Bandelier relief society cookbook 2015 by Bandelier Relief Society Cookbook

Bandelier Relief Society Cookbook 2015

â&#x20AC;&#x153;Food is not rational. Food is culture, habit, craving and identity.â&#x20AC;? Jonathan Safran Foer

Table of Contents

Breakfast

1-7

Breads & Rolls

8-37

Main Dishes

38-115

Chicken & Poultry

38-60

Beef

61-90

Pork

91-103

Other

104-111

Seafood

112-115

Sides

116-156

Desserts

157-219

Other

220-230

Index

231-237

BREAKFAST

Almond Granola Meagan Henrie “This recipe comes from America’s Test Kitchen and is a delicious topping for yogurt.” 1/3 cup maple syrup 1/3 cup packed (2 1/3 ounces) light brown sugar 4 teaspoons vanilla extract 1/2 teaspoon salt 1/2 cup vegetable oil 5 cups old-fashioned rolled oats 2 cups (10 ounces) raw almonds, chopped coarse 2 cups raisins or other dried fruit, chopped Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.) _____________________________________________________________________________________

Quiche Anita Phillips 6 large eggs, beaten 1 1/2 cups heavy cream Salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled (or sausage) 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. **I add fresh tomatoes, mushrooms and green chile for a little more flavor** ___________________________________________________________________________________

Cheese Filled Blintzes Meagan Henrie “These blintzes are made in our household for special occasions and holidays.” Prepared crêpes (see pg. 4) 8 oz cottage or ricotta cheese ½ cup sour cream 1-2 tablespoons sugar 1 teaspoon lemon zest 1 teaspoon vanilla ¼ cup butter Fresh, frozen, or canned fruit for topping Blend cottage cheese, sour cream, sugar, lemon peel and vanilla and refrigerate at least 1 hour before serving. Place 1 ½ tablespoons of mixture in the center of a crepe. Fold it into a burrito-like shape. In skillet, melt some butter and heat the crepes. Rotate and flip each blitz so golden on each side. Top each with fruit. **Triple batch fills 25 crêpes _____________________________________________________________________________________

Crêpes Meagan Henrie “These crêpes are delicious with Nutella, bananas, and whipped cream or keep things simple with a dusting of sugar and a squeeze of fresh lemon. These are the crêpes I use for my cheese filled blintzes.” 3 eggs 1 cup milk ¾ cup flour ¼ t salt 2 tablespoons melted butter, + additional for frying Beat eggs and milk together in a blender. Sift together flour and salt and slowly add to liquid mixture. Beat until smooth. Add cooled, melted butter and refrigerate for an hour or more. Preheat pan to medium heat, add additional butter. Pour about 3-4 tablespoons of batter in pan and rotate/tilt pan to get desired size and thickness. Fill with desired filling and fold in half and then in half again (or roll like a burrito). **(Triple batch of this makes 25 crêpes) _____________________________________________________________________________________

“Oh Boy” Waffles Ruth Holland 1 ¾ cups flour 3 teaspoons baking powder ½ teaspoon salt 1 ¾ cups milk ½ cup salad oil 2 beaten egg yolks 2 stiffly beaten egg whites Sift together dry ingredients. Combine the yolks, milk, and oil. Stir wet mixture with dry ingredients before folding in egg whites. Do not over fold! Cook in waffle maker. _____________________________________________________________________________________ 4

Pancakes Ruth Holland 1 Âź cups sifted flour 3 teaspoons baking powder 1 tablespoon salt 1 beaten egg 1-Âź cups of milk Beat together and cook on a hot pan. _____________________________________________________________________________________

Peach Syrup Ruth Holland Mix 1 can peaches in heavy syrup in a blender or food processor. Best served on top of waffles with a dollop of whip cream. ____________________________________________________________________________________

Poached Eggs Fay Preston 2 cups of milk in a pan Salt and pepper to taste Two slices of buttered toast Heat milk in pan to boiling, crack eggs into boiling milk and let them cook. Once finished, place them on toast and poor milk over them. _____________________________________________________________________________________

Ten-Minute Steel Cut Oats Meagan Henrie “The title is a little deceiving, you do need to soak these overnight. But the oats cook up quickly the next morning. I like to add walnuts and shredded apple to mine, but the add-ins are endless to this healthy breakfast!” 1 cup steel cut oats 3 cups boiling water 1 cup additional water OR milk, apple cider Pinch of salt Brown sugar to taste Optional ½ cup grated apple, toasted walnuts and pinch of cinnamon Add 3 cups boiling water to oats and let soak overnight. After soak add remaining liquids (really good with apple cider), salt, and optional ingredients if you choose to include them. Bring to a boil and let simmer for ten minutes. Enjoy! _____________________________________________________________________________________

Blueberry Strata Carol Bogaski Cooking spray 1 loaf French bread, cubed 1 1/2 cups blueberries 2 (8 ounce) packages cream cheese, cut into 1l2~inch cubes 12 eggs 1/3 cup maple syrup 2 cups milk Blueberry Syrup: 1 1/2 cups white sugar 3 tablespoons cornstarch 1 1/2 cups water 1 1/2 cups fresh blueberries 1 1/2 tablespoons butter Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight. Preheat oven to 350 degrees F (175 degrees C). Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes. While the strata is baking, prepare the blueberry syrup. Combine sugar, heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata. _____________________________________________________________________________________

BREADS

Tax Time Banana Nut Bread Rene Stapf “At our house when the bananas are too ripe to eat we freeze them with the peel on.” 4 Very Ripe Mashed Bananas – if frozen run under hot tap water to remove the peeling 1 Cup of Chopped Pecans or Walnuts 1 Cup of Semi-Sweet Chocolate Chips 2 Cups of All Purpose Four 1 tablespoons of Baking Powder 1 tablespoon of Cinnamon 2 Beaten Eggs 1 teaspoon of Vanilla 1 Cup Brown Sugar 1/2 stick of melted butter Preheat oven to 350⁰F. Mix all ingredients with a mixer until well blended. Place batter in greased glass loaf pans. Bake for about one hour on the middle shelf until a tooth pick comes out clean. _____________________________________________________________________________________

Banana Bread Lori Divett “We always buy way too many bananas and this makes a great way to use them up. It is also a great breakfast food for when we head out for school at UNM.” 1 cup sugar ¼ cup shortening 1 egg 1 ½ cup flour ¼ cup buttermilk ¾ teaspoon baking soda 1 ripe banana smashed Pinch of salt Cream together sugar and shortening, then add egg, buttermilk, and mashed banana. Mix well. Sift together dry ingredients and add to creamed mixture. Stir until dry ingredients are well blended. Pour into greased and floured loaf pan. Bake at 350⁰ for 45 minutes. Cool for 10-15 minutes, then remove from pan and cool completely on wire rack. _____________________________________________________________________________________

Banana Bread Amber Tonks 2 cup sugar 1 cup oil 4 eggs 1 cup buttermilk (or 1 cup milk & 1 tablespoon vinegar sitting 2 cups mashed bananas 1 tablespoon vanilla 2 teaspoon baking soda with 1 tablespoon water 4 cup flour 1 teaspoon salt Combine ingredients and bake at 325 for one hour. _____________________________________________________________________________________ Banana Nut Bread Ruth Holland 3 mashed bananas 1 cup oil 2 eggs 1 ½ cups flour 1 cup sugar 1 teaspoon soda ½ teaspoon salt 1 cup nuts Mix bananas, oil, eggs, sugar, flour, soda, and salt to a wet mixture. Add nuts if desires and then bake at 350⁰F for 30-45 minutes. _____________________________________________________________________________________ 10

Apple Muffins Ruth Holland 1 cup sugar ½ cup butter 2 eggs 2 cups shredded apples ½ cup sour cream or ¼ cup buttermilk ½ teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon baking soda 2 cups flour Mix together and bake at 375⁰F for 30 minutes or until tooth pick comes out clean. Top with cinnamon and sugar. _____________________________________________________________________________________

Pumpkin Bread Ruth Holland Mix the following ingredients in order: 4 beaten eggs 1 large can of pumpkin puree 1 cup oil ½ cup maple syrup 3 cups flour 2 ½ cups sugar 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt ½ teaspoon ground cloves 1 teaspoon allspice 1-2 cups chocolate chips 1 ½ cups nuts Place in bread pan and bake for 1 hour at 350⁰F. _____________________________________________________________________________________

Southern Corn Bread Ruth Holland 1 cup melted butter 1 cup sugar 4 eggs 2 cups buttermilk (2 cups milk with 2 tablespoons vinegar, let sit for a minute or two) 2 cups flour 2 cups cornmeal 1 teaspoon salt 1 tablespoon baking powder Combine and mix dry ingredients before mixing with wet. Place in baking dish and cook for 20 minutes at 350â °F, or until springs up on top. _____________________________________________________________________________________

Cornbread Cherie Webster I pkg yellow cake mix 1 cup yellow cornmeal 1 cup flour 3 tablespoon sugar 1 tablespoon baking powder 1 teaspoon Salt 1/3 cup shortening or butter. 1 egg I cup milk Prepare cake mix according to directions. Save half for cupcakes or single layer. For cornbread combine dry ingredients in bowl and mix well. Cut in shortening until well blended. Beat egg and milk together. Add to dry ingredients and blend slightly. Add cake mixture; blend batter thoroughly. Pour mixture into 2 greased square baking pans. Bake at 375 for 2O-25 minutes. Yield 18 pieces. _____________________________________________________________________________________

Navajo Fry Bread Bernice Bitsoie 2/3 cup all purpose flour ½ cup whole wheat flour 2 tablespoons non fat dry milk powder ¾ teaspoon baking powder 1/3 cup warm water Cooking oil Mix flours, milk powder, and baking powder in a bowl. Add water to dry ingredients and mix/turn by hand or mixer to form a soft dough. Divide dough into equal balls and let rest for 15 minutes. Shape by hand or roller into flat circles and fry in a pan of hot oil until puffy and golden. While forming circles, avoid adding or rolling it in excess flour. Keep dough smooth, springy, and moist, to avoid tough bread. Blot with paper towel after frying. To make Navajo tacos, add taco fixing on top of bread! _____________________________________________________________________________________

Bread Sticks Ruth Holland 2 tablespoons yeast 4 tablespoons sugar 1 teaspoon salt 6 cups of flour (may need more) Sesame seeds, poppy seeds, parmesan cheese and garlic powder for optional topping. Stir ingredients well for 3 minutes. Let rise 10 more. While resting, put 1 cube of butter on a large jelly roll pan. Let melt in oven. Roll dough and cut into strips. Roll cut dough in butter and top with sesame seeds, poppy seeds, garlic powder and grated parmesan. Bake at 375⁰F for 20 minutes. _____________________________________________________________________________________

Dinner rolls Meri Streiff 1 pkg yeast ¼ cup warm water 1 cup milk ¼ cup sugar ¼ cup butter 1 tsp salt 1 egg 3 ½ cup flour Proof the yeast in water. Combine milk, sugar, butter, yeast mixture, salt and egg. Slowly add flour until dough is slightly sticky. Divide into 12 rolls. Cook for 10-12 minutes at 350 degrees. _____________________________________________________________________________________

Wheat Dinner Roll Young Sun Baker 1 1/4 cup warm water 1 pkg. yeast 3 tablespoons sugar 1 teaspoon salt 3 1/2 cup wheat flour 1/4 cup vegetable oil Mix yeast, warm water and sugar in the bread maker or bread mixer. Wait until bubbly(about 5-10 min.) Put oil and salt and then flour and make dough. Rise in the oily bowl until double size. Make into rolls and put in greased pan for 30-60 min. Let rise until double size again in the pan. Bake 350⁰F for 10-12 min. _____________________________________________________________________________________ 16

Refrigerator Rolls Geneine Wade 2 packages of yeast 1 cup warm water 2 teaspoons sugar 3 eggs, beaten ½ cup sugar 1 ½ cups warm water 1 teaspoon salt ½ cup oil Mix together and then set aside the packages of yeast, 1 cup warm water, and the 2 teaspoons of sugar. To this add the remaining ingredients. Do not knead. Do not add more flour, this will be a very sticky dough. Refrigerate for 4 hours or overnight. Punch down as needed. Before using, sprinkle top of dough lightly with flour. Shape into rolls and let rise. After rise bake at 375˚F for 20 minutes. This dough is also good for cinnamon rolls. ___________________________________________________________________________________

Classic Dinner Roll Knots Cherie Webster 4 to 4 1/2cups flour 1/2 cup sugar 2 envelopes yeast 1 Â˝ t salt 1 Âź cups very warm milk 1/3 cup softened butter 2 eggs Cooking spray Poppy seeds or sesame seeds Combine I c flour, sugar, and undissolved yeast in a large mixing bowl. Add worm milk and butler, beat 2 min @ medium speed, scraping bowl occasionally. Add 1 egg & one cup flour: gradually add enough remaining flour to form soft dough that pulls away from the sides of the bowl while mixing 3 more minutes by hand. Spray with cooking spray, cover tightly with plastic wrap & let rest for 10 min. For later use, the dough may be refrigerated for up to 24hours. Remove dough from plastic wrap, punch down dough and divide into 24 equal pieces. Roll each piece to 9" rope. Tie a loose knot in center of each rope. Place on greased baking sheet. Spray tops with cooking spray and cover with plastic wrap. Preheat oven to 375 let rise in a warm place until doubled in size {about 20-40 min.} Beat remaining egg, brush on rolls, and sprinkle with seeds. Bake 15-20 minutes until golden brown. _____________________________________________________________________________________

Parker House Rolls Cherie Webster 1 cup milk 2 tablespoon butter, soft 1 tablespoon sugar ¾ teaspoon salt 2 tablespoon warm water {105 to 115} 1 pkg. (2 ¼ tsp) active dry yeast 1 large egg 3 ½ to 3 2/3 cup wheat flour Heat milk until warm {105-115 degree}. Add butter, sugar, and salt stir until sugar is dissolved. Combine water and yeast in a large bowl and let stand until the yeast is dissolved, about 5 minutes. When the milk mixture has cooled to Luke warm, stir into the yeast. Beat in the egg, if desired. Stir in part of the flour, and then knead in the rest using only enough dough that can be handled easily. Place in an oiled bowl. Brush the top with melted butter. Cover and let the dough rise in a warm place unit doubled in bulk. Punch down the dough, Grease 2 muffins pans. Divide the dough into 24 pieces, for each dinner roll, divide one piece of dough into 3 pieces, roll into small balls, place 3 in a muffin cup. Brush tops with melted butter. Let rise covered, in a warm place, about 30 min., until doubled. Preheat oven to 450 degrees. Bake 15-18 minutes. _____________________________________________________________________________________

Brown n'Serve Rolls Cherie Webster 2 pkgs. Yeast (5 teaspoons) Â˝ cup warm water 1 cup margarine 1 1/2 cups milk 1 cup sugar 6 eggs 1 1/2 teaspoon salt 7-8 cups flour Dissolve yeast in warm water sprinkled with a little sugar, salt, cooled milk and margarine, 3 cups flour and yeast. Mix well and add remaining flour. Let raise 2-3 hours. Scald milk with margarine and cool. Beat eggs; add sugar Shape into crescent rolls and let raise 1-2 hours. Bake at 375 Degrees F approximately 8-10 minutes or until light brown. Cool and freeze. Before serving let thaw on cookie sheet and brown at 375 degrees for 5 min. ___________________________________________________________________________________

Potato Focaccia Danelle Prestwich 3 or 4 red potatoes 4 cups bread flour, plus more as needed 1 teaspoon yeast A pinch of sugar 3 teaspoons salt, plus more for salting water 1 1/3 cup warm water 6 tablespoons extra-virgin olive oil Optional ingredients: 1 pint of cherry or grape tomatoes, sliced crosswise 1 to 2 teaspoons dried oregano Coarse sea salt Wash the potatoes and place in a small saucepan along with enough water to cover them by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potatoes are tender when pierced with a knife, around 20 minutes. Drain the potatoes and let them cool. Mash finely with a fork. Set aside. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes until bubbly. Pour the flour into the yeast water and stir with a fork, then add the mashed potatoes and the salt. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add 2 tablespoons of olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Add more flour if the dough is too sticky to handle. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour. Pour the remaining olive oil in an 8-inch cake pan. Using your fingertips, gently release the puffy and risen dough from the bowl and place it in the cake pan and turn it once so the dough is coated in the oil. Gently tug and pat it out so that it fits the pan. Cover the top of the focaccia with the tomato halves, distributing them evenly. Sprinkle the oregano and a large pinch of coarse salt over the tomatoes, and let it rest for another hour. While the focaccia is resting, preheat the oven to 425 degrees. Place the cake pan in the oven and bake for 40 minutes, rotating the pan halfway through. Let cool on a rack for 20 minutes before removing the focaccia from the pan. _______________________________________________________________________________

Potato Doughnuts Geneine Wade 1 package dry yeast ¼ cup warm water 1 cup milk, scalded ¼ cup shortening ¼ cup sugar 1 teaspoon salt ¾ cup mashed potatoes 2 eggs, beaten 5-6 cups flour, sifted 1 lb confectioner’s sugar 6 tablespoons water 1 tablespoon vanilla Dissolve yeast in water. Combine milk, sugar, shortening, and salt. Cool to lukewarm temperature and stir in yeast, potatoes, and eggs. Add flour and dump onto a floured surface and knead until smooth. Place in a greased bowl and place in a warm area to rise until doubles in size (1-1/2 hours). Roll ½” thick and cut using 3” cutter and let rise until doubles in size (about 30 minutes). Stir sugar, water and vanilla together, set glaze aside. Fry doughnuts in deep fat at 375˚F. Drain off excess grease, add glaze. Makes about 3 ½ dozen. _____________________________________________________________________________________

Mom’s Monkey Bread Geneine Wade 2 cups warm water ½ cup sugar 1 package yeast (1 tablespoon) 7 cups of flour 2 beaten eggs 2 tablespoon salt 2 buttered bundt pans 2 cups warm water Mix with ½ cup sugar in a large bowl. Next add 1 package of yeast, and mix 3 cups of flour, mix well. Add the 2 beaten eggs and oil. Mix together well and then add the remaining 4 cups of flour and the salt. Mix and knead into soft ball. Cover with a damp cloth or a lid. Let rise for 1 hour or until it doubles in bulk. Melt 1 cube of margarine in each bundt pan (2) divide dough and roll out ½” thick and cut in 2” circles. Place circles of dough edgewise like poker chips with margarine on circles. Let rise 2 hours. Bake 20 minutes at 400˚. _____________________________________________________________________________________

Herb Bubble Bread Cherie Webster ½ cup grated Parmesan cheese ¾ t dried parsley flakes ¼ -t dill Weed 1/8 t each dried thyme, basil & Rosemary, crushed ¼ cup butter, melted 2 teaspoon minced garlic 1 loaf {1. lb] frozen bread dough, thawed Combine cheese and seasonings in a small bowl. In another bowl, combine butter and garlic, set aside. Divide dough into 16 pieces; roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a 9"x5" loaf pan. Cover and let rise in a warm place until doubled, about an hour. Bake at 350 for 2226 minutes or until golden brown. Cool for 10 minutes before removing from Pan to a wire rack. Serve warm. Yield: 16 servings. ___________________________________________________________________________________

Dilly Bread Cherie Webster 1 pkg. Dry yeast 1 tablespoon Butter, soft 1/2 cup warm water 1 teaspoon salt 1 teaspoon Sugar 1 tablespoon instant onions 1 cup cottage cheese 1 teaspoon baking soda 2 teaspoon Dill weed 2 tablespoon sugar 2 Â˝ cup sifted flour Mix first three ingredients and set aside. Mix together cottage cheese, 2 Tbsp. of sugar, butter, salt, onion, soda, and dill weed. Pour in yeast mixture and gradually add the flour. Knead about 5 minutes, put into a greased bowl. Cover and let rise in warm place until double. Punch down and knead again. Shape into loaves, put into greased loaf pans and let rise until double. Bake at 350 for 45 minutes. Brush top with butter, sprinkle with salt. Take out of pans and let cool on rock. _____________________________________________________________________________________

French Soup Bowls Carol Bogaski Add all the ingredients in the following order: 1.5 tablespoons Yeast 1 tablespoon Sugar for better browning 2 cups Water 5 cups Bread flour - Once the dough has pulled together (called a shaggy mass) stop and let it rest for at least 10 minutes to allow flour to absorb moisture. Afterwards add the salt: 2 teaspoons salt. Mix for an additional 8 minutes with a mixer or empty onto a floured surface and knead until smooth and elastic (about 10 minutes). Return to bowl and cover with plastic. Let rise until double in size. Divide and round dough into 4 equal pieces. Cover and let rest 15 minutes. Flatten each piece and again shape into a round. Flour bottom of loafs before placing 4 loafs per half sheet pan staggered Sprinkle top of loafs with flour and cover with plastic. Proof until finger indention remains. When ready to bake, make tic—tac-toe slashes in the top of each loaf about 3/4 inch deep. Pre-heat oven to 400+ with rack centered for half sheet pan or pre-heated stone. Have pre-heated cast iron pan in the bottom of the oven to create steam for better crust. Slide loafs onto stone. Pour 1-cup of cold water in the cast iron pan to create steam. You may also spritz the oven walls for additional steam. Bake 20 plus minutes until brown. Cool on rack for several hours before bagging. Best if stored in paper sack to retain crust or double plastic bag to freeze. __________________________________________________________________________________

Honey Wheat Bread (2-28 oz loaves) Carol Bogaski In a large mixing bowl, add all the following ingredients in the order listed except salt. 1 ½ Tablespoons Yeast 2 ¼ cups water 1/3 cup honey (corn syrup or sugar) 1 ½ tablespoon molasses 3 ¾ cups Whole wheat ﬂour 2 ½ cups Bread flour Mix with a scraper until dough pulls from sides of the bowl. Cover with plastic and let rest for 15 minutes. Empty dough onto floured surface and sprinkle salt and oil on top. 1/3 cup shortening or oil ¾ tablespoon salt Knead until smooth and elastic, about 10 minutes Return to bowl and cover with plastic. Divide dough into 3 or 10 equal pieces and round. Cover and let rest 10 minutes. Shape each round into loaf form and place into 1 loaf pans sprayed with pan release Cover with plastic and let rise until finger indention remains. Score top of loafs with 3 diagonal slices about 3/4 inch deep. Pre-heat oven to 350 and position rack so loafs will be centered. Bake for 25 minutes until brown. (22 min if convection oven) Remove from pans and allow to cool on rack at least 3 hours before bagging. _____________________________________________________________________________________

No-Knead/Artisan Style Bread Meagan Henrie “This is my all time favorite bread recipe and comes from Jim Lahey. It is very simple but it requires that you plan ahead; because you don’t knead it, your dough requires a long time to sit for the gluten to form. Also you need a cast iron Dutch oven or ceramic pot to reach the high temperatures. 3 cups (430g) flour 1½ cups (345g or 12oz) water ¼ teaspoon (1g) yeast 1¼ teaspoon (8g) salt olive oil (for coating) extra flour, wheat bran, or cornmeal (for dusting) Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours (or up to 17-24 hours if you have the time) at room temperature (approx. 65-72°F). Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size. Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. _____________________________________________________________________________________

English Muffin Bread Meagan Henrie “This recipe comes from America’s Test Kitchen and is perfect toasted with butter and jam.” Cornmeal, for dusting 5 cups (27 1/2 ounces) bread flour 4 1/2teaspoons instant or rapid-rise yeast 1 tablespoon sugar 2 teaspoons salt 1 teaspoon baking soda 3 cups whole milk, heated to 120 degrees Grease two 8½ by 4½-inch loaf pans and dust with cornmeal. Combine flour, yeast, sugar, salt, and baking soda in large bowl. Stir in hot milk until combined, about 1 minute. Cover dough with greased plastic wrap and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled. Stir dough and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) Cover pans with greased plastic and let dough rise in warm place until it reaches edge of pans, about 30 minutes. Adjust oven rack to middle position and heat oven to 375 degrees. Discard plastic and transfer pans to oven. Bake until bread is well browned and registers 200 degrees, about 30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour. Slice, toast, and serve. _____________________________________________________________________________________

Challah Meagan Henrie “This is a rich and delicious bread recipe. I recommend watching YouTube videos on how to braid your dough. My personal favorite is the round braid.” 2 packages (5 tsp.) active dry yeast 1 cup warm water (105° to 115°F) 1/2 cup sugar 3 eggs, plus 1 egg, beaten, for glaze 5 cups all-purpose flour 2 teaspoons salt 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon poppy seeds or sesame seeds To make the dough by hand, in a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the sugar, 3 eggs, 4 1/2 cups of the flour, the salt and butter until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5 to 7 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading. To make the dough with a stand mixer, in the 5-quart bowl of a mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the sugar, 3 eggs, 4 1/2 cups of the flour, the salt and butter. Place the bowl on the mixer, attach the dough hook and knead on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5 to 7 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading. Remove the dough from the bowl. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours. Shaping your Bread: Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining dough for the required number of strands for your braid (3, 4, 6 etc..). Four Stranded Braid: Line up the 4 strands in front of you horizontally. Cross the strand farthest from you across the other 3 strands so that it is nearest you. Cross the strand that is now next to it across the 30

other 2 strands away from you. Position the outside strands so that they are away from the center ones, and position the center 2 strands perfectly horizontal. Bring the strand nearest you down between the 2 horizontal strands. Bring the strand farthest from you up and across to the opposite side. Again, bring the strand farthest from you down between the 2 straight strands. Bring the strand nearest you up and across to the opposite side. Starting from the strand nearest you, repeat the braiding until you reach the ends of the ropes. Pinch them together at the top and at the bottom, and tuck the strands under at the ends. Place the braided loaf on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until the loaf doubles in size and is spongy to the touch, 45 to 60 minutes. Position a rack in the lower third of an oven and preheat to 350째F. Brush the braid gently with the beaten egg and sprinkle with the seeds. Bake the braid until it is nicely browned and sounds hollow when tapped on the bottom, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Makes 1 large braided loaf or two medium sized round loaf. _____________________________________________________________________________________

Bauernbrot (German Farmer’s Bread) Meagan Henrie “This tastes almost like the bread my Oma (grandma) would buy from the bakery. Requires a cast iron Dutch oven or enamel pot. ” Dough Starter: 3/4 cup bread flour 3/4 cup rye flour 1 tablespoons honey or malt syrup 1 1/2 cups lukewarm water 1/2 teaspoon instant yeast Flour mixture: 2 1/2 cups bread flour 2 tablespoons caraway seeds 1 1/2 teaspoons salt 1/2 teaspoon instant yeast 1 tablespoon oil Cornmeal -- for dusting Add all the ingredients for the starter to a large bowl and mix together until smooth. Set aside for 10 minutes for the yeast to activate. While the starter is resting, mix together the remaining ingredients for the flour mixture except for the oil and cornmeal. Pour the flour mixture over the starter. DO NOT STIR. Cover your bowl with plastic wrap or a clean towel and set aside for at least two hours and up to five hours (or let rest for 2-5 hours then transfer for refrigerator for up to 24 hours. Before proceeding with the remainder of the recipe, bring mixture to room temperature). The starter will bubble up through the flour mixture. Add the oil and use a wooden spoon to stir the flour mixture into the starter. As the mixture comes together, remove the dough to a lightly floured work surface and knead for about 10 minutes, or until smooth and elastic. The dough might be a little sticky. Knead in just enough extra flour to keep the dough from sticking to your hands. Set the dough aside to rest for about 10 minutes, then knead for another 5 to 10 minutes. 32

Set the dough in a large, lightly oiled bowl and lightly oil the top of the dough. Cover with plastic wrap or a clean towel and set in a draft-free area of the kitchen to rise until doubled in size, about 1 1/2 to 2 hours. Form dough into a ball and place on lightly floured counter top and let rise for 45 minutes or so. While bread is on its final rise, preheat the oven to 450⁰-500⁰ and place your Dutch oven or enamel pot to preheat. When dough is ready, remove your pot from oven and dust bottom with cornmeal. Next score your dough with a sharp knife and place carefully into pot. Bake for 30 minutes covered and additional 15-20 minutes uncovered, or until desired crust is achieved. VARIATIONS & TIPS 

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For even better flavor, let the starter ferment for an hour at room temperature. Then set it in the refrigerator to ferment slowly for another 8 to 24 hours. Return it to room temperature before proceeding with the recipe. Vary the proportion of rye flour and bread flour to your liking. Or eliminate the rye flour altogether and use all bread flour. You can also make a whole wheat loaf by replacing about 1/2 of the bread flour with whole wheat flour. You will need to add a little more water if you do. Mix 3 tablespoons sesame seeds, sunflower seeds, linseeds, flaxseeds, cracked wheat, rye or spelt into the flour mixture for added texture.

