Salads from Mom's cookbook

BROCCOLI SALAD

4 Cups Broccoli
2 small red onion chopped
2 cups grated cheddar cheese

6 pieces cooked & crumbled, bacon

Mix together in bowl and pour over broccoli mix:

1 cup mayonnaise
3 cup sugar
3 cup red wine vinegar


NANETTE=S CHICKEN CABBAGE SALAD


1 Head Cabbage
2 Cups cooked Chicken
4 Green Onions
a Cup Sesame Oil
2 packages Top Raman noodles
a Cup Rice Vinegar
4 Tbsp. Sesame seeds

1/3 Cup Oil or Water
4 Tbsp. Sliced Almonds, browned
3 Cup Sugar
2 seasoning packages from Top Raman


PEAR SALAD

2 cans pears, crushed
1 pkg. 6 oz. Jello (lime)
1 (6oz.) Cream cheese, softened
1 8oz.. cool whip

Drain 2 cans pears. Save juice

Dissolve 1 pkg. 6oz. jello in 2 cup pear juice. Set aside

Blend together softened cheese and crushed pears until smooth, stir in jello mixture and fold in cool whip. Chill until firm, usually overnight.



CHICKEN SALAD Susan Bonin


6 Cups cubed cooked Chicken
2 3 Cups chopped Celery
6 Tbsp. Sweet Pickle Relish
12 Cups Mayonnaise
12 Cups roasted Almonds (slivered or sliced)

1 Cup Sour Cream
2 Tbsp. chopped green onion
salt and pepper to taste
(You=ll use less salt if adding green olives)


Choose one: (each gives a unique flavor and are equally delicious)
1 cup sliced stuffed green olives OR
1 cup red seedless grapes sliced in halves

Salad may be put together day before so flavors blend.
Serves 15


CHINESE CHICKEN SALAD

4 oz. Rice sticks
Heat 1" salad oil until barely smoking, drop in small bundles of rice sticks, turn over with tongs. Don=t let them brown - put on paper sack. Keep light in color. Drain

In pint jar shake:

1 tsp. Salt
2 tsp. Black pepper
2 Tbsp. Sugar

2 Tbsp. Salad oil
2 Tbsp. Sesame Seed oil
3 Tbsp. Vinegar

Place in large salad bowl:

1 Head Lettuce, shredded
4 whole Green Onions, diagonally
2 Cups boiled Chicken, shredded
Cold Rice Sticks

2 Cup Roasted Cocktail Peanuts
3 Cup Toasted Sesame Seeds
3 Cup Chinese Parsley, coarsely chopped

Add salad dressing then toss lightly. Eat right away


COLE SLAW


1 Small Cabbage (chopped)
1 package Top Ramen noodles
2 cup toasted silvered Almonds

4 green onions
3 tsp. Sesame seeds

Dressing:

1 package chicken flavoring from Top Ramen noodles
2 Cup Oil

3 Cup Sugar
3-4 tsp. Wine Vinegar


Shred cabbage and add sesame seeds, almonds, noodles and dressing before serving.


COTTAGE CHEESE SALAD


1 pint cottage cheese
1 3oz. wild raspberry jell-O

1 medium cool whip
1 small pineapple crushed

Fold together and add jell-O. Mix until jell-O dissolved. Refrigerate until ready to serve.


CRANBERRY SALAD Jane Davis

1 6 oz. Pkg. Cherry jello
1 3 oz. Pkg. Black Cherry jello

Dissolve jello in 3 cups boiling water. Add 3 cups ice. Then add:

1 can whole cranberries
1 can crushed pineapple
2 red apples (chopped)
1 orange cut in bite size pieces

Put in 9 x 13 pan and let set.


GREEN 24 HOUR SALAD

Fill a clear glass bowl with bite size pieces of Lettuce : full.
Add 2 cup thinly sliced Green Onions
1 cup thinly sliced Celery
Clean and slice 1 cup Water Chestnuts
1 package frozen Peas

Spread over the above mixture:

2 cups mayonnaise
2 tsp. Sugar
12 cup grated parmesan cheese

1 tsp. Salt
2 tsp. Garlic powder or salt


Cover and refrigerate overnight. Can be garnished with hard boiled eggs and sections of tomato wedges or cherry tomatoes.
If you like, cooked bacon on top is good.


MADDOX CREAMY FRENCH DRESSING

1/2 Cup Tomato Soup
3/4 Cup Salad Oil
1/4 Cup Vinegar
1 tsp. Onion Juice
1 tsp. Worcestershire Sauce
3/4 tsp. Salt
1/8 tsp. Paprika
1/2 tsp. Dry Mustard
1/2 cup Sugar
1 1/3 Cup Miracle Whip

Blend together.


ORANGE PUDDING SALAD Katherine White

1 Large package Cooked Vanilla Pudding Mix
1 20oz. Can Crushed Pineapple
Orange Juice

1 can Mandarin Oranges
1 6oz. package Orange Jello
1 8oz. Cool Whip

Drain pineapple juice from can into measuring cup and add enough orange juice to make 3 cups. Put in pan and add vanilla pudding mix. Bring to a boil. Stir constantly. Add orange jello and bring to boil again. Put in tupperware with lid. Set overnight in fridge. The next day, beat the mixture and add in 8 oz. Cool whip, crushed pineapple, and mandarin oranges. Let Set.

MOM=S POTATO SALAD

Boil about 10 large potatoes in water till tender. Take out of water and let cool. Peel & cut potatoes into a bowl. Cover with dressing:


Cup Mayonnaise
Evaporated Milk

Salt and Pepper to taste
Lemon juice til tart bite to it.

Add onions, celery, and about 4 hard boiled eggs.


SPINACH SALAD Kaylin Larson
Spinach
Blue Cheese
Spiced Nuts
Strawberried, or blueberries, or raspberries, or all the above
Raspberry vinaigrette

HOMESPUN RESTAURANT SWEET DRESSING
1 cup vinegar
1 cup sugar
1-2 Tbs. Onion salt
1 Tbs. Garlic salt
1 2 tsp. Dried thyme flakes
3/4 tsp. Dried rosemary
3/4 tsp. Sweet basil
1 tsp. Capers with juice (chop the capers)
1/4 tsp. Dried dill
1/4 cup lemon juice
2 cup orange juice

Put in quart jar and add oil to fill.

RAYMOND and ELAINE=S TACO SALAD

Brown 1 lb. Ground beef and 1 chopped onion
Add:

15oz. Can of Tomato Sauce
Almost 15oz water
2 cloves garlic or 2 tsp. garlic powder
2 tsp. Sugar
1 tsp. Accent (optional)

1 tsp. Oregano leaves crushed
3 tsp. Ground cumin
1 tsp. Salt
1 tsp. Chili powder
1 15oz. Can red kidney beans


Simmer for 45 minutes or so until mix is like chili thickness. Fill taco shells with salad and top with meat mix, sour cream, cheese, olives, etc.

Times with Raymond and family are always a treat. This salad became a favorite for a large group of people.


THOUSAND ISLAND DRESSING FROM HOTEL UTAH


1 egg
2 tsp. Mustard (wet)
3 tsp. Salt
2 Tbsp. Sugar
3-5 Sweet Pickles
2 Tbsp. vinegar

Dash paprika
1: Cup Oil
12 Cups Ketchup
Small onion size of walnut
small can pimento

Beat well egg in blender. Then add mustard, sugar, vinegar, salt, and paprika. Beat well. Add oil gradually, beating continually. Add ketchup. Put onion, pimentos, & pickles through chopper and then add to dressing.

TORTILLA CHIP SALAD


1 Head Iceberg Lettuce, torn in bite size pieces
1 lb. hamburger, cooked
2 Cups grated Cheese
2 ripe Tomatoes, diced
1 Can Garbanzo Beans, drained

1 Can Red Kidney Beans, drained
2 Green Onions, Sliced
1 Bag of Doritos Chips
Favorite Salad dressing:
Russian, Maddox, etc.

Mix all ingredients in large salary bowl, excluding chips and dressing. Serve over chips with dressing.

OPTIONAL INGREDIENTS:

1 Avocado, slices
1 Small can sliced black olives

2 Cup roasted sunflower seeds
1 Green or red pepper, diced

Young Women's Cookbook

Red Lobster Garlic Cheese Biscuit Kaylin Larson
2 cups “Bisquick” (or similar mix) ⅔ cup milk
½ cup shredded cheddar cheese ¼ cup melted butter
½ tsp. garlic powder or garlic salt

Combine mix, milk and cheese with spoon until it forms a soft dough. Beat vigorously for 30 seconds with spoon. Bake at 450° for 8-10 minutes until golden. Combine butter and garlic. Brush over the hot biscuits.

Grandma’s Banana Bread Janis Smith (Joy’s Aunt)
½ cup vegetable oil 1 cup sugar
2 eggs 3-4 ripe bananas, mashed
2 cups flour 1 tsp. baking soda
½ tsp. salt 1 cup chopped nuts (optional)

Cream together the oil and sugar. Add the eggs and bananas. Stir in the flour, baking soda, salt and nuts. Pour into 2 greased and floured bread pans. Bake at 325° for about 50 minutes or until toothpick comes out clean.


Corn Bread Jen Lignell
Combine:
¼ cup corn meal ¾ cup milk
½ cup melted butter 2 eggs

In another bowl combine:
1½ cup Bisquick ½ cup sugar
½ tsp. baking powder

Mix moist and dry together just until mixed. Pour into 8X8 pan. Bake at 350° for 35 minutes, or until golden.

Overnight Bread Shauna Holt
1 pkg active dry yeast
¼ cup of warm water (not hot and not cold, I usually have to use a thermometer to find the right temp. It'll tell you on the package of yeast)
Combine these two ingredients along with a dash of sugar and let it sit. (Don't mess with it, let it rise!)

While the yeast is rising, in a big bowl, add:
1 cup nonfat dry milk ½ cup sugar
½ cup vegetable oil 1½ tsp. salt

Mix together! After the yeast has risen for at least 5 minutes, pour that into the big bowl then add:
2 cups water (I like to use the same measuring cup that I used for the yeast so that I can get all the yeast out of the measuring cup)
Stir to combine then add one cup at a time of:
6+ cups of flour (it will take about 6 1/2 give or take a little bit)
You want the dough to be mixed well and not super sticky to the touch! Cover with a towel and put in a cool draft free place. Let it rise for 8 hours (or until popping out of the bowl a little) Make into balls or into a bread loaf. Let rise again for about 2 hours and then bake at 375° for 18-25 minutes! Watch them! They are so goooood!

(I like to make these in the morning, put them somewhere a little warmer, like next to my oven that was already on or by my dishwasher that just ran, and let it rise. It'll take less time to make and then they can be ready by dinner time!!!)


Crepes Julie Theobald
1 cup Bisquick mix
¾ cup milk
2 eggs

Stir together until blended. Grease 6 to 7” skillet with shortening or spray. Heat over medium heat. For each crepe, pour approximately 3 Tbsp. batter into skillet; rotate skillet until batter covers bottom of the pan. Cook until golden brown. Gently loosen edges with spatula and turn and cook other side until golden brown.

Crepe Toppings – whatever you like
Whipping Cream Powdered Sugar Bananas
Chocolate Syrup Strawberries Any fresh fruit
Cinnamon & Sugar

Egg & Cheese Puffs Kaylin Larson
1 lb. bacon or sausage 10 eggs, beaten
1 (16 oz) cottage cheese 1 lb. Monterey Jack cheese
2 (4 oz) cans diced green chiles

½ cup flour ½ cup butter, melted
1 tsp. baking powder ½ tsp. salt

Cook bacon or sausage and crumble. Slightly beat eggs, then add cottage cheese, shredded Monterey Jack cheese, drained green chiles, and bacon or sausage. Cover and refrigerate overnight.

