Potato Breakfast Casserole

I always make this for breakfast over the holidays or on special occasions.

Potato Breakfast Casserole
Submitted by Lisa Loffeler

24 oz. pkg. Hash browns
1/2 c. melted butter
1 c. heaping monterey jack cheese
1 c. heaping cubed ham
1 c. heaping cheddar cheese
6 eggs
1 c. evaporated milk
1/2 t. seasoned salt
In 9x13 pan spread potatoes on bottom and up sides. Pour melted butter over potatoes. Bake crust at 425 for 25 minutes. Layer jack cheese, ham, and cheddar. Beat eggs and add milk and salt. Pour over potatoes and egg/cheese layers. Bake for 40 minutes at 350. Delish!

White Christmas Punch

White Christmas Punch
Submitted by: Carol Anderson

6 oz. Can frozen limeade
7 cups water
3 cups sugar
juice of 2 or 3 limes
2 qts. 7 up or sprite
Stir sugar into water stir until sugar is dissolved. Add remaining ingredients
except sprite. Freeze.
To serve: Partially thaw ice. Pour sprite over it. Use a potato masher to break up ice and make into a slush.

Caramel Popcorn

Caramel Popcorn (Streetman family)

Ingredients:
2 Bags Microwave Popcorn Popped (We like Homestyle Pop-Secret)
1 Cube of Butter (1/2 Cup)
1 Can Eagle Condensed Milk
2 1/2 Cups Golden Brown Sugar
1 Cup Light Karo Syrup
1 tsp. Vanilla
Colored M&M’s (Halloween mix or Christmas Mix.... With Peanuts is esp. Yummy)
Instructions:
Pop Popcorn and spread out evenly on a cookie tray that has the little sides. The 2 bags will do about 2 trays.
In a pot melt the butter but do NOT brown.
Stir in the condensed milk, brown sugar, Karo Syrup, & vanilla.
Bring to boil on Medium/Medium High Heat.
Boil 5-7 minutes (NO longer than 7) until the “softball” stage.
Softball Stage: When you can take a small spoonful/ drop of the mixture and drop it into a glass of cold water it will make a little softball that stays that way.
Am I making any sense???? If you over boil it the caramel will get REALLY hard after it cools on the popcorn.
Drizzle mixture over popcorn.
Mix in M&M’s after the popcorn cools slightly to avoid melting/bleeding of colors.

Fun Thanksgiving Turkeys from Pillsbury.com

Check out these cute and easy Turkey cookies that Becky Peterson found.
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=40040

Soft Sugar Cookies

Soft Sugar cookies

Submitted by: Alauna Westover

1/2 cup butter

1 egg

1/2 cup sour cream

1 cup sugar

1 teaspoon vanilla

Mix and add:

31/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

Roll out and cut out shapted. Bake at 325 for 10 mins.

Edible Eyeballs from Familyfun.com

Edible Eyeballs from Familyfun.com http://jas.familyfun.go.com/recipefinder/display?id=50282

Carrots
Cream cheese
Pitted black olives
1. Simply slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive, and serve.

Brain cupcakes from Familyfun.com

Brain cupcakes from Familyfun.com http://jas.familyfun.go.com/recipefinder/display?id=50461

RECIPE INGREDIENTS:
12 Cupcakes (Classic Cupcake Recipe)
Buttercream Frosting
Food Coloring

1. Bake a batch of classic cupcakes. 2. Spread a coat of light orange icing (we stirred drops of yellow and pink food coloring, and just a touch of green, into 2 cups of buttercream frosting until we had a hue we liked) on a dozen cupcakes. 3. Use a pastry bag fitted with a number 10 round tip to top them with fat zigzags. It works best to first pipe two zigzags down the middle and then fill in the sides.

Creepy Eyeballs from Familyfun.com

Creepy Eyeballs from http://jas.familyfun.go.com/recipefinder/display?id=40173

RECIPE INGREDIENTS:
1 package white frosting
1 box vanilla wafers
Green or blue "LifeSavers"
Red gel icing
Chocolate chips
1. Spread frosting on vanilla wafers. Put one life saver on each wafer. Place a chocolate chip in the middle of the LifeSaver". With the red gel icing, draw bloodshot lines on the frosting. Then eat!

Spider Pretzels from Familyfun.com

Spider Pretzels from Familyfun.com

These arachnid treats are easy to make and they look positively lifelike crawling across your child's snack plate.
For each:

2 round crackers

2 teaspoons smooth peanut butter

8 small pretzel sticks

2 raisins

With the peanut butter, make a cracker sandwich. Insert eight pretzel "legs" into the filling. With a dab of peanut butter, set two raisin "eyes" on top. Makes 1.

Pizza Mummies From FamilyFun.com

Pizza Mummies from Familyfun.com

RECIPE INGREDIENTS:
English muffins
Pizza sauce
Black olives
Scallions
Red or green pepper
Cheese sticks or slices
1. Heat the oven to 350° F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like). 2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils. 3. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings. 4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

Cheese-finger food from Familyfun.com

RECIPE INGREDIENTS:
Mozzarella string cheese
Green bell pepper
Cream cheese
1. Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half. 2. Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured. 3. For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

From Familyfun.com

Cranberry Cider

Cranberry Cider

Submitted by: Becky Quinn

1 1/2 cups sugar

4 cinnamon sticks

1 qt. Cranberry juice

1 qt. Water

2 cups Orange Juice

2 Tbsp. Lemon Juice

Mix ingredients together

Simmer for 30 mins

Serve warm!

