2014 - Trader Online

APPETIZERS /SNACKS DESSERTCASSEROLEBREAKFASTBREADBEVERAGES

DIPS & SAUCES VEGETARIANSOUP & SALADSIDE DISHESPASTA & PIZZAMEATS

2014



A Message...

I am so pleased to be able to share the culinary delights from Dominion Enterprises' employees around the world.

A very special thank you to the Activities Committee, Christine Knapp, Melissa Solomon and Ray Buchanan for making this collection possible.

Bon Appetite!Susan Blake VP Of Human Resources

Click on the categories at the top and bottom of each page to view recipes.



Appetizers � Snacks

Buffalo Chicken Dip

Cauliflower Couscous Cucumber Rolls

Buffalo Chicken Dip

Cheese Onion Pennies

Chicken Brunch Ring

Corn, Avocado & Black Bean Salsa

Cranberry Salsa

Crabmeat Spread

Easy to Make Cheese Dip

Creamy Feta & Heirloom Tomato Crostini

Joey’s Favorite Chicken Dip

Fried Green Tomatoes

Hot Spinach & Artichoke Dip

Grilled Panchetta Asparagus & Egg

Hummus

Jalapeño Popper Dip

Jim’s Hamburger Cheese Dip

Lasagna Cupcakes

Mini Reuben Sliders

Pace Chili con Queso Bites

Pepperoni Pizza Dip

Perfect Pita Chips

Roasted Shrimp Cocktail

Rumki

Sausage Balls

Sausage Pinwheels

Spicy Cheese Rounds

Spicy Mangos

Spicy Tomato Salsa

Spinach & Artichoke Dip

Sweet and Sour Meatballs

Tortilla Pinwheels

Vegan “Queso”

Vegetable Dip

Warm Crab Dip

Zucchini Appetizer Squares

Click on any of the Recipes below to go directly to their page in the cookbook.

Remember: Click on the links at the top and bottom of the page to go to that page.



Appetizers � SnacksBuffalo Chicken Dip

Cauliflower Couscous Cucumber Rolls

Submitted by: Julie FiersSource: Family Recipe

Serves: 10 - 12

Submitted by: Deb ShawSource: Tales of a Kitchen

Makes: 8 - 10 rolls

2 (8 oz.) packages Cream cheese, softened

1 cup Ranch dressing

3/4 cup Frank’s Red Hot sauce

2 (10 oz.) can Chicken, drained

Shredded Cheddar cheese, you decide how much

Tostitos chips

3 cauliflower florets

1 Tbsp sultanas/raisins

1 handful of parsley

1 Tbsp lemon juice

2 Tbsp tahini

Pinch of sea salt

Pinch of black pepper

Pinch of chili (optional)

To serve: 1-2 Lebanese cucumbers, sliced thinly

1. Beat cream cheese, ranch dressing, and red hot sauce.

2. Fold in shredded chicken.

3. Spread mixture into cake pan sprayed with cooking spray.

4. Bake at 350° for 15 minutes.

5. Add cheddar cheese to top.

6. Bake an additional 10 to 15 minutes.

1. Add everything to a food processor and blitz away until you get a couscous consistency.

2. Cut the cucumbers in thin slices and pat them dry with paper towels to absorb the extra moisture.

3. Add about 1 full tablespoon of ‘couscous’ to a slice of cucumber, spreading it throughout and roll.

4. Poke it with a toothpick to hold it in place.

5. Continue with the rest of the rolls.

6. Serve fresh.

» You can also add a little fresh dill and a small scallion to this recipe for added depth

http://talesofakitchen.com/raw/cauliflower-cous-cous-cucumber-rolls/



Appetizers � SnacksBuffalo Chicken Dip

Cheese Onion Pennies

Submitted by: Patti BatemanSource: Kim, Friend

Serves: 10

Submitted by: Abby ThompsonSource: Family Recipe

Serves: 1/2 loaf of cocktail bread

3/4 cup Franks Red Hot Wing Sauce

2 (8 oz.) packages Cream cheese

1 cup Cheddar cheese

1 cup naturally fresh blue cheese dressing

1 Rotisserie chicken cooked from the grocery white meat only

1/2 cup mayo (I like Helman’s)1/4 cup grated Parmesan cheese (I use good old Kraft in the shaker)2 Tbsp grated white onion

1 loaf cocktail bread (Rubschlager Rye is best if possible)salt (to taste)smoked paprika (for garnish)

1. Mix ingredients.


» Always a crowd pleaser Very important to use the name brands. I have tried with others, and it was not as good.

1. Preheat broiler and set aside a cookie sheet or other broiler safe pan. Separate about half of the cocktail bread loaf. (You can double the recipe for the whole loaf)

2. Grate white onion with a box grater or you can puree in a mini food processor.

3. Mix the mayo, parmesan cheese and onion until thoroughly combined.

4. Salt the mixture to taste.

5. Spread each slice of the cocktail bread liberally with the mixture, making sure to carry all the way to the edges.

6. Place on baking sheet with at least 1 inch between each slice to ensure even cooking.

7. Place in broiler and cook until cheese mixture turns golden and bubbly. Just a couple of minutes (make sure you keep an eyeon them as they will burn very fast).

8. Sprinkle lightly with paprika as soon as they are out of the oven.

9. Serve warm!

» If you prefer a more cheesy spread, double the Parmesan cheese.

» You can always add additional onion to taste. White onion really works best - I’ve tried tried sweet onions such as Vidalias butthey over power the nuttiness of the Parmesan. You can use low fat mayo or the canola oil or olive oil varieties you just haveto add more cheese to compensate for the additional moisture content in these mayos.

» You can also bake just the mixture in a ramekin in the oven at 350 degrees until bubbly and use it to dip crackers in - equallydelicious (I do recommend doubling the recipe and adding more onion and cheese if you go this route).



Appetizers � SnacksChicken Brunch Ring

Submitted by: Terri WynneSource: Pampered Chef

Serves: 8 - 10

1 cup mayonnaise

2 Tbsp Dijon mustard

2 Tbsp fresh parsley, snipped

1 Tbsp onion chopped

1 - 3/4 cups of chopped cooked chicken breast

4 clices bacon, crispy cooked, chopped

4 oz. (1 cup) shredded swiss cheese, divided use

2 packages of refrigerated crescent rolls

1 to 2 large plum tomatoes, thinly sliced

1 medium red or yellow bell pepper

2 cups shredded lettuce.

1. Preheat oven to 375˚.

2. Cook chicken in skillet, salt and pepper to taste. Chop. (you can use cooked / canned chicken, too)

3. In a quart size bowl, combine mayonnaise and mustard.

4. Snip parsley and chop onion and then add to mayonnaise mixture; mix well.

5. In another bowl (larger), add chicken, bacon, 3/4 cup of Swiss cheese and 1/3 of the mayonnaise mixture, and mix well.

6. Unroll crescent dough; separate into 16 triangles, arrange triangles in a circle onto the 13-inch round stone plate, with wide ends overlapping each other in the center and the points toward the outside. There should be a five inch diameter opening in the center of the stone.

7. Scoop the chicken mixture evenly onto the widest end of the triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring (filling will not be completely covered).

8. Bake ring 20 to 25 minutes or until golden brown. Remove from the oven immediately sprinkle with remaining 1/4 cup of cheese.

9. Then using a "v" shaped cutter, cut around the bell pepper, separate halves and remove membranes and seeds.

10. Fill with remaining mayo mixture, place in the center of the ring, arrange lettuce around the bell pepper. Slice the tomatoes and then cut in half, making small half circles, arrange these around the bell pepper or you can put them in between the cuts on your brunch ring.

» I’m not a person who cooks much at all...but I’ve made this many times for gatherings with family and friends and it always gets eaten up fast!!! Super Easy...If I can make it anyone can!

http://www.grouprecipes.com/121498/chicken-brunch-ring.html



Appetizers � SnacksCorn, Avocado, & Black Bean Salsa

Cranberry Salsa

Submitted by: Sarah BrownSource: Word of Mouth

Serving Size: 1/2 cup

2 ripe avocados, chopped

15 oz. can white shoepeg corn (I’ve learned that the only difference between this and white corn is that it stays crispier longer, and I recommend getting it!)

15 oz. can black beans, drained and rinsed

1 jalapeño, seeded and diced

3 Tbsp fresh lime juice (~ 1-2 limes)

1/3 cup chopped red onion

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp ground red pepper

1 1/2 cup cranberries

2 green onions

1 Tbsp cilantro

1 jalapeño, seeded

1 Tbsp lemon juice

1 Tbsp ginger root, grated

1/4 cup sugar

1. Gently stir all ingredients together in a large bowl. Chill.

2. Enjoy with your favorite tortilla chips, alone as a side dish or even mixed with rice!

» For a fuller, more robust salsa, add another can of black beans. It practically doubles the recipe without actually needing to double the recipe!

1. Mince first 4 ingredients together.

2. Stir in lemon juice, ginger root and sugar.

3. Refrigerate for 3 hours before serving with your favorite cracker.

Submitted by: Terri HuntSource: Family Friend

Serving Size: Varies

http://sarahbrownphotography.wordpress.com/2012/07/12/fresh-food-thursday-corn-avocado-black-bean-salsa/



Appetizers � SnacksCrabmeat Spread

Easy to Make Cheese Dip

Submitted by: Ronna Ventro Serves: 12Source: Favorite Brand Name: 4 Ingredient Cookbook

Submitted by: Russell BrandhoeferSource: Family Recipe

Makes: Several (based on portion size)

1 package (8 oz.) light cream cheese, softened

1/4 cup cocktail sauce

1 package (8 oz.) imitation crabmeat

1 big block of Velveeta cheese

1 small block of Velveeta Mexican cheese

1 jar of salsa (whatever you like)

1 can cream of chicken soup

1 can cream of mushroom soup

1-2 lbs. hamburger or sausage (browned and drained)

1-2 bags of tortilla chips (Fritos Scoops preferred)

1. Spread cream cheese evenly on serving plate.

2. Pour cocktail sauce over cream cheese.

3. Top with imitation crabmeat.


5. Serve with assorted crackers.

1. Cut Velveeta into small 1/2 inch cubed squares.

2. Brown and drain hamburger or sausage.

3. Add cheese and meat to crock pot.

4. Add soups and salsa to crock pot.

5. Set crock pot on high for 1.5 - 2 hours, stirring often.

6. Ladle into a bowl and dip with chips or ladle directly onto chips. » I sometimes add Rotell Tomatoes and Chilies



Appetizers � Snacks

Joey’s Favorite Chicken DipSubmitted by: Dawn KuhnSource: Family Recipe

Serving Size: 1/2 Cup

1 cup cooked chicken (I used a rotisserie chicken)


1 bar (the small size) Mexican Velveeta

1 can diced chiles

1. Melt ingredients in a crock pot.

2. Dip tortilla chips and Enjoy!

» Also good in a soft flour tortilla.

» You can melt it in a microwave but watch that you don’t burn the cheese!

Creamy Feta & Heirloom Tomato CrostiniSubmitted by: Ruth CardosoSource: Family Recipe

Serves: 2

8 oz. package Greek or Bulgarian feta cheese3 oz. cream cheese softened (try to buy natural, not Kraft)2 cloves garlic minced finely2 shallots mincedJuice of 1 fresh lemon2 lbs. Heirloom cherry tomatoes cut into 1/2” pieces

1/2 lb. pitted calamata olives (optional), cut in half3 Tbsp fresh basil leaves julienned2 Tbsp good olive oil2 Tbsp balsamic vinegar1 fresh crusty great quality French or Italian Baguette (sliced on the diagonal into about 24 1/2 to 1” slices)Salt and pepper

1. Put the feta and cream cheese into a food processor, blender or hand beat with a whisk- until smooth. If by hand you can add a couple of drops of half and half to loosen.

2. Add 1/3 cup olive oil, lemon juice, salt 1/4-1/2 tsp (not too much, feta is salty) and pepper, 1/4 tsp and process or blend until smooth. Set aside.

3. Mince the shallots and garlic and put in a bowl with the Balsamic Vinegar. Let rest 5 min or so.

4. Whisk in another 1/3 cup olive oil, salt, pepper, tomatoes, and olives. Let sit another 10 minutes.

5. Add some fresh julienne basil and taste for seasoning.

6. Slice your baguette, brush with a little olive oil and place under broiler to toast on each side, but not too well done as you want the outside crusty and the inside soft and chewy.

7. After baguette slices have cooled, spread each piece with a good amount of the cheese mixture. Top with the tomato/ Calamata olive mixture.

8. Top with scattered julienne basil for more color and flavor.

» Whenever possible, purchase the BEST ingredients- it makes a difference to the flavor! Farmer’s Markets and Trader Joes carry many of them including the Greek Feta and natural cream cheese. Only use FRESH Garlic, Lemon Juice etc.

» If you don’t care for Calamata Olives feel free not to use or substitute with olives of your choice but make sure it’s pitted.

» For Julienne Strips of Basil: Stack basil leaves together, roll like a cigar and start slicing thinly- to create a fine julienne.



Appetizers � SnacksFried Green Tomatoes

Submitted by: Sarah SchickSource: Family Recipe

Serves: 4

Cayenne Buttermilk Ranch Dressing:

1/4 cup mayonnaise

1 cup buttermilk

1 Tbsp red wine vinegar

2 tsp minced garlic

1/4 cup finely chopped chives

1 Tbsp lemon pepper

1/4 cup freshly grated Parmigian-Reggiano cheese

1 tsp kosher salt

Freshly ground black pepper

Green Tomatoes:

4 green tomatoes

Creole seasoning

2 eggs

Pinch plus 2 tsp black pepper

4 cups panko crumbs

4 tsp kosher salt

1/2 tsp cayenne pepper

1/2 cup vegetable oil, plus more as needed

Grated Pecorino Romano cheese

For Buttermilk Ranch Dressing:

1. Whisk all ingredients together. Store in container with a lid (refrigerate)

Tomatoes:

2. Cut off the ends of the tomatoes. Slice them into 1/4 inch rounds and dry between several layers of paper towels to get rid of excess moisture. Sprinkle lightly with Creole seasoning on both sides.

3. Whisk together the eggs and a pinch of black pepper in a shallow bowl. In another shallow bowl or plate, combine the panko, salt, cayenne pepper and the remaining 2 teaspoons of black pepper.

4. Dip the tomato slices in the egg mixture, then in the panko crumbs, pressing to coat them well on both sides and around the edges. Place the pieces on a rack over a baking sheet. Put them in the fridge for 30 minutes or so to set the crumbs.

5. Heat the oil in a large skillet over medium heat. When the oil is hot, cook the tomatoes without crowding them. They should sizzle and bubble around the edges. Cook for 2 to 3 minutes per side. Drain the tomatoes on paper towels, top with some grated Pecorino Romano cheese.

6. Serve with dollop of Buttermilk dressing on top of each tomato slice.



Appetizers � SnacksHot Spinach & Artichoke Dip

Grilled Panchetta Wrapped Asparagus & Egg

Submitted by: Kelly CooperSource: An Adaptation

Serves: 8 - 12

Submitted by: Seth HinesSource: ABlogNamedScout.com

Makes: 6 - 8

2 small boxes of frozen chopped spinach

1 can of quartered artichokes

1 1/2 cups shredded pepper jack cheese

1 cup shredded Parmesan cheese

1/2 cup mayo

1/2 cup sour cream

1-2 lbs. asparagus1/2 lb. very thinly sliced pancetta (I use local artisan Sulmi’s pancetta)4 fresh eggs

2 tbsp butterZest and juice of 1 Meyer lemon1 tsp Dijon mustard

1 big pinch sugar1/4 cup extra virgin olive oilSalt and pepper to taste

1. Tightly wrap the asparagus spears w/ sliced pancetta and keep cold/chilled for 20-30 minutes.

2. Preheat grill.

3. In a mason jar add the zest, juice, mustard, olive oil and salt and pepper. Place the lid on tightly and shake the jar vigorously for 1 full minute and set aside.

4. Grill asparagus over moderate heat turning often, until the spears are tender and the pancetta looks crisp but not burnt. Transfer to a plate and drizzle with vinaigrette. Keep warm.

5. Fried Egg: Heat 2 Tbsp butter in nonstick skillet over medium high heat until hot and foamy.

6. Break eggs and slip into pan one at a time and reduce heat to low.

7. Cook slowly until the edges turn white.

8. Begin basting eggs with butter from pan. Cover pan between bastings (20 seconds) and continue cooking until whites are completely set and yolks begin to thicken but still runny

9. Place one egg on each portion of grilled asparagus & serve.

1. Preheat over to 350 degrees.2. Grease a nonstick casserole dish with cooking spray.3. Thaw spinach and drain all excess water by squeezing it.4. Drain the artichoke hearts and coarsely chop.5. Combine all ingredients except 1/2 cup pepper jack cheese in a large bowl and scrape into the prepared casserole dish. Sprinkle

with salt and pepper. Top with remaining pepper jack cheese and bake for 30 minutes.6. Serve with tortilla or pita chips.

http://ablognamedscout.com/fortunate-feast-spring-second-course-grilled-pancetta-wrapped-asparagus-with-fried-farm-fresh-egg/



Appetizers � SnacksHummus

Submitted by: Caz MarciniakSource: Family Recipe

Serves: A LOT

2 cans of chick peas, 16oz.

1/2 cup of Tahini

1 cup of water (or use chick pea water)

Extra virgin olive oil

2 cloves of minced garlic (but if you’re like me, about 6)

1 medium sized lemon or lime (for juice) (lime seems to get more juice, and tends to be sweeter)

Salt to taste

paprika (garnish or taste, whichever)

1. Drain chickpeas - save the water for later, if you want, or use plain tap.

2. Shell chickpeas. I can’t stress this enough - It’s an annoying process, but well worth it. Just pinch of the outer paper from the chickpea. Again, you don’t have to do this, but it is highly recommended.

3. Boil chickpeas for about 10 minutes.

4. Drain, and place in food processor.

5. Add about 1/4 cup tahini. » The best I’ve found is more liquid in consistency. Shake tahini in jar, and pour the amount needed in.

6. Drizzle some olive oil over it.

7. Pulse the mixture for a couple minutes. » It’ll look chuncky and that’s okay. You may need to shake the processor, or stop and remix for the blade to reach other areas.

8. Pour in a little more tahini and olive oil to smooth it out a little more. » You want it to look like a big chunky glob.

9. Pulse more. This time, slowly toss in the garlic. I tend to get the garlic in the jars at the store, and put two big tablespoons of it in there. Also, add juice of a medium sized lemon or lime. Pulse. This will start the smoothing out process.

10. You’ll notice lots of steam coming from the processor. THIS IS GOOD.

11. SLOWLY start adding water (or the chickpea water). Use it to smooth the mixture. SLOOOOOOWLY. If you feel you have added too much water, add a little more tahini/olive oil. Do this while the processor is running.

» I tend to leave it running after the glob is formed, and I start the flavoring and water part of the recipe. » I’m a big fan of olive oil in hummus. So use a good drizzle every time you add it in. This is one of the KEY components.

12. Once mixed to a creamy consistency, start adding salt for flavor. Taste the hummus a few times to gauge the flavor.

13. Add a dash of paprika to the top as garnish, or if you so choose, mix it within your concoction.

1) Roasted Garlic/Cilantro: Switch out the regular garlic for roasted garlic, add 1 cup of finely chopped cilantro. Occasionally, a bit of basil is nice, too.

2) Coconut Thai Curry: Add the following during the flavoring phase, and you may need to use less water: 2 Tbsp of red Thai curry, 1 Tbsp Sraracha, 1 Tbsp Worschester sauce, 1/4 - 1/2 cup coconut cream (depending on how you like your sweetness), a dash of oregano, a dash of cumin and a dash of cayenne pepper.

3) Pesto Hummus: While mixing the chickpeas & tahini, DO NOT add olive oil. In a saucepan on med/low heat, add: 1/2 cup olive oil, 1/2 cup basil (fresh preferred), 1/4 pine nut (or walnut), about a Tbsp of oregano. Heat about 10 minutes. Pour in chickpea/tahini mix. Continue as normal. Toward the end of the flavoring process, add 1/4 - 1/2 cup parmesan cheese, slowly. This can dry out the hummus, so be sure add water and oil as necessary.

Store in refrigerator with thin layer of olive oil on top of the hummus overnigt.



Appetizers � SnacksJalapeño Popper Dip

Jim’s Hamburger Cheese Dip

Submitted by: Cindy LemonsSource: Family Recipe

Serves: 8 - 10

Submitted by: La Rita ReeceSource: Family Recipe

Serves: 6

2 8 oz. packages cream cheese, softened

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1/2 cup parmesan cheese

4 oz. can chopped green chilies

4 oz. can sliced jalapeños (double if you like heat)

1 cup panko bread crumbs


1/2 stick butter, melted

1 lb. ground meat (beef or turkey)


1 can tomato soup

1 can chopped green chilies

8 oz. package Velveeta cheese

1 tsp chili powder

1. Preheat oven to 375°

2. Add the first 6 ingredients in a food processor and process until smooth.

3. You do not need to drain either can of peppers.

4. Spread the dip into a greased 2 quart casserole.

5. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over crumb mixture and mix well.

6. Sprinkle crumb mixture evenly over the dip and bake for about 20 minutes.

» You want the top to get browned and the dip to be heated through and bubble gently on the edges. » Do not over heat this dish or the mayonnaise will separate and you’ll have a grease puddle in your dip.

7. Serve with buttery crackers or a sliced French baguette

1. Brown ground meat.

2. Put meat in crock pot and add all other ingredients.

3. Cook on low until all the cheese is melted stirring frequently.

4. Enjoy with your favorite dipping chip.



Appetizers � SnacksLasagna Cupcakes

Mini Reuben Sliders

Submitted by: Anita Casas Serves: 12Source: the-girl-who-ate-everything.com

Submitted by: Colleen MorelliSource: Deli Favorite from 70’s

Makes: 24 Sliders

1/3 lb. Italian sausage

Salt and pepper

24 wonton wrappers

1 3/4 cups grated Parmesan cheese

1 3/4 cups shredded mozzarella cheese

3/4 cup Ricotta cheese

1 cup pasta sauce

Basil for garnish (optional)

Cocktail Rye bread (1 loaf)

1.5 lbs. deli corned beef (or turkey), sliced thin

Thousand Island dressing (reg or low-cal)

1 lb. thin sliced Swiss cheese

1 small jar sauerkraut

PAM spray (butter flavored)

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2. Brown sausage, season with salt and pepper. Drain.

3. Cut wonton wrappers into circle shapes (about 2 1/4 inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little sausage and pasta sauce.

5. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella.

6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

7. Garnish with basil and serve.

These are prepared as open-faced appetizer size sandwiches.

1. Spray cocktail rye slices on one side with PAM. Place spray side down on a couple of cookie sheets.

2. Dry the sauerkraut with paper towel to remove moisture.

3. Put a dab of Thousand Island dressing on top of bread (not too much). Then layer 1/2 slice corned beef (folded), a tsp of sauerkraut, and a 1/4 slice (small square) of Swiss cheese. Place under broiler until cheese starts to melt.

4. Serve while hot/warm.

http://www.the-girl-who-ate-everything.com/2011/08/lasagna-cupcakes.html



Appetizers � SnacksPace Chili con Queso Bites

Pepperoni Pizza Dip

Submitted by: Ronna Ventro Makes: 24Source: Favorite Brand Name: 4 Ingredient Cookbook


Serves: 8 - 10

4 eggs

1/2 cup Pace Picante or Thick & Chunky Salsa

1/4 cup all-purpose flour

2 tsp chili powder

1 1/2 cups shredded Cheddar cheese (6 oz.)

1 green onion, chopped (about 2 Tbsp)

8 oz. package of cream cheese – softened

4 oz. pint sour cream

1/4 tsp oregano

1/4 tsp garlic powder

1/4 tsp crushed red pepper

1/4 cup pizza sauce

Other ingredients:

1/4 cup chopped peppers

1/4 cup chopped onions

1/4 cup pepperoni

1/4 cup mozzarella cheese

1. Preheat oven 400 degrees.

2. Grease 24 (3-inch) muffin-pan cups. Set aside.

3. In medium bowl mix eggs, picante sauce, flour and chili powder. Stir in cheese and onion.

4. Spoon about 1 tablespoon cheese mixture into each cup.

5. Bake 10 minutes or until golden brown.

6. Serve warm or at room temperature with sour cream and additional picante sauce if desired.

1. Preheat oven 300°.

2. Mix above ingredients together, spread on bottom of pan (baking dish).

3. Make layers with 1/4 cup chopped green peppers, 1/4 cup chopped onions, 1/4 cup pepperoni.

4. Spread 1/4 to 1/2 cup pizza sauce over all.

5. Bake for 10 minutes.

» Before serving melt mozzarella cheese over sauce.

» Serve with tortilla chips.



Appetizers � SnacksPerfect Pita Chips

Roasted Shrimp Cocktail

Submitted by: Christine PlatzSource: AllRecipes.com

Serves: 8


Serving Size: 6

1 package pita pockets

2 Tbsp olive oil

1 Tbsp garlic powder

1 tsp kosher salt

1 tsp garlic salt

2 lbs. (12 to 15-count) shrimp

1 Tbsp good olive oil

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1. Preheat oven to 350°.

2. Brush one side of each piece pita pocket with olive oil.

3. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets.

4. Slice each pocket into 4 even triangles.

5. Bake until the triangles turn a light brown color, 15 - 20 minutes.

» You can add a little Italian seasoning as well! Just adds an extra kick.


2. Peel and devein the shrimp, leaving the tails on.

3. Place shrimp on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.

4. Roast for 8 - 10 minutes, just until pink and firm and cooked through. Set aside to cool.

5. Serve with cocktail sauce or warm butter.

http://allrecipes.com/recipe/perfect-pita-chips/



Appetizers � SnacksRumki

Sausage Balls

Submitted by: Tamra SorrellsSource: Family Recipe

Serves: 8 - 10

Submitted by: Julie FiersSource: Julie Fiers Original Recipe

Serves: 8 - 10

1 lb. bacon, cut into thirds 2 lbs. chicken breast, cut into 1/2 - 1 inch pieces

1 cup ketchup 1/2 cup brown sugar

1/2 tsp cayenne pepper, or anything with a little heat

1 lb. package ground sausage (sage sausage has best taste)

3 cups baking mix (Bisquick)

4 cups grated sharp Cheddar cheese

1. Wrap each piece of chicken with a piece of bacon, secure with a tooth pick, place in baking dish.

2. Bake until bacon is done, about 10-15 minutes

3. Drain off bacon grease (be careful everything doesn’t fall out of the pan)

4. Mix ketchup, brown sugar & cayenne pepper

5. Add a spoon full to each chicken/bacon piece

6. Return to the oven for another 5-7 minutes.

7. Serve on a beautiful dish and enjoy!

» This recipe can be used with many different things wrapped with bacon: waterchestnuts, shrimp, imitation crab, etc.Use your imagination!


2. Spray a baking sheet with vegetable oil cooking spray.

3. Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.

4. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

5. Place the balls on the baking sheet.

6. Bake for 18 - 20 minutes or until golden brown.



Appetizers � SnacksSausage Pinwheels

Spicy Cheese Rounds

Submitted by: Anita SmithSource: Family Recipe

Serving Size: 1 Pinwheel

Submitted by: Brenda Lawrence Source: Family Recipe

1 lb. Bob Evans Original Recipe Sausage Roll, at room temperature

8 oz. can crescent roll dough

2 cups flour

2 sticks butter or margarine

10 oz. extra sharp Cheddar cheese, grated

Pinch salt

1/4 - 1/2 tsp cayenne red pepper to taste

2 cups rice krispies (may adjust to one cup if adding chopped pecans)

1 cup finely chopped pecans (optional)

Pecan halves

1. Preheat oven 350°

2. Remove the crescent roll dough from the can. Do not separate rolls.

3. On top of a piece of plastic wrap or aluminum foil, pinch the triangles together and then pinch the rectangles together to form a long rectangle that is about 18 x 14 inches, gently pulling dough as needed.

4. Carefully spread the uncooked sausage in an even layer over the dough.

5. Roll the dough lengthwise to form a long roll. Wrap plastic wrap or foil.

6. Freeze for 15 minutes.

7. Using a serrated knife, cut dough into 1/2 inch thick slices. Place on ungreased baking sheet.

8. Bake 15 - 20 minutes, or until the sausage is cooked through. Drain off any juices. Serve hot. Refrigerate leftovers

» This recipe may be doubled. Product may be frozen after slicing. When ready to serve, thaw slices in refrigerator and bake.


2. Mix together (by hand) grated cheese and softened butter or margarine.

3. Add flour, salt, and red pepper. Mix.

4. Add rice krispies and chopped pecans (if desired). Mix.

5. Pinch off dough, rolling into 1-inch balls; flatten with a fork on parchment paper covered baking sheets. Top with pecan halves.