In the morning, add flour, butter, baking powder, and salt. Spoon into greased muffin pans. Bake at 350° for 25 to 30 minutes, until golden brown. Makes 24 muffin sized. If making the mini-muffins, bake for 15 to 25 minutes. Makes about 60-70 mini-muffins. Can also make in a 9X13 pan, bake for 60 minutes.
Honey Wheat Bread Lori Greco
3 cups hot water 1 tsp. salt
½ cup honey 1½ Tbsp. yeast
2 Tbsp. vegetable oil 4 cups whole wheat flour
¼ cup dry milk powder 4 cups white flour

Add all ingredients, wet to dry (except for the white flour). Mix well then add the white flour. Mix, and knead for 10 minutes. Grease 2 loaf pans. Divide dough and let rise in pans for 30 minutes. Bake at 350° for 30 minutes.
Hot, homemade bread in 1 hour. Very heavy-moist bread.

Monkey Bread Kaylin Larson
(Made at our Conference Breakfasts)
4 cylinders Pillsbury Buttermilk Biscuits (10 regular size in each package, not extra large)
½ cup sugar 2 tsp. cinnamon

Put cinnamon & sugar in a large zip lock bag and mix. Place biscuits in bag, a few at a time, and shake until evenly coated. Place biscuits across the bottom and sides of a well greased 12" bundt pan. You will have about two layers of biscuits.

Sauce
1 cube butter 1 cup sugar
3 tsp. water 2½ tsp. cinnamon

Melt butter. Add sugar, cinnamon & water. Mix well. Pour over biscuits. Can pour a little over the first layer of biscuits as you are putting them in the pan.

Cover loosely with foil as they will rise while baking. Bake at 350° for 35-45 minutes. May want to cook on a cookie sheet as it tends to boil over. Let cool a minute or so in the pan and then invert onto a plate and serve warm.
French Breakfast Puffs Aubrey Gehmlich
1/3 cup shortening 1 cup sugar
1 egg 1½ cup sifted flour
1½ tsp. baking powder ½ tsp. salt
¼ tsp. nutmeg ½ cup milk
6 Tbsp. butter, melted 1 tsp. cinnamon

Combine shortening, ½ c. sugar and egg in bowl; mix thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir into egg mixture alternately with milk, beating well after each addition. Fill greased muffin cups 2/3 full. Bake at 350° for 20-25 minutes or until golden brown. Roll immediately in melted butter, then in mixture of remaining sugar and cinnamon. Serve hot.


Baked French Toast Caryl Shill
1 loaf French bread cut diagonally in 1 inch slices
8 eggs 2 cups milk
1½ cups half-n-half 2 tsp. vanilla extract
¼ tsp. ground cinnamon ¾ cup butter
1⅓ cup brown sugar 3 Tbsp. light corn syrup

Butter a 9X13 baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla, and cinnamon. Pour over bread slices, cover and refrigerate overnight.

The next morning, preheat oven to 350°. In a small saucepan, combine butter, brown sugar, and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes.


Pumpkin Muffins Jen Lignell
Sift Together:
1 ½ cup flour ½ cup sugar
2 tsp. baking powder ¼ tsp. salt
½ tsp. cinnamon ½ tsp. nutmeg

Combine:
1 beaten egg ½ cup canned pumpkin
½ cup milk ¼ cup cooking oil

Blend dry and moist ingredients just until mixed. Fill greased muffin pans 2/3 full with batter. Sprinkle additional sugar on top. Bake at 400° for 18-20 minutes. (You can add nuts or chocolate chips to the batter before baking if you like.)


Picante Omelet Pie Janae Harwood
This is so easy and tasty. Everyone who ever eats it asks how to make it.

1/2 cup picante sauce or salsa
1 cup shredded cheddar cheese
1 cup shredded jack cheese
6 eggs
1 cup sour cream

Grease a pie plate. Spread salsa in the bottom. Sprinkle with cheeses (I just use the Costco Mexican blend cheese. If you don't like it that cheesy, use less). Blend eggs and sour cream in a blender or mix well with beaters. Pour over cheese. Bake at 375° for 20 to 25 min - until lightly browned on top and not jiggly. Let stand 5 minutes before serving. Serves 4 to 6.


Pumpkin Pancakes Jen Lignell
2 cups Bisquick 2 Tbsp brown sugar
2 tsp. ground cinnamon 2 eggs
1 can 12 oz evaporated milk ½ cup canned pumpkin
2 Tbsp. vegetable oil 1 tsp vanilla

In a bowl, combine the Bisquick, brown sugar and cinnamon. In another bowl combine eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Cook until golden brown. Serve with syrup.

Easy Butterhorn Rolls Lori Greco
1/3 cup sugar 2 eggs
1 Tbsp. yeast ¾ tsp. salt
¼ cup warm water 1 cup milk
½ cup melted shortening 1 tsp. lemon juice
4½ cups flour

In a large bowl, mix warm water, sugar & yeast. Let sit until yeast is dissolved. Add rest of the ingredients with ½ of the flour. Add remaining flour and mix. Dough is sticky. Cover with plastic wrap and let raise double. (abt. 30-60 minutes.) Flour a flat surface & roll dough into a circle ¼” thick. Spread melted butter evenly over the dough & cut into 12 pizza shaped pieces with pizza cutter. Roll each section into a crescent roll starting at the outside edge. Place on a greased cookie sheet and bake for 15 minutes at 350°. Brush butter on hot rolls. Makes 12 large rolls.

Sausage Cheese Balls Marilyn Marsden (Joy’s family friend)
1 lb. sausage (in the roll) 8 oz. grated cheddar cheese
2 cup Bisquick

Mix really well together, will be dry. Roll into 1” balls. Bake at 350° for 15+ minutes. Should be brown paper colored on top and bottom.

German or Swedish Pancakes Kaylin Larson
½ stick margarine or butter 4 eggs
3 Tbsp. sugar 2 cups milk
1 cup flour

Place butter in 9 x 13 pan in oven and turn oven on to 400°. Combine remaining ingredients, beat well. When butter in pan is sizzling, remove from oven, add batter and return to oven for 20-25 minutes. Cut into squares. Serve with powdered sugar, jam, or syrup.

Sassy Cinnamon Muffins Jen Lignell
Sift Together:
1½ cup flour ¼ cup sugar
2 tsp. baking powder ½ tsp. salt
½ tsp. cinnamon ¼ cup brown sugar

Combine:
1 beaten egg ½ cup milk
½ cup canola oil

Blend dry and moist ingredients together just until mixed. Fill greased muffin pans 2/3 full with batter. Bake at 400° for 20-25 minutes.

Quick Chocolate Muffins Lori Greco
1 Devil’s food cake mix
1 small can pumpkin puree
2 Tbsp. water
½ cup chocolate chips (optional)

Mix together. Pour into greased muffin tin. Cook at 350° until toothpick comes out clean. 20-35 minutes depending on size of muffins. Very moist & good!

Chicken Caesar Salad Julie Theobald
3 small skinless, boneless chicken breast halves
1 10 oz. package fresh Caesar salad mix
½ tsp. lemon-pepper seasoning
3 plum tomatoes, thinly sliced
¼ cup sliced pitted olives

Set oven to broil. Rinse chicken, pat dry with paper towels. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 7 minutes. Combine the cheese from salad mix and the lemon pepper seasoning. Turn chicken. Sprinkle cheese mixture over chicken. Broil 5 to 8 minutes more or until chicken is tender and no longer pink.

Divide salad greens, tomatoes and olives evenly on 3 dinner plates. Slice chicken and arrange on the greens. Drizzle salads with dressing and sprinkle with croutons. Makes 3 servings

Chicken Salad Kaylin Larson
6 cups cubed cooked chicken 2¼ cups chopped celery
6 Tbsp. sweet pickle relish 1½ cups mayonnaise
1½ cups toasted almonds 1 cup sour cream
2 Tbsp. chopped green onions Salt & Pepper to taste
1 cup red seedless grapes sliced in halves

Combine together. Salad may be put together day before so flavors blend. Serves 15

Cottage Cheese Salad Kaylin Larson
1 pint cottage cheese 1 (8 oz) cool whip
1 3 oz raspberry Jell-o 1 small can pineapple, crushed

Mix together cottage cheese & Jell-o until Jell-o is dissolved. Add drained pineapple and fold in cool whip. Refrigerate about an hour before serving.

Classic Potato Salad Karen & Jessica Graves
1 cup mayo 2 Tbsp. vinegar
1½ tsp. salt 1 tsp. sugar
¼ tsp. pepper 1 cup celery, sliced
½ cup chopped onion 2 hard cooked eggs
4 cups cooked, peeled, cubed potatoes (5 to 6 medium)

Combine mayo, vinegar, salt, sugar & pepper. Stir in remaining ingredients. Cover and chill. Makes 5 cups.

Spaghetti Summer Salad Janis Smith (Joy’s Aunt)
8 oz. spaghetti noodles, broken in 2” pieces
2 cups fresh or frozen corn, thawed
1 cup lima beans, fresh or frozen, thawed
4 tomatoes, chopped
3 green onions, sliced
¼ cup chopped parsley or cilantro
4 slices bacon, cooked and crumbled

Cook spaghetti until tender; drain and rinse with cold water. Add corn, beans, tomatoes, onions, and half of the bacon; toss together.

Dressing:
⅓ cup olive oil
3 Tbsp. vinegar (I like rice vinegar)
2 Tbsp. lemon juice
1½ tsp. sugar
½ tsp. salt
¼ tsp. pepper

Whisk the dressing ingredients together and season to taste. Pour over salad and toss well. Top with the remaining bacon. Can be served warm or cold.


Spinach Salad with Strawberries Pam Dozier
1 lb. fresh spinach 1 pint Strawberries, sliced

Salad Dressing:
½ cup sugar 2 Tbsp. sesame seeds
1½ tsp onion, minced ¼ tsp. Worcestershire sauce
¼ cup cider vinegar ½ cup vegetable or olive oil

Combine in a jar and shake to mix. Gently toss with spinach and strawberries right before serving. (It might not take the whole dressing, refrigerate the leftovers.)


Taco Salad Kaylin Larson
1 lb. ground beef ½ onion, chopped
15 oz can tomato sauce 15 oz water
2 cloves garlic 2 tsp. sugar
1 tsp. oregano leaves, crushed 1 tsp. salt
1 tsp. chili powder
1 (15 oz) can kidney beans, drained

Brown ground beef with the onion. Drain fat. Add remaining ingredients and simmer for 45 minutes or until chili thickness. Serve with taco shells or tortilla chips, salad & your favorite toppings – sour cream, olives, cheese, tomatoes, etc.


Fruit Salad Jessica & Karen Graves
1½ cups buttermilk
1 large instant vanilla pudding
12 oz cool whip
1 large can pineapple tidbits, drained
1 small can mandarin oranges, drained
Bananas
Kebbler fudgestrip cookies

Stir buttermilk, cool whip and dry vanilla pudding together. Drain oranges and pineapple well. Slice bananas. Add fruit to mixture. Top with crushed cookies.

Pasta Salad Jessica & Karen Graves
1 pkg. (12 oz) multi-colored pasta, cooked
1 jar marinated artichoke hearts, cut up
1 pkg. pepperoni slices
6-8 fresh mushrooms, sliced
1 sm. can sliced olives
1 sm. jar pimientos
1 sm. purple onion, chopped
1 jar Ghirards Caesar salad dressing

Cook pasta according to directions on bag/box. Add all other ingredients. Sometimes it is better after refrigerating for a couple of hours.

