BBQ Pork

Ingredients:
Boneless country style pork ribs (you can find this on sale for $1.69/lb at Broulims, often)
*you can make as little or much as you would like. the packs come with 2+ lbs, I think
BBQ sauce
*one bottle will normally do, but it's up to you..you can add more later too

Directions:
crockpot
place ribs in crockpot, cover with BBQ sauce, cook on low 7-8hrs, on high 4-6hrs
oven
place ribs in casserole dish or anything with a cover (tin foil even works), cover with bbq sauce
and cook at 300° for 3-4hrs

Serve over rice. I like a side of corn or caesar salad and some sort of bread. So easy!!

Beef Burgundy

Ingredients:
1 1/2 lbs stew meat (1 or 2 packages)
3 cans cream of chicken soup
2 cans French Onion soup (just look in the Campbell's canned section)

Oven directions:
Cut up stew meat, put in casserole dish with lid. Add cream of chicken and french onion soup. Mix together and cook at 300° for 3 hours. Serve over rice.

Crockpot directions:
Cut up stew meat. Add cream of chicken and french onion soup. Mix together and cook in crockpot for 4-6 hrs on high or 7-8 hrs on high. Serve over rice

**decrease the amount: 1 lb (or less) stew meat, 2 cans cream of chicken, 1 can french onion

Chicken Chalupas*

*This is what my mom called it..but mostly it's just a white sauce enchilada

step 1-cook and shred 3 cups chicken
*I like to boil the chicken and then stick the cooked chicken in my kitchenaid with the flat beater for a minute, it shreds it perfectly! This can also be done with a regular set of beaters)

step 2-heat in saucepan:
2 cans cream of chicken soup
1 pint sour cream (160z)
1 cup milk
4 oz diced green chiles (can be omitted)
1 diced onion
1 1/2 cups monteray jack
(some people like it with a can of sliced olives, but I am not one of those people :)

step 3-set aside 2 cups

step 4-add 3 cups shredded chicken to remaining sauce in pan

step 5-spread 1/2 cup of set aside sauce on bottom of the pan

step 6-fill ten torillas and lay in pan with the fold down

step 7-cover tortillas with remaining sauce and 1 cup cheddar

step 8-bake 350° for 35-45 minutes


**if you have extra filling or if you want to stretch your meal you can make an additional pan, either a square pan or pie pan. When I use a pie pan I just make a layer of sauce, tortilla, filling, tortilla, filling, tortilla, sauce, cheese...instead of of making individual chalupas. I like to freeze this one and use it later in the week or give away.

Chicken Enchiladas

Most of you probably make your own version of this...but here is mine:

Ingredients:
enchilada sauce packet
6 oz tomato paste
2 cups water
1 1/2 cups cooked shredded chicken (about two breasts)
3-4 cups of cheddar cheese (divided)
1 cup rice
1 cup beans (kidney or black)
1 cup frozen super sweet white corn
7-8 flour tortillas (soft taco size is fine)

Directions:
1-make sauce according to packet directions
2-boil chicken then shred (I use my kitchenaid, you can also use a normal beater)
3-combine: shredded chicken, rice, beans, corn, 1 cup sauce, 1-2 cups cheddar cheese
4-spread 1/2-1 cup of sauce on bottom of 9x13 pan so it doesn't stick
5-fill 7-8 tortillas with filling and place fold down in pan
6-cover tortillas with remaining sauce and top with shredded cheese
7-bake at 350° for about 45 min or until bubbly
(cover with aluminum foil if you wish to cook it longer but don't want the cheese to be crispy)

Un-Stuffed Cabbage

Just like stuffed cabbage without all the extra work- we had this last night and it was soo yummy.

Ingredients-

1 lb - extra Lean Ground Beef (or chicken or turkey)

1 cup uncooked Instant Whole Grain Brown Rice
1 Onion chopped
2 cans diced Tomatoes - (no salt added/low sodium preferably)
1/4 cup Ketchup or tomato sauce (i used 1/3 cup)
1 medium head Cabbage - sliced
1/4 cup reduced fat shredded cheese (optional)

(i also added one small can of sweet corn)

Directions-

1. Preheat oven to 375f

2. Brown ground meat with onion in skillet stirring and crumbling the meat as it cooks. Drain well, rinse if desired.

3. While meat browns, cut cabbage into wedges and then slice each wedge to make small, but not tiny, shreds.

4. To cooked meat, add canned tomatoes, ketchup/sauce, uncooked rice, and any other spices or seasonings you wish. You can use the Italian or Mexican style tomatoes to add extra flavor if desired. Allow to simmer briefly. Add water if the mixture seems to need it. The rice will absorbe approximately 1 cup of liquid.

5. Place a layer of cabbage in a large or two small casserole dishes (sprayed with Pam or Olive Oil). Cover the cabbage with a layer of the meat/rice/tomatoe mixture. Repeat layers till all ingredients are used up. Try to end with a meat mixture layer.