6. Bake for 18 - 22 minutes. Do not burn. Remove from baking sheets to wire racks to cool.

7. Store tightly covered.

» These are great when relaxing with your favorite beverage. I make two batches for the holidays, one mild and one very spicy, to accommodate my family’s preferences.



Appetizers � SnacksSpicy Mangos

Spicy Tomato Salsa

Submitted by: Carol PogueSource: Mexican Fruit Stands

Serving Size: 2 - 3

Submitted by: Carol QuinnSource: Random Book at Grocery

Serving Size: 3 cups

mango or mangos - ripe or green (your preference)

1-2 limes -juiced

Tajin (substitute tabasco and salt to taste)

4 small tomatoes, peeled & chopped

1/2 cup finely chopped red onion

1/2 cup finely chopped green pepper

1 - 2 jalapeno peppers seeded & minced

1 Tbsp sugar

1 tsp salt

1/2 tsp parsley (or Coriander)

1/2 tsp oregano

2 Tbsp oil

1 Tbsp lime or lemon juice

1 Tbsp vinegar

8 oz. can tomato sauce

1. Cut up the mango(s)

2. Add lime juice, and Tajin to taste

» Any fruit or melon can be used - sweet & spicy

1. In a large bowl combine all ingredients.

2. Cover and refrigerated several hours to allow flavors to blend.

» In absence of fresh tomatoes, use can of RoTel tomatoes (strain the liquid). This substitution courtesy of Celeste Moody, who first tried it before tomato season.

» Also, I like to add a bit of fresh Cilantro



Appetizers � SnacksSpinach & Artichoke Dip

Sweet and Sour Meatballs

Submitted by: Corinne FerrarinSource: Family Recipe

Serves: 6 - 8

Submitted by: Rosalie Stevens Source: Family Friend, Glenda Craft

1 package (box works best) of chopped frozen spinach, defrosted and drained really well

1 can of artichokes in water, drained really well and chopped

1 cup mayonnaise

1 package of Parmesan cheese – shredded works best

8 oz. package of feta cheese – crumbled

1/2 jar of palmettos – drained really well and chopped

2 cloves of garlic – chopped fine

3 jars of Heinz® chili sauce

1/2 jar of orange marmalade

Pre-made Italian meatballs

Slow cooker


2. Mix everything together in an oven safe dish

3. Cook for 20 mins or until the edges turn golden brown and the dip is bubbling

4. Serve hot with tortilla chips

» All ingredients can be added or subtracted depending on your taste. This is the way I make it!

1. Pour the 3 jars of Heinz ® chili sauce into a slow cooker with the 1/2 jar of orange marmalade.

2. Add in the pre-made Italian meatballs turn on to high till the meatballs are defrosted and hot.

» If you defrost the meatballs prior turn slow cooker to a lower setting till meatballs are hot.

3. Once meatballs are hot turn slow cooker to warm.



Appetizers � SnacksTortilla Pinwheels

Vegan “Queso”

Submitted by: Cindy SamfordSource: Family Recipe

Serves: 6 - 8

8 oz. sour cream

8 oz. cream cheese, softened

1/4 cup mayonnaise

1 small can diced green chilies - drained

1 cup grated sharp cheddar cheese

1/2 cup green onion chopped

garlic powder to taste

seasoning salt to taste

5 flour tortillas

1/2 cup Nutritional yeast 1/4 cup yellow mustard

1 Tbsp oil 1 tsp salt (to taste)

1 tsp onion powder 1 1/2 tsp garlic powder

1 tsp tumeric 1/2 tsp paprika

1/4 cup lemon juice 1/2 tsp cumin

1 Tbsp chili powder 1/4 - 1/2 tsp cayenne

1 cup potatoes, cooked (canned or instant allowed- use 1 can or 1/2 c flakes, prepared with water)

1 cup water, tomato juice or vegetable broth

2 cups carrots, cooked (canned may be used to save time - use 1 can)

1. Mix all ingredients and roll up in tortillas.

2. Refrigerate for a couple of hours and then slice and serve.

3. Serve with your favorite salsa for dipping!

1. Liquify until smooth.

2. Heat to serving temperature. Use as you would cheese sauce.

» Will keep warm in a crock pot without changing consistency. » For plain “cheese sauce”, omit tomato juice (option for liquid), chili, cumin and cayenne from recipe. » Can add diced tomatoes, chilies, onions, or soy crumbles into cheese sauce without compromising recipe results.

Submitted by: Allie BattsSource: Family Recipe

Serving Size: 2 qts.



Appetizers � SnacksVegetable Dip

Warm Crab Dip

Submitted by: Cassandra GoodermoteSource: Family Recipe

Serves: 8 - 10

1 cup of mayonnaise

1 cup sour cream

1 tsp accent

1 tsp parsley

1 tsp seasoned salt

1 tsp dill weed

1 tsp Worcestershire sauce

1/2 tsp garlic salt

2 8 oz. bricks of cream cheese, room temperature

1 cup sour cream

1 cup mayonnaise

2 tsp lemon juice

2 Tbsp hot sauce (Texas Pete)

2 Tbsp Worcestershire sauce

1 tsp pepper

old bay or paprika for decoration

1. Mix Ingredients together and dip with your favorite vegetables


2. Place cream cheese in microwave to soften for 2 minutes

3. Add remaining ingredients, mixing well, sprinkle old bay on top and bake for 20 minutes (you can also microwave but I like touse the oven).

4. Serve with your favorite cracker or corn chips.

» You can substitute all low fat or fat free products » I usually do this but mix 2 tsp of Old Bay into the dip instead of on top for additional flavor.

Submitted by: Mary CopelandSource: Family Recipe

Serving Size: 4 cups



Appetizers � SnacksZucchini Appetizer Squares

Submitted by: Erika PhipppsSource: Mom’s Recipe

Serves: 24 pieces

3 cups fine sliced zucchini

1 cup Bisquick

1/2 cup onion finely chopped

1/2 cup grated Parmesan cheese

2 Tbsp parsley

1/2 tsp salt

1/2 tsp sage

Dash of pepper

1 clove minced garlic

1/2 cup of oil

4 eggs slightly beaten


2. Mix all ingredients together

3. Bake in a greased 13” x 9” x 3” pan for 25 minutes or until top is golden brown

4. Test the center



BeveragesClick on any of the Recipes below to go directly to their page in the cookbook.


Cherry and Apricot Sangria

Green Drink

Hot Buttered Rum

Piña Colada Smoothie

Sparkling Lemon Drop Cocktail

Sugar-Free Holiday Eggnog

Watermelon Lime Jello Shots



BeveragesCherry and Apricot Sangria

Green Drink


Serves: 6-8

Submitted by: Larry J. Brooksbank Source: Lary Brooksbank Original Recipe Serves: 2

1 bottle dry white wine3 1/2 oz. brandy1/2 lbs. Rainer cherries pitted & cut in half4-6 apricots pitted and cut into 1/8 chunks

3 1/2 oz. simple syrup*1 1/2 cup orange juiceapricot puree**5 sprigs mint ( leaves torn )

2 carrots2 celery stalks1 cucumberbroccolikale (large fistful)chard Leaves or collard greens (2 large leaves)

1/3 bell pepper1 avocado1 small beetbeet greens1/3 bunch of parsley leavesChia seeds (2 Tbsp. soaked in water for 10 mins. – stir after 5)

1/2 lemon (with skin)1 apple1 ripe pear1 Tbsp. cinnamon2 cups of water (or antioxidant drink)1/2 tsp. ginger & other antioxidant spices (look up on Google.com)

1. Place all ingredients in a pitcher and stir.

2. Refrigerate overnight or at least for 8 hours. Serve over ice.

* Equal parts sugar and water brought to a boil for 1-2 minutes. Let cool completely in the fridge.

** Pit and peel 6 apricots and puree in a blender with a small amount of water

1. Mix in @ 64oz. Vitamix (or equivalent)

» Use organic whenever possible

» Instead of water, certain (brewed and chilled) teas can be used. Experiment using spices with the highest antioxident levels.

http://ablognamedscout.com/fortunate-feast-summer-cocktail-recipe-sangria/



Submitted by: Rosalie StevensSource: Family Friend

Serves: ~ 20

Submitted by: Deb ShawSource: FreeCoconutRecipes.com

Serves: 2 - 3

BeveragesHot Buttered Rum

Piña Colada Smoothie

1 stick of butter softened6 Tbsp brown sugar1/4 cup dark molasses

1 oz. of RumHot waterWhip cream (optional)

1 1/2 cups raw milk, plain kefir or coconut milk 2-4 soy-free egg yolks 1 - 2 Tbsp coconut oil, melted 1 Tbsp coconut cream concentrate

1 Tbsp raw honey 1/4 tsp vanilla Dash salt 2 cups frozen pineapple

1. Mix butter, brown sugar, and molasses together. Store in a sealed container in refrigerator until you want a drink.

2. Add 1.5 to 2 tsp of the above mixture to a mug. Add 1 oz. or more of rum.

3. Fill the rest of the cup with water heated to a near boil. Add whip cream if desired.

1. Blend first 7 ingredients until smooth.

2. Add pineapple and blend to desired consistency.

3. Garnish with shredded coconut and a mint sprig if desired.

http://www.freecoconutrecipes.com/index.cfm/2012/8/22/pina-colada-smoothie



Submitted by: Ruth CardosoSource: Ruth's Summer Invention

Serving Size: 7 oz.

Submitted by: Kristie AndersonSource: Modified Original Recipe

Serves: 4 - 6

BeveragesSparkling Lemon Drop Cocktail

Sugar-Free Holiday Eggnog

Per Serving:4 oz. Prosecco (or Brut Champagne, not Dry)2 oz. Limoncelllo1 oz. Absolut Citron VodkaSliced lemons

Superfine sugarIce cubesMartini or other pitcher for mixingLarge martini or cocktail glasses

4 cups milk3 eggs1-1/4 cups SplendaDash salt

1-2 tsp vanillaNutmeg to taste and for garnishRum (real or flavoring) to taste

1. Place some of the superfine sugar on a plate or a small bowl.

2. Dip the glasses in a little water or lemon juice and sugar the rims. Place glasses in the freezer.

3. Mix 4 oz. Prosecco or Champagne/Sparkling Wine, the 2 oz. Limoncello, and 1 oz. Absolute Citron Vodka in a pitcher with a few ice cubes.

4. Stir gently, not letting the ice cubes melt, and strain into glass.

5. Slice lemon into thin slices, slit down 1 side, coat with the sugar and place on the rim of the glass.

» Prosecco is a sweeter Italian Sparkling Wine, however you can use a Brut, not Dry Sparkling wine for it and it works just fine. » Absolut is my citron vodka of choice - you can sub with something decent - although I wouldn't waste my Grey Goose in this! » You can just multiply this recipe to make a pitcher and keep in the refrig-although it won't last long! » Just remember not to let the drink sit in the ice for long or the water will dilute the cocktail-and what a shame that would be! » Get your glasses and lemons prepped in advance. Cheers to a Sparkling Lemon Drop!

1. Combine eggs, milk, and salt in saucepan and mix thoroughly with your Blender Stick.

2. Cook over medium (or a nudge higher if you’re impatient like me) and stir almost constantly until mixture coats spoon.

3. Add Vanilla, nutmeg and rum (or brandy) flavoring, adjust to taste.

4. Let cool and chill 3-4 hours, dash a little extra nutmeg on top and enjoy!

» You can use any kind of milk, even skim, but it’s tastiest if you have at least some whole milk or a splash of cream. » Of course you can substitute regular sugar for Splenda if you’re making it for skinny and/or non-diabetic people. » You can cut back to 2 eggs, or bump to 4 eggs if you’re after an especially thick “boiled custard.” It will be delicious no matter what!



Submitted by: Michelle D. BrooksSource: SweetTooth.com

Serves: 40

BeveragesWatermelon Lime Jello Shots

10 limes, pulp removed1 box red Jell-O (I used strawberry, but if your grocery has watermelon – grab it!)1 cup boiling water1 cup cold vodka (again, if you have melon flavored, go for it)Mini chocolate chips

1. Halve limes and use a paring knife around the edges of the halves to loosen the pulp from the rind. Don't get discouraged, it will take a few tries to get the hang of it (note: buy some extra limes in case you make a tear or rip).

2. Set lime halves aside, empty side up.

3. Add 1 cup of boiling water to the Jell-O powder, and stir for 2 minutes until fully dissolved.

4. Stir in cup of cold vodka.

5. Pour mixture into lime halves, filling all the way to the top.

6. Chill Jell-O-limes in the fridge for at least 2 hours.

7. Using a sharp knife, carefully cut each lime half in half again, making wedges.

8. Stick in chocolate chips to make them look like the seeds of the watermelon.

» These were a big hit with the adults at our BBQ. However, kids tend to flock to Jell-O, so, if your party is not "adult only" be sure to keep an eye on them or make some without the vodka for the kiddies :)

http://www.ericasweettooth.com/2011/07/watermelon-lime-jello-shots.html



BreadClick on any of the Recipes below to go directly to their page in the cookbook.


Blueberry Lemon Muffins

Easiest Pumpkin Muffin Recipe Ever!

Healthy Banana Nut Muffins

Homemade Tortillas

Jamaican Style TVP Buns (Vegan)

Lembas Bread

Olive Onion Cheese Bread

Scones

Sour Cream Banana Bread



Submitted by: Melissa Solomon Makes: 12 muffinsSource: "Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food"

Submitted by: Sarah BrownSource: Word of Mouth

Serving Size: 1 Muffin

BreadBlueberry Lemon Muffins

Easiest Pumpkin Muffin Recipe Ever!

Nonstick cooking spray1/2 cup firmly packed brown sugar4 Tbsp margarine1 cup lemon low fat yogurt1 cup blueberries (frozen or fresh)1 egg1/2 cup squash puree

2 tsp lemon extract1 tsp grated lemon zest2 cups flour1/4 cup flax seed meal1 tsp baking powder1 tsp baking soda1/2 tsp salt

15 oz. can of pumpkin puree1 box of cake mix... any flavor... spice, yellow, chocolate, etc.

1. Preheat oven to 350°. Coat 12-cup muffin tin with cooking spray (or line with paper baking cups)

2. In a large bowl, beat sugar and margarine. Stir in yogurt, blueberries, squash puree, egg, lemon extract and zest.

3. Add flour, flax seed meal, baking powder, baking soda and salt. Stir to combine, batter should be lumpy.

4. Divide the batter among muffin cups.

5. Bake 13-16 mins or until muffin tops are lightly browned and a toothpick comes out clean from the center.

» Perfect for my little one who is very picky when it comes to eating veggies.

» To save time, I have all my veggies pureed in advance.

» I store in an airtight container at room temp for 1-2 days, or wrap individually and freeze.


2. Mix pumpkin puree & cake mix together until creamy.

3. Fill greased or lined muffin tins 2/3 full.

4. Bake for 20 - 25 minutes or until toothpick comes out clean from the center.

» HINT: Spice and pumpkin are most festive for the holidays » Add chocolate chips, cinnamon chips, nuts, or any number of goodies to spice up the recipe and get creative. » Or add frosting to turn them into a healthier alternative to cupcakes!

http://sarahbrownphotography.wordpress.com/2012/10/18/fresh-food-thursday-pumpkin-muffins/



Submitted by: Katrina SlosekSource: Women's Health

Makes: 18 muffins

BreadHealthy Banana Nut Muffins

Homemeade Tortillas

1 1/4 cup oatmeal1/2 cup rice flour1/4 cup ground flaxseed1 tsp baking powder1 tsp baking soda2 eggs, beaten

1/4 cup plain yogurt3 medium, ripe bananas, mashed1/2 cup agave syrup1/3 cup grapeseed oil1/4 cup walnut pieces

2 3/4 cups flour5 Tbsp vegetable shortening3/4 cup very warm water3/4 tsp salt


2. In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda.

3. In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts.

4. Divide batter into paper-lined muffin cups. Bake for 20 - 22 minutes or until tops spring back when lightly touched.

5. Cool on a wire rack.

1. In a large bowl, mix flour and shortening by hand until there are no large clumps.

2. Salt can go in now or with the water. Add water (and salt) and combine with a sturdy fork. Finish by kneading it by hand.

3. Next, separate into equal size balls. Let them rest for about a half hour to make it easier to roll.(For approximately 7-inch tortillas, separate into 12 equal sizes. 8 pieces will make about 9 inch tortillas. )

4. Roll them out into very thin circles, place on a hot, ungreased pan and cook for about 30 seconds on each side.

5. You'll never buy from the store again!

» The water must be hot to dissolve the salt, but it doesn't make a difference when you add it.

» The tortillas will bubble up when they cook on the first side. Watch out for huge, localized bubbles, as they burn quickly!

Submitted by: Drew StonesiferSource: SheKnows.com

Makes: 8 - 12 tortillas

http://recipes.womenshealthmag.com/Recipe/banana-yogurt-and-walnut-muffins.aspx

http://www.sheknows.com/food-and-recipes/articles/981589/homemade-tortilla-recipe



BreadJamaican Style TVP Buns (Vegan)

Submitted by: Allie BattsSource: Family Recipe

Makes: 12 - 15

Easy Vegan Whole Wheat Dough (for Jamaican Style Buns or Empanadas)

2 1/4 cups whole wheat flour

1/2 tsp sea salt

1/2 cup Earth Balance (cubed)

1 1/2 tsp egg replacer powder + 2 tablespoon water

1/3 cup cold water

1 Tbsp apple cider vinegar

Jamaican Style TVP Filling

1/2 cup TVP flakes, rehydrated*

If rehydrating TVP, use: 1 1/2 Tbsp molasses1/4 cup soy sauce1 tsp garlic powder1 tsp onion powder1 tsp salt1 tsp pepper3/4 cups water or V8

2 boxes grape tomatoes or about 4 tomatoes

1/2 tsp cumin

1/2 tsp each garlic & onion powder

1 tsp curry powder

1/3 tsp allspice

1/4 - 1/3 tsp cayenne pepper

For Dough (if using recipe from scratch):1. In a large bowl combine the salt and flour. Add margarine.2. Mix into flour mixture with your fingers or pastry blender until mixture resembles coarse pea-sized lumps. Set bowl aside.3. In a small bowl, combine 1 1/2 tsp egg replacer and 2 Tbsp water and mix until well-combined.4. Add vinegar and the remainder of the water.5. Add the wet mixture to the flour mixture, stirring with a spoon until barely combined.6. Turn out mixture onto a lightly floured counter top or pastry board and bring together with your hands, kneading gently once or twice, just enough to bring dough together. Take note that it is very important you do not knead it more than this or else the dough will become too hard to work with when rolling it out.7. Form dough into a flat disc, wrap in plastic or parchment paper and chill in the refrigerator for about one hour.

For Jamaican Style TVP Filling:1. Mix TVP rehydrating ingredients and let pouf up for about 1/2 hour. » You can choose to use dry-fried tofu rough chopped, or other easy soy crumbles, to bypass step 1.

2. Pulse tomatoes in a food processor (or be lazy and quickly pulse about 2 cans of diced tomatoes, but drain some of the extra liquid).3. Add chopped tomatoes and remaining ingredients (cumin, garlic, onion, and curry powder, allspice, and cayenne pepper) to soy crumbles in a pot.4. Cook until liquid is reduced and thickened. Using whatever dough recipe you want (or equivalent prepackaged dough or dough mix), cut into squares and stuff pastries. Bake at 400° for 8 - 10 minutes.


2. Remove dough from the refrigerator and on a floured counter or pastry board roll out into a large disc, about 1/4" thick.

3. To make small empanadas, use a large-mouthed glass, such as a wine glass, to cut out rounds of dough. To make large empanadas, use a larger circular item, such as a teacup plate or plastic lid (you'll need to cut around them with a knife).

4. On one side of the dough, place 1 tablespoon filling (for small empanadas) or 1/3 cup filling (for large empanadas).

» Keep in mind that too much filling will stretch the dough and cause holes or misshaped pastries due to stretching. » If the dough is slightly sticky, simply seal the edges of the empanada with a fork, pressing down to seal the two halves of the pastry. » If the dough is a little on the dry side, dab a tiny bit of water around one half of the dough circle and close the halves, sealing with a fork.

5. With a spatula, lift the empanada onto a floured baking sheet.

6. To prevent the filling from seeping out the sides of the empanada, with a sharp knife gently cut two small "v"s into the top of the pastry - this will let any steam inside escape from these cuts.

7. After all the empanadas have been assembled, bake the pastries for 20 - 25 minutes, or until lightly golden on their bottoms.



Submitted by: Michael BarbSource: LOTR Recipes

Makes: 10 - 12

Submitted by: Cassandra GoodermoteSource: Family Recipe

Makes: 8 - 10

BreadLembas Bread

Olive Onion Cheese Bread

2 1/2 cups of flour 1 Tbsp baking powder 1/4 tsp salt 8 Tbsp cold butter

1/3 cup sugar 2/3 cup milk 1/2 tsp lemon extract

4 cups shredded mozzarella cheese1 cup butter, softened1 cup mayonnaise8 green onions, thinly sliced

8 oz. can mushroom stems & pieces, drained & chopped4 1/4 oz. can chopped ripe olives1 loaf (1 lb.) unsliced french bread


2. Mix flour, baking powder and salt in a large bowl.

3. Chop butter into mixture with a pastry cutter or knead in with your fingers until you get a crumbly mixture.

4. Add sugar and mix.

5. Add milk and lemon extract and stir with a fork until dough forms.

6. Roll the dough out about 1/2 inch thick. Cut out 3 inch squares and transfer to a cookie sheet.

7. Criss-cross each square from corner to corner with a knife.

8. Bake for about 12 minutes or until set and lightly golden.

» It makes a delicately lemon-flavored, lightly sweetened scone-type bread.


2. In a large bowl combine the first 6 ingredients.

3. Cut bread lengthwise and place on an ungreased baking sheet.

4. Spread with cheese mixture.

5. Bake for 15-20 minutes or until cheese is melted. Cut each half into slices.



Submitted by: Eileen SmaglikSource: Mary DeTurk

Serving Size: 2

Submitted by: Nancy MaxwellSource: Family Recipe

Makes: 1 loaf

BreadScones

Sour Cream Banana Bread

2 cups flour1/3 cup sugar1 Tbsp baking powder1/2 tsp salt6 Tbsp cold butter

1/2 cup cream or half/half1 eggChocolate chips or dried fruit Cinnamon sugar

1 cup sugar1/2 cup oil2 eggs1 cup mashed bananas

1 tsp vanilla1 1/2 cups flour1 tsp baking soda1/2 tsp salt


2. Put flour, sugar, baking powder and salt into bowl.

3. Cut butter into about 12 pieces. Add to flour mixture.

4. Using a pastry cutter, blend until pea size. Add any flavoring you choose (1/2 cup chocolate chips, 1/2 cup dried fruit, etc)

5. Measure cream into a glass measure cup and add the egg. (Keep the measure cup to use the remains of the milk)

6. Pour this into flour mixture. Mix just until combined. Put onto a floured board. Knead a few times.

7. Cut dough in half. Pat each half into a 6 in. circle. Cut each circle into 8 wedges.

8. "Paint" each circle with the last of the milk using a pastry brush. Sprinkle lightly with cinnamon sugar.

9. Transfer the wedges to a cookie sheet. Bake for 10 - 12 minutes.

» These are really good and very easy to make.


2. Grease and flour bottom of 9 x 5 loaf pan

3. In large bowl beat together sugar and oil. Add eggs, bananas, sour cream and vanilla. Blend well.

4. Lightly spoon flour into measuring cup. Add flour, baking soda and salt. Stir just until dry ingredients are moistened.

5. Pour into pan and bake 50-60 minutes.

6. Cool 5 minutes remove from pan and wrap.

» Never make dry Banana Bread again. Very moist recipe! Enjoy!.



BreakfastClick on any of the Recipes below to go directly to their page in the cookbook.


3-Ingredient Healthy Protein Pancakes

Almond Granola

Breakfast Strata

Breakfast Sausage & Cheese Potato Casserole

Ham & Potato Breakfast Casserole

Simply Gourmet Brunch Parfait

Waffle Bake



Submitted by: Lori HubanSource: HeathersDish.com

Serving Size: 2 Pancakes

Submitted by: Brenda BigelowSource: Personal Recipe

Serving Size: 6

Breakfast3-Ingredient Healthy Protein Pancakes

Almond Granola

2 cups cottage cheese (I like low-fat, but use whichever kind you like)

2 cups old-fashioned rolled oats

2 whole eggs

3 cups rolled oats

1 cup chopped cashews and/or 1/4 cup salted sunflower seeds or pumpkin seeds

1 cup slivered almonds

1/4 cup vegetable oil

2 Tbsp real maple syrup

1/2 tsp salt

2 Tbsp brown sugar

1 tsp almond extract

2 Tbsp ground flax seeds

1. Combine everything in a blender, with cottage cheese & eggs on the bottom. Blend until totally smooth.

» That’s another great thing about this recipe – you can just pour from the blender and clean-up is super easy.

2. Let the mixture sit while you heat a nonstick skillet over medium-low heat.

» I cook mine in a little bit of coconut oil, but if your skillet is good without any fat, then you certainly don't have to use any.

3. Pour the batter in about 1/4-cup increments and let it cook for about 2 - 4 minutes per side until they’re golden brown.

4. Serve hot or use the freezing method!

» Top with all fruit spread, Greek yogurt, fresh fruit, almond butter or a little Maple syrup :)


2. Combine all dry ingredients - except flax seeds in a large bowl.

3. Combine wet ingredients in a small bowl pour into dry ingredients.

4. Mix thoroughly.

5. Spread mixture onto two Jelly Roll pans or baking pans with a slight edge to keep ingredients contained while stiring.

6. Top with ground flax seeds.

7. Bake for 1 hour and 15 minutes stirring mixture every 15 minutes to ensure even baking and color.

http://www.heathersdish.com/1/3-ingredient-healthy-protein-pancakes/



Submitted by: Paige BoumaSource: Phillips Family Recipe

Serves: 6

Submitted by: Ronna VentroSource: 101 Casseroles

Serves: 6-8

BreakfastBreakfast Strata

Breakfast Sausage & Cheese Potato Casserole

15 pieces white bread (broken into cubes)5 eggs2 cups milk12 oz. shredded cheddar cheese

16 oz. ground Jimmy Dean sausage (browned)5 slices bacon (optional)Salt and pepper

1 lb. BOB EVANS Italian Roll Sausage4 cups cubed unpeeled red skin potatoes1 cup shredded Monterey Jack cheese1/4 cup chopped green onions4 oz. can chopped green chiles, drained

6 eggs3/4 cup milk1/4 tsp salt1/8 tsp black pepper1/2 cup grated Parmesan cheese

1. Preheat oven to 350° and spray baking dish with Pam.

2. Brown sausage and let it cool. Cook bacon and let it cool. Set both aside.

3. Mix eggs and milk in separate dish. Add cubed bread, shredded cheese and cooled sausage, salt and pepper.

4. Pour all ingredients (except bacon) into the baking dish. Cover and refrigerate overnight.

5. Remove from fridge and let dish come to room temperature.

6. Add crumbled bacon to the top of the dish.

7. Bake for 45 minutes. It will puff up, like a quiche. Let is set about 15 - 25 min. before serving. It will settle and fall a bit.

» This has been our Christmas breakfast since I was a child. My mom always put it in the oven when we started opening gifts and it was ready to eat as soon as we were finished. I look forward to it every year. You can really change it up and add any type of meat, cheese, or veggies you like (ham, green peppers and cheese is great too). This can easily be a vegetation dish also. The best part is you make it the night before, so it is a very easy dish to serve for a party or event. This breakfast strata brings back so many great memories, you just can't beat it!


2. Crumble and cook sausage in medium skillet until browned. Drain off any drippings.

3. Spread potatoes in greased 13 x 9 baking pan.

4. Top with cooked sausage, Monterey Jack cheese, green onions and chiles.

5. Whisk eggs, milk, salt and pepper in medium bowl until forthy. Pour egg mixture over sausage layer.

6. Bake for 30 minutes. Remove from oven. Sprinkle with Parmesan cheese, bake 15 minutes more or until eggs are set.

http://www.food.com/recipe/sausage-and-cheese-breakfast-strata-413104



Submitted by: Tiffini MosleySource: Personal Recipe

Serving Size: 1/2 - 1 Cup

Submitted by: La Rita ReeceSource: Personal Recipe

Serves: 6 - 12

BreakfastHam & Potato Breakfast Casserole

Simply Gourmet Brunch Parfait

2 lbs. southern style hash browns (thawed)

8 oz. ham cubes

2 cans potato soup

16 oz. sour cream

3 cups shredded Cheddar cheese (1 cup to top)

2 packages real bacon bits (1/2 package to top)

Greek or regular yogurt- pineapple, vanilla or tropical flavor

Fruit- crushed pineapples, great value brand tropical fruit mix, peaches

Granola cereal- sunbelt brand fruit & nut


2. Mix all ingredients leaving 1 cup cheese and 1/2 package bacon bits for topping.

3. Place in 9x13 pan, smooth top and sprinkle with cheese and bacon.


» This is a great make-ahead breakfast casserole. I mix it the night before & refrigerate overnight. It is so yummy and cheesy.