Pasta Salad (Stephanie’s favorite) Lori Greco
1 pkg. (12-16 ounces) colored rotini pasta, cooked, drained & cooled
1 can olives, sliced
1 cup chopped meat (chicken or ham)
½ cup cubed cheddar cheese (1/4 inch cubes)
2 cups cooked & cooled veggies, cut into large chunks (broccoli or whatever you like)
Italian dressing

Mix all ingredients, season with Italian dressing to taste.
Clam Chowder Lori Greco
2 6-ounce cans chopped clams ¾ cup flour
1 cup onion, chopped 1½ tsp. salt
1 cup celery, chopped ½ tsp. sugar
2 cups raw potatoes, diced pepper to taste
¾ cup butter (1 ½ sticks) 1 quart half and half

Cook veggies in medium saucepan with juice from clams, and additional water to cover. Simmer until tender. In a different pan melt butter & make white sauce by adding flour and cream. Stir briskly with a wire whip until smooth. Cook until thickened and then combine undrained veggies and white sauce. Add clams. Heat through. Skim milk can be substituted for half and half.

Minestrone Soup Kaylin Larson
1 onion 2 stalks celery
1 green bell pepper 1 lb. ground beef
2 (14 ½ oz) cans tomatoes 1 qt. water
1 cup chopped carrots 2 (8 oz) cans tomato sauce
2 cups beef broth ½ tsp. basil leaves
¼ tsp. pepper 1 Tbsp. dried parsley leaves
1 tsp. dried oregano leaves ½ tsp. garlic powder
1 can garbanzo beans, drained
1 can kidney beans, drained
1½ cups mostaccioli macaroni, uncooked
1 zucchini

Saute the onion, celery, and bell pepper. Set aside. Cook ground beef. Combine in a large pot the sauteed vegetables, ground beef, tomatoes, water, carrots, tomato sauce, broth, and the seasonings. Bring to a boil. Cover and simmer over low heat for about 20 minutes. Add garbanzo and kidney beans; bring to a boil. Add macaroni and zucchini. Cook another 15-20 minutes till macaroni is tender. Garnish with Parmesan cheese. Makes 10-12 servings.


Cheesy Veggie Soup Jen Lignell
2 quarts water 6 chicken bouillon cubes
2 large potatoes, grated 2 large carrots, grated
1 medium onion, chopped ½ bunch broccoli
1 cube butter ¾ cup flour
1 10 oz cheese whiz

Boil 1 quart water with bouillon. Add potatoes, carrots and onions, and cover. Simmer 5 minutes. Add broccoli, simmer 5 minutes. In separate pan, melt butter, add flour slowly, it will be thick. Slowly add 1 quart water stirring with a whisk. Cook 4 minutes, add cheese whiz, mix well. Combine both pans, mix well. Serve.

Fried Rice Shauna Holt
4 cups cold rice (already cooked and cooled if possible)
8 slices bacon (cut up so it's easier and quicker to fry)
1 cup diced green onion
3 Tbsp. soy sauce
1 egg
1 Tbsp. lemon juice

In a large skillet or wok, fry bacon till crisp; add rice and mix well! (It will crackle) Add soy sauce and stir. When it is all heated through, add egg in the center of the pan so that it will cook up and then mix it in (you can also cook it in the microwave for 30 seconds first and then throw it in). Add lemon juice, stir until incorporated and serve!!!





Potato Casserole Lara Wheeling
1 bag of frozen hash brown potatoes - country style (the diced ones)
16 oz carton sour cream
1 can cream of "xyz" soup (can use chicken, mushroom, celery)
1/4 cup diced onion
1/2 to 1 lb. bacon
1/2 - 3/4 cup crushed cereal
1 1/2 cups shredded cheddar cheese
1 tsp. garlic pepper

Cut bacon into small pieces - fry bacon and onions together. In a large bowl, combine thawed potatoes, sour cream, soup, 1 cup of the cheese and the cooked bacon and onions and the garlic pepper.

Put potato mixture in a 9X13 greased pan. Sprinkle crushed cereal and 1/2 cup of cheese on top. Bake at 350° for 45-50 minutes.

Company Potatoes Shauna Holt
4-6 potatoes cooked, peeled and grated
2 cups cheddar cheese
1 cube melted butter
1 pint sour cream
1 tsp salt
1 green onion, chopped

Mix everything together and put in 9x13 pan. Bake at 350° for 45 minutes! Enjoy!!!


Baked Potato Soup Kaylin Larson
9 baking potatoes ⅔ cup butter
⅔ cup flour 6 cups 2% milk
½ Tbsp salt 1 tsp black pepper
½ cup bacon, cooked & crumbled 4 Tbsp green onion
10 oz shredded Colby Jack Cheese 8 oz sour cream

Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, until cooked. Peel off skins and cut into cubes.

In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. This will take a little time. Stir in potatoes, salt, pepper, 1/3 cup bacon, 2 Tbsp green onions, and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions, and cheese.

Taco Soup Pam Dozier
1 can corn (with liquid) or 1 small bag of frozen corn
1 can pinto beans (with liquid)
1 can kidney beans (with liquid)
1 can black beans (with liquid)
1 can chopped Mexican stewed tomatoes
1 package taco seasoning mix
2 cups water (or more if you want it juicier)
½ onion – chopped
1 lb. hamburger (browned)

Mix all ingredients in a crock pot and simmer until it’s hot. Serve over crushed tortilla chips and top with grated cheese, sour cream, sliced black olives, chopped green onions, and avocado slices.


Deluxe Potatoes Kaylin Larson
8 to 10 medium red potatoes 1 pkg (8 oz) cream cheese
1 (8 oz) sour cream ¼ cup chopped fresh chives
½ cup unsalted butter, melted 1 ½ tsp salt

Boil potatoes until fork tender. Drain. In mixer, beat cream cheese until smooth, add potatoes and remaining ingredients. Beat until combined and smooth. Serve immediately. You can make ahead and then put in lightly greased 2 quart glass casserole. Bake at 350° for 20-30 minutes.
(Hint: Instead of using the fresh chives, you can use a cream cheese that has chives in it.)


Trace Creek Stag Night Potatoes Pam Dozier
1 32 oz bag frozen hash brown potatoes
12 oz grated cheddar cheese 1 tsp. salt
¼ tsp. pepper ½ onion, chopped
10 ½ oz can cream of chicken soup 8 oz sour cream

Topping:
¼ cup melted butter 2 cups corn flakes

Thaw hash browns. Place in 9X13 baking dish. Combine soup, sour cream, salt, pepper, onion, and cheese. Pour over potatoes. Top with crushed corn flakes and drizzle with butter. Bake uncovered at 350° for 45 min.




Crispy Potato Wedges Jen Lignell
In a large bowl blend:
2 Tbsp. canola oil 1 Tbsp. parmesan cheese
1 tsp. paprika ¾ tsp. garlic salt
½ tsp. dried crushed thyme ¼ tsp. pepper

Cut lengthwise into 8 wedges:
1 medium yam or sweet potato 2 medium baking potatoes

Toss wedges and seasonings mixture together until coated. Arrange in a single layer, skin side down on a baking sheet. Bake at 400° for 20-25 minutes.

Roasted Vegetables Jen Lignell
1½ pounds potatoes, peeled and cut into 1½ inch pieces
3 carrots, cut into 3 inch pieces
4 tablespoons olive oil
1 large red onion, cut into 6 to 8 wedges
salt, kosher
freshly ground pepper

Preheat the oven to 400°. In a large roasting pan, combine the potatoes, carrots. Toss well with 3 tablespoons of the olive oil. Bake for 30 minutes, tossing the vegetables every 10 minutes. If the vegetables are crowded they will not brown well. In a small bowl, toss the red onion with the remaining 1 tablespoon olive oil, and add it to the vegetables. Continue to roast for another 10 to 15 minutes, or until all the vegetables are done and nicely browned. Season well with salt and pepper. Serve.




Cheesy Mini Burgers Jen Lignell
1 lb. ground beef
1 cup shredded cheddar cheese
½ cup ketchup
½ tsp. garlic powder

Preheat oven to 400°. Mix meat with 2/3 c. cheese, ¼ c. ketchup and garlic powder. Shape into 12 balls. Place on foil lined baking sheet that has been sprayed with Pam. Flatten each ball into a patty. Bake 15 minutes or until no longer pink. Spread remaining ketchup on patties and sprinkle with remaining cheese. Bake 5 minutes more or until cheese has melted.


Awesome Meatballs (serves 4) Lori Greco
16 precooked meatballs ¾ cup Ketchup
¾ cup Jelly (any flavor)

Rice
3 cups water ½ cup white rice

Start cooking the rice first. Bring water to a boil, then dump in rice and give it a quick stir. When it reaches a boil again, put a lid on the pan, turn the heat down to low, and let the rice cook for 12-15 minutes, until done. Fluff with a fork.

Put meatballs in a non-stick sauce pan. Add ketchup and jelly and heat through. Stirring occasionally. If you like your meatballs more saucy, just add more ketchup and jelly, but remember to add in equal portions. Serve over rice.

*This is a super fast, easy, delicious meal that always receives compliments of the chef.


Pretend Swiss Steak Jessica & Karen Graves
1 ½ lbs. hamburger 1 egg
¼ cup breadcrumbs ½ tsp salt
Dash of pepper ¼ tsp onion salt
2 beef bullion cubes 2 cups water
Flour

Mix hamburger, egg, breadcrumbs, salt, pepper, and onion salt. Press into 6 patties and dip in flour. Quickly brown on both sides in a little oil in a heavy pan.

Mix beef bullion cubes with water. Stir to dissolve. Pour over meat. Cover and simmer about 20 minutes. Thicken gravy to desire thickness and serve with mashed potatoes or rice.

Stroganoff Marilyn Marsden (Joy’s family friend)
½ lb. hamburger
1 small can mushrooms (finely chopped)
1 Tbsp. butter
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
Onions – to taste (dehydrated is OK, about ½ tsp.)
Seasoning salt (to taste about ½ tsp.) (or use salt, pepper, and garlic powder)
1 can Cream of Mushroom soup
3 oz. cream cheese
1 cup water

Brown hamburger and mushrooms, butter, lemon juice, Worcestershire sauce, onions, and seasoning salt. Then soup, cream cheese and water. Simmer until everything has melted together. (It takes a while for the cream cheese, smash it with a spoon to make it melt faster.)

Place on top of cooked wide egg noodles. Serve with vegetables.

Chicken, Bacon, & Dumplings Jessica Ward
3 slices bacon Joy’s friend/family
4 skinless, boneless chicken breast halves – diced
3-4 potatoes, peeled & diced 1 onion, diced
3 cups chicken broth 1 tsp. poultry seasoning
Salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained & rinsed
3 cups half-n-half 1½ cups biscuit mix
1 cup milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain, crumble, and set aside; reserve bacon drippings in skillet.

Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn and simmer all together for 15 minutes.

Add half-n-half & bring to a boil; add bacon. In separate bowl, combine biscuit mix with milk & mix well (dough will be thick). Drop by tablespoon of dough into boiling mixture; reduce heat & simmer 10 minutes uncovered, then another 10 minutes covered. (Do not stir while simmering or dumplings will break apart.) Serve hot.

Baked Chicken Lara Wheeling
2 lbs. chicken breast, cut into thick strips
1 cup plain bread crumbs
⅓ cup grated parmesan cheese
1 Tbsp. Italian herb blend
1 tsp. garlic pepper

Combine bread crumbs, cheese, herbs, and garlic pepper. Rinse chicken, coat with bread crumb mixture. Spray a 9X13 pan with coking spray. Place chicken in pan and cover with foil. Bake at 400° for 20 minutes. Take foil off, turn chicken over and bake additional 20 minutes.
Shepherds Pie Lori Greco
1 pound hamburger 1 onion
2 small cans tomato soup 2 cans green beans
4-5 cups mashed potatoes (made from instant)
1 cup shredded cheddar cheese

Brown the hamburger and drain off extra fat. Season with salt and pepper and add 1 chopped onion and cook until onion is clear in color. Stir in tomato soup. In a 9 x 13 pan, spread the green beans evenly over the bottom. Spread the hamburger over the beans. Prepare the mashed potatoes and spread over the hamburger. Sprinkle cheese on top and bake for 30 minutes at 350°.

