By: Angie Wycherly
8 oz. angel hair pasta: cooked as directed
1 lb boneless skinless chicken in strips- cook about 6-8 min.
Add to chicken and simmer until saucy consistency:
2 C. small broccoli florets (I use frozen stir fry veggies or anything I can find)
½ C. Kraft Asian toasted sesame dressing
2 T. soy sauce
¼. T. each: ginger, garlic powder, crushed red pepper
Pour sauce over pasta and sprinkle with
1/3 C. chopped peanuts
Wednesday, June 18, 2008
Feta and Vegetable Rotini Salad
By: Becca Brown
3 C. tricolor rotini pasta, cooked, drained and cooled
1 C. crumbled Feta cheese
1 C. halved cherry tomatoes
1 C. chopped unpeeled cucumber
½ C. sliced olives
½ C. zesty Italian dressing
¼ C. finely chopped red onion
Toss all ingredients in a large bowl. Cover. Refrigerate at least 1 hour to blend flavors. May need a little more dressing added before serving.
Feta cheese may be substituted with cheddar if desired.
8 servings about 1 C. each.
3 C. tricolor rotini pasta, cooked, drained and cooled
1 C. crumbled Feta cheese
1 C. halved cherry tomatoes
1 C. chopped unpeeled cucumber
½ C. sliced olives
½ C. zesty Italian dressing
¼ C. finely chopped red onion
Toss all ingredients in a large bowl. Cover. Refrigerate at least 1 hour to blend flavors. May need a little more dressing added before serving.
Feta cheese may be substituted with cheddar if desired.
8 servings about 1 C. each.
Tortellini Soup
1 cup onion
2 cloves garlic
1 lb. Italian sausage, hot or mild (I omit)
Sauté together. If you don’t use the sausage just brown the garlic and onion in a little butter on the stove.
In a large pot, add
5 C. beef broth to the onion mixture then add:
1 t. each: basil, oregano, and parsley
1 C. water
1- 15 oz. can tomato sauce
1- 28 oz. can diced tomatoes
1 c. sliced carrots
Simmer on the stove for about 45 min.
Then add:
2 zucchini (in quartered chunks)
1 pkg. cheese tortellini
1 sm. can sliced olives.
Simmer for a few more min until tender. Enjoy!
2 cloves garlic
1 lb. Italian sausage, hot or mild (I omit)
Sauté together. If you don’t use the sausage just brown the garlic and onion in a little butter on the stove.
In a large pot, add
5 C. beef broth to the onion mixture then add:
1 t. each: basil, oregano, and parsley
1 C. water
1- 15 oz. can tomato sauce
1- 28 oz. can diced tomatoes
1 c. sliced carrots
Simmer on the stove for about 45 min.
Then add:
2 zucchini (in quartered chunks)
1 pkg. cheese tortellini
1 sm. can sliced olives.
Simmer for a few more min until tender. Enjoy!
Aunt Laurel’s Spaghetti
By: Pam Bigelow
1 lb. pkg thin spaghetti
1 large can V8 juice
½ lb. grated American cheese
1 lb. ground beef
1 large onion, chopped
Salt & pepper
1 T. chili powder
1/8 tsp. cayenne pepper
1 sm. bottle green olives, sliced
1 can black olives, sliced
Boil spaghetti and drain. Cover with V8 juice. Fry hamburger and onion with salt and pepper. Mix with spaghetti and add chili powder cayenne pepper. olives and cheese
LET STAND IN REFRIGERATOR OVERNIGHT!
Bake at 350 for 1 hour. If necessary, add more juice. Cover with more cheese the last 20 min.
1 lb. pkg thin spaghetti
1 large can V8 juice
½ lb. grated American cheese
1 lb. ground beef
1 large onion, chopped
Salt & pepper
1 T. chili powder
1/8 tsp. cayenne pepper
1 sm. bottle green olives, sliced
1 can black olives, sliced
Boil spaghetti and drain. Cover with V8 juice. Fry hamburger and onion with salt and pepper. Mix with spaghetti and add chili powder cayenne pepper. olives and cheese
LET STAND IN REFRIGERATOR OVERNIGHT!
Bake at 350 for 1 hour. If necessary, add more juice. Cover with more cheese the last 20 min.
Salmon Fettuccine
8 oz. uncooked fettuccine
1 ½ C. sliced fresh mushrooms
1 small zucchini, sliced
2 T. chopped onion
2 T. Butter or marg.
1 T. flour
¾ c. milk
¾ c. canned or fully cooked salmon chunks
½ c. frozen peas, thawed
½ c. diced fresh tomato
1 T. minced fresh parsley
¼ t. salt
1/8-1/4 t. pepper
1/8 t. dried basil
1/8 t. dried oregano
Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the mushrooms, zucchini and onion in butter until crisp-tender. Stir in flour until blended. Gradually add milk.