Apple Bites from FamilyFun.com

These toothsome treats are a fun and healthy break from Halloween sweets.
RECIPE INGREDIENTS:
Apples
Slivered almonds
1. Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth. 2. Tip: If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.
Recipe from FamilyFun.com

Amish Breakfast Cereal

1/2 cup Vegetable Oil
1 cup Brown sugar
2 eggs
3 cups Quick Oats
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Milk
1 cup Apples, chopped
1 teaspoon cinnamon
1/2 cup Dried Cranberries

Mix oil. sugar, and eggs in a bowl. Add in the oats, baking powder, salt, and milk. Stir in the fruit. Place in a 9 x 13 baking pan. Bake at 350 for 30 mins. Pour milk or cream over the top. Yum!

Becky said she stores the leftovers in the frige and it's still yummy.

Kelli's Fabulous Caramel Apples

The key to great caramel apples is proper temperature and homemade caramel. (The caramel we had was "Kneaders" caramel and Kelli isn't allowed to share it.) So everyone be on the look out for a good caramel recipe.

You should begin by washing your ROOM TEMPERATURE granny smith apples (really you can use whatever apples you like, but granny smith are nice and tart which goes well with the sweet caramel).

Then insert the stick into the center of the apple that has the stem removed. Place the clean apples on a cookie sheet lined with wax paper so they won't stick once they are dipped in the caramel.

Candy temperatures are the VITAL step. Caramel should be heated to 180-200 degrees. You can do this in the microwave for short intervals stirring occasionally. If you plan on making alot of caramel apple and frequently you might want to invest in a digital candy thermometer. If this is more of a once in a while kind of thing you could just use any kind of theremometer and shoot for more around 190 degrees to be on the safe side.

Once your caramel is hot and ready, dip your apples into the caramel and then twirl the extra caramel off the apple. This requires a little bit of shaking too. Be sure to wipe the bottom of the apple against the side of the bucket and set the apple onto the waxed paper. If you place the apple in the fridge for a few minutes, it will help keep the caramel nice and shiny! If you are going to add toppings add them while the caramel is still warm. Anything with chocolate isn't a good idea because it melts and will fall to the bottom. You can however dip the entire apple into chocolate and then add toppings. If you are going to dip the entire apple into chocolate let the caramel apple cool completely and then heat your chocolate to 120 degrees and no warmer. Begin heating your chocolate in the microwave stirring it and checking it's temperature until you reach 120 degrees. If it gets to hot, which happens almost everytime, simply add some more non-melted chocolate. Kelli had a bowl of unmelted chips ready to go if this happened. After the caramel apple is dipped you can either sprinkle other toppings on or let it cool.

Here are some topping ideas:

Cinnamon and sugar- This is mine and Tiffany's favorite!

Nuts- Kelli uses Peacansp

Crushed oreos

Caramel then milk chocolate drizzled with white chocolate

Some other suggestions were to place the finished caramel apples in little paper muffin cups and then wrap them up with clear celophane. Who wouldn't want that as a gift?

To cut your apple get a long seraded knife and simply cut round all four sides of the apple stick. It leaves the core of the apple and gives you a "flower" look with the apples pieces.

Cream of Chicken and Mushroom Soup

Cream of Chicken and Mushroom Soup
Submitted by: Alauna Westover

4 T. butter Place in pot and melt. Then add:1/2 cup chopped onion and soften. Then add 1 pound sliced mushrooms and cook 10 mins. Then add 1/2 cup flour and cook 1 min. Then add 4 cups chicken broth and 2 cups half and half.

Boil until thickened. Then add 1 teaspoon salt, 1/4 teaspoon hot sauce, 3 cups cooked diced chicken, and 1 teaspoon tarragon.
Simmer 20 mins.

Tortilla Soup

Tortilla Soup
Submitted by: Janae Peterson

Soup:
3 cans chicken broth
1 can white hominy, drained and rinsed (it comes in a can in the Mexican food section)
1/3 cup fresh or frozen whole-kernel corn
1 carrot, diced
1 cup diced zucchini
1 cup diced, cooked chicken
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon thyme
1 bay leaf

Garnishes:
1 lime, cut into wedges
1/2 cup shredded Monterey Jack cheese
2 cups baked tortilla chips
1 sliced jalopeano pepper (I never put this in)
Fresh thyme

Bring all soup ingredients to boil in large Dutch oven over medium-high heat. Reduce heat to medium-low; simmer 15 minutes until soup is hot and vegetables have softened slightly. Ladle soup into 4 serving bowls. Garnish each serving as desired. Serve with bread. Makes 4 servings.

Zuppa Toscana

Zuppa Toscana (Olive Garden)
Submitted by: Jen Hardin

1 lb. ground Italian sausage (Jimmy Dean)
¾ c. onion, diced
1 ½ oz. Oscar Mayer Real Bacon Bits
1 ½ tsp. minced garlic
3 Tbsp. chicken bouillon powder (or 3 cubes crushed)
5 c. water
4 small red potatoes halved and thinly sliced
2 c. kale leaves thinly sliced (spinach or Swiss chard can be substituted)
½ c. heavy whipping cream
½ tsp. red pepper flakes
Parmesan cheese for garnish


Brown sausage and onion in large soup pot. Add garlic and cook one minute.
Add bouillon powder, water, and potatoes. Simmer 15 minutes.
Add bacon, kale, cream and red pepper flakes. Simmer 4 minutes and serve. Garnish with parmesan cheese.

