Fry Sauce

1 c mayo
1/2 c ketchup
1/4 t garlic powder
1/8 t steak seasoning
1/4 t Worcestershire sauce

Kraft Idaho Fry Sauce

Chocolate Crepes

2 eggs
3/4 c milk
1/2 c water
1 t vanilla extract
1 c flour
3 T sugar
3 T unsweetened cocoa powder
3 T melted butter


Blend all ingredients in a blender.  Pour batter in a oiled frying pan thinly and cook both sides.

Ashlee Macdonald

Cake Pops

1 box cake (prepared, baked, and crumbled)
4 big spoonfuls of frosting
1.5 bags of candy melts
24 cake pop sticks
sprinkles or decor candy to roll in

Mix crumbled cake and frosting in a bowl.  Form into 24 balls.  Melt a 1/4 cup of candy melts and dip tip of cake pop stick in candy melt and then stick in the ball.  Freeze for 1 hour.  Melt rest of candy melts and dip semi-frozen cake balls with the stick in them in the candy melt and immediately sprinkle.  Place upright in a cardboard box to dry and keep shape.

Diva Can Cook

Kolaches

2 c milk (scalded and cooled)

3/4 c crisco

3 well beaten eggs

1/2 c sugar

2 1/4 t yeast

1 T salt

6 c flour

1 t vanilla

1/4 c warm water

Filling:

scrambled eggs

breakfast sausage

bacon

cheese

peppers

Soak yeast in 1/4 c warm water and sprinkle some sugar on that mixture.  

Mix cooled milk with egg, sugar, and crisco and beat together.  

Then add milk egg mixture to yeast mixture and beat together.  Then start adding flour until dough is soft and able to form a ball.  Let dough rise for 30 minutes.

Form walnut-sized balls and fill with about a cookie dough scoop filling mixture.

Place on greased jelly roll pan and let rise for 45 minutes.

Bake for 400 degrees for 10-12 minutes or until light brown.  

Makes 5-6 dozen

Alma Morrison's prize-winning Kolaches recipe

Modifications Ashlee Macdonald

Saag Paneer

4 garlic cloves, chopped

• 3 tbsp fresh ginger, minced
• 1.5 cups canned tomato sauce
• 1 tbsp garam masala
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp salt
• 1/8 tsp. cayenne pepper
• 14 oz canned lite coconut milk
• 30 oz frozen spinach, thawed

Add all ingredients above into slow cooking on low for 3 hours.

Add fresh spinach below and cook for 1 more hour.

• 8 oz fresh spinach

Blend everything in blender and place back in slow cooker and add paneer and cook for 1 more hour.

• 12 oz paneer cheese (see below for recipe)

Paneer (makes 2 cups)
1/2 gallon whole milk (not UHT pasteurized)
1/4 c lemon juice
1/2 t salt

Pour the milk into the saucepan and set over medium heat.  Brian the milk to a bare simmer (just below the boil at around 200 degree.  Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald.  When ready, the milk will look foamy and steamy.

Remove milk from heat and stir in lemon juice.  The milk will begin to curdle immediately.

Cover the milk and let the milk stand for 10 minutes.  The curds should completely separate.

Strain the curds and then in cheese cloth or bandana and shape into rectangle.  Let stand at room temp for 30 minutes.

Refrigerate up to an hour before cutting.  Paneer is good for 3 days in the refrigerator.



Serve Saag Paneer dish with rice or naan


Slender Kitchen

Chicken Coconut Korma

Chicken Marinade:
4 T plain yogurt or white sauce
1 T ginger
2 cloves garlic minced
1 t kosher salt
1/2 t ground pepper
2-3 lb boneless, skinless chicken (thighs or breasts) - cubed

In a large bowl, mix the marinade ingredients.  Add the chicken and coat.  Marinate for at least 30 minutes or over night.

Sauce:
3 T olive oil
1 T cumin seed
1 bay leaf
1/4 inch cinnamon stick
2 cloves

Heat pan over medium high head.  Add oil and heat.  Add the rest then stir. Then add:

1 large diced onion
1 clove garlic minced

Cook onions and garlic for several minutes stirring, until it's a medium-brown color.  Reduce the head to medium once the onions start to brown.  Then add:

1 T ground ginger
1 t ground green chili (2t for medium heat)

Cook for about 3 minutes then add:

1 T coriander
1 T cumin powder
1/2 T garam masala

Stirring and cook for 30 seconds then add the CHICKEN MIXTURE and cook for 3 minutes then add:

7 oz tomato paste
1.5 t salt (to your taste)

Turn to low head, gradually add:
1.5 can coconut milk

Serve over rice with naan chips.

Neeta Fraser

Open-Faced Po Boy

1/2 loaf of french bread or any type of bun
10 frozen panko breaded cod filets
20 mini pieces of pre cooked shrimp
2 tomatoes
4 mini dill pickles
3 c greens or salad blend

Sauce:
1 c of white sauce or mayo
1/4 c mustard
2 t cajun seasoning
1 t pickle juice
1 garlic clove (or frozen squared garlic thawed)
*Add hot sauce for more of a kick to the sauce


Cut your bread and spread with garlic butter and toast.  Bake panko cod filets for 20 minutes on 425 degrees, turn halfway through cooking.  Dice shrimp, tomatoes, pickles and salad and mix together.
Layer bread, cod, and mixed veggies/shrimp mix and top with sauce.


Ashlee Macdonald

Pear Flatbread

4 pieces of flatbread
1 pear (sliced thin)
4 slices of turkey
12 pistachios (shelled & diced)
12 thin slices of fresh mozzarella
2 T honey

Layer your ingredients on the flat bread as above and broil in the oven 2-3 minutes.


Ashlee Macdonald

Philly Cheese Steak Cups

Puff Pastry  (frozen, so let sit out for 20 minutes before assembly)

Olive oil
Salt
Pepper
1 t garlic powder
1 green pepper (diced)
1/2 yellow onion (diced)
1 lb flank steak (sliced in small strips and marinated in 1/3 c worchestershire sauce, 1/4 c soy sauce, 1 T red wine vinegar)
1/3 c milk
1/3 c whipping cream (trader joes style) fatter version heavy cream
Mozzarella or parmesan romana cheese

Saute onions & peppers in oil then set aside.  Brown meat and drain fat, then add onion/pepper mix back in with salt, pepper, and garlic powder.  Add milk and creaem simmer for few minutes.

Cut puff pastry into 9ths.  Spray muffin tin with cooking spray and place puff pastry in muffin tin. Put meat pepper mix in puff pastry and top with cheese.

Bake on 400 degrees for 10-12 minutes.

Top with avocado if desired.

Tasty Buzz Feed
Modifications Ashlee Macdonald

Bacon Brie Flatbread Pizza

8 slices of flatbread (costco naan bread)
12 slices of precooked bacon diced
8oz brie cheese (rhine off and thinly sliced)
1/3 c walnuts (chopped)
honey

Preheat oven to 350 degrees.  Place flatbread cookie sheet, then spread bacon, walnuts, brie evenly. Then drizzle honey over flatbreads.  Cook for 4 minutes or until Brie is melted.

Cooking Panda

Vegetable Samosas Layered Cups

1 c potato (diced)
1/2 c carrots (diced)

Microwave potatoes and carrots in enough water to cover them on high for 3 minutes until tender, then drain.

