Welcome to the VGM Employee Owner Cookbook! The recipes gathered in this cookbook are composed of dishes submitted by employee owners across all divisions of VGM. There’s something here for everyone, so we hope you try some out!
03 Appetizers
15 Soups and Salads
27 Side Dishes
31 Main Dishes
58 Desserts
73 Other Delicacies
Submitted by Lindy Tentinger
• 1 large can chicken
• 2 cans Rotel
• 1 block cream cheese
• 1 can cream of chicken soup
• 1 small can diced green chilies (optional)
• tortilla chips
1. Soften cream cheese.
2. Mix other ingredients (minus chips) in with the cream cheese.
3. Cook in microwave in 30 second increments, stirring in between, to desired temperature; or put in crockpot and warm to desired temperature for desired serving time.
4. Enjoy with tortilla chips.
5. Perfect, easy, and fast appetizer to bring to any event!
• 6 Medjool dates
• 2 or 3 slices prosciutto
• 4 oz. goat cheese
1. Preheat oven to 375 degrees.
2. Slice the dates on one side to open them up, remove the stones and any hard stem ends.
3. Slice each slice of the prosciutto into two or three long strips. Fill the cavity of each date with goat cheese, then wrap them with a strip of prosciutto.
4. Place the dates in a glass baking dish on a lined baking sheet and bake for approx. 15 minutes until the prosciutto is starting to crisp slightly. Let cool before serving. (Don’t forget to press back in or leave attached any cheese that oozed out. You don’t want to lose it!)
• 2 lbs. hamburger meat
• 1 large can refried beans
• 1 - 4 oz. can of hot diced green chilis
• 1 - 4 oz. can of hot diced jalapeño
• 1 small can of chopped black olives
• 1 bag of shredded cheddar cheese
• 1 medium jar of hot Pace Picante Sauce
1. Preheat oven to 375 degrees.
2. Brown and drain hamburger meat.
3. Mix in refried beans, (drained) green chilis, (drained) jalapeños, and (drained) chopped olives.
4. Pour into glass or tin baking dish (9x11).
5. Pour on Pace Picante, about 1 - 1.5 cups, and spread over the top.
6. Toss in 2 cups of the shredded cheese to cover the top.
7. Bake 30 minutes or so until cheese is bubbly and melted.
8. Enjoy with tortilla chips for any occasion, party, potluck, sports, etc. The next day you can warm it up and put it in a tortilla with eggs.
• 2 - 8 oz. cans whole water chestnuts, drained and rinsed
• 2 tbsp. low-sodium soy sauce
• 14 slices bacon, cut crosswise into thirds
• 1/3 cup ketchup
• 1/3 cup firmly packed dark brown sugar
• 1 tbsp. Worcestershire sauce
• freshly ground black pepper
• nonstick cooking spray
1. Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
2. Preheat the oven to 400 degrees. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top.
3. Bake until the bacon renders its fat and is crisp, about 30 minutes.
4. Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce, and 1/3 cup water in a bowl to make a sauce.
5. Remove the baking sheet from the oven and carefully lift off the cooling rack. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray.
6. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
7. Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.
• 4 cups shredded cheese of choice
• 1 tomato
• 1 small green pepper
• 3 green onions (optional)
• Kraft Green Goddess Salad Dressing
• 3-5 drops Tabasco Sauce (optional)
1. Dice tomato, green pepper, and green onion.
2. Combine veggies into a serving bowl with shredded cheese of choice. I usually use one bag (2 cups) of cheddar and one bag (2 cups) of colby jack, but really any cheese you want will work.
3. Add Kraft Green Goddess Salad Dressing until desired consistency. You will serve with tortilla chips, so it just needs to be able to be scooped onto a chip.
4. Add 3-5 (or more) drops of Tabasco Sauce if desired and stir together.
5. Serve with tortilla chips!
• At least 2 tart apples cut into eighths.
• 8 oz. softened cream cheese
• 1/2 cup powdered sugar
• 1 tbsp. milk
• 1/2 tsp. vanilla
• crushed Heath or Skor candy bars (optional)
• 1/4 cup caramel topping
1. Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla.
2. Spread cream cheese mixture on a plate or shallow dish.
3. Drizzle caramel over top of the cream cheese mixture.
4. Top with crushed Heath or Skor pieces (optional).
5. Slice apples and arrange slices around dip.
• 1/2 cup brown sugar
• 1/2 cup whiskey
• 3/4 cup yellow mustard
• 3/4 cup plum or grape currant jelly
• 1 pkg. cocktail smokies
1. Mix and heat brown sugar and whiskey for 5 minutes on stovetop until simmering.
2. Add the mustard and jelly. Stir until smooth.
3. Add smokies and simmer for 5 minutes.
4. Place in crockpot on low for a couple hours before eating.
• 4 ghost peppers
• 12 oz. red, orange, or yellow bell peppers
• 2 cups cider vinegar
• 6 cups granulated sugar
• 2 pouches liquid pectin
1. Sterilize 8 half-pint or 4 pint jars and lids by boiling for 10 minutes or running through the “sterilize” setting on your dishwasher. Set warm sterilized jars on clean kitchen towel while preparing the jelly.
2. Put on gloves! Ghost peppers are hot (which is the best part!). Stem, seed, and roughly chop all the peppers. In a food processor or blender, puree the peppers with 1 cup of the vinegar.
3. Combine the puree with remaining vinegar and the sugar in a saucepan. Bring the mixture to a boil (be careful not to breath in the steam or get it in your eyes!).
4. Boil for 10 minutes, making sure it doesn’t boil over. Stir in the pectin, and return to a boil for 1 minute. Keep stirring.
5. Ladle the jelly into the sterilized jars, leaving 1/4” head space. Wipe the rims of the jars with a clean, moist paper towel. Place 2-piece lids on the jars (don’t over tighten the screw top). Process in hot water bath for 10 minutes.
6. Allow to cool. When ready, grab your favorite crackers (Ritz are my favorite), top with cream cheese, and the ghost pepper jelly!
7. Enjoy the spice!
• 1.5 lb. Italian sausage
• 16 oz. cream cheese
• 32 oz. white corn
• 10 oz. original Rotel
• 4 oz. diced jalapenos
• 8 tbsp. butter (1 stick)
1. Cook and crumble Italian sausage. Drain.
2. Add half of all ingredients (drain Rotel and diced jalapenos) including cooked Italian sausage to crockpot.
3. Add remaining ingredients to crockpot.
4. Cover and cook on high for 4 hours, stirring occasionally.
5. Reduce heat and serve with Fritos Scoops, Tostitos, or round corn tortilla chips.
• 16 oz. cream cheese
• 2 packages chopped corn beef (Buddig brand works well)
• 8 oz. shredded Swiss cheese
• 8 oz. sauerkraut
• 4 oz. sour cream
• 1 medium onion chopped
• minced garlic
• salt and pepper (season to your preferred taste)
1. Saute chopped onion (leave raw if serving dip cold).
2. Add all ingredients to baking dish.
3. Cover with additional cheese.
4. Bake in oven for 15-20 minutes at 375-400 degrees.
5. Serve with Rye Toast Bites or Triscuits and a 1000 island dressing for dipping.
• 1 package cream cheese
• 1 jar chunky salsa
• 1 can Nalley Cheddar Cheese Chili
• 1 package Velveeta cheese
• 1 can chopped olives
• 1 can green chiles
1. Add all ingredients to a crockpot.
2. Heat until melted and warm. Serve with tortilla chips.
• romaine lettuce
• chopped red onion
• blue cheese crumbles (swap for feta if desired)
