Ribbon Salad

Ribbon Salad – Put in 9x13 pan
1st layer – 2 small pkgs. Lime jello (make according to pkg directions) – set hard

2nd layer – Mix together:
1 sm. Pkg. lemon jello with 1 cup hot water
2 cups mini marshmellows
1 (8 oz.) pkg. cream cheese

Cool slightly then add:
1 c. crushed pineapple
1 c. WHIPPED cream
Set until thick then pour over lime jello. Let set.

3rd layer – 2 small pkgs. Cherry jello made according to pkg directions. Let it set until cold then carefully pour over lemon layer. Let set.

Cranberry Salad

1 6 oz. pkg. cherry jello
1 3 oz. pkg. black cherry jello
¾ c. sugar
5 c. water
1 13 oz. can crushed pineapple
3 apples grated
1 c. cranberries
1 pomegranate

Dissolve jello and sugar in 5 c. water. Partially set. Pour approximately a cup of jello into blender, enough to cover the blades. Add cranberries and blend. Add all ingredients together and pour into a 9x13 pan. Refrigerate until set.


This was a yummy one served at enrichment a few years ago. Both sides of our family love it at Christmastime.

Beef Enchiladas

2 ½ pds. Flank steak, cooked (they don’t sell this kind of steak here – I just asked the butcher what to get)
Vegetable oil
½ c. chopped cilantro
½ c. finely chopped onion
16 corn tortillas
½ c. oil, for frying tortillas
1 c. shredded monterey jack, plus 1 cup
1 c. shredded cheddar
salt and pepper
cilantro cream sauce, recipe follows

Preheat the oven to 350 degrees.

Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1-2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the monterey jack and 1 cup of the cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.

In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet on in 1 or 2 rectangular casserole dishes.

Cover enchiladas with cilantro cream sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.

Cilantro cream sauce:
4 bunches cilantro
1 jalapeno, roasted and deseeded
1 cup heavy cream
1 T. cumin
salt and pepper

Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.

Puffy Apple Pancakes

2 T. butter or margarine
2 T. brown sugar
¼ t. cinnamon
1 c. thinly sliced, peeled apples
2 eggs
½ c. flour
½ c. milk
¼ t. salt

Heat oven to 400 degrees.
Melt butter in 9-inch pie pan. Brush butter around sides of pie pan. Sprinkle brown sugar and cinnamon over butter or margarine. Arrange apple slices over sugar. Beat eggs slightly in a medium bowl with a whisk. Stir flour, milk, and salt until just mixed (do not overbeat), Pour over apples. Bake 30-35 minutes. Remove immediately from oven and immediately loosen edges of pancake and turn upside down onto a serving plate.

Canned Salsa

16 c. tomatoes, chopped
1 c. bell peppers, chopped
2 c. onion, chopped
1+ T. garlic powder
3 T. salt
2 T. sugar
1 T. oregano
½ c. vinegar
3 c. diced chilies
2 c. carrots, shredded
3 cans El Pato sauce
1 (29 oz.) can tomato puree
1 (6 oz.) tomato paste

Cook everything while preparing tomatoes. Add tomatoes and cook 40-45 minutes. Put salsa in jars. Cover with water and boil in water bath for 20 minutes. Makes 14 pints or 7 quarts.

Tortilla Soup

1 small onion, finely chopped
2 - 4 cloves garlic, minced
6 c. chicken broth
2 14 oz. can chopped tomatoes
1 14 oz. can chopped green chilies
3 T. chopped fresh cilantro
½ - 1 t. ground cumin
Salt & pepper to taste
1 t. sugar
Juice of 2 limes
½ - 1 c. shredded cooked chicken
½ - 1 c. shredded Monterey Jack cheese
Tortilla chips
Cilantro sprigs for garnish

In saucepan, combine onion, garlic and broth. Bring to a boil. Reduce heat and simmer 10 minutes. Add all remaining ingredients, except cheese, tortilla chips and cilantro sprigs. Stir mixture well, cover and simmer about 30 minutes more. If liquid cooks down too much, add water to bring up to 8 cups. When ready to serve, warm bowls and bring soup almost to a boil. Put a tablespoon of cheese and handful of broken tortilla chips in each bowl. Fill bowls with very hot soup. Arrange sprigs of cilantro on top of soup for garnish.

This can also simmer all day in a crock pot.

Minnesota Wild Rice Soup

¼ c. butter
1 med. onion
¼ c. flour
3 cups chicken broth
1 pkg. Uncle Ben’s Wild Rice (cooked according to package directions)
1 c. diced ham
½ c. finely shredded carrots
3 T. sliced almonds
½ t. salt
pepper to taste
1 pint half and half
Snipped fresh parsley

Saute onion in butter. Blend in flour and cook for 5 minutes. Stir in broth and cook to a simmer, stirring. Add ham, rice, carrots, almonds, salt and pepper. Simmer for 10 minutes. Add parsley and half & half. Heat to serving temperature.

