1. food and drink
2. desserts and baking

RHA
Heritage Halls Cookbook
A compilation of YOUR favorite recipes!
2011-2012
BRIGHAM YOUNG UNIVERSITY
2
3
Chicken and Rice Casserole
Ingredient
6 chicken breasts skinned & boned (or
any pieces of chicken, enough for your
group)
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cans of water
1 cup rice, uncooked
1 pkg. dry onion soup mix
Salt & pepper
Butter
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Dot 9x13 pan with butter.
Mix together the cans of soup and the water.
Add rice to soup mixture and mix well.
Pour rice and soup into pan.
Arrange chicken on top and push down into the rice-soup
mixture.
Sprinkle with dry onion soup mix, salt and pepper.
Cover with foil. Bake at 350 degrees for 1 1/2 hours.
Variation: If you are cutting this recipe in half, it works fine to use
just the one can of cream of chicken and omit the cream of
mushroom.
4
Chicken Chimichangas
Ingredients
1 whole chicken
I onion chopped
1 clove garlic
1 quart drained chopped tomatoes
2/3 can green chilies
3/4 cup chicken broth
salt and pepper
Directions
1.
2.
3.
4.
5.
6.
Sauté onions and garlic in oil.
Add the rest (I cook my chicken in the crock pot first).
Cover and simmer until most liquid is absorbed.
Place chicken mixture and cheese on flour tortillas and roll up
and secure with tooth picks.
Deep fry or bake at 350 degrees.
Serve on a bed of lettuce, top with sour cream, guacamole and
salsa.
Chicken Pot Pie
Ingredients
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can mixed vegetables or 1 can corn,
drained
1 cup Bisquick
½ cup milk
1 egg
Directions
1.
2.
3.
4.
5.
Bake chicken at 400 until cooked through. Remove chicken from
oven and dice into small pieces.
Place in pie plate.
Add 1 can cream of chicken soup and 1 can of either mixed
vegetables or corn, drained.
Mix Bisquick, milk, and egg and pour into top of pan.
Bake at 400 for 30 min.
5
Chicken Alfredo
Ingredients
4 chicken breasts (cut up and browned)
1 pkg. dry Italian salad mix (sprinkle on
chicken)
1/2 c. butter (cut up)
8 oz. pkg. cream cheese (cut into
smaller pieces)
1 can cream of mushroom soup
1/2 can milk
Cooked fettucini
Directions
1.
2.
3.
Cook in crock pot all day on low.
Stir periodically to mix ingredients well.
Serve over fettuccini noodles.
Chicken Parmigian
Ingredients
3 Tbsp. butter
½ c. corn flakes
¼ c. grated parmesan cheese
1 egg
1 (8oz) can tomato sauce
½ tsp. oregano
½ tsp. sugar
Dash of onion salt
Mozzarella cheese
Directions
1.
2.
Melt butter.
Combine crumbs, parmesan cheese, ½ tsp. salt, and a dash
of pepper.
3. Dip chicken breast in egg then crumb mixture.
4. Place into baking dish with butter.
5. Bake at 400 for 20 minute.
6. Turn and bake 15 to 20 minutes more.
7. Combine tomato sauce, oregano, sugar, and onion salt.
8. Heat to boiling and simmer 3 minutes.
9. Pour over meat.
10. Top with grated mozzarella cheese.
11. Return to oven to melt the cheese.
6
Parmesan Chicken with Ritz Crackers
Ingredients
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Chicken Breasts
Garlic salt
1 pint sour cream
1 c. milk
1 c. Ritz crackers
¾ c. parmesan cheese
Melted butter
Sprinkle chicken with garlic salt.
Thin sour cream with milk.
Roll Ritz crackers till fine and mix with parmesan cheese.
Spread thinned sour cream over chicken.
Let stand covered for one hour.
Sprinkle cracker and cheese mixture over chicken.
Drizzle melted butter over chicken.
Sprinkle with paprika.
Bake uncovered at 400 for 30 minutes.
Chicken
Ham
& Scalloped
Parmigian
Potatoes
Ingredients
8 Potatoes
Basic White Sauce (recipe included)
Cubed Ham
Minced Onion
Basic White Sauce
½ C. Margarine or Butter
¾ C. Flour
1 tsp. salt
½ tsp pepper
2 C. Milk
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
Slice potatoes, and soak them in water to remove starch.
Drain all water.
Put them in the glass 9x13.
Cover with plastic wrap.
Microwave for 5 minutes.
Pull back plastic and stir potatoes.
Replace plastic and microwave 5 more minutes.
Remove from microwave and set on counter.
While cooking, in a sauce pan make basic white sauce.
Put cubed ham into potatoes and sprinkle with minced onion.
Pour white sauce over and gently stir together.
Cover with foil and bake at 350 for approximately 40 minutes.
Remove foil, and cook an additional 5-10 minutes.
For Sauce: In medium saucepan, melt margarine.
Blend in flour, salt and pepper.
Cook until mixture is smooth and bubbly; gradually add milk.
Heat until mixture boils and thickens, stirring constantly.
7
Chicken Parmesan
Ingredients
1 cup flour
2 eggs
3 cups breadcrumbs
4 boneless skinless chicken breasts
¾ cup oil
Salt and Pepper
Directions
1.
2.
3.
4.
5.
6.
7.
Adjust oven rack to middle position and heat to 400°.
Spread the flour, eggs and breadcrumbs each in their own
separate dish.
Pound the chicken to a uniform ½ inch thickness. Pat dry and
season with salt and pepper.
Working with one piece of chicken at a time, dip in the flour, then
egg, then breadcrumbs. Press on the breadcrumbs to be sure
they adhere.
Heat oil in a nonstick skillet over medium high heat. Add chicken
and cook until light golden brown on both sides, four to six
minutes.
Place cooked chicken on baking sheet and spread ¼ cup tomato
sauce with three tablespoons of mozzarella cheese and one
tablespoon parmesan cheese over each.
Bake until cheese has melted and browned, about five to ten
minutes.
Bisquick Chicken Fingers
Ingredients
Boneless skinless Chicken Breasts
2/3 cup Bisquick (or flour as substitute)
½ cup Parmesan Cheese
½ tsp. Salt or Garlic Salt
½ tsp. Paprika
1 Egg (slightly beaten)
3 Tbs. Butter (melted)
Directions
1.
2.
3.
4.
5.
Cut the chicken breasts into half inch strips and place in the egg.
Mix all other ingredients besides butter in a gallon sized bag.
Take chicken out of the egg and place in the bag. Shake well to
coat.
Place the chicken fingers on a pan and drizzle with the melted
butter.
Bake at 450° for 15-20 minutes.
8
Chicken Fried Rice
Ingredients
1/2 T oil
1 Onion, diced
1 1/2 lbs cooked, cubed chicken (I like
to use chicken breast)
2 T soy sauce
2 Large Carrots diced
2 Celery Stalks chopped
1 Large Red Bell Pepper, diced
3/4 Cup Pea Pods, halved
1/2 Large Green Pepper, diced
6 Cups cooked White Rice
2 Eggs
1/3 Cup Soy Sauce
Directions
1.
Heat oil in large skillet over medium heat. Add onion and saute
until soft, then add chicken and the 2 T soy sauce and stir fry
until evenly coated for 5-6 minutes.
2. Stir in carrots, celery, bell peppers, and peas (or other veggies)
and stir-fry for another five minutes. Next, add cooked rice and
stir thoroughly.
3. Last, stir in raw eggs and last 1/3 cup soy sauce to hot
veggie/rice/soy sauce mixture and stir thoroughly. Serve & enjoy!
*this recipe is easily open to variation...I usually use a variety of
veggies that I happen to have on hand. Use your favorites!
Bisquick Chicken Fingers
Ingredients
Boneless skinless Chicken Breasts
2/3 cup Bisquick (or flour as substitute)
½ cup Parmesan Cheese
½ tsp. Salt or Garlic Salt
½ tsp. Paprika
1 Egg (slightly beaten)
3 Tbs. Butter (melted)
Directions
6.
7.
8.
Cut the chicken breasts into half inch strips and place in the egg.
Mix all other ingredients besides butter in a gallon sized bag.
Take chicken out of the egg and place in the bag. Shake well to
coat.
9. Place the chicken fingers on a pan and drizzle with the melted
butter.
10. Bake at 450° for 15-20 minutes.
9
Sweet and Sour Chicken
Ingredients
3/4 lb. boneless/skinless cubed chicken
1 Tbsp. vegetable oil
1 cup green and red pepper strips
1 Tbsp. cornstarch
1/4 cup low sodium soy sauce
1 can (8 oz.) pineapple chunks (in the
juice)
3 Tbsp. vinegar
3 Tbsp. brown sugar
1/2 tsp. ginger
1/2 tsp. garlic powder
Directions
1.
2.
3.
4.
Cook and stir chicken in oil until well browned. Add pepperscook and stir 2 minutes longer.
Mix cornstarch and soy sauce. Add to pan.
Add pineapple and juice, vinegar, sugar, ginger, and garlic. Bring
to full boil. Simmer to flavor through.
Serve over rice.
Cornflake Chicken
Ingredients
3 cups cornflakes
3 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
Salt and pepper or chicken seasoning
1/2 cup milk
2 1/2 pounds bone-in chicken parts
(breasts, wings, drumsticks, thighs)
Directions
1.
2.
Heat the oven to 375°.
To make the coating, pour the cornflakes into a sealable gallonsize plastic bag and use a rolling pin (or your palms) to crush the
cereal.
3. Open the bag and add the flour, paprika, and onion powder.
4. Shake salt and pepper into the bag, reseal, and shake until well
combined.
5. Pour the milk into a shallow bowl.
6. Rinse the chicken pieces.
7. Dip one piece in the milk, drop it in the bag of cornflake mix, and
shake until the chicken is thoroughly coated.
8. Place the chicken skin-side up in an ungreased baking pan.
Repeat until all the pieces are coated.
9. Discard any leftover coating, and wash your hands thoroughly
after handling the raw chicken.
10. Bake for 50 minutes or until done.
10
Chicken Teriyaki
Ingredients
Directions
1.
3 Boneless Skinless Chicken Breasts
2 tsp. Oil
½ C.
Soy Sauce
½ C.
Sugar
2 Tbs. Mirin
2 tsp. Grated Ginger
1 Clv. Garlic, minced
½ tsp. Corn Starch
1/8 tsp. Red Pepper Flakes
2.
3.
4.
Season chicken with pepper and cook in the oil in a frying
pan over medium high heat, about 20-25 minutes. Make sure
chicken is cooked through.
Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic,
cornstarch, and pepper together.
Once chicken is cooked, drain excess fat, then add soy
mixture. Turn stove down to medium heat and simmer until
the sauce is thick and glossy, about two minutes.
Be sure to spoon sauce over the chicken.
Creamy Pork Chops and Rice
Ingredients
Directions
1 can (10-¾ oz) 98% fat free cream of
celery soup
1 soup can of skim milk (about 1 cup)
½ envelope dry onion soup mix
¾ cup uncooked brown rice
2 cups chopped frozen broccoli,
thawed*
4 lean pork loin chops (about 3 - 4 oz
each)
2 tsp Mrs. Dash garlic and herb salt-free
seasoning
1. Preheat oven to 375° F
2. Stir together soup, milk and dry onion soup in an
8X8 inch baking dish; mix in rice and broccoli (thaw broccoli by
running under cold water for a few minutes or microwave briefly).
3. Arrange pork chops in rice mixture and sprinkle with Mrs. Dash
seasoning; cover with foil.
4. Bake for 45 minutes. Remove cover and bake an additional 15
minutes. Makes 4 servings.
This dish takes about an hour to bake – it’s a perfect time to exercise!
Go outside for a walk or jump on the treadmill – when you’re done,
dinner will be ready!
11
Chicken Enchiladas
Ingredients
Directions
1.
2.
2 cans cream of chicken soup
1 pt. sour cream
2 c. chicken pieces
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 c. grated cheddar cheese
Flour tortillas
3.
4.
5.
6.
7.
8.
9.
Cook chicken until slightly brown.
Combine soup, sour cream, chili powder, salt, garlic powder,
and pepper in sauce pan.
Cook on medium heat until boiling.
Place one or two spoonfuls of chicken into a tortilla.
Add two spoonfuls of the soup on top of the chicken.
Roll and place tortilla into greased 9 x 13 glass baking dish.
Continue filling and rolling tortillas until chicken is gone.
Pour the rest of the soup on top of the enchiladas.
Sprinkle cheese on top.
Bake at 450 for 15 minutes.
Enchilada Chicken Rolls
Ingredients
4 boneless, skinless chicken breasts
8 flour tortillas
Green chili peppers
Enchilada sauce
Cheese
Directions
1.
2.
3.
4.
5.
6.
Bake chicken (4 breasts) in pan at 400 until cooked through.
Remove from oven and shred with two forks.
Fill 8 tortillas with chicken, green chilies, enchilada sauce, and
cheese.
Roll filled tortillas and place in pan.
Pour cheese and remaining enchilada sauce over top.
Bake at 350 until cheese is melted
12
Asian-Style Pork in Lettuce Wraps
Ingredients
2 tbsp oil
1 lb (0.5kg) lean ground pork (or
chicken)
1/4 cup thinly sliced green onion
1/2 tsp ginger powder
1/4 tsp red pepper flakes, optional
1/4 cup hoisin sauce
2 tbsp soy sauce
2 tsp sesame oil
1/2 cup finely chopped fresh parsley
Iceberg lettuce leaves
Directions
1.
2.
3.
4.
5.
6.
To prepare filling, heat oil in a frypan over medium heat.
Add pork and cook, stirring to break up pork, until no longer pink,
about 7-10 minutes. Drain off excess fat.
Add green onion, ginger, garlic, and red pepper flakes; sauté for
2 minutes.
Stir in hoisin sauce, soy sauce, and sesame oil; cook until
heated through, about 2 minutes.
Stir in parsley.
To serve, spoon filling into the centre of individual lettuce leaves;
wrap leaves around filling to enclose.
13
Daina’s Pasta Salad
Ingredients
1 Box multi color spiral pasta (cooked
and cooled)
1 cucumber (cubed)
Cheddar cheese (cubed)
Cherry or grape tomatoes (whole)
Sliced purple onion (1/2)
Olives (1 can drained)
Broccoli florets (1 cup)
Italian dressing packet mix (make as it
states)
Directions
1.
Pour dressing over salad and mix just before serving.
14
Easy Peasy Pasta with Broccoli
Ingredients
12 oz uncooked pasta
6 ½ cups fresh broccoli florets, no
stems
5 cloves garlic, smashed and chopped
¼ cup grated Parmesan or Romano
cheese
2 Tbsp olive oil, divided
Salt and fresh cracked pepper
Directions
1.
2.
3.
4.
5.
6.
7.
Bring a large pot of salted water to a boil, then add pasta and
broccoli and the same time and cook according to pasta
instructions for al dente.
When pasta is almost done cooking, reserve about 1 cup of the
pasta water and ste aside.
Drain pasta and broccoli.
Return the pot to the stove and set heat to high; add 1 Tbsp olive
oil, when hot, add garlic.
Cook until golden, reduce flame to low, and add pasta back to
the pot.
Mix well, add remaining olive oil, grated cheese, salt and pepper
to taste.
Add ½ cup of reserved pasta water. Mix well and enjoy!
Bangkok Chicken Pasta Toss
Ingredients
1 tbsp oil
2 boneless skinless chicken breasts,
thinly sliced
1 cup thinly sliced red bell pepper
1 cup medium salsa
1/4 cup peanut butter
2 tbsp fresh lemon juice
1 tbsp soy sauce
1 tbsp honey
8 oz (250g) fettuccine, cooked and
drained
1/4 cup chopped fresh cilantro (or
parsley)
Directions
1.
2.
3.
4.
5.
6.
7.
