Fruit Salsa and Cinnamon C H I

Fruit Salsa and Cinnamon C h i ~ s
Recipe By : Dani (Smitty)
2 kiwi fruit, peeled and diced

2 golden delicious apples, peeled, cored and diced
1 package (8 oz) raspberries
1 pound fresh strawberries, diced
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 10-inch flour tortillas
2 cups cinnamon sugar mixture
In a large bowl, mix kiwi, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and
chill for at least 20 minutes. Cut tortillas into strips or triangles, however you like. Moisten lightly both sides of
tortilla and sprinkle with cinnamon sugar mixture. Bake at 350 F for 5-10 minutes until crisp.
Peanut Butter Granola
Recipe By : Leslie @azzledmom)
cups sugar
cups margarine
teaspoon vanilla
cup peanut butter
teaspoon salt
cup water
cups rolled oats
teaspoon cinnamon
Mix sugar, margarine, vanilla, peanut butter, salt and water in a 4-cup glass jug. Heat for 4 minutes on HIGH.
Pour wet ingredients over dry ingredients and mix quickly and well. Pour onto two small greased cookie sheets.
Bake at 325 F for 25 minutes. Exchange cookie sheets in oven and cook 10 minutes longer. Turn oven off and let
granola dry for several hours. Store in a closed jar on your kitchen counter and watch it disappear.
- Page 1 --
Caramel Toffee Fruit D ~ D
Recipe By : Amandz (kaiakapero)
8 ounces cream cheese, softened

114 cup caramel ice cream topping
10 ounces toffee chips
Combine and serve with fresh fruit.
Note: I like to use more caramel topping than 114 cup.
Fruit Dip 1
8 ounces cream cheese

7 ounces marshmallow cream
1 tablespoon orange peel, optional
Mix together and let set I hour
Fruit Dip 2
Recipe By : Amanda (kaiakapero)
7 ounces marshmallow cream

1 pint sour cream
Blend and serve
Fruit Dip 3
cool whip
orange juice
Add orange juice as you go to taste.
-- Page 2 --
Bacon-Wrapped Water Chestnuts
Recipe By : Amy (a bbysmom)
2 cans (8 oz) whole peeled water chestnuts

2 pounds bacon
1 112 cups ketchup
112 cup brown sugar
2 teaspoons worcestershire sauce
114 cup molasses
112 cup sugar
2 tablespoons lemon juice
dash tabasco sauce, optional
Slice the water chestnuts in half. Cut the bacon strips in half or thirds. Wrap the bacon around the water chestnut
halves and secure with toothpicks. Broil them until the bacon is cooked. Drain, and place in microwave-safe bowl.
Mix the remaining ingredients to make the sauce and pour it over the top. Microwave 10 minutes and stir the
sauce to completely cover.
Instead of microwaving, I put everything in the fridge overnight. In the morning, I put them in a crock-pot, then
pour the sauce over the top. I let them simmer on low for four hours.
Diuping Oil for Bread
Recipe By : Mahgritd
cup extra virgin olive oil

tablespoon balsamic vinegar, optional
tablespoon chopped fresh basil
tablespoon chopped fresh parsley
tablespoon chopped dried oregano
cloves fresh garlic (or less if you prefer), minced
teaspoon salt
teaspoon fresh groung coarse black pepper
dash red pepper flakes, optional
tablespoon sun-dried tomatoes, finely chopped, optional
Mix all the ingredients together and let sit to allow the flavors to meld for at least an hour or two before serving.
Serve in a shallow bowl with crusty Italian bread cut into thick slices.
Do not keep this mixture for longer than 2 or 3 days in the refrigerator, as fresh garlic has caused problems
making the mixture unsafe.
- Page 3 --
Artichoke Spinach Dip
Recipe By : Rebecca (rebeccad)
2 packages cream cheese

314 cup heavy cream
113 cup grated parmesan cheese
114 teaspoon garlic powder
16 ounces frozen cut leaf spinach, thawed and drained
1 can (13 314 oz) artichoke hearts, rinsed and drained
213 cup shredded monterey jack cheese, or more if you like
Process cream cheese, cream, and parmesan cheese, garlic powder until smooth and creamy. Add spinach and mix
well. Add artichokes and mix until cut up in smaller pieces with mixer. Put into baking dish and sprinkle jack
cheese on top. Bake in 400 F oven until hot and bubbly. Serve with tortilla chips or pieces of bread.
Chicken Spread
Recipe By : Kathleen (K8GR)
1 cup chopped cooked chicken

1 can condensed mushroom soup
1 block (8 oz) cream cheese, softened
1 tablespoon chopped green olives
1 tablespoon chopped green onions
2 tablespoons slivered almonds
1 teaspoon garlic salt
Combine all ingredients, and spread into the bottom of a shallow baking dish. Bake for 20-25 minutes at 350 F.
Serve warm with Triscuit crackers.
Recipe By : Leslie Gf;azledmom)
16 ounces cottage cheese

314 pound imitation crab meat, shredded
16 ounces sour cream
2 ounces dry Ranch dressing mix
Combine all ingredients and chill. This is good with vegetables andlor chips.
-- Page 4 --
Crock Pot Hamburger Diu
Recipe By : Iackie (soartsyfirtsy)
2 pounds lean ground beef (not extra lean)

2 small onions
1 pound shredded cheddar cheese
2 cans (8 oz) tomato sauce
1 can (4 oz) diced green chilies
4 teaspoons worcestershire sauce
1 teaspoon chili powder
pinch salt and pepper
Brown ground beef & onion, drain off excess fat. In crock pot, add beef and onion mixture and all other
remaining ingredients. Stir well. Cover and cook on high for 1-2 hours, stirring occasionally. Serve immediately
or turn on low or warm for serving up to six hours. Serve with tortilla chips or Ritz type crackers.
Lion House Cheese Ball
1 package cream cheese, softened

1 112 cups grated cheddar cheese
1 tablespoon dried chives
2 teaspoons dry ranch dressing mix
112 cup chopped pecans
Mix everything together except nuts. Form into a ball and roll in nuts.
Pfaltzpraff Cheese Ball
Recipe By : Amy (abbysmom)
2 packages (8 oz) cream cheese, sofiened

1 pound sharp cheddar cheese, grated
1 small onion, chopped
1 tablespoon worcestershire sauce
112 teaspoon salt
1 cup chopped walnuts or pecans
Have cheeses at room temperature so they are soft enough to blend together. Then combine all ingredients except
the nuts, and shape into a ball. Roll the ball in chopped nuts. Chill until firm.
- Page 5 --
Knorr's S~inachDip
Recipe By : fithhen (K8GR)
1 package frozen spinach, cooked, drained well, chopped

1112 cups mayonnaise
1 112 cups sour cream
1 package Knorr's vegetable soup mix
1 can water chestnuts, drained and chopped
Mix everything together. Keep cold. Serve in bread bowl.
R C Note: This dip is very tasty when served with Rye bread.
R C Tip: When trying to drain thawed spinach, try this quick and easy method. Place the spinach in the middle of
a dinner plate. Place another dinner plate of the same size on top of the spinach. Holding the plates in both hands
over your kitchen since, press the plates together. This should remove all of the excess water. Pat dry with a towel
if needed.
Roasted Tomatillo Salsa
Recipe By : Stephanie (stepharriek)
8 ounces (5-6 medium) tomatillos, husked and rinsed

2 (or less) fresh hot green chilies, to taste
5 sprigs fresh cilantro (thick stems removed), roughly chopped
114 cup finely chopped onion
114 cup olive oil wlfew splashes lime juice
salt
Preheat a broiler. Roast the tomatillos and chilies on a baking sheet 4 inches below a very hot broiler until darkly
roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more
will give you splotchy-black and blistered tomatillos and chilies. In a blender or food processor, combine the
tomatillos and chilies, including all the delicious juice that has run onto the baking sheet. Add the cilantro and
olive oil, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to
remove the excess moisture. Stir into the salsa and season with salt, usually a generous 114 teaspoon.
-- Page 6 --
Orange Julius
8 ounces frozen orange juice concentrate

112 cup sugar
1 cup water
1 cup milk
1 teaspoon vanilla
14 ice cubes
Blend orange juice, sugar, water, milk and vanilla until well blended. Add ice cubes 7 at a time and blend until
smooth.
1 like to add fresh or frozen fruit before the ice. When I do, I use less or no sugar.
Strawberry Daiquiri
112 cup lemon juice

1 package (10 oz) frozen strawberries
1 cup 7-Up@
114 cup sugar
2 cups crushed ice
Combine sugar and lemon juice in blender. Blend in strawberries and 7-Up. Add crushed ice and blend until
smooth.
Strawberry-Lime Punch
Recipe By : Stephanie (snwht2002)
1 112 cups pineapple juice

112 cup orange juice
2 tablespoons lime juice
112 cup sugar
1 package (10 oz) frozen sliced strawberries, thawed
4 112 cups lemon-lime soda
Place juices and sugar in a 2 quart pitcher. Mix well until sugar is dissolved. Add strawberries. Mix well until
combined. Refrigerate until ready to serve. Add Lemon-lime soda; mix well; serve. Garnish glasses with fresh
fruit slices if desired.
- Page 7 --
Sawria Punch
314 cup lemonade or pink lemonade drink mix

1 quart reduced calorie cranberry juice cocktail, cold
1 cup cold orange juice
1 tablespoon fresh lime juice
1 cup cold club soda
2 medium oranges, sliced
2 medium limes, sliced
Empty drink mix into large pitcher. Add juices; stir until drink mix is completely dissolved. REFRIGERATE
until ready to serve. Stir in club soda and sliced fruit. Serve over ice in tall glasses. Makes 8 servings, 1 cup each.
For even fruiter punch, add 1 cup mixed berries with the sliced citrus fruit.
- Page 8 --
Mom's Baking: Powder Biscuits
2 cups flour
3 teaspoons baking powder (maybe less)
314 teaspoon salt
4 tablespoons shortening
314 cup milk
Put dry ingredients in bowl and stir. Cut shortening into mixture with 2 butter knives. Stir in milk. Turn out on
floured counter top and press dough with fingers to about 314 inch thick. Cut circles out with a glass and place in
baking dish and bake at 475 F for about 13-14 minutes or until golden brown.
Rolls bv Debbie Doupl

Recipe By : Brandi (luwnyboys)
2 cups boiling water

2 tablespoons shortening
112 cup sugar
2 eggs
1 teaspoon salt
8 cups flour
2 tablespoons sugar
2 packages yeast
112 cup warm water
Mix yeast, 2 tbsp sugar, and warm water: set aside. Mix water, shortening, sugar, and salt, let cool, add yeast and
eggs. Add 3 cups flour, beat with mixer 5 to 8 minutes. Add remaining flour. Do not knead, let rise till double,
punch down, shape into rolls, let rise. Bake at 400 F for 10-15 minutes. Makes 3 dozen
-- Page 9 --
Lion House Dinner Rolls
Recipe By : Amanah (kaiakapero)
2 cups warm water ( 1 10-115 degrees)

213 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
114 cup sugar
2 teaspoons salt
113 cup butter, shortening, or margarine
1 egg
5 112 cups all-purpose flour, or bread flour
In large bowl of electric mixer, combine water and milk powder, stir until milk dissolves. Add yeast, then sugar,
salt butter, egg and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at
medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes on medium
speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about 112 cup
flour and mix again, by hand or mixer. Dough should be soh; not overly sticky, and not stiff. (It is not necessary
to use the entire amount of flour.) Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all
around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying
out.) Cover with plastic and allow to rise in warm place until double in size. Scrape dough out onto floured
counter or cutting board. Turn dough over so it is floured on both sides, and gently flatten to about 1 inch thick.
With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and 114 inch thick. Brush with
melted butter. With a pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide.
Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Starting with short end, roll
one pice of dough with butter on the inside. Place roll on parchment-lined pan with other short end down on the
paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover
lightly with plastic wrap and allow to rise until double in size. Bake at 375 degrees for 15 to 18 minutes, or until
light to medium gold brown. Brush tops of rolls with melted butter.
I use this recipe to make breadsticks also, just cook them for 10-15 minutes. The extras freeze really well.
Quick and Easy Corn Bread
Recipe By : Leslie fiazzledmom)
2 cups BisquickO baking mix

2 eggs
113 cup cornmeal
112 cup sugar
1 cup milk
112 cup butter or margarine
Mix all ingredients at 1 time. Bake at 350 F for 30 minutes or until done.
-- Page 10 --
Italian Bread
Recipe By : Mahgritz8
112 teaspoon active dry yeast

1 cup lukewarm water
2 cups unbleached, all-purpose flour
2 cups warm water (about 90 degrees F)
1 package active dry yeast
6 cups unbleached, all-purpose flour
2 teaspoons salt
To prepare biga, mix 112 teaspoon yeast, 1 cup water together, and then slowly start adding the flour, mixing
well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight. To prepare
bread place 2 cups water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly.
Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed.
The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 112
hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let
rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave
it overnight to prepare the next day. Turn out your dough onto a floured baking sheet, and without overworking
it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed
to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350 F and place a casserole dish with boiling water on the lower oven rack. Bake your bread
30 minutes, turn the baking sheet around, and reduce the heat to 300 F and bake for another 30-45 minutes. At
this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the
bread to cool to room temperature and serve. Makes 2 loaves.
I start with a biga or starter the day before, leave it in the fridge overnight, and complete the bread the next day. I
don't knead my bread as much as the traditional recipes call for, but I get great results. Even if you've never made
bread before, you'll find this recipe easy. You could also use a baguette pan to make long thin loaves, or spread
your dough across a well-oiled cookie sheet to make focaccia.
Variations: Rosemary Bread: Add 4 tablespoons finely chopped rosemary to the flour. Brush the loaves with water
and sprinkle with coarse sea salt just prior to baking.
-- Page 11 --
Focaccia a1 Rosmarino (Rosemary Focaccia)
2 loaves frozen bread dough, thawed

4 tablespoons olive oil, divided
5 cloves garlic, minced
4 tablespoons fresh rosemary, or 2 tbsp dried rasemary
kosher salt
Combine the two loaves of thawed dough. Grease a large jelly roll pan. O n lightly floured surface, roll out
dough into a rectangle approximately the size of the pan. Place dough in pan pressing to corners. Brush dough
with 1 tbsp olive oil. Let dough rise until it begins to puff up. With fingertips, gently make di~nplesin the
dough. Add minced garlic to remaining olive oil, and lightly brush on to dough. Sprinkle parmesan, rosemary,
and salt on dough. Bale in 400 F oven for 10-13 minutes. Cut in squares, and serve warm or cool.
Perfect Pizza Dough
1 package yeast
1 teaspoon salt
3 tablespoons oil
1 cup water
3 114 cups flour
Dissolve yeast in water; let stand 5-10 minutes. Combine flour and salt in large mixing bowl. Add yeast mixture
and oil and mix well. Pour dough mixture out on lightly floured board and knead well until dough is smooth. Put
back in bowl and let stand for about 45 minutes to rise. Cut dough in half and roll out vely thin on greased pizza
pan. Add sauce and toppings and bake at 475 F for 20-25 minutes.
- Page 12 --
Pizza Doueh bv Bobbie Dunn
Recipe By : Brandi (luvmyboys)
1 314 cups scalded milk

3 114 tablespoons sugar
314 teaspoon salt
113 cup shortening
314 cup warm water
3 packages yeast
3 114 cups flour
Put first four ingredients into pan, bring to almost a boil, cool to finger tip. Dissolve yeast in water. When milk
mixture is cooled add yeast mixture. Mix 3 ?A cup flour slowly mix together. Grease two pizza pans then put one
half of dough on each pan. With your hands greased, push dough gently out to sides leaving thickened edge.
Apply goodies and bake pizzas at 420 F for 20 minutes.
Zucchini Bread
eggs
cup salad oil
cups grated zucchini
teaspoons vanilla
cups flour
teaspoon baking soda
teaspoon salt
teaspoon baking powder
cups sugar
teaspoons cinnamon
Beat eggs and add oil, sugar and vanilla. Add zucchini and dry ingredients. Pour into two greased and floured loaf
pans. Bake at 325 F for 60-75 minutes.
Cream Cheese Icing: Mix 112 box powdered sugar, 112 stick butter and 4 oz cream cheese together.
-- Page 13 --
Crock Pot Banana Bread
Recipe By : budsmom
cup butter or margarine

cup granulated sugar
eggs, well beaten
tablespoons dark corn syrup
ripe bananas, well mashed
cups all-purpose flour, sifted
teaspoons baling powder
teaspoon salt
Grease and flour the inside of the stoneware. In a large bowl, cream the butter until fluffy, and slowly add the
sugar, eggs, corn syrup and mashed bananas. Beat until smooth. In a small bowl, sift together the flour, baking
powder, baking soda and salt. Slowly beat the flour mixture into the creamed mixture. Add the walnuts and mix
thoroughly. Pour into stoneware. Cover; cook on High for 2 to 3 hours. When the bread is done let cool, and
turn bread onto a sewing platter.
Purn~kinBread
eggs, beaten
cups sugar
cup canned pumpkin
cup oil
cup water
teaspoon salt
teaspoon cloves
teaspoon cinnamon
cups flour
cup chopped walnuts
Combine eggs and sugar, mix well. Add pumpkin, oil and water. Blend thoroughly. Add all dry ingredients.
Add nuts. Bake in small greased loaf pans at 350 F for 1 hour.
-- Page 14 --
Glazed Orange Rolls
Recipe By : Amy (abbysmom)
cups all-purpose flour

package active diy yeast (2 114 teaspoon)
cup milk
tablespoons butter or margarine
eggs
tablespoons butter, softened
teaspoons shredded orange peel
cups sifted powdered sugar
tablespoons orange juice
In large mixer bowl combine 2 cups of the flour and yeast. Heat milk, 95 cup sugar, 3 tablespoons butter, and M
teaspoon salt till warm (1 15-120degrees), stirring to melt butter. Add to dry mixture; add eggs. Beat at low speed
with mixer for M minute, scraping bowl. Beat 3 minutes at high. Stir in enough remaining flour to make a
moderately soft dough. Knead on floured surface till smooth (3 to 5 minutes). Place in greased bowl; turn once.
Cover; let rise till double (1 to 1 M hours). Punch down; divide in half. Cover; let rest 10 minutes. Roll each half
to 12x8-inch rectangle. Combine 6 tablespoons butter, M cup sugar and peel; spread over dough. Roll up,
starting with long side; seal seams. Slice each into 12 rolls. Place cut side down, in greased 2 M inch muffin pans.
Cover; let rise till double (about 1 M hours). Bake at 375 F for 15 to 20 minutes. Remove from pan
immediately. Combine powdered sugar, and orange juice for glaze consistency. Drizzle over warm rolls. Makes
24. From Better Homes and Gardens "Homemade Bread Cook Book".
These are such a hit with everyone when I make them. At Christmas, we made this recipe but rolled the dough to
24x4 and sliced them into 24 mini rolls and baked them in a mini roll pan to give out to neighbors. Time must
be watched on these though. They won't necessarily take 15 minutes to bake.
-- Page 15 --
Lemon Blueberry Bread
cup butter
cups granulated sugar
eggs
cups flour
teaspoon salt
cup buttermilk
tablespoons lemon zest, tightly packed
tablespoons fresh lemon juice
ounces frozen blueberries
ounces powdered sugar (or 112 box)
cup butter, melted
tablespoons lemon zest, tightly packed
cup fresh lemon juice
Preheat oven to 325 F. Important: grease and flour two loaf pans. Cream butter and sugar. Add eggs and beat
until smooth. Add buttermilk. Mix dry ingredients together and add to buttermilk mixture. Blend well. Mix in
lemon juice and zest. Gently fold in blueberries and only mix until incorporated. Pour batter into loaf pans. Bake
loaves on the middle rack of the oven for 60 to 65 minutes. Cool bread 10 minutes, remove from pan and place
on a large cookie sheet, top side up.
For icing: Combine powdered sugar, butter, lemon zest, and lemon juice in a bowl. Beat icing with an electric
mixer until smooth. Drizzle icing over the warm loaves. The icing will harden when the bread cools to room
temperature.
I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is
closer to 50 minutes and I recommend increasing the amount of buttermilk from 213 cup to 1 cup.
-- Page 16 --
Jewish Sweet Bread
Recipe By : Brandi (luvrnyboys)
1 package yeast
1 114 cups warm water
1 teaspoon salt
114 cup sugar
114 cup oil
2 eggs
4 112 cups flour
1 stick butter
Mix and set aside yeast and warm water. Mix all other ingredients. Knead 5 minutes. Put in greased bowl.
Cover with towel. Set in warm spot. Let rise to double, and punch down. Divide into 3 parts. Braid. Let rise.
Bake at 350 F for 20 minutes. Pour '/z cube of butter on bread before baking and 11 2 fresh from oven.
Yummy Easy Whole Wheat Bread
Re@e By : Leslie @azzkdrnorn)
cups hot tap water

tablespoons instant yeast
can (12 oz) evaporated milk
cup oil
cup honey
cup white flour
tablespoons vital wheat gluten
cups whole wheat flour (8 cups white wheat)
tablespoons salt
Grind wheat. Using a Bosch or other heavy duty mixer, combine ingredients in order given, mixing well after half
the flour, then add other half of flour and salt. Add a little extra white flour as needed if the dough is too sticky.
Knead in mixer for 6-8 minutes. Pour a little oil onto clean countertop and spread with your hand. Remove
dough from the mixer and place on oiled counter. Form it into a long log, then divide into 5 loaves.
Oil pans lightly. Form each loaf into a log shape and place in pan, leaving the top round and smooth. Cover with
plastic wrap first then clean towels. Let rise in a warm place until almost desired bread size (about 1 hour). Bake in
preheated 350 F oven for 25-30 minutes (or convection oven 325 for 25 minutes). Remove from oven to wire
racks and brush tops of hot loaves with butter, if desired. Let cool about 20 minutes, then remove from pans and
let cool completely before slicing.
-- Page 17 --
Polka Dot Bread
cup cooked wheat, drained, recipe in directions

cups warm water
cup honey
teaspoon yeast
teaspoons salt
cup instant milk
cup shortening, melted
cups whole wheat flour
Pour water into bowl. Stir in honey. Sprinkle yeast over surface. Let stand 5 to 10 minutes until foamy. Add salt,
milk powder, melted shortening, and 3 cups flour. Stir to combine, then beat until smooth. Stir in cooked wheat
and enough remaining flour to make a stiff dough. Turn out onto a lightly floured surface. Cover and let rest 3 to
5 minutes. Knead dough 8 to 10 minutes, adding flour as needed. Place kneaded dough in greased bowl, turning
to grease all sides. Cover and let rise in a warm place until doubled in size. Grease 2 (9x5-inch) loaf pans. Punch
down dough. Divide dough in half and prepare loaves. Place in bread pans, cover and let rise until dough rises
above top of pan. Bake loaves about 25 minutes at 375 F.
Slow Cooked Wheat: Pour 3 cups whole wheat kernels (washed), 1 teaspoon salt, and about 8 cups water into a
slow cooker. Cook on low heat for 8 hours or overnight. Store in refrigerator in a non-metal container with a
tight fitting lid. Use within 3 weeks.
Thermos Wheat: Boil 2 cups water. Pour about 112 cup water into a 2 cup thermos. Spoon 1 cup of washed
whole wheat kernels into hot thermos. Add 112 teaspoon salt and remaining boiling water to about 1 inch from
the top of the thermos. Attach lid. Let stand 6 hours or overnight.
-- Page 18 --
"You're a Peach" Muffins
Recipe By : Jackie (soartyfirtsy)
cups brown sugar, firmly packed

cup light vegetable oil
egg
cup sour cream
teaspoon vanilla
teaspoon salt
cups flour
cups mashed but still chunky peaches
cup chopped nuts
cinnamon sugar
butter
Mix sugar, oil, and egg in a bowl. In another bowl mix sour cream, salt, vanilla, and soda. Combine contents of
both bowls together and lightly blend in flour being careful not to overmix. Fold in mashed peaches and nuts.
Pour into muffin tin and sprinkle with cinnamon-sugar. Top each muffin with a small bit of butter and bake at
325 F for 30 minutes.
Ao~lesauceMini Muffins
Recipe By : K;Lthken (K8GR)

tablespoon cinnamon
tablespoon allspice
teaspoons baking soda
cup butter, softened
cups sugar
eggs
cups applesauce
tablespoons vanilla extract
Combine flour, cinnamon, allspice and baking soda together; set aside. Cream butter and sugar in a large mixing
bowl; blend in eggs, applesauce and vanilla. Mix in flour mixture. Fill lightly greased mini-muffin tins 314 full.
Bake at 350 F for 15 minutes. Makes 48 mini muffins.
-- Page 19 --
Lil' Citrus Muffrns
Recipe By : Stephanie (sriwht2002)
cup all-purpose flour

teaspoon salt
cup sugar
egg
cup sour cream
teaspoon vanilla
teaspoons orange, lemon or lime zest
tablespoons butter, melted
cup sugar
Preheat oven to 375 F. For muffins, lightly spray cups of mini mufin pans with nonstick cooking spray or line
with paper liners. In bowl, combine flour, baking powder, baking soda and salt; mix well. In another bowl beat
'/4 cup softened butter and 213 cup sugar until well blended. Add egg; beat until smooth. Mix in sour cream,
vanilla and orange zest. Add flour mixture; mix until dry ingredients are moistened (do not over mix). Fill batter
cups; bake 12-13 minutes or until light golden brown. Do not over bake. Cool in pan 3 minutes; remove from
pan. Cool slightly. For topping, dip tops of warm muffins into melted butter and then in sugar. Serve warm.
Yield: 2 dozen
Six Week Bran Muffins
1 box (15 OZ)raisin bran cereal

