Livonia Ward Recipe Blog

Our favorite pizza - Pizza Margherita

2010-08-06T09:36:00.003-04:00

Not sure if anybody still uses this blog but here is a recipe we've been using for a few months. In the past we'd get pizza once a week and spend $20. I make this on Thursday nights and then we aren't tempted to order out all weekend. Saves a ton of dough. Pun intended :) P.S. This was originally a recipe I found in a weight watchers book. Sorry it's such a long one, but it is worth all the steps!

Pizza Dough

Makes 4 servings
1 cup warm water
½ t Honey
2 t active dry yeast
2 cups plus 2 T flour
¾ t salt
1. Mix ¼ cup of the water with the honey, yeast, and enough of the flour to make a thin batter. Place the batter in a warm area and cover with plastic wrap or a damp towel. Allow the batter to sit for one hour, or until it becomes frothy and increases in bulk.
2. Add ½ cup of the water, the remaining flour, and salt to the batter. Knead at medium speed in an electric mixer fitted with a dough hook, adding the remaining water as necessary until a smooth elastic dough develops, about 8-10 minutes. The dough should cleanly pull away from the sides of the bowl.
3. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover loosely with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour. When pressed with a finger, the dough should hold the impression for a few seconds.
4. Turn out the dough on a lightly floured counter; knead briefly to release the air in the dough. Divide the dough into 4 equal pieces and shape each into a ball. Place on a baking sheet; cover the balls with plastic wrap and let rise a second time in a warm spot, about 30 minutes.

Pizza Margherita

1 pound plum tomatoes, sliced
2 ½ T olive oil
¼ t salt
5 fresh basil leaves, cut into thin strips
½ t chopped oregano
3 garlic cloves, minced
¼ cup cornmeal
1 recipe pizza dough
¼ pound mozzarella cheese, shredded
¾ cup tomato sauce
4 t parmesan cheese

1. Preheat oven at 275 degrees. Toss together the tomatoes, 1 T of the oil, and the salt in a bowl. Place the sliced on a rack in a roasting pan; roast until dry, but still flexible, 2 ½ - 3 hours. Combine the remaining 1 ½ T oil, half of the basil, the oregano, and garlic in a bowl.
2. Raise the oven temperature to 500 degrees. Sprinkle 2 baking sheets with cornmeal. With your fingers flatten each pizza dough ball into an 8 inch round. Place the rounds on the baking sheets. Top each with the basil mixture and arrange the tomato and mozzarella cheese around the outer edges. Spread the tomato sauce in the center of each pizza, leaving a 1 inch rim, then sprinkle the remaining basil, and the parmesan cheese. Bake until the crusts are browned and crisp, 7-8 minutes.

Strawberry-Rhubarb Crisp - Rachel Wolfert

2010-05-16T17:11:00.000-04:00

*If anyone would like some rhubarb - I've got a lot and would love to give it to you. You could also get a Rhubarb start for your own garden. Come get it before I'm gone!

This dessert became an early summer tradition while living in Michigan. We had a huge strawberry patch and a rhubarb plant in the garden. They were both ready to harvest at about the same time. The kids would help pick the strawberries and cut off the rhubarb. Serve this with some good vanilla ice cream. Makes my mouth water just thinking about it!

3 cups sliced rhubarb (6-8 stocks)
3 cups hulled and sliced strawberries
1 cup sugar
1 1/3 cup flour
½ tsp cinnamon
1 cup brown sugar
1 cup oats
¼ tsp ground nutmeg
½ cup butter, melted

1. In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9x13 inch baking dish.

2. In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.

3. Bake at 350 degrees for 35-40 minutes in preheated oven.

Hot and sweet Salsa - Kathy Jano

2010-05-13T22:40:00.000-04:00

2 15oz cans diced tomatoes
1 purple onion diced
2 habenero peppers diced
4-6 small jalapeno peppers diced
1/2 c. sugar (but go with your own taste)
1 tsp. Salt

Simmer tomatoes, onion and peppers for a while until peppers and onions are soft. Add in Sugar and Salt to taste.

Makes about 1 quart

Fresh Salsa - Kathy Jano

2010-05-13T22:35:00.000-04:00

*Salsa served at the Mission Home Luncheon

4 sm-med. tomatoes diced fine I used on the vine tomatoes
1 med. purple onion diced fine
2 jalapenos diced
1/2 yellow bell pepper diced
1/2 cup diced cilantro
1 t. salt

Mix
Makes about 1 quart

Sweet and Sour Chicken - Tara Giordano

2010-02-25T06:54:00.005-05:00

We made this last night and it was so good and fairly easy. I got the recipe from www.mykitchencafe.blogspot.com

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes

***We adapted a bit by using teriyaki sauce instead of soy sauce because we ran out but it was still very good. Also, next time I think I will cut down on the vinegar - maybe just a tad, bake the chicken without the sauce so it's more crunchy, and definitley make a double batch of sauce. Delicious!

Saucy Chicken with Mushrooms - Kathy Jano

2010-01-14T21:23:00.000-05:00

3 Chicken Breasts (boneless)
1 Can of Cream of Chicken Soup
1/2 C. Cooking wine
1 Can Mushrooms
2 T Butter (Melted) or Olive Oil
1 t Woschetshire
1 t Rosemary
1/4 t Garlic Powder
I actually didn't put the garlic in because I forgot, but I don't think it was missed.

Cook in the crockpot for 4-5 hours on high.

Costa Vida Sweet Pork - Linda Day

2010-01-09T22:24:00.000-05:00

1 pork loin ... seasoned to taste. I use Nature Seasons seasoning salt and sprinkle liberally. Same with garlic salt. I then give the pork a little massage to rub the seasonings into the loin. Place in crock-pot and cook on low for 4-5 hrs. Add the sweet sauce and cook for a couple more hours. Then shred the pork.

Sweet Sauce ...
1 (12 oz) can coca-cola (I use diet/decaffeinated to cut sugar and free my conscience)
1 cup ketchup
1/2 - 1 cup br. sugar (I used Splenda br. sugar, and I think 1/4 cup is better to my taste, but used 1/2 cup at the luncheon. It is supposed to be sweet. It is not a barbecue sauce wanna-be.)

Now, serve this with tortillas, cheese, shredded lettuce, ch. onions, ch. tomatoes, black beans - well-drained, corn niblets - also well-drained. You can add olives, etc. if you like.