6. Sprinkle lightly with cheese if desired.

7. Bake for approximately 45 minutes.

Number of Servings: 8

Jello-O Salad with cottage cheese: Allie Dickson

Ingredients:

1 small lime jell-O (or other flavor if you prefer)
16 oz. cottage cheese
1 can pineapple tidbits
small carton cool-wip

Mix dry jell-O and cottage cheese until well blended.
Add your pineapple and cool-wip and fold in.

Refrigerate until set, about 3 hours

I can't tell you enough how yummy this is! You have to try it!
This is good as a side dish for a dinner or good as a dessert.

Lemon Chicken in a crock pot: Allie Dickson

Ingredients:

1 can cream of chicken soup
1/2 c. milk
1/2 c. white grape juice
1/4. c. apple juice
4 cap fulls of lemon juice
2 large chicken breasts cut in large chunks

Stir everything together until smooth

Cook on high 3 - 4 hours in your crock pot
serve over rice with Parmesan cheese on top

This is a great recipe for those who are on WIC because you can get all of the juice for free. If you already have juice open in your fridge then this is a great meal to prepare, and if not, you can always drink more juice! So open up a bottle and make this for dinner!

Turkey meatloaf by Allie Dickson

Traditional Thanksgiving in an untraditional way

Ingredients:

1 lb Ground turkey
3/4 cup dried stuffing
3/4 cup chicken or turkey stock
1/2 galla apple chopped very small
1 1/2 celery stocks chopped very small
1/2 cup sweet onion chopped very mall
poultry seasoning 1 tsp.
salt & pepper
1 egg
olive oil

Preheat oven to 400
Begin by setting aside your surfing and adding your stock to it. Let stuffing soak up the stock.
Combine all other ingredients except olive oil. Add your stuffing and mix together.
You can put the mixture into a bread pan to form a loaf, or you can form your own loaf on a baking sheet lined with parchment paper or some other nonstick baking thing (I'm so technical). Coat with olive oil and bake for 45 min- 1 hour depending on how your oven bakes.

To compliment the apples in the loaf you can make a delicious and easy Cider gravy!

Cider Gravy

On medium heat, melt 2 TB butter and then add 2 TB flour. Cook for one minute.
Then add 1 c. apple juice or cider, and 1 c. chicken stock. Season with salt and pepper. Cook over the heat until it thickens. Pour over your turkey & stuffing meatloaf and serve everything with mashed potatoes. Delicious!

You don't have to save turkey for thanksgiving day. It is good any time of the year.

*Tip, ground turkey is an excellent subsitute for ground beef and it is so much healthier. When you season it with taco seasoning for example, you can't even tell the difference between it and beef.

Chicken Penne by Allie Dickson

Ingredients:

Chicken cut up (however much you want, about 1 - 1 1/2 breasts) and seasoned w/ poultry seasoning and salt and pepper.
olive oil
sweet onion
garlic
can of diced tomatoes
penne (pasta)
arugula (green leaves like spinach)
basil (fresh or dried)
Parmesan and mozzarella cheese

Begin by boiling water, once rolling add your penne.
While cooking penne heat a 10-12" frying pan to medium heat and add your olive oil, about 2-3 table spoons. Once oil is hot, add your chicken and brown on all sides. When it is about half way through cooking add some chopped onion ~ 1/2 cup and some grated garlic to the pan. Once chicken is done and onion is tender, add your can of diced tomatoes and let simmer for a few minutes.
By this point the penne should be done. Add about a 1/2 cup of the starchy water from the penne into your frying pan and let it simmer down. Then add your drained penne right into the skillet.
roughly chop up a large portion of arugula and add it to the penne. It will begin to whilt around the chicken penne as you stir it. Then add some basil and your grated mozzarella and Parmesan, however much you like.
Give it a good toss, and serve hot!

This recipe might sound complicated but it is actually really simple and fast. You can make this in under 25 minutes. Don't be afraid of trying something new like arugula, it is very delicious and healthy. * when you buy it, get it from broulims next to the spinach and basil, not albertons. Albertons will rip you off!
Also, a good tip when cooking with any meat is to always season it before you cook it! It will make your meals so much tastier. And, garlic is good in everything, use it!

Easy Cobbler

Easy Yummy Cobbler

1 can of pie filling (your choice: apple, cherry, peach, etc.)
1 pkg of white cake mix
1 cube butter

Put cake mix in bowl (do not make according to box).
Melt butter completely and pour over the cake mix. Mix together until cake mix is mostly wet.
Pour pie filling into 9x9 baking dish (the one half the size of the cake pan)
Place the cake mix and butter mixture over the filling. I like to run my spoon across the pan to mix the filling and cake mixture together a little.

Cook at 350 degrees for about 45 minutes or until the top is dark brown.
Really good with ice cream.

