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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Pumpkin Pound Cake (Linda St. John)

By: Jessica Elliott

2 c. sugar

1 c. oil

2 tsp. baking soda

4 eggs

2 tsp. cinnamon

1 can (15 oz.) pumpkin

2 c. flour

Place sugar in large mixing bowl. Mix together with dry ingredients. Add oil and eggs alternately with dry ingredients. Add pumpkin and beat 5-8 minutes. Bake at 350 in bundt or tube pan one hour, or until toothpick comes out clean.

Frosting

Beat 8 oz. cream cheese (room temp), 1/2 stick of butter (softened), 1 tsp vanilla, and a box of powdered sugar. Frost once cake is cool. You will love me after you make this!!!

Chocolate Peanut Butter Ice Cream Pie

By: Julia Mangan

I haven't actually tasted this but I made it for a co-worker once and it looked delicious!

1 Oreo crust (or crushed Oreo cookies mixed with 1/4 c. melted butter)

2 T. chopped peanuts + 1/4 cup

2 cups chocolate ice cream, softened

4 cups vanilla ice cream, softened

1/2 cup peanut butter

Sprinkle 2 T. chopped peanuts on top of Oreo crust. Spread softened chocolate ice cream in bottom of crust. Freeze for 30 minutes. Meanwhile, combine vanilla ice cream and peanut butter in large bowl and beat until peanut butter is thoroughly blended with ice cream. Spread over chocolate ice cream in crust and top with remaining chopped peanuts. Cover and freeze for at least 6 hours. Let stand at room temperature for 10 minutes before slicing and serving.

Chocolate Pudding Cake

By: Julia Mangan

I am not a chocolate fan but a co-worker made this cake and brought it to work and I fell in love with it! It is SO moist!

1 package yellow cake mix

1 small box instant chocolate pudding*

1 large box instant chocolate pudding*

4 eggs

1/2 c. water

1/2 c. coffee, brewed

1 c. oil

1 container chocolate frosting

Mix first 4 ingredients until there are no lumps (with a mixer). It will be very thick.

Add last ingredients and mix until smooth. Pour into greased bundt pan.

Bake at 350 for 45 minutes. Wait 30 minutes and then frost cake.

*I have also used mint chocolate pudding and it was pretty yummy, too!

Key Lime Pie

By: Jessica Elliott

*Taken from James McNair

Graham Cracker Crust
2 c. fine graham cracker crumbs
6 T. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
Pie filling
6 egg yolks, at room temp.
2 T. grated lime zest (regular limes, which have a nicer flavor!)
1.5 cans sweetened condensed milk
3/4 c. freshly squeezed lime juice, more if needed

Press crust mix into pie plate and bake on 325 for 15 minutes until fragrant. For filling, mix yolks and zest on high until creamy and pale yellow for five minutes. Add condensed milk and juice until smooth. Taste and add more juice if you want a tarter flavor. Fill cooled crust. Bake at 325 for 15 minutes or until just set. Cool on wire racks and then refrigerate. I like to top mine with fresh whipped cream after it's been chilled thoroughly.

Easy Cheezy Chicken

By: Erin Burchwell

(stolen from a friend)

Whole Chicken Breasts-about 6

1 container Sour Cream

1 pkg Shredded Cheese

1/3 box Cheez-Its

1 stick Butter

(everything above is "to taste" not specific)

Place chicken in pan and pour sour cream over. Mix cheese, butter and cheez-its (crumbled). Pour over chicken and bake in baking pan until done.

Mexican Lasagna

By: Laura Stribley Ballard

Ingredients:

1 pound lean ground beef

1 (1.25 ounce) package taco seasoning mix

2 (16 ounce) cans refried beans

4 (10 inch) flour tortillas

3 cups shredded Cheddar cheese

2 green onions, chopped

2 roma (plum) tomatoes, chopped

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In large skillet over medium heat, cook beef until browned. Drain. Combine with taco seasoning and refried beans. Spread half of mixture in 9x13 inch baking dish. Top with two tortillas, trimming if necessary, and half of cheese. Repeat layers.

Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.