And then top with this Elixer :

Costa Vida Creamy Tomatillo Dressing ...
1 16 oz jar of mild salsa verde. (This is the green kind in the Mexican food aisle.)
1 cup Hidden Valley Ranch dressing
1/2-1 bunch cilantro
pinch of garlic salt
1/4 tsp (or more) tabasco

Whirl in blender, and refridge for a couple of hours before using to give ingredients a chance to "marry". Better with time, so make the whole recipe even though you only drizzle it over the tacos. Makes a good salad dressing, a good drizzle on nachos, over a bowl of chili, over enchiladas. Or you can just drink it with a straw !

Praline Sweet Potatoes - Michelle Dalton

2009-11-13T22:06:00.002-05:00

4 medium sweet potatoes or yams (1-1/2 pounds)
1/2 to 3/4 cup granulated sugar
1/4 cup butter, melted
1/4 teaspoon salt
1/2 cup evaporated milk
2 beaten eggs
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted and cooled slightly
1/4 cup chopped pecans

1. Wash and peel potatoes; cut into quarters. Cook in enough boiling, lightly salted water to cover for 25 to 30 minutes or until tender; drain well.
2. Grease 8x8x2-inch baking dish. In a large mixing bowl, beat sweet potatoes with an electric mixer on low sped until smooth. Beat in the sugar, the 1/4 cup melted butter, and salt until well combined. Add milk and eggs. Beat until just combined. Spread in baking dish.
3. For topping: In a small mixing bowl, combine brown sugar, flour, and 1 tablespoon melted butter. Stir in pecans. Sprinkle topping over the potato mixture. Bake in a 350 degree F oven 30 minutes or until set. Makes 6 servings.

Tortellini Bake

2009-10-17T16:15:00.002-04:00

We cut this recipe in half and ended up eating the ENTIRE pan! It was really good.

16 ounce package of cheese tortellini
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterey jack cheese

Bring a large pot of water to a boil and cook the tortellini for 2-3 minutes. Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.

Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Pumpkin Cake - Rosemary Lyman

2009-10-15T13:01:00.003-04:00

2 C Flour
1 1/2 C Sugar
2 t Cinnamon
1/4 t Cloves
1/4 t Nutmeg
1 t Baking Soda
2 t Baking Powder
1/4 t Salt

Combine this in a bowl and then add
4 Eggs
1 C Oil
1 16 oz Can of Pumpkin

Mix well pour onto a sheet cake pan (cookie sheet).
Bake at 350 for 25-30 minutes.

Spaghetti Pie - Michelle Dalton

2009-10-09T20:46:00.004-04:00

Whole wheat spaghetti
1/2 pound ground beef
1/4 cup broccoli puree
¼ cup spinach puree
1/4 cup carrot puree
1 large egg white
2 tablespoons grated parmesan
2 cloves garlic chopped
2 cups bottled tomato or spaghetti sauce
1 cup lowfat cottage cheese
1/2 t salt
1/4 t pepper
1 cup shredded mozzarella

1. Preheat oven to 350F. Coat a 9 inch pie plate with cooking spray
2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta)
3. In a small bow, mix the ground beef with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and spinach purees, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubbly, 25 – 30 minutes.

Note: the basic recipe is from the book Deceptively Delicious by Jessica Seinfeld, but some of the things in here are my adaptations.

Lentil Soup - Michelle Dalton

2009-10-09T20:44:00.002-04:00

3 carrots, chopped
2 celery stalks, sliced
1 large potato or 2 medium
1 onion, chopped
1 can tomatoes (28 ounces), with juice, chopped
1-2 cup lentils
Salt and pepper
2 garlic cloves, minced
¼ teaspoons dried thyme
1 dried bay leaf
1 Tblsp. Dried basil
4 cubes beef bullion
4 squirts worshtershire sauce
1 tsp. hoisen sauce

Fill a large pot 1/3 full with water, heat over high heat and bring to a boil. Add carrots, potato, and celery and cook for about 5 minutes to give them a head start on softening. Turn down heat to medium and add all remaining ingredients. Cook until vegetables and lentils are soft, about 20-30 minutes.

Note: If your lentils are canned, rinse and follow this recipe as is, if they are dried, soak the lentils over night or 6-8 hours before beginning.

Puerto Rican Bean Soup - Michelle Dalton

2009-10-09T20:43:00.001-04:00

1 c. chopped onion
½ c. green pepper
3-5 cloves of garlic, minced
½ c. cilantro
½-1 c. ham
olive oil
salt and pepper
¼ tsp. cumin
2 cans red or black beans (I use black)
1 can tomato sauce (small 6-8 oz ones)
water (or chicken broth)
1 potato, handful of squash, 1-2 carrots (optional , but recommended)

Saute onions, oil, pepper, garlic and ham. Add cilantro and garlic,
saute a little longer and then add tomato sauce, bean, 2 cans of water,
salt, pepper and cumin. You can then add veggies. Bring to a boil and
simmer for ½ hour until everything is hot and soft.

Chicken Enchiladas - Michelle Dalton

2009-10-09T20:40:00.003-04:00

1 can Cream of Chicken Soup
1 small can chopped Green Chilies
1 can Green Enchilada Sauce
½ cup Milk
2 cooked, shredded Chicken breasts
Couple dollops of sour cream - optional
Shredded Colby jack or cheddar cheese
4 soft wheat tortilla shells
1 cup frozen sweet corn

Mix cream of chicken soup, chilies, milk, sour cream, cheese, corn, and chicken in bowl. Pour enchilada sauce on plate. Lay tortillas in enchilada sauce on both sides and fill with soup mixture. Roll and put in glass baking dish. Repeat with all 4 tortillas (or however many you can make with the amount of filling you have). Pour left over sauce from plate over rolled enchiladas. Sprinkle with a little more cheese. Bake at 350 degrees for about 15-20 minutes - just until is an even temperature.

Note - I also like to put vegetable purees in this one - several heaping tablespoons of mashed squash, yams, or even some spinach or peas add a lot of nutrition and don't detract from the flavor.

Sweet Pulled Pork - Stake RS Broadcast Dinner 09

2009-10-03T22:18:00.000-04:00

2 and 1/2 pounds pork loin
1 cup salsa - your choice of heat and brand, we used Ortega chunky salsa medium heat
1/2 cup of brown sugar

Combine all three ingredients in a crockpot and cook on high for 5-6 hours. Remove fat from pork loin and then shred pork with two forks.

Serve on tortillas with lettuce, cheese, salsa and sour cream

German Chocolate Cheesecake - Tara Giordano

2009-09-24T20:14:00.002-04:00

1 (18.25 ounce) package German chocolate cake mix
2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

DIRECTIONS
1.Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
2.Pour half of the cake batter into a greased 13-in. x 9-in. x 2-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
3.Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
4.For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cool and stir over medium-low heat until thickened and a thermometer reads 160 degrees F. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

Guadalupe-River-Bottom Pie - Rachel Wolfert

2009-09-24T09:53:00.001-04:00

1st Layer
1 cup flour, 1 cup chopped nuts (walnuts work well), 1/2 cup melted butter
Mix together, put in greased 9x13 pan, bake at 350 degrees for 30 minutes.