Curried Pumpkin Soup

4 T. (1/2 stick) butter
½ c. chopped onion
1 garlic clove, mashed and diced
2 c. pumpkin puree (fresh or canned)
4 c. chicken stock
1 bay leaf
pinch sugar
1/3 t. or more curry powder
pinch nutmeg
½ t. salt
¼ t. black pepper, freshly ground
2 c. light cream

Melt butter over medium heat. Add onion and garlic; cover and cook until soft and translucent. Add the pumpkin puree and stock. Stir well to mix. Add bay leaf, sugar, curry powder and nutmeg. Bring to a boil, lower to simmer and cook for 30 minutes.

While the soup is cooking taste for seasoning. Add salt and pepper. Remove from heat and add cream. Return to heat only to bring temperature of the soup back to hot. Do not allow to simmer—rising steam only.

Makes: 6 servings

Peach and Raspberry Jam

5 ½ c. peeled, crushed peaches
¼ c. lemon juice
1 pkg. (10 or 12 oz.) frozen raspberries
1 pkg. pectin MCP
Combine above ingredients in pan and bring to a boil.
Add: 8 ½ c. sugar
Return to boil and boil for 8 min.

Then add: 1 lg. pkg. raspberry jello

Fill clean pint jars (makes 6). Cold pack for about 20 minutes. So yummy!


Thanks to Elaine Griffiths for this wonderful canned jam.

Bow Tie Spinach Salad

Salad Ingredients:
8 c. spinach, torn
8 oz. Bow Tie Pasta, cooked and cooled
1 bunch green onions, chopped
¼ c. parsley, chopped
¼ c. salted sunflower seeds
½ c. red and yellow bell pepper, chopped
4 chicken breasts, cooked and shredded

Dressing:
½ c. oil
1/2 c. soy sauce
2/3 c. rice vinegar
6 T. sugar
½ t. pepper
¼ c. sesame seeds

Directions:
Combine dressing ingredients in a large Zip-loc bag; add cooked and shredded chicken and marinate overnight in refrigerator. Combine remaining salad ingredients in large bowl. Before serving, toss with dressing and chicken mixture.

Cinnamon Breakfast Cake

¾ c. butter
1 c. sugar
2 eggs
1 c. sour cream
1 t. vanilla
2 c. flour
½ t. baking soda
1 t. baking powder
½ t. salt
¼ c. brown sugar
½ t. cinnamon
½ t. nutmeg

Cream together butter and sugar; add eggs and beat well. Add sour cream and vanilla. Mix flour, soda, baking powder and salt. Mix together brown sugar, cinnamon, and nutmeg. Sprinkle part of this mixture in buttered 9x13 pan. Spoon butter into pan, sprinkle with remaining sugar mixture. Use spoon to swirl topping with batter. Bake at 375 for 30 minutes.

Archibald’s Favorite Chinese Meal

Rice:
2 c. rice (uncooked)
2 cans consume or broth
1 can water
½ c. margarine
2 t. onion flakes

Stir-fry Chicken or Beef
4 chicken breasts or sliced round steak
6 T. soy sauce
2 T. corn starch
1 t. sesame seed oil
¼ t. garlic salt
Vegetables of your choice
1 can water chestnuts

Sweet and Sour Sauce
½ c. sugar
1 T. catsup
¼ t. soy sauce
1 c. water
½ c. vinegar
2 T. cornstarch mixed with 2 T. water
1 can pineapple chunks

Rice: Mix ingredients together in 9x13 pan and bake at 350 degrees for 1 hour. Stir fry: Soak the meat in a mixture of soy sauce, cornstarch, sesame seed oil and garlic salt. Stir fry until meat is done (5-10 minutes), add vegetables and water chestnuts and 1 cup of water. Cook 5 minutes. Serve over rice. Sweet and Sour sauce: In a saucepan warm sugar, catsup, soy sauce, water and vinegar. Add the cornstarch and water mixture. Stir on medium heat until thickened. Add pineapple chunks. Serve over rice and meat.

Chocolate Eclair Cake

1 lb. graham crackers
2 small pkg. instant vanilla pudding
3 ½ c. cold milk
8 oz. cool whip

Line 9x13 pan with graham cracker squares. Mix pudding and milk. Fold in cool whip. Spread ½ pudding mixture over crackers. Add another layer of crackers and then pudding mixture, top with another layer of crackers. Frost with chocolate frosting. Chill 3-4 hours.