• 1 lb. crumbled bacon
• cherry/grape tomatoes, cubed
• avocado
• 1 minced clove of garlic
• 3/4 cup vegetable oil
• 1/4 cup white vinegar
• 4 tsp. sugar
• 1 tsp. salt
• pepper to taste
1. Chop romaine lettuce, red onion, tomatoes.
2. Assemble lettuce, onion, blue cheese, bacon, tomatoes in serving dish.
3. Combine garlic, oil, vinegar, sugar, salt, and pepper in a bowl for the dressing.
4. Shake dressing and add to salad.
5. Add avocado over salad just before serving.
6. Enjoy!
• 1 tbsp. olive oil
• 1/2 medium onion, chopped
• 1/2 red bell pepper, chopped
• 2 - 10 oz. cans Rotel Diced Tomatoes and Green Chilies
• 3 cups chicken broth
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tbsp. chili powder
• 1 - 12 oz. can corn (drained)
• 1 - 14 oz. can black beans (rinsed and drained)
• 8 oz. block cream cheese
• 2 cups cooked shredded chicken
• salt and pepper to taste
• optional serving toppings: shredded cheese, avocado, cilantro, tortilla chips
1. Take cream cheese out of fridge an hour ahead to let soften.
2. Add oil and onion to a soup pot and saute for 5 minutes.
3. Add all remaining soup ingredients to the pot EXCEPT the cream cheese, chicken, salt, and pepper.
4. Increase the heat and bring to boil. Turn down heat a simmer uncovered for 5 minutes.
5. Cut the cream cheese into smaller pieces and add to soup. Stir until all melted and blended in well.
6. Stir in chicken and let cook for another 5-7 minutes.
7. Season soup with salt and pepper if needed.
8. Serve and add desired toppings.
• 1 lb. Italian sausage
• 1 package mini pepperoni
• 1 package Canadian bacon
• 1 onion - diced
• 1 green pepper - diced
• 3 cloves minced garlic
• 1 can mushrooms (drained and chopped)
• 1 can tomato soup
• 2 cans petite diced tomatoes (with juice)
• 1 jar pizza sauce
• 1 box chicken stock
• Italian seasonings (to taste)
• croutons
• 1 package shredded pizza cheese
1. Brown the sausage and then put on paper towel to drain grease.
2. Saute chopped onion and green pepper with Italian seasonings until tender.
3. Combine all other ingredients and simmer together for 15 minutes.
4. Add additional chicken stock or water to get consistency of preference.
5. Serve with croutons and cheese.
6. Easy to make ahead and reheat in crockpot.
• 2 – 10 oz. cans premium white chicken packed in water
• 16 oz. package Mexican Velveeta cut into small squares
• 16 oz. package Velveeta cut up into small squares
• 1 large family size can cream of chicken with or without herbs
• 3 cans of enchilada sauce of whatever spice level desired
1. Mix all ingredients in a large crock pot.
2. Rinse enchilada cans with water and add to fill crockpot.
3. Cook on low, stir occasionally to help Velveeta mix in and melt.
• 2 cups of water
• 2 cups diced potatoes
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 cup halved fresh mushrooms (optional)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 lb. of cooked Italian sausage, ham, or hamburger
1. Combine water, potatoes, carrots, celery, mushrooms, salt, and pepper in a large pot. Bring to a boil until potatoes and veggies become soft.
2. Meanwhile, in a small saucepan, make the white sauce by melting butter. Add flour and stir until smooth. Slowly add milk. Cook until thickened.
3. Add shredded cheese to white sauce. Stir until melted.
4. Add the sauce and meat to the potatoes and veggie mixture. Heat thoroughly and mix well.
• 3 cans white northern beans
• 2 cans chopped chilies
• 3 cans chicken broth (If watching sodium intake, use low sodium/low fat broth)
• 3 lean chicken breasts, diced
• 1/2 white onion, chopped
• 3 tbsp. canola oil
• 1 tsp. ground cumin
• 1 tsp. cilantro (optional)
• 4 tbsp. all-purpose flour
1. Cook diced chicken. Season to personal taste.
2. Heat oil and saute onion until clear then add in the chopped chilies, cumin, and flour.
3. Saute for about two minutes or until it smells too good to wait.
4. Add in your chicken broth and beans and bring to boil.
5. Add in the chicken and let soup simmer for about 10 minutes before serving. May add cilantro for garnish.
Submitted by Jen Gilbert
• Approx. 4 lbs. chicken pieces with bones and skin
• 2 qts. chicken broth
• 1-2 onions, quartered
• 2-3 carrots, peeled and sliced
• 4 celery stalks, chopped, plus leaves
• 1 turnip, peeled and quartered
• 1-2 parsnips, peeled and sliced
• 1 package Matzo ball mix (available on Amazon)
• 2 sprigs fresh dill
• 2 sprigs fresh parsley
• salt and pepper to taste
1. Place chicken and broth in a large soup pot. Add water to cover.
2. Add all remaining ingredients and bring to a boil.
3. Reduce heat, cover, and simmer until chicken is very tender, about 2 hours.
4. Remove chicken and strain everything out of the soup. Add some of the carrots and celery back into the soup. Discard the rest.
5. Skin, bone, and chop or shred the chicken. Add desired amount back into the soup. Save the rest for another recipe.
6. Prepare the matzo balls according to package directions, making sure to pack them lightly so they’re not too dense. Boil them separately in chicken broth or water. Each package makes around 12. (You may want to make two packages for this much soup.)
7. If making ahead of time (recommended), place soup and matzo balls in separate airtight containers and refrigerate overnight. The next day, scrape chicken fat off the top of the soup and discard. Reheat soup on the stove with matzo balls. Add salt and pepper to taste. Soup and matzo balls can also be frozen and reheated the same way.
8. Serve in bowls with two matzo balls per serving.
9. Note: I’ve made matzo balls from the mix and from scratch. They’re better when you use the mix!
• 5 1/2 cups chicken broth
• 1 3/4 lb. russet potatoes peeled and quartered
• 2 cups chopped carrots
• 1 cups chopped dill pickles (I prefer kosher dill)
• 1/2 cup unsalted butter
• 1 cup flour
• 1 cup sour cream
• 1/4 cup water
• 2 cup dill pickle juice
• 1 1/2 tsp. Old Bay Seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 cayenne pepper (optional)
1. In a large pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender.
2. Add pickles and continue to simmer.
3. In a medium bowl, stir together flour, sour cream, and water to make a paste. Vigorously whisk mixture.
4. Drop spoonfuls of the sour cream mixture into the boiling soup. Mix or whisk well into the soup. Mixing will also break up your potatoes, which is fine. You may see some initial little balls of flour form, but between whisking and boiling, all will eventually disappear.
5. Add pickle juice, Old Bay Seasoning, salt, pepper, and cayenne pepper. Cook 5 more minutes, then remove from heat.
6. Serve immediately. If desired, garnish with pickle slices, fresh dill, and black pepper.
Submitted by Liz Wife
• 4 cups Brussels sprouts, shredded
• 5-6 strips of bacon
• 1 1/2 cups Israeli couscous, uncooked
• 1/4 cup Parmesan cheese, grated
• 4 cloves garlic, minced
• 2 tbsp. olive oil
• juice of 1/2 lemon
• 1/2 tbsp. dijon mustard
• 1 tsp. maple syrup
• salt
• pepper
• garlic powder
1. Start by prepping your ingredients. Shred your Brussels sprouts, peel and mince your garlic.
2. Cook your couscous according to the package.
3. As that is going, start cooking the bacon in a pan to your preferred doneness (note: crispy bacon works better in this recipe) then remove and set on a paper towel lined plate. In the rendered bacon fat, add the Brussels sprouts and garlic. Saute, season with salt and pepper. Cook your sprouts until they’re soft and slightly browned.
4. While your Brussels sprouts are cooking, grate your Parmesan, and prepare your dressing. To prepare the dressing, combine the olive oil, lemon juice, dijon, maple syrup, salt, pepper, and garlic powder and mix until combined.
5. Add the couscous, Brussels sprouts, bacon, and Parmesan to a bowl, pour the dressing on top, and toss everything together. Serve with a little more Parmesan on top and enjoy!
• 1 lb. ground beef
• 2 tbsp. fresh or minced onion
• 3/4 cup shredded carrots (optional)
• 3/4 cup chopped celery (optional)
• 4 tbsp. butter
• 4 cups of frozen cubed or shredded potatoes
• 1 1/2 cup milk
• 1/4 cup sour cream
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups shredded sharp cheddar
1. Brown beef and vegetables together. Drain.
2. In large pot, combine chicken broth, beef/veggies, and potatoes. Bring to a boil and simmer until potatoes are tender (5-10 minutes).