Pull Aparts

1 Cup Brown Sugar
1 cube butter
1 TB Cinnamon
2 TB Water
2 packages biscuits

Melt butter, and combine all of the ingredients together. Bake on 350 for 20-25 minutes. (I use a 9X9 pan)

Tamale Pie (Casserole)

1 lb hamburger
1 med. onion, chopped
1 tsp cumin
1 tsp garlic salt or fresh garlic and salt
1 tsp chili powder
1 cup picante salsa
1 can tomato sauce
1 can diced tomatoes (I like the ones with jalapenos or green chilis)
1 can whole kernel corn
1 can olives, sliced
corn tortillas
grated cheese

Brown hamburger in skillet. When almost done add onion and spices and saute together. Add the rest of the ingredients except tortillas and cheese, although if you like a lot of cheese you can put some in this mix as well. Mix and heat slightly. Layer corn tortillas and hamburger mixture in a casserole dish, starting with a layer of tortillas, then layer of mix, tortillas, mix, tortillas and then top with cheese, covering the tortillas completely so they don't dry out.

Cover with tin foil and bake at 350 for 15-20 minutes. Uncover, and let bake another 5 minutes. Serve with sour cream.

*We like a lot of tortilla in ours, so I like to do a double thick layer of tortillas in the middle, and sometimes on the bottom as well.

Yummy Pork Chops

3-4 Pork Chops
1 Onion sliced into rings
3 Apples (whatever variety you like) sliced
Apple Juice (probably about a 1-2 cups-enough to cover bottom of crock pot an inch or so, but not completely cover pork chops)
1 TBS Mustard (or can use 1 tsp mustard powder)

Put pork, onions, apples and mustard into crock pot. Pour apple juice over the top. Cook on high 3-4 hours, low 6-8 hours or until pork is tender and falls apart easily.

This is a yummy way to make pork chops and you can just eat them as is with side dishes, or you can shred it and eat over rice, or make sandwiches. Enjoy!

Southwest Chicken (Crockpot)

So pretty much all of my favorite recipes I've stolen from other people :) This one I adapted from a recipe from Emily Anderson who also used to be in the ward. Easy to double if you have company and so good!

2 large frozen boneless skinless chicken breasts
1-1 1/2 cup Salsa
1 small bag frozen corn
1 can black beans, drained and rinsed
1/4 cup chopped cilantro (optional)

Layer in order in crockpot, cook on low 4-5 hours. Remove chicken and shred, then return to crockpot until ready to serve. Serve on tortillas or over tortilla chips.

Topping options:
Shredded cheese
Sour cream
Avocado
Cilantro
Lime wedges

Crockpot Chicken and Glazed Carrots

I stole this recipe from Lydia Stewart who used to be in the ward and I make it all the time, it is so easy!

Crockpot Chicken and Glazed Carrots
4 boneless chicken breasts
1 can cream of celery soup (I never have that so I use cream of chicken)
1 bag baby carrots, or a bunch of peeled cut carrots
1/4 cup butter, melted butter (if you're feeling healthy, don't even throw it in)
1/4 cup brown sugar

*Lay chicken breast of bottom with cream of chicken spread over top. Throw in the rest, spreading evenly and cook for 5-6 hours on low. I usually serve over rice.

Crock Pot Chicken

3 or 4 chicken breasts
1 can cream of chicken soup
1/2 bag California blend vegetables (I like to use the whole bag)
1 cup grated cheese
pepper

Combine all ingredients in the crock pot. Cook on high for 6-8 hours. (Until chicken is cooked)
I like to cut my chicken into smaller pieces after it is cooked. The longer it is cooked, the more tender the chicken and it can be easily cut in the crock pot.

Breadsticks--best ever!

1 Tbsp yeast
3 1/2 - 4 cups flour
1 1/2 cups water (divided)
2 Tbsp sugar
1/2 tsp salt

Soften yeast in 1/2 cup of warm water. Mix sugar, salt, remaining 1 cup water, and 3 1/2 cups fo flour together: add yeast. Blend well adding enough remaining flour to form a soft dough. Kneed 6-8 minutes. Cover and let reast for 10 minutes while you make the spread. Then, grease cookie sheet. Put dough in middle fo pan and roll to outer edges. Spread topping over dough. Cut down the middle and across to from breadsticks before baking. Let rise until almost double (20-30 min). Bake at 350 for 20-25 minutes.

Spread
1/2 cup or 1 stick butter
1/4 cup mayonaise
1/2 cup parmesan cheese
1/4 tsp. parsley flakes
1/4 tsp. garlic salt

*this can be used as a pizza dough recipe also

Creamy Italian Chicken

In a crock pot:
3-5 chicken breasts (frozen-ok)
1/2 cup italian dressing (I use zesty fat free)
8 oz cream cheese (less fat still tastes as good)
1 can cream of chicken
*I mix the sauce together before putting in crockpot by either melting in the microwave or mixing in my mixer...otherwise you get little cream cheese balls)

cook on low 6-10 hours or 4-6 hours on high
serve over rice

*can also do this in the oven if you don't have a crock pot, probably about 300 degrees for 4 hours

Sweet and Sour Chicken

1-2 Chicken Breasts
1 bunch chopped green onion
1/2 tsp. Garlic Powder
*saute together until chicken is cooked

1 can pineapple (drain of juice for sauce)
1 pepper (Red is best)
1 pkg. California blend veggies OR your choice of other veggies: I prefer broccoli
*cook with meat and onions utnil veggies are tender

Sauce:
1/2 cup pineapple juice
1/2 cup brown sugar
1/4 cup margarine
2 Tbsp vinegar or lemon juice
2 tsp cornstarch or 2 Tbsp flour
1/4 cup soy sauce or teriyaki sauce (for sweeter taste)
*mix together while meat an dveggies cook--when veggies are crisp/tender pour the sauce in. Bring sauce to a boil: sauce will get thicker, so keep stirring until desired thickness.