My Mom's Chicken Pot Pie

By: Jessica Elliott

Whole Chicken Fryer, cut up

2 qts. water

1 tsp. salt

1/2 tsp pepper

1 stalk celery

1 medium onion

1 bay leaf

16 oz. frozen mixed veggies (carrots, peas, limas, corn)

3 c. broth from simmered chicken

1/2 c. flour

1 stick butter

1 c. milk

1/4 tsp. thyme

Simmer chicken with next 6 ingredients for an hour or until done. Remove chicken and strain broth. In the meantime, bring 16 oz. frozen veggies to a boil and simmer 8 minutes. Drain. Melt a stick of butter in saucepan, stir in flour, and cook one minute. Gradually add 3 c. reserved broth and milk. Cook, stirring until thickened and bubbly, on med-lo. This can take up to ten minutes. Remove from heat and add 1.5 tsp salt, 1/2 tsp. pepper, and thyme. Add veggies and cut up chicken and pour into casserole dish. Cover with favorite pie crust and bake on 400 for 20 minutes or until golden.

Taco Meat

By: Jessica Elliott

*From America's Test Kitchen

1 T. veg. oil

1 onion, minced

3 garlic cloves, minced

2 T. chili powder

1 tsp. cumin

1 tsp. coriander (I omit this if I don't have it, and it's fine.)

1/2 tsp. oregano

1/4 tsp. cayenne (I leave this out because of the kids.)

salt

1 lb. ground beef

1/2 c. tomato sauce

1/2 c. low sodium chicken broth

2 tsp. cider vinegar

1 tsp. brown sugar

Heat the oil on medium and cook onion until softened, 5 minutes. Stir in garlic, spices, and 1 tsp. salt and cook until fragrant, 30 seconds. Stir in beef and cook till no longer pink. Stir in sauce, broth, vinegar, sugar, and simmer until thickened, about 10 minutes. Season with more salt to taste.

Fiery Fish Tacos

By: Dara Greeley

(This is a wonderful recipe I found from allsrecipe. My family loves it and you can make it as hot or not as hot as you would like.) You can also substitute the sour cream with greek yogurt to make it a little healthier.

Ingredients

• 1 cup corn
• 1/2 cup diced red onion
• 1 cup peeled, chopped jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 2 tablespoons sour cream
• 2 tablespoons cayenne pepper
• 1 tablespoon ground black pepper
• 2 tablespoons salt
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed

Directions:

Preheat grill for high heat. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

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Baked Spaghetti

By: Becky Henson

Ingredients:

1 pkg (16 oz) spaghetti

1 1/2 lbs. ground beef

1 medium onion, chopped

1/2 cup chopped green pepper

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 can (10 3/4 oz) condensed tomato soup, undiluted

1 can (8 oz) tomato sauce

1 cup water

2 tablespoons brown sugar

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried rosemary, crushed

1/8 teaspoon garlic salt

1 cup (4 oz) shredded part-skim mozzarella cheese, divided

Directions:

Break spaghetti in half, cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.

Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9 baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings

Spinach Pasta

By: Joy Boudreau

Our family's favorite standby meal. In the summer, I make it almost every week. (Serves three.)

1 cup cream (or half and half)

1 Tbl butter

2 packages fresh spinach

dash nutmeg

salt to taste

freshly grated parmesan cheese

pasta (spaghetti, linguini, fettuccini)

Bring cream and Tbl to soft boil in stovetop on medium-high heat, stirring frequently. As it is boiling, it will reduce considerably - turn heat down to monitor boiling rate - It does not need to hard boil the whole time. Meanwhile, bring large pot of water to boil and prepare pasta according to package directions. When the pasta is almost done, put 1/4 inch water in really large pot that has a lid. When water is boiling, add spinach and cover. Cook until it is wilted nicely, stirring occasionally so that it cooks evenly. Drain spinach well (can even press some of the liquid out. Add to the cream mixture and stir - with a dash nutmeg and salt to taste. Drain the pasta. Serve spinach over pasta with parmesan cheese. Garlic toast makes a nice side.