Frosting

2 T. butter – melt and add 3 T. cocoa and 2 c. powdered sugar. Add enough milk to make easy to spread – about 2-3 T.

BROCCOLI CAULIFLOWER SALAD

1 lg. head cauliflower
1 lg. head broccoli
1 red sweet onion (to taste)
8 oz. mozzarella cheese (shredded small)
1 lb. bacon cooked and crumbled

Cut ingredients in small pieces. Pour dressing over all.

Dressing:
1 ½ c. mayonnaise
¼ c. sugar
4 t. vinegar

CHICKEN GRAPE SALAD

2 c. diced, cooked chicken
½ c. diced celery
½ lb. grapes, washed and halved
1 ½ c. drained pineapple tidbits
½ c. mayonnaise
½ c. silvered almonds

Mix together. Chill. Eat plain or on crescent rolls.

Parmesan Chicken - Jennifer's

4 chicken breasts, cut into strips
1 beaten egg
Italian breadcrumbs
3 T. olive oil
onion salt
salt and pepper
Hunt’s Traditional Spaghetti Sauce
¾ c. Parmesan cheese
Mozzarella cheese, shredded
Spaghetti noodles

Dip chicken breast strips in 1 beaten egg then coat with breadcrumbs. Add 3 T. olive oil to frying pan. Brown chicken on both sides. Sprinkle with onion salt, salt and pepper.

Mix 1 can of spaghetti sauce with ½ c. parmesan cheese. Pour half of the sauce in a casserole dish.

Lay chicken breasts on top. Sprinkle generously with mozzarella cheese. Pour remaining sauce over and sprinkle again with more mozzarella cheese. Bake at 350 for 30-35 minutes.

Cook spaghetti noodles. Toss with olive oil, basil leaves and onion salt to desired taste. Serve chicken over noodles.

Easy Skillet Pork Chops

4 pork chops
1 can cream of celery soup
1/4 c. apple juice
2 T. spicy brown mustard
1 T. honey
1/8 t. pepper
4 c. cooked egg noodles

Spray medium skillet with cooking spray and heat over medium-high heat 1 minute. Add chops and cook 10 minutes or until browned. Set chops aside. Add soup, apple juice, mustard, honey and pepper. Heat to a boil. Return chops to pan. Reduce heat to low. Cover and cook 10 minutes longer or untilchops are no longer pink. Serve with pasta.

(This is one of Matt's favorites)

Taco Meat

1 T. vegetable oil
1 pd. ground beef
1 onion, minced
3 cloves garlic, minced
Brown above ingredients, drain grease

Add:
2 T. chili powder
1 t. cumin
1 t. coriander
½ t. oregano
¼ t. cayenne
salt
½ c. tomato sauce
½ c. chicken broth
2 t. cider vinegar
1 t. brown sugar

Simmer meat for 30 min. to 1 hour reducing liquid. I like to triple the batch and freeze for another time.

Thanks Heidi Worley for this yummy one!

Pumpkin Cake With White Chocolate Glaze

Ingredients:
• Vegetable spray
• 1 1/3 cup water
• 1 box light yellow moist deluxe cake mix
• ¾ cup canned pumpkin
• 1 egg and 1 egg white
• 1 ½ tsp. cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
Preparation:
Preheat oven to 350 degrees. Spray cake pan. Mix water, cake mix and all ingredients in large mixing bowl. Beat on low until all ingredients are combined, then beat on high for two minutes. Pour into cake pan and bake for one hour. Cool in pan for 20-25 minutes, then remove and let stand for 30 minutes.
White Chocolate Glaze Ingredients:
• 2 T Soft tub margarine
• ½ cup sugar
• ¼ cup white chocolate chips
• 3 T skim milk
• 1 c confectioner’s sugar
• 1 tsp. vanilla extract
Preparation:
In a small saucepan, melt margarine and chocolate over med-low heat. Whisk in rest of ingredients and cook for two minutes stirring until completely smooth. Drizzle over top of cake. Serve warm and enjoy.

Mrs. Field's Blue-Ribbon Chocolate Chip Cookies

Secrets from the Mrs. Fields Kitchens
1-Use the best products available. All Mrs. Fields cookies—and the new Cookies ‘n’ Cream Chiller— start with the best, finest ingredients. At Mrs. Fields we use a special blend of vanilla extracts from vanilla beans grown in places such as Madagascar and the islands of Indonesia. This special blend of vanilla extracts was designed personally by Debbi Fields nearly 30 years ago.
2-Don’t use too much flour or you won’t have a round cookie.
3-Use partially melted butter to keep your cookies from looking dark and greasy.
4-Use frozen or cold dough balls. Just put your dough in the freezer or refrigerator when you’re done mixing. This will prevent cookies from browning too quickly and will help them not to spread too far.
5-Use parchment paper not cooking spray. This will prevent cookies from sticking and help you to easily transfer them off the hot tray and stop the baking process when they come out of the oven.
6-Make sure your oven is clean. If there is carbon buildup in the oven it will cause cookies to brown too quickly.
7-Try baking cookies at a lower temperature for a longer period of time. This will give you chewier cookie.
8-And once you’re cookies are done, remove them from the hot tray immediately. This stops the baking process.