2nd Layer
12 oz softened cream cheese
1 1/2 cup powdered sugar
1 1/2 cup cool whip
Mix together and smooth out over 1st layer.

3rd layer
1 large and 1 small box instant chocolate pudding
2 3/4 cup milk
1 tsp vanilla
Mix together, pour over top of second layer.

4th layer
Cool whip
sprinkle chocolate curls on top

Assemble and let chill in the fridge until your ready serve.

Judy's Carmel Corn - Jackie Beauchamp

2009-09-20T14:56:00.004-04:00

4 quarts (16 C.) Popcorn - popped
1 C. sugar
1/3 C. butter
1/2 tsp. vanilla
1/2 tsp. salt
1/2 C. corn syrup (light or dark)

Mix all but popped corn and boil 5 minutes. Pour over popped corn, carefully stir, spread onto cookie sheet. Place in oven at 250 degrees for 1 hour stirring every 15 mins. Spread out onto wax paper to cool making sure to break apart so that it doesn't stick together to much.

Microwave directions:

Mix all but popped corn in microwave safe bowl. (This will bubble up so allow extra room for expansion.) Microwave on high 3 - 4 minutes, stirring every minute. This will be bubbly and VERY hot. Pour over popped corn, carefully stir, put into a paper sack. (I put the popcorn into the sack after popping it, and pour it over into the sack and stir it there.) Roll down top of bag to fit into microwave. Microwave on high for 1 minute. Shake bag. Microwave another minute. Shake bag again. Repeat one more time or until it is hot through. Be careful not to do it to many times as it will burn. Spread out onto wax paper to let cool, breaking apart so that does not cool into one massive chunk!

Cinnamon Pumkin Pancakes - Jackie Beauchamp

2009-09-20T14:37:00.006-04:00

Ingredients:

2 C. whole wheat flour (all-purpose will work)
2 TBS. br. sugar
1 TBS. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 C. milk
1/2 C. pumpkin puree (fresh or canned)
1 lrg. egg
2 TBS. oil

Directions:
Combine dry ingredients. In separate bowl combine wet ingredients. Slowly stir the wet mixture into the dry mixture just until blended, it will be slightly lumpy.
Cook on a griddle until cooked through.

Serve with warm maple syrup.

If you like nuts, try adding to this recipe either in it, or on top with your syrup! I have used tried walnuts and pecans, both were very good.

Baked Kale Chips - Jackie Beauchamp

2009-09-20T14:35:00.002-04:00

I know this sounds funny, but even Braeden loves these!

Baked Kale Chips

* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Mile High Strawberry Pie - Kristin Price

2009-09-16T15:41:00.000-04:00

1 10 oz package of frozen strawberries
1 cup sugar
2 egg whites
salt
1 Tbs lemon juice
1/2 pint whipping cream
1 tsp vanilla
graham cracker crust

Place defrosted berries in a bowl with sugar and egg whites, lemon juice and salt. Beat 15 minutes. Whip cream, add vanilla, fold in strawberry mixture. Pour into graham cracker crust shell. Freeze three hours or overnight.

Basic Crepe Recipe - Erin Dangerfield

2009-09-15T21:35:00.001-04:00

2 Tbsp. butter, melted
1/2 cup of milk
1/2 cup of water
2 eggs
1 cup flour
1 pinch of salt

Mix butter, milk, water, and eggs in bowl. Add flour and salt. Mix well. Heat a medium, nonstick skillet over medium-high heat. Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.

Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl. Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe. Sprinkle crepe with powdered sugar.

In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly. Remove from heat. To assemble, spread some melted chocolate on one side of the crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese. Add mushroom and green onions, garlic salt and a dash of pepper. Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm. IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk. Heat until warm and drizzle over crepes before serving. Serve with wild rice on the side.

Spinach Dip - Tara Giordano

2009-09-15T20:41:00.003-04:00

1 10 oz. package frozen chopped spinach
1 C. grated parmesan or romano
1 C. Mayo
1 6 oz. can artichoke hearts
1 small can diced green chiles

Drain spinach well. Drain artichokes and cut into quarters. Mix cheese, mayo, chiles, Spinach and artichokes. Pour into dish and place under broiler until bubbly. Use as a dip for tortilla chips or small pieces of french bread. So good!

Crockpot Angel Chicken - Jackie Beauchamp

2009-09-15T19:00:00.000-04:00

This recipe was served at the 2008 RS Christmas activity.

6-8 boneless chicken breasts
1/2 cup butter
1 (1 ounce) package dried italian salad dressing mix
1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
1/2-1 cup chicken broth (depends on how much gravy you want)
4 ounces cream cheese with chives and onions (buy this already made)
angel hair pasta (cook according to box directions)

Place the chicken in the crock pot.
Melt butter in a saucepan.
Stir in Italian salad dressing mix, can of soup, cream cheese and broth. Pour over chicken.
Cook on low in the crock pot for 4-5 hours.
Pour over cooked angel hair pasta or other noodles or rice. Enjoy!

Broccoli Rice Casserole - Rebecca Hampton

2009-09-15T18:53:00.000-04:00

1/2 cup chopped onion
1 Tbs. butter or margarine
2 cups hot cooked minute Premium long grain rice
1 can (10 oz) cream of mushroom soup
1 pkg (10 oz) frozen chopped broccoli (I used more because I didn't want all the stalks so I bought the bag of florets), cooked and well drained.
1 jar (8 oz) cheez whiz

Cook and stir the onion in 1 Tbs margarine in a large skillet on medium until tender.

Add the cooked rice while it is still hot, soup, broccoli and the Cheez Whiz to onion. Mix lightly. Spoon into 1 1/2 quart casserole. (I filled my 2 quart to the brim and it worked ok.)

Bake at 350 for 35-40 minutes or until heated thoroughly.

Ribbon Salad - Shellie Schultz

2009-09-15T18:43:00.002-04:00

4 small jello boxes - green, yellow, orange, red or any 4 colors
pint of sour cream (16 oz)
boil 1 cup water, add one jello, divide into two parts
in 1/2 add 3 Tbs cold water, in the other 1/2 add 1/3 cup sour cream.

Pour the one with 3 Tbs cold water into a 9x13 pan - (glass) fridge to set other one sits on the counter.