Apple-Stuffed Pork Chops

By: Joy Boudreau

6 rib pork chops, 2 inches thick

1 tsp. salt

1/8 tsp. pepper

3 Tblsp. butter

5 Tblsp. chopped onion

1 1/2 cups dry bread crumbs

1 large green apple

5 Tblsp. seedless raisins

1/2 tsp. nutmeg

1/4 tsp. cinnamon

2-3 Tblsp. water

Split the chops through the middle from the outer edge toward the bone, leaving meat attached to the bone. Open like a book and pound both sides thin with a mallet. Season the chops with 1/2 of the salt and the pepper. Saute the onion and bread crumbs in butter in a heavy skillet. Add the apple slices, raisins, remaining salt, nutmeg, cinnamon, and water. Mix together well and spread the dressing in even portions on the chops. Fold over and fasten with toothpicks. Heat oven to 350 degrees and bake for 1 1/2 hours or until tender. Turn once during baking time and drain off excess fat. Serves 6.

Oriental Grilled Chicken

By: Joy Boudreau

Marinade:

2 tbsp vegetable oil

1/4 cup honey

3 tbsp red wine vinegar

1/4 cup low-sodium soy sauce

1 clove garlic, minced

2 tbsp finely chopped fresh parsley

2 tsp grated fresh ginger (must use fresh)

1/2 tsp freshly ground black pepper

In a bowl, combine all marinade ingredients and mix well. Add chicken and turn to coat all pieces. Cover and refrigerate overnight up to 24 hours, turning occasionally.

Grilling Method:

Turn gas grill on high and start smoking chips. When grill is hot and smoking, reduce heat to medium and set chicken pieces on. Cover and grill 45 minutes, brushing pieces with marinade and turning pieces frequently; test for doneness (juices will run clear when pierced deeply with a fork). Avoid flaming from dripping grease and oil in the marinade. Serve with mixed steamed vegetables and small red potatoes (skin-on).

Colcannon

By: Joy Boudreau

*My whole family loves this as well - even the kiddos!

Potatoes

a little butter

a little milk

cabbage

ham (or bacon)

Make mashed potatoes (peel, chop, and boil potatoes until tender). Put butter into the potatoes and a little milk, not much. Boil chopped cabbage. Chop scallions and ham (or bacon) into cubes. Mix it all together and serve.

Fajita Meat

By: Joy Boudreau

Juice of one lime

Three large cloves of garlic, peeled and crushed or minced

2 Tablespoons of soy sauce

2 Tablespoons olive oil

2 teaspoons peeled and grated fresh ginger (do not substitute dried ginger powder)

1/4 tsp freshly ground black pepper

1/2 teaspoon Lawry's season salt

2-3 drops red pepper sauce

1-2 lbs steak, flank steak, or your choice

1 medium bell pepper

2 Tablespoons of cooking oil

Combine lime juice, crushed garlic, soy sauce, olive oil, fresh ginger, black pepper, season salt, and red pepper sauce in a medium bowl or sealable container to make the marinade. Partially freeze the steak. Using a sharp knife on a cutting board, slice the partially frozen steak as thinly as possible into long strips. The actual size doesn't really matter, but aim for 1/4 inch wide and 2 inches long; make the strips as uniform as possible so cooking is even (freezing will make the meat easier to cut). Add the strips to the marinade and mix well; soak overnight or at least 8 hours.

Cut the bell pepper open and remove stem, seeds, and any membrane in the cavity. Slice into evenly thin pieces and halve (about one inch long each and as thin as you can cut them). If you prefer color, you can use an orange or yellow bell pepper; red or green will also work fine. Heat 2 Tbsp. cooking oil in a large frying pan on medium-high. Drain the marinading meat in a sieve, and pat dry with a towel (do not rinse). When the pan with oil is hot, add drained meat and pepper slices all at once. Be prepared to stir quickly as the mixture sizzles. Cooking liquid will come out of the meat and peppers; drain this liquid when it starts collecting by lifting the pan off the stove and carefully tipping it over a sink until the liquid drains (you may want to do this over a sieve in case some of the meat falls out--that way, you can easily pick it up and put it back into the pan to cook. Continue to cook on medium-high heat until the meat is richly browned and the peppers test tender with a fork. You may need to drain the liquid off twice. The final product should look almost dry.

Serve warm with cooling vegetables (lettuce, tomatoes, olives), cheese, salsa; great for wraps; also great cold to top a summer salad. Because of the lime juice, ginger, and garlic, this recipe has more Caribbean tropical connotations (not Mexican); expect a very bright flavor explosion; it will get the taste buds sizzling on a summer day with fresh limeade on the side.