Recipe: Blue-Ribbon Chocolate Chip Cookies
2.5 cups all-purpose flour
.5 teaspoon baking soda
.25 teaspoon salt
1 cup (packed) dark brown sugar
.5 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)
Yield: About 3.5 dozen
Preheat oven to 300 degrees F.
In medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
In large bowl with electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not over mix.
Add the flour mixture and chocolate chips, and blend on low speed just until just barely mixed. Do not over mix. Drop the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until golden brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Mississippi Mud

Ingredients:
2 cubes butter
½ c. cocoa
2 c. sugar
4 eggs, beaten
1 ½ c. flour
salt
1 ½ c. chopped nuts
1 t. vanilla
1 pkg. marshmallows

Frosting
Melt:
1 lb. pwd. sugar
½ c. milk
1/3 c. cocoa
½ c. butter Directions:
Melt cocoa & butter. Add sugar, eggs, flour, salt, nuts and vanilla while stirring.

Bake at 350 degrees for 35 minutes in 9x13 pan.

While cake is hot cover with marshmallows and frosting. Cool before cutting.

Kneader's Raspberry Bread Pudding

Raspberry Bread Pudding
Cream Mix
1 ½ loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 t. vanilla

In large bowl combine cream, sugar, egg, and vanilla. Cut bread into 1 ½ “ cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries
1 cup sugar
½ cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 dark baking dish ¾ full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread.
Bake 40 minutes at 375 degrees.
Serve warm. Top with vanilla sauce.

Vanilla Sauce
1 1/3 cup butter
5 T. flour
3 c. heavy cream
2 t. vanilla
1/3 c. sugar

Over medium heat melt butter, add flour, stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil until mixture is thick, remove from head adding vanilla. Serve this wonderful sauce cold.

Kneader's Apple Pie

Pie Crust:
4 cups flour
16 oz chilled, butter
16 oz sour cream
makes 2 crust cut flour and butter with pastry blender until crumbs form add sour cream and blend with a fork chill for 3 hours before rolling out
Grated Apple Pie:
3 cups A-Kane apples
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon maple syrup
1/4 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon cinnamon
1 tablespoon butter
blend sugars, cornstarch, cinnamon; incorporate apples; add maple syrup and lemon juice mix well; cut butter into 8 pieces dot filling mixture with butter before topping pie.
350 degrees for 35 to 40 minutes. Until crust is golden brown.

Orange Carrot Cookies

¾ c. shortening 2 c. flour
1 c. sugar 1 t. baking powder
1 egg ½ t. salt
1 c. cooked carrots (mashed) 1 t. vanilla
Chocolate chips

Cream shortening and sugar, add egg and mix well. Add carrots, then dry ingredients and beat well. Add chocolate chips. Drop on greased baking sheet. Bake 15 minutes at 375 degrees. (Ice while hot)

Icing:
1 orange (grated rind), 3 T. orange juice, 1 c. powdered sugar, pinch salt

Butterscotch Gingerbread Cookies

3 c. flour 1 c. butter
2 t. baking soda 1 ½ c. brown sugar
1 ½ t. cinnamon 1 egg
1 ½ t. ginger 1/3 c. molasses
¾ t. cloves 2 c. butterscotch chips
½ t. salt

Combine dry ingredients in one bowl. Set aside. Beat butter, sugar, egg and molasses until creamy. Gradually beat flour mixture in until well blended, stir in chips. Drop by rounded tablespoons onto ungreased baking sheets. Bake 350 degrees 9-11 minutes, or until lightly brown, let stand a few minutes to cool.

Pumpkin Orange Cookies

2 ½ c. flour ½ t. baking soda
½ t. salt 1 c. (2 sticks) butter
1 c. sugar ½ c. brown sugar
1 ¼ c. pumpkin 1 egg
2 T. orange juice 1 t. grated orange peel
½ c. chopped nuts Orange Icing (recipe follows)

Combine flour, baking soda and salt in medium bowl. Beat butter, sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg, orange juice and orange peel until combined. Gradually beat in flour mixture. Stir in nuts.

Drop by rounded tablespoon onto greased baking sheets. Bake in preheated 375 degrees oven for 12-14 minutes. Remove cookies immediately to wire rack to cool completely. Spread cookies with Orange Icing. Makes about 4 dozen cookies.

For Orange Icing:
Combine 1 ½ c. powdered sugar, ½ t. grated orange peel and enough orange juice until of desired consistency (1-3 T.) in medium bowl. Stir until smooth.