3. In a separate pan, mix butter, flour, and milk. Heat through until melted and smooth.
4. Add butter/flour/milk mixture to large pot of broth/beef. Continue to simmer.
5. Stir in cheese.
6. When cheese is melted, add sour cream.
7. Reduce heat, serve, and ENJOY!
• 2 lbs. ground beef
• 30 oz. shredded hash browns
• 1 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 16 oz. Velveeta
• 3 cups milk
1. Brown and crumble beef and drain.
• 1/2 cup all-purpose flour
• 48 oz. chicken broth
• 8 tbsp. butter
• 2 tsp. dried basil
• 2 tsp. parsley flakes
• 1 1/2 tsp. salt
• 1 tsp. pepper
2. Saute onions, carrots, celery, basil, and parsley in 2 tbsp. of butter until veggies are tender.
3. Add cooked beef, broth, and potatoes to stockpot or large saucepan. Bring to boil.
4. Reduce heat; cover and simmer for 10 minutes (until potatoes are tender).
5. In small skillet, melt remaining butter (6 tbsp.). Add flour, cook and stir for 3 minutes or until bubbly. Add to stockpot and bring to a boil (stirring for two minutes). Reduce heat to low.
6. Cube Velveeta into 1-2” cubes and stir in with milk, salt, and pepper. Tip: Add 4-6 cubes at a time and stir for a few minutes before adding more cubes. Repeat until all cubes are added.
7. Once Velveeta cubes are melted, remove from heat and serve.
Submitted by Jenny Hughes
• 2 cups vegetable stock
• 1 cup uncooked quinoa
• 1/4 cup extra virgin olive oil
• juice of 2 limes
• 2 tsp. ground cumin
• 1 tsp. salt
• 1/3 tsp. red pepper flakes
• 1 1/2 cup halved cherry tomatoes
• 15 oz. can black beans, drained and rinsed
• 5 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• salt and black pepper to taste
1. Bring veggie stock and quinoa to a boil in saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed (10-15 minutes). Set aside to cool.
2. Whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
3. Combine cooked quinoa, tomatoes, black beans, and green onions in large bowl. Pour dressing over mixture; toss to coat. Stir in cilantro. Season with salt and black pepper.
4. Serve immediately or chill in the refrigerator.
• 8 oz. cream cheese
• 1/2 cups butter, softened
• 1 tsp. Lawry’s Seasoning Salt
• 5 lbs. potatoes
• 1/4 tsp. pepper
• 1 1/2 cups half and half
• 1 tsp. salt
• 2 cups shredded cheddar cheese
1. Peel potatoes. Boil until tender. Drain.
2. Beat softened butter and cream cheese.
3. Add to drained potatoes. Mash by hand or put in a mixer.
4. Add remaining ingredients.
5. Put mixture in a 9 x 13 casserole dish and top shredded cheddar.
6. Top with 2 tbsp. butter, cut in pieces, and spread evenly over the top of the cheddar.
7. Bake 350 degrees for 30 minutes.
8. This can be made ahead of time, kept in the fridge or freezer.
Submitted by Christy Pospisil
• 1/2 lb. dry shell pasta (about 3 cups)
• 3/4 cup pickles, sliced
• 2/3 cup cheddar cheese diced
• 3 tbsp. white onion, finely diced
• 2 tbsp. fresh dill
• 1/2 cup pickle juice
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 1/8 tsp. cayenne pepper
• 4 tbsp. pickle juice
• salt and pepper to taste
1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes.
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.
5. Note: You can use any pasta you want! I personally like the bow tie pasta. You can substitute dried dill if you don’t have fresh dill.
• 1 large head cauliflower (cut into small florets)
• 1 cup heavy whipping cream
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 3 oz. full fat cream cheese
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• salt and pepper to taste
• bacon crumbles (optional)
1. Preheat oven to 375 degrees.
2. Steam cauliflower to fork tender, drain, and set aside.
3. Heat heavy whipping cream in a saucepan over low heat. Whisk in the garlic powder, onion powder, salt, and pepper.
4. Add cream cheese and stir until smooth.
5. Add cheddar cheese and stir until completely melted.
6. Add cheese mixture to the cauliflower and stir to coat evenly.
7. Place mixture in a casserole dish and top with mozzarella and Parmesan cheeses.
8. Bake for 15-20 minutes, until the mixture is browned on top and bubbly.
9. Top with bacon crumbles if desired.
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. minced garlic
• 1/2 tsp. oregano leaves
• 1/2 tsp. crushed red pepper flakes
• 1 lb. ground beef
• 1/2 cup chopped onion
• 1 can tomato sauce
• 1 can black beans, drained and rinsed
• 1 can whole kernel corn, undrained
• 1 small can chopped green chilies, undrained
• 6 (8”) flour tortillas
• 2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees.
2. Brown beef and onion in large skillet and drain. Add tomato sauce, beans, corn, green chilis; mix well. Stir in all spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper flakes to taste if desired.
3. Spray 9x13 inch baking dish with nonstick cooking spray. Spread 1/2 cup of beef mixture on bottom. Top layer with 3 tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
4. Bake for 15 minutes or until heated through.
5. Let stand 5 minutes before serving.
Submitted by Jenny Hughes
• 1 package firm tofu
• 3 tbsp. nutritional yeast
• 1/4 tsp. Himalayan black salt (Kala Namak)
• 1/4 tsp. turmeric
• 1/4 tsp. salt
• 1/4 tsp. black pepper
1. Combine all the spices into a small bowl.
2. Spray a large saute pan with cooking spray or add olive oil.
3. Crumble tofu into the pan over medium heat.
4. Cook until most of the moisture is out of the tofu making sure to stir so it doesn’t burn.
5. Add all spices into pan and mix until well distributed.
6. Optional: Saute some additional veggies in another pan and add into final dish.
Submitted by Alexis Turner
• 2 organic chicken breasts
• 2 tsp. sea salt
• 1 tsp. cumin
• 1/4 tsp. turmeric
• 1/2 tsp. black pepper
• 1 tbsp. avocado oil
1. Preheat oven to 350 degrees. Line baking sheet with unbleached parchment paper.
2. Combine sea salt, cumin, turmeric, and black pepper in a small bowl.
3. Coat chicken with oil and sprinkle seasoning on both sides.
4. Place chicken on lined baking sheet and bake for 12-15 minutes. Turn halfway through.
5. Goes well with steamed asparagus and roasted sweet potatoes.
• 12-24 flour street tortillas
• 6 tilapia fillets
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1 tbsp. olive oil
1. Preheat oven to 375 degrees.
2. Line a large baking sheet with parchment paper.
3. In a small dish, combine the seasonings: cumin, cayenne pepper, black pepper, and salt and sprinkle over both sides of each fish fillet.
4. Lightly drizzle fish with olive oil and dot each piece with butter.
5. Bake for 20-25 mins. Once done, shred and set aside.
• 1 tbsp. unsalted butter
• 1/4 small purple cabbage chopped
• 1/2 small red onion, diced
• 1/2 bunch of cilantro chopped
• 1 cup crumbled queso fresco cheese
• 2 limes cut into wedges
6. I also make a special sauce for these taco’s: 1/2 cup sour cream, 1/3 cup mayo, 2 tbsp. lime juice from one medium lime, 1 tsp. garlic powder, and 1 tsp. Sriracha sauce (or to taste). Chill.