Marinated Steak Shauna Holt
Sirloin Steak ½ cup vegetable oil
1/4 cup soy sauce 2 Tbsp. vinegar
2 tsp. Worcestershire sauce 2 Tbsp sesame seeds
½ tsp ginger 1 clove garlic, minced
¼ cup chopped green onions

Combine all ingredients, except steak, in a Ziploc bag. Shake and mix it all together. Add steak & seal! Let is marinate for a while and then grill it or BBQ it or however you want, it'll be super yummy!

Tijuana Torte Kaylin Larson
1 lb ground beef ½ onion, chopped
1 sm can diced green chilies 9 flour tortillas
1 28 oz can stewed tomatoes Colby Jack cheese-shredded
1 package taco seasoning mix 9 flour tortillas

Brown ground beef & onion. Drain. Add taco mix, tomatoes, & chilies. Simmer 20 minutes. Layer 3 tortillas in bottom of a greased casserole pan. Spread with a layer of meat. Top with cheese. Repeat process 2 more times. Cover and bake for 30 minutes at 350°.

Easy Chicken Casserole Caryl Shill
Two cooked and cubed chicken breasts
1 cup of rice
1 can of cream of chicken soup
1 small can diced green chiles
Grated cheese

Thaw chicken breast, season with garlic salt or salt and pepper (whatever you like). Wrap in foil and bake about 30 to 40 minutes at 350°. While chicken is cooking start the rice by boiling two cups of water. Add rice to boiling water, stir, cover pan and reduce heat to low. Cook rice for about 20 minutes. Spoon cooked rice into an 8X8 casserole dish that has been sprayed with a non-stick vegetable spray. Add the chicken, soup and chiles to the rice; top with cheese. Cook at 350° for about 20 minutes or until it is bubbling and cheese is melted.

Chicken Enchiladas Casserole Pam Dozier
10-12 frozen chicken tenders, cooked and diced
2 cans of cream of chicken soup
1 (4 oz) can of chopped green chilies
1 tsp. chili powder
⅓ cup chopped onion
⅛ tsp garlic powder
¼ tsp. pepper
1 cup chicken broth
½ cup grated cheddar cheese
12 corn tortillas cut (or torn) into small pieces

Mix all of the above ingredients together. Pour into a 9X13 pan. Top with more grated cheese. Cover and bake at 350° for 25-30 minutes. (This recipe freezes will. Just add the cheese on top when you’re ready to bake.)


Chicken in a Crock-Pot Kaylin Larson
4 boneless, skinless chicken breasts
1 (8 oz) pkg. cream cheese
1 can cream of chicken soup
1 pkg. Good Seasons salad dressing mix (Zesty Italian tastes great!)

Soften cream cheese. Mix soup, season packet and cream cheese. Put chicken in crock pot. Pour sauce over. Cook on LOW heat for six to eight hours. Shred chicken with fork before serving. Serve over rice or noodles. You can add vegetables during last hour of cooking.

Lemon Chicken Jen Lignell
4 boneless skinless chicken breasts
1 cup water 2 Tbsp. lemon juice
1 chicken bouillon cube 2-3 cloves chopped garlic
¼ tsp. salt ¼ tsp. pepper
1 Tbsp. cornstarch ¼ c. cold water

Slice chicken into 1-inch chunks. Combine with water, lemon juice, bouillon, garlic, salt and pepper in a skillet with a lid. Simmer on low heat, covered for 45 minutes. When that is finished, mix together the cornstarch and water. Push cooked chicken to the sides of the pan. Stir cornstarch mixture into the chicken. Cook and stir until thickened. Serve over rice.

Chicken Mayo Casserole Aubrey Gehmlich
½ cup mayonnaise
¼ cup grated Parmesan cheese
4 boneless, skinless chicken breasts
4 tsp. Italian bread crumbs

Combine mayonnaise and cheese. Spread on chicken, then spread with bread crumbs. Bake 425° for 20 minutes

Lemon Garlic Chicken Jessica & Karen Graves
2 lbs. chicken breast halves
1 tsp. dried oregano leaves, crushed
½ tsp. seasoned salt
¼ tsp. pepper
2 Tbsp butter or margarine
¼ cup water
3 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley

Remove skin and excess fat from chicken; rinse and pat dry. In a small bowl, mix oregano, seasoned salt, and pepper. Rub into chicken, using all of the mixture. In a large skillet over medium heat, brown chicken in butter. Transfer chicken to a slow cooker. Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is almost tender. Add parsley and baste chicken. Cover and cook on high for 15 to 30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion. Serve with rice pilaf.

Chicken Parmesan Jen Lignell
4 boneless, skinless chicken breasts
2 Tbsp. melted butter ½ c. parmesan cheese
¼ c. dry bread crumbs 1 tsp. oregano
1 tsp. parsley flakes ¼ tsp. paprika
¼ tsp. salt ¼ tsp. pepper

Dip chicken in butter. Mix remaining ingredients together. Coat chicken with mixture. Bake at 400° in a non-stick pan for 20-25 minutes or until tender.

Chicken Enchiladas for a crowd Lori Greco
2 pkgs. Medium flour tortillas (20-24)
1 large can chopped green chilies
1 pint sour cream
1 pint cottage cheese
2 cans cream of chicken soup
1 tsp. garlic salt
3 cups cooked chicken pieces
1 lb. each of cheddar & Monterey Jack cheese

Mix all ingredients except tortillas, cheese & 1 can of the soup. Put 3 heaping Tbsp. full of chicken mixture into center of tortilla. Sprinkle with a generous amount of cheddar cheese. Roll enchilada and put on a jelly roll sheet. Brush tops with 2nd can of soup & sprinkle Monterey Jack cheese on top. Bake at 350° for 20-30 minutes. Good for a large group. You can substitute non-fat soup, sour cream and cottage cheese if wanted.

Chicken Fried Rice Jessica Ward
6 oz. cooked diced chicken Joy’s friend/family
¼ cup low sodium chicken broth or bouillon
1½ Tbsp. low sodium teriyaki sauce
1 tsp. grated fresh ginger root Pinch white pepper
2 tsp. vegetable oil 2 eggs, lightly beaten
½ cup diced onion ½ cup shredded carrots
1½ cup cooked white rice ½ cup frozen peas

In a small bowl, combine chicken, 2 Tbsp water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 Tbsp oil. Add eggs, cook, stirring until set, but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrots. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes or until heated through. Serves 4.


Easy Chicken Pot Pie Pam Dozier
4 skinless, boneless chicken breast halves
1 can cream of chicken soup
1 (14 oz) bag frozen mixed vegetables, cooked
1 box ready to bake Pillsbury Pie Crust (contains two)
Favorite seasonings (I like basil, thyme, oregano – about 1 tsp each, plus pepper to taste)

Boil the chicken breasts until done. Dice into small pieces. Mix together soup, vegetables, chicken and spices. Pour mixture into pie shell and cover with the second crust. Crimp the edges and make slits in the top crust.

Bake at 375° for 45 minutes, or until crust is golden brown.

Chicken Rice Casserole Jen Lignell
Saute together until tender:
1 cup chopped celery ½ chopped onion
½ cup chopped mushrooms 1 cube butter

Mix together the following in a casserole dish:
3 cups cooked chicken chunks
¾ cup chicken broth
2 cup cooked rice
1 can cream of mushroom soup

Add the sautéed vegetables to casserole dish and stir to combine. Bake at 350° for 45 minutes.


Chicken Roll-ups Kaylin Larson
6 oz. cream cheese
4 Tbsp. butter or margarine
2 cups cubed cooked chicken or 2 cans chicken
1-2 green onions (as desired for taste)
Salt & pepper (to taste)
2 cans crescent rolls (8 in each can) or you can make your own rolls
⅔ cup dried bread crumbs (or seasoned stuffing mix)
Melted butter or margarine
1 can cream of chicken soup

Soften the cream cheese with the butter or margarine. Add chicken, green onion and salt & pepper to taste. Separate crescent rolls and divide chicken filling onto rolls. Wrap up rolls and dip in butter or margarine then dip in bread crumb mixture. Place on baking sheet. Bake at 375° for about 20 minutes, or until lightly browned.

Warm the cream of chicken soup and dilute with water, if desired. Serve over hot roll-ups.

For a vegetarian version, you could add any kinds of veggies you wish to the cream cheese mixture. I have added about 1 cup of tender crisp cooked broccoli and 1/2 cup of tender crisp cooked carrots. It is open for whatever flavors you want to add.


Creamy Ham & Fettuccine Julie Theobald
1 (9 oz) pkg refrigerated fettuccine
1 Tbsp vegetable oil
1 clove garlic, finely chopped
2 green onions, sliced
6 oz thinly sliced fully cooked ham, cut into strips or chunks
1 cup frozen peas
⅓ cup yogurt, plain
¼ cup ranch dressing
2 Tbsp. milk

Cook and drain fettuccine as directed on package. Heat oil in 12” skillet over medium high heat. Add garlic and onions, stir fry for 1 minutes. Add ham and peas; stir fry 1 to 2 minutes or until hot. Reduce heat to low. Stir in yogurt, dressing, and milk. Add to fettuccine. Cook 2 to 3 minutes, stirring constantly until hot. Makes 4 servings.

Fresh Tomato & Basil Linguine Kaylin Larson
1½ lbs. tomatoes, finely chopped
3 cloves garlic, minced
1 red pepper, chopped
1 bunch fresh basil, torn
½ cup olive oil
1 tsp. salt
pepper to taste
16-oz. pkg. linguine pasta, cooked
Garnish: grated Parmesan cheese

Stir together tomatoes, garlic, red pepper and basil in a large bowl; drizzle with oil. Sprinkle with salt and pepper; mix well and toss with hot cooked linguine. Sprinkle with Parmesan cheese as desired. Serve immediately. Serves 6 to 8.


Chicken & Rice Casserole Kaylin Larson
1 cup rice
1 can cream of chicken or mushroom soup
1½ cup can milk
½ to 1 pkg. Lipton onion soup mix
3 thawed chicken breasts

Mix ingredients, except chicken, together in 9 x 13 pan. Put chicken on top. Bake at 350° for 40 minutes covered, then uncover and bake additional 20 minutes.

Chicken Teriyaki Jen Lignell
¼ c. canola oil ¼ c. soy sauce
2 Tbsp. ketchup 1 Tbsp. white vinegar
¼ tsp. pepper 2 cloves garlic, crushed
4 chicken breasts

Mix together everything except the chicken. Place chicken in the marinade and refrigerate for at least 1 hour. Take the chicken out of the marinade and place on baking sheet. Bake or broil the chicken until it is cooked through. Then place pineapple rings over the chicken and bake just long enough to warm the pineapple. Serve.

Mac & Cheese with a twist Heidi Cannon (Joy’s YW Leader)
1 box Macaroni & Cheese – make as instructed the add:
1 can Cream of Mushroom Soup
1 can drained Tuna fish

Mix well. Add salt and pepper to taste. To give it a little extra kick add lemon pepper. (You can also add frozen peas when boiling the noodles.)

For added fanciness – put in casserole dish and top with 1 cup shredded cheese and bake at 350° until cheese is bubbly!!

Pasta Primavera Kaylin Larson
12 oz. egg noodles
1 packet ranch style salad dressing mix
2 cups broccoli flowerets
1¾ cup thinly sliced carrots
1¼ cup pea pods (optional)
1 cup milk
1 cup mayonnaise
½ cup grated parmesan cheese

Cook noodles according to package; drain. Prepare salad dressing according to pkg. using milk and mayo. Set aside. Cook broccoli, carrots & pea pods in small amount of water or steamer until tender; drain. Heat dressing in a large saucepan over med. heat until hot, add noodles and vegetables, stir to coat. Remove from heat and sprinkle with parmesan. Serve immediately.