1 cup melted shortening or oil
3 cups sugar (or 2 cups honey)
5 teaspoons baking soda
2 teaspoons salt
5 cups flour (I use half white half wheat)
4 eggs, beaten
1 quart buttermilk
Mix all together with beaters and store in airtight container in fridge for up to six weeks. Bake m a n s at 400 F
for 20 minutes.
-- Page 20 --
Scones
Rekpe By : Rebecca (rebeccad)
2 packages dry yeast

2 tablespoons sugar
114 cup lukewarm water
1 quart warm buttermilk
2 eggs, beaten
2 tablespoons oil
1 112 teaspoons salt
3 teaspoons baking powder
112 teaspoon baking soda
4 cups flour
Put yeast, sugar and lukewarm water in bowl, mix and let rise. Put buttermilk, beaten eggs, oil, salt, baking
powder, soda in another bowl, mix. Add 2 cups of the flour, a cup at a time, to the buttermilk mixture and mix
with fork. Then add the yeast mixture. Add the other 2 cups of flour and mix with a mixing spoon. Dough will be
sticky. Leave in large bowl and let it rise until double. Beat down, place the bowl in refrigerator covered. Use as
much dough as you would like to make fresh scones for the next week You can use the dough the same day too.
Roll the dough to 112-inch thick, cut in squares and fry in frying pan in about 114 to 112 inches of hot oil until
golden brown on medium heat. Serve with butter and honey.
German Pancake
Recipe By : kizzic
4 eggs
112 cup flour
112 cup miik
112 teaspoon salt
2 tablespoons butter
Mix the eggs, milk, flour and salt together. Melt the butter and use it to grease pan, it doesn't have to be 100%
melted. Pour the egg mixture into the pan and bake at 400 F for 25 minutes. Serve with syrup, fruit or whatever
you want.
- Page 21 --
Recape By : Dani (Smitty)
2 cups Bisquick@ baking mix

1 112 teaspoons cinnamon
1 egg
1 113 cups milk
314 cup grated apple (2 medium apples)
Beat first 4 ingredients with beater until smooth. Stir in apple. Cook on greased griddle, 114 cup at a time. Serve
with apple cider syrup. Makes 18-4 inch pancakes
le Cider Syrup
1 cup sugar
2 tablespoons cornstarch
114 teaspoon cinnamon
114 teaspoon nutmeg
2 cups apple cider (or juice)
1 tablespoon butter, optional
Mix first 4 ingredients in saucepan. Stir in cider and lemon juice until thick and boiling. Boil and stir 1 minute
and remove from heat. Stir in butter. Makes 2 112 cups.
Perfect Pancakes
1 cup flour (or half cup white & half cup wheat)
1 112 teaspoons baking powder
2 tablespoons sugar
112 teaspoon salt
1 cup milk
1 egg
2 tablespoons oil
Mix all ingredients together. Pour by 113 cupfuls onto hot griddle. Cook, turning once when bubbles appear.
- Page 22 -
Crepes
2 cups milk
4 eggs
1 112 cups flour
112 teaspoon baking powder
112 teaspoon salt
112 teaspoonvanilla
2 tablkspoons melted butter
Blend all ingredients in blender. Spray hot griddle with Pam spray or use margarine to grease griddle. Pour batter
thinly onto griddle tilting and rotating the batter to spread out to make thin crepes. Serve with fresh strawberries
and whipped cream, jam, or sprinkle with cinnamon and sugar.
Rice Pancakes
Recipe By : kinc4
1 112 cups leftover cooked rice, white or brown

2 cups buttermilk
2 cups white or wheat flour or half each
112 teaspoon salt
2 medium eggs
First get out your favorite big bowl. Measure a cup and a half of cooked cold rice into the bowl. I usually use rice
leftover from the night before. Actually you can use rice up to a week old, with good results, but rice older than a
week is too old to eat. Use a fork or a potato masher to mash the rice for a minute or two. Then add the rest of
the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. Sometimes, I add water
to the batter to thin it out enough for frying. Use your best judgment if the batter seems very thick to you. Fry
these in a hot skillet or griddle, turning them when they are brown on the bottom. I use 114 cup of batter for each
pancake to keep them small, and manageable. They are so tender, that frying big ones is a little tricky, so keep
them smallish to be on the safe side.
-- Page 23 --
Homemade Wafi-les and Buttermilk Svruo
Recipe By : jackie (soartsyfartsy)
3 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 eggs, separated
112 cup oil
2 cups milk
buttermilk syrup, recipe in directions
Beat whites stiff. Mix yolks oil and milk. Then add the dry ingredients. Fold in egg white gently until
incorporated. Ladle mixture into wame iron and cook until done. Makes 5-6 Belgium waffles.
Buttermilk Syrup: Bring 2 cups sugar, 2 cubes butter (112 cup), 1 cup buttermilk, 1 teaspoon baking soda, and 4
teaspoons vanilla to a boil for about 2 minutes and remove from heat once sugar is dissolved (If you boil it for too
long you will end up with a thick syrup more for ice cream topping). Be sure to use a large pot because the
baking soda will make the mixture puff up and you don't want this syrup spilling over onto your burners.
Mom's Wholewheat Waffles

2 eggs, separated
1 112 cups milk
112 cup white flour
112 cup wheat flour
I teaspoon salt
2 tablespoons baking powder
2 tablespoons oil
In a large bowl, beat egg yolks. Add milk In a separate bowl, combine flours, salt and baking powder. Add dry
ingredients to milk mixture; mix well. Add oil. In a separate bowl, beat egg whites until fluffy and fold into batter
just before pouring into wafile iron.
If the batter seems too runny after mixing the dry ingredients to the egg and milk, sometimes I use a little more
white or wheat flour to make it a little thicker before folding in the egg whites.
- Page 24 --
Sour Cream Waffles
cup butter
eggs
cups flour
teaspoon salt
cup sour cream
cup milk
Preheat waffle iron. Melt butter and set aside. Mix flour, salt, baking soda and baking powder in a medium bowl;
set aside. In a separate bowl, combine milk and sour cream; set aside. In a large bowl, beat eggs until light. Add
flour mixture and milk mixture alternately to eggs until all is mixed in. Add butter and mix well. Pour by cupfuls
into wame iron.
Recipe By : fithleen (K8GR)
1 cup sugar
4 tablespoons butter or margarine
2 large eggs
1 1I4 cups milk
2 112 cups flour
2 112 teaspoons baking powder
1 teaspoon vanilla
112 teaspoon salt
113 cup melted butter or cooking oil
Cream together sugar, margarine and eggs. Add all remaining ingredients except butter and blend well. Pour
melted butter over batter and do not mix. Dip batter onto heated waffle iron and follow directions for making
waffles. Serve with syrup or choice of topping. Makes 6-8 waffles
-- Page 25 --
Breakfast Burritos
Recipe By : supefish
1 pound bulk pork sausage, cooked and drained

18 eggs, beaten
1 112 cups shredded cheddar cheese
1 teaspoon salt
112 teaspoon black pepper
1 onion, finely chopped
24 bunches tortillas (9-inch work well)
Preheat oven to 325 F. Mix all ingredients together and pour into a greased 9x13 pan. Balce for 30-45 minutes or
until a toothpick inserted in middle comes out clean. Let cool completely. Slice length-wise down the center.
Then turn the pan around and divide each half into twelve equal slices making 24 sticks. Warm three or four
tortillas at a time between damp paper towels in the microwave. Place a casserole stick on a tortilla (I added a little
extra cheese on top) and then roll burrito style. Wrap each burrito in plastic wrap to hold it together, then place
several in a freezer bag. You're ready to pop them in the freezer! T o warm up, place one burrito in microwave on
defrost for one minute, then on high for 30 seconds to one minute. (I wrap the burrito in paper towel to keep it
soft.)
Note: I used a package of bacon, cooked and crumbled, and less salt.
Breakfast Casserole
8 slices bread, cubed

2 cups shredded cheddar cheese
20 pork sausage links
4 eggs
2 114 cups milk
314 teaspoon dry mustard
1 can (10 112 oz) cream of mushroom soup
112 cup milk
Arrange bread cubes in bottom of greased 9x13-inch baking pan. Sprinkle with shredded cheese. Brown pork
links, drain and cut into fourths; arrange on top of cheese. Beat eggs with milk and dry mustard. Pour over
sausage, cheese and bread. Refrigerate overnight. Dilute cream of mushroom soup with milk; pour over casserole.
Bake at 300 F for 1 112 hours.
-- Page 26 --
Breakfast Quesadillas
Recipe By : dizzydzisy23
pound bulk pork sausage

eggs
tablespoons sour cream
tablespoons half and half
package taco seasoning mix
tablespoon butter or margarine
tablespoons finely chopped fresh chives
tablespoons finely chopped fresh cilantro
tablespoons chopped tomato
can (4 112 oz) diced green chilies
package burrito size flour tortillas
cup shredded cheddar cheese
cup shredded monterey jack cheese
In a 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer
pink. Remove sausage from skillet; drain on paper towels. Wipe skillet clean with paper towels; set aside.
Meanwhile, in medium bowl, lightly beat eggs, 2 tablespoons sour cream, the half-and-half and taco seasoning
mix with wire whisk until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg
mixture; cook 2 to 4 minutes, stirring frequently, until mixture is very moist. Stir in cooked sausage, 2
tablespoons chives, 2 tablespoons cilantro, the tomato and chilies. Cook 1 to 2 minutes longer or until egg
mixture is set but still moist. Remove from heat. Place tortillas on work surface. Top half of each tortilla with 2 to
3 tablespoons egg mixture; sprinkle each with 1 tablespoon of each of the cheeses. Fold untopped half of tortillas
over egg mixture. Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30 to 45
seconds on each side or until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with
remaining quesadillas. With pizza cutter or sharp knife, cut each quesadilla into wedges. Top each with chives,
taco sauce and sour cream.
Yosrt in a Bottle
Recipe By : Leslie (fi-azzzledmom)
Fill a narrow mouth quart bottle 314 full with water. Microwave the water until it is almost boiling. When the
water reaches 120 degrees; add 1 cup powdered milk, 3 tablespoons unflavored, no gelatin yogurt (this is the
culture) or a yogurt culture starter. Add 112 teaspoon flavoring (lemon, vanilla, strawberry, raspberry extract) and
3 tablespoons sugar. Put the blade to blender on the jar and on the blender. Let it whirl until all is mixed up well.
Put a lid on the jar. Use a clean #10 can. Place a bath towel over the top of the can. Put the bottle on the towel
and push it into the can. Fold the towel over the top. Let it culture for 24 hours. Always tly to have 113 cup of
unflavored yogurt for a culture. It will be runny if you use flavoring. I make it plain, then flavor it.
- Page 27 --
Almost Nutri-Grain Bars
1 package yellow cake mix

314 cup butter or margarine, melted
2 112 cups quick oats
12 ounces preserves or jam
Combine cake mix and oats in a large bowl. Stir in the melted butter until the mixture is crumbly. Measure about
three cups of this into a greased 13x9-inch pan. (I first line the pan with aluminum foil and spray it with cooking
spray). Spread the preserves over the oat mixture (if preserves are too thick, add a little water to thin). Crumble
remaining oat mixture over top, pressing down a little into the preserves. Bake at 375 F for 20 minutes (I bake
mine a little longer until they are firm.) Cool. Cut into bars. This recipe is really good with strawberry or
blackber~yjam.
Cream Cheese Danish
Recipe By : Superjish
2 cans (8 oz) crescent rolls

1 large egg, separated
2 blocks (8 oz) cream cheese
1 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
strawberry preserves
powdered sugar
Line a 13x9-inch pan with aluminum foil. Spray with cooking spray. Unroll one can of crescent rolls into the pan
and press together the perforations to cover bottom of the pan. Beat egg yolk, cream cheese, sugar, lemon juice
and vanilla until smooth. Spread over crescent roll layer. Spread a very thin layer of strawberry preserves over
cream cheese mixture. O n a sheet of wax paper, unroll the other can of crescent rolls. Press together perforations
and roll out to a 13x9 inch rectangle. Transfer to pan to cover the jam. Whisk egg white till foamy and brush over
the top crust. Bake at 375 F for 25 minutes or until golden brown. Cool in pan. Sprinkle with powdered sugar
and cut into bars. Store in the fridge. Oh, this is soooo good! Can't make it too often-will eat entire pan.
- Page 28 --
Cinnamon Pull A~arts
Recipe By : Megan (mixmegs)
314 cup sugar

1 tablespoon ground cinnamon
3 cans refrigerated buttermilk biscuits
112 cup butter or margarine, melted
112 cup powdered sugar
2 tablespoons milk
Preheat oven to 350 F. Mix granulated sugar and cinnamon in medium bowl; set aside. Cut each biscuit into
quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with
half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining
cinnamon-sugar. Bake 40 to 45 minutes or until golden brown. Cool in pan 5 minutes; invert onto serving plate.
Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended.
Add 1 tablespoon of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of
desired consistency. Drizzle over warm bread. Serve warm.
-- Page 29 --
Chicken Top Ramen Salad
chicken breasts, cooked and diced

large head cabbage, chopped
green onions, chopped
tablespoons toasted slivered almonds
tablespoons toasted sesame seeds
package chicken top ramen, cooked until soft
cup oil
tablespoons sugar
teaspoon salt
teaspoon pepper
tablespoons vinegar
flavor packet from ramen noodles
Mix together chicken, onions, almonds, sesame seeds, and noodles and set aside. In a separate bowl combine oil,
sugar, salt, pepper, vinegar and flavor packet. Pour dressing over salad and stir well. Chill for a couple of hours
before serving.
Oriental Chicken Cabbace Salad
cups cooked chicken breasts, shredded

tablespoons sesame seeds
tablespoons slivered almonds
head shredded cabbage
green onions, minced
package ramen noodles, cruched in hands
tablespoons sugar
cup oil
tablespoons vinegar
teaspoon pepper
teaspoon salt
Mix chicken, sesame seeds, almonds, cabbage, onions and ramen noodles together for the salad. Mix the
remaining ingredients in a separate bowl thoroughly and pour over salad. Serve immediately.
-- Page 30 --
Chinese Chicken Fruit Salad
Recipe By : Leslie fimledmam)
1 medium can pineapple tidbits, drained, reserve 2 T

1 can (1 1 oz) mandarin oranges, drained
1 can (8 oz) water chestnuts, drained
2 112 ounces toasted slivered almonds
1 cup chopped celery
1 cup seedless grapes, halved or quartered
4 cups cooled and cubed chicken
Gently mix all ingredients in a serving bowl. Mix in a separate bowl: 1 cup Miracle Whip (not mayonnaise), 1
tablespoon soy sauce, and 2 tablespoons pineapple juice reserved from tidbits. Pour over fruit and chicken
mixture. Chill and serve over crunchy Chinese chow mein noodles.
Hot Chicken Salad
Recipe By : Rebecca (rebeccd)
cups diced cooked chicken

cup mayonnaise
tablespoons lemon juice
teaspoons grated onion
cup grated cheese
cups chopped celery
cup toasted slivered almonds
teaspoon salt
cup crushed potato chips
Combine lemon juice and grated onion with mayonnaise. Mix with chicken, celery and almonds. Put in 2-quart
casserole dish. Cover with cheese and potato chips. Bake 10 minutes at 350 F. Serve warm.
- Page 31 --
Italian Steak and Bread Salad
Recipe By : Tern' ( T e v i L)
12 ounces thick sirloin steak

112 loaf french bread, split
112 teaspoon each salt and pepper
2 cups ripe tomato chunks
2 bags any type lettuce you like
112 cup onion slices
112 cup blue cheese
112 cup oil and vinegar salad dressing
Coat the bread with olive oil or butter and sprinkle with garlic powder or garlic salt and salt and pepper. Grill
steak, turning once, about six minutes. Remove to a cutting board, cover loosely with foil and let rest. Meanwhile,
grill bread, cut side down, 2 minutes or until lightly toasted. Cut bread in chunks. Thinly slice steak. Combine in
a bowl with remaining ingredients; toss to combine.
Panzanella
Recipe By : stephaniek
114 cup drained capers

2 tablespoons plus 114 cup red wine vinegar
12 ounces ciabatta or other white bread, 2 to 3 days old
9 ripe tomatoes, cored and scored on bottom
2 tablespoons plus 213 cup extra-virgin olive oil
1 garlic dove, minced
salt and freshly ground pepper
112 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
114 cup pitted kalarnata olives, halved lengthwise
fresh basil sprigs, for garnish
Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread.
Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled,
cut or tear bread into 1 inch cubes and set aside. Submerge the tolnatoes into a large saucepan of boiling water for
10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small
sharp paring knife, peel off the tomato skins. Cut the tomatoes in l a a n d scoop out the seeds. Cut the tomatoes
into 1 inch cubes and set aside. In a large bowl, whisk 213 cup of oil, 114 cup of vinegar, and garlic. Season with
salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine. Transfer half of the bread
mixture to a 13x9-inch dish. Arrange half of the roasted peppers, drained capers, and olives over the bread
mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and
olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour. Garnish with the
basil sprigs and serve.
-- Page 32 --
Cafe Rio Salad
Recipe By : pinkdaisy
Sweet Pork:
1 (3-5 pound) pork roast-boneless pork loin recommended
1 cup salsa-use Pace or one similar, not the fresh salsas
1 cup brown sugar, packed
Place ingredients in a greased 3 L/2 -4 ?hquart slow cooker. Cover and cook on LOW heat for 8-10 hours. Shred
pork with a fork or potato masher before serving. Keep lid off after shredding for about 15 minutes so juice will
thicken. Use meat in burritos, tacos, or salads. If freezing, keep juice and freeze with meat.
CilantroILime Rice:
1 cup uncooked rice
1 teaspoon butter or margarine
1 teaspoon lime zest
1 can (15 oz) chicken broth
114 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook
15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro.
Pour over hot cooked rice.
Creamy Tomatillo Salad Dressing:

1 cup light sour cream
1 envelope Ranch salad dressing
112 envelope Fiesta Ranch Salad dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 limes, freshly squeezed
114 cup fresh chopped cilantro
Combine all ingredients in a blender (put the liquids in first!) and blend until smooth. Store in the refrigerator.
Can be stored in airtight container for up to 2 weeks.
Black Beans:
1 can black beans, rinsed and drained
113 cup tomato juice
1 teaspoon ground cumin
2 tablespoons olive oil
112 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans,
tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
-- Page 33 --
Crispy Corn Chips:
Preheat oven to 400 F. Slice corn tortillas thin. Bake for about 8 minutes.
For the tortilla we like the tortillas fiom Costco that you bake yourselves.. .if using these bake as directed and add
cheese to the top until lightly browned. If using regular tortillas, you can put the tortilla in a pie pan in the oven
with cheese sprinkled on top until warm
The meat, rice, dressing and beans can all be made the night before or over a several day period and will last in the
fridge so it's not so much work all at once. Enjoy!
Mexican Salad
Recipe By : Jenn$u (all4andre)
quarts salad
cups fritos (regular)
small avocado, peeled
cup sour cream
cup vegetable oil
teaspoon salt
teaspoon sugar
teaspoon dried red pepper flakes
Mash avocado and stir in all other dressing ingredients. Mix well. Put salad dressing and Fritos on right before
serving (or else it will get soggy). Serves 8
Baja Salad
Recipe By : Dani (Srnitty)
1 can corn
1 can black beans, drained
1 small jicama, chopped
2 heads romaine lettuce
1 large tomato, chopped
tortilla chips, crumbled
1 small block feta cheese
ranch dressing
Mix all ingredients together and serve.
Note: Ranch dressing can be served on the side or tossed in the salad.
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- Page 34 --
Pasta Chicken Salad
Recipe By : jackie (soartsyfartsy)
cups cooked chicken, cubed

package bow tie pasta, cooked and drained
sliced green onions
ounces Kraft coleslaw dressing
cups mayonnaise
salt and pepper, to taste
pound grapes, halved
cup chopped cele~y
can (20 oz) pineapple tidbits, drained
small apples
slivered almonds, optional
Combine chicken, pasta, green onions, coleslaw dressing, rnayo, salt and pepper and chill. Just before serving,
add the temaining ingtedients. It makes about 20 servings. You can also serve this with rolls fot lunch or dinner.
------------------------------------------
Yummy Chicken Pasta Salad
ounces bow tie pasta, cooked

ounces corkscrew pasta, cooked
can (20 oz) pineapple tidbits, well drained
cups celery, chopped
cup slivered almonds (can substitute cashews)
cup red flame grapes (can substitute craisins)
boneless skinless chicken breasts, cooked and cubed
cup mayonnaise
bottle (16 oz) Kraft coleslaw dressing
Prepare all of the ingredients as indicated. Drain the pastas well and place in a large salad bowl. Add all the
remaining ingredients EXCEPT mayonnaise and dressing. Toss well to blend. In a medium bowl combine the
mayonnaise and dtessing. Pour over the salad ingtedients and again blend well. Serves about 15-20.
- Page 35 --
Marvelous Macaroni Salad
Recipe By : Leslie @azzledmm)
pint Best Foods mayonnaise

pint Miracle Whip
cup buttermilk
cup sugar
envelope plus 2 tsp. ranch buttermilk dressing mix
package Arby's horsey sauce
teaspoon mustard
package (22 oz) salad macaroni, cooked and drained
cups celery, finely chopped
bunch radishes, finely chopped
cucumber, peeled, seeded, finely chopped
small zucchini, unpeeled, finely chopped
tomatoes, chopped
cups petite frozen peas, thawed
cups cooked chicken or turkey, cut in pieces
In a large bowl combine mayonnaise, miracle whip, buttermilk, sugar, dressing mix, horsey sauce, and mustard.
Add remaining ingredients and toss. Serves 30.
This recipe works well with or without the meat and can be made the day before.
------------------------------------------
Seven Laver Salad
Recipe By : Leslie @uzzledmorn)
1 head lettuce, shredded

112 cup diced celery
112 cup diced onion
1 package frozen peas
112 cup diced green pepper
1 pint mayonnaise
2 tablespoons sugar
6 ounces shredded cheddar cheese
6 slices bacon, fried and crumbled
Layer lettuce, celery, onions, pepper and peas in a large glass bowl. Cover to the edges with mayo. Sprinkle sugar
over mayo. Top with cheese and sprinkle bacon over cheese. Seal tightly and refrigerate overnight.
-- Page 36 --
Indian Potato Salad
Recipe By : desigler74
medium boiling potatoes, peeled

cup shelled fresh peas (I have used frozen)
teaspoon salt
teaspoon ground cumin
teaspoon curry powder
teaspoon turmeric
spring onions (shallots), sliced for garnish
cup mayonnaise
tablespoon water
Place potatoes in a large saucepan and cover with cold water. Bring to the boil, cover and simmer for about 25
minutes or until tender. Drain well and place in a large bowl to cool. Boil, steam or microwave peas until just
tender. Drain. Rinse under cold water and drain well again. Add peas to potatoes. Combine all the spices
including the salt into a small bowl and mix well. Cook spices in a small frylng pan over low heat for 5 minutes or
until fragrant. Remove spices from heat and sprinkle over potatoes. Toss potatoes to coat evenly. Using tongs,
take one potato out of bowl at a time and cut into thin slices. Return to bowl. T o make dressing, whisk
mayonnaise, lemon juice, and water in a small bowl until combined. Pour dressing over potatoes and toss gently
until combined. Serve potato salad warm or cold garnished with spring onion.
Potato Salad 1
Recipe By : sugar-and-pice
cup vinegar
cup water
cup sugar
teaspoon salt
teaspoon pepper
teaspoo 11 re pared mustard
eggs, well beaten
cup salad dressing (like miracle whip)
cups cubed, cooked potatoes
hard cooked eggs, chopped
cup celery, chopped
tablespoon minced onion
tablespoon chopped green bell pepper, optional
Combine first 6 ingredients; bring to a boil. Reduce heat; gradually add well beaten eggs. Cook, stirring
constantly, until slightly thickened, about 5 minutes. Beat in salad dressing. Toss together remaining ingredients
in bowl. Pour on the dressing you just mixed, toss gently. Adjust seasoning as necessary.
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- Page 37 --
Potato Salad 2
Recipe By : karson
Mix together:
3 hard-boiled eggs, diced
112 onion, diced
sweet pickles, diced (to taste)
pimentos, diced (to taste)
salt and pepper (to taste)
4 cups thick mashed potatoes
Mix and add to potatoes:

112 cup Miracle Whip
2 tablespoons vinegar
2 tablespoons canned milk
1 teaspoon sugar
Sprinkle with paprika. Chill to blend flavors.
Potato Salad 3
Recipe By : karson
cup mayonnaise
tablespoons vinegar
teaspoons salt
teaspoon sugar
teaspoon pepper
pounds potatoes, cooked, peeled and cubed
cup thinly sliced celery
cup chopped onion
hard cooked eggs, chopped
Combine mayonnaise, vinegar, salt, sugar, and pepper. Add potatoes, celery, onion, and eggs. Toss to coat. Cover
and chill to blend flavors.
- Page 38 --
Cauliflower Salad
1 head lettuce, tom in fork sized pieces

1 head cauliflower, cut in very small flowerets
1 onion, finely chopped
1 pound bacon
112 cup sugar
1 112 cups mayonnaise
2 teaspoons lemon juice
Cut bacon into 1/2 inch strips and fry until crisp and drain. Layer other ingredients as listed in a large bowl:
lettuce, cauliflower, dry mustard, onion, cheese, bacon, sugar. Thin mayonnaise with the lemon juice and spread
over top of salad. Cover and refrigerate over night. Toss just before serving.
We served this at our wedding reception and everyone loved it and wanted the recipe. It has a really good flavor.
Cauliflower Tossed Salad
1 head cauliflower, broken in small pieces

1 head lettuce, broken in small pieces
1 bermuda onion, thinly sliced
1 pound bacon, fried and crumbled
Place the salad items in layers, then top with dressing. Cover tightly and refrigerate; toss when ready to use.
! cup parmesan cheese, and '/2 cup sugar in a bowl.

Dressing: Combine Ipint mayonnaise, A
-- Page 39 --
Broccoli Salad 1
Reczje By : Stephanie (snwht2002)
2 bunches broccoli
112 cup mushrooms, sliced
1 bunch green onions, sliced
1 pound bacon, cooked and crumbled
112 cup mayonnaise
112 cup miracle whip
114 cup sugar
Combine broccoli, mushrooms, onions and bacon in a large bowl. In a separate bowl mix dressing ingredients
thoroughly to incorporate sugar. Pour dressing over broccoli mixture and fold to combine.
Broccoli Salad 2
Recipe By : boisemom
small bag precooked bacon

large head fresh broccoli, chopped
cup chopped celery
cup minced green onion
cup diced red onion
cups seedless grapes, halved
cup blanched slivered almonds
cup white sugar
tablespoons distilled white vinegar
cup mayonnaise
Preheat oven to 300 F. Spread slivered almonds on a cookie sheet. Bake for approximately 12 to 14 minutes or
until lightly browned, turning once during toasting. Cool. In a small bowl, mix together mayonnaise, sugar, and
vinegar. Set aside. In a large bowl, combine broccoli, crumbled bacon, cele~y,green onions, red onions, grapes,
and toasted almonds. Toss with mayonnaise dressing. Chill for several hours in the refrigerator
- Page 40 --
Broccoli-Raisin Salad
3 bunches broccoli, chopped

2 medium red onions, chopped
2 cups raisins
12 strips bacon, fried and crumbled
1 cup cheese, shredded
2 cups light mayonnaise
114 cup sugar
Combine salad dressing, sugar and vinegar. Pour over broccoli, onion, raisins, cheese and bacon. Marinate
overnight.
Champagne Salad
1 large cool whip

1 package (802) cream cheese
112 cup sugar
3 bananas, mashed
1 large can crushed pineapple, drained
1 package frozen sliced strawberries
112 cup chopped walnuts, optional
Mix Cool Whip, cream cheese and sugar with hand mixer until well blended. Stir in remaining ingredients by
hand. Keep refrigerated until serving.
-- Page 4 1 --
Recipe By : Iackie (soartsyfartsy)
bags romaine lettuce

bag spinach
sliced red onion
avocado, optional
papaya, sliced
cans mandarin oranges, drained
pound grated swiss cheese
cups bacon, crumbled
poppy seed dresssing, recipe in directions
Combine all salad ingredients (except dressing) in a 1a1-gebowl. For Poppy Seed Dressing: In a large mason jar or
container combine 213 cup white vinegar, 1 112 cup sugar, 2 teaspoons dry mustard, 1 112 teaspoons salt. Shake
well and then slowly add 2 cups oil and 3 tablespoons poppy seeds. Wait to pour dressing on salad until just
before serving to prevent soggy salad.
Note: I ornit papaya when expensive or out of season.
..........................................
Spinach Salad
red leaf lettuce

114 pound cooked bacon, cut in small pieces
cups grated Swiss cheese
cup minced red onion
cups sliced mushrooms
tablespoon poppy seeds
cup red wine vinegar
teaspoon finely chopped red onion
teaspoon yellow mustard
cup oil
cup sugar
teaspoon salt
Combine lettuce, bacon, cheese, onion and mushrooms in a large bowl and toss. Put remaining ingredients in a
blender and puree. Pour dressing to taste on salad just before serving. Toss and enjoy!
I make a large bowl full of spinach and lettuce. You can add more bacon if you like.
-- Page 42 --
Cranberry Srinach Salad
Recipe By: kzmm
package fresh spinach, trimmed

cup dried cranberries
slices turkey bacon, cooked
cup sugar
teaspoon dried minced onion
teaspoon poppy seeds
teaspoon paprika
tablespoons balsamic vinegar
tablespoons cider vinegar
cup vegetable oil
In large salad bowl, toss spinach, cranberries and cooked bacon. In small bowl, combine sugar, onion, poppy seeds
and paprika; whisk in the vinegars and oil. Drizzle over salad. Sprinkle with almonds; toss to coat.
Rocket, Pear and Walnut Salad

Recipe By : designer74
cup honey
tablespoons balsamic vinegar
pears (crispy)
gram pack walnuts
grams rocket leaves (arugula)
grams baby spinach
bunch chives, coarsely chopped
cup milk
sprig rosemary
grams soft feta cheese, crumbled
cup olive oil
Combine honey and balsamic vinegar. Cut the pears lengthways into 1 cm slices. Toss through honey mixture.
Cook the pears for one minute and set aside to cool. Toss walnuts in remaining honey mixture and cook on a
high heat until golden. Set aside to cool. Dressing: Heat to boiling milk and sprig of rosemary. Remove and cool,
discarding rosemary. Combine feta and milk until a smooth paste whisk in oil and salt and pepper. Place all
ingredients in a large bowl and poor over dressing, toss well.
-- Page 43 --
Corn Chowder 1
pound bacon
cups potatoes, cooked and cubed
cups milk
cup flour
tablespoon celery flakes
cup onion, chopped
cups corn
teaspoon black pepper
teaspoon salt
I n large pot cook & crumble bacon. Remove bacon from pan and set aside. Add onions to bacon drippings and
cook until golden brown. Add flour, salt & pepper cook until bubbly. Add milk; stir over medium heat until
thickened. Add remaining ingredients. Simmer until heated through. Serve with crumbled bacon and shredded
cheddar cheese.
Corn Chowder 2
pound bacon, cut up

medium onion (about 112 cup), chopped
stalks celery (about 1 cup), chopped
tablespoons (slightly heaping) flour
cups milk
teaspoon salt
teaspoon pepper
can (17 oz) cream style corn
can whole corn
can (16 oz) tiny whole potatoes
Cook bacon in large dutch ovenlsoup pan until crisp; drain off fat resewing 3 tablespoons. Add onion and celery
to bacon fat and cook until onion is tender. Remove from heat and stir in flour. Cook over low heat. Stir in milk
using a wire whisk and continue to stir until soup thickens. Add salt and pepper, cans of corn and then potatoes.
Let simmer for a few minutes on low heat. You can burn your soup if you're not careful.
You can substitute 2 112 cups of cooked potatoes for canned potatoes.
-- Page 44 --
Taco Soup 1
Recipe By : sumbum
1 pound ground beef or turkey

2 cans stewed tomatoes
3 cans beans (I use black, kidney, and pinto), drained
I can corn
1 package ranch dressing mix
1 taco seasoning mix
2 cups water
Brown meat and combine with all ingredients in a large pot. Add water to desired consistency. Heat over medium
heat for 20 minutes stirring occasionally. Serve with tortilla chips.
Use more or less water depending on how thick you want the soup.
Taco Soup 2
1 pound lean ground beef, browned and drained

2 cans (15 oz) kidney beans, undrained
1 can corn, undrained
2 small cans tomato sauce
1 canRoteltomatoes
2 tablespoons taco seasoning mix
Cook all ingredients until flavors blend.
Top with any of the following:

cheese
corn chips
sour cream
sliced olives
fresh diced tomatoes
onions
Make it thicker and use as a taco salad topper.

avocado
- Page 45 --
Tortilla Soup 1
corn tortillas, cut in strips

tablespoons vegetable oil
large onion
cloves garlic, pressed
cup cilantro, chopped
cooked chicken, chopped
cups low sodium chicken broth
cup salsa
ripe avocado, cubed, optional
tablespoons lime juice
cup cheddar or jack cheese, shredded
Pre-heat oven to 400 F. Arrange tortillas strips on a cookie sheet; lightly spray with non-aerosol oil pump. Bake
for 5 to 10 minutes, or until crispy. Watch them, as they could burn easily! Set aside. Meanwhile, in a skillet over
medium heat, saute onions and garlic in oil till onions are translucent. Add cilantro and cook for about 1 minute,
until cilantro wilts.
Place onions and garlic along with chicken, broth, and salsa into a soup pot or dutch oven. Bring to a boil, reduce
heat and simmer for about 20 minutes. Ladle soup into bowls, squeeze in a little lime juice, garnish with tortilla
strips, chopped avocado and cheese. Serves 6.
Tortilla Soup 2
tablespoons chicken base

cups diced canned tomatoes
cup butter
cup canned diced green chilies
cups diced onions
cups water
cups dried refried beans
chicken breasts, cooked and shredded
cup crushed heavy corn tortilla chips
tablespoon ground cumin
teaspoon garlic powder
cup diced green onion
In a large soup pot add chicken base, tomatoes, butter, green chilies, and onions. Cook until onions are
translucent. Add water, dried beans, chicken, chips, and seasonings. Heat until thickened and beans are soft. Add
green onions about 5 minutes before serving. Garnish with crisp tortilla chips and sour cream. Yields 1 gallon or 8
to 10 servings.
-- Page 46 --
Broccoli Cheddar Soup
Recipe By : Jennifer (aLL4arrdre)
cups chopped potatoes

cups broccoli
quarts chicken broth
cups milk
can (10 314 oz) cream of broccoli soup
can (10 314 oz) cream of potato soup
tablespoons cornstarch
cup cold water
cups cheddar cheese
In a large soup pot, cook broccoli and potatoes in broth until tender, about 10 minutes. In a medium bowl, mix
together milk and condensed soup. Blend cornstarch and water then stir into the soup mixture above. Pour into
the pot with the veggies. Cook over medium-medium high heat stirring steadily until think and bubbly. Stir in
cheese, and simmer, stirring until hot. Serves 12.
Easy Creamy Cheese Soup
Recipe By : &she fiazzledvnovn)
6 cups water
6 chicken bouillon cubes
2 pounds frozen hash browns
1 pound California vegetable mix
2 cans cream of chicken soup
1 soup can milk
1 pound Velveeta cheese
In a large pan bring water and bouillon cubes to a boil. Add hash browns and vegetables. Simmer 20 minutes with
lid on. Remove lid and simmer 10 minutes more. In a separate pan combine soup, milk and cheese. Cook on low
until well blended. Add mixtures together and serve.
-- Page 47 --
Cheese Whiz-Vepetable Souv
Reripe By : Leslie @azzledmom)
small carrots
small potatoes
stalks celery
chicken bouillon cubes
cups butter
cup flour
package (8 oz) Cheese Whiz
package frozen peas
Dice the vegetables. Cook in enough water to just cover until tender but not mushy. Add bouillon cubes. Strain,
reserve water. Keep vegetables warm. Melt butter and add flour. Stir until smooth. Add reserved water. Add
enough hot water to equal 1 quart plus 112 cup. Add the cheese whiz and mix until smooth. Add vegetables and
frozen peas. Simmer 10-15 minutes.
Potato Soup
potatoes
minced dried onion
milk
bacon
carrot
Fill a dutch oven pan or soup pan about 37 full of peeled, cut up potatoes. Add water to about half of potatoes,
then add salt. Grate a carrot and add to potatoes. Cook on medium high heat until potatoes are done. Mash
potatoes with water using a potato masher. Add as much milk as you want to the consistency you prefer. Add 1-3
tablespoons of minced dried onion, depending on what size pan of soup you are making. Then fry up 3-6 slices
bacon on medium heat until almost crispy. Cool bacon and cut up in little pieces. Add to soup. Add salt and
pepper to taste and then I put about 1-2 tablespoons of the bacon grease in soup also for taste. Enjoy with muffins
or homemade bread !!!
- Page 48 --
Homemade Chicken Noodle Sou0
2 chicken breasts
112 chopped onion
1 cup chopped cele~y
chicken soup base or chicken boullion
1 medium carrot (or a handful of baby carrots), shredded
egg noodles
Boil chicken breasts in a soup pan half full of water and add a little salt. Boil for about 1 112 hours. Take out
chicken breasts, cool and cut in small pieces and add back to water. Add onion, celery, carrots and more water for
as much soup as you want. Then add chicken soup base or chicken boullion to taste. Add noodles and cook on
medium low to medium heat until noodles are done. Serve. Yummy!
Meal in a Bowl Chicken S o u ~

Recipe By : Stephanie (snwbt2002)
cups chicken broth

cups chicken, cooked and cubed
cup carrots, sliced diagonally
cup celery, sliced diagonally
cup spiral macaroni, cooked and drained
cup frozen peas
cup frozen corn
tablespoons minced parsley
pepper, to taste
Cook carrots and celery in broth until crisp tender. Add peas, corn, and chicken; cover and simmer until
vegetables are tender. Stir in cooked macaroni, pepper and parsley, heat through. Makes 4 Servings (2 Cups
each)
-- Page 49 --
Baby White Bean and Ham SOUD
ham bone or ham hock

2 cups baby white beans
1 medium onion, chopped
salt and pepper
ketchup
Cover left over ham bone or ham hock with water, chopped onion, and 2 cups of baby white beans. Cook on
medium low heat for about 3-4 hours, until beans are soft. Remove ham bone and cut or shred off any ham with
fork and put back in soup pan. Add salt and pepper to taste and ketchup. This is better than bean with bacon
soup by Campbells.
Best-Ever Minestrone Soup
can (28 oz) tomatoes

pound lean ground beef
medium onion, chopped
quart water
large carrots, peeled and sliced
cans (8 oz) tomato sauce
cups beef broth
teaspoon basil leaves
teaspoon dried oregano
teaspoon pepper
teaspoon garlic salt
can (16 oz) green beans, drained
can (1 5 oz) kidney beans, drained
tablespoons worcestershire sauce
tablespoons sugar
cups mostaccioli macaroni, uncooked
fresh parmesan cheese, for garnish
In large dutch ovenlsoup pan, brown ground beef, drain off grease, add chopped onion and cook until tender.
Salt and pepper meat mixture. I blend tomatoes in blender before adding to pan. Add water, carrots, tomato
sauce, beef broth, herbs, and garlic salt. Bring to boil, cover and simmer over low heat about 20 minutes. Add
green beans, kidney beans and macaroni. Let simmer for another 20 minutes until macaroni is tender. Sometimes,
if it's not soupy enough, I will add another 2 cups of water to soup. Serve with fresh parmesan cheese on top.
-- Page 50 --
Chicken and Green Chile Soup
Recipe By : hri (dimZWdaisy23)

1 112 tablespoons canola or olive oil
1 can chicken broth
2 cups black beans, cooked (or 1 can)
2 cups chicken, cooked and cut up
1 can corn
1 jar 505 green chile sauce
2 teaspoons sugar, optional
1 tablespoon lime juice
Saute onion in oil. Add remaining ingredients and simmer over medium heat for 20 minutes. Serve with tortilla
chips, sour cream, cheese, etc.
You can also stir in leftover cooked rice toward the end of the cooking time.
I don't know if you can get 505 sauce everywhere. I get it at Walmart, in Colorado, in the salsa section in a 16 oz
Jar.
La Madeleine's Tomato Basil S o u ~
Recipe B y : /enn$+-(all4andre)
4 cups peeled, crushed tomatoes

4 cups V-8@ vegetable juice
1 tablespoon dried basil
1 cup whipping cream
114 pound butter
114 teaspoon black pepper
1 teaspoon sugar
Combine tomatoes and V8 juice in a large saucepan. Simmer over low heat 30 minutes. Cool slightly, then place
in a blender or food processor. Puree. Return to saucepan and add cream and butter; stir over low heat until
cream and butter are incorporated. Add salt, pepper, sugar and basil. Makes 10-11 cups of soup
-- Page 5 1 --
Cranberry Fluff Salad
Rec+e By : Rebecca (rebeccad)
cups raw cranberries, ground or chopped

cups miniature marshmallows
cup sugar
cups diced apples
cup seedless grapes
can pineapple tidbits, drained
cup chopped walnuts
teaspoon salt
cup whipping cream
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, pineapple,
walnuts and salt. Fold in whipped cream. Chill. Serves 8 -10
Fruit and jell-0 Salad
2 cans pears, drained, reserve 1 cup juice