Serve over rice, =)!

More desserts

Here is the link to the rest of Brooke Hess' dessert recipes: www.73rdwardrecipies.blogspot.com.

Crazy Cake

• 3 cups flour
• 2 tsp. baking soda
• 2 cup sugar
• 1 tsp. salt
• 4 Tblsp. Cocoa

Do NOT Grease Cake Pan!!! Sift dry ingredients into 9 x 13 cake pan. Make two holes in the flour mixture. In one hole put 2/3 oil, in the other hole put 2 tsp. vanilla and 2 Tblsp. Vinegar. Pour 2 cups cold water of cold water over all and mix thoroughly with a spoon. Do not beat. Bake at 350° for 45-55 minutes for 9 x 13 pan or 20 minutes for jelly roll pan.

Purple Poke Cake

• 1 pkg. white cake mix
• 1 3oz. pkg blackberry Jello (or other flavors)
• 1 cup boiling water
• 1 cup water
• Cool-Whip

Prepare cake mix as directed. Bake in well-greased and floured 9 x 13” pan at 350° for 30-35 minutes. Cool in pan 15 minutes. Then poke with fork at ½ inch intervals. Dissolve gelatin in boiling water. Add cold water and pour over cake in pan. Chill 3-4 hours. Top with Cool Whip.

Orange Dream Cake

• 1 pkg. Yellow Cake Mix (kind with pudding in it)
• 1 can Sprite (2 cup)
• 3 egg whites
• 1 large can Mandarin oranges, drained

Add all together, mix for 2 minutes.
Bake as per instructions on cake mix

Frosting:

• 1 -16 oz. carton of Cool-Whip
• 1 sm. Pkg. instant, vanilla pudding, dry
• 1 large can Mandarin oranges, drained and broken up with a fork

Mix these ingredients together and spread over the cooled cake.
Note: Can make very low fat by using sugar free and low fat ingredients.

Laree’s Oreo Cake

• 1 lb. Oreo’s- crushed – save 1 cup crushed Oreo’s
• 4 Tblsp. Butter, melted

Mix together (white cream and all) and put in bottom of 9 x 13 pan.

½ gallon vanilla ice cream – sliced into 6 slices.

Spread ½ jar (13 oz) marshmallow crème, Layer of hot fudge sauce, Layer of Cool-Whip, Sprinkle with reserved crushed Oreos, Freeze for 3-4 hours.

Winona’s Chocolate Spiced Zucchini Cake

• 2 ½ cup flour
• 2 tsp cinnamon
• ½ cup cocoa
• ¾ tsp. nutmeg
• 2 ½ tsp baking powder
• 3 eggs
• 1 ½ tsp. baking soda
• 2 cups grated zucchini
• 1 tsp. salt
• 2 tsp. vanilla
• ¾ cup soft butter or margarine
• ½ cup milk
• 2 cup sugar

Mix flour, cocoa, baking powder, baking soda, and salt. Set aside. In large bowl cream butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs. Mix well. Stir in zucchini and vanilla. Mix well. Alternately add dry ingredients with milk. Beat after each addition. Bake at 350° for 30 minutes in 9 x 13” pan OR bake at 350° for 45 minutes in Bundt pan.

Cinnamon Cream Cheese Frosting

• 1- 3oz. cream cheese, softened
• 1/3 cup soft butter or margarine
• ¾ tsp. cinnamon
• 4 cups powdered sugar
• 1 tsp. vanilla
• 1 ½ - 2 Tblsp. Milk

Beat cream cheese, butter, and cinnamon until well blended. Gradually add powdered sugar. Mix well. Stir in vanilla. Gradually add milk until of spreading consistency. Makes approximately 2 cups.
Optional: omit cinnamon for plain cream cheese frosting

Winona’s Zucchini Cake

• 1 cup sugar
• 1 tsp. baking soda
• 1 cup brown sugar
• 3 tsp. cinnamon
• 3 eggs
• ¼ tsp. Baking powder
• 2 cups grated zucchini
• ½ cup nuts, chopped
• 3 cups flour
• 3 tsp vanilla
• 1 tsp salt
• 1 cup oil

Beat sugar, oil, eggs until fluffy. Stir in zucchini and vanilla. Sift dry ingredients and add to creamed mixture. Mix well. Stir in nuts. Bake at 350° for 30 minutes in a 9 x 13” pan for 30 minutes or until done.

