here are some more recipes!

Hi Candace!
 
These are some more of my favorite recipes which I am just now remembering to share:)  forgive me if I've resent some recipes to you as I do not remember if some are already posted.  Thank you again for posting these!
 
Warmly,
 
Pearl

Salmon & Roasted Vegetable Salad

From EatingWell.com

INGREDIENTS

• 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, 
• turnips, carrots and beets
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon salt, divided
• 2 tablespoons sherry vinegar or red-wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon whole-grain mustard
• 1 teaspoon minced anchovy fillet or paste
• 8 cups mixed salad greens
• 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, 
• drained and flaked
• 2 scallions, sliced

PREPARATION

1. Preheat oven to 450°F.
2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 

teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer 

on a large rimmed baking sheet. Roast for 15 minutes. Stir and 

continue roasting until soft and golden brown in spots, 13 to 15 

minutes more.

3. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, 

mustard, anchovy and the remaining 1/4 teaspoon each pepper 

and salt in a large bowl. Reserve 2 tablespoons of the dressing in 

small bowl. Add the salad greens to the large bowl and toss to 

combine; divide among 4 dinner plates.

4. When the vegetables are done, transfer them to the large bowl 

and gently combine with the reserved dressing, salmon and 

scallions. Top the greens with the salmon and vegetables.

TIPS & NOTES

• Make Ahead Tip: Prepare the dressing (Step 3), cover and 
• refrigerate for up to 1 day

Homemade Cinnabon Cinnamon Rolls

Homemade Cinnabon Cinnamon Rolls (this is from my friend Jennifer Edinger)

• 1 (1/4 ounce) package dry yeast

• 1 cup warm milk

• 1/2 cup granulated sugar

• 1/3 cup margarine

• 1 teaspoon salt

• 2 eggs

• 4 cups flour

FILLING

• 1 cup packed brown sugar

• 2 1/2 tablespoons cinnamon

• 1/3 cup margarine, softened

ICING

• 8 tablespoons margarine

• 1 1/2 cups powdered sugar

• 1/4 cup cream cheese

• 1/2 teaspoon vanilla

• 1/8 teaspoon salt

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.

1. Add sugar, margarine salt, eggs, and flour, mix well.
2. Knead the dough into a large ball, using your hands dusted lightly with flour.
3. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
5. It should be approx 1/4 thick.
6. Preheat oven to 400 degrees.
7. To make filling, combine the brown sugar and cinnamon in a bowl.
8. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
9. Working carefully, from the long edge, roll the dough down to the bottom edge.
10. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
11. Bake for 10 minutes or until light golden brown.
12. While the rolls are baking combine the icing ingredients.
13. Beat well with an electric mixer until fluffy.
14. When the rolls are done, spread generously with icing.

Chinese Pepper Steak

Chinese Pepper Steak

By: Joy Boudreau

1 lb. beef steak cut into thin strips
1 Tblsp oil + 1 Tblsp
1 tsp. soy sauce + 2 Tblsp
1 tsp freshly grated ginger
2 cloves garlic
1 tsp salt
1/4 cup chopped onion
2 whole green peppers
6 oz. mushrooms
1 Tblsp cornstarch
1/2 tsp. coarsely ground peppercorns
additional salt to taste
buttered white rice


Marinade beef strips in oil, 1 tsp soy sauce, ginger, garlic, and salt. In a hot skillet or wok add
additional oil and sautee onion until limp. Add green pepper, mushrooms, and cornstarch, and
sautee until edges are darkened, then add additional soy sauce until combined. Add peppercorns
and beef with marinade and stir-fry until beef is medium-done Salt to taste. Top over cooked
buttered rice.

CHEESY CHICKEN CHOWDER

CHEESY CHICKEN CHOWDER

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups (about 8 ounces) shredded Cheddar cheese
2 cups diced cooked chicken

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through. 6 TO 8 SERVINGS

Tar Heel Pie - Joy Boudreau

Tar Heel Pie

1 cup chocolate chips
1 stick butter, melted
1 tsp. Vanilla
1/2 cup plain flour
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten

Pour warm butter over chocolate chips and stir. Belnd all remaining ingredients and stir into chocolate chip mixture. Pour into unbaked pie shell. Bake in 350* oven for 30-40 minutes. From the kitchen of Natalie Morgan

Caramelized Onion & White Bean Flatbread

from Eatingwell.com (link above)
6 servings

Active Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced lengthwise
• 1/4 teaspoon salt
• 20 ounces prepared whole-wheat pizza dough, (see Note), thawed if frozen
• 2 tablespoons minced fresh oregano, or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1 15-ounce can white beans, rinsed (see Note)
• 3 tablespoons water
• 2 teaspoons white-wine vinegar
• 2 plum tomatoes, thinly sliced
• 1 cup finely shredded smoked Gouda, or Cheddar cheese
• 2 tablespoons pepitas, (see Note), optional

Preparation

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.
2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Tips & Notes

• Notes: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils. Or visit eatingwell.com for an easy pizza-dough recipe.
• While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. You'll find our Bean Cooking Guide at eatingwell.com/guides.
• Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the natural-food or bulk sections of many supermarkets.

Supreme Beef Casserole

1 lb ground beef

2 cloves garlic

2 14oz cans Italian seasoned stewed tomatos, diced

1 8 oz can tomato sauce

2 t sugar

2 t garlic salt

1 8 oz package cream cheese

5 oz egg noodles

1 c sour cream

1 bunch green onion

1 c grated cheddar

Brown and drain beef, add garlic, tomatoes, sauce, sugar, and garlic salt, simmer slowly. Cook and drain noodles. While noodles cook, combine cream cheese, sour cream and green onion. Add hot noodles and mix well.