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Gluten Free Dairy Free Corn Bread Lurley Noe ¾ cup gluten free flour mix (see recipes for homemade mix or use a commercial mix) 1 cup gluten free corn meal (ground corn only) ½ teaspoon salt 3 teaspoon baking powder Scant ¼ cup sugar 2 teaspoon xanthum gum 1/3 cup oil 1 egg 1-1/4 cup almond milk Preheat oven to 425 degrees. Grease 10” cast iron skillet (or other baking dish of similar size) Mix dry ingredients together. Add wet ingredients and stir with a spoon until blended. Pour mixture into the greased pan. Smooth top with a wet spatula. Bake for 15-25 minutes at 425 degrees. Use a toothpick to be certain it is done in the center. _____________________________________________________________________________________

Gluten Free Sorghum Flour Mix Lurley Noe “I use this flour mix as an “all-purpose mix”. In particular, I use it for the banana bread recipe and the cornbread recipe. For cookies, though, use the GF Rice Flour mixture.” 1-1/2 cup Bob’s Red Mill Sorghum flour 1-1/2 cup Potato starch (NOT flour) 1 cup tapioca starch ½ cup buckwheat or millet flour (both of these are not wheat and are GF) Combine flours/starches until it is blended thoroughly. Store in a canister or other container that you can scoop out of and that keeps the mix dry. _____________________________________________________________________________________

Gluten Free Rice Flour Mixture Lurley Noe “This flour is fairly “all-purpose”, but I tend to reserve it for more delicate items, like cookies.” 6 cups white rice flour (Natural Grocers – refrigerated area) 2 cups Potato starch 1 cup tapioca flour Combine flours/starches until it is blended thoroughly. Store in a canister or other container that you can scoop out of and that keeps the mix dry. _____________________________________________________________________________________

Gluten Free Banana Bread (from Carol Fenster’s cookbook) Lurley Noe “This is my favorite for using up bananas – great for gifts, too!” 2 large eggs, at room temperature ¾ cup sugar 1 cup mashed very ripe bananas (about 3 small) 1/3 cup canola oil 1 teaspoon vanilla extract 1-1/2 cups GF sorghum four mix 1 teaspoon xanthum gum ½ teaspoon salt 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ cup dark raisins Place a rack in the middle of the oven. Preheat the over to 350 degrees. Grease 3 mini 5x3 inch nonstick (gray, not black) loaf pans. I always cut a piece of wax paper to put in the bottom of these so they come out really easily after baking. In a mixing bowl, beat the eggs with an electric mixer for 30 seconds. Beat in the sugar until well blended, then add the banana, oil and vanilla and beat until smooth. In a separate bowl, whisk together the dry ingredients, except the raisins. Gradually add the dry ingredients to the wet ingredients, but beat on low until blended and the batter starts to thicken. (Do not overbeat – GF batter thickens faster). Stir in raisins. Pour into the baking pans (it should fill about ½ to 2/3 of the pan). You can spread it smoother with a wet spatula if you want to. Bake until a toothpick inserted into the center of the loaf comes out clean, 45-50 minutes. Cool the bread in the pan on a wire rack for 10 minutes. Remove the bread from the pans and peel off the wax paper. Slice with a serrated knife, spread with butter and enjoy. This recipe is easily doubled. _____________________________________________________________________________________

“The I Could Not Make Bread for 25 Years Until I Found This Yummy Bread Recipe” Anita Phillips “ This recipe is from my friend, Carolyn Chipman.” 5 ½ cups hot water (about 105 degrees on a candy thermometer, no higher or it will burn the yeast.) 3 Tablespoons yeast (one three pack from the grocer.) 1 cup sugar 1 cup crisco (or for a lighter roll use 1 cup vegetable oil.) 1 heaping tablespoon salt 10 ½ cups flour (bread flour makes it even better!) If using a metal bowl, warm the bowl with warm water. If the bowl is too cold it will lower the temp. of the water for the recipe and throw things off. Add hot water to bowl. Add the three packs of yeast. Let sit for a moment and then add some of the sugar. Yeast feeds on the sugar and “brings it to life!”. After about a minute add the rest of the sugar. Add crisco, mix it in a bit to create smaller chunks, this helps mix it better. Add salt. Add flour about 3 cups at a time. You want to have a moist dough. Not really sticky, but somewhat. In the bowl, knead the dough for about 2 minutes, just enough time to get the yeast active and working. Then put the dough onto a cutting board (just a plastic thin one) and rinse out the bowl, and dry. Then grease the large bowl, put the dough in the bowl and then flip it upside down, so there’s grease on the top of the dough. Cover bowl with press and seal and a light weight towel. Set in warm place (I usually turn the stove on low and sit it near it, not on it.) And rise for one hour. Bread is VERY sensitive to cold drafts so make sure there are no breezes, open windows or doors begin opened. Even opening the cold fridge or freezer nearby can ruin the rising bread.) Grease a large baking pan (several may be needed.) Take covers off the bowl and punch the dough down, trying to get the air out of it. For rolls, form into balls and place in pan, a little bit apart from each other. Place back in warm area and rise one more hour. Cook at 350 degrees for about 25 minutes. Ovens vary. Rolls should be a light brown when done. For cinnamon rolls: Take about a third of the dough and roll out into a thin rectangle. Take room temp. BUTTER and smooth over rolled out surface of dough. Sprinkle with sugar/cinnamon mixture. From one of the longer sides roll up and then cut into rolls, placing them in a greased pan. Continue process until all dough is gone. Same cooking time as the rolls. Cool for about 25 minutes and then top with cinnamon roll glaze. Some fun additions to the cinnamon and sugar is chocolate chips, small m&m’s, or the more traditional raisins. Bread: This recipe makes a nice small loaf bread that’s great as toast. One of my favorite breads with this recipe is adding small chunks of ham and cheese before baking. __________________________________________________________________________________ 37

MAIN DISHES

Chicken Tortilla Soup Cherie Webster 1 small onion, diced 2 large garlic cloves, minced 1 tablespoon oil 1 tablespoon chili powder 2 teaspoons cumin ½ teaspoon oregano 1 bay leaf 6 cups chicken stock 1 large can chopped tomatoes 1 teaspoon sugar ¼ teaspoon pepper 2 large chicken breast, cubed 1 ½ cups corn Sour cream Tortilla chips Chopped onion Diced avocado Monterey jack cheese Sauté onion in oil over medium heat until tender. Add garlic, chili powder, cumin, oregano, and bay leaf. Sauté one minute. Add broth, tomatoes, sugar, and pepper and boil. Add chopped chicken and corn and simmer until chicken is cooked through. Can be prepared the day before. Garnish with toppings. _____________________________________________________________________________________

Honey Mustard Chicken and Rice Terri Fahs 6-8 Slices of bacon, cut into ¼ inch slices 4 boneless, skinless chicken breasts ½ teaspoon black or cayenne pepper ¼ cup yellow mustard 1 cup flour ½ cup honey 1 teaspoon curry powder 1 to 1 ½ cups of rice 2-3 cups of water Small paper bag Preheat oven to 350⁰. Cook bacon in a sauté pan until crisp—remove bacon and reserve bacon grease. Trim the fat off chicken, cut the breasts in half to speed cooking, if desired. Place the flour in the paper bag. Add chicken and shake to flour the chicken. With the reserved bacon grease, brown the chicken lightly. Place chicken in a baking dish and bake for 10 minutes. As the chicken is cooking, combine the honey, mustard, pepper/cayenne pepper, and curry powder in a bowl. Remove the chicken from the oven after 10 minutes and pour the sauce over the chicken. Return to the oven and bake an additional 20 minutes. Start the rice in either a sauce pan or rice cooker as soon as the chicken in placed in the oven the SECOND time. When the timer rings, remove the chicken from the oven and sprinkle with the reserved bacon. _____________________________________________________________________________________

Chicken Bombs Melissa Taylor 5 boneless skinless chicken breasts 5 jalapeno peppers 20 strips of bacon 4 oz cream cheese, softened 1 cup grated Colby jack or cheddar cheese Salt and pepper to taste 1 cup BBQ sauce (I like Sweet Baby Rays) Preheat oven to 350⁰F. Slice chicken breasts in half, widthwise. Each half will make one chicken bomb. Place chicken breast between two pieces of wax paper and pound to 1/4 inch thickness. A rolling pin does the trick. Season each slice with salt and pepper. Slice jalapenos in half lengthwise and remove seeds, ribs and the end of the stem. In a small bowl, mix the softened cream cheese with the grated Colby jack or cheddar. Fill each jalapeno half with about 1 tablespoon of or more of cream cheese mixture. Place 1 jalapeno half at the end of each pounded chicken breast. Roll over together. It doesn’t always close the way you think it should, but don’t worry—the bacon will pull it together. Wrap each chicken breast piece with 2 slices of bacon. Wrap it around lightly and tuck the end of the bacon under the strips. This way you don’t have to use toothpicks. Cook in oven for 20-25 minutes, turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Give it one final baste before it is done. The chicken is ready when it reaches an internal temperature of 165⁰F or if a pierced with a fork, juices run clear. Baste again and place under broil setting for a few minutes so bacon can crisp completely. _____________________________________________________________________________________

Cafe Rio Chicken Melissa Taylor *Pairs well with Café Rio Cilantro Lime Brown Rice 2 pounds chicken breasts ½ small bottle of zesty Italian dressing ½ tablespoon minced garlic 1 package ranch dressing mix (mixed with ½ Cup water) 1 tablespoon chili powder ½ tablespoon ground cumin Place all ingredients in a crock pot. Cook on high for 5-6 hours or low 8 hours. Shred with fork and serve in salads, burritos, tacos. This recipe can be frozen. _____________________________________________________________________________________

Chicken with Swiss Cheese Melissa Taylor “This is my sister in law’s recipe. The taste of the chicken and stuffing with the moisture of the chicken soup makes this sooo delicious.” 6-8 skinless chicken breasts, or 12-13 chicken tenderloins 1 lb Swiss cheese 2 cans cream of chicken soup 1 package stove top chicken stuffing 1 stick butter, melted Spray 9X13 inch pan with Pam. Place chicken in pan, then layer Swiss cheese over each piece and then add canned soup. Sprinkle stuffing mix on top. Pour melted butter overstuffing mix. Cover with foil before baking at 350⁰ F for 1-1 ½ hours. Check after one hour. If using tenderloins, the cooking time will be less. _____________________________________________________________________________________

Chicken Divan Melissa Taylor 2 cups chopped and cooked broccoli 2 cups chopped and cooked chicken 3 cups instant rice, cooked 1 cup shredded cheddar cheese ¾ cup mayonnaise 2 cans cream of chicken soup 1 teaspoon lemon juice 1-2 teaspoons curry powder 1 can chicken broth ¾ cup bread crumbs ¼ cup butter Put rice into a 9X13 greased pan. Sprinkle chicken and then broccoli over it. In a sauce pan mix mayo, soup, lemon juice and curry powder. Stir well until incorporated. Spread over broccoli and chicken until covered. Top with grated cheese. Melt butter in a small skillet and add bread crumbs. Mix together and crumble on top of casserole. Bake at 375⁰F for 30-35 minutes. _____________________________________________________________________________________

Maple Dijon Glazed Chicken Melissa Motley 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Serve with Oven Roasted Vegetables. _____________________________________________________________________________________

Cilantro Lime Chicken with Corn and Black Beans Melissa Motley 1 1/2 pounds chicken breasts Juice from 2 limes 1 bunch fresh cilantro, chopped 1 (16 oz) bag frozen corn 2 minced garlic cloves 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper to taste Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese. _____________________________________________________________________________________ 43

Texas Spaghetti Melissa Taylor 3-4 Chicken breasts 1 large green bell pepper 1 medium onion, shopped medium fine ½ stick butter 1 box spaghetti 1 can cream of mushroom soup 1 lb Velveeta cheese 1 jar pimiento 1 can English peas, drained Grated cheddar cheese Boil chicken. Remove chicken and save broth. Bone chicken and cut into bite sized pieces. Cut up bell pepper and onions and sauté in butter. Boil spaghetti in broth until done and most of the liquid is absorbed. Add the mushroom soup, cooked veggies, pimiento, peas and chicken. Mix in Velveeta and mix well until melted. Put in a greased 9X13 pan and top with cheddar cheese. Bake at 325⁰F for 40 minutes. _____________________________________________________________________________________

Crockpot Queso Chicken Melissa Motley 1 pound boneless, skinless chicken breasts 3 cups salsa, divided 1/2 cups water 1 teaspoon cumin 2 teaspoons chili powder 1/2 teaspoon salt 3 bell peppers, minced 1 14 ounce can corn, rinsed and drained 1 jalapeno pepper, minced (without ribs and seeds) 1-14 ounce can black beans, rinsed and drained 4 ounces light cream cheese 6 ounces Pepper Jack cheese Cilantro for topping and Blue corn tortilla chips for yummy dippin' Place the chicken breasts, 1% cups salsa, water, cumin, chili powder and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks. Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat unt1l the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeno together. After the chicken has been shredded, add the roasted peppers, roasted corn and jalapeno, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese. Notes- I add some salsa at the beginning and some towards the end so that some of the fresh salsa texture is preserved in the finished product. Just a personal preference thing. _____________________________________________________________________________________

Chicken Enchiladas Melissa Taylor 1 Medium onion, chopped 2-3 tablespoons butter or margarine 1 can cream of mushroom soup 1 can cream of chicken soup 1 lb shredded cheddar cheese 1 cup chicken broth 1 small can chopped green chile 1 package corn tortillas 2-3 lbs chicken cooked, and cut into bit sized pieces Brown onion in butter. Combine cream of chicken soup, cream of mushroom soup, chicken broth, green chile, and onions. Add pieces of chicken and beat well. In a greased baking pan, place a layer broken tortillas and then layer chicken mixture and top with shredded cheese. Repeat the layers until the casserole is filled. Bake at 350â °F for 20 minutes. _____________________________________________________________________________________

Sour Cream Chicken Enchiladas Carol Bogaski 2- 7 oz cans boned chicken or leftover chicken, 2 dozen tortillas 1 can cream of chicken soup 1 cream of mushroom soup 2 cups sour cream 1 large can diced green chiles 2 cup grated cheddar cheese +2 extra cup 1/2 teaspoon salt 1/2 teaspoon garlic powder Mix all ingredients together except tortillas. Spoon apx. 2 Tbsp of mix into each tortilla, roll and place in greased 9 x 13in pan â&#x20AC;&#x153;seamâ&#x20AC;? down. Fill and roll the rest, then spoon the sauce over the rolled tortillas. Top with at least one additional cup of grated cheddar and bake at 350 degrees until bubbling hot, apx. 30 min. _____________________________________________________________________________________

Chicken Fajitas Amber Tonks 1/2 pepper of each other (red, orange, yellow, green) 1/2 onion 3 chicken breasts 1 tablespoon chili powder 1 1/2 teaspoon paprika 3/4 teaspoon onion powder 1/2 teaspoon red pepper flakes 1 1/2 teaspoon salt 1 1/2 teaspoon sugar 1/4 teaspoon garlic powder 1/4 teaspoon cumin With a little oil in frying pan (or most any pan), cook pepper and onion slices until softened and slightly brown. Set aside. Cook chicken slices in remaining oil in pan. Add peppers back pan and the seasoning. Adjust as necessary for amount of chicken used and how spicy you want it. Serve on tortillas and top with cheese, sour cream, salsa, etc. _____________________________________________________________________________________

Crock Pot Chicken Taco Chili Geneine Wade 1 onion chopped 1-16 oz can black beans 1-16 oz can kidney beans 1-8 oz can tomato sauce 1-10 oz package of frozen corn (or two small cans of corn) 1-14 oz cans of diced tomatoes with green chiles (or two cans regular diced tomatoes with 1 can green chile) 1 packet taco seasoning 1 tablespoon cumin 1 tablespoon chili powder 24 oz or (3) boneless, skinless chicken breasts Optional: chile peppers choppedâ&#x20AC;&#x201D;like jalapeno or bell pepper Chopped fresh cilantro for topping. Combine beans, onion, chili peppers, corn, tomatoes, tomato sauce, cumin, chili powder, taco seasoning in slow cooker. Place chicken on top and cover. Cook low for 10 hours or on high for 6 hours. One half hour before serving, remove the chicken and shred and then return to crock pot. Once finished, top with cilantro, sour cream, or tortilla chips! _____________________________________________________________________________________

Chicken Salad Melissa Taylor 2 cans white chicken breasts from Costco, or 3-4 chicken breasts cooked and chopped 1 cup red seedless grapes 1 cup chopped celery Salt and pepper to taste Pecan pieces (optional) Miracle Whip or mayonnaise Mix all ingredients together in a pretty serving bowl. Add enough salad dressing or mayonnaise to moisten. Serve on a bed of lettuce or as a sandwich filling. Great on croissants! _____________________________________________________________________________________

Copycat Panera Asian Sesame Chicken Salad Melissa Motley 1 bag pre-washed romaine lettuce

2 tablespoons canola oil

1 bag pre-washed baby spinach

1-1/2 teaspoons sesame oil, toasted in a dry skillet over medium heat until golden brown

4 medium chicken breasts For the chicken marinade: 3 Tablespoons soy sauce 2 teaspoons brown sugar (or agave nectar, or honey) 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder For the dressing: 1/2 cup rice vinegar

1/2 teaspoon salt Pepper 1/2 teaspoon sesame seeds, toasted Salad toppings: Chopped cilantro 1- 11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup) 1/4 cup sliced almonds Baked or fried wonton strips Sesame seeds

1/4 cup sugar For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices. For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a iar, and shake to combine. Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings. _____________________________________________________________________________________

Chicken Alfredo Ruth Holland 4 tablespoons butter 1 tablespoons minced garlic (in jar works, too) 

Sauté the above ingredients, adding 2 tablespoons of flour to make a rue.