Lemon Custard Pudding Cake

• 6 Tblsp. All purpose flour
• 6 Tblsp. Butter or margarine, melted
• 2 cups sugar, divided
• 4 eggs, separated
• 1 ½ cups milk
• Grated peel of 1 lemon
• 2 Tblsp. Fresh lemon juice
• Confectioner’s sugar

In a large mixing bowl, combine flour, butter, and 1 ½ cups sugar. Bear egg yolks; add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff slowly adding remaining ½ cup while beating. Fold into batter. Pour into a greased 2 qt. baking dish or individual ramekins. Place in a shallow pan of hot water and bake at 350° for 55 -60 minutes or until lightly browned. Serve warm or chilled with confectioner’s sugar dusted on top.

Yield: 6-8 servings

Mississippi Mud Cake

• 2 cups sugar
• 1 ½ cup flour
• 1 cup shortening
• 1/3 cup cocoa
• 4 eggs
• 3 tsp. vanilla
• 1 cup nuts, chopped
• ½ tsp. salt

Blend together well. Pour into greased 9 x 13 pan (or jelly roll pan). Bake at 350° for 25 minutes. Take out of oven and cover with marshmallows. Put back in oven and just melt. Don’t let them brown or they get tough. Then cool- Then cover with syrup.
Syrup:

• 1 cup butter (2 cubes)
• ½ cup cocoa
• 4 cups powdered sugar
• ½ cup evaporated milk
• 1 tsp. vanilla
• 1 cup milk

Melt butter, then add other ingredients and cook until dissolved.

My Own Thing Cake

• 5 cups cut rhubarb
• 1 cup sugar
• 3 oz. raspberry jello mix
• 3 cups mini marshmallows
• White or yellow cake mix

Pour into greased 9 x 13” pan. Sprinkle sugar, raspberry jello, and miniature marshmallows over top. Take white or yellow cake mix. Mix batter as directed on box. Pour over top of rhubarb, jello and marshmallow layers. Bake at 350° for 55 minutes. Cool for 5-10 minutes- turn upside down onto a cookie sheet or flat platter.

Texas Cake (Brownies) - Fern Lancaster

• 2 cups flour
• 1 tsp. baking soda
• 2 cups sugar
• 2 eggs
• 1 cup butter
• 1 tsp. vanilla
• ¼ cup cocoa
• 1 cup water
• ½ cup buttermilk

Mix flour and sugar in large bowl. Bring to a boil butter, cocoa, and water. Pour over flour mixture, add buttermilk, soda, and eggs and vanilla. Pour mixture into greased cookie sheet. Bake at 400° for 20 minutes only. Frosting is optional.

Buttermilk Chocolate Cake

• 3 eggs
• 2 cups buttermilk
• 2 cup sugar
• 1 Tblsp. Baking powder
• 1 cup shortening
• 2 tsp. soda
• 3 cup flour
• 1 Tblsp. Cinnamon
• 1 tsp. vanilla
• ½ tsp cloves
• Pinch salt
• pinch all-spice
• 1 cup nuts, chopped
• 2 Tblsp. Cocoa

Sift dry ingredients together. Cream shortening & sugar in another bowl. Add eggs and beat. Add buttermilk and dry ingredients alternately. Pour into 9 x 13 greased baking pan for thick cake or jelly roll pan for thin cake. Bake at 350° for about 45 minutes for thick cake and 20 minutes for thin cake.

Dump Cake

• 1 can cherry pie filling
• 1 can crushed pineapple
• 1 box white cake mix
• ½ cup butter, melted
• Chopped nuts

Mix pie filling and crushed pineapple together. Pour into a 9 x 13 inch pan and sprinkle 1 white cake mix over top. Pout melted butter over all. Bake at 350° for 30 minutes. Sprinkle chopped nuts on top and bake for 30 minutes longer.

Great Grandma Snow’s Simple Simon Cake (like Pound Cake or Shortcake)

• 1 ½ cup flour
• 1 cup sugar
• 2 tsp. baking powder

Mix together and put in mixing bowl.
Put whites of two eggs or one whole egg in a one cup measuring cup. Add enough melted butter (1/4 cup) to make ½ full. Fill the cup up with milk (1/2 cup). Add to dry ingredients. Add 1 tsp. vailla or 1 tsp. lemon extract (or both). Beat for 5 minutes. It turns out best if beaten by hand not with a mixer. Pour into an 8 x 8 pan. Bake at 350° for 35 minutes.

3X recipe for 9 x 13 pan:

4 ½ cups flour, 3 cups sugar, 6 tsp. baking powder, 3 eggs or 6 egg whites, ¾ cup melted butter, 1 ½ cup milk, 3 tsp. vanilla, 3 tsp. lemon extract

Beat for 5 minutes. Bake at 350° for approximately 45-50 minutes.
Delicious with fresh strawberries served over each piece, like strawberry shortcake.