Aunt Linda's Corn Souffle

Aunt Linda's Corn Souffle
Submitted by: Becky Peterson

1 can cream corn
1 can regular corn
1 pkg. cornmeal mix
1 cup milk
1/2 cup sour cream

Stir ingredients together and bake in a square pan at 350 degrees for about 25 minutes.

Basic White Roux

Basic White Roux
Submitted by: Becky Peterson

Add butter to a saucepan over medium heat. You can saute onions and garlic if your recipe calls for it. Add the flour and whisk together for 3 minutes to make a white roux. Whisk in the milk and bring to a boil, stirring constatly to prevent burning. Cook for approximately 5-10 minutes.

You can use this for a base for homemade macaroni and cheese, soups (clam chowder). Use immediately to thinken a liquid that is at or below room temperature. To thicken a hot liquid, allow the roux to cool to room temperature or refridgerate. You can keep it in the fridge for up to a month in a tight container.

Whole Wheat Bread

Whole Wheat Bread
Submitted by: Janeen

4 cups warm water (8 c. to double)
2 Tbs. yeast (4 tbs.)
6 Tbs. oil (3/4 c.)
1 1/2 Tbs. dough enhancer (3 Tbs.)
2 2/3 Tbs. Gluten (1/3 c.)
1 1/3 Tbs. salt (2 2/3 Tbs.)
1 1/2 Tbs. lemon juice (3 Tbs.)
7 1/2 -8 cups wheat flour (15-16 cups)

Measure dough enhancer, gluten and slat in a small bowl. Combine yeast and water in bowl you will be mixing in. Let sit for 5 mins. Add oil, honey, lemon jice, ingredients from small bowl and 4 cups (8 c.) Flour. Start mixing on low speed and gradually add flour till dough pulls away from side of the bowl. Knead 8 mins. (kitchen Aid speed 2). Shape loaves into greased pans. Rise in a preheated 200 degree oven for 20 mins. Dough should be approx. 1 1/2 inches above top of pan. (Turn oven off while bread is rising.) Bake at 350 for approx. 30 min. till brown on top. ( This includes the preheat time of 6 1/2 min. plus 24 min approx. baking time.) Bake on 2nd rack from bottom. Remove from pans to cooling rack and brush immediately with butter. Yield: 3 large loaves (6)

Too Easy Tortellini Soup

Too Easy Tortellini Soup
Submitted by: Janeen Flukinger

4 cups chicken broth
1 pkg. (9 oz.) refrigerated cheese tortellini
1 can (15 oz.) white kidney or cannelloni beans rinsed and drained
1 can (14 oz.) Italian diced tomatoes, undrained
1 1/2 tsps. Dried basil
1 Tsp. Red wine vinegar
Shredded Parmesan cheese
Coarsly ground pepper

In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer uncovered for 4 minutes stirring occasionally. Stin in beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in vinegar. Serve. Sprinkle with cheese and pepper if desired.

Zucchini Bread

ZUCCHINI BREAD
Submitted by: Kadee Stratton

1 CUP OIL
1 CUP SUGAR
1 CUP BROWN SUGAR
3 EGGS
3 TSP VANILLA
2 CUPS GRATED ZUCCHINI

Mix above ingredients.

In a separate bowl combine following ingredients:

3 CUPS FLOUR
1 TSP SALT
1 TSP BAKING SODA
½ TSP BAKING POWDER
1 TBL CINNAMON
OPTIONAL 1 TSP NUTMEG ( I don't use it, but my sister does)

Turning mixer on low slowly add dry ingredients to zucchini mixture.

PUT IN TWO GREASED AND FLOURED BREAD PAN (They should be about 2/3 full).BAKE AT 325 FOR 1 HOUR*Optional* Right before you put batter in the oven sprinkle sugar on top for a crunchy sweet crust.

Almost Marie Callendar's Potato Cheese Soup

ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP
Submitted by: Kadee Stratton

8 Cups Potatoes -- peeled and cubed (about 6-8 medium sized potatoes)
2 Cups Chopped onion (about 1 medium sized onion)
4 cups Chopped celery (about 6 stalks of celery)
2 ts Salt
4 c Water
4 c Half-and-half
6 tb Butter
1 cup Shredded sharp cheddar ( I use an 8 ounces block)Cheese (optional to sprinkle on top)

Place potatoes, onions, celery, and salt in the 4 c ofwater in a large pot. Cook on medium high about 15 minutes untilvegetables are tender. Put in blender and mix untilchunky (Better to be too chunky than end up with puree).Drain water. Return vegetables to pot and add half-and-half,butter, and cheese. Simmer on medium until hot. Do NOT Boil.

*Optional* Add 1 or 2 Tablespoon of cornstarch to 1 or 2 tablespoon of water. Make sure cornstarch is dissolved (not lumpy) and add to soup to thicken if desired.

Quick, Easy-N-Fast Chicken Tortilla Soup Recipe

Quick, Easy-N-Fast Chicken Tortilla Soup Recipe
Submitted by: Marianne Martin

1 (15 oz.) can whole kernel corn, drained, or 2 C. frozen
2 (14.5) cans chicken broth
1 (15 oz.) can black beans
1 (14 oz.) can diced tomatoes, drained
1 (4oz.) can diced chilies
1 t. Cumin
1 lb. boneless chicken breasts, cooked and chopped (in a real crunch you can use one 10-ounce can chunk chicken.)
2 tsp. taco seasoning (or to taste)
salt to taste

Pour corn, broth,beans, tomatoes and chilies into a large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheddar or monterey jack cheese.