Bring to a boil; cook and stir for 1 min or until thickened. Add the salmon, peas, tomato, parsley and seasoning; heat through. Drain fettuccine, top with salmon mixture. Yield: 4 servings
1 ½ C. sliced fresh mushrooms
1 small zucchini, sliced
2 T. chopped onion
2 T. Butter or marg.
1 T. flour
¾ c. milk
¾ c. canned or fully cooked salmon chunks
½ c. frozen peas, thawed
½ c. diced fresh tomato
1 T. minced fresh parsley
¼ t. salt
1/8-1/4 t. pepper
1/8 t. dried basil
1/8 t. dried oregano
Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the mushrooms, zucchini and onion in butter until crisp-tender. Stir in flour until blended. Gradually add milk.
Bring to a boil; cook and stir for 1 min or until thickened. Add the salmon, peas, tomato, parsley and seasoning; heat through. Drain fettuccine, top with salmon mixture. Yield: 4 servings
Thursday, March 20, 2008
Shredded Beef French Dip Sandwiches From: Angie Wycherly
1 rump roast
2 envelopes au jus mix
1 pkg. hard rolls
Place roast beef in slow cooker and cook on medium for 3-6 hours until it shreds easily. Half way through, cut out fat, and drain gross juices. Place back in the slow cooker. Prepare au jus according to package directions and pour over roast. Cook for remaining amount of time until it shreds.
Freeze leftovers.
2 envelopes au jus mix
1 pkg. hard rolls
Place roast beef in slow cooker and cook on medium for 3-6 hours until it shreds easily. Half way through, cut out fat, and drain gross juices. Place back in the slow cooker. Prepare au jus according to package directions and pour over roast. Cook for remaining amount of time until it shreds.
Freeze leftovers.
Slow Cooker Orange Chicken From: Angie Wycherly
1 lb. chicken cut in pieces
3 T. Flour
1/3 C. Orange Marmalade
1/3 C. BBQ sauce
2 T. Soy Sauce
3 T. Ground Ginger (use less if you are not a ginger fan)
Toss chicken with flour in slow cooker
Stir in all remaining ingredients; cover with lid. Cook on low 6-8 hrs or high 3-4. (Check it every once in a while. Mine started to burn on the edges.)
Serve with rice and veggies
Serves: 4
Slow Cooker Orange BBQ Pulled Pork Sandwiches From: Laural Christensen
Boneless pork ribs
1 bottle 18 oz Masterpiece BBQ sauce
Juice from one orange
Mayonnaise (optional to spread on buns)
Sandwich rolls
Cook on low 8-10 hours or high 4-6 hrs. Remove meat. Cut into small pieces or shred. Return meat to slow cooker. Stir till meat is evenly coated with BBQ sauce. Fill rolls with meat mixture.
1 bottle 18 oz Masterpiece BBQ sauce
Juice from one orange
Mayonnaise (optional to spread on buns)
Sandwich rolls
Cook on low 8-10 hours or high 4-6 hrs. Remove meat. Cut into small pieces or shred. Return meat to slow cooker. Stir till meat is evenly coated with BBQ sauce. Fill rolls with meat mixture.
Crockpot “Salsa Chicken” From: Pam Bigelow
Put 6 FROZEN boneless/skinless chicken breasts in the crock pot.
Cover with one jar Pace Picante salsa. Rinse out the jar with a little water and pour over chicken.
Cook on low 6-10 hours.
Shred with a fork and add on pint sour cream. Stir until blended.
Serve on tortillas with cheese and any additional toppings you like!
I also like to make quesadillas with this chicken and add green chili’s and cheese. Slice into 4-6 triangles. There is something about a grilled flour tortilla!!
My girls make taco salad with it.
Cover with one jar Pace Picante salsa. Rinse out the jar with a little water and pour over chicken.
Cook on low 6-10 hours.
Shred with a fork and add on pint sour cream. Stir until blended.
Serve on tortillas with cheese and any additional toppings you like!
I also like to make quesadillas with this chicken and add green chili’s and cheese. Slice into 4-6 triangles. There is something about a grilled flour tortilla!!
My girls make taco salad with it.
Sunday, March 2, 2008
Emily’s Pumpkin Chocolate Chip Cookies From: Emily Anderson
Emily’s Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350. In a large bowl cream together shortening and sugar until fluffy. Beat in the egg, then stir in canned pumpkin and vanilla. In a seperate bowl combine the dry ingredients except for the walnuts and chocolate chips. Mix well, then stir into the wet mixture. Stir in walnuts and chocolate chips. Drop by teaspoonfuls on a greased cookie sheet and bake for 15-16 minutes or until light brown. Cool on wire racks.
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350. In a large bowl cream together shortening and sugar until fluffy. Beat in the egg, then stir in canned pumpkin and vanilla. In a seperate bowl combine the dry ingredients except for the walnuts and chocolate chips. Mix well, then stir into the wet mixture. Stir in walnuts and chocolate chips. Drop by teaspoonfuls on a greased cookie sheet and bake for 15-16 minutes or until light brown. Cool on wire racks.