Heat oil in a large fry pan over medium heat.
Add chicken and cook, stirring occasionally, until chicken is
lightly browned, about 3 minutes.
Add red pepper; sauté until red pepper is tender crisp and
chicken is cooked through.
Transfer chicken and red pepper to a plate.
Add salsa, peanut butter, lemon juice, soy sauce, and honey to
fry pan. Cook, stirring, until peanut butter is melted and mixture
is heated through, about 5 minutes.
Return chicken, red pepper and any accumulated juices to fry
pan; cook for 1 minute.
Add hot cooked fettuccine and toss to coat. Sprinkle with
cilantro (or parsley).
15
Tortellini Salad
Ingredients
Cheese Tortellini
Salami
Sun-Dried Tomatoes
Black Olives
Artichoke Hearts
Fresh Basil
Italian Dressing
Grape or diced tomatoes
Cheddar cheese
Directions
1.
2.
Mix all ingredients.
Enjoy warm or cold. You can also add pesto, cucumber, or
onions if you would like to.
Bow Tie Pasta with Cherry Tomatoes
Ingredients
1 pound uncooked bow-tie pasta
1 ½ pounds cherry tomatoes
1/3 cup chopped fresh basil
¼ cup capers, drained
1 large garlic clove, minced
15 pitted black olives, sliced (or I use a
whole can)
½ cup grated Parmesan cheese
Salt and pepper
Directions
1.
2.
3.
Cook the pasta according to package directions
Meanwhile, slice the tomatoes in half and place them in a large
skillet. Add the basil, capers, oil, garlic, and olives. Set aside
while the pasta cooks.
Drain the pasta. Place the tomato mixture over medium-high
heat and cook until heated through. Stir in the pasta. Sprinkle on
the Parmesan cheese. Season to taste with salt and pepper.
Serve immediately
16
Mostaccioli with Spinach and Feta
Ingredients
Directions
16 oz penne or mostaccioli pasta
2 Tbsp olive oil
2 cans diced tomatoes with basil and
oregano
10 oz frozen spinach, chopped
1 clove garlic, minced
4 oz tomato basil feta cheese
Salt and ground black pepper to taste
This is as easy and fast as Mac & Cheese, but is really tasty and
healthy! It can be served hot or cold and makes one large pot full of
pasta.
1.
2.
3.
4.
5.
6.
Cook pasta according to package directions.
While water is boiling, heat oil in a large pot.
Add tomatoes (do not drain), frozen spinach, and garlic; cook
and stir 2 minutes, or until spinach is melted and mixture is
thoroughly heated.
Drain pasta and add pasta and cheese to tomato/spinach
mixture; cook 1 minute.
Season to taste with salt and pepper.
Also try adding grilled chicken!
Tetrazzini
Ingredients
¼ cup butter
2 tbs. flour
Salt and Pepper
2 tsp. chicken bullion
Chopped Chicken (about 1-2 cups,
more if desired)
Cooked spaghetti noodles
1½ cup whipping cream
1-cup water
2 tsp. lemon juice
Shredded Cheese (the
cheddar/mozzarella mix from the
Creamery is fine)
Parmesan Cheese
Directions
1.
2.
3.
4.
5.
6.
Melt butter on med-high.
Add flour, stir in seasonings and bullion.
Stir in whipping cream and water. Keep stirring until it boils.
Add chicken and noodles.
Mix together and add lemon juice and cheese.
Mix all the ingredients and heat until cheese melts.
17
Garlic Noodles
Ingredients
1 box of noodles
5 oz pkg parmesan cheese
1 chopped tomato
3 cloves garlic
Directions
1.
2.
3.
4.
5.
Shred parmesan cheese.
Crush garlic.
Cook noodles until soft, then drain water.
Add shredded cheese and crushed garlic and stir well.
Cut tomato into small pieces and add to the mix. Mix together &
enjoy! :)
Macaroni and Cheese Pudding
Ingredients
2 ½ cups elbow macaroni
1/3 cup butter/ margarine melted
1/3 cup flour
2 ½ cups milk
1 tsp. salt
Dash of pepper
2 cups grated cheddar cheese
2 cubes margarine
1 roll of Ritz crackers
Directions
1.
2.
Cook macaroni noodles until tender. Drain thoroughly.
While the macaroni is cooking, melt butter/margarine in a
saucepan. Stir in flour until smooth and cook for one minute.
3. Add the milk a little at a time and cook stirring constantly until
sauce bubbles. Add salt and pepper.
4. Alternate layers of macaroni and cheese. You may also use one
cube of margarine and dot with little pieces within the layers.
This helps to keep moisture. Reserve about ¼ of the cheese to
sprinkle over the top.
5. Pour the hot sauce over the whole casserole. Sprinkle the rest of
the cheese over the top.
For the top:
1.
2.
3.
4.
5.
Melt a cube of butter/ margarine in a pan.
Mash about 1 roll of Ritz crackers in a Ziploc bag.
Add the crackers to the butter/ margarine. Mix altogether.
Let the crackers cook for a few minutes while stirring. Top
macaroni and cheese with this mixture.
Bake at 400° for about 35-40 minutes.
18
Homemade Mac and Cheese (from the Food Nanny)
Ingredients
1 ½ cups uncooked elbow macaroni (or
the noodles from one box of macaroni
and cheese)
3 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
2 cups shredded Cheddar or Colby
cheese
Directions
1.
Preheat the oven to 350 degrees and lightly grease and 9x13
baking dish.
2. Cook the macaroni according to package directions. Drain and
set aside.
3. Melt the butter in a medium saucepan over medium heat. Blend
in the flour, salt, and pepper. Add the milk; cook and stir until the
mixture is thick and bubbly. Decrease the heat to low and add
the cheese. Stir until the cheese is melted.
4. Combine the cheese sauce with the macaroni and place in the
prepared baking dish. Bake 35-40 minutes or until heated
through.
*This dish can be made ahead and refrigerated. When ready to bake,
bring to room temperature and bake as directed.
Classic Macaroni and Cheese
Ingredients
Bread crumb topping
6 slices white sandwich bread, torn into
rough pieces
3 tablespoons unsalted butter (cold), cut
into 6 pieces
Pasta and Cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 ½ tsp. powdered mustard
¼ tsp. cayenne pepper (optional)
5 cups milk8 ounces Monterey Jack
cheese, shredded (about 2 cups)
8 ounces Sharp cheddar cheese,
shredded (about 2 cups)
1 tsp table salt
Directions
1.
2.
3.
4.
For the bread crumbs: Pulse bread and butter in food processor
until crumbs are no larger that 1/8 in., ten to fifteen 1-second
pulses. Set aside.
For the pasta and cheese: Adjust oven rack to lower-middle
position and heat broiler. Bring 4 quarts water to boil in Dutch
oven over high heat. Add macaroni and 1 tablespoon salt; cook
until pasta is tender. Drain pasta and set aside in colander.
In now-empty Dutch oven, heat butter over medium-high heat
until foaming. Add flour, mustard, and cayenne and whisk well to
combine. Continue whisking until mixture becomes fragrant and
deepens in color, about 1 min. Gradually whisk in milk; bring
mixture to boil, whisking constantly (Mixture must reach full boil
to fully thicken). Reduce heat to medium and simmer, whisking
occasionally, until thickened to consistency of heavy cream,
about 5 min. Off heat, whisk in cheese and 1 tsp. salt until
cheeses are fully melted. Add pasta and cook over medium-low
heat, stirring constantly, until mixture is steaming and heated
through, about 6 min.
Transfer mixture to boiler safe 9X13 baking dish and sprinkle
evenly with bread crumbs. Broil until crumbs are deep golden
brown, 3-5 min, rotating pan if necessary for even browning.
Cool about 5 min. then serve.
19
Penne with Sausage, Red Potatoes, and Green Beans
Ingredients
8 ounces uncooked penne pasta
4 small red potatoes, quartered
8 ounces low-fat spicy bulk Italian
sausage
¼ cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 14.5 oz can green beans, drained, or
1 pound trimmed and cut in half
1 tablespoon coarsely chopped fresh
parsley
Salt and Pepper
½ cup grated Romano, Asiago, or
Parmesan cheese, plus additional
Directions
1.
2.
3.
4.
5.
Cook the pasta according to package direction. Drain.
Steam the potatoes or cook them in boiling salted water until
tender. At the same time, steam the beans or cook in the
microwave until tender.
Meanwhile, brown the sausage in a large pot over medium heat.
Add the onioin and garlic; cook and stir until the onion is soft and
the sausage is completely cooked. Pour in the broth and simmer
for 3 minutes. Stir in the oil and butter until the butter melts. Add
the green beans, potatoes, and pasta. Mix well with a large
spoon. Add the parsley and salt and pepper to taste.
Decrease the heat to low and sprinkle ½ cup of cheese over the
mixture. Cover the pan and cook a few more minutes until the
cheese is melted.
Serve immediately. Pass with extra cheese.
*Can be made meatless
Tomato & Basil Pasta Bake
Ingredients
2 cups uncooked wheat-blend rotini
pasta (such as Healthy Harvest)
2 cups tomato and basil spaghetti
sauce (I like Barilla Brand)
2 cups thawed-frozen broccoli, carrot
and cauliflower mix*
2 tsp crushed red pepper flakes OR
Mrs. Dash extra spicy seasoning
1 cup shredded part-skim mozzarella
cheese
Directions
1.
2.
3.
4.
5.
Preheat oven to 375°F.
Cook pasta according to package directions; drain well.
In a medium bowl, combine cooked pasta, spaghetti sauce,
thawed vegetables, and seasoning.
Spray an 8 x 8 baking pan with cooking spray (like Pam);
add pasta mixture and sprinkle cheese on top.
Bake uncovered for 15-20 minutes
Thaw frozen veggies by running cold water over them for 1 – 2
minutes or heat in the microwave briefly.
20
Bowtie Pasta Salad
Ingredients
Bowtie past (cooked)
Grapes
2 cans pineapple tidbits
2 cans chicken
Cashews
Chopped celery
Craisins
Coleslaw dressing
Mayo
Directions
1.
2.
Mix coleslaw dressing and mayo for dressing.
Mix all ingredients together.
21
Pizza Crust
Ingredients
3 cups all purpose flour
1 Tbsp. Italian seasoning
¼ tsp. garlic powder
¼ tsp. onion powder
1 Tbsp. SAF instant yeast
1+ c. warm water (105 - 115
3 Tbsp. canola oil
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Measure flour, spices, and canola oil into mixer bowl fitted with
dough hook.
Heat water to proper temperature and add to dry ingredients in
bowl.
Begin mixing, and as soon as dough holds together, add dry
yeast.
Knead in mixer bowl for 8 minutes.
Grease 16 inch pizza pan.
Spread dough onto pan and shape a rim around the edge.
Prick thoroughly with a fork.
Bake in preheated 400 oven for 10 minutes.
Remove from oven and add toppings, then bake for an additional
10 minutes. Enjoy!
22
Basic Pizza Dough & Sauce
Ingredients
1 tablespoon active dry yeast
1 cup warm (105-115 degrees) water
2 tablespoons olive oil
1 tablespoon honey
¼ teaspoon salt
3 to 4 cups all-purpose flour
Directions
1.
2.
3.
Basic Pizza Sauce
2 (14.5 oz.) cans diced tomatoes,
drained well
2 teaspoons dried oregano
3 tablespoons olive oil
½ teaspoon salt
4.
5.
6.
7.
Mix the yeast and water in a small bowl, cover, and let stand until foamy,
5 to 10 minutes.
Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. Mix in 3
cups of flour about a cup at a time with a wooden spoon or in a mixer. If
the dough seems too wet, mix in more flour, ¼ cup at a time, until the
dough is soft. Turn the dough onto a floured surface and knead in more
flour, ¼ cup at a time, until the dough is moderately stiff and somewhat
firm to the touch, about 6 minutes.
Lightly grease cookie sheet(s) with oil. With a rolling pin (or smooth
round cup or glass), roll out the dough on a floured surface. Gently
stretch the dough to fill the pan(s).
Let the dough rise (it will not rise very much) while you make sauce and
add toppings.
Add sauce and toppings. Bake at 425 degrees for 15 to 20 minutes on
the lowest oven rack.
For Sauce: Put two tomatoes in a sieve and push the juice out with a
spoon. Put the drained tomatoes in a food processor or blender and
pulse to crush them.
Pour the tomatoes into a bowl and mix in the oregano, oil, and salt.
Homemade Pizza
Ingredients
Dough:
1 cup water
1 Tbsp yeast
2 Tbsp oil
1 tsp salt
2 ½ cups flour
Toppings Ideas:
Spaghetti Sauce
Cheese
Pepperoni
Italian Sausage
Olives
Mushrooms
Bell Peppers
Onions
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Prepare the dough by combining the yeast with the water.
Once the yeast has developed, add in the oil and salt.
Mix in flour until consistency is thick enough to knead but still
sticky when touched.
Knead dough for 10 minutes, either in a food mixer with a dough
hook or by hand. Set dough aside and let it rise until double.
Prepare all of the toppings.
Once dough has risen, spread it out in a greased pizza pan,
poke holes in it with a fork, and heat the oven to 475°. Be sure
the oven rack is in the center position.
Let the dough rise for another ten to fifteen minutes then add all
of the toppings.
Cook in the oven for 12 minutes or until cheese begins to turn
brown.
23
Easy BBQ Chicken Pizza
Ingredients
1 (14 oz.) refrigerated Pillsbury
pizza crust dough
1 (10 oz.) can Premium Chunk Breast
of Chicken in water, drained or 2 cups
cooked chicken breast, diced
1-1/2 cups of your favorite BBQ sauce
1 medium red onion, thinly sliced
2 C shredded part-skim milk Mozzarella
cheese
Directions
1.
2.
3.
4.
5.
6.
Preheat the oven to 400 degrees.
Lightly spray a cookie sheet or 12‖ pizza pan with PAM spray.
Unroll the pizza crust dough press into the pan.
In a medium bowl, combine the chicken and BBQ sauce; spread
the mixture evenly over the dough.
Sprinkle the onion slices over the chicken mixture and top with
cheese.
6) Place the pizza on a lower rack in the oven and bake for about
15 to 20 minutes until the crust is firm and lightly browned.
24
Easy and Yummy Meatloaf
Ingredients
2 lbs meat (all beef, meat mix, whatever
you like)
1 egg
1 package stove top stuffing
1 small onion
BBQ sauce
Ketchup
Directions
1.
2.
3.
Mix all the ingredients except Ketchup together (BBQ is
however much you like) and form into loaf shape.
Place in pan (any kind of oven ware works... meatloaf will
keep shape even if it isn't in a meatloaf tin) and place in oven
with foil covering for one hour at 350 degrees.
Then remove foil, put Ketchup on top of meatloaf, and cook
uncovered for a half-hour.
25
Tuna Pattie Cakes
Ingredients
1 can of tuna
1 egg
1 piece of bread (preferably dry)
salsa (optional)
Directions
1.
2.
3.
4.
5.
Using a fork, mix egg, tuna, and salsa in a bowl.
Break bread into crumbs; add to mixture.
Place greased frying pan on low to medium heat.
Shape mixture into small patties and place in frying pan.
After 1-2 minutes, flip patty and cook other side. Top with
cheese or catsup or whatever else you happen to have in the
cupboard. :)
Zucchini Sandwiches
Ingredients
1 medium zucchini, trimmed and cut
lengthwise into slices
2 tsp extra-virgin olive oil, divided
¼ tsp garlic salt
1 ½ tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 tsp basil
2 slices bread (like ciabatta), toasted
1 medium tomato, thinly sliced
3 oz fresh mozzarella cheese
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Heat a large pan over medium-high heat.
Place zucchini in a shallow dish. Add 2 tsp oil and garlic, toss to
coat,
Arrange zucchini in a grill pan; cook 2 minutes on each side.
