

White Chicken Chili

Karen Garrett 1 teaspoon lemon pepper 1 teaspoon cumin seed 4 boneless, skinless chicken breast halves 1 clove garlic, chopped fine 1 cup chopped onion 2 (8 ounce) cans of white shoepeg corn, drained 1 (4 ounce) can chopped green chilies, undrained 1 teaspoon ground cumin 2 to 3 tablespoons lime juice 2 (14 ounce) cans white or great northern beans, undrained crushed tortilla chips
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shredded fat-free Monterey Jack cheese In a large saucepan, combine 2 1/2 cups of water with the lemon pepper and cumin seed. Bring to a boil. Add the chicken breast halves and return to a boil. Reduce the heat to low and simmer till the chicken is fork tender and the juices run clear. Remove the chicken and cut into small pieces. Defat the broth and put into crock pot. Return the chicken to the broth, and add all the rest of ingredients except chips & cheese. (You can saut the onions and garlic before adding if you like it better that way) Cook on low in crock pot for 4 hours. When serving, place some tortilla chips & cheese in bowl before adding chili.

Zucchini Soup
Mindy Crowford 2 tablespoon butter or olive oil 1 medium onion, chopped 2 teaspoon seasoning salt 6 cups grated zucchini 12 cups water 12 teaspoons chicken bouillon 1/2 cup of flour additional 1/2 cup butter 1/2 cup cream 2 cups milk Salt and pepper to taste Add two tablespoons butter or olive oil, onion, and salt to heated pan. Saut until soft, about 3 minutes. Then add zucchini, water and chicken bouillon. Cook until soft (around 10-12 minutes). Mix together flour and 1/2 cup butter in a separate pan and cook for two minutes. Add rue to zucchini mixture and stir. Let thicken for 3-5 minutes. Remove from heat and add cream and milk. Add salt and pepper to taste. You can also add or substitute other vegetables and/or chicken to make it a little heartier for dinnertime. If you have finicky eaters try blending all the vegetables after the soup is done cooking and then add chicken to it. No texture, but lots of taste! For a low fat version use a water/flour mixture instead of the butter/flour one. No need to heat this one up, just add it in. Make sure and use the cream though in the end, otherwise it really affects the flavor and consistency.

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Side Dishes Apples and Sweet Potatoes

Lera Hess 2 large cans sliced yams 3 apples, peeled, cored and sliced 1 cup boiling water 3 tablespoons margarine 3/4 cups sugar 1 tablespoon cornstarch 1 teaspoon salt Layer potatoes and apples in a casserole dish. Dissolve cornstarch in a small amount of cold water stirring continuously to prevent lumps. Combine water, margarine, sugar, cornstarch and salt in sauce pan. Cook on medium heat stirring in pan until sauce is thickened. Pour sauce over potatoes and apples. Bake 350 degrees 30-40 minutes until bubbly.

Boston Baked Beans

Joni Lund 4 cans navy beans, undrained 1/2 to 1 pound bacon, cooked and crumbled 1 medium onion, chopped 1/3 cup brown sugar 1/2 cup molasses 1/2 teaspoon dry mustard or 1 teaspoon prepared mustard Preheat oven to 325 degrees. Layer beans, onion, and bacon in pan. Mix other ingredients together with enough water to just cover the bean mixture and pour over all. Cover and bake 3-4 hours until desired doneness. Add more water if beans seem to be drying out.

Chicken Fried Rice

Kerry Myers 1-2 chicken breasts or 10 chicken tenders 3 scrambled eggs 2 carrots, finely grated 1/2 white onion, finely chopped 3/4 cup frozen peas 1/2 cup butter 1-2 garlic cloves, crushed or 1 teaspoon garlic powder
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2 cups white rice Marinate chicken in soy sauce. In a large frying pan cook chicken in a small amount of olive oil. Add carrots and onions and saut until clear. Add frozen peas and cook until soft. In separate pan cook rice then add to mixture. In another pan, scramble three eggs, chop finely and add to mixture. Melt butter, add crushed garlic cloves to butter, stir and add to mixture. Mix all together well, add soy sauce to taste.

Classic Beans and Rice

BreAn Avarell 4 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped green peppers 4 cloves of minced garlic 2 (15 ounce) cans black beans, undrained 1 1/2 cup water 2 teaspoons oregano 1/2 teaspoon sugar chicken bouillon 2 tablespoons apple cider vinegar 4 cups cooked rice Heat oil in pan. Saut onion, green pepper and garlic. Saut until tender, about 10 minutes. Add in remaining ingredients (except for rice) and stir until boiling. Reduce heat and simmer until sauce is reduced, about 20 minutes. Serve over rice.

Corn Pudding
Kristina Hepworth 1 can (15 ounce) whole kernel corn, drained 1 can (15 ounce) cream style corn 1/2 cup margarine, softened 1 cup sour cream 1 (8.5 ounce) package cornbread mix Mix all together. Put in casserole dish and Bake 350 degrees for 45 minutes.

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Cowboy Beans
Allison Ashby 1 pound bacon, cooked and drained 1 pound Italian or spicy sausage, cooked and drained 2 medium onions, chopped and browned 1 green pepper, chopped and browned 1 large can pork-n-beans 1 large can kidney beans, drained and rinsed 1 large can spicy stewed tomatoes 1 small can garbanzo beans, drained 1 small can black beans, drained 1 small can pinto beans, drained 1 small can red beans, drained 1 small can Northern beans, not drained garlic salt mustard brown sugar, about 1/2 bag seasoning salt 1 tablespoons oregano Cook and drain meat, brown pepper and onion. Drain and rinse all beans except for Northern beans. Mix together. Add spices to taste. If it doesn't taste right, add more spice until you like it. Heat and serve.

French Fried Onions

Joe Hurdsman 1 large onion 2/3 cup milk 1/2 cup flour 3/4 teaspoon baking powder 1/4 teaspoon salt Peel onion; cut into 1/4 inch slivers and separate into rings. Heat fat or oil (1 inch deep) to 375 degrees in large skillet. Beat remaining ingredients with rotary beater until smooth. Dip each onion ring into batter, letting excess drip into bowl. Fry a few onion rings at a time in hot fat about 2 minutes or until golden brown, turning once. Drain. To keep fried onion rings warm, place in 300 degree oven until ready to serve.

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Hash Brown Casserole

Aubrie Bird 2 pounds bagged frozen hash browns 8 ounces sour cream 1 can cream of chicken soup 1 stick butter 1/2 cup chopped onion 2 cup grated cheddar cheese (sharp) Place potatoes in greased 9x13 pan. Season with salt and pepper. Melt butter in microwave. In a bowl add onion, sour cream, and soup with melted butter. Mix together. Pour mixture over potatoes and sprinkle with cheese. Bake 45 minutes at 350 degrees.

Hash Browns
BreAn Avarell potatoes water Grate the potatoes into a bowl of water to keep them from discoloring while you're working. When you have enough, drain in a colander and bake heaped on a lightly oiled cookie sheet about 15 minutes at 400 or until about half done; don't overcook them. Cool and package for the freezer, being sure to get out all the air. To make hash browns, heat oil in a skillet, put in however many potatoes you want, and finish cooking.

Homemade Tortilla Chips

BreAn Avarell corn tortillas oil salt Heat the oil in a pan. Cut the corn tortillas into wedges or strips. When the oil is warm (how fast they cook depends on the temperature of your oil) throw some of the wedges or strips into the hot oil for a few seconds (again depends on how hot your oil is and how you like them done) and with a slotted spoon, flip them to cook on the other side. Then use your slotted spoon to

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scoop them out and place on a paper towel to drain. Add salt while they're cooling if desired.

Honey Mustard Green Beans

Aubrie Bird 2 2 3 2 2 pounds green beans ends trimmed tablespoons Dijon mustard tablespoons balsamic vinegar tablespoons honey teaspoons olive oil

Put green beans on baking sheet covered with aluminum foil. Sprinkle with oil and bake at 400 degrees for 10 minutes. Meanwhile mix Dijon mustard, balsamic vinegar and honey in bowl large enough to fit beans. Take beans out of oven and put in mixture in bowl coating them all and serve.

Lemon Pasta
Kristina Hepworth 8 ounces uncooked whole wheat pasta 2/3 tablespoons unsalted butter 2 teaspoons olive oil 1/2 cup canned chicken broth, 1 large egg, beaten 1/3 cup Parmesan cheese 3 tablespoons fresh lemon juice, or to taste 2 1/2 teaspoons lemon zest, or to taste 1/2 teaspoon table salt 1/4 teaspoon black pepper 1/4 cup parsley, fresh, minced Cook pasta according to directions; drain and set aside. Add butter and olive oil to pasta pot; melt over medium heat. Add broth, stir and heat through about 1 minute. Remove pot from heat and add pasta, egg and cheese; or less as needed toss well so egg coats pasta. Add lemon juice and zest; toss well. Season to taste with salt and pepper, sprinkle with parsley. Makes 4 servings, about 1 cup each.

Scalloped Corn
Lera Hess 3 cans whole corn 3 cans creamed corn
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1 can evaporated milk 3 pkg. saltine crackers, crumbled (3/4 of a large box) 2 sticks of butter Mix corns, milk and two of the saltine cracker packages together in a 4 liter casserole dish. Cover the top with the last package of crackers. Melt butter and pour over the top. Bake at 375 degrees for 45 minutes.

Southern Corn Casserole

Aubrie Bird 1 can whole corn, drained 1 can creamed corn 1 package jiffy corn muffin mix 1 cup sour cream 1/2 cup butter, melted shredded sharp cheddar cheese Stir all ingredients except cheese together, pour into greased 9 x 13 dish. Bake at 350 degrees for 45 min. Top with cheddar cheese. Bake 5 minute longer. The leftovers taste great with chili.

Spanish Rice
Lera Hess 2 1 2 3 1 A 1 tablespoons 1/4 cup olive oil onion, finely chopped cups dry rice cups chicken stock can diced tomatoes pinch of oregano teaspoon salt

Brown rice and onion in olive oil over medium heat. Bring stock to a simmer. Add tomatoes, oregano and salt. Add rice and bring to a simmer. Cover and lower heat. Cook 15-20 minutes, until rice is tender. Let sit off heat for 5 minutes.

Whipped Cream Potatoes

Karen Bowden 6 to 8 potatoes, peeled and grated 1 pint whipping cream milk salt
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pepper Place grated potatoes in cold water to remove starch. Drain. Place in 9x13 pan. Salt and pepper to taste. Pour 1 pint whipping cream over potatoes. Add a small amount of milk if potatoes arent floating. Bake approximately 1 hour at 350 degrees.

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Main Dishes Angelas Easy Lasagna

Kristina Hepworth 9 cooked lasagna noodles 1 pound ground beef 1 jar spaghetti sauce 8 ounce cream cheese 1/4 cup sour cream 1 cup cottage cheese mozzarella Cook noodles. Brown hamburger and mix with spaghetti sauce. Mix together cream cheese, sour cream and cottage cheese. Layer in casserole dish: noodles, cheese mix, noodles, cheese mix, noodle, meat mix. Sprinkle cheese on top. Bake at 350 for 35 minutes.

Bacon Wrapped Chicken

Aubrie Bird 2 large chicken breast 1 package cream cheese 4 strips bacon chopped onion chives Cut breasts in half and pound flat. Mix cream cheese, onions and chives, and spread on top of chicken. Roll like a jelly roll and wrap with uncooked bacon. Bake at 400 degrees for 35-40 minutes, then broil for about 5 minutes to crisp the bacon.

Bacon Wrapped Teriyaki Chicken Kabobs

Lera Hess homemade teriyaki sauce, may substitute store bought 1 pound boneless skinless chicken breasts about 8 ounces lean bacon, NOT thick-sliced 1 large can pineapple chunks kebab skewers Cut slices of bacon into pieces. You can estimate how many pieces of bacon up a little work station 9x13 baking dish. Wrap a thirds. Cut chicken into bite-sized about how many pieces you'll need by you have. Drain the pineapple and set with skewers, bacon, chicken, and a piece of bacon around a chicken piece,
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secure with skewer, and top with a chunk of pineapple. Repeat two or three times, depending on the length of skewer. Place full skewers in 9 x 13 dish. When all chicken pieces have been sufficiently stacked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator four to eight hours. Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes. If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Baguette Pizza
Gloria North 1 small baguette 1 square butter 3 green onion chopped bottle chile Sauce bacon cooked and crumbled cheese Slice baguette in 1/2 inch slices. Cream chopped onion into butter (you want it to be the same texture as mayonnaise). Spread over baguette slices then put about 1 teaspoon of chile sauce on each slice. Sprinkle bacon, then cheese and put under broiler until cheese is melted. I always double the recipe and never have leftovers.

Baked Chimichangas
JoBeth Burwell 2 1/2 cups chopped & cooked Chicken or Beef 8 flour tortillas 2/3 cup salsa 1/4 cup melted butter or margarine 1/3 cup sliced green onion 1 cup shredded cheese (Monterey Jack, Cheddar, or Mozzarella) 3/4 to 1 teaspoon ground cumin 1/2 teaspoon oregano 1/2 teaspoon salt Combine first 6 ingredients in pan. Simmer 5 minutes or until most liquid is gone. Brush tortilla with melted butter. Spoon 1/3 cup chicken mixture on unbuttered side of tortilla. Roll and tuck in ends like a burrito. Place seam side down
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on cookie sheet. Top each with 2 tablespoons of cheese. Bake at 475 degrees for about 13 minutes or until golden brown and crispy. Serve with shredded lettuce, tomatoes, guacamole, and sour cream. Serves 8.

Baked Creamy Chicken Taquitos

Lera Hess 1/3 cup (3 oz) cream cheese, softened 1/4 cup green salsa 1 tablespoon fresh lime juice 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon onion powder 3 tablespoon chopped cilantro 2 tablespoon sliced green onions 2 cups shredded cooked chicken 1 cup grated pepperjack cheese small corn or flour tortillas salt cooking spray Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. Ina bowl combine cream cheese, green salsa, lime juice, cumin, chili powder, and onion powder. Add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.) Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can. Place taquitos seam side down on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with salt. Bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip taquitos in salsa, sour cream, guacamole, or dressing.

Baked Ziti
Tara Hall 1/2 pound sausage 1/2 pound ground beef 1 package ziti pasta 6 ounces provolone cheese 6 ounces mozzarella cheese 2 26 ounce jars spaghetti sauce 2 tablespoons Parmesan cheese 1 1/2 cup sour cream 1 onion
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Cook pasta until tender. In a skillet, brown sausage, ground beef and onion. Add spaghetti sauce and simmer. Butter a 9x13 pan. Put half of cooked ziti pasta into the buttered pan. Layer provolone cheese, then sour cream, then half of the sauce on top of the pasta. Add layers of the remaining ziti pasta, mozzarella cheese and the remaining sauce. Top with parmesan cheese. Bake at 350 for 30 minutes.

Barbecue Chicken Pizza

Kristina Hepworth 1 (10 ounce) package of refrigerated pizza dough 3/4 cup chopped green pepper 3/4 cup thinly sliced red onion 1/2 cup honey barbecue sauce 1 1/2 cup shredded cooked chicken breast 1 cup (4 ounces) shredded mozzarella cheese Coat a 12 pizza pan with cooking spray. Unroll dough and press into pan. Bake at 425 degrees for 5-7 minutes or until crust begins to brown. While crust bakes, coat a medium nonstick skillet with cooking spray; place over medium high heat. Add green pepper and onion and cook, stirring constantly, 5 minutes or until vegetables are tender. Spread barbecue sauce evenly over baked crust; top evenly with chicken. Arrange vegetable mixture evenly over chicken; sprinkle with cheese. Bake 8 additional minutes or until crust is golden and cheese melts. Makes 6 servings.

Barbecue Meatloaf
BreAn Avarell Loaf: 1 1/2 pounds ground beef 1/2 cup bread crumbs or rolled oats 1 onion, firmly chopped 1 egg 1 1/2 teaspoon salt 1/4 teaspoon pepper 4 ounces tomato sauce Sauce: 1 1/2 cans 8 oz tomato sauce 1/2 cup water 3 tablespoons brown sugar
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3 tablespoons apple cider vinegar 2 tablespoons mustard 2 teaspoon Worcestershire sauce Combine well all ingredients for sauce. In a separate bowl, combine all ingredients for loaf. Shape meat mixture into a bread loaf pan. Pour barbecue sauce over loaf, basting every 15 minutes. Bake at 350 for 1 hour and 15 minutes.

Barbecue Ribs in the Crock Pot

Lera Hess 3 pounds pork or beef ribs 1 cup water 1/4 cup cooking sherry (can substitute water) 1 tablespoons Worcestershire sauce salt and pepper to taste 1/2 cup barbecue sauce Place ribs in crock pot, standing. Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. Cook on low approximately 8 hours. Serve with additional barbecue sauce for dipping.

Basic Pancake Mix

BreAn Avarell Mix: 4 cups all-purpose flour 2 cups whole wheat flour 2/3 cup sugar 2 tablespoons baking powder 1 tablespoon baking soda Pancakes: 1 egg 3/4 cup milk In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes (about 6-3/4 cups total). To prepare pancakes: in a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
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Beef and Broccoli Stir-fry

Kristina Hepworth 2 1/2 tablespoons cornstarch, divided 1/4 teaspoons table salt 3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain 2 teaspoons canola oil 1 cup reduced-sodium chicken broth, divided 5 cup broccoli, florets (about a 12 ounce bag) 1 tablespoon ginger root, fresh, minced 2 teaspoon minced garlic 1/4 teaspoon red pepper flakes, or to taste 1/4 cup low-sodium soy sauce 1/2 cup water 1 ounce beef, strip sirloin, trimmed, raw On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stirfry until fragrant, about 1 minute. In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute. Return beef and accumulated juices to pan; toss to coat. Serve.