In a 2 quart dish, layer sauce, noodles, cheddar cheese, repeat. Top with cheddar.

Bake at 350 for 35 min.

Cauliflower Soup and Garlic and Cheese Sourdough Dippers

By: Dianna Sweede Aucoin
From: The Barefoot Contessa on foodnetwork.com

Healthy and delicious! Cauliflower soup and Garlic and Cheese sourdough dippers

Soup Ingredients
• Coarse salt and coarse black pepper
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 sm. (or 1 lg) heads cauliflower, cut into sm. bunches of florets
• 3 ribs celery and leafy tops from the heart of stalk, finely chopped
• 1 medium onion, chopped
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1 quart chicken broth
• 1 cup half-and-half or whole milk
• Hot sauce, optional
• 3 tablespoons chopped fresh parsley leaves or chives, for garnish
• 1/2 cup grated Parmesan, for passing at the table

Dippers:
• 3 sandwich size sourdough English muffins split
(recommended: Thomas' brand)
• 3 tablespoons butter
• 1 garlic clove, minced
• Grated cheddar and Parmesan
• Paprika

Directions
In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.

Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.

Preheat broiler.

Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned.

Serve cheesy toasts with soup for dipping.

Cincinnati Chili

Cincinnati Chili

By: Danielle Sweede Burns

1 1/2 lbs ground beef (or turkey), brown and drain
1 lg can tomato puree
1 small can tomato paste
1 reg (16 oz) can diced tomato
1 small onion, diced
1/2 tsp each cinnamon, allspice, pepper
1 tst salt
1 1/2 tbsp chili powder
1 tsp diced garlic
3 bay leaves

Combine in crock pot, cook on low 3 hrs
Serve over spaghetti noodles. Generously grate cheddar over top.

Joy Boudreau - Arroz con Pollo

We just tried this Saturday - YUM!

 

Arroz con Pollo (Puerto Rican Chicken and Rice)

Ingredients:

• 1 small chicken cut into whole parts
• 2 cloves garlic, minced
• 1 lime, juiced
• 1 tsp dried oregano
• 1/2 tsp. ground coriander
• 3 tsp salt
• 2 tsp freshly ground black pepper
• 2 Tbsp + 1 Tbsp extra virgin olive oil
• 3 chicken bullion cubes
• 3 cups uncooked cooked white rice (Uncle Ben's) plus water according to directions
• 1 onion, diced 
• 3 slices bacon, cut into bits
• 6 Tbsp Recaito*
• 10 green olives (pimiento stuffed cocktail olives work perfectly), sliced
• 1 Tbsp capers
• 1/4 cup tomato sauce
• 2 packets or 2 tsp Sazon Goya con Culantro Y Achiote (Coriander & Annatto)*

*Goya brand foods are probably available at your local Walmart.  Recaito comes in a jar, and Sazon Achiote comes in a small yellow box.  Can make Recaito by sauteeing one bunch of cilantro, 2 garlic cloves minced, 1 green pepper, and one minced onion in olive oil until tender; puree.

Method:

Combine garlic, lime juice, oregano, coriander, salt, pepper, and 2 T. olive oil in a large zipper seal storage bag.  Massage bag to mix all ingredients, add chicken, and mix well.  Place in the refrigerator for at least two hours to marinade.  Place chicken in a baking dish skin side up in a 230-degree oven.  Cook until fork-tender and browned, about 3 hours.
Follow package directions to make 6 cups cooked rice, adding chicken bullion to the water.  In a deep frying pan add additional olive oil, bacon bits, and onion.  Saute for 10 minutes, stirring occasionally.  Add rice, recaito, olives, capers, tomato sauce, and Sazon.  Mix over medium heat for 2 minutes.  Spread rice mixture in a 9x13 baking dish making pockets, and nestle in cooked chicken pieces.  Cover, and bake at 350 F one hour.  Serves 6.

Boston Baked Beans

By: Candace Barnes

If you like thick saucy, sweet baked beans you will love these!

This recipe takes some time for the flavors to develop - but it is worth it! Make it on a week when you will be home for a few days. It's not actually labor intensive - but it takes quite a few hours of cooking. Did I say it's worth it? Oh yea!

Ingredients:

1 lb dried beans (Great Northern, Navy, Small White, Lima beans - really any you like. I like the Navy or small white the best.)
1 lb bacon
1 medium onion - chopped
1/3 cup (to 1 cup+) brown sugar
1/2 cup (to 1 1/2 cups+) molasses
1 teaspoon salt
1/3 cup (to 1 1/2 cups+) ketchup
1/4 t. dry mustard (optional)
1/3 cup (to 1 cup+)
2-3 cups boiling water
1 -1/2 cups - precooked chopped bacon (I buy this in a bag at Costco)

These measurements are approximations - I tend to just eye it and taste it as I go.

Directions:
Soak beans overnight or place beans in large sauce pan and cover with water. Heat to boiling, boil 2 minutes. Remove from heat and let stand for 1 hour. Rinse beans. Add water to cover beans and simmer on very low for about 30 - 50 minutes or until it is getting tender - but don't over cook - they will cook a lot more yet. Do not boil the beans or they will burst. Drain beans.

Heat oven to 350 F.

Grease large casserole(s). I can never get it into 1 - 8x11 casserole at first, so I use another smaller one for the extra. As it cooks down, you can combine it into 1 pan.

Mix together: Beans, onion, 1/3 cup brown sugar, 1/2 cup molasses, salt, dry mustard, 1/3 cup ketchup, 1 to 1 1/2 cups chopped cooked bacon add 2-3 cups boiling water. (This mixture will be thin at this point.)