Cut each zucchini piece in half crosswise, return to shallow dish.
Drizzle with vinegar, sprinkle with salt and pepper.
Brush bottom halves of bread with the remaining 2 tsp oil.
Top evenly with zucchini, basil, tomatoes, and mozzarella.
Heat the sandwiches in pan until warm, and you’ll have yourself
a gourmet-looking meal that was super easy!
26
Cheeseburger Pie
Ingredients
1 lb ground beef
½ cup Bisquick
1 cup milk
1 egg
A pinch of salt
Directions
1.
2.
3.
4.
Brown and drain beef, adding salt while browning
Pour beef into pie pan. Top with cheese
Mix Bisquick, milk, and egg. Pour mixture on top of cheese
Bake at 400 degrees F for 25 minutes
Shepherd’s Pie
Ingredients
1 lb hamburger meat
1 can cream of tomato soup
1 can corn, drained
1 can green beans, drained
Mashed potatoes
Cheese
Directions
1.
2.
3.
4.
5.
6.
7.
Brown hamburger meat and drain.
Add cream of tomato soup.
Mix in drained corn.
Mix in drained green beans.
Pour into a pan
Top with Mashed potatoes and top with cheese
Bake at 350 until cheese is melted and casserole is bubbly
27
Tater Tot Bake
Ingredients
1 lb. Ground Beef
1 Onion (Chopped)
Salt, Pepper, and Garlic to taste
½ (32 oz) Package Tater Tots
1 (10.75 oz) Can Condensed Cream of
Mushroom Soup
½ C. Milk
1 ½ C. Shredded Cheddar Cheese
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preheat oven to 350.
In a large skillet over a medium-high heat, brown the ground beef
with the onions.
Drain excess fat, and season with salt and pepper and garlic to taste.
Stir the soup and milk into meat and blend.
Spread the beef mixture evenly over the bottom of a 2 qt. casserole
dish.
Add half the cheese on top of the beef.
Arrange tater tots evenly over the beef layer.
Add remaining half on top of tots.
Bake in preheated oven for 30-40 minutes until cheese is bubbly and
slightly brown.
Hot Chicken Sandwich
Ingredients
2 (4 oz) boneless skinless chicken
breasts
1/2 cup water
1 cup Chicken Stove Top stuffing, dry
mix
½ cup chicken gravy from a jar (Hy-Vee
brand recommended)
1/2 cup frozen peas, thawed
2 slices whole wheat bread
Directions
1.
2.
3.
4.
Add chicken to a large nonstick skillet sprayed with cooking
spray; cook over medium heat for about 3 minutes on each side.
While chicken is cooking, boil water in a small saucepan. Add
stuffing mix and stir. Cover for 5 minutes.
Add gravy and peas to skillet with cooked chicken; cover and
continue cooking over medium- low heat until gravy, peas and
chicken are all heated through - about 3 - 4 minutes.
To assemble the sandwich: place one piece of chicken on top of
1 slice of bread, spoon half of the stuffing on top of the chicken
and spoon half of the gravy with peas from the pan over top of
sandwich.
28
Porcupine Meatballs
Tater Tot Bake
Ingredients
Ingredients
Directions
Directions
10.
1.
1 lb.
Hamburger
½ C.
Uncooked Rice
1½ C. Water
1/3 C. Chopped onion
1 tsp. Salt
½ tsp. Celery Salt
1/8 tsp. Garlic Powder
15 oz. Tomato Sauce
2 tsp. Worcestershire Sauce
2.
3.
4.
5.
6.
Mix hamburger, rice, ½ C. water, onion, salts, garlic and
pepper.
Shape into balls and brown on all sides in skillet. Drain.
Mix remaining ingredients and pour over meatballs.
Heat to boiling.
Cover, reduce heat and simmer for 45 minutes.
Add water during cooking if necessary.
Hot Chicken Sandwich
Ingredients
2 (4 oz) boneless skinless chicken
breasts
1/2 cup water
1 cup Chicken Stove Top stuffing, dry
mix
½ cup chicken gravy from a jar (Hy-Vee
brand recommended)
1/2 cup frozen peas, thawed
2 slices whole wheat bread
Directions
5.
6.
7.
8.
Add chicken to a large nonstick skillet sprayed with cooking
spray; cook over medium heat for about 3 minutes on each side.
While chicken is cooking, boil water in a small saucepan. Add
stuffing mix and stir. Cover for 5 minutes.
Add gravy and peas to skillet with cooked chicken; cover and
continue cooking over medium- low heat until gravy, peas and
chicken are all heated through - about 3 - 4 minutes.
To assemble the sandwich: place one piece of chicken on top of
1 slice of bread, spoon half of the stuffing on top of the chicken
and spoon half of the gravy with peas from the pan over top of
sandwich.
29
Ranchero Supper
Ingredients
1/2 - 1 lb ground beef
2 Tb Ketchup
1 28oz can baked beans
3/4 cup shredded cheese
1 cup frozen corn
Tortilla chips
1/4 cup BBQ Sauce
Sliced green onions & sour cream,
optional
Directions
1.
2.
3.
4.
5.
In a large skillet cook beef over medium heat until no longer pink.
Drain off grease.
Stir in baked beans, BBQ sauce, ketchup, and corn. Heat
through.
Sprinkle with cheese--cook till melted.
Top with green onions and sour cream if desired. Serve on a bed
of tortilla chips.
Meatloaf
Ingredients
1 pkg. onion soup mix
2 eggs
2 lbs. ground beef
1/4 c. milk
1/4 c. ketchup
Directions
1.
2.
3.
In a large bowl, combine all ingredients and mix well.
Shape beef mixture into shallow baking pan.
Bake at approximately 350 degrees for about one hour.
Variation: Pour some ketchup on top of meatloaf, also, before cooking.
30
Chicken Nuggets
Ingredients
1 cup cornflakes, crushed
½ cup cheddar cheese, grated
½ tsp. salt
¼ tsp. pepper
1/8 tsp. garlic powder
¼ cup ranch dressing
1 chicken breast, cut into 1‖ cubes
Directions
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 400°
In a shallow bowl, combine first five ingredients.
Place Ranch dressing in another bowl.
Toss chicken cubes in ranch, then roll in cornflake mixture.
Place in a greased baking pan.
Bake, uncovered, 12 to 15 minutes or until juices run clear.
Serve with BBQ sauce, ranch, or honey mustard
French Dip Sandwiches
Ingredients
3 lb. roast
1 can beef broth
1 package onion soup mix
Directions
1.
2.
3.
Combine all in crock-pot on Low for 8 hours.
When cooked, shred meat. Put meat on Hogi buns (with mayo,
mustard, whatever you like).
Dip sandwich in broth from crock-pot, and enjoy.
31
Cheesy Potato Soup
Ingredients
1 pint half-n-half
1 can cream celery soup
8 oz. sour cream
8 oz. pepper jack cheese (grated)
2 cans chicken broth
1 can cream onion soup
4 lbs. potatoes (peeled & cubed)
Directions
1.
2.
3.
4.
Cook potatoes and broth in a crock pot until tender.
Add cheese and stir until melted.
Add soups, half-n-half, and sour cream.
Cook on low, stirring often until hot.
32
Monterey Jack Cheese Soup (AKA Death Soup)
Ingredients
1 –2 carrots, grated
2 cans chicken broth
½ tsp. salt
⅛ tsp. pepper
6 Tbsp. butter or margarine
½ tsp. garlic powder
1 cup chopped onion
3 medium potatoes, diced
3 cups milk
3 cups Monterey Jack cheese, grated
6 Tbsp. flour
Directions
1.
2.
3.
4.
Cook vegetables in chicken broth & seasonings about 20
minutes or until vegetables are almost done.
In another pan, cook butter & flour together for a couple of
minutes, add milk, & stir constantly until thick. (Don’t let stick.)
Add vegetable mixture, and then cheese.
Stir until cheese is melted & soup is hot. (It sticks easily.) I
usually put the cheese in, and turn the stove off.
Note: original recipe called for adding 2 additional cups of milk. It
would make a thinner soup & also more soup.
Taco Soup
Ingredients
1 lb. ground beef
1 envelope taco seasoning
Chopped onion
2 (16 oz.) cans kidney beans
1 (16 oz.) can stewed tomatoes
4 (8 oz.) cans tomato sauce
1 bag corn chips
Grated cheddar cheese
Sour cream
Directions
1.
2.
3.
4.
5.
Brown meat.
Add taco seasoning and onions.
Add kidney beans, tomatoes, and tomato sauce.
Simmer 1 hour.
Serve with corn chips, cheese, and sour cream.
33
Patio Soup
Ingredients
1 can chili
1 can tomato soup
1 can vegetable beef soup
1 can green beans with juice
1 can whole kernel corn with juice
1 can peas with juice
Directions
1.
Mix together and head until piping hot, stirring often.
White Chili
Ingredients
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast
half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green
chili peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great
Northern beans, undrained
1 cup shredded Monterey Jack
cheese
Directions
1.
2.
3.
4.
5.
6.
Heat the oil in a large pot over medium heat.
Add the onions and garlic and sauté for 10 minutes, or until
onions are tender.
Add the chicken, chicken broth, green chili peppers, cumin,
oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans.
Simmer for 20 to 30 minutes, or until heated thoroughly.
Pour into individual bowls and top with the cheese.
34
Chicken Chowder
Ingredients
3 c. chicken broth
2 c. diced potatoes
1 c. diced carrots
1/4 tsp. onion powder
1 1/2 tsp. salt
1/4 tsp pepper
1/4 c. butter
1/3 c. flour
2 c. milk
2 c. shredded cheddar cheese
2 c. diced cooked chicken breast
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Bring chicken broth to a boil then add potatoes, carrots, onion
powder, salt and pepper.
Reduce heat, cover and simmer until tender.
Melt butter in a small saucepan.
Add flour and mix well.
Stir in milk.
Cook over low heat until thickened.
Stir in cheese and cook until melted.
Add to broth along with chicken.
(Note: 1/4 tsp. onion powder can be changed to 1/4 tsp. onion
salt and only 1 tsp. salt)
Corn Chowder
Ingredients
Directions
2 Cups water
3 Cups potatoes in 1/2'' cubes
1/2 Cup chopped onion
1 chicken bouillon cube
1.
1 (16 oz.) can creamed corn or
drained whole kernel corn
5.
6.
3/4 Cup dry powdered milk
1 Tablespoon cornstarch
1/3 Cup water
2.
3.
4.
Bring water, potatoes, onion, and chicken bouillon cube to a boil
in saucepan.
Boil uncovered for 10 minutes.
Stir can of corn into pan.
Mix last powdered milk, cornstarch, and water together; then stir
slowly into soup.
Heat until thickened.
Season with salt, pepper, chives, or paprika. Makes 5 servings
35
Chicken Tortilla Soup
Ingredients
2-3 boneless, skinless chicken breasts
1 (15 oz.) can black beans, do NOT
drain
1 (15 oz.) can kidney beans, do NOT
drain
1 clove fresh garlic or 1 tsp. bottled
minced garlic or ¼ tsp minced
(dehydrated) garlic
2 (14 ½ oz) cans chicken broth
2 (14 ½ oz) cans diced tomatoes, do
NOT drain
1 can corn, drained
1 C. salsa (hot, med. or mild)
1 Tbs. ground cumin
Toppings:
grated cheese
sour cream
tortilla chips
chopped olives
Directions
1.
2.
3.
4.
5.
6.
Put a little olive oil or non-stick spray in the bottom of a soup pot.
When heated add chicken breasts (this works with frozen
chicken breasts as well, you just have to simmer a little longer)
on med-high heat, braise the outside of the meat then add all the
other ingredients.
Bring up to a boil.
Simmer uncovered until chicken is cooked through.
Remove the chicken (let it cool until you’re able to handle it) and
shred it.
Put the shredded chicken back into the soup. Serve with
toppings.
Gourmet Tomato Soup (College-Style!)
Ingredients
Directions
1 1/4 lbs boneless skinless chicken (1-2
chicken breasts)
1/2 cup sour cream
14 oz can chicken broth or (2 cups
water with 2 tbs chicken bouillon)
4 1/2 oz can chopped green chilies
30 oz can navy beans (or black beanshalf the amount if you want more of a
soup)
15 oz can white corn (with cayenne
peppers is good) or hominy
1 1/4 oz envelope taco seasoning or (34 tbs taco seasoning)
10 3/4 oz can condensed cream of
chicken soup
Monterey Jack (or cheddar) cheese,
grated, to serve
Cilantro to serve (optional)
1.
2.
3.
4.
5.
Put the chicken in a 4-quart crockpot, topped with the corn and
beans
Combine the chilies, taco seasoning, chicken broth, and chicken
soup in a bowl and pour this over the ingredients in the crockpot
Cover and cook on low for 8-10 hours
Stir before serving to break up the chicken and stir in the sour
cream
Serve with cilantro and grated cheese on the side with chips or
crusty bread.
*For faster prep time, use precooked or canned chicken and heat chili
up on the stove. Doubling requires more than one standard size
crockpot. When I cooked this, I drained the bean juice since the broth
and soup makes up for it.
36
Potato Soup
Ingredients
Potatoes (1-2 per person)
1 can canned milk
Cornstarch
Seasonings (Salt, Pepper, Onion
Powder, Garlic Salt, etc.) to taste
Directions
1.
2.
3.
4.
5.
Peel and boil the potatoes in just enough water to cover them.
After boiling, mash the potatoes – still in the water.
Add can of milk. In a bowl, make a mixture of about 2
tablespoons cornstarch and a little water to thin it out. Adjust this
mixture depending on desired thickness of soup.
Add the cornstarch mixture to the potato mixture.
Add seasonings to taste and simmer for 15 minutes.
3 Bean Soup
Ingredients
1 lb hamburger
1 lb bacon, cut-up and crisp
1 onion, diced
2 cans pork-n-beans
2 cans butter beans, drained
2 cans kidney beans, 1 can drained
16 oz can tomato sauce
16 oz can diced tomatoes
16 oz can filled with water
1/2 cup sugar
1/2 cup brown sugar
1 Tbsp Worcestershire sauce
1/2 Tbsp mustard
Directions
1.
2.
3.
Cook bacon till it is cooked evenly, then cut or crumble.
In skillet cook hamburger and onion.
Add to soup pot with the rest of the ingredients and heat
thoroughly.
37
White Cheesy Chili
Ingredients
Directions
1 Tbsp. canola oil
1 medium onion chopped
1 garlic clove minced
1 tsp. ground cumin
2 whole large chicken breasts (skinned,
boned, and cut into 1 inch chunks)
1 can white kidney beans (16-19 oz.)
1 can garbanzo beans (15 1/2 to 19 oz.)
1 can white or yellow corn, drained (12
oz.)
2 cans chopped mild green chilies (4
oz.)
2 chicken bouillon cubes
Hot pepper sauce
Monterey jack cheese and sour cream
About 1 1/2 hours before serving:
1. Preheat oven to 350. In small saucepan over medium heat, in
hot cooking oil cook onion, garlic, and cumin until onion is
tender.
2. In 2 1/2 qt. casserole dish, combine onion mixture with chicken,
white kidney beans, garbanzo beans, corn, green chilies, bullion,
and 1 1/2 cups water. Cover casserole and bake 50-60 minutes
until chicken is tender.
3. To serve, stir hot pepper sauce into chili to taste. Serve with
shredded cheese and sour cream.
White Chicken Chili
Ingredients
1t Lemon Pepper
1 t cumin
2 cups chicken
1t garlic
2 cans diced green chili peppers (4oz
cans)
1 cup diced onion
3-4 T Lime Juice
3 cans 14 oz each, Great Northern
White Beans
1 can Hominy
3 cups water
Directions
1.
2.
3.
Put all ingredients in a pot.
Boil for about 20 minutes.