Rolo Cookies From Crystal Ashton
Rolo Cookies
From the Kitchen of Crystal Ashton
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
3/4 cup baking cocoa
2 1/2 cups flour
1 bag rolo candies
Cream together margarine and both sugars. Add eggs and vanilla and beat until creamy. Add baking soda, cocoa and flour to cream mixture. Scrape dough off sides of bowl and wrap in plastic wrap. Cool in fridge for at least 30 minutes to one hour (makes the dough much easier to handle). When dough is chilled, take one tablespoon of dough and roll around one rolo. Roll the cookie in sugar and place on a greased baking sheet. Bake at 375 degrees for 7-10 minutes. You can tell the cookies are done when they have completely flattened and you cannot see the outline of the rolo candy any longer.
Note: Buy the rolo candies at the register in the “rolls”. This way you will not have to unwrap each individual piece of candy. You will need about six rolls.
From the Kitchen of Crystal Ashton
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
3/4 cup baking cocoa
2 1/2 cups flour
1 bag rolo candies
Cream together margarine and both sugars. Add eggs and vanilla and beat until creamy. Add baking soda, cocoa and flour to cream mixture. Scrape dough off sides of bowl and wrap in plastic wrap. Cool in fridge for at least 30 minutes to one hour (makes the dough much easier to handle). When dough is chilled, take one tablespoon of dough and roll around one rolo. Roll the cookie in sugar and place on a greased baking sheet. Bake at 375 degrees for 7-10 minutes. You can tell the cookies are done when they have completely flattened and you cannot see the outline of the rolo candy any longer.
Note: Buy the rolo candies at the register in the “rolls”. This way you will not have to unwrap each individual piece of candy. You will need about six rolls.
Coffee Cake From: Martha Grace
Coffee Cake
Martha Grace
Martha Grace
***This is for an 8X8 pan recipe but you can double it and put it in a
9X13.
Batter:
1 1/2 cup flour
1 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg
Topping: (don’t’ forget to double this too if you double the batter)
1/3 cup brown sugar (packed)
1/4 cup flour
1/2 tsp cinnamon
3 Tbsp firm butter (do not melt this or it won’t work)
Heat oven to 375. Grease pan (8X8 for single batch, 9X13 for double).
Blend all batter ingredients. Beat vigorously for 1/2 minute and
spread in pan. Mix topping together separately and sprinkle on top of
the
batter. Be careful not to overload it in the center or it will
sink.
Bake 25-30 minutes or until wooden pick inserted comes out
clean.
Cinnamon Rolls with Ice Cream Glaze From: Angie Wycherly
Cinnamon Rolls with Ice Cream Glaze
Angie Wycherly
yields 12 rolls
1 C. warm water
1 egg
3 C. flour
¼ c. white sugar
3 Tbsp. instant non-fat dry milk powder
1 ½ tsp. salt
5 Tbsp. Butter, softened
1 tsp. active dry yeast
Place ingredients in bread machine in order suggested by the manufacturer. (Usually wet inged. On bottom and dry on top. Yeast goes in last). Select dough setting.
Or you can mix it up like bread and let it rise.
Turn dough out onto a lightly floured surface. Pat dough into a rectangle.
Spread with:
½ cup softened butter
1 Tbsp. ground cinnamon
½ C. packed brown sugar
Roll up and press edge to seal. Cut into 12 rolls and place in lightly greased 9x13 in. pan. Allow dough to rise until doubled in size. Bake in preheated oven 350 deg. For 20-25 min or until golden brown.
Glaze:
1/3 c. butter
½ C. vanilla ice cream
½ C. packed brown sugar
In a small sauce pan, melt butter. Add ice cream and brown sugar. Bring to a boil and cook for 2 min. Pour over cooked rolls.
After you roll them out, you can let them rise in the fridge over night. I tried it and it really worked! Mmmm. Breakfast!
I know this looks hard to make, but it is really easy and really, really good!
Angie Wycherly
yields 12 rolls
1 C. warm water
1 egg
3 C. flour
¼ c. white sugar
3 Tbsp. instant non-fat dry milk powder
1 ½ tsp. salt
5 Tbsp. Butter, softened
1 tsp. active dry yeast
Place ingredients in bread machine in order suggested by the manufacturer. (Usually wet inged. On bottom and dry on top. Yeast goes in last). Select dough setting.
Or you can mix it up like bread and let it rise.
Turn dough out onto a lightly floured surface. Pat dough into a rectangle.
Spread with:
½ cup softened butter
1 Tbsp. ground cinnamon
½ C. packed brown sugar
Roll up and press edge to seal. Cut into 12 rolls and place in lightly greased 9x13 in. pan. Allow dough to rise until doubled in size. Bake in preheated oven 350 deg. For 20-25 min or until golden brown.
Glaze:
1/3 c. butter
½ C. vanilla ice cream
½ C. packed brown sugar
In a small sauce pan, melt butter. Add ice cream and brown sugar. Bring to a boil and cook for 2 min. Pour over cooked rolls.