Chunky- Chicken Noodle Soup

Chunky-Chicken Noodle Soup
Submitted by: Janette Thompson

2 tsp olive oil
1 cup chopped onion
1 cup diced carrot
1 cup sliced celery
1 garlic clove, minced
3 TBLS all-purpose flour
½ tsp dried oregano
¼ tsp poultry seasoning
3 (14 ½ ounce) cans or containers of
Fat-free chicken broth
2 ½ cups diced peeled baking potato
½ tsp salt
2 cups diced roasted chicken
1 (12-ounce) can evaporated fat-free milk
2 cups wide egg noodles (4 ounces uncooked pasta)
Thyme sprigs (optional)


1.Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic;
Sauté 5 min. Sprinkle flour, oregano, dried thyme, and poultry seasoning over vegetables- cook 1 min.

2. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered,
25 minutes or until potato is tender. Add chicken, milk, and noodles, and cook 10 minutes or until Noodles are tender. Garnish with thyme sprigs, if desired. Yield: 8 servings (serving size 1 cup).

Jensen Family Chicken Noodle Soup

Jensen Family Chicken Noodle Soup
Submitted by: Sarah Jensen

1 cup chopped celery
1 1/2 cups chopped carrots
2-3 cooked chicken breasts
1 box lipton cream of chicken soup
Chicken bullion to taste
1 package of egg noodles

Fill soup pot with water (2-3 quarts). Add celery, carrots, bullion and cream of chicken soup packets. Bring to boil add chicken and noodles. Cook until noodles are tender and serve.

Potato, Sausage and Kale Soup (Zupa Toscana)

Potato, Sausage and Kale Soup (Zupa Toscana)
Submitted by: Celeste Lewis

1-2 T. olive oil
4-5 mild Italian sausages
8 cups chicken broth
8-10 red potatoes, cleaned and cut into "coins"
1 bunch kale
2-3 cups half and half
parmesan cheese

Heat olive oil in large stock pot. Cut sausage out of casings and brown in olive oil, crumbling as it cooks. Add chicken broth and potatoes and bring to a boil. Cook approximately 15 minutes, or until potatoes are tender. Add chopped kale, cook 2 minutes and add half and half. Serve immediately with parmesan cheese sprinkled on top.

Stew

Stew
Submitted by: Jill Thunell

1 pk. Stew meat
1 bag (5 lbs) potatoes
6 medium carrots peeled and coined
1/2 bag frozen peas
1 can cream of chicken soup
1 can water

In casserole dish mix meat, can of soup, and water. Start to cook at 300 for 2 hours. Then add diced potatoes and carrots. Spoon over soup mixture to cover the potatoes and carrots. Cook at 300 for another 2 hours. About 20 mins before the fourth hour add the peas and cook until done.

Suzanne's Churros

Suzanne's Churros
From Suzanne at Macey's Little Theatre

1 cup water
1 cup flour
1/4 cup cornmeal
1/2 tsp. salt
1 Tbs. sugar
1/2 cup butter
3 eggs
2 tsp. Mexican vanilla- if you don't have it add a little cinnamon to plain vanilla
Oil for frying

Place the water, salt, sugar, and butter in a heavy saucepan. Heat until butter melts and mixture comes to a full boil. Add vanilla, then flour and cornmeal all at once and beat vigorously until mixture is thick and smooth. Continue beating over low heat for about 2 minuets, and then remove from heat. Add eggs, one at a time, beating well after each addition ( until egg is thoroughly mixed into dough). In a heavy skillet add approximately 2" of oil ( I use an electric fry pan) and heat to 375 degrees. Scoop dough into a large pastry bag fitted with a large star (fluted) tip and fold down top of bag to seal. Squeeze bag over hot oil, pushing out a rope of dough the desired length. Cut the end of the dough with a knife, letting rope fall gently into oil. Repeat the process with remaining dough, being careful not to overcrowd the churros. Cook approximately 2-3 minutes, turn and continue cooking until golden. Remove and drain on paper towels. While warm sprinkle with desired topping (cinnamon/sugar, powdered sugar, dipped in chocolate or "dulce de leche" or whipped cream. They are also delicious with fresh squeezed lemon or lime juice). These ca also be baked; squeeze desired length of dough onto a greased cookie sheet. Bake at 400-425 degrees for 15-20 minutes. Turn them at the halfway mark.

Black Bean Tostados

Black Bean Tostados
From Suzanne at Macey's Little Theatre

1 cup canned black beans, rinsed, drained and mashed
2 tsp. chili powder
cooking oil spray
4 (8") corn tortillas
1 cup washed, torn Romaine lettuce leaves
1 cup chopped tomatoes
1/2 cup plain nonfat yogurt
2 jalapeno peppers, seeded and finely chopped

Combine beans and chili powder in small saucepan. Cook over med. heat 5 minutes or until heated through, stirring occasionally. Spray large nonstick skillet with cooking spray. Heat over med. heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20-30 seconds until hot and pliable, turning once during cooking. Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, yogurt, and peppers. Garnish with cilantro, salsa, sliced olives, and additional peppers, if desired. Serve immediately.
Options: Add cooked rice, corn, green bell peppers, cheddar cheese, add cumin and garlic powder to black beans.