Garnish with cheese, sour cream, salsa and tortilla chips.
38
Creamy Tortellini Caesar Salad
Ingredients
1/2 cup mayonnaise
1/4 cup milk
1/4 cup freshly grated Parmesan
cheese
2 tbsp fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp freshly ground pepper
Dash hot pepper sauce
1 pkg (350 g) refrigerated cheese
tortellini, cooked rinsed and drained
8 cups torn romaine lettuce
Directions
1.
2.
3.
To prepare dressing, whisk together first 9 ingredients
(mayonnaise through hot pepper sauce) until blended.
Combine cooked tortellini, lettuce (and sometimes I add ham or
bacon.. Any white meat would probably work for this) in a large
bowl.
Add dressing and toss to coat.
39
Chili Cheddar Pinwheels
Ingredients
1 package (8 ounces) cream cheese,
softened
1 cup (4 ounces) shredded cheddar
cheese
1 can (4 ounces) chopped green chilies,
drained
2 Tbsp picante sauce
½ tsp chili powder
¼ tsp garlic salt
¼ tsp onion powder
2 tubes (8 ounces each) refrigerated
crescent rolls
Additional chili powder, optional
Directions
1.
2.
3.
In a large bowl, beat cream cheese until smooth. Beat in the
cheddar cheese, chilies, picante sauce, chili powder, garlic salt
and onion powder until blended.
Separate each tube of crescent roll dough into four rectangles;
press perforations to seal. Spread about 1/4 cup cheese mixture
over each rectangle. Roll up jelly-roll style, starting with a short
side. Wrap in plastic wrap and chill for at least 1 hour.
Cut each roll into eight slices; place on ungreased baking sheets.
Sprinkle with additional chili powder if desired. Bake at 350° for
10-12 minutes or until golden brown. Yield: 64 appetizers.
Vivacious Vegetable Bowls
Ingredients
Directions
1 tbsp. soy sauce
1 tbsp. lime juice
1 tsp. chili powder
1 tsp. fresh oregano
1 tsp. olive oil
2-3 medium sweet potatoes, cubed
15 oz can black beans, rinsed
1 cup cherry tomatoes, halved
1 medium avocado, sliced
1 head romaine lettuce
1/4 cup green onions, sliced
1 lime, wedged
1 cup Ranch dressing
1 tbsp chili powder
1. In a small bowl, stir together soy sauce, lime juice, chili powder,
oregano, and olive oil. Set aside.
2. Place sweet potatoes and beans in a microwavable bowl. Spoon on
the soy sauce mixture and toss until potatoes and beans are coated.
3. Microwave on high for 10 minutes, or until tender.
4. Array the romaine lettuce in a fan formation in several bowls. Divide
the potatoes, beans, tomatoes, avocado among the bowls.
40
Baked Pita Wedges with Parsley Hummus
Ingredients
Baked Pita Wedges:
8 Whole Wheat Pita Pockets (6‖),
separated and cut in wedges
4 Tbsp Extra Virgin Olive Oil
3 tsp Garlic Salt
Parsley Hummus:
1 can (15 oz) Garbanzo Beans, rinsed
and drained
1/4 cup Water
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
2 cloves Garlic, minced
1/2 cup Parsley, fresh, chopped
Directions
1.
2.
3.
4.
Pre-heat oven to 400°F
Lightly brush pita wedges with olive oil
Sprinkle with garlic salt
Bake for 7-10 minutes
Parsley Hummus
1. Combine all ingredients, except parsley, in a food processor or
blender and process or blend until smooth.
2. Pulse or stir in the parsley
3. Serve with baked pita wedges
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Ingredients
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled
tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese*
(preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional: extra cheese to sprinkle on
top and any herbs/flavorings. Try
rosemary and or garlic powder.
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 400 degrees.
Place egg, milk, oil, tapioca flour, and salt in blender and blend
until smooth.
Add cheeses and pulse 2 times.
Immediately pour batter into a mini muffin tin, filling each well
about 3/4 full, or just slightly less.
If desired sprinkle a bit of parmesan cheese on top and/or a tiny
sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden.
Remove from oven and cool for a few minutes before removing
rolls from pan.
Serve warm.
41
Porcupine Meatballs
Ingredients
1 15 oz can tomato soup
1 lb ground beef
¼ c raw rice
1 tsp salt
1 beaten egg
1 T dried onion
2 T shortening
Pepper to taste
1 c water
Directions
1.
2.
3.
4.
5.
Mix ¼ c soup with meat, rice, egg, salt, pepper and onion.
Shape into 1.5‖ balls.
Mix soup water and bring to boil.
Drop meatballs in hot soup and water mixture.
Simmer for 40 min. or put in microwave for 20 min.
Great Green Beans
Ingredients
8 ounces sweet Italian sausage
1 can (14.5 ounces) stewed tomatoes,
chopped
3 cans (4 ounces each) sliced
mushrooms, undrained
1/2 tsp. onion powder
1/4 teaspoon garlic powder
1/4 tsp. dried leaf basil
1/4 teaspoon dried leaf oregano
3 cans (15 ounces each) Italian style
green beans, 2 of them drained
1/2 cup Parmesan cheese
Directions
1.
2.
3.
4.
5.
Brown sausage and drain.
Add all ingredients except green beans.
Mix thoroughly and simmer for 15 minutes.
Add green beans and mix.
Bake at 250° in a covered casserole for 30 minutes to 2 hours;
or in a slow cooker on low up to 3 hours.
42
Cheese Potatoes
Ingredients
Potatoes (8 will yield a large serving)
1 can Cream of Chicken soup
8 oz. Sour Cream
Grated Cheese (mainly cheddar)
Seasonings (Salt and Pepper)
¼ cup melted butter
Directions
1.
2.
3.
4.
5.
6.
7.
Boil the potatoes IN their skins until they are almost fully cooked.
Drain and cool the potatoes.
Peel off the skin when they are cooled, then grate/shred the
potatoes.
In a large bowl, mix the other ingredients until they are all
combined. Add the grated/shredded potatoes.
Mix all together, then put the whole mixture in a 9x13 pan. Cover
with tinfoil. Bake at 350° for 30 minutes.
Take off the tin foil and sprinkle with grated cheese.
Bake uncovered for another 15 minutes.
Baked Beans
Ingredients
1 (No. 2 1/2) can pork and beans
1/2 bottle ketchup
1 medium size onion (chopped)
1/2 green pepper (chopped)
1/2 lb. bacon (warmed; not fried crisp)
1/2 c. brown sugar
1 c. water
3 T. Worcestershire sauce
Directions
1.
2.
3.
Brown the onion and pepper in the bacon fat.
Combine ingredients.
Bake covered for 3 hours at 325.
43
Southwestern Black Bean Salad with Quinoa
Ingredients
½ cup quinoa, cooked
1 15.5 can black beans, rinsed and
drained
9 oz frozen corn, thawed
1 tomato, chopped
¼ cup onion, chopped
1 lime, juice of
3 Tbsp extra virgin olive oil
1 ½ tsp cumin
Salt and pepper
Directions
1.
2.
3.
4.
Cook quinoa according to package directions.
Let cool, then combine with beans, corn, tomato, onion, cumin,
salt and pepper.
Mix with lime juice and olive oil.
Marinate in the refrigerator at least 30 minutes.
Fried Rice
Ingredients
Precooked and Chilled Rice
Cooked Bacon/ Ham Cubes
Eggs
Dehydrated Onions
Soy Sauce
Any other vegetables desired
Directions
1.
2.
3.
4.
5.
In a frying pan, use bacon grease to fry rice and onion. (until hot)
While rice is cooking, crack and scramble eggs in a bowl and
cook them in the microwave, stirring every once in a while so you
can chop them into pieces.
Add scrambled eggs and meat to rice.
Stir fry them until hot.
Add soy sauce.
44
Tuna-Roni Salad
Ingredients
1/2 cup mayonnaise
1/2 cup ranch salad dressing
1/4 cup freshly grated Parmesan
cheese
3/4 tsp freshly ground pepper
2 cups elbow macaroni, cooked, rinsed
and drained
1 can (170g) chunk light tuna, drained
2/3 cup thinly sliced celery
1/2 cup diced yellow or red bell pepper
1/2 cup shredded carrot
1/4 cup thinly sliced green onion
2 tbsp chopped fresh parsley
Directions
1.
2.
3.
To prepare dressing, whisk together mayonnaise, salad
dressing, Parmesan cheese and pepper until blended.
Combine remaining ingredients (cooked macaroni through
parsley) in a bowl.
Add dressing and toss to combine.
Twice-Baked Deviled Potatoes
Ingredients
4 small baking potatoes
1/4 c butter, softened
1/4 c milk
1 c shredded cheddar cheese
1/3 c real bacon bits
2 green onions, chopped
1 t Dijon mustard
dash paprika
Directions
1.
2.
Scrub and pierce potatoes; place on a microwave-safe plate.
Microwave, uncovered, on high for 7-10 minutes or until tender,
turning once.
3. Let stand for 5 minutes.
4. Cut a thin slice off the top of each potato and discard.
5. Scoop out pulp, leaving thin shells.
6. In a large bowl, mash the pulp with butter and milk.
7. Stir in the cheese, bacon, onions, mustard, and paprika.
8. Spoon into potato shells.
9. Return to the microwave-safe plate.
10. Microwave, uncovered, on high for 1-2 minutes or until cheese is
melted.
45
Crock Pot Chicken
Ingredients
8 pieces of chicken, skinned
1 can cream of mushroom soup,
undiluted
1 small can mushrooms, drained
1 cup sour cream
1/4 cup fruit juice or vinegar
2 Tbsp minced onion (optional)
1 clove minced garlic (optional)
pepper and paprika
1/4 cup flour (larger amount if making in
crock pot)
Directions
1.
2.
3.
4.
5.
Mix soup, mushrooms, sour cream, vinegar, onion and garlic,
pepper to taste, and flour in crock pot or casserole dish.
Add chicken and make sure all pieces are coated with mixture.
Sprinkle top with paprika.
Cover crock pot or casserole. Cook on low setting in crock pot
for 6 hours (or you can start with frozen chicken and cook for 8
hours in crock pot) or about 1-1/2 hours in the oven at 375
degrees (deeper casserole dishes take longer than flat ones).
Serve with mashed potatoes or rice or noodles.
46
Crock Pot Stew
Ingredients
1/2 pound stew beef, or round steak cut
in cubes
1 can carrots, drained
2 small potatoes, quartered
4 cubes beef bouillon or beef flavor
granules or base
1 tablespoon Italian herbs
2 cups water
Directions
1.
2.
3.
4.
5.
Put all ingredients in the slow cooker/Crock Pot.
Add water and turn on Crock Pot on LOW for 8 to 9 hours.
Thicken with a mixture of flour and a little cold water, if desired.
Taste and adjust seasonings.
Serve with biscuits or crusty bread. Makes about 3 to 4 servings.
Crock Pot Boneless Pork Ribs
Ingredients
3 to 4 pounds country style pork ribs,
boneless
1/3 cup all-purpose flour
4 teaspoons Hungarian paprika
1/2 teaspoon salt
Dash pepper
1 to 2 tablespoons vegetable oil
1 large onion, halved, sliced
1/2 cup chicken broth
1/2 cup sour cream
Directions
1.
2.
3.
4.
5.
Wash pork and pat dry.
Combine flour, paprika, salt, and pepper in a food storage bag.
Toss pork in the bag and coat thoroughly.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the pork and onions; brown for about 5 to 6 minutes, turning
pork ribs once to brown both sides.
6. Arrange the browned pork and onions in a 5 to 7 quart slow
cooker.
7. Pour chicken broth in the hot pan and scrape up browned bits;
pour over the pork.
8. Cover and cook on LOW for 6 to 8 hours.
9. Remove pork and keep warm.
10. Pour juices into a saucepan and place over medium heat.
11. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3.
12. Remove from heat and stir in sour cream; serve the sauce with
the pork.
47
Crock Pot Broccoli chicken
Ingredients
1 can Cream of Broccoli Soup
3 lbs boneless chicken breasts
1 bag frozen broccoli
salt and pepper
1 cup milk
Directions
1.
2.
3.
4.
5.
Place chicken in the crock pot.
Cover with frozen veggies and cream of broccoli soup.
Add salt and pepper to taste.
Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless
chicken breasts might be dry if cooked too long.)
Add milk about 45 minutes before done, or 30 minutes if cooking
on the stove.
Crockpot Taco Soup
Ingredients
1 lb. lean ground beef
1 med. onion (I use dehydrated onion
from food storage)
Brown together and drain.
3 cans of beans (15 oz)(I used 2 cans of
black beans and 1 can of dark red
kidney beans but any combination will
work. I pour the whole can and don't
drain or rinse them)
1 can diced tomato (I use the size just
larger than 15 oz..)
1 can corn (I use frozen corn.)
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch Dressing
Mix
1 (8 oz.) can of tomato sauce
1 sm. can green chiles (do not drain)
Directions
1.
2.
Add all ingredients to a crock pot and allow to simmer for a few
hours.
Top with cheese and serve with tortilla chip.
48
Crock Pot Chicken Corn Chowder
Ingredients
1 can (10 3/4 ounces) cream of potato
soup
1 can (10 3/4 ounces) cream of chicken
soup
1 cup diced chicken or about 2 cans (4
to 6 ounces each) chunk chicken
1 can (12 to 15 ounces) whole kernel
corn, drained
1 cup chicken broth
1/4 cup diced red bell pepper or roasted
red bell pepper
1 can chopped mild green chili pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried leaf thyme
1 cup milk
Directions
1.
2.
3.
Combine the soups, chicken, corn, chicken broth, bell pepper
and chili pepper, salt, pepper, and thyme in a 4- to 6-quart crock
pot.
Cover and cook on LOW for 4 to 5 hours.
Add milk and cook for about 30 minutes.
Crock Pot Cheesy Chicken
Ingredients
2lbs boneless skinless chicken breasts
2 (10 1/2 ounce) cans condensed
cream of chicken soup
1 (10 1/2 ounce) can condensed
cheddar cheese soup
1/4 teaspoon garlic powder
Salt and pepper (optional)
Directions
1.
2.
3.
4.
Place chicken breasts in the crock pot.
Mix the undiluted soups together with the garlic powder and
pour over chicken.
Cover and cook on low 6-8 hours, until chicken is tender.
Serve with the delicious sauce over rice or noodles.
49
Crock Pot Fettuccine Alfredo
Ingredients
4-6 chicken breast, frozen or thawed; or
10 or so chicken tenders, frozen or
thawed
8 oz. cream cheese
2 can cream of chicken soup
1 packet Italian seasoning mix
Water to desired thickness—I fill the
soup can between ½ and ¾ of the way
Rice or Noodles
Directions
1.
2.
3.
4.
5.
Put chicken in the crock pot.
Mix cream cheese, soup, water, and seasoning in blender and
pour over chicken.
Cook on low for 6-8 hours.
After about 4 hours (or whenever chicken is mostly cooked) I like
to cut it in to small pieces, and then put back in the crock pot to
cook for the rest of the time.
Serve over Rice or Noodles.
Crockpot Garlic Chicken Farfalle
Ingredients
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic
salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumbled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade
with lime juice
Directions
1.
2.
3.
4.
5.
6.
Crock pot chicken and bottle of marinade on low for 6 hours.
Pull marinated chicken out of the juices, allow to cool a little bit,
and shred (I pull it apart). Set this aside.
About a half-hour before serving, boil the pasta.
In a small saucepan, melt butter, add garlic, whipping cream,
pepper (*I use half the pepper), parmesan cheese, and crumbled
bacon. (**I cook the bacon in the oven (385 degrees). Time
varies, so you just have to watch it. Usually 25 – 30 min. Allow to
cool and then crumble.)
Whisk together on low heat for 3-4 minutes.