After you roll them out, you can let them rise in the fridge over night. I tried it and it really worked! Mmmm. Breakfast!
I know this looks hard to make, but it is really easy and really, really good!
Easy Crust-less Quiche From: Julie Johnson
Easy Crust-less Quiche
Julie Johnson
1 pkg chopped broccoli (I use ham instead or in addition to)
¼ c. chopped onions
¼ c. fresh sliced mushrooms
1 C. Colby cheese, shredded
1 C. milk
¼ biscuit mixes (I used pancake instead)
3 eggs
1/8 tsp Salt
1/8 tsp pepper
Prepare broccoli and onions according to broccoli cooking directions. Drain. Place cooked broccoli mixture in a lightly buttered 9 inch pie plate. Add mushrooms and cheese. Combine remaining ingredients in blender; blend until smooth. Pour over broccoli mixture. Bake at 375 for 25-30 min or until firm.
Julie Johnson
1 pkg chopped broccoli (I use ham instead or in addition to)
¼ c. chopped onions
¼ c. fresh sliced mushrooms
1 C. Colby cheese, shredded
1 C. milk
¼ biscuit mixes (I used pancake instead)
3 eggs
1/8 tsp Salt
1/8 tsp pepper
Prepare broccoli and onions according to broccoli cooking directions. Drain. Place cooked broccoli mixture in a lightly buttered 9 inch pie plate. Add mushrooms and cheese. Combine remaining ingredients in blender; blend until smooth. Pour over broccoli mixture. Bake at 375 for 25-30 min or until firm.
Jimmy Dean’s Sausage and Egg Breakfast Pizza From: Pam Bigelow
Jimmy Dean’s Sausage and Egg Breakfast Pizza
Pam Bigelow
1 pkg Jimmy Dean pork sausage
1 can (8.5 oz) refrigerated crescent rolls
1 c. frozen hash brown cubes, thawed
4 oz (1 c.) shredded sharp cheddar cheese
3 eggs lightly beaten
3 Tbs. milk
½ tsp. salt
1 tsp. black pepper
3 Tbs. each diced red and yellow pepper (optional)
¼ c. thinly sliced green onions (optional)
2 Tbs. grated Parmesan cheese
Preheat oven to 375. In large skillet, cook sausage over med-high head, stirring frequently until no longer pink. Separate rolls into eight triangles. Place in ungreased 12 in. rimmed pizza pan with points toward the center. Press together, seal perorations and form a circle 1 in. larger in diameter than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and/or green onions if desired. Sprinkle with cheddar cheese. Stir eggs, milk, salt and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan. Bake 20 min or until eggs are set and crust is golden.
Pam’s notes: I use Maple sausage and 4 eggs to give it more umph! I don’t use the parmesan cheese.
Pam Bigelow
1 pkg Jimmy Dean pork sausage
1 can (8.5 oz) refrigerated crescent rolls
1 c. frozen hash brown cubes, thawed
4 oz (1 c.) shredded sharp cheddar cheese
3 eggs lightly beaten
3 Tbs. milk
½ tsp. salt
1 tsp. black pepper
3 Tbs. each diced red and yellow pepper (optional)
¼ c. thinly sliced green onions (optional)
2 Tbs. grated Parmesan cheese
Preheat oven to 375. In large skillet, cook sausage over med-high head, stirring frequently until no longer pink. Separate rolls into eight triangles. Place in ungreased 12 in. rimmed pizza pan with points toward the center. Press together, seal perorations and form a circle 1 in. larger in diameter than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and/or green onions if desired. Sprinkle with cheddar cheese. Stir eggs, milk, salt and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan. Bake 20 min or until eggs are set and crust is golden.
Pam’s notes: I use Maple sausage and 4 eggs to give it more umph! I don’t use the parmesan cheese.
Saturday, March 1, 2008
Soups
Chicken Noodle Soup-Martha Grace
2 chicken breasts (cooked and cubed)
8 cups water
9 bouillon cubes
1 onion
2 cups curly noodles
1 cup celery (sliced)
1 cup carrots (sliced)
1 can cream of chicken soup
2 T. parsley
*Boil 8 cups water and 6 bouillon cubes. Add noodles, celery, carrots, and onion. Cook uncovered for 20 minutes or until vegetables are tender. Add 1 can soup after diluting with one can of broth from soup. Add 3 more bouillon cubes, cooked chicken, parsley, and a little salt and pepper. Simmer for a few minutes.
Taco Soup-Laurel Christensen
2 large chicken breasts (cooked and cubed)
1 onion (chopped finely)
1 15oz. can chili beans
1 15oz. can kidney beans
1 11oz. can corn
1 28oz. can diced tomatoes
1 8oz. can tomato sauce
1 package taco seasoning
*Cook and cube chicken. Add cooked onions. Put in crock pot and add remaining ingredients. Do not drain vegetables or beans. Turn on high for 5 hours. Serve with chips, grated cheese, and sour cream.