Beef Enchiladas
Kathee Lambert 2 cups cooked ground beef 1 1/2 cups shredded cheese 1 cup chopped onion 1 can corn, drained 1 can black beans, drained 12 15 corn tortillas 1 cup enchilada sauce 1 cup sour cream

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Mix first 5 ingredients in a large bowl. Warm 12 15 corn tortillas in microwave (covered container). Spoon filling into tortillas and arrange in large pan. Combine enchilada sauce and sour cream and pour over enchiladas. Cover with foil. If youre using the round pans, it may be easier to layer ingredients. Bake at 350 degrees for 1 hour and 30 minutes if frozen and 45 minutes if thawed.

Burrito Filling
Lisa DeMille 3 frozen, boneless, skinless chicken breasts 1 20 ounce can enchilada sauce) 1 can black beans 1 can pinto beans 1 can corn 1 16 ounce bottle salsa 1 small can chopped green chilies 1 1/2 cups minute rice 3 tablespoon lime juice fresh cilantro, chopped Put first seven ingredients in crock pot. Cook on low 8-9 hours. Shred chicken with fork. Add minute rice, lime juice, and cilantro. Cook 10-15 minutes more. Place in flour tortillas. Add cheese, sour cream, salsa, and guacamole as desired.

Carne Asada
Kristina Hepworth 2 tablespoons canola oil 5 pounds boneless pork roast Salt and pepper for seasoning roast I onion, chopped 5 cloves garlic, finely minced and chopped (I leave this out) 1 (15 oz.) can green enchilada sauce 2 (4 oz.) cans diced green chilies 2 (14 oz.) cans diced tomatoes with green chilies 1 beef bouillon cube (or 1 teaspoon beef bouillon granules) 1 teaspoon ground cumin 1 teaspoon dried oregano teaspoon black pepper Season the pork generously with salt and pepper on all sides. In a large heavy pot, heat the oil over medium heat until the oil is simmering. Brown the pork on all sides until golden and
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well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker. Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigorously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the Crockpot to high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.

Cheddar Chicken
Aubrie Bird 1 package Ritz crackers, crushed 6 ounces sharp cheddar cheese, grated 1 clove garlic, finely chopped 1/4 teaspoon salt 1/4 teaspoon pepper 4 chicken breasts 4 tablespoons unsalted butter, melted Heat oven to 350 degrees. In a bowl combine the crackers, cheese, garlic, salt and pepper. Dip the chicken in the melted butter, then into the cracker mixture, pressing gently to help it stick and place on a foil lined baking sheet. Sprinkle any remaining mixture on the chicken and drizzle with remaining butter. Bake until chicken is golden brown and cooked through, 20 to 30 minutes.

Cheesy Cheddar and Ham Loaf

Kristina Hepworth 1 pound frozen bread or pizza dough, thawed (Pillsbury dough works) 1 package (9 ounce) Oscar Mayer shaved smoked ham 1 cup shredded cheddar cheese 1/4 cup mayonnaise or miracle whip 1 egg, beaten 1 tablespoon grated parmesan cheese
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Preheat oven to 350 degrees. Roll out dough into 12x18 inch rectangle. Top dough with ham, overlapping slices and leaving a 1/2 inch border. Mix cheese and dressing; spread evenly over ham. Moisten edges of dough with water. Roll into thirds over toppings. Seal edges. Place seam side down on lightly greased baking sheet. Cut 3 slits in top of dough. Brush with egg; sprinkle with Parmesan cheese. Bake 30-40 minutes or until golden brown. Cool 10 minutes before cutting.

Cheesy Pork Chops

Betsy Christianson 4 pork chops 3/4 inch thick 1 tablespoon margarine or butter 1/3 cup carrot 1 tablespoon fresh parsley 2 tablespoons flour 1/2 teaspoon dried basil 1/2 teaspoon instant bouillon granules 2/3 cup milk (not skim) 2 tablespoons water 1/4 cup cheddar cheese Trim fat from meat. Sprinkle with salt & pepper. Cook chops in margarine in a large skillet on medium heat for 5 minutes. Turn chops and add carrot. Cook 5-7 minutes more until no pink remains. Remove chops, but leave drippings and carrot. Stir in parsley, flour, basil, Add the milk all at once. Cook the water and the cheese. Stir sauce. Return chops to skillet rice. bullion, and pepper into the pan. until thick and bubbly. Stir in until the cheese melts into the and heat through. Serve over

Cheesy Stuffed Shells

BreAn Avarell 1 (12 ounce) package jumbo pasta shells 1 (24 ounce) jar tomato and basil pasta sauce 1 (14 1/2 ounce) can diced tomatoes 2 (15 ounce) containers ricotta cheese 1 (8 ounce) package 5-cheese Italian cheese blend, shredded 1 egg 1/4 cup parmesan cheese, grated 1/4 cup parsley 1/2 teaspoon garlic
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1/2 teaspoon salt 1/4 teaspoon black pepper fresh basil (optional) 1 pound ground beef or turkey, browned and drained (optional) Cook shells according to package directions; drain. Cook the meat at this time too, if you're adding it. Meanwhile, preheat oven to 350 degrees. Coat 3-quart baking dish with cooking spray. Combine sauce and tomatoes with their juice; spread 1/2 cup sauce mixture in baking dish. Combine ricotta, 1 cup cheese blend, egg, Parmesan, parsley, garlic powder, salt and pepper (and meat if you're adding it). Spoon mixture into shells; place in baking dish. Top with remaining sauce mixture; cover with foil. Bake 45 minutes. Uncover; sprinkle with remaining 1 cup cheese blend. Bake until cheese is melted, about 5 minutes more. Let stand 10 minutes before serving. If desired, garnish with basil.

Chicken Artichoke Casserole

Lera Hess 4 tablespoons butter 4 boneless, skinless chicken breasts 1 can chicken broth 1 (15 ounce) can artichoke hearts, drained dash of salt 1/4 cup flour 3/4 cup cream 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup Parmesan cheese 1/2 teaspoon dried rosemary Cook chicken breasts in simmering chicken broth over low heat for about 30 minutes. Drain broth, reserving 3/4 cup. Cut chicken into cubes and place in greased 9x9 inch pan. Lightly salt and set aside. In saucepan, melt butter. Stir in flour until smooth. Add cream and reserved chicken broth. Stir over medium heat until thickened. Stir in 1/4 teaspoon salt, pepper, Parmesan cheese and rosemary. Pour over chicken and bake at 325 degrees for 30 minutes. Serve over hot white rice.

Chicken Enchiladas
Aubrie Bird 2 cups cooked chicken diced or shredded 1 cup cheese
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1/2 cup sour cream, divided 1 can cream of chicken soup, divided 1 onion diced 1 can diced green chilies 1 package tortillas 1/2 cup water mixed with soup Saut onion and mix with chicken, cheese, chilies, 2 tablespoons soup and 2 tablespoons sour cream. Fill tortillas and put in greased pan. Put remaining soup/sour cream with 1/2 cup of water and pour over top enchiladas. Top with cheese and bake 30 minutes at 350 degrees.

Chicken Enchiladas
Carol Jensen 4 large chicken breasts 1/2 stick butter 1/3 cup chopped onion 1 clove garlic, use a garlic press 2 cans cream of chicken soup 3/4 cup cheese grated 1 cup sour cream 1 can green chilies 1 package flour tortillas Cook chicken breast. In medium sauce pan melt butter, add onion and garlic. Simmer till onion is soft. Add soup, sour cream, cheese and green chilies. Cook until cheese is melted. Set aside about 3/4 cup of the sauce. Add chicken to remaining sauce. Put into flour tortillas and roll. Place in a 9x13 oiled pan add 1/2 cup milk to sauce and pour over the top. Bake 350 degrees for 25-30 minutes.

Chicken Enchiladas
Lera Hess 1 package tortillas (8-10) 2-3 cups cooked cubed chicken 16 ounces sour cream 1 small can green chilies 1 cup mayonnaise 1 small can sliced olives 1 can cream of chicken soup 1 pound shredded cheddar cheese, divided 1/2 cup salsa 1/8 cup finely chopped onion
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1 large can enchilada sauce (green or red) Preheat oven to 350 degrees. Mix all ingredients but tortilla shells, enchilada sauce and half of the cheese. Fill tortilla shells with mixture. Bake for 1 hour. Pour enchilada sauce over the top; sprinkle with remaining cheese, and return to the over for another 15 minutes.

Chicken Lasagna
Kathee Lambert 8 ounces lasagna noodles 1 can cream of chicken soup 1 cup sour cream 1 cup finely chopped onion 1/4 1/2 teaspoon garlic powder 1 can cream of mushroom soup 1 cup grated Parmesan cheese 1 cup sliced olives 2 to 3 cups diced chicken 2 cups grated cheddar cheese Cook lasagna noodles. Mix cream of chicken soup, sour cream, garlic powder, cream of mushroom soup, Parmesan cheese, olives, and chicken. Spray a 9 x 13 inch Pyrex dish with Pam. Place a small amount of sauce in the bottom. Layer noodles, sauce and grated cheese three times. Bake at 350 degrees for 45 minutes.

Chicken Lickin Casserole

Taichelle Adams 1 package (10 ounce) stuffing 1/2 cup butter, melted 1/2 3/4 cup chicken broth, heated 2 pounds skinless boneless chicken breast, cut into 1 cubes 2 cans condensed cream of mushroom soup 1 package (9 ounce) vegetables 8 ounces sharp cheese In bowl mix stuffing, butter & broth. Pour into 9x13 pan, spread evenly. In bowl mix chicken, soup, veggies and then spread over stuffing. Cover & bake 350 degrees for 1 hour. Remove & sprinkle with cheese, place back in oven for 10 more minutes.

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Chicken Picatta
Shearl Knorr 4 skinless chicken breasts, pounded flat (you can use veal or pork instead of chicken) flour to coat 1 tablespoon olive oil 1/4 cup drinking sherry or dry white wine (can substitute chicken broth) 1 small onion, minced garlic, minced (to your taste) juice of 1 lemon, no seeds 1/2 cup chicken broth 2 tablespoons butter 1/4 cup Italian parsley 3 tablespoons capers (I use the whole bottle) salt and pepper Coat the chicken in flour and shake off excess. Heat the olive oil in saut pan over medium high heat. Saut the chicken about two minutes on each side, just until it is browned on the outside. Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan; it will be an integral part of the chicken picatta. Add garlic and onions. Saut for approximately three minutes. Add the lemon juice, pepper, butter, chicken broth and capers, and saut for approximately two minutes. Add the chicken back in and saut until the chicken is done, about five minutes. Makes about 4 servings. Serve with mashed potatoes or rice pilaf.

Chicken Pot Pie

Gary Hurst 6 chicken breasts or 4 lbs. chicken parts 4 cups water 1 onion, chopped 1 cup celery, chopped 1 tablespoon salt 1/2 teaspoon black pepper 2 bay leaves 2/3 cup flour 1 2/3 cup undiluted evaporated milk 2 cups cooked sliced carrots 2 cups peas Cook first 7 ingredients in large pot by bring to a boil. While covered, simmer for 2 hours. Lift chicken pieces out of broth
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and cool slightly. Drain onion and celery from broth. Measure 3 cups of strained broth into saucepan. Stir in flour and evaporated milk. Cook and stir constantly until thick and bubbly. Cut cooled chicken into large chunks and add to hot gravy. Add onion, celery, carrots and peas. Pour all into 9x13 cake pan. Mix biscuit recipe. Using large spoon, spread biscuit dough on top of chicken mixture. Bake at 400 for 20-25 minutes or until biscuits are light brown. It is helpful to have a cookie sheet under the pan to catch the drippings. Biscuit recipe: 2 cups flour 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup shortening 1 1/3 cup milk Sift together dry ingredients. Cut in shortening until mixture is crumbly. Stir in milk. (Mixture will be lumpy) Spread on chicken mixture. Variation: Double the biscuit recipe.

Chicken Quesadillas
Tennisa Nordfelt 1 can (10 3/4 ounce) condensed Cream of Chicken Soup 1 jalapeno pepper, seeded and finely chopped (optional) 1 cup four cheese Mexican blend, shredded l 1/2 cups chopped cooked chicken 8 flour tortillas (8 inch) thick & chunky salsa sour cream olives, chopped (optional) Mix soup, pepper, 1/2 cup cheese and chicken. Place tortillas on two baking sheets. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake at 400 degrees for eight minutes or until tortillas are crisp. Sprinkle with remaining cheese. Serve with salsa, sour cream, and olives if desired.

Chicken Roll Ups

Tara Hall 2-3 cups cooked chicken, cut into bite size pieces 1 (8 ounce) package cream cheese
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1 can mushrooms, drained 2-3 packages crescent rolls butter bread crumbs 1 can cream of chicken soup 1/2 cup milk 1 cup sour cream Mix cooked chicken, cream cheese, and mushrooms together. Place mixture in each crescent roll and seal edges all around mixture. Melt butter; roll each crescent roll in butter, then roll in the bread crumbs. Bake at 350 degrees for 20-25 minutes until golden brown. To make gravy heat together cream of chicken soup, milk and sour cream. Serve gravy over individual servings.

Chicken Sopa
Aubrie Bird 1 medium onion, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 can (14 ounce) chicken broth 2 cans (4 ounce) diced green chilies 1/4 teaspoon garlic powder 4 cups cooked chopped chicken 12 corn tortillas 1 (8 ounce) block sharp cheddar shredded and divided Saut chopped onion in a lightly greased skillet over mediumhigh heat 5 to 6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bitesized pieces, and stir into soup mixture. Stir in half of shredded cheddar cheese. Pour into buttered 13x9 inch baking dish and top evenly with remaining cheese. Bake, covered, at 325 degrees for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown. Makes 8-10 servings.

Chicken Stuff
Lera Hess 6-8 chicken breasts 1 cup sour cream 1 can cream of mushroom soup 2 packages chicken stuffing mix Prepare stuffing as directed on box. Arrange chicken in a 9 x 13 pan. In a bowl combine sour cream and soup, and mix well.
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Top chicken with sour cream mixture and then prepared stuffing. Bake at 350 degrees for 40-45 minutes.

Chicken Taco Casserole

Lera Hess 10-12 corn tortillas 3 tablespoons butter 3 tablespoons flour 2 cups cooked diced chicken 1 cup shredded cheddar cheese 1 cup shredded Monterey jack cheese 1 cup milk 1 tablespoons chili powder 1 small jar green taco sauce 1 small can diced green chilies Cut or tear tortillas into bite-sized pieces. Line the bottom of a 9x13 casserole dish with tortilla pieces. In sauce pan over low heat melt butter, add flour slowly until sauce is smooth. Slowly add milk, stirring constantly. Add taco sauce and chili powder. Take sauce off the burner once it has thickened. On top of tortilla pieces place a layer of chicken pieces. Top chicken with green chilies. Pour sauce all over the casserole. Top with cheese. Let sit in refrigerator 1-2 hours or even overnight. Bake at 350 degrees for 1 hour.

Chicken Verde
Marilyn Harris 4-6 half chicken breasts or 3 whole ones 1 large jar salsa verde 1 cube chicken bullion 1 1/2 teaspoon cumin 1 1/2 teaspoon onion powder 1 1/2 teaspoon minced garlic 2 small cans mild diced green chilies 1 bay leaf, if desired Combine all ingredients in a Crockpot and cook on high for 6 hours. If it seems too dry add 1/2 cup water. When done shred chicken apart with a fork in pot or you can serve 1/2 breast over rice. Serve with flour tortillas and have shredded cheese and sour cream as topping. (This recipe is from my granddaughter Rikki Lee Harris Blanchard.)

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Chili Verde a la Crock Pot

Mindy Crowford 1/2 cup flour 1 teaspoon salt 1 teaspoon coriander (cilantro) 1 teaspoon cumin 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 4 pounds cubed pork shoulder 1 tablespoon chopped garlic 1 cup diced onion 2 teaspoon hot sauce 1-2 teaspoons jalapeno peppers 2 cup chicken or beef broth 1 (28 ounce) can green chili enchilada sauce 1 (4 ounce) can green chilies Mix together in bottom of crock pot all dry ingredients. Add pork meat and evenly coat. Add remaining ingredients. Let simmer on high for 4 hours. Turn to low and simmer for 2 more hours. Serve with rice and beans or tortillas, or both! Top with cheese and sour cream and serve.

Chinese Lemon Chicken

Lera Hess 5 pounds boneless chicken breasts 5 tablespoons soy sauce 2 1/2 teaspoons salt 2 eggs 1/4 cup + 1 tablespoon cornstarch, divided 1/2 teaspoon baking powder 1 cup chicken broth 1/3 cup sugar 1 tablespoon lemon juice 1 teaspoon salt Marinate chicken in soy sauce and salt. Combine eggs, 1/4 cup cornstarch, and baking powder to make a batter; dip chicken into batter and deep fry. In a saucepan, combine the chicken broth, sugar, lemon juice, salt, and cornstarch; cook, stirring frequently, until thickened and clear. Pour sauce over chicken and garnish with lemon slices. Serve over rice.