As soon as the 1st layer is jelled, (about 15-20 minutes, I put my timer on and check during the entire process so I can get this done). Put the sour cream layer on (let jell - 15-20 minutes, you get the idea) and mix the next jello set.

Keep going. Layer after layer.

It's really good to use a tiny beater to mix the sour cream into the jello layers - it gets it smoother easier.

Spicy potatos - Kathy Jano

2009-09-15T15:25:00.000-04:00

Chop potatos and onions. Saute covered to soften quicker before onions burn. When potatos are soft season with salt, pepper cand crushed red pepper to taste.

Butter is very yummy to cook them in but olive oil is very good as well.

Cranberry Chicken - Kathy Jano

2009-09-15T15:20:00.000-04:00

IN sauce pan heat together cranberry sauce, ketchup (1/4 cup to can of cranberry), brown sugar at personal discretion and diced onions. When saucy baste chicken and bake.

Fattoush - Kathy Jano

2009-09-15T15:15:00.002-04:00

Lettuce
Tomato
Onion
Parsley
Mint
Zatter (found at Arabic store)
Vinegar
Olive oil
Toasted or fried pita bread
Salt to taste

Frying pita bread:
put a good amount of oil in sauce pan and heat up. When it is hot put in pieces of pita bread. Watch carefully and take out just as it's browning slightly.

Lentil Soup - Kathy Jano

2009-09-15T15:14:00.000-04:00

Boil red lentils 1c:4c water. Add cumin
Saute chopped onions and garlic
When lentis are soft add in the onions/garlic, Arabic pepper (found at Arabic store), Lemon juice and salt to taste.

I like to eat it with toasted pita bread and Fattoush (see recipe).

Taco Salad - Kathy Jano

2009-09-15T15:10:00.000-04:00

Lettuce
tomato
onion, diced
shredded cheese
ground beef browned with taco seasoning
thousand island dressing
fritos

Mix

Chocolate Chip Cookies - Erin Dangerfield

2009-09-15T15:03:00.002-04:00

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 Tbs vanilla
1 tsp baking soda
1 tsp salt

Mix until smooth (I always use a wooden spoon instead of a mixer - a tip I got from rosemary Lyman), then add:

2 cups flour

Mix until consistency will allow you to shape dough into balls without it sticking in your hands, then add:

1 package chocolate chips

Shape into balls and place on a cookie sheet. Bake at 350 degrees for 10 minutes (or until cookies are just starting to brown).

Let cookies cool on the cookie sheet for a few minutes and then remove and continue to cool on the cooling rack.

Lion House Sweet and Sour Meatballs - Erin Dangerfield

2009-09-15T14:59:00.001-04:00

Sauce: combine ingredients and heat over stove until smooth and sugar is dissolved.
1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce

Meatballs: combine all ingredients and form into golf ball sized meatballs. Arrange ina casserole dish.
1 1/2 pounds ground beef or ground turkey
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup onion, chopped
1/2 cup milk
1 tsp salt
1/8 tsp pepper
1 tsp worcestershire sauce

Pour sauce over meatballs in casserole dish and bake at 350 degrees for about 30 minutes. Serve over rice.

Orange Julius - Erin Dangerfield

2009-09-15T14:46:00.002-04:00

1 can orange juice concentrate
1/4 cup sugar
1 cup milk
1 cup water
1 tsp. vanilla
1 tray of ice cubes
1 cup frozen or fresh strawberries or other fruit of your choice

Combine all ingredients in a blender and mix until desired consistency.

Crockpot Fried Chicken - April Yates

2009-09-15T10:18:00.000-04:00

18 thawed drumsticks (or however many will fit nicely into your crockpot)
1/4 cup butter
1/4 cup flour
2 tsp. seasoned salt
1 Tbs. italian seasoning
1 tsp. onion powder
1 tsp. paprika
1/2 tsp black pepper

Combine all the spices and the flour in a freezer bag or ina shallow dish. Dredge each chicken piece well, and plop into your crockpot.

When all the chicken is in the crock, pour 1/4 cup of melted butter over it.

Cook on high for 6 hours or low for 8-10 hours.

Martha Stewarts Pumpkin Cupcakes - Erin Dangerfield

2009-09-14T23:23:00.002-04:00

2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. course salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp. ground allspice
1 cup packed light brown sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree

Preheat oven to 350 degrees. Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice in a bowl. In a separate bowl mix brown sugar, sugar, butter and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree. Line cupcake pan with paper liners and fill with batter until half-way full. Bake for 20-25 minutes.

German Pancakes aka "Puffy Pancakes" - Erin Dangerfield

2009-09-14T23:12:00.000-04:00

1 cup flour
1 cup milk
6 eggs
1/2 tsp salt
1 cube butter (1/2 cup)
Cinnamon

Preheat oven to 425 degrees. While preparing mixture, melt cube of butter in 9x13 pan in the oven-remove as soon as butter is comepletely melted.

Mix flour, milk, eggs, and salt until smooth and pour into pan w/butter. Sprinkle cinnamon over the top. Bake for 25 minutes. Serve with syrup or jam.

Pepperoni Bread by Rhodes Shellie Schultz

2009-09-14T14:29:00.003-04:00

Servings: 8
• 12 Rhodes Dinner Rolls or 1 Loaf Rhodes Bread Dough, thawed & risen(I use Kroger Brand)
• 2 tablespoons butter, melted
• 1/4 teaspoon oregano
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon seasoned salt
• 4 ounces sliced pepperoni
• 1 cup grated mozzarella cheese
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x18-inch rectangle. Combine butter with seasonings. Brush mixture on dough, reserving a small amount to brush on top later. Arrange pepperoni on top of seasoning mixture and sprinkle with cheese. Beginning with a long side, roll up dough jelly roll style. Tuck ends under and place, seam side down, on a large sprayed baking sheet. Using a sharp serrated knife cut several vents in the top. Brush with reserved seasoning mixture. Cover with sprayed plastic wrap and let rise for 30 minutes. Remove wrap and bake at 350F 20-25 minutes.

Donnal Holliday's Bundt CHOCOLATE Cake - Shellie Schultz

2009-09-14T14:28:00.001-04:00

1 chocolate cake mix
1 package chocolate INSTANT pudding (4 serving size)
1 ¾ cup milk
2 eggs
1 12-0z package chocolate chips

Mix mix, pudding, milk, eggs, stir in chocolate chips. Put in greased and floured bundt pan.

350 degrees – 50 minutes – Cool 30 minutes before taking out of pan

Can sprinkle with powdered sugar or drizzle with glaze or put a dollop of Cool Whip on top.