Chicken'n Corn Tostado Salad

Chicken’n Corn Tostado Salad
From Suzanne at Macey's Little Theatre

Cumin dressing:
¼ Cup cider vinegar
3 Tbsp. honey
1 ½ tsp. cumin
¼ tsp. salt
¼ tsp. pepper
Mix well and set aside
1 Tbsp. olive oil
1 ½ lbs. boneless, skinless chicken breasts cut into strips
2 garlic cloves, minced
1 (16 -oz.) pkg. frozen sweet corn, or fresh corn from 4 ears, cut off cobs
1 red pepper, chopped
1 (15 oz.) can black bean, drained and rinsed
1 bunch green onion, thinly sliced
2 chopped tomatoes
2 avocadoes peeled and copped
1 head lettuce torn into pieces
2 cups shredded Monterey Jack cheese
3 cups blue corn tortilla chips, slightly crushed
Salsa and sour cream
Heat oil in skillet. Add chicken and garlic; cook until chicken is no longer pink. Transfer chicken to a large bowl. Prepare corn according to pkg. directions or sauté fresh corn 2 min. in pan used to cook the chicken. Add corn, red pepper, black beans, and green onion to chicken. Stir in the Cumin Dressing and refrigerate. Just before serving, add tomatoes, avocadoes and lettuce; toss to combine. Serve with cheese, tortilla chips, salsa and sour cream. Let each person dress his/ her salad to taste.

This salad is good without the cheese, salsa, and sour cream.

Tostado Pie

Tostado Pie
From Suzanne at Macey's Little Theatre

The pie itself is baked, then topped with the salad when it comes out of the oven. Serve the toppins on the side so that everyone can build their own.

1 1/2 pounds lean ground beef or pork
1 large onion, chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1 cup tomato puree
1 (15 oz. ) can refried beans
2 cups grated Monterey Jack cheese
2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup chopped red onion
1 (4 oz.) can sliced olives
1/4-1/2 cup sliced jalopeno peppers, drained (she used the canned peppers)
1 large avacado, diced, tossed with 1 tsp. lemon juice
1 cup sour cream
4 cups corn tortilla chips (yellow, white, and/or blue)

Preheat oven to 375 degrees. Spray a 9"x13" casserole with non-stick cooking spray. In a skillet cook the ground beef/pork until it loses its' pink color. Drain; add onion, chili powder, and cumin. Cook until the onion turns translucent. Add the tomato puree and bring to a boil. Mash the refried beans and spread them in the bottom of the prepared pan. Sprinkle the beans with 1/2 cup of the cheese, top with the meat mixture and remaining cheese. Place panin oven and bake for 15 minutes, until cheese is melted and bubbly. Remove the pan from the oven and top with remaining ingredients or serve them on the side. Tuck tortilla chips around the casserole and serve immediately.

Tostado Grande

Tostado Grande
From Suzzane at Macey's Little Theatre

1 1/2 pounds cooked shredded pork, beef, or chicken
1 onion, chopped
Garlic
2 bay leaves
1 tsp. cumin
Salt and Pepper to taste
1 1/2 cups refried beans (canned is great)
3 cups shredded lettuce
1/2 cup finely chopped green onions
2 tomatoes, chopped
2 avacados, sliced or guacamole
Sliced olives
Sour cream
Salsa
4-6 large frest flour tortillas, fried until crisp.

Cook choice of meat with onion, garlic, bay leaves, cumin, salt and pepper. Using two forks shred into small pieces. Fry the tortillas in a small amout of oil. Drain. To assemble tostados, spead heated beans on bottom of tortilla. Top with meat mixture, cheese, green onions, tomatoes, avacado or guacamole, olives, sour cream, and remaining cheese. Drizzle with salsa.

Chicken Parmigiana

Chicken Parmigiana
Submitted by: Jen Hardin
(Fix It and Forget It)

1 egg
1 tsp. salt
¼ tsp. pepper
6 boneless, skinless chicken breast halves
1 c. Italian bread crumbs
2-4 Tbsp. butter
14 oz. jar pizza or pasta sauce
6 slices mozzarella cheese
Grated Parmesan cheese

1. Beat egg, salt, and pepper together. Dip chicken into egg and coat with bread crumbs. Saute chicken in butter in skillet. Arrange chicken in slow cooker.
2. Pour pasta sauce over chicken.
3. Cover. Cook on Low 6-8 hours.
4. Layer mozzarella cheese over top and sprinkle with Parmesan cheese. Cook an additional 15 minutes.
5. Serve over pasta.

Creamy Chicken

Creamy Chicken
Submitted by: Jen Hardin

1 pkg. Good Seasons Italian Seasoning
1 can chicken broth
2 cans cream of chicken
8 oz. cream cheese
1 can mushrooms, drained
7 breasts chicken


Mix first four ingredients together, then add chicken and mushrooms. Cook in crockpot 4-5 hours. Set the crockpot to high for the first couple of hours, and then turn it to low toward the end. Serve with rice or potatoes.