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Cranberry Apple Pork Roast

Lera Hess 3-4 pound pork roast 1 can whole cranberry sauce 1/4 cup brown sugar 1/2 cup apple juice 2 golden delicious apples, cored, skinned and coarsely chopped Put pork roast in a slow cooker. Mix all other ingredients in a bowl and pour over meat. Cook on low for 7-9 hours. Shred meat and allow it to soak up gravy before serving.

Cranberry Chicken
Carol Jensen 2 2 1 6 cans whole cranberry sauce bottles Catalina salad dressing package Lipton onion soup mix chicken breasts

Mix first 3 items, and pour over chicken. Bake at 350 for 45 minutes.

Creamy Chicken Stroganoff

Adriane Candelaria 4 frozen boneless chicken breasts 1 package Good Seasons Italian salad dressing (dry) 4 tablespoons butter 1 can cream of mushroom soup 1 (8 ounce) package cream cheese milk, to thin Put frozen chicken breasts in Crock Pot with salad dressing and butter and cook on high till chicken is done, about 3-4 hours. Take out chicken and cut up into small pieces, then put back into pot. Add soup, cream cheese and stir. Add a little milk if the sauce needs to be thinned. Continue beating until all is mixed together. Serve over rice and noodles.

Creamy Ham Casserole

Kristina Hepworth 2 cup broccoli 1 1/2 cup shredded cheese, divided
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1 1/2 cup chopped ham 1 1/2 cup rotini pasta, cooked and drained 1/2 cup mayonnaise 1/2 cup green pepper, chopped 1/4 cup milk 1 can cream of mushroom soup Mix all ingredients except 1/2 cup of cheese. Spoon into 1 quart casserole dish. Sprinkle with remaining cheese. Bake at 350 for 30 minutes or until heated through.

Crepes
Adriane Candelaria 2 cups milk 2-3 eggs 1 1/3 cups all-purpose flour 1/4 teaspoon salt 3 tablespoons sugar (optional) 1/8 teaspoon vanilla (optional) Combine all ingredients in mixing bowl. Whisk well, or use electric mixer. Spray a frying pan with non-stick spray. Heat pan to medium low. Fill 1/4 cup measuring cup with batter. Pour batter into pan, swirling the pan until the batter covers the bottom in a thin layer. Cook until crepe is golden brown around the edges and dry in the center (about 45 seconds). Flip crepe carefully, and cook until golden brown (about 10 seconds). Repeat with remaining batter, spring pan again if crepes begin to stick (about every 3-4 crepes). Fill or top crepes with powdered sugar, fruit, ham, cheese and herbs, etc. Make sure to omit the sugar and vanilla for fillings that aren't sweet, like ham and cheese.

Crock Pot Enchiladas

BreAn Avarell 1 1/2 pounds hamburger 1 can cheddar cheese soup 1 can golden mushroom soup 1 small can chopped green chilies 1 large onion chopped 1 can cream of mushroom soup 1 can red enchilada sauce 12 to 15 corn tortillas Brown hamburger meat with onion. Drain and put into crock-pot. Add all above ingredients except for tortillas. Cook 4 hours on
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high. One hour before you are ready to serve, tear up tortillas and place in pot. Stir before serving.

Crock Pot Lasagna

BreAn Avarell 10 uncooked lasagna noodles 1 pound ground beef, browned and drained 1 pound Italian sausage, browned and drained 1 (28 ounce) jar spaghetti sauce 1/4 cup water 1 (16 ounce) carton cottage cheese 2 cups grated mozzarella cheese Grease crock pot. Break noodles in half (or fourths) to make them fit in the crock pot. Place half the noodles in bottom of greased 4 quart crock pot. In separate bowl, mix meats, spreading half the meat mixture over the noodles in the crock pot. Layer half of the sauce, all of the water, half of the cottage cheese and have of the grated mozzarella cheese over the meat. Repeat layers once more. Cover and cook on low heat for 45 hours (Do not cook more than 5 hours!).

Crock Pot Roast

BreAn Avarell French onion soup mix 1 onion, chopped 3 small potatoes, peeled (if desired) and chopped 2 large carrot sticks, chopped 1 stalk celery, chopped salt and pepper Season the roast with the salt and pepper. Place in crock pot. Add all other ingredients, using soup mix last. Powder that all over the roast and vegetables. Cook on low for 8-10 hours.

Croissant French Toast

David Ashby 1/4 cup sugar 2 eggs 1/2 cup milk 1 teaspoon vanilla extract croissants cream cheese
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favorite jams Mix sugar, eggs, milk and vanilla in a shallow pan. Take croissant, spread with slabs of cream cheese and favorite jam. Dip croissant into egg mixture and fry until done. Sprinkle with powdered sugar.

Delicious Pork Tenderloin

Kerry Myers 2 to 3 pork tenderloins 8 ounces sliced fresh mushrooms Marinade: 1 1/4 cups vegetable oil 3/4 cup soy sauce 1/4 cup Worcestershire sauce 2 tablespoons dry mustard 1 tablespoons pepper 1/2 cup red wine vinegar 1 1/2 tablespoons parsley 1/3 cup lemon juice 2 cloves garlic, minced Blend the above marinade ingredients in blender. Pour over tenderloins and marinate for 3 to 4 hours. Grill pork on the barbecue at medium heat for about 20 - 30 minutes, turning and basting occasionally. Add mushrooms to remaining marinade and heat. Slice tenderloins and pour marinade over top to serve.

Easy and Delicious Pulled Pork Sandwiches

Annabelle Corbridge 3-4 pounds pork roast 18 ounce bottle of your favorite barbecue sauce Put roast in crock pot. Pour sauce over it. Cook on high about 5 hours or until meat is tender but not dry. Shred meat and stir. Serve with your favorite rolls.

Easy Chicken Cordon Bleu

Lera Hess 3 chicken breasts 9-12 slices of Swiss cheese 9-12 slices of ham
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1 can cream of chicken 1/2 pt. sour cream Cut each breast into 3-4 pieces. Roll each piece of chicken in cheese and then ham. Set in greased casserole dish. Mix soup and sour cream together. Pour over rolled chicken. Bake at 350 for 1 hour 15 minutes. Serve with rice.

Easy Chicken Enchiladas

Karen Bowden 3-4 large pieces of chicken, cooked 1 package of tortillas 1 large can of cream of chicken soup 1/2 of the can of water 1 small can of diced green chili peppers 8 ounces of cheese Mix together the chicken soup and 1/2 can of water. Add green chilies. Take 1 tortilla and coat with soup mixture. Put into 9x13 baking pan. Fill tortilla with 1/4 cup of chicken and some cheese inside. Repeat process until your pan is full. (About 810 tortillas). Pour remaining soup mixture over all the tortillas. Sprinkle remaining cheese on top. Cover with tin foil and bake at 350 for 30 minutes. Serve with side of chicken flavored rice.

Easy Tuna Noodle Casserole

Lera Hess 3 c. uncooked macaroni 2 cans cream of chicken soup 1-2 cans tuna 2 cups shredded cheddar cheese 1 cup French fried onions Cook macaroni. Preheat oven to 350 degrees. In 9x13 casserole dish combine macaroni, tuna, and soup. Top with cheese. Bake 25 minutes. Sprinkle with onions and bake 5 minutes more.

Family Favorite Casserole

Lera Hess 1 pound ground beef 1 medium onion, chopped 2 cups diced potatoes
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2 cups baby carrots (cut into thirds) 1/2 teaspoon salt 1 can cream of mushroom soup 1/2 cup milk 1 1/2 cup elbow macaroni 2 cups grated cheddar cheese Combine all ingredients except milk, macaroni and cheese in slow cooker. Stir. Cover and cook on low heat 8-10 hours. Cook macaroni according to package instructions. Stir in macaroni and milk during last 30 minutes of cooking. Sprinkle cheese over top and let melt before serving.

Fettuccini Alfredo
Lera Hess 1 pound fettuccine noodles 1/2 cup butter 1 cup heavy cream Salt and pepper, to taste 1 cups grated parmesan cheese Cook pasta according to package directions. In a saucepan, warm butter and cream. Season with salt (go lightly on salt as cheese is very salty) and pepper. Place half the cheese in a large serving bowl. Pour warm butter/cream mixture over the top. Drain pasta and immediately pour noodles into the serving bowl. Toss pasta and sauce and sprinkle with remaining cheese. Toss to combine, thinning sauce with hot water if needed.

Four Cheese Manicotti

Lera Hess 8 ounce package manicotti noodles 1 tablespoon vegetable oil 15 ounce carton ricotta cheese 16 ounce carton cottage cheese 1 cup grated mozzarella 1/3 cup Parmesan cheese 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped parsley 2 1/2 cup spaghetti sauce Boil manicotti according to package directions, adding oil so they dont stick together. Drain and run cold water over it. In a large mixing bowl combine: ricotta cheese, cottage cheese, mozzarella, Parmesan cheese, salt, pepper, and parsley. Stuff
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each manicotti with cheese mixture. Place in greased baking pan. Pour spaghetti sauce on top. Bake covered at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer.

German Pancakes
Darlene Hurdsman, submitted by Joe Hurdsman 3 eggs 1 cup milk 1 tablespoon butter 1/2 cup flour 1/2 teaspoon salt 1 tablespoon sugar Mix everything together in 4 cup measuring cup. Heat cast iron frying pan with stove on medium high. Pour in batter so is just covers the bottom of frying pan, very thin, like crepes (1/16 to 1/8 inch thick). Flip over in frying pan. They are real tender so they come apart if you try to turn with pancake turner. Stir batter each time just before pouring in the frying pan.

German Pancakes
Kerri Smith 1 cup of flour 1/4 cup of corn starch teaspoon of salt teaspoon of lemon zest (optional) 3 eggs 1 1/4 cup of milk 2 tablespoons lemon juice 1 tablespoon of butter 1 teaspoon of vanilla Wisk eggs separately, mix wet and dry ingredients in the batter. Mix until there are no lumps, add remaining batter. Heat the cast iron skillet for 5 minutes first at 450 degrees, and then pour the batter into the skillet. Cook at 450 degrees for 20 minutes.

Grandpa Joes Sloppy Joes

Joe Hurdsman 1 (1.31 ounce) package McCormick Sloppy Joe Seasoning 1 pound ground beef 8 ounces cocktail sauce (McCormick Golden Dip)
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1 1/4 cup water 6-8 hamburger buns Brown ground beef in a large skillet. Drain fat. Stir in seasoning, cocktail sauce and water. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Spoon meat onto hamburger buns.

Hamburger and Rice Casserole

Kathee Lambert 1 pound hamburger 1 onion diced 1/2 cup celery diced 1 can mushroom soup 1 can cream of chicken soup 1 1/2 cups rice 2 tablespoon soy sauce 2 cups water salt and pepper to taste Brown hamburger in skillet. Add onions and celery. Add all other ingredients and bring to a boil. Put in a dripper pan and cover. Bake for 1 hour at 350 degrees. Top with Chinese noodles.

Hawaiian Haystacks
BreAn Avarell 4 cups cooked rice 1 large can chow mein noodles chicken cooked and shredded or cut into small pieces 1 cup grated cheddar Celery, diced can of pineapple, crushed or sections slivered almonds tomatoes, diced green onions, sliced green peppers, diced 2 cans chicken broth Cornstarch Combine cans of chicken broth and thickened it with cornstarch to make a gravy. Serve all ingredients buffet style.

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Hot Chicken Salad

Bev Coburn 2 cups chopped celery 2 cups chopped chicken 1 cup mayonnaise 1/2 cup slivered almonds 1/2 cup shredded cheese 2 teaspoons lemon juice 1 teaspoons salt 1/4 teaspoon pepper 2 tablespoon dried onions or green onions Chinese noodles Combine all ingredients except Chinese noodles. Put in greased 1 1/2 quart casserole dish. (Double recipe for 9 x 13 pan.) Bake in oven 400 degrees for about 20-30 minutes. Sprinkle with noodles last 5-10 minutes.

Kays Pork Roast

Lera Hess 3-4 pounds pork roast flour salt and pepper 1/2 cup butter 8 ounces fresh sliced mushrooms 1 onion, diced 2 chicken bouillon cubes 1 cup water 1/4 cup flour 1/2 cup cooking sherry (can substitute apple cider) Roll roast in flour and salt and pepper. Melt butter in roasting pan. Brown roast in butter. Place roast in crock pot. Saut mushrooms and onions in remaining butter. Remove from the pan and put in crock pot with the roast. Put bouillon cubes and water in the pan with remaining butter. Bring to a boil. Add flour and sherry. Stir with a wire whisk to get lumps out of flour. Cook just long enough to get a smooth consistency. Pour over roast. Cook on low seven to nine hours. When ready, whisk drippings to get a smooth consistency for gravy.

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Lasagna
Arlene Davis 1 1 1 1 1 1 1 1 8 ounce box Lasagna noodles pound hamburger jar Paul Newman sauce (any kind) small can mushrooms small can black olives small carton cottage cheese pound mozzarella cheese, sliced raw egg

Brown meat. Add sauce. Mix egg and cottage cheese together. Layer Lasagna. Add sauce, egg/cottage cheese mixture, olives, mushrooms, and repeat. Add sliced mozzarella on the very top. Bake covered for 30 minutes at 350 degrees. Remove foil and bake an additional 15 minutes. Let sit 15 minutes before serving.

Lasagna
Joni Lund 1 pound ground beef 1 chopped onion 2 chopped cloves garlic 8 ounces fresh sliced mushrooms dash of salt dash of pepper 1 small 6 ounce can tomato paste 29 ounce can tomato sauce 9 cooked lasagna noodles 8 ounces grated mozzarella cheese 8 ounces grated Colby jack cheese 1 can sliced olives, optional Brown ground beef, onion, garlic and mushrooms in electric skillet, stirring frequently to avoid burning garlic. Add salt, pepper, tomato paste and tomato sauce and heat for 5 minutes. Layer a 9x13 cake pan with beef mixture, lasagna noodles, and then cheese. Repeat for a total of 3 layers of each. Sprinkle with olives and bake, covered with foil at 375 degrees for 35 minutes. Remove foil and bake an additional 10 minutes.

Lettuce-Wrapped Orange-Plum Chicken

Dannie Smith 1 whole chicken breast skinned and boned
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3 tablespoons soy sauce (divided) 4 teaspoons cornstarch (divided) 1/4 cup water 2 tablespoons vegetable oil(divided) 1/2 cup diced carrots 1 cup celery diced 1/2 cup diced onion 1 tablespoon minced fresh gingerroot 8 large iceberg lettuce leaves OrangePlum sauce 1/2 cup plum jam 1/2 teaspoon grated fresh orange peel 1 pressed garlic clove 1 tablespoons Teriyaki sauce 2 tablespoons orange juice 1 teaspoon cornstarch Blend plum jam, orange peel, garlic, Teriyaki sauce, orange juice and cornstarch in small pan. Bring to boil and simmer one minute, stirring constantly. Combine 1 tablespoon soy sauce and 3 teaspoon cornstarch in small bowl. Stir in chicken. Let stand 10 minutes. Combine remaining 2 tablespoons soy sauce, 1 teaspoon cornstarch and water; set aside. Heat 1 tablespoon oil on high heat. Add chicken and stirfry for 2 minutes and remove. Heat 1 tablespoon oil and add carrots. Stir fry for 1 minute. Add celery, onion and ginger; stir fry for 2 minutes. Stir in chicken and add soy sauce. Cook and stir until mixture boils and thickens. To serve, spread about 1 teaspoon Orange-Plum sauce in center of each lettuce leaf. Fill each leaf with 1/4 cup chicken mixture; fold lettuce around filling to enclose. Makes 8 serving.

Meatballs in Mushroom Sauce over Rice

Connie Underhill 1 pound hamburger 10 Ritz crackers, crumbed 1 egg 2 tablespoons milk 1/2 cup grated carrots 1/2 cup grated potato 1/2 cup onion chopped 1/4 cup green pepper, if desired 1 t seasoning salt 1/2 t garlic salt
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salt and pepper mushroom soup 1 can evaporated milk Mix hamburger, crackers, 2 tablespoons milk, carrots, potatoes, onion, green pepper, seasoning salt, garlic salt, salt and pepper together in mixing bowl until well mixed. Add 1 inch round meat balls to cold skillet until all meat mixture is used. Turn on heat and brown until done. Take meat balls out of skillet and place on a plate. Soak up grease with a paper towel not taking drippings from pan. Take a can of mushroom soup and mix with canned milk and heat until bubbly in skillet. Then place meatballs back into mushroom soup mixture and turn heat on low and simmer until ready to serve. Serve over cooked white rice. I got this recipe from my Bountiful 27th ward Relief Society when I was a young married.

Meatloaf
Darlene Hurdsman, submitted by Joe Hurdsman 1 pound ground beef 1/3 cup bread crumbs 2 tablespoons milk 1 egg 1/3 cup ketchup 1 package Lipton Onion Soup Mix Mix everything together & bake in a glass bread pan at 350 degrees for 1 hour. For even more flavor, you can cover the top with ketchup after 1/2 hour of baking and then finish baking.

Mini Meatloaves
Lera Hess 1 pound ground chuck hamburger 1 egg 1/2 cup oatmeal 1 cup grated cheddar cheese 1/2 cup onions, chopped 1/2 teaspoon pepper 3/4 cup milk Combine the above ingredients. Lightly pack into balls measuring about 3 inches. Place in a 9x9 baking pan. Sauce: 2/3 c. ketchup 1/2 c. brown sugar
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1 1/2 t. yellow mustard Mix together well and pour over meatloaves. Bake at 350 degrees for 1 hour.