Healthy Oatmeal Cookies

By: Jessica Elliott, taken from Sara Elliott

*This is a relatively healthy cookie that your kids will love.

2 sticks softened butter
2 c. sugar or evaporated cane juice
2 large eggs
2 tsp. vanilla
1 and 3/4 c. Kamut flour (can use whole wheat or spelt)
1/4 c. buckwheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. ginger
3.5 c. old fashioned rolled oats
1 c. raisins

Cream butter and sugar. Add eggs and vanilla until incorporated. Whisk dry ingredients (except raisins and flour) and add slowly to creamed mixture on low. Stir in oats and raisins. Bake 10 minutes on 350 until almost firm. Let stand 2 minutes before transferring to cooling rack. (I always use parchment paper when baking cookies to prevent from sticking to cookie sheet.)

Chocolate Toffee Caramel Bars

By: Jessica Elliott

This was the one million dollar recipe at the Pillsbury Bake-off years ago. You will understand why once you make them!

1 box Pillsbury Moist Supreme Butter Recipe Cake Mix
1/3 c. oil
2 eggs
12 oz. bag semisweet chocolate chips
1 c. vanilla chips (I leave these out.)
12 mini Heath bars, chopped coarsely
1 stick of butter
32 Milk Maid caramels
14 oz. can sweetened condensed milk

1. Grease 9x13 pan. In large bowl, combine cake mix, oil, eggs; blend well. Stir in chips, and Heath. Press half of mixture in bottom of pan; bake for 10 minutes on 350.

2. Meanwhile, combine butter, caramel, and milk. Cook over med-low until mixture is smooth. Pour over partially baked crust. Top with remaining cake mixture.

3. Bake an additional 20-25 minutes, or until golden. Cool 20 minutes. Run knife around edges of pan. Cool 40 minutes and cut into bars. Refrigerate and store in fridge.

Cucumber and Onions

By: Jessica Elliott

7 c. cucumbers , peeled and sliced VERY thinly
1 c. sweet onion (Vidalia), sliced thin
2 c. sugar
1 c. white vinegar
2 T. salt
2 tsp. celery seed, optional

Mix all and allow to marinate at least 3 hours in the fridge.

Pork Roast with Garlic Rub

By: Jessica Elliott

6 cloves of garlic, peeled
2 t. salt
2 T. chopped parsley
1 T. sweet Spanish or Hungarian paprika
1.2 t. dried oregano
1/4 c. olive oil
3 lb. boneless loin, or tenderloins
2 lbs. new potatoes, peeled

In a mortar, pound garlic and salt to make paste. Pound and incorporate parsley. Stir in paprika and oregano. Stir in oil. Rub all over pork, cover, and refrigerate overnight. Bring to room temperature. Boil potatoes 10 minutes, covered in water and 1/2 tsp. salt. Drain. In roasting pan, pour excess marinade over pork and roast on 450 for 15 minutes. Reduce heat to 350 and add potatoes. Bake 45 minutes longer, or until juices run clear when meat is deeply pierced and potatoes are brown. Let meat rest on cutting board 10 minutes loosely covered with foil. If using tenderloins, the roasting time will be shorter.

Pimiento Cheese

By: Jessica Elliott

8 oz. sharp cheddar
8 oz. extra sharp cheddar
1.5 (or less, to taste) of mayonnaise
1 T. grated onion
1 T. Worcestershire
1/4 tsp. red pepper (optional)

Grate cheese and combine with remaining ingredients. Allow flavors to meld in the fridge several hours before serving.

Shepherd’s Pie

By: Hessed Pearl Yune Kim


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)

1/2 heavy whipping cream

1 stick of butter

1-2 tablespoons of salt

1 teaspoon pepper



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 translucent. 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!

Pumpkin Cookies

By: Hessed Pearl Yune Kim



Ingredients:



1 can pumpkin

2 Tablespoons milk

2 teaspoons baking soda



Mix above ingredients in bowl, set aside



2 cups sugar

1 cup oil (I use olive oil)

2 eggs

4 cups flour

2 teaspoons vanilla

2 t cinnamon

4 t baking powder

1 c. Chocolate chip morsels

1 c. butterscotch morsels



in bowl, mix flour, cinnamon, baking powder

in mixer, add eggs, sugar, oil and vanilla and then add pumpkin mixture

add dry ingredients to wet and mix.