3 T oil
1/4 t mustard seeds
1/4 t cumin seed

In a pan heat oil to medium hot and add the mustard and cumin seeds.  Cook until the mustard seed crackles.

1 c frozen peas

Then add the potatoes, carrots, frozen peas, cook for 3 minutes.

1/2 t minced ginger
1/4 t minced chili
pinch of turmeric

Then add ginger, chili, turmeric, and cook for 3 minutes.  Remove from heat.  Then add:

1 onion (diced)
1 T lemon joice
1/4 cilantro (chopped)
1/4 t cloves
1/4 t cinnamon


Spring square pastry placed in muffin tin and sprayed with butter and cooked on 400 degrees for 3 minutes to make cups.

Place filling in cups and top with sauce:

1 c plain yogurt
2 square cilantro
2 T fresh cilantro
1 square chili
salt

Neeta Fraser 
Modifications Ashlee Macdonald

Brie Tartlets

1/4 c chopped walnuts
1 refrigerated pie crust
8oz brie cheese (rind removed)
3/4 c chopped seedless grapes
1 1/2 t balsamic vinegar
1 t rosemary
1/4 teaspoon fresh ground pepper

Place walnuts in a single layer on baking sheet.  Bake 350 degrees for 8 minutes.  Then take out.

Increase oven temperature to 425 degrees

Unroll pie crust and cut 24 - 2" circles.  Press circles in an un-greased miniature muffin tin forming a cup.  Prick bottom of dough.  Bake on 425 degrees for 7 minutes.  Take out of oven and let cool.

Cut brie in 24 pieces and place in cups then sprinkle on walnuts and bake for 300 degrees for 4 minutes.

Top with grape relish, which is the last items on ingredients.



Whisked Away

Chicken Loco Moco

1 lb ground chicken
2 squares of caramelized onions
2 T Soy sauce
1 T Worcestershire sauce
1 t brown sugar
salt and pepper to taste

Mix above ingredients in a bowl then form into patties.  Pan grill patties over medium heat on the stove.  Use the chicken grease in the pan to make the gravy, on low heat add to chicken grease pan:

3 c beef broth
1 T Soy sauce
1 T Worcestershire sauce
4 T flour (whisked in)

Bring to a boil, reduce and simmer to thicken.

8 large fried, over easy, or scrambled eggs
2 cups cooked white rice


Ashlee Macdonald

Peanut Butter Balls

Combine ingredients in a bowl:
4 c old fashioned oats
1 1/2 c ground flax
1/4 c cacao powder
2 c almonds

In a separate bowl melt the following ingredients in microwave for 45 seconds:
2 cup peanut butter
1 1/2 cup honey

Then add 4 t vanilla to peanut butter mixture, then pour peanut butter mixture on oats mixture and work thoroughly.  Place bowl in refrigerator for an hour or more.  Then take out of the refrigerator and form into small balls on cookie sheet and place in freezer for 1 hour.
Transfer to quart bag and leave in refrigerator.


Ashlee Macdonald

Coconut Bread Pudding

2 T butter
1/3 c powdered sugar

1 c white sugar
3 eggs
2 egg yolks
2 (14 oz) cans coconut milk
1 t cinnamon
1/4 t salt
2 T coconut extract
2 c coconut (divided)
1 loaf french bread (cut into 1" cubes)


Preheat oven to 325 degrees.  Grease 9x13 pan with butter and dust with powdered sugar.

In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.

Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Yoda

Bottled Raspberries

12 lbs sugar
36 cups water
4 -  1/2 flats of Raspberries (approx 16lbs)
18 qt jars, lids, rings

This is a light to medium syrup for the raspberries.  Wash quart jars and wash raspberries.  Place all the raspberries in the clean jars.

Start syrup on the stove.  Dissolve the 8 cups of sugar into 12 cups of water on the stove.  Do not boil, but get syrup hot!  Get hot water bath ready by filling with water a little above the rack and have the water get in the green region for zone two (Utah).  Pour syrup in 6 jars and place lids and rings on those jars not too tight and place them in the bath for 20 minutes.
Make sure there is a steady steam coming out not to much and not too little.   Repeat 2 more times from Start syrup on the stove paragraph.

Ashlee Macdonald

Chicken Croque Monsieur Bake

1 avocado
1 tomato
6-8 chicken tenderloins
1 pkg hollandaise sauce mix
1 c mozzarella cheese
6-8 slices of ham


Spray 9x13 pan with non-stick spray. Prepare hollandaise sauce per package.  Make layers Place chicken in pan,top with some cheese, then place thinly sliced avocado and thinly sliced tomato, spoon some hollandaise sauce, then some cheese, then place ham, then some hollandaise sauce, then some cheese on top.

Bake at 350 degrees covered with foil for 40 minutes.

Ashlee Macdonald

Sunomono Japanese Cucumber Salad

3 Japanese or 4 Persian cucumbers
1/ t salt
3 T rice vinegar
1 T sugar
1/4 t soy sauce

Slice cucumbers thin as you can.  Stir in salt and let stand for 5 minutes.  Squeeze water out of cucumbers.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture to prepared cucumbers and mix well.

Japanese Cooking 101

Cucumber sandwich

2 cucumbers (trimmed and sliced)
12 slices of pastrami
4 slices of swiss cheese
4 wedges of garlic soft laughing cow cheese
16 olives

Make a sandwich with the above ingredients.  Spread cheese on cucumber.  Cut swiss cheese into fourths and place on garlic cheese.  Place olive on top with a toothpick through the whole sandwich.

Sticky Chicken

5 chicken breasts (10 tenderloins)
3/4 c brown sugar
2/3 c apple cider vinegar
1/4 c lemon lime soda
2 T garlic powder
2 T soy sauce
1 t fresh ground pepper
2 T corn starch

Spray slow cooker with non-stick cooking spray.  Place chicken (frozen, thawed, or fresh doesn't matter) inside slow cooker.

Mix together brown sugar, vinegar, soda, garlic, soy sauce, pepper in a bowl, then pour over the chicken.

Cook on high for 2 hours, then cook on low for 3 hours.   Drain sauce off chicken into saucepan and add cornstarch and bring to a boil for 2-3 minutes.  Then remove from heat and let stand for a few minutes to thicken and cool down.

Serve over rice, noodles, or even a baked potato.


Six Sister's Stuff

Shoyu Chicken

1/2 c soy sauce
1/2 c brown sugar
1/2 c water
2 cloves garlic (minced)
1/2 onion (chopped)
1/2 T ginger powder
1/2 T black pepper
1/2 T dried oregano
1/2 t crushed red pepper flakes
8-10 boneless skinless chicken thighs

Whisk together all the ingredients in a bowl then add the chicken.  Cover bowl with plastic wrap and refrigerate/marinate for at least an hour.  Grill each side for 15 minutes or roast in oven for 15 minutes each side.

The Big E

Pineapple Ice cream

1/2 gallon pineapple sherbet
2-3 cups of cut up strawberries or raspberries
2 bananas (diced)
1/2 t vanilla

Thaw ice cream and mix all ingredients together, then refreeze.