1. Drain the fruit and leave separate.

2. In a glass bowl or individual glasses layer the ingredients in any order but the top layer must be yogurt.Ex. Peaches, yogurt,granola,tropical fruit, yogurt,granola and so on...

3. For presentation garnish with a cherry on top or a sprinkling of granola.

» The above items are what I like to use in my parfait. For variation use the fruit and yogurt of your choice.

» Fresh fruit can be used instead of canned.



Submitted by: Michael BarbSource: Family Friend

Serves: 4 - 6

BreakfastWaffle Bake

10 oz. Aunt Jemima frozen waffle

8 slices of bacon, cooked & crumbled

1 1/2 cups shredded cheddar cheese

2 cups milk

6 eggs beaten

1/2 tsp salt


2. Grease or spray the bottom of an 8” dish.

3. Cover the bottom with waffles. Put bacon on top then cheese. Place another layer of waffles on top.

4. Combine milk, eggs and salt. Mix well. Pour over waffles.

5. Refrigerate at least 1 hour or overnight.

6. Bake for 30-40 minutes or until knife inserted comes out clean. Let stand before serving.



CasseroleClick on any of the Recipes below to go directly to their page in the cookbook.


Corn Casserole

Hot Pineapple Casserole

Pineapple Casserole

Sausage Casserole

Squash Casserole

Tony's Chicken Casserole

Vegetarian Broccoli Casserole




Serving Size: 1/2 Cup

Submitted by: La Rita ReeceSource: Personal Recipe

Serves: 6 - 12

CasseroleCorn Casserole

Hot Pineapple Casserole

1 can whole corn

1 can creamed corn

1/2 cup melted butter

8 oz. sour cream

1 pkg. Jiffy corn bread mix

1 cup shredded cheese for topping

2 large cans pineapple tidbits (or chunks) drained

1 cup sugar

1 cup Ritz crackers (one sleeve) crushed

6 Tbsp flour

2 cups grated mild cheddar cheese

1 stick melted butter or margarine


2. Mix first 5 ingredients together


4. Add cheese and bake for 45 more minutes.

» We love this at Thanksgiving.


2. Mix drained pineapple, flour and sugar. Stir in cheese.

3. Pour into a greased 9 inch pie plate and cover with cracker crumbs.

4. Pour melted butter over crumbs. Cook uncovered.

5. Bake for 30 min. Serve hot.

» Recipe can be doubled - Cook in 9 x 13 pan. Can be made early - cover & refrigerate.



Submitted by: Kristen WilsonSource: Family Recipe

Serves: 4 - 6

Submitted by: Michael BeckerSource: Family Recipe

Serves: 8 - 10

CasserolePineapple Casserole

Sausage Casserole

4 eggs

1/2 cup butter

1 cup sugar

5 slices bread, cubed

1 large can crushed Pineapple – drained

2 rolls of Jimmy Dean sausage (I use one hot and one mild)

1 1/4 cups rice

5 cups water

Lipton Chicken Noodle Soup mix (2 comes in box, I use both)


2. Beat eggs and sugar, add butter.

3. Add bread and Pineapple.

4. Bake in a greased pan for 20 - 25 minutes.

» A quick and easy side dish. Goes well with Ham!


2. Cook sausage thoroughly.

3. While sausage cooking put water and rice in 11 x 14 Pyrex baking dish, let swell for 15 min.

4. Add Lipton Chicken Noodle Soup mix powder, stir.

5. Add cooked sausage and cook for 1 hour (varies by oven so watch and cook until rice absorbs water).

» I have increased the temp to cook faster sometimes (not noted above), and size pork is cooked, this is acceptable, just need to watch for rice to absorb the water.

» 1/4 cup rice to 1 cup water. I've increased the size of this recipe to suit my family and their need for leftovers for everyone.



Submitted by: Tony FulcomerSource: Tony's Original Recipe

Serves: 8

Submitted by: Cristie SappSource: Company Favorite

Serves: 12

CasseroleSquash Casserole

Tony's Chicken Casserole

8 yellow squash sliced 1/4 inch thick

1/2 vidalia onion chopped

1/2 tsp of salt

1 tsp of peper

3 Tbsp butter

8 oz. container of sour cream

1 package of sharp shredded cheddar cheese


12 oz. Pepperidge Farms herb seasoned stuffing

1 stick of butter- melted

6 boneless chicken breasts

3 cans of cream of chicken soup

6 Tbsp cooking sherry

1 Tbsp Lemon juice

8 oz. package of sharp shredded cheese

30 - 36 oz. frozen broccoli spears

1 1/2 cup Miracle Whip

1 cup sliced mushrooms (optional)

breadcrumbs

melted butter


2. Place squash, onion, 3 Tbsp butter, salt and pepper in small pot. Cook until tender over medium heat approx 15 minutes.

3. Take off heat and drain.

4. Combine squash mixture, sour cream, soup, cheese.

5. In another bowl mix stick of butter with stuffing mix.

6. Layer the stuffing on the bottom of a 9 x 12 baking dish. Add the squash mixture and top with remaining stuffing mix.


1. Preheat oven to 375°. Boil chicken over medium heat until done. Boil broccoli spears until done. Drain both and let cool.

2. Mix soup, cooking sherry, lemon juice, miracle whip, and mushrooms together in large bowl.

3. Grease a large casserole dish. Place broccoli spears on the bottom of dish evenly.

4. Pull chicken apart and spread evenly over the broccoli.

5. Pour soup mixture over chicken/broccoli completly. Cover with breadcrumbs, then cheese. Drizzle melted butter over this.

6. Cover with foil and bake for about 1 hour. Last 15 mins uncover for the cheese to melt.

» Goes well with Garlic Bread and White Wine.....Enjoy



Submitted by: Ronna VentroSource: 101 Casseroles

Serves: 6

CasseroleVegetarian Broccoli Casserole

Vegetarian cooking spary

1/2 cup each chopped onion

1/2 cup each chopped celery

1/3 cup chopped red bell pepper

1 can Healthy Choce - Recipe Creations Cream of Broccoli with Cheddar & Onion Condensed Soup

1/4 cup fat free sour cream

10 oz. pkg. frozen chopped broccoli (thawed and drained)

2 cups cooked rice

1 tomato, cut into 1/4-inch slices


2. In large skillet sprayed with vegetable cooking spray, saute onion, celery and pepper until crisp-tender.

3. Stir in soup and sour cream.

4. In 1 1/2 quart baking dish sprayed with vegetable cooking spray, layer broccoli and rice.

5. Top rice with soup mixture, spreading evenly.

6. Cover and bake for 20 minutes. Top with tomato slices; bake, uncovered for 10 minutes.



DessertClick on any of the Recipes below to go directly to their page in the cookbook.


4 Minute Pina Colada Dessert

Banana Bread Cake

Banana Bread with Pecans

Banana Nut Cake with Banana Nut Icing

Banana Nut Granola Bars

Berried Delight

Better-Than-S_x Cake

Brownie Drop Cookies

Candied Cherry Slice Cookies

Carmels

Cherry/Cranberry Pie

Chocolate Covered Grapes with a Kick!

Chocolate Zucchini Cake

Cold and Crunchy

Creme de Menthe Brownies

Dad's Chocolate Frosting

Dad's Crustless Coconut Pie

Death by Chocolate Cake

Denver Cheesecake

Easiest Cake Ever!

EASY Fruit Cobbler

Easy Peanut Butter Fudge

Easy Peasy Key Lime Pie

Eclair Cake

Extra Moist Chocolate Cake

Fruit Pizza

Fudge

Ice Cream Sandwich Cake

Indulgent Reese's Cheesecake Brownies

Katina's Key Lime Pie

Lizzie Mae's Sugar Cookies

Mama Janice Southern Pecan Pie

Millionaire Shortbread

No Bake Chocolate Cookies

No-Fail Cherry Cobbler

Oreo Truffles

PB&J Ice Cream Pie

Peanut Butter Mocha

Peanut Butter Pie

Peanut Butter Spud

Pecan Pick-Ups

Pretzel Candy/Cookies

Pumpkin Chocolate Chip Cookies

Pumpkin Dump Cake

Quesadilla Salvadoreña

Rhubarb Cake

Small Monkey Bread

Southern Banana Pudding

Strawberry Delight/Pretzel Salad

Strawberry Shortcake

TollHouse(Not!) Chocolate Chip Cookies (Vegan)

Ugly Duckling Cake

Wedding Cookies



Submitted by: Ray GravesSource: Combination of Recipes

Serving Size: 1/2 inch slice

Submitted by: Tom EdwardsSource: Family Recipe

Serves: 4

Dessert4 Minute Pina Colada Dessert

Banana Bread Cake

20 oz. can drained cold pineapple chunks6 oz. container of pina colada yogurt 1/4 to 1/3 package of shredded coconut (Depending how much you like coconut.)

Sweetener Medium mixing bowl

1/2 cup butter or margarine (1 stick), softened1 1/4 cup sugar1/4 cup brown sugar2 eggs3 large, overripe bananas, mashed4 Tbsp sour cream

2 cups flour1 tsp baking powder1 tsp baking soda1 tsp vanilla1/3 cups chocolate chips (semi-sweet) or nuts

1. Add first three ingredients in above order to mixing bowl.

2. Add sweetener to taste.

3. If you have time cover bowl and chill, but not needed. Serve.

» Substitute cold fresh pineapple.

1. Preheat oven to 350°. Line the bottom or the pan with wax paper and/or lightly coat the with nonstick spray or butter.

2. Combine flour, baking powder and baking soda in a bowl. Mix thoroughly and set aside.

3. Combine butter and sugars in a large mixing bowl; blend well with a mixer until it appears “crumbly.”

4. Add 1 egg, and mix thoroughly. Repeat for second egg. Add bananas and sour cream and mix again.

5. Pour flour mixture into the wet batter. Mix thoroughly for 2 minutes. Remove mixer from the batter.

6. Add vanilla and chocolate chips or nuts. Fold final ingredients into batter by hand. Pour batter into your pan(s) equally.

7. Place pan(s) into the oven. The size and number of pans will determine how long to cook:a. A single large loaf cooks approximately 1 hour. Check pan at 40 - 45 minutes to be sure the top is not getting too brown. Cover the top with foil tent, if necessary, and finish cooking.

b. Two regular size loaves cook approximately 50 - 60 minutes. • Five small loaves cook approximately 25 - 30 minutes.

8. Cooking is complete when a toothpick inserted in the center comes out clean.

» For extra sweetness, coat the inside of the pan with butter, then sprinkle sugar on sides and bottom.

» The more over-ripe the bananas, the sweeter the "cake". Under-ripe or "green" bananas will require additional sugar.



Submitted by: Ronnie HalcombSource: Family "Mom's" Recipe

Makes: 1 Cake

Submitted by: Sybil MeltonSource: FoodNetwork.com

Serving Size: 1 slice

DessertBanana Bread with Pecans

Banana Nut Cake with Banana Nut Icing

2 cups all-purpose flour1 1/2 tsp baking soda1/2 tsp salt4 overripe bananas

1 cup sugar3/4 cup unsalted butter, melted2 large eggs1 tsp pure vanilla extract

1/2 cup pecans, finely choppedConfectioners' sugar, for dusting

Cake Mix:1/2 cup shortening1 1/2 cup sugar2 eggs4 Tbsp buttermilk1/2 cups pecans crushed1/4 tsp salt

1 cup mashed bananas (around 2)1 tsp vanilla1 tsp baking soda2 cups flour

Banana Nut Icing:1/2 to 3/4 stick melted butter1 lb. confectioner sugar1 banana mashed (about 1/2 Cup)1/2 cup pecans crushed1/2 tsp vanilla

1. Preheat oven to 350° and lightly grease a 9 by 5-inch loaf pan.

2. In a large bowl, combine the flour, baking soda and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

4. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

5. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.


2. Cream the shortening & sugar.

3. Add eggs & beat well.

4. Sift dry ingredients together & add with the buttermilk.

5. Add bananas, pecans and vanilla.

6. Pour batter into greased floured pans and bake for 30 minutes.

7. Cool cake on racks.

8. Mix icing ingredients until you get the consistency you want.

9. Ice up your cake and enjoy.

http://www.foodnetwork.com/recipes/tyler-florence/banana-bread-with-pecans-recipe/index.html



Submitted by: Ronna VentroSource: JELL-O Recipe

Serves: 15

Submitted by: Anna HurleySource: Family Recipe

Makes: 12 Granola Bars

DessertBanana Nut Granola Bars

Berried Delight

3 ripe bananas1/2 cup peanut butter 1/2 cup nuts (whatever you like) 1/4 cut dried apricots (or another dried fruit)1/4 cup raw coconut

2 Tbsp cinnamon 2 Tbsp coconut oil 2 cups rolled oats (not instant)1/2 cup flaxseed meal

1 1/2 cups graham cracker crumbs1/2 cup sugar, divided1/2 cup (1 stick) butter or margarine, melted8 oz. Philadelphia Cream Cheese, softened2 Tbsp milk

8 oz. Cool Whip Whipped Topping, thawed2 pints strawberries, hulled, halved3 1/2 cups cold milk2 packages (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1. Preheat oven to 325°. Lightly coat the bottom of a 12x8 pan with coconut oil.

2. Mash bananas and PB together. Add the rest of the ingredients, mix well.

3. Spread evenly and press firmly.

4. Bake for 20 - 25 min. Top should be golden brown.

5. Cool for 30 min, slice and wrap individually.

1. Mix crumbs, butter and 1/4 cup of the sugar in 13" x 9" pan.

2. Press firmly onto bottom of pan. Refrigerate until ready to fill.

3. Beat cream cheese, remaining 1/4 cup sugar and 2 Tbsp milk until smooth.

4. Gently stir in 1/2 of the whipped topping. Spread over crust. Top with strawberry halves.

5. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes.

6. Pour over cream cheese layer.

7. Refrigerate 4 hours or until set.

8. Just before serving, spread remaining whipped topping over pudding.



Submitted by: Susan Roenker Makes: 2.5 dozenSource: Southern Living Cookie Cookbook

Submitted by: Ronna VentroSource: JELL-O Recipe

Serves: 15

DessertBetter-Than-S_x Cake

Brownie Drop Cookies

1 1/2 cups graham cracker crumbs2/3 cup chopped pecans, divided1 stick butter or margarine, melted6 Tbsp sugar8 oz. Philadelphia Cream Cheese, softened

3 1/2 cups cold milk

2 packages (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 1/3 cups Baker's Angel Flake Coconut, divided

8 oz. Cool Whip Whipped Topping, thawed

1/2 cup butter4 x 1 oz. squares unsweetened chocolate, chopped3 cups semisweet chocolate morsels, divided1 1/2 cups all purpose flour

1/2 tsp baking powder1/2 tsp salt4 large eggs2 tsp vanilla extract2 cups chopped pecans, toasted (optional)

1. Mix crumbs, 1/3 cup of the pecans, butter and sugar in 13" x 9" pan.

2. Press firmly onto bottom of pan.

3. Beat cream cheese in large bowl with electric mixer on low speed until smooth.

4. Gradually beat in pudding 1/2 cup of the milk.

5. Add remaining milk and the pudding mixes. Beat on low speed about 2 minutes or until well blended.

6. Stir in 1 cup of the coconut. Pour immediately over crust.

7. Spread whipped topping evenly over the pudding mixture.

8. Refrigerate 2 hours or until set.

9. Toast remaining 1/3 cup of coconut and 1/3 cup pecans. Sprinkle over top of dessert.


2. Combine butter, unsweetened chocolate and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt, cool.

3. Combine flour, baking powder and salt in a small bowl, set aside.

4. Beat eggs, sugar and vanilla at medium speed with electric mixer. Gradually add dry ingredients to egg mixture, beating well. Add chocolate mixture, beat well. Stir in remaining 1 1/2 cups of chocolate morsels and pecans.

5. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.

6. Bake for 10 minutes. Cool slightly on baking sheets, remove to wire racks to cool completely.



Submitted by: Renae BlackburnSource: Family Friend

Makes: 24 or more

Submitted by: Brenda LawrenceSource: Family Recipe

Makes: About 4 dozen

DessertCandied Cherry Slice Cookies

Carmels

1 cup butter1 cup powdered sugar1 unbeaten egg1 tsp vanilla

2 1/4 cups flour1 cup chopped nuts2 cups green and red candied cherries, cut in half

1 cup butter2 1/4 cup brown sugar1 cup large corn syrup

15 oz. sweeten condensed milk1 tsp vanilladash of salt


2. Cream butter and sugar, add egg and vanilla and blend. Add flour, half cup at a time, and mix well.

3. Fold in nuts and candied cherries.

4. Divide dough into 3 rolls on waxed paper or plastic wrap.

5. Wrap each roll and shape the "log" of dough as round as possible, about 1 1/2 inch diameter. Freeze 3 hr. or overnight.

6. Remove dough from freezer when ready to bake.

7. To keep cookies round, slice a half roll at a time, leaving the rest of the dough in the freezer until ready to slice.

8. Using a sharp knife, cut rolls into 1/4 slices.

9. Bake on parchment paper or silicone mat on baking sheet for 13-15 minutes.

10. Only cool for a minute or two, then carefully remove cookies from pan onto cooling racks.

» These cookies freeze well, or freeze a roll of dough and slice and bake when ready for fresh cookies. Double-wrapped in plastic wrap, the dough keeps in the freezer for several months.

» It's not Christmas without these cookies!

1. Melt butter in 3 quart sauce pan. Add sugar and salt and stir.

2. Stir in corn syrup and gradually add milk stirring constantly.

3. Stir until comes to soft ball stage or 240˚F on candy thermometer (west) or 265˚F on candy thermometer (east).

4. Remove from heat and stir in vanilla and pour into 9" x9" pan.

5. Cool and cut into squares.



Submitted by: Paige BoumaSource: Paige's Original Recipe

Serving Size: 6

Submitted by: Tonda WolfgangSource: Family Recipe

Serves: 4 - 8 depending on size

DessertCherry/Cranberry Pie

Chocolate Covered Grapes with a Kick!

1 small bag of cranberries1 large can of cherry pie filling2 Tbsp of cornstarchpastry for double crust pie (can be frozen)3/4 cup of sugarMilk and additional sugar (not necessary but it looks pretty)

1 lb. green grapes or red or black grapes12 oz. dark chocolate chips1/2 tsp ground cayenne pepper1/4 tsp ground cinnamon


2. Combine sugar and cornstarch in a large bowl. Add in the pie filling and cranberries.

3. Place filling in the bottom of the pie crust and place the other pie crust on top of the filling.

4. Cut slits in the pastry on the top, trim and seal the edges of the crust.

5. Optional: Brush the top of the crust with milk and sprinkle with sugar.

6. Cover edges loosely with foil (prevents burning)

7. Bake for about 50 - 60 minutes, or until the crust is golden brown and filling is bubbly.

1. Take grapes and cut into small bunches (3-4 grapes on each stem).

2. In a medium size glass bowl, mix chocolate chips, cayenne pepper and ground cinnamon. Microwave on medium heat for about 4 minutes, stirring a few times. Heat until all melted.

3. Dip each small bunch of grapes into the chocolate mixture one by one. After you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate. Place chocolate covered grape bunches on a wax paper lined cookie sheet.

4. Refrigerate for 1 hour. Enjoy!

» This is a fantastic and fun summer dessert. Your guests will be so impressed and you will not believe how easy this dessert is to make. You don't even have to use the stove! The flavors are very complex - sweet, bitter, fresh and a bit spicy at the end. Awesome combination!

http://www.food.com/recipe/chocolated-covered-grapes-with-a-kick-417553



Submitted by: Jennifer GordonSource: Newspaper

Makes: 12

Submitted by: Michael BarbSource: Church Cookbook

Serves: 8 - 10

DessertChocolate Zucchini Cake

Cold and Crunchy

3 cups grated zucchini 3 cups flour6 Tbsp cocoa4 eggs 2 tsp cinnamon

1 cup oil plus 2 Tbsp oil 1 tsp Salt2 cups sugar 1 tsp baking soda

2 1/2 cups Rice Krispies1 cup coconut1/2 cup chopped pecans1 stick melted butter3/4 cup Brown Sugar1/2 gallon any ice cream (vanilla is BEST)


2. Mix eggs, oil and cocoa together. Stir in dry ingredients. Then add zucchini. (At first batter may be very dry, keep stirring and it will be pourable)

3. Pour into 9" x 13" pan or greased and floured tube pan.

4. Bake for 40 - 50 minutes (Watch baking time – it can dry out some).

5. Cool and frost with chocolate or cream cheese icing.


2. Mix Rice Krispies, coconut, pecans and butter in a large flat pan or cookie sheet.

3. Bake 30 minutes until browned. Stir often.

4. Add brown sugar to the mixture while it is still hot and mix well.

5. Pour half the crumb mixture into the bottom of a 9" x 13" pan.

6. Take your ice cream and cut it into 1" slices and place on top and then cover ice cream with the remaining crumb mixture.

7. Cover well and freeze.

» Box ice cream like PET is best so you can take apart the box and cut it.




Serving Size: Enough

Submitted by: Lori BairSource: Family Recipe

Makes: 24

DessertCreme de Menthe Brownies

Dad's Chocolate Frosting

Bottom layer: Any brownie mix

Middle frosting layer: 2 cups powdered sugar 1/2 cups butter, softened 1 Tbsp peppermint extract or creme de menthe Green food coloring

Top chocolate layer: 6 Tbsp butter 1 cup chocolate chips

1 1/4 cup sugar1 tsp vanilla6 Tbsp melted butter2 Tbsp cocoa1 Tbsp light Karo syrup2 Tbsp + 2 tsp milk

1. Make brownies according to package directions & cool.

2. Mix middle frosting layer & spread over brownies.

3. Melt top chocolate layer in a saucepan, spread over brownies & chill until the chocolate sets.

4. You can serve from the pan or cut up & display.

» You don't have to tint the icing layer green. I prefer leaving it white for the Peppermint Patty look.

» Also, don't be concerned about icing the brownies neatly because the icing layer will be covered up with the top chocolate layer.

1. In a sauce pan, stir together all ingredients except vanilla and boil for 2 minutes.

2. Remove from heat, add vanilla.

3. Let cool.

4. Pour over pie.

» Yummy over Dad's Crustless Coconut Pie.



Submitted by: Shane LeNobleSource: Family Friend's Recipe

Serves: 10 - 15


Serves: 8 - 12

DessertDad's Crustless Coconut Pie

Death by Chocolate Cake

4 eggs beaten1/4 cup melted butter1 1/3 cup sugar2 cups coconut

2 cups milk1 tsp vanilla1/2 cup self rising flour

1 box Duncan Hines Chocolate Cake Mix1 box Instant Chocolate Pudding Mix4 eggs1/4 cup oil (vegetable or canola)1/2 cup warm water1 cup sour cream1 tsp vanilla12 - 15 oz. semi-sweet chocolate chips


2. Combine all ingredients and mix well.

3. Pour into well greased 9-inch pie plate or pan.


5. Let cool, punch holes in pie. ENJOY!

» It is especially good with Dad's Chocolate Frosting.


2. Mix all ingredients together, except chocolate chips.

3. When everything is mixed well, mix in the chocolate chips.

4. Grease bundt pan, for added crunch, Shake sugar on the pan before adding cake mix.

5. Add cake mix to pan and make sure it is level.

6. Bake for 45-55 minutes checking it at 45 to make sure it does not overcook.

» You can also do these as cup cakes; follow the cup cake cooking time on the cake mix box.



Submitted by: Nicole KiserSource: Cake Mix Doctor

Serves: 12 - 15

Submitted by: Cheryl MayvilleSource: Family Recipe

Serves: 16

DessertDenver Cheesecake

Easiest Cake Ever!

CRUST:12 oz. box vanilla wafers6 Tbsp melted butter

TOPPING:1 can blueberries, with thick juice

FILLING:40 oz. cream cheese - softened1 1/2 cups sugar3 Tbsp flour1/4 tsp salt1 tsp freshly grated lemon peel

1 tsp vanilla6 large eggs3/4 cup heavy cream

1 box of cake mix3 eggs1 can of pie filling *See variations below

1. Mix all ingredients together until well blended.

2. Pour into a greased bundt cake pan.

3. Bake at 350° for 35 - 40 minutes or test with a toothpick for doneness.

» This is my go to recipe for any event that I am asked to bring a dish. It transports easily, is light and I always bring home an empty plate. Here are combinations I have tried and have worked out well..

» Devils food cake mix w/cherry pie filling. » Lemon cake mix w/blueberry pie filling. » Spice cake mix w/apple pie filling. » Strawberry cake mix w/strawberry pie filling.

CRUST:1. Crush vanilla wafers in zip lock bag.

2. In medium bowl, mix crushed wafers and melted butter.

3. Press on bottom & partially up sides of a 10" spring form pan.

4. Chill while making filling.

FILLING: 5. Preheat oven to 500°

6. In large mixing bowl, beat cream cheese until light and fluffy.

7. Add sugar, flour, salt, lemon peel & vanilla. Beat well.

8. Add eggs, 1 at a time, beating well after each. Blend in cream.

9. Pour into crust. Bake for 10 minutes.

10. Reduce heat to 225° and bake for 80 - 90 minutes.

11. Filling will be almost set, a little jiggling is okay.

12. Cool at room temperature. Refrigerate 8 hours or overnight.

TOPPING:13. Add one can of blueberries on top, letting juice flow over the sides of the cheesecake.

» This rich and creamy cheesecake is not only an eye-catcher, it's absolutely delicious! I get nothing but rave reviews every time I serve it.



Submitted by: Tasha LewisSource: Family Recipe

Makes: 24 pieces


Serves: 8

DessertEASY Fruit Cobbler

Easy Peanut Butter Fudge

2 lbs. frozen fruit1 box yellow cake mix1 Can lemon lime soda

1 lb. vanilla frosting (I use Pillsbury)1 3/4 cups Jif creamy peanut butter

1. Line a 9 x 9 inch dish with foil and set aside.

2. In a microwave safe bowl, add vanilla frosting and peanut butter. DO NOT STIR.

3. Microwave 1 minute. Stir until combined and smooth.

4. Pour into pan and spread until even. Refrigerate until firm.

5. Remove fudge from the pan using foil and cut into squares.

» Easy for holiday parties. It takes less than 5 minutes to prepare. Can be enjoyed in about an hour.


2. Spray a 9 x 13 pan with cooking spray.

3. Dump in frozen fruit and cover with the dry cake mix making sure to brake up the big chunks of mix.

4. Pour the can (2 cups) of lemon lime soda over mix.

5. Cover with foil and place in oven for 45 minutes then uncover and cook for an additional 15 minutes.

6. Turn up the oven to 400° and cook uncovered until golden brown.

» This is terrific with some vanilla ice cream.



Submitted by: Patti FinchSource: Family Recipe

Serves: 10 - 12

Submitted by: Wendy McDanielSource: Family Recipe

Makes: 1 Pie

DessertEasy Peasy Key Lime Pie

Eclair Cake

8 oz. cream cheese1/3 cup sugar 1/3 cup Nellie & Joe's Key Lime Juice 8 oz. container Cool Whip8-inch graham cracker pie shell

milk1 package French Vanilla Instant puddingSmall container of Cool Whip Extra CreamyHoney graham crackersChocolate cake frosting

1. Mix pudding using 1/2 cup less milk than package instructs.

2. Add Cool Whip and mix well until blended.

3. Once pudding begins to set, mix in small container of Cool Whip.

4. Layer pan with graham crackers.

5. Add half of the pudding/cool whip mixture.

6. Layer again with graham crackers.

7. Add with remaining pudding/cool whip mixture.

8. Layer again with graham crackers.

9. Cover with frosting (heat the frosting for 20 seconds to make it easier to spread).

10. Refrigerate overnight.

» Pan will need to be at least 1 1/2 to 2 inches deep.

1. Bring cream cheese to room temperature and whip together with sugar and lime juice until well blended.

2. Fold the Cool Whip into the pie filling and blend until firm.

3. Pour into the pie shell. Chill for one hour.

» Nellie & Joe's Key Lime juice is available in most grocery stores. Other lime juice alters the flavor of the pie.