7. Grab a street tortilla and add the fish.
8. Top with a dab of special creamy taco sauce.
9. Add cabbage/onions and cilantro toppings.
10. Top with crumbled cheese and squeeze on some lime juice.
11. Add a Margarita and enjoy!
Submitted by Alexis Turner
• 1 cup roasted root veggies of your choice (sweet potatoes, carrots, parsnips, beets)
• 1/2 cup cooked or canned black beans (drained and rinsed)
• 2 tsp. extra virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. ground coriander
• 1/4 tsp. ground pepper
• 4 corn tortillas, warmed or lightly toasted
• 1/2 avocado, cut into 8 slices
• 1 lime, cut into wedges
• chopped fresh cilantro
1. Combine veggies, beans, oil, cumin, chili powder, coriander, salt, and pepper in a saucepan.
2. Cook over medium-low heat until heated through (about 6-8 minutes).
3. Divide mixture among tortillas.
4. Top with avocado, garnish with cilantro, and serve with lime wedges.
• 1 cup of precooked corn flour
• 6 oz. of water
• 1 mg of salt
1. In a bowl, place the corn flour and make a well in the center.
2. Add the salt to the well.
3. Pour the water into the well, little by little, and quickly stir to avoid lumps. If the dough is not coming together, add a little more water until you have a smooth and homogeneous dough.
4. Cover and let it rest, checking occasionally to make sure it’s not dry or hard. If it is, add a little more water and knead again.
5. Once the dough is ready, take a portion and shape it into a round disc.
6. Cook the arepas on a hot nonstick pan for 5-7 minutes on each side until they are golden brown.
7. Once they are cooked, slice them open and fill them with your preferred filling.
“Arepas rellenas” is a traditional dish from Colombia and Venezuela. “Arepas” are cornmeal cakes that are grilled or baked, and “rellenas” means “filled.” So “arepas rellenas” are filled cornmeal cakes. The filling can vary, but common options include cheese, meat, beans, avocado, and plantains.
• 1 medium sized sweet potato cubed
• 4 cloves of garlic
• 2 tsp. extra virgin olive oil
• 2 tsp. honey
• 3 tsp. whole grain mustard
• salt and pepper to taste
• broccoli
1. Preheat oven to 425 degrees.
2. Line sheet pan with parchment paper. Place the salmon in the center of the pan and season with salt and pepper.
3. In a large bowl combine broccoli, sweet potatoes, and garlic cloves. Toss with olive oil. Place the veggies around the salmon.
4. In a small bowl mix together the honey and the mustard.
5. Pour over the top of the salmon and brush to cover. Be sure to use all the glaze. You will have some run off into the veggies and this is fine.
6. Bake uncovered for 30 minutes. You can add an additional 3-5 minutes of broiling if you prefer.
7. Stir the veggies to incorporate the runoff glaze which will sweeten the veggies.
8. Plate up the salmon and veggies.
9. Enjoy!
• 2 lbs. beef stew meat
• 16 oz. large elbow macaroni
• 3 large yellow onions, finely chopped
• 2 large carrots, finely chopped
• 1 celery rib, chopped (optional)
• 5 garlic cloves, finely chopped
• 1 tsp. ground paprika
• salt and pepper to taste
• 6 tbsp. cooking oil (I use Mazola)
• 2 tbsp. Vegeta (all-purpose herb seasoning - can be found at Hometown Foods, but you can use any all-purpose seasoning)
• 1 tsp. parsley flakes
• 2 bay leaves (optional)
• 1 tsp. basil (optional)
1. On low heat, saute the finely chopped onion until soft. Add the diced meat and continue simmering until the meat is lightly browned.
2. Pour water over the meat and onions so that the water just covers them and let them simmer slowly in a covered pot over low heat. During cooking, check every 10-15 minutes whether the water has evaporated and, if necessary, add more water, stirring occasionally.
3. When the meat is soft and the water has almost evaporated, add spices (salt, pepper, Vegeta/all-purpose vegetable seasoning) to taste, as well as finely chopped garlic, and mix everything.
4. Add the paprika, bay leaves, parsley flakes, and basil to taste. Add water as needed and stir. Leave the stew to simmer slowly on low, stirring occasionally. The stew should simmer for about 1.5-2 hours (the longer it cooks, the better it tastes). When the water has evaporated, and the onion has become mush, the stew is ready. If you think the goulash is not thick enough, add a spoonful or two of flour to the goulash while stirring briefly to make the goulash thicker.
5. Serve the beef stew warm with your side dish of choice, typically macaroni (which you will cook in a separate pot) or mashed potatoes. Enjoy!
Submitted by Jennifer McDonald
• 1 can of 8 refrigerated biscuits
• 1 lb. pork sausage (can be mild or spicy)
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 package pepper gravy (makes 2 cups)
1. Preheat oven to 350 degrees. Spray 13x19 (deep) casserole dish with cooking spray. Set aside.
2. Brown pork sausage (cook thoroughly and crumble).
3. While sausage cooks, separate biscuits and quarter. Spread quartered biscuits evenly on bottom of baking dish. Once meat is thoroughly cooked, spread on top of biscuits.
4. Sprinkle cheese on top of meat and biscuits.
5. In a small bowl, combine eggs, milk, salt, and pepper and whisk until blended. Pour mixture over biscuits, sausage, and cheese.
6. Make pepper gravy as directed on package. Pour over top of dish.
7. Bake for 40-50 minutes or until eggs and biscuits are completely cooked.
8. Enjoy for breakfast, lunch, dinner, or leftovers!
• 2 peppers
• 1 lb. mild Italian sausage
• 2 cups rice
• 2 scoops bouillon
• 4-5 cups water
1. Preheat oven to 450 degrees.
2. Put sausage in large pan.
• 1-1 1/2 onion
• 1-2 tomatoes
• 1 lb. sour cream
• garlic salt
• onion powder
• Southwest seasoning
• pepperjack cheese
• oil
• lime juice
3. While sausage is cooking, dice tomatoes and onions.
4. Once sausage is done, add tomatoes and onions to pan, and saute for a bit until soft.
5. While tomatoes and onions are cooking, halve and core peppers. Put on baking sheet and rub with oil.
6. Once oven is preheated, put peppers in for 10-12 minutes.
7. Create sour cream mixture by mixing sour cream, lime juice, southwest seasoning, and water.
8. Once tomatoes and onions are done, add rice, water, chicken bouillon, however much southwest seasoning you want, lime juice, garlic salt, onion powder, salt, and pepper. Let it come to a boil, then turn down, and let simmer until rice is cooked. It’s super easy to undercook. May need to add more water if it looks like it’s absorbed all of it. Takes 20-30 minutes.
9. Once rice mixture is done, put as much into each pepper as possible, top with shredded pepperjack.
10. Add remaining rice mixture to plates/containers evenly.
11. Add peppers to plates/containers. Split sour cream mixture evenly. If meal prepping, add sour cream mixture to separate containers.
Submitted by Jillian Westrum
• 2 lbs. boneless skinless chicken breast, (about 3-4 chicken breasts)
• 1/2 tsp. garlic powder
• 8 oz. cream cheese, softened
• 1/2 lb. fresh jalapeño peppers (about 5-6 peppers)
• 4 oz. sharp cheddar cheese, grated
• 1/2 cup crispy bacon, crumbled
1. Preheat the oven to 375 degrees.
2. Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over evenly.
3. Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese. Sprinkle the cheddar cheese over top.
4. Bake for 40-45 minutes. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon, then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165 degrees.
5. Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!
NOTES: You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month. This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets.
• 1 lb. ground beef or Italian sausage
• 1 - 26 to 28 oz. jar of spaghetti sauce
• 8-9 lasagna noodles
• 1 jar of alfredo sauce
• 12 oz. shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• any additional toppings you desire (mushrooms, pepperoni, olives)
1. Brown ground beef or Italian sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the spaghetti sauce in bottom. Stir remaining spaghetti sauce into meat.
3. Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the meat mixture. Add a handful of any additional toppings.
4. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5. Cover and cook on low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.
6. Add peppers to plates/containers. Split sour cream mixture evenly. If meal prepping, add sour cream mixture to separate containers.