Chicken Enchilada Soup-Brittany Manning
4 boneless chicken breast halves (cooked and cubed)
1 large onion
2 cloves garlic, minced
¼ c. butter
1/4c. flour
4 cans chicken broth
4oz. chopped green chilies
8oz. sour cream
8oz. Velveeta
8 corn tortillas cut into small pieces
*Melt butter. Add onion and garlic, sauté’ until transparent. Add flour to make a paste. Cook 1 minute. Add chicken broth and chilies, cook and stir until thickened. Stir in chicken, tortillas, and Velveeta. Cook over low heat until cheese is melted and tortillas softened. Stir in sour cream. Warm through, but do not boil. Salt and pepper to taste. Serve in soup or bread bowls. Makes 8 servings.
Loaded Baked Potato Soup-Angie Wycherly
1 lb. Baking potatoes-boil, drain, and cube
1 can chicken broth
1 cup milk
3 slices bacon
1 c. shredded cheese
2 T. green onions
¼ c. sour cream
*Combine ingredients and boil. Reserve some bacon, cheese, onions, and sour cream for topping.
2 chicken breasts (cooked and cubed)
8 cups water
9 bouillon cubes
1 onion
2 cups curly noodles
1 cup celery (sliced)
1 cup carrots (sliced)
1 can cream of chicken soup
2 T. parsley
*Boil 8 cups water and 6 bouillon cubes. Add noodles, celery, carrots, and onion. Cook uncovered for 20 minutes or until vegetables are tender. Add 1 can soup after diluting with one can of broth from soup. Add 3 more bouillon cubes, cooked chicken, parsley, and a little salt and pepper. Simmer for a few minutes.
Taco Soup-Laurel Christensen
2 large chicken breasts (cooked and cubed)
1 onion (chopped finely)
1 15oz. can chili beans
1 15oz. can kidney beans
1 11oz. can corn
1 28oz. can diced tomatoes
1 8oz. can tomato sauce
1 package taco seasoning
*Cook and cube chicken. Add cooked onions. Put in crock pot and add remaining ingredients. Do not drain vegetables or beans. Turn on high for 5 hours. Serve with chips, grated cheese, and sour cream.
Chicken Enchilada Soup-Brittany Manning
4 boneless chicken breast halves (cooked and cubed)
1 large onion
2 cloves garlic, minced
¼ c. butter
1/4c. flour
4 cans chicken broth
4oz. chopped green chilies
8oz. sour cream
8oz. Velveeta
8 corn tortillas cut into small pieces
*Melt butter. Add onion and garlic, sauté’ until transparent. Add flour to make a paste. Cook 1 minute. Add chicken broth and chilies, cook and stir until thickened. Stir in chicken, tortillas, and Velveeta. Cook over low heat until cheese is melted and tortillas softened. Stir in sour cream. Warm through, but do not boil. Salt and pepper to taste. Serve in soup or bread bowls. Makes 8 servings.
Loaded Baked Potato Soup-Angie Wycherly
1 lb. Baking potatoes-boil, drain, and cube
1 can chicken broth
1 cup milk
3 slices bacon
1 c. shredded cheese
2 T. green onions
¼ c. sour cream
*Combine ingredients and boil. Reserve some bacon, cheese, onions, and sour cream for topping.
Holiday Dishes
Baked Blueberry French Toast
Donna Brinkerhoff
1 Loaf French bread: cut into cubes. Don’t use ends
8 oz. Cream cheese
Blueberries
5 Large eggs
¾ C. Milk
1 Tbs. vanilla
1 C. Milk
¾ C. Sugar
1 Tbs. apple pie spice
Put bread into buttered 9x13 pan. Cut up cream cheese and put on bread, scatter blueberries over bread. Whisk together eggs, milk, sugar, vanilla, and apple pie spice. Pour over bread. Cover with aluminum foil and chill overnight or at least 8 hours. Take out of fridge ½ hour before baking. Bake at 400 degrees for 25 min. Serve warm with blueberry syrup (blueberries and karo) and whipped cream.
Sweet Potato Casserole
Laurel Christensen
Base:
2- 20oz. cans sweet potatoes drained or 6 c. cooked sweet potatoes.
1 C. sugar
1 C. milk
4 eggs
1 tsp. salt
3 tsp. vanilla
1 stick butter, melted
Topping:
1 C. brown sugar
2 C. chopped pecans
2/3 C. flour
2/3 stick butter, melted
Preheat oven to 325 degrees. Mix “base” ingredients in food processor or blender. Spread in greased 9x13 pan. Combine “topping” ingredients and sprinkle on top. Bake 30 mi or until golden and crispy.