Barbecue Chicken Salad - Shellie Schultz and Kris Bullock

2009-09-14T14:24:00.001-04:00

Cooked Chicken – cubed (I boiled it in water and some bbq sauce in the water – you can use leftover chicken – I used THREE boneless skinless chicken breasts
Lettuce – torn
Tomato – chopped
Green onion – chopped
White onion – chopped
One can white corn, drained
One can black beans, drained
Jicama, chopped (I used one large)
Fresh basil, torn
Fresh cilantro, cut
Fried corn tortilla strips (buy corn tortillas, cut into strips, boil in hot oil for a minute or two - take out.
Bbq sauce
Ranch dressing (2:1 ranch/bbq)

I put each part into separate bowls – I then – used my largest bowl – and put each part into the salad bowl squirted ranch dressing and BBQ sauce into it all – used my WASHED hands and mixed it – then I tasted it and added a squirt or two more or dressing mix – serve immediately.

Crockpot Oven Stroganoff - Shellie Schultz

2009-09-14T14:23:00.002-04:00

Crockpot Oven Stroganoff – Shellie Schultz
1 lb. beef stew meat cut up into bite-sized pieces (can use round steak and cut up also)
2 cans cream of mushroom soup
1 envelope dry onion soup mix (Lipton’s, or Mrs. Grass – sometimes you can buy two envelopes in one small square package – they’re all by the soups)
1 cup water,

Dump all into a crockpot. Cook on low or high for several hours – I usually start on high – go away for a few hours – come home and stir it up – and then transfer to low. It it “congeals” – I turn it back to high.

Serve over cooked, rice, noodles, or mashed potatoes!

YUMMY!!!

Corn Salsa - Erica Hancock via Shellie Schultz

2009-09-14T14:22:00.001-04:00

1 can white corn, drained
I can black-eyed peas, drained
2 tomatoes, cut up
1 bunch grn onion cut up
1 bunch cilantro, cut up
1 package dry Italian dressing mix – make into the dressing
2 ripe avacados, cut up

Mix up dressing – put other ingredients together, - add avacadoes right before serving.

Dip with tortilla chips

YUMMY!

Taco Salad - Tara Giordano

2009-09-13T23:03:00.002-04:00

1 lb. ground beef
Taco seasoning packet
Romaine lettuce, chopped
2 tomatoes, chopped
¼ onion, chopped
1 can red kidney beans, rinsed and drained
½ can corn, drained
Shredded cheddar cheese
Dressing of your choice…we usually use Thousand Island or Ranch.
Crushed tortilla chips for the top of the salad

Brown beef and drain the grease from the pan. Add taco seasoning as directed on the package.
Combine all of the ingredients and toss. Use as much or as little dressing as you like.

Awesome Cheesecake! - Tara Giordano

2009-09-13T23:01:00.000-04:00

This is well worth all of the effort. This recipe was passed on to me from my husband’s grandma, Dotty Giordano.

Crust:
1 ½ C graham cracker crumbs
1/3 C melted butter
¼ C sugar

Mix all and press in a SPRING FORM PAN. Bake 5 minutes at 350 degrees.

Middle Layer:
4 - 8 oz. cream cheese, softened
6 eggs
1 t. vanilla
1 1/3 C sugar

Blend until creamy – pour in pan
Bake 350 50-60 minutes. Cool 15 minutes.

Topping:
2 C sour cream
1 C sugar
1 t vanilla

Mix and pour gently over the middle layer. Bake 10-15 minutes at 350 degrees. Cool in the refrigerator for 24 hours.

Lemon Bars - Tara Giordano

2009-09-13T22:59:00.002-04:00

½ C butter
1 C flour
¼ C powdered sugar

Mix, press in bottom of an 8x8 pan. Bake 350 degrees for 15 minutes.

¼ C sugar
2 T flour
¼ t baking powder
2 eggs, beaten
2 T. lemon juice
Zest of 1 lemon

Mix and pour over baked crust. Bake at 350 degrees for 25 minutes.

Top with powdered sugar. Serve.

Santa Fe Chicken and Rice - Tara Giordano

2009-09-13T22:58:00.000-04:00

¾ lb chicken breast, cooked and seasoned with salt and pepper
1 8 oz. Jar salsa
1 C. corn
1 15 oz. can black beans, rinsed and drained
2 C. cooked rice
Cheese, about ½ lb
Toppings listed below

Mix the first 5 ingredients together, pour into an 8x8 pan. Top with cheese…I like cheddar or Monterey jack on this.

Heat in the oven at 350 degrees for about 30 minutes until the cheese has melted and everything is heated through.

We also like to put different toppings on it; sour cream, more salsa, guacamole, and black olives.

Ham & Potato Soup - Tara Giordano

2009-09-13T22:56:00.001-04:00

I found this on allrecipes.com. Didn’t have to change a thing, it was perfect!

INGREDIENTS

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

No Crust Apple Pie - Abby Headlee

2009-09-13T22:28:00.000-04:00

3-4 apples
1T sugar
1t cinnamon

Core/slice/cut apples and put in pie pan. Sprinkle cinnamon and sugar over apples

1 1/2 sticks margarine
1c sugar
1c flour
1 pinch of salt
1 beaten egg

Melt margerine in pan over low heat. Add other ingredients till all mixed. Dump mixture over apples. Sprinkle top with cinnamon.
Bake at 350 for 35-45 minutes

Oatmeal Blueberry Muffins - Kristin Price

2009-09-13T22:26:00.000-04:00

1 ¼ c. quick cooking oats
1 c. all-purpose flour
1/3 c. sugar
1 T baking powder
½ t salt
1 c. milk
1 egg
¼ vegetable oil
1 c. blueberries

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg and oil until just moistened. Fold in blueberries. Fill muffin cups 2/3 full with batter. Bake at 425 degrees for 20-25 minutes.

Butterscotch Brownies - Kristin Price

2009-09-13T22:24:00.000-04:00

½ c. butter
2 c. brown sugar
2 eggs
1 ½ c. flour
2 t baking powder
1 t vanilla
1 t salt
1 c. butterscotch chips

Preheat oven to 350 degrees. Melt butter in saucepan over low heat. Remove from heat. Stir in sugar until blended, cool. Stir in egg and vanilla. Stir dry ingredients together and blend in butter mixture. Add butterscotch chips. Spread into well-greased 9X13 pan. Bake 20-25 minutes. Cut into bars while still warm. DO NOT OVERBAKE!

Golden Potato Soup - Kristin Price

2009-09-13T22:23:00.000-04:00

3c. peeled and cubed potatoes
½ c. chopped celery
½ c. chopped onion
1 cube chicken bouillon
1 c. water
1 t dried parsley
1/2/ t salt
1 pinch ground black pepper
2 t all purpose flour
1 ½ c. milk
1 ½ cups American cheese
1 c. chopped ham

In large stock pot, add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. In separate bowl, mix flour and milk. Once blended add to soup mixture and cook until soup becomes thick. Stir in cheese and ham until cheese is melted.