Shredded Ham

SHREDDED HAM
Submitted by: Niki Comer

FRY:
2 TB BUTTER
1 ONION CHOPPED
1/2 CUP CELERY CHOPPED

SIMMER UNTIL SOFT

MIX IN A SEPERATE BOWL:
1/2 TSP PEPPER
2 TB WORCHESTER SAUCE
3/4 CUP WATER
2 TB BROWN SUGAR
1 TSP DRY MUSTARD
2 TB VINEGAR
1 CUP KETCHUP
2 TB LEMON JUICE
1/2 CUP TOMATO SOUP
5 LBS. HAM (TAKE IT TO THE DELI AND HAVE THEM CUT IT PAPER THIN)

PUT ALL INGREDIENTS & HAM IN CROCKPOT. MIX IT ALL TOGETHER.COOK 3-4 HOURS IN CROCKPOT ON LOW. SERVE ON ROLL OR HOGI BUN. MAKES A TON! GREAT FOR PARTIES!

Queso Dip

Questo Dip
Submitted by: Niki Comer

1 BIG BOX "VELVETTA" CHEESE
1 CAN CHILI W/ MEAT NOT BEANS
1 (SMALL) CAN DICED GREEN CHILIS (DRAIN)
1 BUNCH SCALLION ONIONS (CUT-UP)

WARM ON LOW 2 1/2 -3 HOURS IN CROCK POT

SERVE WITH CHIPS

Crock Pot Stuffing

CROCK POT STUFFING
Submitted by: Rebekka Ervin

1 cup melted butter
1 cup chopped onion
1 cup chopped celery
1 ½ dried loaves/croutons cubed
1 tsp. poultry seasoning
2 eggs
1 ½ tsp. salt
1 ½ tsp. sage
1 ½ tsp. pepper
2 cups chicken broth (or 2 bouillon cubes & 2 cups water)
1 cup dried cranberries
1 cup pine nuts (toasted in a little olive oil)

sauté onion & celery until tender – add to broth & eggs. Mix in all seasonings & cranberries and pour over bread cubes. Mix well & lightly pack in crock pot. Cook on low 4-5 hours. Add nuts for last ½ hour.

Partytime Beans

Partytime Beans
Submitted by: Jeanette Thompson

1-1/2 cups ketchup
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
½ cup water
½ cup packed brown sugar
2 bay leaves
2-3 teaspoons cider vinegar
1/8 teaspoon pepper
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can lima beans, rinsed and drained
1 can black beans, rinsed and drained
1 can black-eyed peas, rinsed and drained

In a slow cooker, combine the first 10 ingredients; mix well. Add the beans and peas.
Mix well. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Remove bay leaves.
Yield: 14-16 servings

"Cafe Rio" Salad Dressing

"Cafe Rio" Salad Dressing
Submitted by: Sharon Wilden

1/3 bunch cilantro chopped
Garlic cloves chopped
Ranch buttermilk packet (add 1 cup milk and 1 cup sourcream)
Juice of one lime
Jalapeño or canned green chilies’ or green hot sauce.(add to your personal taste)

Mix all ingredients in a blender and pour into acontainer and chill in the refrigerator.

"Cafe Rio" Crock Pot Chicken

"Cafe Rio" Crock-pot Chicken
Submitted by: Sharon Wilden

5 lbs chicken (can use a whole chicken)
1 bottle of Zesty Italian Dressing
1 T. cumin
1 T. chili powder

Cook in crockpot, shred and return to juices incrockpot and let it cook on low for @ half an hour.

"Cafe Rio" Crock Pot Pork

"Cafe Rio" Crock Pot Pork
Submitted by: Sharon Wilden

5 lbs pork roast

Add the following ingredients over roast in a crock-pot.

Two small cans tomato sauce
Two cans El Pato yellow cans
1 can El Pato green can
Garlic cloves

Cook in crock pot and shred and return to juices and let it cook on low for @ half an hour.

"Cafe Rio" Style Rice

“Café Rio” Style Rice
Submitted by: Sharon Willden

Mix ingredients with:
3 cups rice
3 chicken bouillon cubes
1/2 can diced green chilies
1/3 bunch cilantro chopped
½ diced onion

Put in a large pot and add 6 1/2 cups water and bring to a boil and then turn to low and cook for 15-20minutes.

Dutch Oven Devil's Food Cake

DUTCH OVEN DEVIL’S FOOD CAKE (OR JORDAN RIVER MUDD)
Submitted by: Lori Johanson

Line dutch oven with foil, trim edges and spray with pam. In a bowl, combine:

1 cup brown sugar
½ cup baking cocoa
2 cups water
2 cups marshmallows

Stir together and pour in bottom of dutch oven. Prepare 1 devil’s food cake mix as directed on box. Pour over top to cover liquid.

For a 12” dutch oven use 7 or 8 coals on bottom, and 12-14 on the top. Takes approx. 1 hour to bake, or Bake in oven at 325 for 1 hour.

Crock Pot Chicken Stroganoff

Crock Pot Chicken Stroganoff
Submitted by: Jill Rustad

6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix
Place chicken in crockpot. Mix together remaining ingredients and pour over chicken.
Cook on LOW for 4 to 6 hours or until chicken is tender. Serve over cooked noodles or rice.

Strawberry Pretzel Jell-O Dessert

Strawberry Pretzel Jell-O Dessert
Submitted by: Kadee Stratton

A crisp salty pretzel crust complements the creamy marshmallow-fluff-like "white" layer, with a tangy topping of strawberries in gelatin. Much like a strawberry cheesecake, but with the surprise of pretzels! For best results, make Strawberry Pretzel Jell-O only one day in advance, to preserve the crunchy texture of the pretzels.