Layer beans and uncooked bacon strips in your pans - top with bacon strips. Cover with foil. Bake for 3-5 hours +. If it is cooking too fast turn the heat down a bit.

Every hour: take the pans out of the oven and stir. When the beans start to look dry add more brown sugar, molasses, ketchup and water. Recover and place back in oven. When they cook down enough, combine the pans into one pan. I taste them also when I stir and add what I think it needs. When you are done this step - don't worry if the beans themselves are still a little dry tasting. What you want to have at this point is a thick delicious sauce.

If you are in a rush you can probably skip this next step - but I think it really adds to the flavor of the dish!

Take the beans out of the oven (the sauce should be thick and dark by now). Allow to cool. Cover and refrigerate overnight or even for a day or two.

Don't skip this step or you will have dry tasting beans!

The day you want to eat them, put the beans back into a sauce pan and heat up. Remove the large bacon strips and discard. Now you need to make sure the beans get to that soft stage and don't taste dry. Add a few cups of boiling water and bring to a very low simmer, cover. Let the beans gently simmer until they are nice and tender add more water if needed. Remove the lid and let the extra water cook off until they are the consistency that you like. Be careful that they don't stick or burn.

When they are ready, I like to keep them hot in my crock-pot.

If you have leftovers - you may need to add a little water when you heat them up.

Easy Blueberry Skillet Biscuits

Recipe: Easy Blueberry Skillet Biscuits
The best Sat am treat or company dish

By: Paula Deen/Amanda Blackstone
(I add even more butter than Paula calls for. The biscuits are much moister this way. Pour extra butter over biscuits before baking.)

Ingredients
2 tablespoons unsalted butter
2 tablespoons light brown sugar
One 12-ounce tube buttermilk biscuits
1 cup blueberries, fresh or thawed frozen
Streusel topping
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Preparation
1. Preheat the oven to 375 F. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form.

2. In a 9-inch cast iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the pan; scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted into the center of a biscuit comes out clean, about 30 minutes.

Serving
Allow to cool slightly and serve from skillet.

Chocolate Almond Protein Shake

Chocolate Almond Protein Shake

By: Leslie Ann Quillen

Serves 1

1 scoop chocolate whey protein powder (I use Whole Foods brand Whey Protein)

1/2 c. Unsweetened Vanilla Almond Milk

1/2 c. Skim Milk

1-2 tsp. Good-quality unsweetened cocoa powder (preferably organic)

Combine all ingredients in a beverage shaker or a blender until well-blended. Drink. Go be unstoppable and awesome.

Perfect Poached Eggs

Q’s Perfect Poached Eggs with Toast

By: Leslie Ann Quillen

Serves 1

INGREDIENTS

2 large, fresh, organic eggs

Plastic wrap

Olive oil spray (I used Pam olive oil spray)

Kitchen twine

Small cup or bowl

1 slice of bread (I use Trader Joe’s High Fiber bread or Ezekiel bread), toasted and lightly buttered (butter is optional, but encouraged:)

Sea salt, fresh black pepper, chopped flat leaf parsley (or your herb of choice)

1. Fill a large saucepan with water and bring to a boil.

2. Cut 2 squares of plastic wrap, one for each egg. Place a square of plastic wrap over the bowl and mist lightly with olive oil spray. Crack an egg and tip it into the plastic – don’t break the yoke! Gather the edges of the plastic wrap up over the egg and, getting as close to the egg as possible, twist the plastic and secure with kitchen twine. Repeat with the other egg.

3. If the water has come to a full boil, lower the heat. The water should be simmering slightly, not at a rapid boil. Drop the eggs into the water and set a timer for 4-6 minutes. (I preferred 4 1/2 – 5 minutes because it yielded a more runny yolk, but it depends on how hot your water is and how you prefer your eggs.)

4. While the egg is poaching, prepare 1 slice of lightly buttered toast.

5. When the timer goes off, lift the egg out of the water with a slotted spoon. If the whites are not solid yet, put the egg back in for a few more seconds.

4. Place eggs on a flat surface and carefully cut the plastic around the top. Peel the plastic away and nudge each egg into the slotted spoon and place on the piece of toast.

5. Sprinkle with sea salt, freshly cracked pepper, and chopped fresh herbs. Pierce the yolk with your fork and behold the “liquid gold”!!

You can see more pictures and read more here at Q's Eats.

Marcella Hazan’s Roast Chicken with Two Lemons

By Julia Mangan
Servings vary.
Adapted by Cheap Healthy Good from Essentials of Italian Cooking by Marcella Hazan

A 3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons

1) Preheat oven to 350°F. Wash lemons and set aside to dry.
2) Rinse entire chicken in cold water, taking care to remove giblets first. Cut off all the strange hanging fat. Set chicken on a tilted plate and let air dry for 10 minutes. Dry thoroughly but gently with paper towels.
3) Season the bird with lots of salt and pepper, both inside and out.
4) Using light pressure, roll the lemons across a board with your hands. (This will soften them up.) Prick each of them about 20 times with a toothpick. Stuff lemons in the chicken's larger cavity.
5) Using toothpicks or trussing string, close the cavity opening as best you can. (Don't make it airtight, or the chicken could pop.) Tie the chicken's legs together at the ends, but not tightly. They should remain in their natural place. (The skin might puff up if it cooks.)
6) Place chicken breast-side down into a large (ungreased) roasting pan. Roast in the upper third of the oven for about 30 minutes. Turn chicken over, so now the breast side is up.
7) Roast chicken for another 30 minutes. Jack oven heat up to 400°F and roast for 20 minutes longer.  According to Marcella, "figure about 20 or 25 Calculate between 20 and 25 minutes total cooking time for each pound" after this. (If you have a meat thermometer, now's the time to use it.)
8) Remove bird from oven and let sit 5 or 10 minutes for juices to redistribute. Carve and serve, making sure you drizzle the juice at the bottom of the pan over the chicken. It will knock your socks off.
Marcella ahead-of-time note: "If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature."