Chrissy Sperry

Cauliflower Crust Pizza

1 cauliflower (trimmed, chopped, and riced)
2 c shredded mozzarella cheese
2 eggs (beaten)
2 t oregano
1 t minced garlic
1 t garlic salt
pizza sauce
veggies (precooked)
meats (precooked)


Rice the cauliflower in food processor, do not puree.  Microwave cauliflower for 8 minutes.  Mix egg, cheese, garlic minced and salt, and oregano in the cauliflower bowl.  Spread mixture on greased cookie sheet.  Lightly rub some olive oil on top.  Bake for 15 minutes on 450 degrees.  Take out of oven and put your sauce, veggies and meat on top and broil for 3-4 minutes until tender.


Beth

Butter Chicken

• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• 1 onion, diced
• 1 (14-ounce) can light coconut milk
• 1 (6-ounce) can tomato paste
• 2 tablespoons whole wheat flour
• 2 teaspoons garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder, or more, to taste
• 1/2 teaspoon ginger powder
• Kosher salt and freshly ground black pepper, to taste
• 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 2 tablespoons chopped fresh cilantro leaves

• Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.

• Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
• Serve immediately, garnished with cilantro, if desired.

Chungah

BBQ Ribs

3-5lbs ribs (bone or boneless)
1 c bbq sauce
1/4 c brown sugar

Stir bbq sauce and brown sugar together and pour over ribs in crock  pot.  Cook ribs in crock pot for 7 hours on low.
Place cooked ribs on foil-lined cookie sheet and baste with bbq drippings left over from crock pot.
Broil ribs in the oven for 3 minutes then baste, do this 3 times for a total of about 9 or 10 minutes of being broiled.  The sauce crystalizes on the ribs, do not burn them!

Ashlee Macdonald

Kale Spinach Caesar Salad

1 bush of kale
1 bowl of spinach
Caesar dressing
1/2 bag garlic croutons
1/4 c almonds
1/4 c parmesan cheese
2 chicken breasts (cooked and diced)
salt
pepper

Cook and dice chicken breasts.  Rinse kale and spinach.  Dry spinach and place in bowl. Saute kale in skillet with a little bit of olive oil and salt and pepper for about 5 minutes until darker green.  Put chicken and kale in bowl.  Pour in desired amount of caesar dressing.  Food process the almonds, cheese, and croutons to make a fine crumble.  Right before serving top with crumble.

Communal yums

Roasted Pork Tenderloin with Raspberry Sauce

1/2 c olive oil
2 t rosemary
1 T minced garlic
1 t sea salt
1 1/2 t pepper
Pork tenderloin trimmed

Sauce:
You can buy Costco Fischer and Wieser's Roasted Raspberry Chipotle Sauce
or
1 T olive oil
1/2 c diced onion
2 t chipotle chiles (chopped)
2 pints raspberries
3/4 c sugar
1/2 t salt

Preheat oven to 425 degrees.  In a small bowl, whisk together first 5 ingredients.  Rub mixture all over tenderloins and roast uncovered on roasting pan until internal temperature is 155 degrees, which is about 20-30 minutes.  Remove the meat from oven and let stand for 10 minutes.

In a medium saucepan, heat oil over medium heat.  Add the onions and cook, stirring until soft and slightly caramelized, 4 minutes.  Add the garlic to the pan and saute for 1 minute.  Add the chipotle chiles and cook, stirring continuously, for 2 minute.  Add the raspberries and cook until soft, 2-3 minutes.  Add the vinegar and stir in deglaze the pan.  Add the sugar and salt and bring to a boil.  Reduce the heat to medium and simmer until thickened and reduced by half 8-10 minutes.  Remove from the heat and cool before serving.

Cowboy Beef Skillet

1 1/2 lbs beef sirloin steak (cut in thin strips)

2 slices of bacon (chopped)

1 onion (chopped)

1 red pepper (chopped)

1 can pinto beans (rinsed)

1 can butter beans (rinsed)

3/4 c bbq sauce

Cook steak strips in medium-high heat for 3 minutes or until no longer pin in the middle. Add bacon to skillet; cook on medium heat for 1 minute. Add onions and peppers; mix well. Cook 6 minutes or until bacon is done and vegetables are crisp-tender, stir occasionally. Stir in beans and bbq sauce; simmer on medium-low heat 5 minutes. Rreturn steak and any juices from plate to skillet; cook 1 to 2 minutes or until steak strips are done. Stir occasionally.

Kraft

Fish Tacos

2 (7 oz) white fish (cut into 3 strips)
1 t ground cumin
1 t paprika
1 t olive oil
1 c fresh corn kernels (or canned corn, drained)
2 small tomatoes (chopped roughly)
1 avocado (chopped)
1 lime (juiced)
sea salt
black pepper
1 small red chili (finely chopped)
1 t cilantro (finely chopped)
4 small soft wheat-tortilla wraps

In a shallow dish combine olive oil, paprika, and cumin and mix to a past. Add fish strips and turn gently to coat. Set aside while you prepare the salsa.
Combine corn, tomato with chili, lime juice and cilantro. Add chopped avocado, seasoning to taste, and mix gently.
Heat a frying pan to a medium high heat. Add fish ot pan and cook for 2-3 minutes. Then turn and cook a further 1-2 minutes.
Place fish in warm tortillas and top with salsa and serve with lemon wedges.

Racing Weight

Make Ahead Mash Potatoes

5 lbs baking potatoes

1/2 c butter (1 stick)

1 c sour cream

8 oz cream cheese

salt and pepper to taste

Scrub, peel, and rinse the potatoes, and cut them into 2" pieces. Place them in a large stockpot and cover with water. Boil until fork tender, approximately 18-20 minutes.

Drain the potatoes and add remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to us a a hand stand mixer Taste and adjust amount of salt if necessary. Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen. Makes 10-12 servings.

Make ahead tip: These can be made several days ahead and kept in the refrigerator. Preheat the oven to 350 degrees and bake for 30-45 minutes or until hot.

Crystal Maleski

Buttercream Frosting

1/2 c solid vegetable shortening

1/2 c (1 stick) butter or margarine (softened)

1 t vanilla extract

4 c powdered sugar

2 T milk

In large bowl, cream shortening and butter with an electric mixer.

Add vanilla. Gradually add the powdered sugar until frosting appears dry.

Add milk and beat at until light and fluffy. Keep bowl covered with a damp

cloth until ready to use.

Keep refrigerated in an air tight container when not in use.

Icing can be stored up to 2 weeks, rewhip before using.

Makes 3 cups.