In a large bowl, pour over cooked, drained pasta, add chicken
and stir through. Sprinkle a little bit more shredded parmesan
cheese on top.
50
Crock Pot - Caramel Apple Recipe For The Crockpot Or Slow Cooker
Ingredients
2 packages caramels (14oz each)
1/4 cup water
8 medium apples, such as McIntosh,
Gala, or Fuji
Sticks for apples
Directions
1.
2.
3.
4.
5.
In slow cooker, combine caramels and water.
Cover and cook on high for 1 to 1 1/2 hours, or until caramels
are melted, stirring frequently. Meanwhile, line a baking pan with
wax paper; butter the paper.
Wash and dry the apples.
Insert a stick into stem end of each apple.
Reduce crockpot heat to LOW.
Crock Pot Banana Bread
Ingredients
1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed bananas
1/2 cup raisins or chopped dates
1/2 cup chopped pecans, optional
Directions
1.
2.
3.
4.
5.
6.
In mixing bowl, cream together shortening and sugar.
Add eggs and beat well.
Add dry ingredients alternately with mashed banana; stir in
raisins or chopped dates and chopped pecans, if using.
Grease a 4-cup can and pour batter in it.
Cover top of can with 6 to 8 layers of paper towel; and place
on rack in cooker.
Cover crock pot and cook on HIGH for 2 to 3 hours (or until
bread is done).
51
Crock Pot Bread Pudding
Ingredients
2 tablespoons butter
2 apples, cored peeled, and chopped
3/4 cup brown sugar, divided
1 1/2 teaspoons cinnamon, divided
2 large eggs
12 oz can evaporated milk
3/4 cup apple juice
2 1/2 cups French bread torn in 1/2 to
1- inch pieces
Directions
1.
Melt butter in bottom of a 1 1/2 to 2- quart casserole or soufflé
dish which will fit in the Crock Pot.
2. Sprinkle with 2 tablespoons brown sugar and 1/2 teaspoon
cinnamon.
3. Add apples.
4. Whisk eggs, milk, and apple juice together.
5. Mix in remainder of brown sugar, 1 teaspoon cinnamon, and the
bread pieces.
6. Place a trivet or aluminum foil ring in the Crock Pot.
7. Pour 3/4 cup hot water into the Crock Pot.
8. Place the casserole dish on the ring in the Crock Pot.
9. Cover and cook on high for 2 1/2 hours, until knife inserted
comes out clean.
10. Serve warm with vanilla ice cream or sweetened whipped cream.
52
Heavenly Hash
Ingredients
1/4 c. butter
1 c. graham crackers
1 c. walnuts
1 c. coconut
Chocolate chips
Butterscotch chips
marshmallows
1 can sweetened condensed milk
Directions
1.
2.
3.
4.
Melt butter in 9 inch pan.
Sprinkle everything else in layers (in order).
Pour milk over top.
Bake at 325 until golden brown.
53
Dumb Bunny
Ingredients
Directions
1.
2.
3.
2 (15oz) cans of any fruit (fruit cocktail
works best)
1 cake mix (yellow works best)
1 stick of butter
4.
5.
Preheat oven to 350 degrees.
Pour fruit into 9X13 pan, cover with cake mix.
Slice up the butter and place on top of cake mix, make sure that
it is mostly covered.
Bake for 40 minutes.
Serve with ice cream, milk, or just eat it! serve it while it's hot.
Family Favorite Peach Cobbler
Ingredients
½ Box Yellow Cake Mix
22 oz. can Peaches (sliced)
6 Tbsp. Butter melted
½ C. Walnuts (chopped)
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Lightly butter a 9x13 baking dish or spray with Pam.
Partially drain the can of peaches.
Preheat oven to 375
Evenly spread peaches in the bottom of prepared baking dish.
Sprinkle evenly with dry cake mix.
Top with chopped nuts, walnuts or pecans.
Bake for 35 minutes.
Serve warm with vanilla ice cream
54
Fastest and Easiest Cherry Crisp Ever
Ingredients
1 21 oz. can cherry pie filling
3/4 cup packed brown sugar
2/3 cup quick cooking oats
1/3 cup all purpose flour
1/4 cup butter
Directions
1.
2.
3.
4.
5.
6.
Spoon cherry filling into greased 9-inch pie plate.
In bowl combine brown sugar,oats, and flour
Cut in butter until crumbly.
Sprinkle over filling.
Microwave on high12-14 minutes, turning every 4 minutes or so.
Serve warm with vanilla ice cream or spray whipped cream.
Apple Crisp
Ingredients
Sprinkled Over Apple
5 C apples, peeled and quartered (or
any other fruit...)
¼ C brown sugar
3 Tbsp. flour
½ tsp. cinnamon
Pour over top
½ C butter or margarine (MELTED)
Crust
1 C sifted flour
1 C sugar
1 tsp baking powder
¼ tsp. salt
½ tsp. cinnamon
1 egg well-beaten
Directions
1.
2.
3.
4.
5.
6.
7.
Put apples in bottom of 2 quart baking dish.
Sprinkle apples with a mixture of brown sugar, flour and
cinnamon.
Mix gently with fork.
Prepare topping.
Mix flour, sugar, baking powder, salt, cinnamon and egg.
Sprinkle over apples.
Pour melted butter over topping-Bake at 375 degrees for about
40 min.
55
Mom's Texas Sheet Cake
Ingredients
Directions
Cake:
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 cup butter
1 cup water
4-6 tablespoons cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
Frosting:
1 box (3 3/4 cups) powdered sugar
3/4 cup butter
6 tablespoons buttermilk
1 teaspoon vanilla
4- tablespoons cocoa
1 cup walnuts
Cake
1. Mix sugar, flour and baking soda in a mixing bowl and set aside.
2. In a saucepan melt butter, then mix in water and cocoa. Add
mixture to the main bowl and mix.
3. Add buttermilk, eggs and vanilla. Mix.
4. Grease a large cake pan and bake at 400 degrees for 20 minutes
Frosting
1. In a saucepan, melt butter and cocoa.
2. Add buttermilk and vanilla. Mix, add powdered sugar, blend, then
add walnuts.
Notes:
Keep frosting hot until cake has cooled. Then top the cake with the
frosting.
You can substitute 1 cup of buttermilk with 1 tablespoon of vinegar
mixed with about 1 cup of milk.
Texas Fudge Cake
Ingredients
Cake:
1 C.
4 Tbs.
1 C.
2 C.
2 C.
2
1 tsp.
1 tsp.
½ C.
Water
Cocoa
Margarine
Flour
Sugar
Eggs
Baking Soda
Vanilla
Milk
Frosting:
½ C.
Margarine
1/3 C. Milk
4 Tbs. Cocoa
4 C.
Powdered Sugar
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Boil water cocoa margarine.
Take off heat and add flour and sugar.
Stir and add eggs. In separate bowl mix soda, vanilla, and milk.
Pour into first mixture and mix well.
Pour into greased and floured pan.
Bake at 350° for 25-30 minutes.
Frosting: Five minutes before cake is done boil first three
ingredients.
Mix in sugar. Stir. Pour over cake while hot.
56
Granny Apple Nut Cake
Ingredients
Directions
1.
2.
3.
4.
5.
6.
1 c finely chopped apples
1 c chopped walnuts
2 eggs
2 ½ c flour
1 t baking soda
1 t baking power
¾ c salad oil
1 t vanilla
1 t salt
Preheat oven to 350.
Mix oil, sugar, and eggs.
Add all ingredients except apples and nuts.
Mix by hand (should be stiff).
Add apples and nuts.
Bake in a 9 x 12 pan for 40-45 min.
Apple Cake, with Sauce
Ingredients
½-cup butter
2 cups sugar
2 eggs
2 teaspoons baking soda
2 teaspoons cinnamon
1-teaspoon nutmeg
½ teaspoons salt
2 cups flour
4 cups peeled and grated apples
1 cup chopped nuts (optional)
Sauce:
½-cup butter
½ cup canned milk
1-cup sugar
1½-teaspoon vanilla
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Cream butter and sugar in a mixing bowl.
Add the all the other ingredients except the apples.
Mix these and then add the apples.
Mix these until well combined.
Pour into a 9x13 greased pan and bake at 350° for 30 minutes.
Sauce: Combine all ingredients in a saucepan.
Bring to a boil STIRRING CONSTANTLY. Continue stirring (so it
does not burn) at a simmer for about 10-15 minutes.
When the cake is cooled, cut and pour sauce over each piece
before serving. The sauce is best when warm.
57
Cake Mix Cookies
Ingredients
Directions
1.
1 package cake mix (any flavor)
½ cup cooking oil
2 tablespoons water
2 eggs
2.
Mix together and add whatever.
Bake on ungreased cookie sheet at 350°F for 10-12
minutes. (Don’t overcook)
Funfetti Cookies
Ingredients
1 package Funfetti cake mix
1/3 C oil
2 Eggs
Frosting
Directions
1.
2.
3.
4.
Mix together.
Place 1 inch size balls of dough on ungreased cookie sheets.
Bake at 375 degrees for 8-10 minutes.
Frost while still warm.
58
Chocolate Chip Scones
Ingredients
2 C. Flour
2 tsp. baking powder
1/2 tsp. salt
3 T. sugar
1/2 C. Butter, softened
1/2 C. milk
1 Egg
1 tsp. vanilla
1 C. chocolate chips
Directions
1.
2.
3.
4.
5.
6.
7.
Heat oven to 425 degrees.
Grease baking sheet.
In large bowl combine flour, baking powder, salt and sugar.
Cut in butter until mixture resembles coarse crumbs.
In small bowl, beat together milk, egg, and vanilla.
Add to dry ingredients along with chocolate chips.
Mix lightly with fork until mixture clings together and forms soft
dough.
8. Turn dough gently out onto lightly floured surface and knead
gently 5 or 6 times.
9. With lightly floured hands, shape dough into 7 inch circle and cut
into 4 wedges.
10. Place scones 1 inch apart on pan and prick tops with fork.
11. Bake 15-18 minutes or until golden brown.
Easy Apple Pie
Ingredients
Filling:
2 ½ lbs. pie apples (peeled and sliced)
1 tsp. cinnamon
1 tsp. vanilla
1 Tb. Flour
¼ cup sugar to taste
Bottom crust:
1 ½ cups flour
1 tsp. sugar
½ tsp. salt
½ cup vegetable oil
2 Tbs. milk
Top crust:
¾ cup flour
¼ cup sugar
1/3 cup butter (melted)
Directions
1.
2.
3.
4.
5.
Mix together filling ingredients and set aside while making the
crust
Mix together bottom crust ingredients and pat into pie pan.
Put apple mixture in bottom crust.
Mix together top crust ingredients and crumble over the top of
the apples.
Bake at 350 for 1 hour or until apples are tender.
59
Caramel Apple Pecan Pie
Ingredients
Directions
1.
1 pie crust
¼ c. sugar
1 ½ Tbsp. plus ¼ c. flour
½ tsp. cinnamon
1/16 tsp. salt
3 c. sliced apples
½ c. brown sugar
¼ c. rolled oats
¼ c. butter
Chopped pecans
Caramel ice cream topping
To make filling: stir together sugar, 1 ½ Tbsp. flour, cinnamon,
and salt in a large bowl.
2. Add apple slices and gently toss until well coated.
3. Put apple mixture into pie crust.
4. To make topping: stir together brown sugar, ¼ c. flour, and oats
in a medium bowl.
5. Using a pastry blender or fork, cut in the butter until the mixture
resembles coarse crumbs.
6. Sprinkle the oat mixture over the apples.
7. Cover the edge of the pie with foil to prevent over browning.
8. Bake at 375 for 25 minutes.
9. Remove the foil and bake for an additional 25 to 30 minutes, or
until the top of the pie is golden brown.
10. Sprinkle finished pie with pecans and drizzle with caramel.
Apple Pie
Ingredients
Directions
9-inch Crust (recipe included)
6 C. Peeled Sliced Apples (Rome)
¾ - 1 C. Sugar
3 Tbsp. Flour
½- ¾ tsp. Cinnamon or Nutmeg
Dash of Salt
1 Tbsp. Margarine or Butter
1.
Pie Crust
2 C. Pillsbury’s Best All Purpose or
Unbleached Flour
1 tsp. Salt
2/3 C. Shortening
5-7 Tbsp. Cold Water
4.
2.
3.
5.
6.
7.
8.
Prepare pastry: In medium bowl, combine flour and salt. Using
pastry blender, cut in shortening until particles are size of small
peas.
Sprinkle flour mixture with water, 1 Tbsp. at a time, while tossing
and mixing lightly with a fork. Add water until dough is just moist
enough to hold together. (Too much water causes dough to be
sticky and tough; too little water causes edges to crack and
pastry to tear easily while rolling.)
Form dough into 2 balls; place on well floured pastry cloth or
surface. Flatten ball slightly; smooth edges.
With stockinette-covered rolling pin, roll dough to a circle 1 inch
larger than inverted 8 or 9-inch pie pan.
Fold pastry into quarters; place in pan and unfold, easing into
pan. Press in place.
In large bowl, combine apples, sugar, flour, cinnamon and salt;
toss lightly to mix. Turn into pie pan.
Dot with margarine. Cover with top crust (cut slits for escape of
steam); seal and flute edge.
Bake at 425 for 40-45 minutes or until juice begins to bubble
through slits in crust.
60
Banana Bars
Ingredients
1/2 c. margarine
2 eggs
1/2 c. buttermilk (or 1tbsp. vinegar +1/2
c. milk)
2 c. flour
3/4 tsp. salt
1 1/2 c. sugar
1 tsp. vanilla
2 or 3 ripe bananas
1/2 tbsp. baking powder
Frosting:
1 cube margarine
1 tsp vanilla
1/4 c. milk
3 cups powdered sugar
Directions
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 350 degrees.
Grease and flour a sheet cake pan.
Beat margarine and eggs well.
Add remaining ingredients.
Pour into sheet cake pan.
Bake for 20 minutes (It will not be browned)
Make frosting; spread on cooled cake. .
Oatmeal Cake
Ingredients
1 cup rolled oats
1 ¼ cup boiling water
½ cup margarine
2 eggs
1 ½ cup flour
½ tsp. salt
1 tsp. baking soda
1 cup brown sugar
1 cup white sugar
Icing:
1 cup chopped nuts
1 cup dried coconut
¾ cup brown sugar
¼ cup evaporated milk
1 tsp. vanilla
½ cup margarine
Directions
1.
2.
3.
4.
5.
6.
7.
Pour water over oats, wait 20 min.
Cream margarine and sugars, add eggs, mix well.
Add oat mixture.
Combine flour, salt and soda in separate bowl.
Add to wet ingredients.
Mix just until blended.
Put in greased 9X13 pan. Bake at 350 degrees for 30-35
min.
8. Icing: Mix and melt in saucepan over low heat.
9. Spread evenly over warm cake.
10. Put under broiler until icing bubbles and browns slightly.
Burns easily!
61
Oatmeal Cake
Ingredients
Directions
1.
2 C sugar
¼ C butter
½ C milk
¼ C cocoa powder
3 C oatmeal
½ C peanut butter
½ C coconut
½ tsp vanilla
2.
3.
Boil first four ingredients for one minute. (Do not add cocoa
powder if you want peanut butter flavor)
Remove from heat and stir in other ingredients.
Scoop out cookie sized pieces onto wax paper, and let them set
up for 20 minutes.
Whoopie Pies
Ingredients
Dough:
½ C. Margarine
1 C. Sugar
1 Egg
1 tsp. Vanilla
1 C. Milk
2 C. Flour
½ C. Cocoa
1½ tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt
Filling:
½ C. Milk
3 Tbs. Flour
½ C. Sugar
1 tsp. Vanilla
½ C. Shortening
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Cream margarine and sugar, add egg and mix.
Add vanilla and milk.
Beat.
Sift dry ingredients.