Submitted by Krista McNurlen
• 2 1/2 cups chicken broth
• 1 1/4 cups skim milk
• 1 tsp. kosher salt
• 1 cup quick cooking grits
• 1/2 tablespoon butter
• 1 1/2 oz sharp cheddar, grated
• 1 tbsp. Parmesan
• 24 jumbo shrimp
• 1/2 tablespoon paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• olive oil spray
• 3 tbsp. scallions, sliced
1. In a small bowl, combine the paprika, cayenne, garlic powder, thyme, oregano, salt, black pepper, and mix to blend
2. Spritz the shrimp with oil on both sides and rub all over.
3. Coat the shrimp with the spice mix.
4. In a medium size pot, bring 2 cups of chicken broth, milk, water, and salt to a boil, being careful it doesn’t boil over. Slowly stir in the grits and stir continuously until the grits are well mixed.
5. Bring the pot to a boil, reduce heat to the lowest setting, cover with a fitted lid, and simmer for approximately 30 minutes, stirring after the first 5 minutes and again occasionally to prevent the grits from sticking on the bottom, adding more water if necessary. The grits should have a smooth consistency similar to cream of wheat.
6. Stir in the butter and 1 oz. of the cheddar and the Parmesan cheese. Remove the grits from the heat and keep warm.
7. Just before the grits are done, heat a large cast-iron skillet with olive oil over medium-high.
8. Add the shrimp, and cook until the spices are darkened and aromatic, and the shrimp is opaque, about 2 minutes per side.
9. Divide the grits among 4 plates and top with remaining cheddar cheese, then nestle the shrimp on top.
10. Add the remaining 1/2 cup broth to the skillet to deglaze the pan and cook about 1 minute over medium heat until it reduces by half. Drizzle over each plate.
11. Garnish the whole dish with the scallions.
• 1 lb. sliced deli corned beef, coarsely chopped
• 16 oz. sauerkraut, drained and rinsed
• 1 cups Thousand Island salad dressing
• 2 1/2 cups shredded Swiss cheese
• 6 slices Rye bread, cubed
1. Preheat oven to 400 degrees.
2. Layer corned beef on the bottom of a 9x13 baking dish.
3. Sprinkle sauerkraut on top of the beef.
4. Drizzle the dressing on top of the sauerkraut and sprinkle the Swiss cheese on top.
5. Arrange the diced bread on top of the casserole and lightly spray it with cooking spray so that it toasts up nicely (or you can butter the bread).
6. Bake for 20-25 minutes or until bread is toasted and cheese has melted.
• 1 can cream of chicken
• 1 can chicken with rice
• 1 soup can of water
• 1 packet Knorr Chicken Rice Side
• 1 packet Knorr Creamy Chicken Rice Side
1. Cook biscuits as instructed on packaging (typically 375 for 10-12 minutes). Once biscuits are complete, set aside.
2. Increase oven temperature as instructed for cooking the chicken (typically 400).
3. While waiting for the oven to get to temperature, prepare soup mixture.
4. Add cream of chicken soup, chicken with rice soup, and one soup can of water. Mix together until combined. Now prepare rice sides.
5. Four cups of water, 2 tbsp. salted butter, 2 packets of Knorr rice sides (chicken and creamy chicken), and chicken bouillon. Mix together.
6. Prepare chicken per package instructions.
7. Start the Soup Mixture - bring to a slow boil, stir often.
8. Start the Rice Sides Mixture - bring to a rolling boil, stir often.
• 1 can buttermilk biscuits (8 ct.)
• 4-6 servings of pre-cooked breaded chicken tenders or popcorn chicken
• 2 tbsp. salted butter or substitute
• Better Than Bouillon - Chicken
9. After the soup mixture starts to simmer, reduce heat to keep warm.
10. After the rice sides comes to a boil, reduce to a low simmer for 7-8 minutes.
11. After the rice sides timer goes off, let the rice sides rest (with no heat) for 3-4 minutes.
12. Turn off the soup mixture heat.
13. After the rice mixture rests, pour the soup mixture into the rice sides mixture. Fold the soup into the rice mixture.
14. Slice the biscuits in half - add butter to each half (interior) and leave butter-side up.
15. You can either a) cover the biscuits with the soup/rice mixture - then top with chicken or b) add the chicken on top of the biscuits - then top with the soup/rice mixture.
• 1 cup raw cashews
• 2-3 tbsp. sriracha to taste
• 1/2 cup water
• 3/4 tsp. sea salt
• 1 large head cauliflower
• 2 tbsp. olive oil
• shredded cabbage
• avocado
• corn or flour tortillas
• salsa
• cilantro
1. Make the buffalo sauce: In a high-speed blender, add cashews, sriracha, water, and salt. Blend on high until smooth. If you don’t have a high-speed blender, pre-soak the cashews in boiling water for one hour then drain.
2. Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
3. Stem and chop the cauliflower into 1-1/2 inch florets and toss them with the olive oil in a bowl until fully coated.
4. Mix in the buffalo sauce and stir until fully coated. Make sure the cauliflower is covered in sauce and that you can’t see any white patches. Spread on the prepared baking sheet in a single layer. Alternatively, you can use a large zip-lock bag instead of a bowl and massage the sauce until coated.
5. Roast the cauliflower 15-20 minutes or until fork tender and they start to brown. Do not overcook. You want them to have a little bit of bite instead of being mushy.
6. Allow the cauliflower to rest for a few minutes while you prepare the tacos.
7. Divide the tortillas up and top with desired toppings such as the shredded cabbage, avocado, and cilantro.
8. Add cauliflower and salsa. Serve immediately. The cauliflower can also be used as a bowl or salad topping or eaten as a snack.
Submitted by Heidi Evans
• 2 lbs. ground beef
• 2 cans cut green beans
• 1 cup heavy cream
• 1 cup shredded colby jack cheese
• 1/2 cup cream cheese
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
1. Brown the ground beef in a skillet over medium heat. Drain excess grease.
2. Stir in the salt, pepper, garlic powder, and onion powder.
3. Next add in the cream cheese and heavy cream and stir until the cheese is melted.
4. Pour in the drained green beans and gently stir.
5. Turn the heat to medium-low and top with the colby jack cheese.
6. Cover with a lid and let it simmer for a few minutes until the cheese is melted.
• 24 oz. baby red potatoes washed and halved
• 1 oz. dry ranch seasoning
• 2 oz. olive oil
• 11 oz. canned corn drained and rinsed
• 4 large boneless skinless chicken breast
1. Preheat oven to 400 degrees.
2. Spray a large casserole dish with nonstick spray.
3. Toss the halved potatoes in olive oil. Sprinkle with dry ranch seasoning and toss to combine.
4. Place potatoes in a single layer, cut side up, in the casserole dish.
5. Bake potatoes for 30 minutes.
6. Remove from oven and leave oven on.
7. Stir corn into potatoes and sprinkle all with a pinch of salt and pepper. Toss to combine. Push potatoes and corn to one side of the casserole dish. It’s OK for it not to be in one layer anymore and can be stacked.
• salt, pepper, garlic powder, and onion powder to taste
• 8 oz. low fat cream cheese
• 3/4 cup bacon crumbles
• 1 cup shredded cheddar cheese
8. Pat the chicken breasts dry, and sprinkle both sides with salt, pepper, garlic powder, and onion powder to taste.
9. Place the chicken breasts on the other side of the casserole dish. The chicken breasts will take up more than half of the casserole dish. It is OK if the chicken breasts touch but try not to overlap them.
10. Carefully spread 1/4 of the cream cheese onto each chicken breast.
11. Top with bacon crumbles and shredded cheese.
12. Bake for an additional 25 minutes or until the chicken reaches an internal temperature of 165 degrees.
13. Serve and enjoy!
• 1-8 oz. can of chicken breast
• 1 egg
• 1-6 oz. bag Parmesan cheese
• hot sauce to taste
1. Preheat oven to 400 degrees. Line a baking pan with parchment paper and set aside.
2. In a separate bowl, mix chicken, egg, cheese, and hot sauce.
3. Using a medium size baking spoon, transfer a spoonful at a time to the baking pan and flatten. Repeat.
4. Bake at 400 degrees for 20 minutes, flipping at 10 minutes and re-flatten.
5. Serve with your favorite sauces. Kid friendly and delicious!
Submitted by Del Ludden
• 1 cup of flour
• 3 eggs
• tub of ricotta (BelGioiso)
• 1-2 cups of mozzarella
• asiago, romano, and Parmesan (measure with your heart)
• salt a pepper to taste
• 1 tsp. sugar
• freshly chopped parsley
• 1/2 cup butter
• 1.5 cups heavy cream
• 5 cloves of garlic
• 2 cups Parmesan
1. Make a well with 1 cup of flour and then add 2 whole eggs in the center of the well.
2. Slowly incorporate the eggs and the flour together with a fork. Once you are no longer able to mix with a fork, use a bench knife or your hand to start bringing the flour together. Keep working with your hands and knead the dough for about 8-10 minutes, or until dough ball is smooth.