1 package (3 oz) Jell-0
1 tub whipped topping
Bring 1 cup pear juice to a boil. Remove from heat stir in Jell-0 until dissolved. In a large bowl, combine cream
cheese and pears. Mix enough to break pears into small pieces, but not too small. Add whipped topping and stir
just until combined. Mix in Jell-0 mixture and stir until well blended. Let set in refrigerator for about 4 hours.
Rainbow Tell-0
Rec+e By : Amanda (kaiakapero)
6 packages (3 oz) Jell-0 in different colors

2 cartons (8 oz) sour cream
Dissolve 1 package Jell-0 in 1 cup boiling water. Divide in half (about 213 cup). Add 113 carton sour cream
(about 113 cup) to half of Jell-0. Stir with fork. Pour into 9x13-inch glass dish for first layer. Cool 25 minutes in
refrigerator. Add 3 tablespoons cold water to second half (which has been sitting on your kitchen counter). Pour
over first layer and return to refrigerator for 30 minutes. Repeat with each remaining package of Jell-0.
-- Page 52 --
Cherry Cinnamon Jell-0
1 large box cherry Jell-0

112 cup cinnamon red hots
2 apples, cored, peeled and grated
114 cup chopped walnuts
Add cinnamon red hots to 2 cups of water in saucepan and boil on medium heat, stirring until cinnamon red hots
are dissolved. Pour over cherry jello in large glass pan and stir until jello is dissolved. Add grated apples and
chopped walnuts and 1 cup of cold water. Stir and refrigerate until set. Takes a few hours to set. This is my Dad's
favorite jello around the holidays.
Jell-0 Salad
Recipe By : flufibluebird
You take a box (or two, if you're doubling the "recipe") of orange jell-o and make it according to the instructions.
Then, while it's setting up, add chunks of pineapple and shredded carrots. Keep stirring it while it sets to make
sure the stuff doesn't all sink. Then, let it f nish setting, cut into squares, and VOILA!
Pink Fluff
Rec$e By : no. lMOLL Y
1 can crushed drained

1 can chery pie filling
1 can sweetened condensed milk
1 tub Cool Whip@
Great as a sweet salad for dinner or as a dessert
- Page 53 --
Sweet Potato Bake
Recipe By : Leslie fiazzledrnorn)
cups mashed sweet potatoes

cup milk
cup orange juice
eggs, beaten
teaspoon vanilla
cup sugar
teaspoon salt
tablespoons butter, softened
teaspoon ground nutmeg
teaspoon ground cinnamon
cup light brown sugar
cup all-purpose flour
cup chopped pecans
Preheat oven to 350 F. Grease one 2-quart casserole dish. In a large bowl, blend together the sweet potatoes, milk,
orange juice, eggs, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into casserole dish. Mix
together 114 cup butter, brown sugar, flour, and pecans. Sprinkle over the sweet potato mixture. Bake for 45
minutes.
Sweet Potato Souffle
Recipe By : jackle fiomtsyfirtsy)
6 cups (two 29 oz canns) mashed sweet potatoes

1 112 cups sugar
1 cup melted butter
5 eggs
1 tablespoon vanilla
1 cup evaporated milk
topping, recipe in directions
Mix and pour into casserole dish. Put topping on top like a cobblestone road. Bake at 350 F for 30-45 minutes.
I t will be a little jiggly in the middle.
Topping: 1 cup flour, 1 teaspoon baking powder, 1 pinch salt, 1 cup brown sugar, 213 cup melted butter.
-- Page 54 --
Grandma Darling's Potatoes
Recipe By : Stephanie (snwbt2002)
10 medium potatoes
1 pint sour cream
1 112 cups grated cheddar cheese
4 tablespoons flour
2 tablespoons season-all salt
2 cupsmilk
Boil potatoes until tender, cool, peel, and grate or cube. Make white sauce by mixing flour, butter and season salt
together over medium heat until it bubbles, then add milk and stir until it thickens. Boil for 1 minute. While
sauce is still warm, add sour cream and potatoes. Mix together and put in dripper pan and top with cheese. Bake
for 30 minutes at 325 F.
Twice Baked Potatoes

Rec@e By : Rebecca (rebeccad)
6 large baking potatoes

1 green onion, minced
garlic salt
bacon pieces
ranch dressing
cheddar cheese, grated
salt and pepper
Bake potatoes just in their own skins until they are done. Take out of oven and cool enough so you can cut them
half lengthwise. Dig out potato and put in large bowl. Add other ingredients to taste and mix with beaters. Spoon
potato mixture back into potato skins and put some more grated cheese on top. Place stuffed potatoes on large
cookie sheet and put back in oven to get warm and melt cheese.
-- Page 55 --
Cheesey Potato Casserole (aka Funeral Potatoes)
Recipe By : Leslie fimledmom)
2 pounds frozen hash browns

112 cup butter
1 pint sour cream
112 teaspoon salt
2 cups grated sharp cheddar cheese
2 112 cups crushed corn flakes
In an extra large saucepan or Dutch oven, heat the cream of chicken soup, sour cream, cheese and butter. Cook
over medium heat, stirring constantly, until cheese is melted. Add the hash browns. Stir gently. Pour into a
%13-inch pan. Melt the butter in a medium bowl. Add crushed corn flakes until it is crumbly. Sprinkle over the
potatoes. Bake at 350 F for 40-50 minutes.
Spanish Rice
cup butter
cup chopped onion
cups uncooked instant rice
cans (14 oz) chopped stewed tomatoes
cups hot water
teaspoons beef bouillon granules
teaspoon sugar
teaspoon salt
teaspoon pepper
Melt butter in saucepan over medium heat. Stir in onions and uncooked rice and saud until browned. Add
tomatoes with liquid, water, bouillon, garlic powder, sugar, salt & pepper; stir to mix thoroughly. Bring to a boil.
Reduce heat and simmer, covered, until the liquid is absorbed and rice is tender; about 10-15 minutes. Makes 6
servings.
- Page 56 --
Fiesta Rice
Reripe By : Dani (Smitty)
2 112 cups rice and necessaly water

2 cubes chicken bouillon
112 cup salsa
Mix together and cook as directed for the rice. Serve with Chicken Quesadillas (found in main dishes).
1 tablespoon oil
112 pound vermicelli or spaghetti pasta
1 cup long grain rice
1 tablespoon chopped fresh parsley
2 cups chicken or beef broth
Begin by placing the oil in a pot and breaking the dried noodles into 112 to I-inch pieces. Turn on the heat and
stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, and broth. Stir mixture,
cover tightly, and cook as you would regular rice, approximately 20 minutes. Fluff rice with a fork and serve. This
is Paula Deen's recipe.
Toasted Almond Rice Pilaf
Recipe By : Amanda (kaiakapmo)
112 cup butter

112 cup white long grain rice
1 cup vermicelli, broken in half
3 cups chicken broth
112 cup water
112 teaspoon salt
113 cup almonds, toasted
Melt butter in a medium saucepan. Add rice and pasta and saute until golden brown. Add chicken broth and
water. Bring to a boil. Reduce heat and cover. Simmer until liquid is absorbed, about 20 minutes. Remove from
heat. Season with salt and toss in toasted almonds. Serve immediately.
-- Page 57 --
Corn Casserole
1 box JifFy cornbread mix

1 can sweet corn
1 can cream style corn
2 eggs
1 cup sour cream
1 stick melted butter
Combine melted butter and cornbread mix in a large bowl. Add eggs and sour cream. Stir in both cans of corn.
Pour into greased 13x9-inch pan. Bake for 35-40 minutes at 350 F.
Wild Rice Casserole
cup chopped celery

large onion, chopped
green pepper, chopped
clove garlic, minced
cups chicken broth
can cream of mushroom soup
can cream of chicken soup
can (8 oz) sliced water chestnuts, drained and chopped
can (4 oz) sliced mushrooms, drained and chopped
package (6 oz) long grain and wild rice
dash dried whole thyme
package (2 oz) sliced almonds, optional
In a skiller, saute celery, onion, green pepper and garlic until tender. In large bowl or deep casserole dish, stir in
remaining ingredients. Stir until totally combined and mixture is smooth. Bake in a preheated 350 F oven
uncovered for 1 112 hours.
Note: This makes a wonderful brunch casserole with a pound of cooked sausage or shrimp added. O r serve it as a
main dish by adding one pound of cooked sausage, shrimp, ham, turkey or chicken.
-- Page 58 --
Crabmeat E ~ Casserole
P
slices whole wheat bread or white bread

cups water
onion, chopped
cup chopped green bell pepper
cup chopped celery
cloves garlic, minced
cups shredded reduced fat sharp cheddar cheese
can (8 oz) sliced water chestnuts, drained
pound lump crabmeat, picked for shells
egg
egg whites
cup light mayonnaise
several dashed hot red pepper sauce, optional
Preheat oven to 350 F. Coat a 2-3-quart oblong baking dish with nonstick cooking spray. Place the bread in a
large bowl with water. Let stand 15 minutes. In a medium skillet coated with nonstick cooking spray, saute the
onion, green pepper, celery and garlic until tender. Add the shredded cheese to the bread-and-water mixture,
stirring together. Carefully stir in the sauteed vegetabels, water chesmuts, and crabmeat. In a medium mixing
bowl, beat the egg, egg whites, mayonnaise, salt, pepper and hot pepper sauce. Combine with the crabmeat
mixture, mixing well, and transfer to the prepared dish. Bake for 30-40 minutes, or until the filling is set. Makes
10 servings.
This recipe is healthy and versatile. Excellent with any seafood or ham,instead of crabmeat.
Mushroom Dressins
Recipe By : Jennifer (all4andre)
Preheat oven to 400 F. Melt 4 tablespoons butter in large skillet over medium heat. Add 2 onions (diced), 6 stalks
celery (sliced), 1 112 teaspoons salt, and 114 teaspoon pepper. Cook, stirring often, 12-15 minutes until it begins
to brown. Add 1 112 pounds sliced mushrooms. Cover, cook until they release liquid (5-7 minutes). Uncover,
cook until tender and liquid has evaporated (10-12 minutes more). Transfer to large bowl, let cool completely.
Add 16 cups dried bread cubes (2 loaves of Italian bread), 1 can broth (chicken or vegetable), 1 cup chopped
parsley and 314 cup water to the bowl; toss well. Season with salt and pepper and mix in 3 eggs (lightly beaten).
Bake in covered, buttered dish 25 minutes. Uncover and bake until golden (20-25 minutes more).
-- Page 59 --
Asparags in Puff Pastry
Recipe By : Jackie (soansyf.nsy)
pound fresh asparagus

package frozen puff pastry, thawed
cup shredded gruyere cheese
114 cup sour cream
1 tablespoon butter, melted
2 teaspoons flour
114 teaspoon salt
1 tablespoon butter, melted
112 teaspoon sesame seeds
Prepare asparagus: break off tough ends as far down as stalks snap easily. Wash asparagus. Remove scales if
sandy or tough. (If necessary, use vegetable brush.) Cut stalks into Zinc11 pieces. Heat oven to 425 F. Roll pastry
into rectangle, 12x10 inches, on lightly floured surface. Mix cheese, sour cream, 1 tablespoon butter, flour and
salt; spread into rectangle, 8x3 inches, on center of pastry. Arrange asparagus on cheese mixture. Bring IO-inch
sides of pastry up and over asparagus pieces; pinch edge and ends to seal. Place seam side down on ungreased
cookie sheet. Brush with 1 tablespoon butter and sprinkle with sesame seeds. Bake 15 minutes at 425 F. Reduce
oven temperature to 325 F. Bake until pastry is puffed and deep golden brown-about 35 minutes longer. Makes
6 servings. 270 calories per serving
Simple Sauteed Aswara-m, Peppers & Onions
Recipe By : kkthleen (K8GR)
112 cup Kraft roasted garlic vinaigrette dressing, divided

1 small yellow pepper, seeded, thinly sliced
1 small red onion, thinly sliced
1 pound fiesh thin asparagus, cleaned and trimmed
114 cup shredded Parmesan cheese
Heat 114 cup of the dressing in large nonstick skillet. Add pepper and onion; cook and stir on medium-high heat
3 to 5 minutes or until tender. Add asparagus to skillet. Pour remaining 114 cup dressing evenly over asparagus;
cover. Reduce heat to medium-low; cook 5 to 7 minutes or until asparagus are tender. Spoon onto serving platter;
sprinkle with cheese. Serves 6.
Note: I've substituted Zesty Italian Dressing and it worked really well!
-- Page 60 --
Creamed Potatoes and Peas
6 medium red potatoes

4 tablespoons (heaping) flour
3 112 cups milk
1 package frozen peas
Cut potatoes in quarters and put in large saucepan. Sprinkle a little salt over potatoes and add a couple cups of
water to saucepan and cook on medium heat until tender. In another saucepan melt butter, then stir in flour and
then pour milk into mixture, using a wire whisk stir on medium heat until milk mixture is thickened. Add salt
and pepper to taste and then add frozen peas. When it is thickened, drain off water from potatoes and add milk
mixture to potatoes.
Shortcut Baked Beans
Recipe By : stephankk
1 can (14 oz) prepared pork and beans

1 can (13 oz) kidney beans, rinsed and drained
114 cup ketchup
2 tablespoons brown sugar
1 tablespoon dried minced onion
1 tablespoon prepared mustard
1 teaspoon cooked bacon bits
Mix all ingredients in an ovenproof dish. Cook at 375 F for 45 minutes or until desired consistency.
-- Page 6 1 --
Chicken and Sour Cream Enchiladas
Recipe By : Megan (miss-megs)
cups chopped cooked chicken

cup sour cream
cups colby and monterey jack cheese, shredded
cup salsa, divided
tablespoons chopped cilantro
teaspoon ground cumin
flour tortillas
cup shredded lettuce
medium tomato, chopped
Preheat oven to 350 F. Mix chicken, sour cream, 1 cup of the cheese, 114 cup of the salsa, the cilantro and cumin
until well blended. Spoon about 114 cup of the chicken mixture down center of each tortilla; roll up. Place, seam
sides down, in 13x9-inch baking dish. Top with remaining 314 cup salsa; cover. Bake 30 minutes. Sprinkle with
remaining 112 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato
just before serving.
Children Friendly Chicken Enchiladas
Recipe By : Leslie fiazzkdmom)
1 can cream of chicken soup

I can milk
1 carton (small) sour cream
12 flour tortillas
cooked chunks of chicken
sliced black olives
shredded cheddar cheese
Mix soup, milk and sour cream together and apread a little on the bottom of a 9x13-inch baking dish. Soften the
tortillas. (You can do this by microwaving the open plasic package for 1-2 minutes or placing individual tortillas
on a splatter screen over a pot of boiling water.) Spread some soup mixture down the center of each tortilla along
with some cheese, chicken and olives. Roll and place in pan. Pour remaining soup over the enchiladas and top
with cheese. Sprinkle with green chiles and/or onion to taste. Bake at 375 F until hot.
Note: I add green chiles and/or onions to a few for mom and dad. This recipe is from a book by Anita Stansfield.
-- Page 62 --
Chicken Enchiladas 1
2 cups milk
1 cup chicken broth
2 cups cooked chicken, diced
1 pound grated cheddar cheese
1 can (4 oz) diced green chiles
Mix chicken, green chilies and !h the cheese together. Fill tortillas with chicken mixture; roll up and place in
3x13-inch pan. Mix cream of chicken soup, milk, and broth. Pour over top of tortillas. Top with remaining
cheese. Bake at 350 F for 25 minutes, uncovered.
Chicken Enchiladas 2
Recipe By : jennz9r (all4undre)

1 small jar salsa (Pace is the best)
1 can diced green chilies, optional
1 small onion, diced and sauteed in butter, optional
2 cans turkey or chicken chunks
flour tortillas
1 cup grated cheese
Mix all ingredients except tortillas and meat. Spread a small amount of sauce on the bottom of a 9x13-inch
baking dish. Put the sauce and some meat in the center of a tortilla and roll it up. Place it, seam side down, in the
baking dish. Continue until sauce is almost gone, then pour the last of the sauce over the top of the rolled
enchiladas. Grate more cheese over the top and bake for 30 minutes at 350 F or until the cheese b melced and
bubbly. Makes 10 small or 6 large enchiladas.
-- Page 63 --
Beef Enchiladas
1 pound ground beef

1 chopped onion (about 112 cup)
1 can cream of mushroom soup
1 can (10 oz) mild enchilada sauce
113 cup milk
grated cheddar cheese
1 can chopped olives
Pace picante sauce to season ground beef
soft corn tortillas
Brown ground beef, add onions. Cook until onions are done. Add a little pace picante sauce to ground beef to
season to taste. Put cream of mushroom soup, enchilada sauce and milk in saucepan. Heat and stir until mixed
together and creamy. Put corn tortillas in microwave for a fay seconds to warm up. Place a little meat mixture, a
little cheese and olives in center of tortilla and wrap up and put in 9x13-inch pan that you have spread a little of
the sauce mixture onto. Finish filling pan with filled tortillas and pour the rest of the sauce from saucepan over
the enchiladas. Top with grated cheese. Bake this at 350 F for 30-40 minutes until bubbly. Serve with shredded
lettuce and sour cream.
Firehouse Chicken Enchiladas

Recipe By : Amanda (kakkapei-o)
8 chicken breast halves, poached and shredded

24 corn tortillas
112 cup margarine
8 ounces cream cheese
1 cup picante sauce
4 ounces green chiles, diced
28 ounces enchilada sauce
cheddar cheese, shredded
lettuce
sour cream
green onion
In a large pan, melt margarine and cream cheese (cream cheese may take a while to melt--it should look like
melted marshmallows). Add chicken; stir. In a blender, combine picante sauce and green chiles; blend until
smooth. In a bowl, combine chicken mixture and picante sauce mixture. Pour enough enchilada sauce just to
cover the bottom of a 9x13-inch baking dish. Tear tortillas into quarters and cover the bottom of dish. Spread half
of the chicken mixture over the tortillas. Top chicken with half of the enchilada sauce and then half of the cheese.
Repeat. Bake at 375 F for 35-40 minutes. Garnish as desired.
-- Page 64 --
Chicken Pot Pie 1
Reaipe By : Rachel (budrmom)
1 can (4 oz) diced green chilies, optional

1 cup cooked chicken, cut up
1 213 cups thawed frozen mixed vegetables
1 cup baking mix (ie Jiffy)
112 cup milk
1 egg
Preheat oven to 400 F. Mix chicken, vegetables, chili (if desired), and soup in a 9 in pie or 9x9 pan. Stir baking
mix, milk and egg with a fork until blended. Pour over mixture. Bake 30 min or until golden.
This recipe comes from a Glendale, AZ stake cookbook. The recipe by Linda Spaia. I suggest very lightly
greasing the pan, the original stated not to, but it does stick vely badly. It also doubles into a 9x13 pan well.
Chicken Pot Pie 2

split chicken breasts

cup peas
cup sliced carrots
cups cubed potatoes
can cream of celery soup
tablespoons flour
cups chicken broth--from chicken breasts
tablespoon garlic salt, optional
teaspoons celery salt, optional
stick butter, softened
cup buttermilk
cup self-rising flour
Boil chicken breasts in 2 ?hcups of water. Once cooked remove chicken to cool and keep 2 cups of liquid.
Combine liquid in a saucepan over medium heat with 2 tablespoons flour, stirring occasionally. Once thickened
add can of celery soup and mix. Set aside. In another saucepan, add potatoes and carrots and enough liquid to
cover. Cook for 5 minutes on medium-high heat. If using frozen peas, add now, if not, boil for another 3
minutes or until potatoes and carrots are semi-soft, then drain. Take the chicken and remove meat from bone,
cutting or tearing into pieces. In a 9x13-inch pan add th chicken, vegetables, and celery sauce and mix together.
Sprinkle celery and garlic salts on top and add salt and pepper to taste (carrots absorb a lot of salt, so be liberal).
Next, in a separate bowl mix butter, buttermilk, and flour. Drop crust mix by spoonfuls into pan. Bake at 350 F
for 30 minutes or until crust is done. (I then broil the top of it to get a nice brown look-and it's a little more
crunchy)
-- Page 65 --
Chicken Pot Pie 3
Recipe By : monty
I can cream of chicken soup

1 package (about 9 oz) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
112 cup milk
1 egg
1 cup all-purpose baking mix
Preheat oven to 400 F. Mix soup, vegetables and chicken in Pinch pie plate. Mix milk, egg and baking mix. Pour
over chicken mixture. Bake 30 minutes or until golden.
0-uick Chicken Tambalaya