Add morsels

Bake @ 350 degrees for 15 mins.



These cookies are a bit tricky when baking…it can take anywhere from 12-15 mins. Just a minute or two over can make the whole batch dry or vice versa…just need to keep an eye on them and taste test a cookie to your liking.

Lemon Tarts

By: Hessed Pearl Yune Kim

Crust:

2 cups flour
1 cup butter or margarine
½ cup powdered sugar

Cream and press in ungreased 9x12 inch pan.
Bake at 350 for 20 minutes.

Filling:

4 eggs
6 Tbsp. lemon juice
2 cups sugar
4 Tbsp flour
½ tsp salt

Beat eggs; add lemon juice. Gradually add sugar, flour and salt.
Pour over baked crust and bake 25 minutes more.
Sprinkle with powdered sugar while warm.

Spaghetti Squash Bake

By: Leslie Ann Quillen

INGREDIENTS

1 large spaghetti squash
1/2 pound chicken or turkey sausage, casings removed
1 onion, diced
3 cloves garlic, minced
3 cups fresh baby spinach
1 jar marinara sauce (I used Trader Joe’s Tomato Basil Marinara)
Part-skim ricotta cheese (you can use as much or as little as you like)
Parmigiano-reggiano cheese, freshly grated
Sea salt and fresh black pepper

Preheat the oven to 375°. Spray a 9 by 13 inch baking dish with cooking spray and set aside.

Cut the ends off the spaghetti squash and cut in half lengthwise. Scoop out seeds and lay cut side down on a microwaveable plate or dish. Cover loosely with plastic wrap and microwave for 8-10 minutes, until slightly soft but not mushy.

Brown the sausage in a skillet over medium heat. Once the sausage is cooked through, add the onions and garlic. Saute until the onions are soft and translucent. Add the spinach and saute just until the spinach starts to wilt into the sausage mixture. Remove from the heat.

Using a fork, scoop out the spaghetti-like strands from the squash. Line the bottom of the prepared baking dish with a layer of squash, using about half of the squash. Season lightly with sea salt and fresh black pepper. Top with half of the marinara sauce.

Spread the sausage mixture in a layer over the sauce. Place spoonfuls of ricotta cheese on top of the sausage mixture, you can use as much or as little as you like. (I happen to LOVE ricotta cheese, so probably used about 1/2 cup here.) Sprinkle with parmigiano-reggiano cheese.

Layer the remaining spaghetti squash, sea salt & black pepper, marinara, spoonfuls of ricotta, and sprinkle with parmigiano-reggiano cheese.

Bake uncovered for 30 minutes. If you want the top to be more golden and bubbly, you can place it under the broiler for 2-3 minutes.

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Blueberry Scone Recipe

By: Hessed Pearl Yune Kim

3 c. all purpose flour

4 tsp. baking powder

3/4 tsp. salt

12 tblsp. cold unsalted butter (1 and 1/2stick) cut into small pieces

1/2 c. heavy cream

2 large eggs

1 c. sugar

2 pints of fresh blueberries or frozen (with frozen blueberries I use a ¼ to ½ cup less flour)

mix all the dry ingredients (including the sugar)

put the pieces of butter in and mash it into the flour mixture until

it resembles peas (or until all butter chunks are gone)...(i use a pastry cutter)

in a separate bowl whisk eggs and cream

pour egg/cream mix. on top of the flour mixture

fold the egg/cream mix. in first and then add the blueberries

keep working the mixture together gently.

Divide and shape dough (with hands) into 12 balls and place on parchment paper on a cookie sheet.

bake at 375 degrees for 25-30 mins. add a little powdered sugar on

top after they come out of the oven

Also: I sometimes replace the blueberries with craisins and slivered almonds or with whatever I have in the fridge:)

Honey-Orange Carrots (Eleanor's favorite)

By: Jessica Elliott

I don't have amounts here, just do everything to taste. Slice carrots lengthwise into thin spears. Barely cover in saucepan or saute pan with orange juice. Add 3 or so tablespoons of butter, a good amount of honey (maybe 3-4 Tablespoons), season with salt, and a tsp or so of brown sugar. Bring to boil and turn down to simmer for about 30 minutes, or until carrots are tender. I just taste for seasoning and sweetness. Add more according to your likes!