Wilton

Chicken & Broccoli Green Salad

1/2 stalk of broccoli (chopped)

1 c cooked chicken (diced)

1/2 c cheddar cheese (cubed)

1 c croutons

romaine hearts

creamy salad dressing

Ashlee Macdonald

BBQ Chicken Green Salad

1 c cooked chicken (cubed in bbq sauce) or shrimp

1/4 red onion (diced)

1/2 c corn

1/2 c black beans

tortilla strips

romaine lettuce

ranch dressing

Ashlee Macdonald

Turkey Bacon Swiss Green Salad

1 c cooked turkey (cubed)

4 slices of cooked bacon (crumbled)

1/3 c swiss cheese (cubed or crumbled)

romaine hearts

ranch dressing

Ashlee Macdonald

BLT + Egg Green Salad

2-3 hard boiled eggs (sliced)

2 roma tomatoes (diced)

3 slices of cooked bacon (crumbled)

romaine heart

ranch dressing

Ashlee Macdonald

Pea Green Salad

1 c frozen peas (cooked and cooled)

3 strips of bacon (cooked, cooled, crumbled)

6 mini carrots (grated)

1/4 red onion (diced)

romaine lettuce

blue cheese or ranch dressing

Ashlee Macdonald

Southwest Green Salad

1 can corn (drained)

1/3 c salsa

1 can black beans (drained)

1 small can sliced olives

1 avocado (diced)

romaine hearts

ranch dressing

top with tortilla chips

Ashlee Macdonald

Orange Chicken Green Salad

1 1/2 c chopped orange chicken

1/2 c chow mein noodles

1 can mandarin oranges (drained)

romaine hearts

Ashlee Macdonald

Chinese Chicken Salad

1 c chow mein noodles

1/2 c sliced almonds

1 c cooked chicken (small cubed)

romaine hearts

Asian Salad Dressing:

1 t garlic powder

1 t ginger powder

1/4 olive oil

1/4 seasame oil

1/4 white vinegar

1/4 c soy sauce

3 T honey

1/4 c water

Ashlee Macdonald

Blue Cheese Bacon Wedge

6 piece of bacon (cooked and crumbled)

1 red apple (diced)

1/3 c cheddar cheese

1/3 c diced walnuts

1 head iceberg lettuce (cut in 6 wedges)

blue cheese dressing

Ashlee Macdonald

Grape Green Salad

1 1/2 c red seedless grapes (halved)

1/2 c walnuts (toasted or candied)

1/2 c gorgonzola cheese

romaine hearts

raspberry vinaigrette

Ashlee Macdonald

Cherry Walnut Green Salad

3/4 c cherries (pitted & halved)

1/2 c walnut (candied or toasted - optional)

1/4 red onion

1 green apple

romaine hearts

raspberry vinaigrette

Ashlee Macdonald

Lemon Herb Roasted Salmon

4 (6 oz pieces) salmon (skinless)

1/4 c fresh squeezed lemon juice (divided)

1/2 T sugar

1 T fresh parsley (plus extra for garnish if desired)

1 T fresh thyme (plus extra for garnish if desired)

1 tsp lemon zest (plus extra for garnish if desired)

1 tsp oregano

1 tsp minced garlic

salt and pepper

Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Season both sides of the salmon with salt and pepper and place in baking dish. Drizzle with 2 Tbsp of lemon juice.

In a small bowl wisk together the sugar, remaining lemon juice, garlic, lemon zest, and herbs until sugar dissolves and set aside.

Roast salmon until almost done, about 13 min. Remove from oven and top with the herb mixture and return to oven until fork tender, about 2 more minutes. Garnish with fresh herbs and zest if desired.

Chalisa Campos

Pumpkin Cake Roll

CAKE:

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts (optional)

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

FILLING:
1/4 cup butter or margarine, softened
12oz packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.

Lion House

Vegetable Soup

2 small cans chicken broth

20 mini carrots chopped

1 leek (white part diced)

15 small asparagus spears (diced)

1 1/2 to 2 c roast beef (leftovers)

2 T olive oil

1 t rosemary

1 t parsley

1 t garlic salt

1 t salt

1 t pepper

Saute over medium heat carrots & asparagus in oil for 5 minutes. Then add the leek and saute for another 2 minutes. Add rosemary, parsley, garlic, salt, and pepper and let simmer on low for 2 minutes. Add chicken broth and roast beef and let simmer for 5 minutes. Turn off heat and let soup stand for 10 minutes with the lid on.

Ashlee Macdonald

German Chocolate Cake Frosting

4 egg yolks

1 c sugar

1/4 t salt

1 stick butter

1 1/2 c chopped pecans

2 c coconut

1 c heavy cream

1 t vanilla

1 t maple syrup

Beat sugar and salt into eggs. Melt butter in saucepan over low heat. Gradually add egg mixture and continue stirring, do not let egg scramble. Add heavy cream, then turn up to medium heat. Cook until thicken. Remove from heat and add maple syrup and vanilla. Let mixture completely cool then add coconut and pecans.

Susanne Nelson

Strawberry Ice Cream

3 heaping cups strawberries

1/4 t salt

1/3 c sugar

2 large eggs

1 1/2 c half and half

1/2 c heavy cream

1 t vanilla extract

Puree the strawberries with the salt in a food processor or blender. There should be about 2 cups of puree. Set aside.

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.

Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the strawberry puree, cream, and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 5 cups

Bruce Weinstein

Chocolate Ice Cream

1 c sugar

3 large eggs

1 c cocoa powder

1 1/2 c milk

1 c heavy cream

1 T vanilla extract

Place the sugar, eggs, and cocoa in a food processor and blend until smooth.

Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture to boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through the strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Makes about 1 quart

VARIATIONS

Chocolate Banana Chip Ice Cream

Add 1/2 c chopped dried banana chips to the machine when the ice cream is semifrozen. Allow the machine to mix the chips. Proceed with the recipe as directed.

Chocolate Brittle Ice Cream

Add 1/2 c chopped peanut brittle to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

Chocolate Candy Bar or Cookie Ice Cream

Add 2 chopped candy bars or 1 c of chopped cookie of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix the candy. Proceed with the recipe as directed.

Chocolate Cheesecake Ice Cream

Stir in 1/2 c no-bake cheesecake powder mix along with the cream and vanilla. Optional: add 1 cup crumbled cheesecake to the machine when the ice cream is semifrozen. Allow the machine to mix the cake in. Proceed with the recipe as directed.

Chocolate Marshmellow Nut Ice Cream

Add 1/2 c mini-marshmallows and 1/2 c chopped toasted almonds or nut of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix in the marshmallows and nuts. Proceed with the recipe as directed.

German Chocolate Ice Cream

Add 1/2 c shredded sweetened coconut to the machine when the ice cream is semifrozen. Allow the machine to mix in the coconut. Proceed with the recipe as directed. Swirl in 1/2 c caramel sauce into the finished ice cream. Take care not to over-swirl or the carmel will "melt" into the ice cream. Streaks of caramel should be visible.

Bruce Weinstein

Cheesecake Ice Cream

1 c sugar

4 oz cream cheese (room temperature)

1 large egg

1/2 t vanilla extract

3/4 c milk

2 t grated fresh lemon or orange zest

1 1/2 c heavy cream

3 graham crackers (crumbled)

Beat the sugar and the cream cheese together until smooth and creamy. Beat in egg and vanilla and set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat.

Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Removed from the heat and pour the hot cheese custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the lemon zest and cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturers instructions. Adding the crumbled graham crackers to the machine when the ice cream is semi-frozen. Allow the machine to mix in the crackers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 1 quart.

VARIATIONS

Cherry Cheesecake Ice Cream

Gently swirl in 3/4 c canned cherry pie filling into the finished ice cream. Be careful not to over swirl or the cherries will "melt" into the ice cream. Streaks of cherry "sauce" should be visible.

Mint Chocolate Chip Cheesecake Ice Cream

Omit the lemon zest, substitute peppermint extract for the vanilla extract. Add 1/2 c miniature chocolate chips to the machine when the ice cream is semi frozen. Allow the machine to mix in the chips. Proceed with the recipe as directed.

Oreo Cheesecake Ice Cream

Omit the lemon zest, substitute crumbled Oreos for the graham crackers. Proceed with the recipe as directed.