3. Wrap dough ball in plastic wrap and let sit at room temperature for about 30 minutes.
4. While the dough is resting, in a large mixing bowl add 1 tub of ricotta cheese, a handful of mozzarella, asiago, Parmesan, romano cheese, egg, salt and pepper to taste, sugar, and freshly chopped parsley. Mix all these together, and you have your ricotta cheese. Set in fridge for now.
5. Unwrap the dough that you have made after 30 minutes. Cut dough into 4 separate pieces. Dust work surface with flour. Roll out each section of dough until it is a nice thin sheet (it should almost be transparent).
6. Cut dough sheets into 1-2 inch strips (depends on how big you want your tortellini), then make those strips into multiple squares (either 1x1 or 2x2 squares).
7. Take ricotta cheese out of the fridge. Add a small portion of the cheese mixture into the center of one of your squares. Get your finger wet with water and rub it on the other edge of the pasta square. Fold pasta into a triangle, and then fold the bottom two points in to form your tortellini. Complete this process for all the dough.
8. Bring a pot of water to a boil and add approx. 1 tsp. of salt into the water. Bring to a rolling boil.
9. Finely chop cloves of garlic and set aside. In a large saucepan, on a medium to low heat, add butter and let melt making sure not to burn. Once the butter is almost melted, add heavy cream, minced garlic, and salt and pepper to taste. Bring this to a boil. Once it is boiling, add 2 cups of Parmesan cheese and combine. Turn off the heat. (Sauce should be getting thick at this point).
10. Add tortellini to the boiling water and let cook until al dente. Pasta will float to the top once it is done. (Reminder, fresh pasta cooks way faster than store bought). Once pasta is done cooking, scope out the pasta with a slotted spoon and add to the sauce mixture. (Save that pasta water.) Stir the pasta and the sauce together. (If the sauce is too thick for you, add some pasta water to thin it up.)
11. Now enjoy your homemade tortellini garlic alfredo.
Submitted by Matt Zack
• 2 tsp. white sesame seeds
• 2 ancho chiles, stem and seeds removed
• 3 guajillo chiles, stem and seeds removed
• 4 roma tomatoes, halved
• 5 lbs. whole chicken thighs, skin removed and reserved
• 1 tbsp. + 1 tsp. salt, divided
• 1 large white onion, chopped
• 5-6 cloves garlic, peeled
• 2 tbsp. minced fresh ginger
• 2 tsp. dried Mexican oregano
• 1/2 tsp. ground cumin
• 1/4 tsp. ground black pepper
• 4 whole cloves
• 1/4 cup + 2 tbsp. apple cider vinegar
• 1-14.5oz. can chicken broth (about 2 cups)
• 2 bay leaves
• 1 cinnamon stick
• 1 English cucumber, halved crosswise and very thinly sliced into half moons
• 2 tsp. sugar
• 1 tsp. crushed red pepper
• Soft corn tortillas and Tajin seasoning
• crumbled queso fresco or cotija cheese and/or chopped fresh cilantro for topping (if desired)
1. Place a large, high-sided skillet over medium heat. Add sesame seeds to hot pan and cook, turning frequently, about 1 minute or until evenly toasted; transfer to a small bowl and set aside.
2. Return skillet to range over medium heat; add chiles in a single layer and flatten with a spatula to toast, about 10 seconds per side. Add tomatoes and 1/2 cups water to the skillet and bring to a boil. Cover, reduce heat to low, and simmer about 15 minutes or until tomatoes and chiles are completely softened. Set aside and let cool to room temperature.
3. Meanwhile, in a large pot over medium heat, combine reserved chicken skin, ½ tsp. salt, and 1 tbsp. water. Cook, stirring frequently, about 30 minutes or until fat has been rendered and skin is golden brown and crispy (but not burnt). Using tongs or a slotted spoon, remove fried chicken skin (gribenes) from pot and discard (or let drain on paper towels, season with salt, and set aside as a snack for later).
4. Add onion to pot and cook, stirring occasionally, for about 10 minutes or until golden and softened.
5. While onion cooks, transfer cooled chile mixture to a blender along with the toasted sesame seeds, garlic, ginger, oregano, cumin, black pepper, cloves, and 1/4 cup vinegar until smooth.
6. Add pureed chile mixture, chicken thighs, broth, bay leaves, cinnamon stick, and 2 tsp. salt to pot with onions (chicken should be completely covered). Stir to combine. Bring to a boil then cover, reduce heat to low, and simmer about 2 hours or until meat is fork tender.
7. Meanwhile, in a medium bowl, toss together sliced cucumber and remaining salt; refrigerate for 1 to 2 hours. Drain any liquid, then toss cucumbers with remaining vinegar, sugar, and crushed red pepper. Cover and refrigerate until ready to serve.
8. Once chicken has finished cooking, discard bay leaves and cinnamon stick. If desired, season with additional salt and pepper to taste. Let mixture cool at least 10 minutes. Skim fat from surface of broth and transfer to a wide container (do not discard). Transfer meat to a large bowl and let cool slightly; coarsely shred using two forks. Pour any excess broth back into pot, keeping meat separate.
9. To make tacos, place a small skillet over medium-high heat. One at a time, dip tortillas in reserved birria fat and fry in hot skillet until browned and crispy, 30-45 seconds per side. Top fried tortillas with the shredded chicken and plenty of spicy cukes. Dust with Tajin and top with cheese and/or cilantro (if using). Fold in half.
10. Serve immediately with birria broth on the side for dipping.
Dolly Rasmussen
• 18 oz. ground beef
• 2 green peppers (chopped)
• 3 cups cauliflower (riced)
• 2 cups shredded low-fat jack cheese
• 2-10 oz. cans diced tomatoes (drained well)
• 1/2 cup onion (chopped)
• 2 tsp. Worcestershire
• 1 dash salt and pepper
1. Cook riced cauliflower until slightly tender. Not too much!
2. Use a towel to squeeze out extra moisture.
3. In skillet cook hamburger until brown. Add onions and green peppers until tender.
4. Add tomatoes, Worcestershire, and cauliflower.
5. Turn off heat and mix in cheese to melt.
6. Serve it up!
Submitted by Travis Caruth
• 1 box yellow cake mix with pudding
• 2/3 cup butter
• 1 egg
• 3 cups mini marshmallows
• 2/3 cup corn syrup
Layer 1
1. Mix yellow cake mix, 2/3 cup butter, and 1 egg.
2. Flatten into 9x13 pan.
3. Bake at 350 degrees for 12-15 minutes.
Layer 2
1. Top layer 1 with 3 cups mini marshmallows.
2. Bake until bubbles form (2-3 minutes).
Layer 3
1. Mix corn syrup, 1/4 cup butter, vanilla extract, and peanut butter chips.
2. Microwave and mix.
3. Repeat as necessary until fully blended with few or no chunks.
4. Pour over layer 2.
5. While warming the mixture, prepare for layer 4.
• 1/4 cup butter
• 2 tsp. vanilla
• 12 oz. peanut butter chips
• 2 cups Rice Krispies
• 2 cups salted peanuts
Layer 4
1. Mix Rice Krispies and salted peanuts together in a bag or bowl.
2. Spread evenly over a warm layer 3.
3. Using another 9x13 pan or small flat pan, smoosh layer 4 into layer 3 with medium pressure.
Refrigerate and cut into bars.