Add to mixture and beat one minute.
Drop by rounded teaspoon onto cookie sheet (lightly greased).
Bake at 425° for about five minutes.
Cool and fill.
For filling: Cook mild and flour until thickened. Cool in
refrigerator.
10. Beat sugar vanilla and shortening at high speed.
11. Add cooled paste from refrigerator and beat until fluffy.
12. Fill pies.
62
Reese’s Peanut Butter Bars
Ingredients
6 Large graham crackers, crushed
4 c powdered sugar
1 c butter or margarine
1 1/3 c peanut butter
Directions
1.
2.
3.
4.
5.
6.
7.
Mix together the graham crackers and sugar.
Melt the butter and peanut butter.
Mix all ingredients together and press into a 9x13 inch pan.
Melt 12 oz chocolate chips and spread on top.
Let cool 1 hour then cut.
Don't refrigerate or freeze until after cutting.
Double everything except chocolate for 13x18 pan for thicker
bars.
Russian Creme
Ingredients
¾ cup sugar
1 envelope Knox gelatin
½ cup water
1 cup whipping cream
1 ½ cup sour cream
1 teaspoon vanilla
fresh berries (strawberries,
blueberries, raspberries, etc)
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
In a large saucepan, combine sugar, gelatin, and water. Mix well,
then let stand for 5 minutes.
Bring mixture to a full boil, stirring constantly.
Remove from heat and allow to cool.
Pour in whipping cream; set aside.
In a large bowl, blend sour cream and vanilla.
Gradually beat in sugar mixture with a wire whisk until mixture is
smooth.
Pour in serving cups.
Chill for at least 4 hours.
Top with fresh berries.
63
Crazy Cake
Ingredients
Directions
1.
2.
3.
3 c. flour
2 c. sugar
6 T. cocoa
1 tsp. salt
1 1/2 tsp. baking soda
2/3 c. oil
2 tsp. vanilla
2 T. vinegar
2 c. water
Sift all the dry ingredients right together.
Add wet ingredients and mix till smooth.
Bake at 350 until done, about 30 minutes.
Root Beer Cookies
Ingredients
4 c. brown sugar
4 eggs
1 T. root beer extract
2 tsp. soda
2 c. butter
1 c. water
8 1/2 c. flour
2 tsp. salt
Glaze:
4 c. powdered sugar
2/3 c. butter
2 T. root beer extract
1/4 c. water
Directions
1.
2.
3.
4.
5.
6.
7.
Cream sugar, butter, eggs.
Add rest of ingredients.
Chill for 1 hour.
Drop by spoonfuls on a greased cookie sheet 2 inches apart.
Bake at 40 for 8 minutes.
For glaze: Mix ingredients.
Spread on cookies when cooled.
64
Jackie’s Big Soft Sugar Cookies
Ingredients
Cookie:
¾ C. Butter
1 C. Sugar
2 Eggs
1 tsp. Vanilla
2 ½ C. Unbleached White Flour
1 tsp. Baking Powder
1 tsp. Salt
Icing:
1 Cube Softened Butter
5 Tbsp. Milk
1 tsp. vanilla
1 ½ lbs. powdered sugar
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Cream butter, sugar, eggs and vanilla.
Add flour, baking powder and salt, mix well.
Chill at least one hour.
Preheat oven to 400.
Roll dough into golf ball size balls in hands (use a little flour so they
won’t stick).
Place on baking sheet and flatten slightly with the floured bottom of a
glass.
Bake for 6-8 minutes (DON’T OVER BAKE).
Cool slightly on baking sheet before removing to cooling rack.
Ice when cool.
Waffle Cookies
Ingredients
1 square butter – melted
5 tbsp cocoa
4 beaten eggs
1 ½ cup sugar
2 cup flour
½ tsp salt
1 tsp. vanilla
Nuts-optional,
Directions
1.
2.
3.
4.
Combine first 4 ingredients.
Add rest of ingredients and mix.
Heat waffle iron, spray with pam.
Cook, remove as soon as you can, seems about 1-2 min.
65
Pumpkin Bites
Ingredients
2 boxes of spice cake mix
1 29 oz. can of pumpkin
1 cup chocolate chips
Directions
1.
2.
3.
4.
Mix cake mix and pumpkin in a large bowl until completely
smooth.
Stir in chocolate chips.
Spoon balls of mixture into greased muffin tin (depending on the
size you want the pumpkin bites, you can use a tin that holds
more muffins or fewer)
Cook at 400° for 12 minutes per batch.
Fast, Easy Pumpkin Spice Cookies
Ingredients
1 15-oz can pureed pumpkin
1 box spice cake
1 bag chocolate chips
Directions
1.
2.
3.
4.
Blend cake mix and pumpkin.
Add the chocolate chips.
Spoon onto a greased cookie sheet.
Bake at 350 for 15 min.
66
Best-in-the-World Oatmeal Cookies
Ingredients
Directions
1 c butter, softened
1 c sugar
1 c firmly packed brown sugar
2 eggs
1 TBLSP vanilla extract
1 tsp baking powder
1 tsp baking soda
2 3/4 c flour
1/4 cornstarch
2 1/2 c old fashioned oats
1 pkg. chocolate chips
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 350.
In a large bowl, cream butter and sugars together for 4-5
minutes.
Add eggs and beat for 4-5 minute longer until mixture is light
and fluffy.
Add dry ingredients and mix well.
Stir in vanilla, oats and chocolate chips.
With a spoon make 2" balls and place on lightly greased
cookie sheet.
Bake for 7-8 minutes only. Cookies will be slightly
undercooked. Cool.
Super Soft Chocolate Chip Cookies
Ingredients
2 sticks butter, room temp
3/4c brown sugar
1/4c white sugar
3.5 oz jello vanilla instant pudding
powder
2 whole eggs
2 tsp vanilla
2 1/4c flour
1 tsp baking soda
2 c chocolate chips
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Heat oven to 350.
Combine butter and sugar until fluffy.
Add pudding mix, vanilla, and eggs.
Mix.
Add flour and baking soda. Don't overbeat.
Add chocolate chips.
Bake 10-12 minutes.
Cool 5 minutes on pan and then move to cooling rack.
67
Chocolate Chip Cookies
Ingredients
1 1/3 C. White Sugar
1 C. Brown Sugar
3 Large Eggs
2 Tsp. Baking Soda
1 Tsp. Salt
1 cube softened margarine (not melted)
1 C. Shortening
4 C. Flour
1 12 oz. bag of Chocolate Chips
Directions
1.
2.
3.
4.
5.
6.
Pre-heat oven to 350°.
Mix together: White Sugar, Brown Sugar, Eggs, Baking Soda,
Salt, Margarine, and Shortening.
Blend
Add Flour and mix.
Add Chocolate Chips and mix.
Bake until light brown (about 7-9 minutes)
Oatmeal Chocolate Chip Cookies
Ingredients
2 ¼ C. Flour
¾ C. Sugar
¾ C. Brown Sugar
1 tsp. Salt
1 tsp. Vanilla
1 tsp. Baking Soda
1 C. Butter*
2 Eggs
Chocolate Chips
Oats (optional)
Directions
1.
2.
3.
Mix ingredients together.
Scoop dough into 2-3 Tablespoon sized lumps on a cookie
sheet.
Bake at 375° for 12-14 minutes, or until the cookies begin to turn
Golden Brown on top.
68
Caitlyn’s Chocolate Chip Cookies
Ingredients
Directions
1.
2.
3.
4.
5.
6.
7.
1 ½ c. sugar
1 ½ c. brown sugar
1 c. shortening
1 c. margarine
3 eggs
3 tsp. vanilla
4 ½ c. flour
1 ½ tsp soda
1 ½ tsp. salt
1(12oz.) pkg. chocolate chips
Cream together sugar, shortening, and margarine.
Add eggs and vanilla.
Combine flour, soda, and salt.
Add to sugar mixture.
Stir in chocolate chips.
Bake at 375 for 8 to 10 minutes.
Makes 10 ½ dozen.
The Best Chocolate Chip Cookies Ever
Ingredients
2 Cups Margarine
1 1/2 Cups Brown Sugar
1 1/2 Cups Sugar
4 eggs
1 Teaspoon Vanilla
5 Cups Flour
1 Teaspoon Salt
2 Teaspoons Baking Soda
1 Package Chocolate Chips
Directions
1.
2.
Mix together.
Bake at 350* F for 8-12 Minutes.
69
Pepperkakor (A Type Of Cookie)
Ingredients
1 C.
1 ½ C.
1
1 Tbs.
2 ¾ C.
2 tsp.
1 Tbs.
2 tsp.
1 tsp.
1 tsp.
¼ tsp.
Butter (softened)
Sugar
Egg (beaten)
Dark Karo Syrup
Flour
Baking Soda
Cinnamon
Ginger
Cloves
Cardamon
Pepper
Directions
1.
2.
3.
4.
5.
6.
7.
Cream butter and sugar well.
Beat in egg and syrup.
Sift dry ingredients. Gradually add to cream mixture.
On lightly floured board roll dough 1/8 inch thick and cut with
floured cutter, or roll into rolls.
Refrigerate and cut in thin slices.
Put cookies on sheet and bake at 400° for five to seven minutes.
For frosting: Beat together and egg white, 2 C. powdered sugar
and 1/8 teaspoon almond extract.
No-Bake Peanut Butter Cookies
Ingredients
2 c. sugar
1/2 c. milk
1/2 c. butter
1/8 tsp. salt
1 tsp. vanilla
1 c. peanut butter
3 c. quick oats
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Combine sugar, milk, butter, and salt in medium pan.
Bring to a boil.
Remove from heat.
Stir in peanut butter.
Add vanilla and oats.
Stir until mixture begins to stiffen.
Drop onto wax paper in round clusters.
Refrigerate for 1 hour.
70
Oreo Truffles
Ingredients
Directions
1.
2.
You will need a blender, a cookie sheet
and a microwave-safe bowl.
1 pkg. of Oreo cookies
1 pkg. of cream cheese [reg. size]
1 bag of chocolate-flavored almond
bark
3.
4.
5.
6.
7.
Blend the Oreo cookies in a blender.
Add in the cream cheese and continue to blend it until it’s
consistently mixed.
Make balls of the dough, place them on a cookie sheet and then
refrigerate the balls while you melt the chocolate-flavored
almond bark in the microwave.
Take the truffle dough balls out and dip them in the chocolate.
*Note, if you want to add sprinkles now is the time before the
chocolate is solid.
Refrigerate until chocolate is firm.
A second dip might be necessary.
Once all the truffles are solid, proceed to enjoy. 
Oreo Things/Truffles
Ingredients
1 whole package of oreos (3 sleeves)
1 eight-oz. pkg. cream cheese
1 bag dark chocolate or semi-sweet
chocolate chips
Directions
1.
2.
3.
4.
Use food processor to make oreos into fine powder.
Use your hands to knead in cream cheese until mixture is a
uniform dark color and sticks together.
Roll into 1/2 inch balls and roll in melted chocolate chips to
cover.
Chill in fridge until it's time to eat!
71
Oreo Cookies
Ingredients
Directions
2 boxes devil's food cake mix
4 eggs
2 tsp. vanilla
1/2 c. butter
1.
2.
3.
4.
5.
Cream filling:
1 pkg. cream cheese
3 c. powdered sugar
1/2 c. butter
1 tsp. vanilla
6.
Mix cake mix, eggs, vanilla, and butter.
Roll into balls and place on greased cookie sheet.
Bake at 350 for 8 minutes.
Press down cookies with a glass to flatten them.
Combine cream cheese, powdered sugar, butter, and vanilla for
the filling.
Frost one cookie and place another one on top of it to make a
sandwich.
Cookie Salad
Ingredients
1 small box instant vanilla pudding mix
1 c. buttermilk
2 8 oz. cool whip (thawed)
2 8 oz. cans mandarin oranges
1 pkg. fudge striped cookies
Directions
1.
2.
3.
Mix pudding and buttermilk, stir in whipped topping.
Add oranges and any other desired fruit.
Then add crushed cookies.
72
Death by Chocolate
Ingredients
1 Brownie Mix (prepare as directed and
add some chocolate chips before
baking.)
Hershey’s Syrup
Chocolate Mousse (recipe included)
8 Heath Bars (or Skor) (crushed)
1 C. Peacans (halves or chopped)
1 Large Carton of Cool Whip
Directions
1.
2.
3.
4.
5.
6.
7.
Spray cooking spray on the bottom of a 9x13 pan.
Bake brownies (don’t overcook, done but moist.) Cool.
Poke holes in brownies and drizzle Hershey’s Syrup over the
brownies.
Place in fridge.
Prepare chocolate mousse recipe.
Place the prepared mousse, the Cool Whip, the crushed heath
bars, and nuts (in that order) over the cold brownies.
Refrigerate several hours or overnight.
Frosted Marshmallow Brownies
Ingredients
1 c. butter
1/3 c. cocoa
4 eggs
2 c. sugar
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
1 bag mini marshmallows
Chocolate frosting:
2 1/2 c. powdered sugar
1 heaping T. cocoa
1/2 c. butter
1/4 c. flour
1 tsp. vanilla
1/2 c. canned milk
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Melt together in small sauce pan butter and cocoa. Set aside.
Beat eggs very well in mixing bowl.
Add sugar and blend.
Add vanilla, flour, and salt. Mix well.
Pour chocolate mixture into batter and blend well.
Bake in large cookie sheet for 20 minutes at 350.
Remove from oven and arrange marshmallows on top evenly.
Bake for another 3 minutes.
When cool, frost with chocolate frosting.
73
Caramel Brownies
Ingredients
1 german chocolate cake mix
1 (14 oz) pkg. light caramels
1 can evaporated milk
3/4 c. melted butter
1 c. chopped nuts
1 c. chocolate chips
Directions
1.
2.
3.
4.
5.
6.
7.
8.
In a large mixing bowl, mix the cake mix, butter, and 2/3 c.
evaporated milk.
Add nuts.
Put half the dough in a 9 x 13 pan (greased and floured) and set
aside.
Put caramels and 1/3 c. evaporated milk in a pan over low heat
and melt.
Put the pan with half the dough in oven for 6 minutes at 350.
Then pour the melted caramels and milk over the cough.
Sprinkle the chocolate chips on top of the caramels and top with
remaining dough.
Bake for 15 to 20 minutes. Cool well and serve.
Speedy Brownies
Ingredients
2 c. sugar
1 3/4 c. flour
1/2 c. baking cocoa
1 tsp. salt
5 eggs
1 c. vegetable oil
1 tsp. vanilla extract
1 c. (6 oz.) chocolate chips
Directions
1.
2.
3.
4.
Combine everything but the chocolate chips and beat until
smooth.
Pour into a greased 9x13 baking pan.
Sprinkle with chocolate chips.
Bake at 350 for 30 minutes or until toothpick comes out clean.
74
Brownies
Ingredients
1 C. Butter (softened)
2 C. Sugar
4 Eggs
1 tsp. Vanilla
4 Tbs. Oil
¾ C. Cocoa
1 ½ C. Flour
Directions
1.
2.
3.
4.
Mix together butter, sugar, oil and cocoa.
Add vanilla and eggs.
Mix in the flour and beat until smooth.
Pour into a greased 9×13 pan and bake at 350° for thirty
minutes.
BYU MINT BROWNIES
Sugar-n-Spice, Cougareat Food Court
Makes one 9-by-13 pan of brownies. Prep and cook: 90 min. Cool: 1 hr.
Ingredients
Directions
Brownies:
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing
recipe or purchase some chocolate frosting.
You can also search the Internet for
chocolate icing recipes.)