2 cups heavy cream ½ cup milk 1 cup finely grated cheese Salt and pepper to taste Stir together above ingredients and add to the rue. Cook until cheese melts. Add 2 handfuls of spinach and fold into Alfredo sauce right before you serve. _____________________________________________________________________________________

Chicken Pot Pie Crescent Braid Lindsey Kemsley 1 seamless crescent roll dough (I used Pillsbury) 1 cup cooked chicken 1 cup frozen peas and carrots 1/2 cup cream of chicken condensed soup 4 oz cream cheese 1/2 cup cheddar cheese Additional milk if the inside is a little too thick for your liking Preheat your oven to 375 degrees. In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture. Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Pinch the ends of the dough to keep the filling inside while it bakes. Bake for 20 to 25 minutes so that the top is nice and golden brown. Let stand about 10 minutes before cutting in to it _____________________________________________________________________________________

Italian Chicken and Potatoes Bake Lindsey Kemsley 1 Lb Boneless Skinless Chicken – I used tenders in my dish to make the splitting of servings a little easier 1 or 2 Cans of Green Beans – I used french style green beans, but really any green veggie would work here 5 or 6 Small New Potatoes, diced up into quarters 1 Package of Italian Dressing Mix – I used a .7 Oz Packet from Good Seasonings 1 Stick of Butter – I used “I can’t believe it’s not Butter” Servings : We were able to get 3-4 servings from this dish which came to just under 500 calories per serving Preheat Oven to 350 degrees. Organize your chicken, green beans and potatoes in a 9X13 casserole dish. Sprinkle your packet of Italian Dressing mix over the entire dish. Then melt your butter in the microwave and pour it over everything. Cover with aluminum foil and cook for 1 hour. _____________________________________________________________________________________

Olive Garden Chicken Gnocchi Soup Carol Bogaski 1 tablespoon extra virgin olive oil 4 tablespoonsbButter 4 tablespoons Flour 1 qt. half and half 1⁄2 cup finely diced celery 1 cup finely diced onion 2 cloves minces garlic 28 oz chicken broth (or half that amount if you like it thick) 1 cup finely shredded carrot 1 cup cooked and diced fresh chicken--or I use a large can of canned chicken 1 package of gnocchi, cooked (in boiling salt water for 3 minutes and drain) I Cut them in half so they go farther and you can find them in the pasta section of wm on the top shelf. 1 cup coarsely chopped fresh spinach, 1⁄2 tea. Salt 1⁄2 teaspoon thyme 1⁄2 teaspoon parsley Optional: 1⁄4 teaspoon nutmeg Sauté the onion, celery and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart or half and half to the roux mix. Cook gnocchi according to package directions. Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth, once the mixture thickens again, add the cooked gnocchi, spinach and seasoning; simmer until coup is heated through. Before serving season to taste by adding additional salt or bouillon paste. I personally, use the Sam’s Club chicken broth paste, 1 Tbsp paste to 4 cups hot water to make my broth. _____________________________________________________________________________________

Chicken and Spinach Stuffed Shells Carol Bogaski 1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes) 2 cups chopped cooked chicken 2 cups fresh chopped spinach 1 onion, chopped 2 cloves garlic, minced 1 (15oz) container ricotta cheese 2 (8oz) packages cream cheese, softened (I think you could get away with one package) 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups) 1 large egg, lightly beaten 1 Tablespoon dried parsley flakes 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups shredded mozzarella cheese, divided 1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more) Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they donâ&#x20AC;&#x2122;t stick together. Preheat oven to 350Â°. Lightly grease two 9x13 baking dishes. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes. Makes 8-10 servings. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells. _____________________________________________________________________________________ 56

Cashew Chicken (with a kick) Melissa Motley 2 chicken breasts cubed 1 tablespoon cooking sherry 2 tablespoon low sodium soy sauce 1/4 cup oil 1/2-1 teaspoon red pepper flakes (depending on how spicy you want it, a little goes a long way) 3 green onions, sliced diagonally 2 cloves garlic, minced (about 1 tsp of jarred minced garlic) 1/2 cup cashews, unsalted toasted sesame seeds lightly or unsalted cashews. Sauce: 4 tbsp soy sauce 1 1/2 tbsp cornstarch 4 tsp sugar 2 tsp white vinegar Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl. Cut chicken into bitesized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients. In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat. Add red pepper ďŹ&#x201A;akes to oil, stir a couple times. Add chicken all at once, let sit for a minute or two till golden, then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. Drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY! _____________________________________________________________________________________

Garlic Lime Chicken Cherie Webster Boneless skinless chicken breast halves 2 to 3 cloves garlic, minced 2 tablespoons fresh limejuice 1-tablespoon honey 1 Â˝ teaspoons rosemary 1 teaspoon dried oregano Â˝ teaspoon salt 1/2 teaspoon ground black pepper fresh cut cilantro Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, honey, rosemary, oregano, salt, and black pepper. Toss to coat. Transfer chicken to prepared pan and pour over any remaining marinade. Roast 30 to 35 minutes, until chicken is cooked through. _____________________________________________________________________________________

Baked Chicken Breasts Cherie Webster 4 Chicken Breasts cut in half to make 8 pieces 8 slices (l oz. Slices) Swiss cheese 1/4 cup water 1 can cream of Chicken soup 1/3 cup melted butter 2 cups seasoned stuffing mix Rinse chicken breasts and pat dry. Arrange in baking dish. Put 1 slice of cheese on each piece of chicken. Mix water and soup and spoon on top of chicken. Drizzle with butter. Sprinkle with stuffing mix. Cover with foil and bake at 350 degrees for I hour or until chicken is tender. Remove foil for last 15 minutes of baking time. (May substitute processed cheese for Swiss and seasoned breadcrumbs for stuffing.) _____________________________________________________________________________________

Turkey Meatloaf Geneine Wade 2 lbs ground turkey (or 1lb ground beef and 1 lb turkey) 1 small bottle salsa (about a cup) 2 large eggs beaten 3 teaspoons chopped garlic 1 cup rolled oats Salt & pepper Mix all ingredients together and place in 9X5 loaf pan. Bake for 60-70 minutes at 375Ë&#x161;F, or until center is not pink. Let stand for 10 minutes before serving. _____________________________________________________________________________________

Un-Stuffed Peppers Recipe Lindsey Kemsley 1 lb ground turkey 1 small onion 2-3 red peppers, chopped 2 tomatoes, chopped with juices 1 cup chicken stock 1 tablespoon tomato paste 1/2 cup rice (I use yellow) 1 tablespoon Worcestershire 1 tablespoon fresh oregano or 1 tsp dried 1/2 teaspoon garlic powder or 3 large cloves pepper and salt, to taste 2 tablespoon fresh parsley Cook onion on low until translucent, then turn to high and add ground meat. Cook until done. Add all ingredients except parsley. Bring to simmer and cook 20 minutes or until rice is done. Add parsley and enjoy! _____________________________________________________________________________________

BEEF

Taco Soup Cherie Webster 1 pound ground beef 1 large onion, diced 1 can black eyed peas, un-drained 1 can chili beans, un-drained 1 can garbanzo beans, un-drained 1 can Mexi-style chopped tomatoes, un-drained 1 can Mexi-corn, un-drained 1 can tomato sauce 1 package Hidden Valley Ranch dressing mix 1 package taco seasoning SautĂŠ onion and beef, add beans, veggies, and seasoning. And let simmer until flavors blend. _____________________________________________________________________________________

Homemade Taco Seasoning Melissa Motley 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1 tablespoon chili powder 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 and 1/2 teaspoon ground cumin 1/2 to 1 teaspoon sea salt (more or less to taste) 1 teaspoon black pepper In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it inâ&#x20AC;&#x201D;just give it a shake!) Add 2 to 3 tablespoons of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan. Serve with your favorite taco toppings! I recommend lots of sour cream, fresh salsa, guacamole, lettuce, cheese and tomato. _____________________________________________________________________________________

Seasoning Mixes Geneine Wade “This came from a previous ward’s recipe book.” Combine all ingredients. Place on a six-inch square of aluminum foil and fold to make airtight. Each recipe below would be one packet. The mixes could be added to sour cream or any base for dips. Make in larger quantities for food storage. Should store in airtight container up to 6 months. Taco Mix:

½ tsp crushed dried red pepper

2 teaspoon Instant minced onion

½ tsp instant garlic

1 teaspoon salt

½ tsp cornstarch

1 teaspoon chili powder

¼ tsp dried oregano

½ teaspoon ground cumin To make tacos: 1lb. ground beef

Chopped tomatoes

I packet taco mix

Grated cheese

3/4 cup water

Shredded lettuce

Taco shells Cool ground beef in skillet until browned. Drain off extra fat. Add taco mix, water and bring to a boil. Reduce heat and cook uncovered about 10 minutes. Stir once or twice. Serve 2 tablespoons of beef mixture in each shell, top with cheese and other garnishes.

Taco Bake: 1 lb. Ground beef 1 packet taco mix 2 tablespoon cornstarch 1 can whole kernel corn 1 cup Tomato sauce 1 ½ cups water 2 cups corn chips ½ cup grated cheese Cook beef in skillet until browned. Drain off fat. Remove from heat. Stir in Taco Mix and cornstarch. Add untrained corn, tomato sauce and water. Cook stirring until mixture reaches a boil. Reduce heat. Simmer uncovered 15 minutes stirring occasionally. Add half the corn chips to beef mixture. Pour into greased casserole. Top with remaining corn chips and cheese. Bake at 400 degrees for 10 minutes. Chili Seasoning Mix: 3 tablespoon flour 2 tablespoon instant minced onion 1 ½ teaspoon chili powder 1 teaspoon Salt ½ teaspoon dried red pepper (optional) ½ teaspoon Instance minced garlic ½ teaspoon sugar ½ teaspoon ground cumin

To Make Chili: 1 lb. Ground beef 1 packet chili seasoning mix 2 8oz. cans tomato sauce 1/2 Hot water 1-16oz can kidney or Pinto beans Brown meat. Add remaining ingredients. Bring to a boil. Reduce heat and simmer until liquid is reduced. Spaghetti Sauce Mix 1 tablespoon. Instant minced onion 1 tablespoon Cornstarch 1 teaspoon sugar 1 tablespoon Parsley flakes 1 1/2 teaspoon salt Â˝ teaspoon Instant minced garlic 2 teaspoon green pepper flakes Âž teaspoon Italian seasoning

To make spaghetti meat sauce: 1 lb. Ground beef I packet spaghetti sauce mix 1-6oz. Can tomato paste 2 cups Water 12 oz. Spaghetti grated cheese Brown beef in skillet. Drain off excess fat. Blend in spaghetti sauce mix tomato paste and water. Bring to boil. cover and simmer 20 minutes stirring once. Cook spaghetti, drain and serve topped with meat sauce and, grated parmesan cheese Sloppy Joe Seasoning Mix 1 tablespoon Instant minced onion 1 teaspoon cornstarch 1 teaspoon salt 1 Â˝ teaspoon sugar 1/4 teaspoon chili powder 1 teaspoon green pepper flakes Â˝ teaspoon instant minced garlic 1/4 teaspoon dry mustard 1/4 teaspoon celery seed

Sloppy Joe Burgers 1 lb. Ground beef 1 packet sloppy joe seasoning 1 cup Tomato paste 1 Âź cups water 6 hamburger buns Brown beef in skillet. Drain off excess fat. Blend in sloppy joe seasoning mix. Stir in tomato paste and water. Cover and simmer 10 minutes. Serve between buns. New Orleans Franks 1 cup uncooked rice 1 lbs franks 1 tablespoon salad oil 1/4 cup water 1 packet sloppy joe mix 1-16 oz can kidney beans, drained and rinsed. Cook rice. Cut each frank in fourths crosswise. Brown in hot oil in a skillet. Stir in tomato paste, water, and mix. Add beans. Bring to boil. Reduce heat, cover and simmer 10 minutes. Serve over cooked rice. Serves 6 _____________________________________________________________________________________

French Dip Sandwiches Melissa Motley 2-3 lb beef chuck roast 2 cans (14.5 oz each) beef consomme (it is right next to the soups and beef broth) 6-8 hoagie buns Place roast in a resealable gallon-sized freezer bag and pour beef consommĂŠ on too. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8-11 hours. Remove roast from slow cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns. We also love to melt Provolone or Swiss cheese on top. _____________________________________________________________________________________

Relief Society Chili Terri Fahs “This is a great recipe, but it makes a lot. I will often cut the beef to 1-2 pounds, 1 large onion and then the remaining ingredients. This can also be made in the crockpot after you brown the beef.” 4 pounds of ground beef 4 cups of onions, chopped 1 -12 oz whole or crushed tomatoes 1- 15 oz can of tomato sauce 1/8 cup sugar 3 tablespoons of chili powder 1 ½ tablespoon of salt 2 tablespoons oregano 2 teaspoons cumin 4 cans of kidney beans (pinto and black also work well) In a large kettle, brown the beef and onions. Add tomatoes, tomato sauce, sugar, chili powder, salt, oregano, and cumin. Simmer—the longer, the better. _____________________________________________________________________________________

Wheat Chili Cherie Webster 1 tablespoon chili powder 1 teaspoon oregano 2 lbs ground beef (1/2 TVP) 4 cup tomato sauce 2 cup steamed wheat 1 huge onion, diced 1 large green pepper, diced 1 can mild Rotel tomatoes 2 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon cumin Brown beef, onion and green pepper together in skillet. Add to wheat. Add remaining ingredients and stir well. Simmer 30-45 minutes. Stir occasionally. May top with grated cheese before serving. Serves 1216. _____________________________________________________________________________________

Just Like Wendyâ&#x20AC;&#x2122;s Chili Cherie Webster 2 tablespoons olive oil 2 stalks celery, chopped 1 green pepper, chopped 1 oz can diced tomatoes with green chiles 2 packages chili seasoning Salt and pepper to taste 2 pounds hamburger 1 onion chopped 3 (14 oz) petite tomatoes 1 cup water 1 can great northern beans 1 tablespoon vinegar Heat oil in large pan, cook hamburger meat for 8-10 minutes, breaking up into crumbles. Stir celery, onion and green peppers. Pour in tomatoes, water and stir in chili seasoning. Mix beans into chili, season with salt and pepper and bring to a boilâ&#x20AC;&#x201D;reduce heat and simmer for 1 hour, mix in vinegar before serving. _________________________________________________________________________________

Hatch Chile Bake Lindsey Kemsley 1 lb. lean ground beef ½ cup roasted, chopped Hatch chiles (about 2 - 3) or a small can of regular chopped chiles. 1 cup white rice, dry 1 can Cream of Celery Soup ½ cup chopped onion 4 garlic cloves, crushed 1½ - 2 cups sharp cheddar cheese, shredded Lightly coat chiles with olive oil and roast in oven at 400 degrees (on a foil lined baking sheet) for 20 - 25 minutes or until the skins are blackened and blistered. To remove the skins, run the peppers under cool water while peeling. The skin should come right off. Cut off ends, open down the center, remove membranes and seeds then chop. Cook rice as directed on package. In a large skillet, brown beef with onion and garlic until done. Mix cooked rice with soup and spread into a 9” x 13” baking dish. Add beef mixture layering over rice. Add chopped Hatch chiles as third layer. Top with cheddar cheese as final layer. Bake at 350 degrees for 20 minutes. Serve and Enjoy! _____________________________________________________________________________________

One-Pot Mexican Skillet Pasta Lindsey Kemsley 1 tablespoon olive oil 1 pound ground turkey or beef 2 cups uncooked elbows pasta 2 cups salsa, homemade or store-bought 1 1/2 cups chicken broth 1 (15-ounce) can tomato sauce 1 Roma tomato, diced 1 cup corn kernels, frozen, canned or roasted 1 cup canned black beans, rinsed 1/2 cup shredded cheddar cheese 1 avocado, halved, seeded, peeled and diced 2 tablespoons chopped fresh cilantro leaves Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes. Serve immediately, topped with avocado and cilantro. _____________________________________________________________________________________

Mexican Stuffed Shells Carol Bogaski 1 pound ground beef (or ground turkey) 1 package low-sodium taco seasoning 4 ounces cream cheese 16 jumbo pasta shells 1 1/2 cups salsa 1 cup taco sauce 1 cup cheddar cheese 1 cup Monterey jack cheese For toppings: 3 green onions Sour cream Preheat oven to 350Â°F. In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they donâ&#x20AC;&#x2122;t stick together. Pour salsa on bottom of a 9x13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9x13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa. _____________________________________________________________________________________

Café Rio Beef Melissa Taylor 3 pounds chuck roast 1 can green chile sauce 1 cup beef broth 1 small can tomato sauce 1 tablespoon cumin ½ onion 3 gloves of garlic, minced Place chuck roast in a crock pot, pour green chile sauce, beef broth, and tomato sauce over top and add cumin and garlic. Cut onion in half and place full onion rings on top of the roast to flavor (they will be removed when the roast is cooked and discarded). Cook on low for 8-10 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef. _____________________________________________________________________________________

Easy Taquitos Melissa Taylor “This is my sister-in-law Christina’s recipe” 1 pound ground beef, pork, or turkey Cumin, onion powder, and seasoned salt ½ can green chile enchilada sauce Fajita size flour tortillas and Shredded cheddar/jack cheese Brown meat, sprinkle with seasonings while browning. Add the ½ can enchilada sauce. Spray cookie sheet generously with Pam. Place tortilla on cookie sheet, spread meat down the middle, cover with cheese and roll up. Spray top generously with Pam. Repeat until all meat is used, spraying Pam generously each time. Cook at 400⁰F until melty and crispy. Can use the other half of enchilada sauce as condiment. _____________________________________________________________________________________ 75

Taco Soup Meri Streiff 1 can diced tomatoes 1 small can green chiles 1 can sliced olives 1 can corn 1 can kidney beans 1 lb hamburger, browned 1 pkg Taco Seasoning Mix all ingredients in slow cooker on low 4-6 hours. Serve with shredded cheese, sour cream and crushed tortilla chips. _____________________________________________________________________________________

Taco Cupcakes Carol Bogaski 1 pound ground beef 1 (1.25 ounce) package of Old El Paso taco seasoning mix 36 wonton wrappers 1 (16 ounce) can Old El Paso refried beans 36 tortilla chips 2 cups shredded cheddar cheese optional toppings: sour cream, diced tomatoes, cilantro, green onion Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray. Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside. Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese. Bake for 15-18 minutes or until golden brown. Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro) _____________________________________________________________________________________

Better than Frozen Burritos Amber Tonks 8 flour tortillas 1/2 lb. ground beef 1/2 package of taco seasoning 1 can refried beans 8 slices of cheddar cheese Preheat oven to 350 degrees. Follow directions on the back of the taco seasoning package to cook ground beef and seasoning. Stir in refried beans to ground beef and cook until beans are heated through. Put a wooden spoonful of mixture in the middle of each tortilla. Place a slice of cheese on top of the mixture. Fold opposite sides of the tortilla where cheese is the longest until tortilla sides touch in the middle. Roll up the last two sides of the tortilla to make a burrito. Place on a baking sheet and cook in the oven for 10 minutes. Serve with salsa, sour cream, shredded lettuce, tomatoes, onions, guacamole, or whatever you want. They can even be served by themselves. _____________________________________________________________________________________

Roasted Vegetable Burritos Beth Griffin 1 can of whole kernel corn, drained 1 can of black beans, drained 1 whole red pepper, chopped 1 whole green pepper, chopped 3 stalks green onions, chopped olive oil seasonings grated cheese 6 large flour tortillas (the raw ones you heat over a griddle are the best) Preheat oven to 400 degrees. Mix all the veggies in a bowl drizzled with some olive oil. At this point you can add whatever seasoning you want: salt, pepper, cumin, chili powder. Spread the prepared vegetables on a jelly roll pan and place in the oven for 30 minutes. Spoon into the tortillas, sprinkle with cheese, roll up and serve. _____________________________________________________________________________________

Chili Con Carne Raesha de Ruiter Zylker 1 lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 2 cloves garlic, crushed 1 tablespoon chili powder 1/2 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon unsweetened baking cocoa 1/2 teaspoon red pepper sauce 2 cups diced tomatoes (from 28-oz can), un-drained 1 can (19 oz) red kidney beans, un-drained In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness. After this step you can also just dump everything in the crockpot - cook on low for about 4 to 6 hours. ______________________________________________________________________________

EASIEST Hamburger Stew Beth Griffin 1 lb ground beef 1 packet dry onion soup 4 or 5 potatoes washed and diced 1 package carrots, washed and chopped 1 can tomato paste 1 can diced tomatoes 1 can whole kernel corn salt and pepper Brown beef in large saucepan. Drain fat. Add all other ingredients, simmer until carrots are tender. Season to taste. The variations are endless. All kinds of add ins are possible i.e. split peas, barley, rice, minced garlic, etc. My family loves this with hot rolls, buttered! _____________________________________________________________________________________

Mini Meatloaf Cups Raesha de Ruiter Zylker 2lb ground beef 1/2 of a large bell pepper, chopped 1/2 of a large onion, chopped 2 cloves garlic, minced 1 egg 1/2 to 1 cup of milk 3 shakes of Worcestershire sauce 1.5-2 cups of breadcrumbs 1 can your favorite tomato sauce salt and pepper to taste Mix all ingredients together (except only use 1/2 can tomato sauce). Scoop into muffin tins, create a little well with your fingers, top w/ remaining sauce. Bake at 350 for 25-30 minutes. _____________________________________________________________________________________

Meatball Heroes Geneine Wade 1 egg ½ teaspoon salt ½ teaspoon Italian seasoning ¼ teaspoon crushed red pepper 2 cloves of garlic, chopped fine ¼ cup chopped onion 1 lb extra lean hamburger ½ lb ground turkey ½ cup dry bread crumbs 1/3 cup grated parmesan cheese 1 large can tomato sauce (15 oz) ¼ cup water 6-8 rectangular sandwich rolls, split but not all the way through ½ pound grated mozzarella cheese In a bowl beat the egg with salt, Italian seasoning, red pepper and garlic. Add chopped onion, beef, turkey, bread crumbs and parmesan cheese. Shape into 1 ½ inch balls and place in crockpot with sauce and water. Cook on low. I also use readymade turkey meatballs and a jar spaghetti sauce. _____________________________________________________________________________________

Lasagna Melissa Taylor “A family Favorite.” 1 lb hamburger or Italian sausage 1 clove garlic, minced 1 tablespoon basil, or more if desired 1 ½ teaspoon salt 1 (15 oz) can tomatoes 2 (6 oz) cans tomato paste 10 lasagna noodles 2 eggs beaten 3 cups ricotta or cream style cottage cheese ½ cup grated cheese 2 tablespoons parsley flakes 1 teaspoon salt ½ teaspoon freshly ground pepper 1 lb mozzarella cheese (shredded or sliced) Brown meat slowly and spoon off extra fat. Add next 5 ingredients on the list and simmer, uncovered, for about 30 minutes. Stir occasionally. Cook noodles in a large amount of boiling water, that is salted and buttered, until tender. Drain and rinse when cooked. In a medium size bowl, beat eggs, add remaining ingredients except for the mozzarella. Layer half the noodles in a greased 9X13 inch pan; spread with half the ricotta mixture. Add half the mozzarella and half the meat sauce. Repeat until all ingredients used. Bake at 375⁰F for 30 minutes. Let stand 10 minutes before serving. _____________________________________________________________________________________

Dinner in a Pumpkin Terri Fahs 1 medium pumpkin (can be split between small ones) 1 chopped onion 2 pounds ground meat (beef and spicy sausage) ¼ cup soy sauce ¼ cup brown sugar 1-4 oz can sliced mushrooms 1 can cream of something soup Approximately 3 cups COOKED rice 1-8 oz can drained, sliced water chestnuts Cut off the top of the pumpkin and clean inside, removing pulp and seeds. Brown meat and onion. Drain thoroughly. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring frequently. Add cooked rice and water chestnuts. Spoon into clean pumpkin shell and replace top. Bake on a cookie sheet until the pumpkin is tender (1 ½-2 hours). Serve from the pumpkin. ___________________________________________________________________________________

Stuffed Shells Melissa Taylor 8 oz package ricotta cheese 1 cup grated or shaved parmesan cheese 1 cup Romano cheese 2 cups mozzarella cheese 2 eggs Parsley flakes 1 package large shells 1 lb hamburger or Italian sausage 1 jar spaghetti sauce Mix the first six ingredients together. Cook shells according to package instructions. Cook hamburger meat and then add spaghetti sauce. Carefully drain shells and stuff with cheese mixture until full. Put a layer of sauce on the bottom of a 9X13 pan. Layer shells. Cover with meat sauce and sprinkle with more cheese. Bake at 350â ° F for about 45 minutes. _____________________________________________________________________________________

Easy Pot Roast Melissa Taylor 3 lbs beef roast (brisket, boneless chuck, etc) 2 teaspoons salt ½ teaspoon pepper 1 package dry onion soup mix 1 can cream of mushroom soup 1 can beef broth and 1 can water Brown roast on both sides in a large roaster. Sprinkle generously with salt and pepper and any other spices if desired. Add onion soup mix on top, the can of soup, the can of broth, plus one can of water. Cover and cook at 325⁰F for 3-4 hours or until very tender. Take the roast out and slice. This roast should make its own grave, but if it is not think enough, mix about ¼ cup flour with 2/3 cup of water and slowly pour into gravy and cook no stove top until thickened. Can also be cooked in crock pot on high for 3-4 hours, or on low all day. _____________________________________________________________________________________

Easy Beef Stew Melissa Taylor “A family favorite on a cold winter day.” 1 to ½ lbs stew meat, cut into bite sized pieces and trimmed of fat 1 package dry onion soup mix (beefy onion soup mix is even better) 1 can cream of mushroom soup 1 (15 oz) can tomato sauce 1-2 onions, chopped 3-5 potatoes, cut into small chunks Small bag of carrots 2-3 stalks celery, cut in ½” chunks 1-2 soup cans full of water Brown meat and drain. Mix all ingredients; add enough water to keep from burning. Put into crock pot and cook approximately 6-6 hours on LOW. If too thick, add hot water to desired consistency. Serve with homemade bread and salad. _____________________________________________________________________________________

Shepherdâ&#x20AC;&#x2122;s Pie Melissa Taylor 1 lb ground beef 1 onion, chopped 1 can tomato soup 1 can green beans with juice Mashed potatoes Cheddar cheese grated Fry ground beef and onion together. Drain. Add the rest of the ingredients into the beef mixture and heat thoroughly. Put into casserole dish. Make up mashed potatoes (or use leftovers) and place them in a ring on top of beef mixture. Bake 20 minutes at 350â °F. Place cheddar cheese on the potatoes and bake 10 minutes more. Serves 4. _____________________________________________________________________________________

Swiss Steak Carla Harker 1-2 lbs Round steak or a cut of London broil for each person eating 1 can Rotel tomatoes & green chile (or plain dice tomatoes) 1 can of golden mushroom soup *add more cans of the above if you have more steak Season your steaks with salt, pepper, and garlic. Add all ingredients a crock pot for 5 hours on high or 8 hours on low. Best served with mashed potatoes and the gravy from the steak, it is thin but very good. _____________________________________________________________________________________

Yummy Swiss Steak Melissa Taylor 2 lbs boneless round steak cut ½-3/4 in thick ¼ cup Flour ¾ teaspoons salt ½ teaspoon freshly ground pepper 3 tablespoons olive oil 3 medium onions, thinly sliced 1 large bell pepper, thinly sliced 2 cloves garlic crushed 1 (16 oz) can diced tomatoes in juice ½ cup dry red wine or apple juice ½ teaspoon dried thyme Cut steak into 8 pieces. In a bowl, mix flour, ½ teaspoon salt and pepper. Sprinkle flour on both sides of meat and pound into steak with a meat mallet or side of a heavy saucer. In large skillet, heat 2 tablespoons of oil over medium high heat. Cook steak pieces in two batches, turning and adding remaining oil as necessary, until steak is browned, 4-5 minutes per side. Reduce heat to medium if flour begins to burn. Remove steak to plate as it browns. Add onions, bell pepper, and garlic to the skillet. Reduce heat to medium low and cook, stirring until vegetables softened, about 4 minutes. Stir in remaining ¼ teaspoon salt, tomatoes with their juices, wine, thyme, and 1/4 cup water and return steak to skillet. Let simmer on low for 1 ½ hours, or until meat is soft, and stir occasionally to prevent sticking. Add up to 1/4 cup water if sauce gets too thick. Best served with mashed potatoes. Also works well to put in a crock pot before church on Sunday and eat it when you return. _____________________________________________________________________________________