Submitted by: Sandra Joyce-AngelSource: Mr. Food

Serves: 16

Submitted by: Barb RisucciSource: Nebraska Sorority Cookbook

Serves: 24

DessertExtra Moist Chocolate Cake

Fruit Pizza

For Cake:2 cups flour1 tsp baking powder1/3 cup cocoa2 cups sugar1 tsp salt2 tsp baking soda

1 cup hot coffee2 eggs1 cup oil1 cup milk1 tsp vanilla

For Icing:1 stick margarine1/3 cup cocoa1/2 cup milk1 box powdered sugar1/2 cup nuts, optional1/4 tsp vanilla

1 refrigerated pizza crust (13.8 oz.)1 1/2 cups nonfat vanilla greek yogurt3 Tbsp lemon curd4 cups assorted favorite fresh fruits (strawberries, blueberries, raspberries, peaches, bananas, kiwi, pineapple, etc)


2. Coat 10 x 15 inch baking sheet with cooking spray. Unroll pizza dough covering entire sheet.

3. Bake 12 - 15 minutes until lightly browned. Let cool.

4. In a medium bowl combine yogurt and lemon curd. Mix well and spread mixture over crust.

5. Arrange fruit on top. Slice and serve or refrigerate until ready to serve.

» Use whatever fruits you like to suit your tastes or theme. For a patriotic flair place blueberries in a rectangular shape in the upper left corner and use strawberries and raspberries to create red stripes for an American Flag. Also try adding shredded coconut for a more tropical flavor.

For Cake:1. Preheat oven to 350°.2. Combine all dry ingredients and stir.3. Add liquid ingredients. Beat 2 minutes with mixer, or whisk.4. Pour into greased 9 x 13 pan (mix will be VERY runny).5. Bake for 25-30 minutes or til done. Cake is done when the middle stops jiggling, and a toothpick or knife inserted near center comes out clean. Frost while hot.

For Icing:6. Start making the icing 5 minutes before cake is done.7. Melt the margarine. Add cocoa and milk and bring to a boil.8. Remove from heat and add powdered sugar, nuts and vanilla. Spread on top of hot cake.9. Mixture will be kind of runny, but will set.

» This cake always gets raves whenever I make it. It's very similar to a popular mid-western recipe for "Chocolate Sheet Cake". » I've also made this in over-sized ramekins (with enough left over for a small cake for home) to give out as gifts.



Submitted by: Jenna LundSource: Family Recipe

Serves: 15

Submitted by: Renae BlackburnSource: Family Friend's Recipe

Makes: Lots

DessertFudge

Ice Cream Sandwich Cake

4 1/2 cups sugar1 can evaporated milk1 tsp salt

3 cups chocolate chips1 cube butter1 cup nuts - chopped

19 Ice Cream Sandwiches12 oz. carton frozen whipped topping, thawed11 3/4 oz. jar chocolate fudge topping1 cup salted peanuts

1. Cut one ice cream sandwich in half.

2. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan.

3. Arrange eight sandwiches in opposite direction in the pan.

4. Spread with half of the whipped topping on ice cream sandwiches.

5. Spoon fudge topping by teaspoonfuls onto whipped topping.

6. Sprinkle with 1/2 cup peanuts.

7. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts.

8. Pan will be (should be) full. Cover and freeze.

9. Remove from freezer 20 minutes before serving.

10. Cut into squares.

11. Can be frozen up to 2 months.

» You can substitute peanuts for other toppings of your choice (Cut up Reese's Peanut Butter Cups, toffee bits, M&M's, caramel).

1. Combine sugar, milk, & salt, and bring to a boil on medium high heat. Stir.

2. Turn to medium and boil for exactly 5 minutes. Stir constantly.

3. Add butter, nuts and chocolate chips.

4. Put in greased 9 x 13 pan or larger and cool on cupboard.



Submitted by: Brittany Worrell BoyceSource: Brittany's Original Recipe

Makes: 16

DessertIndulgent Reese's Cheesecake Brownies

For Brownies:19.5 oz. Chocolate Fudge Brownie Mix1/2 cup nonfat Greek yogurt1/4 cup water2 eggs

For Cheesecake Filling:8 oz. pkg. of light cream cheese14 oz. can of fat free sweetened condensed milk1/2 cup creamy peanut butter12 oz. Reese's Pieces candies

For Chocolate Topping:12 oz. bag of semisweet chocolate chipsSplash of nonfat milk12 large Reese's cups, chopped (for sprinkling over chocolate topping)

1. Preheat oven to 350° and lightly coat a 13 x 9 pan with cooking spray.

2. Prepare the brownies according box directions, replacing oil with 1/2 cup of nonfat greek yogurt.

3. Spread brownie batter in pan and set aside.

4. In another bowl, beat 8 oz. box of cream cheese until fluffy.

5. Along with the cream cheese, add the can of condensed milk and 1/2 cup of peanut butter and beat until smooth.

6. Stir in the package of Reese's Pieces.

7. Spoon mixture over brownie batter and spread evenly.

8. Bake for 40 minutes until the cheesecake layer is set and edges are golden brown.

9. Cool for 30 minutes and then refrigerate for 30 minutes.

10. Add the following ingredients to a small microwaveable bowl:

• 12 oz. bag of semi-sweet chocolate chips • 2 Tbsp of milk

Microwave on high for 1 minute, or until chocolate chips are melted. Stir until smooth and then spread over the cheesecake layer. Sprinkle the 12 chopped Reese's cups over the top. Store covered in the refrigerator. Enjoy!

» I used nonfat Greek yogurt instead of oil in my brownies to make them healthier, but you always have the option of preparing the brownies as directed on the box!

http://www.laviefabuleuse.com/2011/08/indulgent-reeses-cheesecake-brownies.html



Submitted by: Terri HuntSource: Grandma's Recipe

Makes: 2 Dozen Cookies

Submitted by: Katina DunnSource: Grandma's Recipe

Makes: 8 Servings

DessertKatina's Key Lime Pie

Lizzie Mae's Sugar Cookies

1 prepared 9-inch (6 oz.) graham cracker crust3 egg yolks2 tsp lime zest1 (14-ounce) can sweetened condensed milk2/3 cup freshly squeezed Key lime juice, or store bought

1 cup butter1 cup vegetable oil1 cup granulated sugar1 cup powdered sugar1 tsp vanilla2 eggs4 cups flour(a little more if needed)1 tsp baking soda1 tsp salt


2. Thoroughly cream oil, butter and sugar.

3. Add vanilla and eggs, sift dry ingredients together and stir into oil, sugar and egg mixture.

4. Form dough into 1 teaspoon size balls and place on a lightly grease cookie sheet.

5. Press down dough with glass dipped in sugar.

6. Bake until done(very slight brown edge).


2. With a wire whisk mixer, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.

3. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.

4. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.

5. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set.

6. Cool on a wire rack, then refrigerate.



Submitted by: Ronnie HalcombSource: Family Recipe

Makes: 1 Pie

DessertMama Janice Southern Pecan Pie

Pie Filling:1 Tbs flour3 eggs slightly beaten1 cup Karo Light Corn Syrup1 cup sugar1/4 cup melted butter1 1/2 tsp pure vanilla extract1 tsp salt3/4 to 1 cup pecans

Old School Pie Crust:2 cups all purpose flour1 tsp salt1 cup shortening1/2 cup water/cold

Butter Pie Crust:1 2/3 cups all-purpose flour, plus more for dusting1/2 cup or 1 stick unsalted butter, chilled, coarsely choppedPinch of salt1 egg, chilled1 tablespoon ice water


» Old School Pie Crust:i. In a large bowl, combine flour and salt.ii. Cut in shortening until mixture resembles coarse crumbs.iii. Stir in water until mixture forms a ball. Divide dough in half and shapeiv. into balls. Wrap in plastic and fridge for 4 hours or overnight.v. Roll out dough on flour counter top or cutting board.

vi. Do not overwork.

» Butter Pie Crust:i. In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. ii. Whisk the egg and 1 Tbsp ice water in a bowl until combined. iii. With food processor motor running, add the wet mixture to the flour mixture. Process until mixture begins to form large

clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.

iv. Turn the dough out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour. Two is even better.

v. Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over, trim and decorate the edge of the pie as you wish.

2. Combine all pie filling ingredients in large bowl and stir well to mix.

3. Transfer the filling mixture to the pastry-lined pie dish.

4. Bake 45 to 1 hour.




Makes: 1 Loaf

DessertMillionaire Shortbread

1. Preheat oven to 325°. Grease a 13" x 9" pan, layer the pan with parchment paper and butter the paper.

» Shortbread:i. Measure the flour, 1/2 cup brown sugar and 1/2 tsp salt into the bowl of a food processor and pulse until mixed.ii. Add 1 cup of the butter in chunks and pulse until roughly mixed. iii. Sprinkle in 1/2 tsp vanilla and continue to process until dough forms a ball. iv. Remove from the processor and press evenly over the bottom of the pan.

v. Bake 35-40 minutes turning the pan halfway through to brown evenly.

» Caramel:i. Melt the remaining cup of butter over low heat. ii. Stir in the remaining cup of brown sugar, the corn syrup and the condensed milk. iii. Raise heat to medium-low and bring to a boil stirring constantly for 4 minutes. iv. Remove from the heat and stir in the remaining 1/2 tsp salt and 1 tsp vanilla.

v. Pour evenly over the baked crust and let cool.

» Chocolate:i. Melt the chocolate and pour it evenly over the caramel layer. ii. Cool completely in the pan and then lift the shortbread out using the parchment paper. iii. Cut into squares.

2 cups flour1 1/2 cups light brown sugar1 tsp salt2 cups cold unsalted butter1 1/2 tsp vanilla1/4 cup light corn syrup14 oz. can sweetened condensed milk3/4 lb. high quality dark or milk chocolate



Submitted by: Kristie AndersonSource: Family Recipe

Serves: 12 - 16

Submitted by: Julie DuRoseSource: Her Mother's Recipe

Makes: 2 Dozen

DessertNo Bake Chocolate Cookies

No-Fail Cherry Cobbler

3 Tbsp unsweetened cocoa powder2 cups white sugar1/2 cup milk1/2 cup butter

3 cups cooking oats1/2 cup crunchy peanut butter1 Tbsp vanilla extract

1/2 cup (1 stick) butter1 1/2 cups whole wheat pastry flour or regular flour2 1/4 tsp baking powder (Rumsford or other aluminum-free brand)3/4 tsp salt1 1/4 cups sugar1 1/2 cups milk2 cans (20 oz. each) cherry pie filling


2. Put butter in a 9 x 13 pan and place in oven to melt while making batter. The batter should be about the consistency of pancake batter.

3. Pour butter evenly over batter; don’t mix.

4. Gently spoon the pie filling, including all the syrup, evenly over the batter.

5. Sprinkle with cinnamon before baking if desired (I like to add some cinnamon into the batter as well).

6. Bake for about 40 – 50 minutes, give or take, till crust is golden brown.

7. Serve warm and top with vanilla ice cream or whipped cream. If desired, sprinkle the topping with cinnamon.

» You can easily make this “Diabetic Friendly” by substituting Splenda for the sugar and using Comstock’s “No Sugar Added” pie filling. Be sure to use the Whole Grain pastry flour instead of regular white flour, and add the milk sparingly; since the Splenda adds no bulk you don’t want the batter to be too thin. But no worries if it is; it’ll still come out good! I don’t think you can really mess this recipe up. Ask me; I know!

1. Heat cocoa, sugar, milk and butter over medium heat.

2. Boil very slowly (they'll turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.

3. Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid.

4. Pour the hot mix over the oatmeal mix and drop on wax paper.



Submitted by: Greg BenderSource: RachaelRayMag.com

Serves: 8 - 10 Slices

Submitted by: Jennifer MooreSource: KraftRecipes.com

Makes: ~2 Dozen

DessertOreo Truffles

PB&J Ice Cream Pie

1 package regular oreos1 package (8 oz.) PHILADELPHIA Cream Cheese, softened1 package white chocolate almond barkSprinklesMini muffin linersMini muffin pan

16 peanut butter sandwich cookies (such as Nutter Butter) for the crust plus more for garnish1 Tbsp peanut butter1 pint vanilla ice cream, softened1 pint strawberry sorbet, softenedWhipped cream to serve

1. Using a food processor, chop the peanut butter cookies with the peanut butter until finely ground.

2. Press the cookie mixture into a 9-inch pie dish.

3. In a bowl, stir the ice cream until spreadable then layer over the cookie crust. Freeze for 5 minutes.

4. Repeat with the sorbet. Freeze for 30 minutes.

5. Serve with whipped cream and crushed peanut butter cookies.

» Strawberry sorbet can be substituted for other sorbet flavors, such as raspberry. More peanut butter could be used for the crust, if desired, to hold the ground cookies together better.

1. Place Oreos in a food processor or blender and pulse until finely crushed.

2. Pour crushed Oreos into a mixing bowl along with softened cream cheese and stir mixture while pressing it along the bottom of the bowl, until well combined.

3. Scoop mixture out and form into 1 inch balls, then align on cookie sheet.

4. Place truffles in freezer for 10 minutes.

5. Melt almond bark according to directions on package.

6. Remove truffles from freezer and dip in melted chocolate and evenly coat, then allow excess chocolate to run off.

7. Place mini muffin liners in mini muffin pan.

8. Place each truffle in mini muffin pan and decorate with sprinkles.

9. Allow chocolate to set and store in an airtight container in refrigerator.

http://www.rachaelraymag.com/recipe/pbandj-ice-cream-pie/

http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx



Submitted by: John HardacreSource: Family Recipe

Makes: 1 Pie

Submitted by: Paige MooreSource: Family Recipe

Makes: 1 Glass

DessertPeanut Butter Mocha

Peanut Butter Pie

3 oz. Don Ingracio Coffee Tequila or plain coffee- both are good1-2 scoops of chocolate or chocolate peanut butter Ice cream1-2 Tbsp peanut butterChocolate syrup to tasteWhipped cream

1/2 cup peanut butter3/4 cup powdered sugar1 package Instant Jell-O Pudding - chocolate fudge1 2/3 cup milk

1 package cool whip (thawed in refrigerator)9 inch pie shell

1. Bake 9" pie shell as directed.

2. Mix Peanut Butter and Powdered Sugar in a bowl until it is a light brown color.

3. Pour milk into instant pudding powder and mix.

4. Pat 1/3 of peanut butter/powdered sugar mix onto the pie shell.

5. Pour pudding into pie shell.

6. Create crumbs of peanut butter/powdered sugar mix by using a fork to create tiny crumbles.

7. Sprinkle another 1/3 of peanut butter/powdered sugar mix on top of pudding.

8. Cover with cool whip.

9. Sprinkle remainder peanut butter/powdered sugar mix on top.

10. Chill for 2 hours or more.

» Replace chocolate pudding for vanilla or another favorite flavor.

1. Blend tequila/ Coffee, Peanut Butter, Ice Cream in a blender

2. Add Chocolate syrup to taste

3. Top with chocolate syrup and whipped cream

» Awesome summer treat!



Submitted by: Kelly ByasSource: Family Recipe

Yields: ~24

Submitted by: Sandra Parker Source: Family Recipe

DessertPeanut Butter Spud

Pecan Pick-Ups

1 small potato1 package powered sugar1 jar of peanut butterWax paper

1. Peel and boil potato until done.

2. Let cool, peel and mash.

3. Lay out some wax paper and add mashed potato. Mix powedered sugar with potato and continue until it gets doughy.

» You will use most of, if not all of the bag of powered sugar.

4. Roll out dough in log form. Spread with peanut butter.

5. Roll up in wax paper and refrigerate for a few hours until hard.

6. Slice and serve

» You would never know it was made with a potato. This recipe is very sweet, but delicious.

Crust:3 oz. Philadelphia cream cheese1 stick of butter1 cup of flour

Filling:1 1/2 cups of brown sugar1 1/2 tsp vanilla2 3/4 cups chopped pecans

2 small eggs1 1/2 tsp melted butter

1. Preheat oven to 350°. Grease very small muffin tins.

» Crust:i. Melt cream cheese and 1 stick of butter on low heat in a small pan. Be sure it isn't too hot to the touch.ii. Mix in 1 cup of flour by hand, chill, then divide into small balls.

iii. Press dough to fit into muffin tin to look like mini pie crust.

» Filling:i. Mix listed filling ingredients.

ii. Spoon into muffin tin inside dough crusts.

» Bake at 350˚ for 20 minutes. Can be frozen.

» I only use Philadelphia Cream Cheese. I've tried off brands and it isn't the same. Using a small whisk for the cream cheese and butter helps to combine it while it is melting. I'm not certain of yield. I usually double or triple recipe.




Makes: ~24


Serves: Many

DessertPretzel Candy/Cookies

Pumpkin Chocolate Chip Cookies

2 cups raisins2 cups pecans – chopped2 cups peanuts – salted

2 cups pretzels – broken24 oz. package almond bark vanilla flavored coasting/melted

1. Mix raisins, pecans, peanuts & pretzels together in a large microwaveable bowl.

2. Add melted almond bark (follow microwave melting directions on package). Mix together thoroughly.

3. Spoon drop mixture onto cookie sheets covered with wax paper.

4. Candy/cookies will become firm at room temperature in about 30 minutes.

» If mixture becomes to difficult to spoon onto wax paper, just put the entire bowl in the microwave for 15 seconds on high.

» I have also used Eagle Brand Vanilla Flavored Candy Coating (28 oz bag)

» Great using the chocolate Almond Bark

2 cups all-purpose flour1 tsp baking soda1 tsp ground cinnamon1/2 tsp salt1/4 tsp ground nutmeg1/4 tsp ground cloves

1/2 cup solid-pack pumpkin1/2 cup packaged brown sugar1/2 cup granulated sugar1/4 cup low-fat vanilla yogurt1 egg1/2 cup mini semi-sweet chocolate chips

1. Preheat oven to 350°. Lightly coat a cookie sheet with nonstick cooking spray; set aside.

2. Combine flour, baking soda, cinnamon, salt, nutmeg and cloves in medium bowl; set aside.

3. Combine pumpkin, sugars, yogurt and egg in large bowl.

4. Blend flour mixture with pumpkin mixture.

5. Add chocolate chips.

6. Drop dough by teaspoons onto prepared cookie sheet.

7. Bake 10 minutes or until form to touch.

8. Remove to wire rack and cool completely.

» I like to under cook mine just a bit to make them a little gooey.



Submitted by: Claudia Hidalgo DeAguilarSource: Family Recipe

Serves: 10 - 12

Submitted by: Debbie BowenSource: AllRecipes.com

Makes: 1 - 9 x 13 inch pan

DessertPumpkin Dump Cake

Quesadilla Salvadoreña - Salvadoran Sweet Cheese Poundcake

29 oz. can pumpkin puree3 eggs1/2 cup packed brown sugar1/2 cup white sugar12 oz. can evaporated milk1 tsp ground cinnamon

1/2 tsp ground ginger1/4 tsp ground cloves1/2 tsp salt18.25 oz. package spice cake mix1/2 cup coarsely chopped pecans1/2 cup melted butter

1. Preheat oven to 350°. Grease a 9x13 inch pan.

2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk.

3. Stir in cinnamon, ginger, cloves and salt. Pour into pan.

4. Sprinkle dry cake mix evenly over the pumpkin filling then sprinkle pecans over the cake mix.

5. Drizzle melted butter over all.

6. Bake for 50 - 60 minutes, or until the edges are lightly browned. Allow to cool.

» For the topping, I mixed 3/4 cup melted butter with the spice cake mix to make it crumbly - this worked better than just putting the plain cake mix on top - this way it all cooked. Without the melted butter mixed in, the powdered cake mix didn't all absorb so there were spots on the cake with just dry cake mix. Top with the chopped pecans.

2 cups all-purpose flour2 tsp baking powder1/2 lb. grated “queso duro blandito” (or parmesan)2 cups of sugar

4 sggs. Separate yolk & white1 cup whole milk2 sticks (1/2 pound) melted butter 2 Tbsp Sesame seeds (optional)

1. Preheat oven to 350°. Sift flour and baking powder together into a bowl.

2. Add cheese, sugar, yolks and milk to a large bowl. Beat until smooth. Stir in the melted butter.

3. Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth.

4. With spatula, add the beaten egg whites and mix to the rest of the batter.

5. Pour the batter into two well greased loaf or cupcake pans, filling only halfway. Sprinkle sesame seeds over top.

6. Bake 20 - 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before cutting into squares and serving.

» This is nothing like the Mexican snack. Salvadoran quesadilla is a rich, sweet dessert cake often found in local bakeries.

http://allrecipes.com/recipe/pumpkin-dump-cake/



Submitted by: Barb RisucciSource: Alice, Friend

Serves: 2 - 4

Submitted by: Joan KleinSource: Family Recipe

Serves: 12

DessertRhubarb Cake

Small Monkey Bread

1 box white cake mix2 cups rhubarb cut in 1 inch cubes1 pint sweet cream

1 cup sugarcinnamon

1. Preheat oven to 350°. Grease a 9x13 cake pan

2. Prepare the white cake mix as shown on box.

3. Pour the cake into the greased pan.

4. Sprinkle the two cups of rhubarb over the top, then sprinkle the sugar and cinnamon evenly over the top, just a nice dusting.

5. Pour the sweet cream evenly over the top, let it settle for a minute or two.

6. Bake for 40 minutes, then check every 5 minutes until toothpick comes out ot the middle clean.

» I suggest you place a large piece of aluminum foil on the second rack as this cake does sometimes boil over.

» This cake can be served warm or cool and I usually serve with whipped cream.

1 can 10 buttermilk biscuits1/3 cup brown sugar2 tsp cinnamon 1/2 stick butter, melted

1. Preheat oven to 350°. Take the biscuits out of the can and cut through the stack into quarters.

2. Mix together the brown sugar and cinnamon in a bowl.

3. Toss the cut biscuits in the bowl til covered.

4. Place just the covered biscuit pieces in a greased loaf pan or 2 small loaf pans (will have sugar mixture left in bowl).

5. Melt 1/2 stick of butter and mix with remaining cinnamon sugar mixture.

6. Spoon mixture over biscuits in pan(s).

7. Cook for 30 minutes.

8. Remove from oven, invert pan directly onto dish (or foil to wrap up for later) to have nice syrup mixture on top to seep down into monkey bread.

» Can double recipe to put into tube or bundt pan.



Submitted by: Colleen HallettSource: Family Recipe

Serving Size: 2" x 2"

Submitted by: Farrah KennedySource: Aunt Bev's Recipe

Serves: 12

DessertSouthern Banana Pudding

Strawberry Delight/Pretzel Salad

1. Large bowl - empty condensed milk (scrape it out.. you want it all!), fill each can up with water add to bowl, stir well.

2. Add both pudding packages, stir some more.

3. Add half coolwhip (just eyeball it) and fold in - don't stir too much, just get it nice and mixed.

4. Big serving bowl or dish - spread 2 cups of pudding mix, layer with 1/3 of your bananas, then a layer of wafers.

5. Keep repeating until you run out.

6. Top entire thing with your leftover coolwhip. Crush your 4 wafers and sprinkle on top of the coolwhip (so it's pretty, y'all!)

» This is a huge hit at BBQ's and potlucks and crazy easy!

2 cups crumbled pretzels3/4 cups melted butter4 Tbsp sugar6 oz. pkg strawberry Jell-O

2 x 10 oz. pkg frozen strawberries8 oz. package cream cheese1 cup sugar12 oz. Cool Whip

1. Preheat oven to 350°. Mix pretzels, butter and 4T sugar.

2. Spread in 13 x 9 pan. Press firmly and bake 8 mins. Cool.

3. Mix cream cheese and 1 cup sugar until smooth.

4. Mix in cool whip. Spread over cooled pretzel crust.

5. Dissolve Jell-O in 1 3/4c boiling water. Allow to cool slightly.

6. Add thawed strawberries and gently pour over cream cheese mixture.

7. Chill in refrigerator until firm.

» Allergic to strawberries? We substitute Raspberry jello and frozen raspberries/blueberries or peaches.

2 x 14 oz. cans Eagle sweetened condensed milk2 x 4-serving size packages instant vanilla pudding 6 bananas, sliced and tossed in lemon juice2 cans of waterLarge container coolwhipBox of Nilla Wafers (set 3 aside)



Submitted by: Seth HinesSource: Seth Hines' Blog

Serves: 6 - 8

DessertStrawberry Shortcake

1. Preheat oven to 350°. Line 1 or 2 baking trays with parchment paper and set aside.

2. In a food processor, combine the flour, 1/4 cup sugar, baking powder, and salt and pulse to combine.

3. Add the chilled butter and process just until combined.

4. With the motor running, add the cream through the feed tubes, stopping just before the dough forms a ball.

» If you don’t own a food processor you could do this step by hand, just use your fingers and fork to combine butter and floor.

5. Turn the dough out to a lightly floured surface and gently knead, forming a smooth ball. Do not overwork.

6. Roll the dough out into a 3/4-inch thick round. Using a 3-inch cookie or biscuit cutter, cut out 7 circles.

7. Knead the scraps together, roll and cut out 3 more circles.

8. Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar.

9. Bake for 10 - 15 min, or until the cakes are golden and firm to the touch. Cool on a rack.

10. Rinse, drain, and cut strawberries into thick slices and toss with sugar in a large mixing bowl.

11. Add the lemon juice, port, and orange zest, and gently mix. Set aside.

12. When ready to serve, split each shortcake in half and warm slightly.

13. Place the bottom half of the shortcake on a dessert plate.

14. Spoon about 1/4 cup of the strawberries and its juices on the bottom half, arrange a scant 1/2 cup of whipped cream over the strawberries and top with the shortcake. Serve immediately.

2 3/4 cups flour

1/4 cup sugar, plus additional to sprinkle on top

1 Tbsp + 1 tsp baking powder

1 tsp salt

10 Tbsp chilled unsalted butter, cut into 1 oz. pieces

1 cup heavy cream, plus additional to brush on top

3 pints fresh strawberries, stemmed

2 or 3 Tbsp sugar

1 Tbsp lemon juice

2 tsp port wine

1 tsp orange zest

Fresh whipped cream - Find on Seth's Blog (link above)

http://sethhines.wordpress.com/2010/05/01/strawberries/



Submitted by: Rosalie StevensSource: Family Recipe

Serves: 12 - 16

Submitted by: Allie BattsSource: Origin Unknown!

Makes: 12 - 15 Cookies

DessertTollHouse(Not!) Chocolate Chip Cookies - Vegan

Ugly Duckling Cake


2. Cream margarine, sugar and molasses with electric beaters or in heavy-duty mixer until light and fluffy.

3. Add tofu purée and vanilla; beat for 1 minute more.

4. Mix flours, soda and salt in small bowl. Add to creamed mixture and mix at low speed with the electric mixer or lightly with a rubber spatula, blending in all flour.

5. Fold in chocolate chips.

6. Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes. Cool on wire rack.

1 package (2 layer size) yellow cake mix16 oz. can fruit cocktail1 cup flake coconut2 eggs1/2 cup firmly packed brown sugar

1/2 cup butter or margarine1/2 cup sugar1/2 cup evaporated milk 1 1/3 cups flake coconut


2. Combine cake mix, fruit cocktail with syrup, 1 cup of the coconut & eggs in large bowl. Blend, and then beat at medium speed for two minutes.

3. Pour into greased 9x13 pan. Sprinkle brown sugar on cake.

4. Bake for 45 minutes or until cake springs back at light touch.

5. Bring butter, white sugar & milk to boil; boil 2 minutes. Remove & stir in remaining coconut.

6. Spoon the topping over hot cake in pan. Serve hot, warm, or cool.

» We prefer warm or cool best.

1 cup unsalted margarine1 cup unrefined cane sugar2 Tbsp light molasses4 Tbsp Mori-Nu tofu (firm) puréed1 tsp vanilla extract

1 3/4 cups unbleached flour1/4 cup whole wheat flour1/2 tsp baking soda1/4 tsp salt12 oz. dairy-free chocolate or carob chips



Submitted by: Katina DunnSource: Origin Unknown!

Makes: 18 (depending on size)

DessertWedding Cookies


2. In a medium bowl, cream the butter and sugar. Stir in vanilla and water.

3. Add the flour and pecans, mix until blended. Cover and chill until firm (approx. 1-2 hours).

4. Shape dough into balls or crescents.

5. Place on an unprepared cookie sheet and bake for 15 - 20 minutes in the preheated oven.

6. Remove from pan to cool on wire racks.

7. When cookies are cool, roll in confectioners' sugar.

8. Store at room temperature in an airtight container.

1 cup butter1/2 cup white sugar2 teaspoons vanilla extract2 teaspoons water2 cups all-purpose flour1 cup chopped pecans (can substitute almonds)1/2 cup confectioners' sugar



Dips and SaucesClick on any of the Recipes below to go directly to their page in the cookbook.