White Chocolate Cheesecake Ice Cream

Omit the lemon zest. Add 1/2 c melted white chocolate to the custard along with the vanilla. Proceed with the recipe as directed.

Bruce Weinstein

Bottled Salsa

20-25 pint wide mouth glass jars

14 quarts or 1/2 box of peeled, quartered tomatoes

6 lg green peppers

4 yellow chili peppers

3 green jalapeno peppers

4 long red bell peppers

3 anaheim peppers

4 medium onions

1 bunch of celery (optional)

2T garlic powder

1/2 t paperika

1/2 c sugar

1 t pepper

1/4 c salt

1 c vinegar

2t ground cumin (optional)

fresh cilantro to taste (optional)

Wash glass jars and dry. Check tops of jars for any chips in the glass. Do not use any jars that have chips in the glass, because they won't seal.

Always buy new lids. Boil lids at least 5 minutes then leave in hot water until you put it on jars.

Chop all your vegetables. Simmer in big deep cooking pot. Add sugar and spices and simmer for 5 minutes. After mixture is warm turn down heat so it doesn't keep processing the mixture.

Keep on low or warm.

Fill up steamer with water and put on medium high.

Fill jars with salsa mixture to line (so leave a little room up top), and place on steamer. Place lid and ring on and seal. Fill up steamer with jars and process for 45 minutes. Check steam on the side and make sure there is a steady flow of steam and no whistling. You might need to turn down your burner to medium if there is too much steam. Remove jars from heat and let stand after the 45 minute processing time is up.

Susanne Nelson

Meat Loaf

2 lbs ground chuck

1/2 c chopped green pepper

1/2 c chopped onion

1 1/2 t salt

1 c bread crumbs

1 egg

1 pkg (7/8oz) brown gravy mix

1 c milk

Mix all ingredients. Shape into a loaf. Place in crock pot on high for 2 hours, then on low for 2 hours.

Kenny Parcell

Shirley Mangum

Eclair Cake

1 1/2 cubes margarine

1 1/2 c water

1 1/2 c flour

6 eggs

1 (8 oz) cream cheese

3 T milk

2 small pkg chocolate pudding mix (or your flavor choice)

3 c milk

1 pkg redi whip

In a large saucepan bring water and margarine to a boil. Take off heat and gradually add flour. Than add eggs one at a time, beating a little after each one. SPread on a large greased cookie sheet. Leave one inch around the edges because it will spread while baking. Bake at 400 degrees for 20 minutes or until golden brown. Let cool completely.

Mix together cream cheese and 3 T milk. Set aside. Mix the milk and pudding together. Fold half the cream cheese. Pour pudding on cool crust. Then spread coolwhip over the top of the pudding mixture. Keep refrigerated.

Kaye Macdonald

Strawberry Dessert

1 c chopped nuts

2 c flour

1/2 c brown sugar

1 c butter (melted)

Mix and press in 9x13" pan.

Bake 15 minutes at 400 degrees. Cool and crumble it up.

2 pkg dream whip whipped

1 c powdered sugar

1 (8 oz) pkg cream cheese

Mix and spread over crust.

Cook 2 pkg danish dessert. While hot stir in 3 - 10oz pkg frozen strawberries. Spoon over cream cheese mixture and refrigerate.

Kaye Macdonald

Gram's Best Brown Sugar Cake

1 pkg yellow cake mix

1 pkg jello- vanilla flavor instant pudding

4 eggs

2/3 c sour cream

2/3 c water

1/2 c oil

1 c packed brown sugar

1 c chopped pecans

2 t powdered sugar

Heat oven to 350 degrees. Beat first 6 ingredients with mixture 3 minutes or until well blended. Add brown sugar and nuts; mix well.

Pour in 12 cup fluted tube pan on 10 inch tube pan sprayed with cooking spray. Sprinkle pan with combined 2 T sugar and 1/4 t ground cinnamon.

Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

Kraft Foods

Potato Casserole

1-2 lb bag of shredded potatoes (Ore-Ida) defrosted

1 pint sour cream

2 cans cream of chicken soup

1/2 c butter (melted)

1/3 c green onions (chopped)

2 c cheddar cheese (grated)

1 t salt

1 t pepper

2 c corn flakes (crushed)

Mix all ingredients together except the potatoes and cornflakes. Then gently fold the potatoes into the mixture. Place in 9x13 pan. Top with crushed cornflakes mixed with 2 T melted butter.

Bake at 350 degrees for 45 minutes.

Fresh Apple Pie Filling

Measure all ingredients in a zip lock bag.

1/2 c sugar

1/4 t salt

2 T flour

1 t cinnamon

6 apples (peel & slice into same ziplock bag)

Can be frozen for up to 6 weeks. When ready to use, place in unbaked pastry shell. Place pie on a baking sheet to prevent liquids from spilling onto oven floor when baking.

Bake at 425 degrees for 15 minutes, turn down heat to 350 degrees and bake for 30-35 minutes.

Kristi Belliston

Bread Sticks

1 T yeast

1 1/2 c warm water

2 T sugar

1 t salt

3 1/2 c flour

Dissolve yeast into warm water for 10 minutes. Add sugar salt and flour to yeast mixture and use dough hook. Melt 1/2 stick of margarine in baking pan. Roll out dough to size of pan and approximately 1/2" thick. (Dough will be very sticky). Cut in strips, using a pizza cutter. Roll the strips in the melted butter until covered all sides and place in pan. Sprinkle with garlic salt and parmesan cheese. Let raise 10 minutes. Bake at 375 degrees for 20 minutes.

Kristie Belliston

Stuffed Shells

1 (16 oz) container ricotta cheese

1 c mozzarella cheese

1/4 c grated parmesan cheese

1 t italian seasoning

20 jumbo pasta shells (cooked and drained)

1 (26 oz ) jar of spaghetti sauce of your choice

1 large tomato (chopped)

2-3 links of italian sausage (cooked & drained)

10 oz spinach (rinsed & chopped) optional

Heat oven to 400 degrees.

Mix ricotta cheese, spinach, 1/2 c mozzarella, parmesan, and seasoning together and spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9" baking dish. Add filled shells; top with remaining sauce. Cover

Bake 25 minutes or until heated through. Top with remaining mozzarella; bake uncovered 2 minutes or until melted.

Ashlee Macdonald

Strawberry or Peach Pie

9" prebaked pie shell

Filling:
1 pint fresh strawberries
1 c sugar
1 T butter
1/2 water
2 1/2 T cornstarch
1 lb bag frozen strawberries

Place frozen thawed strawberries, water, sugar, and cornstarch in blender & puree.
Pour into saucepan and boil over low-medium until it starts to boil & thicken. Take off the head and add butter. Let cool. Cut strawberries in half and lay in pie shell. When sauce is cool, pour over pie. (you will possibly have leftover sauce). Put in the fridge and let cool and thicken. Can do the same recipe with peaches.

Top with whipping topper.

Sarah Sturgeon

Beignets

1/4 c warm water

1 rounded T quick rising active dry yeast

1/4 c sugar

3 c flour

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt

4T cold butter (cut up)

3/4 c buttermilk

1 large egg

1/4 powdered sugar

Place water in bowl and sprinkle with yeast and 1 T sugar. Let stand foaming for 5 minutes.