Picnic Sausage & Potato Kebabs Shauna Holt
Mustard Sauce (I've never made this but it goes with the recipe if you want)
¼ cup mayonnaise 2 Tbsp. ground mustard

Kebabs
¾ lb. petite new potatoes (~10-12)
¼ cup water 1 tsp olive oil
1 garlic clove, pressed ¾ tsp dried dill weed
⅛ tsp of salt ⅛ tsp pepper
6 large green onions 1 package cooked bratwurst
12 cherry tomatoes

Prep a grill for medium heat. For mustard sauce, mix the mayonnaise and mustard in a small bowl. Cover and refrigerate until ready to serve.
For kebabs, cut potatoes in half (make sure they are the same size as the chunks of bratwurst so that it cooks evenly!). Place potatoes in water in a microwaveable bowl. Cover and cook on HIGH for 5-7 minutes, just until the potatoes are fork tender; drain. Drizzle with oil. Add garlic and seasoning and mix gently.
Trim root ends from green onions and cut into 2 inch pieces. Add onions to potatoes and toss gently to get the seasonings on them.
Cut bratwurst diagonally into 1 inch pieces. Alternately thread bratwurst, potatoes, onions, and cherry tomatoes onto 6 large skewers.
Grill kebabs, uncovered for 6-8 minutes or until bratwurst is browned, turning frequently. Serve with mustard sauce.


Make ahead Meatballs Jen Lignell
From our great Meatball Madness activity
2 eggs 1 cup dry breadcrumbs
¼ cup onions, finely chopped ½ Tbsp salt
1 tsp. Worcestershire sauce ¼ tsp white pepper
2 lbs. lean ground beef

In a large bowl, beat eggs. Add the rest of the ingredients and mix well. Shape into 1 inch balls, makes about 50 meatballs. Place meatballs on baking sheets. Bake at 400° for 10 -15 minutes or until no longer pink, turning often. Cool. These can be put into freezer baggies or containers. Use in the following recipes or any others you create.

Sweet & Sour Meatballs
1 (20 oz) can pineapple chunks
⅓ cup water
3 Tbsp. vinegar
1 Tbsp. soy sauce
½ cup brown sugar, packed
3 Tbsp. cornstarch
30 meatballs (frozen or thawed)
1 large green pepper, cut into 1 inch pieces
Cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cover and cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, green pepper. Simmer uncovered for 20 minutes or until heated through. It might take a little longer if the meatballs are frozen. Serve over rice.
Cheese Stuffed Shells Karen & Jessica Graves
1½ lb. small curd cottage cheese – well drained
1 (8 oz) package mozzarella cheese – shredded
2 eggs slightly beaten
½ tsp salt
1 Tbsp. chopped parsley
¼ cup grated parmesan cheese
12 oz package jumbo shells
3-4 cups spaghetti sauce

Cook jumbo shells as directed on package – drain. Combine cottage cheese, mozzarella cheese, eggs, salt, parsley, and parmesan cheese. Stuff each shell with 1 ½ to 2 ½ Tbsp mixture. Pour 1 ½ to 2 cups spaghetti sauce in bottom of 9x13 pan; place shells in spaghetti sauce. Cover shells with remaining spaghetti sauce. Cover dish and bake at 350° for 40-50 minutes.

Broccoli Sausage Simmer Jen Lignell
1 pound fully cooked kielbasa, cut into ¼ inch slices
1 medium bunch broccoli, cut into florets
½ cup sliced red onion
1 can 14 ½ oz diced tomatoes, undrained
1 tsp dried basil
1 tsp dried parsley flakes
1 tsp sugar
3 cups cooked spiral pasta

In a large skillet, sauté sausage, broccoli and onion for 5-6 minutes or until broccoli is crisp-tender. Add the tomatoes, basil, parsley, and sugar. Cover and simmer for 10 minutes. Add pasta and heat through. Yield: 8 servings.
Meatball Sandwiches (Excellent!!)
30 meatballs (frozen or thawed)
1 cup ketchup
¾ cup brown sugar, packed
⅛ - ¼ cup onions, chopped
⅛ tsp. garlic powder
1/16 tsp liquid smoke (optional)
6 sandwich buns, split

Place meatballs in an ungreased 1-quart baking dish. Combine the rest of the ingredients and pour over meatballs. Cover and bake at 350° for 1 hour. Serve on rolls.

Spaghetti and Meatballs
Favorite jar of spaghetti sauce
1 pkg spaghetti noodles
30 meatballs (frozen or thawed)

Pour spaghetti sauce and meatballs in sauce pan. Simmer uncovered for 20 minutes or until heated through. It might take a little longer if the meatballs are frozen. Cook spaghetti noodles as directed on package. Put sauce over noodles. Serve with garlic bread.

Hope you remember the fun night we shared in the kitchen making and EATING these meatballs.
Thanks Sister Lignell!!

Meatball Sandwiches (Excellent!!)
30 meatballs (frozen or thawed)
1 cup ketchup
¾ cup brown sugar, packed
⅛ - ¼ cup onions, chopped
⅛ tsp. garlic powder
1/16 tsp liquid smoke (optional)
6 sandwich buns, split

Place meatballs in an ungreased 1-quart baking dish. Combine the rest of the ingredients and pour over meatballs. Cover and bake at 350° for 1 hour. Serve on rolls.

Spaghetti and Meatballs
Favorite jar of spaghetti sauce
1 pkg spaghetti noodles
30 meatballs (frozen or thawed)

Pour spaghetti sauce and meatballs in sauce pan. Simmer uncovered for 20 minutes or until heated through. It might take a little longer if the meatballs are frozen. Cook spaghetti noodles as directed on package. Put sauce over noodles. Serve with garlic bread.

Hope you remember the fun night we shared in the kitchen making and EATING these meatballs.
Thanks Sister Lignell!!


Chocolate Flash Cake Janae Harwood
My mom invented this after trying a boxed version of hot lava cake. Instant gratification!

2/3 C chocolate cake mix 1/4 C water

Mix together in ramekin or small dish. Microwave for 1 min. 30 sec. Serve hot with ice cream and fudge sauce. Mmmm. Not bad for 2 minutes work!


Crazy Chocolate Cake Lori Greco
3 cups flour 1 tsp. salt
2 cups sugar ¾ cup cooking oil
2 tsp. baking soda 2 Tbs. vinegar
3 Tbs. corn starch 2 tsp. vanilla
6 Tbs. cocoa 2 ½ cups water

Mix all dry ingredients in the pan you will be baking in. Make 3 depressions in the dry ingredients. Put the oil in one, the vinegar in one and the vanilla in the other. Pour water over the top and mix with a fork just until all dry ingredients are moist (do not beat). Bake at 350° for 40 minutes.


Texas Sheet Cake Pam Dozier
(Technically it is a half sheet cake)
2 cups sugar 2 cups flour
½ tsp salt 2 tsp. cinnamon
1 cup water ½ cup oil
½ cup butter 4 Tbsp cocoa
2 eggs ½ cup milk
1 tsp baking soda 2 tsp vanilla

Mix sugar, flour, salt and cinnamon in a bowl and set aside. In a sauce pan, combine water, oil, butter, and cocoa. Bring to a boil and pour over flour mixture. Stir well.

Beat eggs and add milk, soda, and vanilla. Add to the flour mixture. Stir well to combine. Bake in a greased and floured pan (9x13) at 350° for 25-30 minutes. Can also be cooked in a jelly roll pan.

While the cake is baking, prepare the icing.

Icing
½ cup butter 4 Tbsp. cocoa
7 Tbsp. milk 1 tsp. vanilla
½ cup chopped pecans 5 cups powdered sugar

Combine butter, cocoa, and milk over low heat until butter melts. Stir in sugar, vanilla, and pecans. Mix Well. Pour over hot cake. The icing sets up as the cake cools and becomes a yummy fudge topping.


World Famous Chocolate Chip Cookies Susan Bezzant
Joy’s family friend
1/3 cup shortening 1/3 cup butter
½ cup sugar ½ cup brown sugar
1 egg 1 tsp. vanilla
1 ½ cups flour ½ tsp. baking soda
½ tsp salt 1 cup chocolate chips

In a large bowl, mix together shortening, butter, sugar, and brown sugar. Add the egg and vanilla and mix until creamy. In a small bowl, mix together flour, baking soda and salt. Add the flour mixture to the creamed mixture and mix thoroughly. Add the chocolate chips and mix well. Drop about a tablespoon size (golf ball) onto cookie sheet. Allow plenty of space for the cookies to spread out as they bake. Bake at 375° for 12 – 15 minutes.

Chocolate Chip Oatmeal Cookies Susan Bezzant
Joy’s family friend
1 cup butter, melted 1 cup sugar
1 cup packed brown sugar 2 eggs
1 tsp. vanilla extract 2 cups flour
1 tsp. baking powder 1 tsp. baking soda
1 tsp. cinnamon 1 tsp. ginger
2 ½ cups quick rolled oats 1 cup chocolate chips
1 cup raisins

In large bowl beat butter and sugars. Mix in eggs and vanilla. Add flour, baking powder, soda and spices. Mix until combined. Add oats, chips and raisins. Bake at 375° for 10 to 13 minutes or until edges are golden brown and centers are pale and soft. They will look underdone, but will firm up considerably as they cool. Makes about 2 dozen cookies.


Date Nut Cake Lori Greco
1 cup dates, chopped 1 cup chopped walnuts
1 cup boiling water 1 tsp. vanilla
1 tsp. baking soda 2 cups sifted flour
¾ cup butter or margarine 1 cup chocolate chips
1 cup sugar ½ cup chocolate chips
2 eggs

Chop dates and put into small bowl. Pour boiling water over the dates. Add soda, & let cool. Cream butter & sugar. Add eggs, walnuts and vanilla. Add date mixture. Add flour and 1 cup of chocolate chips. Mix well. Sprinkle ½ cup chocolate chips over top of batter and bake at 350° for 25-30 minutes. Good hot or cold, with whipping cream.


Ice Cream Cake Karen & Jessica Graves
1/2 gallon vanilla ice cream
2 cups chopped nuts (walnuts or pecans)
1 pkg. German chocolate cake
1 cube margarine (do not melt)
1 cup of brown sugar

Mix together cake mix, nuts, margarine, and brown sugar. Spread in bottom of 2 9X13 pans. Bake at 350° for 12 minutes. Take out of pans and crumble into a bowl while still hot. Cool. Put 1/3 of crumbs in bottom of a 9 X 13 pan. Open ice cream and slice in 1/2 inch strips. Layer over chocolate crumbs. Continue with another layer of crumbs and ice cream until all ingredients are gone. Freeze. This is so GREAT and low cal too! (Ha,Ha)






Oreo Cookies Karen Graves & Jessica Graves
1 box Pillsbury Devils food cake mix 2/3 cup Crisco
2 eggs 1 tsp. vanilla

Mix together. Roll into balls and bake at 350° for 8-10 minutes

Filling:
1/2 cup margarine 8 oz cream cheese
1 tsp. vanilla 2 cups powder sugar

Whip until smooth. Spread filling on one cookie and top with another cookie.


Sugar Cookies Tifany Orellano (Joy’s Cousin)
2/3 cup butter or shortening ¾ cup sugar
1 tsp. vanilla 1 egg
4 tsp. milk 2 cups flour
1 ½ tsp. baking powder ¼ tsp salt

Cream together butter, sugar, and vanilla. Add egg and stir in milk. Stir together dry ingredients and add to the creamed mixture. Divide dough in half. Chill one hour. On lightly floured surface, roll out dough and cut into desired shapes. Bake at 375° 10-12 minutes.