3 Pepper & Onion Salsa

Anne's Easy BBQ Sauce

Blue Cheese Dressing

Meat Sauce for Spaghetti

Mexican White Sauce

Nenni Family Spaghetti Sauce

Pig Stickin Mustard Sauce




Serves: 1

Submitted by: Becca AbneySource: Self

Serves: 3-4

Dips and Sauces3 Pepper & Onion Salsa

Anne's Easy BBQ Sauce

1 - 2 tbsp olive oil

1 onion (white, yellow or red), chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

Dried basil leaves

Seasoned salt

Ground black pepper

1 cup ketchup

1 can Coke

1. Bring to a boil.

2. Enjoy!

» Can be used for chicken, pork or anything else you put BBQ sauce on.

1. Chop onion and peppers into bite size pieces.

2. Heat oil over medium heat.

3. Add onions and cook about 5 minutes.

4. Add peppers and continue to cook over medium heat 10 - 15 minutes until peppers are tender.

5. Season with basil, black pepper, and seasoned salt as desired.

» Serve as a side dish or dish over rice, baked potatoes, or chicken.



Submitted by: Renae BlackburnSource: Magazine - 30 years ago

Serves: 6

Submitted by: Paige BoumaSource: Self - View Here

Serves: 10

Dips and SaucesBlue Cheese Dressing

Meat Sauce for Spaghetti

10 oz. blue cheese or 10 ounces Stilton cheese

16 oz. sour cream

3/4 cup mayonnaise

1 Tbsp lemon juice

1 tsp prepared horseradish

1 tsp tarragon

1 tsp crushed red pepper flakes

Salt and pepper

1 ½ to 2 lbs. ground beef

1/2 of a small onion chopped

28 oz. can crushed tomatoes

12 oz. can tomato paste

2 beef bouillon cubes

2 cups water

2 Tbsp parmesan cheese

1 Tbsp sugar

1 Tbsp oregano

1 bay leaf

1 tsp salt

1/2 tsp pepper

1/4 tsp basil

1. Make at least 10 meat balls and microwave for 5 minutes. The rest of the meat just fry as usual with onion.

2. Then in large sauce pan combine the rest of the ingredients.

3. Then add meat (meatballs and drained fried meat) and simmer 1 - 2 hours.

» Remove bay leaf before serving and of course put over cooked spaghetti noodles.

1. Crumble blue cheese and set aside.

2. Mix all ingredients except the blue cheese in a bowl.

3. Once ingredients are well blended add the blue cheese and stir until well mixed. Add more or less blue cheese to taste.

4. If you have an emergence blender, take a few seconds and lightly blend the dressing to get a more silky texture. Not necessary.

5. Refrigerate for 2 hours prior to serving.

» These blue cheese dressing is so creamy and flavorful. » Buy good blue cheese, this will make or break your dressing. Feel free to use more than one type of. » I some times add two or three different types of blue cheese to change the flavor. The better the cheese, the better the dressing.

http://www.food.com/recipe/blue-cheese-dressing-415739



Submitted by: George NenniSource: Family Recipe

Serves: 16


Serves: 2

Dips and SaucesMexican White Sauce

Nenni Family Spaghetti Sauce

1 cup Miracle Whip

1/2 cup milk

1 1/2 tsp crushed cumin

1 1/2 tsp ccrushed red pepper or use 3/4 tsp if you can't take the heat


Dash lime juice

2 lbs. ground beef

1 lbs. ground pork

5 cloves minced garlic

2 large cans tomato sauce

2 large cans tomato paste

1 finely chopped green pepper

2 stalks finely chopped celery

2 Tbsp dried oregano

1 tsp salt (or to taste)

Dash black pepper

1 bay leaf

1. Brown ground meat in large stock pot over medium heat.

2. Drain fat, and return to stock pot. If you use extra lean ground beef, you can leave meat in pot and skim fat later.

3. Add remaining ingredients, and add water to thin it to desired consistency (I use a couple of sauce-cans full).

4. Turn heat to medium-high and bring to light boil, stirring occasionally.

5. Reduce heat and simmer for 2-3 hours.

» Feel free to use all beef instead of beef and pork. » This recipe also works well in a crock pot, browning meat before adding to crock pot. » I double or triple recipe in jumbo stock pot, as recipe freezes incredibly well. Makes for an easy weekday dinner, tastes just

as good (or better) after thawed and reheated.

1. Combine all ingredients and whip with wire whisk til smooth.

2. Let sit in refrigerator 24 hours before serving (can be used sooner but flavor gets stronger/hotter the longer it's refrigerated).

» This is a dip forTortilla chips.



Submitted by: Ronnie HalcombSource: Self

Makes: 36 oz

Dips and SaucesPig Stickin Mustard Sauce

1 1/2 cup French's Yellow Mustard

1 cup Burleson Honey

1 cup red wine vinegar

6 Tbsp Heinz Ketchup

2 Tbsp Heinz Tomato Paste

4 Tbsp dark brown sugar

4 tsp worcestershire sauce

4 tsp Texas Pete hot sauce

1 tsp kosher salt

1 tsp Penzys California Fresh Ground Black Pepper

2 Tbsp Grey Poupon

1 tsp tumeric

4 Tbsp melted butter

1 tsp onion powder

1 tsp garlic powder

1 tsp Tonys creole seasoning

4 Tbsp Grandmas Molasses

1. Combine the dry ingredients in a saucepan.

2. Slowly add vinegar, stirring until its well mixed.

3. Add remaining ingredients and bring to a boil.

4. Reduce heat and simmer, stirring frequently for about 10 minutes.

» Like many barbecue sauces, mustard sauces should be allowed to combine before you serve it. Many of these sauces are cooked first, but the real secret is to give the sauce time for the flavors to mix. Therefore, it is best if you make up your mustard barbecue sauce a day or two before you intend to serve it. You really will notice the difference. Store in an airtight container in the refrigerator.

» The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork and chicken. Pig Stickin Mustard Sauce took 2nd Place at 2011 "Gettin' Sauced" Austin.



MeatsClick on any of the Recipes below to go directly to their page in the cookbook.


Beef

Beef Enchiladas

Beef Tangine and Butternut Squash

Best Steak Marinade

Fiesta Meat Loaf

Grilled Ribeye Salad with Ginger Lime Dressing

Homemade Tacos

Mediterranean Pot Roast (Crock Pot)

Monster Meatloaf

Paul Meijer's Malaysian Beef Stew

Rolled Italian Meat Loaf

Spaghetti

Fish and Seafood

Albacore Crudo w/ Kumquat, Fresno chile and Mint

Bacon-Wrapped Shrimp w/ Rosemary & Blue Cheese

Cheesy Shrimp-and-Grits Casserole

Gia's Ultimate Fish Fry Coating

Simple Shrimp Étouffée

Tilapia with Avocado Couscous

Spanish Paella

Very Bettsy Shrimp n' Grits

Pork

Lazy Acres Pulled Pork

Poultry

Buffalo Chicken Sandwich

Chicken & Olives in White Wine Sauce

Chicken & Asparagus Strata - Brunch Casserole

Chicken Casserole

Chicken Fantastic

Chicken Delight

Chicken Lasagna

Chicken Packets

Chicken Pan-Pie

Chicken Pot Pie

Chicken Pot Pie

Chicken Vesuvio

Crockpot Chicken and Dumplins'

Easy Crockpot Chicken

FANTASTIC Chicken Pot Pie

Grandma Chicken

Healthy Chicken Lasagna

Nanny Green's Famous Chicken Casserole

Paprika Thai chicken

Southwest Chicken

Stuffed Poblanos

Wine Chicken

Yummy Baked Chicken

Pork or Poultry

Easy Mapo Dofu



Submitted by: Cindy RyanSource: Family Recipe

Serves: 4

Meats - BeefBeef Enchiladas

2 cans tomato soup concentrate (Campbell's suggested)

2 cans beef consume (Campbell's suggested)

Cayenne pepper or red chili powder to taste

1 Tbsp Corn Startch (dissovle in 1/2 cup cold water then add to sauce)

1 lb. ground beef

1/2 onion

1 green bell pepper chopped finely

1 tsp cayenne pepper or red chili pepper

Salt and pepper to taste

8 flour tortillas

2 - 4 cups shredded cheddar cheese


2. Brown the beef and mix in the onion, pepper, cayenne, salt and pepper in a skillet.

3. In a saucepan, combine the first four ingredients first on the stove and stir bringing it to a boil then lowering to simmer.

4. Stir occasionally on simmer until sauce thickens.

5. Divide the sauce adding some to the meat mixture to make it juicy and moist and the rest to pour over the top of the enchiladas in a 9 x 13 pan.

6. Brown the hamburger and mix in the othermeat ingredients.

7. Add about 1 - 2 cups of the Red Sauce to the meat.

8. Get your 9 x 13 pan and your flour tortillas.

9. Hold a tortilla in your hand and in the crease, fill each tortilla with shredded cheddar cheese across the bottom and then fill with the meat mixture.

10. Roll tortilla and put in 9 x 13 pan with the end of the roll facing down.

11. Place so you can make a row of about 8 tortillas in a row in the pan. Fill each tortilla in the same way.

12. Once filled and rolled then take the remainder of the Red Sauce and smother them on top with the Red Sauce.

13. Top it off with more shredded cheddar cheese.

14. Bake approximately 20 minutes until cheese melts and sauce is bubbling on the sides.

15. Serve with Guacamole, Chips, Salsa, and Rice. Makes a delicious Mexican meal my family has love and shared for many years.



Submitted by: Christine PlatzSource: MyRecipe.com

Serves: 4

Meats - BeefBeef Tangine and Butternut Squash

Best Steak Marinade

2 tsp paprika

1 tsp ground cinnamon

3/4 tsp salt

1/2 tsp ground ginger

1/2 tsp crushed red pepper


1 lb. beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes

1 Tbsp olive oil

4 shallots, quartered

4 garlic cloves, chopped

1/2 cup fat-free, lower-sodium chicken broth

14.5 oz. can no-salt-added diced tomatoes, undrained

3 cups (1-inch) cubed peeled butternut squash

1/4 cup chopped fresh cilantro

1/4 cup olive oil

1/4 cup soy sauce

1 tsp seasoned salt

1 tsp garlic powder

1 tsp lemon pepper

2 lbs. steak of your choice (can also use chicken or pork)

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat.

3. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.

4. Add garlic; cook 1 minute, stirring frequently.

5. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes.

6. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender.

7. Sprinkle with cilantro.

1. Whisk together olive oil, soy sauce and seasonings.

2. Pour over steak and refrigerate up to 8 hours.

3. Remove steak from marinade and grill until it reaches your desired doneness.

» This marinade is great for chicken and pork as well, the meat is juicy every time :)

Submitted by: Katie WestogSource: Family Recipe

Serves: 6

http://www.myrecipes.com/recipe/beef-tagine-with-squash-50400000109584/



Meats - BeefFiesta Meat Loaf

Grilled Ribeye Salad w/ Ginger Lime Dressing

1/2 cup chopped onion1/2 cup chopped celery1/4 cup green pepper2 Tbsp margarine1 bottle chilli sauce

1 1/2 lbs. ground beef1 cup bread crumbs1 egg1/2 tsp salt1/8 tsp pepper

Marinade: 3 Tbsp soy sauce1 Tbsp fresh lime juice1 Tbsp chili paste with garlic (I use Thai style Chili Sauce--in the Asian foods section)1 Tbsp peanut oil

Salad: 2 heads of Romaine, torn5 sprigs mint leavesGrape tomatoes, halvedBean sproutsPeanuts, coarsley chopped

Ginger Lime Dressing: 1/4 cup fresh lime juice1 Tbsp soy sauce1 Tbsp rice vinegar1 Tbsp finely diced shallot or green onions1 Tbsp finely grated fresh ginger2 tsp sugar2 Tbsp peanut oilSalt & freshly ground pepper

2 Ribeyes or flank steak or flap meat (aka bavette)Freshly ground pepper


2. Saute onion, celery and green pepper in margarine till done.

3. Mix ground beef, 1/2 bottle of chilli sauce, bread crumbs, egg and salt and pepper and add sauted mixture.

4. Bake for 1 hour - pour remaining sauce over and serve.

1. Sprinkle the ribeyes with pepper (they don't need salt with the soy sauce).

2. Mix together the marinade in a plastic bowl or bag, and add the Ribeyes and let marinade for at least 30 minutes.

3. While the rib-eyes are marinating, whisk together the Ginger Lime Dressing ingredients in a bowl.

4. Cut or tear the romaine into bite-size pieces. Add the next 4 ingredients as desired.

5. Heat skillet to medium high heat. If using ribeyes, you don't need any oil in the pan, they have enough fat to coat the pan. Grill steaks 3 minutes per side or until slightly charred and cooked to medium-rare; cook longer for medium.

6. Remove from heat and let rest for 5 minutes and slice into 1/4 inch thick slices.

7. Serve over salad topped with dressing and chopped peanuts.

» My husband swears the only way to eat a steak is with A-1 and "salad is not a meal." This meal changed his mind on both.

Submitted by: Barb Risucci Source: Bobby Flay Adaptation Serves: 2

Submitted by: Cindy Samford Source: Family Recipe Serves: 4



Meats - BeefHomemade Tacos

Mediterranean Pot Roast (Crock Pot)

2 lbs. ground beef

2 cups white onion

2 cups kidney beans

2 cups pinto beans

2 cups black beans

1 1/2 cups stewed tomatoes

1/2 cup diced green chili's

Chili powder

Corn & flour tortillas

Canola oil

Cheese - pepper jack & sharp cheddar

Lettuce

Bell pepper

Tomatoes

Avocado

3 lbs. beef boneless chuck roast, trimmed

1 tsp salt

1 Tbsp Italian seasoning

1/3 cup oil packed Sun Dried Tomatos, drained and chopped

1 large garlic clove, chopped

1/2 cup Kalamata olives, chopped

1/2 cup Beef Broth

1/2 cup frozen Pearl Onions

1. Cook ground hamburger and onions then drain fat.

2. Add beans, stewed tomatoes, green chili's, chili powder to desired heat level, stir regularly, cook on low heat for 1 hour.

3. Prepare taco shells by frying in oil.

4. Top with cheese, lettuce, bell pepper, tomatoes, and avocado.

1. Brown roast in skillet. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.

2. Place beef, seasoned side up, in the crock pot. Spread tomatoes and olives over roast. Add broth and onions.

3. Cover and cook on low heat setting 8-10 hours or until beef is tender.

» A staple in our house during the winter. Serve with mashed potatos. Leftovers are excellent over baked potatos.

Submitted by: Tori BakerSource: Family Recipe

Serves: 4 - 6

Submitted by: Christina MoneypennySource: Family Recipe

Serves: 15 - 18



1. Prepare the loaf: Pour milk over the bread slices in a bowl and allow bread to absorb the milk fully.

2. Combine beef, milk-soaked bread, cheese, Carolina seasoning, salt, black pepper and parsley in a large mixing bowl.

3. Pour in beaten eggs and mix it all up real good.

4. Mold it into a loaf shape and refrigerate for several hours (the night before works best).

5. When you're ready to grill, lay bacon slices over top the loaf side-to-side and tuck underneath the loaf.

6. Mix up the sauce (folks, the sauce makes the whole thing!). Pour 1/3 of the mixture over top the bacon-covered loaf, spread with a spoon and place directly on the grill cooking surface in center of preheated grill. No baking dish necessary. The drippings from the meat smoking from the drip pan really add to the flavor.

7. Grill it for 45 minutes; then pour another 1/3 of the sauce mixture over the loaf; grill 15 more minutes or until desired doneness (we liked it done at the internal meat temperature of 165 degrees F.)

8. Slice and serve with remaining sauce; Serve with corn on the cob, mashed potatoes and hot buttered rolls....simply awesome! No more disguising the name...This is a Monster Meatloaf! And even better, my daughter gave us the recipe!

» TIP: When removing the meatloaf from the grill, you might want to use two large spatulas to transfer it to a serving plate. It might stick a little.

» Oven: Cook on 350 for 1 hour in greased pan (excellent in an oven bag)

» You can skip the overnight setting in the fridge and just cook once prepared. Perfection is not necessary.

Meats - BeefMonster Meatloaf

1 cup whole milk (2% if fine as well)

6 slices white bread (Or a full line of Ritz Crackers)

2 lbs. ground beef

1 cup (heaping) freshly grated Parmesan cheese

4 whole eggs, beaten

10 slices thin regular bacon.

1/4 tsp Carolina Seasoning (Optional, or add your own)

3/4 tsp salt

Freshly ground pepper to taste (Optional)

1/3 cup minced flat-leaf parsley (Optional)

Sauce:

1 1/2 cup Ketchup

1/3 cup brown sugar

1 tsp dry mustard

Tobasco to taste (optional)

Submitted by: Shawn TolliverSource: HollandGrill.com

Serves: 6

http://www.hollandgrill.com/index.cfm/fuseaction/recipes.detail/recID/119/index.htm



Meats - BeefPaul Meijer's Malaysian Beef Stew

3 lbs. lean beef cubed

2 shallots thinly sliced

2 whole onions sliced

1 red bell pepper sliced lengthwise

1 long green hot pepper sliced & chopped

4 cloves of garlic

1 Inch fresh ginger root

1/4 tsp Fresh peppercorn medley

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp of Chinese ginger powder

1 Tbsp Magi Sauce* (1/2 beef bouillon cube & 1 Tbsp warm water)

3 Tbsp Olive Oil for sautéing

3 Tbsp Olive Oil to mix in wet ingredients

5 Tbsp low sodium soy sauce

1 Tbsp Worcestershire sauce

1. Combine dry ingredients: Pepper corn medley, coriander, cumin & ginger powder in a bowl.

2. Combine wet ingredients: Magi sauce, 3 Tbsp olive oil, low sodium soy sauce & Worcestershire sauce in a bowl.

3. In a mortar & pestle, mince 4 cloves of garlic and a 1 inch fresh ginger root.

4. Sautee onions & shallots in 3 Tbsp olive oil until brown. Add garlic & fresh ginger root and sauté a few more minutes,

5. Add in peppers and sauté for a few minutes.

6. Add in the beef and 4 Bay leafs and mix together. Cook for a few minutes then cover and turn heat down to medium low for about an hour stirring all the ingredients together every 15 minutes to ensure even cooking and distribution of flavors!

7. Serve with Basmati rice & steamed broccoli.

» Complete instructions on how to prepare this dish can be seen on my YouTube channel HERE. Another highly recommended recipe is my East West Shrimp which is episode #2.

» *Magi Sauce can be purchased online at A Taste of Holland in South Norwalk Connecticut. This link takes to the order page. Magi Sauce is the black bottle with the yellow bottom and yellow cap.

Submitted by: Paul MeijerSource: Family Recipe

Serves: Depends on appetite

https://www.youtube.com/watch?v=J8-w3ztd_uw&feature=share&list=UUU6r1MfHDIT7I4jo80jP9gQ

http://kaasnco.com/catalog/index.php?cPath=16_24&osCsid=cbfafaaa95b516f33c697693af7d1604



Meats - BeefRolled Italian Meat Loaf

Spaghetti

1 1/4 lb. extra-lean (at least 90%) ground beef

3/4 lb. bulk Italian sausage

1 egg

8 oz. can pizza sauce (I used 16 oz)

1/4 cup Italian style bread crumbs

1/4 tsp pepper

2 cups shredded 6 cheese Italian cheese blend

2 cups loosely packed fresh spinach leaves

1 lb. hamburger

1 onion, diced



1 jar Ragu, tomato

1 can tomatoes, crushed, diced or whole (your choice)

1 can tomatoe sauce

1 small can tomato paste

Water

Pasta (Angel Hair preferred)


2. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.

3. On foil, pat mixture to 12 x 8-inch rectangle.

4. Sprinkle evenly with cheese; gently press into meat.

5. Top with spinach.

6. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends.

7. Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.

1. Brown hamburger with salt, pepper, garlic powder & onion. Drain.

2. Add Ragu, tomatoes & tomato sauce. Let this simmer at least 20-30 minutes.

3. When you are ready to use this sauce, make the pasta according to the box directions.

» Add a salad and toasted buttered garlic bread for a great meal.

» This is the best "traveling" food for incoming company. It will simmer on low for hours until you need to use it. It also can be stored in the freezer for later use. Enjoy!

Submitted by: Tamra SorrellsSource: Family Recipe

Serves: 4 - 6

Submitted by: Amisue AdolfsonSource: BettyCrocker.com

Serves: 8

http://www.bettycrocker.com/recipes/rolled-italian-meat-loaf/a95d7dd0-7f85-406c-9b42-377b18cbcf28



Meats - Fish and SeafoodAlbacore Crudo w/ Kumquat, Fresno chile and Mint

Bacon-Wrapped Shrimp w/ Rosemary & Blue Cheese

1/2 lb. Albacore fillet, thinly sliced

Alderwood smoked sea salt

Freshly cracked pepper

1/2 lemon, juiced (preferably Meyer lemon)

4 Kumquats sliced paper thin

2 pinches fine sugar

1 Fresno Chile diced seeds removed

2 Tbsp fresh mint chiffonde

Extra-virgin olive oil (good quality)

20 uncooked large shrimp, peeled, deveined

1 Tbsp chopped fresh rosemary

Balsamic vinegar

10 bacon slices, cut in half crosswise

Crumbled Stilton cheese, or other blue cheese

1. In a bowl sprinkle sugar over kumquat slices, stir and let stand at room temp for 15-30 minutes.

2. Divide the Albacore onto 4 cold plates, arrange the fish so that it is fanned out.

3. Sprinkle a small amount of smoked salt and fresh black pepper over the fish.

4. Place sugared kumquat slices, chile and mint on and around the fish as desired.

5. Squeeze a few drops of lemon juice on each plate.

6. Drizzle the olive oil over the fish and serve immediately.

1. Arrange shrimp on baking sheet. Sprinkle with rosemary, ground black pepper, and several splashes of vinegar.

2. Wrap each in bacon, covering completely; secure with toothpick.

3. Broil shrimp 4 - 5 inches from heat source until shrimp are cooked through and bacon is browned, watching carefully to prevent burning, about 5 minutes per side.

4. Remove toothpicks. Transfer shrimp to platter.

5. Sprinkle hot shrimp with cheese and serve.

» Can be prepared 8 hours ahead. Cover and chill on sheet. » Can be served as appetizers or main dish.

Submitted by: Michelle BrooksSource: OBX Living Facebook Page

Serves: 20

Submitted by: Seth Hines Source: ABlogNamedScout.com

Serves: 6 - 8

http://ablognamedscout.com/fortunate-feast-spring-first-course-washington-albacore-tuna-with-kumquat-fresno-chili-mint/



Meats - Fish and SeafoodCheesy Shrimp-and-Grits Casserole

Gia's Ultimate Fish Fry Coating

4 cups chicken broth

1/2 tsp salt

1 cup regular grits (not instant)

1 cup (4 oz.) shredded sharp cheddar cheese, divided

1 cup (4 oz.) shredded monterrey jack pepper cheese

2 Tbsp butter or margarine

6 green onions, chopped

1 green bell pepper, chopped

3 garlic clove, minced

1 lb. small fresh shrimp, peeled and cooked

10 oz. can diced tomatoes and green chilies

1/4 tsp salt

1/4 tsp pepper

4 cups crushed multi-grain Cheereos

Pinch Old Bay

2 pinches of crushed red and black pepper

2 pinches of Goya seasoning


2. Bring 4 cups chicken broth and 1/2 tsp salt to a boil in a large saucepan: stir in grits.

3. Cover, reduce heat and simmer 30 minutes.

4. Stir together grits, 3/4 cup cheddar cheese, and Monterey Jack cheese.

5. Melt butter in large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.

6. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2 qt baking dish. Sprinkle top with remaining 1/4 cup shredded cheddar cheese.

7. Bake for 30 - 45 minutes.

» This has always been a favorite recipe of mine. I changed the recipe only slightly from what is online...needed more garlic! Just be sure to note that the recipe calls for regular grits. Regular grits can be hard to find.

1. Mix ingredients.

2. Dip fish/seafood in flour, eggwash, then mixture.

3. This will not work on whole fish.

Submitted by: Gia PercellSource: Family Recipe

Serves: 4 - 6

Submitted by: Lisa GilbertSource: Food.com

Serves: 10 - 12

http://www.food.com/recipe/cheesy-shrimp-and-grits-casserole-51003



Meats - Fish and SeafoodSimple Shrimp Étouffée

1 large yellow onion - chopped

1/2 large bell pepper - chopped

3 cloves garlic – minced

1 large can cream of mushroom

1 small can (for later use if needed)

1 cans Rotel (original) drained

1 - 2 cups of butter

2 lbs. peeled de-veined raw shrimp

1/4 cup white wine

Seasoning:

Tony’s

Garlic salt

Lawrey’s Season Salt

1. Melt 1 cup of butter in a large skillet on med/high heat.

2. Sauté onion, bell pepper and garlic untill onions are clear adding the remainder of the other cup of butter.

3. Add a sprinkle of the seasonings while this sautés.

4. When the onions are clear add 1 large can of Cream of Mushroom to the skillet stirring until blended well.

5. The other can should be on stand by depending on how thick you want the dish.

6. Add the Rotel (make sure to drain it), shrimp and the wine.

7. Add more seasoning to taste! You do not want to over salt this dish, you can’t really “fix” it if you do.

8. Let simmer stirring occasionally until the shrimp are nice and pink and curled a little.

» You will notice extra water in the dish, that’s the shrimp and that is why you have to drain the Rotel. » Serve over rice with french bread! YUMMY!

Submitted by: Jessica SageSource: Family Recipe

Serves: ~ 6

Tilapia with Avocado Couscous

2 tsp mild chili powder

1 Tbsp + 2 1/2 Tbsp olive oil

4 tilapia fillets (6 oz each)

3/4 cup Israeli couscous

3 1/2 Tbsp lemon juice

1 tsp sugar

2 tsp soy sauce

1/2 cup chopped scallions

1 Tbsp chopped parsley

1 cup diced avocado

2 sliced grilled lemons (optional)

1. Preheat grill or grill pan and prepare couscous according to package instructions.

2. Combine chili powder and 1 tablespoon olive oil; brush over tilapia. Grill fish for about 2 minutes on each side.

3. Meanwhile, in a large bowl, combine 2 1/2 tablespoons olive oil, lemon juice, sugar, soy sauce, scallions, parsley, and avocado. Fold into couscous and season to taste with salt and freshly ground black pepper.

4. Place each fillet on a bed of couscous; garnish plate with grilled lemon (optional).

» Per serving: 446 calories, 20 g fat (3.4 g saturated), 388 mg sodium, 30 g carbs, 4 g fiber, 38 g protein.

Submitted by: Christine PlatzSource: WomensHealth.com

Serves: 4

http://www.womenshealthmag.com/nutrition/low-fat-fish-recipe



Meats - Fish and SeafoodSpanish Paella

1/2 cup of olive oil

1 dried chorizo Español already cut in 1/2" slices

2 lbs. pork ribs - seasoned, cooked and cut in 2" pieces

6 chicken breasts - seasoned and cut into 2" chunks

1 lb. uncooked shrimp (medium size)

1/2 lb. bay scallops

1 lb. calamaris /squid (cut into rings)

1 lb. clams

1/2 lb. crab meat

25 mussels

1 chopped onion

1 bulb of chopped garlic

4 peeled and chopped tomatoes

2 cups of green peas

3 grilled red bell peppers (cut into 1" strips)

3 cups Uncle Ben's rice

Pinch of Saffron

Salt and pepper

4 cups hot chicken broth

White dry wine

Parsley to garnish

1. In a large paella pan over medium heat, add olive oil and chorizo, saute for about 2 minutes.

2. Add chicken and cook for 5 minutes, then add pork for another 5 minutes.

3. Add onions, garlic and saute until soft, then add tomatoes. Cook for a few minutes.

4. Add the scallops and squid stirring sometimes only to be sure that it's not sticking to the pan.

5. Add the shrimp, clams and crab meat. Let cook for 7 minutes.

6. Add peas and mussels. Increase temperature slightly, add wine, rice and broth.

7. Add the pinch of saffron. Lower the temperature and cover the pan. Try not to stir the paella, only if it is sticking. The less you turn the better.

8. The paella will be done when the rice is done.

9. Decorate the top with strips of red bell peppers and garnish with parsley. Let it rest for a while covered before serving.

» The order of each ingredient being added is very important.

Submitted by: Maria Cruz AzzoliniSource: Family Recipe

Serves: 8 - 10



Meats - Fish and SeafoodVery Bettsy Shrimp n' Grits

2 cups water

14.5 oz. can chicken broth

3/4 cup half-and-half

3/4 tsp salt

1 cup regular grits

3/4 cup SHARP shredded cheddar cheese

1/4 cup grated gouda cheese

2 Tbsp butter

1/2 tsp Tabasco sauce

3 slices bacon

1 lb. medium shrimp, peeled and deveined

1/4 tsp black pepper

1/8 tsp salt

1/4 cup flour

6 slices of bacon

1 cup sliced shiitake mushrooms

1/2 cup sliced green onion

2 cloves garlic, minced

1/2 cup fat-free low-sodium chicken broth

1. In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper.

2. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low.