In a different bowl mix dry ingredients. Cut butter in the dry ingredients with pastry cutter until well blended. Pour yeast mixture on top and mix until well blended. Knead dough for a few minutes. Let rise for 10 minutes. Roll out dough and cut into approx 1 1/2" pieces. Place on greased cookie sheet and let rise for 20 minutes.

Bake on 400 degrees for 10 minutes or until golden brown. Rotating baking sheets between upper and lower racks half way through.

Good Housekeeping January 2010

Bacon-wrapped water chestnuts

• 1 lb. sliced bacon, cut in half
• 1 can (16 oz.) whole, peeled water chestnuts, drained
• 3/4 cup Heinz 57® Sauce
• 1/2 cup sugar
• 1/3 cup brown sug
• 
  
• Preheat oven to 350°F
• Wrap one piece of bacon around each water chestnut and secure with toothpicks. Place in glass 9 x13 baking dish and bake for 25 to 35 minutes. Remove from oven and drain fat.
• In the meantime, in a medium saucepan over medium heat, mix together 57 Sauce and sugars, stirring until dissolved.
• Pour sauce mixture over water chestnuts and bake for additional 10 to 15 minutes. Serve warm.

TIP: VARIATION: Garnish with chopped green onions.

Heinz 57 Sauce

Ham & Bacon Wrapped Chicken Bake

2-4 boneless skinless chicken breasts

corned beef slices or ham slices

cooked bacon

1 can cream of mushroom soup

1 cup sour cream

Make sure chicken is sufficiently thawed. For my family I usually use 2-3 chicken breasts and cut them in half lengthwise for smaller portions. Wrap up the chicken in 1 piece of bacon and 1 slice of corned beef or ham ( or whatever you have, I usually don't have bacon around) and secure with toothpicks. Sometimes I put a slice of monterey jack cheese or provolone in the middle. Brenda Robbins made us something similar to this and had cream cheese in the middle. That also sounds like an excellent idea. Place in 9x13 pan and pour the soup/sour cream mixture over the top. That's your sauce. We love to make rice with this recipe and pour the sauce over it too. Bake at 325 for 1 1/2 hours or whenever it's done!

Sarah Sturgeon

Caesar Salad

1 lb cooked chicken cut into strips
1 bag of mixed greens or romain heart
seasoned croutons
1/4 c parmesan cheese
caesar dressing

Ashlee Macdonald

Chef Salad

1 romain lettuce heart
1 c ham (cubed)
1 c turkey (cubed)
1/2 green onion (chopped)
1 c cherry or grape tomatoes (halved)
1/2 c swiss cheese (cubed)
1/2 c cheddar cheese (cubed)
2 eggs (hard boiled and sliced)
1/4 c crumbled cooked bacon
Ranch dressing

Ashlee Macdonald

Cobb Salad

8 slices of bacon
3 eggs (hard boiled & sliced)
1 head of iceberg lettuce (shredded)
3 c chicken (cooked and chopped)
2 tomatoes (seeded & chopped)
3/4 c crumbled blue cheese
1 avocado (diced)
3 green onions (chopped)
Ranch Style salad dressing

Ashlee Macdonald

Hot Dogs Varieties

8 Hot Dogs (beef or polish)

8 Hot dog buns

JDAWG

Jdawg sauce

pickle

banana pepper

mayo 

relish

ALLEY DOG

1 small pkg guacamole

8 pieces of bacon

1 onion

Cut onion in long strips or rings. Place in a pie pan and put on the grill for about 30-45 minutes to caramelize.  Wrap bacon around hot dog and grill. (You can do in a skillet on the stove). Cook until desired crispiness. Place in hot dog bun. Top with guacamole and onions.

Logan Deans

CONEY CHILI CHEESE DOG

1 can trader joes turkey chili

sour cream

onions

cheese

CHICAGO HOT DOG

tomato

onion

relish

pickle

mustard

celery salt

pepperoncini

HAWAIIAN HOT DOG

Pickle

Pineapple bbq sauce (Trader Joe's)

Pineapple or Mango relish:

2 T cilantro

1/2 t giner

1 c pineapple or mango

1/2 red bell pepper

1/4 c apple cider vinegar

1T water

Peanut Brittle

1 c sugar
1/2 c caro syrup
1 c raw or salted peanuts
1 t butter
1 t vanilla
1 t soda

Mix sugar and caro syrup together. Microwave 4 minutes on high. Mix in peanuts.
Microwave 3 1/2 minutes on high. Add butter and vanilla.
Microwave 1 1/2 minutes. Stir in soda.
Pour in greased pan, let cool. Break into pieces.

Shelly Pehrson

English Toffee

1 c brown sugar
1 cube butter

Bring to a boil and boil for 7 minutes stirring constantly.

Pour in butter pan over chopped nuts if you like.

Cover with chocolate chips and spread when melted. Add nuts.

Jacque Warner

Rocky Road

1 bag large marshmallows
1 pkg of semi sweet chocolate chips
1/2 c nuts (walnuts)

Butter the pyrex pan, then melt chocolate chips in microwave as per directions on pacakge. When melted, mix with marshmallows and put in buttered pyrex pan. Sprinkle nuts on top and freeze overnight.

Maxine Nelson

Mexican Wedding Cakes

1/4 lb butter
1/2 c pecans (chopped)
2 T sugar
1 c flour
1 t vanilla

Add in order given. Shape into balls the size of walnuts and press flat. Bake 20 minutes starting in a cold oven, 300 degrees. While warm, roll or dip in powdered sugar.

Maxine Nelson

Sugar Cookies

1 c creamy milk (canned milk)
1 1/4 c sugar
2 t baking powder
1 t lemon flavoring
1 c shortening
2 eggs
1 t baking soda (dissolved in 1 T water)
4 c flour

Cream eggs, sugar, and shortening. Add milk, baking soda, and flavoring. Mix in dry ingredients. Roll out, cut, and bake at 350 degrees for 10 minutes.

FROSTING:

Powdered sugar with butter and canned milk.

Grandma Grange

Marinate for Steak

6 T red wine vinegar
2 T olive oil
2 t crushed basil leaves
1 t black pepper
3 cloves garlic minced
2 bay leaves
1/4 c brown sugar
1/4 c soy sauce

Mix together and marinate meat for at least 4 hours at room temperature in a heavy plastic bag. Turn over occasionally.

Deb Warner

Spinach Salad

1 bag baby spinach
1 c cottage cheese (rinse in strainer, drain)
1 lb bacon (cooked and crumbled)
1 small red onion
1 head lettuce
3/4 lb grated swiss cheese
sliced mushrooms

Serve with a raspberry vinagrette.

Jacque Warner

Nana's Boston Baked Beans

1 lb small white beans
rounded 1/2 t dry mustard
rounded 1/2 t baking soda
3/4 c molasses
1/2 of the salt pork from market
1 small white onion

Wash beans carefully. Put them in a bean pot with other ingredients, adding water until 1/2" above beans. Bake overnight or all day at 300 degrees. It is best to check on water and stir them, and add a little if necessary.

Tina Russell

Bob's Best Chili

1/4 lb bacon
2 onions (sliced)
2 lbs ground beef
2 #2 can kidney beans
2 #2 1/2 size canned tomatoes
salt and chili poser to taste (4-6 T)

Saute onions in bacon drippings, then add meat, cook and stir until done. Simmer, add beans. Serves 10 hungry salesman. 