Stuffed Red Peppers

By Julia Mangan
From Cooks.com
Content Copyright © 2011 Cooks.com - All rights reserved.

























Red bell peppers (1 or 2 per person)
ground beef, 1 1/2 pounds for 4 peppers
2 onions, chopped
2 cloves garlic or 1/3 teaspoon garlic powder
8 oz cream cheese
a nice sharp cheese

Hollow out peppers, cut off tops for stuffing. Saute onions and garlic. Add ground beef; cook and drain, don't lose the onions and garlic.
Add cream cheese to skillet and stir. When all is combined, stuff into peppers.
Sprinkle sharp cheese on top.
Place in a preheated 350°F oven and bake for about 40 minutes.

Menu Plan Monday

Since Jessica was asking for volunteers to share menu ideas, I thought I would get the ball rolling and share my menu for the week.  I try to keep my grocery spending around $60 and have healthy meals but, as you will see, not everything is healthy here. :) I use the weekly Publix ad to create my list to help save money as well. I shop Sunday/Monday and plan meals from Monday-Sunday.

Monday - Pork and Poblano Skillet with brown rice
Tuesday - Potato Soup* with rolls
Wednesday - Roast Chicken with lemons with cheesy broccoli
Thursday - Pasta with garlic bread and sugar snap peas
Friday - Tamale Pie* (one dish meal)
Saturday - Stuffed Red Peppers with mashed potatoes
Sunday - Chicken and Artichoke Casserole* with TBD veggie

*New recipes I haven't tried yet. If they turn out to be good, I'll post them to the blog!

Crepes

By: Alyssa Evans

Crepes

Melt one stick of butter

Dump into blender:
6 eggs
1 cup of flour
1 1/2 cups milk
1/2 teaspoon salt

Blend on medium and while running add the melted butter. Add a little more butter to that butter pan to melt and have to dip brush into for coating pans.
Heat pans, brush each with butter and put in enough batter to swirl and coat the pan. This takes practice! The first 2 are not usually as perfect. The pans need to be just the right temperature etc.

Slow Cooker Italian Beef for Sandwiches

Alyssa Evans

Ingredients

• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoons garlic salt
• 1 teaspoon dried parsley
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast

Directions

1. Combine water with salt, ground black pepper, oregano, basil, garlic salt, parsley, and salad dressing mix in slow cooker. Stir well.
2. Place roast in slow cooker, and pour some of the mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, shred meat with a fork.

Shepherd's Pie

By Pearl Kim

Shepherd's Pie

Ingredients/materials:

1- 9 by 13 pan

2-3 pound of ground beef

6-7 medium sized potatoes (I just use russet potatoes)

1 whole small-medium sized yellow or white onion diced

1 can of corn drained

1/2- bottle of ketchup (just kind of taste as you go…may need more or less by your preference)

1 cup heavy whipping cream or half and half or milk

1 stick of butter

1-2 tablespoons of salt

1 teaspoon pepper

Optional ingredients you can add in when browning the meat, onions, and corn:

Spinach, mushrooms, mixed vegetables, etc.

Peel the potatoes and cut each potato into 3-4 pieces…boil until tender enough to mash. During this time start cooking the ground beef…season w/ salt and pepper. After meat is cooked, drain the fat. Start to sauté the diced onions in the previous skillet used to cook the beef and cook until almost transluscent. Then add the ground beef back into the skillet w/ onions and cook on medium/low heat…add the drained can of corn and ketchup and let it simmer for 10 mins. When the potatoes are tender, drain and start to mash w/ a stick of butter and cream (if you don't have cream, you can use milk). Make sure the mashed potatoes are creamy and not stiff (it will be easier to spread). Season w/ plenty of salt and pepper. After everything is cooked, you can now start to layer the casserole. Place a layer of ground beef mixture onto the bottom of the pan. And then layer the potatoes and repeat only once.

Bake @ 350 for 20-25 mins.

Enjoy!

Kale Chips

By: Dovey Elliott

Here's a really healthy and easy way to get your kids to eat their greens.


Kale (however many bunches you want)

Preheat oven to 350 degrees. Destem. (I'm assuming that this is a word.) Break or chop into bite-sized pieces. Spread thinly on a baking sheet. Add salt or nutritional yeast or parmesan cheese or whatever else you can think of. Bake 8-10 minutes. They're crispy just like chips. My daughter ate half the batch I made today! These are great for us too. No guilt over eating chips!!!!!

Salmon & Herbs in Prosciutto Parcels

2 bunches of mixed fresh herbs, such as cilantro, parsley, basil and dill
1/2 to 3/4 c. extra virgin olive oil
4 salmon fillets, about 7 oz. each
8 slices of prosciutto
salt and pepper

Preheat the oven to 350. Coarsely chop the mixed herbs and put in a mortar, season with a little salt and pound with a pestle. (We don't have a mortar and pestle so we just chopped them up and it worked fine.) Gradually work in the olive oil to make a thick paste.
Spread the herb paste evenly over the tops of the salmon fillets, then wrap each fillet in 2 slices of prosciutto.
Put the wrapped fillets on a large baking sheet and bake for 20 to 25
minutes. Transfer to warmed serving plates and serve immediately.