3. Cook for 20 minutes, stirring occasionally (be carefully not to scorch mixture), or until the grits are tender.

4. Stir in cheese then remove from heat once it is melted. Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin.

5. Sprinkle shrimp with lemon juice, and additional salt and pepper to taste; set aside.

6. In a large frying pan over medium-high heat, cook bacon until brown but not crisp.

7. Remove from heat and pat dry with paper towels; set aside until cool.

8. Coarsely chop bacon when cool.

9. Reserve 4 Tbsp bacon grease in the frying pan. Add onion and garlic; sauté 10 minutes or until the onion is transparent.

10. Add shrimp mixture and bacon; sauté 5 - 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat.

11. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.

» You can add 1/2 cup of chopped red and or green peppers for extra color/flavor.

Submitted by: Bettsy MitchellSource: Bettsy Original Recipe

Serves: 4



Meats - PorkLazy Acres Pulled Pork

1/4 cup ground black pepper

1/4 cup paprika

1/4 cup Turbinado sugar

2 Tbsp onion powder


2 Tbsp table salt

2 tsp dry mustard

1 tsp cayenne pepper

8 - 9 lb. Boston Butt (bone in)

2 cups apple cider vinegar

2 Tbsp turbinado sugar

Pinch of kosher salt

Fresh ground pepper to taste

Red pepper flakes to taste

1. Combine first 8 ingredients to make the rub.

2. Rub Your Butt 12 - 24 hours before smoking: Apply to the pork liberally - don't be shy. Cover and place in the refrigerator. The longer you let the pig sit, the more the rub will penetrate the meat. For a dry-aged technique, use a rubber maid container and poke holes in the lid.

3. Smoking (on a weber kettle grill): It will take 6-8 hours to smoke a Butt this size. It's best to use a grill that will allow you to add charcoals over the cook time. Wind and outside air temperature will vary cook time.

4. Light your charcoals (don't use lighter fluid). Move your coals to one side of the grill when ready for indirect cooking. Place an aluminum pan in the bottom of the grill and fill half with water (add a few peppercorns, apple, orange, or any fruit of you fancy for aroma). Cover the kettle and choke the internal temp down to 220-240. Maintain this temp for the duration of the cook.

5. Remove the Butt from the refrigerator when the grill reaches temp (don't bring the meat to room temperature). Place the meat on the grill over the pan fat side up. Add 3 - 4 large chunks or two small sticks of cherry wood at the onset of cooking. This is all the wood you need/will use. Use the wood/smoke to your liking.

6. Don't touch the Butt until it's ready to come off the grill. Monitor fire and temp levels through the entire cook time. Add charcoal as needed.

7. The Butt is ready to come off when the meat has separated from the bone and/or the bone can be moved inside the Butt without the entire piece of meat moving (the bone will wiggle without the entire Butt moving). The internal temp will be between 160-170.

8. The sauce and prep: Set the Butt aside to rest (it may take 20+ mins to be cool enough to handle). In a small sauce pan, combine the vinegar, sugar, salt & peppers and bring to a simmer. Stir regularly. Set aside to cool. When cool, pour the sauce into a container suitable for serving (i.e. clear mustard bottle).

9. The Butt can be pulled by hand with a large salad fork. Use your hands and the fork to pull the fibers of meat away from one another. It may take 15 minutes or more to pull the entire Butt. Keep the Butt covered as you pull it to keep it moist. Adding a little of the sauce to the meat when completely prepped will also keep the meat moist before serving.

10. Eat the pork straight up with sauce to taste or serve on a bun.

» You can buy your own BBQ rub. I recommend Big Bob Gibson's

Submitted by: Tom FearySource: Tom's Original Recipe

Serves: 12 - 16

http://bigbobgibson.com/seasoning-dry-rub-6-pack/



Meats - PoultryBuffalo Chicken Sandwich

Chicken & Olives in White Wine Sauce

4 boneless, skinless chicken breasts

3 - 4 Tbsp Lea & Perrins marinade for chicken

Frank's Red Hot original cayenne pepper sauce

1 tsp vegetable oil

2 Mini Ciabatta loafs, split and cut in half

Romaine lettuce

4 Boneless, skinless chicken breast

1 large jar green olives

1 bottle cooking wine (white), or a dry white works too

2 cloves of garlic (minced)

Basil, oregano, rosemary, salt, and pepper to taste


2. Place chicken in ziplock bag and add the marinate (Lea & Perrins). Marinate the chicken for at least 1 hour-overnight is best.

3. Add oil to skillet and heat to medium-high.

4. Place chicken in hot pan. Brown each side for 4 mins.

5. Place chicken in covered pan and put it in the oven for 15 mins.

6. Take out of oven and let the chicken rest in pan.

7. While chicken is resting toast Ciabatta bread.

8. Assemble the sandwich by placing the lettuce on the bread, the chicken on the lettuce and then top chicken with Frank's hot sauce to taste.

» I find Mini Ciabatta loaves at Giant Eagle in Ohio. If you like "hot" buffalo sauce put sauce in bottom of big bowl and put 1 chicken breast in at a time and toss it until the whole piece is covered in sauce.

1. In a large frying pan, add chicken breast and white wine, along with minced garlic cloves. Using a medium to low heat, cook the chicken 1/2 way through (about 15 minutes).

2. Add olives and place cover on frying pan. Allow chicken, olives, and wine to simmer until chicken is cooked completely.

3. Add spices to taste.

4. Serve over whole wheat pasta.

» The great thing about this recipe is that it can be done in the crock-pot as well. I generally set everything up first thing in the morning, let it run on low setting for 6 hours... the chicken really picks up the flavor of the olives and the garlic. I've started adding just a pinch of sugar to cut some of the salt... but that's completely up to the cook!

Submitted by: Kate ChapmanSource: Kate's Original Recipe

Serves: 4

Submitted by: Kelly GerlachSource: Family Recipe

Serves: 4



Meats - PoultryChicken & Asparagus Strata - Brunch Casserole

1 loaf Italian or French bread (broken into cubes)

6 eggs

2 cups milk

16 oz. shredded swiss cheese

1 rotisserie-cooked chicken (Picked off of the bone)

1 bunch asparagus

3 shallots

2 Tbsp olive oil

Pam cooking spray

1. Spray 9 x 13-inch baking dish with Pam.

2. Pick rotisserie chicken from the bone and set aside. Let cool.

3. Finely chop 3 shallots and sauté in olive oil. Add shallots to chicken and let cool.

4. Boil a small pot of water - cut the fresh asparagus up into 1 inch pieces. Add the asparagus pieces to the boiling water and cook for 2 minutes. Strain and put asparagus pieces in an ice water bath to stop cooking. Remove asparagus and dry on a paper towel. Add to the chicken.

5. Mix eggs and milk in separate dish (make sure eggs are well beaten).

6. Add cubed bread, cheese, chicken, shallots and asparagus to the egg and milk mixture. Make sure chicken, asparagus and shallots are all cooled before adding them to the egg mixture.

7. Pour all ingredients into your baking dish.

8. Cover and refrigerate overnight.

9. Let dish come to room temperature before baking. Bake on 350 degrees for 45 minutes. It will puff up slightly, like a quiche.

10. Let is set for about 15 minutes before serving. It will settle and fall a bit.

11. Serve with a side of hollandaise sauce (I just use the McCormick packet).

» This is one of my favorite brunch item - everyone seems to love it. This is a very easy menu item and you can prepare it the night before. Serve with a green salad or fruit sala. Enjoy!!

» You can play around with the recipe by added different types of meats, cheeses or veggies!

Submitted by: Paige BoumaSource: Paige's Original Recipe

Serves: 6 - 8

http://www.food.com/recipe/chicken-and-asparagus-strata-brunch-casserole-413158



Meats - PoultryChicken Casserole

Chicken Fantastic

3 - 4 chicken breasts (depending on size)



2 boxes of stuffing mix (either Chicken or Savory Herb)

Chicken Broth (from the cooked chicken)

Salt & pepper to taste

6 skinless, boneless chicken breast halves

1 1/2 (1 oz.) packages dry onion soup mix

10 oz. bottle Russian-style salad dressing

1 cup apricot preserves


2. Cook the chicken on the stove top until chicken is falling apart or put it in the crockpot for the day.

3. Let the chicken cool a little so you don't burn your fingers when pulling it apart or use a knife and fork to cut it apart if you don't have time for cooling.

4. Mix the pulled chicken, both cans of soup and the stuffing together.

5. Use enough chicken broth to make the stuffing looks like it does when making regular stuffing (a little moist but not runny).

6. Salt and pepper to taste.

7. Bake for about 20 - 25 minutes until the casserole is a little brown on top.

» When I make this I don't make any side dishes cause this fills you up. It's also good to store in the freezer for a later date if you want. Enjoy!

1. Preheat oven to 350º.

2. Place chicken breasts in a 4qt casserole dish.

3. Mix onion soup mix, dressing, and preserves together and pour mixture over chicken.

4. Cover dish with lid or aluminum foil and bake for 1 hour.

5. Remove from oven, let set for 5-10 minutes, serve with rice or mashed potatoes.

Submitted by: Tonda WolfgangSource: Family Recipe

Serves: 4 - 6

Submitted by: Heather HawkinsSource: Family Recipe

Serves: 6



Meats - PoultryChicken Delight

4 boneless skinless chicken breasts

3/4 cup olive oil vinagrette

1/3 cup soy sauce

1/2 onion - sliced

1/2 green bell pepper - sliced

2 tsp of garlic powder

Dash of pepper

Dash of sea salt

1. Preheat the oven 375º.

2. Mix the following ingredients in the bowl - Olive Oil Vinagrette, Soy Sauce, 2 teaspoons of garlic powder (Stir to ensure ingredients have been thoroughly mixed).

3. Place the chicken in the baking pan.

4. Use a fork to poke small holes in the chicken breasts; repeat on the other side.

5. Pour the ingredients from the bowl over the chicken.

6. Add the sliced onions and sliced bell peppers.

7. Sprinkle a dash of pepper and a dash of sea salt over the chicken.

8. Cover the chicken.

9. Place it in the oven.

10. Allow to bake for 20 minutes: remove the chicken from the oven, turn the chicken over, place the cover back on and put the chicken back in the oven

11. Allow to bake for another 20 minutes: Remove the chicken from the oven and remove the cover from the chicken.

12. Place the chicken back in the oven and allow to bake for 10 more minutes

13. Remove the chicken from the oven.

14. The chicken is ready when the fork can easily pierce the chicken; chicken will be very tender

15. Chicken is ready to be served (be careful chicken will still have a hot temperature so please take necessary precautions).

» The sauce from the chicken can be used as a "gravy" for rice, mashed potatoes or any other starchy side you choose to serve.

» If you don't like Olive Oil Vinagrette, you can use a non-creamy Italian Dressing.

» Also, this recipe can be used with Chicken Drumsticks, Chicken Wings or Chicken Thighs as well.

» Baking time may vary based on altitude and type of chicken you choose to bake.

Submitted by: Tami DavisSource: Family Recipe

Serves: 4



Meats - PoultryChicken Lasagna

Chicken Packets

3/4 box of shell pasta (can sub lasagna noodles)

Can of cream of mushroom soup

Can of cream of chicken soup

8 oz. sour cream

Can chopped olives

8 oz. shredded cheddar cheese

2 cans chicken breast

1 lb. ground chicken

8 oz. package cream cheese, softened

1 Tbsp chives, chopped

2 Tbsp milk

Salt

1/2 cup seasoned croutons, crushed to crumbs

2 (8 oz.) packages refrigerated crescent dinner rolls

1/4 cup melted margarine


2. Prepare noodles and set aside.

3. Prepare "sauce" which include the soups, sour cream and olives and set aside.

4. Layers will consist of noodles, sauce, chicken, cheddar cheese. 2 - 3 layers depending upon noodles you use, usually 2 for shells, 3 thinner for lasagna noodles.

5. Bake 30 minutes or until cooked through. Set 5 minutes and enjoy.

» Great for a family of 4 with leftovers for 1-2 depending on size of portions.

1. Mix chicken, cream cheese, chives, milk, and salt in a medium bowl to make filling.

2. Preheat oven to 350°. Unroll crescent rolls.

3. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate.

4. Place about 1/4 cup of the chicken mixture into the center of each rectangle.

5. Fold dough over the filling, and pinch the edges to seal tightly.

6. Dip each packet in melted margarine (or brush on), then coat with crouton crumbs.

7. Place packets on a baking sheet. Bake for 20 minutes or until golden brown.

» You can substitute 2 cups chopped cooked chicken for the ground chicken. » You can use fresh or dried chives. » You can make the chicken filling ahead of time and either freeze it or refrigerate it and then assemble them at a later time. » You can skip step 7 and they are still yummy!

Submitted by: Kristen WilsonSource: Family Recipe

Serves: 4 - 6

Submitted by: Michelle BrooksSource: Derived from Food.com

Serves: 8

http://www.food.com/recipe/chicken-packets-oamc-50767



Meats - PoultryChicken Pan-Pie

Chicken Pot Pie

1 lb. cubed defrosted chicken breast

3 large peeled and cubed potatos

1 Tbsp Butter

1 Jar Classic Alfredo sauce

12 oz. Bag of frozen peas and carrots

1 can crescent rolls (Pillsbury Butter formore flavor)

4 oz. fresh mushrooms (Optional)

Salt and pepper for flavoring (Optional)

4 boneless chicken breasts

2 cups chicken broth (use two chicken broth cubes)

1/3 cup flour

1 can cream of celery soup


1 small bag frozen peas and carrots

4 Frozen Pie Shells (buy the shells that come two pie shells, in one package)

1. Peel and cube up your potato's, and put them in a pot of water to boil.

2. While the potato's are boiling, cube up your chicken breast and add it to a pan with the butter. (Optional salt/pepper for taste)

3. Fry chicken until almost done, then add mushrooms in with chicken. If not adding mushrooms, fry chicken until full cooked.

4. Get out a 9 x 13-inch glass pan. Pour in fully cooked potato and chicken cubes into pan. Spread evenly.

5. Pour full jar of alfredo sauce over cooked chicken and potato's.

6. Pour full frozen bag of peas and carrots into sauce and give a very light mix.

7. Open and un-wrap croissants and lay them flat on top of the mixture in the pan. Completely cover the food with croissants from edge to edge, leaving no gaps.

8. Place pan in over for amount of time on croissant can/roll. Usually about 15 minutes to just brown the crust, and to warm all the ingredients inside.

9. When top is a golden brown, pull and let cool for 5 minutes.

» Butter is only to add some flavor and help brown the cubed chicken. This can be omitted.

1. Preheat oven to 375º. Set frozen pie shells out to thaw.

2. Cook chicken and cut up into small pieces.

3. Thicken broth with 1/3 cup flour and then add soups, vegetables, and chicken. Do not add salt - soups are salty enough.

4. Pour mixture into pie shells. Separate mixture evenly between two pie shells.

5. Remove other pie shells from tin and place on top of pie shells with the mix, pinching edges around the pie together.

6. Bake both pies for 30 minutes or until crust is brown.

Submitted by: Steve BeckerleSource: Steve's Original Recipe

Serves: 4 - 6

Submitted by: Nichole BrowningSource: Family Recipe

Serves: 6



Meats - PoultryChicken Pot Pie

Chicken Vesuvio

Chicken

1/2 stick margarine

1 can cream chicken soup

Chicken broth

2 cans drained mixed vegetables

Salt and pepper

1 cup flour

3 tsp baking powder

1 tsp salt

1 cup milk

1 whole chicken, cut into 8 pieces or 6 - 8 chicken thighs, boneless, skinless

2 russet potatoes, peeled and quartered

4 long green onions, chopped

8 button mushrooms, sliced (optional)

8 cloves garlic, crushed

3 Tbsp extra virgin olive oil

1 cup frozen baby sweet peas

3/4 cups white wine

3/4 cups chicken broth

1 Tbsp dried oregano

1 tsp salt

1 tsp freshly ground black pepper

1/4 cup chopped flat leaf parsley fresh or 2 Tbsp dried


2. Cook chicken and remove from bone.

3. In casserole dish melt 1/2 stick margarine.

4. Mix together: 1 can cream chicken soup and chicken broth so that the 2 equals about 3 cups.

5. Pour this over the: chicken, 2 cans drained mixed vegetables and salt and pepper to taste.

6. Mix flour, baking powder, salt & milk and pour over chicken mixture.

7. Bake for 45 mins.

1. Preheat oven to 350º. Season chicken and potatoes with the salt, pepper and oregano.

2. In a large skillet sauté the potatoes in 1 Tbsp of olive oil until golden brown. Remove and set aside. Pan will be crusty.

3. Add more oil and sauté the chicken pieces in batches until browned. Remove and place in a casserole dish with the potatoes.

4. Add a little more oil to the skillet and sauté the garlic, onions, mushrooms for 2 minutes.

5. Deglaze the pan with the wine and broth. Bring to a boil until slightly reduced. Add the peas.

6. Pour the sauce all over the chicken & potatoes and bake covered for around 30 minutes until chicken is thoroughly cooked.

7. Plate the chicken surrounded by the potatoes and pour the sauce over the top.

Submitted by: Cindy Samford Source: Family Recipe

Serves: 4 - 6

Submitted by: Barb RisucciSource: GreatChicagoItalianRecipes

Serves: 4

http://www.great-chicago-italian-recipes.com/



Meats - PoultryCrockpot Chicken and Dumplins'

Easy Crockpot Chicken

6 - 8 skinless, boneless chicken breasts

2 cans cream of chicken soup

1 can chicken broth

1 can crescent rolls

4 boneless skinless chicken breasts (or 8 thighs)

1 box chicken flavored Stove Top Stuffing


1 cup sour cream

1. Put the chicken breasts in the bottom of the crockpot.

2. Cover with the cans of chicken broth and cream of chicken.

3. Set on low for 4 - 5 hours.

4. Cut the crescent roll dough into strips.

5. An hour before serving lay the dough strips onto the chicken, and cover.

1. Place the chicken in the bottom of the crockpot.

2. Pour the stuffing over the top.

3. Mix the sour cream and the soup together and then spread over the top.

4. Place the temperature on low and cook for 4 hours.

» I also usually make mashed potatoes to go along with this, but is not necessary if you are making a vegetable of some kind.

Submitted by: Morgan Reck Source: Pinterest Recipe

Serves: 2 - 4

Submitted by: Joan Klein Source: Found Recipe Online

Serves: 4



Meats - PoultryFANTASTIC Chicken Pot Pie

Liquid Mixture

1/2 cup butter

1/2 cup chopped onion (optional)

1/2 cup all-purpose flour

3/4 tsp salt


1/3 tsp celery seed



3/4 cup milk

Filling

1 lb. skinless, boneless chicken breast halves - cook & cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1 un-boiled bullion cube

2 (9 inch) unbaked pie crusts


2. In a saucepan, combine chicken, carrots, peas, celery, and bullion cube. Add water to immerse contents and boil for 15 minutes. Remove from heat, drain and set aside.

3. Put pie crust in pie pan and brush with egg white then poke holes in the bottom using a fork. Place in oven for 5 minutes. Let sit until the inside mixture is prepared for it.

4. In the saucepan over medium heat, cook onions in butter until soft and translucent. (If omitting onions just soften the butter). Stir in flour, salt, pepper, celery seed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. (I also add 3/4 Tbsp of corn starch to make it thicker quicker)

5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

6. Put tin foil around edges so the crust will not burn. Bake in the preheated oven for 30 minutes. Then remove the foil and allow to bake for 10 more minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

» I've found that step 4 takes a long time so I usually start with that while the pie crust is cooking and then get the chicken and insides into a pot to boil.

Submitted by: Amanda Bankowski Source: Based off of AllRecipe.com

Serves: 8



Meats - PoultryGrandma Chicken

Healthy Chicken Lasagna

2 lbs. whole chicken

2 carrorts choppped

2 celery chopped

2 onions chopped

Bay leaf

20 oz. can crushed tomato or the equivalent of fresh

1 tsp oregano

1 tsp parsley

1 bag of Egg Noodles

1 Tbsp Butter - Optional

1 box lasagna noodles, uncooked

1 jar tomato sauce (your choice)

1 can diced tomatoes

1 lb. chicken, cooked & diced

24 oz. of cottage cheese, low fat

15 oz. of ricotta, low fat

1 1/2 tsp dried basil

1 tsp oregano

2 garlic cloves, diced

2 eggs

1/4 - 1/2 cup chicken broth

2 cups shredded, part-skim mozarella

1. Place all ingredients in a crock pot except the noodles and butter.

2. Turn on low and cook over night or until the chicken is falling off the bones.

3. Cook noodles per package. Put about 1 Tbsp butter in the noodles and stir noodles should be glossy from the butter.

» We do not use salt or sugar in any of our recipes you can add it but it doesn't need it. » You can serve over rice or quinoa. » Spices are approximate and you can use any spices of your choice.

1. Mix tomato sauce & diced tomatoes, set aside. (I don’t care much for super thick tomato sauce, so I nearly always mix it with a can of diced tomatoes, or 2-3 fresh tomatoes, skinned and diced, in order to thin the sauce out and add some fresh veggie goodness). If you like sauce how it is, feel free to leave it alone.

2. Combine cooked chicken, cottage cheese, ricotta, basil, organo, garlic, eggs, and chicken broth. This mixture is runny, so if you want it to be thicker, you can add more ricotta, not add as much cottage cheese, or cut the chicken broth down to 1/4 cup.

3. Layer the lasagna in a 9 x 13 oven-safe pan, starting with the sauce to keep the noodles from sticking to the pan… (see side note for a helpful tip!)

4. Layers: sauce, noodles, cheese, sauce, noodles, cheese, sauce …. you get the idea.

5. Top the lasagna off with mozarella. Cover. Bake at 350˚ for 1 hour. For a crispy, cheesey top crust, remove tin foil after baking and broil for 5 minutes or until golden brown.

Submitted by: Laura Kelner Source: Family Recipe

Serves: 5+

Submitted by: Sarah Brown Source: Sarah's Original Recipe

Serves: 12

http://sarahbrownphotography.wordpress.com/2012/08/09/fresh-food-thursday-healthy-chicken-lasagna/



Meats - PoultryNanny Green's Famous Chicken Casserole

Paprika Thai Chicken

1 large whole roaster chicken or 7 chicken breasts

4 chicken bouillon cubes

3 stalks chopped celery

1/2 finely chopped onion

Lawry's seasoning salt - several good shakes

Salt and pepper - several good shakes

2 sticks butter

1 - 2 cups shredded Swiss cheese

8 oz. sour cream

1 family size can cream of chicken soup

2 sleeves Ritz crackers

Rice

Peas

1 1/2 Tbsp paprika

1 1/2 Tbsp dry sherry or sherry vinegar

1 1/2 Tbsp honey

1 Tbsp Thai chili sauce or Thai chili garlic sauce

3 lbs. chicken (cut into 8 pieces) or 4 chicken quarters

1/2 tsp salt

1/2 tsp pepper

8 - 12 large scallions (with the root end trimmed off)

1 package yellow rice mix (I used Mahatma brand)

1 cup frozen peas

1. Preheat oven to 350˚. Boil; chicken, bouillon cubes, celery, onion, Lawry’s, salt and pepper. Pick chicken and put in large casserole pan.

2. Reserve 1 - 2 cups of the broth (while it’s still hot) and mix in 1/2 stick of butter, shredded Swiss cheese, sour cream, and cream of chicken soup. After you’ve stirred well, pour over chicken.

3. Mix about 1 1/2 sticks of melted butter and about 1 1/2 to 2 sleeves of crushed Ritz crackers. Sprinkle over top.

4. Bake for about 30 minutes – until sides are bubbly.

» For best results cook the rice in the chicken broth and use LeSueur baby/early peas (blue label)

1. Preheat oven to 400˚. Line a roasting pan with foil.

2. Combine paprika, sherry, honey, chili sauce, salt and pepper in a bowl; brush over chicken pieces.

3. Arrange the chicken in the prepared pan. Roast 30 minutes; turn chicken pieces over. Add scallions to the pan. Continue to roast 15 - 20 minutes, turning pieces if necessary, until chicken is browned and cooked through.

4. While chicken cooks, prepare yellow rice according to package directions, stirring in frozen peas 5 minutes before rice is cooked. To serve, spoon rice onto plates. Top with chicken and scallions.

Submitted by: Kim Swindle Source: Family Recipe

Serves: Large Amounts

Submitted by: Barb Risucci Source: Found Recipe Online

Serves: 4



Meats - PoultrySouthwest Chicken

Stuffed Poblanos

1 can of corn

1 can of BBQ baked beans

1 lb of boneless chicken breasts

1 standard jar of salsa (spice level to preference)

Cayenne pepper

6 Large Poblano Peppers (or 8 small)

1 Tbsp olive oil

1 cup cooked rice

1 cup salsa, fire roasted variety

1 cup 2% shredded cheese, Mexican blend

1 package of spicy chicken sausage, such as chicken chorizo or Trader Joe's Jalapeno Chicken Sausage

1 can enchilada sauce

1 cup Classico Roasted Poblano Alfredo Sauce

1. In a small-medium croc pot, pour in half of the corn, beans, and salsa. Sprinkle in cayenne pepper, about 1/4 tsp.

2. Cut chicken into 1-2 inch pieces and place on top of ingredients.

3. Cover chicken with remainder of ingredients, top with Cayenne pepper.

4. Cook on low (8 hrs) or high (4 hrs).

1. Preheat oven to 375˚. Start cooking the rice.

2. Wash poblanos and coat in olive oil. Roast in the oven for 20 minutes, or until they have some softness to them. You'll start to see the skin separate from the pepper.

3. While the poblanos are roasting, cut up the sausages into bite sized pieces and heat in a large sauce pan. The sausages are pre-cooked so you're just looking to heat them through.

4. Add the cooked rice, salsa, and cheese to the pan with the sausage. Stir until combined and the cheese is melted.

5. When the poblanos are at the desired softness, allow them to cool to where they are able to be handled. Don't turn off oven.

6. Slice open the poblanos. Distribute the sausage and rice mixture evenly into the poblanos. Place the poblanos into a 9 x 13 pan.

7. Pour the enchilada sauce evenly over the poblanos. Spoon the alfredo sauce over the poblanos.

8. Put the stuffed poblanos back into the oven for about 10 minutes to heat through. Serve hot.

» For those who use WW - 6 servings, 7 P+ per serving

Submitted by: Nathan DaughertySource: Nathan's Original Recipe

Serves: 4 - 6

Submitted by: Vickie Long Source: Vickie's Original Recipe

Serves: 6 - 8



Meats - PoultryWine Chicken

Yummy Baked Chicken

2 cans cream of mushroom soup

1 container of sour cream

1/2 cup of white wine

4 to 5 boneless chicken breast

Paprika

3 - 4 Boneless, skinless chicken breasts

1/3 cup Parmesan cheese

1/3 cup bread crumbs (preferably whole-wheat)

2 tsp dried parsley flakes

2 tsp Mrs. Dash’s garlic & herb seasoning

1/2 tsp each salt & pepper

Dash nutmeg

Pinch tarragon

1/3 cup olive oil (or enough to coat the bottom of your pan about 1/16” - 1/8” deep)

1. Preheat oven to 355˚. Place chicken in baking dish.

2. Mix soup and sour cream until well mixed, then add wine. Pour over chicken and sprinkle paprika.

3. This will need to cook for one hour. This is best when made ahead of time and cools a bit. Even better the next day!

» You can make this with low fat products too.

1. Preheat oven to 375˚. Pour the olive oil (& butter if using) in a baking pan large enough to hold the chicken without crowding.

2. Pop in the oven when it’s nearly heated, just long enough to heat the oil (& melt the butter).

3. Meanwhile, mix together the cheese, bread crumbs and spices and set aside.

4. Wash chicken & pat dry. Roll each piece in the warm oil/butter, shake off any excess and then roll in the crumb & spice mixture, and place in one end of the pan (rounded side up). Repeat until all the chicken is coated & in the pan.

5. Cover with aluminum foil and bake in hot oven for 15 minutes.

6. Remove foil and bake another 10 minutes.

7. Re-cover with the foil and bake another 10 minutes, then foil off for another 5-10 or until desired doneness.

» This recipe couldn’t be easier, and it’s even special enough to serve to company (you can substitute part of the olive oil with a pat or two of butter for a more elegant flavor). You can easily increase or decrease the portions as needed.

» The seasonings are suggestions; use whatever you like and adjust proportions to suit your taste.