Grandma Johnson’s Scones - Kristin Price

2009-09-13T22:20:00.000-04:00

1c. sour cream
1 t baking soda
4 c. all purpose flour
1 c. white sugar
2 t baking powder
¼ t cream of tartar
1 t salt
1 c. butter
1 egg

In small bowl, blend sour cream and baking soda, set aside. Preheat oven to 350 degrees. Lightly grease large baking sheet. In large bowl mix flour, sugar, baking powder, cream of tartar, and salt. Cut in butter. Stir in sour cream mixture and egg until just moistened. Turn dough onto lightly floured surface. Roll into ¾ in. thick round. Cut into 12 wedges and place 2 inches apart on baking sheet. Bake 12-15 minutes until golden brown on the bottom.

Meatball Subs & Oven Fries - Kristin Price

2009-09-13T22:13:00.002-04:00

Meatballs:
1 ½ lbs. ground sirloin,
1 large egg, beaten,
1 c. Italian bread crumbs,
4 cloves garlic, crushed and minced,
½ t crushed red pepper flakes,
2 t Worcestershire sauce,
¼ c. flat-leaf parsley leaves, chopped,
¼ c. grated Parmesan

Preheat oven to 450 degrees. Place ground sirloin in large mixing bowl and punch well in middle of meat. Fill well with egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese and salt and pepper. Mix until combined. Divide into 4 equal parts, roll each part into 4 balls and space equally on a nonstick baking sheet. Roast in oven about 12 minutes.

5 Minute Marinara Sauce

2 T olive oil,
4 cloves garlic crushed and chopped,
½ t crushed red pepper flakes,
2 T chopped fresh parsley,
½ t dried oregano,
1 can tomatoes or tomato sauce,
salt and pepper

Heat medium saucepan over medium heat. Add oil and garlic. When garlic sizzles, add herbs and crushed red pepper. Stir in tomatoes and season with salt/pepper. Bring to boil, reduce heat and simmer until meatballs are done.

Oven Fries

4 medium white potatoes, cut into 8 wedges lengthwise, olive oil, coarse salt and pepper

Drizzle potatoes with generous pour of olive oil. Toss with seasonings. Place on non-stick baking sheet and roast 20 minutes.

4 Crusty sub rolls, 2 ½ c. provolone cheese, basil for garnish

Combine meatballs and sauce. Pile into rolls. Top with shredded cheese and broil to melt cheese. Top with basil. Serve with fries.

Mile-High Biscuits - Jackie Beauchamp

2009-09-13T22:08:00.000-04:00

Mrs. Chard’s Almanac Cookbook – Hollyhocks & Radishes
By: Bonnie Stewart Mickelson

Yield: 12
Prepare: 10 minutes
Bake: 10-12 minutes

Ingredients:

2 C. flour
4 tsp. baking powder
1 Tbs. sugar
½ tsp. salt
½ C. vegetable shortening (I use butter)
1 egg beaten
2/3 C. milk

Directions:
Preheat oven to 450º F.
Sift together dry ingredients into a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Combine egg and milk with a whisk, then add all at once to flour mixture. Stir with a fork only until dough follows it around bowl.

Turn dough out onto a lightly floured board. Knead very gently with heels of your hands about 5-7 times. Do not be concerned about the moistness of the dough.

Pat or roll out dough to 3/4” thickness. Cut in 2” squares or use a 2” biscuit cutter dipped in flour. Place on an ungreased baking sheet, 1” apart. (at this point you may refrigerate until baking time.)

Bake at 450º for 10-12 minutes or until golden brown.

Downeast Maine Pumpkin Bread - Jackie Beauchamp

2009-09-13T21:49:00.000-04:00

Ingredients:
1 (15oz.) can pumpkin puree
4 eggs
1 C. vegetable oil
2/3 C. water
3 C. white sugar
3 ½ C. all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
¼ tsp. ground ginger

Directions:
Preheat oven to 350 degrees F. Grease and flour three loaf pans.

Put eggs into mixing bowl and whisk on medium for 3 minutes. Slowly add the sugar, mix until blended. Next slowly add the oil. On low mix in pumpkin and water.

In separate bowl mix remaining ingredients. Slowly add to egg/sugar mixture just until blended.

Pour into prepared pans

Bake for about 50 minutes unto loaves are done.
Inserted toothpick will come out clean.
Do not over bake.

Carrot Cake & Cream Cheese Frosting - Jackie Beauchamp

2009-09-13T21:46:00.000-04:00

Recipe from Simply Delicious Cooking 2 by: Ron Kalenuik

Ingredients:
4 eggs
1 C. sugar
1 C. vegetable oil
2 C. all purpose flour
1 ½ tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 C. carrots ~ grated
1 ½ C. apples ~ pared, cored, grated
1 C. raisins (optional)
1 C. slivered almonds (optional)

Directions:
In a large bowl, beat the eggs until very light and frothy. (about 5 minutes). Add the sugar gradually, beating until very light. Gradually whip in the oil.
Sift together the flour with baking powder, salt and cinnamon. Slowly add to the egg mixture. Stir in the carrots, apples, raisins, and nuts.
Pour into greased 9” spring form pan and bake in a preheated 350º F oven for about 1 ½ -2 hours or until an inserted toothpick comes out clean.
Cool in the pan 10-15 minutes before removing, turn cake out and cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting (from the book)
9 oz. cream cheese ~ softened
¾ C. butter ~ softened
1 ½ tsp. vanilla extract
4 C. Confectioner’s sugar

Beat the cream cheese, butter and vanilla until very smooth and fluffy. Gradually beat in the confectioner’s sugar until spreading consistency.

Cream Cheese Frosting II (my mother’s recipe – very good)
6 oz. cream cheese
1/3 C. butter
3 C. powdered sugar
1 tsp. vanilla
1 TBS. milk (more may be needed for desired consistency)

Put all ingredients into blender and mix until well blended.

* I improvise because I don’t have a spring form pan. I just use a 9x13. It takes about and hour to cook.

APPLE SCONES - Jackie Beauchamp

2009-09-13T21:43:00.000-04:00

Ingredients:
2 C. flour
¼ C. white sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ C. butter, chilled
1 apple – peeled, cored & shredded
½ C. milk
2 TBS. milk
2 TBS. sugar
½ tsp. cinnamon

Directions:
Measure flour, sugar, baking powder, soda, and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 – 10 times. Pat into two 6” cirlcles. Place ongreased baking sheet. Brush tops with milk and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425º F for 15 minutes or until browned and risen. Serve warm with butter.