Mint Icing
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
Brownies:
1. Melt margarine and mix in cocoa.
2. Allow to cool.
3. Add honey, eggs, sugar, flour, baking powder, and salt.
4. Mix well.
5. Add nuts.
6. Pour batter into a greased 9-by-13 baking pan.
7. Bake at 350 degrees for 25 minutes. Cool.
8. Spread mint icing over brownies.
9. Place brownies in the freezer for a short time to stiffen the icing.
10. Remove from the freezer and carefully add a layer of chocolate
icing.
Icing:
1. Soften margarine.
2. Add salt, corn syrup, and powdered sugar.
3. Beat until smooth and fluffy.
4. Add mint extract and food coloring. Mix.
5. Add milk gradually until the consistency is a little thinner than
cake frosting
75
Luscious Chocolate Mousse
Ingredients
2 tsp. Knox unflavored gelatin
2 Tbsp. Cold Water
4 Tbsp. Boiling Water
1 C. Sugar
½ C. Hershey’s Cocoa
2 C. Heavy Cream (very cold)
2 tsp. Vanilla
Directions
1.
2.
3.
4.
5.
6.
7.
Sprinkle gelatin over cold water in a small bowl. Stir and let stand
one minute.
Add boiling water. Stir until dissolved. Mix will be clear.
In a medium cold bowl, stir together sugar and cocoa.
Add heavy cream and vanilla.
Beat on medium speed until stiff peaks form.
Pour in gelatin mixture. Beat well.
Chill for ½ hour.
This recipe can be layered in a pretty glass bowl by crumbling up the
brownies and layering ½ of all the ingredients at a time.
Sue’s Cheesecake
Ingredients
1 8oz Cream Cheese
1 Can Condensed Milk
1/3 C. Lemon Juice
1 tsp. Vanilla
Directions
1.
Whip and pour in graham crust.
76
New York Style Cheesecake
Ingredients
Directions
1.
Mix together. Press into a 9 inch spring form pan (halfway up
the sides). Wrap pan with extra wide heavy duty tin foil.
2. Filling: Beat cream cheese until smooth.
3. Add sugar. Beat on low until well blended.
4. Add eggs one at a time beating well after each.
5. Beat in flour and vanilla.
6. Pour filling into crust.
7. Place cheesecake in large roasting pat and fill with water
until halfway up side of spring form pan.
8. Bake at 325 for 1 hour.
9. Turn oven off, prop oven door open. Let cool for 30 minutes.
10. Remove from oven, cool completely.
11. Refrigerate overnight.
12. Release and remove side of pan before serving.
Crust:
9 graham crackers (crushed)
1 T. sugar
5 T. unsalted butter (melted)
Filling:
4 (8 oz.) pkgs. cream cheese (softened)
1 1/4 c. sugar
3 large eggs
3 T. flour
1 T. vanilla
A Different Cheesecake
Ingredients
White cake mix
8 oz. cream cheese
Fresh or frozen raspberries
8 oz. Cool Whip
Raspberry glaze (recipe below)
1 cup sugar
¾ cup water
2 Tbsp. cornstarch
3 Tbsp. raspberry Jello powder
Directions
1.
2.
3.
4.
5.
6.
Mix and bake cake in 9x13 inch pan according to directions on
box.
While cake is baking, prepare the glaze.
Let it cool, then stir in raspberries.
If using frozen raspberries, thaw & drain well before adding to
glaze.
After cake has cooled, combine cream cheese and Cool Whip,
then spread over cake.
Spread raspberry glaze over the top & refrigerate.
Raspberry Glaze
1. Mix and bring to a boil.
2. Cook, stirring constantly until thickened.
3. Remove from stove & add Jello powder
4. Mix well, then cool.
77
Raspberry Cream Cheese Bars
Ingredients
Crust:
2 c. all purpose flour
1 1/4 c. quick cooking rolled oats
3/4 c. brown sugar
1 c. butter (softened)
Cheesecake:
12 oz. cream cheese (softened)
1/2 c. sugar
2 large eggs
2 tsp. lemon juice
1 tsp. vanilla
Directions
1.
2.
Crust: Stir flour, oats, and brown sugar.
Then add butter with mixer until mixture resembles coarse
crumbs.
3. Reserve 1 1/2 c. of the crumb mixture.
4. Press remaining mixture into bottom of greased 9 x 13 pan.
5. Bake at 350 for 15 minutes.
6. Cheesecake: Beat cream cheese and sugar on medium speed
until light and fluffy.
7. Add eggs, lemon juice, and vanilla.
8. Spread cream cheese mixture over cooled crust.
9. Spoon any flavor of pie filling carefully over cream cheese layer,
spreading as you go.
10. Sprinkle with reserved crumbs.
11. Bake at 350 for 30 minutes or until set.
Hello Dolly Bars
Ingredients
10 Full Size Graham Crackers
(Crushed)
1/2 Cup of Butter
Milk Chocolate Chips
Butterscotch Chips
Shredded Coconut
1 Can of Condensed Milk
Directions
1.
2.
Preheat oven to 350 degrees.
Crush Graham Crackers to a semi fine mixture(can use food
processor on pulse)(doesn't have to be a powder, but should be
pretty crushed, can have some chunks of Graham Cracker in it).
3. Melt Butter and add to Graham Crackers.
4. Mix together.
5. Prepare a normal sized brownie pan.
6. Press Graham Cracker/Butter mixture into crust on bottom of
pan.
7. Pour chocolate chips over crust(enough to form a solid layer).
8. Pour Butterscotch chips over chocolate chips(Enough to form a
solid layer).
9. Sprinkle Shredded Coconut over all to form a nice layer.
10. Pour entire can of condensed milk over whole thing.
11. Bake in Oven for 25-30 minutes, or until golden brown on top.
12. Let cool and enjoy these amazing treats!
Warning: They are extremely sweet, so I would recommend cutting
them into small squares like 1.5in by 1.5in or so.
78
Rosy Strawberry Ring
Ingredients
Directions
1.
2.
3.
4.
5.
1 large (6 oz.) box strawberry jell-o
2 cups boiling water
2 (10 oz.) packages frozen sliced
strawberries
1 (13 oz.) can crushed pineapple
2 large ripe bananas diced
2 tablespoons lemon juice
Sour Cream Dressing
1 cup sour cream
1 teaspoon sugar
¼ teaspoon ground ginger
dash salt
Dissolve gelatin in boiling water.
Add berries, stirring occasionally until thawed.
Stir in pineapple, banana and lemon juice.
Pour into 6 ½ cup mold.
Chill till set (about 5 to 6 hours).
Kristy’s Jello Salad
Ingredients
7oz box vanilla cook & serve pudding
6oz box jello
2 (3oz) boxes tapioca ―cook & serve‖
pudding
6 c. water
Fruit
8oz whipped cream
Directions
6.
7.
8.
Boil pudding, jello, and water for 3 minutes.
Add fruit and whipped cream.
Refrigerate until ready to serve.
79
Lemon Squares
Directions
Ingredients
1.
Crust:
1 1/2 c. butter (melted)
3 c. flour
3/4 c. powdered sugar
Filling:
6 eggs
3 c. sugar
1 T. lemon juice
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
Glaze:
2 2/3 c. powdered sugar
1 c. butter (melted)
3 T. lemon juice
2.
3.
Crust: Mix together and press into bottom of a jelly roll pan (10 x
15). Bake at 350 for 20 minutes.
Filling: Mix together and pour over the crust. Bake at 350 for 25
additional minutes. Let cool
Glaze: Mix and spread over top. Cut into squares.
Lemon Bars
Directions
Ingredients
3 C. Flour
¼ C. +1/8 C. Sugar
1 ½ C. Butter (softened)
2 C. Sugar
1 tsp. Baking Powder
¼ C. Flour
3 Eggs
2/3 C. Lemon Juice
2 rind of lemons (grated)
1.
2.
3.
4.
5.
6.
Preheat Oven to 350.
First Make the Base: flour, sugar, butter.
Cut ingredients together in a large bowl. Pat crust into 2 baking
dishes. Bake for 15 minutes.
Topping: Sugar, Baking Powder, Flour, Eggs, Lemon Juice, Rind of 2
Lemons.
Mix ingredients together in a large bowl and pour over both crusts.
Bake another 20 minutes.
Cool, sprinkle with powdered sugar and cut into squares.
80
Cake-like Cornbread
Ingredients
3 cups Bisquick
1 cup sugar
2 ½ tsp baking soda
½ cup cornmeal
3 eggs
½ cup milk
1 cup margarine (melted)
Directions
1.
2.
3.
4.
Combine dry ingredients in a bowl.
Bean eggs and milk together and add to the dry ingredients.
Mix well with a spoon.
Pour into a greased 9×13 pan and bake at 350° for thirty minutes
or until toothpick inserted in the center comes out clean.
81
Potato Cinnamon Rolls
Ingredients
2 pkg. yeast (2 Tbsp)
½ c. water
2 c. scalded milk
½ c. shortening
7 c. flour
½ c. nuts (optional)
1 c. mashed potatoes
2 eggs slightly beaten
2 tsp. salt
1 c. raisins
Glaze:
1/3 cup soft butter or margarine
3 cups powdered sugar
1 ½ tsp vanilla
About 2 Tbsp milk
Directions
1.
2.
3.
Soften yeast in water.
Pour scalded milk over shortening. Cool.
Stir in 4 cups flour, sugar, potatoes, eggs, salt and yeast in milk
mixture.
4. In another bowl, mix 1 cup flour, raisins and nuts. Stir into
dough.
5. Let rise until doubled in size, then divide dough into two pieces.
6. Roll one piece into a rectangle.
7. Brush with butter and sprinkle cinnamon and white sugar over
the top.
8. Roll up and cut for cinnamon rolls, 1-inch thick.
9. Put on greased cookie sheet and let rise. Do the same with the
other piece of dough.
10. Bake at 350 for 20 minutes.
11. Glaze: Blend butter and sugar. Stir in vanilla and milk. Beat until
frosting is smooth.
Monkey Bread
Ingredients
1/3 c. brown sugar
1/2 tsp. cinnamon
3 T. butter
1 T. water
1 (7 1/2 oz.) can biscuits
Directions
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 350.
In 8 inch round dish, combine the first four ingredients.
Heat in oven until butter melts.
Stir to dissolve sugar.
Cut each biscuit into four pieces and add to the sugar mixture.
Stir to coat each piece.
Bake for 15 to 20 min.
82
Cinnamon Rolls
Ingredients
Dough
1 1/4 cup warm water
1 tbs yeast
1 1/2 tbs white sugar
1/2 tbs salt
1/8 cup oil
about 3 cup flour
Filling
3 tbs brown sugar
2 tbs cinnamon
3 tbs butter
(nuts optional)
Frosting
1/2 cup cream cheese
2 1/2 tbs softened butter
2 tsp vanilla
1 cup powdered sugar
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Mix water, yeast, white sugar, and salt in bowl.
Let sit until bubbles form-about 5 minutes.
Add oil and flour.
Cover and let rise in a warm place.
Every 10-15 minutes punch down the dough. Do this 4-5 times.
Roll out dough thinly on floured surface.
Cover with butter and sprinkle the cinnamon and sugar on top.
Roll tightly into a log and slice into about 24 section.
Place in baking dish about 1 in. apart.
Cover and let rise for another 1/2 hour.
Bake at 400 Degrees for 15-20 minutes or until golden.
Frosting--mix all ingredients using an electric mixer until fluffy.
Cinnamon Rolls with Cream Cheese Frosting
Ingredients
Dough:
1½C
1 Tbs.
1 Tbs.
1 tsp.
3C
Filling:
1½C
2 Tbs.
8 Tbs.
warm water
active dry yeast
sugar
salt
flour (approximate)
Brown sugar
cinnamon
butter, softened
Frosting:
4 oz. Cream cheese (softened)
2 C. powdered sugar
1 tsp. vanilla
1 Tbs. milk
Directions
1.
2.
3.
4.
5.
6.
Combine water, yeast, and sugar in a bowl.
Allow the yeast to dissolve and develop.
Add salt and mix in flour until a ball of sticky dough is formed.
Turn out on the counter and knead until smooth and elastic.
Place dough in a lightly greased bowl.
Turn over once to lightly coat the dough with grease/oil to keep
in the moisture.
7. Cover and let rise until double.
8. Do not punch the dough down. Turn out risen dough onto a
floured counter and gently roll it into a rectangle. The dough
should be about ¾ inch thick.
9. Spread softened butter generously over the dough to within ½
inch from the edges.
10. Mix the brown sugar and cinnamon together and spread evenly
over the butter.
11. Roll the dough from the longer side and slice into 2 inch
sections.
12. Place in a greased 9‖ x 13‖ pan. Bake at 375° for 25 minutes or
until golden brown and the cinnamon sugar is bubbling.
Immediately turn out onto a non-stick or lightly greased cookie
sheet and allow the sugar to seep into the rolls.
83
Wheat Bread
Ingredients
7 cups warm water
3 Tbsp yeast
1 cup oil
1 cup honey
2 tbsp salt
Approx. 10 cups flour
Directions
1.
2.
3.
4.
5.
Combine warm water and yeast.
Let stand until yeast has dissolved and developed.
Stir in oil, honey, and salt.
Add 5 cups of flour and mix thoroughly.
Continue to add wheat flour until the dough is stiff enough to
knead until smooth and elastic.
6. Let rise in greased bowl until double.
7. Punch down and divide into 4-5 loaves.
8. Shape into loaves and place in greased bread pans.
9. Let rise until the top of the dough reaches the top of the bread
pan.
10. Bake in pre-heated oven at 375° for 35 minutes.
Banana Bread
Ingredients
1 ¾-cup flour
1 ¼-teaspoon baking powder
½-teaspoon baking soda
2/3 cup sugar
½ cup shortening
2 eggs
2 tablespoons milk
1 cup mashed ripe bananas, peeled (1
cup is about 2 bananas)
Directions
1.
2.
3.
4.
5.
6.
7.
Beat sugar and shortening until light and fluffy (about 2 minutes).
Add eggs and milk and mix until smooth.
Add dry ingredients and bananas.
Mix until completely combined.
Pour batter in lightly greased loaf pan.
Bake at 350° for about 60 minutes.
Cool 10 minutes in pan. Remove from pan and finish cooling.
84
Soft Pretzels
"They're easy as cake, quick to bake, and since they're made with raised dough, they're fun to make."
Ingredients
1 teaspoon dry yeast
¾ cup lukewarm water
¼ teaspoon salt
¾ teaspoon sugar
2 cups flour
1 egg beaten
coarse salt
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Oven at 400º
Soften yeast in lukewarm water in large bowl.
Add salt and sugar.
Mix flour and knead to make a soft, smooth dough.
Do not let rise. Cut into small pieces.
Roll pencil thin ropes and twist into pretzel shapes.
Place on cookie sheet which is covered in aluminum foil and
dusted with flour.
Brush pretzels with beaten egg and sprinkle with some coarse
salt (if desired).
Bake 15 minutes, or till light brown.
Breadsticks
Ingredients
1 tablespoon yeast
1/2 teaspoon salt
3-4 cups flour
2 tablespoons sugar
1 1/2 cup warm water
Topping:
1/4 cup butter
1/4 cup parmesan cheese
1/4 cup mayonnaise
1/4 teaspoon parsley flakes
1/4 teaspoon garlic salt
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Mix sugar, salt, 2 cups flour, and yeast together in a large bowl.
Add warm water and blend well, adding enough remaining flour
to form soft dough.
Knead 3 minutes or until smooth and elastic.
Cover and let rest 10 minutes. Set aside and make the topping.
Combine ingredients in small bowl and microwave for 30
seconds or until butter almost melts. Stir well.
Put dough in the middle of a greased cooking pan and roll out.
Spread topping over dough.
Cut down middle and across. Let rise until almost double.
Bake at 350° for 20-25 minutes.
85
Rolls
Ingredients
2 c. milk
1/3 c. sugar
1/2 c. shortening
2 1/2 tsp. salt
1 egg
5 to 6 c. flour
2 T. yeast
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
Heat milk until luke warm.