Recipe By : Jennifer (aLL4andre)
tablespoon butter (plus 1 teaspoon olive oil)

medium onions, chopped
medium cele~ystalk, chopped
small green bell pepper, seeded, deribbed, chopped
pounds boneless skinless chicken breasts, cut in 1" strips
can (14.5 oz) low sodium chicken broth
teaspoon dried basil leaves
teaspoon dried thyme leaves
teaspoon pepper
teaspoon tabasco sauce
bay leaves
can (14.5 oz) diced tomatoes, undrained
In a 3-quart saucepan, melt butter and oil over medium-high heat. Cook onion, celery, bell pepper and garlic,
stirring frequently, until onion is tender. Remove from skillet and set aside. Add chicken to skillet and stir-fry
until lightly browned. Remove from skillet and set aside. Add remaining ingredients to skillet; heat to boiling,
scraping up all the browned bits from the bottom of the pan. Return vegetables and chicken to skillet, reduce
heat, cover and simmer for 5 minutes. Remove from heat and stir; cover and let stand for 10 minutes. Remove
bay leaf.
Per serving: 176 Calories; 4g Total Fat; 26%Protein; log Carbohydrate; 173mg Cholesterol; 362mg Sodium Food
Exchanges: 0 Grain (Starch); 3 112 Lean Meat; 1 112 Vegetable; 0 Fruit; 112 Fat; 0 Other Carbohydrates
-- Page 66 --
Shrimp Tambalaya
Recipe By : Mabpgrrtz8
cup olive oil

cup finely chopped onion
cup finely chopped green onions
cup finely chopped fresh parsley
tablespoons finely chopped bell pepper
can (8 oz) tomato sauce
teaspoons finely chopped garlic
cup raw rice
cups water or chicken stock (I use stock)
teaspoons worcestershire sauce
salt, to taste
Louisianna hot sauce or cayenne pepper, to taste
pound raw shrimp, peeled and deveined
pound andouille or hot Italian sausage, optional
In a medium-sized saucepan, heat the oil over medium-high heat. Saute the onions, green onions, parsley, and
bell pepper until the onions are clear. Stir in the tomato sauce and garlic and continue cooking until the tomato
sauce starts to boil. Stir in the rice and mix well, then add the water, Worcestershire, salt, hot sauce and shrimp
(and sausage). Continue cooking on medium high, stirring occasionally to prevent the rice from sticking. After all
the water has disappeared from the top, turn the heat to low, cover tightly, and let steam undisturbed for at least
45 minutes. Stir to make sure that all the rice is well cooked. If it's not cover again and let it cook until all the
rice is tender, but not mushy.
Tuna Casserole (for the Non-Tuna Loving. Person)
Rec@e By : Leslie ~azzledrnom)
cans tuna, drained

cans cream of mushroom soup
can milk
cup shredded medium cheddar cheese
cup sour cream
wide egg noodles
cup fine dry breadcrumbs
teaspoon salt
tablespoons butter
Cook the egg noodles until just soft, not mushy. Mix the tuna, soup, milk, cheese and sour cream together.
Gently mix the noodles in. Lightly grease or spray a casserole dish. Place mixture in the casserole dish, even it out
on top. Melt butter and mix in breadcrumbs. Sprinkle over top and distribute evenly. Bake at 350 F for 35
minutes or until evenly browned on top and cooked all the way through.
-- Page 67 --
Baked Chicken Chimis
Recipe By : Amanda (kaiakapeP-o)
cups chicken, cooked and shredded

cup picante sauce
teaspoon cumin
4 ounce can green chiles
teaspoon oregano
teaspoon salt
flour tortillas
cup butter, melted
cup cheddar cheese, shredded
Combine chicken, picante sauce, cumin, chilies, oregano, and salt in saucepan and simmer 5 minutes. Brush
tortilla with butter. Spoon 113 cup meat mixture on unbuttered side of tortilla. Top meat with cheese. Roll
tortilla. Place folded side down on a cookie sheet. Brush with additional butter if desired. Bake at 475 F 10
min utes.
1 pound lean ground beef

Pace picante sauce
4 burrito size flour tortillas
refried beans
olives
grated cheddar cheese
lettuce
diced tomatoes
sour cream
guacamole (homemade or store bought)
Brown ground beef in fiying pan, drain grease, add salt and pepper to taste and some Pace Picante sauce to taste.
Warm tortillas up in microwave so they are bendable. Place 114 of the meat mixture in middle of the warmed
tortilla. Put a large rounded tablespoon of refried beans on top of meat mixture. Add a little bit of diced olives
and some grated cheese. Fold up the center of tortilla, then fold in the sides and roll the top over and secure with
a toothpick. After you make all of them, put about 114 to 112 inch of vegetable oil in fry pan, heat to medium and
fry chimachangas on both sides to a golden brown. Make sure your oil isn't too hot or you will burn them. When
done, take the toothpicks out. Serve on a bed of shredded lettuce and then you can add your toppings,
guacamole, cheese, tomatoes, olives, sour cream.
If you prefer chicken chimachangas, boil a few chicken breasts for about 35-45 minutes. Shred or cut up chicken
in little pieces, put back in drained pan and add some Pace Picante Sauce to taste. Then make them the same way
as the beef.
-- Page 68 --
Tamale Pie 1
Recipe By : Stephanie (~tephaniek)
cups water (4 cups if using cornmeal)

teaspoon salt
cups instant polenta or cornmeal, divided
ounces shredded cheddar cheese, divided
pounds lean ground beef
can (19 Oz) black beans, rinsed and drained
can (15 oz) salsa style tomato sauce
can (15 oz) whole kernel corn, drained
cup thinly sliced green onions
can (4 oz) diced green chilies
Heat oven to 425 F. Bring water and salt to boil in a large saucepan. Reserve 2 tablespoons instant polenta.
Gradually whisk remaining polenta into boiling water. Reduce heat to low; cook, stirring, 5 minutes. Reserve 114
cup cheddar cheese. Stir remaining cheese into polenta. Meanwhile, brown beef in large skillet over high heat.
Drain fat from skillet and discard. Stir in beans, tomato sauce, corn, chiles, green onions and reserved polenta;
heat through. Spoon beef mixture into a shallow 2-quart casserole. Spoon polenta over top. Sprinkle with reserved
cheddar. Place casserole on a jelly-roll pan. Bake 20 minutes or until top of pie begins to brown. Makes 6 servings
Substitute 1 can (14 112 oz) chili-style tomatoes for the tomato sauce.
Tamale Pie 2
Recipe By : Stephanie (~tephariiek)
package cornbreadlmuffin mix

can kidney beans
can black beans
onion, chopped
clove garlic, chopped
French dressing
taco seasoning
green pepper, chopped
tablespoon oil
can rotel tomatoes
Saute onion, garlic and green pepper in oil until starting to soften. Add can of rotel tomatoes. Cook until
fragrant. Add about 114 cup french dressing and a tablespoon or two of seasoning (until you like the taste). Put it
in the bottorn of a greased baking dish (it fits well in a brownie pan). Then I make the cornbread mix according
to the directions, with milk and eggs and whatever. Then I top the brownie pan with the cornbread. I follow the
directions on the cornbread mix but add about 5-10 minutes to make sure it cooks all the way through (the beans
and tomatoes sometimes slow down the cooking). Then i pierce it with a toothpick to see if it's done. I top it with
sour cream, a little salsa and sliced green onions. Yum!
-- Page 69 --
Super Easy Taco Casserole
2 packages (8 oz) corn muffin mix

112 cup oatmeal
1 envelope (.75 oz) taco seasoning mix
1 112 cups low fat cheddar cheese, shredded
Pre-heat oven to 425 F. Make corn muffin batter according to package directions. Brown ground beef in a large
skillet. Once beef is beginning to brown, add oatmeal and taco seasoning mix to skillet and blend well. Spread
beef mixture over the bottom of a 9x13-inch casserole dish. Sprinkle cheese on top of beef. Pour corn muffin
batter over top.
Bake, uncovered, for about 15 minutes, or until cornbread topping is golden. Serves 6.
Per serving: 668 Calories; 33g Fat; 26g Protein; 63g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 1097mg
Sodium. Exchanges: 4 Grain (Starch); 3 Lean Meat; 5 Fat; 0 Other Carbohydrates.
Taco Casserole
Recpe By : Jennqm (all4andre)
hamburger
1 onion
1 package taco seasoning mix
1 can mushrooms
1 can green chiles
velveeta cheese
114 cup water
corn tortillas
1 can olives
Brown hamburger with onion, drain. Add all ingredients to crock pot except tortillas and olives. Cook on high for
4 hours. About 45 minutes before serving add torn up tortillas and 10 minutes before serving add olives. Stir and
serve.
-- Page 70 --
Beefy Nacho Casserole
Recipe By : Brandi (Luvmyboys)

1 112 cups chunky salsa, your favorite brand
1 can (10 oz) whole kernel corn, drained
314 cup low fat mayonnaise
1 teaspoon chili powder
2 cups tortilla chips, crushed
2 cups low fat cheddar cheese, shredded
Pre-heat oven to 350 F and lightly grease a 2-quart casserole dish. Place ground beef in a large skillet over
medium-high heat. Crumble and cook until browned. Drain grease. Remove from the heat, then add salsa, corn,
mayonnaise and chili powder. Layer ground beef mixture, tortilla chips and cheese twice in the casserole baking
dish, ending with cheese. Bake, uncovered, for 20 minutes, or until cheese is melted and all ingredients are heated
through. Serves 6.
Per serving: 767 Calories; 45g Fat; 31g Protein; 64g Carbohydrate; 7g Dietary Fiber; 70% Cholesterol; 1224%
Sodium. Exchanges: 4 Grain (Starch); 3 112 Lean Meat; 112 Vegetable; 7 Fat; 0 Other Carbohydrates.
SERVING SUGGESTIONS: Ranch beans and Spanish rice.
Taco Bake
Recipe By : Luumy2nrties
1 package Kraft deluxe macaroni and cheese

1 pound ground beef
314 cup water
314 cup sour cream
314 cup shredded cheese, divided
314 cup salsa
112 cup coarsely crushed tortilla chips
Preheat oven to 400 F. Prepare macaroni and cheese, while noodles are boiling, brown meat and drain. Add taco
seasoning and water, simmer 5 minutes. Once you've mixed the cheese into the cooked and drained noodles, stir
the sour cream into the prepared macaroni and cheese mixture. Spoon half of the macaroni and cheese mixture
into an 8-inch square baking dish, top with hamburger, then half of the shredded cheese, and then the remaining
macaroni and cheese. Bake covered for 15 minutes. Top with salsa, remaining shredded cheese and crushed
tortilla chips. Bake uncovered for an additional 5 minutes.
-- Page 7 1 --
Chicken Quesadillas
Rec+e By : Dani (Smitty)
1 pound chicken, cubed

2 cans Campbell's cheddar cheese soup
1 cup salsa
Preheat oven to 425 F. Cook chicken until done. Add soup and salsa - heat through. Spoon 113 cup of the soup
mixture onto 112 of each tortilla. Spread almost to the edges and fold over. Moisten edges with a little bit of
water and seal. Bake for 5 minutes or until heated through. Serve with Fiesta Rice (recipe in side dishes).
Nacho Stuffed Shells

ounces jumbo shells, uncooked

pound extra lean ground beef
package low sodium taco seasoning mix
cup water
can (16 oz) refried beans with chilies
cup low fat cheddar cheese, shredded
cup pican te sauce
can (8 oz) low sodium tomato sauce
can (2 oz) sliced ripe olives, drained
cup sliced green onions
Prepare pasta according to package directions; drain and set aside. While pasta is cooking, saute beef in a large
skillet until browned; drain well (to reduce fat grams, blot the beef with paper towels). Add taco seasoning mix
and water; simmer 5 minutes, or until thickened. Add beans and cheese. Cook until smooth and well blended.
Fill shells with beef mixture (1 to 2 tablespoons per shell). Combine Picante sauce and tomato sauce in a
saucepan. Cook until heated, stirring occasionally. Spread 112 cup of the sauce over the bottom of a 9x13-inch
baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour
remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake for 35 to 40 minutes, or
until thoroughly heated. Sprinkle with green onions. Cover and let stand for 5 minutes before serving. Serve
immediately. Garnish with cheese, avocado, cilantro, salsa, etc.. Serves 6
Per Serving: 378 Calories; log Fat; 21g Protein; 49g Carbohydrate; 5g Dietary Fiber; 32mg Cholesterol; 893mg
Sodium. Exchanges: 3 Grain (Starch); 1 112 Lean Meat; 112 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
- Page 72 --
Best Overall Chili
pound ground beef

teaspoon salt
teaspoon pepper
cloves minced garlic
green bell pepper, chopped
can (15 oz) tomato sauce
can (15 oz) Mexican stewed tomatoes
cans (15 oz) chili beans
can (15 oz) black beans, drained
can (15 oz) kidney beans, drained
teaspoons chili powder, divided
Brown ground beef, then add garlic, 1/4 teaspoon chili powder, salt and pepper. Saute onions and peppers in 1-2
tablespoons vegetable oil until softened. Add to ground beef, then add remaining ingredients all in a large pot.
Bring to a boil, turn to medium low and cook to desired taste and texture. Makes about 10 bowls of chili.
I add about a quart of water to mine because I like it a little soupy. I also add about 1 112 tablespoons of sugar to
mine.
Salsa Chicken
Recipe By : jennabo
2 medium chicken breasts

2 cups salsa
Put chicken breasts in crock pot. Pour salsa over chicken. Cook on low for 8 hours or high for 4-5 hours. Shred
and serve in tortillas. Makes 3 4 servings.
Sening Ideas: Add any of the following ingredients into the tortilla - corn, Spanish rice, black beans, refried
beans, sour cream, cheese.
Variation: This is also very good with a nice cut of beef (i.e. flank steak)
- Page 73 --
Crock Pot Chicken 1
Recipe By : laraja&
Place boneless skinless chicken breasts (I do 3 large ones for my DH, DS and I and we have lefiovers for lunch for
a day or two). You can even put them in frozen, just put the crock pot on high until they defrost then turn to
low. With the chicken place one package of d ~ Italian
y dressing mix and a cube of butter sliced up over it. Then
about 112 hour before dinner time add 1 can of cream of mushroom or cream of chicken soup and a brick of
cream cheese. Serve over rice or egg noodles.
Crock Pot Chicken 2

Recipe By : gillangirl
Put however many chicken pieces in your crock pot. Pour in 2 cans of cream of mushroom soup (more or less
cans depending on how many you are serving) to completely cover the chicken. Sprinkle 1 tablespoon of lemon
herb seasoning over the top. Turn the pot on low and let it sit all day.
Crock Pot Chicken 3

Recipe By : pinkdaisy
4 chicken breasts
1 can chicken broth
1 can corn, drained
1 can black beans, drained
1 cup salsa
Cook on low 6-8 hours and then add 1 cup cheese and 112 cup sour cream. It works well as a soup if the chicken
pieces are small or as a chicken dish ifyou just want to keep the chicken breasts whole.
roast in^ a Chicken in a Crock Pot
Recipe By : Leslie fiazzledrnorn)
Using foil roll up 5, baseball sized, balls. Place them on the bottom of the crockpot. Pour in 1 cup of water.
Throughly wash the chicken in cool running water, inside and out. Pat dry with paper towels. Rub with
seasonings; salt and lemon pepper, salt and paprika, salt and pepper, salt and chili seasoning, etc. Place the
chicken, breast up, on top of the foil balls. Cook on high for 4-6 hours.
-- Page 74 --
Easv Crock Pot Chicken
Recipe By : Leslie @.azzledmom)
4 chicken breasts
1 package cream cheese
1 package dry Italian salad dressing mix
Mix all ingredients, except chicken, together. Place chicken in crock pot and pour the mix over it all. Cook on
low for 8 hours.
No Peekie Chicken
1 package rice-a-roni
1 large can (4 oz) mushrooms with the juice
1 1/2 cups boiling water
6 chicken breasts
1 package onion soup mix
Brown rice with the flavor packet in a frying pan, stirring often as it will burn easily and quickly. After rice is
lightly browned add mushrooms and their juice. Add cream of mushroom soup; stir this mixture well. Pour this
evenly into a 9x13-inch pan and pour water over it. Lay chicken breasts on top of the water mixture and sprinkle
onion soup mix over everything. Cover with foil and bake 1 1/2 hours at 350 F.
Ritzy Chicken
Recipe By : Leslie @azledmom)
1 whole chicken
I 1/2 cups Ritz cracker crumbs (about 1 1/2 tubes)
2 tablespoons poppy seeds
1 stick butter or margarine
Boil chicken. Place bite sized pieces of chicken in a greased 9x13-inch baking dish. Mix soup and sour cream.
Spread over chicken. Mix butter (softened) with cracker crumbs and poppy seeds. Spread over chicken. Bake at
350 F for 30 minutes.
-- Page 75 --
Chicken Yellow Curry
Recipe By : Jackie (soartsyfirtsy)
3 medium potatoes, peeled and diced

1 yellow onion, diced
2 boneless skinless chicken breasts, diced
2 cans coconut milk
1 tablespoon Thai curry paste
2 teaspoons curry powder
1 tablespoon oil
1 tablespoon sugar
1 tablespoon salt
Cut up potatoes and chicken and set aside. In large frying pan, add the oil and heat on medium, and then add the
curry paste and powder and 112 can of coconut milk. Dissolve the paste and bring to a simmer. Add remaining
coconut milk, add salt and sugar. Stir. Add potatoes and chicken and cook for 15-20 minutes or until the potatoes
are soft and the chicken is cooked.
Honey Curry Chicken
5 chicken breasts
112 cup honey
114 cup mustard
1 teaspoon salt
1 teaspoon curry powder
Melt butter, and add honey, mustard, salt and curry powder and pour over chicken breasts in baking dish. Bake
45-60 minutes at 350 F. Serve with rice.
Sweet and Sour Chicken
Recipe By : Jmom
112 cup pineapple juice

112 cup soy sauce
112 cup brown sugar
Mix together and pour over 5-6 pounds of chicken breasts. Cook in crock pot on high 4-5 hours or low 7-8
hours. Serve with rice.
-- Page 76 --
Chicken or Turkey Rolls
packages refrigerated crescent rolls

package cream cheese
medium green onions, finely chopped
teaspoon sage
cups cubed cooked chicken or turkey
cup butter, melted
cup hard bread dressing, crushed
cup chopped pecans, optional
Cream cream cheese and butter until soft. Add onions, sage, and chicken. Spread 114 cup of mixture on crescent
roll and re-roll. Dip the roll in melted butter, then in crushed dressing bread and pecan mixture. Bake at 350 F
for 20 minutes until brown. Serve with gravy.
Savory Chicken Crescent Squares
package (3 oz) cream cheese, softened

tablespoons butter or margarine, softened
cups diced cooked chicken
teaspoon salt
teaspoon pepper
tablespoons milk
teaspoon minced onion
package (8 oz) crescent rolls
tablespoon butter or margarine, melted
cup seasoned croutons, crushed
Cream together cream cheese and 3 tablespoons margarine. Add chicken, salt, pepper, milk and onion and mix
well. Separate crescent rolls into 4 rectangles. Press perforations firmly to seal. Spoon 112 cup meat mixture into
center of each rectangle. Pull corners of dough to top and twist slightly. Seal edges. Arrange on cookie sheet.
Brush tops with melted butter, and sprinkle with crouton crumbs. Bake at 350 F for 20-25 minutes.
*Note: I haven't had a lot of success getting a full 112 cup of meat into one crescent rectangle. I normally double
the recipe and end up using three packages of crescent rolls - for a total of 12 squares. If you make only one batch,
have a second tube of dough on hand just in case you need it. Makes 2-4 servings.
-- Page 77 --
Chicken and Couscous
Recipe By: caittgn
1 small bottle Russian salad dressing

1 small jar apricot preserves
1 packet French onion or onion soup mix
4 boneless skinless chicken breasts
Mix first three ingredients in a bowl. Lay chicken in baking dish and pour dressing mix over it. Bake at 375 F for
55 minutes. Serve over couscous or rice.
Teriyaki Chicken
teaspoons vegetable oil

cup quartered broccoli spears
cup each green onions, carrots, and celery
cup green pepper
cup hot water
tablespoon teriyaki sauce
teaspoon chicken bouillon
teaspoon cornstarch
ounces boneless skinless chicken breasts
cup sliced mushrooms
Pan fry chicken using Pam spray and a little garlic salt and pepper to season. Stir fry vegetables in oil until tender,
add chicken. Put hot water, teriyaki sauce, bouillon and cornstarch in jar and mix and add to vegetable mixture.
Cook on medium until it thickens a little. Serve over rice or noodles.
YW Stake Chicken D i ~ e r
Recipe By : Stephanie (snwhtZOO2)
8 boneless skinless chicken breasts

1 cup sour cream
1 can (4 oz) sliced mushrooms
Melt butter in 9x13-inch baking dish. Dredge chicken in flour seasoned with salt & pepper. Put chicken in pan
with melted butter. Bake chicken for 30 minutes at 350 F. Turn chicken over. Combine sour cream, soup &
mushrooms and pour over chicken and bake another 40 minutes longer.
-- Page 78 --
Chicken Seasoning
Recipe By : Dani (Srnitty)
1 cup bread crumbs

3 tablespoons Parmesan cheese
1 teaspoongarlicsalt
112 teaspoon italian seasoning
114 teaspoon pepper
Dip chicken in beaten egg, then in bread crumb mixture, coating well. Pan-fry for a minute on each side and
then bake at 350 F (20 minutes for chicken tenders and 45 minutes for chicken breast). O r just fry in pan until
done - nice for those days when you don't want to turn on the oven!
Creamy Chicken Toast
Rec+e By : Leslie fiazzledmom)
2 cans chicken, drained

1 cup cheddar cheese
112 cup sour cream
112 cup milk
Brown chicken slowly in a large saucepan. Mix all other ingredients together. Add to chicken and stir constantly
until heated through. Serve over toast.
Variation: try with tuna and cream of mushroom soup.
Creamy I talian Chicken
Recipe By : Arnarrah (kaiakapero)
4 Chicken Breasts
8 ounces Cream Cheese, softened
1 can Cream of Chicken soup
1 package Zesty Italian Dressing Mix
114 cup water
pasta
Mix cream cheese, soup, dressing mix, and water together. Pour over chicken. Bake at 375 F for 40-50 minutes.
Serve with pasta. This recipe also works very well in the crockpot. Just layer chicken and sauce and cook on high
until chicken is cooked through. You can also cook the sauce and chicken separately on the stove and add the
chicken to the sauce to serve.
-- Page 79 --
Broccoli Chicken Casserole
chicken breasts
package (10 oz) frozen broccoli
cans cream of chicken soup
cup mayonnaise
tablespoon lemon juice
teaspoon curry powder
cups corn flake crumbs
tablespoons melted butter
Boil chicken breasts (reserve a little of the broth for the sauce). Steam broccoli for 5 minutes. Put broccoli in
3x13-inch baking dish. Spread cut up chicken pieces over broccoli. Mix soup, mayonnaise, lemon juice, curry
powder, and a little of the broth that you cook the chicken in. Mix alt ogether until smooth and creamy. Pour
sauce evenly over broccoli and chicken. Spread grated cheddar cheese over sauce. Mix crushed corn flakes with
butter and stir. Spread the corn flake mixture over the casserole. Bake at 350 F for about 45 minutes. Yummy!!!
Swiss Cheese and Stuffrne Crock Pot Chicken

Reabe By : Jackie (soartsrfartsy)
boneless skinless chicken breast halves

slices swiss cheese
can cream of chicken soup
can cream of mushroom soup
cup chicken broth
cup milk
cups stovetop stuffing mix (chicken flavor)
cup melted butter
Lightly grease crock-pot or spray with cooking spray. Season chicken breasts with salt and pepper; place chicken
breasts crock pot. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk and broth.
Cover chicken breasts with soup mixture. Sprinkle dry stuffing mix over all. Drizzle melted butter on top. Cook
on low for 6-8 hours or high for 3-4 hours.
-- Page 80 --
Mediterranean-Stvle Burgers
2 pounds ground beef