Quick Soft Breadsticks Recipe - Jackie Beauchamp

2009-09-13T21:42:00.000-04:00

35 min 20 min prep

18 breadsticks
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast

Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10x12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Brush with butter and sprinkle with garlic salt and parmesan cheese. (or omit if desired)

Grilled Brushetta Chicken - Michelle Dalton

2009-09-13T21:34:00.000-04:00

4 small boneless skinless chicken breast halves
1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided
1 tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

Crockpot Chicken Fajitas - Michelle Dalton

2009-09-13T21:33:00.000-04:00

1 1/2 lbs. Chicken (approx. 5 chicken breasts)
1 cup chopped onion (about 2-3 medium onions)
1 green pepper
1 jalapeno pepper (optional)
½ cup fresh cilantro (less than one bunch)
2 cloves garlic
1 tsp. Chili powder
1 tsp. Cumin
1 tsp. Coriander
½ tsp. salt
1 can chopped tomatoes

Put all the above ingredients in slow cooker and allow to cook until the chicken is tender, then shred the chicken.

Serve on corn or flour tortillas with your choice of the following: salsa, sour cream, fresh cilantro, lettuce, rice, tomatoes, and cheese.

Zucchini Spinach Soup - Michelle Dalton

2009-09-13T21:31:00.000-04:00

1 cup chopped onions
1 tablespoon olive oil
1 1/2 zucchini, shredded (with peel on)
2 golden Yukon potatoes, peeled and cut in chunks
2 cloves minced garlic
1 quart low sodium chicken stock
1 (10 oz) box chopped spinach, thawed and drained
salt
pepper

In a soup pot, heat oil and add onions. Cook until tender. Add garlic, zucchini and potatoes. Cook over medium heat for about 5-8 minutes. Add stock. Cover and simmer until potatoes are tender, around 30 minutes. Add spinach, cook another 15 minutes. Season to taste. Puree with immersion blender.

Porcupine Meatballs - Michelle Dalton

2009-09-13T21:29:00.000-04:00

1 pkg. beef Rice-a-roni
1 lb. ground beef
1 egg, beaten
2 1/2 c. hot water

Mix together ground beef, Rice-a-roni and egg. Shape into small balls. Brown on all sides in skillet. Combine contents of beef seasoning packet with hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy if desired.

Chicken and Sweet Potato Curry - Michelle Dalton

2009-09-13T21:24:00.001-04:00

1 cup white rice
2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
Salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespons curry powder
2 lb chicken tenders, cut into bite size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon all purpose flour
2.5 cups chicken stock or broth
1/2 cup heavy cream or half and half
1/4 cup prepared mango chutney
1 10 oz box frozen peas
1/4 cup fresh cilantro leaves, chopped

Prepare rice according to instructions OR Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Reduce the heat to medium low and cook for 18 minutes or until tender. Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potato to the skillet, season with salt, pepper, and curry and cook, stirring frequently, for 3-4 minutes or unitl lightly browned. Scoot the potatoes over to one side and add the chunks of chicken, season with salt and pepper and cook, browning slightly for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. Add the chicken stock, cream, and mango chutney. Bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickend. Add the peas and cilantro and simmer for 1 minutes to heat the peas through. Serve over the rice.

Chicken Club Squares - Michelle Dalton

2009-09-13T21:19:00.000-04:00

2 cups Bisquick

1/3 cup mayo

1/3 cup milk

2 cups cubed cooked chicken

2 medium green onions, sliced (2 T)

6 slices bacon, crisply cooked and crumbled

1/4 cup mayo

1large tomato, chopped (1 c)

1 cup shredded colby-jack cheese

1. Heat oven to 450 degrees. Grease cookie sheet. Mix Bisquick, 1/3 cup mayo and the milk until soft dough forms. Roll or pat dough into 12x8-inch rectangle on cookie sheet. Bake 8-10 minutes or until golden brown.

2. Mix chicken, onions, bacon, and 1/4 cup mayo. Spoon over crust to withing 1/4 inch of edges. Sprinkle with tomato and cheese.3. Bake 5-6 mintues or until chicken mixture is hot and cheese is melted.

Mindy Bowers Carmel Sauce - Jackie Beauchamp

2009-09-13T21:07:00.000-04:00

½ C. Butter
1 C. Brown Sugar
¼ tsp. salt

½ C. Evaporated milk
1 tsp. Vanilla

In a saucepan, melt the butter. Slowly add the brown sugar and salt, whisk until blended. Stir until boiling. Remove from heat. Slowly whisk in milk and vanilla until blended.

Store in airtight container in refrigerator

Serving ideas:
over ice cream
over angel food cake (with bananas, yummy)
with apples
on pancakes or waffles

Orange Jello Salad - Linda Day

2009-09-13T21:05:00.000-04:00

1 pkg orange jello (reg or sugar-free)
3/4 cup boiling water
3/4 cup orange juice

1 sm. can mandarin oranges - drained
1 sliced banana

Mix jello according to package directions and set in fridge until jelly-consistency. Add oranges and bananas. Spoon into serving dish and refrigerate until set. You do know that sugar-free jello will weep after setting awhile , so this should all be eaten at one serving. This was never a problem at our house! But, now, alas, w/just the two of us, it is still not usually a problem !

Mildred Moser's Chicken and Rice Casserole - Linda Day

2009-09-13T21:02:00.000-04:00

2-3 cups chopped cooked chicken (breasts or left-overs from parts)
2-3 cups cooked rice -- not instant
1 small chopped onion
1/2 cup chopped celery
1 sm. can mushrooms or fresh ... optional
1 can cream of chicken soup (or mushroom, or creamy chicken-mushroom)
1 1/2 cups grated cheese (save 1/2 cup)

Mix all ingredients together except reserved cheese, and turn into lightly buttered casserole dish. Bake at 350 for 35-40 min. Top with reserved cheese and give a few minutes more in the oven which has been turned off.

(I used left-over rotissere chicken today, and Uncle Ben's rice. I always use broth + water (50-50) to cook my rice, and cut back on salt. If you are cooking your own chicken, use the broth from the poaching for more flavor. I usually serve this w/a green veggie, and a jello salad. This one is easy and good.

The Whole Enchilada - Shellie Schultz

2009-09-13T20:54:00.000-04:00

The Whole Enchilada

TIP - The pie can be assembled up to 4 days ahead and refrigerated. If chilled, increase baking time by 10 minutes.