Frosting
3 cups powdered sugar 1/3 cup butter, softened
1 tsp. vanilla 2 to 3 Tbsp. milk

Beat together at low speed until combined. Gradually increase speed and whip until light and fluffy.


Apple Crisp Kaylin Larson
Mix and put in a greased 9X13 pan:
6 cups sliced & peeled apples 1 cup sugar
2 heaping Tbsp. flour 1 tsp. cinnamon

Topping (we usually double topping):
1 cup brown sugar 1 cup flour
1 cup oatmeal ¼ tsp. baking powder
¼ tsp. baking soda 1 tsp. cinnamon
1 cube melted butter

Combine ingredients until crumbly. Spread over top of apples. Bake at 400° for 30 minutes.

Blonde Brownies Kaylin Larson
2 cups brown sugar 2 eggs
⅔ cup shortening 2 tsp. vanilla
2 cups flour 1 tsp. baking powder
¼ tsp. baking soda 1 tsp. salt

Cream brown sugar, eggs, shortening, and vanilla together. Combine dry ingredients and add to creamed mixture. Spread in a greased 9X13 pan. Bake at 350 for 12-15 minutes. Cool and frost with frosting.

Frosting
½ cup butter 1 cup packed brown sugar
¼ cup milk 1 ¾ to 2 cups powdered sugar

Melt butter in sauce pan. Stir in brown sugar and bring to a boil and stir over low heat 2 minutes. Stir in milk. Bring to a boil stirring constantly. Cool to luke warm. Gradually stir in powdered sugar. Place pan in ice water and stir until thick enough to spread.

An alternative frosting is to put chocolate chips on the dough before baking.

Brownies Heidi Cannon (Joy’s YW Leader)
1 cup butter or margarine 2 cups sugar
4 Tbsp. cocoa 4 eggs
1 tsp. vanilla 1½ cups flour

Cream together butter, sugar, and vanilla. Add eggs to combine. Stir together dry ingredients and add to mixture. Put in greased 9X13 pan. Bake at 375° for 25 minutes. Top with favorite frosting or sprinkle with powdered sugar!

Festive Fudge (and the easiest) Shauna Holt
3 cups semi sweet chocolate chips
1 (14oz) can sweetened condensed milk
dash of salt

Melt ingredients in a saucepan over medium to low heat. Stir often until melted. After it is just about all melted, take off of the heat, add 1½ tsp vanilla and stir until incorporated. Then pour it all into a foil lined square pan. Chill for 2 hours in the fridge. When it is hard, turn it out onto a cutting board, peel off foil and then cut into squares!

Lemon Squares Kaylin Larson
Crust: ¾ cup butter, softened
½ cup powdered sugar 1½ cups flour

Mix above till crumbly. Spread (pat in) bottom of greased 9X13 pan. Bake at 350° for about 20 minutes-until light brown.

Mix together: 3 eggs
1½ cups sugar Squeeze juice from 1 lemon
Grate peel from 1 lemon 2 Tbsp. flour

Pour over top of hot crust. Bake at 350° for 15-20 minutes. Sprinkle with powdered sugar on top. Cool completely in pan.

I Love You Sugar Cookies Kaylin Larson
These are really easy to roll out!!
2 cups sugar 1 cup butter
2 eggs 1 tsp vanilla
6 cups flour 4 tsp. baking powder
2 tsp. baking soda 1 tsp. salt
1 cup milk

Beat together sugar, butter and eggs. In a separate bowl, combine flour, baking powder, baking soda, and salt. Alternate adding flour mixture and milk. Roll out dough and cut into shapes. Bake at 375° for 8-10 minutes.

Buttercream frosting for Sugar Cookies
½ cup butter ½ cup shortening
½ tsp. vanilla ⅛ tsp. salt
5 cups powdered sugar ¼ cup + 1 Tbsp milk

In a large mixing bowl, cream butter and shortening with mixer. Add vanilla & salt. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy and white. Keep icing covered with a damp cloth until you are ready to decorate.


Oranges Brownies Kaylin Larson
1 ½ cups flour 2 cups sugar
1 tsp. salt 1 cup butter, softened
4 eggs 2 tsp. pure orange extract
1 tsp grated orange zest

Glaze:
1 cup powdered sugar 2 Tbsp. orange juice
1 tsp. grated orange zest

Cream together butter, eggs, orange extract and orange zest. Add flour, sugar, and salt. Pour batter into greased 9X13 pan. Bake at 350° for 30 minutes or until light golden brown and set. Remove from oven and pierce top of entire cake with a plastic fork. Pour glaze over the top of hot brownies

Homemade Peanut Butter Cups Shauna Holt
(but it's just a 9x13 pan of goodness)

1/3 pound of graham cracker crumbs
1 cup butter
1 cup peanut butter (I prefer creamy)
3 ¾ cup powdered sugar
2 cups chocolate chips (or a little bit more than that)

Melt the butter. Add crumbs, peanut butter and powdered sugar. Once it is smooth, press into 9x13 pan. Melt chocolate in microwave and spread over the top! Put in fridge to harden and then enjoy!!


Cherry Cream Cheese Pie Karen & Jessica Graves
1 6oz graham cracker pie crust
1 14 oz can Sweetened Condensed Milk
1 8oz pkg of cream cheese (at room temperature)
1/3 cup lemon juice
1 tsp. vanilla extract
1 21 oz can Cherry pie filling

Let cream cheese stand at room temperature until softened. In a medium mixing bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla. Stir until well mixed. Pour filling into crust. Chill several hours and then top with Cherry pie filling.

Lemon Berry Pie Kaylin Larson
4 oz cream cheese, softened 1 Tbsp. milk
1 Tbsp. sugar 2 tsp. grated lemon peel
1 Tbsp. lemon juice 1 (8 oz) cool whip, thawed
1 pint strawberries, halved 2 cups cold milk
2 pkgs (4 serving size) lemon instant pudding
1 (6 oz) graham cracker crust

Beat cream cheese, 1 Tbsp. milk and sugar in bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1½ cups of cool whip. Spread evenly on bottom of crust. Press strawberries into cream cheese layer, reserving several for garnish. Pour 2 cups milk in large bowl and add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes or until thickened. Gently stir in 1 cup cool whip. Spoon over strawberries in crust. Refrigerate 4 hours or until set.




Easy Lemon Meringue Pie Jessica & Karen Graves
1 6oz graham cracker pie crust
3 eggs, separated
1 14 oz can Sweetened Condensed Milk
½ cup lemon juice
1 tsp grated lemon rind
¼ tsp. cream of tarter
¼ cup sugar

Preheat oven to 350°. In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind. Turn into pie crust. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate any leftovers.

Oreo Cookie Dessert Kaylin Larson
30 Oreo cookies 6 Tbsp butter
½ gallon ice cream (use whatever flavors you like, some we have tried are vanilla, peppermint, mint chocolate chip)

Crush cookies and pour butter over mixture. Press into a 9X13 pan and freeze 30 minutes. When you put in freezer, take out ice cream and let it soften on the counter. After 30 minutes, spread softened ice cream over cookie crust and freeze until very hard. (I usually do this part overnight)

Topping:
¾ cup sugar 3 sq. semi-sweet chocolate
2 Tbsp. butter 1 cup evaporated milk

Bring to a boil and boil 8 minutes, stirring constantly. Pour very fast over frozen ice cream mixture. Freeze until hard.


Peanut Butter Rice Krispy Treat Shauna Holt
1 cup sugar 1 cups light karo syrup
1 cups peanut butter 6 cups rice krispies

Combine sugar and karo syrup in saucepan and bring to a boil. Cook 2-3 minutes over medium high heat. Add peanut butter and mix well! Stir in rice krispies. Press into buttered 9x13 pan.

Topping:
Combine 1 cup of chocolate chips and 1 cup of butterscotch chips (or not, if you don't have them, it is still good just chocolate chips, just use 2 cups of chocolate)... combine chips into microwaveable bowl. microwave for 1 minute, stir and if it need more time, melt for 30 more seconds and stir until all melted! Spread over treats, let cool then enjoy!!!

Puppy Chow Pam Dozier
1 stick butter 2 cups chocolate chips
1 (12 oz) box Chex cereal 2 cups powdered sugar

Melt together butter and chocolate chips. (This can be done in the microwave, but stir every 30 seconds.) Pour over Chex cereal and gently stir to coat.

Put powdered sugar in a paper grocery sack. Add cereal and shake to coat. Pour onto waxed paper to dry and store in air tight container.


Apple Brickle Dip Shauna Holt
1 (8 oz) package cream cheese, softened
½ cup packed brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 package English toffee bits (use 7 1/2-ounces of a 10-ounce bag)
3 medium tart apples (like granny smiths)
1 (12 oz ) can lemon-lime soda (or apple juice or orange juice works too!)
In a mixing bowl, beat the cream cheese, sugars and vanilla, fold in the Brickle chips. Halve, core and slice the apples and soak in lemon-lime soda to keep them from darkening. Drain and lay the apple slices around the dip bowl.


Artichoke Dip Shauna Holt
1 14oz can non marinated artichoke hearts
1 can cheddar cheese soup
1 cup cream cheese
½ cup shredded parmesan cheese
½ cup mozzarella cheese
½ cup sliced green onions
½ cup diced roasted bell peppers
(don't always use peppers and it's yummy)
¼ tsp black pepper
salt

In a medium bowl, combine all ingredients. Put into an 8x8 square pan or a round casserole dish. Bake at 350° for 30-40 minutes, until hot and bubbly! Dip with french bread and crackers! Family favorite!


Chicken Nacho Bake Shauna Holt
4 small boneless skinless chicken breast halves
½ cup Salsa
¼ cup Sour Cream
½ cup crushed tortilla chips
½ cup Mexican Finely Shredded Four Cheese blend

PREHEAT oven to 400°. Place chicken on foil-covered baking sheet. Make three cuts on top of each chicken breast with sharp knife. Top each chicken breast evenly with salsa, sour cream and tortilla chips. Bake 20 minutes. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF). (Taken from Kraftfoods.com – Great Site!!)

Sticky Chicken Wings Aubrey Gehmlich
1 cup brown sugar
1 tsp. dry mustard
½ - ¾ cup pineapple juice
¼ - ½ cup soy sauce

Bring to a boil. Pour over chicken wings. Bake at 325° for 2 1/2 hrs.

apricots. Or use fresh fruit when serving.

Dill Dip Kaylin Larson
1 cup mayonnaise 1 cup sour cream
1 tsp. dill weed 1 Tbsp. beaumonde spice

Mix together and serve with vegetables and crackers.


Emily’s Granola Jen Lignell
1 cup sliced almonds 4 cups regular rolled oats
3 cup rolled wheat 1 cup brown sugar
1 cup coconut, unsweetened 1 cup wheat germ
½ Tbsp. salt ½ cup water
½ cup canola oil ½ Tbsp vanilla

Mix dry ingredients. Add liquids. Bake uncovered at 275°. Stir every 15 minutes for about 1 hour.

Maple Granola Jen Lignell
2 1/2 c rolled oats 1 cup rolled wheat
½ cup coconut, unsweetened ½ cup wheat germ
½ cup almonds, broken up ½ cup raw sunflower seeds
¼ tsp. salt
½ cup pecans or walnuts, broken up
½ cup maple syrup ¼ cup canola oil
½ Tbsp. vanilla

Mix dry together. Combine liquids and pour over dry. Mix well. Oven to 250°. Stir every 15 minutes, for about 1 hour. Can add dried fruit, golden raisins, cranberries, apricots. Or use fresh fruit when serving.