Submitted by: Pamela PattonSource: Family Recipe

Serves: 4 - 5

Submitted by: Kristie Anderson Source: Family Recipe

Serves: 3 - 4



Meats - Pork or PoultryEasy Mapo Dofu

1 carton of tofu- soft or silken- cut into 1/2 in squares

1 lb. ground turkey or ground pork

1/2 cup green peas (optional)

1/4 cup chopped green onion

2 Tbsp chopped garlic

3 Tbsp Asian style garlic chili paste or 1 tsp of jarred Sriracha chili sauce

1 1/2 Tbsp of chopped ginger

1/4 cup soy sauce

1/4 cup chicken stock

1 1/2 Tbsp cornstarch dissolved in hot water

1 Tbsp toasted sesame oil

Cooked white rice

1. Add the garlic to heated oil in a skillet or wok and saute until fragrant on medium high heat.

2. Add the ginger and meat and cook until meat is most of the way done.

3. Add the chili sauce, soy sauce, chicken stock, green onion and green peas (if using) and mix well.

4. Add the tofu and mix gently, try not to break the tofu apart.

5. Turn heat to medium low and simmer for 5-10 minutes until tofu is heated though.

6. Add the cornstarch mixture and heat until the sauce becomes thick.

7. Remove from heat and serve immediately over hot rice.

» This is a traditional and popular Chinese dish that you can order at authentic Chinese restaurants (usually off menu) or make it yourself at home!

Submitted by: Tammy NozawaSource: Family Recipe

Serves: 4



Pasta and PizzaClick on any of the Recipes below to go directly to their page in the cookbook.


Hungarian Noodles and Cheese

Super Easy Mac & Cheese

Healthy California Club Pizza



Submitted by: La Rita ReeceSource: For Rent Media Carrollton

Serves: 4

Submitted by: Laura KelnerSource: Family Recipe

Serves: 5+

Pasta and PizzaHungarian Noodles and Cheese

Super Easy Mac & Cheese

1 package of Egg broad noodles

1 pint of cottage cheese (curd size doesn't matter)

1 - 2 Tbsp butter or olive oil do not use any other oil type

1/2 cup milk (1% or skim)

1/4 tsp dry mustard


6 oz. processed cheese (Velveeta) cubed (1- 8 oz. brick is good if you want extra cheese)

4 cups hot cooked medium elbow macaroni (about 8 oz uncooked)

1. Combine first 4 ingredients in a large saucepan.

2. Cook over medium heat until cheese melts and mixture is smooth, stirring frequently.

3. Remove from heat; stir in macaroni.

4. Serve immediately.

» To make it a full meal I like to add some kind of meat. We like to cook ground beef or turkey with a taco mix and stir it all together to make Taco Mac. You could also add tuna, chicken or ham. YUMMY for the whole family.

1. Follow cooking instructions on the package of the noodles for slightly aldente cooking.

2. Drain well and place back into the pot and put the butter in.

3. Fry the noodles ensuring you do not brown or burn them should be no more than 1 -2 minutes.

4. Dry the water off them and get the butter to coat the noodles.

5. Add cottage cheese heat till it melts.

6. Serve with a green veggie.

» You can use farm cheese instead of cottage cheese. » I use garlic, parsley, and Parmesan but my mother says I'm not true to the original recipe. » I've also made this in over-sized ramekins (with enough left over for a small cake for home) to give out as gifts.



Submitted by: Christine PlatzSource: Pampered Chef

Serves: 8

Pasta and PizzaHealthy California Club Pizza

1 tsp vegetable oil or EVOO

13.8 oz. package refrigerated pizza crust

2 cups diced or shredded cooked chicken

6 oz. shredded cheddar & Monterey jack cheese blend

2 vine ripended tomatoes (or plum tomatoes)

1/4 cup medium red onion

1 medium avocado

1 lemon

6 slices of bacon, cooked, drained and broken up into pieces


2. Lightly brush pizza stone or baking pan with oil and unroll dough onto bottom of pan, stretching where needed.

3. Top crust with chicken and sprinkle with cheese.

4. Bake 16 minutes or until crust is golden brown.

5. Meanwhile, slice tomatoes, onion, and avocado into bite sized pieces.

6. Remove pizza from oven when ready.

7. Distribute tomatoes, onion, and avocado over pizza crust and sprinkle with bacon.

8. Squeeze fresh lemon over pizza.

9. Cut into squares - enjoy!

» I used canned chicken, found near the canned tuna in the grocery store - it worked PERFECT!

» We add a light coating of pizza sauce to the dough before the chicken and cheese. So feel free to add a little sauce...I thought it was great that way, but also know people who enjoy it without the sauce!



Side DishesClick on any of the Recipes below to go directly to their page in the cookbook.


South Indian Recipe - Lemon Rice

Brazilian Baked Black Beans

Candied Sweet Potatoes

Cheesy Potatoes

Fried Plantains

Prosciutto Wrapped Asparagus

Sausage Baked Beans

Zuchinni Pie



Submitted by: Sanjeev HavanurSource: Mother's Recipe

Serves: 2

Side DishesSouth Indian Recipe - Lemon Rice

2 cups of cooked Basmati rice or jasmine rice

1 large lemon

1 tsp mustard seeds

1 tsp split black lentil*

3 dried red chillies (or as per taste) or Green chillies(Jalapenos)

Half bulb of Onion diced

1 Tbsp Bengal gram (channa dal)*

1/4 cup dry peanuts

1/4 tsp of turmeric powder

Small pinch of asafoetida*

Few sprigs of curry leaves*

2-3 tsp of cooking oil

Salt to taste

Pinch of sugar

Few springs of Cilantro finely chopped.

*Above mentioned ingredients can be found in Indian Grocery or Asian Grocery.

1. Make sure your rice is not mushy and the grains are separate. If cooking fresh, cook with 2 cups of water instead of 3 for 1 cup rice. Spread this rice on a plate to cool.

2. In a wok add 2-3 tsp of cooking oil and when hot, add peanuts once they turn golden brown, add mustard seeds. When it starts popping, add Bengal gram and black lentil, red chillies, turmeric, asafoetida and curry leaves.

3. Add onion and cook it on low flame till onion turns golden brown.

4. Now add the cooked rice, salt, sugar, cilantro, squeeze the lemon and mix it well.

» This dish is 100% vegan and perfect for people trying to loose weight.

» The preparation time is only 15 minutes once everything is ready.

» It has herbs like cilantro and curry leaves which helps in digestion and supports good health.

» Spices like asafoetida, turmeric helps building stronger immune system.

» Lentils and Bengal grams are good source of proteins.



Submitted by: Janet ProctorSource: Self

Serves: 8-10

Submitted by: Bob DoakSource: Travel Media Group

Serves: 4+

Side DishesBrazilian Baked Black Beans

Candied Sweet Potatoes

2 Tbsp olive oil

1 chopped med- large onion

1 Tbsp chopped fresh chile or dried red pepper flakes

2 Tbsp minced fresh ginger

1.5 cups chopped fresh tomato or 12 oz. can (not drained)

2 large ripe bananas

3 cups cooked/drained black beans

1 Tbsp Thyme


2 1/2 - 3 lbs. sweet potatoes

6 Tbsp butter

1 1/2 cups sugar

1 tsp cinnamon

2 tsp vanilla extract

1/4 tsp salt

1 Tbsp of Amaretto*

1/4 cup peach schnapps

1 tsp orange zest

1 tsp lemon zest

2 Tbsp freshly squeezed lemon juice

1/2 orange, thinly sliced

1. Wash and pierce the sweet potatoes.

2. Place whole potatoes in a large pot and cover completely with water. Boil 15-20 minutes; drain, cool and peel.

3. Slice sweet potatoes in approximately 3/4 to 1 inch slices and put into a 2-quart casserole or appropriate size baking size, dot with the butter.

4. Combine sugar, cinnamon, vanilla extract, salt, Amaretto, peach schnapps and mix well. Put over sweet potatoes. Pour orange juice and lemon juice over sweet potatoes.

5. Cover with the sliced oranges. Bake in a preheated 350-degree oven for 45 minutes to 1 hour.

» *If you don’t have Amaretto, substitute ¼ tsp almond extract.

1. Heat oven to 350˚.

2. Heat the oil and and saute onion for 3 minutes.

3. Add, chile (or hot pepper) and ginger for 1 minute and turn off the heat.

4. In a food processor or blender, puree the banana, tomato and onion mixture.

5. Combine the puree with the beans in an ovenproof dish.

6. Add Thyme, salt and pepper, cover and cook until bubbling (40-45 minutes).

» Serve this as a vegetarian main dish with rice and fresh tropical fruit (mango, pineapple) chutney or slaw or use it as a fun side dish for your next BBQ.



Submitted by: AstridSource: Salvadorean

Serves: 2

Submitted by: Kimberlie BabcockSource: Self

Serving Size: 1 cup

Side DishesCheesy Potatoes

Fried Plantains

16 oz. sour cream

1 bag (16oz.) frozen hash browns

2 cups shredded cheese

1 family size cream of chicken soup

1 onion

Vegetable oil

Ripe plantains

Sugar (optional)

1. Heat Vegetable Oil.

2. Slice Plantain lengthwise. About 3 slices.

3. Add Plantains to oil and cook until golden.

4. Pat dry with a paper towel.

5. Sprinkle with sugar (optional) .

» Pair the plantains with beans as a side dish or eat as a dessert.

1. Preheat oven on 375˚.

2. Brown onion in frying pan with a little oil.

3. Drain excess oil off and place in large casserole dish.

4. Mix remaining ingredients together in dish.

5. Cover and place in oven for 1 1/2 hours.



Submitted by: Ruth CardosoSource: Recipe from my catering days

Makes: 4 asparagas

Side DishesProsciutto Wrapped Asparagus

16 Asparagus- larger in size not the really skinny ones

16 Slices prosciutto de Parma (use domestic if you have

to but de Parma is the best) sliced paper thin

1/2 - 1 cup grated Reggiano Parmesan Cheese (again,

if you don't want to pay the price for Reggiano, use

domestic but taste will not be as good!)

1/4 cup cold butter

Olive Oil

Juice of one lemon

Kosher or sea salt

Freshly ground black pepper

1. Wash asparagus and slice off 1/2 inch at the bottom.

2. Using a vegetable peeler or small paring knife peel back from the bottom up just over the tough lower portion of the asparagus.

3. Arrange all of your ingredients side by side and, using a large baking sheet *with sides* start to assemble.

4. Take 1 asparagus and wrap from bottom up with 1 slice of prosciutto- lay on pan and repeat until all are wrapped.

5. Drizzle with a little olive oil and sprinkle lightly with salt (the cheese is also salty so go light).

6. Squeeze a little fresh lemon juice over the asparagus.

7. Liberally sprinkle the cheese all over the asparagus.

8. Break up the butter into small pieces and dot the asparagus evenly.

9. Bake in a 350 degree oven for about 10-15 min. keeping an eye on the asparagus so not to over cook. They should still have a nice

green color and the prosciutto should be crisp but not dried out.

10. Serve as a side vegetable or as an appetizer. These can be served hot or at room temp.

» This recipe was given to me by a good chef and restaurateur friend Carlo Meddione in San Francisco.

» I used it often when I had my catering company and now it is my go to recipe for a quick and delicious vegetable side dish or

appetizer.




Serving Size: 1/8 slice

Side Dishes

Zuchinni Pie

1 can cresent rolls (8)

2 Tbsp Mustard

1 stick Butter

1 small onion diced

4 cups sliced zuchinni

1 1/2 tsp garlic powder

1 tsp salt


1 1/2 tsp Italian spices

2 eggs

2 cups Shredded Mozzarella


2. In 9 in pie pan, form cresent rolls into a crust and coat with mustard.

3. In large skillet saute butter and onions. Add Zuchinni and saute until semi-cooked.

4. In small bowl, beat eggs and add spices. Stir in egg mixture in pan with Zuchinni and remove from heat. Add cheese and gently pour into pie shell. Bake in oven for approx 30-40 minutes until cresent roll crust is golden brown. Let stand 10-15 mins before serving.

» Italian spices are oregano, basil, rosemary if you don't have Italian blend spices. Salt is optional or can be reduced to 1/2 t. You can add additional mozzarella cheese on top of pie before baking if you want a cheesier pie. » If the zuchinni is on the wet side you can remove some of the liquid and put in a small sauce pan and reduce. This helps keep

the pie from being wet when it's removed from the oven. » I sometimes add yellow squash and fresh mushrooms to the zuchinni (up to 4c combined). » We use this as a main dish for a meatless dinner.

Submitted by: Rich AbbottSource: Family Recipe

Serves: 8

Sausage Baked Beans

2 large cans Pork 'N Beans

1 lb. breakfast sausage

1 onion, white, large, chopped

1 green bell pepper, diced

1/2 cup pancake syrup

1/2 cup ketchup


2. Drain Pork 'N Beans, reserving some sauce (about 1/3-1/2 cup); set aside.

3. Brown sausage, onion and green bell pepper over medium heat until sausage is browned and no pink remains; drain.

4. Add Pork 'N Beans, with the reserved sauce; mix well.

5. Add pancake syrup and ketchup; mix well.

6. Pour into a 13x9 glass baking dish.

7. Bake at 325 degrees, uncovered, for 30 minutes.



Soup and SaladClick on any of the Recipes below to go directly to their page in the cookbook.


African Peanut Stew

Albondigas- Meatball Soup

Avacado Salad

Bok Choy Salad

Broccoli & Cashew Salad

Buffalo Chicken Chilli

Butternut Squash Soup

Cheese and Potato Wild Rice Soup

Cherry Tomato, Avocado & Corn Salad

Chicken Enchilada Soup

Chickpea and Kale Salad

Chinese Chicken Salad

Cole Slaw Salad

Cookie Salad

Corn Relish Salad

Coward's Chili

Dockside Potato Salad

Dorito Salad

Fire Roasted

Fresh Corn Salad

Frito Corn Salad

Gail's Pasta Salad

Green Bean Salad

Jello Salad

Knophela Soup

Nan's Perfect Green Chile

Preserved Meyer Lemon & Garbanzo Bean Salad

Potato Leek Bisque with Chive & Truffle Oil

Potato Salad

Sausage, Bean & Kale Soup

Simple Green Soup

Spinach Salad

Summer Pasta Salad

Tortilla Soup

Venison Chili

Watergate Salad

Y-Knot Pasta!



Submitted by: Bobbisue HarrisSource: Family Recipe

Serves: 4 - 6

Soup and SaladAfrican Peanut Stew


2 cups diced, cooked chicken breast

1 cup diced carrots

1 cup diced zucchini

1 cup cauliflower florets

1 chopped onion

1 chopped bell pepper (any color)

1 - 1/2 (depending on size) cubed butternut squash (can

substitute sweet potato)

Small bag of frozen chopped okra

1 can crushed tomatoes (spicy variety if you like heat)

1/2 cup chopped celery


1 tsp cumin

Splash of lime juice

3/4 cup creamy or crunchy peanut butter

Crushed hot pepper flakes to taste

Salt, ground pepper to taste

1 bunch cilantro, roughly chopped

Roughly chopped peanuts for garnish (optional)

1. Start this recipe by baking 2 to 3 chicken breasts with your favorite seasonings or use leftover chicken and dice or shred the chicken.

2. I also like to get my butternut squash cooked about 1/2 way through before chopping. It makes it much easier. I usually pierce the

skin of the squash with a fork several times and put in the microwave for about 10 minutes. This softens it up enough to peel, remove

seeds and cube.

3. In a large stock pot, combine the broth with all of the chopped/cubed vegetables.

4. Stir in the can of tomatoes, garlic, cumin, salt, pepper and crushed red peppers. I let this get a good boil on and then turn down to a

low boil/simmer.

5. Add cooked chicken, peanut butter and taste for seasoning. You may want to add additional crushed pepper or cumin. At this point

I also add a splash or squeeze of fresh lime juice, just a little to brighten the flavor. I let this simmer on low for a few hours to cook the

veggies through and meld the flavors.

6. Just before serving stir in the chopped cilantro.

7. Ladle into bowls and sprinkle on some chopped peanuts for garnish.

» This is super hearty and great served with crusty warm bread.

» You can always replace the different vegetables to your liking or what you have on hand.

» Adjust the heat by using spicy tomatoes or adding your favorite salsa to the soup in place of the tomatoes.



Submitted by: Deb ShawSource: facebook.com/rawganic vegan

Serves: 2

Submitted by: Anita CasasSource: Grandma Aurora's Recipe

Serves: 4

Soup and SaladAlbondigas- Meatball Soup

Avacado Salad

1 quart water

4 carrots, sliced

2 small potatoes, peeled and diced

1 medium onion, diced

1 1/2 cups tomato sauce or (hot or mild) salsa

2 beef bouillon cubes

1 1/2 pounds ground beef

1/3 cup seasoned dry bread crumbs

1/3 cup milk

chopped fresh cilantro (optional)

Salad:

1 avacado*, diced

1/2 cup grape or cherry tomatoes, quartered

1/4 cup parsley, lightly chopped

1/4 cup red onion, diced

* do not discard the avacado skin, this will be used as a "bowl" in which the salad will be served

Dressing:

2 tsp fresh lime juice

1 tsp dried dill

1/4 tsp himalayan salt

1. For dressing, combine all ingredients in a small dish, set aside.

2. Combine all salad ingredients and toss with dressing to coat.

3. Scoop out and fill avacado skins with coated salad mixture.

4. Keep chilled until ready to serve. » Avocados are a fruit, not a vegetable, and they are the best fruit source of vitamin E, which is an essential vitamin that

protects against many diseases and helps maintains overall health. They are also high in beta-sitoseral, which is a compound that has been shown to lower cholesterol levels. » Do not consume avacados if you have a latex allergy.

1. In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil.

2. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

3. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

4. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender.

5. Serve with sprinkled cilantro for garnish.



Submitted by: Samantha MyersSource: Mom's Recipe

Serving Size: 1/8th of total salad

Soup and SaladBok Choy Salad

Salad Ingredients:

1 bunch bok choy

1/3 cup butter

2 Tbsp sugar

1/2 cup sesame seeds

2 packages of ramen noodles (no seasoning, just the noodles)

3 oz. sliced almonds

1 bunch green onions

Dressing Ingredients:

1/2 - 2/3 cup vegetable oil

1/4 cup red wine vinegar

1/2 cup sugar

2 tbs soy sauce

1. Roughly chop sliced almonds and mix together with sesame seeds and crushed up ramen noodles.

2. In a pan, melt the butter and add the 2 tbs of sugar. Add almonds, sesame seeds, and noodles to the pan.

3. Cover them in butter and sugar mixture and toast until golden brown. Once finished, set aside to cool to room temperature.

4. Chop bok choy and green onions roughly and mix together. Set aside.

5. To make the dressing, simply add all ingredients to a bowl. You may want to stir it up and dissolve as much of the sugar as possible before putting it on the salad.

6. Once dried/toasted topping is cooled, mix it in with the salad.

7. Recipe recommends you lightly dress the salad 4 hours before serving, then add as much more of it as you like just before serving.

» To cut down on calories, you don't have to use all of the dressing you make. You could try substituting Splenda for sugar (if you do, give it more time to properly dissolve before serving), and you could try dry toasting the almonds, sesame seeds, and noodles instead of using butter.



Submitted by: Emily McGarrSource: Gimme Some Oven

Serves: 4 - 6

Soup and Salad

Buffalo Chicken Chilli

2 Tbsp olive oil

1 large white onion, diced

2 carrots (about 1 cup), diced

2 celery stalks (about 1 cup), diced



4 cups shredded cooked chicken

14 oz. can diced tomatoes and green chilies

14 oz. can white Northern beans

1/2 cup sweet corn

2 tsp chili powder

1 tsp cumin

1/3 cup hot sauce (I prefer Frank's)

Salt and black pepper

Optional Toppings: blue cheese crumbles, chopped green onions

1. Heat oil in a large stockpot over medium-high heat until shimmering.

2. Add onion, carrots, and celery, and saute for about 5-7 minutes until the onions are cooked and translucent.

3. Add garlic and saute for additional 2 minutes until fragrant, stirring occasionally.

4. Add remaining ingredients and bring to a boil.

5. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender.

6. Season with salt and black pepper if needed.

7. Serve warm topped with blue cheese crumbles and green onions.

» I add 1/2 a cup of hot sauce instead of 1/3 cups

Submitted by: Brenda LawrenceSource: Combined several recipes

Serves: 4 - 6

Broccoli & Cashew Salad

Florets from 2 large bunches of fresh broccoli

1/2 - 3/4 cup sunflower seeds

1/2 cup golden raisins

6 strips of crisp bacon, crumbled

1/2 cup sliced green onion

1 carrot, chopped fine

3/4 cup shredded cheddar

1 cup mayonnaise

2 - 4 Tbsp sugar (to taste)

2 Tbsp apple cider vinegar

1 can mandarin oranges, drained

3/4 cup salted cashew nuts, quartered

1. Toss together first 7 ingredients.

2. In separate bowl, thoroughly mix mayonnaise, sugar and vinegar. Stir into first bowl of salad ingredients, tossing gently until thoroughly covered.

3. Gently stir in mandarin oranges.

4. Stir in cashew nuts just before serving, adding a few extras on top for garnish.

» If I am taking this away from home, I put all cashew nuts on top and stir in at serving time.



Submitted by: Michael BarbSource: Church Cookbook

Serves: 8-10

Submitted by: Aliza ShoopSource: Friend's Recipe

Serving Size: 6 oz

Soup and SaladButternut Squash Soup

Cheese and Potato Wild Rice Soup

1 Large Butternut Squash

1 can coconut milk

1 small onion, chopped

Salt & pepper

1 tsp cumin powder

1 Tbsp Sriracha sauce

Extra Virgin olive oil

Water

Optional toppings: cilantro, chives, nutmeg

2 (10 3/4 oz.) cans of cream of potato soup

1/2 cup wild rice

1 soup can of water

1 1/2 cups water

1 soup can of milk

1/2 lb. bacon

2 - 2 1/2 cups grated cheese

1/4 cup onion, chopped

1. Mix rice and water. Cook on low heat for 45 minutes. (If you use a different kind of rice, follow package directions.)

2. Fry bacon and onion. Crumble and place in soup pan.

3. Add rice mixture and blend together.

4. Add soup, water, milk and cheese. Cook over low heat until hot.

5. Thin with water or milk as needed.

1. Cut squash in half and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the flesh and season lightly with salt. Place flesh down on roasting pan. Roast for 45 minutes in a 350 degree oven.

2. Let cool slightly then cube flesh (discard skin). Heat 1 tablespoon olive oil on medium high in large soup pot. Cook onion 2 minutes then add squash. Cook until tender, stirring often. Add water to thin out slightly if necessary (just a couple tablespoons).

3. Reduce heat to medium. Add cumin and salt and pepper to taste. Stir in coconut milk. Simmer on low 5-10 minutes. Using an immersion blender, puree (or let cool and puree in batches using a blender, being sure to use caution) until smooth.

4. Add Sriracha (less for milder taste). Adjust seasonings as needed. Serve immediately with toppings, if desired.



Submitted by: Carol TuckerSource: Spoonful.com

Serves: 4-6

Submitted by: Chris RyanSource: Family Recipe

Serves: 6

Soup and SaladChicken Enchilada Soup

Cherry Tomato, Avocado & Corn Salad

2 cups sour cream

1 can cream of chicken condensed soup

1 can rotel tomatoes

1 package taco seasoning

1 - 2 lbs. boneless chicken breast, fresh or frozen

2 Tbsp olive oil

1 Tbsp fresh lime juice

1/4 cup chopped cilantro

1/4 tsp salt

1/4 tsp freshly ground pepper

2 1/2 cups fresh corn kernels (from about 5 ears)

1 1/2 cups diced avocado (1/2-inch pieces)

1 pint cherry tomatoes, quartered

1/2 cup finely diced red onion

1. Corn may be cooked on the grill, in the microwave or stove top. If unavailable 2-3 cans of corn may be used instead, but it won’t be quite as awesome.

2. Remove corn kernels from the ears and save in a large bowl. Add avocado, tomatoes and onions. Toss lightly to mix.

3. In a smaller bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper. Pour dressing over the salad and toss again.

» This can be prepared a day ahead, with the exception of the avocado, which should be added right before serving. (It will brown overnight). » I have made this many, many times. You will always bring home an empty bowl. Easy to double, even triple for parties. » Serve the salad at room temperature.

1. In a crock pot mix the sour cream, soup, Rotel, and taco seasoning. Add Chicken to crock pot and cover with mixture.

2. Cook on low for 7-9 hours.

3. After cooking remove and shred chicken with a fork. Add shredded chicken back to crock pot and mix.

» Great served over rice. » Try different flavors of Rotel for spicier soup or use a regular can of diced tomatoes for a mild soup.

http://spoonful.com/recipes/corn-avocado-and-tomato-salad



Submitted by: Mary Alice CooksonSource: Boston Parents Paper

Serves: 4-6

Submitted by: Gigi RiveraSource: Foodily.com

Serves: 4

Soup and SaladChickpea and Kale Salad

Chinese Chicken Salad

1 can of chickpeas (preferably low-sodium)

1 cup of chopped kale

2 Tbsp of extra virgin olive oil

1 tsp of garlic powder (or 1 clove fresh garlic, minced)

2 Tbsp of lemon juice

1 Tbsp of Parmesan cheese

Sea salt and black pepper

FOR SALAD:

1/2 can of crunchy Chinese noodles

1 head of lettuce

3-4 cups of cooked chicken

1 medium carrot (grated)

1/4 cup sliced green onions with tops

1 Tbsp sesame seeds

Hot oil (also called Chili oil)

FOR DRESSING:

1/3 cup vegetable oil (or peanut oil)

1/4 cup Tarragon flavor white wine vinegar

1 Tbsp sugar

2 tsp lite soy sauce

1/2 tsp salt

1/2 tsp pepper

1/2 tsp ground ginger

1. In a small frying pan, toast the sesame seeds in the hot oil on the stove until the seeds are golden brown. Set aside.

2. MIX UP THE SALAD DRESSING IN A JAR. I generally refrigerate it about 15 mins. before serving. You can add the dressing to the salad and toss it or keep it separate for people to add themselves.

3. COMBINE THE SALAD INGREDIENTS: In a large serving bowl, combine the cut-up chicken, the sesame seeds and grate the carrot into it. Then add the lettuce, the green onions and the crunchy noodles, cover the whole bowl with plastic wrap and toss it gently.

» I generally refrigerate the dressing so it's cold before serving it. My family likes to put their own dressing on, so I keep the dressing separate. But you can also toss the salad and dressing together in the bowl with the plastic wrap. » I've found it's best to add the noodles at the end since they can get soggy. » This one-dish meal is very light and nice for a hot summer day!

1. Drain and rinse the chickpeas.

2. In a bowl, combine chickpeas, chopped kale, olive oil, garlic, and fresh squeezed lemon juice.

3. Add grated cheese and a dash of sea salt and black pepper.

4. Stir all the ingredients together until well mixed. Enjoy as-is or put it in the fridge for a chilled salad!

http://www.foodily.com/r/jhzLE5pW6-zesty-chickpea-and-kale-salad-by-greatist



Submitted by: Heather ReineckeSource: Friend

Serves: 15-20

Soup and Salad

Cookie Salad

1 1/2 cup buttermilk

3 oz. pkg instant vanilla pudding

8 oz. Cool Whip

1 can pineapple chunks, drain juice

1 large banana, sliced

1 cup frozen strawberries, sliced

10-15 large marshmallows, cut up (the smaller ones do not work well, they get too soggy)

11 oz. pkg fudge stripe cookies, frozen

Chopped nuts (optional)

1. In a large bowl, mix pudding with all buttermilk

2. Add Cool Whip

3. Mix well

4. Add fruit and marshmallows

5. Set aside 6 cookies - crumble remaining and add to mixture

6. Break remaining cookies into large pieces and garnish on top

» Substitute other "in season" fruit if desired. » Do not make ahead. Do not freeze. » Can be used as a dessert too.

Submitted by: Kristy ReinckeSource: Friend

Serves: 12

Cole Slaw Salad

Salad:

1 head cabbage (grated)

8 green Onions (chopped fine)

4 oz. Sliced Almonds

4 oz. sesame Seeds

2 package Top Ramen Noodles (don't use spicy or cook them)

Dressing:

4 Tbsp Sugar

1 tsp Pepper

2 tsp Salt

2/3 cup Salad Oil

6 Tbsp rice Vinegar

1. Brown Almonds and Sesame seeds until golden.

2. Combine all dressing ingredients.

3. Toss everything together right before serving.



Submitted by: La Rita ReeceSource: For Rent Media Carrollton

Makes: 12 one cup servings

Soup and Salad

Coward's Chili

1 1/2 lbs. ground meat (beef or turkey)

2 cups chopped green pepper (2 med peppers)

2 cups chopped onion (2 med onions)

1 cup water

1/4 tsp salt

1/4 tsp pepper

2 (15 oz.) cans kidney beans drained (optional)

2 (14.5 oz.) cans diced tomatoes, un-drained (any variety)

2 (8 oz.) cans tomato sauce

1 6 oz. can tomato paste

1.25 oz package mild chili seasoning mix

1. Cook first 3 ingredients in a dutch oven over medium heat until meat is browned, stirring to crumble.

2. Drain well.

3. Return meat mixture to pan.

4. Add 1 cup water and remaining ingredients.

5. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally.