No Looking While Its Cooking Chicken

Lera Hess 4 1 1 2 1 6 1 tablespoon butter can cream of mushroom soup can cream of celery soup cup uncooked rice soup can milk boneless, skinless chicken breasts envelope dry onion soup mix

Grease 9 x 13 pan with butter. Sprinkle raw rice on top. Combine soup over rice and pour milk over soup. Place chicken on top. Sprinkle dry onion soup mix over chicken. Cover pan with tin foil. Bake at 275 degrees for three hours. Do not lift foil during cooking time.

One Pan Chicken

Bev Coburn 12-15 chicken breasts 1 bottle of teriyaki sauce ranch dressing bacon bits (real ones) chopped green onions grated cheese Marinate chicken in teriyaki sauce in a 9 x 13 pan. Use whole bottle of sauce. Let sit 4-8 hours or overnight. Spoon off excess sauce from chicken after it has marinated. Drizzle chicken with ranch dressing (do not use whole bottle). Cover with grated cheese, chopped green onions and bacon bits. Bake at 350 degrees, approximately 1 hour or until done.

Orange Sesame Pork Chops with Teriyaki Whole Wheat Noodles

Lera Hess 1 pound whole wheat or whole grain spaghetti 5 tablespoons extra virgin olive oil 5 boneless pork loin chops,
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flour salt and pepper to taste 3 tablespoons orange marmalade 6 tablespoons teriyaki sauce 1 teaspoon sesame oil 1 bag frozen stir fry vegetables Bring a large pot of salted water to a boil for the pasta and cook the pasta to al dente. While the pasta cooks, heat 2 tablespoons of oil in a large skillet over medium-high heat. On a plate, mix together flour, salt and pepper. Roll the chops in the flour mixture. Place chops in skillet, cooking the first side about 6 minutes, then flip and cook 4-5 minutes on the second side. Remove the chops to a plate and reserve; cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and 1/4 cup of water to the pan; bring the sauce to a bubble and stir for one minute, then stir in sesame oil and remove from heat. While the chops cook, heat a second skillet with 3 tablespoons oil over medium high heat. Stir fry the vegetables until cooked. Drain the pasta and toss with the stir fry vegetable and remaining teriyaki sauce, about 1/4 cup. Top the pork chops with the orange-sesame glaze. Serve the teriyaki noodles alongside.

Oven Omelet
Lera Hess 1/2-3/4 cup diced precooked bacon 1/2-3/4 cup diced precooked sausage 2 chopped Roma tomatoes 2 cups shredded Monterrey and Colby cheese blend 6 eggs 1 cup sour cream salt and pepper to taste optional: green pepper, olives, onion Butter a 9 x 13 inch casserole pan. Spread meat, tomatoes, and cheese (and any additional vegetables) along the bottom of the pan. In a mixing bowl, beat eggs well. Add sour cream and salt and pepper and beat well. Pour egg mixture over meat, tomatoes and cheese. Bake at 350 degrees for about 40 minutes or until set in the center. To check for doneness, insert knife in center. If it comes out clean, it's ready.

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Pancakes and Waffles

Lois Ashby 1 1/2 cups flour (I use wheat) 2 tablespoons sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk 2 large eggs 3 tablespoons oil In a large bowl mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, eggs, and oil to blend. Stir buttermilk mixture into flour mix just until evenly moistened. Cook on hot griddle. For waffles add 2-3 tablespoons oil.

Pizza
Joe Hurdsman Crust: (makes 2) 1 cup warm water 1 package yeast 1 tablespoons oil 1/4 teaspoon salt 3 cups flour Mix. Knead 10 minutes. Let rise until doubled. Punch down and knead 3-5 minutes longer. Sauce: 1 tablespoon oil 1/4 cup chopped onion 1 can whole tomatoes (not stewed) 1 can tomato sauce 1 bay leaf 1 teaspoon salt 1 teaspoon pepper 1 teaspoon sugar 1 teaspoon oregano Combine sauce ingredients and cook for 2 hours and then whip in blender. Top pizza crust with sauce and favorite toppings and bake for about 15 minutes or until cheese is melted and crust is golden.

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Pizza Pasta
Lera Hess 1 bag of egg noodles 1 jar of spaghetti sauce 1 small bag of pepperoni 1 jar of medium black olives 2 cups of shredded mozzarella cheese *any other pizza toppings are optional Boil noodles until cooked through. Slice olives. Mix together noodles, sauce, pepperoni, olives and half of the cheese in a 9x13 casserole dish. Top with remaining cheese. Microwave for five minutes or until cheese is melted.

Red Pepper Alfredo Pizza

Lera Hess 1/2 jar roasted red pepper alfredo 1 pound grilled chopped chicken 1 green pepper, diced 1 1/2 cup shredded Monterey Jack cheese 1/4 teaspoon red pepper flakes Pizza crust Spread alfredo sauce over pizza crust. Top with chicken and green peppers. Sprinkle with cheese and red pepper flakes. Bake at 400 degrees for 15-20 minutes.

Sausage Gravy over Biscuits

Lera Hess 1 pound sausage (we like Jimmy Dean Regular) 4 tablespoons grease from sausage (add 2-3 tablespoons butter, if needed) 4 tablespoons flour 2 cups milk salt and pepper for taste biscuits Cook sausage. Remove sausage from pan and drain grease from sausage. If there is not 4 tablespoons of grease, add 2-3 tablespoons of butter and put back in pan. Mix flour into grease/butter and bring to a boil. Stir in milk. Let it cook and thicken. Add sausage. Salt and pepper to taste. Serve over warm biscuits.
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Sausage Pesto Casserole

Lera Hess 4 cups uncooked tri-colored rotini pasta 1 pound Italian sausage links, cut in small slices 1 cup prepared pesto sauce 1/4 cup water 1/2 cup shredded parmesan cheese Cook pasta and drain. Fry sausage in skillet, drain. Stir pesto, water and pasta into skillet. Simmer over medium week 57 minutes. Top with cheese.

Shepherds Pie
Kristina Hepworth 8 medium uncooked red potatoes, peeled and quartered 5 teaspoons olive oil, divided 1/4 cup fat free evaporated milk 3/4 cup shredded fat free mozzarella cheese, divided 1/8 teaspoon table salt 1/8 teaspoon black pepper 1/2 cup onions, chopped 12 ounces uncooked ground turkey breast 2 cups zucchini or yellow summer squash, sliced 14 1/2 ounces canned tomatoes, chunky pasta-style, undrained 6 ounce can tomato paste 1/4 teaspoon black pepper Preheat oven to 375 degrees. Place potatoes in a large pot and fill with just enough water to cover potatoes. Boil until potatoes are tender, about 20 minutes. Drain potatoes and place back in pot. Add 2 teaspoons of oil, milk, 1/2 cup of cheese and salt and pepper to taste. Mash until fluffy, set aside. Meanwhile, heat a large skillet over med-high heat. Add remaining tablespoon of oil and heat. Add onion and turkey, and cook until meat is no longer pink, stirring occasionally, about 10 minutes; drain off fat. Stir in zucchini, undrained tomatoes, tomato paste, and tsp of black pepper, Bring to a boil. Coat an 8x11 baking dish with coating spray; fill with turkey mixture. Spread potatoes on top, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces.

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Shortcut Stroganoff
Kristina Hepworth 1 pound boneless beef sirloin steak or 1 pound hamburger 1 tablespoons vegetable oil 1 can cream of mushroom soup 1 can beef broth 1 cup water 2 teaspoon Worcester sauce 3 cups uncooked corkscrew pasta 1/2 cup sour cream Slice beef into thin strips. Heat oil in skillet. Add beef, cook until browned and juice evaporates, stirring often. Add soup, broth, water and sauce. Heat to a boil. Stir in pasta. Cook over medium high for 15 minutes or until done. Stir in sour cream. Heat through.

Sloppy Joes
Kristina Hepworth 1 pound ground beef 1 cup chopped onion 1 cup chopped celery 3/4 tsp salt 1/4 tsp chili powder 8 ounce tomato sauce 1 can tomato soup Brown hamburger, add onions and celery. Cook until onions are transparent. Add tomato sauce and soup. Simmer uncovered about 30 minutes until celery is tender.

Slow Cooker Beef Stroganoff

Lera Hess 1 pound beef stew meat 1 can cream of mushroom soup 1/2 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water 4 ounces cream cheese In slow cooker, combine meat soup, onion, sauce, water and cream cheese (cut in cubes). Cook on low for 8 hours and serve over buttered egg noodles.
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Slow Cooker Brown Sugar Pork Loin

Aubrie Bird 1 boneless pork loin roast, 4 - 6 pounds 1 clove garlic, halved salt and pepper 1 1/3 cups brown sugar, divided 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1/4 teaspoon cinnamon Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork. In a cup or bowl combine 1 cup brown sugar mustard and vinegar. Rub all over the roast. Cover and cook in slow cooker on low for 7 to 9 hours. Pour out excess juices. Combine remaining 1/3 cup brown sugar with cinnamon; spread the mixture over the top of the roast. Cover and continue cooking on low for 1 hour longer.

Slow Cooker Salsa Chicken

Lera Hess 3 chicken breasts 1 cup chicken broth 1/2 bag frozen white corn 1 can black beans 1 cup salsa 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper Combine all ingredients in slow cooker, and cook throughout the day. Before serving, shred chicken. Serve with shredded lettuce, sour cream, shredded cheese, in flour tortillas for great burritos.

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Sour Cream Enchiladas

Kristina Hepworth Sauce: 1/4 cup butter 1/4 cup flour 2 cups chicken broth 1 cup sour cream 8 oz diced green chilies flour tortillas Monterey jack cheese yellow onion, diced Make a rue with butter and flour, until all clumped together. Add broth, use a whisk to blend in rue. When evened out add sour cream and chilies. Let sit on low to thicken. Wrap cheese and onion in tortilla, filling as much as you want and place in baking dish. (Good with cooked shredded chicken added too). Pour sauce onto enchiladas. Bake for 20 minutes at 425 degrees.

Sour Cream Noodle Bake

Kristina Hepworth 1 1/4 pound ground chuck 1 can (15 ounces) tomato sauce 1/4 teaspoon salt Freshly ground pepper 8 ounces egg noodles 1/2 cup sour cream 1 1/4 cup small curd cottage cheese 1/2 cup sliced green onions 1 cup grated sharp cheddar cheese Preheat oven to 350 degrees. Brown ground chuck in skillet. Drain fat, then add tomato sauce, salt and pepper. Stir, then simmer while preparing other ingredients. Cook egg noodles until al dente. Drain and set aside. In medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add noodles and stir; add green onions and stir. To assemble; add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, and then final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

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South of the Border Casserole

Kristina Hepworth 1 teaspoon olive oil 1 pound 95% lean ground beef 3/4 cup diced onion 3/4 cup diced sweet green pepper 2 seeded, fresh jalapeno peppers, minced (use rubber gloves) 1 (28 ounce) can whole tomatoes 2 cups nonfat sour cream 1 tablespoon clover honey 1 tablespoon chili powder 1/2 teaspoon salt 8 ounces uncooked penne or macaroni pasta Add the olive oil to a 5 quart nonstick saucepan and place over medium-high heat. Add the ground beef, breaking it up with the edge of a spatula, until it has lost its pink color. Drain any fat from the pan. Add the onions and green pepper, cooking until softened. Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and salt. Add the pasta. Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every five minutes, to keep the pasta from sticking to the saucepan bottom.

Southwest Chicken Casserole

Kristina Hepworth 1 pound (4 cups) shredded rotisserie chicken breast meat, skin and bones removed 4 cups jarred salsa verde 2 cups frozen beans, thawed and chopped 1 cups canned black beans, drained and rinsed 16 (6 inch) corn tortillas 8 ounces shredded low-fat cheddar cheese Mix the chicken, 3 cups salsa verde, green beans and black beans in a large bowl. Shred or thinly slice tortillas into 1/2 inch wide strips. Sprinkle a 3rd of these strips into bottom of a9x13 inch baking dish. Top with half the chicken mixture, spreading it evenly over the baking dish. Sprinkle half the remaining tortilla strips even over chicken, then smooth rest of chicken mixture over top. Sprinkle with rest of tortilla strips evenly on top, then smooth remaining salsa verde over the casserole, and finally add the cheese, again evenly across the baking dish. Cover with aluminum foil. The casserole can be stored in the refrigerator for 2 days or frozen for up to 4 months. Preheat
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the oven to 350 degrees. Bake the casserole, covered 20 minutes if refrigerated, 30 if frozen. Uncover and continue to bake until bubbling and browned, 30 minutes more if refrigerated, 40 if frozen (or a bit longer). Cook on a wire rack for 10 minutes, then divide into 8 servings.

Spaghetti Carbonara
Lera Hess 6 slices of bacon cut into 1 inch pieces 16 ounces spaghetti 1 beaten egg 1 cup half and half 2 tablespoons butter 1/2 cup grated Parmesan or Romano cheese 1/2 cup fresh parsley, chopped Cook bacon until crisp. Drain on paper towels. Cook spaghetti for 8-10 minutes until tender but still firm. Meanwhile, for sauce, combine egg, half and half, and butter in a small sauce pan. Cook and stir over medium heat until egg mixture just coats a metal spoon (about 6 minutes). Immediately pour sauce over spaghetti; toss gently to coat. Add bacon, cheese and parsley; toss to mix. Season with pepper.

Spicy Honey Grilled Chicken Thighs

Lera Hess 8 boneless skinless chicken thighs, about 2 pounds 2 tablespoons vegetable oil Rub: 2 teaspoons chili powder 1/2 teaspoon onion powder 1/2 teaspoon coriander 1 teaspoon salt 1 teaspoon cumin 1/2 teaspoon chipotle chili powder Glaze: 1/2 cup Honey 1 tablespoon cider vinegar Combine rub spices in a bowl and mix well. Cut off excess fat from chicken pieces. Drizzle oil over chicken and rub oil, making sure to lightly coat all the pieces evenly. Toss chicken
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with spice rub, coating all sides well. Grill chicken 3-5 minutes each side until cooked through. While chicken is cooking warm honey in microwave so its not so thick. Add vinegar and mix well. Reserve 2 tablespoons over honey glaze. Brush the rest of the glaze on chicken on both sides during the final moments of grilling. Let chicken sit a couple minutes; then drizzle remaining glaze over the top.

Spinach Ham Pasta Bake

Lera Hess 12 - 16 ounces tri-colored rotini pasta 1/2 of an onion chopped 2 tablespoons butter 1/4 cup flour 1 1/2 cup milk 8 ounces cream cheese 1/4 cup shredded Parmesan cheese 1/4 teaspoon cayenne pepper 8 ounces cubed ham 10 ounces package of frozen chopped spinach 1/2 cup bread crumbs 2 cups of mozzarella cheese, shredded Boil the pasta; drain. Preheat broiler. While pasta is cooking, defrost spinach and squeeze out excess liquid using your hands or a paper towel. Melt butter in a deep skillet over medium heat. Add onion, season with salt and pepper, and cook for about two minutes or until tender. Dust with flour and continue cooking for an additional minute. Slowly whisk in milk. Bring milk to a bubble and allow mixture to thicken a little bit. Then stir in the cream cheese, about half at a time. Stir in the Parmesan cheese and then add cayenne pepper. Stir in ham and spinach and remove from heat. Combine the pasta with the sauce, making sure all of the pasta is coated. Pour into a 9x13 baking dish and cover with bread crumbs and mozzarella. Broil until the cheese is melted and the top is a crispy golden brown.

Swedish Meatballs
Lera Hess 2 cans cream of mushroom soup 1 cup sour cream 1 teaspoon Worcestershire sauce 1/4 cup milk frozen meatballs, enough to feed your family
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egg noodles, cooked Mix all ingredients, except for noodles and meatballs, together in sauce pan. Bring to a slight boil. Reduce the heat and add meatballs. Simmer about 15 minutes, or until meatballs are warmed through. Serve over cooked noodles.

Taco Filled Peppers

Kristina Hepworth Taco Filled Peppers 1 pound ground beef 1 envelope taco seasoning 3/4 cup canned kidney beans, rinsed and drained. 1 cup salsa 4 medium green peppers 1 medium tomato, chopped 1/2 cup shredded cheddar cheese 1/2 cup sour cream In a large skillet, cook beef over med heat until no longer pink; drain. Stir in taco seasoning, kidney Beans and salsa. Bring to boil; reduce heat and simmer for 5 minutes. Cut peppers in half lengthwise; remove stems and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon 1/2 cup meat mixture into each pepper half. Plan in an ungreased 9x13 baking dish. Cover and bake at 350 degrees for 15-20 minutes or until the peppers are crisptender. Serve with sour cream. 4 servings.

Taco Stir Fry

Tennisa Nordfelt 1 pound ground beef 1 packet or 1/4 cup taco seasoning mix 1 can corn, drained 1 can kidney beans, drained 1 small can sliced olives, drained 1 can chopped tomatoes tortilla Chips shredded Cheese sour Cream Brown ground beef. Add seasoning mix, corn, kidney beans, olives, and tomatoes. Simmer for about 10 minutes covered. To
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serve: crush tortilla chips on a plate and cover with mixture. Top with cheese and sour cream if desired. Serves 6.