Kamoe version: Serve chili over sticky white rice with cheese on top and fritos.

Bob Russell

Mustard Sauce

1/4 c margarine or butter
1 c sugar
1 egg
1 T flour
1/2 c prepared mustard
1 c chicken bullion (2 cubes plus 1 c hot water)

Stir together over medium heat in saucepan until thick.

Jennie Allin

Butter Biscuits

1/3 c cold margarine
2 1/2 c bisquick
2/3 c milk
melted margarine

Cut margarine into 1/4" pieces. Toss with baking mix until coated. Add milk and stir until well absorbed. Turn dough on cloth-covered board dusted with baking mix. Fold and knead 5 times. pat to 1/2" and cut circles.
Bake on un-greased cookie sheet (sides touching) for 9 minutes on 450 degrees.
Brush with melted butter.

Kaye Macdonald

Jerky

1 t onion powder
1 t garlic powder
1 t coarse black pepper
1/3 c worchestershire sauce
1/4 c soy sauce
3lb london broil

Combine all ingredients. Marinate over night in the refrigerator.
Place in dryer till crisp.

Jacque Warner

Mexi Wraps

8-10 large flour tortillas
small can sliced olives
1 can refried beans
1 T diced green onion
1 small head of lettuce
2 c grated cheddar cheese
1/3 c ranch
1 can drained black beans
1 c chunky salsa
1 diced tomato
3 c fritos slightly crushed

Mix all ingredients except, tortilla, cheese, fritos, lettuce. Add the remaining ingredients just before serving. Spoon into tortillas and fold.

Kaye Macdonald

Chicken Quesadillas

2 1/2 c chicken (cooked & shredded)
2/3 c salsa
1/3 c sliced green onion
3/4 T ground cumin
2 c grated jack cheese
1/2 salt
1/2 t oregano
6 flour tortillas
1/4 melted butter or margarine
sour cream
guacamole

Combine first 6 ingredients in skillet. Cook over medium heat for about 10 minutes, stir occasionally. Brush one side of the tortillas with butter.
Spoon 1/3 c chicken mixture over 1/2 un-buttered side of each tortilla; sprinkle with 1/3 c cheese. Fold plain side of tortilla over cheese.
Place on lightly greased baking sheet.
Bake fat 475 degrees for 10 minutes. Cut into wedges and serve with sour cream and guacamole.

Kaye Macdonald

Scones

Scones
Thaw Rhodes Roll dinner rolls for a couple hours. (do not raise)
Heat oil and small sauce pan on a knotch up from medium heat.
Roll out rolls and place in oil until golden brown then flip and brown the other side. Place scones on a paper towel plate to cool. Top with honey butter.


Honey Butter

Cube of butter (soften it)
2 T honey
2-3 T of powdered sugar

Whip it up with your mixer.

Kaye Macdonald

Spicy Franks

1 c ketchup
1/4 c firmly packed brown sugar
1 T red wine vinegar
2 t soy sauce
2 t dijon mustard
1/8 t garlic powder
1 lb smoked sausages, cocktail weiners, or frankfurters

Place catsup, brown sugar, vinegar, soy sauce, mustard, and garlic in crock pot. Cover and cook on high until blended. About 1-2 hours. Stir in frankfurters. Cook until thoroughly heated, about 1-2 hours. Turn to low and keep warm and serve from the crockpot.

BBQ Chicken Wings

3 lbs chicken wings (16 wings)
salt and pepper to taste
1 1/2 c bbq sauce
1/4 c honey
2 t prepared mustard or spicy mustard
2 t worchestershire sauce

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Spring wing part with salt & pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes on each side or until chicken is brown. Transfer chicken to crockpot.
For sauce, combine bbq sauce, honey, mustard, worchestshire sauce. Pour over chicken wings. Cover and cook on low for 4-5 hours.

Black Bean Soup

2 cans (16 oz) black beans (undrained)
1 c reduced sodium chicken broth
non-stick cooking spray
1 small onion (chopped)
1 t minced garlic
1 (16 oz) jar of chunky salsa
4 t lime juice
2 t ground cumin
1/4 t crushed red pepper
1/3 c plain yogurt

Place one can beans with liquid and chicken broth in blender. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium heat. Add onion and garlic. Cook for 4-5 minutes until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low and cover.
Cook, stirring occasionally for 25-30 minutes. Serve topped with yogurt, and garnish with cilantro.

Chalisa Campos

Taco Soup

1 lb ground beef (browned & drained)
1 can diced tomatoes
1 can tomato sauce
1 can black beans (drained & rinsed)
1 can corn
1/2 c favorite salsa
2 T taco seasoning
2 T Trader Joe's chili lime seasoning
1 T cumin
water as needed

Add together, keep warm in crockpot up to 2 hours so flavors can join and then serve.
Serve with toppings:

Grated cheese
Fritos
Sour Cream
Fresh diced avocado

Ashlee Macdonald

Black Bean Ranch Salad

1/2 c ranch dressing
1 can (19 oz) black beans (drained and rinsed)
1 can (11 oz) corn (drained)
1 c quartered grape or cherry tomatoes
1/2 c chopped red onion
2 T chopped fresh cilantro
1 head of lettuce

Kaye Macdonald

Peach Salad

1 (3 oz) peach jello
1 1/2 c lemon lime soda
1 c apple sauce
1 c chopped fresh peaches
1/2 pt whipping cream or 1 pkg of prepared redi whip
1 t sugar
2 drops vanilla

Heat soda and add jello. Stir until dissolved. Stirin applesauce and chill until mounds slightly when dropped with a spoon. Whip cream and add sugar. Fold cream, peaches, and flavoring into gelatin. Pour in 2 qt mold. Chill until firm.

Kaye Macdonald

Cranberry Spinach Salad

1 pkg of spinach
1/2 cranberries (dried)
1 small can of mandarin oranges drained
1 c cooked chopped chicken
raspberry vinegrette

1/4 c almonds

Ashlee Macdonald

Buttermilk Pie

1 unbaked 9" pie shell
1/2 c of butter softened
1 1/2 c sugar
4 T flour
3 eggs (well beaten)
1 c buttermilk
1/2 t of lemon juice
1 t almond extract
1 speck of salt
1/2 t nutmeg

Soften butter in large bowl. Add sugar and cream well. Add the other ingredients and mix. Bake at 350 degrees for 1 hour until golden brown. Top with raspberries syrup topping.

Kaye Macdonald

Peach Cream Pie

1 (8 oz) soft cream cheese
1/2 c whipped cream
1/4 c powdered sugar
1 t vanilla

Combine the above 4 ingredients and spred into the bottom of a 9" pre-baked pie shell. Cover with pint of peach pie filling. Refrigerate until ready to serve.
(can substitute any filling desired).

Laura Smith

Pecan Pie

3 eggs
1 c brown sugar

Beat eggs and brown sugar.

Add:
1 c light corn syrup
1 t vanilla

Pour in unbaked pie shell. 9". Add 1 c pecan nuts. Bake at 300 degrees for 1 hour.

Shirley Mangum

Custard Filling for eclairs

3 egg yolks
1 egg
1 t vanilla
5 T sugar
3 T flour
1 1/3 c milk

Over medium heat put in flour & sugar, gradually add eggs and milk whipped together. Bring to a boil and boil for a minute then add vanilla.