Prep. 10 min. Cook 20 min.
Bake 40 min. Stand 5-10 minutes
Good with a tossed salad
FILLING:
1 cup chopped green or red bell pepper
1 Tbsp olive oil
1 lb ground turkey we do use very lean ground beef as an alternative
2 tsp ground cumin
1 can (14-15 oz) cut tomatoes with garlic and onion
½ cup enchilada sauce (from can or jar)
1 can (4 oz) chopped green chilies
1 cup frozen corn kernels
¾ cup pitted black olives sliced
4 round 8 inch corn or flour tortillas – 12 inch works better in some pans
1 bag (8 oz) light four cheese Mexican blend (2 cups)

Accompaniments: sour cram, shredded lettuce, additional black olives
Have ready a round 3 qt glass baking dish (casserole)
Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add chopped bell pepper and sauté 3 to 4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin, add tomatoes, enchilada sauce and chopped green chilies.
Stir until simmering, let simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
Heat oven to 350 degrees
To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half of the remaining cheese, then the remaining tortilla.
Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10minutes longer until cheese melts and filling bubbles. Let stand 5 to 10 minutes before cutting in wedges. Serve with Accompaniments.

Serves 6: Per serving (without accompaniments) 362 cal. 28 g pro. 28 g car., 3 g fiber., 17 g fat.,
(6 g saturated fat), 69 mg chol., 1119 mg sod

Italian Cheese and Herb Casserole - Anastasia Bryant

2009-09-13T20:39:00.000-04:00

1 can Tuna (in water)
1 box Rice a Roni Italian Cheese and Herb
About 4c. cooked spaghetti / about one medium hand full
¼ 14.4 oz can peas or 1-2 handfuls frozen peas
(can substitute with frozen green beans. Do not used canned)
Preheat Oven to 350°
Follow instructions on Rice a Roni box.
Break spaghetti into 1/3’s and follow instructions on box.
Mix together Rice and Spaghetti. Once thoroughly mixed add Tuna and peas.
Heat in Stove at 350° for 5-10 mins or until slightly hot

Ranch Casserole – Anastasia Bryant

2009-09-13T20:37:00.000-04:00

1c. Brown Rice
1 lb. Bag of Egg Noodles
2 packets of Ranch Dressing (powder)
2 ½ c. Milk
15 oz can chopped/chunk Ham
Cook Brown Rice in 2 c. Water. Bring to boil then cook covered for 35-45 mins.
Cook Noodles in already boiling water for 8 mins.
Add together the Packets of Ranch Dressing and Milk in frying pan, heat and add Mayo.
Combine Rice and Noodles.
Put Ham in bowl and use fork to break it up.
Add the Ham to Rice and Noodles mixture. Mix well then add Ranch Sauce.
Makes sure it is well mixed and serve warm.

Pork Chops and Rice - Robin DeFrank

2009-09-13T20:33:00.001-04:00

Pork chops
1c. White Rice
½ c. Whole Wheat
½ c. Brown Rice
1 packet Dried Onion Soup Mix
1 Small Can Mushrooms
4 c. Water

Preheat Oven to 350°
Spray Pan. Put the Grains on the bottom.
Arrange Pork Chops on top.
Arrange Mushrooms on top, and then pour soup mix evenly over the top.
Add Water. Mix soup mix on top of the Pork Chops in with Water.
Bake at 350° for an hour.

Baked Manicotti - Nikki Ogden

2009-09-13T19:58:00.000-04:00

Tomato Sauce
1 28-ounce can petite diced tomatoes (in juice)
1 tablespoon extra-virgin olive oil
1 large clove garlic , minced or pressed through garlic press (about 1.5 teaspoons)
1 tablespoons chopped fresh basil

Cheese Filling and Pasta
2 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1large egg , lightly beaten
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoons chopped fresh basil
16 Barilla no-boil lasagna noodles

To Prepare Noodles: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil and garlic in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
Stir in basil. Combine ricotta, Parmesan, mozzarella, egg, salt, pepper, and herbs in medium bowl; set aside. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered. (I then sprinkle motzzarella cheese on top of the manicotti)
Cover manicotti with aluminum foil. Bake until bubbling, about 40-45 minutes. Cool 15 minutes, then serve.

Saucy Ceasar Chicken - Rachel Wolfert

2009-09-13T19:52:00.000-04:00

This is Ammons favorite dinner.

Chicken Breasts (However many you need to feed your family)
Olive Oil
1 cup Creamy Ceasar Dressing
1 cup chicken broth
2 tsp basil
4 small chopped tomatoes (or more - I like lots)
2 Tbs real bacon bits (cook your own or buy pre-cooked)

1. Cook chicken in 1-2 tbs olive oil, use a covered skillet and cook about 5 minutes on each side over med-high heat.

2. Mix dressing and broth together until blended, then add to chicken. Add basil. Bring to a simmer and cook an additional 3 min.

3. Add tomatoes and bacon, cook 2-4 minutes more. (Mix in a little cornstarch if you want the sauce to be thicker)

4. Serve chicken and sauce over rice or noodles.

*Increase or decrease the amount of sauce by just using equal amounts of dressing and broth. The original recipe only calls for 1/4 cup of each, but we like lots of sauce.

Stromboli – Kristin Price

2009-09-13T19:42:00.000-04:00

2 loafs of frozen bread dough or make your own
1 lb. deli ham
1 lb. deli salami
1 lb. provolone cheese sliced or grated

Roll dough into rectangle shape. Divide ham, salami and cheese in half and lay slices down over the middle of the dough. Fold sides over the top and pinch to close. Place on baking sheet. Cut several slits on top of loaf. You can brush the top of loaf with egg white and sprinkle italian spices if desired. Bake at 375 degrees for about 30 minutes, until golden brown. Cool before slicing. Serve with marinara sauce for dipping and a salad.

Rotel Chicken - Linda Day

2009-09-13T19:36:00.000-04:00

4-5 chicken breasts (bone in or out, just don't overcook if you do boneless)
1 lb. Velveeta, cubed
1 med. green pepper, diced
1 med. onion, diced
1 sm. can sliced mushrooms, drained
2 cans Rotel (in Mexican foods aisle ... diced tomatoes, and chili's w/seasonings. It is a soup-sized can ... 10 0z.)
1 lb. spaghetti
Cook chicken and cube. Meanwhile, cook spaghetti and drain. Saute onion and pepper and a little garlic in sm. amt of oil. Add Rotel, mushrooms, and cubed Velveeta, heating and stirring carefully just until cheese is melted. Combine this mixture with chicken and spaghetti. Place in a lightly buttered casserole dish, (9x13) and bake at 325 for 30 min., covered. This is a generous amount, and is almost better reheated.