Grandma Lott’s Rolls
Angie Wycherly
2 Tbs. yeast
¼ c. warm water
½ C. Margarine
½ C. sugar
3 eggs
2 t. salt
4 ½ C. flour
1 C. warm water
Melted butter
Dissolve yeast in ¼ c. warm water. Set aside. Cream together margarine and sugar; beat in eggs one at a time. Add salt. Alternate flour and 1 C. water. Add yeast. Dough should be sticky. Put in fridge overnight or rise until double. Roll out ½ inch thick on heavily floured surface. Cut out with round cookie cutter or a glass. Dip ½ of circle in butter, set on cookie sheet, fold in half (butter side in) and pinch closed. Rise again.
Bake 400 degrees for 10 min or tops are golden brown.
Also makes great cinnamon rolls.
Ruth's Chris Sweet Potato
Martha Grace
1 c. brown sugar
1/3 c. flour
1/2 cube butter (melted)
Mix the above ingredients and set aside.
3 c. cooked and mashed sweet potatoes
1 c. sugar
1/2 t. salt
1 t. vanilla
2 eggs (beaten)
1/3 c. butter (melted)
1/2 c. evaporated milk
1/2 t. nutmeg
1/2 t. cinnamon
Mix the rest of the above ingredients together. Pour into a dish. Sprinklewith the brown sugar crust mixed earlier. Bake at 350 for 30 min.
Donna Brinkerhoff
1 Loaf French bread: cut into cubes. Don’t use ends
8 oz. Cream cheese
Blueberries
5 Large eggs
¾ C. Milk
1 Tbs. vanilla
1 C. Milk
¾ C. Sugar
1 Tbs. apple pie spice
Put bread into buttered 9x13 pan. Cut up cream cheese and put on bread, scatter blueberries over bread. Whisk together eggs, milk, sugar, vanilla, and apple pie spice. Pour over bread. Cover with aluminum foil and chill overnight or at least 8 hours. Take out of fridge ½ hour before baking. Bake at 400 degrees for 25 min. Serve warm with blueberry syrup (blueberries and karo) and whipped cream.
Sweet Potato Casserole
Laurel Christensen
Base:
2- 20oz. cans sweet potatoes drained or 6 c. cooked sweet potatoes.
1 C. sugar
1 C. milk
4 eggs
1 tsp. salt
3 tsp. vanilla
1 stick butter, melted
Topping:
1 C. brown sugar
2 C. chopped pecans
2/3 C. flour
2/3 stick butter, melted
Preheat oven to 325 degrees. Mix “base” ingredients in food processor or blender. Spread in greased 9x13 pan. Combine “topping” ingredients and sprinkle on top. Bake 30 mi or until golden and crispy.
Grandma Lott’s Rolls
Angie Wycherly
2 Tbs. yeast
¼ c. warm water
½ C. Margarine
½ C. sugar
3 eggs
2 t. salt
4 ½ C. flour
1 C. warm water
Melted butter
Dissolve yeast in ¼ c. warm water. Set aside. Cream together margarine and sugar; beat in eggs one at a time. Add salt. Alternate flour and 1 C. water. Add yeast. Dough should be sticky. Put in fridge overnight or rise until double. Roll out ½ inch thick on heavily floured surface. Cut out with round cookie cutter or a glass. Dip ½ of circle in butter, set on cookie sheet, fold in half (butter side in) and pinch closed. Rise again.
Bake 400 degrees for 10 min or tops are golden brown.
Also makes great cinnamon rolls.
Ruth's Chris Sweet Potato
Martha Grace
1 c. brown sugar
1/3 c. flour
1/2 cube butter (melted)
Mix the above ingredients and set aside.
3 c. cooked and mashed sweet potatoes
1 c. sugar
1/2 t. salt
1 t. vanilla
2 eggs (beaten)
1/3 c. butter (melted)
1/2 c. evaporated milk
1/2 t. nutmeg
1/2 t. cinnamon
Mix the rest of the above ingredients together. Pour into a dish. Sprinklewith the brown sugar crust mixed earlier. Bake at 350 for 30 min.
Amy Owen's Cheesecake Cupcakes
Amy Owen’s Cheesecake Cupcakes
Filling:
1 8 oz. cream cheese, softened
1 c. semi-sweet chocolate chips
1/3 c. sugar
1 egg
Mix the above ingredients together. Set aside.
Cupcake Batter:
3 c. flour
2 c. sugar
2 eggs
1 c. oil
½ c. cocoa
2 tsp. baking soda
½ tsp. salt
1 c. sour milk (sour with 1tsp. vinegar)
1 c. hot water
Put all batter ingredients in mixing bowl except hot water. Beat thoroughly and then add water. Beat again.Fill muffin tin 2/3 full with batter and put 1 tsp. filling in the middle.
Bake 350 degrees for 20 minutes.
Filling:
1 8 oz. cream cheese, softened
1 c. semi-sweet chocolate chips
1/3 c. sugar
1 egg
Mix the above ingredients together. Set aside.