Breakfast Casserole

• 5 to 6 medium potatoes, peeled, boiled and sliced
• ½ cup bacon, cooked and crumbled
• 4 eggs, scrambled and crumbled
• ½ cup onions, chopped
• ¼ cup green peppers
• 1 can mushrooms
• 1 can creamed soup (mushroom or chicken or celery)
• 1 cup sour cream
• 1 cup cheese, diced or shredded
• Seasonings- (salt, pepper, dill, garlic, curry, etc)

Arrange potato slices in a 9 x 13 inch baking dish. Add bacon, eggs, onions, green peppers, and mushrooms. Mix together soup, sour cream, ½ cup cheese, and a little milk along with the seasonings. Pour over casserole. Bake at 350° for ½ hour or 15 minutes in microwave, or unti heated through. Sprinkle remaining ½ cup cheese over casserole and return to oven until melted. Garnish with parsley. Delicious hot or cold!

Serves 7-8 people.

Dutch Babies (or Puff Pancake)

• ½ cup butter (almost too much butter)
• 6 eggs
• 1 ½ cup milk
• 1 ½ cup flour
• Nutmeg and cinnamon (optional)

Heat oven to 400°. Place butter in 4 ½ to 5 quart casserole or a 9 x 13 inch dish and set in oven until melted and foamy. In the meantime, beat eggs with wire whisk, then add milk and flour. Beat well. When butter is melted, pour egg mixture in. Sprinkle with nutmeg and cinnamon if desired. Bake at 20 to 25 minutes or until puffed and well browned. Sprinkle with powdered sugar and serve with either maple or fruit syrup or cream cheese and jam.

Breakfast Puffs (like delicate, glorified doughnuts)

• 1/3 cup soft shortening
• ¼ tsp nutmeg
• ½ cup sugar
• ½ cup milk
• 1 egg
• 2/3 cup butter, melted
• 1 ½ cup sifted flour
• ½ cup more sugar
• 1 ½ tsp baking powder
• 1 tsp. cinnamon
• ½ tsp. salt

Heat oven to 350°. Mix shortening, ½ cup sugar, egg. Combine flour, baking powder, salt and nutmeg. Stir in alternately with milk. Fill greased muffin cups 2/3 full. Bake at 20-25 min. until golden brown. Immediately roll in melted butter then in mixture of ½ cup sugar and cinnamon. Serve hot.

Makes 12 puffs.

Mom’s French Toast

• ½ cup milk
• 1-2 eggs
• 1 tsp. vanilla (optional)
• Slices of bread
• Cinnamon and nutmeg

Mix milk and eggs together. Add vanilla and pour into glass pie pan or onto a large plate. Dip a piece of bread into milk mixture. Cook in a medium hot fry pan that has been sprayed with non-stick spray. Sprinkle cinnamon and nutmeg and then turn to cook the other side.

Easy Orange Pull Aparts

• 2 cans buttermilk biscuits
• 1 cube melted butter
• ¾ cup sugar
• Juice of 1 orange ( ¼ cup orange juice)
• Orange zest

Preheat oven to 375°. Grease bundt pan. Split apart biscuits. Zigzag as you layer the sections in the bundt pan. Melt butter and sugar and orange juice until mostly dissolved. Pour sugar, butter, orange juice mixture over layers. Bake at 375° for 20 minutes. Dump upside down on plate immediately. Tear apart and eat.

French Toast

• 1 cup half and half cream
• 1 tsp. vanilla
• 4 eggs
• 1/8 tsp. nutmeg
• 3 Tblsp. Sugar
• 1 loaf Texas Toast or French bread

Beat half and half, eggs, sugar, vanilla and nutmeg until frothy. Slice French bread 1” thick. Dip bread in egg mixture, coating both sides. Place on a greased cookie sheet. Bake at 450° for 5 minutes or until golden brown. Serve sprinkled with powdered sugar. This is a favorite at the Greene Gate Village

Birchermeusli

• 3 or 4 kinds of fruit with different 8 oz. flavored yogurt
• Textures (pomegranates, pears, 1 cup uncooked rolled oats, apples, grapes, bananas, oranges, peaches)

Mix cut up fruit in large serving bowl. Fold in yogurt (if you are using plain yogurt add ¼ cup brown sugar or sugar to taste). Mix in oats and set dish aside so oats will soften. Serve chilled or at room temperature, any time of the day.

Yummy Breakfast Rolls

• Rhodes frozen rolls
• 3 oz. pkg. instant butterscotch pudding
• ½ cup brown sugar
• Sliced almonds
• ½ cup margarine

Spray bundt pan with non-stick spray. Place 16 -28 frozen rolls evenly around pan. Melt butter and sugar. Spoon over rolls alternately with ½ pkg. of dry pudding mix. Sprinkle with almonds. Cover and let stand overnight. Bake at 350° for 30 minutes. Invert onto plate.

Parmesan Pull-Aparts

• ¼ cup butter
• 1 tsp. Instant onion flakes
• 1 tsp. parsley flakes
• 1 Tblsp. Parmesan cheese, grated
• ¼ tsp. celery salt
• 1 pkg. refrigerator biscuits

Melt butter in 8” inch round pan. Add seasonings. Spread evenly over bottom of pan. Cut each biscuit in ½. Place over butter mixture. Sprinkle with Parmesan cheese. Bake at 400° for 8-10 minutes. Turn upside-down on platter to serve.