Jewel Salad

By: Amanda Blackstone Harding

Ingredients:
3 - 3oz. pkgs. Raspberry Jello
Boiling water
Jellied Cranberry Sauce
Sour Cream
Sugar

Directions:

Mix jello with 2 c. boiling water; cool. When partially set, "marble-ize" with 1 c. sour cream. Set in pan. When set, spread with 1/2 c. sour cream mixed with 2 tablespoons sugar.

Broccoli Salad

By: Hessed Pearl Yune Kim

Ingredients:

3 crowns of broccoli
1/2 large red onion
½ cup of nuts (your choice: sometimes I use almond slices/slivers, pecans or walnuts)
6-8 slices of bacon
½ cup craisins
1 cup of shredded cheddar cheese
½ cup of mayo
3 tablespoons white distilled vinegar
3-4 tablespoons sugar

Cut up the broccoli heads into little pieces. Chop the onion fine. Chop up the bacon while raw into little pieces and then fry up until crispy…I usually add the nuts in with the bacon and fry them together. Let the mixture cool off a bit. Start placing all ingredients into a large mixing bowl. Add the craisins, cheese, mayo, vinegar and sugar to the other ingredients and mix. I usually taste as I go because my measurements are kind of eyeballed. Hope you enjoy!

Crispy Wonton Chicken Salad

By: Hessed Pearl Yune Kim

Ingredients:

1 and a half chicken breasts (boiled and shredded)
1 prepackaged dole mixed greens
(endive, romaine and a few other fancy greens I can’t remember)
1 extra head of romaine
10 wonton wrappers deep fried or pan fried until crispy
(crush not too much but just enough to get a nice size bite)
Below are a bunch of ingredients you can use in a variation of this salad:
Canned mandarins, apricots, or craisins
Toasted walnuts, pecans, almonds or pine nuts
Goat cheese or Gorgonzola

Dressing:

½ cup olive oil
¼ cup raspberry wine vinegar
Generous sprinkle of poppy seeds
Generous sprinkle of sesame seeds
1-2 tblsp minced red onion
4 tblsp sugar
Salt and pepper to taste
Shake up all ingredients and it’s ready!

Coleslaw Salad

By: Hessed Pearl Yune Kim

Lg. head Chinese (Napa) - I just use 2 bags of precut coleslaw
Cabbage, chopped finely
5 stalks of diced green onions
2 pkg. top Ramen noodles (discard flavor packet)
1/2 c. sesame seeds
1/2 c. butter
1 sm. pkg. slivered almonds

Chop cabbage and onions night before and chill. Brown noodles, sesame seeds, almonds in butter until light brown. Drain on paper towel for a couple of hours before serving. Keep at room temperature.

DRESSING:

1 c. salad oil (I use olive oil)
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar

Toss just before serving.

Also: I halve this recipe when feeding just our family or a small group.

Potato Salad

By: Hessed Pearl Yune Kim

Ingredients:

8-10 medium potatoes (peeled and chopped into large cubes)
6-8 hard boiled eggs
1 medium sized onion (chopped fine--I usually use red onions)
1 cup mayonnaise
¼ cup-½ cup sweet relish (depending upon how much tartness you want)
1 T Dijon mustard
1 T salt
2 tsp pepper

Boil eggs and potatoes. Once they are cooked and drained, place in a large mixing bowl. When adding the eggs into the bowl, open each egg and take the yolk out so that the white part and yolk is separated for the mixing stage. Add the onions. Add all other ingredients and mix. If the potatoes appear too large in size after mixing, I use a masher to kind of break down some of those larger chunks of potatoes. Also, I taste as I go, so if some of my eyeballed measurements above do not quite cut it after tasting, then add a little more of this and that. Enjoy!

Warm Brussel Sprout, Bacon and Spinach Salad

By: Julia Mangan

We love brussel sprouts in our family although many don't. If you guys do, you should try this salad!

8 slices bacon
2 cups Brussel sprouts, trimmed and thinly sliced
3 T. vegetable oil
3 T. white wine vinegar
1/4 t. white wine vinegar
1/4 t. white sugar
1/2 lb. spinach, chopped, washed and dried
1 1/2 t. caraway seed (optional)

Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussel sprouts until tender.

Heat the remaining fat (bacon grease) in the skillet over medium high heat and add the Brussel sprouts and caraway seeds (if you use them.) Stir for 1 to 2 minutes, or until sprouts are tender.

Remove the skillet from heat. Stir in oil, vinegar and sugar. Stir and add spinach. (It looks like it is too much at first but it cooks WAY down!)

Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm, immediately.

Pam’s Chicken Salad

By: Pam Dunbar

Yield: Makes 6 to 8 servings

1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
1 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 cup canned, crushed pineapple, undrained
2/3 cup dried cranberries
1 cup chopped roasted, salted almonds

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. Chill before serving.

Raspberry-Applesauce Jello Salad

By: Brenda Thompson Schoolfield

1 small box raspberry jello (sugar-free works well)
8 oz. applesauce
10 to 12 oz. bag of frozen raspberries
8oz. (or more) sour cream
Mini marshmallows

Dissolve the jello in 1 cup of boiling water. Add the frozen raspberries. Stir till the raspberries begin to thaw. Stir in the applesauce. Pour into a dish (8x8 square or something similar). Allow to set. Mix the sour cream and marshmallows. Spread on top of the set mixture. Enjoy. : )

The Best Ever Bean Salad

By: Jessica Elliott

3 c. frozen green beans
3 c. canned kidney beans, drained
2 c. slivered yellow peppers
1.5 c. thinly sliced red onion
2 cloves garlic sliced

Dressing

1 and 1/3 c. red wine vinegar
2/3 c. honey
1 c. olive oil
1 tsp. Braggs' Amino Acids (or Worcestershire)
2 tsp. salt
1/2 tsp. black pepper

Combine veggies. Whisk dressing and pour over. Marinate overnight. This will keep for weeks, and my kids LOVE it!