Cupcake Batter:
3 c. flour
2 c. sugar
2 eggs
1 c. oil
½ c. cocoa
2 tsp. baking soda
½ tsp. salt
1 c. sour milk (sour with 1tsp. vinegar)
1 c. hot water
Put all batter ingredients in mixing bowl except hot water. Beat thoroughly and then add water. Beat again.Fill muffin tin 2/3 full with batter and put 1 tsp. filling in the middle.
Bake 350 degrees for 20 minutes.
Cafe' Rio Recipes
Sorry this is so messy, I'm too lazy to make it look nice.
Cafe Rio Sweet Pork
6 to 7 lbs. pork [can be roast, tenderloin, etc.]
Sauce:3 [8 ounce] cans tomato sauce2 [8ounce] cans El Pato (yellow)2 cups brown sugar1cup waterMix sauce ingredients and pour over pork in crock pot. Cook on low for one night and half a day. [late Saturday night until after church on Sunday - it works!] One hour before serving, shred meat and put back in sauce, in crock pot. Can keep on warm for several hours.
Café Rio Ranch Dressing
Place the following in a blender:3 fresh tomatillos, cut into quarters (I used canned)Juice of ½ lime½ C buttermilk½ C mayonnaise½ C sour cream1 package Ranch Buttermilk Dressing Mix1 C fresh cilantro5 stalks (1/2 bunch) of green onions w/ends2 cloves crushed garlic½ to ¾ tsp salt¼ tsp crushed cayenne pepper4 tsp sugar or other sweetenerCombine well in blender and refrigerate one hour.Lime Rice2 cups long cook rice2 cans [approx. four cups] chicken broth1 cupe butter [the real thing]approx. 1 cup chopped celery1 onion chopped1 bunch cilantro choppedzest and juice of 2 limes
Stove Top:Saute the celery and onion in the cube of butter [med/high]. Add the rice and stir until all the rice is coated with butter. Add the broth, lime zest and juice, and cilantro. Bring to boil, then turn down to simmer and cook for twenty minutes, or until rice is done.
Rice Cooker:Flip rice cooker on "cook" and saute vegies - follow same directions as above. Once you've added everything, make sure rice cooker is set on "cook" to begin the cooking cycle, it will flip to "warm" when it is done.
Sweet Tomatillo Salsa
(like Rosa's in AZ)
2 28oz can Tomatillos - drained [they did drain them]1 7oz can Embassa sliced Jalapeno's in escabeche [this was the sliced jalapeno with some carrots, but I just drained it and put everything in and it worked like a charm]3-4 packets of equal1 bunch of cilantroBlend everything - I did add the entire can of jalapeno, and it did have a kick to it - I don't thing they make it that spicy in the restaurant - so maybe not all the can, but I have at times got spicier batches, so that you can control. Also, add the packets of Equal one at a time, tasting each time because you want to balance that with the jalapeno - the perfect sweet/spicy balance - Yum!!!We also had a big pot of pinto beans, lettuce, cheese, sour cream, pico de gallo, cilantro, guacamole, & chips. We found some foil circular take-out pans and put a large flour tortilla in each. They could then build their salads in that, or wrap up the tortilla for a burrito.
Cafe Rio Sweet Pork
6 to 7 lbs. pork [can be roast, tenderloin, etc.]
Sauce:3 [8 ounce] cans tomato sauce2 [8ounce] cans El Pato (yellow)2 cups brown sugar1cup waterMix sauce ingredients and pour over pork in crock pot. Cook on low for one night and half a day. [late Saturday night until after church on Sunday - it works!] One hour before serving, shred meat and put back in sauce, in crock pot. Can keep on warm for several hours.
Café Rio Ranch Dressing
Place the following in a blender:3 fresh tomatillos, cut into quarters (I used canned)Juice of ½ lime½ C buttermilk½ C mayonnaise½ C sour cream1 package Ranch Buttermilk Dressing Mix1 C fresh cilantro5 stalks (1/2 bunch) of green onions w/ends2 cloves crushed garlic½ to ¾ tsp salt¼ tsp crushed cayenne pepper4 tsp sugar or other sweetenerCombine well in blender and refrigerate one hour.Lime Rice2 cups long cook rice2 cans [approx. four cups] chicken broth1 cupe butter [the real thing]approx. 1 cup chopped celery1 onion chopped1 bunch cilantro choppedzest and juice of 2 limes
Stove Top:Saute the celery and onion in the cube of butter [med/high]. Add the rice and stir until all the rice is coated with butter. Add the broth, lime zest and juice, and cilantro. Bring to boil, then turn down to simmer and cook for twenty minutes, or until rice is done.
Rice Cooker:Flip rice cooker on "cook" and saute vegies - follow same directions as above. Once you've added everything, make sure rice cooker is set on "cook" to begin the cooking cycle, it will flip to "warm" when it is done.