PORK

Rosemary-Orange Pork Tenderloin Stacey Allee “This is great served with grilled vegetables and potatoes.” ½ cup orange juice ¼ cup olive oil 2 tablespoons chopped fresh rosemary 1 Tablespoon minced garlic 1 teaspoon red pepper flakes 2 pork tenderloins (trimmed) Preheat grill. Combine orange juice, oil, rosemary, garlic, salt, and red pepper flakes in a bowl. Pour marinade over pork in a zip block bag; marinate for 10-30 minutes. Grill pork, flipping and basting with marinade until internal temperature reaches 145⁰ with a thermometer, or about 15-20 minutes. Remove pork from grill and tent with foil before serving. _____________________________________________________________________________________

Pork Chops Yum-Yums Melissa Motley 2-4 pork chops 1/2- to 3/4-inch thick 1/2 cup chicken broth 1/4 cup honey 1/4 cup soy sauce 2 Tablespoons ketchup 1/2 teaspoon ginger 1/4 teaspoon garlic powder (or salt) Poke holes in the thick chops to allow marinade to soak in the chops. Mix all ingredients together and pour over the pork chops and marinate in the fridge for an hour or more before cooking. Remove chops and set aside marinade. In a large skillet, brown chops for about 3 minutes on each side. Return the marinade to the chops, turn heat to medium low and cover. Turn the chops every 5 minutes for a total of 20 minutes (or until chops are done). Remove the chops and cover them for 5 minutes. If desired, add a little cornstarch/water mixture to the sauce to thicken it the way you like it. It's great as gravy! Poke holes in the thick chops to allow marinade to soak in the chops. Mix all ingredients together and pour over pork chops and marinate in the fridge for an hour or more before baking. Place chops in a greased casserole dish and pour marinade over the chops. Bake, covered, at 350 degrees Fahrenheit for 30 minutes; uncover, and continue baking for an extra 10-15 minutes, or until chops are done. If desired, return marinade to the stove and add a little cornstarch/water mixture to the sauce to thicken it the way you like it. It's great as gravy! _____________________________________________________________________________________

Pulled Pork Sammies Melissa Taylor Âź cup brown sugar Salt and pepper 3 lbs pork roast 1 Â˝ cups cider vinegar 4 cloves garlic BBQ sauce (your favorite) Place everything but the BBQ sauce in a crock pot and cook on low for about 6 hours. Remove and shred. Add BBQ sauce and serve on rolls. ________________________________________________________________________________ Slow Cooker Pulled Pork Cherie Webster 1 (2 pound) pork Tenderloin 1 (12 fluid ounce) can or bottle of root beer 1 (18 ounce) bottle your favorite Barbecue sauce 8 hamburger buns or buns of choice Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hrs. Note: cooking times may vary. Drain well. Stir in barbecue sauce. Serve over hamburger buns. I added sliced onions and garlic to the crock pot for added flavor. I used a sirloin roast. 8 servings _____________________________________________________________________________________

Crockpot Pork Chops Carla Harker Place 1 pork chop per person (or what you prefer) garlic powder in crock pot. In bowl mix GOLDEN mushroom (not cream of mushroom) soup with water and pour over pork chops. Cover and cook on Low for 6 to 8 hours or high for 5 hours. You can put in if you want 4 prepared mashed potatoes and veggies in the crock pot if you want. Cook until done (tender). You will have pork chops and gravy. _____________________________________________________________________________________

Pork Roast Lorilynn Bergsten For the pork: 2 pounds pork roast you can get pork roast from Costco 4 in pack 3/4 cup apple cider vinegar 1/2 cup brown sugar 2 cups of water Pour over pork, cook on high 4-6 hours in slow cooker, add water if dry. Drain juice and shred pork. Add 5 TLBS of A-1 sauce 1/2 teaspoon salt 1 teaspoon pepper 1 cup of El Pinto salsa 2 limes (squeeze and pour over pork) 1/4 cup brown sugar...can omit brown sugar if you don't want it sweet Mix....enjoy! _____________________________________________________________________________________

Maple-Glazed Pork Chops Cherie Webster 1 teaspoon salt 1 teaspoon Paprika ½ teaspoon ground cumin ½ teaspoon ground Cinnamon ¼ teaspoon Pepper 4 tablespoon maple syrup 4 teaspoons melted butter 3 teaspoons Dijon mustard 8 pork chops Combine the first five ingredients; rub over pork chops. Place in a greased 11"x7" baking dish. Bake, uncovered, at 425 for 20 minutes. Combine the remaining ingredients; pour over the chops. Bake 5 min' longer or until meat juices run clear. _____________________________________________________________________________________

Apple'n' Orange Pork Chops Cherie Webster 8 pork chops, about 1-in thick 1 cup peeled & chopped tort apple 1 tablespoons shortening 1-cup orange sections 1 cup chopped onion 1 Â˝ teaspoon Salt 1 cup uncooked rice 1/8 teaspoon pepper 1/8 teaspoon Poultry seasoning (optional) 1 1/2 cups water Trim excess fat from pork chops; season lightly with salt and pepper. Brown quickly in shortening. Pour from skillet all but 2 Tbls. of the drippings. SautĂŠ onion in the 2 Tbls. of fat. Combine all of the remaining ingredients except the pork chops with the onion; mix well, then pour into c greased 2 or 3 quart shallow casserole (9x13x2-inch). Arrange chops on this mixture, Cover and bake at 350 degrees for about 45 min. This recipe is also very good without the apple or the oranges, or without both. Makes 8 servings _____________________________________________________________________________________

Slow Simmered White Bean and Ham Soup Carol Bogaski 1 lb dried white beans 6-8 cups of water 1-2 tsp olive oil 1 small sweet yellow onion, diced 3 carrots, peeled and diced 3 stalks of celery, diced 2 cloves of garlic, minced 1 ham hock, extra fat remove from the outside of the hock 6 cups of chicken stock 1 bay leaf Sea salt and freshly cracked pepper, to taste Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don't have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans. Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, 8: celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way. Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy. ____________________________________________________________________________________

A Kid's Favorite Meal Amber Tonks 1 lb. package of sandwich ham cheddar cheese (or any kind of cheese you want) pizza dough Pizza dough recipe: 1 tablespoon dry yeast 1 teaspoon sugar 1 cup warm water 1/2 teaspoon. salt 2 tablespoon oil 3 cup flour In a medium bowl, add yeast, sugar, and warm water and let it sit for 5 minutes. Add in and mix salt and oil. Add flour 1 cup at a time, mixing with a fork until you can't mix the flour in anymore. On a lightly floured surface, knead the dough. Let it sit for 15 minutes. Preheat oven to 350 degrees. Grease a cookie sheet. Slice cheese, if not already sliced. After dough is done sitting, spread dough on the cookie sheet, spread two layers of ham and then a layer of sliced cheese. Fold both sides of dough over ham and cheese and pinch the dough together. Pinch the edges together. Put in the oven 20-30 minutes, depending on how golden brown you want it. Remove from oven and let it sit for 5-10 minutes. Slice up and enjoy. Sometimes, I like to dip my slices in a little bit of mustard. ___________________________________________________________________________________

Kickin Jambalaya Raesha de Ruiter Zylker 2 cans (14 Â˝ oz each) stewed tomatoes, un-drained 2 cups chopped celery, onion, and green bell peppers 1 cup water Â˝ lb smoked sausage, sliced 3 chicken bouillon cubes 1 teaspoon hot pepper sauce 2 cups minute white rice, uncooked Bring tomatoes, vegetables, water, sausage, bouillon and pepper sauce to boil in large skillet. Simmer 3 to 5 minutes or until bouillon is dissolved. Stir in rice. Cover. Cook on low heat 5 minutes. Makes 4 servings. _____________________________________________________________________________________

Split Pea Soup Lurley Noe "My split pea soup recipe starts a day or two before, with the leftovers from a ham. I pour the ham broth in a container and refrigerate it. Then I skim the fat off the top, leaving a gelatin-like broth that can be used in a variety of Southern favorites, such as any kind of beans or greens. I also use pieces of leftover ham, cut up in bite-size pieces. So with this information, here is the recipe:" 1 lb. dried split peas, sorted (looking for rocks) and rinsed in colander. 1 cup of gelatinized broth from leftover ham (see above) 1-2 cups of leftover ham, cut in small pieces Â˝ onion, minced or diced (optional) 3 carrots, sliced thin (optional) Water to more than covering the peas and other ingredients. Place all ingredients in a 4 or 5 quart crock pot. Cook on low for 5-8 hours. You will need to stir and possibly add more water after a few hours. As the peas soften, they lose their shape and the soup becomes really smooth. The flavor comes from the broth and is terrific with corn bread crumbled into your bowl with the soup. ____________________________________________________________________________________

100

Creamy Ham, Spinach & Cheese Chowder Cherie Webster ¼ cup butter ¼ cup flour 4 cups 1% milk ½ teaspoon salt ½ teaspoon crushed red pepper flakes 1 cup diced ham 3 cups baby or torn spinach leaves 1 ¾ cup Sargento Bistro Blends cheese, divided ½ cup croutons Melt butter in large saucepan over medium heat. Add flour; cook one minute, stirring constantly. Gradually stir in milk, bring to simmer, stirring frequently. Stir in salt and pepper flakes, simmer 5 min, stirring occasionally. Stir in ham, add spinach, stir until wilted. Stir in 1 ¼ cups cheese until melted, ladle into soup bowls, top with remaining cheese and croutons. ____________________________________________________________________________________

101

Zuppa Toscana (better than Olive Garden!) Carol Bogaski 1 lb. Italian sausages (use spicy to get that signature Olive Garden ﬂavor) 4-6 russet potatoes, chopped 1 onion, chopped 1/4 cup REAL bacon pieces (optional) 2 tablespoon minced garlic (about 3-4 cloves) 32 oz. chicken broth 1 cup kale or Swiss chard, chopped 1 cup heavy whipping cream 2 tablespoons ﬂour Brown sausage links in a sauté pan. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, garlic, potatoes and onion, in slow cooker. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5—6 hours) until potatoes are soft and then on high 30 minutes before serving. Mix flour into cream removing lumps. Add cream and kale to the crock pot, stir. Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper, and cayenne to taste. BEST. SOUP. EVER! _____________________________________________________________________________________

102

Minestrone Soup-Recipe adapted by Our Best Bites Meri Streiff 1 lb. Italian sausage 1 medium onion, diced 4 cloves minced garlic 4 cup water 2 stalks celery, diced 2 large carrots, diced 1-2 small zucchini, quartered and chopped 1 can beef broth 1 (10-oz.) can bean with bacon soup 1 (28-oz.) can diced tomatoes 1 can Great Northern Beans, drained and rinsed 1 tablespoon. sugar 1 teaspoon oregano 1 teaspoon. Kosher salt 1/2 teaspoon black pepper 1/8-1/4 teaspoon red pepper flakes Remove casings from sausage and crumble the meat. In a large soup pot, brown Italian sausage with onions and garlic. Carefully drain, if necessary. Add remaining ingredients, bring to a boil, cover, and then reduce to a simmer. Simmer on low for 1 hour, stirring occasionally. Serve with freshly grated Parmesan cheese and bread sticks or French bread. _____________________________________________________________________________________

103

Creamy Tomato and Spinach Pasta Lindsey Kemsley 1 tablspoon olive oil 1 small onion 2 cloves garlic 1 (15 oz.) can diced tomatoes ½ teaspoon dried oregano ½ teaspoon dried basil pinch red pepper flakes (optional) freshly cracked pepper to taste ½ teaspoon salt 2 tablespoon tomato paste 2 oz. cream cheese ¼ cup grated Parmesan ½ lb. penne pasta ½ (9 oz.) bag fresh spinach Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes). Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm. _____________________________________________________________________________________

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Guiltless Alfredo Sauce - from Our Best Bites Meri Streiff 2 cup low-fat milk 1/3 cup (3 oz) low fat cream cheese 2-3 tablespoon flour 1 teaspoon salt 1 tablespoon butter 3 garlic cloves 1 cup grated Parmesan cheese Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you donâ&#x20AC;&#x2122;t want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When itâ&#x20AC;&#x2122;s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again. _____________________________________________________________________________________

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Crazy Crust Pizza 12" Geneine Wade Crust: 1 cup of flour 1 teaspoon salt 1 teaspoon oregano or Italian seasoning 1/8 teaspoon pepper 2 eggs 2/3 c milk (can use evaporated milk) Combine all ingredients. Mix till smooth. Pour into greased (I used olive oil spray). Tilt to cover bottom. Drizzle 1-8 oz can tomato sauce 1 tsp oregano 1/2 tsp garlic powder I lightly mix into top of crust batter. Sprinkle with mozzarella cheese and pepperoni or other toppings. Bake at 400â °F for 30 Minutes. *For a Healthier Pizza: Substitute 1 c whole wheat flour, 2 Tablespoons egg white for one egg, 2/3 c unsweetened almond milk (30 calorie) no vanilla. It isn't as light of a crust, but healthier. I used prarie Gold While (whole wheat) from Walmart. _____________________________________________________________________________________

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Microwave Dried Beans Geneine Wade Dried beans will cook up quite nicely in the microwave and it does save time. Measure 2 cups of dried beans, having been washed and sorted, and place in a 4-5 qt casserole dish. Place 8 cups water. You may add any seasonings you want in the finished dish. Microwave on high for 8 minutes, or until water boils. Cover and let stand 1 hour. This is the equivalent of letting it soak overnight. Add boiling water if needed to keep covered with liquid. Keep covered with lid or plastic wrapâ&#x20AC;&#x201D;this is important as the beans might explode. Next, microwave on high for an additional 10 minutes, then reduce power and cook until they become tender. This might be an additional 20-30 minutes depending on your microwave. This will produce 5-6 cups cooked beans. Great addition to salads, casseroles and other dishes. _____________________________________________________________________________________

Quick and Easy Alfredo Sauce Cherie Webster Â˝ cup butter 2 Tablespoons flour 1 (8ounce) package cream cheese 2 teaspoons garlic powder 2 cups milk 6 ounces (3/4 cup) grated Parmesan cheese 1/8 teaspoon ground black pepper Salt to taste Melt butter in medium, non-stick saucepan over medium-low heat. Add flour, stir. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Stir and watch to avoid burning. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked to long. Toss with hot pasta to serve. _____________________________________________________________________________________

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Pumpkin Tomato Bisque Cherie Webster 3-4 tablespoon butter 1 lg. Onion, chopped 3-4 cups chicken stock 1 (28 oz.) Can whole tomatoes with juices 1 Tablespoon honey 4 cups pumpkin puree salt to taste In 10 -inch skillet, melt butter over medium -low heat, add onion; sautĂŠ until limp (6-7 min.). Stir in 3 cups of the stock and let simmer, partially covered about 15 min, Pour the tomatoes and juice into a food processor, Add honey and puree. Add pumpkin and buzz again. Strain the stock-add strained-out onions to processor. Buzz again. Add the potato/pumpkin puree to stock, season with the salt. Reheat and serve very hot with red pepper puree, if desired _____________________________________________________________________________________

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Mexican Corn Casserole Cherie Webster 4 eggs 1 can (15-114 oz) whole kernel corn, drained 1 can(14-314 oz.) cream-style com 1 1/2 cups cornmeal 1 1/4 cup buttermilk 1 cup margarine, melted 2 cans (4 oz. each) chopped green chilies 2 medium onions, chopped 1 teaspoon baking soda 3 cup (12 oz.) shredded cheddar cheese, divided Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13 in. X 9-n. X 2 in. baking dish. Bake, uncovered at 325 degrees for 1 hr. Top with remaining cheese. Let stand for 15 min. before serving. Yield: 12-15 servings _____________________________________________________________________________________

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Egg Drop Soup Carol Bogaski ”Quick soup that takes only minutes from start to ﬁnish. Vegetable stock can be substituted to create a vegetarian soup.” 16 cups low-sodium Chicken (or Vegetable) Stock 1/2 cup thinly sliced Scallions 1/4 cup fresh Baby Spinach or Baby Arugula 4 Shitake Mushrooms, stems removed, wiped clean, and thinly sliced 1 teaspoon low-sodium Soy Sauce 1/8 teaspoon ﬁnely ground White Pepper 2 Large eggs, lightly beaten In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper. Retum to a low simmer and cook for 3 minutes. Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shredsor ribbons of the eggs, 1 minute. Remove saucepan from the heat. _________________________________________________________________________________

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Chile Rellenos Melissa Taylor 16-18 roasted green chiles (fresh or frozen) ½ block cheese (mozzarella is best) 10 eggs 1/4 flour ½ teaspoon salt Oil Peel chiles and open and removed seeds and veins. The more you remove, the less hot it will be. Cut cheese into long slices, ¼-1/2 inch diameter. Cover cutting board with extra flour. Roll cheese in flour and stuff inside the chile. Roll chile in flour and put aside. In a mixer, separate egg whites into a bowl. In another bowl, mix egg yolks with ¼ cup flour until smooth. Beat egg whites until VERY stiff. Fold in egg yolks. Put at least an inch of oil in a large frying pan. Heat oil until when you put a fork with some egg mixture into the oil it sizzles. Dip chile in egg/flour batter and put in hot oil. Fry for 3-4 minutes, one at a time, or until brown all around. I use too spoons to turn. Remove and drain on paper towels, Can serve plan or with salsa or green chile sauce. _____________________________________________________________________________________ Gnocchi Carol Bogaski 2 potatoes 1 egg 2 cups all-purpose flour Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve. _____________________________________________________________________________________

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SEAFOOD

Shrimp Tacos Melissa Motley 1 lb of frozen shrimp, defrosted, peeled, & deveined 6 oz fat free Greek yogurt 1/4 cup chopped cilantro 2 tablespoon fresh limejuice 1/2 teaspoon cayenne pepper 1/2 a head of cabbage, thinly sliced (about 5 cups) 8 corn tortillas 4 teaspoon extra virgin olive oil Salt and pepper to taste _____________________________________________________________________________________

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Caramelized Salmon Lindsey Kemsley ½ cup sugar 2½ tablespoons coarse sea salt, pulsed gently in a food processor a few dashes of freshly crushed black pepper 16 ounces salmon, cut into 4 filets, with skin olive oil Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture. Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and sauté for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat. Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and sauté for another 2-3 minutes. Flip to the side and sauté each of the sides for another 2-3 minutes, if the filet is thick enough. Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it's not burning. The sugar in the pan might look burnt but that's okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating - it will be very dark because it's totally caramelized with sugar, and it should come off very easily. _____________________________________________________________________________________

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Marinated Parmesan Tilapia Cherie Webster Â˝ cup unsalted Butter Â˝ cup Italian salad dressing Freshly grated Parmesan Cheese Chef Paul's salmon seasoning In skillet melt butter, add Italian dressing and bring to a simmer. Add fish sprinkle with seasoning and cook about 3 minutes on each side. Top with grated Cheese and sprinkle of parsley flakes if desired. _____________________________________________________________________________________

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Lemon Pepper Fish Cherie Webster 1 tablespoon olive oil 2 tablespoon lemon juice Â˝ tablespoon cracked peppercorns 3/4 lb Tilapia filte 1 cup chopped onion 3 medium garlic cloves, crushed 1/2 cup couscous 2 tablespoon tomato paste 2 cup chicken broth 2 tablespoon capers or black olives, olives, cut in half Salt and pepper Mix olive oil, lemon juice, and cracked pepper in a self-sealing baggie. Add fish filet and marinate for five minutes while you prepare ingredients. Remove fish from marinade, save marinade. Heat a non stick skillet on med-high heat and add marinade, onion, garlic, and couscous. SautĂŠ one minute. Mix tomato paste and broth. Add to skillet with capers and olives. Place the tilapia on top. Bring to a simmer. Cover with a lid and gently simmer 8 minutes Makes two servings. ___________________________________________________________________________________

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SIDES

Napa Salad Lori Divett “My family first got this recipe from our next door neighbors, then my mom started making it. It is a fairly regular meal for Zachery and me. It’ fast and easy and relatively inexpensive.” ¼ cup butter (1/2 Stick) 1 head Napa Cabbage 5 green onions 2 Packs Raman noodles ½ cup sliced almonds ½ cup sugar ¾ cup oil ¼ cup vinegar 2 tablespoons soy sauce Add chicken or other meat if desired Break up and brown noodles in butter. Wash and cut the cabbage like you would for coleslaw, including most of the white part. Mix together the sugar, oil, vinegar and soy sauce in a pan and bring it to a boil. Making sure the mixture is well stirred, add it to the cabbage and stir in the almonds. Add in almonds and browned noodles and meat if desired. _____________________________________________________________________________________

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Cabbage Salad Amber Tonks 1 head cabbage, sliced thin 1 pkg. slivered almonds, toasted in dry frying pan 2 tablespoon sesame seeds, toasted 4-5 green onions 1 can white chicken meat or turkey (you can grill 1-2 chicken breasts and chop) 1 pkg. dry Ramon Noodles (put in right before serving so crispy) Dressing: 1 teaspoon salt 1/2 cup oil 1 tablespoon vinegar 1 tablespoon sugar 1/2 teaspoon pepper Place dressing on salad prior to serving. _____________________________________________________________________________________

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Mother–in-Laws Cole Slaw Rene Stapf ½ Head of Green Cabbage - Chopped ½ Head of Purple Cabbage - Chopped ¼ Finely Chopped Onion 1 grated Carrot 1 teaspoon of Salt 1 teaspoon of Fresh Ground Black Pepper 1 cup of mayo 2 tablespoons of Heinz Apple Cider Vinegar 2 teaspoons of Sugar Toss all ingredients in a glass or metal bowl – refrigerated for 1 hour before serving _____________________________________________________________________________________

Crunchy Coleslaw Cherie Webster 1/3 cup vegetable oil 1 package (3 oz.) beef-flavored ramen noodles ½ teaspoon garlic salt 1 package (16 oz) shredded coleslaw mix 1 package (5 oz.) sliced almonds In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 min. or until blended. Meanwhile, crush the noodles and place in a bowl. Add coleslaw mix and almonds. Drizzle with oil mixture and toss to coat. Serve immediately. _____________________________________________________________________________________

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Angieâ&#x20AC;&#x2122;s Texas Panhandle Slaw Melissa Taylor 1 medium head cabbage, chopped 8-10 green onions, chopped 1 medium green pepper, chopped 2 pkg Ramen noodles (do not use seasoning packet) 2/3 cup sesame seed Âž cup slivered almonds Brown sesame seeds and almonds in 2 teaspoons margarine. Let cool Dressing: 1 cup salad oil 1/3 cup sugar 1/3 cup rice wine vinegar 2 teaspoons salt 1 teaspoon white pepper Just before serving, toss everything together and add noodles so as to keep noodles crispy. _____________________________________________________________________________________

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German Slaw Lurley Noe â&#x20AC;&#x153;Perfect for socials! Tasty and economical!â&#x20AC;? 1 head of cabbage, sliced; shredded. 1 to 4 onions, sliced thin in rings or half-rings. 2/3 cup sugar 1-1/2 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 1 cup vinegar 1 cup vegetable oil Prepare cabbage and onions and place in a large bowl. Combine the sugar, spices and vinegar in a pan and bring to a boil. Add the oil to the boiling mixture and heat it, but do NOT boil. Pour this mixture over the cabbage and onions and toss the salad. Put a large plate on the salad and weigh it down with other heavy items on the plate to compress the salad and marinate the vegetables. Let the salad set for one hour. Remove the weighs and plate and toss the salad. Seal and refrigerate. Tastes best the next day. Perfect for large gatherings. _____________________________________________________________________________________

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Broccoli Slaw Salad Carla Harker 1 small package broccoli slaw (produce dept. Smiths or Walmart) 4 broccoli crowns broken in small pieces 1/2 cup Sunflower seeds 1/2 cup Craisions or raisins 1/2 cup Bacon bits Dressing: 1 1/2 cup Mayonnaise 1/4 cup Rice wine vinegar 1/4 cup Sugar (Splenda can be used) Mix the dressing and add to the other ingredients. Let cool in fridge _____________________________________________________________________________________

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Broccoli Slaw Salad Cherie Webster 1 pkg. broccoli coleslaw 1 broccoli head, broken in small pieces 1 cauliflower head, broken in small pieces 16 slices bacon, browned and cut in bits ½ cup shredded carrots 1 cup pineapple tidbits ½ large red onion ½ cup raisins ½ cheddar cheese, shredded 2 large eggs, hard boiled (optional) 2 oz. sunflower seeds (optional) Dressing: ½ cup light mayonnaise 1/3-1/2 cup sugar 1 tablespoon apple cider vinegar Prepare and mix all ingredients together in large serving bowl. Combine ingredients for dressing, pour onto salad and toss. Refrigerate. This can be made a few hours early, to a day before serving. _______________________________________________________________________________