Sweet Southern Mint Iced Tea

By: Julia Mangan

I made this up one day for a small dinner party and it was a hit!

8 cups water
3 Bigelow brand Plantation Mint tea bags
3/4 cup white sugar

In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags and sugar. Cover and let steep for 1 hour. Pour into pitcher and refrigerate until chilled or serve immediately with lots of ice cubes.

I have tried other mint tea bags but they just weren't as good. It really has to be the Plantation Mint from Bigelow.

Chile Verde

By: Julia Mangan

This is a freezer recipe that is really yummy if you like spicy stuff! This is kind of like a soup and you put it over corn tortillas topped with salsa and cheese.

8 oz. package dry pinto beans (1 & 1/4 cups)
1 lb. boneless, skinless chicken breasts
4 oz. can chopped green chilies
1 t. ground cumin
3/4 t. dried oregano leaves
1/8 t. ground cloves
1/8 t. cayenne pepper
3 c. water
3 chicken bouillon cubes
1 t. minced garlic (1 clove)
1 t. salt
2/3 c. finely chopped onion
1 c. grated low-fat Monterrey jack cheese
12 corn tortillas
11 1/2 oz. jar salsa

Rinse pinto beans, soak them in cold water overnight, then drain them. (I used canned so I skipped this step.) Cut chicken into 1-inch cubes; cook in small amount of water or vegetable oil until no longer pink, about 15 minutes. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil.

Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.

Combine chicken and spices with beans; simmer 10 more minutes. To serve, top chili with salsa and grated cheese; serve on warmed corn tortillas. If freezing, cool and freeze. Grate cheese, put it in a 1-quart bag and attach it to the freezer container with the chili. To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. See above for serving.

Cheese Stuffed Manicotti

By: Julia Mangan

1 c. chopped onion

1/2 c. chopped green bell pepper

1/2 c. shredded carrots

1/2 lb. mushrooms, sliced

1/2 c. sliced celery

1 t. minced garlic

14.5 oz. can chopped tomatoes, with their juice

10.75 oz. can tomato puree

1/2 c. water

1 t. dried oregano leaves

1 t. dried basil leaves

1/2 t. sugar

salt and pepper to taste

12 manicotti shells

cheese filling (recipe follows)

In a medium non-stick saucepan, combine onion, green pepper, carrots, mushrooms, celery and garlic, cooking until the vegetables are tender, about 7 minutes. Stir in the tomatoes, tomato puree, water, oregano, basil, sugar and salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring occassionally. Meanwhile, cook the manicotti shells according to the package directions omitting any oil and salt. Drain well. Fill each manicotti shell with about 1/3 cup of the Cheese Filling (see recipe below). Arrange the filled shells in a 3 quart rectangular baking dish coated with non-stick cooking spray. Pour the sauce over the filled shells.

To Prepare and Eat Now: Preheat the oven to 350. Bake for 35 to 40 minutes or until heated through.

To Freeze: Do not bake before freezing. Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 3 months

To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 350. Bake for 40 to 45 minutes or until heated through.

Cheese Filling

2 large egg whites, beaten

15 oz. container part-skim ricotta cheese

1 c. shredded, part-skim Mozzarella cheese

2 T. chopped parsley

1/2 t. dried basil leaves

1/2 t. dried oregano leaves

salt and pepper to taste

In a mixing bowl, combine the egg whites, ricotta, Mozzarella, parsley, basil, oregano and salt and pepper.

Italian Stuffed Meatloaf

By: Julia Mangan

2 lbs ground sirloin

1 large egg white

1 cup tomato juice

salt and pepper to taste

1 t. minced garlic

1 t. dried oregano

1 onion, chopped

4 oz. sliced, part-skim Mozzarella or provolone cheese

1/2 c. frozen spinach, cooked according to directions and squeezed dry

1/2 c. jarred, roasted red peppers, drained and chopped

Preheat the oven to 350. In large bowl, combine the sirloin, egg white, tomato juice, salt and pepper, garlic and oregano. In small non-stick skillet coated with non-stick cooking spray, saute onion until tender. Add the cooked onion to the meat mixture, mixing well. Put half the meat mixture into a non-stick 9x5x3-inch loaf pan coated with non-stick cooking spray, layer with Mozzarella cheese, spinach and red peppers and cover with remaining meat mixture. Bake meatloaf for one hour or until meat is done.

Eat when ready if eating now.

To freeze: Cool to room temperature, then wrap, label and freeze.

Recommended freezing time: up to 2 to 3 months.

To Prepare after freezing: Remove from freezer to defrost. Preheat the oven to 350. Bake for 20 to 30 minutes or until thoroughly heated. Alternately, you can reheat meatloaf slices in the microwave.

Veggie lettuce bowls

By: Gina Calvin

This makes an AWESOME appetizer!! It is completely vegan and healthy, but your guests will never be able to figure out what is in it unless you tell them. It is SO refreshing. I served it at my Christmas Dropin and it was the hit of the party.