• 2 sticks unsalted butter at room temp
• 1.5 cups white sugar
• 1 tsp. vanilla
• 2 eggs
• 2 cups creamy peanut butter
• 3 cups flour
• 1 tsp. baking powder
• 1.5 tsp. salt
• 1.5 cups of jelly/jam any flavor
1. Preheat oven to 350 degrees.
2. Spray 9x13 baking dish.
3. Mix cream butter and sugar with hand mixer on medium speed for 2 minutes.
4. Add vanilla, eggs and peanut butter, mixing well.
5. In a separate bowl, mix flour, baking powder and salt.
6. Add dry ingredients slowly to peanut butter mixture in steps 3-4 until combined.
7. Spread 2/3 into pan, spread jelly/jam on and then crumble remaining mixture over jelly.
8. Bake 40-45 minutes.
Submitted by Raquel Ita
• 2 cups almond flour
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 1/8 tsp. sea salt
Fruit and jam center:
• 4 cups frozen or fresh berries (finely cut)
• 1/4 cup maple syrup
• 2 tbsp. arrowroot powder
Crumb topping:
• 1 cup almond flour
• 2 tbsp. coconut oil
• 2 tbsp. maple syrup
• pinch of sea salt
1. In a large bowl, mix all the crust ingredients with a mixer. Evenly press the dough into a 8x8 inch baking pan lined with parchment paper.
2. Bake at 350 degrees for 15 minutes.
3. Mix the center fruit and jam ingredients in a mediumsized pot and turn on low heat. Continue stirring the ingredients until the mixture has thickened (about 20 minutes). The consistency will be close to jam at that time.
4. Spread the filling over the backed crust.
5. Mix the crumb topping with a hand mixer in a medium sized bowl. Sprinkle the crumb topping over the filling and bake for 35-40 minutes until the crumbs are lightly browned.
6. Allow to cool for approximately 10-15 minutes before serving. Store in the refrigerator and can serve cool with ice cream!
• 1 large granny smith apple
• 1 can of refrigerated crescent rolls
• 1/2 stick of butter
• 1 can of 7-Up
• 1/2 cup sugar
• 1 tbsp. cinnamon
1. Peel and core the apple. Cut apple into 8 pieces. Wrap each slice in a crescent roll.
2. Place the dumplings in a square glass baking dish. Melt the butter and pour over top of each dumpling.
3. Melt the butter. Add sugar and cinnamon to the butter. Pour or scoop mixture over each dumpling.
4. Carefully add 7-Up. Try not to wash the mixture off of the dumpling. Bake 350 degrees for 30 mins. Best served warm with a scoop of ice cream.
• 1 1/4 cup graham cracker crumbs
• 4 tbsp. granulated sugar
• 5 tbsp. melted butter
• 40 oz. cream cheese at room temperature (5-8 oz. packages)
• 1 1/4 cup granulated sugar
• 1/2 cup sour cream at room temperature
• 2 tsp. vanilla extract
• 4 large eggs at room temperature
• any desired cheesecake toppings
1. Place oven racks in the center of the oven. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
3. Reduce oven temperature to 325 degrees.
4. In a large bowl mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
5. Crack eggs into a liquid measuring cup and beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and
bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
6. Once the batter is completely smooth and ready, tap the bowl on the counter for 3045 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top.
7. Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Then, turn oven off and keep cheesecake inside for another 30 minutes without opening the oven door.
8. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
9. Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired!
• 2 cups crushed pretzels
• 3/4 cup melted butter
• 3 tbsp. granulated sugar
• 8 oz. softened cream cheese
• 1 cup granulated sugar
• 8 oz. cool whip
• 6 oz. strawberry gelatin
• 2 cups boiling water
• 20 oz. frozen strawberries
1. Preheat oven to 400 degrees.
2. Stir together crushed pretzels, melted butter, and 3 tbsp. sugar. Mix well and press mixture into the bottom of ungreased 9x13 in baking dish.
3. Bake 8-10 minutes, until set. Set aside to cool.
4. In large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in cool whip. Spread mixture onto cooled crust. Be sure to spread it to the edges to seal off the crust.
5. Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly.
6. When the strawberry gelatin mixture is the consistency of egg whites, pour and spread over cream cheese layer.
7. Refrigerate until set.
8. Cut and serve!
• 1/2 cup soft margarine
• 1 cup sugar
• 2 eggs
• 2 tbsp. cream (evaporated milk)
• 1 tsp. vanilla
• 2 1/2 cups sifted flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
1. Cream margarine and sugar.
2. Add eggs, vanilla, and cream.
3. Add flour sifted with salt and baking soda.
4. Chill in the refrigerator overnight. (Can leave dough a few days if needed)
5. Preheat oven to 375 degrees.
6. Roll out on floured table.
7. Cut with cookie cutters.
8. Bake on greased cookie sheet for 7-10 minutes.
• 15 oz. package Oreo cookies
• 3 tbsp. melted butter
• 1/2 gal. vanilla ice cream (box)
• 2 cups powdered sugar
• 13 oz. can evaporated milk
• 1 cup chocolate chips
• 1 tsp. vanilla
• 1/2 cup butter
• 1 container of Cool Whip
1. Crush Oreos in food processor and add 3 tbsp. melted butter.
2. Line bottom of 9x13 pan with crust mixture.
3. Cut ice cream into strips and cover over Oreos. Place this in the freezer while making fudge sauce.
4. Combine powdered sugar, milk, chocolate chips, vanilla, and butter in a saucepan. Heat until comes to a boil. Boil for 8 minutes. Remove from heat and cool about 15 minutes.
5. Pour cooled fudge over ice cream and freeze.
6. Before serving, spread with Cool Whip and sprinkle with extra crushed Oreos if desired.
• 3/4 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 tbsp. baking cocoa
• 4 cups mini marshmallows
Topping:
• 1 1/3 cups chocolate chips
• 3 tbsp. butter
• 1 cup peanut butter
• 2 cups Rice Krispie cereal
1. Preheat oven to 350 degrees. Grease a jelly roll pan.
2. In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Beat until fluffy.
3. Combine flour, baking powder, salt and cocoa. Add to creamed mixture. Spread in greased jelly roll pan.
4. Bake at 350 degrees for 15-18 min. Sprinkle marshmallows evenly over cake. Return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
5. For topping, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended.
6. Remove from heat and stir in cereal. Spread over bars.
7. Chill before serving.
• 1- 6 oz. package chocolate chips
• 1/3 cup milk
• 1/3 cup peanut butter
• 1/4 cup corn syrup
• 1 tsp. vanilla
1. Boil the first 4 ingredients, then add vanilla.
2. Let cool a little and then spoon over ice cream.
Submitted by Heidi Evans
• 1 1/2 cups large oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/4 cup mini M&Ms
• 1/4 cup mini chocolate chips
• 1/2 tsp. vanilla
1. Add all of the ingredients to a medium sized bowl and stir well until everything is combined.
2. Roll into 1-1/2” balls and set them on a silicone baking mat or parchment paper.
3. Refrigerate for 20 minutes to help them harden.
4. Store the leftovers in a resealable bag in fridge.
• white cake mix
• 4 cups rhubarb
• 1 cup sugar
• 1 pint heavy whipping cream
1. Preheat oven to 350 degrees.
2. Make cake as per directions on box. Pour into large or deep cake pan.
3. Chop rhubarb, sprinkle over cake. Do not mix.
4. In a bowl, gently mix whipping cream and sugar, do not whip. Pour over batter and rhubarb, do not mix.
5. Bake at 350 for 50-55 minutes, or until the top is golden brown.
6. This is great warm from the oven or cool from the refrigerator. Refrigerate leftovers.
• 2 cups flour
• 1 cup butter
• 1/2 cup powdered sugar
• 4 eggs
• 2 cups sugar
• 1/3 cup lemon juice
1. Combine flour, softened butter, and powdered sugar. Mash using a fork until crumbly. Sprinkle evenly in a 9x13-inch baking dish.