Blend shortening and egg.
Add milk.
Add all dry ingredients a little bit at a time until no longer sticky.
Knead dough.
Roll into balls and place on a greased pan (or leave dough in big
piece and place in a bread pan to make a loaf of bread).
Let rise until doubled in size.
Cook at 350 for 20 minutes.
Note: a half batch makes 20 rolls in a 9x13 pan.
Yummy Soft Pretzels
Ingredients
1 Pkg. Yeast
1 Tbsp. Sugar
¼ cup Warm Water
2 ½ cups Flour
¼ tsp. Salt
10 Tbsp. Milk
2 Tbsp. baking Soda
3 cups hot water
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
In a small bowl-dissolve yeast, sugar in water
Large bowl-combine flour and salt.
Add Yeast mixture and milk.
Turn on floured board and knead for 10 minutes.
Place in greased bowl, turning to grease top of dough.
Cover w/ towel and let rise about 45 min. -1 hr.
Preheat oven to 400.
Mix baking soda in water, bring to slow boil.
Cut dough into 8 equal pieces.
Roll each piece into a rope 18-20‖.
Form into pretzels and place on baking sheet.
Cover and let rise 15 minutes.
With broad spatula lower pretzels into water.
Boil 10 seconds and turn over.
Boil 10 more seconds.
Place on greased baking sheet.
Sprinkle w/ salt and pappy seeds.
Bake 10-12 min. (Till brown)
86
Buttery Cornmeal Crescent Rolls
Ingredients
2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons instant yeast
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ - 6 cups flour
Directions
1.
Heat the milk to just below a boil so bubbles are just appearing around
the edges (this is called scalding milk).
2. Add the cornmeal and cook and stir until thickened, lowering the
temperature if needed so the mixture doesn't boil.
3. Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large
bowl and let cool until lukewarm.
4. Add the yeast, butter and sugar (if you dissolved active dry yeast with a
bit of water and sugar until it foamed, add it now). Mix.
5.
Add the salt and eggs. Mix well.
6.
Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
7. Transfer the dough to a lightly greased bowl covered with lightly greased
plastic wrap and let rise until doubled.
8. Divide the dough into three portions and roll each into about an 8-10 inch
circle. Brush the top lightly with butter.
9. Cut into 8 wedges and roll each wedge up starting from the wide end so
it forms a crescent roll shape.
10. Place each roll on a lightly greased or silpat- or parchment-lined baking
sheet, spacing about 1-2 inches apart to allow for rising.
11. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
12. Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with
butter while still warm. Makes 2 dozen rolls.
Biscuits
Ingredients
2 c. flour
1Tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tarter
1/4 tsp. salt
1/2 c. shortening, butter, or margarine
2/3 c. milk
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Mix together all dry ingredients.
Cut in butter until mixture resembles course crumbs.
Make a well in the center, add milk all at once.
Stir just until dough clings together.
On a lightly floured surface, knead dough gently for 10 to 12
strokes.
Roll dough to 1/2 inch thickness.
Cut with a 2 1/2 inch biscuit cutter, dipping cutter in flour
between cuts.
Bake biscuits on a greased baking sheet at 450 for 10 to 12
minutes.
87
Strawberry Muffins
Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 tsp almond extract
16 oz frozen strawberries in sugar
2 tsp baking powder
1/4 tsp salt
2 cups flour
1/2 cup milk
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Mix together butter and sugar.
Mix in eggs one at a time.
Stir in almond extract.
Stir in thawed strawberries.
In a separate bowl, mix baking powder, salt and flour.
Add dry ingredients to strawberry mixture alternately with milk.
Mix well.
Fill 18 lined or greased muffin tin cups
Bake at 375 degrees for 20-25 minutes or until toothpick inserted
comes out clean
Pumpkin Muffins
Ingredients
1/2 cups flour
1/2 cup brown sugar
1 1/2 tsp Baking soda
1/2 tsp salt
1 tbs pumpkin pie spice
1 cup pumpkin puree
1/2 cup melted butter
1/4 cup sour cream
2 eggs
1/4 cup warm honey
1 tsp vanilla
1/4 cup walnuts (optional)
1/2 cup chocolate chips
Directions
1.
2.
3.
4.
Preheat oven to 400 degrees.
Mix dry ingredients, then add the wet.
Mix in walnuts and chocolate chips at the very end.
Bake 25-30 Minutes. Makes 12-18 muffins.
88
Breakfast Cake
Ingredients
3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
1 1/2 c flour
2 t baking powder
1/2 t salt
1/2 c brown sugar
1/2 c melted butter
1 t cinnamon on top of batter.
Directions
1.
2.
3.
4.
5.
6.
Mix sugar and shortening thoroughly.
Stir in egg and milk
Sift and stir in flour, baking powder, and salt.
Spread batter in greased and floured 9 inch baking pan.
Sprinkle mixture of 1/2 c brown sugar, 1/2 c melted butter, 1 t
cinnamon on top of batter.
Bake at 350 for about 30 minutes
89
Beyond Breakfast Egg Bake
Ingredients
½ (24 oz.) bag frozen Potatoes O’Brien
(hash browns with onion & green
pepper)
½ cup Cheddar cheese, shredded
5 whole eggs
3 Tbsp skim milk
Pepper to taste
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 375ºF.
Spray an 8‖ by 8‖ pan with cooking spray.
Break up potatoes in the bottom of pan.
Sprinkle cheese over the top of potatoes.
In a small bowl, beat eggs, milk, and pepper with a fork.
Pour egg mixture over the potatoes and cheese.
Bake uncovered for 35 minutes or until eggs are set (no liquid).
For extra flavor - top with your favorite salsa before serving.
Round out your meal with a serving of fresh fruit and a glass of
milk.
Egg MavMuffin
Ingredients
1 frozen veggie sausage patty (like
Morningstar
Farms or Boca) or 2 oz. lean ham
1 large egg
1 slice 2% low-fat American cheese
1 whole grain English muffin
1 tsp soft margarine
Directions
1.
2.
Spray skillet with cooking spray.
Heat veggie sausage in pan over medium heat for 5 minutes,
turning once. Remove from heat.
3. Break egg into same pan (breaking the yolk) and cook for 1-2
minutes.
4. Flip egg over with spatula and cook an additional 1-2 minutes.
5. Place cheese on top of the egg.
6. Heat for 1 minute or until the cheese is melted.
7. While cheese is melting, toast English muffin either in the pan or
in the toaster.
8. When English muffin is toasted, spread soft margarine on both
halves.
9. Layer sausage, egg and cheese onto bottom half of muffin. Top
with other half of muffin.
**If you have a circular cookie cutter, spray it with cooking spray and
break egg into it to get a perfect fitting egg. Caution: Cookie cutter will
get hot so remove it from pan with hot pad!
90
Kevin’s Famous Waffles
Ingredients
4 eggs separated
2 1/2 cups buttermilk
2 tablespoons sugar
1 teaspoon soda
1/2 teaspoon salt
2 cups flower
6 tablespoon butter, melted
Directions
1.
2.
3.
4.
5.
6.
Beat egg whites until stiff and set aside.
Pour buttermilk into mixing bowl.
Add dry ingredients. Beat until smooth.
Add melted butter and egg yolks.
Fold in egg whites.
Bake on a hot waffle iron. Makes approximately 20 squares.
Cinnamon Banana Carmel Waffles
Ingredients
Krusteaz Pancake Mix
Water
1 t cinnamon
2 T brown sugar
1 sliced banana
Directions
1.
2.
3.
4.
5.
6.
Make waffle recipe using Krusteaz pancake mix
Add 1 t of cinnamon to the batter
Cook the waffle
While the waffle is cooking, slice the banana in a skillet and add
2 T of brown sugar. Mix until the sugar has barely melted.
Put the banana mix on top of the cooked waffle.
Taste the easiest and most epic recipe EVER!
91
German Pancakes
Ingredients
3 eggs
½ cup flour
½ cup milk
Dash of salt
Directions
1.
2.
3.
Mix for a couple minutes in a blender. Pour into a greased pan.
Fills one pie plate; Triple for a 9x13 baking pan
Bake at 400 degrees for about 20 minutes.
I like to have mine with lemon juice and powdered sugar. You
can also have maple syrup, butter, strawberries, or whatever
else you like.
Blueberry French Toast
Ingredients
12 slices day old bread w/o crusts
2 (8 oz.) pkg. cream cheese
1 c. blueberries fresh or frozen
12 eggs
2 c. milk
1/3 c. maple syrup or honey
Blueberry Sauce:
1 c. sugar
2 T. cornstarch
1 c. water
1 1/2 c. blueberries (I use more)
1 T. butter
Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Cube bread in 1/2 inch pieces place half (6 slices) in a greased 9
by 13 pan.
Cut cream cheese in 1/2 inch cubes and put on top of bread.
Add 1 c. Blueberries.
Put remaining bread cubes on top of that.
Beat eggs, milk and syrup (or honey) and pour over bread
mixture.
Cover 8 hours or overnight in refrigerator.
Remove from frig 30 minutes before baking.
Cover with foil and bake at 350 degrees for 30 minutes.
Remove foil and bake 30 minutes longer, or until set.
Pour blueberry sauce over before serving (Optional).
For sauce: Combine sugar and cornstarch.
Add water. Boil 3 minutes; stir in blueberries.
Reduce heat and simmer for 8 minutes or until blueberries burst.
Stir in butter until melted.(I like to add a little fresh squeezed
lemon to mine once in a while if I have any.)
Pour over toast before serving (Optional).
92
Green Eggs and Ham
Ingredients
Directions
1.
2.
2 Tbsp. butter
Zucchini (approximately 4 c.) shredded
6 to 8 eggs
1 c. diced ham or pepperoni
Cheese
3.
4.
Melt butter in skillet and cook zucchini until almost done.
Add ham/pepperoni and continue cooking until most
moisture evaporates.
Add eggs and cook until done.
Top with cheese; salt and pepper to taste
Rancharito Omelet
Ingredients
1 egg
1/2 can refried beans
salsa
shredded cheese
Directions
1.
2.
3.
4.
In a bowl beat the egg. Add 1/4 cup of water.
Pour egg mixture into frying pan and cook on medium heat.
When omelet seems firm, flip with spatula. (If you're skills are
anywhere close to mine, you might even end up with a
scrambled omelet.)
In another bowl, mix refried beans, cheese, and salsa. Cook in
microwave for 1-2 minutes. (Unless you want to be fancy - then
you can let it simmer in a saucepan.) Place omelet on plate and
top with your bean mixture.
93
Crispy Potato Fries
Ingredients
4 medium Russet potatoes, scrubbed
and wedged
1 Tablespoon oil
1/4 teaspoon pepper
1/8 teaspoon salt
Directions
1. Toss potatoes with last 3 ingredients.
2. Bake at 425° for 20 on cookie sheet.
3. Take out of oven. Turn fries.
4. Bake 20 minutes more.
94
Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese,
softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped pecans (optional)
Directions
1.
2.
3.
4.
In a medium size bowl, mash cream cheese.
Mix dressing mix and Cheddar cheese into the cream cheese.
Shape the mixture into a ball. Roll the ball in the chopped nuts.
Refrigerate covered until ready to serve. Great with any kind of
crackers!
Robyn’s Caramel Popcorn
Ingredients
2 Bags Micro popcorn
1 cup Brown Sugar
¼ cup Light Karo Syrup
½ cup Butter or Margarine
½ tsp. Salt
½ tsp. Baking Soda
Directions
1.
2.
3.
4.
5.
Pop popcorn and put into large paper bag.
Microwave Brown sugar, Karo Syrup, Butter/Margarine, and salt
till a boil. Stir.
Microwave 2 minutes.
Add Baking soda. Stir.
Pour over popcorn. Microwave 1 Minute and Shake.
95
Spinach Artichoke Dip
Ingredients
6-8 oz cream cheese softened
1 can (14 oz) Artichoke Hearts, drained
and Finely chopped
1 pkg. (10oz) Frozen Chopped Spinach
3/4 cup 100% parmesan Cheese
3/4 cup Light Mayo
1/2 cup Mozzarella cheese
1/2 tsp. Garlic Powder
Directions
1.
2.
3.
4.
Preheat oven to 350 degrees.
Mix all ingredients.
Bake in pie pan (possibly two pans, depending on how thick you
want it) until bubbly or heated through.
Now, when I make this, I usually double the parmesan and
mozzarella. I think it tastes better with the extra cheese! It takes
good with Crackers, but bread is better! ENJOY!
Seven Layer Dip
Ingredients
2 cans jalapeno bean dip
3 medium avocados
2 Tbsp. lemon juice
½ tsp. salt
¼ tsp. pepper
1 ½ c. sour cream
¼ c. mayonnaise
½ pkg. taco seasoning
1 bunch chopped green onions
3 medium chopped tomatoes
1 can olives chopped
Grated cheese
Directions
1.
2.
3.
4.
Mix avocados, lemon juice, salt, and pepper together.
Mix sour cream, mayonnaise and taco seasoning together.
Layer the following: bean dip, avocados, sour cream mixture,
cheese, tomatoes, olives, and onions.
Serve with chips.
96
Mango Tango Black Bean Salsa
Ingredients
1 (15 oz) can of black beans, drained
and rinsed
1 (7 oz) can of corn
1 mango, seeded, peeled, diced
1/4 Cup diced red onion
1/4 Cup chopped cilantro
2 Tablespoons fresh lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin
Directions
1.
2.
Mix all ingredients together in a medium bowl.
Great served with chips, or as a side dressing to fish, chicken,
etc.
Guacamole
Ingredients
4 avocados
1 tsp salt
2-3 tbsp lime juice
2 small chopped tomatoes
1/2 chopped onion
4 cloves garlic
1/3 cup chopped cilantro (optional)
1/3 cup chopped Jalapeno (optional)
Directions
1.
2.
Mix all ingredients together in a bowl & then enjoy! :)
(Good w/ chips, burritos, tacos... any mexican dish pretty much.)
97
Best Chip Dip Ever!
Ingredients
1 avocado
1 tomato, cut into small pieces
1 can of corn
1 can black beans, rinsed
Taco seasoning to taste (start with a
tsp)
1 bag of your favorite tortilla chips
Directions
1.
2.
Cut/peel avocado and mash the insides in a medium-size bowl
and dice tomato.
Combine all in a bowl and eat with your favorite tortilla chips.
Chex Mix
Ingredients
6 cups Golden Grahams
7 cups Rice Chex
1 cup light corn syrup
1 cube butter
3 cups flaked coconut
1 cup slivered almonds
1 cup sugar
1 tsp. vanilla
Directions
1.
2.
3.
4.
Mix together the cereals and coconut in large plastic bowl.
Boil together sugar, corn syrup, and butter for 5 minutes.
Add vanilla and almonds.
Pour over Chex mix and mix together.
98
Mariah Livengood, Michelle Bury, Brittany Stevenson, Steven Jamieson,
Courtney Gibb, Nathan Mitchell, Jacob Greenwood, Sydney Johnston, Ben
Jacob, Catherine Byrd, Sara Mason, Makensie Greer, Rebecca Viazzo,
Bryce Hawks, Kristi Weber, Diana Sun, Abbey Enke, Dallin Carlson, Eugene
Welker, Justyne Willets, Lee-Ann Bender, Annie Ashton, Alex Harper,
Karen Call, Nicala Wood, Taylor Greenwood, Tabitha Brewer, Annabelle
Hyatt, Andrew Meng, Mary Floisand, Hannah Trimble, Spencer
Christiansen, Trevor Pierce, Cassie Lee, Camille Baird, Carley Rasmussen,
Jacob Burdick, Christin Watkins, Trevor O’Reilly, Bryan Hartsock, Ashley
Nuccitelli, Stephen Pulsipher, Hannah Perry, Bryce Kuck, and Arin Babbel.