1 c walnuts, soaked for 8 hrs
1 1/2 c cauliflower
1 stalk celery
1/2 medium onion
1 clove garlic
1/2 c fresh cilantro or parsley
2 T fresh lemon juice
2 t cumin
1 t coriander
1 t sea salt

Put garlic in food processor and chop finely. Add walnuts and cauliflower and chop fine. Put this in a bowl. Put celery and onion into processor and chop fine. Add cilantro and chop again. Put all in the bowl including lemon juice and spices. Mix thoroughly. Serve on romaine lettuce leaves. Top with chunks of avocado or sliced red peppers.

Beef Tenderloin Pizza with Horseradish Cream

By: Julia Mangan

4 oz. reduced-fat cream cheese

1 cup nonfat sour cream

1 to 2 T. prepared horseradish sauce, depending on taste

1/3 cup chopped red onion

2 t. lemon juice

Dash hot sauce

salt and pepper to taste

12 in Boboli or pizza crust (We use thin crust.)

1 c. shredded, part-skim Mozzarella cheese

8 oz. cooked, medium-rare beef tenderloin, sliced

1 T. chopped chives

In a mixing bowl, combine the cream cheese, sour cream and horseradish.

Stir in the red onion, lemon juice, hot sauce and season with salt and pepper. Spread evenly on top of pizza crust. Sprinkle with Mozzarella cheese.

To Prepare and Eat Now: Preheat the oven to 425. Bake for 10 to 12 minutes or until bubbly. Top with tenderloin and sprinkle with chives. Serve immediately.

To Freeze: Do not cook before freezing. After topping with cheese, wrap, label and freeze. Recommended freezing time: up to 6 weeks. (I normally cut up the raw meat and freeze that in a separate bag.)

To Prepare After Freezing: Preheat the oven to 425. Place frozen pizza into the oven and bake for 12 to 15 minutes (sometimes it takes longer, depends on thickness of crust) or until bubbly. Top with tenderloin (after cooking separately if not cooked yet) and sprinkle with chives. Serve immediately.

(I don't recommend freezing the chives. They end up tasting way too strong. I just normally buy them for the day I plan on eating it and cut up while it is baking.)

Zucchini Bread

By: Joy Boudreau (compliments of Bryan)

3 eggs

2 cups sugar

3/4 cup vegetable oil

1 1/2 teaspoon vanilla

3 cups unpeeled, finely shredded zucchini

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 Tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon allspice

1 cup small-chopped walnuts

Heat oven to 325 degrees F. Grease 2 regular sized loaf pans, 3 medium loaf pans, or 6 small loaf pans, and line the bottom of pans with wax paper cut to size. Beat eggs, oil, sugar, and vanilla until thick,. Sift dry ingredients together and mix into egg and oil mixture. Add nuts and zucchini, scraping the bottom well to incorporate. Pour into prepared pans. Bake small or medium loaves 50-60 minutes and large loaves 60 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack 5 minutes, then remove bread from pans and cool on rack. Can be wrapped in plastic wrap, covered with aluminum foil, and frozen until ready to use. Thaw overnight.

Beer Bread Recipe

By: Hessed Pearl Yune Kim

3 cups flour (sifted)

3 teaspoons baking powder

1 teaspoon salt

½ cup sugar

1 (12 ounce) can beer

1/3 cup melted butter

Preheat oven to 375 degrees

1. Mix dry ingredients and beer
2. Pour into a greased loaf pan
3. Pour melted butter over mixture
4. Bake 1 hour, remove from pan and cool 15 minutes
5. Do not forget to sift the flour (otherwise bread will be brick-like)

Classic Banana Bread

By: Malia Schopf

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Pork & Poblano Skillet

By Julia Mangan
From Kitchen Parade

Hands-on time: 25 minutes
Time to table: 45 minutes
Serves 4 (We actually found it to serve maybe 2 1/2)

• 1 poblano pepper
• 1 tablespoon vegetable oil
• 1 pound pork tenderloin or boneless pork loin, cubed small
• Salt to taste
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 2/3 cup water
• 2 tablespoons Worcestershire (don’t skip)
• 15 ounce can diced tomatoes
• 1/4 cup fresh chopped cilantro
• Sour cream

Slice pepper in half vertically; remove core, membrane and seeds. Flatten halves skin-side up on foil (see TIPS) on a baking sheet. Place under broiler til skins blister and blacken. Remove from broiler, fold foil over the pepper to form a tight packet; let rest 5 minutes. Lift off and discard skins; slice flesh into strips. Meanwhile, heat oil on medium high til shimmery in large skillet. Add pork, salt to taste, stir often til meat is browned, about 5 minutes. Leaving liquid behind, remove meat, keep warm (see TIPS).

Add onions and garlic, cook til beginning to brown, adding water and Worcestershire when skillet begins to dry. Stir in tomato and poblano. Cook down a bit, about 5 minutes. Return meat to skillet; cook 15-20 minutes until sauce darkens and thickens, adding cilantro in last 5 minutes. Serve with beans or cooked rice and a dollop of sour cream.

TIPS: Poblano peppers are relatively mild chillis. Still, if chillis are new to your family, start gingerly, as if working with, well, hot peppers. Chilli heat resides first in the membranes, next in the seeds, then in the flesh. After handling chillis, wash your hands well before touching anything else, especially your skin or eyes, even a pet. Use enough foil so that after roasting, the peppers can be fully encased. If the oven’s still warm from broiling, keep the meat warm there.

Creamy Potato, Onion and Cheese Soup

By: Julia Mangan

3 T. butter

1 small onion, chopped finely

6 scallions, green part included, chopped finely

4 potatoes, cut into chunks

3 cups chicken stock

salt and pepper

2/3 c. milk

2/3 c. whipping cream

3 T. chopped fresh parsley

3/4 c. coarsely grated cheddar

fried garlic croutons (optional)

Heat the butter in a large pan over medium heat. Add the onion, scallions and potatoes. Cover and cook for 5-7 minutes until the onions are tender.