Tex-Mex Layered Enchiladas

Kristina Hepworth 1 pound ground beef 1 can black beans 1 sweet red pepper chopped 1 zucchini grated or finely chopped 1/2 of a medium onion, chopped 2 cups salsa 1/4 cups Zesty Italian Dressing (Light) 2 tablespoons taco seasoning 6 large or 9 small whole wheat tortillas 2 3 cups light sour cream 1 package light cheddar cheese Preheat oven to 400 degrees. Spray a 9x13 pan or 2 8x8 pans. Brown ground beef with onion, red pepper and zucchini on medium heat. Add salsa, drained black beans, Italian dressing, and taco seasoning and stir together. Arrange 2 large tortillas (or 3 small) on bottom of pan. Cover with 1/3 of bean mixture, sour cream and cheese. Repeat with two more layers starting with tortillas again. Cover with foil and bake for 30 minutes. Let stand 5 minutes. Before cutting and serving. Freeze and cook later directions: Freeze for up to 3 months. Bake 1 hour with foil on. Remove foil and bake 15 more minutes. Let stand 5 minutes before serving.

Tex-Mex Rice and Bean Casserole

Kristina Hepworth 1 cup canned yellow corn, drained, or frozen, thawed corn kernels 1 tablespoon canned green chili peppers, chopped, mild or hot 15 ounce canned pinto beans, rinsed and drained 1 cup cooked brown rice, fresh or day old 3/4 cup shredded reduced-fat Mexican-style cheese 3/4 cup fat-free sour cream 1/4 teaspoon chili powder 1/4 teaspoon table salt 1/8 teaspoon black pepper 2 tablespoon scallions, chopped (dark green part only) 2 tablespoons shredded reduced-fat Mexican-style cheese
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Preheat oven to 350F. Coat a 2-quart glass baking dish with cooking spray. In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces.

Texas Enchiladas
Tennisa Nordfelt 1 pound ground beef 1/2 teaspoon pepper 1 teaspoon garlic salt 1 teaspoon chili powder 1 tablespoons dry onions 1/4 teaspoon cumin 1/4 teaspoon oregano 1/4 teaspoon red pepper 1 can tomato sauce 1 cup water 10-12 corn tortillas shredded lettuce shredded cheese chopped tomatoes salsa/sour cream Brown ground beef and add seasonings, tomato sauce, and water. Stir. (Should be the consistency of sloppy joes). Simmer about 10 minutes. Warm tortillas in a small pan one or two at a time on stove top. To serve: place two tortillas on plate side by side and spoon enchilada sauce over them. Stack additional tortillas and sauce as desired. Top with cheese, lettuce, tomatoes, salsa, sour cream, etc. Makes 3-4 servings.

Tuna Casserole
Kristina Hepworth 6 1 1 3 1 1 ounces no yolk noodles tablespoon butter medium onion, minced fine tablespoon flour 3/4 cup fat free chicken broth cup 1% milk
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10 ounces sliced baby bella mushrooms 1 cup frozen petite peas, thawed 2 cans (5 ounce) tuna in water, drained 1 cup reduced fat sharp cheddar 2 tablespoon parmesan cheese 2 tablespoon whole wheat seasoned breadcrumbs Cook noodles in salted water until al dente, or slightly undercooked. Set aside. Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on med-low heat. Preheat oven to 375 degrees. Lightly spray 9 x 12 casserole with cooking spray. Slowly whisk in the chicken broth until well combined, increasing heat to med and whisk well for 30 seconds, then add the milk and bring to a boil. When boiling, add mushrooms, peas and adjust salt and pepper to taste and simmer on medium, stirring occasionally until thickened. Add drained tuna, stirring another minute. Remove from heat and add 1 cup cheddar and mix until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan and breadcrumbs. Bake for 20-25 minutes. Place under broiler a few minutes to get the crumbs to crisp (be careful not to burn). Serves 6.

Tuna Roll Ups

Kristina Hepworth 2 cups sifted whole wheat flour (or half white and half wheat) 4 teaspoon baking powder 3/4 teaspoon salt 1/3 cup oil 2/3 cup milk (about) Filling: 1 can tuna, flaked 1/2 cup celery, finely chopped 1 egg, unbeaten Mix filling ingredients well and set aside. Sift dry ingredients together. Pour liquids together into flour mixture. Stir with fork until mixture cleans sides of bowl and rounds into a ball. Roll out on floured board into rectangle. Cut dough into 9 squares. Place 2 tablespoons tuna filling on top of each square, roll up and place on tuna filling on top of each square, roll up and place on baking sheet. Bake 15 minutes at 400. Serve with hot sauce by adding 1/3 cup milk to cream of chicken soup.
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Whole Wheat Blender Pancakes

BreAn Avarell 1 cup whole wheat 2 tablespoons honey or sugar 2 teaspoons baking powder 1/2 teaspoons salt 1 cup milk 2 tablespoons oil 2 eggs Blend wheat and milk on high speed for 5 min. Add rest of ingredients and blend until smooth. Fry on hot griddle.

Whole Wheat Oatmeal Nut Pancakes

Rex and Debra Bailey 1 1/2 cups whole wheat flour 2 teaspoon baking powder 1/2 teaspoon salt 2 cups milk 1/4 cup melted butter 1 tablespoon honey 2 eggs 1 cup old fashioned rolled oats 1 cup finely chopped walnuts In a medium bowl stir together whole wheat flour, baking powder and salt. Add milk, eggs, butter and honey and beat until smooth. Stir in oats and nuts. Cook on a hot griddle until golden brown. Serve with butter and syrup.

Zesty Slow Cooker Chicken Barbecue

Kristina Hepworth 6 frozen skinless chicken breast halves 1 (12 ounce) bottle BBQ sauce 1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoon Worcestershire sauce Place chicken in slow cooker. In a bowl, mix the barbecue sauce, Italian dressing, brown sugar and Worcester sauce. Pour over the chicken. Cover and cook 3 to 4 hours on high or 6 to 8 on low.

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Dutch Oven Dutch Oven Baked Beans

Betsy Christianson 4 slices thick cut bacon 1 whole onion, diced 1/4 cups plus 2 tablespoons thick barbeque sauce 1/3 cup packed brown sugar 2 tablespoons cider vinegar 2 tablespoons molasses 1 tablespoon (heaping) prepared spicy brown mustard 1/2 tablespoons Worcestershire sauce 3 cans pork and beans (15 ounce cans) This is a campfire recipe: With a handful of hot coals (delay heating up all of the coals a bit so they dont go to waste while cooking the bacon & onion) placed underneath a Dutch oven, cook the onion and bacon together until the onion is translucent and the bacon is starting to get crispy. Meanwhile, combine the barbeque sauce, brown sugar, vinegar, molasses, mustard, and Worcestershire. Drain most (but not all) of the liquid off of the pork and beans. Using the lid to keep the beans in the can, pour off the liquid on the top. Add the cans of beans to the sauce mixture. Once your onions & bacon are done, add the beans and sauce to the Dutch oven. DO NOT drain the onions and baconthe grease is essential for the flavor. If you must, you could spoon some of it off, but leave some of it in there. Place the lid on the pot, and bake with 8 coals on bottom and 14 on top for 35-45 minutes. There isnt really any need to rotate the Dutch oven during the cooking time because you will periodically stir the beans during the cooking process.

Dutch Oven Cheesecake

Celeste Nelson Crust: 1 (14 ounce) package graham crackers finely crushed 1/2 cup (1 standard stick) butter, melted 1 cup sugar Filling: 3 (8 ounce) packages cream cheese 2 eggs 1 cup sugar 1 tablespoon lemon juice
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1 cup all purpose flour 1/2 tablespoon vanilla 1 (14 ounce) can sweetened condensed milk Topping: Pie filling, ice cream or sliced fruit To prepare the crust, mix graham cracker crumbs, melted butter and 1 cup sugar together in a medium sized bowl. Press crumb mixture into well greased 8 inch Dutch oven or liner. Place all filling ingredients together in medium sized bowl and mix well. Pour filling over crumb crust in Dutch oven or liner. Arrange 12 coals around the outside edge on the lid and an additional 4 coals in the middle of the lid. Use 6 coals under the oven. Bake for 45 min. or until golden brown. Remove oven from coals and set aside to cool. Serve with your favorite topping. Total Briquettes: 22

Dutch Oven Chicken and Little Smokies

Tennisa Nordfelt pepper and butter if desired: sliced onions (3-4) sliced potatoes (4-5) sliced carrots sliced zucchini (about inch thick) 1 package Little Smokies 4 raw chicken breasts (cut in half) Layer ingredients in the order they are written into a 12 in Dutch oven and season with salt. Bake 325 degrees 2 hours or more. If you put onions on the bottom the vegetables wont burn, and you can layer the rest in a different order if you choose; I like the zucchini on top of the chicken to help keep it moister.

Dutch Oven Pork/Beef Ribs

Celeste Nelson 6-8 ribs olive oil 3 Tablespoons garlic 1 onion 1 green pepper Italian seasoning
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salt pepper Coat bottom of 8 inch Dutch Oven with olive oil. Chop up onion, garlic and green pepper and mix it with the olive oil in the oven. Spread evenly on the bottom of the oven. Cover ribs, front & back with Italian seasoning, salt and pepper. Place ribs on top of oil, garlic, and green pepper mixture in the oven. Bake at 375 degrees for about 2 hours. Coat ribs with your favorite BBQ sauce. Cook for 30 minutes. Optional: Marinate your ribs in Italian Seasoning, salt and pepper for 3 hours and refrigerate. Drain juice from ribs out of oven 30 minutes before serving. Total Briquettes: 27 On Lid: 18 Underneath oven: 9

Dutch Oven Shredded Chicken

Celeste Nelson olive oil 6 chicken breasts 1 onion 3 tablespoon garlic Italian seasoning (sprinkle over chicken; front & back) onion powder (sprinkle over chicken; front and back) garlic powder (sprinkle over chicken; front & back) salt (sprinkle over chicken; front and back) pepper (sprinkle over chicken; front & back) Use an 8 inch Dutch oven. Take some olive oil and coat the bottom of the oven. Dice up onion and garlic and mix them together in the olive oil in bottom of oven. Coat chicken breasts with Italian seasoning, onion powder, garlic powder, salt and pepper. Place chicken breasts on top of onion and garlic mix in the bottom of the oven. Lay in a circle all around the oven. Bake at 375 degrees for 1 hour. When finished, take a fork and shred the chicken apart. Options: Marinate chicken breasts in Italian seasoning, onion powder, garlic powder, salt and pepper. Refrigerate for 3 hrs. Mix favorite BBQ sauce into chicken and serve on buns. Total briquettes: 27 On lid: 18 Underneath oven: 9

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Hot Fudge Pudding Cake

Betsy Christianson First layer: 1 1/2 cups sugar, divided 1 cup all-purpose flour 7 tablespoons cocoa, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup melted butter 1 1/2 teaspoon vanilla extract 1/2 cup brown sugar 1 1/4 cups hot water In a bowl stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, melted butter, and vanilla extract; beat until smooth. Pour batter into to an ungreased 8" Dutch oven. In the same bowl used above stir together 3/4 cup sugar, brown sugar, and 4 tablespoons cocoa; sprinkle evenly over batter. Pour hot water over top; do not stir. Bake for 35-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of Dutch oven over the top. Garnish with whipped top if desired. Yield 8 servings. Total briquettes: 12 On lid: 12 Underneath oven: 6

Peach Cinnamon Spice Cobbler

Joni Lund 2 29 ounce cans sliced peaches 1/2 cup (1 stick) butter or margarine 1 1/2 cups brown sugar 2 teaspoons cinnamon 2 packages spice cake mix Water, vegetable oil and eggs as directed for 1 of the 2 pkgs. of cake mix Coat Dutch oven with non-stick spray. Cover pan with foil. Coat foil with non-stick spray. Pour on top of foil, 1 can of peaches including juice. Top peaches with half of butter stick cut into pats, 3/4 cup brown sugar, and 1 teaspoon cinnamon. Sprinkle 1 package dry cake mix on top. Cover with another layer of the peaches, margarine, brown sugar and cinnamon, then top with the other cake mix which needs to be made as directed on the package. Bake until top of cake appears golden.
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Pumpkin Cobbler
Tennisa Nordfelt 1 (29 ounce) can of pumpkin (not pie mix) items called for on pumpkin can 1 can evaporated milk 1 yellow cake mix 1/2 cup butter, melted walnuts (optional) Cool Whip Follow recipe on the label of the pumpkin, except, use 1 can of evaporated milk in place of what it calls for milk. Butter sides and bottom of Dutch oven. Pour pumpkin mixture into the Dutch oven. Pour yellow cake mix evenly on top. Pour 1/2 cup melted butter evenly on top of cake mix. Optional: sprinkle top with crushed walnuts. In a 12 inch Dutch oven use 8-10 coals on the bottom and 10-12 on top. Cook until golden brown, about 1 hour. Top with cool whip.

Sparking Potatoes
Betsy Christianson 1/2 pound bacon 1 large onion 1 cloves garlic 8 potatoes 1/2 pound mushrooms 1 can (12 ounces) Sprite 1 teaspoon salt 1 teaspoon pepper 1/2 pound cheddar cheese In a 12 inch Dutch oven brown bacon and cut into small pieces. Slice potatoes. Layer potatoes and mushrooms in Dutch oven with onions and bacon. Pour Sprite over the top. (if you are worried about it being too sweet you can just use half.) Sprinkle salt and pepper. Cover with lid and steam until potatoes are tender. Stir every twenty minutes or so to prevent burning. Just before serving top with cheese. Cook until cheese is melted.

Other Recipes in this book with a Dutch Oven Option:

Applebees Cheese Chicken Tortilla Soup & Mix and Match Soup
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Desserts $100 Cheesecake

Lera Hess 2 no-bake cheesecake mixes 2/3 cup butter 1/4 cup sugar 1 Pepperidge Farm chessman cookie package 8 oz. cream cheese 3 cups cold milk 12 oz. Cool Whip 1 can cherry pie filling Combine crust mix packs, butter and sugar. Press onto the bottom of a nine inch spring form pan. Arrange cookies around the outside edge of the pan, picture facing out. Beat cheese and half of the milk until smooth. Gradually beat in remaining milk. Add filling packs and beat until smooth. Continue beating on medium speed for three minutes. Fold in Cool Whip. Pour filling over crust. Cover and refrigerate at least one hour or even overnight. Top with cherries.

Apple Cake
Lera Hess Cake: 1 1/2 cups flour 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup sugar + 2 tablespoons, divided 1 teaspoon vanilla 1 egg 1/2 cup cold water 2 cups chopped, peeled apple 1 cup walnuts, divided (optional) - I leave out 2 tablespoons brown sugar Preheat oven to 325 degrees. Grease 9 x 13 pan. Stir together flour, cinnamon, baking soda, and salt and set aside. In a separate bowl beat butter on medium speed. Add 1 cup sugar and vanilla. Beat until fluffy. Add egg; beat well. Add the flour mixture slowly, alternating with cold water, beating on low

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after each addition until combined. Fold in apples and nuts. Pour into pan. Topping: Stir together remaining 1/2 nuts, 2 tablespoons sugar and brown sugar. Sprinkle over batter. Bake 40-45 minutes until set.

Apple Dessert
Joni Lund 2 cans Pillsbury crescent rolls 2 large granny smith apples 1 1/4 cup sugar 1 cup butter, melted 1 12 ounce can Mountain Dew cinnamon Peel, core, and section each apple into 8 slices. Roll apple sections with crescent rolls. Place in a large dripper pan or two smaller pans. Mix meltedbutter andsugar together and pour over rolls. Sprinkle with cinnamon. Pour Mountain Dew over rolls. Bake for about 20minutes at 350 degrees.

Apple Oatmeal Cookies

Kristina Hepworth 1 package (18 1/4 ounce) yellow cake mix 1 1/2 cup quick cooking oats 1/2 cup packed brown sugar 2 teaspoon ground cinnamon 3/4 cup unsweetened applesauce 1 cup finely chopped peeled apple 1/2 cup raisins In a large bowl, combine the cake mix, oats, brown sugar and cinnamon. In a small bowl, combine the applesauce, apple and raisins. Stir into oats mixture and mix well. Drop by heaping teaspoonfuls 2 inch apart onto baking sheet coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool. Makes about 5 dozen.

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Apple Pie Filling

BreAn Avarell 5 1/2 pounds of peeled and cut apples 4 1/2 cups of sugar 1 cup cornstarch 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon. nutmeg 10 cups water 2 tablespoons lemon juice Cook all ingredients except apples until thick (gravy consistency). Add 2 tablespoons of lemon juice. Fill jars with apples - pour hot sauce over top and use a butter knife (or bubble remover) to get out the air bubbles. Make sure to leave about an inch or so headspace; pie filling has a tendency to expand and bubble out while processing leaving you with a sticky mess and the possibility of not sealing properly, so make sure you leave a little more headspace than you normally would. After getting a seal on your lids take the screw tops off and wipe down the jars. Wipe down rims of the jars (make sure they're not sticky) and screw on hot lids to fingertip tight. Process (water bath) for 35 minutes at our altitude here in Utah. (25 minutes at sea level). Great for using as apple pie filling or apple crisp!

Apple Pie Filling

Connie Underhill 5 1/2 cups sugar 1 cup corn starch 2 tablespoon cinnamon 1 teaspoon nutmeg 1 tablespoon allspice 1 teaspoon salt 3 tablespoons lemon juice 10 cups water Place all dry ingredients into a large 6 quart sauce pan then add water. Cook until the mixture is thick and bubbly. Add lemon juice. Pour slowly over cut apples in quart jar. I like to fill jar half full, add some filling, then more apples and more filling until completely full. This will make a batch of 7 quarts. Water bath 20 minutes. When making a pie during the winter months I like to add one fresh apple cut up to pie to make it just a little fuller.
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Apple Sauce Oatmeal Cookies

Arlene Davis 1 cup sugar 1/2 cup margarine 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon cinnamon 1/4 teaspoon cloves 1 egg 1 3/4 cup flour 1 cup oats 1 cup applesauce 1/2 teaspoon nutmeg Cream margarine, eggs, and sugar. Sift dry ingredients. Mix in oatmeal and add dry ingredients to margarine mixture. Add applesauce. Bake at 350 degrees until done.