10 ounces chopped spinach (frozen pkg), thawed
2 cloves garlic, chopped
114 cup Parmesan cheese, grated
1 cup spaghetti sauce
112 cup Italian bread crumbs
Combine all ingredients and form into patties. Grill or broil 6 minutes on each side. Serve on hamburger buns
with spaghetti sauce and mozzarella cheese.
Teriyaki Turkey Buyers
Reaipe By : Brandi (hvmyboys)
cup honey
cup low sodium soy sauce
teaspoons grated gingerroot
pounds ground turkey
cup finely chopped celery
cup thinly sliced green onions
whole wheat hamburger buns, toasted
Pre-heat broiler, countertop grill or outdoor grill. In a small bowl, combine honey, soy sauce, ginger and garlic till
well blended. In a large bowl, mix together turkey, celely and green onions. Blend in 3 tablespoons of the honey
glaze mixture. Divide into G half-inch thick patties. Place patties on oiled grill. Cook, turning 2 to 3 times,
brushing generously with glaze, until patties are well browned and cooked through. O R - broil in oven until
cooked through, flipping and brushing with glaze during the broiling process. Serve on burger buns. Serves 6.
Per Serving: 435 Calories; 12g Fat; 28g Protein; 54g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 1099mg
Sodium. Exchanges: 2 Grain (Starch); 3 Lean Meat; I12 Vegetable; 112 Fat; 1 112 Other Carbohydrates.
-- Page 8 1 --
Pollo Alla Parmigiana (Chicken Parmesan)
chicken breast halves, skinned and boned

eggs
cups bread crumbs, plain or Italian
teaspoon dried basil
cup fresh grated parmesan
cup olive oil
cup flour
ounces Mozzarella cheese, shredded
cups tomato sauce (from recipe)
Slice each half chicken breast in half horizontally, to make 2 thin slices. Roll in flour, salt and pepper mixture.
Dip into eggs and roll in bread crumbs seasoned with basil and 1 tbsp. parmesan cheese. Saute slowly in olive oil
until lightly browned on each side. Cover the bottom of 9x13-inch greased baking dish with sauce (about 1 112
cups). Add chicken pieces in one layer. Spoon on remianing sauce. Top with mozzarella and remaining
pamersan. Bake at 350 F for 30 minutes.
Tomato Sauce for Chicken Parmesan
Recipe By : Amarida (kaiakapero)
medium onion, finely chopped

cup olive oil
cups canned Italian tomatoes, seeded and chopped
tablespoons tomato paste
teaspoons dried basil
tablespoons sugar
teaspoon salt
teaspoon pepper
Cook onion in oil until soft but not browned. Add chopped tomatoes and juice to the onion. Add tomato paste,
basil, sugar, salt and pepper. Simmer, covered, over low heat about 45-60 minutes, stirring occasionally.
This also makes a great pasta sauce.
-- Page 82 --
Chicken Fettuccine Alfredo
Recipe By : Jodie Uodieb)
1 pound fettucine pasta

213 cup butter
1 cup heavy cream
213 teaspoon garlic salt (or to taste)
112 cup grated romano cheese
113 cup grated parrnesan cheese
Bring a large pot of lightly salted water to boil. Add fettuccine and cook for 8-10 minutes, or until al dente;
drain. In a large saucepan, melt butter into cream over low heat. Add garlic salt. Turn heat up to medium and stir
in both cheeses until melted. This will thicken the sauce. Add pasta to sauce. Use enough pasta so that all of sauce
is used and pasta is thoroughly coated. Serve immediately.
Gnocchi and Tomato Sauce
Recipe By : Mahgngntz8
pound ricotta cheese

cups flour
extra large egg
cup grated Parmesan cheese
teaspoon salt
tablespoons fresh, finely chopped basil
cups chopped canned tomatoes
fresh basil leaves, shredded
tablespoons olive oil
salt and pepper
dash red pepper flakes, optional
T o prepare grlocchi place the ricotta, grated cheese, egg, chopped basil and salt in a bowl. Add 1 cup of the flour
and mix. Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
Divide the dough into fist size pieces, and roll into long logs as thick as your thumb. Cut into I-inch slices and
gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using
immediately, place in the refrigerator. T o prepare the sauce, heat the oil and add the garlic cooking only until
fragrant. D o not brown. Add the tomatoes, basil, and seasonings and bring to a boil. Turn down to a simmer and
cook for about 10 minutes. T o cook the gnocchi, drop into lightly salted water and remove as soon as they float
to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and gently mix. Serve
with additional sauce if desired.
Cooks Tip: The secret to making these gnocchi is to d ~ tile y ingredients as much as you can before using. I let my
ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30
minutes before using.
-- Page 83 --
Alfredo Chicken Lasagna
Recipe By : Amanda (kaiukapero)
boneless skinless chicken breasts, cut in 1" cubes

cups sliced fresh mushrooms
tablespoons chopped onion
tablespoons all-purpose flour
jars Alfredo sauce
ounces 2% cottage cheese
cup plus 4 tbsp shredded parmesan cheese, divided
eggs, lightly beaten
teaspoon Italian seasoning
teaspoon dried parsley flakes
lasagna noodles, cooked and drained
cups shredded mozzarella cheese
In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in
flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a
small bowl, combine the cottage cheese, 112 cup parmesan cheese, eggs, Italian seasoning and parsley. Spread 112
cup Alfredo mixture in a 9x13-inch baking dish coated with nonstick spray. Layer with three noodles, half of the
cottage cheese mixture, half of Alfredo mixture and half of the mozzarella cheese. Sprinkle with remaining
parmesan cheese and repeat layers. Cover and bake at 350 F for 30 minutes. Uncover and bake 10 minutes longer
or until cheese is bubbly. Let stand for 10 minutes before cutting.
Chicken Osso Bucco

Recipe By : Jackie (soartsyfarq)
boneless skinless chicken thighs

cup flour
medium carrot, finely chopped
onion, chopped
can (14 112 oz) stewed tomatoes, undrained
cup sun-dried tomato vinaigrette dressing
teaspoon grated lemon peel
tablespoon freshly squeezed lemon juice
tablespoon italian seasoning
rice or egg noodles
Coat chicken with flour. Place chicken and any remaining flour in slow cooker. Add all remaining ingredients
except rice; stir. Cover with lid. Cook on low for 6 to 8 hours (or high for 3 to 4 hours). Serve over rice or egg
noodles. Makes: 4 servings
- Page 84 --
Fettuccine with Bacon and Peas
cup peas, fresh or frozen

pound bacon, cut in 1" pieces
cup finely chopped yellow onion
teaspoon minced garlic
cup heavy cream
cup freshly grated parmiagiano-reggiano cheese
teaspoon Eineril's Essence
teaspoons salt, divided
ounces dried fettuccine pasta (or tagliatelle)
Bring a small saucepan of lightly salted water to a boil. Add the peas and blanch for two minutes. Drain and set
aside. Cook the bacon in a large skillet over medium-high heat, stirring frequently, until brown and crispy, about
5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon of the fat from
the pan. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic and stir until
fragrant, about 1 minute. Whisk in the cream, then stir in 112 cup of the grated cheese, the Essence, 112 teaspoon
of the salt, and the pepper. Bring to a boil and cook, stirring often, until slightly thickened, about 2 minutes.
Remove from the heat and cover to keep warm. Meanwhile, bring 1 gallon water and the remaining 2 teaspoons
salt to a boil in a large pot over high heat. Add the pasta. Cook, stirring frequently to keep the pasta from sticking
together, until al dente, about 7-10 minutes. Drain, reserving 112 cup of the cooking liquid. Return the pasta to
the pot. Add the cream mixture, the reserved cooking liquid, peas, and bacon, and toss over medium heat for 1
minute, or until the sauce is warmed through and coats the pasta. Divide the pasta among four dinner plates, and
sprinkle with the remaining 112 cup cheese. Serve hot.
Emeril's Essence: Combine 5 tablespoons sweet paprika, 114 cup salt, 114 cup garlic powder, 2 tablespoons freshly
ground black pepper, 2 tablespoons onion powder, 2 tablespoons cayenne pepper, 2 tablespoons dried oregano,
and 2 tablespoons dried thyme in a small bowl and blend well. Store in an airtight container in your spice cabinet
for up to 3 months.
You may not need to add all of the pasta. I think it's best with a little more sauce on the noodles.
The Emeril's Essence is spicy so you may not want to add the whole teaspoon. I usually add !h teaspoon.
-- Page 85 --
Pasta Carbonara
Recipe By : mahgritz8
couple slices of bacon

1 tablespoon butter
3 eggs
114 cup parmesan cheese
1 112 tablespoons parsley, chopped
salt and freshly ground pepper
1 pound penne or spaghetti
peas, optional
Melt the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce. Add
diced bacon and cook till crisp and light brown. At the same time bring a large pot of salted water to a rolling
boil. Add the pasta. Cook until done. Meanwhile, in a bowl, beat the eggs along with the parmesan and lots of
freshly ground pepper. Add 1 tablespoon parsley to mixture and stir. When pasta is done, drain (reserve a few
tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture. Turn the heat to
very, very low and add the egglcheese mixture, stirring continuously for a couple of minutes until eggs are heated
through. (They will lose their glassy appearance.) The heat of the pasta cooks the eggs, so it's not raw. Sprinkle
with the remaining parsley.
Really Awesome Italian Bowtie Pasta

pound sweet mild Italian sausage
teaspoon dried red pepper flakes
cup diced onion
can (28 oz) Italian stewed tomatoes
cups heavy whipping cream
teaspoon salt
ounces bow tie pasta
fresh parmesan cheese
Brown sausage in olive oil until fully cooked. Add diced onion and minced garlic. Cook until tender. Add stewed
tomatoes, pepper flakes and salt. Simmer this mixture for about 15-20 minutes on a medium-low heat. Add
whipping cream the last 5-10 minutes. Cook pasta as per directions on package while simmering sausage mixture.
Drain pasta and mix wth sauce. Serve with fresh parmesan cheese.
-- Page 86 --
Italian Calmne
cups water
teaspoons active dry yeast
tablespoons sugar
cups bread flour
teaspoon salt
teaspoon powdered milk
cup sliced Italian sausage
cup pizza sauce, recipe in directions
cups shredded mozzarella cheese
tablespoons butter, melted
T o Make Dough: Place water, yeast, sugar, flour, salt and powdered milk in the pan of the bread machine in the
order suggested by the manufacturer. Select dough cycle. After cycle is completed, roll out dough on a lightly
floured surfiace. Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat. Drain
off excess fat; set aside. Preheat oven to 350 F. Shape dough into a 16x10-inch rectangle. Transfer to a ligl~tly
greased cookie sheet and spoon pizza sauce lengthwise down the center of the dough, followed by the browned
sausage and the cheese. Make diagonal cuts 1 112 inches apart down each long side of the dough rectangle, cutting
to within 112 inch of the filling. Criss-cross cut strips of dough over the filling and seal edges with water. Brush
top of calzone with melted butter. Bake at 350 F for 35 to 45 minutes, or until golden brown. Remove from
oven and cool for 5 minutes, then slice and serve.
Exquisite Pizza Sauce: combine 1 (6 ounce) can tomato paste, 6 fluid ounces warm water (1 10 degrees F145
degrees C), 3 tablespoons grated Parmesan cheese, 1 teaspoon minced garlic, 2 tablespoons honey, 314 teaspoon
onion powder, and 114 teaspoon dried oregano.
Italian Chicken and Potatoes
Recipe By : Dani (Srniny)
2 boned and skinned chicken breasts

112 cup Italian salad dressing
1 teaspoon italian seasoning
112 cup grated Parmesan or romano cheese
4 bunches potatoes, peeled and wedged
Place chicken in bottom of crock pot. Sprinkle half of the Italian dressing, spices and the grated cheese. Put the
potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices and cheese. Cook on low for
about 6-8 hours or until the chicken and potatoes are tender.
-- Page 87 --
Pasta with Sauteed Mushrooms and Thyme
salt
pound carnpanelle or farfalle pasta
tablespoons unsalted butter
tablespoons extra virgin olive oil
large shallots (about 1 cup), finely chopped
medium cloves garlic. minced or pressed
ounces shiitake mushrooms, wlout stems, wipe caps, sliced 114" thick
ounces cremini mushrooms, wiped clean
tablespoon plus 1 teaspoon minced fresh thyme
cups low sodium chicken broth
cup heavy cream
tablesPoin fresh lemon juice
black pepper
ounces grated Parmesan cheese
tablespoons minced fresh parsley
Bring 4 quarts water to a rolling boil, covered, in a stockpot; add 1 tablespoon salt and the pasta, stir to separate,
and cook until just shy of a1 dente. Drain and return the pasta to the stockpot. Meanwhile, heat the butter and oil
over medium heat in a 12-inch skillet until foaming. Add the shallots and cook, stirring occasionally, until
softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Increase the
heat to medium-high; add the shiitakes and cook, stirring occasionally, for 2 minutes. Add the cremini and 112
teaspoon salt; cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the
mushrooms are golden brown, about 8 minutes. Stir in the thyme and cook 30 seconds. Transfer the mushrooms
to a bowl and set aside. Add the chicken broth to the skillet and bring to a boil, scraping up the browned bits on
the bottom of the pan; off heat, stir in the cream, lemon juice, and salt and pepper to taste. Add the mushrooms,
chicken brothlcream mixture, cheese, and parsley to the pasta in the stockpot. Toss over medium-low heat until
the cheese melts and the pasta absorbs most of the liquid, about 2 minutes; serve immediately. Serves 4 as a main
course or 6 to 8 as a side dish.
Vegetable broth can be substituted for the chicken broth to make this dish vegetarian.
If you add the pasta to the boiling water at the same time the cremini go into the skillet, the pasta and sauce will
finish at the same time.
- Page 88 --
Chicken Chow-Mein Noodle Casserole
Recipe By : Leslie Cr;-azzledrnorn)
cups cooked cubed chicken

cup mayonnaise
cup chopped cele~y
salt to taste
package slivered almonds
cup water or milk
cups mushroom soup
cups cooked rice
cup chow mein noodles
cup cheddar cheese
hard boiled eggs
Combine everything together. Place in a 9x13-inch dish. Top with bread crumbs. Cook at 350 F for 30-40
minutes.
Hawaiian Haystacks
Recipe By : JennifPr (all4andre)
cans cream of chicken soup

cup water or chicken broth
cups chopped cooked chicken
cups cooked rice
cups chow mein noodles
cups cheese
cups pineapple
large tomatoes, sliced
cup almonds
cup coconut
cups green onion
cups celery
can olives
Cook the soup and the water (or chicken broth) togehter. Add chicken to soup mixture. Put the chow mein
noodles on a plate first, then a layer of rice, cheese, and sauce. Then add the rest of the toppings (if you like them
all) and enjoy! Serves 8-10.
-- Page 89 --
Italian Chicken Stir Frv
Recipe By : Jennifer (all4andt-e)

pounds boneless skinless chicken breasts, cut in 2" pieces
bell peppers, seeded, deribbed, cut in 1" pieces
large onion, thinly sliced
bunch broccoli, cut in florets
cup dry red wine
teaspoon dried thyme leaves
teaspoon dried rosemary leaves
tablespoons grated Parmesan cheese
In a 10-inch non-stick skillet or wok, heat oil over medium-high heat. Add chicken and garlic; stir-fry until
chicken is almost done, 3 to 4 minutes. Remove from skillet and keep warm. Heat remaining ingredients, except
cheese, to a boiling point in skillet; stir-fry until vegetables are tender-crisp, 3 to 4 minutes. Return chicken to
skillet and heat through. Sprinkle with cheese. Serves 6.
*Feel free to chop up any other leftover veggies from last week that you won't use this week.
*Substitute red grape juice with a splash of vinegar for red wine.
Per serving: 283 Calories; 12g Total Fat; 32g Protein; 9g Carbohydrate; 78mg Cholesterol; 546mg Sodium Food
Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 112 Vegetable; 0 Fruit; 1 112 Fat; 0 Other Carbohydrates.
Mock Pork Marsala

Rec+e By : Brandi (luvmyboys)
6 boneless pork chops

1 112 tablespoons olive oil
salt and pepper to taste
314 cup apple juice
3 tablespoons heavy whipping cream
113 teaspoon thyme
Heat oil in a sltillet over medium-high heat and brown the chops, about 2 minutes on each side. Season with salt
and pepper to taste. Add apple juice to the skillet and continue to cook pork for another 2 minutes (add another
114 cup apple juice if it is evaporating too quickly). Remove pork chops from skillet and continue to simmer the
sauce for about 1 minute, to reduce. Add the cream and season with thyme and a little more salt and pepper to
taste. Spoon sauce over pork and serve. Serves 6.
Per Serving: 221 Calories; 13g Fat; 22g Protein; 4g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 56mg
Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
-- Page 90 -
Aunt Martha's Fabulous Chicken Spaghetti Casserole
Recipe By : Brandi (Izlvmyboys)
tablespoons butter, divided

tablespoons flour
cup milk
can (14.5 oz) low sodium chicken broth
cup low fat mayonnaise
cup low fat sour cream
cup Romano cheese, grated and divided
cup white wine or water
teaspoon dijon mustard
ounces mushrooms, sliced
cups chicken, cooked and diced
pound spaghetti, cooked al dente
Preheat oven to 350 F. Make a basic white sauce by melting 2 tablespoons butter in a saucepan and whisking in
flour until it is bubbly. Gradually add milk and chicken broth, stirring and cooking until thickened. Set aside to
let slightly cool, then add mayo, sour cream, 314 cup of cheese, wine or water, garlic powder, mustard and salt and
pepper to taste. Blend well to incorporate ingredients. Saute mushrooms in remaining butter. Place mushrooms,
cooked chicken and al dente spaghetti in a 3-quart casserole dish. Add sauce and mix well. Sprinkle with
remaining Romano cheese and bake for 30 minutes. Serves 10.
Per Serving: 41 1 Calories; 26g Fat; 22g Protein; 21g Carbohydrate; l g Dietary Fiber; 98% Cholesterol; 460%
Sodium. Exchanges: 1 Grain (Starch); 2 112 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 112 Fat; 112 Other
Carbohydrates.
Coke Roast
Recipe By : Jennzj?r (al4andre)
1 roast
1 package dry onion soup mix
1 can (12 oz) coke (cherry coke works well also)
Combine all ingredients and cook on high 3-4 hours. Enjoy!
-- Page 9 1 --
Baked Pork Chops 1
Recipe By : Leslie fiazzkdmorn)
114 cup miracle whip

pepper
1 cup corn flakes
114 cup sour cream
1 egg
onion salt
enough milk to make a thick mixture
pork chops
Crush corn flakes. Mix miracle whip, pepper, sour cream, egg, onion salt and milk together. Dip chops in mixture
then in corn flake crumbs. Bake, uncovered, at 300 F until the desired brownness. Then cover and cook until
done, about 2 hours depending on the thickness of the chops.
Taken from the book, "She Said She Wasn't Hungry, but This is What She Ate."
Baked Pork Chops 2

Recipe By : Rebecca (rebeecad)
6 lean pork chops

2 cans cream of mushroom soup
1 package brown gravy mix
Brown pork chops in a little oil in frying pan until golden brown. Salt and pepper both sides. Place pork chops in
deep baking dish with lid. Use drippings in pan from browning pork chops and add cream of mushroom soup.
Use two if baking 6 chops for more gravy. Add a can of water to each soup can used. Add brown gravy mix to
soup. Stir until mixed. It will be lumpy and that's okay. Pour over pork chops and put lid on and you can bake
this for 3 hours while at church. It takes about that long to make good gravy and pork chops to be really tender.
Serve gravy over mashed potatoes.
-- Page 92 --
Barbecue Meatballs and Rice
Recipe By : Leslie @azzzledmom)
pounds ground beef

cup evaporated milk
cup oatmeal
teaspoon peper
egg
cup chopped onion
teaspoon salt
teaspoon chili powder
recipe sauce (follows)
Mix all ingredients except sauce together and form into I-inch balls. Place in a 9x13-inch baking dish. Sauce:
Combine 2 cups ketchup, 2 (8 oz) cans tomato sauce, 1 112 cups brown sugar and 3 teaspoons liquid smoke in a
bowl. Pour over meatballs. Cover dish with foil. Bake at 350 F for 45 minutes. Remove foil and cook 15 minutes
longer. Serve with rice.
Note: I use my cookie scoop to make the meatballs. And, the meatballs freeze very well.
Sweet and Sour Hamburzer over Rice
Recipe By : musicmom
1 pound ground beef

onion, optional
3 tablespoons brown sugar
3 tablespoons white vinegar
1 cup ketchup
Cook hamburger and onion. Add the remaining ingredients and heat through. While cooking hamburger cook
your instant brown rice, They should get done the about the same time.
-- Page 93 --
Beef Stro--off
Recipe By : Leslie fiazzledmorn)
pound sirloin, thinly sliced

dove garlic, peeled and cut
tablespoons flour
teaspoons salt
teaspoon pepper
cup chopped onion
pound sliced mushrooms
cans cream of mushroom soup
can milk
cup sour cream
Rub sirloin strips with garlic. Mix the flour, salt and pepper together. Dip meat in flour mixture and f v in a small
amount of oil with onion. Add mushrooms. Fly briefly. Add soup and milk and warm thoroughly. Just before
serving, add sour cream. Serve with wide egg noodles.
Homemade Stew
1 112 pounds lean stew meat or cut up round steak

1 onion
2 large potatoes
3 large carrots
1 can green beans
1 cancorn
flour
salt and pepper
Brown stew meat or round steak in bottom of dutch oven type pan in a little oil or a little bit of shortening. If
there is water type substance in bottom of pan while cooking meat, let it keep cooking on medium high heat until
it cooks away and meat starts to brown. Brown on all sides of meat. Dice up the onion and then add to meat and
turn down heat a little and cook onion with meat until onion is caramelized or lightly browned and done. Then
add about a quart of water with a little salt and pepper. I turn down the heat and let this simmer for at least an
hour. Then you can add the potatoes and carrots to mixture and let cook until vegetables are tender. Add green
beans drained and a can of drained corn to mixture. If you need to add a little more water do this now. I will then
taste the soup around vegetables and meat and add some brown gravy mix or some beef boullion and salt and
pepper to taste until just right. Then I put white flour in water to make a paste and add a little at a time to stew to
thicken it.
-- Page 94 --
Ham, Cheese and Potato Casserole
1 cup shredded medium cheddar cheese