Kaye Macdonald

Tart Shells & Pudding Filling

1/2 c shortening
1/2 c margarine
1/2 c sugar
1 egg
1 t almond extract
2 1/4 c flour

Make like cookie dough. Divide into about 25 balls the size of a walnut. Flatten with fingers into bottom and up sides of tart shell molds. Put onto cookie sheet. Bake about 10 minutes at 375 degrees.

Pudding Filling for Tarts
Mix instant pudding (3 3/4 oz) as directed except substitute 1/2 c sour cream for 1/2 c milk. Top with cool whip. Good mixes: pistachio, chocolate, and coconut cream.

Kaye Macdonald

Pull-Apart Maple Sticky Buns

3/4 c chopped pecans (or nut of your choice)
1/2 c butter (divided)
1/3 c maple pancake syrup
1/2 c sugar
1 t ground cinnamon
1 can refrigerated flaky buttermilk biscuits

Preheat oven to 400 degrees. Spray tube, bunt or you can settle with a 9" square pan with cooking spray. Sprinkle the nuts on the bottom of the pan, set aside. Melt 2 T of butter in a small microwavable bowl, then add syrup to the butter and stir until well blended. Drizzle the butter/maple mixture over the nuts in the pan. Set aside.
Melt remaining 6 T butter; set aside. In a separate bowl mix the cinnamon and sugar. Separate the biscuits out and roll them into a ball. Dip each ball in the melted butter then in the cinnamon and sugar mixture. Press each ball down onto the nut layer in the pan. Drizzle any remaining butter and cinnamon sugar mixture on top of the biscuit balls.
Bake 30 minutes or until golden brown. Cool 1 minute in pan. Invert onto a serving platter. Scrape any remaining nuts left in the pan. Spoon over buns. Serve warm.

Kraft Foods

Nilla Apple Crisp

7-8 c thinly sliced peeled Granny Smith apples (about 4 large or 2lbs)

1/2 c brown sugar (firmly packed and divided in half)

2 t ground cinnamon (divided)

1/3 c old fashioned or quick-cooking oats

1/4 c cold margarine

25 Nilla Wafers (crushed / about 1 c crumbs

Preheat oven to 350 degrees. Toss apples with 1/4 c brown sugar and 1 t of cinnamon. Spoon apple mixture into 8" or 9" square baking dish.

Combine oats and remaining 1/4 c brown sugar and 1 t cinnamon in a medium bowl. Cut in margarine with a pastry cutter or two knives, until mixture becomes crumbly. Add wafer crumbs; mix well. Spread crumb mixture over apples.

Bake 30 minutes or until apples are tender. Serve warm or cooled with whipping top or vanilla ice cream.

Kraft Foods

Pulled Pork

1 1/2 c brown sugar

1/2 c soy sauce

1/2 c ketchup

1/4 c honey

2 T vinegar

3 T minced garlic

1/4 t ginger powder

1 t salt

1/2 onion (sliced)

3-4 lb pork roast

Place sliced onions in the bottom of the crock pot. Add roast. Mix the rest of the ingredients and pour over the roast. Cook 2-3 on high or 4-5 on low. Shred the pork and leave in for at least an hour. Great in burritos.

Susanne Nelson

Scottish Shortbread IV

1 c butter (room temperature)
1/2 c packed brown sugar
2 1/4 c flour

Mix butter and sugar together. Add flour in a little at a time. Knead the dough for 5 minutes. Bake on an ungreased cookie sheet for 15-20 minutes on 325 degrees.

Linda

One Dish Creamy Stuffing Chicken

1 1/2 c hot water
1/4 c butter or margarine (melted)
1 pkg chicken stuffing mix
6 small boneless skinless chicken breasts (1 1/2lb) or turkey
1 can condensed cream of mushroom soup
1/3 c sour cream

Mix hot water. butter, and stuffing mix. In another bowl mix soup and sour cream. Place chicken or turkey in a greased baking dish. Pour soup mixture over chicken then stuffing mixture on top of soup mixture. Bake 35 minutes or until chicken is done on 375 degrees.

Kraft Foods

Meatballs

1 lb ground beef
1/2 pkg chicken stuffing mix
3/4 c water
1 eggs

Line cookie sheet with foil and spray with cooking spray. Mix all ingredients in a bowl. Shape mixture into balls and place on cookie sheet. Bake for 16 minutes on 400 degrees.

Variations:
Add 1 T of Italian seasoning and 1 t garlic powder to mixture for more of an Italian meatball.

Tip:
Freeze meatballs in a bag up to 3 months.

Kraft Foods

German Pancakes

6 eggs

1 c milk

1 c flour

1 t vanilla

dash of salt

4 T butter (for pan only, not batter)

Heat oven to 450 degrees. Melt butter in (2) 9x13 pans in oven. Meanwhile beat eggs until foamy and add milk. Slowly add flour and salt to mixture and blend well. Pour mixture in glass pans. Bake 15-20 minutes. Add your favorite toppings.

Krysti Pyles

Thai Sesame Noodles

1 c Asian sesame dressing (divided)

2 chicken breasts (cubed)

2 T chunky peanut butter

2 T honey

1/2 t crushed red pepper

8 oz thin spaghetti (cooked & drained)

1/2 c shredded carrot

1/2 c green onions

1/2 c sliced almonds

Place cubed chicken in zip lock bag and pour 1/3 c of dressing in the bag. Coat and marinate an hour. Drain, discard dressing. Mix remaining 2/3 c dressing, peanut butter, honey, and pepper and set aside. Cook chicken in large skillet on medium-high about 8 minutes, or until chicken is cooked through. Mix chicken, spaghetti, carrots, onions, almonds in a large bowl. Serve immediately.

Krysti Pyles

Chicken Roller

3 boneless skinless chicken breast

3 slices of provolone cheese

6 slices of bacon/turkey bacon

3 T italian dressing

Heat grill to medium heat or oven to 350 degrees. Line baking sheet with aluminum foil and spray with cooking oil. Slice chicken in half, but not all the way through. Place cheese in the middle of the chicken, then wrap bacon around the chicken. Finally spoon on italian dressing.

Grill for 15-20 minutes or bake for 30-40 minutes or until chicken is done.

Ashlee Macdonald

Cheesy Chicken Pot Pie

3 c chopped cooked chicken

1 pkg (16 oz) frozen vegetable blend

8 oz of shredded cheddar cheese or cubed pasteurized prepared cheese product

1 can cream of chicken soup

1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 375 degrees. Combine the first 4 ingredients in a 13 x 9 baking dish. Unroll dough, and place over chicken mixture. Bake 20-25 minutes or until crust is golden brown.

Kraft Foods

Crepes

2 c milk

4 eggs

3 T butter (melted)

1 T white sugar

1 t vanilla

1/2 t salt

1 1/2 c flour

In a blender combine all ingredients and blend for 15 seconds.

Refrigerate batter for at least 30 minutes or overnight.

Use non-stick cooking spray or butter on frying pan over medium heat. Pour 1/4 c batter into pan and cook over medium heat for about 1-2 minutes.

Serve with your favorite toppings.

Refrigertate 1 week. 

Freeze up to 2 months.

Jamielyn Nye