Fried Biscuits (Scones)

• 3 ½ tsp. active dry yeast
• 3 ½ -4 ½ cup flour
• 2-3 tsp. salt
• 2 cup warm milk
• 2 Tblsp. Sugar
• ¼ cup shortening
• Oil for deep frying

Dissolve yeast in milk and let stand until foamy, about 10 minutes. Stir in shortening. Gradually add flour, sugar, and salt and mix until smooth. Cover with damp towel and let stand in warm draft-free place until doubled, about 2 hours.
On lightly floured board roll dough into rectangle ¼ “ thick. Heat oil to 375°. Cut
dough with biscuit cutter and drop a few at a time into oil. When biscuit is puffed and browned, turn to brown other side. Remove with slotted spoon, drain on paper towels and serve immediately.

Makes about 4 dozen.

String Cheese Sticks

• 2 ¼ cups Bisquick Mix
• 2/3 cup milk
• 1 pkg. (8 oz) string cheese
• 1 Tblsp. butter, melted
• ¼ tsp. garlic powder
• 1 can (8 oz) pizza sauce, heated

Heat oven to 450°. Stir Bisquick and milk until soft dough forms; beat 30 seconds. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 10 times.
Roll dough ¼ inch thick. Cut into eight 6 x 2 inch rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into roll to seal; Seal ends. Roll on surface to completely enclose cheese sticks. Place seam sides down on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.

(Makes 8 sticks)

Deb’s Whole Wheat Bread

• 6 cups Hot water
• 2/3 cup oil
• 2/3 cup honey
• 2 Tblsp. Wheat gluten flour
• 2Tblsp. Dough Enhancer
• 2 Tblsp. Salt
• 2 Cup ground Whole Wheat Flour

Mix for 1 min. or so. Add 2-3 Tblsp. Yeast (Saf-Instant is best brand)
Add more flour and mix until dough no longer clings to sides of bowl. Knead in mixer for 10 minutes on #1 speed. Mold into loaves and let raise.
Bake at 350° for 35 minutes.

Makes 4-6 loaves depending on loaf pan size.

Cloud Biscuits

• 2 cup flour, sifted
• ½ cup shortening
• 1 Tblsp. Sugar
• 1 egg, beaten
• 4 tsp. Baking powder
• 2/3 cup milk
• 1 tsp. salt

Sift dry ingredients together. Cut in shortening with a pastry blender until mixture resembles coarse corn meal. Combine the beaten egg and milk and add to flour mixture, stirring just enough to make a soft dough. Turn out on lightly floured board and knead 20 times. Pat to ¾ inch thickness and cut with floured cutter. Place on ungreased baking sheet and bake at 450° for 10-12 minutes.

Makes 12 biscuits.

Bride’s French Bread

• 2 ½ cup warm water
• 2 Tblsp. Yeast
• 2Tblsp. Sugar

Dissolve, add: 2 Tblsp. Oil, 1 Tblsp. Salt, 3 Cups flour
Use mixer; let set 10 minutes. Add 3 more cups flour. Stir in with spoon. Let rest 15 minutes, stirring every 5 minutes. Knead very little. Divide into two loaves. Put onto cookie sheets in French bread shape. Let rise 30 minutes. Bake at 375° for 35 minutes.

Makes two loaves.

Cindy’s Baking Powder Biscuits

• 2 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/3 cup oil
• 2/3 cup milk

Pour oil and milk together, but don’t stir. Add remaining ingredients. Mix together. Drop by spoonfuls onto greased cookie sheet. Bake at 475° for 10-12 minutes.

Visiting Teaching Muffins (like Costco’s)

• 1 Box cake mix (lemon, choc, or white) Regular muffins
• 1 small box instant pudding (not sugar free)
• 3 eggs
• ½ cup oil
• 1 cup water

Mix together and bake at 375° for 30-45 min. ( less for regular muffins)

Variations:

• Almond or vanilla extract with white cake mix
• Chocolate chips with chocolate cake mix
• Poppy seeds with lemon cake

Makes 5-6 Texas size or 18- 19

Sweet Apricot Coffee Cake

• 2 cups Rice Krispy cereal, crushed
• ¾ cup plus
• 3 Tblsp. Sugar, divided
• 1/8 tsp. ginger
• ½ cup margarine, softened and divided
• 1 ½ cup all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 egg
• 17 oz. can apricot halves, chopped
• ½ cup syrup reserved

Mix together cereal, 3 Tblsp. Sugar, ginger and ¼ cup margarine; blend until crumbly, then set aside for topping. Stir together flour, baking powder and salt; set aside. In small mixing bowl, beat remaining margarine and sugar until well blended; add egg and beat well. Stir in reserved apricot syrup. Add flour mixture, blending well. Spread into an 8” x 8” baking pan, then spoon ¾ cup apricots evenly over batter. Sprinkle with topping and remaining apricots. Bake at 350° for 45 minutes or until cake begins to pull away from the sides of the pan. Makes 9 servings.