112 cup light cream (or canned milk)
1 112 cups cubed cooked ham
2 cups cooked cubed potatoes
Heat cheese, cream and mustard, stirring constantly, until cheese is melted and sauce is creamy. Remove from
heat. Stir in remaining ingredients. It is ready to eat now or you can pour into ungreased casserole dish and bake
Manic Meatloaf

large onion, chopped
medium carrot, chopped
medium red bell pepper, seeded, deribbed, chopped
teaspoons cumin
teaspoon nutmeg
teaspoon white pepper
cup ketchup
egg whites
cup buttermilk
cup oatmeal
pounds extra-lean ground beef
cup seasoned bread crumbs
Pre-heat oven to 375 F. In a skillet heat oil over medium high heat; saute onion, carrot, bell pepper and garlic till
translucent. Set aside. Combine remaining ingredients in a large mixing bowl. Salt and pepper liberally. Add
sauteed veggies and mix well again with your clean hands. Shape into a loaf that looks like the Goodyear blimp.
Bake for about 45 minutes. But check it - your loaf might be thicker or thinner than mine. Let finished meatloaf
rest for about 10 minutes (while you finish making the mashed potatoes), then remove meatloaf from pan to a
serving platter lined with paper towels to remove excess grease. If you're short on time, grease the daylights out of
your m&n tin and make mini-meatloaves. This is one time you'll want to skip the cupcake liners, though. Serves
12.
Per serving: 268 Calories; 14g Total Fat; 18g Protein; 17g Carbohydrate; 53mg Cholesterol; 457mg Sodium Food
Exchanges: 1 Grain (Starch); 2 Lean Meat; 112 Vegetable; 0 Fruit; 1 112 Fat; 0 Other Carbohydrates
- Page 95 --
Creamy Scalloped Potatoes and Ham
2 pounds (about 6 medium) potatoes

3 tablespoons butter or margarine
3 tablespoons (slightly heaping) flour
2 112 cups milk
114 cup finely chopped onion
2 cups cubed cooked ham
3 cups grated cheddar cheese
Peel and thinly slice potatoes. Put sliced potatoes and cubed ham in large bowl. Melt butter in saucepan, add flour
and stir. Pour in milk and onion. Using a whisk, stir on medium heat until thickened. Add salt and pepper. Pour
sauce over potatoes and ham and stir together. Pour potatoes in 9x13-inch baking dish. Cover with foil and bake
for about 1 112 hours. When potatoes are done, take foil off and put grated cheese on and put back in oven and
bake until cheese is bubbly.
Mom's Microwave Meatloaf
small can tomato sauce

cup brown sugar
teaspoon mustard
tablespoons dried minced onion

cup cracker crumbs (saltine or Ritz)
teaspoons salt
teaspoon pepper
Combine tomato sauce, brown sugar and mustard to form a sauce; set aside. Mix remaining ingredients together
with your clean hands in bowl adding 112 of the sauce mixture with meat mixture. I use a round baking dish
putting a small cup in middle upside down. Put meat mixture in dish surrounding the cup. Spread rest of sauce
mixture on top of meat. Bake in microwave for 12-15 minutes. The cup allows meatloaf to cook evenly in
microwave.
-- Page 96 --
Beef Stuffed Cabbage Rolls
cups brown rice, cooked

water
large head of cabbage (about 3 pounds)
tablespoons butter
medium onion, finely chopped
eggs, beaten
teaspoons thyme
cans (14.5 oz) diced tomatoes, undrained
tablespoons brown sugar
low fat sour cream for garnish, optional
Cook rice and set aside. Bring a large Dutch oven or soup pot full of water to a boil. Add cabbage, cover and cook
for a few minutes, or until outer cabbage leaves are bright green, tender and peel off easily. Cool cabbage and
carefully peel off the largest 12 outer leaves, one at a time (remaining cabbage can be saved and used for another
meal such as a cooked dish, stir-fry or in soup or stew). In a skillet over medium heat, saute onion and garlic in
butter until translucent. In a mixing bowl, blend together cooked rice, beef, sauteed onions, eggs, thyme and salt
and pepper to taste. Spread cabbage leaves on countertop and cut out heavy part of stem. Place about 5
tablespoons of meat mixture onto each leaf. Fold over edges and form a roll or cigar-shaped tube. Place seam side
down on a plate and cover with plastic wrap touching the rolls so that they don't dry out; refrigerate overnight.
Place cabbage rolls in slow cooker. Process tomatoes, brown sugar and lemon juice in a blender or food processor
until pureed; pour over cabbage rolls. Cover and cook on low heat setting for about 7 hours. Top with sour
cream, if desired, and serve. Serves 6.
Per serving: 513 Calories; 35g Fat; 23g Protein; 26g Carbohydrate; 2g Dietary Fiber; 167mg Cholesterol; 141mg
Sodium. Exchanges: 1 Grain (Starch); 3 Lean Meat; 1 112 Vegetable; 0 Fruit; 5 112 Fat; 112 Other Carbohydrates.
French Fry Burper Pie

Recipe By : Leslie CfZzrzzldmom)
2 pounds ground beef, cooked and drained

2 teaspoons onion powder
2 cans (10 314 oz) tomato soup, undiluted
213 cup catsup
1 package (20 oz) frozen "thin" french fry potatoes
1 cup shredded medium cheddar cheese, optional
Stir together meat, soup, catsup, and spices. Next add the frozen potatoes. Put in a 9x13-inch baking pan.
Sprinkle with cheese. Bake in 350 F oven for 25 minutes. Serves 6.
-- Page 97 --
Chicken and Artichoke Packets
Recipe By : Benny Gee
skinless boneless chicken breasts or thigh

can quartered artichoke hearts
cup canned chickpeas, rinsed and drained
cup chopped fennel
carrot, shredded
tablespoon grated Parmesan cheese
tablespoon minced thyme
teaspoon salt
cup low or nonfat balsamic vinegar
Preheat oven to 350 F. Cut four 12 inch squares of heavy-duty foil. Place the chicken in the center of the foil; top
with all the other ingredients and drizzle with the dressing. Make a packet by bringing 2 sides of the foil up to
meet in the center and folding over the edges, then folding the edges of each end together. Allowing room for the
packets to expand, crimp the edges to seal. Place the packets on a large baking sheet (or on the oven rack). Bake
until cooked through, 20-30 minutes. T o serve, carefully cut a cross in the center of each packet to release steam.
Note: in the summer when my garden herbs are in full swing, I will put in some combination of sprigs of thyme,
rosemaly, sage, dill, etc. instead of the fennel and minced thyme. Positively delicious! And you could probably
make these on the barbeque, too-just give them time to steam thoroughly.
Substitute thighs for breasts or Italian dressing for balsamic vinegar
Chuck Wacon Wra~s
Recipe By : Rachel (budrmom)
1 pound ground sausage (maple flavor works well)

1 large can baked beans
1 112 cups thawed frozen corn
2 tablespoons worcestershire sauce
1 cup shredded cheddar cheese
flour tortillas
sour cream
lettuce
tomatoes
Brown and drain sausage. Add beans, corn and Worcestershire and bring to a boil. Take down to a simmer and
add cheese. Stir until it melts. Serve burrito style in flour tortillas. It is also good with tortillas chips.
This recipe is fiom Light & Tasty: Taste of Home. It is one of their 30 min meals. Nate likes it because we always
have leftovers for him to take to work Missionaries also have liked it.
-- Page 98 --
Philly Steak Sandwiches
1 112 pounds beef tenderloin, round steak or steak, thinly sliced

2 teaspoons garlic powder
6 slices provolone cheese
2 large onions, sliced
2 tablespoons olive oil, divided
6 hoagie rolls, split
First, we need to prepare the onions. In a skillet, heat one tablespoon of the olive oil over medium-high heat. Add
onions and cook till soft and browned. Remove from skillet and set aside. Heat remaining oil over medium-high
heat. Add the thinly sliced meat and cook in single layers and in batches so that it gets evenly browned. Salt and
pepper to taste and sprinkle evenly with garlic powder. To assemble, place a hoagie on each dinner plate, add the
hot meat, then the cooked onions, and top with a slice of Provolone. Allow the heat to melt the cheese, then
serve. YUM! Serves 6.
Per Serving: 598 Calories; 31g Fat; 37g Protein; 41g Carbohydrate; 3g Dietary Fiber; 89% Cholesterol; 685mg
Sodium. Exchanges: 2 112 Grain (Starch); 4 Lean Meat; 112 Vegetable; 3 112 Fat.
Porkv Pine Meatballs

113 cup chopped onion
112 cup crushed rim or saltine crackers
114 cup rice
1 egg
112 teaspoon salt
114 teaspoon pepper
Mix all ingredients in a bowl with clean hands and form in small meatballs. Place meatballs in baking dish and
cover with 1 can of tomato soup, 1 can of water and another '/4 C. of rice. Stir just a little to get rice down at the
bottom. Cover with lid and bake at 350 F for 1-1 112 hours or until rice is done. Double recipe if serving more
than 4 people.
-- Page 99 --
Crock Pot Barbecued Spareribs
2 pounds boneless pork spareribs

1 112 cups ketchup
112 cup packed brown sugar
2 tablespoons cider vinegar
I tablespoon lemon juice
1 tablespoon liquid smoke
Make sauce by combining ketchup, sugar, vinegar, lemon juice, and liquid smoke in a bowl. Put ribs in crock pot
and pour sauce over them. Cook for about 3 hours on high in crock pot, then turn down to about medium for at
least another 3 hours. Or, if you are gone all day, just cook between low and medium all day long.
Sloppy joes
Recipe By : Kuthleen (K8GR)
pounds g o u n d beef
onions, chopped
green peppers, chopped
cup chopped celery
botde (20 oz) ketchup
cup brown sugar
cup mustard
teaspoons worcestershire sauce
teaspoon chili powder
salt and pepper
hamburger buns
Brown beef. Drain all excess fat. Add remaining ingredients except hamburger buns and cook 1 hour. Serve over
hamburger buns. Makes 10-12 servings and freezes beautifully.
-- Page 100 --
Beef Stew
Recipe By : Kari (dizziduisy23)
pound stew beef

small onion, chopped
cloves garlic, chopped
bay leaves
teaspoons beef bouillon
cu water
tablespoons worcestershire sauce
carrots, peeled and chopped
potatoes, peeled and chopped
stalks celery, chopped
salt and pepper
Saute beef, onion, and garlic in oil until beef is browned. Add remaining ingredients and cook, covered over
medium heat 1 hour, stirring occasionally. Remove bay leaves before serving. This is really good with homemade
bread.
Green Chile Stew

Recipe By : Ihri (dizzihisy23)
1 pound ground pork

2 large potatoes, peeled and cubed
1 can (7 oz) diced green chilies
1 112 teaspoons salt
2 cups water
Brown pork and onion. Add remaining ingredients and cook, covered over medium heat 15 minutes, stirring
occasionally. Reduce heat to low and continue to cook for 45 minutes or until potatoes are soh, adding water as
needed.
-- Page 1 01 --
Vegetarian Chili
Recipe By : Kuri (dizziidaisy23)
onion, chopped
can (15 oz) black beans
can (15 oz) pin to beans
can (15 oz) northern beans
can (15 oz) kidney beans
cups salsa
cup water
tablespoons corn meal
tablespoon chili powder
tablespoon ground cumin
In a large saucepan, saute onion in olive oil until clear. Rinse and drain beans. Add remaining ingredients to sauce
pan and cook over medium heat 15-20 minutes, stirring occasionally. Serve with sour cream, tortilla chips, cheese,
etc.
You can substitute dried beans for the canned. Make sure they are fully cooked and then use as you would canned
beans.
-- Page 102 --
Recip By : Amanda (kaiakapero)
large golden delicious apples, peeled and sliced

cup apple juice
juice from one lemon
cup brown sugar
cup sugar
cups flour
cup oatmeal
teaspoon salt
cup butter
cinnamon
Place apples in a 9x13-inch baking dish. Mix juices together and pour over apples. In a large bowl combine sugars,
flour, oatmeal and salt. Cut in butter. Crumble over apples and sprinkle with cinnamon. Bake at 350 F for 1
hour and 10 minutes.
Apple Crisp 2
cups apples, peeled and sliced

cup brown sugar
cups flour
cups sugar
teaspoons bakin powder
teaspoon salt
cup oatmeal
eggs, slightly beaten
teaspoon cinnamon
Mix together apples, brown sugar and lemon juice and spread in a 3x13 pan; set aside. In a large bowl, combine
remaining ingredients except butter. Cut in butter. Bake at 350 F for 35 minutes.
------------------------------------------
- Page 103 --
Recipe By : Rebecca (rebeecad)
cups sliced apples (jonathan or granny smith)

cup sugar
tablespoons flour
teaspoon salt
teaspoon cinnamon
teaspoon nutmeg
cup oatmeal
cup brown sugar
cup flour
cup melted butter
Mix apples, sugar, flour, salt, cinnamon and nutmeg and put in 9x13-inch pan. Then mix oatmeal, brown sugar,
baking powder, flour, baking soda, and butter together and crumble evenly on top of apple mixture. Bake at 350
F for 30-40 minutes until light brown on top. Serve warm with vanilla ice cream.
------------------------------------------
Microwave Catamel Popcorn
Recipe By : Rachel (budrmom)
4 quarts popped popcorn (3 112 in. in paper sack)

1 cup brown sugar
114 cup corn syrup
112 teaspoon salt
Pop popcorn and pour into a brown paper sack In a large glass bowl add butter, brown sugar, corn syrup and salt.
Microwave on high for 3 to 4 minutes, until it boils. Stir, then microwave for 2 min more. Add M tsp baking soda
and stir well (it will bubble). Pour over popcorn in paper bag and shake well. Place bag in microwave for 1 min
and shake again, then repeat (this hardens the caramel slightly). Pour into a bowl and stir every few minutes to
keep it from clumping.
This recipe is from the Fielding Favorites 2nd Ed. By Lorna Collette. I've adjusted it slightly from her recipe, but
this one is great for game nights and is quick and easy!
- Page 104 --
Caramel Po~corn1
Recipe By : princessprice23
14 ounces sweetened condensed milk

1 cup corn syrup
2 112 cups brown sugar
1 stick butter
1 teaspoon vanilla
Put popped corn (not from package) aside. Cook remaining (except vanilla) ingredients over medium heat to soft
ball stage, stirring constantly. Remove from heat and mix in vanilla. Pour over popcorn. Mix thoroughly.
Caramel Popcorn 2
Recipe By : Amanah (kaiakapero)
1 cup brown sugar, packed

112 cup butter
30 large marshmallows
popcorn
Melt ingredients (except popcorn) in a heavy saucepan over medium heat, stirring frequently to prevent
scorching. Pour over popcorn.
Caramel Popcorn 3
1 pound brown sugar

1 cup light corn syrup
112 cup butter
popcorn
peanuts, optional
Bring brown sugar and corn syrup to a boil. Add butter. Continue to let boil on a medium heat and add milk. Stir
constantly on medium heat until boils again and boil for 2 minutes. Pour this over popped popcorn and stir
together. Add peanuts for a yummy treat. This will make a very large stainless steel bowl full. You can half the
recipe for a smaller bowl, just put the rest of the can of milk in your freezer.
-- Page 105 --
Irresistable Brownies
cup butter
cu sugar
cups flour
cup cocoa
teaspoon salt
eggs
teaspoons vanilla
cups semi-sweet chocolate chips
cup chopped walnuts, optional
Preheat oven to 350 F. In saucepan over low heat, melt butter. Remove from heat. Add sugar, flour, cocoa,
baking powder, salt, eggs and vanilla. Stir with spoon until batter is well blended and smooth. Stir in chocolate
chips and nuts. Spread in 9x13-inch pan. Bake 30-35 minutes or until set. Cool and cut into 2 inch squares.
Makes about 24 brownies.
Mint Brownies
cups butter or margarine

cup cocoa
cups white sugar
eggs
cups flour
teaspoon salt
teaspoon peppermint extract
cups chopped walnuts
cups powdered sugar
tablespoons softened butter
tablespoons canned milk
teaspoon peppermint extract
drops green food coloring
Melt butter and cocoa Add sugar. Beat in one egg at a time. Mix well and add the flour, salt, peppermint and
walnuts. Bake in greased 12x17-inch jelly roll pan at 350 F for 30-35 minutes. Prepare frosting by mixing
powdered sugar, butter, milk, peppermint and food coloring. Spread over cooled brownies. Chill until frosting is
set. You can then melt 5 tablespoons butter and add 9 oz. chocolate chips and drizzle over green frosting.
Yummy!!
- Page 106 --
Christmas Poocorn Wreath
10 cups popped popcorn

114 cup margarine
114 cup oil
3 cups miniature marshmallows
20 caramels
112 cup roasted peanuts
112 pound Christmas M&Ms
In a microwave-safe glass bowl, put unwrapped caramels, margarine, oil and marshmallows. Microwave on high
for 2-3 minutes, depending on the microwave or until you can stir everything together with a wooden spoon. Put
your popped popcorn and peanuts in a large plastic bowl and pour caramel mixture over the popcorn and stir
until all mixed together. After it has cooled just about a minute or two, add the M&Ms. Stir everything together
and put it in a greased bundt pan pressing the mixture into the pan. Turn the bundt pan upside down on waxed
paper and your popcorn wreath is done, ready to eat. You can wrap these good with saran wrap and freeze them
until ready to give to friends or family.
Kettie Corn
Recipe By : Sister Rooster
In heavy bottomed 4-quart kettle, heat 3 tablespoons of vegetable oil on medium high heat. Put two kernels of
popcorn in the oil-when they pop, the oil is hot enough to continue. T o hot oil, add M cup of popcorn and shake
popcorn and oil to cover the bottom of the pan. Sprinkle 3 tablespoons of sugar over the popcorn and place lid
on kettle. Vigorously shake the pan over the burner until all popping action stops. Quickly pour popcorn into a
bowl and salt to taste. (This can be made in your ELECTRIC (not hot air) popcorn popper using the same
amounts.)
Simple, Delicious Cake
Recipe By : camjoy
Balte a chocolate cake. After you take it out of the oven poke holes all over it using the handle of a wooden spoon.
Pour one can of sweetened condensed milk over the cake followed by a jar of caramel ice cream topping. Cover it
and refrigerate until just before serving it. Just before serving I like to put whip cream on it, but my friend just
frosts it with regular canned frosting. I t is rich and delish!
- Page 107 -
Chocolate Sheet Cake
cups flour
teaspoon salt
cups sugar
cup butter
cup water
tablespoons (slightly heaping) cocoa
cups buttermilk
eggs
teaspoon vanilla
In a large bowl, combine flour, salt and sugar. Bring butter, water and cocoa to a boil on medium heat. Add cocoa
mixture to flour mixture and mix well. Add buttermilk (you can make buttermilk by using regular milk and
adding just a little vinegar or lemon juice), eggs, vanilla, and soda. Mix all together. Pour batter into a very large
jelly roll type cookie sheet that is greased and floured. Bake cake for 20 minutes at 350 F.
Frosting: Bring 112 cup butter, 4 slightly heaping tablespoons cocoa, and 113 cup milk to a boil and add 1 small
box or 1 pound powdered sugar. Stir in 1 teaspoon vanilla, dash of salt, and 1 cup chopped walnuts. Stir until
cooled a little and pour over slightly cooled cake.
Triple Chocolate Mess

Recipe By : AZDarcy
1 package chocolate cake mix

1 pint plain yogurt
G ounces chocolate chips
1 package instant chocolate pudding mix
314 cup vegetable oil
4 eggs
1 cup water
Spray crock pot with non-stick spray. Mix all ingredients and pour into pot. Cook on Low 6-8 hours. Try not to
lift the lid. Serve warm with ice cream or whipped cream. Everyone I've made this for has loved it. I t makes a lot,
and I've cut the recipe in half without a problem. Rich and chocolaty!
- Page 108 --
Chocolate Eclair Cake
I box graham crackers

2 packages instant vanilla pudding
3 112 cups milk
8 ounces cool whip, thawed
2 packages (1 oz) unsweetened pre-melted chocolate
2 teaspoons light corn syrup
2 teaspoons vanilla
3 tablespoons butter, softened
1 112 cups powdered sugar
3 tablespoons milk
Butter bottom of 9x13-inch pan. Line with graham crackers. Prepare pudding with 3 112 cups milk. Beat at
medium speed until well blended. Fold in Cool Whip. Pour half over graham crackers. Cover with another layer
of crackers. Repeat with remaining pudding and cover with more crackers. Refrigerate for at least 2 hours. Prepare
icing by mixing chocolate, corn syrup, vanilla, butter, powdered sugar, and milk in a bowl until smooth. Spread
over cake; refrigerate for 24 hours.
Oreo Cookie Cake

1 devils food cake mix

4 squares semisweet baking chocolate
114 cup butter, cut up
1 package (8 oz) cream cheese, softened
112 cup sugar
2 cups thawed cool whip
12 Oreo cookies, coarsely crushed
Preheat oven to 350 F. Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool
in pans 5 minutes. Invert onto wire racks; remove pans. Cool layers completely. Put chocolate and butter in small
microwaveable bowl. Microwave on high 2 minutes or until butter is melted. Stir until chocolate is completely
melted. Cool 5 minutes. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until
well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down,
on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon
glaze over top of cake. Let stand until set. Store in refrigerator. Makes 16 senrings.
- Page 109 --
Lemon Poppy Seed Cake
box yellow cake mix

cup water
cup sour cream
package (4 serving) instant vanilla pudding
cup oil
eggs
teaspoon pure lemon extract
tablespoon poppy seeds
Preheat oven to 350 F. Prepare cake mix according to package directions, but add in the above ingredient
amounts. Bake at 350 F for 55 minutes in a bundt pan. Remove from pan. Prepare glaze by combining one cup
powdered sugar and juice from one lemon. Drizzle glaze over cake.
Raspberry Charlotte
Recipe By : /a& (soartsyfimy)
12 ounces individually quick frozen raspberries, thawed