» If you like more spicy than add spicy chili seasoning mix instead of the mild. » It's a good chili base. » I like to add my own stuff and give it extra flavor.

Submitted by: Dawn GoughSource: Cookbook

Serves: 6-8

Corn Relish Salad

3/4 cup sugar

1/2 cup oil

1/4 cup white vinegar

1/2 tsp celery seed

1/4 tsp mustard seed

2 cans whole kernel corn, drained

1 can sauerkraut, drained

Chopped onion

Chopped celery

1. Combine sugar, oil, vinegar, celery seed, mustard seed.

2. Stir sugar until dissolves.

3. Add remaining ingredients. Mix well.

4. Refrigerator at least 8 hours or overnight.

» I usually double it for taking to group events. Easy to make the night before to take to activities the next day.



Submitted by: Christina ZsoldosSource: Self

Serves: 8-10

Soup and Salad

Dorito Salad

1 bag Doritos

1 head of lettuce, chopped

1 bunch of scallions, diced

1 basket of grape tomatoes, quartered, more if you like

1 can kidney beans, more if you like

2 cups shredded cheddar cheese

1 bottle Catalina salad dressing

1. Make salad as you would normally.

2. Just before serving, fold in Doritos and Catalina Dressing.

» This salad is great, you can add or subtract anything you like, except the Doritos and Catalina Dressing. » I kinda think of it as a "taco salad" without the meat. » Very simple, great for picnics, outdoor parties. Great crowd pleaser!

Submitted by: Christina ZsoldosSource: Tidewater on the Halfshell

Serves: 6-8

Dockside Potato Salad

5-6 medium red potatoes

1/4 cup finely chopped onion

1/4 cup finely chopped celery, including some leaves

1 dill pickle, chopped

2 Tbsp dried parsley

6 strips bacon, cooked crisp and crumbled*

1/2 - 1 tsp salt

1/4 tsp pepper

1 1/2 Tbsp vinegar**

4 Tbsp vegetable oil

1 - 1 1/4 cup mayonnaise**

1. Cook poatoes in salted water until tender, 30-40 minutes.

2. Cool completely in refrigerator.

3. Peel and cut into thin bite-size pieces. Place in large bowl.

4. Add onion, celery, pickle, parsley and bacon to the bowl with the potatoes.

5. Sprinkle salt, pepper, vinegar and oil over all.

6. Gently turn all ingredients over with a wooden spoon until well mixed.

7. Add mayonnaise and turn again until well moistened.

8. Refrigerate for several hours before serving.

» *I usually make more bacon, about 8 strips. » **I have been using apple cider vinegar and also I only use about a cup of mayo, just enough to bind the ingredients. » Can make ahead. This is always a hit whenever I bring it for a potluck. There are never leftovers!



Submitted by: Mary DarrSource: Family Recipe

Serves: 8-10

Soup and Salad

Fresh Corn Salad

8 ears of fresh corn on the cobb

1 Cubanella Pepper, diced

1 red onion, diced

Juice of 2 limes

cilantro - about 1/2 cup or to taste

1. Cook the corn in pot of boiling, salted water about 3-5 minutes, drain and cool.

2. Slice kernels off of the corn into large bowl.

3. Add the cubanella pepper, red onion, lime juice and cilantro, and mix well.

4. Chill.

5. Serve and enjoy!

» The amount of ingredients can easily be varied depending on how many servings you need. » The longer the salad chills, the better the flavors will blend.

Submitted by: Carrie RichardsSource: Rachel Ray

Serves: 4-6

Fire Roasted

1/4 cup extra-virgin olive oil, 2 turns of the pan

2 cloves garlic, chopped

2 cans chickpeas, drained

1 small onion, coarsely chopped

2 tsp ground cumin, 2/3 palm ful

1/2 tsp ground cardamom

1/2 teaspoon turmeric

Salt and pepper

2 cups vegetable stock

28 oz. can fire roasted tomatoes

1 cup plain yogurt

Warm pita, any flavor or variety, toasted

» Heat a medium pot with extra-virgin olive oil over medium heat. » Add garlic and cook 2 to 3 minutes. » Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. » Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. » Stir in stock, then tomatoes. » Simmer soup 5 to 10 minutes to combine flavors. » Serve with a dollop of yogurt and warm pita for dipping.

http://www.foodnetwork.com/recipes/rachael-ray/indian-spiced-chickpea-and-fire-roasted-tomato-soup-recipe/index.html?oc=linkback



Submitted by: Gail MangusSource: Self

Serving Size: I Cup

Soup and Salad

Gail's Pasta Salad

Gail’s Pasta Salad:

1 lb penne pasta cooked a la dente

6 Roma tomatoes diced

1 lb mozzarella cheese diced

Dressing:

1/3 cup olive oil

10 cloves of garlic minced

2 tsp dried oregano

2 tsp dried basil

2 tsp garlic salt

Crushed black pepper and red pepper

1. Prepare dressing and set aside in large bowl

2. Cook pasta, rinse, and drain and cool than add to dressing and coat pasta

3. Add tomatoes and cheese to pasta and coat with dressing

4. You can serve this as a cold salad or you can warm it in the microwave for a minute or two to melt cheese. (My favorite way to enjoy it)

» In the summer use fresh herbs and you can also add grilled chicken, sausage, shrimp or broccoli for a complete meal. Enjoy!

Submitted by: Tonyia KeatingSource: Family Recipe

Serves: 12

Frito Corn Salad

2 cans yellow niblet corn, drained

2 cans white shoepeg corn, drained

1/2 red pepper, chopped

1/2 green pepper, chopped

1/2 medium onion, chopped

1 cup Miracle Whip

3 cups shredded cheddar cheese

9.75 oz. bag Chili Cheese fritos

1. Mix first 6 ingredients & chill.

2. Right before serving, add 3 cups shredded cheddar cheese & Chili Cheese Fritos.



Submitted by: Becky BolanderSource: Mom

Serving Size: 1 Cup

Soup and Salad

Jello Salad

16 oz. can of crushed Pineapple

1 tub of coolwhip

Any flavor of Jell-O

1. Mix all ingredients together.

2. Refrigerate.

Submitted by: Lorelee FergusonSource: For Rent

Serving Size: 1 Cup

Green Bean Salad

1 1/2 cup raw green beans

1/2 - 1 cup raw tomatoes

2 tsp olive oil

1 - 2 Tbsp chopped red onion

1 Tbsp red wine vinegar



1. Trim raw fresh green beans. Cut in half if necessary.

2. Place into a skillet over medium-high heat with the 2 tsp olive oil. Saute, stirring frequently, until just crisp yet tender.

3. Add the garlic powder and stir until fragrant.

4. Transfer to a bowl and allow to cool slightly.

5. Meanwhile, chop fresh raw tomatoes and red onion.

6. Add the tomatoes and chopped onion to the green beans in the bowl. Salt and pepper to taste.

7. Stir in 1 Tbsp red wine vinegar; Toss well.

8. Cover and refrigerate several hours or overnight.

» Easy, Vegetarian.



Submitted by: Nancy BauerSource: Self

Serves: 12

Soup and Salad

Nan's Perfect Green Chile

6 cups roasted green chiles, chopped

6 lbs. boneless pork cut in cubes

6 cups peeled chopped tomatoes or combo mix w/ 3/3 cans tomatillos drained & crushed

3 cups onion

3 cups water

3 cups chicken broth (get the boxed kind in health food aisle)

3 fresh jalapenos chopped

6 cloves garlic minced

3 Tbsp New Mexico Red Chile Powder

1 tsp cumin


1. Heat oil in large heavy pot and saute onions, add the pork and brown lightly.

2. Add the garlic.

3. Add everything else and bring to a boil.

4. Gently simmer, covered, for about 2 hours, stirring constantly.

» This is the best green chile ever! I serve with shredded cheese, sour cream, and warmed tortillas.

Submitted by: Jenna LundSource: For Rent Media Solutions

Serves: 15-20

Knophela Soup

3 (14 1/2 oz.) cans chicken broth

2 cubes chicken bouillon

3/4 cup carrots, chopped

1/2 cup celery, chopped

1 small onion

8 medium potatoes, sliced

1/2 tsp salt

3 Tbsp butter

1 qt. heavy whipping cream

1 to 2 lbs. Dumpling Dough (Baker Boy brand is what I use)

1. Put carrots, celery and potatoes in a kettle or large pot. Add enough water to cover.

2. Boil vegetables for about 15 minutes. Do not cook until tender. Drain.

3. Add chicken bouillon, onion and broth. Boil for approximately 10 minutes.

4. Drop dumplings into soup mixture. Cook for 15 to 20 minutes.

5. Add cream and butter last. Simmer, do not boil.

» Being from ND, this is a common soup my family and friends prepared in their households. It is also served in many local diners and restaurants in MN, SD and ND. It originated from Germany and is a thick hearty potato soup. » It is perfect for cold winter nights! » I usually make my own dough from scratch, but when I need to save time, I buy frozen dumplings.




Serves: 8-10

Soup and SaladPreserved Meyer Lemon and Garbanzo Bean Salad

Vinaigrette:

2 Tbsp fresh Meyer lemon juice

1/4 cup extra-virgin olive oil

1 Tbsp Tahini

1 tsp honey

1/2 tsp salt


Salad:

3 1/2 cups garbanzo beans

1 cup marinated artichoke hearts

1 Fresno Chili diced

1 bunch Italian parsley finely chopped

1 1/4 Tbsp sesame seeds

1/2 small red onion, thinly sliced, rinsed

2 preserved lemon (flesh removed) thinly slice the peel. Or zest of 1 lemon


1. For the Vinaigrette : in a small bowl, whisk together the ingredients until combined.

2. For the Salad : Place all ingredients in a bowl and combine. Pour the vinaigrette over the salad and toss well.

http://ablognamedscout.com/fortunate-feast-spring-third-course-rack-of-lamb-and-garponzo-bean-salad/



Submitted by: Seth HinesSource: Seth's Blog

Serves: 6-8

Soup and SaladPotato Leek Bisque with Chive and Truffle Oil

3 Tbsp unsalted butter

3 sliced leeks, white and light green parts

1 tsp minced garlic

2 Tbsp chopped Thyme

5 cups chicken stock

1/4 cup white wine

1/2 cup whole milk

4 medium size Yukon Gold potatoes, peeled and quartered

Salt and white pepper

2 Tbsp chopped chives

1. In a large pot, melt 3 tablespoons of the butter over low heat.

2. Add the leeks and cook, stirring often, until tender, about 3 minutes.

3. Add the garlic and cook for 30 seconds.

4. Add the wine and cook for 2 minutes.

5. Add chicken stock then potatoes.

6. Cover and simmer gently until the vegetables are tender, about 30 minutes.

7. Remove from the heat.

8. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth then add milk and re-blend or stir.

9. Season, to taste, with salt and ground white pepper.

10. Ladle into soup bowls and garnish with chives and drizzle with truffle oil.

11. Serve immediately.

http://sethhines.wordpress.com/2010/06/20/potato-leek-bisque-with-chive-and-truffle-oil/



Submitted by: Kim Woods Source: Franchise Solutions

Serves: 10-12

Soup and SaladPotato Salad

5 lb bag red potatoes (regular size, not the baby ones)

1 lb center bacon

1 Bunch of scallions

2-3 boiled eggs

Helmann's Light Mayo

Salt and pepper

Paprika for garnish

1. Cut full size potatoes in half. Do not peel them. Boil potatoes until you can slide a knife in them without it sticking. They should be a little firm, not soft like you would for mashed. When done remove from water and put potatoes on a platter or very large plate to cool.

2. Cook bacon in a microwave safe bacon pan or plate. Lay a paper towel or two on plate. Place bacon flat on plate side by side. DO NOT OVERLAP Bacon. Put another paper towel on top of bacon. Cook about 4-6 minutes until very crispy. Crispier than you would normally eat it but DO NOT BURN the bacon. Remove bacon and place in dry (new) paper towels and pat off the grease. Place to the side. Repeat process until you have cooked all the bacon.

3. Boil the eggs and let them fully cool.

4. Wash and cut scallion into thin slices.

5. Once potatoes have fully cooled. Peel the skin off and cut into cubes/slices. Don't make the cubes too small, but they do not have to perfectly sliced either. After cutting potatoes put into a large bowl or platter You'll need two more bowls. One for mixing and one for storing the finished product.

6. Peel eggs, cut and take yolk out and dice up the egg whites.

7. Place yolk aside for now, you'll use it in a bit.

8. Place 1/2 of the cut potatoes into a bowl. Place 1/2 of the diced eggs in bowl too. Take 1/2 of the stack of bacon and put near bowl. Now grab a few strips at a bacon and start crumbling into the bowl. Grab chopped scallions and place in bowl too (1/2 of scallions or your desired amount). Put 4 large heaping Tablespoon fulls of light mayo in the bowl. Add lots of salt and pepper. At least 4-5 generous shakes from a shaker. Mix all the ingredients together until blended well. Once blended place in the other bowl. Repeat process for the remaining ingredients. Once finished place on top of the other finished product. Sprinkle with a shake or two of Paprika for added color.

9. Place in refrigerator for at least an hour before you serve.

» You can prepare this salad up to one day prior to serving. You can cook the potatoes the day before you want to make potato salad if you want. Once potatoes are cooled wrap bowl or platter tightly with saran wrap and place in refrigerator until you are ready to make the salad. You can boil the eggs the day before too and place in fridge once cool. Do not dice until day off making the salad. You can slice/dice scallions the day before too. Place in ziplock or bowl with cover and place in the refrigerator.



Submitted by: Brent PetersSource: Old Newspaper Article

Serves: 6

Submitted by: Christine PlatzSource: All Recipes

Serves: 4

Soup and SaladSausage, Bean & Kale Soup

Simple Green Soup

4 oz. Cajun smoked sausage, chopped (such as Conecuh)

3 cups fat-free, less-sodium chicken broth

14.5 oz. can no-salt-added diced tomatoes, undrained

6 cups coarsely chopped kale (about 8 ounces)

16 oz. can navy beans, drained and rinsed

2 - 3 zucchini, chopped in large pieces

1 1/2 cups frozen corn, rinsed

About 10 green onions, coarsely chopped

2 cloves garlic, chopped

1 can of chicken or vegetable broth

Water

Salt and pepper

Olive oil

1. Prepare vegetables, leave them in large pieces as the soup will be blended later.

2. Heat up olive oil and saute zucchini for 2 or 3 minutes.

3. Add corn, green onion and garlic and continue to saute until vegetables begin to soften.

4. Add salt and pepper.

5. Add broth and enough water to cover vegetables.

6. Bring to a boil then turn off and let sit covered for 5 or 10 minutes.

7. Blend soup with hand blender until smooth.

» Add 2 teaspoons of spices like cumin, chili powder or coriander. Add some canned beans after soup is blended. Add hot sauce when serving.

1. Heat a large saucepan over medium-high heat.

2. Add smoked sausage to pan; cook 2 minutes, stirring occasionally.

3. Add chicken broth and diced tomatoes; bring to a boil over high heat.

4. Stir in the kale.

5. Reduce heat, and simmer 4 minutes or until the kale is tender.

6. Stir in beans, and cook 1 minute or until soup is thoroughly heated.

http://www.myrecipes.com/recipe/sausage-kale-bean-soup-10000000554709/



Submitted by: Brandy JonesSource: Personal Recipe

Serves: 6+

Submitted by: Kim WinslowSource: Internet

Serves: 10

Soup and SaladSpinach Salad

Summer Pasta Salad

3/4 cup almonds, blanched and slivered

2 Tbsp sesame seeds, toasted

12 oz. baby spinach, rinsed and torn into bite-sized pieces

1 cup dried cranberries or craisins

1 Tbsp poppy seeds (optional)

1/4 cup white sugar

Dash of minced dried onion (optional)

1/4 tsp paprika

1/4 cup white wine vinegar

1/4 cider vinegar

1/4 cup imported extra virgin olive oil

Mandarin oranges- 1 can, drained (optional)

1 box whole wheat macaroni noodles

2 cucumbers (peeled and cubed)

1 small onion (cubed)

2-3 handfuls of cherry tomatoes

3 sprigs of fresh finely chopped dill

1 cup mayo

Salt and pepper to taste.

1. Cook macaroni per instructions on box. 2. While macaroni is cooking prepare all other ingredients. 3. Once macaroni is completed rinse with very cold water for about 5 minutes or until noodles are cooled. 4. Add all other ingredients in a large bowl and mix.

» This takes about 20 minutes total to make and is a very healthy summer salad. This recipe is vegetarian. » This dish can be added to or subtracted from but what truly makes the dish great is the dill. So when you chop the dill make

sure it is super fine. » Adding cubed cheese makes this salad incredible.

1. Toast almonds in a 350 degree oven for 10 minutes. Cool.

2. If necessary, toast sesame seeds in a 350 degree oven for 10 minutes.

3. In a large bowl, combine the spinach with the almonds and cranberries.

4. In a container with a lid, stir and/or shake together the sesame seeds, poppy seeds,

5. sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil.

6. Toss dressing with salad just before serving. Add mandarin oranges, if desired.

» Prepare just before serving.



Submitted by: Barb RisucciSource: America's Test Kitchens

Serves: 4

Soup and SaladTortilla Soup

8 corn tortillas cut into 1/2" strips

1 Tbsp canola oil

8 cups chicken broth (can use boullion or a mixture of the 2)

2 chicken breasts (with the skin and bone for flavor)

1/2 onion (not chopped--you will remove it later)

Bunch of oregano and cilantro (or parsley if you don't like cilantro)

Salsa

1/2 onion

Garlic clove

1 jalopeno, seeded (take the seeds out)

1 medium tomato

1 chipotle pepper (in adobo sauce)

1 tsp of adobo sauce (from the chipotle in adobo sauce)

1 Tbsp canola oil

Optional Toppings for soup:

Shredded colby/jack cheese

Sour cream

Green onions, chopped

1. Put sliced Tortillas on a cookie sheet and toss w/ 1 Tablespoon of vegetable oil and spread on sheet. Bake @ 425 for 7 minutes.

2. Toss and cook an additional 7 minutes. Remove from oven and set aside.

3. In a large dutch oven, bring the Chicken, chicken broth, 1/2 onion, oregano, and cilantro or parsley to boil.

4. Cover and keep at a low boil for 15- 20 minutes until the chicken is cooked through. When the chicken is done, scoop out the

chicken, onion and stems from the herbs. Discard the chicken skin, onion and stems (may still have leaves attached, that's fine).

5. Debone and shred the chicken with 2 forks. Add the chicken back to the broth. If the chicken didn't completely cook through above,

keep the broth at a simmer until cooked through.

6. Meanwhile, put the remaining ingredients in a food processor and pulse till it looks like salsa. Saute in a skillet for about 10 minutes

to deepen the flavor. Then add it to the chicken and broth.

» Some people don't like making the tortillas. You could use pre-made tortilla chips (although you should try making them at least

once).

» There is a lot of verbiage with this recipe--but it can be made in only thirty minutes if you start with the tortillas first, then put on the

chicken, 1/2 onion, herbs and broth, and then prepare the salsa while the other 2 cook.

» The flavor is awesome. Even my husband who doesn't consider "soup" a meal, makes a meal of this one.



Submitted by: Rusty PierceSource: EmploymentGuide.com

Makes: 5 Quarts

Soup and SaladVenison Chili

3 lbs. chopped venison and 1 lb. chopped bacon

2 medium cooking onions chopped

2 green peppers chopped

2 celery stalks chopped

1 jalapeno pepper chopped (optional)

2-15 oz. cans diced tomatoes

15 oz. can tomato sauce

6 oz. can tomato paste

4 Tbsp chili powder

2 Tbsp cumin

1 Tbsp hot pepper sauce (optional)

3 bay leaves

1 tsp salt

1 tsp garlic powder

1 tsp onion salt

1 tsp black pepper

12 oz. beer

3-15 oz. cans water

4-15 oz. cans drained beans, kidney light, red or dark. Pinto or navy beans (Try a Mix)

1 cup Baby Ray's BBQ sauce

1. Brown chopped bacon and strain drippings and set drippings aside.

2. Brown chopped venison in bacon.

3. In at least a 7 quart stock pot.

4. On medium heat, sauté onions, peppers and celery in drippings until translucent.

5. Add venison and bacon back in.

6. Add the rest of ingredients except beans and BBQ sauce, one at a time, stirring after each.

7. Bring to a slow boil stirring often, add drained beans and bring to a boil again, then reduce and simmer for 1 hour.

8. Add BBQ sauce when simmering.

» This Venison Chile was the overall popular favorite in the 15th floor Chili Cook off last winter.

» It is a very thick hearty chili that starts out with a sweet chili taste and finishes with a spicy zest.

» The more peppers you ad the hotter it gets!

» It originally was made with 3-4 lbs of ground chuck roast. If you don't have Venison, then use ground chuck, only the experienced game consumer will be able to tell the difference.

» Very easy to make with a lot of leftovers!



Submitted by: Yvonne ValdezSource: Self

Serves: A Group

Submitted by: Kay TobinSource: The Watergate Hotel, Washington, DC

Serves: 8

Soup and SaladWatergate Salad

Y-Knot Pasta!

20 oz. can crushed pineapple with the juice (undrained)

1 small package instant pistachio pudding mix

1 cup miniature marshmallows

1/2 cup crushed nuts - optional

8 oz. container of Cool Whip, thawed

1 box penne pasta

2 garlic cloves

3 roma tomatoes

1 can large black olives

16 oz. block of mozzarella cheese

1 broccoli crown

1/4 cup of Parmesan cheese halved


1/2 cup olive oil, extra light taste

1/4 cup cilantro, more or less for taste

1. Boil water and add entire box of paste, cook al dente. While that is cooking, prep the rest of the ingredients.

2. Mince garlic cloves. Cut up tomatoes into bite sized pieces. Half each of the black olives. Roughly chop up cilantro leaves.

3. Cut up mozzarella block into bite sized square pieces. Cut up broccoli crown into bite sized pieces.

4. Put all ingredients in one large bowl and toss together. Add salt, pepper and 1/2 of the Parmesan cheese.

5. When pasta is ready, drain and rinse under cool water to stop the cooking process and so when you combine all ingredients, it wont soften the mozzarella cheese.

6. Add pasta to bowl and olive oil and toss everything together. Once everything has been coated, more olive oil can be added if it looks a little dry and sprinkle the rest of the Parmesan cheese over the bowl before serving.

» Optional: add grilled chicken, or boiled shrimp for a filling dinner or lunch meal.

1. Put the pineapple with juice and the dry pudding mix together in a large bowl. Stir until well blended.

2. Stir in the marshmallows and nuts. Then gently fold in the Cool Whip.

3. Pour into a serving bowl, and refrigerate until ready to serve (a minimum of 1 hour).

» I usually use sugar free pudding mix and light Cool Whip. When I add nuts, I use pecans. » This salad can be served with the meal, or used as a dessert.



VegetarianClick on any of the Recipes below to go directly to their page in the cookbook.


Black Bean and Tofu Burgers

Perfect Stuffed Grilled Tomatoes

Sweet Acorn Squash

Vegetable Quinoa Stir Fry



Submitted by: Alexis BrownSource: Self

Serving Size: 4-8

VegetarianBlack Bean and Tofu Burgers

15oz. can black beans, drained and rinsed

1 package extra-firm tofu, drained

1 cup mushrooms, chopped

1 cup onions, diced

1/2 cup green peppers, diced

1/2 cup red peppers, diced

1 egg (or equivalent in Egg Replacer)

1 cup breadcrumbs

1/2 - 1 tsp sea salt

1/2 tsp black pepper (more or less – to taste)

1/2 tsp curry powder (optional)

1/2 tsp smoked paprika (optional)

1 tsp Bragg’s Liquid Aminos (Optional. Can be found at natural foods market. It is similar to soy sauce, but with its own distinctive, rich flavor.)

1. Blot tofu between paper towels to absorb excess water.

2. Aadd tofu and black beans to large mixing bowl.

3. Mash with potato masher (You can also pulse with a food processor, but for only a short time. You don’t want your

mixture to be too smooth; there should still be some texture.).

4. Add in egg and remaining ingredients. Stir until well-blended.

5. Wet or flour hands and form patties.

6. Bake at 375 degrees on lightly-oiled baking sheet (approx 10 minutes each side)

7. Pan fry in 1 – 2 tbsp olive oil in large skillet until sides are slightly crispy

8. Grill on well-oiled grill (about 5-10 minutes each side)

9. Refrigerate or freeze for later

10. Serve on a bun with fixings of your choice, or sans bun alongside your favorite veggies.

» I tend to experiment and cook from memory, so my measurements are approximate.



Submitted by: Paige BoumaSource: Self - View Here

Makes: 5

VegetarianPerfect Stuffed Grilled Tomatoes

5 large ripe tomatoes

2 cups cooked orzo pasta

2 shallots

1/2 cup browned pancetta (omit to make it a vegetarian dish)

1/2 cup fresh parsley

8 oz. crumbled goat cheese


1/4 tsp crushed red pepper flakes

1/4 tsp thyme

1 lemon

4 Tbsp olive oil


1. Cut tops of tomatoes and scoop out the insides. Set tomatoes aside.

2. Cook orzo as directed.

3. Finely chop the shallots and sauté in a pan with 2 tablespoons of olive oil.

4. Brown Pancetta in a skillet with 1 tablespoon of olive oil.

5. Finely chop parsley (remove all stems).

6. In large mixing bowl add: cooked and drained orzo, sautéed shallots, pancetta, parsley, goat cheese, parmesan, red

pepper, thyme, remaining olive oil, salt, pepper, remaining olive oil, zest and juice from one lemon. Mix all ingredients

together.

7. Stuff each tomato with mixture.

8. I make this ahead and put it on the grill when my guests arrive - easy entertaining!

9. Grill on medium heat for 12 minutes (top rack). Make sure the tomatoes are cooked through. Don't be afraid to char

them a bit - it just adds flavor.

10. Enjoy!

» This is an amazing summer side dish and one that will totally wow your guests. It is simple to make, but looks really fancy.

» Great served with steaks or burgers!!

» Low carb option: You can also use Quinoa instead of orzo to make it lower carb.

http://www.food.com/recipe/perfect-grilled-stuffed-tomatoes-417408



Submitted by: Marcia MitchellSource: TheGraciousPantry.com

Serves: 3 Adults

Submitted by: Alan HarlowSource: AllRecipes.com

Serves: 2

VegetarianSweet Acorn Squash

Vegetable Quinoa Stir Fry

1 Acorn squash

1 Tbsp butter

2 Tbsp Brown sugar (optional)

Cinnamon

Nutmeg


2. Cut squash in half from top to bottom, and use a spoon to scoop out the all the seeds and strings.

3. Place the squash inside down on a baking sheet and bake for 30-40 minutes.

4. Remove from the oven and place the squash inside up now.

5. Place butter and brown sugar in one of the halves. Adding the cinnamon and nutmeg if you want it.

6. Then place the other half on top of the other to close it and put it back into the oven for another 30 minutes.

7. Once done, use a spoon to scoop out the juice from on half and cover the the inside of the other half.

1. Dump the quinoa, veggie stock and water into a big pot and get it to boil.

2. Let it boil like crazy for 5 whole minutes.

3. Remove from heat. give it a good stir and cover for 15 minutes.

4. Heat coconut oil in a large sauce pan or wok.

5. Saute all of the veggies and spices until cooked to your liking.

» Al dente is best for retaining nutrients!

6. Carefully add a few dashes of soy sauce towards the end of the saute process.

» Soy sauce doesn't withstand high heat very well but it adds even more flavor.

7. Serve the veggies over the cooked quinoa and add a few more dashes of soy sauce.

2 cups Quinoa

2 cup vegetable stock

2 cups water

1 large bell pepper, chopped

1 - 2 cups raw broccoli, chopped

1 cup sliced mushrooms

1 Tbsp virgin coconut oil (or peanut, or vegetable oil)

1 - 2 cloves of chopped fresh garlic (or 1 tsp garlic powder)

1/2 red onion, chopped (or 1 tsp onion powder

Dashes of low sodium soy sauce or Tamari

http://www.thegraciouspantry.com/clean-eating-vegetable-quinoa-stir-fry/

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