Thanksgiving Sweet Potato Casserole

By: Joy Boudreau (compliments of in-laws)

4 cups hot cooked, mashed sweet potatoes

1/3 cup milk

1/3 cup butter (5.5 Tablespoons)

3/4 cup sugar

1 egg

2 teaspoons pure vanilla extract

Topping

1/3 cup butter (5.5 Tablespoons)

1/2 cup light brown sugar

1/2 cup flour

3/4 cup chopped pecans

Hot cooked, mashed sweet potatoes. Buy 4 or 5 large sweet potato tubers (available in autumn in most markets). Using a vegetable peeler, peel off the skin, remove any dark spots, and wash clean. Cut each peeled tuber into 4 or 5 chunks using a cleaver or sturdy knife. Carefully slip into a pot of boiling water, and maintain a very low boil for 15-20 minutes. Test potatoes with a fork--they should be firm-soft through to the middle, but not mushy. Drain all water in a colander. Transfer to a wide bowl, mash with a mixer, remove any hard pieces, and measure out 4 cups.

Casserole. Add butter first to the sweet potatoes; when it is melted, add the milk, sugar, egg, and vanilla. Blend together with an electric mixer; pour into a 2-quart casserole dish or a 9 inch square baking dish (glass or ceramic; do not use metal).

Topping. Soften the butter (do not melt it) and mix topping ingredients together with a fork or by hand. If the topping globs together too much, refrigerate it until it can crumble between your fingers. Sprinkle over sweet potato mixture. Bake uncovered at 350 degrees F for 25 minutes.

Serves 8-10; will keep in a refrigerator for one week or more; can be reheated in oven or microwave.

Chocolate Peanut Butter Balls (so much better than buckeyes!)

By: Jessica Elliott

2 c. creamy Jiff

2 sticks softened butter

1 box powdered sugar

4 c. Rice Krispies

Mix first 3 ingredients well. Stir in Rice Krispies. Roll mixture into small balls. Melt 2 bags of chocolate chips in a double boiler on low. I like to do half in milk chocolate and half in semisweet. Using two spoons dip in chocolate, and return to a wax paper-lined cookie sheet. Put in fridge to set chocolate and then store in containers in fridge once chocolate has hardened.

Cheesecake Truffles

By: Emily Ceders


Ingredients:

1 pack Oreos

8oz. Creamed Cheese softened

1/2 c sugar

1 bag semi-sweet Chocolate Chips


Directions:

Crumble Oreos into small pieces add with cream cheese and sugar and combine well in a mixing bowl. Refrigerate for 2 hours or until set. Melt chocolate chips. Roll the “dough” into little balls and dip into the chocolate. Place on wax paper lined cookie sheet. You can decorate the truffles with colored chocolate, cookies crumbs or sprinkles. Refrigerate, and enjoy! (These are so awesome I have a hard time not eating ALL of them!)

Kale

By: Dovey Elliott

De-stem. (No idea if that's even a word!) Wash (if you are so inclined). Break, or chop, into bite-sized pieces and steam until crisp-tender. While steaming, mince garlic and heat olive oil in skillet. I like a lot of garlic, but maybe 2-3 cloves per bunch of kale for starters. Heat garlic in olive oil for about 30 seconds until fragrant. Transfer kale from steamer and saute for 1-2 minutes until coated with garlic and olive oil. Eat and enjoy! Others I know just saute for longer and skip the steaming part. Either would probably work, but I LOVE the way it tastes with the steaming!

Philly Style Soft Pretzels

By: Candace Barnes

I got this recipe is from Alton Brown of the Food Network.

Ingredients:

• 1 1/2 cups warm (110 to 115 degrees F) water

• 1 tablespoon sugar

• 2 teaspoons salt

• 1 package active dry yeast (2- 1/4 t.)

• 22 ounces all-purpose flour, approximately 4- 1/2 cups

• 2 ounces unsalted butter, melted

• Vegetable oil, for pan

• 10 cups water

• 2/3 cup baking soda

• 1 large egg yolk beaten with 1 tablespoon water

• Pretzel salt or coarse sea salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.