Louisiana Dip

Cream together:
8 oz. cream cheese
½ c. sour cream
¼ c. mayonnaise

Sprinkle with:
2 cans mini shrimp (drained)
1 cup cocktail or chili sauce
2 c. mozzarella cheese
1 bell pepper
3 green onions
1 large tomato

Serve with crackers

Cowboy Caviar

1 can corn
1 can black eyed peas
1 can black beans
2 cans stewed tomatoes
1 bunch green onions
1 bunch cilantro chopped – to taste

Add avocados

Mix in 1 pkg. Italian salad dressing and 3 T. white vinegar

Serve as a salsa with chips or on salad.

Cookie Monster

Cream:
¾ c. sugar
¾ c. brown sugar
1 cube butter
Add:
2 eggs
1 t. vanilla
Combine dry the following dry ingredients and add to wet mixture:
1 t. baking soda
½ t. baking powder
½ t. salt
2 c. whole wheat flour
Last stir in:
2 c. oats
½ bag large chocolate chips

Bake at 375 degrees for 8 minutes. To make Cookie Monster bake ¼ of this recipe in a pie tin. As soon as it comes out of the oven put 4-5 scoops of vanilla ice cream on, then drizzle with caramel and fudge toppings. Yum! Yum!

Trisha’s Chicken Tortilla Soup

4 boneless/skinless chicken breasts (frozen or thawed)
2 15 oz. cans black beans (drain and rinse)
2 15 oz. cans Mexican beans (drain and rinse)
1 can stewed tomatoes
1 cup salsa
1 4 oz. can of green chilies
1 14 ½ oz. can tomato sauce
2 c. cheddar cheese
Tortilla chips
Combine all ingredients except chips and cheese in large crock pot. Cover and cook on low for 8 hours. Just before serving, remove chicken and shred. Add chicken back to the soup. Serve with tortilla chips and cheese on top.

Macaroni and Cheese

1 pd. macaroni
salt
6 T. butter
¼ c. flour
4 c. milk
1/8 t. cayenne pepper
1/8 t. ground nutmeg
3 c. shredded sharp white cheddar cheese
1 c. finely grated Parmesan cheese
3 c. bread crumbs

Cook pasta according 1-2 minutes less than package directions. Drain, rinse and return to pot.

In a separate pot melt 4 T. butter, add flour and cook whisking 1 minute. Add milk, cayenne, nutmeg and 2 t. salt; bring to a simmer. Cook, whisking until mixture is thick enough to coat the back of a spoon, 2-3 minutes. Whisk in cheeses until smooth. pour over pasta to coat. Put in 9x13 pan. Cover with remaining butter melted mixed with breadcrumbs. Bake at 375 degrees for 40-50 minutes or until bubbling.

From: Everyday Foods

Poppy Seed Dressing

1/4 c. sugar
1/3 c. vinegar
1 c. salad oil
1 t. salt
1 t. dry mustard
1 t. diced red onion or dried onion flakes (fresh red onion is the best)
1 T. poppy seeds
1/2 c. cottage cheese

Great on Spinach salads!

Perfect Chocolate Chip Cookies

¾ c. Crisco
1 C. margarine
1 ½ c. brown sugar
1 ½ c. sugar
3 eggs
2 t. soda
1 ½ t. salt
4 ¾ c. flour
1 pkg. large chocolate chips

Bake at 350 degrees for 8-10 min.

Homemade Chocolate Oreos

1 Devil’s Food Cake Mix
2 eggs
¾ c. shortening
Mix and roll into small balls.
Bake at 350 degrees for 8 minutes. (Don’t overcook!)

Frosting:
8 oz. cream cheese
1 stick margarine
2 2/3 c. pwd. sugar

Spread a thin layer of frosting between cookies.

Thanks Pat Roundy for this one.

Nieman Marcus Bars

1) Mix and Press in 9x13 pan:
1 pkg. yellow cake mix
1 stick butter
1 egg

2) Sprinkle12 oz. milk chocolate chips and
1 c. chopped nuts over

3) Mix and pour over the top:
2 eggs
1 lb. pwd sugar
8 oz. cream cheese
1 ½ c. coconut

Bake at 325 degrees for 45 minutes.

Thanks to Velda Pace for this yummy favorite of ours.

Peach Pie

Cook: 1 c. sugar
3 T. cornstarch
½ c. water
Cook 2-3 minutes
Add: 1 T. butter
Then pour over 8-10 peeled and sliced peaches. Put in pie shell. Serve. Keep refrigerated

Cheesy Potatoes

7 large potatoes or frozen hashbrowns
1 can cream of chicken
1 c. sour cream
1 c. shredded cheese
1/3 c. chopped green onions
2 T. melted butter
1/2 c. milk

Toppings:
1 c. cornflakes, crushed
1/2 c. Parmesan cheese
2 T. melted butter

Bake at 350 degrees for 30 minutes.