20 servings 1 hour

2 cups pretzels, crushed (about 4 cups)
3/4 cup butter, melted
1/4 cup sugar
1 cup sugar
8 ounces cream cheese
Cool Whip
2 (3 ounce) packages strawberry Jell-O gelatin dessert
1 (16 ounce) package frozen sweetened strawberries
2 cups boiling water

Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.

White Layer: Cream together cream cheese and 1 cup sugar.Fold in Cool Whip. Spread over pretzel crust.

Red Layer: Dissolve gelatin in boiling water.Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.Chill until set and serve.

KADEE'S NOTES: INSTEAD OF FROZEN STRAWBERRIES I USE FRESH STRAWBERRIES, AND CUT INTO BITE SIZE PIECES. I ADDED THE BERRIES AFTER THE JELLO HAD CHILLED IN FRIDGE FOR ABOUT 30 MINUTES. ALSO, THE RECIPE DOESN'T SPECIFY, SO I USED POWDERED SUGAR.

Raspberry Jell-o Salad

Raspberry Jell-o Salad
Submitted by: Angela Cochran

1- 6 oz. box Raspberry Jell-o
1- bag frozen raspberries
2- cups boiling water
1- pt. raspberry sherbet thawed
1- pt. cool whip

Dissolve Jell-o in boiling water. Add sherbet and dissolve. Pour into casserole dish and put in fridge until set. Fold in cool whip and raspberries and refrigerate until read to eat! Enjoy!!

Vegetable Salsa

Vegetable Salsa
Submitted by: Janae Peterson

1 can of corn drained
1 can of garbonzo beans drained
1 small can sliced olives
1 large tomato chopped
1 green pepper chopped
1 small purple onion chopped

Italian dressing

Combined all of the ingredients; and coat with your favorite Italian dressing. To kick it up a notch add hot pepper flakes. It tastes better after it has marinated for a couple of hours. Enjoy with your favorite tortilla or pita chips.

Coleslaw Salad

Summer Coleslaw Salad
Submitted by: Becky Peterson

1 Head cabbage (or bag of coleslaw mix)
1 diced apple
1 cup green or red grapes
1 cup cashews or other nuts
2 cups diced chicken breast

Dressing options:

1/2 cup light mayo
5 packets splenda or 3 tablespoons sugar
3 tablespoons vinegar or lemon juice

This recipe has endless possibilities depending on taste; add raisins, craisins, dried berries, pineapple, sunflower seeds, etc.

Strawberry Pie

Strawberry Pie
Submitted by: Jen Hardin

1 Marie Callendar's frozen pie crust, baked (or a homemade crust)
1 qt. strawberries
1 c. sugar
3 Tbsp. cornstarch
1 Tbsp. butter
1 Tbsp. lemon juice

Mash half of the strawberries and put in a heavy pan with sugar, cornstarch, butter, and lemon juice. Cook until thick and clear.

1 small pkg. cream cheese
2 Tbsp. milk
2 Tbsp. powdered sugar
Mix cream cheese, milk, and powdered sugar.
Spread over baked pie shell. Put rest of berries on cream cheese mixture and spread cooked mixture on top of that. Chill for two hours. Serve with whipped cream if desired.

Strawberry Cream Dessert

Strawberry Cream Dessert
Submitted by: Carol Anderson

1 pound fresh ripe strawberries
1/4 cup granulated sugar
1 package (3.4 oz) french vanilla instant pudding mix
1 cup skim milk
8 oz. prepared pound cake
whipping cream
blueberries

Be sure to purchase instant pudding and pie filling, not cooked pudding. Do not mix the pudding mix according to the package directions. This recipe uses less milk than if making pudding.

Rinse the strawberries and save six or eight small, well formed berries for garnish. Cap and slice the remaining berries into thick pieces and place in a 2 quart shallow bowl. Add the sugar to the strawberries and stir well. Using a potato masher or fork, mash the berries into small bites. Set aside.

In another 2 quart bowl, mix the pudding and 1 cup mil. Stir in the strawberries and their juices. Stir well and place in the refrigerator to thicken.

Cut the cake into small 1/2 inch cubes and distribute evenly among six parfait glasses or one dessert bowl. Remove the pudding mixture from the refrigerator and spoon the partially thickened pudding over the cake. Add a few more strawberries and blueberries. Serve immediately or cover and refrigerate for up to 24 hours. Serves 6.

Patriotic Dessert Truffle

Patriotic Dessert Truffle
Submitted by: Misty Newman

Angle Food Cake or sponge cake
Strawberry Jello
Fresh Strawberries
Fresh Blueberries
Cool Whip

Cube angel food cake and layer in the bottom of a truffle dish. Next layer jello cubes, strawberries, blueberries and cool whip. Repeat until your out of room in your truffle dish. Make your last layer is cool whip with fresh strawberries on top.

Summer Bread Salad

Panzanella (Summer Bread Salad)
Submitted by: Celeste Lewis

3 Tablespoons good olive oil
1 small loaf french bread, cut into 1-inch cubes (about 6 cups)
1 teaspoon kosher salt
3 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, and sliced 1/2 inch think, then quartered
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut again in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 Tablespoons capers, drained

For vinaigrette:
1 teaspoon finely minced garlic
1/2-1 teaspoon Dijon mustard
3 tablespoons champagne vinegar (I used red vinegar)
1/2 c. good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large sauté pan. Add the bread and salt and cook over low to medium heat, tossing frequently and adding more oil if needed. Toast about 10 minuets until nicely browned.