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Tropical Coleslaw Cherie Webster 1 medium firm banana, sliced 2 tablespoons lemon juice 3 cups shredded cabbage 1 (20 ounce) can pineapple tidbits, drained 1 celery rib, chopped 1 (11 ounce) mandarin oranges, drained Â˝ cup golden raisins 1 (8 ounce) container lemon yogurt Â˝ cup coarsely chopped walnut Â˝ teaspoon salt In a small bowl, toss the banana slices and lemon juice. In a large serving bowl, combine the cabbage, pineapple, celery oranges and raisins. Drain bananas; discard juice. Add bananas yogurt, walnuts and salt to cabbage mixture; toss to coat. Serve immediately. Serves 8 ____________________________________________________________________________________

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Broccoli Salad Beth Griffin 4 cups of broccoli flowerets 1/2 cup raisins 1 cup celery 8 pieces bacon, cooked and crumbled 1/2 cup peanuts 1/2 cup sunflower seeds 1/4 cup green onions, chopped Dressing: 1 cup Miracle Whip 3 tbsp. apple cider vinegar 1/2 cup sugar Mix salad and refrigerate. Mix dressing separately and add just before serving. _____________________________________________________________________________________

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Spinach Strawberry Salad Lindsey Kemsley 6 oz (approx 6 cups) baby spinach leaves 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced 1/4 cup thinly sliced red onion 1/4 cup crumbled feta cheese 3-4 tablespoons raspberry poppy seed dressing 1/2 cup candied pecan pieces In large bowl, toss spinach, strawberries, onion, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp). _____________________________________________________________________________________

Spinach and Strawberry Salad Raesha de Ruiter Zylker 1 (5-7 oz) package baby spinach 2 cups sliced strawberries 1/2 cup crumbled goat or feta cheese Âź cup pine nuts, toasted Balsamic Vinaigrette (make from scratch or use a bottled balsamic vinaigrette dressing) 1 tablespoon balsamic vinegar 3 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh basil, or 1 tsp dried basil, crushed Salt and black pepper Whisk vinegar and olive oil in small bowl. Add basil and season with salt and pepper. Combine salad and strawberries in large bowl. Add vinaigrette, gently toss to evenly coat. Divide salad among 4 plates. Sprinkle each salad with cheese and pine nuts. _____________________________________________________________________________________ 125

Strawberry and Feta Salad Raesha de Ruiter Zylker 1 cup slivered almonds 1 cup vegetable oil 2 cloves garlic, minced 1 head romaine lettuce, torn 1 teaspoon honey 2 tablespoons brown sugar 1 teaspoon Dijon mustard 1 pint fresh strawberries, sliced Âź cup raspberry vinegar 1 cup crumbled feta cheese 2 tablespoons balsamic vinegar In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat and set aside. In a bowl prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar and vegetable oil. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture and toss to serve. Makes 10 servings ____________________________________________________________________________________

126

Strawberry – Mango Mesclun Salad Meri Streiff Dressing: ½ cup sugar ¾ cup vegetable oil 1/3 cup Balsamic vinegar 1 tsp salt Salad: 8 cups Mesclun or other mixed greens 2 cups dried cranberries 8 ounces strawberries 1 mango ½ cup chopped onion Combine dressing ingredients and set aside. Slice strawberries, dice the mango and combine with other salad ingredients. Dress and serve. Chicken makes a great addition. _____________________________________________________________________________________

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Spinach Strawberry Salad Amber Tonks Dressing: 1/2 cup sugar 1 tablespoon poppy seeds 1 tablespoon sesame seeds 1 1/4 teaspoon minced onions 1/2 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/2 cup oil 1/4 cup apple cider vinegar Salad: 1 bunch spinach, torn 1 pt. strawberries, sliced 2 bananas, chopped 1 avocado, chopped 1 bunch green onions, chopped Combine dressing ingredients in blender and blend until smooth. Combine salad ingredients and toss. Pour on dressing just before serving. _____________________________________________________________________________________

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Cranberry Salad Lurley Noe “Thanksgiving is not Thanksgiving without this salad!” 1 bag of fresh cranberries (firm berries are best) 1 orange 1 apple 1-1/2 cups mini-marshmallows 2/3 cup pecans or walnuts (leave out or replace if nut allergies with anyone) ¾ cup sugar Sort cranberries, throwing out the squishy ones. Wash the cranberries. Use a food processor to chop the cranberries into tiny pieces. Cut up apply and orange into bite size pieces and combine with the cranberries. Add marshmallows and chopped nuts. Add sugar to taste. Allow the flavors to blend prior to serving. _____________________________________________________________________________________

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Oriental Salad Cherie Webster 4 cup peach slices, drained 1 cup diced celery 2 cup cooked whole kernel wheat 2 cup cooked diced chicken 1 can chow mein noodles Dressing: Âž cup salad dressing I tablespoon lemon juice Âź cup peach juice 2 teaspoon honey Combine all ingredients in o large bowl, adding the noodles just prior to being served. _____________________________________________________________________________________

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Won Ton Salad Cherie Webster 2 chopped green onions 1 head lettuce 2 chicken breasts, cooked & diced Â˝ package won tons, cut in thirds; fried Dressing: 3 tablespoon rice vinegar 1 tablespoon sesame oil 4 tablespoon water 1 teaspoon pepper + Â˝ teaspoon salt _____________________________________________________________________________________

Tortellini Bacon Broccoli Salad Cherie Webster 2 (9 ounce) packages refrigerated three-cheese tortellini Âź pound bacon 4 cups chopped broccoli 1 pint grape tomatoes, halved 2 green onions, finely chopped 1 cup bottled coleslaw dressing Cook tortellini according to package direction, drain, rinse with cold water, and refrigerate until cool, about 30 minutes. Cook bacon until evenly browned. Drain on paper towels. Chop into %inch pieces {l cut the bacon before l cook it). Place all ingredients into a salad bowl. Pour the dressing over the top and toss lightly to coat. Chill in refrigerator before serving. 10 servings _____________________________________________________________________________________

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Southwestern Chopped Salad Melissa Motley Large head of romaine 15 oz. 1 can black beans, rinsed and drained 1 large orange bell pepper 1 pint cherry tomatoes 2 cups corn (I used frozen, thawed) 5 green onions Optional: avocado Dressing: 1 cup loosely packed cilantro, stems removed and roughly chopped 1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt) 2 tablespoon fresh limejuice (about 1/2 lime), more to taste 1-2 garlic cloves 1/4 cup olive oil 1 1/2 teaspoon white wine vinegar 1/8 teaspoon salt Recommended: agave/honey, cumin _____________________________________________________________________________________

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Pasta Salad Deborah Weagel Serves 10 to 12 Cook three different types of boxed pasta, 12-16 ounces each such as tri-color rotini, whole grain medium shells, rigatoni, farfalle, whole wheat penne rigate, gemelli, etc.) in boiling water. Drain and then cool in refrigerator for a few hours. In a large bowl mix pasta with chopped fresh vegetables of your choice (broccoli, squash, carrots, celery, spinach, cauliflower, etc.). You can also add drained canned vegetables, beans, and/or fruit (whole corn, beets, French-cut green beans, kidney beans, olives, mandarin oranges, etc. To use wheat from food storage, you can add one cup of cooked whole wheat kernels. Add anything else that you enjoy. Sprinkle with extra virgin olive oil, agave nectar, and red wine or balsamic vinegar to taste. Stir well, keep refrigerated. Serve cool or at room temperature. This is easy to make, nutritious, and you can use whatever you have at home, grown in your garden, and/or find on sale at the store. _____________________________________________________________________________________

133

Midwest BBQ Pasta Salad Cherie Webster 1 lb. (or 6 cups) tri-color rotini 1 cup ranch dressing 3/4 cup BBQ sauce 2 cups cooked chicken, chopped ½ cup bacon, cooked and cut into pieces ½ cup bell pepper, diced ½ cup scallions, minced ½ cup red onions julienned ½ cup cucumber, peeled seeded and diced , Salt and pepper to taste Parmesan cheese to taste Cook rotini according to package directions. When pasta is "Al dente”, drain and rinse with cool water to stop the cooking. Drain off excess water thoroughly. Place all ingredients in large mixing bowl and toss well. Season to taste with ground Parmesan cheese, salt and pepper. Serves 6-8 _____________________________________________________________________________________

134

Sweet Potato Casserole Beth Griffin Casserole: 6 cups cooked, mashed sweet potatoes ½ cup sugar ½ teaspoon sat 2 beaten eggs ½ stick butter ½ cup milk 1 ½ teaspoon vanilla Combine all ingredients into buttered 9X13 pan. Topping: ¾ cup brown sugar ½ cup flour1/3 stick butter 1 cup chopped pecans or walnuts Top casserole with topping that has been coarsely mixed together. Bake at 350⁰ for 35 minutes. _____________________________________________________________________________________

135

Sweet Potato Soufflé Ruth Holland 3 cups mashed sweet potatoes (yams) 1 cup sugar 2 eggs ½ cup evaporated milk ¼ butter, heated 1 teaspoon vanilla ½ teaspoon vanilla Mix all ingredients together thoroughly and spread in casserole dish. Topping (I usually double it): 1 cup brown sugar ¼ cup butter 1/2 cup flour 1 cup chopped nuts Mix together toppings and top sweet potato mixture. Bake at 350⁰F for 30 minutes _____________________________________________________________________________________

Oven Roasted Potatoes Melissa Taylor 1 envelope onion soup mix 4 medium russet potatoes cut into chunks. Or 1 package frozen cubed hash browns 1/3 cup olive oil Preheat oven to 450⁰F. In a 9X13 pan, combine all ingredients. Bake uncovered, stirring occasionally for 40 minutes or until potatoes are tender and golden brown. _____________________________________________________________________________________ 136

Honey Roasted Red potatoes Cherie Webster 1 pound red potatoes, quartered 2 tablespoons diced onion 4 tablespoons butter, melted 2 tablespoons honey 2 teaspoons dry mustard 1 pinch salt 1 pinch ground black pepper Lightly coat an 11x7 baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with the onion. In a small bowl, combine melted butter, honey, mustard salt and pepper and drizzle over potatoes and onion. Bake 375 degrees F for 45 min or until tender. Halfway through cooking time stir the potatoes. ______________________________________________________________________________

137

Potato Salad for Twelve Geneine Wade 12 large potatoes 8 hard boiled eggs 5 stem celery, chopped 2 cups mayonnaise 1 cup sour cream 1/4 cup mustard *Evaporated milk for moisture, if needed 1 teaspoon seasoning salt Â˝ teaspoon black pepper Â˝ onion powder Cook potatoes in skins until tender, in 1 tbs. salt and water to cover potatoes. Run cold water over potatoes when done, to prevent them from over cooking. Drain and peel skins and cube into bite size cubes. Peel eggs, and chop finely, saving two for garnish for top. Chop celery, and mix potatoes, eggs, and celery, tossing to distribute vegetables evenly. Combine mayonnaise, sour cream, mustard, seasoning salt, and black pepper. Mix well. Pour over potatoes and gently combine, not breaking up too much of the potato. Add a small amount of evaporated milk if salad needs to be moister. Slice two remaining boiled eggs, and garnish top of salad, which has been transferred to a serving bowl. Sprinkle with paprika and refrigerate. __________________________________________________________________________________

138

Café Rio Cilantro Brown Rice Melissa Taylor Serves 4 1 cup Brown Rice 1 cup Water 1 cup chicken broth 1 tablespoon butter 1 tablespoon olive oil ½ onion diced 2 garlic cloves, minced Juice from 1 lime ¼ cup cilantro, chopped 2 tablespoons sugar Salt & pepper to taste In a small sauce pan set over medium-high heat, combine water, broth, and butter and bring to a boil. Stir in the brown rice. Bring to a boil and then turn down to low for 40-50 minutes, or until tender. Separately, heat olive oil in a skillet and add onion and garlic. Sauté until onion is tender, about 5 minutes. Add lime juice, cilantro, and sugar; stir until fragrant, then turn off heat. Once rice is cooked, toss with the cilantro and onion mixture. Season with salt and pepper. Serve warm. _____________________________________________________________________________________

139

Tabuli Carol Bogaski 1 cup bulgur wheat 1 ½ cup boiling water ¼ cup lemon juice ¼ cup olive oil 2 cloves garlic, minced Black pepper Chopped scallions Parsley 1 tablespoon mint 1 chopped cucumber Add boiling water to bulgur wheat. After water is absorbed add and mix the remaining ingredients. ________________________________________________________________________________

140

Vegetable Rice Medley Cherie Webster Cook 1 pkg., Chicken, flavored rice-a-roni as directed. In a large skillet sauté, ½ cup finely chopped onion, 4 ½ teaspoon butter 1 cup sliced mushrooms 2/3 cup julienned zucchini 2/3 cup julienned carrot 1 cup fresh asparagus, cut in 1' pieces ½ t dried or 1 t fresh basil 2/3 cup Parmesan cheese Dash pepper Combine the rice and vegetable mixtures and top with cheese and pepper. _____________________________________________________________________________________

141

Spicy Rice Pilaf Cherie Webster Â˝ cup chopped onion 2 tablespoon olive or veg. oil 2 cup chicken broth Âź cup dry lentils, rinsed 1 can (16 oz.) kidney beans, rinsed and drained 1 cup salsa 1 cup uncooked long grain rice 1 cup frozen corn 1 jar (2 oz.) diced pimientos, drained 1 teaspoon chili powder In a saucepan over medium heat, sautĂŠ onion in oil until tender. Add broth and lentils; brings to a boil. Reduce heat; cover and simmer for 15 min. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 min. longer or until lentils and rice are tender. yield: 12 servings. __________________________________________________________________________________

142

Parmesan-Brown Butter Orzo with Toasted Pine Nuts Carol Bogaski 2 tablespoons butter 2 tablespoons shallots, diced 1 Â˝ cups of orzo 1 1/3 cup of chicken broth 2-3 tablespoons Parmesan cheese, shredded 2 tablespoons toasted pine nuts 1 tablespoons fresh parsley, chopped Sea salt and freshly cracked pepper, to taste Heat the butter in a saucepan over medium heat. Once the butter has melted, add the shallots and cook, stirring often for 1-2 minutes. Add the orzo and cook, stirring often, for 2-3 minutes. Add the chicken broth and bring to a boil then reduce heat and simmer for 13-15 minutes. Add the Parmesan cheese, pine nuts, parsley, season with sea salt and freshly cracked pepper, to taste then stir until well combined Serve immediately. Enjoy. _____________________________________________________________________________________ Chicken Wontons Ruth Holland 1 package cream cheese 1-2 scallions chopped 1 teaspoon garlic powder Âź teaspoon salt 2 cooked chicken breasts, finely chopped or shredded. Wonton wraps Mix ingredients together and put in wonton wraps. Fry in hot oil until browned. Best served with sweet and sour sauce. ___________________________________________________________________________________

143

Creamy Crab Wontons Melissa Motley 2 ounces cream cheese, softened 2 tablespoons canned crabmeat, drained, ﬂaked and cartilage removed 2 teaspoons chopped green onion 6 wonton wrappers Oil for frying In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. Keeping the ﬁlling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat). In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. _____________________________________________________________________________________

144

P.F. Changs Lettuce Wraps (with Stir Fry Sauce) Cherie Webster Filling 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnuts 3 tablespoons chopped onion 1 teaspoon Minced garlic 4-5 iceberg lethrce leaves 1 can Rice Noodles (similar to chow mien but skinnier) Bring oil to high heat in wok or large frying pan. (I did not use the oil for this), Sauté chicken breasts until done (I chopped mine while still partially frozen before I cooked them). While chicken is frying, mince the water chestnuts and mushrooms to about the-size of small peas: Remove chicken from the pan and cool. Pour 1-2 T. of oil in hot pan. Sauté water chestnuts, onion, garlic and musbrooms. Prepare the stirfry sauce while vegetables are cooking by mixing the soy sauce, brown sugar, and rice vinegar together in small bowl. Add chicken to the pan. Add stir-fry sauce to the pan and sauté the mixture for several more minutes. Cover serving plate with rice noodles then spoon filling over them. Serve it in the lettuce cups. Top with the special sauce Stir-fry Sauce 2 tablespoons soy sauce 2 tablespoons brown sugar ½ teaspoon rice wine vinegar Special Sauce ½ cup sugar ½ cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup

145

1 tablespoon lemon Juice 1/8 teaspoon sesame oil I tablespoon hot mustard 2 teaspoon- Hot Water 1-2 garlic and chili paste Dissolve the sugar in the water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate until ready to serve. Combine hot water and hot mustard and set this aside as well. Before serving add desired amount of mustard and garlic chili sauce to special sauce mixture to pour over the wraps __________________________________________________________________________________

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Parmesan Roasted Cauliflower Danelle Prestwich 1 head cauliflower, chopped 2 â&#x20AC;&#x201C; 3 tablespoons extra-virgin olive oil French salt & freshly ground black pepper 1/4 cup parmagiano-reggiano Preheat oven to 500F. Toss cauliflower florets with olive oil on a baking sheet. Season well with salt and pepper. Roast for approximately 20 minutes, tossing every 10 minutes, until cauliflower is soft and nicely caramelized. Toss with parmesan and roast for another five minutes. _____________________________________________________________________________________

147

Tomato & Zucchini Sauté Geneine Wade Sauté sliced zucchini in any Italian salad dressing until it stars to get tender. Add slices or wedges of tomato towards the end of cooking time (approximately 5 minutes). Can add parmesan or shredded mozzarella cheese. Delicious with pasta. _____________________________________________________________________________________

Stuffed Zucchini Cherie Webster 1 large zucchini sliced lengthwise in half and seeded ¾ lb. hamburger 1lb. Sausage 1 egg ¼ cup milk ¾ cup rice, cooked 1 ¼ teaspoon + salt ½ teaspoon + pepper ½ cup green pepper ¼ cup onion 1/8 teaspoon chili powder Mix all ingredients and stuff zucchini, place in a 9x13 pan, cover with foil. Bake at 375 for 40 minutes. Uncover and brown 20 minutes, Place cheese slices on hot stuffed zucchini to melt {mozzarella}. Serve warm, top with sauce. _____________________________________________________________________________________

148

Zucchini Salad Cherie Webster 1 1/ 4 lb. Zucchini (5â&#x20AC;&#x2122; long) 1 (14oz.) Can beef broth 6 tablespoon olive oil 4 tablespoon tarragon flavored wine vinegar 2 tablespoon chopped green onion 1 tablespoon finely chopped green pepper 2 tablespoon Dijon mustard 1 tablespoon chopped parsley Â˝ teaspoon salt 1/8 teaspoon pepper Cherry or grape tomatoes/sliced ripe olives to taste Rinse zucchini and cut off ends, Bring broth to boil-add zucchini and cover-simmer till tender (6-8 min.). Drain and cut zucchini lengthwise into 1/4's. Combine oil & next seven ingredients, Pour over zucchini, chill for 2 hrs. Garnish with tomatoes and olives. ___________________________________________________________________________________

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Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese Anita Phillips â&#x20AC;&#x153;This is soooooo good!â&#x20AC;? 8 ears corn Garlic butter, recipe follows 1/2 cup grated cotija cheese 4 fresh limes, quartered 2 tablespoons chopped chives, for garnish Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish. Garlic Butter: 2 sticks unsalted butter, slightly softened 8 cloves garlic, peeled and coarsely chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives Salt and freshly ground black pepper Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use. _____________________________________________________________________________________

150

Mixed Greens with Lime Vinaigrette Cherie Webster 6 cups mixed lettuce greens 3 to 4 tablespoons olive oil 2 tablespoons fresh limejuice 1 teaspoon Dijon mustard 1/2-teaspoon garlic powder 1/4-teaspoon ground cumin 1/4-teaspoon salt 1/4 teaspoon ground black pepper In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing. _____________________________________________________________________________________

Sesame Asparagus Cherie Webster 30 fresh asparagus spears, trimmed 1 1/2 teaspoon salt 6 teaspoons butter 6 teaspoons lemon juice 4 Â˝ teaspoons sesame seeds, toasted Place asparagus in skillet; sprinkle with salt if desired. Add water to cover. Bring to a boil, reduce heat, cover and simmer until crisp tender, about 4 minutes. Meanwhile, melt butter; add lemon juice and sesame seeds. Drain asparagus; drizzle with the butter mixture. ___________________________________________________________________________________

151

Broccoli Casserole Cherie Webster 2 boxes chopped broccoli, cooked 1/2 cup miracle whip or mayonnaise 1 can cream of mushroom soup 1 cup minced onion 2 eggs, well beaten Ritz crackers. crushed 1 cup grated cheese Salt and pepper Mix all ingredients (except crackers) and place in greased casserole dish. Roll Ritz crackers firmly and sprinkle over top, dot with butter. Bake 45 min to 350- May be made day before using or it will freeze well. Serves 8 ____________________________________________________________________________________

152

Spicy Green Beans with pork Cherie Webster 1 lb. Pork tenderloin 3 tablespoon soy sauce 2 tablespoon rice wine ¼ teaspoon-Black pepper ¼ cup chicken stock 1 tablespoon spicy bean sauce 1 tablespoon hoisin sauce 1 ½ teaspoon Chili garlic sauce 1 ½ teaspoon Sugar 1 teaspoon Sesame oil 2 teaspoon cornstarch ¼ cup peanut or vegetable oil 1 lb. fresh green beans, trimmed & snapped in half 3 garlic cloves, minced 1 (1-inch) piece of fresh ginger, peeled & minced 4 green onions, thinly sliced and 1/4 cup toasted white sesame seeds Shave the pork into thin strips. In a small bowl, toss the shaved pork with 2-T. soy sauce, 1 T rice wine and pepper. Marinate the pork at room temperature while assembling the rest of the ingredients. In a separate bowl, combine the remaining soy sauce & rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch and set aside. Heat a wok or frying pan over medium high heat and add the oil. When oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove beans from the pan using a slotted spoon and pour off all but 2T. of the oil. Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute. Add the reserved sauce and green bean mix well, & cook until the sauce begins to thicken about 1 minute. Finally sprinkle with the sesame seeds before serving. Makes about 5 cups. ____________________________________________________________________________________ 153

Cheese Sauce Ruth Holland “This recipe is great to dip diced potatoes or bread in, or anything you want.” 1 ½ cups white grape juice 2 lbs Velveeta cheese ¾ cup grated Monterey Jack cheese ¼ teaspoon onion salt ½ cup diced chives Melt the above ingredients together and then add: ½ cup butter ½ cup sour cream _____________________________________________________________________________________

Fruit Dip Carol Bogaski 1 beaten egg ½ cup sugar 1 cup whipping cream (whipped) 1 ½ tablespoons flour 1 cup pineapple juice 2 tablespoons lemon juice Add flour and sugar to the beaten egg and blend thoroughly. Heat pineapple juice in a double boiler and stir in egg mixture. Cook until thick and then cool. Fold in whipped cream. _____________________________________________________________________________________

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Lime Black Bean Salsa Cherie Webster 1 can mexicorn drained 1 can diced tomatoes with chilies, drained 1 can black beans drained and rinsed 1/3 cup pepper jack (Monterrey jack) cheese Juice from one lime _____________________________________________________________________________________

Clam Dip Cherie Webster 2 packages of cream cheese 2 cans drained clams-reserve juice from 1 can 1 teaspoon fresh lemon juice]1/2 teaspoon sugar 1 teaspoon salt 1 cup sour cream Dash of worcestshire sauce Mix cream cheese, sour cream, juice from one can of clams with a hand mixer. Add lemon juice, sugar, salt, and dash of worcestshire sauce. Hand stir in drained clams and serve with ruffled potato chips. _____________________________________________________________________________________

155

Chili's Copycat Salsa Recipe Lindsey Kemsley 2 cans (14.5 oz each) whole tomatoes, drained 3-4 canned, whole jalapenos (not pickled) 1/3-1/2 yellow onion, quartered (However strong you prefer) 1 teaspoon garlic salt 1/2 teaspoon salt 1 teaspoon cumin 1/2 teaspoon sugar 2 teaspoons lime juice Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips. _____________________________________________________________________________________

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DESSERT

Chocolate Chip Cookies Amber Tonks 1 cup shortening 1 cup butter 1 cup sugar 2 cup brown sugar 2 teaspoon vanilla 4 eggs 2 teaspoon salt 2 teaspoon baking powder 2 teaspoon baking soda 6 1/2 - 7 cups flour 1 pkg. chocolate chips Cream shortening, butter and sugars. Add eggs and vanilla. Add the rest of the ingredients. Bake at 350 for 8-12 minutes. _____________________________________________________________________________________

157

Chocolate Brownie Roll Out Cookies Melissa Taylor “These cookies taste just like the crunchy edges of brownies!” 3 cups all purpose flour 2/3 cup unsweetened cocoa ¾ teaspoon salt ½ teaspoon baking powder 1 cup unsalted butter, softened 1 ½ cups of sugar 2 eggs 1 teaspoon vanilla Preheat oven to 350⁰F. Line a baking sheet with parchment paper. Whisk flour, cocoa, salt, and baking powder together in a bowl, set aside. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scrapping down bowl. Mix in Vanilla. Gradually mix dry ingredients. Scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour. Roll dough to ¼ inch thickness on floured surface. Cut into desired shape using 1 ½ inch cutter, brushing extra flour off top (it will disappear once baked, so don’t fret if they go into oven white). Bake 8-10 minutes, until edges are firm and centers are slightly soft and puffy. Transfer to a wire rack to cool. Makes 5 ½ dozen. ____________________________________________________________________________________