Zucchini-Carrot Bread

3 c. flour
2 c. sugar
1 T. cinnamon
1 t. salt
1 t. baking soda
¼ t. baking powder
3 eggs
1 c. vegetable oil
1 t. vanilla
1 c. shredded zucchini
1 c. shredded carrots
1 c. chopped nuts

Preheat oven to 325 degrees. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. In small bowl, whisk eggs, oil and vanilla. Add to dry ingredients, mix well. Stir in zucchini, carrot and nuts. Bake 50-55 minutes or until golden brown.

Seven Seas Casserole

1 ½ c. water
1 can cream of mushroom or celery soup
¼ c. onion, finely chopped
1 t. lemon juice
¼ t. salt
dash pepper
1 ½ c. minute rice
10 oz. pkg. frozen peas, partially thawed
7 oz. can tuna, drained and flaked
½ c. grated cheddar cheese
paprika

Combine water, soup, onion, lemon, salt and pepper in a saucepan. Bring to a boil, stirring occasionally, over medium heat. Pour about half of soup mixture into greased casserole dish. Then in separate layers add rice, peas and tuna. Add remaining soup mixture. Sprinkle with cheese and paprika. Cover and bake at 375 degrees for 10 minutes. Stir, then cover and continue baking for 10- 15 minutes.
Makes 4 servings.

A great way to use tuna!

Strawberry Trifle

1 small pkg. or vanilla flavored instant pudding
1 cup sour cream
1 cup milk
1 tsp. grated orange peel
2 cups whipping cream, whipped
1/2 tube angel food cake, cut into bite sized pieces
2 pints fresh strawberries, hulled and sliced

In a large bowl, mix instant pudding, sour cream, milk and orange peel. Mix, scraping bowl often until thick and well mixed. Fold in whipping cream. In large bowl layer: 1/2 of cake pieces, 1/3 of strawberries and 1/2 pudding mixture, Repeat layers and arrange remaining strawberries on top. Cover and refrigerate for at least 2 hours.

Pumpkin Bites

Ingredients:
• 2 cups sugar
• 1 cup oil
• 4 eggs
• 1 15oz can pumpkin
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp cloves
• ½ tsp salt
• 2 cups flour
Method:

1. Preheat oven to 350 degrees. Generously spray mini-muffin tins with non-stick cooking spray.
2. In large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and pumpkin until well combined.
3. With mixer on low speed, add dry ingredients and blend for 1 minute.
4. Full muffin cups with 2 tsp of batter. Bake for about 10-12 minutes until a cake tester inserted in center of pumpkin bite comes out clean.
5. Cool bites in pan for 8 minutes; turn out onto wire rack to cool completely. Frost with cream cheese frosting.
Cream Cheese Frosting
Ingredients:
• 4 ounces cream cheese, room temperature
• ¼ cup butter, room temperature
• 1 lb. powdered sugar
• Evaporated milk
• 1 tsp vanilla extract
Method:

1. In bowl of electric mixer, combine cream cheese and butter until light and fluffy.
2. Add powdered sugar to butter mix, adding evaporated milk to created desired spreading consistency.
3. Add in vanilla, beat frosting at medium-high speed until light and fluffy.

German Pancakes

¼ c. butter
1 ¼ t. vanilla extract
1 c. milk
6 eggs, beaten
1/8 t. salt
1 c. flour
¼ t. ground cinnamon

Preheat oven to 350 degrees. Melt butter in a 9x13 baking dish. Mix all ingredients in a bowl and pour the mixture into the baking dish with the butter. Bake for 30-40 minutes until the pancake is puffy and golden brown. Cut into squares and serve with maple syrup or powdered sugar.

Scandinavian Pancakes

4 eggs, beaten
2 c. milk
¾ c. flour
½ t. salt
1 ½ T. sugar
2 T. melted butter or oil

Preheat nonstick frying pan over medium heat. In the blender beat the eggs and milk together until smooth add the dry ingredients and continue blending then add butter or oil. Spray pan with cooking spray and pour about 2 T. of batter onto the pan and turn pan to coat bottom evenly in a very thin layer. Cook pancake until slight bubbles form. Carefully scrape around edges of pancake with spatula then turn pancake over and brown other side. Remove pancake from heat and spread with topping of choice. (We like butter and cinnamon and sugar.) Roll up pancake and eat.