Caramel Apples Lori Greco
8 granny smith apples
3 cups rice krispies
1 cup butter or margarine
1 lb. brown sugar
Dash salt
1 cup light corn syrup
1 (15 oz) can sweetened condensed milk
1 Tbs. vanilla

Wash apples, dry and put a popsicle stick in each apple. On a cookie sheet, spread rice crispy cereal evenly over entire surface.
Melt butter in 3 qt. sauce pan. Add sugar and salt. Stir well. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly. Stir and cook over medium heat for 12-15 minutes until “soft ball” stage. Remove, stir in vanilla.
Dip apples one at a time in caramel until completely covered. Place on the tray with rice crispy cereal. (cereal keeps apples from sticking to pan)


Caramel Corn Kaylin Larson
1 cup marshmallows
1 cup brown sugar
1 cup butter
1 cup un-popped popcorn

Pop popcorn using a hot air popper. Melt marshmallows, brown sugar and butter together. Cool a little and then pour quickly over popcorn and mix well. Enjoy!!



Mexican Platter Dip Karen & Jessica Graves
3 ripe Avocados
2 Tbsp lemon juice
1 tsp. garlic salt
3 drops Tabasco sauce
1 cup sour cream
½ cup mayo
1 pkg 1/4 ox taco seasoning mix
1 can (30 oz) refried beans
1 bunch green onions, chopped
1 can (2 1/2 oz) sliced olives
2 medium tomatoes chopped
4 oz Cheddar cheese, grated

Peel, pit and mash avocadoes. Add lemon juice, garlic salt, and Tabasco sauce. Cover and chill.
Combine sour cream, mayo, and taco seasoning mix. Cover and chill.
To assemble dip, on a large round platter or serving dish, spread beans in an even layer, leaving 1 inch space all around the edge. Top with avocado then sour cream. Sprinkle with green onions, tomatoes, olives and cheese. Serve as a dip with corn chips or tortilla chips.

Spinach Dip Kaylin Larson
1 pkg (10 oz) frozen chopped spinach, thawed & drained
1 cup sour cream
1 cup mayonnaise
1 pkg. Knoor leek soup mix or vegetable soup mix
1 can (8 oz) water chestnuts, finely chopped
2 green onions, finely chopped

Squeeze spinach until dry. Stir everything together. Cover and refrigerate 2 hours. Serve with bread, crackers, or chips. Makes 3 cups.




Strawberry Punch Kaylin Larson
1 package strawberry Kool-Aid (not with sugar added)
1 package cherry Kool-Aid (not with sugar added)
¾ cup Hawaiian punch syrup (can frozen concentrate)
2 cups sugar
2 cups puree strawberries
1 can lemonade

Put in gallon freezer bag and freeze. Mixture will become a little slushy. When ready to serve, combine punch mix with 1 gallon water and 3/4 bag ice. Best whe

Pumpkin Muffins Jen Lignell

Sift Together:
1 ½ cup flour ½ cup sugar
2 tsp. baking powder ¼ tsp. salt
½ tsp. cinnamon ½ tsp. nutmeg

Combine:
1 beaten egg ½ cup canned pumpkin
½ cup milk ¼ cup cooking oil

Blend dry and moist ingredients just until mixed. Fill greased muffin pans 2/3 full with batter. Sprinkle additional sugar on top. Bake at 400° for 18-20 minutes. (You can add nuts or chocolate chips to the batter before baking if you like.)

Sassy Cinnamon Muffins Jen Lignell

Sift Together:
1½ cup flour ¼ cup sugar
2 tsp. baking powder ½ tsp. salt
½ tsp. cinnamon ¼ cup brown sugar

Combine:
1 beaten egg ½ cup milk
½ cup canola oil

Blend dry and moist ingredients together just until mixed. Fill greased muffin pans 2/3 full with batter. Bake at 400° for 20-25 minutes.

Make Ahead

SOUR CREAM ENCHILADAS
1 bunch chopped green onions (we use only about half)
1 can cream of chicken soup
1 4-oz can mild green chilies
2 chicken breasts cooked and cubed
½ lb. grated Monterey Jack cheese
1 pint sour cream

Combine onions, soup, chilies, chicken, 2/3 of the cheese, and sour cream.
Spoon into an then roll up the mixture inside the tortillas and place in a greased
9 x 12 baking dish. Leave a small amount of filling to put on top of enchiladas
along with a few green onions. Sprinkle reminaing cheese on top also. Bake at
350 until bubbly, about 20 minutes. Makes 8 large enchiladas.

If using as a frozen dish, take out of the freezer a day ahead, and put in fridge.
Thaw in fridge. Bake at 325 for 45min to 1 hour.



BAKED ZITI
1 (12 oz.) package ziti or rigatoni pasta (3 12 oz. boxes ziti)
1 lb. hamburger (3 lbs. hamburger)
8 oz. ricotta cheese (3 cups ricotta cheese)
16 oz. cottage cheese (6 cups cottage cheese)
1 pound shredded mozzarella cheese (3lbs. mozzarella cheese)
1 egg, beaten (3 eggs)
1 (32 oz.) jar spaghetti sauce (3 – 32 oz jar spaghetti sauce) 12 cups)
¼ cup grated Parmesan Cheese (3/4 cup grated Parmesan Cheese)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.

In a medium bowl, mix ziti, hamburger, ricotta cheese, cottage cheese, mozzarella, egg and 1 ½ cups spaghetti sauce.

Lightly grease a 9 x 13 baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese. Bake at 375 for 30 minutes; let stand for 15 minutes before serving.

If using as a frozen dish, take out of freezer a day ahead and put in fridge.
Thaw in fridge. Bake at 350 for about 1 hour.

Breads

NANETTE’S A-Z BREAD
2 cups sugar (brown/white) 3 eggs
2 cups A-Z* 3 tsp. vanilla
1 cup oil (can use ½ applesauce) 3 tsp. cinnamon
3 cups flour (can use part wheat) 1 tsp. salt
1 tsp. baking soda ½ tsp. baking powder
1 cup chopped nuts (optional)

Cream together oil, sugar, eggs, A-Z, vanilla, and cinnamon. Then add dry ingredients. Pour into two greased loaf pans. Bake 325 for 1 hour.

*Use 2 cups of any of the following A-Z ingredients - diced, grated, mashed - Have fun and experiment!
Apples Coconut Peaches Strawberries
Apricots Dates Pears Sweet Potato
Bananas Figs Pumpkin Yams
Carrots Oranges Raspberries Zucchini

ALOHA TEA BREAD
1 cup butter, softened 2 cups sugar
4 eggs 1 cup mashed bananas
4 cups flour 2 tsp. baking powder
1 tsp. baking soda ¾ tsp. salt
1 cup coconut 8 oz. crushed pineapple (undrained)

Cream together butter, sugar, eggs, & bananas. Add dry ingredients then coconut & pineapple. Pour into two greased loaf pans. Bake at 350 for about one hour.

BRAN MUFFINS
2 cups All Bran 1¼ cup milk
1 egg ¼ cup oil
1¼ cup flour ½ cup sugar
1 Tbsp. baking powder ¼ tsp. salt

Mix All Bran and milk together let stand for 5 minutes. Add egg and oil. Beat well. Add dry ingredients. Put in greased muffin pan and bake at 400 for 20 minutes.
EVAN AND TRACY’S BREAD STICKS
1 Tbsp. yeast 1½ cups warm water
2 Tbsp. sugar ½ tsp. salt
3 cups flour (maybe more) 6 Tbsp. butter

Fill a glass with warm water. Add yeast and sugar. Wait until it gets foamy, then transfer to a larger bowl. Add salt and flour. Knead 3 minutes. Let stand for 10 minutes.
Melt the butter. Roll out dough into a long rectangle. Cut the bread sticks. Dip them in the butter. Bake at 375 for 20 25 minutes.

NANETTE’S BREAD STICKS
1 pkg. dry yeast (2 1/4 tsp.) 1½ cups warm water
1 Tbsp. malted milk powder, opt 1 Tbsp. honey
4 - 4½ cups flour 1 tsp. salt
Butter toppings

Dissolve yeast in warm water, stir in malted milk powder, honey and salt. Add flour gradually until dough forms a ball. Turn onto floured board and knead lightly. Divide dough into 24 small pieces. Shape each into a long rope about 12" long. Arrange sticks on a large greased baking sheet, brush top with melted butter and sprinkle with desired topping (coarse salt, seasoning salt, parmesan cheese, sesame seeds, herb mixture, etc.) Let rise about 30 minutes. Bake at 400 for about 15 minutes.


CINNAMON ROLLS Jane Davis
1 ½ cup Warm Water 2 eggs
3/4 cup Sugar 6-8 cups flour
2 T Yeast in Summer, 3 in Winter
1 Tab. Salt
1 1/4 C. Buttermilk, heated to warm
2 tsp. Instant potatoes
1 cube butter, softened

In mixing bowl, place warm water, sugar. Stir with a wooden
spoon to dissolve. Add yeast and stir. Add salt, buttermilk, potatoes, softened butter and eggs. Add flour. Beat with a dough hook for 10-12 minutes at medium speed. Dough should be moist. If wet, add more flour.

Let dough rest for 5 minutes. Turn onto a floured board. Knead by hand another 3-5 minutes. Let rest for 10-15 min.

Combine filling ingredients. 1 cube butter (softened not melted)
2 cups brown sugar, 1 Tab. Cinnamon, ½ C. raisins (opt.)
½ c. pecans (opt.)

Halve the dough. Roll each half into an 18 by 12 inch wide piece.
Spread each piece of dough with half of the filling ingredients.

Roll each piece into an 18 inch log. Cut log into 12-15 cinnamon rolls. Cut with dental floss. Repeat for other half. Place each roll on a cookie sheet coated with vegetable spray. Cover rolls with a dish towel, and let rise for one hour.

Bake at 350 degrees for 15 minutes, or until light brown. Meanwhile, beat all icing ingredients at medium high speed until fluffy, 2-3 minutes. Remove rolls from oven and spread with butter icing.

Butter icing in back of Larson cookbook

CINNAMON PULL APART BREAD Kaylin
4 cylinders (10 each) Pillsbury Buttermilk Biscuits (regular size, not extra large)

In a baggie shake: ½ cup sugar + 2 tsp. Cinnamon - mix and then take 5 biscuits at a time and shake in the bag. Shake till evenly coated.

Place all 40 in a 12" bundt pan sideways.

Sauce
1 cube butter 1 cup sugar
3 tsp. water 2 ½ tsp. Cinnamon

Melt butter. Add sugar, cinnamon & water. Mix well. Pour over biscuits. Can pour a little over the first layer of biscuits as you are putting them in the pan. Cover loosely with foil as they will rise while baking. Bake at 350 for 35-45 minutes. May want to cook on a cookie sheet as it tends to boil over.
Let cool a minute or so in the pan and then invert onto a plate and serve warm

SHELLY CRAIG’S DINNER ROLLS
Place in a bowl and microwave for 3 minutes on high (stir to help melt butter)
2 sticks of butter
1 cup sugar
1 tsp salt
2 cups milk

Place in small bowl and set aside:
1 cup warm water
2 Tbsp. Active dry yeast
1 tsp. Sugar

Crack 4 eggs in a large bowl. Add the milk mixture to the eggs. Add 1-2 cups flour, beat well. Add the yeast mixture. Mix well. Continue adding flour a cup at a time, seeking smooth, satiny dough. Turn dough out onto a floured surface and knead about 8-10 minutes. Knead until the dough is smooth and elastic. Place in a greased bowl and cover lightly with lightly oiled plastic wrap. Place in warm place and let rise until double in bulk. Punch down and form rolls. Place the rolls on pan, 2 dozen per pan. Cover lightly with plastic wrap and let rise until double. If you desire you can brush the rolls with butter before baking. Bake at 350 degrees 14-17 minutes or until golden brown. Makes 4 dozen rolls.