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Chocolate Sugar Cookies Melissa Taylor Makes approximately 2 dozen cookies 2 sticks unsalted butter 1 cup plus 2 tablespoons granulated sugar 1 egg 1 teaspoon vanilla 2 cups plus 1 tablespoon all purpose flour 1 scant cup dark cocoa powder Pinch of salt In a stand mixer fitted with a paddle attachment, mix the butter and sugar together until just incorporated. Do not over mix at this state, the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed. In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed. And there are no longer any steaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency. Line a baking sheet with parchment paper. Turn the dough out onto a sheet of wax paper and top with a second sheet. Roll the dough into an oblong disc between the paper with a rolling pin. Transfer dough-wax paper and ll, to a large cookie sheet. Wrap the dough tightly around the cookie sheet with plastic wrap and refrigerate for 1 hour. Remove top sheet of wax paper and roll dough a little thinner. It should not be sticky. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want steaks of flour baked onto your pretty dark chocolate cookies. Roll dough to ¼ to ½ inch thickness. Cut our desired shapes and transfer to baking sheet. Be careful not to stretch the cut out shapes or they will be distorted after baking. Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking. Bake the cookies for 15-20 minutes at 350⁰F. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. _____________________________________________________________________________________

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The Best home-made Fig Newtons Beth Griffin ½ cup shortening ½ cup brown sugar ½ cup white sugar 2 eggs 2 cups flour ¼ teaspoon salt ½ teaspoon soda 1 teaspoon vanilla Cream shortening then add sugars and beat until fluffy. Add eggs, mix well. Sift together dry ingredients and add to egg mixture. Stir in vanilla. Chill thoroughly. Dough is very sticky. Roll out dough to 1/8 thickness on floured surface. Dough will probably need some extra flour close by so as not to stick to rolling pin, your hands, etc. Cut with desired cookie cutter. Place a teaspoon of filling on one cookie. Top with another and press edges together with flour fork tines. You can also fill one half a cookie and fold over, pressing edges together. Bake on greased cookie sheet in 400 degree oven for about 10 minutes Filling: 1 cup of chopped dried figs (you can snip with scissors, I also use dates or raisins too) ¼ cup of sugar ½ of pecans or walnuts, chopped 1 tablespoon of lemon juice 1/3 cup of water Cook figs, sugar and water until thick, stirring often (about 5 minutes). Add nuts and lemon juice. Cool. You can also use date or fig preserves, drained. This makes about 2 dozen large cookies. It depends on the cookie cutter you use. _____________________________________________________________________________________

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Peanut Butter Fudge Cups Melissa Taylor Cookie: ½ cup butter softened (or coconut oil) ½ cup creamy peanut butter ½ cup white sugar ½ cup brown sugar 1 egg ½ teaspoon vanilla extract 1 ¼ cups all purpose flour ¾ teaspoon baking soda ½ teaspoon salt Fudge Filling: 1 cup milk chocolate chips 1 cup semi sweet chocolate chips 1 (14 oz) can sweetened condensed milk 1 teaspoon vanilla Preheat oven to 350⁰F. Spray a mini muffin pan liberally with cooking spray.Cream butter, peanut butter, and white and brown sugars together. Mix in egg and vanilla. Add in flour, baking soda, and salt, stirring until combined. Measure out dough into 1 tablespoon scoops. No need to shape the cookies, just place them in one compartment of the mini muffin tin. Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller or a 1 teaspoon measuring spoon. Make a good sized well in the center so that you can add a lot of fudge! Cool in pan for 8-10 minutes. Then carefully remove to wire racks. If you used coconut oil in recipe, the cookies pop out super easy. If you used butter, be sure to spray the muffin tin. Cool for an additional 15 minutes. While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes.Stir to make sure it is melted. Add vanilla and stir again until smooth. Transfer about half the fudge into a quart sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies. The fudge sets up pretty fast, so you can fill the cookies well to the point that the fudge goes above the cookies—it will set up and not run out. If your fudge is too 161

solid, just pop it back in the microwave for 10-15 seconds. Youâ&#x20AC;&#x2122;ll have half the fudge left overâ&#x20AC;&#x201D;so put it in the fridge for another dessert! You could put 1 tablespoon of peanut butter in a small baggie and drizzle over the top of the fudge cups. _____________________________________________________________________________________

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Reese's Nutter Butter Cookie TrufďŹ&#x201A;es Melissa Motley 16 ounces Nutter Butter Cookies 8 ounces cream cheese 8 ounces Reese's Mini Peanut Butter Cups, each one quartered 12 ounces milk chocolate chips 3/4 tablespoon shortening 1 tablespoon sprinkles (optional for top) Blend the Nutter Butter cookies in a food processor until they are ďŹ ne crumbs. Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended. Remove blade or transfer dough to another bowl. Gently fold in the quartered Reese's peanut butter cups. I used the very small mini Reeses that come unwrapped. Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 3O to 4O minutes. Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth. Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. I used a plastic fork with the two middle tines broken out. Set back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up. The chocolate will set up quickly because the balls are so cold from being in the freezer. Makes about 35 to 40 truffles _____________________________________________________________________________________

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Peanut Butter Cookies Ruth Holland 1 cup peanut butter 1 cup butter 1 cup brown sugar 1 cup sugar 2 eggs 2 teaspoon vanilla ½ teaspoon salt 1 teaspoon baking powder 1 ½ teaspoon baking soda 3 cups flour Mix together the peanut butter, butter, brown sugar, sugar, eggs and vanilla together. Then add the remaining dry ingredients until fully mixed. Shape your cookies and place them on a cookie sheet. Bake for 7 minutes at 350˚F. _____________________________________________________________________________________

164

Pumpkin Chocolate Chip Cookies Raesha de Ruiter Zylker 1 cup (2 sticks) unsalted butter, softened 1 cup white sugar 1 cup light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup canned pumpkin puree 3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups (12-ounce bag) milk chocolate chips, not semisweet (I actually normally use the semisweet) Nonstick cooking spray or parchment paper Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. _____________________________________________________________________________________

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Pumpkin Chocolate Chip Cookies Geneine Wade 1 box spice cake mix 15 oz can of pumpkin, or about Â˝ of large can 1 cup chocolate chips Mix together the pumpkin and spice cake and then add 1 cup chocolate chips. Spray cookies sheet and bake about 10 minutes at 375Ë&#x161;F. ____________________________________________________________________________________

Reindeer cookies Myrna Lawson 1 (20 oz) package refrigerated slice and bake peanut butter cookie dough 50-2 inch pretzel swists 60 semisweet chocolate chops 30 red hot candies Freeze dough 15 minutes. Cut dough into 30 1/4 inch thick slices Place 4 inches apart on an ungreased cookie sheet. Using thumb and forefinger pinch in each slice about 2/3 of the way down to shape face. Press a pretzel on each side of larger end for antlers. Press in chocolate chips for eyes. Bake 350 9-11 minutes or until lightly browned. Remove from oven and press in red candy for nose. Cool on cookie sheet 2 minutes. Transfer to wire racks to cool. _____________________________________________________________________________________

166

Gretchen's Vegan Chocolate Chip Oatmeal Macadamia Nut Cookies (Original recipe from Sunspire) Gretchen Carrasco 1⁄3 cup MaraNatha almond butter (or any nut butter) 2 tablespoons coconut oil room temperature (I use Nutiva Organic extra virgin Coconut Oil it tastes the best. The cheaper ones taste gross. Costco has Nutiva Brand at a great price) 1 cup organic sugar 1⁄3 cup non dairy milk (I use almond, or coconut) 1 teaspoon vanilla or almond extract 1 cup Bob's Red Mill whole wheat pastry flour ½ teaspoon baking soda ½ teaspoon salt 1 cup rolled oats ½ cup non-dairy chocolate chips ½ cup chopped macadamia nuts (almonds work well too) 1/2 cup unsweetened fine shredded coconut Also make sure almond milk is room temperature because coconut oil melts at above 76°F and below 76°F it is a solid. Preheat oven to 425°F and oil a large baking sheet or stone with coconut oil; set aside. Whisk or beat together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first). Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack. **Refrigerate Batter for about ten minutes it helps it be less sticky. **FYI All these ingredients can be purchased at Natural Grocers Vitamin Cottage _____________________________________________________________________________________

167

Yummy Peppermint Cookies Monique Duke Mix 1 ½ cup butter and 3/4 c or sugar. Blend together until creamy. Add 1 egg at room temperature and mix. Mix in 1 ½ cup flour, 1/4 tsp of salt, and 1/2 tsp of baking soda. Mix in 1/2 bag of chopped up Hershey's peppermint candy cane kisses. Bake in preheated 350⁰F oven for 10 minutes. _____________________________________________________________________________________

Snowballs Carla Harker 1/2 cup confectioner sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 cup butter or margarine softened 2 1/4 cup flour 1/2 cup chopped pecans Additional confectioner’s sugar Cream together sugar, butter, and salt. Mix well. Add vanilla, mix gradually. Add the flour. Work nuts in dough. Cover and chill until firm (1 hour at least). Preheat oven to 400. Form dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 8 to 10 minutes until set, but not brown. Roll in additional sugar (immediately). Cook on wire racks. Roll in sugar again. Store in airtight container. _____________________________________________________________________________________

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Ocean Spray Oatmeal Cranberry White Chocolate Chip Cookies Meri Streiff 2/3 cup butter 2/3 cup brown sugar 2 large eggs 1 1/2 cup oats 1 1/2 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup craisins 2/3 cup white chocolate chips Preheat Oven to 375â °F Beat butter and sugar together. Add eggs, mix well. Combine oats, flour, soda and salt in a separate mixing bowl. Add to butter mixture. Stir in craisins and chocolate chips. Bake for 10 to 15 minutes. Makes 2 1/2 dozen. ____________________________________________________________________________________

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Mom’s Sugar Cookies Geneine Wade 3 ¼ sifted flour 1 teaspoon baking soda ½ teaspoon salt Sift together the above ingredients ½ cup soft butter 1 cup sugar 1 egg 1teaspoon vanilla or ½ teaspoon nutmeg ½ cup sour cream Cream together the wet ingredients and incorporate with dry ingredients. Roll dough out to ½” thickness. Cut the cookies and sprinkle with sugar. Bake cookies at 425˚F for 12 minutes. Makes about 2 ½ dozen cookies. _____________________________________________________________________________________

Playful Dough Cookies Geneine Wade 2/3 cup butter 1/3 cup sugar 1 teaspoon almond extract 1 2/3 cups flour Food coloring Cream together the butter and sugar. Then mix in flour and almond extract; it will look like coarse crumbs. Divide dough into portions for food coloring. Add color and knead until smooth. Form shapes and bake for 20-25 minutes at 300˚F. _____________________________________________________________________________________ 170

Decadent Brownie Pie Cherie Webster 2/3 cup butter, softened 1 ¼ cup sugar ½ cup light corn syrup 2 eggs 1 ¼ cup flour ½ cup baking cocoa ½ teaspoon salt 3 tablespoon milk 1 cup chopped nuts In a large mixing bowl, cream butter and sugar until light and fluffy. Beat n corn syrup. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; gradually add to creamed mixture alternately with milk. Fold in walnuts. Spread into a greased 9 or 10' spring form pan. Bake at 325 for 55-60 minutes or until a toothpick inserted 1" from side of pan comes out clean. Cool on a wire rack. Make ganache icing. After icing is set, cut into wedges, garnish with mint leaves or candies (crushed), fresh raspberries, caramel ice cream topping whipped cream, or ice cream. Ganache: 1c. heavy whipping cream 8 squares semisweet chocolate, chopped OR 8 oz. chocolate chips In a small saucepan, bring cream to a boil. Remove from the heat; stir in the chocolate until melted. Cool completely. Remove sides of spring form pan. Place a wire rack over waxed paper; set brownie on rack. Pour ganache over the brownie; spread over top and let drip down sides. Let set. ____________________________________________________________________________________

171

No Bake Brownies Meri Streiff 1 cup medjool dates (about 10) 1 cup walnuts (or 1 cup almonds and 1-2 TBSP coconut oil) Â˝ cup cocoa powder Pinch Sea salt Place walnuts in food processor, grind until course flour, while the machine is running, add the rest of the ingredients, forms into small balls (like pie dough) press flour into an 8X8 pan. Ready to eat. _____________________________________________________________________________________

Black Bean Brownies Meri Streiff 1 (15.5 oz) can black beans, drained and rinsed 3 eggs 3 tablespoons vegetable oil 1/3 cup cocoa powder 1 pinch salt 1 teaspoon vanilla 1 cup sucanot (I use brown sugar) Mix ingredients together in a blender/food processor until pureed. Pour into a greased 8X8 cake pan. Bake at 350 F for 30 minutes. Let cool completely before cutting. _____________________________________________________________________________________

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Mormon Miracle Brownies Amber Tonks Blend together: 3 cups sugar 1 ½ cups. margarine ½ cup cocoa Add: 6 eggs 3 cup flour dash of salt teaspoon vanilla 1 cup nuts (optional) Grease pan. Bake 25-35 minutes at 350 in middle rack of oven. Check the middle of brownies with a toothpick or a knife and see if they come out clean. Icing optional. ____________________________________________________________________________________

173

Sugar Cookie Bars Melissa Motley Cookies: 2-1/2 cups bread flour (or all-purpose flour is fine) 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1 cup granulated sugar 1 egg 1-1/2 tablespoon. sour cream 1 teaspoon vanilla extract Frosting: 1/2 cup butter, softened 4 cups powdered sugar 1/4 cup half and half 1 teaspoon vanilla Pinch of salt Several drops of food coloring (optional) Cookies: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish. 2. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.) Add egg and combine well. Add sour cream and vanilla and mix until completely blended. Slowly add the flour mixture and stir until well combined. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.) Bake 17-20 minutes, or until edges become lightly golden. Set aside to cool completely. Frosting: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy. Stir in vanilla and salt, combine well. Add food coloring until desired color. Frost your cooled cookie bars evenly. Cut into squares and serve. _____________________________________________________________________________________ 174

Applebeeâ&#x20AC;&#x2122;s Blondie Brownie Melissa Motley Brownies: 1 cup sifted flour 1 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup chopped walnut 1/3 cup butter or margarine 1 cup packed brown sugar 1 egg, beaten 1 tablespoon vanilla extract 1/2 cup white chocolate chips Sauce: 1/2 cup maple syrup 1/4 cup butter 1/2 cup brown sugar 8 ounces cream cheese, softened 1/2 teaspoon maple extract or maple flavoring Melt butter, add brown sugar, and mix well. Add egg and vanilla and mix well. Gradually combine-1/2 teaspoon maple extract or maple ďŹ&#x201A;avoring combine dry ingredients. Stir in white chocolate chips. Pour into a 9-inch greased square pan and bake at 350 for 20-25 minutes. While brownies are baking, make the sauce. Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved and remove from heat. Beat in cream cheese and maple extract until smooth. (I didn't have maple extract and it's still amazing]. To dish: Place a heaping scoop of vanilla ice cream on the warm brownie and drizzle with sauce and additional walnuts if desired. If you wish to use the sauce later on, you can heat it again in the microwave until it reaches desired consistency _____________________________________________________________________________________

175

Reese's Peanut Butter Bars Melissa Motley 1 cup butter melted 2 cups graham cracker crumbs (I used the food processor to make a ﬁne meal of the graham crackers) 2 cups confectioners’ sugar 1 cup + 4 tablespoons peanut butter 1 1/2 cups semisweet chocolate chips In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9>< 13 inch pan. In a metal bowl over simmering water (to create a double boiler), or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares. _____________________________________________________________________________________

Brownies Ruth Holland 4 beaten eggs 2 cups sugar ½ cup butter ½ cup cocoa 1 ½ cup flour ¼ teaspoon salt ½ cup nuts Beat together and bake at 350˚F for 20-25 minutes. _____________________________________________________________________________________

176

Peanut Butter Bars Geneine Wade 2 packages crushed graham crackers 1 lb powdered sugar (3 Â˝ cups sifted) 12 oz peanut butter (1 Â˝ cup) 2 sticks margarine 6 or 12 oz packages of chocolate chips. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. _____________________________________________________________________________________

177

Frosted Pumpkin Bars Geneine Wade 4 eggs beaten 1 cup oil 2 cups sugar 1 cup pumpkin 2 cups flour 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon baking powder Mix well and bake in a large cookie sheet at 350Ë&#x161;F for 20-25 minutes. Frosting: 3 oz cream cheese Âž lb powdered sugar 1 teaspoon milk 6 tablespoons butter 1 teaspoon vanilla Mix all ingredients and spread over cooled cake. ____________________________________________________________________________________

178

Dairy, Egg, & Nut Free Oatmeal Fudge Bars (from DairyAllergyMama.com) Terri Fahs OATMEAL LAYER ½ dairy free shortening 1 cup brown sugar ¼ cup unsweetened applesauce 1 teaspoon vanilla 1 cup unbleached all purpose flour ½ teaspoon baking soda ½ teaspoon salt 2 cups old fashioned or quick cooking oats (I prefer old fashioned but use whatever you have) FUDGE LAYER ½ cup unbleached all purpose flour ¼ cup granulated sugar 1 ½ cups dairy free chocolate chips (Enjoy Life of Divvies) 4 tablespoons dairy free margarine (I use Fleischmans) 1 tablespoon water Preheat oven to 350⁰F and spray an 8 inch glass Pyrex baking dish with dairy free baking spray. Set aside. In the bowl of a mixer fitted with the paddle attachment (or use a medium bowl with a wooden spoon) combine the shortening and sugar until light and fluffy. Add applesauce and vanilla and thoroughly combine. IN a small separate bowl combine the flour, baking soda, and salt with a wire whisk. Add to shortening mixture and stir well. Stir in oats. Reserve 1 cup of oatmeal mixture for topping. Spread the rest of into the prepared glass dish using the back of a spoon or your fingers Make Fudge Layer: In a microwave safe bowl combine the chocolate chips and dairy free margarine. Heat in the microwave 20 seconds at a time until the chips are just melted. Add 1 T. water and stir with a rubber spatula until combined. In a small bowl combine the 1/2 c. flour and 1/4 c. sugar with a wire whisk. Add the chocolate mixture to the flour mixture and stir until combined. Spread the fudge layer over the oatmeal layer. Sprinkle top with the reserved oatmeal mixture and spread with the back of a spoon or your fingers. Bake 20-25 minutes or until lightly browned. Cool completely before cutting into squares. ___________________________________________________________________________________ 179

Delicious Lemon Bars Melissa Taylor 1 cup soft butter Dash of salt ½ cup powdered sugar 2 cups flour 4 eggs, beaten 2 cups granulated sugar ¼ cup flour 6 tablespoons lemon juice (fresh squeezed is best) Combine and mix the butter, salt, powdered sugar, and 2 cups of flour. I used my hands to combine and mix well. Press into a 9X13” pan. Bake at 350⁰F for 15 minutes or until nicely browned. Combine and mix well the eggs, granulated sugar, ¼ cup flour, and lemon juice. Pour onto slightly cooled crust and bake at 350⁰F for 25 minutes. It should look like a custard, firm but not too runny. Let cool and sprinkle with powdered sugar. _____________________________________________________________________________________

180

Cherry Supreme Freda Pollotino “ I love this decadent dessert.” 1 can cherry pie filling 1 can condensed milk 1 large container of cool whip 1 (8 oz) can of pineapples, drained 3-4 oz chopped walnuts 1 (9 inch) graham cracker pie crust Blend cherry filling, condensed milk, crushed pineapple, and walnuts. Mix or fold whip topping into blended mixture. Pour into pie crust and chill. _____________________________________________________________________________________

Old Fashioned Pecan Pie-Cook’s Country Carol Bogaski 1 cup maple syrup 1 cup packed light brown sugar 1/2 heavy cream 1 tablespoon molasses 4 tablespoons melted butter, cu tinto 1/2—inch pieces 1/2 teaspoon salt 6 large egg yolks, lightly beaten 1 1/2 toasted, chopped pecans 1 (9-inch) unbaked pie shell chilled in pie plate for 30 minutes Make Filling: Adjust oven rack to lowest and heat oven to 450 degrees. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring frequently, until dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated. Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45-60 minutes. Cool pie on rack for 1 hour, then refrigerate until set. Bring to room temperature before serving. _____________________________________________________________________________________

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Raspberry Swirl Cheesecake Pie Cherie Webster 1 (8 oz.) package cream cheese, softened 1 (14oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated) 1 egg 3 tablespoon + 1 teaspoon lemon juice from concentrate, divided 1 (9-inch) graham cracker crumb crust Â˝ cup raspberry preserves Preheat oven to 300 degrees. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 Tbs. lemon juice; mix well. Pour 1/2 the batter into crust. Combine remaining 1 tsp. lemon juice with preserves in small bowl. Spoon half the preserves over the batter. Pour remaining batter on top. Using a knife, swirl remaining preserves into decorative pattern on top. Bake 55 min. Cool. Refrigerate leftovers _____________________________________________________________________________________

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Key Lime Pie Cherie Webster Filling: 5 Eggs 14 oz sweetened condensed milk ½ cup key lime juice ¼ cup white sugar ½ cup sour cream 1-9 inch graham cracker crust Meringue: 4 egg whites ½ teaspoon cream of tartar 1/3 cup sugar Pinch of salt Crack 1 whole egg into bowl and then separate the yolks and whites from the remaining 4 eggs. You will add the 4 egg yolks to the first egg while reserving the whites for the meringue. Whisk eggs, condensed milk, sour cream, lime juice, and sugar. Pour filling into graham cracker crust and bake at 325⁰ oven for 20 Minutes. Once the pie is done baking, remove pie and increase oven temperature to 350⁰. Add cream of tartar and salt to egg whites and beat eggs until soft peaks form. Continue to beat as you add the sugar. Spread meringue over the pie, sealing it to the edges of the crust and swirling the meringue to form peaks. Bake the pie for an additional 12 minutes at 350⁰F. Once finished, remove from oven and cool to room temperature. _____________________________________________________________________________________

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Fresh Strawberry pie Cherie Webster 2 baskets strawberries, sliced or whole 1 cup water 3/4 cup sugar 3 tablespoons strawberry flavored Jell-O 3 tablespoons cornstarch 1 baked pie shell or graham cracker crust In a saucepan combine together the sugar, and com starch; make sure to blend corn starch in completely. Add water and stir until dissolved. Cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Fold berries into cooled mixture till well coated. Pour into graham cracker crust or baked pie shell. Chill until well set (about 4 hours). Serve with whipped topping: This is also good made with peaches, using peach gelatin instead of strawberry ___________________________________________________________________________________

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Buttermilk Pie Cherie Webster 1 1/3 cup sugar 1 cup buttermilk 3 tablespoon flour 2 teaspoon vanilla 2 eggs 1 teaspoon lemon extract 3 cup melted butter 1 unbaked chilled pie shell Combine sugar and flour. Beat eggs thoroughly and add to sugar mixture. Add batter and buttermilk. Mix well. Fold in vanilla and lemon extract. Pour into pie shell. Bake about 45 minutes in a 300 or 325 oven without opening the door for the first 1/2 hour (then check to see if itâ&#x20AC;&#x2122;s cooking too fast). _____________________________________________________________________________________

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Grandma’s Lemon Cream Pie Melissa Taylor “This is my grandma’s recipe. It is the lemon pie I have ever tasted. It is a family tradition for the holidays.” 5 tablespoons lemon juice (1/3 cup)—best with fresh squeezed lemons 1 teaspoon lemon zest 1 cup sugar ¼ teaspoon salt 6 tablespoons flour 1 ½ cups water 1 tablespoon butter 2 egg yolks beaten 1 baked 9” pie shell Whipped cream Mix sugar, salt and flour together. Add water and cook on stove until clear (translucent and thick—cook until you can get it as thick as possible. Add lemon juice, grated rind, and butter. Add beaten egg yolks, stirring constantly as you add them and cook for 2 minutes (or until really, really, really thick). Pour into baked shell. Cover with whipped cream. _____________________________________________________________________________________

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Ma's Lemon Sponge Pie Cherie Webster 1 cup sugar 2 tablespoon softened butter Âź cup flour Âź cup lemon juice 2 teaspoon lemon zes' 2 egg yolks, beaten 1 cup milk 2 egg whites, stiffly beaten 1 (9") pie crust Beat the sugar, butter and flour in a mixing bowl' until' smooth and creamy. Add the lemon juice, lemon zest, egg, yolks and milk, mix well. Fold in the egg whites gently pour into the pie crust. Bake at 400 for 5 minutes. Reduce oven temperature to 350 and bake for 25 minutes. Cover the Pie crust edges with foil to Prevent over browning and bake 15 minutes longer, or until a knife inserted in the center comes out clean. ____________________________________________________________________________________