Chicken Enchiladas

2 large cans chicken
1 can cream of chicken
½ pt. sour cream
1 small can diced green chilies
1 can olives, sliced
1 small onion, chopped
1 pkg. soft flour tortillas
1 can refried beans

Mix first 6 ingredients together. Heat tortillas in microwave. Spread a spoonful of refried beans on middle of shell. Put a couple spoons of mix down middle and top with 2 tablespoons of cheese. Roll up and place in 9x13 inch pan. Top with rest of chicken mixture. Sprinkle with remaining cheese. Bake uncovered at 350 degrees until done.

Parmesan Chicken

½ c. butter
2 t. Dijon mustard
1 t. Worcestershire sauce
1 t. salt
1 c. dry bread crumbs
½ c. Parmesan cheese
6-8 boneless, skinless chicken breasts

Combine butter (melted), mustard, Worcestershire sauce, and salt in a small bowl. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in ungreased 9x13 pan. Bake at 350 degrees for 40-45 minutes.

Creme Brulee French Toast with Syrup

Ingredients:
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra-thick slices)
5 eggs
1 1/2 cups half-and half-cream
1/2 teaspoon salt
1 teaspoon vanilla
1 recipe buttermilk syrup

Method:
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350F. for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with Syrup.
Makes 12 servings.

Buttermilk Syrup

Ingredients:
1 cup sugar
1/2 cube real butter
1/2 tsp. soda
1/2 cup buttermilk
1 tsp karo syrup
1 tsp vanilla

Method:

Mix all ingrediaents except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.

Killer Eggs - Breakfast Casserole

24 oz. pkg. frozen hashbrowns
½ c. butter
1 ½ c. swiss cheese
1 ½ c. cheddar cheese
1 c. diced ham
2 c. half and half
½ t. seasoning salt
1 T. green onions
6 eggs

Take thawed hashbrowns and press firmly into greased 9x13 glass baking dish. Melt butter and pour evenly over hashbrowns. Bake at 350 degrees for 20 min. Put cheese, ham and onions over hashbrowns. Beat eggs, half and half, and seasoning salt together. Pour over hashbrown mixture. Bake at 350 degrees for 35-40 minutes, uncovered.

Breakfast Casserole

2 ½ c. herb croutons
2 c. shredded cheddar cheese
6 eggs
2 ½ c. milk
¾ t. dry mustard
2 lbs. ham or sausage
1 can cream of mushroom soup
½ c. milk

Put croutons in greased 9x13 pan. Cover with cheese. Mix eggs, milk and mustard. Pour into pan. Fry sausage and put on top (or put ham on top). Cover with foil and refrigerate overnight. Mix soup with ½ c. milk – spread on top. Bake in 300 degree oven for 1 ½ hours. Delicious!

Lettuce Wraps

2-3 chicken breasts (cubed and cooked in a little oil)
5-6 large carrots (grated)
1 bunch green onions (chopped)
1 can water chestnuts (chopped)
1 bag or 1 can bean sprouts (washed and drained)

Add above ingredients to cooked chicken. Then add:

1/8 cup sesame seed oil
¼ c. soy sauce
¾ bottle Bangkok Padang Peanut Sauce (House of Tsang brand – Walmart carries it)

Let simmer for about 20 minutes until veggies are cooked down and the extra moisture thickens or evaporates.

Serve on whole romaine lettuce leaves from 1-2 heads of lettuce. Can serve with sweet and sour sauce, if desired.

Spinach Dip

1 c. mayonnaise
1 pint sour cream
3 green onions chopped
1 10 oz. pkg. frozen spinach, thawed, squeeze out as much moisture as possible and drain well
1 pkg, Knorr vegetable soup mix

Mix all ingredients. Cover and chill. A fun way to serve it is in the middle of a bread bowl. Great with a hard bread or pita chips or crackers.

Café Rio Salad

Café Rio Chicken
5lbs Chicken Breasts
1 sm bottle Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Cook all together in a crock pot for four hours. Shred meat and cook for 1 additional hour or more.

Black Bean Salsa
1 bag sweet white frozen corn
2 cans black beans, drained and rinsed
2 lg tomatoes, diced
2-3 avocados cut into smallish pieces
½ red onion chopped finely
½ C fresh cilantro, chopped
2 T olive oil
1 T red wine vinegar
juice of two limes, plus 1 more T juice
salt and pepper to taste, I use coarse salt

Mix all ingredients. Add the avocados last after mixing other ingredients or they will get mashed.

Creamy Tomatillo Dressing
3 tomatillos, peeled and cut into ¼ inch squares
juice of ½ a lime
½ C buttermilk
½ C mayo
½ C sour cream
1 pkg dry ranch buttermilk dressing mix
1 C fresh cilantro, chopped
6 green onions, with ends, chopped
2 cloves garlic, crushed
3 tsp sugar
1 jalapeno, seeded and sliced thin

Puree all together in blender. Refrigerate at least one hour.