Whisk all vinaigrette ingredients together and set aside.

In a large bowl, mix the tomatoes, cucumber, and red and yellow peppers, red onion, basil and capers. Add bread cubes and toss with the vinaigrette. Season to taste with salt and pepper. Serve immediately or it’s even better when it sits for about 1/2 hour at room temperature.

Mac and White Cheddar Cheese

Mac and White Cheddar Cheese
Submitted by: Jeanette Thompson

2 pats of butter
2 tablespoons Flour
2 cups milk
2 cups white cheddar cheese
1 cup Italian blend cheese
1 cup parmesan reggiano cheese
1 tablespoon dried minced onion
1/2 teaspoon garlic salt
Pepper to taste

3 tablespoons extra virgin olive oil
1/2 cup dried bread crumbs
1 teaspoon rosemary
1 teaspoon basil
1 teaspoon dried or fresh parsley

1 1/2 pounds pasta with ridges ( cooked and drained) Penne works well

Make a roué with the butter and flour- cook approx. 2 min. Add milk slowly while whisking. Cook until think and bubbly. Add cheeses. Stir until smooth. Add onion, garlic salt, and pepper. Drain pasta and add to cheese mixture. Mix extra virgin olive oil with the remaining ingredients. Put mac and cheese in casserole dish; evenly spread the bread crumb mixture on top. Broil 1-2 min. until lightly browned. Serve immediately.

Grilled Pork Chops with Melon

GRILLED PORK CHOPS WITH MELON
Submitted by: Mauri Streetman

INGREDIENTS:
1 Can (12 oz) frozen lemonade concentrate, thawed
1/2 Cup thin strips fresh basil leaves or 2 1/2 Tbl dried basil
1/2 Cup olive oil
4 rib pork chops, 1 inch thick (about 2 lbs)
1/4 honeydew melon, peeled and cut into 4 wedges
1/4 cantaloupe, peeled and cut into 4 wedges
Salt and pepper to taste

DIRECTIONS: 1. Prepare Basil Lemon Marinade in a big gallon ziplock (the 3 firstingredients). Reserve 3/4 Cup for brushing on pork and melon duringgrilling. Put pork chops in bag of marinade. Refrigerate, mixing aroundonce, at least 1 hour but no longer than 2 hours. 2. Heat coals or gas grill. Drain pork; discard marinade. Cover and grillpork 4-5 inches from medium heat 12 to 16 minutes turing once and brushingwith reserved marinade, until slightly pink when cut near bone. Add melonand cantaloupe wedges for last 3 to 4 minutes of grilling, turning andbrushing 2 to 3 times with reserved marinade, until hot. Sprinkle pork withsalt and pepper. Serve.

Cold Veggie Pizza

Cold Veggie Pizza
Submitted by: Alison West

Frozen crescent rolls or “Baboli” Pizza crust

For crescents cook 12-15 mins. and cool.
For Baboli follow instructions and cool.

8 oz. softened cream cheese
1 1/2 tsp. Mayo
1 Garlic clove, pressed
1 tsp. dill weed

Mix together well and spread on pizza crust.

Top with any cut up raw veggies you like. Ideas: broccoli, bell peppers, tomato, cucumber, onion, carrots, anything!

Celebration Cookie Pie

Celebration Cookie Pie
Submitted by: Brittany Finch

1 graham cracker pie crust
8oz. cream cheese
1/3 C. sugar
1 tsp. lemon juice
8 oz. cool whip
1 1/4 C. keebler rainbow cookies (chopped)

Mix cream cheese, sugar, and lemon juice with electric mixer. Then stir in cool whip. Then stir in chopped up cookiers and put it all in the pie crust. Refridgerate for 3 hours.

Carrot Cake

Carrot Cake
Submitted by: Jill Thunell

2 cups sugar
1 1/2 cups oil
4 eggs
2 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. cinnamon
3 cups grated carrots

Mix sugar, oil, and eggs. Add dry ingredients and mix will. Add carrots. Bake at 350 for 30-40 mins.

Frosting

2 cups powdered sugar
(1) 8 oz. cream cheese
3/4 cube butter
2 tsp. vanilla

Mix together and beat until fluffy.

Chicken Pasta Salad

Chicken Pasta Salad
Submitted by: Marieanne Martin

6 Boneless Chicken Breasts
2 small packages of curly noodles (one colored, one white)
2 large cans of pineapple tidbits (drained)
3 apples diced
1 can of cashews pieces
2 cups of grapes, halved
2 cups chopped celery
2 green onions chopped, optional
1 cup real mayonnaise
1 16 oz. bottle of Kraft coleslaw dressing


Boil and cube the chicken breasts.
Cook noodles
Mix all ingredients together except for dressing.
Dressing:
Mix mayo and coleslaw dressing together and mix into salad just before serving.

Broccoli Salad

Broccoli Salad
Submitted by: Karen Springer

1/2 pound bacon shredded or chopped into small pieces
4 stalks broccoli, chopped
3/4 cup Craisins
1/2 cup sunflower seeds, roasted
1/2 to 1 purple onion, diced
1/2 cup mayo
1/3 cup sugar
2 tablespoons red wine vinegar

Put all ingredients into bowl except dressing. Mix dressing ingredients separately and then mix with vegetables. You do not need to serve immediately once dressing is mixed in.