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Rustic Strawberry Peach Tart Lindsey Kemsley FILLING 2 ripe peaches, peeled, pitted, sliced (not frozen) 2 cups (about 300 grams) sliced fresh strawberries (not frozen) 2 tablespoons (30 grams) granulated sugar 1 teaspoon vanilla extract CRUST 1 and 1/2 cups (190 grams) all-purpose flour (careful not to over measure) 3 tablespoons (45 grams) granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed* 1/4 cup (60 ml) ice water, plus more as needed 1 egg, beaten for egg wash For the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust. For the crust: In a medium bowl, whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour. Preheat oven to 425F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving. _____________________________________________________________________________________ 188

Princess Pie Melissa Motley Crust: 2 tablespoon sugar 1/2 cup butter, melted 1 cup flour 1/2 cup chopped pecans - optional Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake. Layer two: 1 cup powdered sugar 1 cup whipped topping 8 ounces cream cheese, room temperature Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust. Layer three: 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier) 1 small package coconut cream instant pudding Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate. _____________________________________________________________________________________

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Snickers Salad Melissa Motley 1 (3.5 oz.) box Vanilla Instant Pudding 1 cup Milk 1 container Cool Whip 8 apples, diced (I used 2 very large apples and that was PLENTY) 6 Snickers Candy Bars (I used about 10 fun size), cut into chunks Mix the pudding with the milk. Stir. Fold in Cool Whip. Let set up in refrigerator for at least one hour. Add the apples and Snickers and enjoy! _____________________________________________________________________________________

Pear Salad Fay Preston 1 container Dream Whip 1 large can of pears Graham crackers Grated cheese On a small plate put two pears halves. Crush graham crackers on top of pairs and then place Dream Whip on top. Finish by topping with grated cheese. _____________________________________________________________________________________

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Taffy Apple Salad Anita Phillips “This taste just like taffy...you have to try it!” 4 Granny Smith apples 1 tablespoon flour 1/2 cup sugar 1 egg 8 oz. crushed pineapple with juice 1 cup roasted peanuts 8 oz Cool Whip 2 tablespoons of Vinegar In a medium saucepan, combine flour, pineapple and juice, egg, sugar and vinegar and cook over medium heat until thickened. Cool 45 minutes in the refrigerator. Chop applies. Fold apples and 1/2 c. peanuts into Cool Ship. Fold into cooled pineapple mixture. Sprinkle with remaining peanuts and chill. _____________________________________________________________________________________ “Green Stuff” Marshmallow Salad Melissa Motley 2 (3.4 oz) boxes pistachio flavored instant pudding 1 (20 oz) can crushed pineapple, with juice 1 (10.5 oz) bag mini-marshmallows 1 1/2 (8 oz) containers Cool Whip 1/3 cup crushed pistachio or walnuts (optional) Mix together the pistachio pudding and crushed pineapple until well combined in a large mixing bowl. Next add the marshmallows to the mixture and fold together. Finally, fold in the Cool Whip and optional nuts until everything is completely combined. Chill in the fridge for at least 30 minutes before serving. This will allow the flavors to blend. _____________________________________________________________________________________

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Caramel Apple Dip Terri Fahs 1 (8 oz) package cream cheese Âž cup brown sugar Âź cup white sugar For a warm dip put all of the ingredients into a small saucepan and heat until all ingredients are combined. Serve with apple wedges or your favorite fruit. For a cold dip, combine all ingredients in a mixing bowl until well mixed. Serve with apples or fruit. _____________________________________________________________________________________

Apple Dip Ruth Holland 2 (8 oz) cream cheese 1 cup brown sugar 2 teaspoons vanilla 1 bag heath toffee bits without chocolate Mix together and serve with sliced green apples _____________________________________________________________________________________

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English Toffee Melissa Taylor “These are GREAT at Christmas, special occasions, or when you just want something good. This is my sister-in-law Christina’s recipe.” ½ cup butter 1 cup sugar ¼ cup water Dash salt Nuts, pecans or walnuts—chopped 6 oz chocolate chips Use a 2 quart pyrex glass pitcher. Place butter, sugar, water and salt in pitcher. Microwave on high for 911 minutes, until golden brown. DO NOT STIR. Spray cookies sheet with Pam. While candy is cooking, chop nuts and spread on 1/3 of cookie sheet. Pour hot candy over nuts. Wait 5 minutes, sprinkle chocolate chips and spread when melted. Break with knife. _____________________________________________________________________________________

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Hummingbird Cake Carol Bogaski 3 cups all purpose ﬂour 2 cups white sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3 eggs- lightly beaten 2 teaspoons vanilla extract 1 1/2 cups oil 1 (8 ounce can) crushed pineapple -do not drain 2 cups bananas, mashed or about 3 - 4 large bananas 1 cups pecans or almonds/walnuts chopped Frosting: 1/4 cup unsalted butter, room temperature 8 ounces cream cheese, room temperature 1 pound box (about 3 2/3 cups) confectioner’s (powdered or icing) sugar, sifted 1 teaspoon pure vanilla extract 1/2 cup ﬁnely chapped pecans Mix together dry ingredients. Add eggs, vanilla extract, oil, pineapple, bananas and pecans (or nuts of choice) and mix until all ingredients are moistened Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Frost with cream cheese frosting or any favorite frosting you may have! _____________________________________________________________________________________

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Texas Chocolate Cake Melissa Taylor “This was my grandma’s recipe and is a family tradition 2 cups sugar 2 cups flour 1 stick butter or margarine 4 tablespoons cocoa 1 cup water ½ cup Crisco (can use butter flavor Crisco) ½ cup butter milk (or use buttermilk powder and add to the ingredients and increase water by ½ cup) 1 teaspoon baking soda 2 eggs beaten 1 teaspoon vanilla Sift together sugar and flour (and butter milk powder if you’re using it). In a saucepan, melt butter cocoa, water and Crisco. Bring to a rolling boil. Pour over flour and sugar. Add butter milk (or ½ cup water if using buttermilk powder), soda, eggs and vanilla. You will have a thin batter. Pour in a 9X13 cake pan and bake for 30 minutes at 350⁰F. This will give you more of a cake—if you want more of a brownie—pour into a 1X11 in pan and cook for 20 minutes. Frosting 1 stick butter or margarine 6 tablespoons milk 4 tablespoons cocoa 1 lb powdered sugar 1 teaspoon vanilla and 1 cup chopped nuts In a sauce pan, melt butter, milk, and cocoa. Bring to a boil, stirring constantly. Add the powdered sugar, vanilla and nuts. Stir hard. This frosting will be slightly runny. Pour onto cake as soon as you take it out of the oven. You can also add slightly more powdered sugar to make frosting thicker. _____________________________________________________________________________________ 195

Chocolate Sheet Cake Geneine Wade 2 cups flour 2 cups sugar ½ teaspoon salt 1 teaspoon soda 2 cubes margarine 1 cup water 2 tablespoons cocoa powder 2 eggs beaten 1 teaspoon of vanilla ½ cup milk Sift together flour, sugar, salt, and soda. Next, bring to a boil margarine and cocoa powder mixed with water. Pour hot mixture over flour mixture. Next beat eggs with milk and vanilla and add to the mixture. Mix all ingredients by hand. Bake at 350˚F in a 9X13 pan or cookie sheet for 20 minutes. Frosting: Start making the last 5 minutes of cake baking. 1 cube butter 3 tablespoons cocoa 6 tablespoons milk 1 lb powdered sugar ½ cup chopped nuts 1 teaspoon vanilla Heat the butter, cocoa, and milk but do not boil. Add powdered sugar, vanilla, and chopped nuts. Pour over cake while it is hot. Freezes well _____________________________________________________________________________________

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Southern Pound Cake Ruth Holland 3 sticks of butter 1-8 oz package of cream cheese 3 cups sugar 3 cups flour 1 teaspoon vanilla 1 teaspoon almond extract 6 eggs Cream butter and cream cheese together, add sugar and beat until fluffy. Donâ&#x20AC;&#x2122;t over beat. Add eggs one at a time, then add flavorings. Last, add flour. Bake at 325â °F for one hour. Chocolate pudding on top with a scoop of vanilla ice cream makes an excellent side. _____________________________________________________________________________________

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Banana Cake with Cream Cheese Frosting Melissa Motley For the cake: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons unsalted butter, at room temperature 2 tablespoons canola oil 3/4 cup granulated sugar 2 large eggs, at room temperature 1 large egg white, at room temperature 1 teaspoon vanilla extract 4 large ripe bananas 1/4 cup milk For the frosting: 4 ounces cream cheese, at room temperature 1/2 teaspoon vanilla extract 1 & 1/2 cups confectioners‘ sugar 2 tablespoons chopped toasted nuts (optional) To make the cake: Preheat oven to 375°. Spray an 8-inch square pan with cooking spray. Whisk together flour, baking powder, and salt. Set aside. Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla. In a separate bowl, mash bananas with milk. Set aside. Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan. Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack. To make the frosting: Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar Spread frosting on cake. Sprinkle with nuts. _____________________________________________________________________________________

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Chocolate Zucchini Cake Carla Harker ½ cup butter ½ cup oil 1 ¾ cups sugar 1 teaspoon vanilla 2 eggs 1 ½ cups flour 1 teaspoon baking soda ½ teaspoon cinnamon (extra is great) ½ cup cocoa ½ cup sour milk or buttermilk 1 cup chocolate chips 2 cups shredded zucchini Mix all ingredients: batter is very thick. Grease a bread pan well and bake at 325˚F for 45 minutes. Served best warm with powdered sugar sprinkled on top. _____________________________________________________________________________________

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Mom’s Dump Cake Geneine Wade ½ cup shortening 2 cups flour 2 cups sugar 3 tablespoons cocoa powder 1 teaspoon salt 2 eggs ½ cup sour milk 1 teaspoon baking soda 1 teaspoon vanilla Mix ingredients together and bake at 350˚F for ½ hour in baking dish. _____________________________________________________________________________________

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Food Storage Carrot Cake Carol Bogaski Rehydrate aprox 2 cups of dried carrots, end with aprox 3-4 cups 2 cup flour 1 cup sugar 1 cup brown sugar 2 teaspoon baking powder 1 teaspoon salt 2 teaspoon baking soda 2 teaspoon cinnamon Â˝ teaspoon nutmeg 4 eggs 1 1/2 cup applesauce (rehydrate dried slices then blend) 1 cup chopped nuts or raisins 350 degree oven. Flour 9"xl3" pan or use cupcake wrappers. Combine all dry in Kitchenaid bowl. Beat eggs & applesauce together then add to flour mixture. Mix on low til blended. Fold in carrots & nuts or raisins. Bake 1 hr or until pick comes out clean. Cupcakes aprox. 15 mins. Cool in pan then frost. Cream Cheese Frosting: 1 8 oz cream cheese, softened 1/2 cup butter, softened 2 teaspoon vanilla 1 lb powdered sugar 1 cup chopped nuts Cream butter & cream cheese, then add vanilla. Gradually add pd sugar. Beat til smooth. Sprinkle nuts on top if desired. _____________________________________________________________________________________

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Crazy Cake Meagan Henrie “It’s Crazy because it does not call for any eggs, but instead a combination of baking soda and vinegar. Makes a deliciously moist chocolate cake that I find hard to make using eggs.” 3 cup flour 2 cups sugar 6 tablespoons cocoa powder 1 teaspoons salt 2 teaspoons baking soda 2 teaspoon vanilla or almond extract 2 tablespoons vinegar ¾ cup oil 2 cups cold water Favorite frosting or fruit (I like strawberries and/or raspberries) to top with Preheat oven to 350. In your pan, stir flour, sugar, cocoa and salt together and make 3 holes in the mixture. In the first hole put the vanilla, in the 2nd hole put the vinegar and in the 3rd hole put the oil. Pour the water over the top of everything and stir until well mixed. Bake for 45 minutes in a 9 x 13 pan or 25-30 minutes in two 9 inch round pans. Cool and frost with a basic cream cheese frosting or a dusting of powdered sugar. Top with strawberries or raspberries. _____________________________________________________________________________________

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Strawberry Cheesecake Trifle Cherie Webster 16 oz. Cream cheese, softened 2 cups confectioner’s sugar 1 cup sour cream 2 teaspoon vanilla ¼ teaspoon almond extract ½ pt. Heavy whipping cream 1 teaspoon Vanilla 1 tablespoon sugar 1 angel food cake cut into 1 1/2-in. cubes 2 Qt. fresh Strawberries, thickly sliced 3-4 tablespoons sugar In a large mixing bowl, cream the softened cream cheese & powdered sugar, then add sour cream, vanilla and almond extract. In a separate bowl combine the cream, vanilla and sugar, whipping until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well. Slice the berries as indicated, adding the sugar, mixing well. Layer into a trifle bowl (or clear glass dish with high sides), starting with a layer of strawberries, then a layer of the cake mixture. Continue these layers, finishing with a layer of berries. Cover with plastic wrap and chill well before serving. Serves 12 _____________________________________________________________________________________

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Toasty White Cake with Lemon Curd Cherie Webster Lemon Curd 1 cup sugar 3 eggs 1 cup fresh lemon juice Zest of 3 lemons ½ cup unsalted butter, melted In a microwave-safe bowl, whisk together sugar and eggs until smooth. Stir in lemon juice and zest and butter. Cook in the microwave for one-minute intervals, stirring after each minute until mixture is thick enough to cool the back of a metal spoon. Remove from the microwave. Can be stored up to three weeks in the fridge. Cake ¾ cup shortening 1 ¾ cup sugar 3 cups flour ½ teaspoon salt 4 teaspoon baking powder 1 cup milk 5 egg whites 1 teaspoon vanilla ½ teaspoon almond extract 1 cup flaked coconut Whipping cream Whisk flour, salt and baking flour. In a large bowl, cream shortening; add sugar & cream until fluffy. Add whisked ingredients, alternately with liquids beating thoroughly after each addition. Beat egg whites until stiff and fold into mixture. Bake @ 350 degrees for 25-30 minutes, cool completely. Toast coconut

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in oven until lightly browned. To serve, puddle lemon curd on individual serving dishes and top with round servings of cake (use a glass as o cookie cutter). Top with whipping cream and toasted coconut. ____________________________________________________________________________________

Pineapple Angel Food Cake Cherie Webster 1 angel food cake/sliced into 3 layers Mix together: 1 large box vanilla instant pudding 1 can crushed pineapple 1 small container cool whip (may use fat free) Spread mixture between layers of cake and remainder on top/sides Top with fresh berries, chill. ____________________________________________________________________________________

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Pumpkin cheesecake Beth Griffin â&#x20AC;&#x153;It's become a tradition and we have to have it every Thanksgiving now.â&#x20AC;? Crust: 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1 stick melted salted butter Filling: 3 (8oz) packages cream cheese, at room temp 1 (15 oz) can pureed pumpkin 3 eggs plus 1 egg yolk 1/4 cup sour cream 1 1/2 cups sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 tablespoon all purpose flour 1 teaspoon vanilla extract Preheat oven to 350 degrees For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat in a 9 inch spring form pan. Set aside. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. _____________________________________________________________________________________

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Chocolate-Pumpkin Muffins Geneine Wade 1 small can of pumpkin 1 chocolate cake mix Mix together, place in muffin tin, and bake for 20 minutes at 400Ë&#x161;F. _____________________________________________________________________________________

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Almond Bread Pudding Cherie Webster 6 croissants 8 eggs 3 cups milk 2 cups sugar 2 teaspoon vanilla extract 1 teaspoon almond extract ¼ cup almond paste, cut into small cubes 1/2 cup chopped almonds Strawberry Caramel Sauce 2 cups sugar 2 cups whipping cream ½ cup frozen sweetened sliced strawberries, thawed. Cut croissants into ½ inch pieces; place in a greased13-inch x 9-inch x 2-inch dish. In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants. Let stand for 10 minutes. Dot with almond paste; sprinkle with almond. Bake at 350 for 35-45min or until a knife inserted near the center comes out clean. Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 15 to 20 minutes. Add one cup of whipping cream (mixture will bubble)- stir in remaining cream; cook 10-15 minutes longer or until strawberries and caramelized sugar is completely dissolved. Remove from the heat stir in serve over bread pudding. Yield 12-15 servings. _____________________________________________________________________________________

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Best-Ever Apple Pudding Cherie Webster 2 cup sugar 3 teaspoon baking powder I cup margarine 2 teaspoon Cinnamon 2 eggs, beaten 1 teaspoon Nutmeg 4 cup grated, unpeeled apples 1/2 teaspoon salt 2 cups whole wheat floor Â˝ cup chopped nuts Cream sugar and margarine. Add eggs and beat well. Add apples, dry ingredients sifted together, and nuts. mix thoroughly and place in greased 9x13 pan. Bake at 350 for 40-45 minutes. Serve with sauce or whipped cream. _____________________________________________________________________________________

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Pumpkin Crescent Rolls Cherie Webster 1 3/4 cups flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon nutmeg 1/8 teaspoon salt 3/4 cup canned pumpkin 3 tablespoon cooking oil 2 tablespoon brown sugar Garnish: 2 teaspoons sugar + ¼ teaspoon cinnamon Combine flour, b. powder, b. soda, nutmeg, and salt in med. bowl. Combine pumpkin, oil, and brown sugar in a small bowl, Add pumpkin mixture to mixture, stirring with a fork until combined, Form a ball, Line large baking sheet with foil. Turn dough onto floured sauce and gently knead for 10- 12 strokes. Form 2 balls, roll each into a 10" circle, cut each circle into B wedges. Roll from wide end to point, place point side down, curving ends slightly. Sprinkle with garnish, bake 400 for 9-11minutes, and serve warm. ____________________________________________________________________________________

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Pumpkin Crème Brulée Cherie Webster 1 1/4 cup canned pumpkin ¼ teaspoon cinnamon. ½ teaspoon cardamom Generous pinch ground cloves 1 vanilla bean, split lengthwise and scraped 2 cups whipping cream Add together in medium saucepan and bring to boil. Remove from heat, cover, 7 large egg yolks 3/4 cup sugar + 4 teaspoons sugar Whisk egg yolks and 3/4 c, sugar in med Double boiler, place over simmering water, Cook until mixture reaches 165, whisking constantly, (10 min) slowly add cream mixture to yolk mixture and cook until thickened, whisking frequently (20 minutes). Whisk in pumpkin mixture. Strain through fine strainer, put into B custard dishes, refrigerate overnight, Preheat broiler, sprinkle 1/2t. sugar on top of each; broil 2 min. to caramelize. Refrigerate until well chilled, 4-6 hours. _____________________________________________________________________________________

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Chocolate Cream Dessert, AKA Okie Yummy Mellissa Taylor “So Yummy!” Crust: 1 cup flour 1 stick butter 1 cup chopped nuts (pecans) Cream together. Pat into a 9X13” pan. I usually mix with my hands and pat into the pan. Cook at 350⁰F for 15 minutes. Cool well. 2nd Layer: 8 oz cream cheese ½ of a 12 oz cool whip container, reserving what’s left. 1 cup powdered sugar Cream together and pour over crust. 3rd Layer: 1 (3oz) pkg vanilla instant pudding 1 (3 oz) pkg chocolate instant pudding 3 cups milk ¼ cup chopped nuts (optional) Beat until thick. Pour over 2nd layer and let set. Cover all with remaining cool whip and sprinkle with nuts. _____________________________________________________________________________________

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Raspberry Delight Ruth Holland Layer 1: 2 cups crushed, salted pretzels Âž cups melted butter 3 tablespoons sugar Mix together and press into a 9X13 pan and bake for 7-10 minutes at 350â °F Layer 2: 12 oz whipped cream 2-8 oz packages of cream cheese 1 cup of sugar Beat together the ingredients until blended add spread over pretzel crust clear to the edges. This will prevent the 3rd layer from leaking through. Layer 3: 1-6 oz box of raspberry Jello 2 cups hot water 1-12 oz bag of frozen raspberries, lightly chopped Mix jello and add raspberries. Let thicken slightly before pouring over 2nd layer. Chill for 2-4, or even overnight, before serving. _____________________________________________________________________________________

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Double Decker Fudge Raesha de Ruiter Zylker 1 cup Peanut Butter Chips 1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided 1 teaspoon vanilla extract 1 cup dark Chocolate Chips or Semi-Sweet Chocolate Chips Line 8-inch square pan with foil. Place peanut butter chips and 1/2 cup sweetened condensed milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly in prepared pan. Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe bowl; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly over peanut butter layer. Cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 4 dozen pieces or 1-1/2 pounds. NOTE: For best results, do not double this recipe. _____________________________________________________________________________________ Hot Fudge Sundae Geneine Wade “This is from a previous Relief Society’s cookbook.” 1/3 cup water 1/3 cup corn syrup 3 tablespoons cocoa 2 tablespoons sugar ½ teaspoon vanilla Bring the above ingredients except the vanilla to a boil. Reduce heat and simmer uncovered for 5 minutes, stirring. Remove from heat and add ½ teaspoon of vanilla. Serve on ice cream or over hot fudge cake. _____________________________________________________________________________________

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Delicious Caramel Sauce Cherie Webster I cup Karo syrup (1/2 light, 1/2 dork) 1/2 cup margarine 2 cup brown sugar 1 can condensed milk (chilled) Boil together sugar, syrup, and margarine to soft ball stage. Cool 5 minutes and add canned milk. ______________________________________________________________________________

White Chocolate popcorn Geneine Wade 4 bags microwave popcorn 1 package vanilla almond bark (24 oz) Chocolate chips Pop popcorn, melt the chocolate in microwave for minutes. Stirring every minute. Pour over popcorn and let cool. ____________________________________________________________________________________

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Popcorn Balls Ruth Holland 1 cup sugar 1/3 cup corn syrup 1 teaspoon salt ¼ cup butter 1 teaspoon vanilla 1/3 cup water Boil to soft ball stage. Add food color. Pour over and cover popped popcorn ____________________________________________________________________________________

Popcorn Balls Geneine Wade 4 qts popped pop corn 1 cup butter or margarine 1 1/3 cups sugar ½ cup light corn syrup 1 teaspoon vanilla 3 cups small marshmallows Optional: 1 ½ cup gumdrops, food coloring Melt butter and add sugar and corn syrup. Bring to a boil, stirring constantly. Turn down the stove a little. Cool 3 minutes at a rolling boil (medium or medium low heat). Turn off stove and add vanilla, food coloring if wanted. Pour over popcorn, marshmallows (and gumdrops). Stir quickly and dip hands in very cold water and form into balls. Place popcorn balls on buttered cookie sheet or waxed paper. Then put in plastic bag or cellophane wrap. _____________________________________________________________________________________

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Corn Flake Clusters Ruth Holland Â˝ cup corn syrup 3 tablespoons butter 3 tablespoons sugar Â˝ cut coconut Corn flakes Boil until soft ball stage and then pour over corn flakes _____________________________________________________________________________________

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Strawberry Pretzel Squares Cherie Webster 2 cups finely crushed pretzels ½ cup sugar, divided 2/3 cup butter or margarine, melted 12 ounces cream cheese, softened 2 Tablespoons milk 1 cup thawed Cool Whip topping 2 cups boiling water 1 pkg (6 oz.) Strawberry Jell-O 1 ½ cups cold water 1 quart strawberries, sliced Preheat oven to 350 degrees F. Mix pretzels, ¼ cup of the sugar and the butter. Press firmly onto bottom of 13X9-inch baking pan. Bake 10 minutes. Cool. Beat cream cheese, remaining % cup of sugar and milk until well blended. Gently stir in whipped topping. Spread over crust making sure to seal edges of pan. Refrigerate until ready to use. Meanwhile, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftover dessert in refrigerator. *can substitute raspberries and raspberry flavored jello. _____________________________________________________________________________________

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Peach Dessert Cherie Webster Crush 1 box vanilla wafers. Spread 1/2 over the Bottom of 9X13 pan Cream 1/2 cup butter or margarine 1 Â˝ cup powdered sugar Add 1 egg- beat mixture until light and fluffy, Then spread over crumbs in pan Cut 6-7 cups (or more) fresh peaches, Spread over creamed mixture Whip 1 pint whipping cream Â˝ cup powdered sugar Spread over peaches and sprinkle with remaining crumbs. Refrigerate overnight for best flavor. ________________________________________________________________________________

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OTHER

Basic Red Chile Sauce Melissa Taylor 6 tablespoons ground red chile 2 garlic cloves 2 cups chicken stock or water 2 tablespoons cooking oil 1 teaspoon cumin 2 tablespoons oregano 2 tablespoons flour Salt to taste 1 dash red wine vinegar SautĂŠ garlic in oil. Add flour and brown by pressing flour flat in skillet. Add liquid and chile and remaining ingredients. Stir and simmer. The Red Wine Vinegar is the secret sauceâ&#x20AC;&#x201D;it makes the flavor come alive. This sauce can be frozen and used later. Serves 4. This is a recipe from Chimayo, NM. ____________________________________________________________________________________

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Aunt Bonnie’s Enchilada Sauce Melissa Taylor “This is a family tradition and such a yummy sauce.” ½ cup oil 4 tablespoons chile powder 4 tablespoons flour 2 (15-oz) cans tomato sauce 2 cups water 1 teaspoon salt 1 teaspoon sugar ½ teaspoon garlic powder 1 can El Pato hot tomato sauce Heat oil, add flour and chile powder. Stir until smooth. Add water, tomato sauce, seasonings and El Pato sauce. Simmer 1 hour. _____________________________________________________________________________________