Lime Rice
1 C white rice
1 pinch of salt
2 C plus 2 T chicken broth
1 C chopped cilantro
1 T fresh lime juice

Cook rice with above ingredients, using the broth instead of water. When rice is done, add 1 tsp garlic powder, and 1 T dried minced onion.

Country Style Lamb Marinade

2 pounds chicken, beef or lamb (cut into individual servings or cubes for skewers)
¾ c. oil
6 T. soy sauce
2 T. Worcestershire sauce
3 T. Orange juice concentrate
1 T. dry mustard
1 t. pepper
1 t. salt
1 T. chopped fresh parsley
1 clove garlic, minced

Combine all ingredients. Mix well. Pour over meat. Refrigerate covered for up to 24 hours. Cook on grill.

Li'l Cheddar Meat Loaves

1 egg
3/4 c milk
1 C shredded cheddar cheese
1/2 c oats
1/2 c chopped onion
1 tsp salt
1 lb ground beef
2/3 c catsup
1/2 c brown sugar
1 1/2tsp prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt.
Add beef and mix well. Shape into eight loaves; place in a greased 9x13
inch baking pan. Combine catsup, brown sugar and mustard; spoon over the
loaves. Bake, uncovered at 350 for 45 min or until the meat is no longer
pink.

Thanks Jen for this one! She said that her kids really like having their own little meatloaf.

Better Than "Almost-Anything" Cake

1 pkg. German chocolate cake mix (make as directed on pkg.)
1 can sweetened condensed milk
1 jar (16-17 oz.) Carmel, butterscotch or fudge topping
1 8 oz. frozen whipped topping, thawed
1 bag (8 oz.) toffee chips or Skor bar broken into pieces

Heat oven to 350 degrees. Make and bake cake as directed for a 9x13 pan. Cool 15 min. Poke top of warm cake every 1/2 inch with handle of wooded spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with Carmel topping. Run knife around side to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in fridge.

Thanks Elaine for this yummy one!

Swiss Bread

1/2 c. shortening, melted
1/2 c. sugar
1 T. salt
1 1/2 c. milk, scalded and cooled
1 T. yeast
1 1/2 c. warm water, divided
pinch sugar
2 eggs, beaten
8 c. flour
1 egg, beaten

Melt shortening. Dissolve sugar and salt in scalded milk, cool to lukewarm. Dissolve yeast in 1/2 c. of the warm water with a pinch of sugar added. Add remaining water to milk mixture. When mixture is lukewarm add dissolved yeast, eggs and 4 c. of flour, beat thoroughly. Add 2 cups flour and knead. This dough should not be as stiff as regular bread dough. (Add enough flour to reach consistency of stiff roll dough. At this point, add more flour to reach desired consistency. I may be a little sticky. Cover and let rise to double. Divide dough into portions, braid (using method shown on the Dilly Casserole Bread). Put in greased loaf tins. Cover and let rise again until double. Brush with beaten egg just prior to baking. Be careful to not disturb dough. Bake at 375 degrees for 35 minutes. Make 3 regular loaves.

Thanks to my friend Annalee for this yummy bread recipe.

Dilly Casserole Bread

2 T. yeast
1 c. water, warmed
2 T. minced onions
4 t. Dill seed
1/2 t. baking soda
5 c. flour
4 T. sugar
2 T. butter
2 t. salt
2 eggs, unbeaten
2 c. cottage cheese

Soften yeast in water. Combine in bowl, cottage cheese, sugar, onion, butter, dill seed, salt, soda, eggs and softened yeast. Add flour to form stiff dough, beating well after each addition. (For first addition of flour, use mixer on low speed.) Cover, let rise until light and double in size 50-60 minutes. Stir down dough and make in loaves. Let rise 30 to 40 minutes. Bake at 350 degrees for 40-50 minutes.

This is how to roll out the dough to make a braided loaf.

The dough.

Roll out in long rectangle and cut in half with pizza cutter.

Then cut each half in half giving you 4 sections.

Pinch one edge all together getting ready to braid.

Do a normal braid with the right 3 sections - think over over...

With the last section on the left- braid that piece under. As you braid always start from the right saying over, over, under and you'll get the braid right.

Next fold the remaining end under.

Here is the braid ready to cook. (Brush with beaten egg to get finished brown glazed look.)


The finished product.


This is a yummy bread from my friend Annalee.

PINA COLADA ZUCCHINI BREAD

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 eggs
1-1/2 cups canola oil
1 teaspoon each coconut and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
½ cup chopped walnuts or pecans

Line the bottoms of three greased and floured 8x4-inch loaf pans with waxed paper and grease the paper. Set aside.

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts or pecans.

Transfer to prepared pans. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack. Gently remove waxed paper.