2. Bake at 350 degrees for 15-20 mins until golden. Remove from oven and cool.
3. Mix eggs, sugar, and lemon juice. Pour evenly on top of slightly cooled crust.
4. Bake at 350 degrees for an additional 25 minutes until the top is golden.
• 1 box lemon cake mix
• 1-3 oz. package instant lemon pudding
• 4 eggs
• 3/4 cup oil
• 1 tsp. lemon juice
• 1-10 oz. can of 7-Up
• 1/2 stick of butter
1. Mix cake mix, pudding, oil, eggs, and lemon juice. Add 7-Up and mix. Pour in a greased 9x13” pan and bake at 350 degrees for 30-35 minutes.
2. Poke holes in top of cake. Mix lemon juice and powdered sugar. Pour mixture over cake. Let set until cool.
3. Meanwhile, make frosting by mixing cream cheese, butter, and lemon juice. If needed, add powdered sugar to make spreadable.
Submitted by Madison Sallee
• 1 cup peanut butter
• 1 cup honey
• 2 cup rolled oats
• 1 cup milled flax seed
• 1 cup dark chocolate chips
• 1 cup dried cranberries
• 1 cup vanilla whey protein
Stir all together and roll into balls or press into a 9x9 pan.
Submitted by Alexis Turner
• 1/4 cup canned pumpkin
• 1/2 small organic pear
• 3/4 cup unsweet coconut yogurt
• 1 tbsp. chopped walnuts
• 1 tsp. honey
• 1 tsp. cinnamon
In a bowl, mix all ingredients and serve chilled.
• 4 pasture-raised eggs
• 2 tbsp. full-fat coconut milk
• black pepper (to taste)
• 1/2 cup flaked wild-caught salmon (Chicken of the Sea brand works well, and saves time if you don’t want to cook fresh salmon)
• 1 tbsp. capers, drained and rinsed
• 2 tsp fresh dill (or dried dill weed for convenience)
• 1/4 cup plain Greek-style coconut yogurt (works well with plain Greek yogurt too)
• 2 tbsp. ghee
• 1 avocado, sliced
1. Whisk eggs, coconut milk, and pepper and set aside.
2. In a separate bowl combine cooked salmon, capers, dill, and yogurt. Set aside. (If you don’t have capers, just salt to taste.)
3. In a skillet melt ghee over med-high heat. When bubbly, add eggs mixture, and reduce heat to medium-low.
4. When eggs are set, add the salmon filling to the center and gently fold in half.
5. Cook a few minutes longer until the center is done.
6. Top with avocado and serve immediately. Serves 2.
• 4 cups water
• 2 cups sugar
• 2 tsp. whole cloves
• 2 cinnamon sticks
• 3/4 cup lemon juice
• 2 cups orange juice
• orange or lime sherbet
1. Simmer water, sugar, and cloves for 10 minutes.
2. Add cinnamon sticks. Let cool.
3. Strain, then add lemon juice and orange juice.
4. Serve ice cold with orange or lime sherbet.
• 1 lb. bulk pork breakfast sausage
• 2 tbsp. of butter
• 1/4 cup flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 cups milk
• 1 can of Grands biscuits - Southern Homestyle Buttermilk Biscuits (8 Count)
1. Heat oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Cook sausage in a skillet for 8 to 10 minutes over medium heat, stirring occasionally until browned and thoroughly cooked. Using slotted spoon, transfer sausage to baking dish.
3. Add butter to drippings in skillet; melt over medium heat. Add flour, salt and pepper; cook 1 to 2 minutes or until thickened and beginning to brown. Stir in milk; heat to simmering, stirring frequently. Cook and stir 1 to 3 minutes or until thickened. Pour gravy over sausage in dish.
4. Separate dough into 8 biscuits. Cut each biscuit into fourths. Top sausage mixture with biscuit pieces.
5. Bake 25 to 30 minutes or until thoroughly heated and biscuits are golden brown.
• 1 cup quick oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/2 cup flax seed
• 1/2 cup mini chocolate chips
• 1 tsp. vanilla
Mix everything in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
• 6 cups boiling water
• 2 cups sugar
• 2 packages frozen sweetened sliced strawberries
• 4 cups pineapple juice
• 2 1/2 cups orange juice
• 1/2 cup lemon juice
• 1 liter lemon-lime soda, chilled
1. In a large bowl, stir water and sugar until dissolved.
2. Add strawberries and juices, stir until combined.
3. Pour into freezer container such as ice cream pail.
4. Remove from freezer 1.5 hours before serving.
5. Place fruit mixture in a punch bowl, stir in soda.
Submitted by Drew Aalderks
• 1 cup all-purpose flour
• 1 tbsp. white sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 beaten egg
• 1 cup milk
• 2 tbsp. vegetable oil
• 2 ripe bananas, mashed
1. Gather all ingredients. Combine flour, white sugar, baking powder, and salt in a bowl.
2. Mix together egg, milk, vegetable oil, and bananas in a second bowl.
3. Stir flour mixture into banana mixture; batter will be slightly lumpy.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook until pancakes are golden brown, 3 to 5 minutes per side. Serve hot.
Submitted by Clark Jackley
• 2 slices of bread
• 2 knifefuls of peanut butter
• 1 handful of pretzels
• 1 handful of M&M’s or chocolate chips (or both!)
• 1/2 banana, sliced
• honey
• 1 knifeful of butter
• cinnamon
• sugar
You can hold off on getting your chef’s hats and aprons because what you will need for this recipe is a time machine (not really). This recipe will send you back in time (not really) to when you were a young child before you needed to worry about taxes, or the weather, or when The War of 1812 took place. Let this recipe take you to a world where you are in charge of your destiny (as far as the sandwich is concerned) as all the ingredients are interchangeable to your heart’s desire.
1. Toast 2 pieces of your favorite bread.
2. Once the bread has popped out of the toaster to your toasted preference, grab either crunchy or creamy peanut butter, and lather it on each piece of bread, like the bread is the bottom of the bathroom tile your friends tore up at the party you threw last night, and the peanut butter is the mighty putty you’re furiously applying and praying Billy Mays wasn’t wrong before your parents get home.
3. Once the peanut butter is down, lay down a layer of pretzels on both slices. This is the latticework of the sandwich to give it that extra audible crunch that humans crave as a development of evolution to tell us that the thing we are eating inside of our mouths is in fact, for sure, dead.
4. In between the pretzels, add the M&M’s. You want to make sure the M&M’s are touching the peanut butter for two reasons. Reason #1 is to allow the peanut butter and chocolate to give your sandwich a non-trademarked Reese’s taste. Reason #2 is this will ensure that none of those chocolate bad boys try to make a run for it in a sign of protest of being eaten.
5. Now, between the two slices of bread, choose a favorite, and lay down the slices of banana on the other one. Let the other slice of bread know that it was the second-best half of the sandwich on the plate and has the privilege (it’s more of a punishment) to hold the banana slices.
6. After the banana slices are down, drizzle honey over either—or both—slices; this is the glue that will hold the sandwich together that so many bees toiled their lives away for. The next step must be done with absolute perfection.
7. Take the first/best slice of bread and carefully, but firmly, close it on top of the other slice, like you are closing a Bible and turning your back on religion because this sandwich is going to soon create an 8th deadly sin; it will be that good.
8. Once your sandwich is closed, add a little swish of butter to the top of the sandwich and sprinkle on cinnamon sugar. As you eat the sandwich and your taste buds pass out from ecstasy, the cinnamon sugar will make sure those buds are having sweet dreams.
9. As you bite into this sandwich, reflect on your life from your childhood to this point. Maybe life didn’t turn out how you thought it would. Maybe the world has lost that spark of wonder that you haven’t seen in many years. Maybe your parents would never have let you eat something like this as a child.
10. None of those things matter now because you decided that for once you weren’t going to count the calories; you weren’t going to say no to something before actually trying it. You were going to try this weird recipe, and if you liked it, great. You were going to grab the steering wheel back from life, and you were going to drive to the next destination you chose because you got a full tank of gasoline, and you’re tired of letting life happen to you rather than living it.
11. Serving Size: 1, and at this moment that’s all that matters
12. Nutritional Value: Bananas and peanuts. What more do you need to know?