Banana Cake Cookies

Aubrie Bird 1/2 cup shortening 1 cup sugar 2 eggs 1 cup mashed bananas 1 teaspoon vanilla extract 2 cup all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoon cinnamon 1/2 cup chopped pecans (optional) Cream shortening & sugar. Add eggs, banana & vanilla, beat well. Sift together flour, baking powder, baking soda, salt & spices. Add to creamed mixture, mix well. Stir in pecans if desired. Drop dough by rounded spoonfuls 2 inches apart onto greased cookie sheet. Bake for 10-11 min. Remove to wire rack to cool. Then frost with cream cheese frosting of your choice, I chose to melt mine in the microwave and then drip into center of cookie.

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Banana Chocolate Chip Cookies

Lera Hess 1 well beaten egg 1 cup sugar 3/4 cup shortening 1 teaspoon vanilla 1 cup ripe bananas, mashed 1/2 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 1 1/2 cups flour 1 3/4 cups quick cooking rolled oats 2 cups chocolate chips Preheat oven to 350 degrees. Cream egg, sugar, shortening, vanilla and bananas until light and fluffy. Stir in baking soda, salt, nutmeg and cinnamon until blended. Add flour, followed by oats and chocolate chips. Bake on a lightly greased cookie sheet for about 10 minutes.

Berry Trifle
Aubrie Bird 1 small (3.4 ounce) instant vanilla pudding mix 2 cups milk 8 ounce package cream cheese, softened 6 ounce container vanilla yogurt frozen loaf pound cake, thawed and cubed 6 cups strawberries, quartered 2 cups blueberries and or raspberries Prepare pudding mix according to package directions using the milk, and set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding. To assemble trifle in a 3 quart glass bowl, layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and 1/3 of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours.

Blueberry Delight Trifle

Lera Hess 1 8 ounce package cream cheese, softened 1/2 cup confectioners sugar
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1 1 1 1 1

14 ounce can sweetened condensed milk 3.4 ounce package instant vanilla pudding 12 ounce carton frozen whipped topping, thawed and divided 10 inch angel food cake, cut into 1 in. cubes quart fresh blueberries, plus a few set aside for garnish

In a mixing bowl, beat cream cheese and confectioners sugar. Add milk and pudding mix, fold in 1 1/2 cups of whipped topping. Place half the cake cubes in a 3 qt. glass bowl. Layer with half of the berries and then half the pudding mixture. Repeat the layers. Spread remaining whipped topping over top. Garnish with additional berries. Serves 12-14.

Boiled Cookies
Karen Garrett 2 cups sugar 3 cups quick oats 1/2 cup milk 1/2 cup peanut butter (I used chunky peanut butter) 1/4 cup butter 1 teaspoon vanilla 3 tablespoons coconut as desired Combine first four ingredients in large pan. Bring to a boil and cook exactly one minute. Remove from heat; add other ingredients. Stir well, drop from spoon on wax paper. Let stand 1/2 - 1 hour. Makes 3 1/2 dozen cookies.

Breakfast Cake
Kristina Hepworth 1/4 cup vegetable oil 1 beaten egg 1/2 cup milk 1 1/2 cup flour 3/4 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt Topping: 2 tablespoon melted butter 2 teaspoon flour 2 teaspoon cinnamon 1/3 cup brown sugar

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Combine wet ingredients. Mix dry ingredients and then add to wet. Pour into greased 8x8 pan. Combine topping ingredients and sprinkle over cake batter. Bake 350 degrees for 25-30 minutes.

Brownies with Chocolate Frosting

Lera Hess Brownies: 4 eggs 2 cups sugar 2 cups flour 1/2 teaspoon salt 1/2 cup melted butter 1/2 cup melted shortening 6 tablespoons cocoa 1 teaspoons vanilla 1 cup chocolate chips Cream eggs and sugar in a mixing bowl. Stir in flour and salt. Mix in butter, shortening, cocoa and vanilla. Add chocolate chips. Spread into a greased 9x13 pan. Bake for 30 minutes at 350 degrees. Allow to cool 10 minutes and then cover with frosting. Frosting: 3 tablespoons cocoa 6 tablespoons butter 3 tablespoons milk powdered sugar Cook cocoa, butter and milk in saucepan over medium heat. Take off the stove once melted and add powdered sugar until thick. Put pan back on stove until frosting once again gets a little runny stirring constantly; don't cook too long. Pour onto brownies and spread evenly.

Caramel Chocolate Bars

Lera Hess 1 1/2 cups flour 1 1/2 cups oats 1/4 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups packed brown sugar 1 cup plus 2 tablespoons butter, melted 1 (14 oz.) bag caramels 1/2 cup whipping cream
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1 (12 oz.) package milk chocolate chips In a large bowl combine first 6 ingredients to form a crumbly mixture. Unwrap caramels. Melt caramels and whipping cream in a saucepan over low heat. Sprinkle half of crumbly mixture into a greased 9 x 13 pan. Press to pan lightly. Bake at 350 degrees for 10-15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Bake at 350 degrees for 15 minutes. Make a day ahead or several hours ahead to allow time for caramel to set.

Caramel Jumbles
Aubrie Bird 1/2 cup shortening 1 1/2 cups brown sugar packed 2 eggs 1 cup sour cream 1 teaspoon vanilla 2 3/4 cups flour 1/2 teaspoon baking soda 1 teaspoon salt Cream together the shortening, sugar and eggs. Add sour cream and vanilla. In separate bowl stir together the flour, soda and salt, then add to mixture. Drop by tablespoonfuls onto greased baking sheet. Bake 375 degrees for about 10 minutes. Dip top of cookie in brown butter glaze. Brown Butter Glaze: 1/2 cup butter 2 cups powdered sugar, sifted 1 teaspoon vanilla 2-4 tablespoons hot water Melt butter until golden brown. Blend in powdered sugar and vanilla. Stir in hot water until icing spreads smoothly.

Caramel Pecan Pie

Lera Hess 3 eggs 2/3 cup sugar 1 cup (12 oz. jar) caramel topping 1/4 cup butter or margarine, melted 1 1/2 cup pecan halves 1 unbaked pie crust
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In mixing bowl, beat eggs slightly with fork. Add sugar; stir until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350 degrees for 45 minutes or until knife inserted near center comes out clean. Cool thoroughly on rack before serving. Cover and store in refrigerator.

Cherry Dessert
Joe Hurdsman 1 1 1 1 1 box white or yellow cake mix can cherry pie filling cube margarine, melted cup + grated coconut (depending on the size of pan) cup sliced almonds (optional)

Spray the sides and bottom of the pan with Pam or wipe the sides and bottom with margarine to prevent sticking. Empty the can of cherry pie filling in the bottom of the baking pan and spread out. Next take your box of cake mix and your melted margarine and mix them together in a separate bowl. Using a fork work the two together. After you have worked them with a fork, make a fine mixture by gathering up and rubbing it together in your hands. Spread the cake mix and butter mixture over the top of the pie filling. Add the coconut and sliced almonds to the top. Place in the oven and bake at 350 degrees for about 20-25 minutes. If you use a glass pan it will cook faster and it will take longer to cool. The top of the dessert should look like a tender golden light yellow or brown. Remove from the oven and let cool, about 20-25 minutes, or until it is just barely warm. Serve with ice cream, Dream Whip or just eat it as is. This recipe is for one 9 x 13 size pan. It serves about 8-10 good sized pieces.

Chocolate Caramel Praline Torte

Lera Hess 1 cup packed brown sugar 1/2 cup butter 1/4 cup heavy whipping cream 3/4 cup coarsely chopped pecans 1 package devils food cake mix + ingredients listed on cake mix box Topping: 1 3/4 cups heavy whipping cream 1/4 cup powdered sugar
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1/4 teaspoon vanilla extract cocoa powder (optional) In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9 inch round cake pans. Sprinkle with pecans; set aside. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325 degrees for 35-45 minute or until toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla; beat until stiff. Place one cake layer pecan side up on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Dust with cocoa powder is desired. Store in refrigerator.

Chocolate Chip Cookies

Darlene Hurdsman, submitted by Joe Hurdsman 1 cube margarine 1/2 cup shortening 1 cup brown sugar 1 cup white sugar 1 teaspoon vanilla 1 tablespoon water 2 eggs 2 cups + 4 tablespoons flour 1 teaspoon salt 2 teaspoons baking soda 1 cup nuts 1 cup chocolate chips Beat margarine, shortening, brown sugar, white sugar, vanilla and eggs until creamy. Sift together flour, salt, and baking soda. Add to dry mixture to wet mixture. Add nuts and chocolate chips. Beat together. Drop on greased cookie sheet for 10 minutes at 350-375 degrees.

Chocolate Chip Cookies

Kristina Hepworth 2 1/4 cup flour 1 teaspoon baking soda 1 (3.3 ounce) package vanilla pudding mix 1 cup butter, softened 1/4 cup sugar 3/4 cup brown sugar
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2 eggs 1 teaspoon vanilla 2 cup chocolate chips Sift together the flour, baking soda, salt and instant pudding; set aside. Cream together in separate bowl; butter, white sugar, and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in dry ingredients. Scoop cookies by teaspoonful onto ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Let set a few minutes on cookie sheet before removing.

Chocolate Chip Cookies

Lera Hess 2 1 1 4 2 2 1 4 2 cups shortening 1/2 cup sugar 1/2 cup brown sugar eggs teaspoons salt teaspoons baking soda tablespoon vanilla cups flour cups semi-sweet chocolate chips

Mix all together. Spoon into balls on a greased baking sheet. Bake at 350 degrees for 10-11 minutes.

Chocolate Chip Pecan Pie

Karen Garrett 1 (15 ounce) package Pillsbury all-ready pie crust (or make your own) 1 1/4 cup semi-sweet chocolate chips, divided 2 cups pecan halves 1/2 cup firmly packed brown sugar 1/2 cup dark corn syrup 3 eggs 1 teaspoon vanilla whipping cream, whipped and sweetened Prepare pie crust according to package directions for filled one-crust pie, using a 9 inch pie pan. Flute edges using cut-out design or as desired. Heat oven to 375 degrees. Sprinkle 1 cup of the chocolate chips over bottom of crust-lined pan; top with pecan halves. In small bowl, combine brown sugar, corn syrup, eggs and vanilla; beat well. Pour over pecans. Bake at 375 degrees for 25 - 35 minutes or until top is deep golden brown.
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Cool. Garnish with whipped cream and remaining 1/4 cup chocolate chips, melted. Store in refrigerator.

Chocolate clair Cake

Bev Coburn 2 large packages instant vanilla pudding 12 ounces Cool Whip 4 cups milk 1 teaspoon vanilla 1 package graham crackers chocolate frosting Mix pudding with milk and vanilla. Let set up; takes about 2 minutes. Once pudding is set, blend in entire carton of Cool Whip. Layer the bottom of a 9/13 pan with graham crackers, then a layer of pudding mixture, repeat ending with a layer of graham crackers. Heat frosting in microwave about 10-15 seconds for easy spreading. Spread frosting over final layer of graham crackers. Cover with foil. Chill for 24 hours in refrigerator prior to serving.

Chocolate Lovers Cake with Satiny Chocolate Glaze and Strawberries

Lera Hess 1 1 2 1 5 1 2 package devil's food cake mix 3.9 ounce package instant chocolate pudding mix cups sour cream cup melted butter eggs teaspoon almond extract cups semisweet chocolate chips

Grease a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake at 350 degrees for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Top with chocolate glaze, powdered sugar glaze and strawberries. Satiny Chocolate Glaze: 3/4 cup semisweet chocolate chips 3 tablespoons butter
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1 tablespoon light corn syrup 1/4 teaspoon vanilla extract Combine chocolate, butter, and light corn syrup in a double boiler over hot, but not boiling water. Stir until chips are melted and mixture is smooth, then add 1/4 teaspoon vanilla extract. Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Rolo Cookies

Kristina Hepworth 1 chocolate cake mix 1/2 cup butter, softened 1 egg 1 (13 ounce) package Rolo candies Heat oven to 375 degrees. In large bowl, mix together cake mix, butter and egg. It will seem dry but keep mixing. Form dough around a Rolo and make into a ball that just covers the Rolo. Place on greased or cookie sheet and bake 9-10 minutes. Do not over bake!

Coconut No Bake Cookies

Lera Hess 1/2 cup butter 1/2 cup milk 2 cups sugar 2 tablespoons cocoa 1/2 teaspoon salt 1/2 cup peanut butter 1 cup chocolate chips 1 teaspoon vanilla 2 1/2 cups rolled oats 1 cup coconut In large sauce pan melt butter. Stir in milk. Stir in sugar, cocoa and salt. Bring to a boil over medium-high heat. Boil for one minute, stirring constantly. Remove from heat. Add peanut butter, chocolate chips and vanilla. Stir until melted. Stir in oats and coconut, Drop by teaspoons onto wax paper. Let stand about an hour, until set.

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Connies Brownies
Connie Underhill 1/2 cup butter or margarine 1 cup sugar 1 teaspoon vanilla 2 eggs 2 heaping tablespoons cocoa 1/2 cup flour sifted with 1/4 teaspoon salt and 1/4 teaspoon baking powder 1/2 cup chopped walnuts or pecans, if desired, or add dabs or peanut butter and swirl to make a marble effect In medium sauce pan melt butter and chocolate. Remove from heat and cool. Stir in sugar and blend in eggs. Add dry ingredients until well blended. Add in nuts, place in a jelly roll size pan and add dabs of peanut butter and swirl to make a marble like dough. Bake 350 degrees for 20 minutes. This can be doubled in size and bake in a 9x13 inch pan.

Connies Fabulous Fudge

Connie Underhill 2 cups sugar 3/4 cup evaporated milk 1/2 cup butter or margarine 6 ounces semi-sweet chocolate chips 1/2 pint marshmallow cream or 3 cups marshmallows 1/2 teaspoon vanilla 1/2 cup chopped walnuts or pecans Butter sides of heavy three quart sauce pan. In it combine sugar, milk and butter. Cook over medium heat to the softball stage, 236 degrees Fahrenheit, stirring frequently. Be careful that it doesn't scorch. Remove from heat, and add chocolate, marshmallow cream, vanilla, and nuts. Beat until chocolate is melted and blended. Pour into a buttered 8x8 inch pan. Cool then cut into squares when firm. This makes an 8x8 inch pan. It can be doubled to make 9x13 inch pan.

Cookie Dough Truffles

Mary Underhill, submitted by Madison Ashby 1/2 cup butter (softened) 3/4 cup packed brown sugar 1 teaspoon vanilla extract
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2 cups all purpose flour 1 can (14 ounce) sweetened condensed milk 1/2 cup miniature semi-sweet chocolate chips 1 pound chocolate candy coating (dark, milk chocolate, or whatever you like best) In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with sweetened condensed milk-beating well after each addition. Stir in chocolate chips. Shape into 1- inch balls: place on waxed paper lined baking sheet. Freeze until firm. (1-2 hours) In a microwave safe bowl, melt the candy coating: stir until smooth. Dip balls in coating. Allow excess to drip off. Place on waxed line baking sheet. Refrigerate until firm, about 15 minutes.

Cookies and Cream Cheesecake Cupcakes

Lera Hess 42 Oreos (1 package), 30 left whole, and 12 coarsely chopped 2 pounds cream cheese, room temperature 1 cup sugar 1 teaspoon vanilla extract 4 large eggs, room temperature, lightly beaten 1 cup sour cream pinch of salt Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight, tastes best when made the day before). Remove from tins just before serving. Makes 30 cupcakes.

Cookies from a Cake Mix

Lera Hess 1 package cake mix 1/2 cup flour 1/2 cup oil
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1/4 cup water 1 egg 1 cup chocolate chips or other add-in Mix all ingredients together. Spoon into balls on cookie sheet. Bake at 350 degrees for 10-12 minutes. My favorite combinations of this recipe are: funchip cake mix with chocolate chips, milk chocolate cake mix with peanut butter chips, devils food cake mix with mint frosting, cherry chip cake mix with maraschino cherries, pecans and chocolate chips and carrot cake mix with raisins and drizzled vanilla frosting.

Cowboy Cookies
Gary Hurst 1 cup sugar 1 cup brown sugar 1/2 cup butter 2 eggs 1/2 teaspoon baking soda 1/2 teaspoon baking power 1/2 teaspoon salt 1 teaspoon vanilla 2 cups flour 2 cups oatmeal 1/2 cup chocolate chips Cook at 350 until lightly golden, about 12 minutes. overcook. Do not

Cream Cheese Pound Cake

Aubrie Bird 3 1 1 8 3 1 6 1 1/2 cups all purpose flour, sifted teaspoon baking powder cup butter, room temp ounces cream cheese, room temperature cups sugar teaspoon vanilla eggs, room temperature cup milk, room temperature

Sift flour and baking powder in medium bowl and set aside. Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add flour mixture
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until completely combined. Pour into two greased and floured 9x5 loaf pans. Bake for about 60 minutes at 325 degrees.