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Sweet & Sour Sauce Ruth Holland 1 cup sugar ½ cup white vinegar ½ cup water ½ teaspoon salt 2 teaspoon cornstarch mixed with 1 tablespoon water 1 teaspoon paprika Orange food coloring In a sauce pan mix sugar, white vinegar, water and let simmer for 5 minutes. Add cornstarch mixture and stir until it bubbles. Add paprika and a drop of orange food coloring. Great with wontons or chicken. ____________________________________________________________________________________

Korean BBQ Sauce Young Sun Baker 1 cup soy sauce 1 cup sugar (you can use half cup of sugar too) 1 cup or can of Coke 1 tablespoon ginger 2 teaspoon Sesame oil 1 of each fruit (pear, kiwi), peeled 1 peeled onion Put every ingredient into blender. Use whatever meat you want. (I usually use Beef short ribs or chicken breast) After blend every ingredient, put sauce onto meat in the container and marinate for overnight and grill. Enjoy with cooked rice and salad. _____________________________________________________________________________________

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Nona and Barbaraâ&#x20AC;&#x2122;s Sauce Cherie Webster 2- 8 oz. cans tomato sauce 5/8 cup brown sugar 3/8 cup chili sauce 1 stick cinnamon Few drops of Tabasco sauce Heat and simmer for 5 minutes. _____________________________________________________________________________________

Bar-B-Q Sauce Carol Bogaski 1 /2 Cup Ketchup several squirts of hot sauce (I use Louisana) 1 tablespoon mustard 2-3 teaspoons Worcestershire sauce 1-2 teaspoon vinegar 1 cup brown sugar (apx. may need more to taste) Mix all together, warm in microwave to let brown sugar melt and let blend for a short time, then use! _____________________________________________________________________________________

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White Christmas Punch Ruth Holland 1-6 oz can frozen limeade, diluted as directed 8 cups water 3 cups sugar 2 qt 7 Up Limes and maraschino cherries Combine limeade with water and sugar. Stir until sugar is fully dissolved. Freeze mixture until solid. Two hours before serving remove from freezer and allow to thaw in punch bowl. 1 hour before serving, pour 7 Up over frozen limeade mixture and allow to soften, mashing occasionally with a potato masher. Add fresh limes, maraschino cherries in the middle. Makes about 1 Â˝ gallon _____________________________________________________________________________________

Easy Raspberry Lemonade Cherie Webster 1 (12 fluid oz.) can frozen apple-raspberry concentrate 1 (12 fluid oz.) can frozen lemonade concentrate 6 cups cold water 1 Â˝ teaspoon lime juice 2 (12 fluid oz) cans or bottles lemon-lime flavored pop 2 cups crushed ice Fresh raspberries Mix all ingredients together in large punch bowl. Garnish each glass with fresh raspberries & a mint leaf. _____________________________________________________________________________________

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Winter Sore Throat "Tea" Carol Bogaski 2 lemons thoroughly cleaned and sliced 2 pieces of ginger about the size of your pointer and middle ďŹ nger together sliced into coin size pieces Honey (about 1 cup-maybe more) In a 12-16 oz. jar combine lemon slices and sliced ginger. Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices. Close jar and put it in the fridge, it will form into a "jelly". To serve: Spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months. _____________________________________________________________________________________

Mango Lassi Meagan Henrie 2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes 2 cups chilled plain yoghurt 1/4 teaspoon cardamom powder Pinch of salt 4 to 5 tablespoons sugarâ&#x20AC;&#x201D;add more or less for desired sweetness Mint Leaves for garnish Milk and ice cubes to add for desired consistency Peel the mangoes and chop them. In a blender or mixer, puree the mangoes then add the yogurt, seasonings and sugar. If you want a slightly thin consistency, then add some milk to the mango lassi while blending. You can also add ice cubes while blending. Garnish with mint leaves and enjoy _____________________________________________________________________________________

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Avocado Shake Meagan Henrie “This creamy, sweet smoothie goes well with spicy food or just enjoy on a hot summer’s day.” 1 ripe medium avocado (6–8 ounces) 1 cup ice (8 ice cubes) 1/3 cup sweetened condensed milk 1/4-1/2 cup milk Scoop the avocado flesh into a blender. Add the remaining ingredients, starting out with the least amount of milk and puree until completely smooth. Taste and add additional milk, depending on the avocado type and if a thinner consistency is desired. _____________________________________________________________________________________

Microwave Potato Chips Melissa Motley 1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed 2 teaspoons or so of extra-virgin olive oil 1/2 teaspoon salt Cooking spray Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices. _____________________________________________________________________________________

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Microwave Popcorn Geneine Wade Brown paper lunch bag Popcorn Use about ¼ to ½ cup popcorn in bag. Close bag by folding opening a couple of ties. Microwave about 3 minutes or until popping stops. Carefully open bag. *Keep an eye on the bag the first couple of times until you get used to your microwave and how quickly it cooks. May stop I half the time to shake bag or turn it over. ____________________________________________________________________________________ Roasted Pumpkin Seeds Geneine Wade Tastes best if you boil seeds first in salted water. 2 cups pumpkin seeds 1- teaspoon Worcestershire sauce 3 tablespoon butter, melted. You can also use olive oil 1 teaspoon salt or garlic salt Rinse pumpkin seeds until pulp and. Strings. Boil seeds in salt water for 10 minutes. Dry seeds on paper towel. In medium bowl, combine Worcestershire sauce, melted butter or margarine and salt. Add seeds. Stir until seeds are coated with mixture. Spread on baking sheet. Bake L to 2 hours at 225˚F. Stir occasionally and watch for burning, seeds should be crisp. Makes 2 cups _____________________________________________________________________________________

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Healthy 5-Ingredient Granola Bars Carol Bogaski 1 cup packed dates, pitted (deglet nour or medjool) 1/4 cup honey (or sub maple syrup or agave for vegan option) 1/4 cup creamy salted natural peanut butter or almond butter 1 cup roasted unsalted almonds, loosely chopped 1 1/2 cups rolled oats (gluten free for GF eaters) *optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc Process dates in a food processor until small bits remain (about 1 minute). lt should form a “dough” like consistency. (mine rolled into a ball) Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - l just prefer the toasted savor. Place oats, almonds and dates in a bowl — set aside. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.) Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. l kept mine in the freezer to keep them extra fresh, but it isn’t necessary. NOTE: If your dates don’t feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better. _____________________________________________________________________________________

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Slime Geneine Wade 1 teaspoon Metamucil or psyllium - husk laxative 1 ¼ cups water Food Coloring Jar with a lid Large glass microwavable container Combine Metamucil and Water in a Jar. Shake for 2 minutes Pour into Container. Add a few drops Food Coloring. Microwave for 3 minutes on High. (stop if goo bubbles over). Leave in Microwave to cool for 3 minutes. Microwave 5 minutes more. Carefully remove with potholders. Slime will be very hot—allow to cool 1 hour before playing with. _____________________________________________________________________________________ Finger Paints Geneine Wade 2 cups cold water ½ cup cornstarch 3 tablespoons Sugar Food Coloring Dish Detergent Paper Cups Mix the sugar and the cornstarch together in a saucepan. Add the water and mix a little more. Cook over low heat, stirring constantly until well blende4 about 5 minutes. Remove from the stove, cool, and pour into cups. Add Food Coloring plus one drop of dish detergent to each cup. Mix and have Fun! Store in dosed jars. _____________________________________________________________________________________

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Salt Play Dough Ruth Holland 2 cups water 2 cups flour 1 cup salt Â˝ cup cornstarch 1 tablespoon vegetable oil 1 tablespoon alum Food color Mix in sauce pan over medium heat until combined, then knead together. _____________________________________________________________________________________

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Index Breakfast Almond Granola, Meagan Henrie—pg 1 Blueberry Strata, Carol Bogaski—pg 7 Cheese Filled Blintzes, Meagan Henrie—pg 3 Crêpres, Meagan Henrie—pg 4 Oh Boy Waffle, Ruth Holland—pg 4 Pancakes, Ruth Holland—pg 5 Peach Syrup, Ruth Holland—pg 5 Poached Egg, Fay Preston—pg 5 Quiche, Anita Phillips—pg 2 Ten-Minute Steel Cut Oats, Meagan Henrie—pg 6 Breads & Rolls “The I Could Not Make Bread for 25 Years Until I found This Recipe,” Anita Phillips—pg 37 Apple Muffins, Ruth Holland—pg 11 Banana Bread, Amber Tonks—pg 10 Banana Bread, Lori Divett—pg 9 Banana Nut Bread, Ruth Holland—pg 10 Bauernbrot (German Farmer’s Bread), Meagan Henrie—pg 32-33 Bread Sticks, Ruth Holland—pg 15 Brown n’Serve Rolls, Cherie Webster—pg20 Challah, Meagan Henrie—pg 30-31 Classic Dinner Rolls, Cherie Webster—pg18 Corn Bread, Cherie Webster—pg 14 Dilly Bread, Cherie Webster—pg 25 Dinner Rolls, Meri Streiff—pg 16 English Muffin Bread, Meagan Henrie—pg 29 French Soup Bowls, Carol Bogaski—pg 26 Gluten Free Banana Bread, Lurley Noe—pg 36 Gluten Free Corn Bread, Lurley Noe—pg 34 Gluten Free Rice Flour Mix, Lurley Noe—pg 35 Gluten Free Sorghum Flour Mix, Lurley Noe—pg 35 Herb Bubble Bread, Cherie Webster—pg 24 Honey Wheat Bread, Carol Bogaski—pg 27 Mom’s Monkey Bread, Geneine Wade—pg 23 Navajo Fry Bread, Bernice Bitsoie—pg 15 No Knead/Artisan Style Bread, Meagan Henrie—pg 28 Parker House Rolls, Cherie Webster—pg 19 Potato Doughnuts, Geneine Wade—pg 22 231

Potato Focaccia, Danelle Prestwich—pg 21 Pumpkin Bread, Ruth Holland—pg 12 Refrigerator Rolls, Geneine Wade—pg 17 Southern Corn Bread, Ruth Holland—pg 13 Tax Time Banana Nut Bread, Rene Stapf—pg 8 Wheat Dinner Roll, Young Sun Baker—pg 16 Main Dishes Chicken/Poultry Baked Chicken Breasts, Cherie Webster—pg 59 Café Rio Chicken, Melissa Taylor—pg 41 Cashew Chicken (with a kick), Melissa Motley—pg 57 Chicken with Swiss Cheese, Melissa Taylor—pg 41 Chicken Alfredo, Ruth Holland—pg 52 Chicken and Spinach Stuffed Shells, Carol Bogaski—pg 56 Chicken Bombs, Melissa Taylor—pg 40 Chicken Divan, Melissa Taylor—pg 42 Chicken Enchiladas, Melissa Taylor –pg 46 Chicken Fajitas, Amber Tonks—pg 48 Chicken Pot pie Crescent Braid, Lindsey Kemsley—pg 53 Chicken Salad, Melissa Taylor—pg 50 Chicken Torilla Soup, Cherie Webster—pg 38 Cilantro Lime Chicken with Corn & Black Beans, Melissa Motley—pg 43 Copy Cat Panera Asian Sesame Chicken Salad, Melissa Motley—pg 51 Crockpot Chicken Taco Chili, Geneine Wade—pg 49 Crockpot Queso Chicken, Melissa Motley—pg 45 Garlic Lime Chicken, Cherie Webster—pg 58 Honey Mustard Chicken, Terri Fahs—pg 39 Italian Chicken and Potatoes Bake, Lindsey Kemsley—pg 54 Maple Glazed Chicken, Melissa Motley –pg 43 Olive Garden Chicken Gnocchi Soup, Carol Bogaski—pg 55 Sour Cream Chicken Enchiladas, Carol Bogaski—pg 47 Texas Spaghetti, Melissa Taylor—pg 44 Turkey Meatloaf, Geneine Wade—pg 59 Un-Stuffed Peppers, Lindsey Kemsley—pg 60 Beef Better Than Frozen Burritos, Amber Tonks—pg 78 Café Rio Beef, Melissa Taylor—pg 75 Chili Con Carne, Raesha de Ruiter Zylker—pg 80 Dinner in a Pumpkin, Terri Fahs—pg 85 Easiest Hamburger Stew, Beth Griffin—pg 81 Easy Beef Stew, Melissa Taylor—pg 88 232

Easy Pot Roast, Melissa Taylor—pg 87 Easy Taquitos, Melissa Taylor—pg 75 French Dip Sandwiches, Melissa Motley—pg 68 Hatch Chile Bake, Lindsey Kemsley—pg 72 Homemade Taco Seasoning, Melissa Motley—pg 62 Just Like Wendy’s Chili, Cherie Webster—pg 71 Lasagna, Melissa Taylor—pg 84 Meatball Heroes, Geneine Wade—pg 83 Mexican Stuffed Shells, Carol Bogaski—pg 74 Mini Meatloaf Cups, Raesha de Ruiter Zylker—pg 82 One Pot Mexican Skillet, Lindsey Kemsley—pg 73 Relief Society Chili, Terri Fahs—pg 69 Roasted Vegetable Burritos, Beth Griffin—pg 79 Seasoning Mixes, Geneine Wade Tacos—pg 63 Taco Bake—pg 64 Chili Seasoning—pg 64 Chili—pg 65 Spaghetti Sauce Mix—pg 65 Spaghetti Meat Sauce—pg 66 Sloppy Joe Seasoning Mix—pg 66 Sloppy Joe Burgers—pg 67 New Orlean’s Franks—pg 67 Shepherd’s Pie, Melissa Taylor—pg 89 Stuffed Shells, Melissa Taylor—pg 86 Swiss Steak, Carla Harker—pg 89 Taco Cupcakes, Carol Bogaski—pg 77 Taco Soup, Cherie Webster—pg 61 Taco Soup, Meri Streiff—pg 76 Wheat Chili, Cherie Webster—pg 70 Yummy Swiss Steak, Melissa Taylor—pg 90 Pork A Kids Favorite Meal, Amber Tonks—pg 98 Apple n’Orange Pork Chops, Cherie Webster—pg 96 Creamy Ham, Spinach & Cheese Chowder, Cherie Webster—pg 101 Crockpot Pork Chops, Carla Harker—pg 94 Kickin’ Jambalaya, Raesha de Ruiter Zylker—pg 99 Maple Glazed Pork Chops, Cherie Webster—pg 95 Minestrone Soup, Meri Streiff—pg 103 Pork Chops Yum-Yums, Melissa Motley—pg 82 Pork Roast, Lorilynn Bergsten—pg 94 Pulled Pork Sammies, Melissa Taylor—pg 93 233

Rosemary-Orange Pork Tenderloin, Stacey Allee—pg 91 Slow Cooker Pulled Pork, Cherie Webster—pg 93 Slow Simmered White Bean & Ham Soup, Carol Bogaski—pg 97 Split Pea Soup, Lurley Noe—pg 100 Zuppa Toscana (better than Olive Garden!), Carol Bogaski—pg 102 Other Chile Rellenos, Melissa Taylor—pg 111 Crazy Crust Pizza, Geneine Wade—pg 106 Creamy Tomato & Spinach Pasta, Lindsey Kemsley—pg 104 Egg Drop Soup, Carol Bogaski—pg 110 Gnochi, Carol Bogaski—pg 111 Guiltless Alfredo, Meri Streiff—pg 105 Mexican Corn Casserole, Cherie Webster—pg 109 Microwave Dried Beans, Geneine Wade—pg 107 Pumpkin Tomato Bisque, Cherie Webster—pg 108 Quick & Easy Alfredo, Cherie Webster—pg 107 Seafood Shrimp Tacos, Melissa Motley—pg 112 Caramelized Salmon, Lindsey Kemsley—pg 113 Marinated Parmesan Tilapia, Cherie Webster—pg 114 Lemon Pepper Fish, Cherie Webster—pg 115 Sides Angie’s Texas Panhandle Slaw, Melissa Taylor—119 Broccoli Casserole, Cherie Webster—pg 152 Broccoli Salad, Beth Griffin—pg 124 Broccoli Slaw Salad, Carla Harker—pg 121 Broccoli Slaw Salad, Cherie Webster—pg 122 Cabbage Salad, Amber Tonks—pg 117 Café Rio Cilantro Brown Rice, Melissa Taylor—pg 139 Cheese Sauce, Ruth Holland—pg 154 Chicken Wantons, Ruth Holland—pg 143 Chili’s Copycat Salsa, Lindsey Kemsley—pg 156 Clam Dip, Cherie Webster—pg 155 Cranberry Salad, Lurley Noe—pg 129 Creamy Crab Wontons, Melissa Motley—pg 144 Crunchy Coleslaw, Cherie Webster—pg 118 Fruit Dip, Carol Bogaski—pg 154 German Slaw, Lurley Noe—pg 120 Grilled Corn with Garlic butter & Cotija Cheese, Anita Phillips—pg 150 Honey Roasted Red Potatoes, Cherie Webster—pg 137 Lime Black Beans with Salsa, Cherie Webster—pg 155 234

Miwest BBQ Pasta Salad, Cherie Webster—pg 134 Mixed Greens with Lime Vinaigrette, Cherie Webster—pg 151 Mother-in-Law’s Coleslaw, Rene Stapf—pg 118 Napa Salad, Lori Divett—pg 116 Oriental Salad, Cherie Webster—pg 130 Won Ton Salad, Cherie Webster—pg 131 Oven Roasted Potatoes, Melissa Taylor—pg 136 Parmesan Brown Butter Orzo with Toasted Pine Nuts, Carol Bogaski—pg 143 Parmesan Roasted Cauliflower, Danelle Prestwich—pg 147 Pasta Salad, Deborah Weagel—pg 133 PF Chang’s Lettuce Wraps, Cherie Webster—pg 145-16 Potato Salad for Twelve, Geneine Wade—pg 138 Sesame Asparagus, Cherie Webster—pg 151 Southwestern Chopped Salad, Melissa Motley—pg 132 Spicy Green Beans with Pork, Cherie Webster—pg 153 Spicy Rice Pilaf, Cherie Webster—pg 152 Spinach & Strawberry Salad, Raesha de Ruiter Zylker—pg 125 Spinach Strawberry Salad, Amber Tonks—pg 128 Spinach Strawberry Salad, Lindsey Kemsley—pg 125 Strawberry & Feta Salad, Raesha de Ruiter Zylker—pg 126 Strawberry Mesclun Salad, Meri Streiff—pg 127 Stuffed Zucchini, Cherie Webster—pg 148 Sweet Potato Casserole, Beth Griffin—pg 135 Sweet Potato Soufflé, Ruth Holland—pg 136 Tabuli, Carol Bogaski—pg 140 Tomato & Zucchini Sauté, Geneine Wade—pg 148 Tortellini Bacon & Broccoli Salad, Cherie Webster—pg 131 Tropical Coleslaw, Cherrie Webster—pg 123 Vegetable Rice Medley, Cherie Webster—pg 141 Zucchini Salad, Cherie Webster—pg 149 Dessert Almond Bread Pudding, Cherie Webster—pg 208 Apple Dip, Ruth Holland—pg 192 Applebee’s Blondie Brownie, Melissa Motley—pg 175 Banana Cake with Cream Cheese Frosting, Melissa Motley—pg 198 Best Ever Apple Pudding, Cherie Webster—pg 209 Black Bean Brownies, Merri Streid-- pg 172 Brownies, Ruth Holland—pg 176 Buttermilk Pie, Cherie Webster—pg 185 Caramel Apple Dip, Terri Fahs—pg 192 Cherry Supreme, Freda Pollotino—pg 181 235

Chocolate Brownies Roll Out Cookies, Melissa Taylor—pg 158 Chocolate Chip Cookies, Amber Tonks—pg 157 Chocolate Cream Dessert/Okie Yummy, Melissa Taylor—pg 212 Chocolate Pumpkin Muffins, Geneine Wade—pg 207 Chocolate Sheet Cake, Geneine Wade—pg 196 Chocolate Sugar Cookies, Melissa Taylor—pg 159 Chocolate Zucchini Cake, Carla Harker—pg 199 Corn Flake Clusters, Ruth Holland—pg 217 Crazy Cake, Meagan Henrie—pg 202 Dairy, Egg & Nut Free Fudge Bars, Terri Fahs—pg 179 Decadent Brownie Pie, Cherie Webster—pg 171 Delicious Caramel Sauce, Cherie Webster—pg 215 Delicious Lemon Bars, Melissa Taylor—pg 180 Double Decker Fudge, Raesha de Ruiter Zylker—pg 214 English Toffee, Melissa Taylor—pg 193 Food Storage Carrot Cake, Carol Bogaski—pg 201 Fresh Strawberry Pie, Cherie Webster—pg 184 Frosted Pumpkin Bars—Geneine Wade—pg 178 Grandma’s Lemon Cream Pie, Melissa Taylor—pg 186 Green Stuff Marshmallow Salad, Melissa Motley—pg 191 Gretchen’s Vegan Chocolate Chip Oatmeal Macadamia Nut Cookies, Gretchen Carrasco—pg 167 Hot Fudge Sundae, Geneine Wade—pg 214 Hummingbird Cake, Carol Bogaski—pg 194 Key Lime Pie, Cherie Webster—pg 183 Ma’s Lemon Sponge Pie, Cherie Webster—pg 187 Mom’s Dump Cake, Geneine Wade—pg 200 Mom’s Sugar Cookies, Geneine Wade—pg 170 Mormon Miracle Brownies, Amber Tonks—pg 173 No Bake Brownies, Meri Streiff—pg 172 Ocean Spray Oatmeal Cranberry White Chocolate Chip Cookies, Meri Streiff—pg 169 Old Fashioned Pecan Pie, Carol Bogaski—pg 181 Peach Dessert, Cherie Webster—pg 219 Peanut Butter Bars, Geneine Wade—pg 177 Peanut Butter Cookies, Ruth Holland—pg 164 Peanut Butter Fudge Cups, Melissa Taylor—pg 161-162 Pear Salad, Fay Preston—pg 190 Pineapple Angel Food Cake, Cherie Webster—pg 205 Playful Dough Cookies, Geneine Wade—pg 170 Popcorn Balls, Geneine Wade—pg 216 Popcorn Balls, Ruth Holland—pg 216 Princess Pie, Melissa Motley—pg 189 Pumpkin Cheese Cake, Beth Griffin—pg 206 236

Pumpkin Chocolate Chip Cookies, Geneine Wade—pg 166 Pumpkin Chocolate Chip Cookies, Raesha de Ruiter Zylker—pg 165 Pumpkin Crème Brulée, Cherie Webster—pg 211 Pumpkin Crescent Rolls, Cherie Webster—pg 210 Raspberry Delight, Ruth Holland—pg 213 Raspberry Swirl Cheesecake Pie, Cherie Webster—pg 182 Reese’s Nutter Butter Cookie Truffles—Melissa Motley—163 Reese’s Peanut Butter Bars, Melissa Motley—pg 176 Reindeer Cookies, Myrna Lawson—pg 166 Rustic Strawberry Peach Tart, Lindsey Kemsley—pg 188 Snickers Salad, Melissa Motley—pg 190 Snowballs, Carla Harker—pg 168 Southern Pound Cake—pg 197 Strawberry Cheesecake Trifle, Cherie Webster—pg 203 Strawberry Pretzel squares, Cherie Webster—pg 218 Sugar Cookie Bars, Melissa Motley—pg 174 Taffy Apple Salad, Anita Phillips—pg 191 Texas Chocolate Sheet Cake, Melissa Taylor—pg 195 The best Homemade Fig Newtons, Beth Griffin—pg 160 Toasty White Cake with Lemon Curn, Cherie Webster—pg 204-205 White Chocolate Popcorn, Geneine Wade—pg 215 Yummy Peppermint Cookies, Melissa Duke—pg 168 Other-Sauces, Drinks, Snacks and More Aunt Bonnie’s Red Chile Sauce, Melissa Taylor—pg 221 Avocado Shake, Meagan Henrie—pg 226 Basic Red Chile Sauce, Melissa Taylor—pg 220 BBQ Sauce, Carol Bogaski—pg 223 Easy Raspberry Lemonade, Cherie Webster—pg 224 Finger Paints, Geneine Wade—pg 229 Healthy 5 Ingredient Granola Bars, Carol Bogaski—pg 228 Korean BBQ Sauce, Young Sun Baker—pg 222 Mango Lassi, Meagan Henrie—pg 225 Microwave Popcorn, Geneine Wade—pg 227 Microwave Potato Chips, Melissa Motley—pg 226 Nona & Barbara’s Sauce, Cherie Webster—pg 223 Roasted Pumpkin Seeds, Geneine Wade—pg 227 Salt Playdough, Ruth Holland—pg 230 Slime, Geneine Wade—pg 229 Sweet & Sour Sauce, Ruth Holland—pg 222 White Christmas Punch, Ruth Holland—pg 224 Winter Sore Throat Tea, Carol Bogaski—pg 225 237