NO KNEAD FRENCH BREAD Katherine White
Combine in bowl and cool to lukewarm:
¼ cup Honey
2 cups Hot Water
2 tsp. Salt
c cup Oil
Dissolve:
2 pkg. Yeast
½ cup Warm Water
1 tsp. Sugar
Add yeast to first mixture. Add 6 1/4 c. flour. Stir well, oil top, cover and let rise for 1 to 2 hours. Push down occasionally. Divide dough into 2 large or 3 small loaves. Pat or roll to 1 inch thick sheet. Roll up like jelly roll. Place on greased baking sheet and let rise until double in bulk. Bake at 350 for 40 minutes or until golden brown.

Katherine brought this to me one cold winter day. It became so easy to make, and my family loved it.

LAURIE’S BEST HOT ROLLS
1 pkg. Active Dry Yeast
1/4 cup Warm Water
1 cup Milk, Scalded
3½ cup Sifted Flour
1/4 cup Sugar
1 Egg
¼ cup Shortening
1 tsp. Salt
Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening and salt; cool to lukewarm. Add 1 ½ c. flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until double, 1 ½ to 2 hours. Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise until double, 30-45 minutes. Bake on greased baking sheet or in greased muffin pans in hot oven, 400 for 12-15 minutes. Makes 2 dozen cloverleaf, butter fans, or bowknots, or 3 dozen parker house.
These are so good. Laurie dips them in butter as she is molding them and puts them on the pan to rise.


MAPLE NUT COFFEE TWIST Jane Davis

Add 1 Tbsp maple flavoring to Jane’s Sweet Dough.
Filling:
1 cup sugar
½ cup chopped nuts
1 tsp. Maple flavoring
Glaze:
¼ cup butter
2 cups powdered sugar
4-5 Tbsp. Milk
1 tsp. Maple flavoring

Divide dough equally into 3 balls. On lightly floured surface, roll out one ball of dough to 12 inch circle. Fit onto bottom of greased 12 inch pizza pan. Brush dough with 2 Tbsp. Melted butter and sprinkle with about a of the filling. Continue in same manner, forming 2 more layers and ending with filling. Use a glass to mark a 2 inch circle in center of dough (do not cut through dough). Cut from outside edge just to circle forming 16 pie shaped wedges. Twist each of the 3 layered wedges 5 times. Let rise in warm place until light and doubled in size 30 to 45 minutes. Bake at 350 for 20 to 30 min. Until golden brown. Drizzle while warm with glaze. Serve warm or cold.

MOSES BREAD Tracy
Time: About 1 ½ hours plus 14 to 20 hours rising

3 cups all purpose or bread flour, more for dusting
½ teaspoon instant yeast (this is sometimes called rapid rise east for bread machines)
1 1/4 tsp. Salt
1 5/8 cups of water

Cornmeal or wheat bran as needed

1. The night before you want the bread, combine in a large bowl flour, yeast and salt. Whisk. Add 1 5/8 cups water, and stir with a wooden spoon until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. I start this step 3 hours before I want to eat the bread. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton flour sack towel (not Terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton flour sack towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on rack 5 min. before slicing.

ORANGE BOWKNOTS OR BREAD STICKS

Dissolve 1 yeast cake or 1 pkg. Dry yeast in
1/4 cup luke warm water

Scald 1 cup milk and add ½ cup shortening, 1/3/cup sugar, 1 tsp. Salt.

5 to 5 ½ cups sifted flour
1/4 cup orange juice
2 tab. Grated orange peel

Beat 2 eggs well and add to cooled milk mixture. Stir in softened yeast and 2 cups flour. Stir well. Add orange juice and rind and remaining flour to make a soft dough. Cover and let rest 10 minutes then knead for 5 - 6 minutes. Place in greased bowl. Cover and let rise until double in bowl. About 2 hours.

Roll dough in rectangles ½ inch think. Cut into 10 inch strips and tie loosely into bowknots or divide dough into 8 greased bread stick pans. Cover and let rise until double and bake at 375 degrees for 12 minutes. Cool on rack and frost with orange frosting: blend 1 tsp. Grated rind, 2 tab. Orange juice and 1 cup powdered sugar. Makes 24 bowknots


ORANGE GLAZED COFFEE CAKE
1 package active dry Yeast
¼ cup warm Water
½ cup warm Milk
½ cup fresh Orange Juice
½ cup granulated Sugar
½ cup Ricotta Cheese
1 Tbsp. grated Orange zest
½ tsp. Salt
1 large Egg, lightly beaten
3½ - 4 cups all-purpose Flour
Glaze: 1 large Egg, lightly beaten
Icing: 1 cup powdered sugar
1½ - 2 Tbsp. Orange JuiceIn large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast. Using heavy duty mixer beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, ½ cup at a time, until a stiff dough. Turn dough out onto a lightly floured surface and knead until smooth. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise about 1½ hrs. Grease a 10 inch spring from pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25-30 minutes. Turn the cake out onto a wire rack to cool slightly. Spread icing over while warm.



ORANGE REFRIGERATOR ROLLS Mom/Me

Soften 2 Tbsp. yeast in ½ cup water with a pinch of sugar. Let rise in glass.
In mixer put:
1 cup Shortening
¾ cup Sugar
2 tsp. Salt
Pour 1 cup boiling water over mixture. Then add to mixer:
1 cup cold water
1 cup flour
4 eggs slightly beaten
Add yeast mixture and 6 ½ cups unsifted flour

Mix and store in greased bowl in refrigerator overnight. Mold 3 hours before baking.

Orange paste
Grated rind of one orange, creamed with 6 Tbsp. butter and ½ cup sugar. Spread evenly over dough and roll up as for jelly roll. Cut into slices 2" thick. In greased muffin tins, set rolls coiled side up and let rise until light. Bake 400-10 min.

While hot drizzle with glaze made from orange juice and powdered sugar.


ORANGE ROLLS Helen King
¾ cup Sugar
¼ lb. Butter, melted
1 Orange rind, grated
2 tubes Hungry Jack Biscuits
Grease bunt pan, then place biscuits on edge around pan. Pour topping over biscuits and bake. 400 for 20 minutes. Turn out on round tray and serve. Each biscuit breaks off easily.


PORTUGUESE SWEET BREADJanet Nyholm
Mix:
¼ cup instant mashed potatoes
b cup boiling water
b cup sugar
Add to above:
1 cup instant non-fat dry milk
½ cup butter or margarine
Dissolve first, then add to reset:
2 pkgs active dry yeast
a cup warm water
4 ½ - 5 cups flour
3 eggs
1 tsp salt
½ tsp vanilla
1/4 tsp. lemon flavoring

In small pan add potatoes to boiling water. Add sugar, butter, milk. Cool to 110 degrees. Dissolve yeast in water in mixer bowl, then add cooled potato mixture. Add 2 cups flour and beat to blend. Stir in eggs, salt, vanilla and lemon. Add another 1 ½ cups flour, then another. Raise about 1 hour, punch down. Rest 10 min. Shape. Divide dough into 6 equal pieces. Make them into ropes about 15" long. Take 3 and braid to make one loaf. Then repeat with last 3.

Raise again (about 40 min) before baking. Brush beaten egg over bread. Optional: sprinkle with granulated sugar.


POTATO ROLLS Jane Davis
1-1/2 cup hot water 1 Tbsp. Emulsifier
1 cup hot milk 3 Tbsp. Yeast
3 Tbsp. Instant potatoes 1 cup butter
2/3 cup sugar 2 eggs
1 Tbsp. Salt 6-7 cups sifted flour

Mix ingredients together and knead until smooth. Let rest in bowl 15 minutes. Roll out and let rise one hour. Bake at 350 until light brown.

PUMPKIN BREAD
3 cups Sugar
2 tsp. Salt
1 cup Oil
2 tsp. Baking Soda
4 Eggs
1 tsp. Cinnamon
2 cups Pumpkin
1 tsp. Nutmeg
3½ cups Flour
½ tsp. Cloves
1 tsp. Baking Powder
¾ cup water
1 cup nutmeats

Grease loaf pans and preheat oven to 350. Combine all ingredients and mix until smooth. Bake 1 hour or until done. Makes 3 loaves
A good idea if you let batter set in pans 10-20 minutes, before baking.


BUTTERMILK SCONES
2 tbsp yeast (or 2 pkgs.)
1 tbsp sugar
½ cup hot water
Combine ingredients in a bowl and let rise for 10 minutes

In the mean time combine
1 qt. buttermilk (fat free taste just as good)
2 beaten eggs
2 tbsp sugar
1 tsp. Baking soda
3 tbsp baking powder
2 tbsp oil
2 tbsp salt

Add yeast mixture and flour mixture and mix well.
Add 4 more cups of flour and knead (a kitchen aid or bread mixer work perfect for this)

Roll out on a floured surface and cut into squares (any size)
Fry in hot oil until golden brown on each side.

Makes about 50-60 scones. Eat with honey butter, syrup, jam, whip cream, powdered sugar, peant butter, or even make a deli sandwich


BASIC SWEET DOUGH RECIPE

In a small bowl measure 1 cup warm water and 1 tsp. Dough Conditioner, stir in 2 tsp. Yeast and set aside to rise:
1 - 13 oz. Can evaporated milk
1 cube margarine
½ cup Sugar
3 tsp. Salt
3 eggs
1½ cups very warm water
6 - 8 cups flour
In a large bowl or mixer, place the evaporated milk, water, salt, sugar, and eggs. To this add about 4 cups of flour and mix, add the risen yeast and stir. Gradually add a little more flour until you have a nice soft ball. Turn this onto a lightly floured board and knead until it is smooth and satiny. Return to bowl and cover with a towel and let rise for 1 hour or until double in bulk.

When making cinnamon rolls, pinch off about 1/3 of the dough and roll out into a rectangle of about 18 x 6 and spread melted margarine over the dough, sprinkle sugared cinnamon and sprinkle with raisins or chopped nuts or both. Roll long side, like a jelly roll and then cut into about 3/4" slices and place on a greased cookie sheet. Cover and let rise till double about 30-45 minutes. Bake in a 350 oven for about 20 minutes, and ice with a buttercream icing.

WHITE BREAD My Favorite Mom/Me
1 cup Milk
6 Tbsp. Sugar
4 tsp. Salt
6 Tbsp. Margarine or shortening
3 cups Warm Water
2 pkg. Dry Yeast
11 cups Unsifted Flour (about)

Scald milk; stir in sugar, salt and margarine. (I use shortening) Cool to lukewarm. Measure warm water into large bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture and 6 cups of flour; beat until smooth. Add yeast and remaining flour. Mix 10 minutes. Let rise 2 hours. Punch down and mold into loaves..

Bake 350 30-35 minutes.


WHEAT MUFFINS Mom/Me
½ cup Butter
¼ tsp. Vanilla
1 cup Brown Sugar
1 cup Milk
1 Egg
1 cup Nuts
2 cups whole wheat flour
1 tsp. Soda
Cream butter, sugar, egg. Add milk, and flour alternately. Put in muffin tins. Bake at 425 for 12 - 15 minutes.


GRANDMA ALLEN’S WHEAT QUICK

8 cups un-sifted whole wheat Flour
¼ cup Baking Powder plus 2 tsp.
¼ cup granulated Sugar
4 tsp salt
2 cups Dry Skim Milk
2 cups shortening

Sift dry ingredients together twice. Cut in shortening and place in covered jar.
For biscuits - add a to ½ cup milk to 1 cup of this mixture. Bake 12 to 15 minutes at 375.
For hot cakes - 1 Egg, 1 Tbsp. Sugar, ½ - 1 cup milk to 1a cup of this mixture.

ZUCCHINI BREAD Mom/Me
3 cups Flour
1 tsp. Salt
2 cups Sugar (½ white & ½ raw)
1 tsp. Cinnamon
1 tsp. Soda
1 tsp. Baking powder
Sift above ingredients together, then mix the following with dry ingredients.
3 eggs
1 cup cooking oil
1 tsp. Vanilla
2 cup peeled & grated zucchini
Bake 350 for 60 - 70 minutes