Crock Pot Peanut Clusters

BreAn Avarell 3 (16 ounce) jars lightly salted roasted peanuts (lightly salted is important) 2 (4 ounce) boxes German Baker's Chocolate 1 (8 ounce) box unsweetened Baker's Chocolate 1 (24 ounce) bag semi-sweet chocolate chips 1 tsp vanilla Use a large crock pot. This makes about 150 peanut clusters. Spray the inside of your crock with cooking spray, and place the unwrapped baking chocolate, and bars of German chocolate in the bottom. Add all the peanuts. Pour in the chocolate chips, and add vanilla. Cover and cook on low for 3 hours, or high for about 1 1/2 house. While the chocolate is melting, lay out a bunch of parchment paper on your counter top or kitchen table. When time has elapsed, stir well, and remove from heat. Use a small ice-cream scoop to plop out bite-sized piles onto the parchment paper. Let cool before eating; this takes a long time (hours).

Death by Chocolate Dessert

Karen Bowden 1 1 8 1 1 1 1 3 package Oreo cookies stick butter ounces cream cheese tub of Cool Whip cup of powdered sugar small chocolate instant pudding mix small vanilla instant pudding mix Cups of milk

For first layer: Mix together 36 crushed Oreo cookies and 1 stick of butter. Press into a 9x13 pan. For second layer: mix together cream cheese, 1 cup of Cool Whip and powdered sugar, and put on top of cookie layer. For third layer: mix together pudding mixes and milk, and put on top of cream cheese layer. Chill until pudding is set. Top with remaining cool whip and sprinkle with remaining crushed Oreos. Chill until ready to serve.
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Double Chocolate Dream Cookies

Allison Ashby 2 1/4 cups flour 1/2 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter (or margarine) 1 cup packed brown sugar 3/4 cup granulated sugar 1 teaspoon vanilla 2 large eggs 2 cups semi sweet chocolate chips Preheat oven to 350 degrees. Combine flour, cocoa, baking soda, and salt in a bowl. Beat butter, brown sugar, granulated sugar, and vanilla until creamy. Beat in eggs for 2 minutes. Gradually beat in flour mixture. Stir in morsels. Drop tablespoon sized cookies onto ungreased baking sheet. Bake for 8 minutes. (Ovens vary) Remove to wire rack to cool. These are our familys favorite!

Easy Lemon Cake

Kristina Hepworth 1 2 1 1 box lemon cake mix small boxes instant lemon pudding mix 1/2 cups cold milk small container whipped topping

Make the lemon cakes as directed on the box for two 8 or 9 inch round cakes. Set aside and let cool. Once the cakes are cooled you can put them together. Mix the pudding mix and milk together with a whisk for about 2 minutes or until all combined, it will be thick. Divide the pudding and put half on the top of each cake round, spread evenly. Stack the cakes and then frost the whole thing with the whipped topping. Refrigerate...or eat!

Easy Oreo Truffles

Aubrie Bird 1 package Oreo cookies, finely crushed, divided 1 package cream cheese, softened 2 packages chocolate chips, semi-sweet

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Mix 3 cups of cookie creams and the cream cheese until well blended then shape into 1 inch balls. Dip balls in melted chocolate and place on wax paper on a cookie sheet. Refrigerate 1 hour or until firm. Store truffles in tightly covered container in the refrigerator.

Easy Pumpkin Chocolate Chip Cookies

Betsy Christianson BreAn Avarell & Joni Lund 1 box spice cake mix 1 15 ounce can 100% pumpkin 1 package chocolate chips Mix all ingredients in large bowl and bake at approximately 12 minutes. Tip: before storing bowl, leave out for at 4-8 hours after baking are very moist and may stick to each other if 350 degrees for in zip lock or because cookies you don't.

Fake Out Pie

Joni Lund 2 cans pie filling, any flavor 1 can white, vanilla, or lemon cake mix 1 12 ounce can Sprite Spread pie filling in bottom of greased 9x13 cake pan. Sprinkle with dry cake mix. Drizzle Sprite on top. Bake for 30 minutes at 350 degrees. Serve with ice cream or Cool Whip.

Fortune Cookies
Joe Hurdsman 3/4 cup margarine, softened 2 cups sugar 1 teaspoon vanilla extract 3 eggs 3 cups sifted flour 40 small strips of paper with fortunes written on them Preheat oven to 375 degrees. Grease lightly with flour. Place margarine beat until fluffy. Add vanilla. Add time. Beat well after each egg. Add cookie sheet and dust and Sugar in mixer bowl: eggs to mixture, one at a flour. Beat until smooth.

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Drop rounded teaspoons of dough on cookie sheet at least 2 inches apart. Bake at 375 degrees for 20 minutes; remove cookies from oven. Use a spatula to remove cookies from sheet. Place a folded fortune paper on each cookie. Gently fold cookies in half. Pinch edges together and twist in the center.

Fudge
Carol Jensen 4 cups sugar 1 can of evaporated milk 2 squares of butter 1/4 teaspoon salt 2 cups chocolate chips 1 pint marshmallow cream 1 teaspoon vanilla 1/2 1 cup chopped nuts Cook sugar, milk, butter and salt to soft ball stage stirring constantly. Remove from heat and add chocolate chips, marshmallow cream, vanilla, and nuts. Let cool before pouring in buttered pan, refrigerate overnight.

Grandma Veras Coconut Pecan Frosting

Lera Hess 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/2 cup butter 1 teaspoon vanilla 1 1/2 cup coconut flakes 1 cup chopped pecans Combine evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened (about 12 minutes). Add coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 cups.

Ilse Nielsons Danish Pastry

Adriane Candelaria Pastry: 1 c milk 2 T butter 1 T sugar
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1/2 t salt 1 tablespoon yeast 1 egg slightly beaten 3-4 c flour 1 1/2 to 2 cubes butter Sugar Filling: 5 T butter 1 c sugar 1 T almond extract Topping: sliced almonds (3 ounces or more) 1/2 cup sugar Mix together milk, butter, sugar and salt and microwave till warm (115 degrees). Add yeast (sprinkle over the top until dissolved), egg, and flour (this will be a slightly sticky dough. Add flour till it is the right consistency, but stirring in and handling as little as possible.) Roll out into a 9x12 rectangle. Thinly slice butter and place slices on half of the 9x12 rectangle, making even and full coverage. Fold unbuttered side over to buttered side, side to side, and roll lightly. Then fold that in half (top to bottom) and roll lightly. Turn dough a quarter turn (fold on the left, edges to the right). Cover and let rest 15 minutes. Repeat the double folding and quarter turn one more time. Let rest 15 minutes again. Cut dough in half across fold. Roll each half the same direction of cut to about 20 inches. Mix together sugar filling in a bowl. Spoon 1/2 of sugar filling on each half and fold over each side onto each other to make a long, skinny roll. On lightly buttered cookie sheet, place pastry rolls around the pan, making an oval shape and pressing the two halves, raw edges together. Brush top with water and sprinkle sliced almonds, covering the top and sides densely. Sprinkle with sugar. Let rise till double, then bake 375 degrees about 20 minutes or until lightly browned.

Jens Chocolate Chip Cookies (Cookie Dough Cookies)

Tennisa Nordfelt 2 cups butter 2 cups brown sugar 1/2 cup sugar 2 eggs 2 teaspoon vanilla 5 1/2 cup flour
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1 1/4 teaspoon baking soda 1 teaspoon salt 3 cups chocolate chips Cream together butter, sugar, and brown sugar. Add eggs and vanilla. Mix well. In a separate bowl, mix 3 cups flour, salt and baking soda. In a large bowl, combine wet and dry mixtures. Add remaining flour and chocolate chips, mix well. The dough should be firm, not sticky. Bake at 350 degrees for 10 minutes.

Killer Brownies
Lera Hess 1 box brownie mix + water, vegetable oil and egg called for on brownie mix box 2 cups vanilla frosting 1/2 cup salted peanuts, coarsely chopped 2 cups crisp rice cereal 2/3 cup creamy peanut butter 1 1/2 cups semisweet chocolate chips Heat oven to 350F. Grease bottom only of 9 x 13 square pan with cooking spray or shortening. Make and bake brownies as directed on box. Cool completely. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting.

Lemon Cheesecake
Karen Garrett Crust: 1 1/2 cups crushed graham crackers 1/2 cup melted butter 1/3 cup sugar (if desired) Mix ingredients together and press into a 9 x 13 pan. Filling: 3/4 cup boiling water 1 small package lemon Jello 6 ounces cream cheese juice of 2 lemons 1 cup chilled evaporated milk or whipping cream 1 cup sugar (or less if desired)
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1 teaspoon vanilla Pour boiling water over Jello mix; cool till it starts to jell. Meanwhile, blend together 6 ounces cream cheese and juice of 2 lemons; add to Jello and mix well. Whip chilled evaporated milk or whipping cream, sugar and vanilla. Mix in Jello mixture and pour into crust lined pan. Chill till set (sets quickly).

Lemon Crinkle Cookies

Laura Lee Musson 1/2 cups butter, softened 1 cup granulated sugar 1/2 teaspoons vanilla extract 1 whole egg 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoons salt 1/4 teaspoons baking powder 1/8 teaspoons baking soda 1 1/2 cups all-purpose flour 1/2 cups powdered sugar Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Lemon Zucchini Cookies

Tennisa Nordfelt 3/4 cup soft butter 1 1/2 cup sugar 2 eggs 1 cup grated/pureed Zucchini
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1 2 1 2 2

cup chopped pecans teaspoon lemon zest teaspoon salt cups all purpose flour teaspoon baking soda

Preheat the oven to 350 degrees. Lightly oil a cookie sheet, spray with cooking spray or line with parchment paper. Combine all ingredients and mix until they make a dough. Scoop dough onto the prepared cookie sheet in 1 inch balls. Bake for 10-12 minutes. Remove from oven and let stand to cool for approximately 15 minutes. When cool, drizzle with glaze. (see recipe below) Glaze: 2 cups powdered sugar juice of 1 lemon (1/4 cup) 1 teaspoon vanilla Mix all together. After cookies have cooled, drizzle the glaze on top of each cookie.

Lemonade Pie
Lera Hess 1/2 can of pink lemonade concentrate 1 8 ounce tub of cool whip 1 can sweetened and condensed milk 1 graham cracker pie crust Bring lemonade to room temperature. Fold lemonade and milk into cool whip. Fill pie with lemonade mixture. Store in the freezer for at least one hour, or even overnight to set.

Leras Luscious Lemon Bars

Lera Hess Crust: 1/2 pound butter 2 cups flour 1/4 teaspoon salt 1/2 cup sugar Mix above ingredients. Press in a greased 9x12 pan. Bake 20 minutes at 350 degrees.

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Filling: 4 eggs 1/2 teaspoon baking powder 2 cups sugar 7 tablespoons lemon juice 4 tablespoons flour Mix above ingredients and pour over crust, return to the oven and bake 20-25 minutes more until firm. Let cool, then sprinkle with powdered sugar.

Londons Caramels
Lera Hess 1 4 2 2 cup butter cups sugar cups light corn syrup cans evaporated milk

Over medium heat, melt butter. Add sugar and corn syrup and bring to a boil. Very slowly add milk, keeping mixture at a boil. Continue to cook, stirring constantly, until mixture reaches soft ball stage, 235 degrees (takes 1-2 hours). Immediately pour into a well creased pan. Allow caramels to cool completely. Cut into squares and wrap in wax paper.

Mandarin Orange Cake

Lera Hess 1 4 1 1 1 1 1 package yellow cake mix eggs cup vegetable oil (11 ounce) can mandarin oranges (8 ounce) container frozen whipped topping, thawed (20 ounce) can crushed pineapple with juice (3.5 ounce) package instant vanilla pudding mix

Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

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Microwave Brownies
Shearl Knorr Brownies: 1 cup shortening 2 cups sugar 1 1/2 cup flour 4 eggs 5 heaping tablespoons cocoa 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons vanilla Mix and pour into 2 greased 9 inch microwave safe pans. Bake one at a time for about 5 minutes (Turn 1 quarter turn every 40 seconds if you don't have a carousel). Since microwave ovens vary in heat you may have to adapt the time.

Milk Chocolate Buttercream Frosting

Lera Hess 1 c. butter, softened 6 c. powdered sugar 1/3 c. unsweetened cocoa 1/2 c. milk Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth.

Mint Brownies
Taichelle Adams 1 (20 ounce) box brownie mix 1 cup chopped walnuts 12 ounces chocolate frosting Mint frosting 5 tablespoons butter, softened Dash of salt 1 tablespoon light corn syrup 2 1/3 cups powdered sugar 1/2 teaspoon mint extract green food color 3 tablespoons milk Preheat the oven to 350 degrees. In a large bowl, prepare the brownie mix according to package directions, once the mix is
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combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions. To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. Beat until smooth and creamy. Add the mint extract and food coloring. Mix in and then add the milk gradually until the frosting is a little runnier than cake frosting. Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.

Molasses Gingersnaps
Lois Ashby 1/2 cup shortening 1/2 cup pinto beans, mashed 1 cup packed brown sugar 1/4 cup molasses 1 large egg 3 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon ground cloves 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon salt Cream together shortening, bean puree, brown sugar, and molasses. Add egg and continue mixing. Add dry ingredients into creamed mixture. Shape into small balls, roll in sugar, place on greased cookie sheet and flatten slightly with the bottom of a glass. Bake at 350 degrees for 9-11 minutes.

Mothers Famous Peanut Brittle

Connie Underhill 2 cups sugar 1 cup Karo white syrup 1/2 cup water 1 teaspoon butter 1 teaspoon vanilla 2 cups unroasted peanuts 1 1/2 teaspoon baking soda Boil sugar, syrup, and water to a softball stage. Add and peanuts, cook until syrup turns a golden brown and roasted. Remove from fire, and add vanilla and soda. until it foams well. Pour into a greased cookie sheet not smooth out with spoon, as this breaks the bubbles. break into various size pieces. butter nuts are Stir but do Cool and
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Never Fail Pie Crust

Arlene Davis 1 cup sifted flour 1 3/4 cup shortening 1 tablespoon sugar 2 teaspoons salt 1 egg 1 teaspoon vinegar 1/2 cup cold water Measure and sift flour, sugar and salt. Beat egg, water and vinegar together and set aside. Cut in shortening to flour mixture. Add liquid a little at a time. Form into a ball and let set for 10 minutes. Makes two 9 inch pie crusts with a little leftover. I roll mine between two sheets of wax paper. When rolled out, take top piece off, pick up dough with the bottom piece of wax paper and put dough in pie plate or tin with paper up. Peel off the paper and bake.

No Bake Cherry Crisps

Lera Hess 1 cup powdered sugar 1 cup peanut butter 1/4 cup butter, softened 1 1/3 cups crisp rice cereal 1/2 cup maraschino cherries, drained, dried and chopped 1/3 cup semisweet chocolate chips 1/4 cup pecans chips 1 - 2 cups flaked coconut Beat powdered sugar, peanut butter and butter in large bowl. Stir in cereal, cherries, chocolate chips and pecans. Mix well. Shape teaspoonfuls of mixture into 1-inch balls. Roll in coconut. Place on cookie sheets and refrigerate 1 hour. Store in refrigerator.

No Frost Chocolate Cake

Lera Hess 2 cups sugar 1 1/2 cups water 2/3 cup oil 2 1/2 cups flour 2 eggs
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1 2 1 1 2

teaspoon vanilla tablespoons cocoa teaspoon baking soda teaspoon salt cups chocolate chips

Mix all ingredients together. Stir well. Pour into a 9 x 13 pan. Sprinkle with 2 cups chocolate chips. Bake at 350 degrees for 40 minutes.

Oreo Balls
Shearl Knorr 1 package original Oreos 8 ounces cream cheese 1 package white almond bark Put Oreos in a Ziplock bag and beat them with a wooden spoon or something similar. Place cream cheese with the Oreos in a food processor. Once done scoop it out with a cookie dough scooper and put balls on wax paper on a cookie sheet. Place in refrigerator for a few hours. Then melt a package of white almond bark in the microwave. Once melted, put an Oreo ball in and roll it around until coated well. Take ball out with a spoon and place on cookie sheet. Add sprinkles if you want to make them look fancy. Store in the refrigerator. They are best served cold.

Oreo Balls
Tennisa Nordfelt 1 1 1 1 package regular size Oreo cookies, crushed (8 ounce) package cream cheese, softened package white almond bark package chocolate almond bark

Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
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Peach Berry Dessert

Lera Hess 8 fresh peaches, peeled and sliced 1/2 teaspoon almond extract juice of one lemon 1 1/2 cup fresh blueberries 3/4 cup butter, melted 1 cup flour 1 1/4 cups brown sugar 1 1/4 cups quick oats vanilla ice cream Place peaches in 9 x 13 pan. Stir in almond extract and lemon juice. Sprinkle berries on top. In a bowl combine butter, flour, brown sugar and oats. Sprinkle over peaches. Bake at 350 degrees for 35-40 minutes. Serve warm with ice cream.

Peanut Butter Bars

Becky Wertz Bars: 1 cup margarine 1 cup white sugar 1 cup brown sugar 1 cup peanut butter 2 eggs 1/2 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups flour 1 1/2 cup oats Frosting: 1/2 bag of powdered sugar 1/4 cup canned or regular milk 1 teaspoon vanilla 1/2 cup peanut butter Mix together: margarine, white sugar, brown sugar, peanut butter, eggs, and vanilla. In a separate bowl, mix together: baking soda, salt, flour, and oats. Mix second mixture into first mixtures bowl. Bake at 375 for 12-15 minutes or until golden brown. When done, immediately sprinkle chocolate chips on top and spread when slightly melted. Combine frosting ingredients. When cooled (put in freezer to speed up), frost. We love to eat these frozen.
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Peanut Butter Cereal Bars

Lisa DeMille 1 cup corn syrup 1 cup sugar 1 cup peanut butter Rice Chex or Rice Krispie cereal milk chocolate and/or butterscotch chips Melt together corn syrup and sugar in pot. Bring to a boil. Boil no longer than one minute. Take off burner and add peanut butter and cereal (amount depends on how gooey or crisp you want the finished product). Spread in greased pan. Melt chocolate and/or butterscotch chips in microwave and drizzle on top of bars.