Add the stock. Bring to a boil, then cover and simmer over medium-low heat for 15-20 minutes or until the potatoes are tender. Remove from heat.

Mash the potatoes. Season with salt and pepper. Stir in the milk, cream and 2 T. of the parsley. Reheat gently. Ladle into bowls. Sprinkle with the cheese and remaining parsley. Serve with croutons, if using.

I sometimes serve with sour cream as well as crumbled bacon.

Cowboy Bean Soup

By: Rebekah McKibben Edwards

Choose about 5 cans of beans of your choice. Dump them, liquid and all into a pot. Add about 1/2 c. salsa, or to taste. Add meat of choice, if any. Warm up and serve in bowl with shredded cheese, sour cream, and tortilla chips or corn bread.

Chicken Taco Soup

By: Gina Calvin

This is SO easy and SO delicious. I would put it under Crockpot recipes.

2 pkgs Oscar Meyer Grilled Chicken chopped up
1 onion, diced
1 pkg Taco seasoning
1 can black beans
1 can kidney beans
1 can pinto beans
1 can rotel tomatoes
2 cans diced tomatoes
2 cans white corn
1 1/2 c water

Combine all ingredients in crockpot or on stove. Do not drain veggies.
Cook on low for several hours.

Chili

By: Amanda Blackstone Harding

Ingredients:

4 15 oz cans diced tomatoes

2 Cans Chili Beans

2 Cans White Northern Beans

1 15-18 oz jar salsa

1-2 packets mild chili seasoning

1 1/2 lb ground beef browned with onions and garlic --can cook this first in your big kettle w/ garlic and onion--add remaining ingredients. Heat.

Cheddar Chowder

By: Amanda Blackstone Harding

Serves 6/Prep 30 min

Ingredients:

2 C Water
2 C Diced Potatoes (or 1 can)
1/2 C Diced Carrots
1/2 C Diced Celery
1/4 C Chopped Onion
1 tsp salt
1/4 tsp pepper
White Sauce
1/4 C Butter
1/4 C Flour
2 C Milk
2 C Grated Cheddar Cheese
1 C Cubed Ham (or 1 large Ham Steak)

Directions: Combine 1st set ingredients in large kettle. Boil 10-12 min.

Next: in small saucepan, make white sauce by melting the butter.

Add flour and stir until smooth.

Slowly add milk; cook until thickened.

Add grated cheese to white sauce; stir until melted.

Add white sauce and cubed ham to vegetables that have not been drained.

Heat thoroughly.

Corn, Sausage and Pepper Chowder

By: Laura Stribley Ballard

Ingredients

2 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cups chicken broth

1 pound red potatoes, cut into chunks

1/4 teaspoon ground white pepper

1/4 teaspoon ground cumin

3 1/2 cups whole kernel corn

4 ounces kielbasa, halved and sliced

1/3 cup milk

1/3 cup heavy cream

Directions

In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.

Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.

Baked Potato Soup

By: Emily Ceder

Ingredients

• 12 slices bacon
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 4 large baked potatoes, peeled and cubed (If I don’t have any leftovers I boil them)
• 4 green onions, chopped
• 1 1/4 cups shredded Cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Even my pickiest of family love this one!

Beef Barley Soup

By: Dara Greeley (stolen from a friend)...so so good and healthy!

1 1/2 lbs boneless LEAN beef (I like to use a small lean roast and cut it up while it is slightly frozen. Shoulder Tender works great and is very lean. Sirloin works well too. What ever is on sale and is lean – use it!)

6 cups water

4 cups low sodium Beef Broth

2 C chopped Mushrooms, fresh

2 C chopped Celery

1 C chopped Onion

1 Cup chopped Carrots

1 C chopped Zucchini/Squash – or both.

1 t Sea Salt (Do NOT add extra!)

1 Tbsp fresh Rosemary , or 1 tsp dried.

1 tsp Thyme, dried or fresh

1 tsp Parsley, dried or fresh

1 large Bay Leaf

1/2 t Pepper

1 clove Garlic (or to taste) – try roasted garlic for a richer flavor – I buy the one pre chopped in the jar to save time.

6 oz tomato paste with basil garlic and oregano

1 C pearl Barley – quick cook (10m)

Directions – Trim meat of all visible fat and cut into 1/2 inch cubes. Brown in a large stock pot. Remove from pot and set aside. Add chopped veggies (except zucchini/squash) to stock pot and cook until slightly tender. Then add cooked beef, water, broth (can add extra), and tomato paste. Bring to a full boil, and add barley. Cook 8 minutes. Then add zucchini/squash, fresh herbs, sea salt and pepper – cook for another 5 minutes. Reduce heat, and simmer for 10-20 minutes before serving.

Golden Bread

By: Malia Schopf

I know this is called "bread" but that's just an excuse for me to eat it for breakfast. It's really cake baked in a loaf pan.

Streusel

(sorry I don't have exact measurements, family recipe written on the back of an envelope)

Brown Sugar
Cinnamon
Chopped nuts
Golden Bread
1 yellow cake mix
1 small instant pudding
3/4 cup oil
3/4 cup water
4 eggs
1 teaspoon vanilla


Preheat oven to 350 degrees. Mix golden bread ingredients together. Grease whatever pan you want to use. My mom uses a bundt cake pan, I like to use loaf pans. Put some streusel on the bottom, then layer some cake mix, then streusel, then cake mix. Bake for an hour. Make some coffee and try not to eat the whole thing.

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