Sweet Tomatillo Salsa
(like Rosa's in AZ)
2 28oz can Tomatillos - drained [they did drain them]1 7oz can Embassa sliced Jalapeno's in escabeche [this was the sliced jalapeno with some carrots, but I just drained it and put everything in and it worked like a charm]3-4 packets of equal1 bunch of cilantroBlend everything - I did add the entire can of jalapeno, and it did have a kick to it - I don't thing they make it that spicy in the restaurant - so maybe not all the can, but I have at times got spicier batches, so that you can control. Also, add the packets of Equal one at a time, tasting each time because you want to balance that with the jalapeno - the perfect sweet/spicy balance - Yum!!!We also had a big pot of pinto beans, lettuce, cheese, sour cream, pico de gallo, cilantro, guacamole, & chips. We found some foil circular take-out pans and put a large flour tortilla in each. They could then build their salads in that, or wrap up the tortilla for a burrito.
Healthy Treats!
Fresh Granola
By: Brittany Manning
2 C. Oats
¾ C. Almonds
½ C. Coconut
½ C. Cashews
1/3 C. Brown Sugar
1 ½ tsp. Ground allspice
1 tsp. Ground cinnamon
¼ C. Butter
2 Tbs. Honey
1 C. Dried cranberries
Preheat oven to 300 deg F. Mix all ingredients EXCEPT butter, honey, and cranberries. Melt butter with honey in small saucepan over low heat. Pour over granola and mix well. Spread out onto baking sheet. Bake 20 min stirring occasionally. Add cranberries. Mix to separate any clumps. Continue to bake until golden brown stirring frequently, about 15 min. more.
Black Bean Salad
By: Emily Anderson
1 (15 oz.) can black beans, rinsed and drained
2 (15 oz.) cans whole kernel corn, drained
8 green onions, shopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado, peeled, pitted, and diced
1 (4 oz) jar pimentos
3 tomatoes, seeded, and chopped
1 C. chopped fresh cilantro
1 lime juiced
½ C. fat free Italian dressing
½ tsp. garlic salt.
In a large bowl combine all ingredients. Toss and chill until serving. Great with chips.
Sweet & Sour Chicken
By: Laural Christensen
3 Chicken breasts, cubed
2 Tbs. Canola oil
2 ½ C. pineapple chunks
¼ C. brown sugar
2 Tbsp. cornstarch
¼ C. vinegar
2-3 Tbsp. Soy sauce
½ tsp. Salt
1 small green pepper cut into strips
¼ cup onion thinly sliced
Cut chicken into ¼-1” pieces. Sauté chicken in canola oil until cooked through. Drain pineapple, reserving syrup. Combine sugar and cornstarch; add pineapple syrup, vinegar, soy sauce, and salt. Add to chicken. Cook and stir until sauce thickens. Add pineapple, green pepper, and onion. Serve over rice.
Fruit Smoothies
By: Angie Wycherly
In blender mix:
2 C. ice
1 ½ C. frozen fruit
1 Banana
Enough orange juice or lime juice to make correct consistency. (About 2 cups)
By: Brittany Manning
2 C. Oats
¾ C. Almonds
½ C. Coconut
½ C. Cashews
1/3 C. Brown Sugar
1 ½ tsp. Ground allspice
1 tsp. Ground cinnamon
¼ C. Butter
2 Tbs. Honey
1 C. Dried cranberries
Preheat oven to 300 deg F. Mix all ingredients EXCEPT butter, honey, and cranberries. Melt butter with honey in small saucepan over low heat. Pour over granola and mix well. Spread out onto baking sheet. Bake 20 min stirring occasionally. Add cranberries. Mix to separate any clumps. Continue to bake until golden brown stirring frequently, about 15 min. more.
Black Bean Salad
By: Emily Anderson
1 (15 oz.) can black beans, rinsed and drained
2 (15 oz.) cans whole kernel corn, drained
8 green onions, shopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado, peeled, pitted, and diced
1 (4 oz) jar pimentos
3 tomatoes, seeded, and chopped
1 C. chopped fresh cilantro
1 lime juiced
½ C. fat free Italian dressing
½ tsp. garlic salt.
In a large bowl combine all ingredients. Toss and chill until serving. Great with chips.
Sweet & Sour Chicken
By: Laural Christensen
3 Chicken breasts, cubed
2 Tbs. Canola oil
2 ½ C. pineapple chunks
¼ C. brown sugar
2 Tbsp. cornstarch
¼ C. vinegar
2-3 Tbsp. Soy sauce
½ tsp. Salt
1 small green pepper cut into strips
¼ cup onion thinly sliced
Cut chicken into ¼-1” pieces. Sauté chicken in canola oil until cooked through. Drain pineapple, reserving syrup. Combine sugar and cornstarch; add pineapple syrup, vinegar, soy sauce, and salt. Add to chicken. Cook and stir until sauce thickens. Add pineapple, green pepper, and onion. Serve over rice.
Fruit Smoothies
By: Angie Wycherly
In blender mix:
2 C. ice
1 ½ C. frozen fruit
1 Banana
Enough orange juice or lime juice to make correct consistency. (About 2 cups)
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