Peanut Butter Cup Cookies

JoBeth Burwell 1/2 cup butter or margarine (room temperature) 1/2 cup peanut butter 1/2 cup brown sugar 1/2 cup sugar 1 egg 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1 bag mini Reese's Peanut Butter Cups Cream butter, peanut butter, sugars, egg, and vanilla. Add flour and baking soda. Roll into small balls and place in ungreased mini muffin pans. Bake at 350 degrees for 8 minutes (look for cracks on top). Immediately press Reese's Peanut Butter Cups into the center of each cookie. Let cool for 10 minutes in pan. Remove carefully (do NOT flip pan over...chocolate will still be melty) and let cool completely on a wire rack. Makes approximately 2 1/2 dozen cookies.

Peanut Butter Cup Squares

Lera Hess 3 cups peanut butter 3/4 cup butter, divided 3 3/4 cups powdered sugar 3 cups brown sugar
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1 tablespoon vanilla 12 oz package of milk chocolate chips Mix together peanut butter, 1 stick of butter, powdered sugar, brown sugar and vanilla. The mix should be fairly dry. Pat into a 9 x 13 inch pan. Melt chocolate chips and 1/2 stick of butter. Spread on top of peanut butter base. Can be put in the refrigerator or cool at room temperature.

Peanut Butter Cups

Karen Garrett 11 graham crackers 1 cup butter, melted 1 cup chunky peanut butter 1 pound powdered sugar 12 ounces chocolate chips (I like semi-sweet) Crush graham crackers and combine with butter. Add peanut butter and powdered sugar. Mix till smooth. Press into 9 x 13 pan, chill. Melt chocolate chips and spread over chilled peanut butter mixture. Chill. Let stand at room temperature for 10 or 15 minutes before cutting so chocolate wont crack.

Peanut Butter Fudge

Kristina Hepworth 1 1/2 cup sugar 3/4 cup butter or margarine 1 can (5 ounce) evaporated milk (about 2/3 cup) 1 package (10.5 ounce) mini marshmallows 2 package (10 ounces each) peanut butter chips 1/2 teaspoon vanilla 1 cup peanuts, coarsely chopped (optional) Line a 13 x 9 inch pan with foil. Lightly grease. Place sugar, butter, milk and marshmallows in large saucepan, cook on medium heat until it comes to a boil, stirring constantly. Boil 5 minutes, stir constantly. Add peanut butter chips and vanilla, cook until chips are completely melted and mixture is well blended. Stir frequently. Spread immediately into prepared pan. Sprinkle with peanuts, press lightly into fudge. Refrigerate several hours or overnight. Cut into 48 squares. Store in airtight container in refrigerator.
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Peanut Butter Kiss Cookies

JoBeth Burwell 1 cup butter or margarine 1 cup peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 3 cups flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt about 1/3 cup sugar for rolling 1 package Hersheys Kisses Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Stir in dry ingredients. Roll dough into 1 inch balls and roll in sugar if desired. Place on lightly greased cookie sheets. Bake at 350 for about 9 minutes. Remove from oven and immediately press a Hersheys Kiss into the center. Let sit for about 3 minutes, then carefully remove to cool.

Peanut Butter Round Ups

Marilyn Harris 1 cup shortening 1 cup firmly packed brown sugar 3/4 cup granulated sugar 2 eggs 1 cup creamy peanut butter 2 cups all purpose flour 2 teaspoon baking soda 1/2 teaspoon salt 1 cup regular oatmeal Beat shortening and sugars together until creamy, add eggs and peanut butter, beat well. Combine flour, baking soda, & salt. Add to creamed mixture, mixing well. Stir in oats. Form dough into 1 inch balls. Place on ungreased cookie sheet and press with each cookie ball with a fork. Bake at 350 degrees for 8-10 minutes.

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Peanut Butter Sandwich Cookies

Lera Hess Cookies: 1 cup butter flavored Crisco 1 cup creamy peanut butter 1 cup sugar 1 cup packed brown sugar 1 teaspoon vanilla 3 eggs 3 cups flour 2 teaspoon baking soda 1/2 teaspoon salt Filling: 1 cup creamy peanut butter 1/2 cup real butter, softened 4 cup powdered sugar 2 teaspoon vanilla 3-4 tablespoons milk Preheat oven to 375 degrees. Cream shortening, peanut butter, and sugars together until light and fluffy. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft. Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do indent criss crosses with a fork. Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack. Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together. Makes about four dozen sandwiches.

Peanut Butter Silk Cake

Lera Hess cake: 1 box butter recipe yellow cake mix 1 1/4 cup water 1/2 cup creamy peanut butter 1/2 cup butter or margarine, softened
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3 eggs filling: 1/4 cup butter 1/4 cup packed 1 cup whipping 1/2 cup creamy or margarine brown sugar cream peanut butter

chocolate frosting chopped peanuts Heat oven to 350 degrees. Generously grease bottoms only of 2 (8 or 9 inch) round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, 1/2 cup peanut butter, 1/2 cup butter and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. In small saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir one minute. Remove from heat. Refrigerate 10 minutes. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with chocolate frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

Peppermint Freeze
Kerri Smith 2 cups vanilla wafers, crushed into small pieces almost powder 1/2 cup of butter 1 cup powdered sugar 3 eggs semi-sweet chocolate chips, melted 1 cup of nuts, diced (optional) 1/2 cup peppermint candy, crushed into powder (you can use a blender) 1 cup mini marshmallows 1 tub (12 ounces) cool whip

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Spray Pam on the bottom of a 13 x 9 inch pan. Sprinkle bottom of pan with 1/2 wafers. Cream butter with powdered sugar, add egg yolks. Melt chocolate and add to mixture. Add 1/2 cup of nuts and egg whites beaten stiff. Spread over wafers. Mix peppermint, the remainder of nuts and marshmallows. Mix in cool whip (you might need to add red food coloring to make mixture pink) put on top chocolate mixture. Sprinkle remaining wafers on top. Freeze overnight and keep frozen. Enjoy!

Pie Crust
Joe Hurdsman 2 cups flour 1 cup shortening 1 teaspoon salt 1/2 cup ice water Crumble flour, shortening & salt together with fingers. If you want a flaky crust, never use forks, spoon or etc. After dough had formed into small lumps, add water and mix into dough with your hands. Handle the dough as little as possible. The more you work the dough, the tougher the crust will be.

Pineapple Cookies
Kristina Hepworth 1 cup soft shortening 1 1/2 cup sugar 1 egg 1 can (9 ounce) crushed pineapple with juice 1 teaspoon soda 3 1/2 cups flour 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup chopped nuts (optional) Mix together together dry Mix in nuts. onto lightly minutes. shortening, sugar and eggs. Add pineapple. Mix ingredients except nuts. Add to shortening mixture. Chill for 1 hour. Place in rounded teaspoonfuls greased baking sheet. Bake at 400 degrees for 8-10

Pistachio Cake
Joni Lund 1 small box pistachio pudding
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1 box yellow cake mix 3/4 cup oil 3/4 cup and 2 tablespoons water 4 eggs 2 cups chopped pecans or walnuts Glaze: 2 tablespoons melted butter 2 cups powdered sugar 1/3 cups water 1/2 teaspoons vanilla Mix all ingredients for cake except the nuts with an electric mixer or 300 strokes by hand. Pour into greased and floured 9x13 cake pan. Sprinkle nuts all over the top. Bake at 350 degrees for 30-35 minutes. Remove from oven and poke small holes all over cake. Mix glaze ingredients with whisk in bowl until smooth (do not cook or heat glaze). Spread over top of cake and return to oven for 5 minutes.

Pretzel Twists
BreAn Avarell Pretzels Hersheys Kiss Plain M&Ms On a cookie sheet, spread out pretzels in single layer. Place a Kiss on each pretzel. Bake at 250 degrees for about 7 minutes until kiss melts. Carefully put M&Ms on top of kiss, and press gently. Let cool. A fun activity and treat to do with kids!

Pumpkin Chocolate Chip Cake with Satiny Chocolate Glaze

Lera Hess Cake: 4 eggs 2 cups sugar 1 1/4 cups oil 15 oz. can of pumpkin 2 1/4 cups flour 2 teaspoons soda 3 teaspoons cinnamon 2 teaspoons baking soda 1 teaspoon salt
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1 cup semi-sweet chocolate chips 1 cup pecan chips Beat eggs. Add sugar, oil and pumpkin. Stir in flour, soda, cinnamon, baking powder and salt. Fold in chocolate chips and nuts. Pour in a well greased Bundt pan. Bake at 350 degrees for an hour. Satiny Chocolate Glaze: 3/4 cup semisweet chocolate chips 3 tablespoons butter 1 tablespoon light corn syrup 1/4 teaspoon vanilla extract Combine chocolate, butter, and light corn syrup in a double boiler over hot, but not boiling water. Stir until chips are melted and mixture is smooth, then add 1/4 teaspoon vanilla extract. Spread warm glaze over top of cake, letting it drizzle down the sides.

Quick Apple Cake

Annabelle Corbridge Cake: 1/2 cup butter or margarine, room temperature 1/2 cup sugar 3 eggs 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 large apple, pared, cored and cut into wedges Topping: 1/4 cup sugar (I use less; it's up to you) 1 tsp cinnamon 1/4 cup chopped nuts Cream together butter and the 1/2 cup sugar. Add eggs and beat until fluffy. Stir in vanilla and flour, mixing well. Spread evenly in buttered 9-inch round cake pan. Place apple wedges into cake batter to form a circular pattern. Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprinkle top with nuts. Bake at 375 for 40 min. or until a wooden pick inserted in center comes out clean. Good served warm with ice cream.

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Raspberry Cream Pie

Lera Hess 1 1 1 1 1 1 1 3 8 ounce package of cream cheese cup sugar 3 ounce package of raspberry Jello cup boiling water small package of frozen raspberries teaspoon lemon juice pint whipping cream 9 inch graham cracker pie shells

Cream sugar and cream cheese in a large bowl and set aside. In another bowl, dissolve Jello in boiling water and add frozen raspberries to cool it down. Add lemon juice to Jello mixture. In a third bowl, beat whipping cream. Add Jello mixture to sugar and cream cheese. Beat until smooth. Fold in whipping cream and pour into pie shells. Chill for 2 to 3 hours or until pies set. Store in refrigerator.

Smore Bars
Lera Hess 1 1 1 2 4 pouch Betty Crocker sugar cookie mix cup graham cracker crumbs cup butter, melted cups milk chocolate chips 1/2 cups miniature marshmallows

In large bowl mix cookie mix and cracker crumbs. Stir in melted butter until soft dough forms. In ungreased 13 x 9 pan, press dough evenly. Bake at 375 degrees for 18-20 minutes, or until set. Immediately sprinkle chocolate chips over crust. Let stand 3-5 minutes and then spread chocolate evenly over crust. Set oven to broil. Sprinkle marshmallows over chocolate. Broil for about 30 seconds or until marshmallows are toasted.

Soft Snickerdoodles
Lera Hess 1 1 2 2 2 1 cup butter 1/2 cups sugar large eggs 3/4 cups flour teaspoons cream of tartar teaspoon baking soda
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1/4 teaspoon salt 3 tablespoons sugar 3 teaspoons cinnamon Preheat oven to 350 degrees. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.

Strawberry Buttercream Frosting

Lera Hess 1 cup butter, softened 1 (32 oz.) package powdered sugar 1 cup finely chopped fresh strawberries Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries; beat at low speed until creamy. Add more sugar if frosting is too thin, or add more strawberries if too thick.

Sunday Delight
Sharon Larsen Crust: 1/4 cup powdered sugar 1 cup walnuts (chop in food processor, very fine) 1 cup flour 1 square butter First layer: 1 (8 ounce) package cream cheese 1 cup Cool Whip 1 cup powdered sugar Second layer: 1 package instant chocolate pudding 2 1/2 cups milk 1 package instant vanilla pudding Third layer: 1 small container of Cool Whip
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Mix crust ingredients and press in bottom of 13x9 cake pan Bake at 350 for 20 minutes. Mix first layer ingredients and spread on cooled crust. Mix second layer ingredients and spread on top of first layer. Top with cool whip (third layer).

Superb Apple Pie

Darlene Hurdsman, submitted by Joe Hurdsman Crust: 1 1/2 cups flour 1 1/2 teaspoon sugar 1 teaspoon salt 1/2 cup salad oil 2 teaspoons cold milk Filling: 4 cups sliced apples 2 tablespoons flour 1/2 cup sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Topping: 1/2 cup flour 1/2 cup margarine 1/2 cup sugar Combine flour, sugar, salt, salad oil and milk. Mix until well blended. Pat into bottom and sides of 9 inch pan. Do not roll. Combine filling ingredients and put on top of crust. Combine topping ingredients until crumbly. Sprinkle over top. Place in paper bag & Seal. Place oven and bake at 350 degrees, for 1 1/2 hours.

Texas Sheetcake
Gary Hurst 2 cups flour 2 cups white sugar 1/4 teaspoon salt 1 cup (2 sticks) butter 1/4 cup cocoa 1 cup water 1/2 cup buttermilk 2 slightly beaten eggs 1 teaspoon vanilla 1 teaspoon baking soda
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Sift together flour, sugar, and salt. Melt together butter, cocoa and water and add to flour mixture. Add buttermilk, eggs, vanilla, and baking soda. Bake at 400 degrees for 15-20 minutes. Frost with frosting. Frosting: 1/2 cup butter 1/4 cup cocoa 6 tablespoon milk 1 pound powdered sugar 1 teaspoon vanilla 1/8 teaspoon salt Melt together butter, cocoa and milk. vanilla and salt. Add powdered sugar,

Valeries Fruit Pizza

Lera Hess Crust: 3/4 cup sugar 1 tablespoon milk 1/3 cup shortening 2 teaspoon almond extract 1/3 cup oil 1 egg Cream above ingredients until light and fluffy. 1 1/2 teaspoon baking powder 1 1/2 cup flour 1/4 teaspoon salt Sift the three ingredients listed above. Gradually blend into wet mixture on low speed. Spread crust onto ungreased 12 pizza pan. Bake at 350 degrees, 8-10 minutes until golden brown. Cool. Topping: 8 ounces packages cream cheese 1/3 cup sugar 1/2 teaspoon vanilla Blend above ingredients. Spread over crust. Cover with a variety of fruit. To fill a rectangular cookie sheet make 1 1/2 of recipe.

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White Chocolate Peanut Clusters

Dannie Smith 2 packages white chocolate chips 1 cup crunchy peanut butter 4-5 cups Rice Crispies 3 cups mini marshmallows 2 cups dry roasted peanuts Melt white chocolate chips and peanut butter in saucepan. When melted, remove from heat. Add Rice Crispies and peanuts. Add marshmallows last when it has a minute to cool down. Drop by spoonful onto wax paper

Yummy Scones
Connie Underhill 1 package any kind of English muffins (plain, sourdough, raisin) pancake mix enough water to make pancake batter Cut each English muffin in half and separate so you have 4 pieces. Take a 1/2 cup oil and place in small skillet and heat. Dip a piece of muffin into the pancake batter and drop in hot oil. After the scone is browned on both sides place in a bowl of cinnamon sugar, or serve with butter and jam. Pat on paper towel to get off extra oil, before dipping in sugar or serving with butter and jam.

Zucchini Brownies
Tennisa Nordfelt 1 1/2 cups sugar 1/2 cup oil 2 cups grated or pured zucchini 2 teaspoons vanilla 2 cups flour 1 teaspoon salt 1 1/2 teaspoon baking soda 1/2 cup cocoa 1/2 cup pecans or walnuts In a mixing bowl, combine the sugar, oil, zucchini, and vanilla. Mix well. Add the flour, salt, soda, and coco. Mix well. Pour into a greased jelly roll pan. Bake at 350 degrees for 20

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minutes. Remove and allow to cool. Frost with chocolate frosting (recipe below) and top with nuts. Chocolate Frosting: 1/2 cup butter; softened 1 pound powdered sugar 1/2 cup cocoa 1 teaspoon vanilla 1/4 cup+ milk In a mixing bowl combine the butter, sugar and cocoa. While mixing add the milk until the frosting reaches desired consistency. If you accidentally add too much milk, add more sugar to compensate.

Zucchini Pie (tastes just like apple pie)

Aubrie Bird 4 to 5 cups sliced zucchini (peeled and seeded) 1 cup sugar 1/4 cup brown sugar, packed 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon all spice 1 1/2 teaspoon cream of tartar 3 tablespoons corn starch 1 tablespoon lemon juice 3 tablespoons butter pinch of salt pastry for two-crust pie Boil zucchini in water covered 5 minutes or until tender, drain. Add sugars to zucchini with cinnamon, nutmeg, allspice, cream of tartar, cornstarch, lemon juice, butter, and salt. Mix well. Line pie pan with half of rolled out pastry. Spoon zucchini mixture into pie shell. Cover with top crust. Cut slits for steam to escape. Seal crust and flute edge. Bake 400 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking 20 minutes.

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