Banana Nut Bread (Excellent & Light color)

• 2 cups sifted flour
• 1 cup sugar
• ½ tsp. soda
• 2 eggs
• 1 ½ tsp. baking powder
• 1 ½ tsp. milk
• ½ tsp. salt
• 3 large mashed bananas (1 cup)
• ½ cup butter
• ¾ cup chopped nuts

Sift together flour, soda, baking powder and salt. Cream butter and sugar. Add eggs and beat until mixture is light and fluffy. Stir in bananas and milk. Fold in dry ingredients and nuts. Pour into a well greased 9 x 5 x 3 inch loaf pan or an 8 inch square cake pan. Bake at 350° for 50-60 minutes.

(Can make 24 muffins @ 350° for 20-25 minutes.)

Energy Bars

• 1/2 cup butter or margarine, melted
• 2 Tblsp. Honey
• ½ tsp. salt
• 2/3 cup nuts, chopped
• 2 eggs, beaten
• 2 cups granola cereal
• 1 tsp. vanilla

Preheat oven to 350°. Place all ingredients in large mixing bowl. Blend well. Pat into greased 8 inch square baking dish. Bake at 350° for 18-20 minutes or until lightly browned. Cool and cut into 16 bars.

Nutri-Grain Bar Clone

• 1 pkg. yellow cake mix
• 2 ½ cup quick oats
• ¾ cup butter
• 12 oz. Preserves or jam
• 1 Tblsp. Water

Preheat oven to 375°. Melt butter. Combine cake mix and oats with melted butter until mixture is crumbly. Measure about 3 cups of this mixture into a greased 9 x 13 pan. Press firmly into pan to cover the bottom. Combine preserves and water; spoon over crumb mixture in pan, and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake at 375° for 20 minutes- top should be very light brown. Cool completely before cutting.

Cereal Yogurt Bars

• 2 cups Raisin Bran cereal
• ¾ cup flour
• ¼ cup firmly packed brown sugar
• ½ tsp. Cinnamon
• ½ cup butter
• 1 egg, slightly beaten
• 8 oz. strawberry low-fat yogurt
• 2 Tblsp. Flour

Mix cereal, ¾ cup flour, sugar, and cinnamon in small bowl. Cut in butter until mixture resembles coarse crumbs. Press ½ of the mixture firmly in the bottom of greased 8-inch square baking pan. Mix yogurt, egg, and 2 Tblsp. Flour in another small bowl. Spread over cereal mixture in pan; sprinkle with remaining cereal mixture. Bake at 350° for 30 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

Granola Bars

• ½ cup packed brown sugar
• ½ cup honey
• ½ cup peanut butter
• ½ cup raisins or peanuts
• 3 ½ cups granola ( can use 2 cups oatmeal & 1 ½ cups Rice Krispies)

Butter 9” inch square pan. Set aside. In large saucepan combine brown sugar and honey- cook over medium heat until boiling. Remove from heat- Stir in peanut butter until melted and blended. Stir in granola mix and raisins until well coated. Press into pan. Cut in 3” x 1” in bars.

Makes 27 - 3” x 1” bars

Orange Julius

• 6 oz. orange juice
• 1 cup water
• 1 cup milk
• 1 tsp. vanilla extract
• ¼ cup sugar
• 12-13 ice cubes

Mix all ingredients EXCEPT the ice cubes in a blender. Then add the 12-13 ice cubes and blend again until frothy and ice cubes are crushed.

Lemon Velvet Shake

• 8 oz. carton lemon yogurt
• 16 oz. can frozen orange juice concentrate
• 2 ½ cups low-fat milk
• 1 tsp. vanilla extract

Combine in a blender and process until frothy. Keep any leftovers in the refrigerator and stir again before serving.

Sunset Cooler

• 6 cups crushed ice
• 6 cups orange juice
• ½ -3/4 cup Hershey’s strawberry syrup

In a pitcher, combine all ingredients. Mix well.

Makes 6 servings

Lemon Honey-Ade

• ½ cup honey
• ¼ cup lemon juice
• ½ tsp. Lite salt
• 7 ½ cups water

Combine ingredients in pitcher- (could use more lemon juice)

Christmas Wassail

• 1 gallon apple cider
• 1 quart orange juice
• 1 cup fresh lemon juice
• 1 quart pineapple juice
• 24 cloves
• 4 sticks cinnamon
• 1 cup brown sugar (some people think it was sweet, so maybe cut it in half, etc.)

Heat it to boiling and then put it in a crock pot. Store leftovers in the fridge- then shake and reheat.

Dry Ice Root Beer

• 8 cups sugar
• 1 bottle root beer extract
• 4 3/4 gallon water
• 1-2 lbs. crushed ice
• 5 lbs. Dry ice

Mix sugar and extract, add water and dissolve. Add crushed ice. Add dry ice about ½ hour before ready to serve. The dry ice is what gives it the fizz.

Makes 5 gallons of root beer