1 package unflavored gelatin
114 cup cold cranberry-raspberry juice or water
1 112 cups heavy whipping cream
2 packages (3 oz each) unfilled ladyfingers
10 ounces (2 112 cups) fresh raspberries, for garnish
Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl (you'll have about 1 113
cups puree). Add sugar; stir until dissolved. Sprinkle gelatin over juice in a medium saucepan. Let stand 1 minute,
then stir over medium heat until gelatin dissolves. Add half the puree; heat until warm. Stir into puree in bowl.
Refrigerate, stirring occasionally, 1 hour or until consistency of unbeaten egg whites. Meanwhile lightly coat an 8-
or %in. spring form pan with nonstick cooking spray. Dust with sugar; shake out excess. Lay strips of ladyfingers,
rounded sides out, around inside of pan. Cover bottom of pan with ladyfingers, flat sides down and trimmed to
fit. Beat heavy cream in a large bowl with mixer on medium-high speed until soft peaks form when beaters are
lifted. Remove 1 cup and reserve. Fold remaining whipped cream into raspberry puree until blended. Remove 1
cup; reserve. Spread remaining raspberry cream evenly in prepared pan. Scrape resewed whipped cream into the
bowl and fold in resewed raspberry cream until well blended. Scrape on top of first mixture; spread carefully into
an even layer. Cover pan with plastic wrap and refrigerate at least 4 hours. Up to 1 day before serving: Cover top
of cake with a layer of raspberries, then remove pan sides. Refrigerate until serving. Makes 16 servings.
- Page 1 l o -
Caramel Swirl Cheesecake Brownies
Recipe By : Amnda (kaiakapero)
box Brownie mix

cup peanut butter
egg
ounces cream cheese
cup peanut butter
cup sugar
tablespoons flour
cup sour cream
teaspoons vanilla
eggs
caramels
tablespoons whipping cream
Combine brownie mix, butter, peanut butter, and egg together and press into a well greased 9x13-inch baking
dish. Mix together cream cheese, peanut butter, sugar, flour, sour cream, vanilla, and eggs. Pour on top of
brownie mixture. Melt caramels and whipping cream and swirl into cheesecake mixture. Bake at 325 F for 35-45
minutes. Store in refrigerator.
Pum~kinCrunch
can pumpkin pie filling (30 ounce)

can evaporated milk (12 ounce)
eggs, beaten
cup sugar
teaspoons pumpkin pie spice
teaspoon salt
yellow cake mix
cup butter or margarine, melted
cup chopped pecans
whipped cream or ice cream
Grease 9x13-inch bakin dish. Preheat oven to 350 F. Combine pumpkin, milk, eggs, sugar, pu~nkinpie spice,
and salt. Mix well and pour into baking dish. Sprinkle cake mix over mixture, breaking up any clumps. Drizzle
top with melted butter. Bake for 35-40 minutes. Sprinkle top with pecans and return to oven for an additional
10-15 minutes. Let cool. Cut into squares and serve with whipped cream or ice cream.
------------------------------------------
-- Page 1 1 1 --
Recipe By : Jodie (Jodieb)
2 eggs,beaten
1 112 cups sugar
112 cup butter
1 112 cups flour
112 teaspoon salt
2 cups whole cranberries
1 teaspoon vanilla
112 teaspoon chopped walnuts
Combine eggs, sugar, butter, baking powder, salt, cranberries, vanilla and walnuts. Spread into a 9x13-inch
baking dish. Bake at 350 F for 3 5 4 0 minutes. Cool.
Cream Cheese Frosting: Combine 3 oz cream cheese, 1 teaspoon vanilla, 113 cup butter, 2 cups powdered sugar,
1 tablespoon milk in a bowl. Beat until smooth and spread over bars.
Dreamy Lemon Bars
1 cup butter
112 cup powdered sugar
114 teaspoon salt
2 cups flour
4 eggs, beaten
2 cups sugar
114 cup flour
Combine butter, powdered sugar, salt and flour and mix well. Press in a 9x13-inch pan. Bake for 15 minutes at
350 F or until nicely light brown. Make filling by combining eggs, sugar, flour and lemon juice. Pour into cooled
crust. Bake at 350 F for another 25-30 minutes or until set. When cooled, sprinkle powdered sugar over the top
with a sifter. Makes about 3 dozen bars.
-- Page 112 --
Creamy F u d ~ e
cups sugar
can evaporated milk
cup butter
cup corn syrup
cups semisweet chocolate chips
cups milk chocolate chips
tablespoon vanilla
large jar marshmallow creme
cups chopped walnuts, optional
Combine sugar, milk, corn syrup and butter in large saucepan and place on medium heat. While stirring
constantly, bring to full boil. Wash down sugar crystals a couple times with wooden spoon before it starts to boil.
Boil, stirring constantly, until candy reaches soft ball stage....about 5 minutes. In large mixing bowl, combine
remaining ingredients. Pour cooked mixture over other ingredients and beat until smooh and glossy, 2-5 minutes.
P o w in buttered pan or pan sprayed with Pam and chill in refrigerator. Use a large commercial type cookie sheet
pan for thinner fudge or 9x13-inch pan for thicker fudge.
Dad's Peanut Butter Fudge
3 cups sugar
1 cup milk
4 tablespoons cocoa
112 teaspoon vanilla
1 tablespoon butter, softened
1 tablespoon (heaping) peanut butter
Mix sugar, milk and cocoa together and boil in a 4 quart saucepan. Pour about 112 teaspoon of fudge in 112 cup
of cold water and test until fudge forms a soft ball in the bottom of the cup. Then take off burner and add vanilla
and butter. Put sauce pan in about 2 inches of cold water in sink to cool fudge. Wait about 5 minutes and begin
to whip fudge with a large spoon. Be careful not to get water in the fudge. You can take the pan out of the water
and tip on edge to whip. As fudge cools and air is whipped into it, it will thicken. You can then put peanut butter
in fudge and whip in. Pour it onto a buttered plate while it is still pourable. Let sit until it hardens.
- Page 113 -
Chocolate Caramel Fondue
16 ounces semisweet chocolate, cut in 1" squares

1 jar caramel ice cream topping
Melt chocolate in a sauce pan or double boiler. Add caramel and milk. Heat through. Use as a dipping sauce for
fruit, pound cake, cheesecake, brownies, etc.
Crumb Pie Crust
Recipe By : &die @azzhdmom)
2 cups flour
112 cup sugar
314 cup margarine
Mix together with hands until crumbly (more margarine may be used, but not more than I cup). Put 112 into a
pie pan and pat down. Place fruit inside. Sprinkle the rest on top. Bake at 350 F for 45 minutes to 1 hour.
Never Fail Pie Crust
3 cups flour
1 teaspoon salt
6 tablespoons ice cold water
1 112 cups shortening
Put flour, salt, and shortening in bowl cutting it together with two knives. Add vinegar to ice water in a cup and
add a little at a time using knives until blended. Do not knead dough on counter. The crust will be more flaky
just mixing it with the knives in bowl. If you are baking the crust before adding filling bake at 400 F for 15
minutes and then turn down heat to 350 F for another 15 minutes.
-- Page 114 --
teaspoon gelatin
tablespoon cold water
cup sugar
tablespoons cornstarch
teaspoon salt
cup scalded milk
egg yolks, beaten
tablespoon butter
teaspoon vanilla
cup cream
prebaked pie shell
Mix together first 2 ingredients set aside. Then mix the sugar, cornstarch, salt, and milk together. Mix egg yolks,
butter and vanilla together and add Gelatin and water. Add the egg mixture to the thickened mixture. Cool in
fridge. Fold in 1 cup whipped up cream. Pour into already baked pie shell. Sprinkle with nutmeg.
Next Best T h i n ~to Robert Redford

cup flour
cup chopped walnuts or pecans
cube real butter, melted
block (8 oz) cream cheese, softened
cup powdered sugar
large container cool whip
large box instant chocolate pudding
large box instant vanilla pudding
cups milk
shaved chocolate
chopped nuts
Combine flour, nuts, and butter. Pat into bottom of 3x13-inch pan and bake at 350 F for 20 minutes. Cool.
Cream together cream cheese and powdered sugar then fold in 112 of the cool whip. Pour on top of COOLED
crust. Cool in refrigerator. Combine puddings and milk together and spread over cream cheese layer. Top with
remaining cool whip and refrigerate. Just before serving sprinkle with shaved chocolate and chopped nuts.
-- Page 115 -
Hot Fudge for Ice Cream
1 cup sugar
2 tablespoons (slightly heaping) cocoa
718 cup evaporated milk
1 teaspoon vanilla
Heat sugar and cocoa in a saucepan until warm, stirring the sugar and cocoa together. Add milk, butter and
vanilla and boil for 10 minutes. Cool a little and serve over any ice cream.
Lemon Cream Sherbet
2 quarts whoe milk

1 cup cream
4 cups sugar
1 cup fresh lemon juice
112 teaspoon lemon extract
Mix all ingredients together. Pour into a one-gallon ice cream freezer. Top off with whole milk Freeze according
to your machine's instructions.
Pecan Caramels
112 cup chopped pecans

2 cups sugar
112 cup butter
2 cups cream (20% butterfat)
314 cup light corn syrup
Sprinkle nuts in an 8-inch square pan (buttered). Mix sugar, corn syrup, butter and half of cream in a saucepan.
Bring to a boil over low heat, stirring constantly. Stir in the rest of the cream. Continue stirring as mixture
thickens and cook to 250 degrees. Remove, pour over nuts, cool. Cut in squares.
You can substitute one cup half-and-half plus one cup cream for the 2 cups of cream.
Cream Puffs
1 cup water
1 cup flour
112 cup butter
4 eggs
Heat oven to 400 F. Heat water & butter in a medium sauce pan to a rolling boil. Stir in flour. Stir vigorously
over Low heat about 1 minute or until mixture forms a ball. Remove from heat and beat in eggs. (I put it in my
mixer to mix it until smooth) Beat until smooth. Drop by scant '/4 cupfuls 3 inches apart onto an ungreased
baking sheet. Bake 35-40 minutes or until puffed and golden. Makes 12 (Pretty Big; I like to make mine
smaller)
Filling for cream puffs:

2 plcgs. (small) INSTANT Vanilla Pudding
1 (802.) cream cheese, softened
1 (12 oz.) Cool Whip
Make pudding as directed on package. Mix in 8 oz. of softened cream cheese. Fold in Cool Whip. Spoon into
puff shells. Do N O T store filling in air tight container. (this recipe makes quite a bit of filling. Will fill a double
batch of puffs!)
Recipe By : Rachel (budrmomn)
213 cup whole milk (I've used low fat, too)

1 egg
2 tablespoons sugar
pinch salt
1 cup semisweet chocolate chips
Heat milk in a small pan until it comes to a boil. In a blender or food processor combine egg, sugar, salt and
chocolate chips. Run on low setting and pour in boiling milk in a slow stream. (The hot milk will cook the egg
and melt the chocolate chips). Blend for 1 minute or until sinooth. Pour into dessert cups and chill (They will
firm to the consistency of pudding). Serve with whipped cream. I have also substituted 118-cup peanut butter
chips for part of the chocolate chips.
This recipe in part comes from Rachael Ray's 30 minute meals TV show. I've had to do some adjusting to remove
liqueur and other things as well. It did have a French name, but I have copied and changed it and am now not
sure what it was. I t is really very rich, but a fun little change for a special dinner.
-- Page 1 17 --
Banana Bar Cookies
cup shortening
cup sugar
cup brown sugar
teaspoon vanilla
egg
large very ripe bananas
cups flour
teaspoons baking powder
teaspoon salt
cups chocolate chips
cup chopped walnuts
Cream together shortening, sugar, and brown sugar. Add vanilla, egg, and bananas. Add flour, baking powder,
and salt. Mix in chocolate chips and walnuts. Grease large cookie sheet and spread dough over cookie sheet and
bake 20-30 minutes at 350 F until they are light brown and look done.
Caramel Bars
Recipe By : /odic Uodieb)

cups flour
teaspoon balung soda
teaspoon salt
cups oatmeal
cup brown sugar
cup butter
cup chocolate chips
bag caramels
tablespoons evaporated milk
Mix the flour, soda, salt, oatmeal, brown sugar and butter until crumbly. Pour half of the oatmeal mixture into
bottom of 9x13-inch pan press gently. Bake 8 to 10 minutes at 350 F. Sprinkle the chocolate chips on the crust.
Melt the caramels and evaporated milk over low heat or in the microwave (check often) pour caramel mixture
over the oatmeal mixture and chocolate chips. Drop the rest of the oatmeal mixture on top of the top. Put back in
the oven for 12 to 15 minutes more.
-- Page 1 I8 --
Oatmeal Chocolate Chiu Cookies 1
Reripe By : Stephanie (snwht2002)

cup brown sugar, firmly packed
eggs
teaspoon vanilla
cup miniature chocolate chips
teaspoon cinnamon
teaspoon salt
cups uncooked oats (quick or old fashioned)
Preheat oven to 350 F. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add
combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and chocolate chips; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute
on cookie sheet; remove to wire rack. Yield: about 4 dozen
Oatmeal Chocolate Chip Cookies 2

Recipe By : Jackie (soartsrfarty)

cup brown sugar
eggs, beaten
teaspoon vanilla
cups flour
cups quick oats
teaspoon salt
teaspoons cinnamon
cup chocolate chips
Cream the butter, sugar, eggs and vanilla Mix the dry ingredients together. Combine the wet and dry ingredients.
Bake at 350 F for 12-15 minutes. During the holidays you can find cinnamon chips made by Hershey's. They are
to die for in this recipe.
- Page 119 --
Chocolate chi^ Oatmeal Cookies
cups shortening
cups sugar
cups brown sugar
eggs
teaspoons vanilla
tablespoons water
cups flour
cups oatmeal
teaspoons salt
ounces chocolate chips
cups chopped nuts, optional
cups raisins, optional
Cream shortening and sugars together. Add eggs, vanilla and water. Add remaining ingredients and mix well.
Bake at 375 F for 5-10 minutes. This recipe can be halved.
Monster Cookies
Recipe By : fithken (K8GR)
eggs
cups brown sugar
cup white sugar
teaspoon vanilla
teaspoon light corn syrup
stick margarine, softened
cups peanut butter
cups oatmeal
cup chocolate chips
cup candy coated chocolate pieces
Mix together in order listed. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten slightly. Bake at 350 F
for 10 minutes. Cool for a few minutes on the cookie sheet before trying to move them.
..........................................
- Page 120 -
Rachel's Chocolate Chiv Cookies
Recipe By : Rachel (blldrmom)
cup butter or margarine, softened

cup sugar
cup brown sugar, packed
teaspoon vanilla
reaspoon salt
eggs
cups flour
Mix everything except flour and chocolate chips until smooth. Then add flour 1 cup at a time. Dough is ready
when it is not sticky (you should be able to put the dough on sheets with your hands). Then add chocolate chips.
Place on a greased cookie sheet. Cool on wire racks. A great addition is to add ?hcup of peanut butter with the
first ingredients.
Bake at 375 for 8-10 min.
This is a recipe that I have tried to perfect over time. I end up making them about every Sunday whether I'm at
my home or my parents. Using !I2 peanut butter chips is great also.
Ultimate Chocolate C h i ~Cookies

cup butter flavored crisco

cups sugar
cups brown sugar
eggs
tablespoons milk
tablespoons pure vanilla extract
teaspoons salt
cups flour
cup chopped pecans
Beat shortening, sugar, brown sugar, eggs, milk and vanilla until creamy. Add salt, baking soda and flour. (If
using a mixer, just barely mix together. Don't beat it very long, just enough to mix everything together.) Stir in
chocolate chips and pecans. Cover cookie dough and put in your fridge for 2-3 hours before baking cookies. Bake
------------------------------------------
- Page 122 -
Chocolate Cake Mix Cookies
2 devil's food cake mixes

213 cup vegetable oil
4 eggs
Mix all liquid with one cake mix. Blend well, then add the other cake mix !A at a time by mixing well by hand.
Add Chocolate Chips or Nuts or M&M1s (I like to do mint M&M's) Bake at 350 F for 10-12 minutes. D O
N O T OVERBAKE! Cookies will look a little doughy. COOL O N PAN FOR 2-3 MINUTES BEFORE
MOVING T O COOLING RACK. Let cool completely before serving.
Peanut Butter and Chocolate Pan Cookies
Recipe By : boisemom
314 cup chunky peanut butter (or creamy)

2 large eggs
1 teaspoon vanilla extract
1 cup firmly packed light brown sugar
2 cups all-purpose baking mix
1 package (12 oz) chocolate morsels, divided
Stir together peanut butter, eggs, and vanilla in large bowl. Stir in brown sugar until combined. Add baking mix
and 314-cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15x10-inch
jellyroll pan. Bake at 325 F for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with
remaining 1 114 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted
chocolate evenly over top. Cut into triangles, bars, or squares. (After it cools down I freeze it for 10 minutes, easy
to cut that way.)
-- Page 123 --
Cranberry White Chocolate Cookies
cups flour
cup oatmeal
teaspoon salt
cup brown sugar
cup white sugar
cup cranberries
cup white chocolate chips
cup pecans, chopped
cup butter
egg
teaspoon vanilla
Add butter, egg and vanilla to dry ingredients and mix well. Bake at 375 F for 12-14 minutes.
This recipe works well as a "Cookies in a Jar" gift. Layer 518 cup flour, oatmeal, 112 cup flour, baking soda, salt,
brown sugar, white sugar, cranberries, white chocolate chips and pecans in a jar.
Sugarless Jell-0 Cookies
Rcc+e By : Rachel (budmrom)
314 cup margarine, softened

1 package (3 oz) sugarfree Jell-0
1 egg
1 teaspoon vanilla
1 314 cups flour
Cream margarine and jello. Beat in egg and vanilla Add flour and baking powder; mix well. Refrigerate at least an
hour. Roll out on a lightly floured surface to A! in thickness. Cut with small cookie cutters (under 2 in diameter).
Bake at 400 F for 6-7 minutes or until the bottoms are lightly brown. Yields approx 6 dozen.
I received this recipe in a mail advertisement. They made great valentine cookies when using red jello and heart
cookie cutters; shamrocks with lime jello might be fun too. They're nice for small children because there is not
frosting and no sugar!
- Page 124 --
Soft Suear Cookies
Recipe By : &ri (dizzidaisy23)

1 112 cups sugar
3 eggs
1 teaspoon vanilla
3 112 cups flour
2 teaspoons cream of tartar
112 teaspoon salt
Cream butter and sugar; add eggs and vanilla. Blend dry ingredients separately and then add to butter mixture.
Chill for 3-4 hours or overnight. In small batches, roll dough out to 114 inch thick (on a floured surface) and use
cookie cutters to cut into shapes. Bake on ungreased cookie sheet in 375 F oven for 6-8 minutes. C ~ o on l rack
before frosting.
These are the best sugar cookies I have ever had! I have taken them to work and people thought that I bought
tlxm from a bakery!
Surrar Cookie Frostins

Recipe By : Ihri (dizzidzisy23)

4 cups powdered sugar
1 teaspoon vanilla
114 teaspoon cream of tartar
2 tablespoons cream or milk
food coloring, optional
Blend all ingredients in a mixer (or with a hand mixer) until smooth.
I generally leave out the food coloring and let everyone dye their own small bowls of frosting right before we frost
the cookies.
-- Page 125 --
Ultimate Sugar Cookies
Recipe By : Rebecca (rebeccd)
cups sugar
cup butter flavored crisco
cup light corn syrup
cups flour
teaspoon salt
eggs
teaspoon vanilla
Beat sugar, butter, and corn syrup until creamy, add eggs and vanilla. Then add salt, baking soda and baking
powder. Add flour one cup at a time. Mix well with a spoon. Cover dough and put in your fridge for several
hours before rolling out to make cookies. Bake cookies at 375 F for 12-14 minutes or until cookies look done.
Zucchini Cookie Recipe
cup oil
cup honey
egg
cups whole wheat flour
teaspoon cinnamon
teaspoon doves
teaspoon nutmeg
teaspoon salt
cup grated zucchini
cup oats
cup raisins, optional
Combine all ingredients. Bake at 375 F for 10-12 minutes.
-- Page 126 --
Snickerdoodles

1 112 cups sugar
2 eggs
2 314 cups flour
2 teaspoons cream of tartar
114 teaspoon salt
Beat butter, sugar, and eggs until creamy, then add cream of tartar, soda and salt. Then slowly beat in the flour.
Roll dough in a ball and roll the ball in 2 tablespoons sugar mixed with 2 teaspoons cinnamon before placing on
greased cookie sheet. Bake at 350 F for 8-10 minutes. Yummy!!
- Page 127 --

Fruit Salsa and Cinnamon C H I

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Fruit Salsa and Cinnamon C H I

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Fruit Salsa and Cinnamon C h i ~ s

Recipe By : Dani (Smitty)

2 kiwi fruit, peeled and diced

Peanut Butter Granola

Recipe By : Leslie @azzledmom)

Recipe By : Amandz (kaiakapero)

8 ounces cream cheese, softened

Combine and serve with fresh fruit.

Note: I like to use more caramel topping than 114 cup.

Recipe By : Amandz (kaiakapero)

8 ounces cream cheese

Mix together and let set I hour

Recipe By : Amanda (kaiakapero)

7 ounces marshmallow cream

Blend and serve

Recipe By : Amandz (kaiakapero)

Add orange juice as you go to taste.

Recipe By : Amy (a bbysmom)

2 cans (8 oz) whole peeled water chestnuts

Diuping Oil for Bread

cup extra virgin olive oil

2 packages cream cheese

1 cup chopped cooked chicken

Recipe By : Leslie Gf;azledmom)

16 ounces cottage cheese

Recipe By : Iackie (soartsyfirtsy)

2 pounds lean ground beef (not extra lean)

Lion House Cheese Ball

Recipe By : Amanda (kaiakapero)

1 package cream cheese, softened

Pfaltzpraff Cheese Ball

Recipe By : Amy (abbysmom)

2 packages (8 oz) cream cheese, sofiened

Recipe By : fithhen (K8GR)

1 package frozen spinach, cooked, drained well, chopped

Mix everything together. Keep cold. Serve in bread bowl.

Roasted Tomatillo Salsa

Recipe By : Stephanie (stepharriek)

8 ounces (5-6 medium) tomatillos, husked and rinsed

Recipe By : Amanda (kaiakapero)

8 ounces frozen orange juice concentrate

Recipe By : Amanda (kaiakapero)

112 cup lemon juice

Recipe By : Stephanie (snwht2002)

1 112 cups pineapple juice

Recipe By : Stephanie (snwht2002)

314 cup lemonade or pink lemonade drink mix

Rolls bv Debbie Doupl

2 cups boiling water

Recipe By : Amanah (kaiakapero)

2 cups warm water ( 1 10-115 degrees)

Quick and Easy Corn Bread

Recipe By : Leslie fiazzledmom)

2 cups BisquickO baking mix

112 teaspoon active dry yeast

Recipe By : Amanda (kaiakapero)

2 loaves frozen bread dough, thawed

Perfect Pizza Dough

Recipe By : Rebecca (rebeccad)

1 314 cups scalded milk

cup butter or margarine

Recipe By : Rebecca (rebeccad)